December 2014 Technicolor News!



Welcome to December!

The end of the year is fast approaching and the holiday season is upon us. Whether you celebrate Christmas, Hannukah, Yule, Kwanzaa or another holiday the celebration involves gathering with
others and food.

This time of year our thoughts also draws our attention to the those who are less fortunate. In November, I had the honor of being one of 1,300 volunteers that delivered meals to Food & Friends clients. I spoke with a member of the Food & Friends team  who shared that volunteer support is needed all year round, but the holiday season is most critical, because the volunteer who delivers the meal may be the only visitor the client has.

 

Highlights of topics this month include:

• A closer look at my family's favorite Brussels Sprouts recipe
• Announcement of  the chef jacket poll results
• Completing wine school
• A great tool to help with describing wines
• Participating in a cookie bake 

And a few surprises along the way!

I'm also reminded of those who are no longer with us.  The holiday season at times feels bereft with presence of my dear friend and former coworker Bob (he was the number one fan of my bourbon balls) and my maternal grandmother (she made German chocolate cakes for me until she could no longer bake). While they may no longer be present in the body, their joy and love of the holiday season is still present. 

I invite you to join me on my Technicolor journey to close  2014.Grab  your cup, mug, or thermos of your favorite beverage - let's go!


Be well,

Technicolor girl

image created by Ink + LLC

October 2014 Technicolor Dining News!

photo by TEP

Welcome to October! The turn of the calendar to October in the Northern Hemisphere ushers in the vibrant colors of Fall. I especially enjoy Fall because of the bounty of fruits and vegetables available. I especially enjoy apples, yams, acorn squash, and butternut squash. This time of year it is not
uncommon for me to spend most of my time in the produce section of the supermarket and almost neglecting the other areas of the store.


image courtesy of the internet

This month I am especially mindful of the bounty of food available because I will participate in the  Supplemental Nutrition Assistance Program (SNAP aka Food Stamps) Challenge organized by Maryland Hunger Solutions  from October 6th thru October 12th.   According to Maryland Hunger Solutions,  "currently the average benefit is about $33 for the week – or about $1.57 per person, per meal. By taking the SNAP Challenge, participants can see the difficult choices that low-income families are forced to make while food shopping on a limited budget, realizing how difficult it is to avoid hunger, afford nutritious foods, and stay healthy with few resources." I will chronicle my progress during the Challenge Week on the blog.


photo by TEP

In addition to following my progress through the SNAP Challenge week I invite you to follow my journey as I discover  and explore:

• Options when a cooking class junkie has to stay within a budget
• Visiting a pre- prohibition style distillery
• Interviews with food and dining subject matter experts and more!

Grab  your favorite beverage and let's go!

Be well,

Technicolor girl

image courtesy of Ink Plus LLC

Kapnos

Kapnos' grilled meat

My visit to Kapnos took place because another event scheduled to take place at Kapnos was cancelled.  Mr. Linwood Jones of Kapnos called to tell me the event was cancelled and encouraged me to come have dinner at the restaurant instead.  I debated whether I should wait until the event was rescheduled and voiced my thoughts to a friend. Her reply? "Go now. If you like the place enough then return when the event is rescheduled." I called back and made arrangements to visit.

I arrived early in the evening and was pleasantly surprised to see a group of senior citizens dining and engaged in lively conversation. After giving my name to young lady at the reception desk I glanced around the room. Kapnos was larger inside than I envisioned as I walked up to the entrance. The furniture in the room maximized the restaurant's space. My reverie ended when the young called my name and asked me to follow her. I was seated in front of the prep area at Kapnos's chefs table. I glanced over at the chef and quickly looked away. The chef (Executive Chef Geroge Pagonis) appeared to be a cross between the Colossus at Rhodes and Eric Bana. He was not smiling and looking intensely at the food in front of him . I glanced over at the chef once again  and quickly looked away. If he saw me he didn't say anything.


