[Sca-cooks] Sterno story

[Edouard de Bruyerecourt]

Going back to Sterno, I have a really bad story.

Years ago, I worked in the dining room at a country club. The menu
included pork medallions served flambe at the table. This used a small
brandy snifter warmer that used liquid Sterno to prewarm the brandy. We
would pour the warmed brandy over the pork at the tableside and light it
just before service. The first time I did this, I had the brandy, the
snifter, and the warmer, but no Sterno. I couldn't find it. Finnally, I
found out it was kept in a locked cupboard to which only the manager on
duty had the key. And they would only take it out to fill the warmer,
then lock it up again. There was a reason. When the rather ditzy blond
bartender started there, she had worked in the dining room as well. One
night, the president of the rather large timber company came in with
guests, he ordered a bottle of Champagne  and the pork. Miss Ditzy
managed to uncork the Champagne with a corkscrew. When she served the
pork.....she poured the liquid Sterno over the pork, lit it, and served
it flambe.

Edouard