Cafe 222's Peanut Butter & Banana French Toast

What a shame to have to stay in San Diego for two nights longer than planned! I should be so lucky again! That is just what we were forced to do when our red eye flight out was cancelled on Thursday night last week. Since airlines have reduced the number of flights, the next flight that we could get on was Saturday morning. Neither of us was too disappointed; we checked into the beautiful Marriott in the Gaslamp Quarter and gratefully crawled into our luxurious bed for a good night's sleep.

In the morning I found Bob working at his laptop (it was a workday for him, after all) and so I went through my usual morning routine and then went downstairs to get some advice from the concierge. First on my list was to find a good place for us to have breakfast, and without hesitation the concierge suggested Cafe 222!


Cafe 222 is only open for breakfast and lunch. It feels really small because its seating for 75 is at small tables for 2 - 4 that are scattered throughout two levels of outdoor patios and a few tables inside. Nothing fancy here, but I loved the artful touches that always make me happy with these kinds of charming eateries. How perfect was this arrangement of artificial flowers stuffed into box graters and arranged on one of the two solid walls inside. (The other two walls are windows.)

Isn't this chandolier darling?

This was my breakfast. I know, not a very healthful breakfast, but this is what I usually get when I go out. I don't make Eggs Benedict for myself at home so it's ok to splurge. That is my rationalization. It also is a pretty good way to judge a breakfast place. There is, after all, an art to poaching eggs perfectly and making hollandaise sauce that has that perfect balance of lemon to offset all the butter and egg yolks in the sauce. This was delicious!

Peanut Butter & Banana Stuffed French Toast? They serve a lot of that here at Cafe 222. In fact, Bobby Flay came here and challenged the owner to a Throw Down with this signature breakfast. I heard that he lost, but then he usually does. He might be an Iron Chef, but how can he compete with someone who has made thousands of servings of Peanut Butter Banana Stuffed French Toast???

Here's the recipe by Cafe 222 owner Terryl Gavre. You can watch her make this here.

Peanut Butter & Banana Stuffed French Toast

Makes 3 servings

6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple Syrup, for topping

Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.

In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.

Heat skillet to medium heat, around 350 to 375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

Bon Appétit!
Chef Debbie

An Evening at Mattei's Tavern & Brothers' Restaurant in Los Olivos

We love historical places, so when we passed this tavern on our way to the vinyards, we just knew we had to come back for supper. Imagine our delight when the hostess at Firestone Vinyards recommended this restaurant to us!

Chef brothers Matt and Jeff Nichols moved into this historical building and restored it to its stage coach days splendor. It's surrounded by pretty green lawns and gardens, and an original wooden water tower at the edge of its large back lawn. I can imagine hosting an evening of dining with friends on that lawn!

They definitely need some old-fashioned southern rocking chairs on this porch, don't you think? I can just imagine all the people waiting for the stage to arrive!

It wasn't easy or comfortable for folks to travel back in those days! We're definitely spoiled by our luxury cars and air conditioning!

This is the lobby of the tavern and restaurant. Back during temperance times, the tavern was moved to a small building unconnected to the stage office, but it's back now. The fireplace and beams in the ceilings are all original. I just had to ask about ghosts, and the receptionist told me that she'd heard others talk of glasses falling off shelves for no reason, and women feeling their hair being pulled. Probably just stories to tantalize the tourists, but I would have been disappointed if there hadn't been any to tell!

Our bartender was great fun and made the best dirty martinis! What a perfect good will embassador, and he set the stage for a wonderful evening!

I would say that Bob is relaxed after a full day of wine tasting and touring. Wouldn't you agree?

I think the general public never gives food servers the credit they deserve. Our waitress was fantastic. She helped my poor memory out, too, because I recognized Cheryl Ladd at the table next to ours (one of Charlie's Angels...she's the blonde cutie), but I couldn't place one of her companions. Our waitress wrote a note on her pad that the handsome gentleman with the full shock of white hair was Efrem Zimbalist Jr. Remember him from the old FBI show on TV back in the late '60s & early '70s?

What a beautiful rack of lamb! The exquisite 2007 Estate Pinot we had from Melville Vinyards in the Santa Maria Valley was the perfect pairing for Bob's lamb and my salmon. The next time we come out here we are going to do the wineries in the Santa Maria Valley and Melville will be our first stop!

