Cherries Jubilee

There's never a dull moment when me and the boys go out for our team lunch on Thursdays. Yesterday was no exception. Some of the boys are finicky eaters so our selection of restaurants are dwindling. Yesterday I convinced them to have lunch at the local community college's culinary arts restaurant. The food was great even though the service was bad. The program requires that the future cooks and chefs work in the front of the house to learn about customer service.

One of the guys had Fettuccine Alfredo. Another had broiled sword fish. I had Stromboli and the last guy had broiled sea bass. It was a mini celebration. I felt so good that I ordered Cherries Jubilee for the three of us that had room. That turned out to be an adventure.

Scott, our waiter, who was described as one of the best "broiler men" around, was a little awkward with the table side service. Not to worry. The kitchen instructor was there every step of the way, walking him through the process. We watched amused as they performed each step; turn on the gas; press the ignitor; adjust the flame; place the pan over the flame; drop in the pre-measured black cherries in syrup; add kirsch wasser, rum and a high proof liqueur of unknown origin and POOF! we had a sizzling, sugary and flaming delight.

This delicious smelling mix was spooned over buttery looking French vanilla ice cream and topped with fresh whipped cream squeezed straight from a piping bag. My friends had never experienced such a dessert before. Mike said, "wow Dennis, this is wonderful". "What type of fruit is this?"