You know how you get invited to a dinner soiree, where, forget the company, you know the spread is going to be magnifico?
Like, fresh shrimp as big as your fist. Crab cakey bites that are made from the real thing, not surimi. Pizza noshes the hosts have flown in from Lou Malnati’s in Chitown. Then your choice of fresh Dover Sole, or beef so tender you cut it with the side of your fork and Henry Baines sauce. Some Chocolate Bomb thing for dessert that’s so rich you feel guilty from the second bite on, but forge to completion anyway.