Denton & Spencer: Men of Taste
by Neal Barrett, Jr.

Thanks, Nova Express, for asking me to contribute my thoughts concerning Bradley Denton and William Browning Spencer. As you are well aware, it is difficult-not to say a bit chancy-to write a critique about people you know very well. On the other hand, I do feel a more personal knowledge of the person one is writing about can-and most certainly should-enhance such a critique, if, indeed, the writer can blend a fair degree of his personal insight with his professional sense of objectivity.

I feel I may have some slight advantage over many who would attempt such an overview, for, as I say, I do know these two quite well. For some time now, I have met with them nearly every week for lunch at a restaurant of the Asian persuasion. (I dare not mention the name here, and risk chaos at the place.)

There are two factors I look for in framing a critique of this sort: One, Creativity, of course. And two, quite often overlooked, I think, a sense of Confidence in Self-or, on the obverse side of the coin, a lack of such. Not always are these qualities in tandem-in truth, they often tend to fight one another tooth and nail. For example, referring to the first-mentioned quality, Creativity. Does the person in question appear to be less in touch with the fertile, ripening-dare I say throbbing-nature of his being than he is to the more stable, perhaps overly restrained side of his nature?

Sadly, in the case of Denton and Spencer, I fear the latter is true. Else, why would both Denton and Spencer, faced with a wide and truly succulent choice of dishes, a mind-boggling twenty-four Luncheon Specials alone, continue to order the same entree at every meal? Denton, the relatively plain and unimaginative Chicken Garlic, and Spencer, the even duller and colorless Moo Goo Gai Pan. And, always, iced tea, hot and sour soup, steamed rice and egg roll.

My intent here is neither to condemn, nor vilify. Granted, we each, perhaps, stretch our creative powers to the limits of our personal abilities, and, I suppose, one should be applauded for that. Still, if the spirit is to rise, if we are to allow ourselves to grow-nay, to soar-there must come a time when we rush toward the abyss, when we order Saucy Sautéed Shredded Beef, Shrimp in Red Chile Sauce, or-if we dare step off into the unknown and try for greatness, an item not offered on the luncheon fare at all, such as Happy Family, Tea Smoke Duck or even Shrimp Cooked Two Way.

With apologies to both Denton and Spencer, I say, if I may, better to leap boldly into danger and change, than let oneself become mired on Chop Suey and Lemon Chicken. Good fortune to you both. Hot and Spicy dishes may be altered to your taste.