This story originally appeard in the Orlando Sentinel’s Florida magazine Sunday, August 17, 1997.
CATCH OF THE DAY – HIS KITCHEN SKILLS WERE RUSTY, SO HE ENROLLED IN A NEW YORK CULINARY – PROGRAM.TO TEST HIS PROGRESS, HE DECIDED TO THROW A DINNER PARTY. BUT THESE – WEREN’T JUST ANY GUESTS….
I must be crazy. What was I thinking?
Im in a kitchen, preparing a dinner that is scheduled to be served at 7 p.m. Its 5 oclock. Im serving a four-course dinner and only the soup course is ready, and thats only because I made it yesterday and its to be served cold.
But the entree, which will require turning pork chops into compact disks that will be sauced with a prune cream gravy, isnt close to ready. The rice isnt cooked, the vegetable isnt even prepped, the salad dressing isnt made and the cherries that will be the major star of the dessert still have pits in them.
If my guests were just some friends over for a night of conversation and food, it would be only minor cause for concern. If it really got down to it, I could just throw out the menu and order a pizza.
But the guests I have coming this evening are four of Central Floridas most reputable chefs. Theyve been invited to eat this dinner that I have not yet prepared and critique me.
Its a little bit judge not lest ye be judged by others and a little bit walk a mile in the other mans shoes.
Its a little bit insane too.
