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Archive for the ‘Food For Thought’ Category

Restaurant Raves

Posted by CMH Gourmand on September 14, 2013

A long while ago I wrote a series on Restaurant Rants. It was a fun discourse. I covered some raves in there too but thought now would be a good opportunity to review some of the things that make me happy at a diner dive or a Four Star restaurant. What about your raves?

Clean Bathroom:
It does not need to be fancy but a clean bathroom is usually a sign that other things in front and back of the house are being watched over. I like that Cameron Mitchell Restaurants and some other places have plenty of mouthwash, etc., on hand, that is a nice touch. But clean and well stocked is what I hope for and sometimes what I check out before I make my dining decision.

Water:
I have strong feelings about water. I do not like to see it wasted. So I do not think water should be served unless requested. That being said I drink a lot of water. So when I can get by own decanter that makes my life easier. It helps the server too especially if there philosophy is no glass should be less than 75% full. I drink water like a fish so that is a lot of pouring for one person with multiple tables to manage.

Napkin:
Every once in a while, I find myself in front of a very nice and soft cloth napkin. I know these are a pain to clean, but I like it. I like it very much thank you.

Napkins:
In lieu of a cloth napkin I would like access to a lot of paper napkins because my eating style is somewhat daredevil in nature and leads to some messes that don’t seem possible, but that do indeed happen with a regularity that can be counted on.

Dine Originals:
Great organization. Event better when you can get a discounted restaurant certificate. A good value is always appreciated at a lower price.

Butter:
I like my butter warm, easy to maneuver on bread and soft on the knife. Frozen butter makes me sad because I have to wait. That may mean that I eat less bread which is probably a good thing. Anyway, keep the warm butter coming.

Music:
Often I prefer no music, but if it must be on then do it right. I like the piano player at Mozart’s. Soft music – either classic or eclectic is fine as long as it is low and fits the menu and the character of the place.

A Great Server:
My criteria for a great server is different that some. And not all servers are going to be the right fit for great for all people. In my case, two servers come to mind. Lou (female) was my favorite server at Galaxy Cafe and Lost Planet Pizza and Pasta. Best ever. I had a big crush on her when she was at the Galaxy but I was always professional in my manners and only slightly out of percentage for tipping. The other server is Tiffany at Latitude 41. She knows me by name and makes sure I get my credit card back when I forget it (twice).

These are a few of my favorite things. What are yours?

Posted in Food For Thought | 1 Comment »

How To Be A Good Customer: The Primer

Posted by CMH Gourmand on May 27, 2013

Any relationship involves an exchange, a quid pro quo if you will. The unwritten social contract of a restaurant/Bake Shop/Food Business goes like this: I will feed you: You will pay me. The more complicated version is: I will make food that is significantly better than average at a price that is a good value and you will consider coming back. The third tier and the key to sustainable business is: the previous version + I (the business) will provide superior customer service, recognize you in some way if you come back often and never compromise what brought you in when we started our business. As a business we will never become complacent thinking that the business can just make the exact same thing for ten years and scoot by. A business might get bonus points for finding time to engage their community and add to the good of their neighborhood.

Above are the basics and the dance we dance together: we vote with our cash, checks and credit cards if we get what we expect. Customers keep coming back, if they get more than expected. I think Dr. Phil would sign off on that.

But as customers, I would say we have a duty, maybe even an obligation. If you really care about what your eat, the sustainability of the business you patronize and your community, you need to do more than just pay. You may want to ponder if you have a duty to be a good customer in the interest of our communities and to our neighbors.

1) Let the business know if something is not quite right. If you did not like it, then others probably did not as well.

How is everything? – if the kitchen hears – “OK, but too salty, I probably would not get it again” – the recipe might change.

Feedback is critical to any business but especially new businesses and food based companies. Our culture raises us to be “nice” but not sharing a problem with a business is not being nice, it is ensuring mediocrity or failure. You can share negatives things in a positive way and any business that cares about you as a customer, will listen you want you have to say and maybe even reward you for it.

2) If you have a problem – deal with at the restaurant first – not on Yelp.

3) If the manager did not deal with it or did not deal with it well – send an e-mail or letter or follow-up with a call. If not responded to with 48 hours – go public with specific details about what was not right and what if anything could fix it for you – or a reasonable person. After the business has had a chance to do the right thing (and failed) then Yelp away. Counterpoint, if the business did do the right thing then Yelp away. Positive reinforcement works both ways.

4) Leave your ringer off and take your conversations outside.

A business owner might be reluctant to ask you to shut up because you are a customers. I applaud those that do. Your fellow patrons aren’t interested in your conversation and you are ruining their digestion. I wish we had preserved all of the phone booths from days gone by and left them in place for people to have private conversations now.

