My wife and I run a small restaurant where we often name our specials after our employees, dishes like “Chicken Mickey,” after our dishwasher who gave us the recipe, and “Rod's Ribs,” after a waiter who had his personal style of barbecue. One evening after rereading the menu, I broke with this tradition and changed the name of the special we had named after our chef. Despite her skills and excellent reputation, somehow I didn't think an entree named “Salmon Ella” would go over big with our customers.
我和太太開一個餐館。我們經(jīng)常用雇員的名字來命名一些特色菜。比如“米基雞”是用提供菜譜的洗碗人米基來命名的;“羅特排骨”是一位侍者自己風(fēng)格的烤肉。一天傍晚,我又重新讀了一遍菜單,決定打破這個傳統(tǒng),修改用我們的大廚的名字命名的特色菜。盡管她的手藝精湛、口碑甚佳,但是我不認(rèn)為一道叫做“疫邋大馬哈魚”的主菜會大受顧客的青睞。(Salmonella:沙門氏菌)