After reading my Post subsection on the YLC, one of the FOB (Friends of the Blog) wrote of an "institutional Kashrut experience:"
"Good morning. Thanks for the laughs and for reminding of a true story as I was there. (We) had (a) conference in Tucson (not Phoenix but essentially the same part of the world) and they knew that the meals had to either be kosher or acceptable to several of us who keep kosher. Our lunch meal of that particular day was fish with a cheese melted over it. The taste was awful and then we understood the type of fish and how it was prepared. The restaurant manager told us the fish was “gefilte” and the sauce on top was Parmesan – Yes, the chef had prepared gefilte fish Parmesan." (Some changes to protect the source.)
This, in turn, reminded me of a family experience, somewhat different. My wife's family holds a beautiful Pesach seder each year. The family had grown so much that the seder had to be moved to a hotel in Chicago's northwest suburbs. The Hagadah reading ended and the waitstaff began to serve. To begin, ten waiters literally paraded into the banquet room each balancing a large tray covered with a silver cloche. On cue they raised the covers and there they were: ten large challahs.
More stories out there?