Around 8 AM, Chef Love decided he and his associate needed something a little stronger than orange juice to get through the rest of the interviews, so a young waiter was sent into the hotel to get two shots of Crown Royal. He soon returned, and handed two large shot glasses to the weary chef.
A quick toast was made and the much-needed glasses of whiskey tipped. About halfway down, Love knew something wasn't right. In the dark, smoky haze of the Hotel Jerome terrace, the chef realized he had just consumed a double shot of vegetable oil.
Since he was outside cooking when the request was made, the waiter thought the chef had asked for "canola oil" and not "Crown Royal." Needless to say, Chef Love was not amused and "explained" the mix up to the horrified server. After learning a few new Texan expressions, he was given the rest of the day off.
By noon, Chef Love was none the worse for wear, and with a big smile he shared this soon-to-be classic kitchen tale. I will post a full recap of the "Three Animals, Three Belgium Beers" lunch when I return from Aspen. Tim's goat, lamb, and venison were delicious, and masterfully paired with three great glasses of beer by Master Beer Sommelier Marc Stroobandt (pictured left). Stay tuned!
Photo (c) John Mitzewich