Understanding the Fine Dining Concept and Industry Standards

Fine dining stands as the epitome of culinary excellence, where attention to detail is paramount. To thrive in this sector, one must grasp the essentials of luxury service, which includes an in-depth knowledge of the best ingredients, wines, and the latest gastronomic trends. This level of dining expects nothing but the highest standards in every aspect, from the quality of the food to the presentation and service.

While creating the concept, you must ensure that your establishment encapsulates exclusivity and comfort. Remember, your clientele expects an experience that justifies the premium they pay. Industry standards are not just guidelines but benchmarks for creating a memorable service that guests will equate with the very essence of fine dining.

Keeping abreast with industry standards also means adhering to stringent health and safety protocols. This is where partnering with a reputable restaurant supply Las Vegas can ensure that your commercial kitchen is equipped with top-notch appliances that meet regulatory requirements in Nevada. Investing in high-quality restaurant equipment is non-negotiable for maintaining consistency in delivering culinary masterpieces.

Crafting a Unique Fine Dining Experience: Atmosphere and Aesthetics

The ambiance of a fine dining restaurant contributes significantly to the entire experience. Your choice in decor, from the furniture to the lighting, should reflect the theme and sophistication that your establishment promises. A well-thought-out interior design can distinguish your restaurant and set the stage for the culinary performance to follow. OFS Corporation is Southern New England’s leading provider of finishing services. Specializing in onsite wood & metal restoration and maintenance, they ensure every project glistens with perfection. Your Las Vegas restaurant’s dining area will have the best ambiance and architectural details thanks to OFS Corp.

Meticulous attention to detail such as table setting, artwork, and background music can transform a meal into an enchanting experience. These elements must align harmoniously to evoke emotions and exceed expectations. Investing in high-quality tableware and linens underscores a commitment to luxury that discerning patrons will surely appreciate.

Equally important is the choice of location for your restaurant. It should resonate with the vibe you want to project, whether it’s a tranquil garden setting or a bustling, chic urban spot. The location should also be accessible and have a solid reputation that aligns with the high-status ambiance you aim to create.

Menu Creation and Culinary Excellence in Upscale Dining

The heart of any fine dining restaurant is its menu, which must showcase innovation and mastery of culinary techniques. The selection should be refined, often limited to a few exquisite choices that emphasize quality and craftsmanship. Seasonal ingredients sourced from top suppliers set the foundation for remarkable dishes that become the talk of the town.

Collaborating with renowned chefs to build a menu that is both contemporary and aligned with the restaurant’s concept is critical. Signature dishes can define your brand and draw in an audience eager for new and memorable culinary experiences. A skilled chef will also ensure that each item on the menu is executed with precision and artistry.

Building a Team of Professionals for High-End Service

Behind every successful upscale restaurant is a team of dedicated professionals who epitomize excellence in hospitality. Recruitment must focus on finding not just skilled staff but individuals committed to the ethics of fine dining service. A sommelier, maître d’, and executive chef are among the critical players who can elevate a restaurant’s standing from very good to exceptional.

Employee training takes prominence in ensuring that service is seamless and discreet. The nuanced choreography of fine dining service, which involves anticipating guests’ needs and paying attention to the tiniest of details, can only be perfected with regular, high-quality training. A polished team will provide an effortless and unforgettable service that complements the culinary wonders crafted in the kitchen.

Altogether, the journey to opening and running an upscale restaurant is as challenging as it is rewarding. With the proper dedication to understanding your concept, crafting a unique dining experience, excelling in culinary art, building a professional team, and implementing savvy marketing strategies, your restaurant will not only open its doors but also welcome a steady stream of patrons seeking the pinnacle of dining sophistication.

Photo Credits

Photos are by Jessie Guerrero

I can do that most of the time, but here’s the pork rub: I’ve been a writer and editor for another twenty-plus years. My job is to look for mistakes and, often, improve or shorten sentences and paragraphs. Just when I think I can go out and enjoy a meal without picking apart the service or the salad, I look at a menu and want to hoist my red pen into action. Plus, I’ve done plenty of food writing, including restaurant reviews, menus, and marketing materials.

So I don’t get it when I see errors, confusing and/or no descriptions of menu items, and misspellings.