5) Have fun but not at the expense of others. Do you have a favorite pal that is loud obnoxious and a little inappropriate when they start to drink (or just when they start to speak)? The server is being paid to endure you – your fellow diners are not – consider your environment and show a little respect when you are yuking it up and have a “great time” – it may be at the expense of others not just the people sitting near you but the business you are enjoying at the expense of others.

6) The place is packed, the lines are deep, your meal is done and your check is being processed……time to move your ass. Make some other party happy while you continue your conversation in the parking lot and help the restaurant turn a couple extra tables. You paid for your experience and have a right to enjoy your meal at a leisurely pace. I can’t count on my fingers and toes combined the number of times I have seen parties parked at a table long after there bill was paid while others were waiting for a table or service. Nancy’s Home Cooking had a sign labeled “Eat it and Beat it”, sometimes you have to do that.

That was today’s serving of food for thought. You may have read the Restaurant Rants Series earlier in the year, but as any therapist will tell you, any relationship with a problem rarely is the fault of one party…..think about what you might do to help your local business survive and thrive.

What do you think? Is this asking too much? What did I miss? Are there other rules of engagement I overlooked?

Posted in Food For Thought | Tagged: | 3 Comments »

Find Your Food Tribe & Plan Your Party: Inspired by Not So Polar Q

Posted by CMH Gourmand on May 25, 2013

Last weekend I was invited to a party. The description below is from the Facebook page for the group.

IMG_2048


Now for a little Polar Q history via Steve Hamm:

This BBQ has been going on since Superbowl Sunday in 1990. There were 4 cooks that day, Steve Hamm, Charlie Kuhlman, Joe Coles (Chef at Rigsby’s at the time) and Larry Tuten, plus a dozen or so wives, girlfriends, partners and friends. By year six there were 35 cooks and 250 people including two Master Chefs (Hartmut Handke and Rod Stoner from the Greenbrier) joining in the fun. Now that Polar Q is no longer being held on Superbowl Sunday the name morphed into “Not So Polar Q”. Just as much fun with a lot less snow! All three major network TV stations have sent a crew out over various years.

Please add your own stories and memories and post your photos from the last 22 years. We hope you can join us this year and pass this on to those we may have missed!


To find out more about Not So Polar Q, check out their Facebook page.

The cook-out party featured Anna and the Consequences as well as a few guest musicians. The food was great – grilled, chilled and otherwise. It was hosted at City Club a bucolic hideaway tucked into a residential area near Hoover dam. The club is run by a group which has existed since the 1920’s. I had heard of City Club for years but never had an invite to go. All of the above, inspired me to drop in under the radar to experience the party. I knew a few of the people there vaguely but not enough to really embed myself in the festivities, so I sat back and watched the party with some detachment which inspired me to muse a bit about the culture of the Midwestern get together.

As residents of the Midwest, we are trained from an early age to expect, prepare for and recruit for cook-out’s between Memorial Day and Labor Day. For some, this level of preparation is on par with a Doomsday prepper (and for those of you that are so uber-organized and gung-ho!, I salute you). I say parties of these ilk should occur all year-long, but clearly the ones in the core party phase of the summer and something we look forward to and something that should be special.

What can you do to heat up your summer cook-out to make it memorable and more than meh? I think we can learn something from the Not So Polar Q folks.

1) Find your Tribe: Too little or too many people make a party bland. Sure the food is most important but the company, camaraderie and conversation run a close second. In my life experiences, for parties, I lose track of people once the 12-16 person zone is crossed. More than that, people get lost in the crowd.

2) Pick your theme: Grilled meats, cocktails, a regional cuisine….whatever, find a common thread to the grub to guide the evening and perhaps add to the after meal chatter.

3) Have a heart: The core of any group needs an organizer. Someone that changes the conversations from “we should do this” to “here is the plan”. Back in the day, there was a collective in Clintonville known as the West Californians. I was adopted into their group event though I reside in Beechwold. We had several memorable parties over the years but the core driver of each was “The Coop Dawg” who would say, “hey ya’ all” let’s get this thing going”. It does not take much, but someone has to light the fire to action and get the group in motion. Someone has to be the heart of your group.

4) Brand your Tribe: Make a sign, pick a name, print up T-Shirts… do something to own the name of your event and get people involved. If you do this once, you are likely to create an event that will recur and be looked forward to every year.

IMG_2050

Looking for an idea but stumped or intimidated by having limited cooking skills? I’ll give you four themes to inspire your creativity or you can copy off of me.

A) Hotdogpalooza: Buy as many different hot dogs as you can. Gather a multitude of mustards and toppings. Buy some really good buns. Grab a grill, cook your hot dogs and enjoy the evening.

B) Pizza Grand Prix: Have everyone bring a medium pizza from their favorite pie shop and share buffet style.

