The Great Plate Debate

It’s fun to watch the expression on the family’s faces when they see a box for me in the mail—rarity that it is. One arrived last week, and they knew it wasn’t a special occasion, so there was a lot of curiosity—“what’s in the box?” Curiosity eventually lead to disappointment…”another set of dishes???” I must admit that having the right plate to serve a meal on has become a bit of an obsession, but with good reason. I have seen that the size, color and shape of the dishes that food is served on can immediately make a difference in how the dish is perceived. I had four full sets of dinner and dessert plates, not including serving ware, before these new dishes arrived, and this does not include the antiques that come out during the warmest of family gatherings. Usually I serve dinner on 8” blue “dessert” plates that are square with rounded edges. These plates are the proper size for portion control, and I’m told that the blue color psychologically reduces ones appetite—the debate remains active on that point. Modern dinnerware is often very large—a symptom of the “super size me” food philosophy that has lead the nation to a chronic state of obesity. In my house I try to use dessert plates for main courses except during the holidays. The plates I received last week are gorgeous—black onyx in color, square….elegant. I ordered a set of 8 dinner plates and 8 dessert plates. They are very sophisticated looking, meant to come out during dinners with the boss, out of town clients, perhaps when the boys bring home their girlfriends and their parents for the first time. Serving a meal on these plates will immediately elevate the occasion—throw some flowers and candles on the table and people will talk for weeks after the event.

Look at the photo above. It's a simple spahgetti dinner served on 8" square plates. One plate is black, the other white. Which would you rather be served?

"Tell Me What You Eat and I Will Tell You Who You Are"

The quote above comes from Jean Anthelme Brillat-Savarin, an 18th century gastronome whose famous work, "The Physiology of Taste" was only published a few months before his death. Savarin, though professionally employed as a lawyer for most of his life, found tremendous facination with food and, more specifically, the study of how food is inextricably entwined in an individual's culture.

I have had fun with the question; "what will you be having for Easter/Passover dinner?" I've asked dozens of people this question and have not gotten the same answer twice. What is facinating is when people begin to relay the stories of the emotional connection the dishes have and why these dishes will be gracing the holiday table.

You can almost see the glow in ones' eyes when they begin to talk about a favorite dish, how a certain family member prepares it with such love, and how, no matter how hard they have tried to prepare the same dish, it never comes out quite the same. You can see the regret some have in not being able to capture a treasured recipe from a loved one who has since passed.

An individual's culture seems to find dominance in the side dishes that will be gracing the tables. This is a special meal, and certain dishes are a must or it will not be a celebration! The tables are set with flowers, the good china, a special table for the children, and the desserts are more than memorable!

There is no discussion about diets this day, this is a day to enjoy ones' traditions and live for the moment! Talk inevitably centers around holidays past, rememberance of culinary triumphs (and disasters!) and loved ones both present and absent and the many blessings that abound even in hard times. It is a time to listen to the elders talk about hard times, and somehow realize we too will get through these difficult days as well.

Regardless of your specific holiday plans, I hope that you will take the time to deeply breathe in the memories that are being created. Maybe ask relatives for those special recipes and create your own family cookbook. What a gift to pass down to future generations!

Every Day You Get Their Best

If you live in an area where there is a Wegmans, you know what a great store it is. If you don't live near a Wegmans, by the time you read this, you'll want one!

It's no secret that I LOVE MY WEGMANS! My weekly shopping trip is more of a social visit with friends than another weekly chore. It starts off when I walk in and stop at the coffee shop and socialize with Gavin, Donna, Cassie and all the other "barristas". I have to have a mocha with me in the little side car coffee holder on my basket. Dave in bakery always comes out from behind the brick oven to say hello and ask what I've picked up at the market lately. Miguel works over in the meat demo department and is always ready to exchange recipes. And John in Produce always has great ideas of what is new and exciting for side dishes--take a look above at the photo of the produce department and you will know what I'm talking about. It's not unusual for me to meet other friends and neighbors as I go through my weekly shopping trip, making it a total social event! No wonder it takes me two hours or longer to do my weekly grocery shopping!

"MY Wegmans" has all the bells and whistles--sushi is made fresh daily on site. You can get a freshly tossed Cesaer salad with your choice of grilled chicken or shrimp, made to order. In a hurry with no time to cook dinner? There are daily offerings of pre-made entrees and sides, a pizza oven, and fresh seafood, chicken, and meats that have been marinated and ready for the grill. European desserts are available at the Pasterie Shoppe--perfect for impressing the hubby's boss who decides to drop in unexpectedly for dinner!

There is a huge selection of organic products in a special area called "Nature's Marketplace", as well as dozens of organic produce, milk, eggs, yogurt, frozen items and many other items available at very competitive prices. I have found organic produce to be only pennies more per pound than it's conventionally raised counterpart. As part of their committment to helping fair trade, there are specialty items, organic cotton tee shirts, and jewelry items made in India, Mexico and other places.

Stop by the floral department and breathe deeply! There are amazing, colorful floral arangements in price ranges from a few dollars up to $50 or more. I recently purchased an arrangement for the kitchen that was made with fresh lemons, yellow daisies, mums and pussy willows--it was spectacular, and sure made me feel like spring had finally arrived!

Wegmans is also an environmental leader. They have been recycling plastic and paper bags for decades--collection bins are at each entrance for your convenience. I can't go to the store without my sturdy black canvas bags with the prominant "W" logo. These bags go with me everywhere, including to competitors' stores and to the farmer's market! Their square, boxy shape and strength fit easily into the trunk of my car. There is a full two aisles in my store dedicated to green cleaning products, environmentally friendly toys, plates and other items. It's amazing to see how many items are available to help the consumer "go green."

Each trip I make to Wegmans is an opportunity to learn and grow more as a cook. The employees who work in the various departments are all very friendly and eager to help you with your shopping needs. From the first cup of coffee when I walk in the door, to the final "thanks for shopping with us" that I get from the cashier as I leave, shopping at Wegmans is something I look forward to every week. Their slogan says it all: "Every Day, You Get Our Best." It's not just a slogan to the people who work there, it is a motto they take to heart and offer freely to all of their shoppers.

When I retire and am no longer dependant on my paycheck, I want to work at Wegmans!