Serbian Bakery, Jackson, California

Don’t get me wrong: my most critical dining-out elements are the same as they are for most people. Those are the quality of food, service, and ambiance. Sometimes, my stomach leads the way, and I track down the place that will most assuredly satisfy my craving, whatever it is. Other times, it’s my mood. In these instances, I’m peering around for a comfortable booth or a sunny window to pull its weight.

But how do you know if a place you’re trying for the first time is good before you commit and place your order? Yes, there are online reviews, but I’ve eaten at plenty of places with great online ratings and then had terrible meals. Why? Because people who don’t know the difference between good gravy and lousy gravy often write reviews anyway. And let’s face it: food quality is subjective. In other words, everyone has a right to be wrong and then write about it on Yelp.

But what else do you have when you’re choosing a restaurant? Marketing. You have the messaging sent from point A (the restaurant) to point B (the potential customer) to entice you to spend your money and time in a joint. Hence, the reason for this blog (finally!).

I’m going to get to the thesis first (I mean, almost last): If a restaurant (manager and owner) cannot be bothered to get the details right or make the menu descriptions appealing, I assume they are also not tending to the details in the kitchen or within the service staff. It speaks to the overall operation when there are typos, words misspelled, or lousy messaging in general.

Hire a writer to do the writing, just like you hire a chef to do the cooking. Why do restaurants (and so many other businesses, to be honest) skip the first impression step when it comes to how their restaurant’s offerings are described on websites and marketing materials?

If you have a marketing person who generates terrific ideas but doesn’t provide copywriting, and your manager or owner doesn’t know how to write a sentence that makes sense AND entices, find a copywriter. Not all marketing professionals are writers, which is why larger agencies in markets where competition is steep, have dedicated writers on their teams. In those agencies, the brainstormers create brilliant ideas, the artists create the imagery, and the copywriters create the copy. Writing is a creative process, one in which words are intentionally chosen (or not), and the audience (customer) is kept top of mind as all the other marketing departments do in their creative processes.

In smaller markets or in mom-and-pop shops where the budgets are squeaking, they’re so tight, those elements often get ignored, especially that last one: writing.

I’m not talking about an errant comma; I’m talking about gross editing errors: a misspelled word, inconsistency, or confusing description. Every menu has one/some/many. It’s a problem.

If you’re one of those restaurant owners who think, “The food speaks for itself,” think again. Everything is online. Menus are perused before people even get in their car to head downtown.

Let’s take modern technology out of the equation for a minute and put yourself in this situation: You are visiting a strange city, and you see two Italian restaurants next door to one another. Both restaurants’ menus are posted in their respective windows. They have identical menu items and prices. One menu has listed items, no descriptions, and typos: Cheese Ravioly. Ceaser salad. Meetballs. Chiccen parm. The other menu has the same items, each with brief, mouth-watering descriptions and no typos:

• Ricotta and smoked mozzarella ravioli, made fresh daily, drizzled with browned butter sage sauce
• Caesar salad with ice-cold chopped Romaine lettuce, grilled ciabatta croutons, and housemade Caesar dressing
• Four over-sized beef and pork meatballs with our signature roasted tomato marinara on pasta of your choice
• Chicken cutlets, lightly coated with seasoned bread crumbs, fried to a golden brown, topped with roasted tomato marinara and mozzarella, then broiled until bubbly and dusted with fresh-grated Parmesan cheese. 

Which restaurant are you walking into and why?

Paragon Deli Cafe, Shelter Island, San Diego, California

Here’s another activity: Describe the salad in the picture shown in this blog as if it will be going on a menu. I want you to do the best you can in two minutes. Does it make you want to pay $20 for it?

Photo Credits

Photos courtesy of Lisa Lucke – All Rights Reserved
First published at Lisa Lucke

For those people who simply don’t enjoy cooking (or just don’t know how to cook) there are few options left between the two choices, and so it is ultimately easier to maintain that fast food lifestyle. However, if that unhealthy lifestyle is finally catching up and a few more reasons to persuade that final decision are needed, here are some facts about how home cooking remains the better choice over restaurants.

