It was a little tart for Roberto so he stuck with his usual Merlot. It did not stop him from tasting mine!
Although, excellent, something was flat. It could have been the avocados. Maybe this time of year they are not so flavorful. Maybe not enough jalapeños. Maybe it was the orange juice. Personally, I would have added more lime juice and more cilantro. Restaurants have to please the general public and predominantly, most people do not like really hot guacamole. So, I added some of the green condiment that came with the chips. It must have been sour cream and jalapeños. It was so good. That added a nice kick to the guacamole.
What is a sous chef, you ask? Find out here. http://www.reluctantgourmet.com/sous_chef.htm
As you can see, the kitchen runs as smoothly as the caliber of the sous chef.