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Definition: Wedding Appropriate Dining Styles

YumSugar — Tue, 17 Apr 2007 00:03:39 -0700

So you're getting ready to plan your dream wedding and now you're trying to figure out what to do for your perfect dinner? Do you have a traditional sit-down meal? Or how about a standard buffet? Or perhaps an in vogue station buffet? There's a lot to decide, but to help you get started, I thought I'd let you know more about each kind.

Sit-Down
A traditional sit-down meal is one where everyone is seated at tables and the servers bring the food out to them. In traditional weddings, guests will have already pre-selected their entree. In various cultures, such as a Chinese wedding, the food comes out in courses and is shared family style.

Traditional Buffet
A buffet style meal is exactly what it sounds like. Guests receive a plate and then make their way down the line, filling their plates along the way.

Station Buffet
A station style buffet is one where the food is spread out in different "stations" around the room. There may be one area that is a carving station, a pasta station, an hor d'ouevre station, dessert station, etc. This is done for several reasons: one it prevents a long line from forming at the buffet table and two it encourages mingling amongst your guests. They can grab a few things at one station, eat them, head back out for more and run into a whole new group of people that time.

Know of any other wedding-appropriate dining styles? Let us know below!

Do You Prefer to Eat Family-Style or Have Your Own Plate?

YumSugar — Tue, 05 Aug 2008 12:15:48 -0700

This past weekend I went camping and all the meals were family style with massive food spreads laid out for everyone to share. The only rules? No stealing the plate, no sitting, and no double dipping.

Since I grew up eating Chinese food, I'm accustomed to sharing food on a lazy Susan, so this setup didn't bother me. I've learned that you have to be aggressive about getting the best stuff first! Still, I can see how some might dislike family-style dining, especially picky eaters or those concerned about sanitation.

How do you feel about the matter?

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Must Read: Simply Mexican

YumSugar — Wed, 12 Aug 2009 15:15:36 -0700

To many of this country's home cooks, Mexican food is a genre reserved for dining out and perhaps the occasional Americanized taco night. But one nutritionist, Lourdes Castro, wants to change that with her new book, Simply Mexican ($16.47). Castro, who is neither a trained chef nor Mexican herself, aims to teach readers how to enjoy the authentic flavors of Mexico using techniques such as roasting, grilling, and stewing. "Feel confident in knowing that these recipes have been developed with one eye on authenticity and the other on practicality," she writes. Find out if her statement proves to be true when you read more

Ming Tsai Makes Tempura - and Many a Joke

YumSugar — Fri, 26 Jun 2009 13:00:55 -0700

When public television chef Ming Tsai spoke at last year's Classic, I learned that he was wildly hilarious. Thus, at this year's festival, I couldn't wait to catch some more laughs. Ming shared tips for East-West cuisine while making blue cheese burgers and bacon potstickers, a ginger margarita, and a tempura shrimp cocktail. In addition to offering up lots of advice to home cooks, the Blue Ginger chef and owner also shared his thoughts on everything from eating at Alinea ("I thought it'd be gimmicky, but it was unbelievably sexy, delicious food") to his approach to dining out ("When I walk into a restaurant, I only want to see locals"). Get more of his cooking tips after the break

Chatting It Up With Iron Chef Challenger Ron Siegel

YumSugar — Wed, 04 Mar 2009 09:00:15 -0800

Now that Top Chef is over, I've got another professional chef showdown to discuss: Iron Chef. I'm a huge fan of not only the American version, but also the Japanese version that started it all. Recently, I had an opportunity to catch up with America's very first Kitchen Stadium winner, chef Ron Siegel, now the executive chef at The Dining Room at The Ritz-Carlton, San Francisco.

On a sunny morning I met with the chef in his kitchen, which recently launched a small bites and half bottles menu. I was taken by his humility - "I'm not doing a great service here," he told me, "I'm just cooking" - and his candidness. To see what else he had to say, read more.

YS: How did winning Iron Chef change your life?
RS: When you're younger, you're not necessarily open-minded. I was younger, and set in my ways of cooking. Going to Japan introduced me to a lot of other influences. I don't watch TV. I haven't even seen Iron Chef in 10, 11 years. But I'm sure there are some great chefs; there are great chefs everywhere.

YS: How would you describe your style of cooking?
RS: It's very simple - everything is made based on what's available. The menu changes every day, and the farmers market sets the tone. The preparation is similar, but the garnishes may change. [Points to fruit he's cutting.] These are pineapple guavas from my neighbor - I gave his kids a ride, so he told me to take them. I don't know what I'm going to do with them, but they have a great smell.