Calories

Calories are that buzzword many people are familiar with which is typically tied to weight gain or loss. Famous weight loss programs tend to focus around measuring and mediating caloric intake. Even some notable beer brands promote themselves by being beers with the lowest calorie count. While those programs or brands have a spectrum of success rates, a study from the John Hopkins Center for Liveable Future showed that people who commonly cook meals from home tend to eat healthier and, as a result, consume less calories than those who don’t. This extended to the occasions when those same people went out for meals.

For those who cooked frequently at home (6-7 nights a week), when they did go out, they also consumed less calories.

Sugar and Carbs

Sugar and carbs taste good. There is no way around this. Since restaurants— especially fast food— have figured this out, the best way for them to create repeat customers is to make their food taste better. It has been proven that sugar has addictive qualities as hard drugs like opioids and cocaine, so it only makes sense that major food providers would do everything in their power to make their food choices taste better.

Often those choices lead to a shocking level of loss in quality which in turn makes the food that much worse for our bodies. Even the so-called best options on many restaurant menus will have far more calories, sodium, fat, and sugar in the meals than anything that can be prepared fresh from home, and that is before even considering the origin of the food used in preparation. Being that humans’ taste buds adapt to the foods we eat, the more sugar, salt, and fat consumed means that it becomes what our brain expects and craves.

That can be a hard habit to break literally, but the good news is that by choosing to buy, prepare, cook and eat fresh food – rather than farming techniques which contribute to climate change – those taste buds can readjust to natural, rich flavors.

Portion Control

Obesity is a major concern for public health educators. A study published in the journal of the Academy of Nutrition and Dietetics says that the amount of excess energy gained from meals consumed outside the home is a major contributing factor to the development of obesity. This, in combination with the fact that around 50% of restaurants do not provide nutrition information means that it is very hard for people to make healthy choices when outside the home.

However sad, the previous factors make it difficult to switch, let alone maintain a healthier eating lifestyle. The average meal from a restaurant held 1205 calories, most often coming from three of the four most popular cuisine choices— American, Italian, Spanish, and Chinese foods.

Being that people tend to eat the full portions served, those unnecessary portion sizes are consumed. This in turn distorts people’s abilities to discern what a healthy serving size of food should be, let alone the quality of the ingredients contained.

A Sigh of Relief

While it may not be true in every situation— like the mother of 4 boys that cooks almost every night of the week— cooking from home is connected to stress relief, increased creativity, and feelings of positivity. This comes from a change of pace to the day, connecting with others, and the creation of memories with those same loved ones. Experimenting with new recipes engages different sides of the brain, develops confidence, and a sense of accomplishment.

Photo Credit

Image by cattalin from Pixabay

Guest Author Bio
Sarah Daren

With a Bachelor’s in Health Science along with an MBA, Sarah Daren has a wealth of knowledge within both the health and business sectors. Her expertise in scaling and identifying ways tech can improve the lives of others has led Sarah to be a consultant for a number of startup businesses, most prominently in the wellness industry, wearable technology and health education. She implements her health knowledge into every aspect of her life with a focus on making America a healthier and safer place for future generations to come.

Frittata, that’s how.

Over a cup of coffee, I visualized my path, which is how I do most things: Chop, roast, bake. Then I started mentally adding steps: Chop everything up in medium chunks, roast it to a tender char; toss it all into my wooden chopping bowl and chop some more; throw in some fresh herbs, eggs, and slip it into a savory pie crust and bake. Frittata for dinner tonight and breakfast tomorrow, and then we hit the road.

After the chopping, I scanned the spice cupboard….I grabbed dill, something called 21 Seasoning Salute from Trader Joe’s, turmeric, and some smoked paprika.

I slivered and added five cloves of garlic and a small handful of oil-packed sundried tomatoes (large size; they’ll get chopped after roasting). Into the chopped veg it went. I tossed it all with olive oil, salt and pepper, and the spices listed above and roasted at 425 – hot and fast is the rule for roasting green plant matter. Took about 18 minutes.

Time to think about that savory pie crust. Ask, and Google will provide. “Savory parmesan pie crust” brought up the usual umpteen choices; turns out, a Keto recipe caught my eye not for the Keto element, but for this reason: four ingredients. That’s one bowl, and no pastry cloth, rolling pin, or headache. Almond flour, butter, parmesan, egg. Basta.

