Have you ever sat in a dining room and listened to table talk. I can almost guarantee that if you are in the axis of five tables and someone at each of the tables orders a house salad, not very many will accept it with the designated salad dressing, even with truffle oil! You’ll hear can I have it on the side, or, how about a different dressing. Who’s right? Who gets to make the decision? A significant part of that answer rests with price point. High-end chefs believe more fervently about their decisions.

Diners want some control, and chefs want to maintain head toque control. Last week the New York Times ran a front page article about chefs who absolutely, positively refuse to make adjustments. A few days later, the paper ran opinion responses. We’ve all been in the situation when dining out where we love what is described but have a small, wee, minor change we’d like to make. Not everyone is pleased with this strategy.

So who’s right? The issue is far greater than placing a simple order. There are ever so many people who either through preference or dietary restrictions want to dine at the best, the very latest, the top places. They want to experience what they have been reading about and do not want to be left out of the dining frenzy that is making all the headlines.  Not every chef welcomes the diner who needs adjustments or wants to tweak a dish. Should top restaurants be off limits to guests who want the experience but may be unable to have it as the chef envisions? Should chefs bend or diners skip?

Yes, it is the hospitality industry, and yes, diners have become particular about their flavors and specifics, but should top tier chefs have to accommodate everyone, of every dining ilk, health or otherwise? For many of these restaurants it is not about the customer is always right, but rather a fact of life: This is the way I create. Come to my temple and experience what I can do.

Sorry, many chefs say when they are unable or unwilling to accommodate. Is the ability to pay and to pay handsomely enough to be able to experience almost all the ingredients the chef envisions.

This is a complicated issue on both sides of the table.

–Do not make a singleton feel bad. You know the drill, you’re on a business trip or just in the mood to grab your book and eat out. You are met with the deadly phrase, “just one”–it’s the tone. You make us feel lonely, lost, and alone. Yes, one, only one, and I tip well. Bars have become friendlier places for singles, men or women, dining by themselves. Bartenders, male or female, seem to get it, and know how to accommodate.

–Do not recite the specials too fast or robotically or dramatically. OK footnote: Tell me that tonight’s beautiful bowl of fresh raspberries will cost $16–let me know that this special dessert is way too special for my budget. Tell me the price of the specials. Solution: Keep specials within the price range of the menu itself. If the most expensive dessert is $8 then the special dessert should not be twice as expensive. We’ve all been burned on this one.

–Do not touch the rim of a water glass. Or any other glass. Yes, this is a biggie, especially now in the midst of complete flu anxiety. Use the stem or work your hand way down from the lip. I get a little freaked out when a server asks me if I’d like a refill of a drink or coffee and then whisks my cup away. Bring the beverage to my glass or cup. That makes me believe this has been a sanitary transfer!

–Do not take an empty plate from one guest while others are still eating the same course. As a slow eater, I experience this all the time. I eat and chat and enjoy what I’m eating. If I am with a speedy eater, that’s fine. That’s his decision, but I mostly want to finish my food but get terribly uncomfortable when a server hovers and tries several times to grab my dining partner’s plate away. Watch for the fini signal.

OK, I could comment about most of the 50 items on the list, but I’ll control myself with a final taste for today.

–Do not say ‘good choice,’ implying that other choices are bad. Just let it go. I know it’s hard not to comment; not to participate, but we’ll all be better off with just the opinions at the table. Now if a diner asks for your input, it’s fair game, just don’t push one dish too much as then everyone suspects a contest or some commission selling program. Relax.

Sometimes I love lists–this is one of those times.

Enjoy–BTW this article is from the Small Business section, but I believe it has wings.

Lots of good restaurant suggestions, no matter if you are a small Mom and Pop or a big, trendy spot.

It’s not embarrassing to admit that we are a little fearful of the affect of swine flu, H1N1 or whatever name it eventually assumes. By all indications, we have a right to worry. Judging by the 40 oz. containers of liquid hand sanitizers appearing on store shelves, we are the perfect audience for businesses to make a significant sum of money. They barely have to market the products as the expectation is by mid-October, those 61-62% alcohol products will be hard to find. That’s how panicked we are, and schools seem to have begun the semester with a liquid sanitizing mantra: A quick pump push and you’ll be OK.

For those who want to avoid the commercial approach, there are a few holistic strategies that seem to have a history of protecting from infection. One such is Cinnamon Oil. The claims seem supported by the research the article mentions, but maybe a more fascinating aspect is the link to Old World Safety and the ingredients of Thieves Oil. Studies indicate that the combination of aromatic herbs protects against antibacterial transmissions. Those of us who worry about killing the immune system from overuse of commercial hand sanitizers, should take note. The doctor mentioned in the article has his own home brew of lemon oil, eucalyptus, and cinnamon bark.