You can visit Mattei's Tavern & Brothers Restaurant at 2350 Railway Avenue in Los Olivos, California 93441. Call them at (805) 688-4820 for reservations or questions.

Bon Appétit!
Chef Debbie

The Best Dim Sum in San Francisco

Dim Sum or Deem Sum is the Chinese tradition of small helpings served along side tea. Kind of like tapas, actually, where you can go to a restaurant with a group of friends and each of you orders a variety of selections, then you share and get to taste lots of different dishes. It's a really fun way that Bob and I like to eat rather than just having a mega-size entree of one thing. So, one of my goals while in San Francisco was to go to a really great Chinese restaurant that served dim sum style.

It would have been great if Bob could have joined me, but he had to make some business calls. I was on my own and ready to conquer China Town! But how to find "the best" dim sum restaurant there? I turned to our hotel concierge, who assured me that Yank Sing served the best dim sum in SF (and repeatedly voted so by local diners) and had moved out of China Town and into the upscale and bustling Rincon Business Center. An easy walk from the Ferry Building, he assured me. So off I went on my adventure!

Now, if you've never been to a dim sum restaurant you really must go and give it a try. This way of eating is perfectly suited for all of us who have a bit of trouble making up our mind when we peruse a menu. It's the solution for all who fear commitment. The servers pass by your table with rolling carts laden with steam baskets full of steamed vegetables, stuffed and beautifully formed dumplings, fried seafood and meat of all kinds, and finally desserts. You choose as the meal progresses and it's really great fun to have such variety.

This cold red cabbage slaw was the first dish offered to me and I accepted it to last throughout the meal. It was delicious, with a citrusy-sweet light dressing and sweet walnut halves. What a healthy way to start the meal (and fill up so I wouldn't be too tempted by the fried foods later!).

The very beauty of the Chinese dumplings makes it hard to resist them. These little perfectly-formed and steamed packages of dough were stuffed with succulent shrimp and crab meat. Easy to pick up with chopsticks (always a plus for me!), two bites each, and were tender and delicious.

One of the most interesting dishes I tried was this little bundle of sticky rice that was wrapped in lotus leaves and steamed. The server used scissors to cut it open for me. The delightful surprise inside was barbecued pork and shrimp!

Just when I decided that I was filled to the brim, along came a server with Peking Duck. She offered me a tiny plate on which sat a precious little clam-shaped steamed roll, a small shingle of duck with the crispy skin attached, a stack of slivered scallion, and a tiny spoonful of sauce; the goal being to create my own delightful little sandwich. It was too much for me to resist! Another two bites and that really was all I could consume for lunch. I can't wait to seek out a good dim sum restaurant in Charlotte when I get home!

Bon Appétit!
Chef Debbie

Standing in Line at Hot Doug's

Last weekend we were in Chicago for a wine conference. Now, if you know us, you know that everything we do is done in the context of food. Our day's schedule, our visits with friends and family, and especially our travel is all related to food. So of course it is no surprise that far in advance I began my research of the foodie world in Chicago so we would not miss out on a unique experience.

Did I say unique? You might have caught Anthony Bourdain's No Reservations show about Chicago. I did, and was intrigued by this little corner restaurant with the funny play-on-words name that offered French fries cooked in duck fat on Fridays and Saturdays. Oh, and this is a "sausage emporium" and offers every kind of sausage from foie gras to elk to traditional red hots. I just HAD to get there to try this popular Chicago eatery. Did I mention that there is always a line waiting to get in? See the expression on Bob's face. I guess I forgot to tell him.

It wouldn't have been a bad thing to stand outside for an hour waiting to get a hot dog and fries, but we're talking Chicago in February. Mother Nature was kind to us; it could have been colder. Actual temp was 20 degrees, snow, and 20+ mph winds...I figure the wind chill with the snow thrown in made it about 50 below. Did I mention that Chicago is known as the "windy city?"

For as long as we stood in line, the line never got shorter. The brick wall provided some relief from the wind, but I came to the conlusion that we were pretty much insane. At least we were in good company of other insane hot-dog-duck-fry starved people.

From time to time, the door would open, small groups of satiated diners would spill out, and then from the frozen masses in line there would be an audible inhalation of slightly warmer air laced with droplets of duck fat, our promise of warmth and salty, greasy deliciousness to come. Of course, I wasn't worried about the thousands of calories and grams of fat to come because I had shivered for at least 45 minutes. Doesn't that burn 137 calories a minute? (Well, something like that, I'm sure.)

