Chef Chris, also known as Chef Dawg (“Please don’t call me Chef,” he used to tell me, “Let’s go with something more casual… how about Dawg”) and Suzanne visited her son Nick in Chicago this weekend. On Friday they took the train from the airport directly to Xoco, where I guided them through the 7 dimensions, showed them how we make chocolate, and explained how (almost) all the management knowledge I’ve gained in 3 years of Zingtrain I had already learned from Chef Chris.
We met again for brunch at the Trencherman this past Sunday. I joined Chef Chris, Suzanne, Nick and Katie. They had woken up even earlier and already had a Chicago style hot dog for breakfast, as well as bloody mary’s at Dove’s. As the designated bike rider, I stuck to coffee and OJ. Unbelievably, after we had finished brunch and the table was cleared, Chef Dawg ordered a bacon maple donut and side of sausage links for dessert.
I blame my friend Jameel for getting me addicted to donuts (he brings me old fashioneds from the Doughnut Vault when he picks up food from Xoco), and therefore I couldn’t ride home past Stan’s without stopping.