by Lawrence J. J. Leonard
Walking in the chef’s memories of Switzerland,
strolling up a cool mountain trail to the storage house where local cheese is aged,
somehow started in my kitchen.
His steel blade shapes the scaloppine cutlet,
then he rolls it in seasoned flour enticing the palate
to caress the hickory-cured porcine opaque
and embrace thin curds of a happy summer.
Salt of the Adriatic Sea, black pepper of Vietnam,
and paprika from old world Spain,
scream in unison as melted butter rends the juices
now mixing with the Sauterne wine.
“You can tell it’s blending well,” he says,
“because the mouth begins to water.”
We laugh and swallow our surprise, anticipating
childhood stories, deep flavors over candied carrots and corkscrew pasta.
Copyright © 1960-2016 Lawrence J. J. Leonard All rights reserved.