“We’ll lowball ’em. We start with the sweet potato, andouille shrimp soup. Then we get the rabbit kidneys out of the freezer – they’re tiny, they’re gonna thaw fast. We skewer them with some lardons of the Benton’s bacon. Then we hit ’em with sweetbreads and crawfish over grits. And how about this for the last plate: we still got the braised lamb neck from the staff meal?”
