Chef Pardus and Michael sharing a tasting moment. Photo by Donna Turner Ruhlman.
Do you have any veal hearts?” Pardus asked.
The vendor, with happiness and surprise, said, “I do!” He pulled it out of the cooler and said, “How about five bucks?”
“Sold!”
What happens when a chef visits for the weekend? My old instructor and now close friend Mike Pardus (pronounced PAR-dus—some people think because he’s a chef, it’s pronounced par-DOO) visited recently. The main fact about Michael is that he is a cook in every fiber of his body, meaning, in part, that when he’s away from his work as a chef instructor at the
CIA, when he can do anything he wants because he’s on holiday, he chooses to cook all day. Which ...
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