At first, fourth-year Jon Sahagian didn’t even like Pokémon. Everyone was trying to “catch ’em all,” precisely why he didn’t want to get involved in the fad. It was only afterward when he began to watch the TV show and play the games a bit when he had a change of heart. While others halted their quest, Sahagian took Pokémon fandom to a whole new level.
Top-grade Wagyu beef boiled in a foie gras broth, garnished with white alba truffles and hand-raised bean sprouts over a bed of blue lobster meat noodles. My greatest creation? A list of ingredients that barely fit together? A new dish at a slightly pretentious Asian fusion restaurant? Almost.