Adult and Child Diners Trade Plates: A Reflection On Two Dining Trends of 2009 By Molly Kravitz For at least the past two decades, children’s menus at American restaurants have been fairly predictable. Most commonly featured were kids’ junk food favorites like pizza, chicken fingers, hot dogs, mac and cheese and if the restaurant forecasted the health craze in years to come, an obligatory, nutritious option like grilled chicken and veggies. Both child diner and parents alike could rely on the consistent uniformity of the children’s menu until recently. As the chicken and veggie-serving restaurants had predicted, the nation became obsessed with the fear of obesity as they watched their children grow rounder. So into the garbage went the beloved twinkies and sugar-loaded goodies. The FDA required school cafeterias to pack more fruits and veggies into school lunches. Restaurants followed suit and began offering more exciting, healthful alternatives. So many restaurants underwent the kid’s menu makeover that Restaurant News Resource named “revamped children’s menus” one of the top five restaurant trends of 2009. Simultaneously, international restaurant consultants Joseph Baum and Michael Whitman released their list of 2009 restaurant trends, which included a rise in comfort food menu items on the adult menu. Over the past year, restaurants have pandered to the adult diner’s cravings of mac and cheese, PB and J and other kiddie favorites adults have been ogling on the menu they have outgrown. However, the menu items have been disguised as something more mature. Truffles and fontina camouflaged a standard mac and cheese. The PB and J topped a delicate serving of foie gras. And somehow this made ordering that kiddie dish more socially acceptable. The two trends suggest that we adult diners have stolen the French fries right off our children’s plates, hoping the kids would not notice when we replaced the finger food with a broccoli option. In the meantime, we have dressed the fries in harissa, cilantro and scallions and gobbled them up ourselves. Does this mean that we must worry for the future health condition of our children, but not ourselves? Well, maybe the transfat in the French fries don’t count when reinvented into fancy fries. And perhaps the whole “fancy junk food doesn’t count” idea is the reason why we have abandoned our health concerns in favor of the upscale comfort foods. Or maybe, like the kids, we just crave the good stuff that makes us feel, comfortable. When we see the butter poached lobster pizza on a menu, our eyes focus on the most approachable, recognizable word: pizza. We are reminded of the much-anticipated Friday night pizza delivery during our childhood. Pizza strikes a chord of familiarity while the fix-ins of lobster, caramelized shallots and smoked bacon appeal to our developed, more adult palates. Chi-chi comfort food gives us the refinement we desire while enabling our unfading Peter Pan Syndrome. It is no wonder why comfort food has monopolized the adult menu, but how fair is it to the children who watch their parents wolf down the gruyere Panini (which to them, looks like a frou frou grilled cheese), while they begrudgingly spoon brown rice and greens into their mouths? But fairness aside, these two restaurant trends for 2009 sitting on opposite sides of the health spectrum have birthed a new movement in the interim. In 2009, adults and children have swapped plates. The contents of the adult and child menu traded places giving the adults back that coveted hot dog. And for little Jimmy, the low cal, low fat, low sugar, high protein, high fiber, high antioxidant kid’s meal.

Adult and Child Diners Trade Plates: A Reflection On Two Dining Trends of 2009

By Molly Kravitz

For at least the past two decades, children’s menus at American restaurants have been fairly predictable. Most commonly featured were kids’ junk food favorites like pizza, chicken fingers, hot dogs, mac and cheese and if the restaurant forecasted the health craze in years to come, an obligatory, nutritious option like grilled chicken and veggies. Both child diner and parents alike could rely on the consistent uniformity of the children’s menu until recently.

As the chicken and veggie-serving restaurants had predicted, the nation became obsessed with the fear of obesity as they watched their children grow rounder. So into the garbage went the beloved twinkies and sugar-loaded goodies. The FDA required school cafeterias to pack more fruits and veggies into school lunches. Restaurants followed suit and began offering more exciting, healthful alternatives. So many restaurants underwent the kid’s menu makeover that Restaurant News Resource named “revamped children’s menus” one of the top five restaurant trends of 2009.

Simultaneously, international restaurant consultants Joseph Baum and Michael Whitman released their list of 2009 restaurant trends, which included a rise in comfort food menu items on the adult menu. Over the past year, restaurants have pandered to the adult diner’s cravings of mac and cheese, PB and J and other kiddie favorites adults have been ogling on the menu they have outgrown. However, the menu items have been disguised as something more mature. Truffles and fontina camouflaged a standard mac and cheese. The PB and J topped a delicate serving of foie gras. And somehow this made ordering that kiddie dish more socially acceptable.

The two trends suggest that we adult diners have stolen the French fries right off our children’s plates, hoping the kids would not notice when we replaced the finger food with a broccoli option. In the meantime, we have dressed the fries in harissa, cilantro and scallions and gobbled them up ourselves. Does this mean that we must worry for the future health condition of our children, but not ourselves? Well, maybe the transfat in the French fries don’t count when reinvented into fancy fries.

And perhaps the whole “fancy junk food doesn’t count” idea is the reason why we have abandoned our health concerns in favor of the upscale comfort foods. Or maybe, like the kids, we just crave the good stuff that makes us feel, comfortable. When we see the butter poached lobster pizza on a menu, our eyes focus on the most approachable, recognizable word: pizza. We are reminded of the much-anticipated Friday night pizza delivery during our childhood. Pizza strikes a chord of familiarity while the fix-ins of lobster, caramelized shallots and smoked bacon appeal to our developed, more adult palates. Chi-chi comfort food gives us the refinement we desire while enabling our unfading Peter Pan Syndrome.

It is no wonder why comfort food has monopolized the adult menu, but how fair is it to the children who watch their parents wolf down the gruyere Panini (which to them, looks like a frou frou grilled cheese), while they begrudgingly spoon brown rice and greens into their mouths? But fairness aside, these two restaurant trends for 2009 sitting on opposite sides of the health spectrum have birthed a new movement in the interim. In 2009, adults and children have swapped plates. The contents of the adult and child menu traded places giving the adults back that coveted hot dog. And for little Jimmy, the low cal, low fat, low sugar, high protein, high fiber, high antioxidant kid’s meal.

