Last night Tiffany and I attended Match 2 of the Mason Dixon Master Chef Competition in Baltimore, MD. One of the chefs created a dish called Crepes Suzette for his dessert course. 

For this dish he made crepes, but I have no official proof on that.  For the sauce, he heated olive oil and sugar, (the chef's mom was talking to people around when saw was being made telling how the olive oil/sugar was a Greek island recipe), then added orange zest and juice from some oranges, and finally straining it.  The sauce was then poured over a folded crepe, and then topped with strawberries and a chocolate drizzle. 

This dish as it is wouldn't have me commenting if it wasn't for one thing though, every time I've ever read about Crepes Suzette it always mentions one more final step that was not done on this dish.  The addition of ALCOHOL and FIRE, which are two of my things.  I know that serving a dish on fire to a customer can be a dangerous thing to do and some people may discourage it, but flambees are a dying art.  I can only think of one restaurant I've been to in the past year that served a flambee dish, Olivia's in Gettysburg.  It was the appetizer dish, saganaki, imported kasseri cheese flambeed with Greek cognac.

Are there any times that you received and dish from a chef that disappointed you because it was different then the way you know the recipe?