Colossus at Rhodes courtesy of the internet

I studied the menu and debated where I should ask if I could move to a table when a server approached me and asked if I had any questions.  Instead of asking to be moved to another table I asked if I could be move two seats down from my current position. The woman smiled and encouraged me to move my seat.  I opted for the four course dinner.

course 1

taramosalata  carp roe, caviar, cauliflower

tyrokafteri  feta, smoked manori, grains of paradise  

melitzanosalata  smoky eggplant, roasted peppers, walnuts, feta

all spreads come with flatbread

prosecco “on tap,” montelvini, Italy, nv

All three spreads were tasty, but melitzanosalata was a standout. The smoky eggplant was heavenly.

course 2

bronzino  cucumber, lemon, dill, crackling

rokka salata  manouri, butternut, walnuts

pinot noir, lucien albrecht, brut rose, cremant d’alsace, mv

The bronzino (a fish)  was light, freshing.  The cooked scales  were an interesting garnish. The salad was confusing combination of flavors. They cancelled each other out. The pomegranate seed was a very nice touch if color but was subsumed by the vinaigrette. Were the seeds fresh? I'd pass on it in the a la carte menu. The pinot noir cremant was light, some effervescence - good choice.

course 3

charred octopus  green harissa, eggplant

fava  yellow lentils, squash, spinach, pearl onions 

assyrtico/athiri, sigalas, santorini, 2012

The charred octupus was fantastic! The octopus had crisp exterior, tender interior. Made want to say, octopus: the other white meat.. The interplay of sweet octopus,green harissa abit of serrano pepper to added a bit of heat The Yellow lentils with pearl onions, spinach, carrots red pepper  dish was  equally good and something I intend to try to make at home.   The Greek white wine blend was just right- for this flavorful course.

course 4 

spiced baby goat

boniusfourno patates  lemon, feta, pastirma, scallion

gamay, domaine du pavilion de Chavannes, cote de brouilly, beaujolais  Domaine Sigalis

Just when I thought my tastebuds could not be happier, the spiced baby goat was presented .Colorful, savory and tender I forgot to take a photo of the accompanying potatoes I was so taken with this dish.

course 5

karithopita walnuts, pistachios, tangerines, metaxa syrup 

dessert wine

The dessert was dense walnut laden cake with with a sorbet and toasted coconut recommended by the young lady serving me. She also suggested a d'Asti that had subtle orange blossom nose.

I noticed that Exective Chef George Pagonis is super intense a serious about plating and presentation. He helped the entire team at various times in the evening. As the rush period ended  Chef asked how I liked the food and hoped I didn't mind him cussing. I replied, 'sometimes it's the only way to get the point across.' He grinned. I wished I could say it's my saying, and I shuddered when I realized I sounded like my mother.

I also observed a teachable moment while dining at Kapnos: pals of a kitchen staff member wanted to sit at the chef's bar. Chef George  wasn't too pleased about the idea and then called the  staff person over and spoke to him advising him, "I don't care how busy you are, the quality of the food doesn't change".

 Kapnos' bathroom was clean and tidy. There is also a wheelchair ramp leading to the bathroom.

Kapnos is child-friendly although I would recommend bringing the little ones earlier in the evening as the evening continues the restaurant definitely caters to a more adult crowd.

Kapnos is within walking distance from the  U Street/ Cardozo matro stop. Metered street parking is available as well.  At the time of this visit reservations for Kapnos were made via City Eats. Kapnos has since begun using OpenTable.

Thanks to the Kapnos for an enjoyable and for Mr. Linwood Jones for encouraging me to visit. I look forward to my next visit.


Be well,

Technicolor girl




August 2014 Technicolor Dining News

photo by TEP

I received the August edition of a catalog from one of my favorite stores a few days ago. The store's tag line for the month of August is, "The first blush of Fall'.  I stared at the words for a few minutes. Had summer passed that quickly? Where did the time go? Then the air conditioning turned on in my place and I sighed knowing that the summer was not quite over.

