and chilled shrimp cocktail, with shrimp that were as sweet and tender as though they had just been pulled from the Gulf. We chose the steaks and lobster for our dinner. The steak was tender and perfectly prepared and the lobster tails superb . . . imagine, a two pound Australian lobster tail that hung over the sides of the plate it was served on. It was delicious . . . and at that point I was wondering how they were going to top all this for dessert. Well . . . leave it to Colonel Waldecker.
    Would you believe flaming coffees of almost any variety you want? I don't mean just the traditional flaming of the rim. Jeff, her son, very elegantly flamed the entire glass as we all sat back and stared in awe.
    For those of you interested in dining at The Auctioneer's Inn, Colonel Waldecker has one more surprise for you. She realizes the remote location is difficult for some to get to, so she has available for hire a limousine that will pick you up at your home. While en route, you are served appetizers of your choice and whatever you've ordered to drink. When your evening has ended, the limousine takes you back to your home. What a delightful way to travel and dine!
    Be sure to call Colonel Waldecker for reservations at 414-878-4100 and identify yourself as an Excalibur owner. She will show you an evening you will long remember.
    The following day was filled with radio and television interviews and that evening it was off to Milwaukee's finest French restaurant, Jean-Paul. Jean- Paul Weber, owner and chef, is by far one of the most charming and congenial hosts in Milwaukee.
    I had asked him to prepare some special items for C. Paul, because often times the menu items don't display Jean-Paul's incredible skills as one of the most accomplished chefs in the United States.
    One of the most memorable items Chef Jean-Paul prepared for us was his own recipe for Escargot . . . hold the shells. The escargot are sauteed in butter with shallots and mushrooms. Then heavy cream added to make a most heavenly combination, which is served on a puff pastry crust. He also made a sorbet of iced tea to freshen our palates between courses. C. Paul was so delighted with this, he asked if there were any other flavors . . . voila! . . . cantalope sorbet, fresh  raspberry  sorbet  and

honey dew.
    Fresh pates are served daily. We had a lobster terrine that consisted of four layers. A layer of scallop mousse, a layer of scallop and saffron mousse, a layer of salmon mousse and a layer of salmon and spinach mousse. In bet- ween the layers were chunks of fresh lobster. A beurre blanc sauce is served with this delicacy.
    The entrees were all cooked to perfection from only the freshest ingredients and from scratch. The veal dishes are superb as are the delicately prepared beef entrees.
    As I pushed back from the table to make room for Jean-Paul's dessert creation, I was thrilled to see the waiter appear with my most favorite of all desserts, a Grand Marnier souffle. C. Paul licked his lips in anticipation and turned to Jean-Paul, who had joined us at the table, and asked,  "Do  you  make  a  good chocolate

souffle?" With that Jean-Paul snapped his fingers and within twenty minutes, voila! . . . placed before us were individual chocolate souffles that were as light and airy as a cloud and a true chocolate lovers fantasy.
    Jean-Paul's is open for lunch and dinner and is located at 811 East Wisconsin Avenue in downtown Milwaukee. Be sure to call for reservations 414-271-5400 and again, let him know you are an Excalibur owner.
    The last day C. Paul was in Milwaukee included more interviews with the media and a book signing at one of the local book stores . . . and again, it was time for dinner. That evening we dined at the English Room in the Pfister Hotel and our host was Frank Bonfiglio.

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