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?