Mountain Views-News Saturday, February 22, 2014
6 FOOD & DRINK Mountain Views-News Saturday, February 22, 2014
6 FOOD & DRINK
MR. MANNERS
Must admit with all the past weeks Presidential food notes and trivial trivia, I almost missed National
Margarita & Chili Days, and what type of foodie would I be, but fear not friends, I did partake in a
Margarita and a hot bowl of beanless chili. I have to take my Andy Rooney Card out again and give
TABLE FOR TWO by Peter Dills
thechefknows@yahoo.com
you my fellow diners the rules of Etiquette 101. I
love my daughter, and some of my friends kids. But
here goes.
I am asked frequently asked about etiquette and
table manners, so I compiled this simple list based on the most common questions.
Your napkin goes in your lap, folded in half, as soon as you sit down. Many people wait until the food
arrives, but the proper form is to be prepared.
If you leave the table, place the napkin to the left of your plate, loosely draped.
A napkin is never for blowing your noise or wiping your mouth. Use it to dab at the corners of
your mouth or your fingertips. If you need to cleanse further, leave the table and use the appropriate
products in the
restroom.
In formal dining,
a charger will be
under the place
setting. It remains
there during the
starter course and
is removed at the
main course.
Your eating utensils
go in the order
of use, starting
from the outside
(furthest from the plate) and working their way in. Forks go on the left; knives and spoons on the
right, as you face the plate. Dessert utensils are placed at the top of the plate, sideways.
The bread and butter plate goes to the left, above the forks.
The water glass goes above the knives (behind the wine goblet, if there is one).
Food should be passed counter-clockwise.
It is considered impolite to start eating before everyone is seated and served, including your host.
Only the meal settings and food belong on the table. Do not place your elbows, eyeglasses, notebook,
pen or other objects on the table.
Cut no more than two bites of any item at a time. When it comes to bread, tear off one bite at a time
and butter it, rather than buttering a whole roll.
Do not season your food until you have tasted it.
It is permissible to use a piece of bread to wipe up excess gravy, as long as you use your fork and not
your fingers.
If you need to leave the table, place your utensils on the edge of your plate so that the tips point to the
plate’s center, in a V-shape. To signal when you are finished, lay your utensils side by side diagonally
on the plate.
Watch Dining w/Dills on Charter Cable Channel 101 Saturday and Sundays at 7 PM
We’d like to hear from you!
What’s on YOUR Mind?
Contact us at: editor@mtnviewsnews.com or www.facebook.com/
mountainviewsnews AND Twitter: #mtnviewsnews
ORANGE MARMALADE
MARINATED SALMON
INGREDIENTS
Marinade
2/3 cup orange marmalade
1/3 cup rice vinegar
1/3 cup soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 teaspoons dried onion flakes
1 teaspoon sesame oil
1 teaspoon olive oil
1 pinch chili pepper flakes
pepper
2 1/2 lbs fresh salmon fillets, washed and towel dried
fresh sliced scallions ( to garnish)
DIRECTIONS
In a ziplock gallon size bag add first 8 ingredients.
Seal and mush with hand till blended.
Add Salmon and marinate for 1 hour.
Heat grill to medium high.
SAVOR THE FLAVOR SHOPS AGAIN!!
Foodie Tips and Tidbits for SavorThe Flavor -Sierra Madre*
ATLANTA INTERNATIONAL ANNUAL GIFT SHOW
Five ten-hour days of shopping and buying...think you can do that?
The largest permanent marketplace in
the county, the Atlanta Merchandise
Mart includes 3900 separate
showrooms. With the arrival of the Gift
Show, it becomes the premier wholesale
shopping destination, offering the
latest trends and colors and the
leading lines of home goods and gifts.
So, it took us five solid days to get
a feel for the layout and a sense of
the styles of the thousands of items
available for review. Our feet were sore
and our brains fried, but we did it!
What’s hot:
Indoor and outdoor pillows seemed
to be everywhere; entire displays
were visually alive with cobalt blues,
shades of orange and anything in a
combination of grays and yellows.
Vintage designs continue to dominate
in candles and home decor. We
are bringing in American-made
soy candles adorned with vintage
labels from the early to mid 1900’s.
For serving pieces, Tuscan,
sunflowers, coastal and herb garden
styles are extremely popular,
perfect for our SoCal lifestyle.
Also, dragonflies, lilies, song birds and owls continue the “outdoor” theme.
Lavender Lover Unite! This calming herb/flower is big this year-from candles to sachets to brownies,
teas, cookies, and lest we forget, really special Martinis!
Personalization is back in a big way. Savor is bringing in a lot of kitchen items and pillows with “Sierra
Madre” imprinted prominently.
As long as we’re here, some thoughts
on food trends-
Eat your bourbon! Need we say more?
Foods that reflect the heritage of
Kentucky’s bourbon country are hot!
Based on the classic American spirit,
wait until you try Kentuckyaki Sauce,
Barrel-Aged Bourbon Worcestershire
Sauce and Blue Grass Soy, each a
masterful blend of the individual
and distinctive flavors. And for
the adventurous bakers, we have a
sublime vanilla bourbon extract!
Gluten-free Vegan- Big last year,
HUGE this year. Lots of sweet
potato orzo and tomato basil
fetuccine coming to Savor the Flavor!
Come visit Savor the Flavor to see all our new interior decor, accessories and serving
pieces. And, did we mention that we have fantastic yummies for you to sample every day?
Savor the Flavor, 11 Kersting Court, Sierra Madre- 626-355-0351- www.savortheflavor.net
|