Mark owns (at least one) restuarant and when we go to the Nat's he's
the one that's up all night watching the onions and peppers grilling on
a sheet pan so big that it covers all 4 burners on a stove. While this is
going on he is pouring full bottles of extra virgin olive oil (the only thing
"extra virgin" that he's likely to get close to) and slicing dozens of lemons
into coolers full of chicken breasts. Meanwhile aged steaks are ariving from
Pennsylvania.
All packed into coolers for the feeding extravaganza the next day.