November 10, 2009 The Sentimental Breakfast By Molly Kravitz The weekend breakfast ritual of our childhoods evokes nostalgic memories that we either attempt to emulate ourselves or repeat when we visit our parents’ home. Perhaps the memory involved Mom standing over the stove, flipping chocolate chip pancakes on a Sunday morning. Or maybe yours involved a grandfather and scrambled eggs, black pudding or a vegetable curry. Whatever was served, that breakfast dish will forever be adored and summon warmth and serenity. For me, that breakfast entrée was my mother’s Eggs in a Nest in a frying pan on Saturday mornings. My older brother and I would rise early for a healthy dose of Saturday morning cartoons. By the time Garfield had ended, we could smell the egg/bread combo frying in the kitchen. The aroma wafting into the next room would tear our eyes away from the television and into the kitchen to find our mother clad in terry cloth bathrobe with our beloved breakfast. The Egg in a Nest is an egg fried in a hole cut into a slice of bread. It is best to butter both sides of a slice of white bread, cut a hole in the center and place the bread in the hot pan. Then, crack an egg in the hole and fry on both sides until browned. The hole can be saved and fried as well. I prefer the framed egg to be over easy, but it can certainly be cooked to order. When I ate this for breakfast at my neighbor’s house, it was “Froggy in the Well,” but it has also been dubbed “Egg in the Basket,” “Egg in a Frame,” “Square Egg,” “Moon Egg,” “One-eyed Jack,” and a dozen other variations. Regardless of its name, the egg dish is an extraordinary breakfast for its taste and versatility. With the utilization of different shapes, herbs and breads, it represents the simplistic breakfast, willing to undergo sophistication. For that reason, when asked how I like my eggs, I do not hesitate to say, “In a Nest.” As I have grown older, my weekends do not always elicit the standard breakfast of my childhood. This is why I was elated to see a more sophisticated edition on the menu while recently dining at a French bistro. Their version featured a brioche roll hollowed out for the sunny side up quail egg fried in its center and then served over frisee with bits of bacon. Albeit a bit more dainty than the version with which I was accustomed, I was still reminded of a long lost breakfast that is so rarely seen on menus. Perhaps restaurateurs find the dish to verge on colloquial, but Eggs in a Nest is no more informal than a breakfast scramble. I have also seen the Eggs in a Nest dressed up by beating the egg with fresh minced herbs, giving the somewhat muted-color dish a green hue. Any dish is capable of wearing its black-tie equivalent. However, because your breakfast favorite still may not make the cut on a restaurant menu, at least these items can be created where they originated, in the comfort of the home. I have never tasted Eggs in a Nest as flavorful as the ones I fry on my own stove on Saturday morning. As is the case with many things, sometimes food is best in its purest form. *What is your favorite breakfast item from childhood?

November 10, 2009

The Sentimental Breakfast

By Molly Kravitz

The weekend breakfast ritual of our childhoods evokes nostalgic memories that we either attempt to emulate ourselves or repeat when we visit our parents’ home. Perhaps the memory involved Mom standing over the stove, flipping chocolate chip pancakes on a Sunday morning. Or maybe yours involved a grandfather and scrambled eggs, black pudding or a vegetable curry. Whatever was served, that breakfast dish will forever be adored and summon warmth and serenity. For me, that breakfast entrée was my mother’s Eggs in a Nest in a frying pan on Saturday mornings.

My older brother and I would rise early for a healthy dose of Saturday morning cartoons. By the time Garfield had ended, we could smell the egg/bread combo frying in the kitchen. The aroma wafting into the next room would tear our eyes away from the television and into the kitchen to find our mother clad in terry cloth bathrobe with our beloved breakfast.

The Egg in a Nest is an egg fried in a hole cut into a slice of bread. It is best to butter both sides of a slice of white bread, cut a hole in the center and place the bread in the hot pan. Then, crack an egg in the hole and fry on both sides until browned. The hole can be saved and fried as well. I prefer the framed egg to be over easy, but it can certainly be cooked to order. When I ate this for breakfast at my neighbor’s house, it was “Froggy in the Well,” but it has also been dubbed “Egg in the Basket,” “Egg in a Frame,” “Square Egg,” “Moon Egg,” “One-eyed Jack,” and a dozen other variations. Regardless of its name, the egg dish is an extraordinary breakfast for its taste and versatility. With the utilization of different shapes, herbs and breads, it represents the simplistic breakfast, willing to undergo sophistication. For that reason, when asked how I like my eggs, I do not hesitate to say, “In a Nest.”

As I have grown older, my weekends do not always elicit the standard breakfast of my childhood. This is why I was elated to see a more sophisticated edition on the menu while recently dining at a French bistro. Their version featured a brioche roll hollowed out for the sunny side up quail egg fried in its center and then served over frisee with bits of bacon. Albeit a bit more dainty than the version with which I was accustomed, I was still reminded of a long lost breakfast that is so rarely seen on menus. Perhaps restaurateurs find the dish to verge on colloquial, but Eggs in a Nest is no more informal than a breakfast scramble. I have also seen the Eggs in a Nest dressed up by beating the egg with fresh minced herbs, giving the somewhat muted-color dish a green hue.

Any dish is capable of wearing its black-tie equivalent. However, because your breakfast favorite still may not make the cut on a restaurant menu, at least these items can be created where they originated, in the comfort of the home. I have never tasted Eggs in a Nest as flavorful as the ones I fry on my own stove on Saturday morning. As is the case with many things, sometimes food is best in its purest form.

*What is your favorite breakfast item from childhood?

