Archive for October, 2011

Manners That Matter…

With the Holidays closely approaching and having to “Be Our Best” when guests arrive or when visiting and even at the restaurant, lets simmer over some of the basic stuff, things that “will” get noticed by “those-who-know”.

Ladies vs handbags – (designer or  knockoff)…never on the table or hanging on the chair back -…(options) – back of you seat (behind you) – or – on the floor slightly under chair so as to not trip-up the wait staff or the guests next to you..

Posture when seated (hey sit up straight!) … you can rest your arm or hands on the table – never elbows.  between courses- both hands on your lap or one hand on lap and the other on edge of table at the wrist.

Excusing yourself – (that pesky napkin)…Politely and quietly excuse yourself, place napkin on chair…your server may replace it with a new one to the left of your plate. When finished with meal and leaving, place your napkin to the left of your plate,  sitting neatly (no soiled areas showing).

Big NO-NO – if you have to sneeze alot or blow your nose  – take it to the restroom…PLEASE! ( and take your meds there too).

“…What Did I Just Put In My Mouth??…” – you just took a fork full of bone, gristle, or some other unwanted food item  into your mouth – DO NOT wrap in your napkin ( the server is gonna lose it when they see that roll out…) discretely remove the item onto the tine of your fork and place it back on your plate  and hide it with some garnish or other food from your plate so that you and the guests around you cant see it…(this might take some practice…)

When finished eating  – place your knife and fork at 10:00 to 4:00 ( as in clock)…tip of knife and fork at 10:00 and ends of handles at 4:00 – this tells the wait staff  – your done….

topic to be continued….

Millennium Gourmet – 408-779-0846  / www.millenniumgourmet.com

mgcfoodie  from MillenniumGourmet.com  – sharing thoughts and idea’s with our friends in silicon valley, san jose, santa clara, los gatos, willow glen, morgan hill, gilroy, monterey  and all points in between…

Need a New Flavor ?….

A client recently asked – ….what can I flavor this Tilapia with?   It’s the only fish I’m able to eat and I’m totally bored with just lemon pepper…???

Why not explore the Spice and Dried Herbs Section of the SuperMarket – And please start with looking at the Higher-Quality products – they may cost a bit more but so worth it.

So here are some of our faves;

Tumeric -(Indian flavors)
Chipotle Chili Powder – (American Southwest inspired)

Tarragon – (Very Frenchy – kinda licorice flavor)
Oregano -(Greek Inspired)
Chinese Five Spice – (Asian flavors) has anise, cinnamon, star anise,cloves and ginger
Herbes De Provence – (French Blend) – has thyme, fennel, basil, savory and lavender

Preparation – season with your herb/spice before into the saute pan with your fave cooking oil (dont forget the salt and pepper).   Saute each side for a couple of minutes and finish with a squeeze of lemon just before removing from pan to serve …(the lemon so gently brightens all the flavors at the last-minute)

It’s all about what you personally like in tastes, flavors, and aromas – some of these may or may not work for you…wont know til’ you try.

And hey, if it doesn’t do it for your Tilapia, try these magical goodies on that old boring chicken breast that you’ve been meaning  to re-inspire.

Millennium Gourmet – 408-779-0846  / www.millenniumgourmet.com

mgcfoodie  from MillenniumGourmet.com  – sharing thoughts and idea’s with our friends in silicon valley, san jose, santa clara, los gatos, willow glen, morgan hill, gilroy, monterey  and all points in between…