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September 4, 2007
I've been reading articles about companies that have emotional requirements - for example, when you're at the Safeway checkout counter and the person thanks you for shopping by name with a smile.  One article talked about two restaurant critic's view (don't try this at home - it's pretty rude and you don't want any retaliation, but it was interesting to read even though I don't agree with the approach).  From Unterman & Sensor, 1984 - "Nothing can put a damper on a meal quicker than having a water bug you with "Hi, my name's Bruce" and continuing with "Is everything satisfactory?" about twenty times.  When you see that sort of behavior going on at other tables, bring out a good put-down line.  We've found one that works: as soon as the waiter walks up, stick out your hand and say in a cheerful a voice you can manage, "Hi, my name's Dave and I'm your customer tonight."  That's guaranteed to stop them speechless. "  I suppose that's one way of going about it...

July 1, 2007
Americans have had quite the influence on food.  From fortune cookies that didn't exist in China to Greek salads that have lettuce, when they don't have lettuce in the authentic Greek salad in Greece, you can see how food changes once it travels.  Food is customized to fit the palates of the customers in a specific region.  Somehow, it's harder to find spicy Malaysian food in California while in Malaysia, it seems like everything is spicy.  So think about what foods we know here that don't exist in the old country.  You might be surprised to find out that it's an American creation. 

March 5, 2007
Shocking service?  Have I got a story for you.  I recently went to a restaurant where it took about fifteen minutes for the server to come to the table, another half an hour for the salad we ordered to arrive, and another half an hour after that for the server to tell us they were out of one of the side dishes I ordered.  If that's not enough to make you disturbed, we were served our BBQ ribs without the BBQ sauce.  Now, is this the fault of the kitchen or the server?  Well, some things you can forgive, but both have a hand in the situation.  The business of running a kitchen is not an easy task.  There is much to do including timing those 'to go' orders so you don't put them ahead of those placed by your customers sitting at tables.  The unity plan - everyone has a job to do and the end goal is the same - make your customer delighted to have dined at your restaurant.  Yet, some establishments still miss the point.  Service - remember to treat your customer like royalty.

February 18, 2007
It was a bit of a late start this month due to some server problems, but trAde is back.  This month, we feature some Chinese restaurants in honor of Chinese New Year's!  This is the Year of the Pig.  To share some Chinese tradition with you, the New Year's Day meals are traditionally comprised of vegetarian dishes.  This avoids killing animals and so you won't have death involved on the first day of the new year.  Today, the tradition for some has morphed into having a typical Chinese vegetarian dish served side by side with meat dishes.   No matter what traditions you hold, if you are enjoying some eats, know that you are blessed.  Happy New Year!

January 4, 2007
The number of new ethic restaurants in the North Bay seem to be growing at a faster pace than usual.  As of late, more pupuserias have appeared along with more Vietnamese restaurants.  It's a welcome change in Sonoma County and a great way for people to explore new cuisine.  For the month of January, trAde will feature those ethic restaurants that are new to the Sonoma County scene.

December 14, 2006
December features more Japanese restaurants in the San Francisco Bay Area.  It's amazing to see how various Japanese restaurants showcase their sushi.  For some, it's about rolls and hot concoctions.  For the purist, it's about the fine quality of the sashimi and always, it's about the presentation.  If only other Asian cuisine could develop the same quality of presentation at more everyday restaurants, as opposed to the beautiful decorations found only at the finest Chinese restaurants.   I think people would pay for greater attention to atmosphere and to the china itself.  For example, there are beautifully carved carrots,  tomato roses, and squash, but these are rarely seen in Chinese restaurants.  On the other hand, a number of Japanese places are using the dish itself as a point of presentation.  Similarly, you don't see the emphasis on presentation at Thai or Vietnamese restaurants either, though both have become quite mainstream, at least in California.  It's interesting to see how people think tempura should taste and look - certainly, some of the local restaurants in suburbia could use some improvement - their thick batters create a large and heavy coating.  Hopefully there will be improvement as people continue to develop their taste for it and what it should really be like.

November 2, 2006
For the months of November and December, trAde will feature Japanese restaurants in the San Francisco Bay Area.  Japanese cuisine in California has managed to find a unique niche serving sushi, sashimi, hot dishes, and fusion cuisine.  Unlike other Asian cuisine, Japanese cuisine has managed to elevate its presentation and style to the level of European restaurants and cuisine.  Pricing, though still affordable in many sushi boat style restaurants, is naturally elevated because of decor, atmosphere, and presentation of dishes.  It's admirable how Japanese food has been able to sustain its high quality and master the art of serving food in American and European flare.  One of my favorites is fresh, clean flavored sushi.  It's unmatched in quality of fish and the presentation is typically simple.  Horseneck clam and other more exotic sushi is particularly inviting when the chef goes to the fish market daily and lets you know what is and is not fresh.  This special attention is worthy of praise.

