Fresh out of Kendall College Culinary School, I worked the Oyster Bar at Marche Restaurant. I met Jaime. I was a pissed-off Line Cook. She was damaged goods, literally damaged by Scoliosis. Jaime was just happy to be considered.
Heather Wang O’Connor was an Oriental-Irish, smoking-hot hottie with an Italian Temper. Heather’s husband was a Legit Albino who was married to a woman way out of his league. The Kitchen Guys were just happy to be around Heather. That is, until she drank herself ugly.
Butter-Face Janet was a Line Cook with a chiseled body. One night, at our regular late night spot, we drank a bottle and a half of Jameson. I was so drunk, I offered her cash for sex, mumbling something about it being no different than a housewife taking cash from her husband. The next day, Janet quit. That sobered me up.
Beth was a blonde bombshell with Tatas she put on constant display. Her second day on the job, she walked into the kitchen, straight from a huge rainstorm, in a soaking wet wife beater. The Kitchen Guys lived for getting drunk with Beth’s Tatas.
This recipe goes out to the GM in NYC with the Golden Shower Fetish. I tried to pretend I was down, but really, I had no interest in getting peed on. She made me realize I don’t have a kinky bone in my body.
Italian Wedding Soup (Makes 1-Gallon)
- 3 heads garlic sliced
- 1 yellow onion medium diced
- ½ bottle white wine
- 1/2 gallon chicken stock
- 1/2 T dry oregano
- 1/2 T dry parsley
- pinch chili flakes
- 1 carrot, 1 celery, 1 leek small diced
- 1 cup dry Orzo
- 1 bunch broccoli rob sliced ½ “ thick
- 1 head escarole greens large diced
- 1 oz browned meatballs
- 1 cup cooked great northern beans
- Sauté garlic, onion, kosher salt, cracked pepper, herbs & spices in olive oil till brown
- Deglaze with wine and turn heat to medium
- Add stock and simmer 30 minutes
- Add veggies, orzo, beans and meatballs
- Simmer another 30 minutes or until Orzo is cook
- Raise a glass and toast, “To All The Girls I’ve Loved Before”