About six months after I started at Coco Pazzo, the owner, Pino Luongo, came into the kitchen and told me that we had been invited to participate in a gourmet weekend at the highlands Inn in Carmel, tour de georgia route California. Lots of famous chefs would be there and Pino would go as my assistant. I was thrilled - I was still in my honeymoon period with my new boss - and started working on a menu right away. The day of our trip, there were delays and setbacks on the airport too dreary to describe - Pino and I passed the time playing briscola (Trump) in the passenger lounge - but we finally made it to San Francisco, rented a car, and drove up the coast to the hotel. It was so beautiful, it made up for the day in snafus. My room was huge, had a jacuzzi, and looked out over the ocean (Pino, since he had come as my assistant, had a smaller room with a partial view, blocked by a tree). Since I couldn't sleep, tour de georgia route I roamed the grounds listening to the waves, the birds, watching tour de georgia route the sunrise, and waiting until morning, when the work would start. First thing the next day, Pino took me into the kitchen and introduced me to the other chefs: Patrick tour de georgia route Clark, who was at the Hay Adams Hotel in Washington, Dean featuring from the Mansion tour de georgia route at Turtle Creek in Dallas, Todd enlgih from Olives and Figs Pizzeria in Martha's vineyard, and John Joho of Everest in Chicago. Imet Brian Whitmar, tour de georgia route the executive chef of Highlands Inn, and David Fink, the inn's general manager. It was all amazing and perfect. Even Pino as an assistant was great. The first day, he cleaned 85 pigeons and stuffed them with herbs. He cleaned 375 mussels. He helped make the soup, the sardines, and helped serve the dishes. But I think the work got to him because our lunna di miele (honeymoon) was obivously over. For the trip home, Pino bought two tickers, one business class, one economy. The boss traveled business.
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