“"How many leaders actively seek out and encourage views alien and at odds with their own? All too few...Who in your organization serves as your Challenger In Chief? Interrogating the choices you are considering making? Making you consider the uncontemplated, the unimaginable and that which contradicts or refutes your position? And also challenging you?"”
Haute Cuisine: Sin in a Tin
The Dish: Sin in a Tin This perfectly named chocolate pâté, which is laced with 60-percent Belgian bittersweet chocolate, is created from an old French recipe. But it isn't the recipe that makes it special as much as the proper assembly of ingredients, said the chef. The dessert can be served plain or with fresh berries.
The Caterer: Guthrie's Dining Designs, Pensacola, Florida, (850) 436-4517, www.guthries.net.
Guthrie's menu includes appetizers like oysters with velouté sauce with green onion butter; and such entrées as coronet of gulf flounder with lobster-infused cream, blanched haricot vert and potato puffs. For dessert, if Sin in a Tin isn't enough, you can indulge in poached pears with chocolate in port wine reduction or Lemon Lust, a lemon-crisp tart.
"We specialize in fine dining, but we take particular delight in these dessert products," said caterer William Guthrie, who has been involved in his family-owned business since age 13.