Homer and Carol's Son

Way back, in Eagle River, WI, there was "the Persian Paradise". A restaurant on the west side of Catfish Lake, and south of Eagle River on US Hwy 45.

On very special Sundays, our family would have brunch at "the Persian". Homer was there to greet us, and keep our wine glasses filled with sangria. Carol would smile and make sure we were well taken care of.

A young boy, about my age, Rene, could be seen helping gather dishes, and bringing fresh pans of scrambled eggs for the serving line...

Fast forward 40 years to last Friday night.

Elizabeth and I are finally taking advantage of a generous gift for dinner at "Chef Rene's Back Bay Cove". I've seen Rene around town lately, and, even just this morning at Marshfield Clinic, where he assures me that he's waiting for us to arrive that evening.

At 6:30, we pull in to the crowded parking lot. The "Cove" is not on the main road, and is something you must seek out. It was apparent from the many cars and snowmobiles, that Rene's business was booming.

And, with good reason.

In a creative twist, we told waitress Suzi to "let Rene select our entire meal, including dessert". This turned out to be right on target.

First, a seafood crepe in a delicate sauce, along with a wild mushroom medley, served with puff paste points made their way to our corner table. A warm French baguette with butter, and a round of drinks, and we were off on a delightful culinary adventure. Both appetizers were splendid, with the mushroom mix my favorite.

Salad and soup were next, and then ... oh my.

In the past, when I've had Rene's cooking, I've always selected the pepper steak, as Rene's is the best I've ever had. Here comes a plate of the same, placed in front of me, with all it's savory goodness waiting to be explored.

Elizabeth gets honored with the Scallops Pernod, an anise-flavored rendition with giant seas scallops, fresh spinach Florentine, and fettuccine as the base. We are both in heaven

The final touch ... a huge strawberry schaum torte for two.

Through the evening, I had a sense that Rene was sharing love with us in that meal. "You know who taught me to keep a few hot skillets on the flame when I'm in the kitchen?" Rene asks me when I visit him some years back at Fence Lake Lodge. "Your old man. I learned a lot from Jack Rondello. He really knew his stuff." Dad would help out at "the Persian" late in his life, and Rene was his understudy.

It's true that food is love. Food is nurturing. And, at Chef Rene's Back Bay Cove, it's amazing. As is Rene. Thanks for a most delightful and delicious evening.