Food

There are ten tables, one of which seats six, but that includes several deuces and a bar that seats four. At best, 45 customers at one time is the limit. It’s a small place.

Chuck Wagon BBQ on Madison Blvd in Madison Alabama is a weekday, lunch-only place. I’ve been there on business trips to Huntsville for each of the past several years and they’ve never let me down. Expect a crowd, foam plates and plastic dinnerware. Lunch will be more than $10 but less than $20 - there’s a Krystal and McDonalds down the street if you can’t afford it but you’ll get no sympathy from me. This place is worth every penny.

It’s the deep south, East of the Mississippi, the land where I grew up.

Classroom: Hotel meeting room as arranged by “the customer”. I’m staying there.

With all my travels, I have the luxury of trying many restaurants in far flung places. I ask locals, read Yelp and Travel Advisor reviews, watch Anthony Bordaine and DDD for recommendations and, before business trips, develop a list of a few places to try.

Why does the relish glow - sometimes green, sometimes blue - in Chicago?

On the evening before the last day of class in South Korea, the sales guy from the company I work for took all of us out for dinner. He called the place a “tuna restaurant.”

Hold it right there!