October 22, 2006
The more you eat out, the more likely you're going to see more foreign objects in your food.  You're probably thinking - okay, but I never have foreign objects in my food.  That may be the case, but that's because the rest of us are finding it in our food.  So for almost three decades, I have been eating out at numerous restaurants.  So far, I've seen band aids (that wasn't in mine, but I saw it in another person's soup), fragments of metal scrubbers, that little towel found underneath prepackaged raw meat, and a clothespin, amongst other things.  Today, I heard about a nut (as in nuts and bolts) found in pasta.  The list could go on and on.  Be wary of the foreign object, but don't let it deter you from eating out. 

September 5, 2006
Does the rate at which others around you eat affect the rate with which you eat your food too?  I noticed in cafeteria style settings, if multiple people next to me eat quickly, I may also start to pick up the pace.  It's an interesting phenomenon.  If only one person around you eats fast, and the rest eat slower, does your own rate stay the same?  It appears that if one person is eating faster or slower, I am able to control my pace.  If multiple people eat faster, I somehow notice that I'm picking up the pace too, as though I too am in a hurry.  I wonder if there are eating rate studies.  Eating faster really bites into the time needed for chewing your food more to better digestion.

July 4, 2006
The inexperienced restaurant owner - there is a lot to learn.  I went to a brand new restaurant this weekend.  They had only been open for about three days.  There were dishes at tables that had not been bussed, and the dishes remained there the entire time of my visit.  It's not even that the people left a few minutes before.  It's a bad first impression and a sign of lack of experience or laziness.  The second item that caught my eye during this visit was the lack of equal proportions.  We ordered two desserts - one came out quite larger than the other.  This is great for the person who gets the bigger one, but it's part of uniformity - without it, you'll feel that one is a better deal while the other person is getting shorted.  It's all part of experienced public serving.

May 22, 2006
The manager/owner - It's a pretty tough job to set expectations for an entire establishment.  When it's a small place, it's definitely easier to control, since usually, it's only a handful of people, and though the atmosphere in the kitchen is almost frantic, the service is still under your control.  As the number of employees and patrons grow, it becomes a more difficult job to monitor all that is taking place.  It's also difficult to be in the position of visibly being the owner.  What do I mean by this?  Well, if people know you own the place, you will not only get showered with compliments, but also complaints.  Furthermore, people will expect that you be nice.  And rightfully so.  There's a lot to be said about an owner who knows his or her customers and can build relationship with them.  It's even better when they remember names.  The owner can make or break the business in terms of how they train their staff, how they set the stage for responding to events, and how they conduct their business.  To the great owners and managers out there, I salute you. 

January 1, 2006
My coworker has been telling me about how his children have palates that are particularly sensitive to spicy food and flavorful food.  Even items with too many spices or flavors is considered 'adult food' in their minds.  I would encourage you to continue to challenge your children (and timid friends) to be adventurous.  One dear friend told me about how her grandchild has been told that tofu is Chinese bubblegum.  I suppose if you can allow children to believe in Santa, you can allow them to believe in Chinese bubblegum.  Anyhow, he's eating the tofu, so if you have kids that are afraid of the word tofu, let them try out some Chinese bubblegum.

July 18, 2005
Quote of Note: "One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf 
I could not agree more.  A happy stomach makes everything else pretty happy :)

June 6, 2005
It's always interesting what stereotypes have been created and how they began. Food stereotypes continue to persist. Chinese food is associated with MSG, sweet and sour dishes, and wontons. Mexican food is often thought of as beans and burritos. Japanese food is sushi. Thai food is satay and curry. American food is meat loaf and fried chicken. In reality, there's just so much more. Many regions have large varieties of seafood. Asian countries especially China, Japan, Thailand, and the like have lots of seafood to offer. Mexico also offers a lot of seafood. Fortunately, people seem to be more savvy with ethnic food nowadays, and as more people become acquainted with different flavors, hopefully a better quality of food will appear.