Out of the oven, I chopped the veggies into smaller bits and then added a couple of beaten eggs, a little more salt, fresh basil from my window herb garden, and slid it all into the pie crust I put together while the veggies were roasting. Note: I didn’t bother to pre-cook the pie crust before filling it, which was actually a mistake; when I realized this fact, a bit too late, I kept going, wondering if it would be a critical error. Turns out, it was fine. I left it in a bit longer than the 15 minutes or so noted in the recipe, but it was fully cooked and even perfect on the bottom.

Oh, speaking of the bottom – I laid a few slices of Swiss cheese on the crust before adding the veg. Into the oven at 350 for about 25 minutes. I kept my eye on the crust and when it was fairly browned, I took it out.

And that’s how you clean out the refrigerator before going on vacation.

Buon appetite.

Photo Credits

Images courtesy of Lisa Lucke.

Previously published at www.lisalucke.com.

Signs of a Dry Drunk

A “dry drunk” is someone who is no longer drinking but still displays the same attitudes and behavior as an alcoholic. Some specialists refer to it as untreated alcoholism or post-acute withdrawal syndrome (PAWS). Symptoms of a “dry drunk” include:

• Cross-addiction to other substances
• Anger towards sober friends and family
• Risky behavior
• Acting irritably
• Blaming others
• Displaying a self-centered and pessimistic attitude
• A negative view of sobriety
• Difficulty concentrating and completing tasks
• Fearing relapse
• Failure to admit the pain and damage alcoholism has created
• Depression and low self-esteem
• Poor sleep patterns
• Defensive when criticized
• Making fun of or displaying jealousy towards others in recovery
• Nostalgic feelings about past addiction
• Black and white thinking

Which Thoughts and Actions Threaten Sobriety?

Sobriety isn’t just about not drinking anymore. Alcohol is often used to “treat” other problems like depression and anxiety or to replace another addiction. It may start as a way to cover up difficult emotions, fears, and stress.

A National Center for Biotechnology Information study featured five stages of relapse and rules for recovery, including:

• Make a permanent change in your life. If you stay around your old triggers, you will relapse. Recovery can only be mastered by creating a life that encourages you not to use.
• Be totally honest. This means telling people about your addiction and opening up. Talk to friends, family, therapists, and counselors about your feelings and how you got there.
• Get help. Often, recovery fails because the addict thinks they can do it on their own. But addiction isn’t treated without assistance and accountability. Addicts need to realize that temptation will be a constant factor in the rest of their lives. After treatment is completed, accountability is the best practice. Outpatient therapy will keep the recovering alcoholic on task.
• Embrace self-care. Most people use drugs or alcohol to escape or reward themselves. Replacing addictions with healthy pampering techniques can go a long way in recovery.
• Don’t bend the rules. Loopholes will only help you sabotage your recovery.

Therapy

Cognitive therapy is helpful to bring about real change and the development of coping skills. Conquering negative thoughts is a large part of recovery. Some negative thoughts addicts struggle with are:

• Not being able to handle life without alcohol
• Other people caused their alcoholism
• Life isn’t fun without alcohol
• Recovery is too much work
• The cravings will be too much to handle

Stopping a “Dry Drunk”

According to an article published by the National Institute on Alcohol Abuse and Alcoholism, entitled Alcoholism and Psychiatric Disorders Diagnostic Challenges, clinicians often struggle with determining if alcohol is a contributing factor or result of several psychiatric disorders. Many times the reason someone becomes a “dry drunk” is due to one or more comorbidities.

Diagnosis of comorbidities is vital to recovery. Depression, bipolar disorder, and anxiety disorder, ASPD, social anxiety disorder, and other externalizing disorders are all tied to the abuse of alcohol or drugs. If the psychiatric condition is accurately diagnosed and treated, recovery is more effective. Comorbidities will continue to plague the recovering alcoholic without the proper medication, resulting in a “dry drunk” condition.

It is important to note that personal growth should be the focus in all recovery situations. Broadly, the stages of recovery include abstinence, repair, and growth. Once an individual has achieved abstinence, the repair and growth stages must occur to complete the process. Additionally, healing is a lifelong task to continuously defeat alcoholism.