Growing up in Southern New England late August really was the the first blush of fall and in Northern New England leaves began to turn from green to a myriad of gold, orange and yellow hues. Warm days were followed by cool evenings. Soon  enough it would be time to pack away the t-shorts and shorts in exchange for long sleeved shirts and pants.

making spun sugar  - photo by TEP

So, what's on the agenda for August in present time?

• An evening assisting a Chef who is a member of Les Dames Escoffier
• A return visit to a restaurant that left me unimpressed on my first visit
• Attending a few cooking classes with , but with a surprise twist
• And more!

As always, I invite you to follow me on my Technicolor dining adventures.

Are you ready?


Be well,

Technicolor girl

Cincy in NYC - A James Beard House Affair

In  early May New York City hosted an hosted a program featuring the arts of Cincinnati, OH: Cincinnati Ballet, Cincinnati Opera, Cincinnati Pops. The program was titled "Cincy in NYC".  Fortunately, The James Beard Foundation hosted a  complementary program featuring  several chefs from Cincinnati area restaurants. I decided to go - it would be a belated birthday celebration, a great opportunity to try the dishes  of chefs I'd not heard of before, and hopefully an early Mother's Day gift for my mother.


Cincy Chefs hard at work

Featured Chefs:

Jean-Robert De Cavel

Jean-Robert's Table, Cincinnati

David Cook

Daveed's Next, Loveland, OH

David Falk

Boca, Cincinnati

Julie Francis

Nectar, Cincinnati

Jose Salazar

Salazar, Cincinnati

Stephen Williams

Bouquet Restaurant, Covington, KY

Pastry Chef Jean Philippe Solnom

French Crust Café, Cincinnati

in the JBH kitchen

I ended up travelling to the event alone, but had the most wonderful experience. I travelled via Amtrak and arrived early. As I walked through the doors of the James Beard House (JBH) I heard a flurry of activity as the chefs were preparing the menu items. A couple stood in front of me chatting with another woman. I waited quietly for the arriving JBH  to get settled before checking in my bag.  The woman in the couple suddenly turned to me and said, 'can you find me a copy of tonight's menu?'. I replied that we'd have  to find a member of the staff to help her. She blinked for a few seconds taking in  my black linen pantsuit, brooch, purse, and slides before weakly explaining that she thought I was staff. I smiled and waved to passing staff member (he was wearing a name badge) and asked if he could bring the woman a menu. Before the awkwardness could linger any longer another JBH staff member arrived and began the check in process.  It turned out the woman was a member of the press of the man with her was her husband - they did not stay for dinner.

Hors d'Oeuvres

• Spring Potatoes with Garlic Snails and Pipérade
• Foie Gras Torchon with Apricot Compote and Challah Toast
• House-Cured Kentucky Pork Charcuterie
• Veal Sweetbreads with Kentucky Ham and Apples
• Oysters with Pineapple, Cilantro, and Pimentón
• Croque Madame with Mangalitsa Ham, Comté Fonduta, and Spherical Egg

During the reception I met the Millers. The Millers are food enthusiasts like me who live in Ohio.  We chatted and compared notes about the appetizers. The Millers, Samantha and Michael, and I  had positive things to say about all the appetizers except the Croque Madame. The spherical egg atop the appetizer was messy to handle and ended up getting on our clothes.  Samantha, Michael and I chatted about the format for the dinner, the food scene in Cincinnati, and the arts scene in Cincinnati. I was disappointed to discover that we would not be seated at the same table for dinner.