YS: Who are your culinary influences?
RS: Thomas Keller, George Morrone, and Daniel Boulud. When I worked for Thomas Keller as his opening sous chef [at The French Laundry], it was crazy, long hours. But I've learned a lot; I've learned about perfection. And Julia Child. She wasn't some hottie; she just knew how to make great food. But she probably couldn't get a show now.

YS: How has food changed since you first started cooking?
RS: In the '70s, everyone was smoking and drinking. People are definitely lighter these days. They don't want something that's going to make them feel bad at the end of the day. Also, people want to be who they are - they don't want to have to put on a suit to go out for a good meal.

YS: Where are your favorite places to eat in the Bay Area?
RS: I love Picco and Marché Aux Fleurs. Manka's was probably my favorite before it burned down.

YS: What's your advice for the home cook?
RS: Work on your knife skills! It's all about practicing until you get better at it. Going to the farmers market is a great way to understand seasonality and introduce yourself to things. If you go every week for two years, you're going to know what's in season and what's not. Don't rush cooking food. It's a labor of love, like what I'm doing now [running chicken stock until it comes out clear]. Home cooks can bring that same passion to their food. It's a lot of time, and a lot of work. I'm not sure how I feel about those 30-minute meals.

Come Party With Me: Italian Christmas Eve - Menu

partysugar — Tue, 16 Dec 2008 09:00:21 -0800

On Christmas Eve it's customary for Italians to consume seafood for dinner; they enjoy course after course of rich fish items. Although my family has Irish origins, I thought it would be fun to plan an Italian-style Christmas Eve - this year we'll be eating seven delicious seafood dishes. To get the party started we'll have raw oysters and cold, marinated anchovies waiting for the guests. Once a group has arrived, the hot appetizers will be set out. Spicy seared scallops are a delightful bite and slices of clam pizza are crisp and salty.

At the dining table a tuna and white bean salad will be served, followed by a silky shrimp bisque. The meal finishes with a velvety lobster pasta with cream sauce. Doesn't it sound to die for? Look at these recipes when you read more.

Spicy Seared Scallops
From Martha Stewart

Ingredients

24 sea scallops (about 1 1/2 pounds), halved
Olive-oil cooking spray
For the seasoning:
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
For the Garnish:
One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced

Directions

Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side.
Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

Makes 48.

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White Clam Pizza
From Every Day With Rachael Ray magazine

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
Salt
1/3 cup flour, for dusting
Two 16-ounce packages refrigerated pizza dough
Two 1-pound containers frozen chopped clams, thawed and drained (about 2 1/2 cups)
4 teaspoons grated Parmesan cheese
1 tablespoon fresh thyme leaves
Pepper

Directions

Position a rack in the bottom of the oven, place an inverted baking sheet on top and preheat to 500°.
In a small bowl, combine the olive oil, garlic and 2 pinches salt.
Lightly flour a baking sheet, place 1 piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
Drizzle 2 1/2 tablespoons garlic oil on top. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
Set the baking sheet on the hot baking sheet in the oven. Bake until crisp and golden, about 20 minutes. Repeat with the remaining ingredients to make another pizza.

Serves 4.

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Tuna and White Bean Salad
From Food and Wine

Ingredients

2 6-ounce cans tuna packed in oil
3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
1 red onion, sliced thin
1 tablespoon drained capers
2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
2 tablespoons olive oil
1 tablespoon red- or white-wine vinegar
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper

Directions
Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.

Serves 4.

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Shrimp Bisque
From Ina Garten

Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Serves 4-6.

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Lobster Pasta With Herbed Cream Sauce
From Bon Appétit

Ingredients

3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Directions

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary).
Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes.
Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes.
Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

Serves 10.

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Hell's Kitchen - 3.10 Recap

partysugar — Tue, 07 Aug 2007 10:28:31 -0700

Last night at nine, I sat down to enjoy the final episode of Hell's Kitchen. Boy was I in for a shock when at ten I realized it was far from over - there is still one episode left! It was much tamer than it normally is with the finalists, Rock and Bonnie, only entering the kitchen for a quick 30 minutes. All of the previous episodes were reviewed, and the last six contestants were brought back to help the finalists in their toughest dinner challenge. To see what happens when Bonnie and Rock design their own restaurants and are whisked off to Vegas for a surprise challenge, read more

After enjoying a few brief moments with their families - Bonnie's parents and Rock's wife and children - the dining room of Hell's Kitchen is loudly cut in half by a hanging partition. Ramsay then tells the finalists they have 36 hours to build their dream restaurant. Bonnie and Rock have full creative liability and must design the dining room and prepare a menu that reflects their signature styles as chefs. They return to the dorms to celebrate and get a start on brainstorming menus and restaurant designs.