And FINALLY!
The Legendary Duck Fries!

And this is why I almost sacrificed the little finger of my right hand to frost bite. (It was ivory and without feeling for at least 30 minutes while its companion digits were rosy.) Here, in this wonderful photo below, is a traditional Chicago Dog with Everything. Everything being caramelized onions, mustard, neon green relish, celery salt, sliced tomato, and a long pickle spear. The hot dog was my favorite part. The fries were good, but not good enough to stand in line for an hour for again. I'm glad I did it once, though.

And I'm sure that Anthony Bourdain was lying on a beach in some warm clime laughing at all his insane fans who risk life and limb to follow his lead. I think I'll draw the line, though, at some of the "nasty bits" he claims are so delicious.

Bon Appétit!
Chef Debbie

The Best Burger

Bob and I were so hungry for a really thick and juicy hamburger lastnight. I'm a certified fitness chef and am also trying to maintain a healthy diet, but sometimes you just have to give in to your cravings, and I think that's ok as long as you don't make a habit of it.

It was very late and Red Robin was on the way home and we know that restaurant is famous for its gourmet burgers, so we wheeled in. (It's also been voted the best family restaurant by Charlotte Observer readers.)

Of course, we'd waited so long to have dinner that we were starving. (Dontcha know that you will ALWAYS over eat if you let yourself get to the point of starvation, and then your body will hoard every single one of those calories you consume!) But there's a certain freedom to tossing care to the wind and not even thinking about calories or fat grams. We WERE, after all, looking for a thick juicy hamburger! Not a turkey or tofu burger, but a hot, juicy, salty beef burger piled so high with condiments that it's hard to wrap your lips around!

We were not disappointed. It took all of 2 minutes for us to decide to each have the Sante Fe burger: a thick beef burger layered with corn chips, lettuce (at least we had a healthy veggie!) ancho mayo, guacamole, and a roasted poblano all stuffed between tender layers of onion roll. Mmmmmmm. Of course that came with a "bottomless" basket of hot and crisp steak fries and, in honor of our feast from the Southwest, we each ordered one of Red Robin's signature margaritas. No salt, of course, as we are cutting down on our sodium intake. hehehe

Bob and I both agreed that the burger we had at Red Robin was the best we've ever had, and that's saying a lot as one of Bob's professions is being a professional connoisseur of burgers. He said, "Now THAT'S a burger I'll come back for any time!

But in the cold light of dawn as I gazed at the nutritional value of that burger alone (Red Robin provides this info on their website) I realized that we will save that particular burger experience for very occasional splurges. Last night, with that delicious-satisfy-our-burger-craving sandwich, we each consumed 1047 calories and 64 grams of fat. I didn't even bother checking the fries and margaritas, but went out to the kitchen, opened the fridge, and fixed us hard boiled eggs and fresh grapefruit for breakfast.

Back from a Foodie Road Trip!

We pulled into our garage Sunday night, clocking 3, 925 miles in two weeks on my Subaru Forester! Since this was most definitely a "food" trip, my little Subaru had to work harder on the way home because not only had hubby and I packed on some pounds, but we also had the back of the car packed tight with all that we had collected along the way: gallons of Vermont maple syrups, Quoddy Bay sea salt, Finger Lakes wines, a Vermont maple salad bowl, boxes of Bell's seasoning, jars of Raye's mustards, story books and shirts for the grandchildren, and (even though I told hubby that I wasn't going to buy any cookbooks) a bag full of cookbooks!

Of course, I'll be sharing recipes that I picked up along the way from some of the many warm and friendly folks we met. I'm just now sorting out all the pictures we took and labeling them so I don't forget who/what/where, but I promise some great recipes and dishes to come!



One of the highlights of our trip was meeting Chef Ming Tsai at his restaurant, Blue Ginger, in Wellesley, Mass. We were thrilled that he was there and discovered that he is as warm and friendly as he seems on his TV show, East Meets West. Hubby remembered him from Iron Chef America and that he beat Bobby Flay!

