Nibbles & Sips

Fun with food and beverages: recipes and opinions about what, how, and why we eat.

Dear Mr. Knowlton…

Nibbles

In the September 2010 issue of Bon Appetit, Andrew Knowlton (as the BA Foodist) responds to a reader’s question about the best way for a large party to split a check.

Dear Cecilia,

Unless you’re with only one other person (okay, maybe two–I’m feeling generous) or you’re 17 years old and out with a group of friends at a local chain, splitting a check is lame…

He then whinges on for a few more inches about how tough it was being a Brooklyn waiter and how you should just (wo)man up and put the entire thing on your own credit card and hope your friends pay you back.

But, really… the best word he could come up with is lame?

First of all, mingling money with friends is the fast track to ending a friendship. I speak from experience having been the point person on a bulk buy of fabric several years ago and one of the girls stiffed me for her portion. It took certified letters and untold stress to get the money from her and it was during a time just after my divorce when I didn’t have a lot of wiggle room in my monthly budget (this was after I’d dug myself out of credit card debt and canceled all of the cards I’d previously owned so we’re talking real dollars here, not credit). It wasn’t that she was a bad person or a bad friend in general, it just underlines the point that you should never lend money to friends unless you don’t want it back.

I cannot advocate anyone picking up the tab for a group of 6 or 8 friends when there’s the possibility that it will add to their credit debt. “Thoughtful and considerate” are gestures best left free of interest charges. It’s far easier, in contrast, to pick up the tab for one or two friends in a ladies-who-lunch situation with the express understanding that the next check will be picked up by someone else, that to do so for a large group.

Second, might I remind Mr. Knowlton and those like him the industry they are (were) in. It’s called the service industry for a reason, more specifically the hospitality industry. While I know, firsthand, just how difficult some customers can be and that “the customer is always right” is not always correct, your customers are paying a premium for food that comes with service and, yes, it should be with a smile or at least some civility.

If a server sees a large party without obvious familial hallmarks and doesn‘t ask, beforehand, if this will be on one check or separated then he deserves the check-splitting headache that’s to come.

Finally, if you are going out in a group with the plan to split the check, here are some ways to make the process easier:

  • Call ahead. Whether reservations are required or not, it’s always a good to give a restaurant a heads up that you’ll be arriving en masse and, while you’re at it, ask if they are able to split checks for large groups. Most will tell you it’s no problem but some will say no. If you run into one of the latter you can make plans to go someplace more group-friendly or advise everyone in your group to bring cash. If the restaurant has a website with their menu online, folks can figure out ahead of time what they’ll need to bring.
  • Tell the server you’ll need separate checks before the first glass of water is ordered. Forewarned is forearmed and it’s up to them how they want to keep track of the divisions.
  • Have patience. Not only do larger orders take longer to prepare, serve and clear, there will be extra time preparing the checks and processing them. If you’re on a time-line (like our ladies nights heading off to see a movie after dinner), make sure you give your server ample time to process 8 credit cards and still have time to get to your show. For that matter, ordering in waves–before everyone arrives–let’s the kitchen get a jump on those first few dishes.
  • Arrange large gatherings on nights other than Friday and Saturday or have an early dinner mid-afternoon on the weekends. A less crowded dining room means less-harried waitstaff and more flexibility for your group.
  • Tip well. Yes, it’s more work to process 6 smaller checks than 1 large one, so show your appreciation for their willingness to work with your situation. Large parties usually get gratuity added on to the bill, but a few dollars more per check adds up and may win you a favored server if you frequent the same establishments.

So go out and have your fun! And if you continue to receive less-than-stellar service from the hospitality industry consider turning those Girls Nights Out into Girls Nights In and keep your dollars where they will be appreciated.

Limoncello, Week 9

Sips
Limoncello, Week 9

Limoncello, Week 9

And we’re back to the land of no changes.

I wanted to check the surface of the infusion for any schmutz (there was none) so I removed the lid and plastic wrap. I am pleased to report that the mixture no longer smells like floor cleaner! This is great news as it means the mixture is mellowing out.

