CHEFS HAVING FUN
There's a simple recipe
for chefs having fun . . .
Plan a gourmet menu
for people who really love food.
(Not too many people. 20 is nice.)
Get really fresh ingredients,
all those little extras;
let them do what they love to do
in a really nice kitchen.
Last night's event was just such an experience,
with fresh Oregon white truffles,
American paddlefish caviar,
giant bay scallops and bay shrimp . . .
cooked in candied basil syrup,
with brussel sprout and fennel slaw,
in a red pepper vinaigrette.
Chopped tarragon mini-ice cubes to refresh.
And lots of chef silliness.
(And it helps to have lots of helpers
to serve and clean up.)
Are you hungry yet?