May 3, 2005
I noticed I seldom frequent buffets nowadays. I wonder if it was the experience of college dorm food that quenched the desire to go to buffets. At the time, it seemed like I could get so much food, and yet, I hardly wanted any of it. I know I stopped going to those all you can eat salad bars after my college dining commons experience. And it used to be that I could stuff myself silly. Maybe my stomach just can't take it anymore - gorging myself to no end. It's part of the shifting changes to our bodies as we age, or maybe just the change in mindset that less sometimes is enough.

March 14, 2005
It's always interesting what stereotypes have been created and how they began. Food stereotypes continue to persist. Chinese food is associated with MSG, sweet and sour dishes, and wontons. Mexican food is often thought of as beans and burritos. Japanese food is sushi. Thai food is satay and curry. American food is meat loaf and fried chicken. In reality, there's just so much more. Many regions have large varieties of seafood. Asian countries especially China, Japan, Thailand, and the like have lots of seafood to offer. Mexico also offers a lot of seafood. Fortunately, people seem to be more savvy with ethnic food nowadays, and as more people become acquainted with different flavors, hopefully a better quality of food will appear.

February 22, 2005
California has completely spoiled me in terms of the dining experience. With the requirement that restaurants be non-smoking, I had forgotten how second hand smoke inhibits my senses. As the people at the table next to me chain smoked through their entire meal, I became obsessed with trying to block the smoke from entering my nostrils, and was entirely unsuccessful. I could no longer fully smell the aroma of the food I was eating, nor could I enjoy the meal without the taste of smoke in my mouth. Granted, there's good smoke and bad smoke. Smoke from a smoker containing salmon or chicken is one thing. For me, being a non-smoker, cigarette smoke just doesn't compliment a meal. Restaurants that think having a smoking and non-smoking section separated by a planter box is effective - well, I have more thoughts than I can write about. Being back home helps me appreciate the smoke free restaurant environments. Alas, to breathe clean air again (at least while dining).

February 4, 2005
Fun food is often some of the best food. Did you notice that when you have to build it yourself (build your own sundaes, mu shu pork, nachos, or whatever it may be) that you have a great time with those around you and the food just tastes better? I had some wonderful wraps recently. Not only was it a new experience in ethnic food, but it was a new way to see this dish served in a restaurant and a new cultural experience. I left the restaurant with my spirits lifted, not only because my stomach was full, but I had gained new insights into a different culture. I also gained a whole new meaning to the words 'food pyramid'.

December 14, 2004
I had a mild taste of adventure this past weekend. I went to dinner and though the food was familiar, I had no idea what was being ordered. I started to lose track of all that arrived, and I couldn't recognize some of the ingredients. It's all a blur. Yet fear not, I was in trusted hands. What I ate was good. The unusual thing about this experience which seems to be a new trend is that the restaurant started getting pushy. Fifteen minutes after our arrival, they promptly told us that our table would be needed and that we had about an hour left to order and eat. When did this trend begin? I don't remember this being acceptable before. Where has good service gone? What if I kept eating during the entire time I was there and had intended to be there for several hours? Alas, corporate eating has now come down to limits imposed on our time. Will future experiences involve placing a timer at the table so that we'll know how much time is left? I protest.

November 12, 2004
It's interesting how certain regions only have certain ethnic foods available. In Sonoma County, you can find Chinese food, but it's not authentic Chinese food. In Malaysia, you can't find Mexican food. What's even more intriguing is that you can actually find decent Asian food in Sonoma County - in recent years, there has immerged several Vietnamese and several Thai restaurants, and they're actually pretty good. So why isn't there good Chinese food? Why is Japanese food in Sonoma County so high priced? How many Mexican/Spanish people live in Malaysia? Someday, we can hope to find authentic food all over the world, showing the true melting pot and migration of peoples.

October 19, 2004
I just saw the film Supersize Me. What an interesting film. I was especially fascinated with how children who eat freshly prepared foods in school behaved so differently from those that were eating reconstituted or frozen food. Psychologically, it's also interesting to think of the effects of knowing food is frozen versus freshly and lovingly prepared by another human being rather than a machine. Think about it - would your brain react differently to a meal you knew was made by a loved one versus something stamped out by a machine? An interesting topic to ponder.

August 14, 2004
Food nutrition. Food is just amazing. That the combination of lemon and honey can soothe a sore throat, or that a salsa made of tomatoes taste so much different with cilantro than without. And that cilantro can also soothe a sore throat if boiled with the correct ingredients. The scent of lavender and vanilla calms our minds. Food: natural medicine that affects mood, energy, and so much more. I am in awe of God's design.