November 8, 2009 The Greasy Pearl of the Seas *A Guest Post by Gerold Schroeder While some take pleasure in international cuisine and finer delicacies, I choose to delight myself with food on the opposite side of the spectrum. This is fast food, my favorite type. But of course, not all fast foods are created equal. While I could ramble on about each and every fast food restaurant, in my first post, I will cover only the king of all kings. No, not Burger King. I am talking about the greasy pearl of the seas, that treasure located just off every highway, the captain of fat: Long John Silver’s. If you have never been to LJS (as it is fondly called) then stop reading immediately and head to the nearest one. If you have visited this quick-service seafood chain, but you are still skeptical, then I say check your arrogance at the door. Once you overcome the stench of 20 side-by-side deep fryers loaded with mystery fish and chicken, and the demeanor of the somewhat questionable employees, you will realize that this fine establishment offers some of the best sustenance you can get your hands on. Before ordering at LJS, the first thing to understand is that everything, yes EVERYTHING, is deep-fried to perfection. You can choose from the standard fish and chicken planks, shrimp, or crab cakes.  Better yet, each delectable seafood platter is paired with fries, coleslaw and a fan favorite, hush puppies. If you are still confused about what to order, I’ll let you in on a little secret. Anything you order is going to taste amazing and absolutely the same. LJS likes all of its food to unite as one at the pit of the deep fryer. Just don’t skip the sides unless it’s the coleslaw or any sort of vegetable-related item that has no place at LJS. Now for the dessert, the best part. Do not let newer items like the Oreo or pineapple pies distract you. The only dessert you should be having is extra crispies. These crumbly bites are essentially deep-fried grease. As you swallow each crispy, crunchy bite, you will be eating the pure essence of LJS. Let you me tell you, my friends, nothing can top off a meal like a nice-sized helping of deep-fried grease. In the words of Nike (who probably stole their slogan from Long John Silver’s back in the 90s), JUST DO IT. For each greasy meal at the restaurant, this slogan rings true just like every bell rung when yet another pleased customer leaves LJS.

November 8, 2009

The Greasy Pearl of the Seas

*A Guest Post by Gerold Schroeder

While some take pleasure in international cuisine and finer delicacies, I choose to delight myself with food on the opposite side of the spectrum. This is fast food, my favorite type. But of course, not all fast foods are created equal. While I could ramble on about each and every fast food restaurant, in my first post, I will cover only the king of all kings. No, not Burger King. I am talking about the greasy pearl of the seas, that treasure located just off every highway, the captain of fat: Long John Silver’s.

If you have never been to LJS (as it is fondly called) then stop reading immediately and head to the nearest one. If you have visited this quick-service seafood chain, but you are still skeptical, then I say check your arrogance at the door. Once you overcome the stench of 20 side-by-side deep fryers loaded with mystery fish and chicken, and the demeanor of the somewhat questionable employees, you will realize that this fine establishment offers some of the best sustenance you can get your hands on.

Before ordering at LJS, the first thing to understand is that everything, yes EVERYTHING, is deep-fried to perfection. You can choose from the standard fish and chicken planks, shrimp, or crab cakes.  Better yet, each delectable seafood platter is paired with fries, coleslaw and a fan favorite, hush puppies. If you are still confused about what to order, I’ll let you in on a little secret. Anything you order is going to taste amazing and absolutely the same. LJS likes all of its food to unite as one at the pit of the deep fryer. Just don’t skip the sides unless it’s the coleslaw or any sort of vegetable-related item that has no place at LJS.

Now for the dessert, the best part. Do not let newer items like the Oreo or pineapple pies distract you. The only dessert you should be having is extra crispies. These crumbly bites are essentially deep-fried grease. As you swallow each crispy, crunchy bite, you will be eating the pure essence of LJS. Let you me tell you, my friends, nothing can top off a meal like a nice-sized helping of deep-fried grease. In the words of Nike (who probably stole their slogan from Long John Silver’s back in the 90s), JUST DO IT. For each greasy meal at the restaurant, this slogan rings true just like every bell rung when yet another pleased customer leaves LJS.

October 31, 2009 Candy Binge: One Frightening Sight By Molly Kravitz Every Halloween, I never fail to participate in the age-old holiday tradition. No, it is not pumpkin carving, nor is it visiting a haunted house or watching Michael Myers chase his victims donning a white mask. When October 31 transpires, I observe the holiday with my annual Halloween candy binge. The number of fun size candy bars I can make disappear from a bag of sweets is truly terrifying; a much spookier sight than any ghoul or Freddy Kruger film. The candy debauchery always begins in the same manner. In fact, the consistency with which I perform my candy consumption from year to year is quite impressive. Before my initial bite, I promise myself to nosh on only one or two pieces. After all, I am an adult, who has long outgrown my days of Halloween candy, or so I say. The role of “instigator” in the sugar splurge performance, is played by the legendary Reese’s cup. But before tasting, I just hold the square-shaped orange wrapper with that nostalgic, yellow, cursive writing printed on the front. I have been a loyal fan of the peanut butter and chocolate classic since the emergence of my baby teeth. I unwrap the singular piece of candy with a buzz that matches the sugar high to come. I take the first celestial bite, savoring the perfection that is the chocolate peanut butter cup. I nibble around the outside, then make my way to the center. After all, there is no wrong way to eat a Reese’s. Amazingly, I am always surprised how quickly that one piece vanishes, putting an abrupt stop to my savoring experience. Not unlike a drug, I immediately crave another piece. The Reese’s cup has broken the seal. However, I have still allotted myself just one more item. I stand over my assorted, colorful candy selection, fondling its contents and waiting to strike my next prey. Because I only have one last piece until I am cut off, I need to make the correct decision. Since I had chocolate last, should I now choose a tart or a chewy candy? Maybe it should be chocolate again since it is what I prefer. No, it should be sour or tangy. Starburst. That’s it. I’ll have the Starburst because then I can have three individually wrapped candies in one snack-sized package. This time, I try to take my time, chewing more slowly, making the candy count. I’m not sure why I thought that after finishing the Starburst, I’d feel an overwhelming sense of satisfaction because I didn’t. The same response to the Reese’s Cup ensued. Must. Have. Just. One. More. Now, it’s back to chocolate. Ooh Butterfinger. I haven’t had a Butterfinger in years, or at least a year. And so the pattern continues. All hopes of limiting myself are off and I am spinning in the center of some fun-sized frenzy. Wrappers are torn and flying into the air as I simultaneously taste the rainbow, grab a Snickers and discover how many licks it takes to get to the tootsie pop. When the taste of candy becomes cloying and I am left with a heaping pile of multi-colored wrappers, I know it is time to stop. I gather my wrappers experiencing part remorse, part amazement at my feat and then part anxiety that I will not be able to fit a paunchy, candy-stuffed belly into my costume in the next hour. But above all, as I trudge upstairs, weighed down by the substantial amounts of sugar, I experience a sense of satisfaction. I may have surpassed my caloric means, but with my candy binge, I have honored my own Halloween tradition. And who I am to break such a long-established custom that began when I was just a trick-or-treating child? Would I sit down to Thanksgiving without a turkey or not help myself to birthday cake on my own birthday? I think not. For almost every holiday, food dictates how the holiday will be celebrated. Therefore, Halloween would be nothing without my habitual candy binge.