All signs point towards drinkability but it’ll be 3 weeks before we know for sure.

Holiday Feasting

Nibbles

Happy Labor Day–are you working or playing, today?

For me, this long weekend has been a great opportunity to get quite a bit of drawing done for the cookbook but we’re also looking forward to cooking-out this evening, taking a slight departure from our usual menu.

Early holidays were feast days, so I suppose it’s no wonder we gravitate towards meals that are more expansive whether in size or ingredients.

Our menu for today?

Grilled Pork Chops
Macaroni Salad
Grilled Corn on the Cob

And for dessert we have Strawberry Cheesecake Ice Cream, homemade last night in my newest toy.

In some ways this is a departure from our usual menu–the pork chops are thick, not the usual thin loin chops we eat from time to time, pasta salad may be “bad” on some levels but the ratio of vegetables to pasta is better than most. And the ice cream, being homemade, means I had total control over the ingredients.

What’s on your menu, tonight?

50 Shots of America–Wisconsin

Sips
Pretzel Dip

Pretzel Dip

On May 29, 1848,  Wisconsin brought our state-count up to a nice, even 30. Known as the Badger State, it might surprise some to learn that name didn’t come from the bustling fur trade of the early-settled territory but of the miners (whose industry replaced pelts in the economy’s hierarchy) that had the badger-like habit of seeking shelter in holes they’d dug.

We’re not entirely sure what the name Wisconsin means (though we know it’s not ‘people who where foam cheese on their head’) but one possible etymology concentrates on its red rocks, like those found in the Wisconsin Dells. I wonder, then, is that why Republican States (founded in Ripon, Wisconsin, on March 20, 1854) are painted red on political maps?

America’s Dairyland is actually not the total agrarian state that such a name conveys. It became dairy-central because early agriculture was pursued to the detriment of the land. While it’s regained some of it’s croplands and the forests, the service industry plays a far larger part in the state these days while still leading the nation in cheese production (2nd in the US for milk and butter).

Pretzel Dip

1 oz Wisconsin Ale
1 oz Cranberry Juice
1 tsp Brown Mustard

Combine over ice and shake like a Barbie(1) and a troll(2) riding a Harley(3) around the center ring(4). Strain into a chilled cordial glass and sip.

Breweries are big in Milwaukee and the state is a major producer of cranberries (among other crops). This drink may sound strange (Todd certainly thought I was stretching it a bit) but it’s totally drinkable and does remind me of a big. soft pretzel dipped into berry-laced stone-ground mustard. Give it a shot before you judge it unfairly, and remember that it usually takes 2 sips before you get the full flavor of a drink.

The other references are as follows:

  1. Barbie-creator Barbie Millicent Roberts is from Willows, Wisconsin.
  2. Mount Horeb, Wisconsin is, apparently, the Troll Capital of the World. It’s also home to the Mustard Museum which houses over 2300 specimens of mustard.
  3. Harley Davidson Motorcycles are headquartered in Milwaukee, Wisconsin.
  4. Ringling Brothers Circus got it’s first show in Baraboo, Wisconsin, in 1884.

And, hey, as we head into Labor Day weekend, if you’re in the neighborhood of Prairie du Sac check out the State Cow Chip Throwing Contest.

Siam Sushi, Tallahassee, Florida

Nibbles

In the Lake Ella plaza, next to Publix (where Hopkins Eatery was most recently–it’s moved over to one of the side-strips, by the way), is an unassuming exterior with simple, sans serif letters proclaiming the new restaurant inside: Siam Sushi.

There is a patio area for overflow seating (or those few weeks a year when outdoor eating in Florida is a possibility) and a simple glass door. The inside, however, is filled with gleaming dark wood, contemporary design, low lighting and a large bar–something you wouldn’t expect just from the outside.

And neither is the food.

I’d been awaiting their opening since I saw the sign go up–another sushi place close to home AND serves Thai food? Heaven! After all, Rice Bowl is no longer and our side of town was really feeling the lack. So August comes and we decide to go the very night the local paper reviewed them with 4 hats–not planned and they were a little overwhelmed.

