My youngest son is a cook. Even though he is now titled "executive chef", he is a cook. That's fine, even great. He likes what he does and goes to work daily not thinking about work bur thinking about the task. Lately the task has transformed into something different. The owners of his current establishment purchased a very old "diner" in Park City. Park City is home to the Sundance Film Festival and a few ski resorts, so it caters to the "do you know who I am?" crowd, but also to the more grungy types who frequent either of those activities. I worked for the film festival several years ago so I have no sympathy whatsoever to those who think their product shines.
Anyway, my son was asked by his boss/owners to develop a new menu, in keeping with the diner style of the place, for their purchase. He came to dinner last night after what has been an exhausting few weeks developing a new menu, still in keeping with the "diner" ethos but different from what happened before. We had talked both before we went to Italy and after and he had said that he wanted to put Salisbury steak on the menu since so many diners currently feature meatloaf. They are in their first week of operation and the Salisbury steak is the current favorite of all diners.
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