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It always seems that August provides enough of a respite to catch up with Kathy’s Corner – if only to make... |
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“Victor’s daughter” is how Monika Henreid introduced herself more than three years ago when I greeted her at the door as “Madame Rick.”...
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Rick's
Café celebrated our first New Year's with our
favorite piano standards, beautiful decorations,
a delicious menu, lots of champagne and good cheer.
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We'd opted not to bring in additional acts to
diversify our animation - rather we opted to clear
a bit of floor for dancing and let our clients
provide the glamor and glitz. Our ambitous menu
had been tried, tweaked, re-tried. The flambe
dessert presented a special challenge - how do
you easily flambe 50 individual desserts in a
relatively short period of time? We tried heating
the brandy in a turkish coffee pourer - but sadly
the alcohol evaporated. Next try was pouring a
brandy snifter of cognac directly on the dessert
- this proved efficient and made an attractive
presentation.As
is usual with well-practiced routines, reality
steps in and one quickly adapts. With 50 people
ready at approximately the same time to enjoy
dessert, our Maitre d' - and chief pyrotechnician
- Abdallah grabbed a bottle of Napoleon and liberally
(and generously) flambeed the desserts, aided
by Hassan with a lit cigar match. Our guests enjoyed
this animated service and the desserts tasted
great! There is a real sense of fun and friendship
between all of us working at Rick's and celebrating
our first New Year's was very special.
K.K. |
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