From Deseret News archives:
Foodies' ideas make dining more pleasant
It's how to shop, chop and table hop the perfect primer for a wannabe foodie. Although his own musings, such as how to pick out the perfect apricot or how to wow a date with your cooking, are interesting, I think this book really shines when he's sharing tidbits about other well-known foodies.
He managed to snag a lunch date with Ruth Reichl, editor-in-chief of Gourmet magazine and former New York Times food critic. From observing Reichl, he came up with a "Ten Commandments of Fine Dining."
Here's a briefed-up version of them, with my own thoughts added in some places.
1. It pays to be a regular. Pick a few restaurants and go there often, so you can be treated like family. You get better tables, and the waiter remembers how you like your salad or drinks.
My thought: This could backfire if you're a stingy tipper or hard to please.
2. Ask the waiter for help. Reichl asked if there was anything special on the menu. "It's a myth that if you ask questions they'll give you what the chef wants to get rid of," she told Roberts.
3. Know what you're hungry for, what you need to enjoy your meal. Don't order a dish just because it was praised by the food critic or because it will impress the others with you. Order what will satisfy you.
4. Wear what you want. If a restaurant isn't hospitable to what you want to wear, don't eat there.
My thought: Although dining should feel relaxed, there are some places that call for more than cut-off shorts and flip-flops.
5. Share your food. When Roberts' seafood dish came out, Reichl asked him for a bite. And she gave Roberts a taste of her king crab. Sharing makes the experience more communal.
My thought: I like to share food, but I'm not happy with people who dig into my plate without asking.
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