Ming's dishes are truly a fusion of cuisines and I found the wine pairing a challenge, so asked our capable server (most have been with Ming for almost 10 years) to do the pairings for us. It was interesting. The wine was delicious and so was the food, but is there a perfect pairing for smoked salmon and beef carpaccio with a tart lime-cilantro avocado salad garnish? The Pinot Noir that was served was great with the salmon and beef, but throwing the salsa into the mix made the wine disappear. The combined flavors of the smoked salmon and beef and the salsa were a party in the mouth, so I just saved the delicious Pinot to enjoy with the cracker basket. THAT was a perfect pairing!

Bon Appétit!
Chef Debbie

Personal Chefs at The Kabob Grill

Can you imagine being a restaurateur hosting a group of personal chefs for dinner? Thursday evening our Carolinas Personal Chefs chapter of the USPCA decended upon The Kabob Grill at its location off Rea Road in Stonecrest.

This was an exciting experience for me because Lebanese food is not something I am at all familiar with. The closest I've gotten is lamb grilled on a skewer, or baba gannouj, or teboulleh salad.

The first thing I always do when I know I'm way out of my league with a menu is have a serious conversation with the server who, in this case and by the best happenstance, was one of the owners. I asked him if he would mind choosing my dinner for me and I told him there were no restrictions. (I was pretty sure they didn't serve anything moving on the plate or having six or more legs!) What he delivered was a real "meat and potatoes" manmeal...Lebonese style. I guess that's what I get for leaving the ordering up to a man! I have to say that it was really tasty, though, and a good representation of kabobs at their finest. (Note: There are many vegetable and even vegetarian selections on the menu.)

I should have gotten a picture of Reid's teboulleh salad. It was beautiful....deep verdant green with diced garden-ripe tomatoes gracing the top. I learned this evening that I've never added enough parsley to my teboulleh salad! If you really, really searched, you could find the grains in Reid's salad. Did I say if you really really searched? My body fairly screamed, "This is so healthy; this is so healthy!"

The next logical question was what wine to drink with all this grilled meat and bold flavors. Now, I have to tell you that I was familiar with most of the wines on the wine list, but it's always a good idea to at least try a wine that is created near where the food originates. (That's a rule of thumb to remember...they generally pair well together.) "We do have a Lebanese wine and it's delicious," I was told and so I jumped at the opportunity to try that, my first Lebanese wine!

Out our host came with my glass of Chateau KSara "Le Prieuré!" Deep purple, dark berries, spice, balanced acid and tannins enough to stand up to the grilled meats and olive oil. Yummy and perfect! I will never understand those people who insist on drinking only one variety of wine....they miss so much! If you never thought of wine being made in Lebanon (I never did!) and would like to pay a virtual visit to this winery, by all means click here.

A wonderful evening all around....good friends and colleagues, great food, wine, and service that was welcoming and friendly. I highly recommend a visit to The Kabob Grill in Stonecrest.

Recipe for Cargill's Salad

Back in the 1960's and 1970's going out to a restaurant was a treat and not a weekly occurrence as it is today. Cargill's was a family restaurant near the rural community of McVeytown, Pennsylvania, where my family would go for dinner after church once every few weeks. As with so many family-run restaurants, its life was relatively short (the original owners retired) and it is no longer in existence. I don't remember a thing about any of the dishes from Cargill's Restaurant except their signature salad, which I recreated because I enjoyed it so much. If you love olives, this salad is for you. Few ingredients, simple flavors, and a combination of wonderful textures make up this easy salad.

Cargill's Salad

Serves 4 as a side salad

1/2 head iceburg lettuce, chopped in 1-inch pieces
1 medium ripe tomato, chopped in 1/2-inch pieces
2 narrow ribs celery, cut into 1/4-inch thick slices
3 hard-boiled eggs, cut lengthwise into quarters and then across three times
Good quality mayonnaise, such as Kraft (about 1/2 cup)
20 small green stuffed olives, coarsely chopped
Olive brine
Salt & Pepper

In a large bowl, toss together vegetables, eggs, and olives. Season with salt and pepper. Add a generous spoonful of mayo and a drizzle of the olive brine (about 2 tsps. or more for more olive flavor). Gently fold into vegetable mixture. All the vegetables should be lightly coated with the mayo/olive brine. Taste and adjust seasoning. Serve immediately.

To make ahead: Combine the vegetables and eggs and store in refrigerator. Just before serving, add the S&P, olives, and mayo/brine.

Bon Appétit!
Chef Debbie

Monty's Grill is Great!