The following morning both meet with the architect to discuss their intentions. Bonnie wants a romantic, European, simple, classic-with-a-twist style restaurant. She dislikes the booths and prefers mismatched China. Rock, on the other hand, loves the booths and prefers classic silverware with a warm, American, Southern, black-and-white style dining room.

Next they meet individually with Jean Phillipe, the maitre d', to select the waitstaff's uniforms. Bonnie decides her servers will wear all black and the females should be sexy. Rock is much more hesitant. His first choice of jeans is vetoed by Jean Phillipe, who helps Rock decide on something more appropriate for a fine dining room. Then it's on to the menus: Bonnie is paired with sous chef Mary Anne and quickly describes her menu of mini grilled cheeses, homemade pastas, and all of her personal favorite foods. Rock is paired with sous chef Scott, but his menu is unclear. The only dish he is certain of is a surf n' turf fried chicken and crab cakes.

Ramsay shows up and informs them that they have some very important business to take care of in Las Vegas!! Bonnie and Rock take five minutes to change before they board Ramsay's private jet. On the plane, Ramsay compliments them both and asks questions about their motivations for certain actions. They arrive at the Green Valley Ranch Resort in Vegas, head to an amazing luxurious room, and are shown a teaser for the season finale. Both are a little shocked to see themselves on television for the first time.

Afterwards, Ramsay invites them for a relaxing drink in the VIP lounge of the bar. Little do they know that behind the doors is a stadium full of screaming fans and several of Vegas' top chefs. Guess what? It's surprise challenge time! Rock and Bonnie have 30 minutes to make a dish that represents their signature style. Bonnie makes a shrimp and Fettuccine Alfredo and Rock does the aforementioned fried chicken and crab cakes (was anyone else disappointed by their lack of culinary splendor? Fettuccine Alfredo? Fried Chicken? I can master those dishes!).

Chefs from Caesars Palace, the MGM Grand, and Michael Mina judge the dishes. Then Robin Leach makes a cameo as a celebrity judge and gives his vote to Bonnie. Leaving the previous two winners of Hell's Kitchen to tie the score up - three for Bonnie and three for Rock. The tying vote goes to the manager and current executive chef of the restaurant at the Green Valley Ranch (surprise, surprise, was this a little fixed???). They declare Bonnie the winner and Ramsay whisks both off to the Ghost Bar at the top of the Palms where he gives them one last pep talk.

When they arrive back in LA, Rock and Bonnie receive another surprise when their old crew (Julia, Jen, Brad, Josh, Melissa, and Vinnie) enters the dorm with large gift baskets. Ramsay calls them all down to the kitchen where Bonnie and Rock are instructed to select team members to work in the upcoming night's dinner service. Since Bonnie won the challenge in Vegas, she has first pick and chooses Jen. They alternate turns each selecting another team member. Rock picks Brad and Vinnie and is stuck with Josh. Bonnie selects Melissa and Julia. The episode ends abruptly with clips of the hellish boys vs. girls dinner service that is to come in next week's final showdown.

Ramsay is at his best when he is in the kitchen, so today I have only the top 4 Ramsayisms and a bonus quote from celebrity judge, Mr. Robin Leach (of Lifestyles of the Rich & Famous):

Rock this wouldn't be such an event without your children... it's baby Rock!
You didn't think we would be flying commercial did you?
Stop trying to charm him, he's a chef he doesn't do charm!
Stop trying to manipulate the judges Rock!
And from Robin Leach: I've eaten at over 1700 restaurants around the world and I'm intrigued by the combination in both. But you told me if I didn't have a choice, you would put a cleaver in my back! So I give it to the lady.

Finally didn't you think Bonnie's hair looked a little too perfect after slaving in the kitchen for a half an hour? She must have spent time with a stylist. What do you think Rock and Bonnie make for themselves to eat in the dorm? Didn't you just want to shake Julia and give her a hug? You got the best prize girl, a culinary education and consoling from Ramsay, so be happy!

Image Source

Is Ruby Tuesday Blowing Its Campaign Out of Proportion?

YumSugar — Thu, 31 Jul 2008 15:00:32 -0700

Restaurant chain Ruby Tuesday announced its plans to destroy one of its locations next Tuesday in an explosion that will be broadcast live on its website. The explosion signals a new era for the chain, something the company has been trying to do with its slogan, "It's a brand new Tuesday."

The bomb will go off on Aug. 5 at 3 p.m. EDT, at an undisclosed restaurant location which is the last remaining "old-style site." The overhaul includes a new "simple, fresh, American dining" menu and revamped décor. The makeover was the plan of David Oakley, who said:

They have redone everything . . . gotten rid of all the bicycles hanging from the recycles, the surfboards and old movie posters to point where there wasn't an inch of space.