C) Chilifest: Each person brings a chili or soup and let the ladling begin.

D) Donut Tasting: Pick any baked good, but I would advocate for the lowly donut (but you could do pies, cakes, breads, whatever) and have each guest bring enough samples to feed twelve…mix, match and hope you have plenty of couches to slumber on status post sugar coma.

Armed with some ideas and inspiration, go forth and create something special this summer. And if you are outside, have a fire, that is the best way to gather your tribe.

Posted in BBQ, Food For Thought | Tagged: | Leave a Comment »

Booze in the Ville: The Politics and Mathematics of Alcohol Sales

Posted by CMH Gourmand on April 22, 2013

vote yes

I am a Clintonville Citizen and I approve my own message:


There are three issues that long time Clintonvillians hold as crucibles among their neighbors.

1) The Morse-Bethel Road Connector (I am against it, I think I wrote a good letter to the editor about it years ago).

2) Widening the intersection at High Street and East North Broadway (I see both sides of the argument. I sympathize with both sides of the argument. I think most of the people against it are crackpots. I think all the people for it don’t live on East North Broadway. My position. Typically neutral, but I would vote for a compromise which would be a southbound right turn lane added to the West-East lane. This would cut down on traffic and would only affect a building that is on its last legs – no trees lost, no houses hindered and hopefully a good payout the property owner for being a good citizen.

3) Alcohol Sales in Clintonville All over Clintonville. To that I say yes. Or at least mostly yes.


My mission is to discuss item number three. There was an urban legend that Clintonville was the dry part of the city. Such is not the case. For the most part the area is wet and has been for many decades. One of the oldest bars in the city is the Crest Tavern – now the Crest Gastropub. Many years ago, I did a Clintonville Bar crawl which involved drinking at 13 bars in 14 hours (with a 2 hour siesta to eat pizza and watch a horse race at my house). Since then, a few bars and several even better beer shops have been added to the mix of choices. However some areas remain dry most notably the area by my house. On May 7th, residents in Clintonville will be able to change that. I hope they come out in droves to vote yes. I will.

A much better article by a writer with better pedigree in a publication with a much larger fan base will hint at the argument I am going to proffer. Maybe people will connect the dots when the article is published or surmise the doctrine I am getting ready to preach. However, to help those that might vote before the article comes out here we go.

First let’s start with the possible reasons that people might have been against alcohol sales in the past. Clintonville is a very family oriented part of town that really hit its original peak in the 1960’s. Having watched four seasons of Mad Men, I could see why residents would have wanted to cut down on the sales of alcohol in our fair community – Clintonville would have been a Peyton Place of debauchery. In the modern era, I can say that most of the bars in Clintonville really suck – with the exception of O’Reilly’s, maybe Bob’s Bar and hopefully the brand new Crest Gastropub. I could see people wanting to hold mediocrity at bay. We have about the same number of “meh” pizzerias in the area. Just say no to more lame bars and average pizza, say yes to the chance a well crafted meal. I am sure there are other thoughtful reasons why certain areas of Clintonville were/are anti-alcohol and if you know those, please post here.

Now for why I am pro and why I hope others will be voting yes as well. The major gripe of residents of Clintonville is a lack of good restaurant choices. While a restaurant does not need alcohol sales to be successful, it really, really helps. As for me, I usually don’t drink at dinner but I observe that quite a few do. Studies show that people generally limit their alcohol consumption to 1-2 drinks with a meal. This is not enough to risk public drunkenness but it is enough to make a sizeable increase in a restaurants bottom line. Beer and wine are easy to serve and store and even easier to mark up. Many a restaurant will mark it up a lot. While a good cocktail requires a good, skilled bartender who can mix a good drink, engage in good banter with the customers, somehow not want to rip off the owner of the establishment and have the common sense and tact to cut people off at the right time in the right way – a good beer or wine just requires someone with the skill to open a bottle. Most people can do that well with the right tool and for a lower wage.

I have seen many restaurants come and go in Clintonville over the years. The one I miss the most, strangely, is G.D. Ritzey’s. Many closed because they had a mediocre product and mediocre service and that is something alcohol sales can’t fix. But to get the right restaurants and the right traffic flow industry knowledge tells us that alcohol sales is the key. It does not have to be liquor but wine and beer do help sales a lot. The profit margins on a middle of the road menu are pretty narrow and money is made in volume and turning tables quick. If you want to have a higher grade of food and the profit margins that go with it an owner needs something to entertain the common man between courses and to provide pompous Epicureans something to pontificate about….their knowledge of wine.

