Returning To Old Fashioned Restaurants

 years ago, restuarants were not on;y serving food. They  were serving love and friendliness along with kindness and courtesy. All that vanished, especially with the pandemic, but it's coming back. Restaurants are embraicng diners and the feeling is mutual.

Regular contributor Kim Severson wrote about this return in today's new YorkTimes Food section. eateries ave changed in the last few years, maybe even before that. Servers had to not only take orders and serve but also bus tables, They were rushed off their feet, leaving them with bad tempers and even worse attitudes. Chefs were embracing the latest influencers instead of loyal customers. Now all of that's changed. Thanks to a change in atmosphere and it couldn;t happen at a better time. Food prices are still rising and impacting menus across the country.No one wants to spend an exorbitant sum if the dish isn't tasty and the service falls short of good. Two film industry workers,  Leaan Emmert and Katrina Elder  used to spend their weekends checking out Los Angeles eateries. They spent way too much money going to places that served two hundred dollar appetizers. They found a local and cheaper place instead that also has a neighborood vibe and consistantly good food.

What will it take to bing in customers? Sometimes a lot as with Louisville restaurant Nami. This popular Korean place , run by chef Ed Lee, has giant menus diners can realy study instead of downloading codes to look at on their phones. This was a plus A. nother extra that won over customers is having a security guard outside the front door although the neighborhood is pretty safe. Another asset is still having an outdoor dining area for those who are still fearing Covid. The booths are also luxurious and the lighting is flattering but not  so dim that diners cant see . Other like Chili's chief executive Kevin Hochman has cancelled robots as servers and has told managers to hire workers to bus tables instead of letting the waitstaff do it. This freed up servers to cater to  diners . he also simplified  tablets used to take orders and revamped recipes. It rpoved to be a good idea , maintaining customers like the Marte family who visited te Chilis ouside of north Atlanta.

Restaurants are returning to what they were. People flocked to eateries that provided good food and good companionship. This is a winning combo for success

Vacation Kitchen Or Not

 It's time to start thinking of vacation rentals with that is the question. Simple or elaborate?A bssic one with basic appliances or a more elaborate one,

Most vacationers select a place for it's loction. This isn't wrong. After all who wants to hike to the beach However they should also check out the kitchens too. Two people will not need as much as a family of five.A simple four burner stove ,a fridge and a sink is all you need>Microwaves are ubitquitous but keep in mnd they may be the most basic.Some place already have pots and pans. Some don't . You may have to get these along with such basics as utensils plates and a frying pan. Most effeciency apartments have this set up and it's good if you're having at least one meal at home. The same applies if you plan on visitng any big city. Think about a smaller apartment with a basic kitchen or kitchenette if you're staying in a big city like ROme or New York.All metropolises have small stores and eateries within walking distance. You 'd only have to eat breakfast in. Lunch and especially dinner can be eaten out. 

For larger families or groups a big kitchen is always handy. Kids can enjoy a homecooked breakfast and even lunch in one. A beach house with a big kitchen is also great for fishermen wanting to cook the day's catch. Keep in mind that it can come with luxury appliances like a convection oven and a restaurant style fridge. The homeowner may also have such gadgets as a pasta or ice cream maker. If you know how to use these, then do so. Take advatnage of the locals markets and farm to create fresh and delicious dishes. MAny will also come with a coffee maker. This is great if you're in a popular oceanside town. Many coffee places are always crowded even into the evening. Another plus of having a bigger kitchen during vacation is space. No one is hunched around a smaller table or forced to eat in the living area. Ther'e plenty of room to sort out shells while having a sandwich or read the paper as you're enjoying a coffee. Then there's the bigger fridge which is good if there are leftovers or if you have to stock up on special foods like gluten free breads.

It;s important to plan out your vacation>It's also important to check where you're staying's kitchen. Make sure it's what you want and fitting, whether big or small.

Remembering All Our Servicepeople

 This Memorial Day ir's necessary to honor those who sacrifucd their lives  yet we should also honor those vets still with us. It could br sharing a meal or taking an elderly vet out for a meal. Invite them to  a barbecue or include them in your holday , any holiday meal. Spend a weekly lunc or dinner with them or have a Sunday brunch together,

For the younger vets just coming home, think about  fast food and restaurant gift certificates and gift cards for both vets and their families. A day at McDonald's or Wendy's is a great time for  returning moms and dads to reconnnect and bond again with their kids. Dining out at a pretty restaurant is another way for these heroes and their spouses toi reconnect. Also welcoming them back with a big party or barbecue is a perfect way to say thanks you for their service.

It is Memorial Day and the US has a long history of men and women serving their country with pride. Honor those who have been killed in service but also honor those living too.

Barbecue Ready

 A ll set for tomorrow or Monday's grill fest? Have you got everything in place? Hamburgers? Hot dogs? Salad ingredients? Drinks?

I have iI spent a quick half an hour making my friend's Deb's mom's delicious Swedish meatball recipe. They'll be served without sauce and reheated just for fun bites

To go with the vegan meatballs are the vegan hot dogs from Light Life. These will be brushed with melted Melt plant butter and then grilled. 

There will also be salads to compliment them along with other tasty nibbles.

As for dessert it's Delizza's Belgian cream puffs. I wanted something different that the usual watermelon slices or s'mores. These just add a pop of elegance and I may serve them with chocolate syrup for dipping.