October 31, 2009

Candy Binge: One Frightening Sight

By Molly Kravitz

Every Halloween, I never fail to participate in the age-old holiday tradition. No, it is not pumpkin carving, nor is it visiting a haunted house or watching Michael Myers chase his victims donning a white mask. When October 31 transpires, I observe the holiday with my annual Halloween candy binge. The number of fun size candy bars I can make disappear from a bag of sweets is truly terrifying; a much spookier sight than any ghoul or Freddy Kruger film.

The candy debauchery always begins in the same manner. In fact, the consistency with which I perform my candy consumption from year to year is quite impressive. Before my initial bite, I promise myself to nosh on only one or two pieces. After all, I am an adult, who has long outgrown my days of Halloween candy, or so I say.

The role of “instigator” in the sugar splurge performance, is played by the legendary Reese’s cup. But before tasting, I just hold the square-shaped orange wrapper with that nostalgic, yellow, cursive writing printed on the front. I have been a loyal fan of the peanut butter and chocolate classic since the emergence of my baby teeth. I unwrap the singular piece of candy with a buzz that matches the sugar high to come. I take the first celestial bite, savoring the perfection that is the chocolate peanut butter cup. I nibble around the outside, then make my way to the center. After all, there is no wrong way to eat a Reese’s. Amazingly, I am always surprised how quickly that one piece vanishes, putting an abrupt stop to my savoring experience.

Not unlike a drug, I immediately crave another piece. The Reese’s cup has broken the seal. However, I have still allotted myself just one more item. I stand over my assorted, colorful candy selection, fondling its contents and waiting to strike my next prey. Because I only have one last piece until I am cut off, I need to make the correct decision. Since I had chocolate last, should I now choose a tart or a chewy candy? Maybe it should be chocolate again since it is what I prefer. No, it should be sour or tangy. Starburst. That’s it. I’ll have the Starburst because then I can have three individually wrapped candies in one snack-sized package. This time, I try to take my time, chewing more slowly, making the candy count.

I’m not sure why I thought that after finishing the Starburst, I’d feel an overwhelming sense of satisfaction because I didn’t. The same response to the Reese’s Cup ensued. Must. Have. Just. One. More. Now, it’s back to chocolate. Ooh Butterfinger. I haven’t had a Butterfinger in years, or at least a year. And so the pattern continues. All hopes of limiting myself are off and I am spinning in the center of some fun-sized frenzy. Wrappers are torn and flying into the air as I simultaneously taste the rainbow, grab a Snickers and discover how many licks it takes to get to the tootsie pop.

When the taste of candy becomes cloying and I am left with a heaping pile of multi-colored wrappers, I know it is time to stop. I gather my wrappers experiencing part remorse, part amazement at my feat and then part anxiety that I will not be able to fit a paunchy, candy-stuffed belly into my costume in the next hour.

But above all, as I trudge upstairs, weighed down by the substantial amounts of sugar, I experience a sense of satisfaction. I may have surpassed my caloric means, but with my candy binge, I have honored my own Halloween tradition. And who I am to break such a long-established custom that began when I was just a trick-or-treating child? Would I sit down to Thanksgiving without a turkey or not help myself to birthday cake on my own birthday? I think not. For almost every holiday, food dictates how the holiday will be celebrated. Therefore, Halloween would be nothing without my habitual candy binge.

October 27, 2009 Mexican Cuisine: A Stimulant for High Spirits By Molly Kravitz My past three birthdays have all been celebrated the same way- over a Mexican meal of guacamole, tamales and margaritas. When my fiesta ritual began, I was simply gratifying a craving for one of my favorite national cuisines. By the end of the celebration, however, I had concluded that any holiday, festivity or observance with a common goal of having a good time should include Mexican food. This is because of the Mexican culture’s proclivity toward vitality and liveliness, which they breathe into their cuisine, their music, their architecture and their art. I have found the Mexican people to be a warm, inviting group, disinterested in who joins them in celebration, as long as they share the common goal of merrymaking. Their celebrations and their lives are a marriage of color and spice, just as their dishes impartially incorporate multifarious tastes. When a friend invites you out for Mexican food and margaritas, it is never going to be a dull or stuffy occasion. Today’s Mexican ingredients originated from Indian and Spanish roots. A few indigenous components include avocado, beans, chilies, tomatoes and Mexico’s staple grain and my personal favorite, corn. The ancient cultures of Mexico were even responsible for what some would consider the most beloved ingredient ever discovered: chocolate. Any society that has introduced culinary luxuries like chocolate and the avocado knows a thing or two about what is palatable. Adversaries or those with poor taste have argued that Mexican food is essentially the same greasy mess distinguished only by its name. First and foremost, these antagonists have probably only experienced chain Tex-Mex if they are able to bash Mexican food so freely and secondly, even if Mexican food is essentially the same ingredients with different names, its contents are some of the most flavorful and palate-satisfying known to man. Work cheese, avocado, cilantro and beans into any dish, name it with the suffix of “o” and I’ll gladly accept. Aside from spicy and savory, Mexican fare can be rich and indulgent. The Mexican restaurant holds a special place in the glutton’s heart because it enables “food shoveling.” Mexican restaurant service is quick and the food, unlimited. If you were to reflect upon your last visit to a Mexican restaurant, you will notice that eating begins upon seating and does not break until after the entrée or dessert is removed. The meal begins with a basket of tortilla chips that is speedily and frequently replenished. The shoveling starts with one chip generously dipped in salsa and then transferred to the mouth. From there, the shoveling becomes robotic and constant. Multiple baskets are emptied until the sizzling entrées arrive, which are ingested with gumption. Mexican restaurants ensure that no diner leaves hungry. As more Mexicans have immigrated to America, bringing with them their unparalleled flavors, Mexican cuisine has become more conventional. Americans have adopted the burrito as their new favorite comfort food, even if its origins are Chipotle. But regardless if the Mexican food has been Americanized or “Tex-Mex-inized”, the love of the food signifies an important step in embracing Mexican cuisine and culture. Now, one can only hope we also embrace their high spirits, vigor and appetite for life.

