He'd cook it to order, plate it beautifully, then bring it out and slap you in the face with it.
This kinda happened to me.
I got a promotion at work and had to go out of town for training. While out of town I got $100/day for food.
I went to Atlanta and had the cheapest lunch and the free hotel breakfast so I could go to expensive restaurants at night.
I don’t know much about cooking and chefs, but I like Richard Blaise from top chef was cool. I ate at his restaurant, I was the only one there and I got to meet him for a photo.
Spare-ribs from the 1st Römertopf reciept my wife found years ago, while she can eat them as well. Her taste changed after the chemos, she can't eat anything slightly spicy anymore.
A blooming onion, with a garlic sauce dip to start, battered catfish with fresh lemon juice, and waffle fries with a habañero garlic sauce for dipping as a main, and funnel cake with fresh raspberry sauce for dessert.
We don't deep fry at home at all, so that's the theme of my order.
honestly i don't care for fancy food, just give some some grandma's home cooking and i'll be happier than any pro chef could make me.
"Oh my God. Turkey. With... pillowy mounds of mashed po-ta-toes, Butter-drenched dressing...And tiny onions! Swimming in a sea of cream sauce."
The chicken tenderloins, breaded and lightly fried. Served with a side of sharp Dijon with a little honey for balance.
Dealer's choice as long as they like it and I've not had it before. I'd rather leave it to the chef's expertise.
This is an obnoxious answer, but Gordon Ramsay yells so much about everyone else getting Beef Wellington wrong, I’d like to have his Beef Wellington, but made by him under the exact same conditions where the contestants got it wrong, with no special privileges.
Takashi Saito, his choice. Damn near impossible to get a reservation, but I’d also like enough personal attention to ask for tips.