Kabuki Cooking

Deliciousness prepared...tableside!

I had the opportunity to go to Benihana with a group for dinner last week - it has been at least 2 years since I have been there last and I must admit that I have forgotten just how good it is and how much fun it can be!

Besides the standard cool tricks - shrimp tails landing in the chef's hat and pocket, the volcano of steam and the impressive knife skills - it can get rather rowdy and boisterous, especially if you go with the right group of people!

The best trick is to tell the hostess or chef that there is a special occasion at the table, even when there is not.  We (as in I) have been guilty of setting people up as engaged, celebrating an anniversary, and, the good old standby, a birthday more than once in my large group visits to Benihana.

Birthday was the celebration of choice and PETE was the one to take that bullet for the team.  I am very proud of our GM team from New Orleans, as they were the ones who set it up as soon as the idea was planted in their head and PETE was a good sport, allowing us to make a fuss in November for his birthday that had already occurred in June.

Even better in the whole deal was after we sang happy birthday and all of the sparklers/candles died down, the bill came.  Guess who was assigned to pick it up?  PETE.  Apparently, we don't put a lot of value on birthdays in our work group!