It begins with a plate. One plate per person, set directly in front of her chair, about an inch away from the edge of the table. Next, the entree fork and knife join the party. Fork on the left, knife on the right, with the blade opening toward the plate. The Gent was once a … Continue reading Hospitality @ Home: Table Settings
On special occasions such as Thanksgiving, Christmas, New Years Eve--and *ahem* Valentine's Day--restaurants tend to rely on pre fixe menu. This can be irritating. You have chosen a restaurant that you love based on the food you typically enjoy there! Why are they changing it up? Do they really expect you to order a $75 … Continue reading Restaurant Etiquette: Pre Fixe Menus
A vegetarian entree for Valentines Day, luscious enough for a carnivore to love!
Amuse Bouche-- [ah-myooz boosh] -- is a word you may have heard bandied about in restaurants. As it is French in origin, it can sound like a bit of secret code when it falls from the lips of a discreet maitre d' or a waistcoated server , especially when re-purposed as a verb as in … Continue reading Restaurant 101: Amuse Bouche
Beef carpaccio is one of those dishes that looks incredibly ambitious. The fact that it's main component is raw beef can seem daunting to the home cook, as well. But it is a dish that can be easily replicated at home, if given the proper preparation. First and foremost, get the best, freshest, highest … Continue reading Hospitality @ Home: Beef Carpaccio
