It’s good for you, I promise!

Alright, for those of you that have been following this fledgling journey thus far, this will be a bit of a departure. I am actually out of difficult customers for the time being about whom to bitch. But don’t fret, I’m certain they are just around the corner waiting for me to put down my guard. This entry is going to be a bit more informative. Call it soul searching  if you like. I’ll be dancing back and forth a bit between what I prepare for you to enjoy in the restaurant and what I feed (or rather fed) my own big ass to achieve the splendid form I sport about from day-to-day.

The idea came to me one day this week while enjoying my fourth day in a row of ritual beatings from my trainer Nate at Bally’s. You see my friend Nate, muscle-bound, mean little, 7% body fat having muppet that he is, loves to dole out a fabulous beating at least four times a week on my pudgy sad form. Truth be told, Nate is the only person, trainer or otherwise, that has been able to inspire me to stick to three solid months of hardcore workouts. I fuckin’ hate him. Actually, that’s not true either, he is, for all intents and purposes, a great guy that is saving my life. Enough about Nate and Bally’s. (at least until they sign on as an advertiser) This blog entry is about food, the food we all consume everyday. You see, I have countless guests each week that are concerned about the calorie content or preparation of a dish not to mention it’s sodium, carb and fat content. I am always happy to discuss these things with them.

Opening up a dialogue always seems to be the best way to put people at ease. I have always had the gift of being able to speak with authority on subjects about which I have a great deal of knowledge. The problem is I also have the gift of speaking with the same authority on subjects about which I know NOTHING. Now there is, on occasion, a subject brought to the table about which I know everything, I am simply the authority. To be clear, there is but one such subject and that is my restaurant and its cuisine. The hitch in the giddy-up is when I am asked about nutrition content on said cuisine. Don’t get me wrong, I do in fact, know all there is to know about every aspect of the food that comes from my kitchen. I purchase it, I receive it, I supervise the preparation and it comes through either mine or my Chef de Cuisine’s hands before reaching your table. About this there can be no debate. The question is….why am I so fucking fat!??!

If you know so much about cuisine and nutrition why have you not followed your own advice you might wonder. Well the short answer is, as my old man used to say to me, “Do as I say not as I do!”  This quote is in bold print for a reason. If you knew the old man you would not question the reason. You would simply do what I did. Say “okay Pops” and then under your breath say “You’re a dick with ears, what the hell do you know?”  ‘WHAT DID YOU SAY?!” “Nothing Dad….”  As it turns out he was correct about my eating habits. Still a dick with ears, but correct. The facts are that  my menu is not largely organic nor is it low-fat or low carb for that matter. It is however, tasty on every level. I am not claiming to be a health spa. I can however, promise this, everything on the menu is prepared from scratch and with great care to achieve balance not only in flavor but in nutrition.

I saw a segment on the WGN news this week that featured fair food. The new big seller in the south is deep-fried butter on a stick. Are you kidding me? Now it is clear from seeing and talking with me that my body has not exactly been my temple for the past ohh…..35 years, give or take a year. That said, come on, who the hell is eating deep-fried butter on a stick? Well there was a line of people in a variety of shapes and sizes waiting with drool on their soon to be dead, blue lips waiting for this chest grabber. My advice to them is bite the tip off of the golden brown batter that holds the melted butter center in place. Pour the hot liquid butter on the head of the asshole in line behind you and then, proceed to jam the sharp end of the stick directly into their heart. Remove and repeat this motion thirty to sixty times depending on how many layers of fat are to be penetrated. For me it would be closer to sixty.

I misspoke earlier. I now have two subjects about which I can speak with complete authority AND be correct. The second one is that I know for a fact that not one of those silly people waiting in line to launch a fat missile directly into their hearts asked “What’s the fat and calorie content of the fried butter on a stick?” Why? because if anyone had, the rest of the group around them would have risen up and beaten them for asking such a question and ruining their heart attack of an experience. In short ladies and gentlemen, I would never be so irresponsible as to serve or even offer a meal that would exceed your daily recommended intake of any of the key nutritional categories.

The truth is, we all have to be responsible for ourselves. I absolutely encourage any and all questions about the meal I am about to serve you. I love talking food in the dining room, it’s my passion. But please, keep in mind, one should never ask a question if the answer they receive will be a burden to them. So I guess what I’m trying to say is this, enjoy your meal in my restaurant. It’s wholesome and prepared with complete integrity on every level. The next day, give me a call and I will introduce you to Nate. Then we can both proceed to throw frozen sticks of butter at him. As he runs for safety, we can grab the butter, batter it, deep fry it and eat it as we clutch our chests, smile and flip him the bird…..Little bastard! Just kidding Nate, see you at Bally’s on Monday buddy.***

 ***In all seriousness, Nate is really my trainer and since I have been working with him I have dropped nearly 80 pounds and my body fat has gone down 8%. I will be happy to introduce anyone that would like to have a true professional work with them.  My goal is another 80 pounds by the first of the year. I think I have a chance if I stay away from the fried butter!                         Thanks Nate!!!

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7 thoughts on “It’s good for you, I promise!

  1. Hi Michael, I am Joan Cherry. My friends Bill and Mary Ann Paradise had dinner at your restaurant the other night and told you that they had some friends who had just been to Chez Panisse. That would be me and my husband John Cara. I just wanted to tell you myself that while we liked Chez Panisse, neither of us thought that the cooking was nearly as good as yours. So there. We vote for your restaurant over Chez Panisse (any day). We’ll be in again soon. Regards, Joan

  2. I basically agree with you. I try to eat healthy at home, but when we go out, I just go for delicious. On the other hand, if there is demand for it, I suppose you could try putting one or two light choices on the menu. Sally Wenger

  3. We are all responsible for our own decisions, but it is always easier to blame someone else. You are really taking this grown up thing to heart (literally) and that is great! People do have to learn there are no diets that work long term, it is the life changes that are necessary – like your Nate sessions. When I saw the butter picture, I thought you were going to venture into the butter vs. margarine argument. All those folks who believe they are better because they don’t do butter, fried or otherwise. Thoughts???

  4. I did a demo with the fabulous Gale Gand at the Botanic Garden this past Sunday. We did orange/blueberry scones – delicious crumbly two-bite pieces of heaven. An audience member piped up and asked if one could use fake butter (Smart Choice) and fat-free sour cream in the recipe, in lieu of the real thing. Poor Gale. She tried to explain the concept of portion control, and why you can’t really do any kind of pastry with phony-baloney ingredients, and how it was better to eat the real thing occasionally thanto eat a boatload of fake stuff every day. *sigh*

    Keep up the good work, Chef!

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