Sources

ncbi.nlm.nih.gov – Relapse Prevention and the Five Rules of Recovery
pubs.niaaa.nih.gov – Alcoholism and Psychiatric Disorders Diagnostic Challenges
sciencedirect.com – Comorbidity of social anxiety disorder and antisocial personality disorder in the National Epidemiological Survey on Alcohol and Related Conditions (NESARC)
sunshinebehavioralhealth.com – Learn About What Dual Diagnosis Treatment Programs Offer

Photo Credit

Photo is from pixabay

Guest Author Bio
Tasnova Malek

Tasnova Malek, MD, graduated from Bangladesh Medical College and practiced as a primary care physician for six years in Bangladesh. After moving to the USA, she worked at Emory University Hospital in Pulmonary and Critical Care Medicine and Hospital medicine research. During COVID-19, she worked as a crisis counselor in Florida Corona Virus Emergency Response Team. Currently, she is working in the National Suicidal Prevention Center. In addition, she has extensive research experience in medicine and psychiatry in the USA.

I’m making a turkey roast. More specifically, a Turketta: a deboned, hand-rolled, and tied whole turkey.

The last time I roasted a mini pterodactyl was in 2019, and I lost. That fateful night, I proclaimed that I’d never do it again and I meant it. The problem? Nooks and crannies that don’t cook evenly, bones sticking out, uncooperative joints, dry parts, moist parts, and the inane “Is that juice or blood?” guessing game. Let the bird rest, but not too much rest or it gets cold. Not enough rest and all the juice runs out. Fiddlefuck!

I will never again try to figure out if a Frankenstein’s monster of a carcass is thoroughly cooked in all the right parts and not overcooked in the wrong parts. I’m done trying to wrangle a steaming, slippery roasted disaster of the bird world. In 2019, I took the damn thing out too early, started carving, saw pink, put it back in, took it out again, continued carving, and possibly even put it back in a third time. I really don’t remember anything but the literal blanket of f-bombs I laid down as my poor sister-in-law tried to help me wrestle the devil poultry into submission. I was laughing, I was cussing, I was sweating, and I was probably half in the bag as we desperately tried to position ourselves to prevent the family from seeing what the fuck was going on over by the sink. In fact, I’m almost positive I heard my 80-year-old aunt say, “What the fuck is going on over by the sink?”

When I finally got to my seat, I made a toast: “Thanks for coming. Take a picture of that de-winged, nogginless bastard because it’s the last one you’ll ever see in my house.”

I don’t even like turkey. I’d rather have a roast chicken from Costco on my holiday table than a turkey. A few years before Turkageddon, I made a boneless prime rib roast, and it was amazing. A big rectangle-shaped slab that sits completely stable while you slice perfectly uniform slices: straight down, no bones, no joints, no secret compartments.

Since I’m hosting this year, I’ve been anticipating “the call.” Last week, it happened: My mom phoned me to tell me that Butterball turkeys were on sale at the local grocery store. I listened and then delivered the news.

“Well, I’m not making a whole turkey this year. I’m making a turkey roast.”

<<silent pause>>

“Oh. A turkey roast?”

“Yes. It’s a whole turkey, no bones. Light and dark meat, all wrapped in skin and tied up for roasting, It’s going to be really good.”

“Ok, I’m sure it will.”

“I’m done with turkeys.”

“Oh, how come?”

“Because they’re stupid, mom. And also, I hate them. I’m tired of dealing with elbows and knees. Which end is the asshole? Which end is the neck? And also, I don’t want a body cavity on my table. It’s all just too much.”

Now she was laughing, which was a good sign.

“It’s going to be really good. I promise.”

One by one I’ve been telling my family what the plan is. My kids don’t really care. They know everything I make is good. Plus, they’re all in their twenties so a homecooked meal is a homecooked meal. I can’t wait to pull out of the oven, not one, but two Turkettas, stand in full view of my fifteen guests, and proudly slice those beautiful rectangles of turkey love.