One of Charlotte's best-kept secrets is surely Monty's Seafood Grill in the Ballantyne community of Charlotte. Last evening we had the spicy mussels in this picture, and of course the best part of this tapa (small serving) is sopping up the delicious wine-chorizo sauce with the hot and crusty bread from the breadbasket that is always kept full. We also had our favorite steak lettuce wraps, lamb lollipops, fried green tomatoes with goat cheese, and spinach gnocchi. Yes, the selections on the menu are international yet each dish compliments the other.

Bob and I love to order a half dozen or so tapas to share, but we've had their regular entrees there and they are fantastic, too. Everything is cooked to perfection and full of bold flavors.

We find that a tapas dinner is fun and exciting as we "discover" new and varied flavors with each dish, and for us that is often much more fun than having a large serving of just one entree. Order a bottle of the Spanish Albariño, ask your server to stretch out your meal, and she'll bring you your tapas a few at a time and you're in for a wonderfully relaxing evening!

"Upscale" at Monty's means the superb quality of the food, the exquisitely tasteful yet casual ambiance, the attentive service, the balanced wine list, and the friendly proprietress (Robyn), who will always visit your table with a smile and a welcome. It does NOT mean overpriced, and that is quite refreshing! On Wednesday evenings, they also offer 1/2 price bottles of select wine, and live music later in the evenings, and they have an excellent Sunday brunch, too.

Give this privately-owned restaurant a try and I know you'll love going there as much as we do!

Bon Appétit!
Chef Debbie

Wine with WHAT???

We all know the old "red wine with meat and white wine with chicken or fish" rule, right? Pretty simple thing to remember, don't you agree? But it's no longer as simple as it was in the '70s when our wine choices at most restaurants were simply "Burgundy" and "Chablis."

One of the most enjoyable things about exploring wine is doing it in the context of food. It's like creating a third dimension. For example, at a recent wine tasting at Global restaurant in Charlotte, NC, Chef Bernard Brunet offered a delicious New Zealand Sauvignon Blanc that was quite everything that grape offers from New Zealand, bright acid and lots of vibrant, flowery and green flavors on the palate.

Now, we know that Sauvignon Blanc is generally a perfect pairing for salads with vinaigrette, seafood, Thai food, etc., but the server placed a neat shot of cold, sweet, cinnamony pureed acorn squash soup on my plate. My interest was peaked! I took a sip of the fresh, light and perfectly balanced soup, rolled it over my tongue and then, with a tiny bit of the soup still upon my tongue, sipped the wine. Amazing! The wine's acidity dropped and the vegetal qualities disappeared! The soup tasted less sweet and the squash flavor became more pure. They became the sum of each other's parts and in my mouth joined into harmonious balance. That, my friends, was a perfect example of a brilliant pairing of food with wine!

Albert W. A. Schmid, a renowned expert on wine and spirits and author of manuals for the hospitality industry advises, "If all else fails answer these three questions: Do you like the food you are eating? Do you like the wine that you are drinking? Why does this have to change? Perhaps you have stumbled on the perfect pairing between food and wine…for you. Trust yourself!"

So go out and have fun playing with your food....and wine. And don't worry if you think you might be breaking "the rules." Explore, experiment, and trust your own palate!

Sugar Magnolia Not So Sweet

Last evening I went out to dinner with friends to try a new restaurant. First, I must come clean and tell you that this dinner group was comprised entirely of personal chefs. Yes, we are food snobs...just can't help it. We spend most days cooking and honing our craft for the enjoyment of our clients, so we really enjoy going out and having someone else do the cooking and serving.

Sugar Magnolia has a great online menu and I spotted a favorite wine on the wine list, so I was totally prepared with anticipation for a great evening at this new restaurant that touts itself as one of the "Top 10 new restaurants in Charlotte."

The waitress can set the stage from the get-go, and after sitting at the table for 15 minutes, I had to get her attention to come over and take our wine orders. Strike 1. I ordered a glass of the Pighin Friulli Pinot Grigio...., " May I please have a glass of the Pighin ("pigeon")?" She corrected me, "A glass of the "Pig-in." How irritating and unneccessary as she then informed me that they had just run out of the "Pig-in." My ruffled feathers were smoothed, however, when she brought out baskets full of the best cornbread and hushpuppies that I have had in years. I nearly melted with pleasure as I tasted the maple-butter on the cornbread! All was forgiven!!!!