Dinner

• Fluke Crudo with Green Strawberries, Spring Vegetables, Verjus, and Yuzu Gelée
• Maine Lobster with Big Fish Farms Local Caviar, Beet Barigoule, Avocado, Arugula, Seaweed, and Lemon Crème Fraîche
• Robiola Cappelletti with House-Cured Guanciale, Fava Beans, and Brown Butter Sabayon
• Pistachio Relish–Crusted Halibut with Rhubarb, Fennel, Edamame, Pickled Shiitakes, and Soy–Ginger Reduction
• Hickory-Smoked Duck Breast with Crisp Goose Goetta and Wild Juniper 
• Kentucky Rack of Lamb with Ful, Morels, Asparagus, Preserved Meyer Lemon, and Harissa
• Composition of Chocolate and Strawberries

Lobster



Fluke crudo



Cappelletti

Halibut



Duck breast and goetta

Kentucky rack of lamb



chocolates and strawberries
















I had the distinct pleasure of sitting with a lively group at dinner. I perplexed about the buzz of JBH staff at the table until one of diners disclosed they were the child of a JBH board member. Another diner was a wine importer and had provided two of the wines featured at dinner. The room was heavily represented by Ohioans - the vibe in the room felt lighter and more relaxed than previous JBH dinners I attended. Could it be the Cincinnati crowd were less intense diners than the typical crowd? All air of pretense at my table evaporated when the man seated next to me turned me and said, 'this wine is f*****g good!' I nodded in agreement while his dining companion stiffened and reddened. Table favorites: fluke, lobster, duck breast.  I loved the morel mushrooms with the lamb, but understood the complaints for more lamb.

After dinner the Millers and I reconnected and compared notes on the dinner menu. They explained that goetta was a dish originating from Cincinnati and attributed to the German-American community in Cincinnati. Samantha introduced me to Chef Julie Francis of Nectar.  Chef Francis was the only female chef/owner the Cincy team. Her featured dish was the Kentucky lamb - I was curious what she wanted diners to experience with the flavor combinations. We exchanged business cards and she promised to add me to Nectar's mailing list. The chefs came out and personally thanked the guests for attending the dinner. I could sense the sincerity and gratitude of the chefs.

As we neared the exit Samantha asked how to keep in contact;  I gave them my business card, hoped I would hear from them and made a mental note to check out the dining scene in Cincinnati.

Samantha and Michael, if you read this post, it was a pleasuring crossing paths with you along my Technicolor dining journey.

Be well,

Technicolor girl
 

Little Serow - perfect timing

Months ago a pal told me of a Thai restaurant that didn't take reservations and people stood in line to get a seat. The pal also mentioned the menu was pre-determined and prix fixe. My first thought was this might be fun to do in the spring, summer or perhaps fall but not in the dead of winter. However, on a warmer than usual Saturday in December I plotted to visit Little Serow.

I read that the doors opened at 5:30 pm and determined that arriving around 4:30 pm would be sufficiently early to stand in line - arriving earlier my look too 'desperate'. I took metro and walked the short distance from Dupont Circle metro as I neared 17th Street at 440pm I saw the  queue of people already in line. So much for arriving 'early'.

As I stood in line reading my newspaper passersby asked who we were waiting for. When  they discovered it was not 'who', but a restaurant- some asked follow up questions about the name of the restaurant and the type of cuisine, making a note to return. Others shook their heads in disbelief. 

As time passed the behavior of those in line became more noticeable. A family of four behind me was very concerned about not getting setting when the doors opened. The mother sent her children out to count the number of people in line and at one point asked her children to talk to people closer to the door about letting them move up in line because they had plans later in the evening and must be seated  be seated when the doors opened. The two guys standing in line directly behind me spoke loudly about their previous failed  attempts to eat at Little Serow when the doors opened and discussed at length what the backup plan would be if they didn't cross Little Serow's doorway this evening.

The doors opened. The line began to slow move into the restaurant. I walked down the short steps and through the doorway. The two guys in line behind eagerly pushed their way into the doorway behind me. The receptionist explained the dining concept to  me (family style dining) and asked if I had any questions or food allergies. When I stated I didn't I was ushered to a seat at the communal bar. One left seat remained open as I sat down. Alas, the two guys standing behind me in line would not be dining at Little Serow this evening.