October 27, 2009

Mexican Cuisine: A Stimulant for High Spirits

By Molly Kravitz

My past three birthdays have all been celebrated the same way- over a Mexican meal of guacamole, tamales and margaritas. When my fiesta ritual began, I was simply gratifying a craving for one of my favorite national cuisines. By the end of the celebration, however, I had concluded that any holiday, festivity or observance with a common goal of having a good time should include Mexican food.

This is because of the Mexican culture’s proclivity toward vitality and liveliness, which they breathe into their cuisine, their music, their architecture and their art. I have found the Mexican people to be a warm, inviting group, disinterested in who joins them in celebration, as long as they share the common goal of merrymaking. Their celebrations and their lives are a marriage of color and spice, just as their dishes impartially incorporate multifarious tastes. When a friend invites you out for Mexican food and margaritas, it is never going to be a dull or stuffy occasion.

Today’s Mexican ingredients originated from Indian and Spanish roots. A few indigenous components include avocado, beans, chilies, tomatoes and Mexico’s staple grain and my personal favorite, corn. The ancient cultures of Mexico were even responsible for what some would consider the most beloved ingredient ever discovered: chocolate. Any society that has introduced culinary luxuries like chocolate and the avocado knows a thing or two about what is palatable.

Adversaries or those with poor taste have argued that Mexican food is essentially the same greasy mess distinguished only by its name. First and foremost, these antagonists have probably only experienced chain Tex-Mex if they are able to bash Mexican food so freely and secondly, even if Mexican food is essentially the same ingredients with different names, its contents are some of the most flavorful and palate-satisfying known to man. Work cheese, avocado, cilantro and beans into any dish, name it with the suffix of “o” and I’ll gladly accept.

Aside from spicy and savory, Mexican fare can be rich and indulgent. The Mexican restaurant holds a special place in the glutton’s heart because it enables “food shoveling.” Mexican restaurant service is quick and the food, unlimited. If you were to reflect upon your last visit to a Mexican restaurant, you will notice that eating begins upon seating and does not break until after the entrée or dessert is removed. The meal begins with a basket of tortilla chips that is speedily and frequently replenished. The shoveling starts with one chip generously dipped in salsa and then transferred to the mouth. From there, the shoveling becomes robotic and constant. Multiple baskets are emptied until the sizzling entrées arrive, which are ingested with gumption. Mexican restaurants ensure that no diner leaves hungry.

As more Mexicans have immigrated to America, bringing with them their unparalleled flavors, Mexican cuisine has become more conventional. Americans have adopted the burrito as their new favorite comfort food, even if its origins are Chipotle. But regardless if the Mexican food has been Americanized or “Tex-Mex-inized”, the love of the food signifies an important step in embracing Mexican cuisine and culture. Now, one can only hope we also embrace their high spirits, vigor and appetite for life.

October 19, 2009 Korean Barbecue: The DIY Dining Experience By Molly Kravitz As of late, the restaurant industry has been snubbed. Whether in an effort to save a buck during a period of economic downturn, restore the family unit or to be nutritionally conscious, families are opting to eat at home rather than dine out. However, there may be one restaurant trend that will bring diners back to the restaurant scene. Korean barbecue is the ultimate do-it-yourself dining experience requiring groups of diners to grill their own meats right on the table. It provides the satisfaction gained from cooking your own meal combined with the allure of dining out. I introduced myself to Korean barbecue this past weekend when a friend and I drove to a seedy part of town in search of an establishment known as Ma Ma’s House Korean Restaurant. Tucked away in a strip mall heavily infiltrated by Asian businesses stood the humble, 10-table restaurant. An older Korean woman, whom we could only assume was Ma Ma herself, greeted us at the door. As Korean barbecue rookies, we asked our server for some assistance as to what to order. Not one for conversation, she gave a quick nod and flashed a polite smile, snatching our menus away. Although we were unsure as to what she might bring to the table, we trusted her judgment. Mere minutes passed before she returned to light our personal charcoal grill and strategically place our banchan or side dishes to surround the grill. My eyes widened with anxiety over the expectancy to finish the 13 dishes I counted. Perhaps we should have ordered ourselves, I thought. Little did I know that all of the entrees at every Korean restaurant traveled with this assortment. Then arrived two heaping plates of raw chicken and beef that had been seasoned, pre-sliced and marinated in soy sauce, sugar and garlic. The raw vegetables and bowls of rice followed whose presence seemed to be mocking us with the mass quantities of food we were to consume. With a pair of tongs, we transferred the meats onto the grill and listened to that enticing, sizzling sound. Under normal circumstances, I consider grilling “man’s work,” but on this occasion, I made an exception. To quiet our stomachs’ grumbling, we noshed on the banchan consisting of kimchi, a fermented cabbage seasoned with chili peppers and salt, kongnamul, cold bean sprouts, fish cake (don’t knock it), seaweed, mushrooms, garlic and peppers and half a dozen others. Because the meats were so thinly sliced, they did not take long to cook through. The waitress returned with a basket overflowing with lettuce. She instructed us to create the Korean version of a lettuce wrap, wrapping the bulgogi (thinly sliced beef) with a dash of miso paste. As I expected from its appearance, the lusciously flavorful beef atop the crisp chunk of lettuce was wildly satisfying, similar to the entire experience. While Korean barbecue is not necessarily a new trend in major cities, it is one that has resurfaced with more relevancy than before. Korean barbecue caters to today’s diners who want to know exactly how their food is prepared as well as its precise ingredients. It is the answer to the modern family’s yearning for family-style dining and inexpensive, self-cooked meals. It gives the fledgling cook or non-cook an opportunity to pat him/herself on the back for cooking a meal. The gratification gained from the DIY dining experience could just be responsible for coaxing diners back to the restaurant for dinner.

October 19, 2009

Korean Barbecue: The DIY Dining Experience

By Molly Kravitz

As of late, the restaurant industry has been snubbed. Whether in an effort to save a buck during a period of economic downturn, restore the family unit or to be nutritionally conscious, families are opting to eat at home rather than dine out. However, there may be one restaurant trend that will bring diners back to the restaurant scene. Korean barbecue is the ultimate do-it-yourself dining experience requiring groups of diners to grill their own meats right on the table. It provides the satisfaction gained from cooking your own meal combined with the allure of dining out.