August 1, 2004
Why worry about it? If allergies is not a concern, the question is why worry about it? There seem to be a lot of folks who want to know the ingredients of a dish. Not because they don't recognize it, but there's just something about knowing. The worst experience I had happened long ago. After giving a friend some coconut custard to try out, she ate it and said it was terrific. After finding out it was made from coconut, she spit it out mid-bite - after chewing mind you. What a scene! I can understand the question when you have allergies or want to figure out what that mysterious or somewhat memorable flavor is, even if it's just curiosity, but sometimes it's just ridiculous. Why ask what? Just enjoy. Don't fret. Who knows. It could become your favorite food.

July 9, 2004
Service. It's amazing how the same restaurant can produce such different experiences depending on your server. A good server maximizes your dining experience. In both situations of excellent or poor service, you may have unforgettable memories. Excellent servers are to be greatly rewarded - just like the acronymn says - TIPS - to insure prompt service. I'm reminded of that Third Rock from the Sun episode where Dick, the head of the alien household, goes out on a date and puts money on the table. With each good thing the server does, he adds a dollar. With each point of dissatisfaction, he deducts a dollar. It's a hilarious episode, but it's actually pretty true...after the meal, we review the service and adjust accordingly. How television so often reflects our lives in a humorous manner.

June 12, 2004
Food balance is essential. If you have too much deep fried food, your body cries for balance - you start to cough, feel a sore throat coming on, or maybe feel indigestion. Food balance isn't just about health. It's about each individual dish. Flavors need to be paired such that they complement one another. Sometimes, it's about a seasoning bringing out the natural flavor of an ingredient (salt seems to be the simplest example - salt makes everything taste better), sometimes, it's helping to make a dish balanced on its own (an example is bok choy being cooked with a slice of ginger - the yin-yang theory), and other times it's just food pairing (lemon juice on any type of fish). Food balance and flavor balance - the foundation for excellent food.

May 15, 2004
If you haven't noticed, I try to stay away from writing about restaurant chains unless it's a local chain. The thing I do like about restaurant chains is that they provide that familiarity when you're far from home. You know you will see the same menu and virtually the same setup no matter where you go. The thing I don't like about chains - the food quality is standard, the variety is minimal with limited specials and changing food with seasons, and it deters people from trying local fare. That can be the biggest problem since you miss out on so much when you don't allow yourself to take that risk and be a little adventuresome. So the next time you're in an unfamiliar area, ask a local where you should go. Then maybe you'll discover something new and wonderful and maybe even local to the area.

May 2, 2004
You can be good at some things, but you can't be good at everything. Most restaurants fit in this category. A great example is top restaurants. They like to stay in a realm of cooking, and when they fuse it with something else, it turns out interesting, but reach too far outside the realm and the magic can be lost. A great example is cruise food - as in food on cruise ships. Large cruiselines typically have excellent European food, but when they attempt to do a sushi buffet, well, presentation can be lovely, but they just don't have the right touch. A gentle reminder to keep at what you do best, don't be afraid to stray outside of your normal arena, but if you reach outside and it doesn't work, don't use your customers as guinea pigs. Perfect it on your own time.

April 8, 2004
Family gatherings and events with friends typically are surrounded by food (at least that's the case in my life). It's interesting how across cultures, you can see family photos and general gatherings involve some sort of food. Examples include the Last Supper, Passover, Thanksgiving in America, Cinco de Mayo, and who can forget the feasts we see in movies like Soul Food, Martha, My Big Fat Greek Wedding, Eat Drink Man Woman, and many other movies. Food is a common bond that we have. Live to Eat.

April 2, 2004
Food Television is amazing. Remember the days when food tv was limited to PBS? It's a wonderful food revolution that we can have television shows talking about such a wide array of topics from food history to new creations. It's a welcome sight to see.

March 15, 2004
The news has been talking about potential lawsuits aimed at companies who sell food in portions that are particularly large. I shudder to think...when will people take responsibility for the food that they eat and the choices they make? Will this mean the end to ice cream parlors as we know them today? It's a scary thought for sure. Eat wisely.

March 9, 2004
Well, it was only a matter of time before this section appeared. The first topic of ranting is listing the grade of a restaurant in the window. What grade you may be asking? It's the health inspection grade. Los Angeles already has it. And it's being proposed in the San Francisco Bay Area. Imagine what a C rating would do to business. Or the fear of closure if your rating is worse than that. Certainly effective. I like it. What you don't know can hurt you, and at least this way, you would know. :)

 

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