Photo Credit

Turketta image Good Eggs and RoliRoti, Oakland, CA

Originally published at www.lisalucke.com

A few basic guidelines to help you select a bottle that suits your personal preferences can go a long way.

That’s why Dune Wines has compiled a list of the seven most common wine types with a brief description of the flavor profile for each.

1. Chardonnay

Chardonnay is the most popular white wine in the world. This full-bodied white wine is made from green-skinned chardonnay grapes that grow in almost every major wine region on the continent.

Although the grapes tend to be neutral in flavor, they easily take on other characteristics depending on where they are grown and how they are matured. People love chardonnay because it is easy-to-sip and has low acidity.

Chardonnay can have aromas of tropical fruit, butter, and citrus – which makes it a perfect pairing for scallops or lobster in a cream sauce.

2. Sauvignon Blanc

Sauvignon Blanc is a light-bodied white wine that usually has subtle scents of grapefruit, herbs, or asparagus. It is one of the most popular white wines in the world.

The flavor profile of Sauvignon Blanc stands out due to its pronounced fruitiness, but the flavor varies in intensity depending on where the grapes are grown.

Its clean, acidic flavors complement light meals like green vegetables, chicken, pork, and fish with herbs.

3. Pinot Grigio/Pinot Gris

Pinot Grigio – also known as Pinot Gris – is a light to medium-bodied white wine. Pinot Grigio’s aromas are typically reminiscent of honeysuckle, peach, citrus, and apple. This wine is usually crisp, dry, and light on the palate.

Pinot Grigio’s zingy acidity and pleasant mineral base notes are best paired with dishes with scallops, fresh vegetables, or a cheese platter.

4. Merlot

Merlot grapes are grown throughout South America, Europe, Africa, and the United States. They produce a medium to full-bodied red wine that’s “juicer” and “softer” than Cabernet Sauvignon, and it’s available in most parts of the world.

Merlot is often blended with Cabernet Sauvignon, and it pairs best with charcuterie boards, meat dishes, and roasted vegetables.

5. Cabernet Sauvignon

Cabernet Sauvignon is a bold red wine that’s usually medium to full-bodied. It usually has the aromas of blackberry, plum, leather, cinnamon, and black pepper. Due to this wine’s abundant tannins, it is quite dry.

Cabernet Sauvignon is the most widely planted wine grape in the world, and it grows in almost any region.

Cabernet Sauvignon is best paired with red meat dishes like steak, braised short ribs, or even hamburgers.

6. Pinot Noir

Pinot Noir is a light-bodied red wine. It isn’t typically challenging or bold, which is why it is sometimes referred to as a “starter wine.”

Pinot Noir is usually from Burgundy, but it is also made in Oregon, New Zealand, or even Germany. Pinot Noir grapes are notoriously difficult to grow in less than optimal conditions, which means that this wine can be on the pricier side.

Pinot Noir red wine is usually earthy, with subtle sweet and sour notes of cherry and raspberry. It is best paired with rich ingredients – such as mushrooms, pork, chicken, rabbit, venison, and duck.

7. Rosé

Although many people think that rosé wines are made by combining red and white wines, this is a misconception. Instead, rosés are made by removing the skins from red grapes shortly after they are processed.

The process of leaving the skins on the grapes for only a short period results in a light, refreshing wine that’s a pale shade of pink.

Photo Credits

Wine image by Steve Buissinne from Pixabay
Charcuterie image by matticasco from Pixabay

Guest Author Bio
John Moran

John Moran is an American who enjoys the fine art of living well. His interests include anything wine, food or nature related especially when enjoyed with friends and family.

Here are the best options!

Look On Google Maps

This may seem obvious, but going through google maps to find good food recommendations is a great idea! Not only can you look at what restaurants are closest to you, but you can also look at how much they cost, what type of food they serve, and what other people think of the food. Unfortunately, some restaurants fake reviews or will delete any negative review by calling it false, so it’s hard to tell how honest these reviews are, but many of them tend to be true to the experience customers have.

Consider Food Delivery Services

Food delivery services are another fun option to allow you to enjoy delicious food from all over the city while still looking at reviews and not having to leave your home. Dig through what’s near you, and if you like it through delivery, it might be a great option to check out in person!

