The other day I was in line at Comcast, returning my telephone modem box thing. I did this thing last year where I denounced cell phones and got a home phone but that's a whole other column

And by the way, since when did home phones need modems? (Comcast is freaking ridiculous.)

Ahem...anyway. As my last article suggested, I guess you could say I'm beginning to become more and more intrigued by the marriage (we gays have got to marry something) of public space and "queer" as a verb, as in "queering" the Comcast customer service line or "queering" the DMV waiting room in rural Western Pennsylvania (read my last article for more on that experience).

Well, there I was, standing in a long, crowded line full of people, none of whom were exuding even the tiniest, cell-like particle of excitement to be there.  Every few moments an employee would bark "NEXT" into a scratchy microphone from behind her bullet-proof glass shroud and the line would advance accordingly as it goes in these sorts of situations.

However, after the next person returned his piece of equipment using the bullet-proof Lazy Susan contraption, and the employee leaned into the microphone and began to bellow that magical four-letter word, the flaming gay guy in front of me scurried to the window, surpassing six people.

The line collectively blinked and stammered a few times, and as soon as the employee didn't notice that he'd line jumped, we all groaned, protested and began dishing him.

After things started getting a little rowdy and a large, muscular, bald (straight-seeming) man with a broken remote called him out on it, the gay guy said matter-of-factly "this line is for equipment only," pointed to a sign, and spun around to deal with his probably arbitrary, probably malfunctioning, and probably useless piece of Comcast equipment.

The broken remote guy being the only real victim of the line jump since everyone else was there for non-equipment related issues continued to bemoan the gay guy who completely ignored him along with collection of fifteen people who were still grumbling over his self-serving rudeness.

Of course, the guy who cut the line is an asshole (oopsie if he's reading this), but I couldn't help but wonder the implications of his assholery. How many people in a line of about fifteen people thought, "damn faggots" or something of the like?

What degree of responsibility do we have to uphold and imbed a positive image of queerness, and, to whom, if anyone, do we owe this responsibility? Ourselves? Our community? Straight people who are apparently more powerful than us? Are we ever going to get some civil rights if we keep pissing off gaggles of people in customer service lines?

Furthermore, if we are to queer something, we must understand what our own definition of queerness is.

What is queer, beyond just homosexuality? How is our culture defined?

I've realized that I've left more questions than answers in this column, but similar to my anti-cell phone phase, I've found myself in a deep questioning phase.

So, if you'd like, please send me some of your thoughts. 

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The good news about the reopening of  Xochitl, 408 South 2^nd Street, at Headhouse Square, Philadelphia, named one of the nation's top 10 Mexican restaurants by Bon Appetit (March 2008), is that they are now sporting a new look and an affordable new menu.

Restaurateurs Steven Cook and Michael Solomonov are credited with bringing Mexican cuisine to a new level for area foodies, resulting in Xochitl becoming a popular bar and dining destination in Philadelphia.

The new ambiance is that of an inviting cantina feel throughout the restaurant with warm ochre walls, exposed wooden beams and tabletops featuring vintage movie posters in Spanish.

"We've been planning to make these changes and this just seemed like the right time," said Cook, "We will continue to serve tasty Mexican food and great cocktails at Xochitl, but it is more casual and not too pricey."

Along with a new menu comes a new executive chef Lucio Palazzo offerings retain classic dishes but update many and integrate new options.

"Chef Palazzo has worked closely with me at Zahav and Percy Street Barbecue, and he brings a sense of fun and camaraderie to the kitchen that we know our guests are going to notice and enjoy in his new dishes," pointed out Solomonov.

The restaurant's new hours will be a daily Happy Hour from 5 p.m. until 7 p.m. featuring $5 Margaritas and $3 Draught Beers.  In addition, Late Night Happy Hour will take place every Thursday, Friday and Saturday from 10 p.m. to 12 midnight, featuring $5 Margaritas, $2 Tecate and the $6 "Guero Special" which includes a tequila shot and can of Tecate

For more information, call 215.238.7280; or visit xochitlphilly.com

Home chefs and even foodies who don't cook but appreciate the culinary arts, especially when someone else is in the kitchen, will learn all there is to know about preparing delicious seafood dishes when chef Paul Drew of Phillips Seafood Restaurant, The Pier Shops at Caesars, One Atlantic Ocean, Atlantic City, presents "Cook, Crack & Eat: The Art of Cooking with Seafood," his own series of seasonal seafood cooking classes.

The series of three once-a-month classes costs $65 per session or $175 for the full program. The costs will also include the chef demonstration, wine, lunch, and a swag bag to go. All classes are held at 11:30 a. m., on Saturdays.

The schedule of classes will focus upon:

Crabology, April 3. It's be all about craw lovers who will learn the difference between crab Claw Meat that sells for $7 a lb. and Jumbo Lump that sells for $30 a lb.? Which grade works best in what dishes? In a hands-on demonstration, Drew will take you through a crab tasting and demonstrate how to make a variety of hors d'oeuvres. Participants will share a little wine, enjoy some of Drew's favorite recipes and learn a lot about your favorite crustacean.

Clam Bake for Two, May 1. Drew teaches participants to learn how to shop, select, and whip up one of our favorite one-pot meals. He'll then demonstrate how to combine it all to create a meal that includes whole Maine lobsters, snow crab legs, shrimp, clams, mussels, potatoes and corn on the cob. Once all the tricks of the trade are revealed, Drew will off a glass of wine and a clambake to participants in the restaurant before you head home.

The Freshest Catch, June 5. These days there's so much fresh fish our there-salmon, barramundi, flounder and mahi-mahi and it's all so good. But how do home chefs select it, clean it, grill it, or stuff it with crab? Drew, one of America's most proficient seafood experts, will teach you these skills. The finale of the afternoon will be lunch, wine, and a discussion with participants about all the intricacies of a great meal with the chef.

For more information, call 609.348.2273

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