Thanks for remembering me, Mike. I did a lot of special menu dinners and enjoyed every minute of it. Nothing made me happier than working up new dishes for you all, and I mean ALL. It was definitely a storied career. The food lovers out of this space were a wonderful inspiration and cooking for each of you was a high mark. Those tasting menus were gold to me where the adventure of setting up each bite and sip and look and smell was a reward greater than the sum of its parts. Truly, it was a work of Love. French, California, Mediterranean, Pan Asian, Deep South, progressive, each was and is a never ending well spring of culinary riches and desires. Chefs get a kick out of tasting menus with paired drinks.
A devotion to the business spanning 35 years left me with damaged nerves in my lower back, melanoma (6 months of hellish treatments and it could of course come back w/ a vengeance), a left leg that seems cursed and the usual wear and tear of all working Executive Chefs (devastating migraines & a few other things still). So I am out of the business, except for some advisory work and being on the board of Slow Food Greater Athens. There were a few odd fellows with needs to fabricate the why of my disappearance from the scene but it was all medical, expensive and painful. I wish I could have done more, and seeing that menu reminded me of how much I cared for you guys, and of the pleasure I gained in giving you a few moments of indulgence in my cuisine and reproductions. It rocks being a customer now! Food is poetry and life.