Alice was my primary server. I listened as handed me a card with the list of menu items for the evening and explained that the dishes would be served family style and that many of the dishes would be spic. When I told her I wanted to pair  a different beverage with each dishs she smiled conspiratorially at me. Let the fun begin!

On  the menu that evening:

nam prik pao

tom kha pla muk

som tum o

laapla chorn

pow hu thouk

phat pakaukeo

si krong muu

When the nam prik pao arrived I immediately thought of pork crackling. Alice encouraged me to dip the crispy pork into a red colored paste that accompanied the dish. What a combination! The paste was spicy and sweet because of its primary ingredients: khinu chiles, palm sugar and shrimp paste. I sipped on my glass of prosecco  savored the flavor. Another single diner sat down at the seat next to me and began ordering. He told me Little Serow had reduced the price of its multi course meal and had also reduced the size of its portions. He also explained to me  that he preferred coming to Little Serow alone because he didn't like sharing his food.



The tom kha pla muk was delivered  as I was finishing the nam prik pao.  The soup was spicy, flavorful and full of galangal - perfect for a cool winter day. The menu listed krachai, galangal and dried squid as the primary ingredients in this dish.  Alice recommended a Resiling that has a  nice vanilla nose, with a soft finish. 

The sum tum o was a delicious combination of lime leaf, salted prawn and pomelo that complemented each other. I was still sipping on the Reisling. 



tom kha pla muk, som tum o

I looked at the menu twice as I read that laap pla chorn o featured snakehead fish. Yes, that snakehead fish that local environmentalists noted  had few predators and was attacking fish local to the area. The server reassured me that  Little Serow  was doing its part to support the environment. The fish was firm in texture and absorbed the lanna spices in the dish. I stared at the dish in disbelief. If I hadn't read that I was eating fish I wasn't sure if I would have identified it as such.


laap pla chorn

The tow hu thouk was a refreshing palate cleansing course after consuming the snakehead fish. The tofu, cilantro root and peanut were light and crisp. Alice paired this dish with cider from Normandie



tow hu thouk

Another server excitedly slid the phat pakukeo in front of me. It was clear that this was one of her favorite dishes, but I asked just the same. She confirmed that it was and suggested that I cut the egg and allow the yolk to mix with the salted fish and greens. The dish was visually appealing when intact. The running yolk was a bit too much for me, but the dish was tasty. The cider paired well with this dish as well.

phat pakaukeo

 

The final course was si krong muu: pork ribs, mekhong whiskey and dill. The pork was tender, moist, slightly sweet the red onion slices add a bit of tanginess to the dish. Alice recommended an Italian herbed vermouth with this dish. It worked!



sri krong muu

As quickly as the service began, the team moved swiftly to clear plates and settle checks so the next
group of diners could be ushered in.

The bathroom is clean and maintained. I caution diners wilth small children that the restaurant might be a better choice for a date night versus family night. 

The closest metro stop is Dupont Circle. Metered onue street parking is available. There are parking lots nearby. Yes, people do stand in line for the first dinner seating and they do get in.  Reservations are not accepted. The weekly menu is posted on Little Serow's website.

June 2014 Technicolor Dining News

photo by TEP 

Spring transitions to summer in the Northern hemisphere with longer, warmer days. For many the focus shifts from indoor to outdoor dining and entertaining. Ramps, morels, and asparagus go out of season; tomatoes, melons, and berries are in season.

I remember going to a local farm to pick strawberries and blueberries with my family and friends when I was child. We would stay at the farm for a few hours picking as many berries as possible before returning home with the containers full of berries that would be used in a number of ways including garnishes, muffins, recipes, and salads.

photo by TEP

I invite you to join me on this month's Technicolor dining journey. I know for certain that I will explore: 

The benefits of honey

Learning how to make bourbon

Grilling tips

I'm sure there will be surprises along the way!

