When I think of Christmas in the workplace, it always recalls to my mind A Christmas Carol by Charles Dickens (as I am sure it does many of you), and in particular, one of Dickens’ characters whom we meet in Scrooge’s encounter with the Ghost of Christmas Past, Mr. Fezziwig. There is something very attractive and warm about this character, the first example to the young Scrooge as a man who knew how to “keep Christmas.”
And when I remember Bud Saffle, my old boss at the Saffle Theater Service, echoes of Fezziwig reverberate, at least for one occasion – the office Christmas party.
That one year, Bud and his wife Diane, took his employees – myself and Lori B. (with our significant others) to the Olympic Hotel and its renowned Golden Lion restaurant. It was situated up in the area nearby my old workplace, the Fifth Avenue Theater. Though I had been working within spitting distance of this destination for a couple of years, I had never seen it, much less been in it. (We were more familiar with establishments of the fast food variety).
The Golden Lion was a high-toned eatery with decor and a wait staff decked out in a style reminiscent of the British Raj. (Turbans adorned those flaming the special dishes). It was a mite intimidating for one who didn’t know a chafing dish from a salad bowl. But our host put us at ease, and told us to order whatever we wanted.
Appetizers were first on the menu. Our first major decision. My eye landed on the word “escargot.” Having been a French major in college, I knew what those were – snails. I was not an adventurous eater, a truth to which my wife can testify. So, she was surprised when I opted for this gastronomic oddity. I admit I was curious as to how they would taste. And I learned that anything tastes GREAT in garlic butter sauce. Warm bread was supplied to mop up the extra.
After one bite of her appetizer my wife wished she had opted for something else. Perhaps one of the soups. She had ordered smoked salmon, easily her favorite fish, but in this instance NOT. One second through the smoke before serving, one step above raw, made her stomach blanche – (no, neither of us like sushi). I slipped her some bread with the heavenly butter garlic sauce.
The main dish selection was a foregone conclusion. We decided the minute our scan down the menu fixed on Chateaubriand Bouquetiere, a dish which just happened to be our favorite. We didn’t have to chew the rest of the evening. (The escargot had been springy, so for that course I got in all my chewing for the evening).
And dessert if I remember right was Bud’s selection, Cherries Jubilee in all its flaming beauty.
It must have been a banner year for the company. It was certainly a memorable Christmas dinner for us.