2003-12-28
food slut
There are some definite perks to working at a fabulous restaurant, mainly that I get to make love to a different concoction on a plate every day.
"Hey, what's up? What are we eating today?"
That's how we greet each other.
The executive chef makes fun of the front of house crew, often serving up a pumpkin creme brulee or a lemon mousse in a hazelnut tuille with a straw to aid the inhalation process.
I just ordered a crab and salmon crusted scrod with a tomato vodka cream sauce, garlic mashed potatoes, seaweed salad, and sauteed asparagus.
And that's just to start as I often reverse my courses.
betholindo at 2:32 p.m.