One tip Damien gave me involved soaking chicken wings in a brine overnight before frying them. I’ll have more about that in next week’s Let’s Eat section, but let’s just say the brine soak has the potential to change the way I fix wings.

Like a lot of the chefs working in the area, Damien went through the culinary arts program at Franklin Technology Center in Joplin. I’m not sure people realize this, but the folks at Franklin Tech constantly churn out quality chefs who make the Joplin area’s already great restaurant scene even better.

If you think about it from a food perspective, we’re pretty lucky. There are a host of great, locally owned restaurants in the area. With places like Crabby’s and Chatters, Hackett Hot Wings and Lumpy’s, and more ethnic spots like Wings N More, Fortune East, Lalo’s and El Rey, folks have a bevy of food choices. Not to mention some of the classic, longtime Joplin establishments like Wilder’s, Fred and Red’s, Jim Bob’s, Casa Montez and Pizza By Stout.

And that list came off the top of my head. I know I’ve left out a host of other great places to eat.

All of the restaurants I mentioned, I think, have one thing in common: There is at least one person like Damien working at each one of them. Someone who loves what he’s doing.

Oh, and if I’ve failed to mention one of your favorite places, drop me a line or an e-mail, or give me a call.

I’m making my own private list.