With an oversaturated sit-down restaurant market and an increasingly poor economy, the casual dining industry has been reeling. This campaign comes on the heels of an announcement two days ago that Bennigan's would be closing almost 300 restaurants after more than 30 years. What do you think about the bombing? Will you watch?

Source

David Chang on Slow Food (and Fast Food)

YumSugar — Wed, 03 Sep 2008 03:00:08 -0700

On hand at this weekend's Slow Food Nation was Momofuku chef David Chang, whose self-described "vaguely Asian" New York restaurants have catapulted him to celebrity status in the past several years. In a guest appearance at the festival's Green Kitchen, Chang showed the audience Momofuku's twist on caprese salad. As he was prepping for his demonstration, he was kind enough to talk to me about slow food, fast food (Chipotle and In-N-Out are his favorites), future plans, and his latest infatuation. To read what he had to say, read more.

YumSugar: Why did you get involved with Slow Food Nation?
DC: Alice [Waters] asked me to be a part of it. I've gotten to know a lot of work that she does outside of Chez Panisse. I'm not affiliated [with Slow Food] . . . but they're trying to preserve certain traditions. At the very least, it's a really amazing opportunity for people to try new things.

YS: What do you think of those who see Slow Food as an expensive cause for food snobs?
DC: I understand both points. They’re not trying to hurt people. They just want to share. It's a byproduct of American culture - the fact that we don’t have a food culture - to enjoy food is to be elitist. To not eat fast food means that you’re in a different income bracket.

YS: Where will you dine while you're in town?
DC: I'm going to eat at Michael Mina and Quince. I want to check out Daniel Patterson's restaurant [Coi]. My good friend Ed Carew opened up the Cottage Eatery with his wife in Tiburon. Tonight I'm going to go to A16. Tomorrow we're going to Chris Cosentino's restaurant [Incanto], and then we're going to Napa. I always like Bouchon, and I'd love to check out Jeremy [Fox]'s new restaurant Ubuntu.

YS: What do you consider to be your greatest culinary accomplishment?
DC: I don’t know. Honestly, [the fame], it's absurd and comedic. I’m just that dude!

YS: Where do you eat when you're not working?
DC: I love wd-50 and Peasant. I love to go to Per Se, and Hearth is a great restaurant. I love all the Grand Sichuans and Oriental Garden.

YS: What's next for you? There's been lots of speculation.
DC: Maybe trying to unravel all of this? We’re doing lunch for Ko, renovating Ssäm Bar, and redoing the menu at Noodle Bar. We’re doing an expansion of soft-serve, bakery, and dessert at the Ssäm Bar. That's a lot. So while there’s all this talk about future projects, that’s certainly flattering, but we’re just trying to keep it running.

YS: I hear you want to start an Edible Schoolyard in New York, Alice Waters-style.
DC: I would love to. That would be really great.

YS: Noodles or rice?
DC: Rice. Right now I’m infatuated with rice. As much as I love noodles, it’s the year of the rice for me, for all of the [Momofuku] restaurants. Nobody knows anything about rice. Think about Vietnamese cuisine. How the hell do you make rice with no technology? It’s pretty impressive.

YS: Top Chef or Iron Chef?
DC: Neither. I’d like Iron Chef more if Alex Lee never lost. Alex Lee may be the greatest chef America never knew about - maybe the greatest chef America ever produced - and he lost, which is a bunch of bulls**t. Top Chef is great. I used to watch it, but once you start seeing people that you know on TV, the contestants, it's like watching a train wreck. I don’t want to watch it.

YS: Tokyo or Paris?
DC: F**k, that's hard. I'm gonna say Paris.

YS: Truffles or foie gras?
DC: What kind of truffles? We'll go with truffles - no, both. I want to have my cake and eat it too.

YS: Amuse-bouche or dessert?
DC: Amuse.

YS: Chinese takeout or pizza delivery?
DC: I love both! Chinese takeout.

Source

Off to Market: TV Dinner Tray

YumSugar — Wed, 20 Aug 2008 03:00:25 -0700

I don't know about you, but with new seasons of The Hills and Mad Men, I've been spending a lot of mealtimes in front of the tube. I think it's time I got myself some TV dinner trays to fit in with my couch dining experience. Can you help me find some choice picks? Bookmark the trays in the Yum Market on TeamSugar with the keyword tag TV dinner tray. Happy Hunting!

To learn more about the bookmarking feature please read geeksugar's explanation.

Don't know where to start searching? Check out a list of my favorite online stores when you read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens 'n Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams-Sonoma
Wishing Fish
World Market