I introduced myself to Korean barbecue this past weekend when a friend and I drove to a seedy part of town in search of an establishment known as Ma Ma’s House Korean Restaurant. Tucked away in a strip mall heavily infiltrated by Asian businesses stood the humble, 10-table restaurant. An older Korean woman, whom we could only assume was Ma Ma herself, greeted us at the door. As Korean barbecue rookies, we asked our server for some assistance as to what to order. Not one for conversation, she gave a quick nod and flashed a polite smile, snatching our menus away. Although we were unsure as to what she might bring to the table, we trusted her judgment.

Mere minutes passed before she returned to light our personal charcoal grill and strategically place our banchan or side dishes to surround the grill. My eyes widened with anxiety over the expectancy to finish the 13 dishes I counted. Perhaps we should have ordered ourselves, I thought. Little did I know that all of the entrees at every Korean restaurant traveled with this assortment. Then arrived two heaping plates of raw chicken and beef that had been seasoned, pre-sliced and marinated in soy sauce, sugar and garlic. The raw vegetables and bowls of rice followed whose presence seemed to be mocking us with the mass quantities of food we were to consume.

With a pair of tongs, we transferred the meats onto the grill and listened to that enticing, sizzling sound. Under normal circumstances, I consider grilling “man’s work,” but on this occasion, I made an exception. To quiet our stomachs’ grumbling, we noshed on the banchan consisting of kimchi, a fermented cabbage seasoned with chili peppers and salt, kongnamul, cold bean sprouts, fish cake (don’t knock it), seaweed, mushrooms, garlic and peppers and half a dozen others. Because the meats were so thinly sliced, they did not take long to cook through. The waitress returned with a basket overflowing with lettuce. She instructed us to create the Korean version of a lettuce wrap, wrapping the bulgogi (thinly sliced beef) with a dash of miso paste. As I expected from its appearance, the lusciously flavorful beef atop the crisp chunk of lettuce was wildly satisfying, similar to the entire experience.

While Korean barbecue is not necessarily a new trend in major cities, it is one that has resurfaced with more relevancy than before. Korean barbecue caters to today’s diners who want to know exactly how their food is prepared as well as its precise ingredients. It is the answer to the modern family’s yearning for family-style dining and inexpensive, self-cooked meals. It gives the fledgling cook or non-cook an opportunity to pat him/herself on the back for cooking a meal. The gratification gained from the DIY dining experience could just be responsible for coaxing diners back to the restaurant for dinner.

October 12, 2009 Food Décor: Must we really sit on a cheeseburger while eating a cheeseburger? By Molly Kravitz It is no secret American culture is driven by abundance. We work hard to hopefully, someday achieve copious amounts of wealth demonstrated by our multiple cars, homes and “toys.” We want the condo in the city AND the vacation home by the beach. We want the expensive car and then the leisure car. We can’t decide between the red and the blue sweater so we’ll have both. Gluttony is omnipresent and not just when it comes to food, although we Americans will not object to two slices of pie, rather than one. True to this theme of voracity, eating our food is no longer enough. We must be surrounded by food and submerge ourselves in it. At least, this is what designers of food décor have decided for us. The original sushi pillow is one of the most well-known food décor vendors, distributing cozy pillows in the shape of maki, nigiri or edamame. Yes, I too love Japanese cuisine, but not so much that I’d like to sleep on something reminiscent of the raw fish I ate for dinner. And recently, an infamous Hamburger Bed was sold on ebay. Similar to the sushi pillow, the Hamburger Bed looks like its name. The Hamburger Bed attracted so many fans that its designer created a facebook page and website dedicated to the American staple. The designer even lists step-by-step instructions on how to create your very own hamburger bed. This proves that I must be alone in my assessment that food décor= insanity. Obviously there were so many people that coveted the meaty bed that the designer needed to write instructions on how to make one at home. Is eating food not enough? Must we also surround ourselves in the comfort with which food provides us? Must the first sight we see upon waking up be a salmon roll? My loyal readers are well aware of my passion for gastronomy, but after eating a large hamburger, I do not want to retire to my bed that resembles a large hamburger. And while I’m on the subject of my dislike for food décor, I am also opposed to indoor playgrounds usually in shopping malls with “food” themes. A mall close to my current home displays a breakfast-themed playground. Why an architect decided a child would have the most fun sliding down a strip of bacon or climbing over a giant waffle is beyond me. Food is multi-faceted. It can be eaten, studied, cooked, photographed, etc., but I draw the line when it is slept on.

October 12, 2009

Food Décor: Must we really sit on a cheeseburger while eating a cheeseburger?

By Molly Kravitz

It is no secret American culture is driven by abundance. We work hard to hopefully, someday achieve copious amounts of wealth demonstrated by our multiple cars, homes and “toys.” We want the condo in the city AND the vacation home by the beach. We want the expensive car and then the leisure car. We can’t decide between the red and the blue sweater so we’ll have both. Gluttony is omnipresent and not just when it comes to food, although we Americans will not object to two slices of pie, rather than one.

True to this theme of voracity, eating our food is no longer enough. We must be surrounded by food and submerge ourselves in it. At least, this is what designers of food décor have decided for us. The original sushi pillow is one of the most well-known food décor vendors, distributing cozy pillows in the shape of maki, nigiri or edamame. Yes, I too love Japanese cuisine, but not so much that I’d like to sleep on something reminiscent of the raw fish I ate for dinner.

And recently, an infamous Hamburger Bed was sold on ebay. Similar to the sushi pillow, the Hamburger Bed looks like its name. The Hamburger Bed attracted so many fans that its designer created a facebook page and website dedicated to the American staple. The designer even lists step-by-step instructions on how to create your very own hamburger bed. This proves that I must be alone in my assessment that food décor= insanity. Obviously there were so many people that coveted the meaty bed that the designer needed to write instructions on how to make one at home.

Is eating food not enough? Must we also surround ourselves in the comfort with which food provides us? Must the first sight we see upon waking up be a salmon roll? My loyal readers are well aware of my passion for gastronomy, but after eating a large hamburger, I do not want to retire to my bed that resembles a large hamburger. And while I’m on the subject of my dislike for food décor, I am also opposed to indoor playgrounds usually in shopping malls with “food” themes. A mall close to my current home displays a breakfast-themed playground. Why an architect decided a child would have the most fun sliding down a strip of bacon or climbing over a giant waffle is beyond me.

Food is multi-faceted. It can be eaten, studied, cooked, photographed, etc., but I draw the line when it is slept on.

