FINAL ENTRY/MartinONEOctober, 1960 – He met his contact at Galatoire’s in the Quarter, a shotgun restaurantwith tile floors and tables for four with white linen tablecloths. Galatoire’s was a New Orleanstradition, and after having eaten in most of the better restaurants in New Orleans, it was still hisfavorite. Not only that, the steady hum of conversation among both tourists and locals would provide a soothing backdrop for what he was about to do.Jack Wellborn was a tall man with classic European features and an air of sophisticationand confidence that, at least on this particular occasion, masked his true feelings. He sat erect ina dark grey business suit, white shirt, and conservative tie, still in disbelief that it had come tothis. He had made discoveries that would change the world, but they were ahead of their time,and as a result money for research had been a problem. Now he was approaching desperate. Nothing made that more painfully apparent than his dinner companion, a large man whose palmsand interlaced fingers fell upon his oversized stomach as though it was his own personal podiumof power. Jack Wellborn had hated him for as long as he could remember and now he was askinghim for money. He wondered if he would ever be able to look at himself in the mirror again.There had to be some other way. He put it out of his mind as he ordered a Godchaux salad, hisfavorite. Fresh Gulf shrimp the size of your thumb and plump fresh tomatoes on a bed of crisplettuce, topped off with the chef’s special dressing. Dessert would be Galatoire’s famous bread pudding, arguably the best on the face of the earth. It was small consolation but at least the mealwould be something to look forward to. His dinner companion demanded whiskey, and thenwithout consulting the menu, ordered prime rib. End cut of course.Their conversation over dinner was mostly polite but intense, especially when they1
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