"dining" news and stories

With only a few days left until Valentine's, we thought that it would be fun to take a look at the role that food can play in our relationships with a little series leading into February 14th. Only one day left in the countdown, now!

If you're looking for a recipe for romance, are you more likely to plan for dinner at home, or to make a reservation at your favorite romantic restaurant? There are advantages and disadvantages to both options. Eating at home will give you control over the food and the atmosphere, both of which can be tailored to your, or your significant other's, tastes. The drawbacks are that you have to do all of the prep work yourself, as well as the cleanup, and you're limited by what you have to work with, which could mean mismatched serving pieces and no espresso after dinner.

In a restaurant, you won't get the kind of privacy that you can enjoy at home and you are limited in your menu options - especially on Valentine's Day when many places offer prix fixe dinners. On the positive side, you are free to focus all of your attention on your dining partner, rather than on cooking and cleanup.

Restaurants are a done deal, but if you do decide to dine in, there are a couple of alternatives to you doing all the cooking and serving. For example, you could consider hiring a personal chef to work for the night, effectively bringing the restaurant home. Alternatively, you could cook with your partner, which will keep you together, engaged and making a very special meal.

With only a few days left until Valentine's, we thought that it would be fun to take a look at the role that food can play in our relationships with a little mini series leading into February 14th.

There are lots of reasons why couples break up and chances are that they don't always have to do with food (unless you changed your eating habits to impress someone with really restrictive diet and it just didn't work out), but it's not entirely uncommon for the relationship to - literally - end over food because some people like the restaurant breakup.

The restaurant breakup is just what it sounds like: a breakup in a restaurant. The reason that some people like to end their involvement over dinner is that they're hoping to avoid a scene, trying to use the food as a distraction and the other diners as a way to keep the fuss to a minimum. As long as they're picking up the tab, some of those doing the breaking up feel somewhat absolved of guilt - after all, s/he got a free meal!

In the movies, there is always one breakup restaurant, usually a quiet and dimly lit Italian place with women sobbing quietly into their risottos. Have you ever ended up in one of these restaurants, either as a party to the breakup or simply as a bystander? Would you break up in a restaurant?

The best cocktail city in the world right now is London, according to Audrey Saunders, the owner of New York's Pegu Club. The drinks are fantastic and innovative and the bartenders making them can be more of a draw than the chefs in the restaurant's kitchen. The hottest London bartender is Dick Bradsell, owner of Dick's Bar and MatchBar, as well as several other cocktail spots, none of which will put style over substance, preferring to up the ante in both departments.

Anyone who grew up on a farm that raised chickens has probably come across unlaid eggs inside a older hen when it was slaughtered. Chef Dan Barber, of Blue Hill, has recently started harvesting such eggs and adding them to his menu. Naming them "immature," as opposed to "embryonic" on the menus has helped sales, but the strong flavor isn't for everyone.

In Korea, dining trends come and go within days, but fried chicken is one that has been around for 20 years and seems to have been perfected in that time.

The curious cook tried to make his own homemade rice wines, trying to avoid the off "mousy" flavor that can sometimes arise.

Get in on a staff party for the employees of the Spotted Pig.

Frank Bruni eats at Kobe Club and gives it zero stars.

Mark Bittman, the minimalist, makes mackerel.

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Every year there are a handful of ingredients and flavors that find their way onto almost every single restaurant menu in the country. Last year, two of the most popular flavors were pomegranate and chipotle. This year, the menu trend-spotters have already made their top five predictions, some of which are bolder than before and others that are merely extensions of existing trends.

Functional flavors - Beyond green tea and pomegranate there is a whole world of functional food that will become more widely used. Açaí, acerola cherry, red wine and red tea will all step more into the limelight.

More Latin flavors - Chipotle is still popular, as is regional Mexican (from Oaxaca and Jalisco), but new flavors will step up, with more influences from Central and South America.

Sweet and savory- The pairing of salty and sweet (or savory and sweet) really hit a home run with packaged foods last year, but more mainstream restaurants will be offering salted caramels or herb-infused ice creams than in the past.

Expected flavors, unexpected fruits- Why stick with orange when you can use blood orange? The same goes for choosing Meyer lemons, Buddha's hand or other citrus over plan lemon. Twists on popular flavors will make the food seem more exotic, without taking a big risk by radically changing the flavor.

More Spice, Less Heat - Instead of the overt heat of chipotle, ancho, and jalapeño, there will be more Indian and Moroccan spices added to menus, including curry, cumin and cardamom.

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We have heard that formal dining rooms are back in vogue on the restaurant scene this year, which means that the combination restaurant dining room/kitchens, where everyone had a clear view of their food from start to finish, will gradually be phased out. Patrons are now more interested in eating the food and appreciating the subtleties of a well-prepared meal than they are in watching it be prepared. With the massive number of cooking shows on TV, can you blame them? Everywhere you turn, you can see great pictures of food and videos of how its made, but the restaurant is where you can taste every delicious looking item that you wouldn't ordinarily get at home.

The UK Guardian is saying that the "Nigella Effect" is responsible for this change, as the sultry chef's recommendation is enough to make people try anything. She sold the public on 250,000 tins of goose fat over Christmas, so the end of open-air kitchens was easy by comparison. But although she may have helped to speed up the trend, it is far more widespread than Britain already - and like it or not, it seems as though this trend could be here to stay.

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