When Food is Too Much: 4 Tips for Navigating the Menu When You’ve Already Had Enough
Post by Guest Contributor: Sara Kay
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It’s day three of the wine tour. You’ve tasted and tasted and gone through a rollercoaster of food emotions, from rejoicing at the bounty of bread and cheese, to only wanting to see greens for the rest of time, and back. But there’s two days left, and plenty of work too.
We have the greatest job in the world. We get to spend time in an industry characterized by bounty and opulence. But when we just need a break, and there’s still work to do, how do we focus on the wine, without getting bogged down in menu minutia?
Here are a few tips to guide you through restaurant menus when client dinners are a must, but you can’t think about another big entree.
Menus are organized from least to greatest
If you’re stuck in a new cuisine, and don’t know where to turn, it’s a safe bet to assume that the menu will stick to classic conventions of smallest plates to largest plates. For example, Vietnamese fusion restaurant Co Nam in Oakland has smaller plates to the left, and larger plates on the right, with entrées cordoned off in their own box. Looking at a dish’s price can also be a good indicator of size— If appetizers are in the $10 range, entrees are often double.
Only one fish dish on the menu? Give it a pass
You may be thinking, “perfect, the fish will be light!”, but if the restaurant isn’t known for its fish, or there’s only one fish option on the menu, you may want to think again. Restaurants only order new products when they absolutely have to, so if most people dinning are getting the chicken, your fish may not be as fresh as you’d like. This goes for that lone zucchini dish in the middle of December, too.
Starters are where the fun happens
Chefs often get the most creative freedom with their appetizer dishes. This is the space where seasonal produce can shine and creative preparations can take center stage. Starters also happen to be smaller portions. At Park Tavern in San Francisco crispy lemon chips shine on their starters list, while the rest of their menu sticks to classics. If you need an excuse to order a starter as your entree, blame it on wanting to get the most of produce season, or your craving for crudo.
Small plates are your pals
While the trend may be moving from hip to cliché, small plates are a good way to avoid the large entrée, or to skip the questions about why you haven’t touched your fish. A big bonus: sharing the same food with your fellow diners may increase trust and cooperation in the group.
When all else fails, ask for those leftovers!
A sad fact of the times is that people don’t have enough to eat. Even if your hotel doesn’t have a fridge, or you’re booked for back to back meals, a person experiencing homelessness may appreciate being offered the rest of your meal. What makes more sense, as hospitality professionals, than feeding our community?
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Sara Kay is a writer and cook in Oakland, CA. She has a Masters of Arts in Food Studies from New York University where she read over 20,000 Yelp reviews to find out how eaters talk about authenticity and ethnic cuisine. You can find her work at SaraFLKay.com
What We're Reading:
There's no shortage of wine stories and media inundating our IN Boxes. Here's what has piqued our interest this week.
The Other Balancing Acts – Vicki Denig for WineSearcher.com
Now more than ever, industry professionals are seeking balance across various facets of the wine world, from creating diversity amongst their staff to finding a work-life balance in their own personal lives.
Self-Care is not an Indulgence; It’s a Discipline – Forbes.com
It requires tough-mindedness, a deep and personal understanding of your priorities, and a respect for both yourself and the people you choose to spend your life with.
Meet the Community!
Our community is only as strong as the company we keep, and here we meet some of the folks who make our profession so dynamic.
Reka Haros, Founder of Reframe Wine, and co-owner at Sfriso Winery (Veneto, Italy)
Years In Industry:
I got into the wine industry 18 years ago through inheritance when my father-in-law passed away. It was his hobby to grow grapes, make wine, and sell all in bulk. He had fun doing that, but it didn’t pay for the bills.
At the time, neither of us (my husband and I) worked in the industry, so we had a choice to make: sell the vineyards and the winery, or build a profitable business out of it. It has been quite a journey for both of us to learn, adapt, and become wine business owners in an industry that is unapologetically rude and harsh when you know nothing about wine. That was, however, our strength. We managed to think differently and unconventionally build our winery business.
Because I was coming from the FMCG marketing and advertising industries, my passion for marketing didn’t fade while building our winery business, so I started consulting in marketing strategy as a way to keep my brain active and up to date in modern marketing. With now 21 years of professional marketing background, I help wine businesses be more effective with their marketing.
My Biggest Challenge To Wellness:
Prevention. Both of my grandmothers had leukemia. Diabetes and heart conditions with high cholesterol have also been part of my family’s health problems, so as a result, I have always been very conscious about prevention.
Time. As I get older, I become more conscious of how I prioritize my time. The time I spend with people, the time I spend alone, and the time I spend making sure I eat well, sleep well, and find a balance that is right for me. Time didn’t matter when I was younger, or when my daughters were smaller. I just never had the time. Today I consciously make time for what matters for my well-being, whether that’s a walk with my dog, giving my full attention to my teenage daughters, or just spending time alone. I prioritize my time based on what makes me feel better and more balanced, especially now with two teenage daughters; this balance is very important.
How I Keep It Together To Stay Well:
Prevention is vital for me. For example, I do a yearly full blood test including all the relevant cancer markers. I now have years’ worth of historical data about how and when my cholesterol went up, for example.
Nutrition. I went to a nutritionist to manage my high cholesterol levels while making sure I have a balanced diet. And yes, wine is part of this balanced diet. Eventually, it has become a habit, and no matter where I am, it’s part of my everyday choices. Whether at a restaurant in Paris, at a dive bar in California, or an osteria in Italy, I always find the right food for my balanced daily nutrition.
Sleep and mental/emotional health are also essential for me. I know how my body reacts when I am surrounded by toxic people or have to work in a toxic environment. I learned to walk away for my well-being. I also make sure to sleep enough, always, even when traveling. There is no excuse for overlooking the importance of sleep. It regenerates the body and the soul.
Making time for myself and my thoughts also allows me to find a better internal balance. I may look extroverted but I love being an introvert because that’s the mental space that brings me to a perfect balance. So I consciously make time for “me, myself, and I.”
You can connect with Reka on Instagram Twitter Facebook and LinkedIn or online at www.reframewine.com and SfrisoWinery.com
Let’s Meet Up!
The wine world is truly global and we hope to see you at these industry events and gatherings.
ABG Events and Presenter Activities:
Wonder Women of Wine , Mar 28 - 29, Austin TX
Panelist “Choose Wine - and Wellness" (Beck)
Women for WineSense 2020 Grand Event, May 14 - 16, 2020, Sonoma CAPanelist "Wine and Wellness" (Beck)
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Industry Event Travel:
B.E.V. NY Conference Feb 26, Rochester NY (Cathy)
James Suckling Great Wines of Italy Feb 29, San francisco CA (Beck)
Charleston Wine and Food Festival March 5 - 7, Charleston, SC (Beck)
Wine Marketing & Tourism Conference March 3-5, Eugene, Oregon (Cathy)
ProWein March 15 – 17, Düsseldorf GE (Cathy)
Women in Wine: Women Empowering Women, March 18, Paris FR (Cathy)
Bologna Business School April 7 – 9, Bologna IT (Cathy)
Vinitaly April 19 -22, Verona IT (Beck)
Future Wine Expo May 12 - 13, Santa Rosa CA (Cathy)
Drop a line to rebecca@abalancedglass.com or cathy@enolytics.com if you are interested in getting together for practice, a chat or a great glass together.
