YumSugar

Let's Dish: What Are Your Salad Bar Fixings?

YumSugar — Tue, 14 Apr 2009 15:00:29 -0700

A few weeks ago I asked you where you stood on salad bars. Although they're somewhat controversial, I have to admit that I frequent them. I like to mix up the variety, but there are certain standbys that I always get: pepperoncinis, hearts of palm, feta cheese, tuna salad. Salad bar lovers: what fixings do you always get on your salad?

How Do You Feel About Salad Bars?

YumSugar — Mon, 30 Mar 2009 09:00:54 -0700

Last Friday I got into a discussion with TeamSugar about salad bars. I was on my way back from the salad bar across the street, which has an assortment of raw and cooked options and charges by the pound, when I ran into her. She outlined her reasons for disliking them. "Aren't they unsanitary?" she asked. "They seem so dated." I told her that while they can seem unnecessarily expensive, I love the convenience and variety of them. How do you feel, dear reader?

Man Arrested For Sharing His Buffet Plate

YumSugar — Thu, 30 Oct 2008 15:00:04 -0700

Lately, it seems like people are willing to do anything - including serve jail time - over food. Earlier this month, a Florida man was arrested for trying to pay for his McDonald's meal with pot. This week, two cooks were put behind bars for intentionally contaminating a police chief's food. Now, a man has been arrested for letting his girlfriend eat off his buffet plate while refusing to pay for two meals.
On Oct. 21, Dan Linscomb and his girlfriend dined at the Iron Skillet restaurant in Atlanta. While he admitted in a police report that his girlfriend "ate a couple bites from his plate," Linscomb defended his position, saying, "there were no signs in the restaurant that said someone could not have some food off your plate." The restaurant staff called local police, who arrested Linscomb on theft. Two days later, he was released after pleading guilty to a lesser charge of disorderly conduct.

In today's tough times, should restaurants charge both parties regardless of how much they eat, or do establishments need to go easy on customers like Linscomb, who may simply be trying to scrape by? Have you ever eaten "two-for-one" at a buffet before?

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You Waste, You Buy

YumSugar — Fri, 12 Dec 2008 03:00:41 -0800

If your eyes are bigger than your stomach, one restaurant thinks you should pay the price for being too greedy. In an unprecedented move, Hayashi Ya, a Japanese buffet on Manhattan's Upper West Side, has begun adding a 30 percent surcharge for customers who don't finish food on their plate. In other words, the restaurant's $26.95 meal deal is all-you-can-eat - but not a bite more. According to Hayashi Ya's manager Ben Lin, the motivation behind adding a surcharge was twofold. First, it's an incentive for customers to only take what they can eat, thereby cutting down on waste. Second, it prevents the eatery from obtaining a surplus of ingredients, which hurts the restaurant's profitability.

There's been a lot of discussion over this charge, but I think it's legitimate. In this tight economy, restaurants are fighting to remain profitable. Although entire civilizations across the globe are in dire need of food, studies show that anywhere between 30 percent and 50 percent of edible food goes to waste. All factors considered, I think the surcharge is rather sensible. Do you think it's fair?

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Yummy Links: From Milkshakes to Frank Bruni

partysugar — Fri, 17 Jul 2009 06:50:02 -0700

Twelve milkshake recipes that will have your mouth watering. - Chow
Learn how to put together a colorful candy buffet. - Hostess With the Mostess
What do you think will be Nate Appleman's next move? - Eater SF
Going camping? Learn how to make trout en papillotte. - Serious Eats
Every recipe on Epicurious now has wine pairing suggestions. - The Epi-Log
A look at the food of Apollo 11. - Eat Me Daily
Frank Bruni has officially unveiled his memoir. - Grub Street

Would You Eat This Tropical Fruit Chutney?

partysugar — Sat, 02 May 2009 04:00:33 -0700

A couple weeks ago, at a buffet dinner, I came across this gross-looking condiment. The only ingredient I recognized was pecans.

As I was about to quickly pass by, I noticed a little sign that said, "Tropical Fruit Chutney with Pecans - Tastes better than it looks!" I couldn't help but laugh; the poor chutney was so ugly it needed a disclaimer!

After snapping a quick picture, I scooped some onto my plate. Could you be as brave?