You can help most of these services, along with Google Maps, by also leaving reviews on restaurants. This helps guide customers towards what’s good or bad and will show them where to eat and where not to eat.

Look for Local Food Critics

Every city has a famous food critic or two. Look on local news sites, or check popular Twitter pages in your area, and try to find a food critic that you can trust. Although their palettes may be a little more particular than yours, you can use these reviews as a springboard to see what sounds good to you.

If you disagree with their reviews, that’s okay! People have different tastes, and you may enjoy different food from them.

Talk to the Other Locals

What do the locals in your area say about the restaurants nearby? Do they have any favorites? If you’ve recently moved into Jamestown apartments, asking about good restaurants can be a great way to get to know your neighbors while also ensuring that you get a good recommendation. You could even invite them along with you and enjoy a wonderful meal together.

Try Enough Restaurants!

This doesn’t help you immediately, but it can make decision-making a lot easier in the long term. First, try as many restaurants in your area that you can. The more different kinds of food you try, the more of a chance you’ll have to figure out what local cuisine you love and hate. Although this does mean you’ll have to try some food you might not love, it also means you could find incredible restaurants you’ll fall head over heels for!

The most important thing is what you like to eat, so if you find someone with similar tastes to you, ask them what they want to eat locally! Connect with people and try great food you’ll crave time after time.

Photo Credit

Image by zoli gy from Pixabay

Before I rattle off my favorites and why, I’ll tell you which ones haven’t yet passed my lips and therefore, not part of my list: Buffalo Chips and Hotel Sutter, both in Sutter Creek, and Taste A Go-Go food truck in Plymouth. Full disclosure: I probably won’t ever try Taste-A-Go-Go’s burger because every single time I step up to order one, the words “Dirty Bird Sando” come out of my mouth. That crispy yardbird piled high with tangy slaw, sliced jalapenos and some crazy blast of sauce is my favorite local sandwich, hands down, which by the way I lick clean. I’ve heard those Sutter Creek burgers are worth trying, but when it comes to getting food to go, I stay in the city limits, unless I’m chowing down in my car.

The Big Three

Three things really matter for me to enjoy a burger to the last bite, which is exactly what has to happen for me to ever order one a second time. Those three things are the meat, the bun, and the setup (setup = all the good stuff that goes on the burger – or gets “held” if you’re picky). When I get the urge to seek and destroy some meat, I need the last bite to be as good as the first. Additionally, if a burger is ridiculously tall, I’m irritated. Food has got to function.

Here are my top burgers, working from the outside in, with respect to the big three: bun, setup and patty.

BUN: A bun needs to hold up to the last bite. If it melts like a cheap cookie in a glass of milk, I’m annoyed. My two current favorite buns in the county are outstanding for almost identical reasons: Villa Privata and Bistro49. Now, Villa Privata makes their buns in-house. It’s golden brown and toasty around the edges. It’s light and airy in the center. It has its own flavor. Bistro49’s bun has the very same characteristics; on the menu, it’s called a “brioche bun.” Is it homemade? I don’t know or care. It’s fantastic. Even if no morsel of meat is left in the last bite, that crispy, golden brown, buttery remnant of bun is not to be discarded.

SETUP: I like a setup that doesn’t get in the way of the more important stuff: burger, cheese, and bun. In fact, the very worst thing a burger can have is limpy lettuce or a slice of tomato with the little white core staring up at me from the center (lazy prep). As far as setups go, Brickhouse Brews on Main St. in Jackson has a setup that rivals a tiny fresh side-salad: fresh lettuce, a thick slice of ripe red tomato and red onion that says “hello!” long after you finish your meal. And I will always appreciate Mel & Faye’s because of the fact that they have a burger setup for every mood! Not in the mood for salad on your burger – order the Sourdough Burger or Miner Burger (chili!). I also don’t feel bad making switches at Mel’s — they are always happy to accommodate, likely because that place is built for volume. For example, I love shredded lettuce on my burgers, which is on some of their other sandwiches, but not burgers, and they happily sub it if I ask them to. Like, I might say, “Can I get a bacon burger with the sourdough setup?” The answer is always yes. “Can I get a sourdough burger, add shredded lettuce?” Yes!