If you’re not allergic to the oils and herbs of the various home brews, you may be happier creating a mix that has some historical prominence in warding off infection.  As for simple hand-washing, it is not that simple, nor is protecting yourself and others after a cough or a sneeze. If you follow Elmo’s advice, you may stand a chance.

Holistic approaches; commercial products: It is a worrisome issue.

They write, “Froot Loops qualifies for the label because it meets standards set by the Smart Choices Program for fiber and Vitamins A and C, and because it does not exceed limits on fat, sodium and sugar. It contains the maximum amount of sugar allowed under the program for cereals, 12 grams per serving, which in the case of Froot Loops is 41 percent of the product, measured by weight. That is more sugar than in many popular brands of cookies.“

“Froot Loops is an excellent source of many essential vitamins and minerals and it is also a good source of fiber with only 12 grams of sugar,” said Celeste A. Clark, senior vice president of global nutrition for Kellogg’s, which makes Froot Loops. “You cannot judge the nutritional merits of a food product based on one ingredient.”

The FDA is considering entering the mix and creating a standardized nutritional label. Stay tuned. Definitely time to chime in on the 2010 Dietary Guidelines. In the meantime, consider whole grain products and their health benefits. No translations needed.

So here we are again: Read, Read, Read. Think about what you buy and recognize that no single certificate, check-mark, or endorsement will solve all your grocery shopping.

We must decide our purchases based on simple logic: Less is More.

There’s a true non-local aspect to much of the crab being sold along the East Coast. The mythology is that it comes from Maryland or Virginia’s Eastern Shore. The reality is that many restaurants, especially those priding themselves on their crab meat and hard shells, are getting them from the Gulf, from Southeast Asia, and from Venezuela. I kid you not. The restaurant responses are almost identical: They cannot buy enough local crabs to satisfy the lines of customers willing to eat at the restaurant or buy dozens for take out. Finding the true local crab purveyor means you take what they could purchase that day. Some of the bigger restaurants understand that their decisions, to go beyond the region, assures them a plentiful supply of crabs.

“Venezuela,” it brings a laugh until they bite into the Crab Bomb; the non-filler experience makes them believers.

You’ll need to get out an Atlas to follow the path of these crabs to local shores, but the lines of prospective diners just hope they have Jumbos.

Thank you New York Times for that dishwashing article.

I made all the possible adjustments:

–bought powdered detergent, yes, Cascade 

–spent the big bucks on Cascade Complete

–did not scrub clean the plates, and

Got the results I crave: The Shine.

My silverware thanks you.

Anyone want a liquid gel?

Unfortunately, there are fewer of us dining out, and the restaurants that were so snobby about our reservation are now so much more solicitous. I saw it last week in New York City at an Upper West Side spot (Ouest) that was difficult to get into several months ago:  now, no problem. Actually, by 10:00 the restaurant was almost deserted. That’s new.

Maybe they should take their prix-fixe menu one step further and extend it beyond 6:30. For the record, the special menu was printed on the regular menu and never mentioned time restrictions so I believe it’s the logical next step. I will say the waiter was shocked that we inquired about ordering from it at 8 PM–he may need a little further training!  (Not everybody got the “love the customer” memo)!

Today Frank Bruni of The New York Times confirmed what I saw on my quick two-day city blitz: Restaurants want to give us “a hug.” We are ready to accept their offers of kindness in terms of more options at better prices. Knowing full well that restaurants do not operate on as high a price margin as one would expect, there are ways we all can change. The forecast for restaurants is rather bleak; just like for consumers!

In Washington, DC, the new darling of the food world, there are also cutbacks. Today’s Washington Post points out Michel Richard Citronelle has decided to cut back on the days they are open for dinner. Hard to know the next step. Cautious is the word of choice. Restaurants are hurting, but so are customers.

This is the true economic stimulus.

Only the most allergic ever grew up without peanut butter. It has always been an option, a possible sandwich solution, and most importantly, a relatively affordable, easy-to-stock item. With food prices skyrocketing, peanut butter sales were quite impressive: 6 lbs of peanuts and peanut butter a person is an impressive figure! Now according to the FDA, we have a problem. We can even sign up for alerts and notices so we can track what has become our problem!  

Basically no one seems to know the extent of the ever-escalating recall, but recognize the salmonella outbreak is pervasive. That’s the worst. Remember last summer when the enemy was tomatoes–tomatoes in the summertime. True sacrilege. Now the all-season, all-purpose peanut butter could be causing severe illness. Whether a chunky or a smooth lover, this cuts to the heart of our sandwich culture, and our ice cream, our power bars, our candy bars and the endless possible fears associated with Girl Scout cookies. It’s almost un-American!

