I got a guy . . .
You know, like in “Casino.”
Actually, I got lots of ’em. All over the world.
One of the most important things that separates restaurant chefs from home cooks are our guys (and girls, but that doesn’t have the same ring to it) and our ability to get from our purveyors anything we can dream of, whenever we want. The real impact on our customer is that we can create some serious, amazing events when we need to.
Recently, we had a very special group of friends — a sous chef, mixologist, wine importer and so on — all come in for a very big feast-filled evening. They ate and drank for six hours. Some of the items we cooked for them were wild Scottish hare, Hawaiian yellowfin snapper, day-out-of-water Florida pompano, Japanese tomburi and Sea Island Red Peas.
To read the rest of the story, please go to: Chicago Sun-Times.
