October 21, 2016

Remembering my dad’s birthday on October 19th, anticipating our son, Jake, graduating from EMT school by Friday, October 20th, celebrating his 20th birthday on the 22nd and welcoming our daughter, Erin, home for the opening of the musical Guys and Dolls at the Asolo Rep Theater meant I had to inject some major original creative spice to our weekly tradition of Shabbat. I racked my brain for that “just right” celebration that honored my dad, our kids and their accomplishments. While going out to dinner seemed obvious, it just wasn’t the kind of memorable moment I was imagining. I turned to trusty Google and searched for private chef, Sarasota. Chef David Hill popped up, so I texted him, and thus began the prep for Shabbat. It was definitely an expense to weigh. I wasn’t quite sure how I was going to pull it off, but I whispered to myself it would work out….somehow.

Here’s the somehow… Out of the blue, a past client visited. I had tirelessly worked with her son since 2nd grade to get him to independency and thus college. During his senior year, I was able to help him secure a full paid scholarship to Warren Wilson College in North Carolina. They had stopped paying their invoice for a variety of personal economic reasons, and I just continued services to the student because it was the right thing to do. That particular year we claimed the lost income as a right off for the services as most businesses would do, and I thought nothing more of it. On this particular day, the mom wanted to repay me after years. I told her to keep the money and use it for herself to pay bills, etc. She shook her head and smiled, “You got my kid a four year paid scholarship and he’s still in school succeeding, not to mention all the years prior. Do something special with it.” It was a gift of kindness, and I followed her directions and called Chef David Hill, gave him the deposit and had enough to pay for the remainder on Friday evening. It was a small windfall and I was grateful.

Jake (20) shares a birth date with his girlfriend, Miranda Morris (18). We had a table for six: Steve, myself, Erin, Jake, Miranda and Uncle Mitch. Chef David and I planned the menu.

Appetizers: Tuna Tataki with Wakami, Wassabi Cream, and Ponzu Sauce

Mini Steak Quesadillas with Fresh Tomato Salsa

Salad: Down Island Salad

Mixed Greens, Tropical Fruit, Berries, Spiced Plantain Chips, Mango Vinaigrette.

Main Course: Smoked Bacon Wrapped Pork Tenderloin

Berkshire Pork Tenderloin Pan Seared, Cranberry Balsamic Demi Glace, Served over Butternut Squash Risotto, Oven Roasted Vegetables.

Dessert: Peach Flambe
Over Vanilla Bean Ice Cream, Fresh Berries Topped with Crushed Pistachio.

He arrived at 6:30 with all groceries and gourmet tools. He was quite impressed with our kitchen which pumped Steve up as he is the procurator of the design and build out. Jake put his chef’s coat on, sharpened his knives and got to work with Chef David. Jake was in his element. Miranda and I watched in amazement, took notes and pictures as Chef David explained the particulars of a preparation. It was just right – cooking immersion! Each dish was prepared meticulously, plated elegantly, and we all enjoyed the variety of palate pleasures in the comfort of what we call Mango Manor or Coconut Cove. Erin entertained us with her Guys and Dolls rehearsal nuances, songs, and new experiences from the day. Miranda talked baseball and the upcoming camping trip, Uncle Mitch tasted food that he normally rejected, and Steve and I just basked in the joy of our creations – our kids. It was just a stunning Shabbat…a special pause from the ordinary.

It always works out. Baruch HaShem.