Are you this ready for the upcoming days of grilling and chilling? Be ready and prepped.It makes for a more enjoyable barbecue

The Comfort Of Ramen

 There'snothing like a good comfort food. Cold or hot it warms the soul and heart.It could be something homemade or something bought. Either way it's like a culinary hug.

I recently discoivered this with ramen soup. Life has been very stressful for me lately.I turn to the "foods fo my kittenhood" as my Mom used to say when life gets to be too much. However I started to funnily crave ramen soup. I don't know why. I've had bricks of it sittng in my kitchen for months, never used. I had to throw them out. Yet the other night I was craving a mouthfiul of noodles in a rich , tangy broth.

My local Acme has a good variety of different ramen soups, i chose Nissin's chicken flavored one. This a tub of noodles with the usual packet of powdered chicken broth , dried veggies and a flavor packet.It's just cooking the first three up with the noodles and enough water to cover them. Then the flavor packet, a sweet , goopy soy sauce variant is stirred into it, turning everything a rich brown.Four minutes later it's comforting spoonful after comforting spoonful of long , yummy strings. It's satisfying without being too heavy. I may get a bit more adventurous and try their shrimp version. The ramen soups just feels good - and right after a stressful day.

Happiness is comfort food. That could be a bowl of ramen soup.It's a warm soothing hug wrapped up in flavored noodles and broth.

Weedy Wine

 Does wine need anything more added to it? Most purists would say no. Seltzer and ice are off the table Yet there are some vintners that are combining marijuana with various blends.Is it legal. Not quite. Is it delcious ? For some , yes.

Eric Asimov wrote about this in hi s weekly The Pour column in yesterday's New York Times Food section. He has tasted weed wine many times.. The first was when he was in college and th e wine drunk.It was delicious .It;'s colorwas a ruby red but had a tinge of orange. It reminded him of dorm rooms late at night. From then, he experienced it on both coasts and surprisingly in france where one would think it would be frowned upon.for decades winemakers with a taste for cannabis have made weed wine. The cannibis is added to the grapes as they ferment to achieve a doubly intoxicating sip.Mr. Asimov compares it to adding it to brownies ,an early form of edibles.The question is will those who  enjoy edibles switch over to this wine? It's hard to say. right now selling marijuana infused alcohol is illegal. It can be made and given as a private brew. 

Despite the fact that  recreational cannibis is legal in twnety two states , two territorities and Washington DC. and the medicinal kind in thirty-eight. it;s still illegal federally. The federal government prohibits the two being siold together while it;s OK to sell each separately.There are supposedly cannibus infused wines and beers but they 're in mae only . The drinks have been made with  dealcoholized liquid. It seems to be an open secret with older California wine makers who made it wen weed was illegal in the state. Bob Linquist of Qupe Wineries in Santa Barbara have been making it since the early Nineties.He says a lot fo people keep it under htier hat .It's secret,.You either know or you don;t. He learned from Bill Wathen of  Foxen Vinyards in Santa Barbara County. Mr. warhen has been fermenting cannibuis and grapes since the ealry 1970's as a student at California Polytechnic State University. he adds a pound to a 228 liter barrel. It's not powerful., calling it "liquid Valium."

Will weed wine catch on? Maybe.it's still a strange idea to mix the two.

Dallas The Next Big Foodie Town

 Dallas has always been known for rich oilmena nd luxury stores. Now this always thriving Texas city is beginning to be known for its' food scene. The city is hosting a wide and unique varity of restaurants catering to the next generation.

Regular contributor Priya Krishna wrote about the city 's thriving food scene in today's New York Times. dallas has become a magnet thanks to new development and new money. Not only that the population increased by a whopping 122,000 residients in the Dallas - Fort Worth area.Another plus is that Dallas households spent more on eating out than ones in the bigger cities of New York and San Francisco. even though the area does have it's share of poverty. (around 17.7 of the population lives in poverty) Yet fancy restaurant chains are wanting in The famed Sadelle's has been there for a year , having diners making reservations three months in advance. The owner of the wildly expensive Las Vegas based Neta Cocina y Lounge Ryan Labble prefers Dallas. he feels that people go to restaurants for the experience where in Las Vegas an eatery is just a quick stop to a casino or show.

Dallas wasn;t always on some  restauranteurs radars. Eugene Remm had to be convinced to see what was happening and was surprised to see packed dining room and guests spending money. He now plans to open an upscale seafood restaurant Catch in the city's fast growing Uptown neighborhood. He's surprised that the city is much like his native Manhattan. There are member;s club as well as famed designer stores like Dior and Gucci. even bakery chains are joining the thriving scene. Sprinkles  Cubcake creator Candace Nelson opened  a Dallas branch as early as 2007 and recently opened up a branch of the Los Angeles Pizzana. She observes that  it's exciting for residents to have a place that they've visited come to their city. There are prpblems with the influx of these big corporate owned places. the chain restaurant Carbone's was sued by Julian Barotti the owner of a smaller Dallas restuarant  also named Carbone's. erinn willis owner of the french restrauranr RM 12.20 Bistro had to close. Her custoemrs were stolen by larger , glitzier french restaurants.

Dallas is getting on the culinary map. it may be the destination city to go to for a good meal instead of being known for cattle and oil fields. It will draw money and food lovers.