I just want to report that yesterday, two chefs emailed saying they were doing their best. Robert Facucette, the pastry chef at The Yorktowne Hotel in York, PA, wrote to say, he "wanted to take part in the Caesar challenge." To that end, this pastry chef, the pastry chef!, got a duck confit caesar on the menu. "I know it’s no pork belly caesar, but too bad," he writes. Victories large and small, I say.
Six hours earlier, John DiGiovanni, chef for Delaware North Companies, wrote, "I just wanted to let you know that I am putting the Pork Belly Caesar on our premium buffet in the Time Warner HD Lounge for the Columbus Blue Jackets home opener vs. Anaheim." Oct 5, for $27.95. He sent a pdf of the menu, which does indeed include a pork belly caesar in the fresh salads category.
God’s work, chefs. I bow to you.