“Thank you,” I said, “but I didn’t think French dips were really a South African thing.”
“Oh, they’re not,” he said, “but I sent the chef the recipe from Tyler Florence’s website. They were happy to make some for us.” He lifted the cover off his plate to reveal an identical meal, complete with what looked like batter-dipped fries.
“Were the fries on the menu?” I asked as I dipped one in the au jus.
He shook his head, “But I think they will be now. The chef’s text about them was full of delighted exclamation marks.”
“You’re on texting terms with the chef of The Silo in Cape Town?” I asked just before I took my first bite of the delicious sandwich.
Boone finished chewing and said, “I learned a long time ago that it’s the people who work behind the scenes at most places that are most imp
