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© St. Petersburg Times, published April 11, 2002
I've had enough ...
Cold food. I'm not talking chilled soups (I'd love more of them); main courses that show up at the table somewhere between lukewarm and stone cold get me steamed. Getting everything ready at the same time (without overcooking) and serving while still hot is a sign of professional skill more important than a fine Bearnaise or baby vegetables.