Dear Mr. Lagasse:\n\nI'm a long-time admirer of your work. In the mid-90's, I can recall sitting down at my television set, waiting enthusiastically for your television show to come on. I watched it religiously and learned much about cooking--good cooking--from your show. \n\nSo, when I recently visited Las Vegas and was looking for a final lunch before heading to the airport, I was pleased to have stumbled upon Table 10, and was even more pleased to learn the restaurant served lunch. I was thrilled--really thrilled. I sat down at the bar and asked the friendly bartender about his favorites on the menu. The first thing out of his mouth was the chicken sandwich. I said, \"Sure, let's do it.\" I ordered a tasty cocktail and waited anxiously for the meal/lunch to arrive. \n\nWhat did the sandwich look like upon arrival? Great. Stunning! The visual presentation was spot on.\n\nWith mouth watering and a smile on my face, I picked up half of the sandwich and leaned in for the first bite. \n\nThe result? Simply put, the texture of the bread was wonderful. It was a pillowy ciabatta. I then caught the taste of the chicken as I continued my bite. It was perfectly seasoned, with just the right amount of salt and spices. For a split second, I was in heaven. \n\nThen, I hit the chicken. Or should I say my teeth hit the chicken. Initially, I thought I had bitten into a toothpick or some other hard object. I was stunned to learn I had not. It was the texture of the chicken! Tough, leathery--almost jerky-like--I had to grind through each bite of the chicken pieces until I finished the sandwich. \n\nShould I have gone no further than bite one and just simply sent it back? I suppose I could have done that, but it's not my job to demand that I be served a quality sandwich. Rather, it's the kitchen's job to nail it on the first try. \n\nThe kitchen served me the sandwich I got. I ate it. It was truly disappointing, as I've admired your work as a culinary giant for many years. It was almost a great sandwich, but for the chicken. \n\nRegards, Tom D.
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