I have discussed Clintonville with several successful restaurant owners and business developers. What are the barriers to having the type of restaurants we want…..an alcohol permit. Part of the problem is a city buracracy that is burdensome to deal with and second part blocking the solution are a few dry districts with a few people that fear having suds near their abodes. The spot we would all like to see do well but has floundered is the spot on High Street that was: Scottie McBean and Babuska’s and will someday be Talitas. The two former eateries were “meh” – average food with some nice people that tried did not make it. Would beer and wine sales saved either of these businesses….in the long run, I think not. But the location would be much more attractive to someone to try if they could add a high mark up item to the menu. Place a strong menu driven restaurant with a few alcoholic beverages in that spot and it could do well. The demand is there. Look at Villa Nova just up the road- a bastion of middle of the road dining for decades. While the bar is not the reason for the success of the place – it has helped a lot. When the Wildflower Cafe added alcohol sales – it was the shot in arm the place needed to uptick sales in a slow economy. (Please by no means assume I am saying think Wildflower is fine dining – I might say average, but I like having the place in the community and want to keep it and others like it). The Crest Gastropub is going to help drive south Clintonville to a new level or prosperity and keep more of our dining dollars near home. I would love to see more places like that in North Clintonville as an alternative to…..nothing.

What might turn this tide? Mozart’s and Vienna Ice Cafe. The owners have purchased a property near Morse Road to move into. The have a long history in our community. They are committed to the restaurant they plan to open with or without alcohol sales but they are asking Clintonville to vote to allow them to have the opportunity to serve alcohol. Their friends and employees hit the streets to ask people to sign the petition. I hope the issue passes and I hope that increases the chance of Mozart’s and any other new restaurants in the area in their the odds of survival and sustainability. It costs money to bring the issue to the table and it will cost money not to have it pass but it will cost all of us additional culinary options and opportunities if we do not open up the last areas of our community to the pursuit of happiness in the form of an overpriced beer, an overvalued glass of wine or locally produced spirit. Vote yes, to give our community hope to brighten our gray culinary landscape and help us grow our community by adding what people have said has been missing forever – better restaurant choices.

Posted in Food For Thought, Gastronomic Stimulus | 2 Comments »

The Whole is Greater than the Sum of the Tastes?

Posted by CMH Gourmand on April 20, 2013

In the Greek era, it started as 4 tastes: Sweet, Sour, Salty and Bitter. Then is was proposed there might be a 5th taste – Umami. For a different perspective on Umami let’s defer to NPR. Some might add a 6th taste to that – Kokumi. Or maybe there are up to 13 tastes? That is a lot to think about. Keep thinking.

On many levels, I think our society and specifically our/my food community over thinks, over categorizes, over photographs and over celebrates food. This can lead to wonderful things: new discoveries, new connections and new ideas. It serves to unite people with different tastes. It also serves to subdivide us into different levels of food snobbery and elitism – not healthy, too healthy, mass-produced or militantly organic. This paragraph is just a side commentary before I move on.

The first paragraph might reflect the science of eating. A few months ago, I mentioned the next day effect. As a counterbalance to my science related post I now delve into the art of eating. What I am thinking through now might be called a pairing paradigm. Your are each familiar with this to some extent already. We defer to Sommeliers to connect the right wine with the menu of the night. We recognize the expertise of people who pair wines with cheeses (I have a chart on my refrigerator). We might consult with a butcher or fish monger to pair flavors as well.

This morning while eating cold pizza with a Cherry Coke, I had an epiphany – there are certain foods that we might not crave or might not even eat by themselves, but put them together and the combination is divine. I don’t drink much pop (yes, in the Midwest we call it pop without shame or apology). I never sit and think, “man, I would love to drink a Coke right now!” (On rare occasions, on a hot summer day while sitting on the porch, I might think about drinking a root beer in a frosted mug). But when I think about pizza, either a slice or a while pie, I would not think about eating it without a Coke product. Coke is always paired in my mind and my appetites with certain foods – often greasy and frequently Italian – hamburgers, meatball subs, Stromboli, an Italian Beef Sandwich, a Taco Truck taco. I would not consider these without a Coke, ideally a glass of fountain coke with rabbit pellet style ice or a frosty glass bottle. A common hot dog by itself….maybe. Add a great brown mustard and a perfect slightly toasted bun….that is a next level, dynamic, irresistible combination. Generic peanut butter…meh. Milk Chocolate….meh. Put them together in the form of the Reese’s Peanut Butter Cup and I’ll eat that all day. A fresh fig with goat cheese……BAM! There are certain food items that by themselves might not do much for you, but paired together they are DY-NO-MITE! There are others combinations you would never consider having one without the other. In the Malcolm Gladwell world of connectors, they must be some term for when two foods collide and our tongues are better for it.

My question to you is what are your dynamic duos of food and what is the best term for this phenomenon.

Posted in Food For Thought | 2 Comments »