 




Let the journey begin!


Be well,
Technicolor girl

For Maya

photo of Dr. Maya Angelou courtesy of the internet

I was saddened to hear of the passing of Dr. Maya Angelou (April 4, 1928- May 28, 2014). Dr. Angelou has been recognized for her many talents and her efforts as a civil rights activist and public speaker. Many years ago she had captured my heart when I read 'I Know Why  Caged Bird Sings'. I was fortunate to hear Dr. Angelou speak twice. Her resonant, melodious voice always captured the audience's attention as she shared stories  about her life and imparted wisdom.  Later, I received a small book of Maya Angelou poems featuring 'Phenomenal Woman' and  'Still I Rise' as a gift.  I recently was recently introduced her satirical poem, 'The Health Food Diner'. I can hear her reading the words and smiling as she speaks.

The Health-Food Diner

by Maya Angelou

No sprouted wheat and soya shoots
And Brussels in a cake,
Carrot straw and spinach raw,
(Today, I need a steak).

Not thick brown rice and rice pilaf
Or mushrooms creamed on toast,
Turnips mashed and parsnips hashed,
(I'm dreaming of a roast).

Health-food folks around the world
Are thinned by anxious zeal,
They look for help in seafood kelp
(I count on breaded veal).

No smoking signs, raw mustard greens,
Zucchini by the ton,
Uncooked kale and bodies frail
Are sure to make me run
to
Loins of pork and chicken thighs
And standing rib, so prime,
Pork chops brown and fresh ground round
(I crave them all the time).

Irish stews and boiled corned beef
and hot dogs by the scores,
or any place that saves a space
For smoking carnivores.

 

© Maya Angelou. All rights reserved

 

Rest In Peace Dr. Angelou: phenomenal woman. Your stories and poetry have comforted me, inspired me and encouraged me. 

 

Do you have a favorite poem about food? Share it in the comments below.
 

 

Be well,

 

Technicolor girl

 

 

 

Confessions of a Cooking Class junkie

photo courtesy of L'Academie de Cuisine

There are two unwavering facts about me: I love to learn and I enjoy cooking.

My mother frequently tells my friends that when I was in the first grade I cried because I couldn't go to school on Saturday. After reassurances that school was actually closed and I would be able to return to school when it reopened on Monday I reportedly stopped crying.  First grade is also about the time I received my e-z bake oven. After I outgrew the e-z bake oven I began perusing my mother's cookbooks and offered to help prepare dishes.

Today, I'm more inclined to sign up for a cooking class.

Friends and associates have asked me, 'why sign up for a cooking class, when you can just get the recipe on the internet?  Yes, I can get the recipe  the recipe from the internet, but it is the in person
guidance and feedback that draws me to class.  Recently my manicurist asked if I was planning to become a chef. The answer is 'no'. However, I would like to improve my cooking skills - whether that is how to hold a knife properly, how to cut an onion so that it can be diced or sliced as efficiently as possible, or how to cook with beer, so that I can be a  better cook.

I've attended cooking classes with friends, co-workers, direct reports, solo and as a date night. In many ways participating in a cooking class can tell you a lot about a person. Classes often have at least one participant who displays one of the following behaviors:

• Chatty: talks the entire time the instructor is talking and then ask others nearby to repeat what was said
• Competitive: rush into the classroom to secure the seat closest to the instructor and will rush through to prepare the food
• Contrarian: challenges the instructors directions and guidance to let the instructor and other participants  know they have cooking experience
• Dictatorial: very similar to the Contrarian, but attempts to instruct and correct fellow classmates on how to cook
• Sanitary challenged: constantly touching hair, face, nose, phone and other unclean items while cooking. In some classes the instructor takes on the task of reminding the Sanitary challenged to wash their hands. Other instructors tell the entire class that for the well being of all present, the instructor, volunteer teaching staff or classmates may ask students to wash their hands and not to be offended.