Nonetheless our waitress was attentive and very helpful in explaining the extensive menu and making recommendations.

We started with drinks: a Raspberry Lemon Drop for Todd and a Siam Passion Fruit Cosmo for me ($9 each). Both were a little heavy, not as balanced as we prefer. Considering I mix a new cocktail every week, this is something that’s probably only going to bug me, but if you prefer a decent dose of mixer in your drink, order carefully.

The hostess stand had posted several sushi rolls as specials of the night and we decided to split on–the Peter Roll ($14)–as an appetizer. Not appearing on the regular menu, this sushi alone was worth the price of admission: tasty, fresh, packed with fish and flavor and the sauce was such a wonderful complement. I wish I could remember what all went in it but I know salmon and yellowfin tuna were the main fish. Seriously, if you see this on special you might want to consider ordering it.

Peter Roll, Siam Sushi

Peter Roll, Siam Sushi

With such a large menu it’s easy to overlook entire sections just from the general overwhelm. This is where our server, Carly, came in handy–she pointed out that there were several duck entrees (found under House Specialties) with the Spicy Duck ($18) being a particular favorite. Not usually a big duck fan, Todd decided it sounded good enough to try and was not let down. Not only was the portion huge it was amazingly flavorful and the skin was crisped ever so slightly. He was kind enough to share (of course) and I was almost sorry I didn’t order it for myself.

Spicy Duck, Siam Sushi

Spicy Duck, Siam Sushi

Instead, I was in a noodle mood so got the Rad Na with Beef, Medium Spicy ($14). Lots of veggies and some of the most tender beef I’ve had in a while atop wide noodles in a rich brown sauce. If you’re looking for some solid comfort food, go ahead and give this a try. The various entrees are priced according to your protein choice from tofu/vegetables at $12 to seafood at $18, so you can customize your dinner among the different styles available. (The Beef Spare Ribs in Masaman Curry is another crowd favorite, we were informed.)

Rad Na with Beef, Siam Sushi

Rad Na with Beef, Siam Sushi

At this point we were pretty stuffed and intending to ask for the check as soon as our server appeared but, oh, she mentioned desserts and one in particular: Thai Beignets ($5). Now, being more than passingly familiar with Cafe Du Monde the word beignet carries a certain level of expectation–almost as strong as the will to resist is weak. Of course we ordered them, especially when we heard the were served with dark and white chocolate sauces and a mango reduction. Duh.

Thai Beignets, Siam Sushi

Thai Beignets, Siam Sushi

Now, for the record, these are not the crisp and air-puffed beignets of New Orleans fame. Of course, in French beignet simply means doughnut so we’re not going to quibble too much on that score. The doughnuts, themselves, remind me of the canned biscuits Mom would quarter and fry as doughnut holes when I was a kid. She’d give them to me in a paper bag to shake with powdered sugar–such a great treat on cold nights. I don’t care if that’s what they’re doing in the kitchen at Siam Sushi, they were tasty on their own and even better when dragged through the swirled chocolate sauces on the plate. The mango reduction, on the other hand, was more like cane syrup, really, it had been reduced so far that the mango was easily lost. Still, a little more sweet on a plate like this isn’t a problem for us.

Overall, I agree with the 4-hat rating of the newspaper. As good as the entrees were, they didn’t hold a candle to the amazing sushi. The cocktail menu needs work and the second seating area still needs some spiffing up (stacks of chairs were just to the side of our table and some tables were bare, others had white tablecloths, others had white vinyl covers on them–minor details but they make a difference).

We’re so glad we tried a sushi roll–truly this is where they excel–and are curious to try some of their actual appetizers. On our next trip we’ll concentrate on the sushi offerings–they also feature combos and a la carte pricing–and maybe try their take-out or lunch menu some weekend.

Siam Sushi is located at 1701 N Monroe Street, in the Lake Ella shopping center, and open until 10pm Sunday through Thursday, until 11pm Friday and Saturday. They do take reservations (850-391-9021).