Some people dream of sacks of gold; I dream of fancy food. (Well I dream of sacks of gold too but that's quite another story.) Anyway, having a spare minute at my desk, I started thumbing through a Dean & DeLuca catalog. (Dean & DeLuca is an upscale food dispensary in Manhattan.) And here are some of the things that caught my eye: Lobster Rolls (the equivalent of eight rolls for $135 plus shipping of course); a complete Tapas Party for Six (including octopus, sardines in olive oil, tuna, almonds, olives but no sherry $100) and a Wine Country Picnic for four (complete with marvelous fitted basket, checked blanket, cheeses , salami and such but no wine )for $250.
I'll have one of each, thank you. But sometimes, I think even D & L can go too far. Six ears of Grilled Corn on the Cob for $36? Eight 3-ounce links of sausage made from Wagyu Beef, $45 . What's with these Big Apple types anyway? Aren't you glad we live in sensible Western New York?
Restaurant foodies, have I got a book for you! If you don't mind a little "blue language" (make that NAVY blue, baby) you'll probably enjoy "Waiter Rant: Thanks for the Tip -- Confessions of a Cynical Waiter " by somebody who calls himself -surprise! "The Waiter."
This guy (I assume it's a guy) has won all sorts of awards for his blog WaiterRant.net and the book, published by ECCO costs $24.95 - a price I assume includes gratuity. (Joke.)
It's been described as the front-of-the-house version of Anthony Bourdain's "Kitchen Confidential" and that's a fair comparison. It's not quite that good but it has the same macabre, over the top approach. If you're a waiter now or were a waiter in a former life, you'll really appreciate it, especially the description of different types of tippers. I think he's wrong about tipping on tax (of course he thinks you should) but some readers will identify. Or the description of people who take forever to figure out what to order. I'm not a waiter but I appreciate the agony of that situation all right, since I always seem to be seated at a table with someone who can't make up his mind.
The book has some solid information in it, too. (Like why there's an automatic gratuity for larger parties -- because they take more time in the restaurant!) or whether or not the fish is frozen (chances are pretty good it is).
Plunk the kiddies down in front of the TV, seat yourself in a hidden corner someplace. Read it, learn and let me know what you think.
One of the oddest stories to come out of the political fray this year is the report from the Denver Post that the menu at any of the parties sponsored by the 2008 Host Committee during the Democratic National Convention in that city this summer cannot have any fried foods on it.
Plates have to be reusable; the food must be organic or local or both. And, here's the kicker: caterers have to provide foods in "at least three of the following five colors: red, green, yellow, blue/purple and white; garnishes don't count. (All the better to supply "nutritional balance." )
Whether it does do that is not in question here. But the suggested color scheme sure sheds a light on the traditional red state/blue state divide, does it not? Of course, there are a few more practical problems that come with the plan as well. Denver wants to be known as an ecological city Good for them, but I'm wondering how many of the delegates expected to show up at the 22-plus catered events will duck out for a hot dog as soon as they're able.
TV isn't the only industry with spin-offs; the restaurant biz does, too. How else can you explain the vast number of Italian restaurants in Western New York -- practically all of which feature deep-fried calamari? Or, for that matter, think of the number of Asian/sushi dining places that continue to open around here. If one guy does well with a concept, the thinking must go, I can too. But a saturation point is always on the horizon.
It's true that I eat in a lot of restaurants, and that means I may see things in a different light, but I do think there are certain kinds of eating places that aren't very well represented in this area and that might do well. We have a good, healthy dining scene (at least for now), but wouldn't it be fun to have:
1) More Latin restaurants, Cuban in particular -- not just Cuban sandwiches but one with a more elaborate menu. A friend just brought me one from a place in Atlantic City called Cuba Libre, which seems to be a burgeoning chain. On the menu are the likes of Ropa Vieja (a sort of beef stew) and Arroz con Pollo (chicken and rice). Oh well, it's an idea. And while we're at it, how about more...
2) Vegetarian restaurants (especially organic ones).
3) Omelet places. Eggs are pretty much off the no-no lit now, in moderation at least. Crepes could be on the menu, too, and quiches. You could probably think of a dozen more ideas of your own.
Oh well. After all, you can't blame a girl for dreaming.