Most of the time the class flows smoothly and everyone leaves with a recipe packet and a tummy full of food.  Then there are the classes where something inexplicable happens - perhaps a personality clash, miscommunication, simple misunderstanding. More often than not the class participants just move on and focus on the task at hand because the class is only for a few hours.  Sometimes, the conflict seems unavoidable. One evening I was the last arrival at a setting for four participants. As the instructor reviewed the recipe packet with the class one  of the women at my table began talking to her friend and as the talking continued the instructor stopped and asked the woman if she had a question. The woman replied that she didn't have a question. When we commenced to making the dishes in the recipe packet the woman challenged the direction being taken on each dish. This behavior so infuriated another team member that she refused to work with the woman  the entire evening.  The woman and her friend made a hasty retreat shortly after eating the meal we had prepared.

 

Despite that tense group moment I still peruse course catalogs, emails, and booklets from organizations to learn a new technique or how to prepare a dish.  More friends have begun suggesting cooking classes or cooking organizations to me.

 

Where do you take cooking classes?

 

My name is Technicolor girl and I'm a cooking class junkie. I'll see you in class!

 

Be well,

 

Technicolor girl

 

 

 

What's up with the water closet?

A colleague recently asked why I mention the state of water closets (aka bathrooms) in my posts about restaurants.

First, some background about the term water closet. The term "water closet" was an early term for an interior or exterior room with a flushing toilet in contrast with an earth closet usually outdoors and requiring periodic emptying as "night soil". Originally, the term "wash-down closet" was used. The term "water closet" was coined in England around 1870. It did not reach the United States until the 1880s......The term "water closet" is still used today in some places, but it often refers to a room that has both a toilet and other plumbing fixtures such as a sink or a bathtub.  [source: Wikipedia]

I mention the state of bathrooms in my reviews because the bathroom is one area that employees and diners alike use (yes, I'm aware that some establishments have bathrooms for staff only). If the bathroom is not clean and tidy it makes me wonder what the state of the kitchen is.  I realize that dining establishments get busy and sometimes it's difficult to divert someone from paying diners  to check on the state of the bathrooms. I encourage establishments to send someone by to check hourly at least to make the make sure garbage is not overflowing and removed, keep toilet paper and  paper towels stocked. You really don't want me  or other diners searching for toilet paper and paper towels in your establishment. Or for diners to get the place impression that the establishment is dirty.

Having  said that, sometimes the issue is fellow diners. Two pieces of advice: flush and wash your hands. If your practice at home is not to flush or wash your hands, please leave the practice at home before dining out.

Enough water closet talk.

Be well,
Technicolor girl

RESPECT - just an observation

A recent dining experience reminded me how critical respect and manners are in a dining experience.

I was departing a restaurant and had to pass by the host's desk to leave. A man and his party were blocking the path. I heard the man as I approached the area:

Man: I need a table for three
Host: Sir, there's an hour wait. Shall I add your name to the list?
Man: An hour wait?
Host: Yes, an hour wait
Man:  I need a table now and I see you have empty tables (pointing into the dining room)

I was now  near the host station and said 'excuse me' me to the man in hopes that he would move forward so I could exit the restaurant. He didn't budge. Nor did his party.  I am not a petite woman and do know how to push my way through crowds if need be. I didn't think this was the time to barrel through this group.

Host: the tables are for people who have reservations

I said 'excuse me' again.  The second host now appeared by my side to ask how my dinner was. I replied that I enjoyed myself. The man did not budge, but a member of the party moved enough for me to slide through. As I reached the door a party of three was about to enter. One of the men held the door open for me to pass. The party of three couldn't enter because the man and his party were still questioning the host.

As I walked from the restaurant I wondered if that scene could've played out differently. The scenario reminded me that if we expect respect its important to act with respect. I've experienced the frustration of showing up at a restaurant only to discover there's a long wait for a table. To minimize the frustration I make reservations in advance when I can, call ahead to get my name on the list, if I can, or have a backup dining option. Mind you, I'm not saying kowtow to the host/hostess, but hassling the host/hostess is never a good idea as this person often determines where you will be seated unless you have requested a private dining area or a part of a large party.