The special for the evening sounded just wonderful, an 8-ounce mackerel steak sauteed with scallops and shrimp in a sauce of fresh cherry tomatoes and vegetables. Yum! The plating was beautiful and I was sorry that I hadn't remembered to bring my camera. (I always take pictures of food.)

My friend sitting next to me ordered the same special and we were ooo-ing and ahhhhh-ing and then we both tasted the sauce. "Hmmm....this needs something," she said. "Something flavorful," I agreed. "Capers and some hot pepper flakes." "Pass me the salt," she said.

First bite of the mackerel....1/4 oz. of fish and 1/4 ounce of big flat fish bones. The waitress happened by and asked how everything was, and I told her that there seemed to be a lot of bones in the mackerel on my plate. "I'm sorry," she looked down the length of her nose,"You must understand that this is a fish steak and not a fillet, so there will be bones and the chef leaves them in there to improve presentation. Try eating around the edges and not the center." Hmmmm. Who begins eating a steak of any kind in the middle?

Three more tries from different areas of the steak and the pile of bones on the edge of my plate threatened to spill onto the tablecloth. I took a tiny fourth mouthful of bones with a morsel of mackerel clinging to them and my stomach lurched and I just pushed my plate away.

I won't bore you with the details of what followed, but the waitress tried to force me to order something else, the manager blamed the waitress for not making it clear there would be bones in the fish, and finally the waitress came back with the check, apologized and told me there had been other complaints. Fine time to start to worry about a tip, honey.

Now, I must tell you that if there is one bad meal served in a hundred, it will surely come to me. It's a curse I've dealt with all my life. A flat fly resting under the slice of pizza when I lift it from my plate, raw ribs hidden under bbq sauce (see last post!), tuna cooked to dry wall consistency...oh...so many disasters. I'm used to it by now, but the consensus of opinion at the table last night was that everything was just so-so. Definitely not a good enough experience for me to either revisit or recommend. Not when there are so many other restaurants for us to try.

Here are some restaurants that I will return to again and again. There are many, but I'm just going to mention a few here. And in the meantime, we'll keep exploring!

Miro's Spanish Grille
Global Restaurant
Ilios-Noche
Firebird's Rocky Mountain Grill

Chopped Onions & Chili's

Bob and I stopped in for a quick bite to eat at the Chili's Restaurant in Camden on Friday evening. Bob got his BBQ ribs that he was hungry for and I ordered a bowl of chili and a side salad.

"The broccoli soup?" the waitress asked.

"No, a bowl of chili," I said.

"Ok, so you want a cup of chili?" she asked.

"No," I said, "a bowl of chili."

About 20 minutes later she delivered to me a bowl of pale, speckled and congealed goop.

"I'm sorry," I said to her. "This doesn't look like chili and that is what I ordered."

"Oh, I'm sorry!" she said, "I thought you said broccoli soup!"

I finally got my almost room-temp bowl of chili (the cheese wasn't even melting) and I took a chance and requested some chopped onion. Off went our waitress, returning a few minutes later to proclaim, "They said we are out of onions."

"Oh my!" I exclaimed. "I feel so bad for anyone ordering a cheeseburger, then!" (Yes, I can be a smartass but it was totally lost on this girl.)

"Well," she explained, "Those are purple onions on the burgers."

Patiently (I promise you) I asked, "Well, can you please ask "them" to chop up some of those for me?"

"Well, I'll ask," she said and off she went.

She came back (the only thing hot about my chili by now were the spices) and proclaimed that she had talked with the manager and he found me some chopped onions, and with a flourish she presented them to me.

I tried not to think about whether or not the kitchen staff (who couldn't figure out that chopped red onion is still onion) was maintaining safe food handling practices in the kitchen; i.e. safe holding temps for food like my chili. I would not allow myself to speculate if our waitress (who seemed to have no listening or reasoning skills) perhaps washed her hands BEFORE using the restroom instead of after. I ate most of my chili because I was starving and forced myself not to think of all those disturbing things.

Now I'm thinking about them and I'm pretty sure that these questions are something relevant to all the chain restaurants like Chili's, whose staffs are minimally trained, whose food arrives in the kitchen mostly prepackaged to be heated or just dumped into a bowl, and whose managers probably work themselves silly to overcome the pitfalls of a high turnover waitstaff.

I think I'll make Bob his ribs at home the next time he's hungry for them.