Ok, it's been a few days since attempt #3. I called my chef buddy, Dom Ainza, in San Francisco but the dick didn't call me back. I got a nice tip from my client today at the studio. He happens to be a chef at Sofitel in Beverly Hills who cooks comfort food. He says their brick roasted chicken is the One. It's served with fava purée, tomato-basil- olive sauce. Meanwhile, back in Long Beach, I finally got the bread crumbs and cheese to stick. Tasted good too. Now, I need to find the perfect ranch dressing. But not right now, I gotta sleep and dream of a much better camera/phone.