Maybe cartoonist Mike Luckovich said it best:

mike luckovich

Let’s look out for the real toxins and get our lives back on a steady keel. We need our peanut butter samwiches, our cookies, candy, ice cream, and… 

What’s next?

You don’t have to be at the Memorial, the Mall, or the Capitol to feel the energy. Of course, if you are there, it’s a naturally electrifying experience–one giant emotional surge of a powerful wave. The city and the country already feel different ,and the change of power is not official yet.

We are ready. OK, that’s an understatement.We have been ready. Now it’s time to  put all the programs into place. To demonstrate the leadership we all know the Obama administration is capable of. The country, the world, they have been patient, anticipating the good that will come. T he polls tell the story: No one expects an overnight turnaround, but everyone believes the all-important changes that have been mentioned will be implemented. The country needs money into the hands of the people and not the greedy banks that are keeping the bailout money. Today’s New York Times has that frightening expose.

Health care has become a rallying cry as everyone has a provider or insurance nightmare. That is, the people that have health care. Emergency rooms are strained with people who need to see a doctor but do not have a doctor who will see them because they do not have insurance. This is barbaric.

The list goes on. We all have footnotes that can be added. Let us not lose sight of the moment and let us be redundant as we sing out our song of hope. Time to catch the concert. Thank you HBO for letting us watch the stars share their talent. Yes, we are one.

We can believe.

Look when times are flush, great chefs can thrive. They can buy the most expensive ingredients, create the most beautiful dishes and dazzle diners with preparation. People blink, a small blink, when the check is presented. When times are tough, truffles get replaced by mushrooms, and high-end diners have to consider what is unique about this experience that warrants the hefty price tag. Even when dining concessions such as prix-fixe menus, two-for-one specials, and half-price wine nights do not do the trick, something big has to change. The chef often gets caught in the middle of the tussle.

This is a long-winded way to say that Fiamma the restaurant in New York City is no more. It has become an event space. Washington DC sent one of its top tier chefs, Fabio Trabbocchi to the big city to cook his creative high-end Italian dishes to the glitteri in New York. He was the star of the Ritz Carlton at Tysons Corner in Virginia with his restaurant Maestro, where he was the true conductor, the master. The name continued, but it lost its headliner. He was lured to the food mecca of New York with the promise that his star would shine even brighter. He did well. The economy did well. Then, poof, it was extinguished. He has become a story of the economy, an example of food lore.

Yes, I am sure he will be cooking somewhere else soon. It is just such a shock to have this type of industry casualty. It quickly teaches us that money is tight. That expense accounts are being counted. That people have to consider where they go and how often they can go out. Yesterday Frank Bruni of the New York Times broke the news. I personally feel the restaurant world, especially those who had dined at either Maestro or Fiamma are a little rattled.  I am.

Fabio’s gift was in the details. He mastered the basics and used expensive ingredients to make restaurant magic. He was a serious chef who understood that Americans were interested in fine food, and he was able to bring some of his Italian childhood flavors into the high court of gourmet food. The ever present rumor was that his New York benefactors would let him return to Washington as the star chef at their new hotel. Not so fast.

I will never forget the special dining room smells when he would roast foods over hay. He will cook again. Someone just has to have the money to let him man the stove and find the diners who will once again support his style. Even if he takes it down a notch or two, it will take some time to regain the crown achievement.

I have hope. I can wait.

There is something about the world that seems all right while you read in front of cacophonous fire. Just as long as you read sections of the newspaper that have nothing to do with real world issues. Start with the Sunday Styles section of the New York Times and rush to the back, to the wedding stories. They are so much fun. Of course, there are the Bill Cunningham party photos. Skip over the real life, potentially sad articles, and  go for the morning fun and begin your day with a relaxing tone.

Then, you can ease into that splendiferous cup of espresso. Did I mention I made it to Wegmans. From earlier posts, you’ll know it’s not around the corner but worth the drive. I get less expensive gas in Virginia and then head over to the shopping mecca which somehow seems to do as much damage to my credit card as a trip to Costco. Bad financial week, hit both of ‘em in a matter of a few days.

Now it’s time to analyze what it is about their whole bean dark roast espresso that keeps me hankering for a true cup. Maybe it’s the price. Certainly doesn’t hurt that the 32-ounce bag of beans is under $10. Flavor wins from the bean’s oily richness that engulfs the coffee machine’s bean holder. It transcends any other coffee bean experience of late. Hit the buttons, grind, and punch up a double espresso.

Now the morning has promise, a crackling fire ,and a true cup of espresso. I haven’t even started the potatoes yet. More on that later.

Crackling sounds and a steaming cup of coffee. A perfect pairing.