Set the Table With Salad

partysugar — Tue, 08 Apr 2008 14:13:31 -0700

Over the weekend Fab and I attended the Junior League of San Francisco's - a great organization that helps mothers in need - annual luncheon and fashion show. Instead of having a boring buffet or walking waiters, the tables were set with ingredients to make-your-own salad. Having to pass platters was a great way to start conversations between the unacquainted guests.

Serving a set table of food is more affordable than hiring caterers and waiters. This exceptional, assembled-meal idea would work wonderfully at a bridal or baby shower. Here's how you do it:

Place a plate of greens in front of each chair.
In the middle of the table, set platters of grilled chicken, smoked salmon, onions, capers, cucumbers, cherry tomatoes, fresh fruit, etc.
Add depth by filling martini glasses with other ingredients such as fresh mozzarella, nuts, and dried figs.
Fill small glasses with different types of dressing and arrange next to the platters.
Place rolls on small plates next to each setting and fill tall tumblers with grissini (breadsticks).
Be careful not to overcrowd the table. Fab accidentally spilled her Sauvignon Blanc in the chicken!

Got something to add to my tip? Please share with us below!

Black-Eyed Pea "Caviar" Is a Deep-South Delicacy

YumSugar — Mon, 18 May 2009 16:15:17 -0700

Don't let the name fool you: this "LA Caviar" is neither from Los Angeles nor made from caviar. Rather, the "LA" stands for "Lower Alabama," the coastal corner of Alabama that's home to Lulu's at Homeport Marina, a beachside restaurant owned by Jimmy Buffett's sister, Lucy Buffett. I borrowed this recipe from a Southern friend a few years back, and it's since become one of my favorite easy and healthy dips to whip up for parties.

Similar to a salsa, this chunky bean salad gets its tang from tomatoes and bell peppers, a touch of earthiness from the peas, and a delightful sweetness thanks to balsamic vinegar and sugar. To learn more and get the recipe, read more.

This dip is delicious on tortilla chips or crackers - I love to serve it with seeded flatbreads. It's a satisfying Summer dish, and since black-eyed peas are a good-luck food in the South, this makes a great New Year's Eve nibble, too.

Lulu's LA (Lower Alabama) Caviar
Lulu's at Homeport Marina via Atlanta Journal Constitution

Ingredients

3 (15-ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion
3 tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
Salt and pepper

Directions

Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar
Season with salt and pepper.
Marinate for 12 to 24 hours before serving.
Serve with crackers or tortilla chips.

Serves 10.

Per serving: 203 calories, 8 grams protein, 27 grams carbohydrates, 6 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 279 milligrams sodium.

Print recipe with images | without images

Come Party With Me: Annabelle's Birthday - The Look

partysugar — Fri, 17 Jul 2009 09:15:03 -0700

Since Annabelle's favorite colors are purple, black, and white, FabSugar will use these to decorate her birthday party. Fab will start by placing purple balloons on her parent's mailbox. Guests who have never been there will know where the party is. In the backyard, she'll cover the buffet table with a printed black and white tablecloth. Purple platters hold the food, while a stylish pitcher is perfect for pouring margaritas.

Before the party, Fab's mom will plate the toppings for the gelato bar in hors d'oeuvre serving trays. Annabelle's friends are dogs, so there will be plenty of water bowls. A pretty bouquet of fresh flowers finishes the look.

Let's Dish: What Are Your Wedding Pet Peeves?

partysugar — Wed, 10 Jun 2009 07:50:46 -0700

When I chatted weddings with Gail Simmons a couple of weeks ago, she shared her tips for hosting an eco-friendly big day and let me know her wedding pet peeves. "When the wedding doesn't reflect the personality of the couple, that really bugs me." Also on her list: a menu that lacks creativity, and dessert buffets. "Twenty-foot-long tables covered in cakes and desserts - it's so wasteful, people take one slice and don't really need or want more than that."

I agree with Gail to an extent, I've never been a fan of buffets - but not because they're wasteful, because they promote overeating! My biggest pet peeve at a wedding reception, however, is a bad Champagne toast. Oh and running out of alcohol is a big no-no.

How about you? Now's your chance to get them off your chest: what are your wedding pet peeves?

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