BURGER PATTY: Finally, the meat. Who can resist a screaming char flavor? For me, it’s a requirement, and Bistro49 has that element nailed. And I like a burger nice.and.pink. on the inside, which they also deliver. Add a hand-formed patty’s uneven, raggedy edges that get a little crispier and I’m doing the food moan. That box is also checked at Bistro49. I might be mistaken, but I *think* many of the local burgers are hand-formed in the restaurant, including Mel’s, Brickhouse, Bistro49, and Giant 88. Maybe others?

Speaking of Giant 88, the double-American cheese blast I mentioned earlier? That’s where you find it. That burger gets eaten instantly, in the parking lot, with a stack of napkins. Do not try to transport anywhere. Just eat it.

Photo Credits

Photos by Lisa Lucke

Originally published at www.lisalucke.com

But given the holiday weekend and my already compromised ability to know what day it is (thanks, COVID), today seemed like a good day to round up the usual plant-based suspects and make something.
I found zucchini, crooked neck squash, red/yellow bell peppers (the combo kind – pretty!), mushrooms, green onions, baby spinach, and one red potato.

Next, I checked the pantry. Whew! No wayward vegetables absentmindedly stashed there, but I did find one of my favorite Amador County-made products: Martha’s Organic All-Natural Cornbread Mix (available here and on Amazon). A plan began to form in my mind…Fritters!

Under normal circumstances, zucchini fritters are my go-to summertime treat, when gardens (not mine) are overrun with squash. When I was a kid, my Grandpa Boitano taught me how to make them in the cool of the basement, which had an earthen floor but also a stove, refrigerator, kitchen table and pantry shelves lined with the current season’s mother lode of freshly canned veggies, fruits, and antipasto. My grandpa sliced, battered and fried his fritters, but I eventually switched to a quicker method of shredding the zucc and mixing it into Bisquick and then frying them in olive oil for a savory afternoon treat.

But today, I decided to do something different. I grabbed my large wooden chopping bowl, cut the veggies up into chunks and slices, shredded the raw potato (skin on) and threw in four cloves of coarse-chopped garlic. Then I went chop crazy. The smell of the raw garlic and especially the bell peppers wafted up into my face like a morning garden facial.

I also tossed in a couple of handfuls of fresh-grated parm, cracked black pepper and coarse salt (plenty).

Time for the batter. In typical fashion, I sorta followed the instructions on the package, which called for adding two eggs, milk, four tablespoons of melted butter, and salt to the mix. I used three eggs, and I substituted buttermilk, to offset any slight sweetness that cornbread mixes sometimes have, although as a sidenote, Martha’s All-Natural products are organic and have very little added anything. This mix had just a tiny bit of cane juice added for sweetening, but I still tossed in a 1/2 tsp more salt than the mix instructions called for. I like salt.

I looked at the batter. I looked at my bowl of chopped veggies. Instantly, I knew the proportions would be perfect. Why? I don’t know. I have some sort of spidey sense and kitchen confidence not found anywhere else in my life. So, I combined the two bowls. It was perfect.

And then, I fried. In light olive  oil (I use light olive oil, which is just what you get in subsequent pressings after the first cold press, or extra virgin). I do not have canola or vegetable oil in the house. I use light olive oil anytime a recipe calls for those two things or when I would normally grab vegetable oil — even to bake with. For vegetarian dishes like this one, EVOO earthiness would have overpowered the fresh veggie flavors. Hence, the light.

My only concern was whether the veggies and cornmeal in the mix would soften up completely on the stovetop (as opposed to 30 minutes in a hot oven). Turns out my kitchen gut-hunch was right to chop the veggies finely – they were perfect; the cornmeal bread binder was silky and smooth and totally done. Took about three minutes each side on med-high heat in a heavy non-stick pan to get them perfectly golden brown.

This particular Martha’s product isn’t gluten free, but she has a lot of mixes that are. Substitute cornstarch & water slurry for egg if you want a totally vegetarian dish, along with any plant-based butter or oil.

Veggie cornmeal fritters. Get ready neighbors, I made a big batch!

Buon appetito!

Photo Credits

All photos courtesy of Lisa Lucke.

Originally published at www.lisalucke.com