Excerpt: Thursday, March 6, 2008

DeVille and Jeannette kept me up late last night trying various liquid concoctions that they made according to the notes I kept from the gelatin filtration seminar I attended in France last month. I found the barbecue sauce and the rice pudding consommés especially invigorating. DeVille told me about his idea to turn these liquids into a tasting menu at Chez BBQ. I proposed that we turn them into sports drinks, inasmuch as they contain no fat or calories. Our discussion eventually ran into other ways to make Chez BBQ profitable, and DeVille said that he’d be willing to ramp up production of his Hotter Than the Hottest Place in Hell Hot Sauce, which we’ve been selling in small batches for the past year at the restaurant.

- H. Dorian Straight, maitre d’