(no subject)
Dinner is served.
Jack's standing there and wiping clean his hands of flour as he beams proudly over his dish. There's only three plates of it and probably only enough to feed about twenty people, but what do people want, anyway? It's elk and that is a fine, fine lean meat. People should be kissing his shoes for what he's made.
Sometimes, it's all about improvising in this business. For instance, you think you're going into dinner with a rack of lamb served over an orzo pasta and a squash soaked in a sweet sauce and instead you freeze your ass off in the middle of nowhere while staring down Ernie the Friendly Elk. Things change.
And Jack Bourdain is not, of all things, a coward. Yeah. Which is why he'd waited out there in the woods with that elk before giving it a good death, a fast death, an honorable death, knowing that his sides would be served alongside herbs, a reduction sauce, and a smattering of other incredible ingredients to create Elk Mignonettes.
Jack Bourdain is a genius.
They're served individually on plates and sure, he could probably re-portion them to serve like, seventy people, but that, now that is taking away from his art. And why would a person do that to him?
Jack's standing there and wiping clean his hands of flour as he beams proudly over his dish. There's only three plates of it and probably only enough to feed about twenty people, but what do people want, anyway? It's elk and that is a fine, fine lean meat. People should be kissing his shoes for what he's made.
Sometimes, it's all about improvising in this business. For instance, you think you're going into dinner with a rack of lamb served over an orzo pasta and a squash soaked in a sweet sauce and instead you freeze your ass off in the middle of nowhere while staring down Ernie the Friendly Elk. Things change.
And Jack Bourdain is not, of all things, a coward. Yeah. Which is why he'd waited out there in the woods with that elk before giving it a good death, a fast death, an honorable death, knowing that his sides would be served alongside herbs, a reduction sauce, and a smattering of other incredible ingredients to create Elk Mignonettes.
Jack Bourdain is a genius.
They're served individually on plates and sure, he could probably re-portion them to serve like, seventy people, but that, now that is taking away from his art. And why would a person do that to him?