cook=hit man?

We bring an inordinate amount of food to our catered affairs. This is a departure from the large-scale catering I came to know in New York, as well as from my own small-scale side business. A couple of extra portions, perhaps. And reasonable portions, at that.

Back in the day, Vlad explains, when the mafia ran rampant and killed people, they had a particular style about them. Not that mafia killings will ever really end, they’re just more underground (underwater?) now. After the victims were gunned down, he continued, cocking his finger as if pulling the trigger of a gun, they would get one final shot in the head—just to make sure they were dead—bang!

It turns out cooking in this country has some mafia ties, as Vladimir elaborated on the origin of his approach on cooking for clients. After the kebab and the beautifully-roasted lamb, we gave each in this particular group one pork rib. Who knew you could find such symbolism in catering? If the pork rib is the proverbial last bullet to the head, though, then what of the molten chocolate dessert complete with huge ball of ice cream?