October 6, 2009 Food Arousal: The Rising Popularity of Food Porn By Molly Kravitz When hearing the word “arousal,” the mind immediately heads for the gutter, conjuring mental images of sex. To say one is aroused is a very suggestive claim. Rarely is it used to describe excitement by a subject unrelated to copulation. Technically, however, to arouse is to evoke or awaken an emotion or response. Personally, I can think of few things that evoke more of my emotions more intensely than food. I am admittedly aroused by food. However, I am not alone, which has been proven by the rising presence of food porn. By Wikipedia definition, food porn refers to the visual presentation of cooking or eating in any type of visual media. Subjects of food porn include foods boasting high fat and calorie content or exotic dishes that “arouse” a desire to eat. For a very in depth report of all things food porn, read “What is Food Porn?” by The Skinny Gourmet. Call me a prude, but I personally find the term food porn vulgar and a bit smutty. I would much rather divulge an “arousal” by viewing images of artfully constructed and positioned food items. But, I suppose that doesn’t roll off the tongue quite as effortlessly as food porn. Food porn’s and any pornography’s popularity can be attributed to its visual sensory-stimulating abilities. In general, anything with the power to elicit strong sensory stimulation will draw attention. For example, I recently stumbled upon a photograph of a mustard rosemary crusted rack of lamb. The photographer had magnified the chop to expose its soft, pink, vulnerable center. The gamey cut was visibly immersed in its own dripping juices and the mustard-rosemary crust forming its crunchy coating was delicately sprinkled along its exterior. As the photographer intended, the photograph galvanized my senses. I could imagine the pungent marriage of rosemary and mustard invading my nasal passage. The sizzling sound of the roasting meat would cater to my auditory organs. I could feel its tender texture melting in the heat of my mouth, accommodating the four sectors of tastebuds. To accommodate all five senses is quite a feat that food porn just may have accomplished. Just as pornography became a popularized industry now easily accessible through all media forms, food porn has become ubiquitous. When performing a google search for food porn, Foodporn.net, Foodporn.com and Foodporndaily.com are just a few of the long list of sites dedicated to galleries of decadent food items. The public can obtain their daily dose of visual stimulation via the Internet through images of fudge-laden brownies or fully-loaded sandwiches. Even vegans or health nuts fulfill their desires with images of crisp, locally grown vegetables and ripe strawberry basil salads. Food has taken on the new role of satisfying a desire for decadence of sensory indulgence. The public has become a population of sybarites, yearning for the hedonism with which food has become synonymous. Now, more than before, we want to celebrate the opulence of food. Food appreciation has become as prominent as music appreciation. We want to hear about it, read about it and see it. Therefore, we are relying on the bloggers and the food porn galleries to meet this need. So, as long as this eternal celebration of food persists, food porn will litter the Internet. And regardless of its vulgarity in name, I am an avid supporter of the food porn industry for its powerful ability to awaken the senses.

October 6, 2009

Food Arousal: The Rising Popularity of Food Porn

By Molly Kravitz

When hearing the word “arousal,” the mind immediately heads for the gutter, conjuring mental images of sex. To say one is aroused is a very suggestive claim. Rarely is it used to describe excitement by a subject unrelated to copulation. Technically, however, to arouse is to evoke or awaken an emotion or response. Personally, I can think of few things that evoke more of my emotions more intensely than food. I am admittedly aroused by food. However, I am not alone, which has been proven by the rising presence of food porn.

By Wikipedia definition, food porn refers to the visual presentation of cooking or eating in any type of visual media. Subjects of food porn include foods boasting high fat and calorie content or exotic dishes that “arouse” a desire to eat.

For a very in depth report of all things food porn, read “What is Food Porn?” by The Skinny Gourmet.

Call me a prude, but I personally find the term food porn vulgar and a bit smutty. I would much rather divulge an “arousal” by viewing images of artfully constructed and positioned food items. But, I suppose that doesn’t roll off the tongue quite as effortlessly as food porn.

Food porn’s and any pornography’s popularity can be attributed to its visual sensory-stimulating abilities. In general, anything with the power to elicit strong sensory stimulation will draw attention. For example, I recently stumbled upon a photograph of a mustard rosemary crusted rack of lamb. The photographer had magnified the chop to expose its soft, pink, vulnerable center. The gamey cut was visibly immersed in its own dripping juices and the mustard-rosemary crust forming its crunchy coating was delicately sprinkled along its exterior.

As the photographer intended, the photograph galvanized my senses. I could imagine the pungent marriage of rosemary and mustard invading my nasal passage. The sizzling sound of the roasting meat would cater to my auditory organs. I could feel its tender texture melting in the heat of my mouth, accommodating the four sectors of tastebuds. To accommodate all five senses is quite a feat that food porn just may have accomplished.

Just as pornography became a popularized industry now easily accessible through all media forms, food porn has become ubiquitous. When performing a google search for food porn, Foodporn.net, Foodporn.com and Foodporndaily.com are just a few of the long list of sites dedicated to galleries of decadent food items.

The public can obtain their daily dose of visual stimulation via the Internet through images of fudge-laden brownies or fully-loaded sandwiches. Even vegans or health nuts fulfill their desires with images of crisp, locally grown vegetables and ripe strawberry basil salads.

Food has taken on the new role of satisfying a desire for decadence of sensory indulgence. The public has become a population of sybarites, yearning for the hedonism with which food has become synonymous. Now, more than before, we want to celebrate the opulence of food. Food appreciation has become as prominent as music appreciation.

We want to hear about it, read about it and see it. Therefore, we are relying on the bloggers and the food porn galleries to meet this need. So, as long as this eternal celebration of food persists, food porn will litter the Internet. And regardless of its vulgarity in name, I am an avid supporter of the food porn industry for its powerful ability to awaken the senses.

Gourmet magazine will close, report says Magazine empire Conde Nast, home of Vogue and the New Yorker, will announce the closure ofGourmet this morning, according to a report in the New York Times, which calls the move “startling.” Like many other media companies, Conde Nast is facing difficult times. In the not-so-distant past, it shuttered shopping magazine Domino and folded Men’s Vogue into a twice-yearly supplement to Vogue. But so far, victims of its contractions have been newer titles. *From one epicure to another, your presence in the food world will be missed. Farewell Gourmet!

