Lunch service was moving at a quick pace, a welcome change after several days of rain-dampened sales, quick enough that I removed the lids covering each of my entrée components. A woman peered at each component, pointed at the candied carrots and asked:
"Is this the chicken?"
All I could do for those first moments was stare, speechless. My thought bubble: "What hole did you just crawl out of?" Offering another helping hand to alleviate any confusion that might linger:
|Chicken - may or may not have come before the egg. But poultry nonetheless|
|Carrot - great for eyesight, which could come in handy looking at cafe food|
On a more serious note, the chef shared with me his motivation for serving this dish... a tribute to his childhood friend who lived and recently passed away in New Orleans (RIP). I didn't know his friend but I do know the passion and love that cooks and chefs put into their food. Out of respect for this entrée and his memorial, I offer this post in dedication to his memory.