A day or two into free agency, Charlotte Hornets head coach Steve Clifford invited Marvin Williams out for breakfast.
Clifford likely had a good old-fashioned American breakfast consisting of two grade AA eggs lightly fried in butter, a single golden pancake slathered in the smoothest of Canadian-made maple syrups, two pieces of toasted, saffron-colored potato bread, and two sizzling strips of bacon.
Williams, I imagine, enjoyed a salad — maybe bacon bits on kale, maybe pomegranate on quinoa — with a single hard-boiled egg and a small bowl of grits.
The breakfast wasn’t just a coach courting a player with fine dining.