Gourmet magazine will close, report says

Magazine empire Conde Nast, home of Vogue and the New Yorker, will announce the closure ofGourmet this morning, according to a report in the New York Times, which calls the move “startling.”

Like many other media companies, Conde Nast is facing difficult times. In the not-so-distant past, it shuttered shopping magazine Domino and folded Men’s Vogue into a twice-yearly supplement to Vogue. But so far, victims of its contractions have been newer titles.

*From one epicure to another, your presence in the food world will be missed.

Farewell Gourmet!

October 2, 2009 Grocery Store Addicts Anonymous By Molly Kravitz For most, a trip to the grocery store is a burdensome errand. It is a weekly or bi-weekly task that must be executed quickly. Most will make a list of the items needed and sprint through the supermarket, tossing the necessary, listed products into their carts and baskets, so they can carry on with their days. The quickest grocery shoppers can be a little alarming. They speed through the cereal aisle, apathetic to the little old ladies they mull over, crashing into the Achilles tendons of other shoppers with their carts. They are on a mission. For me, the grocery store is not merely a chore I must complete at full tilt. It is an opportunity to peruse every aisle, searching for the gourmet ingredients that will craft my next meal or snack. I admit (possibly with slight embarrassment) that it is one of my favorite parts of the week. I enjoy leisurely strolling through the produce section, finding the ripest fruits and then sauntering down the snack aisle hunting for the newest merchandise. Then, I head over to the cheese section where I can carefully select my “luxury purchase” of the week. The idea of the luxury purchase originated from my two roommates in college. Every Sunday night, we would pile into the car and eagerly head to Marsh. Each member of our trio would be allotted one weekly luxury purchase, which as you may have guessed was a higher-priced food item like a fine cheese, a rare fruit or higher-quality cut of meat. For college students, we really did eat well. I look back on our Sunday night grocery rituals fondly. However, these days I prefer to revel in my grocery store utopia solo, free of distraction. After all, these are monumental purchases I am making. I also spend a longer amount of time there than anyone else would care to. Take last Monday, for example. Skimming the ice cream department, I spotted a new flavor of gelato by favorite brand, Talenti Gelato. “Tahitian Vanilla Bean!” I blurted, drawing suspicious looks from nearby shoppers.  A necessary purchase no doubt. I gleefully tossed the pint into my cart, took a double take of the freezer and decided not to discriminate. Mediterranean Mint and White Chocolate Raspberry may feel excluded so they joined their buddy Tahitian Vanilla Bean in the cart. Then the lightbulb turned on! I would need raspberries atop my vanilla dessert. On the way back to the produce aisle, I spotted a rich, fudge topping that may as well accompany the berries and gelato. Into the cart it flew. When I approached the checkout, a brief hour after my arrival, a box of pirouette cookies caught my eye. I knew that without them, my dessert would be incomplete. My grocery shopping trips are strangely reminiscent of the children’s book, “If You Give a Mouse a Cookie.” I am seduced by packaging- undeniably an advertiser’s dream. Between my careful inspection of products, trigger purchases and sampling, grocery shopping is no trivial errand that I can accomplish in 10 minutes. Regarding a grocery list, yes, I do formulate a list before heading to the store, but this is more of a rough outline. I usually leave the supermarket with twice as much as I listed. During the week, I often find that I have forgotten a key ingredient and merrily head back to the store to roam. And for this, I induct myself into Grocery Store Addicts Anonymous.

October 2, 2009

Grocery Store Addicts Anonymous

By Molly Kravitz

For most, a trip to the grocery store is a burdensome errand. It is a weekly or bi-weekly task that must be executed quickly. Most will make a list of the items needed and sprint through the supermarket, tossing the necessary, listed products into their carts and baskets, so they can carry on with their days. The quickest grocery shoppers can be a little alarming. They speed through the cereal aisle, apathetic to the little old ladies they mull over, crashing into the Achilles tendons of other shoppers with their carts. They are on a mission.

For me, the grocery store is not merely a chore I must complete at full tilt. It is an opportunity to peruse every aisle, searching for the gourmet ingredients that will craft my next meal or snack. I admit (possibly with slight embarrassment) that it is one of my favorite parts of the week. I enjoy leisurely strolling through the produce section, finding the ripest fruits and then sauntering down the snack aisle hunting for the newest merchandise. Then, I head over to the cheese section where I can carefully select my “luxury purchase” of the week.

The idea of the luxury purchase originated from my two roommates in college. Every Sunday night, we would pile into the car and eagerly head to Marsh. Each member of our trio would be allotted one weekly luxury purchase, which as you may have guessed was a higher-priced food item like a fine cheese, a rare fruit or higher-quality cut of meat. For college students, we really did eat well.

I look back on our Sunday night grocery rituals fondly. However, these days I prefer to revel in my grocery store utopia solo, free of distraction. After all, these are monumental purchases I am making. I also spend a longer amount of time there than anyone else would care to.

Take last Monday, for example. Skimming the ice cream department, I spotted a new flavor of gelato by favorite brand, Talenti Gelato. “Tahitian Vanilla Bean!” I blurted, drawing suspicious looks from nearby shoppers.  A necessary purchase no doubt. I gleefully tossed the pint into my cart, took a double take of the freezer and decided not to discriminate. Mediterranean Mint and White Chocolate Raspberry may feel excluded so they joined their buddy Tahitian Vanilla Bean in the cart. Then the lightbulb turned on! I would need raspberries atop my vanilla dessert. On the way back to the produce aisle, I spotted a rich, fudge topping that may as well accompany the berries and gelato. Into the cart it flew. When I approached the checkout, a brief hour after my arrival, a box of pirouette cookies caught my eye. I knew that without them, my dessert would be incomplete.

My grocery shopping trips are strangely reminiscent of the children’s book, “If You Give a Mouse a Cookie.” I am seduced by packaging- undeniably an advertiser’s dream. Between my careful inspection of products, trigger purchases and sampling, grocery shopping is no trivial errand that I can accomplish in 10 minutes.

Regarding a grocery list, yes, I do formulate a list before heading to the store, but this is more of a rough outline. I usually leave the supermarket with twice as much as I listed. During the week, I often find that I have forgotten a key ingredient and merrily head back to the store to roam. And for this, I induct myself into Grocery Store Addicts Anonymous.

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