Theatrical Eating

The pianist and I in the halcyon days of yesteryear in Lotus City would occasionally splurge at the Marina restaurant,a deliciously ambient eatery on the waterfront. Being of an age when food is important, and herself, cooking superbly with fresh ingredients for half a century, many of the ingredients our own production, has not dissuaded the pianist to avoid theatrical eating on special occasions! To experience eating without crowding, and without hurrying, and every course provided with flourish and drama was to be made to feel special. The Cherries Jubilee, the Baked Alaska were finished at the table side with flourish, as well as the Crepes! The "piece de resistance" was the Caeser salad! The maitre d' in formal dress with white gloves of course, would bring his ingredients to the table side. He used a massive wooden bowl with beautiful grain. He crushed anchovies against the side of the bowl mixed with raw separated egg yolk cracked from a height into a small bowl and mixed with pressed garlic, pepper and salt, grated parmesan, olive oil and Worcestershire sauce! All of this was done with elegant ease. He had done it hundreds of times. Each time was an art! He mixed and crushed with a fork. Ot the end of it all, he mixed and tossed large pieces of crisp Romaine. If there were croutons, I can't recall. To finish the romance with a flambe of Cherries Jubilee, or Crepes in brandy, or a fiery Baked Alaska, tells you your meal was a labor of skill and a desire to help you to feel special! As the sun sank in the west, the eastern islands became illuminated in a suffused pink, and the sailboats rocked gently in a tiny breeze. We lingered over our coffee, the day done. I can't and won't apologize for the periodic pampering! :