One of our newest pastas is literally setting the world on fire. “Pasta Flambe” Fresh “sausage medallions”, wine, red and green peppers, fresh basil and our rich and creamy alfredo sauce made with real heavy cream. It’s flamed in the kitchen and comes out sizzling hot.
When I was 16, I was a Flamer. My most memorable event was when I made Cherries Jubilee for 2 hung over ladies the day after New Years. After the pan was lit and the cherries were burning in the alcohol the two of them told me that they were cold so I moved the pan closer and the lit fluid poured onto their tablecloth. There they both sat laughing there you-know-what off. Both escaped unharmed and I even kept my job-way back in the day.