In Dine With Me, award-winning chef, Miller Sykes, sets out on a cross-country culinary tour with unabashed foodie, Clancy Rhodes. When Miller and Clancy first meet, Clancy’s attention is drawn to the intricate tattoos on Miller’s arms. Over the course of their trip, Miller explains that each abstract design hides a recipe of personal significance, both of which also hold significance to me. On Miller’s left arm is the recipe for bechamel sauce. Miller’s first kitchen gig is under a French chef in Martha’s Vineyard, and béchamel is one of the first sauces he learns. He becomes a master at sauces, much to the chagrin of his best friend, a chef who hilariously struggles with them. For me, béchamel is significant because it was a law school friend’s killer béchamel lasagna that spurred me on to cook more. I’d always loved to eat, but that’s when the cooking bug really hit. Bechamel Sauce INGREDIENTS 2 tablespoons butter 2 tablespoons flour 1 1/4 cups whole milk, heated Salt (to taste) Freshly ground pepper (to taste) *Extra kick: Pinch of freshly ground nutmeg + 1/4 cup Parmesan cheese PREPARATION In a saucepan, warm milk over low heat until just bubbling, then remove…