The holiday season is rife with nostalgia. It’s a time to remember loved ones who have moved on to greener pastures, holidays-past, and, in my case, “partying”-past. I remember one of the many times my folks came to pick me up from college for some sort of break. If you went to college, you certainly recall those “hurray-finals-are-over/pre-home-for-the-holidays” soirees that occurred throughout the dorms, frats, and dilapidated student-houses for about 3 weeks prior to departure. Ah, youth!

I’m not sure whether to blame it on weak laundry detergent or our temporarily elevated BACs from weeks of celebration, but on one of those parent pick-ups, we loaded our gear in the trunk and jumped in the car only to be greeted with “Wow, you two smell like old party.” What does this have to do with the price of eggs? Well, this morning I jumped in my car and smelled “old party”. Intrigued? I thought so.

What might be the source of this aroma you ask? Well, intern entourage-member, Abbie, and I went to Skye Wednesday night, and although my bar-tab featured just 1 Grey Goose and a few glasses of wine, apparently my lymphatic system felt it necessary to…well, do whatever it is that a lymphatic system does…via my pores. Needless to say, it brought college-memories of antics and inebriation flooding back.

I have no intention of regaling you with stories of my youth, but I must tell you that I felt pretty special sipping my martini (from a real glass—not a plastic cup) as Chef Scottie Tompkins of Skye regaled me with stories of his youth. College, keggers and frat parties don’t hold a candle to full-blown culinary apprenticeships and the ‘situations’ these boys and girls got into. The years they’ve spent building skill, knowledge, and memories could fill several volumes – pictures not included.

Scottie is one of those big, kind-of-scary Chefs, who isn’t really scary at all—that is, unless you’re a rattle snake (or Len Rueben) and he’s got a cleaver. (apparently there are pictures of this). His favorite food is pizza and when asked about the highlights of his career, Scottie says it’s the “Thank You”(s) from former interns and employees that make it all worthwhile.

Chef Tompkins has been at this business for a long time and most certainly knows his stuff. Skye is a little star in Peoria and has a vibe that is in short supply in the food and club scene: Think big band-era hits a really cool, hip Parisian bar. Supper club with added zip comes to mind, as well. Who doesn’t love a joint with great cocktails, an awesome Happy Hour and a piano bar?

We were having so much fun talking that the only thing we ate were a few macaroni bites and a shrimp or two. While tasty, it apparently wasn’t quite enough to soak up the vodka/wine combo, but I’ll tell you what – I’ll endure “odeur du old partie” anytime as long as I get to sit and swap tales with the likes of Scottie Tompkins. Thanks, Chef!!