I applaud the host for remaining calm while the man's frustration began to escalate; I hope the man and his party found some place to eat.

Here's to the next pleasant dining experience!

Be well,

Technicolor girl

Save me a seat, please!

photo courtesy of the internet

During dinner with a colleague she asked how I secured seats at restaurants as she disliked waiting for a seat for dinner.  I replied that I tried to use online reservations systems as much as possible but I will call an establishment if they have no online reservation system or I have a specific question. Below are my thoughts about experience as well as the well as the pros and cons of two reservation systems I have used.

OpenTable (www.opentable.com)
I began  using OpenTable in 2004 (OpenTable's records show that I've had my current account since 2007). I started using OpenTable because I wanted to visit restaurants during Restaurant Week in Dallas.

The pros of using OpenTable:

photo by TEP

• Creating an account is free and relatively easy to do.
• Ease of booking restaurants in cities throughout the United States and some international locations.
• Points for booking a table and completing a reservation (generally 100 to 1000 points per  reservation, depending on time and location).
• You can rate your dining experience and write a review.
• OpenTable has a smart phone app
• Some restaurants using OpenTable

The cons of using OpenTable:

• If a reservation needs to be rescheduled less than 30 minutes before the reservation time, it's best to contact the restaurant directly. If the restaurant indicates you no showed for a reservation, OpenTable will send a note to the diner reminding the diner to cancel in the future or the OpenTable account will be closed. The one time it happened to me I replied to the note and explained that I had contacted the restaurant directly because the Open Table site would not allow me to make the modification. The restaurant confirmed that I did call and OpenTable sent a subsequent note thanking me for contacting the restaurant.
• While restaurants that are OpenTable members usually have a link to book reservations. Only reservations booked directly through OpenTable  receive points.
• Reviews in OpenTable are stored for about a year. If you love a review you wrote, save it to your hard drive. 

City Eats(www.cityeats.com)
I've had a City Eats account since 2013. I  was introduced to City Eats  when I wanted to book a table at Restaurant Eve. City Eats is powered by the Food Network.

The pros of using City Eats:

photo by TEP

• Creating an account is free and pretty easy to do
• Ability to book tables at restaurants not featured in OpenTable
• City Eats recently began offering 200 points for each completed reservation
• City Restaurants often list special events (dinners, classes) on City Eats
• You can rate your dining experience, write a review and upload photos.
• City Eats has a smart phone app

The cons of using City Eats:

• The screen displays and search features are sometimes painfully slow
• The concierge free concierge feature has a lot to be desired. I requested assistance in booking a table at The Red Hen and was not contacted by a member of the City Eats team. My party and I eventually made reservations

Other reservation models:
Some restaurants (e.g. Komi) require that you call them or complete a form (e.g. MiniBar,  Restaurant Gary Danko). If I'm going to call the restaurant I try to have a couple of potential dining days and times  in mind.  Smaller parties often have an easier time securing a table  than larger parties (six or more).  I'm happy to complete an online form if it means that it actually secures the table. In my opinion, it seems inefficient and increases the possibility of identity theft and fraudulent activity to  ask diners complete the online form, then send the diner a reservation form requesting the same information and require the form be emailed or faxed back to the restaurant.  After two attempts to fax my reservation form to one restaurant (the fax machine I was using registered the document as sent, but the restaurant was not receiving the form), I asked what the other options were to complete the reservation. In the end I emailed a scanned copy of my reservation form.

Note to solo diners: most often it is the restaurant, not the online reservation system that is not allowing you to reserve that table. In my post, Solo sojourns, I discuss some of the options available to single diners.

What's been your experience? Do you only visit restaurants that accept reservations?

 Be well,

 

Technicolor girl