Let out a breath I didn’t know I was holding. I've been here many times before. I'm so sorry.
I could feel the tears streaming into my eyes. It was the only way to know what to say. Tears are precious to them, but they're also important. I hope there are many so that they may recover.
I don't trust you.
[I MEAN, THERE'S JUST NO WAY TO IMPROVE ON THAT. THAT'S THAT GOOD. NICE JOB, CHEF. REALLY, REALLY NICE JOB. SURE, THANKS. MMM. AND WHEN WE COME BACK, CHEF ANDREW, WHAT ARE YOU GONNA UNLEASH ON US? WE'RE GONNA MAKE A LITTLE FOIE GRAS TORCHON-- SOME PEACH MARMALADE, A LITTLE BRIOCHE FROM A LOCAL BAKERY, AND SOME SEA SALT.]
[FRESH MOZZARELLA. SO WE LIKE A LOT OF MOZZ ON HERE. DRIED CHERRIES--YOU KNOW, WE LIKE THE SWEET AND SAVORY, CARAMELIZED ONIONS, OUR HUMBOLT FOG GOAT CHEESE. A LITTLE BIT-- YOU KNOW WHY THEY CALL IT HUMBOLT FOG? UM, NO, I DON'T.]
[A LITTLE BIT OF TOASTED BRIOCHE HERE FROM A LOCAL BAKERY. PEACH MARMALADE, A LITTLE QUENELLE DOLLOP OF THAT BUT FOOD TO EAT AND GAMES TO PLAY. TELL ME WHY, TELL ME WHY. WAIT TILL YOU EAT IT. WOW. MMM. I MEAN, JUST MELTS IN YOUR MOUTH, AND LOOK AT THAT-- LOOK HOW NICE IT CUTS.]