THIRTY-ONE
"And he wanted me to match wine with every course. Do I look like a wine waiter? All served on a table that has to be set up exactly to his specifications. As if that wasn't enough, then he came back with another set of demands, including precise times for the courses. That wasn't the worst of it. Instead of the dessert I've already prepared, he wants bombe Alaska. One of the most difficult desserts to make in a tropical climate, between keeping things frozen and keeping the meringue just the right consistency, but it has to be served at precisely 7.30 pm on that jetty – the same time as dinner is served in the staff dining room. So he expects me to leave the kitchen and my own dinner, to cart over his dessert and set fire to it while he's sitting on a structure made entirely o
