What was the last meal you ate, any particular dish;
and thought to yourself,
“WOW, I need that recipe now!”
and thought to yourself,
“WOW, I need that recipe now!”
What was it about it that made it so unforgettable?
So desirable that you have found yourself wishing hours since you tasted the last bite that you could have another?
Can you recall the nerve that this taste experience touched?
The last time this happened for me was at a meal which I cooked with my father for a family gathering.
On the menu was Lamb and Lentil Stew, it was accompanied by freshly baked, warm from the oven, Calamata Olive Bread, and had been preceded by two antipasto platters; one of crudités and humus and one of thin slices of smoked marlin on cream crackers that were spread with cream cheese, topped with a dash of finely chopped chives. The antipasto was served with your choice of wine, red or white from Argentina, Red Stripe beer, orange or cherry juice or coconut water.
It isn’t only the food that makes a meal memorable, there is also the atmosphere that has been created and the style in which the meal is served and of course the company present. This particular meal was served Buffet style and the music in the background was lively but not so loud as to hinder conversation amongst those gathered to partake of the meal and each others company.
Everyone was seated family style in a large area around several small tables and also at an outside bar under the shade of an Ackee tree; and the hosts were not so harassed by the complexity of the menu as not to be able to partake in the many discussions that were being held while effortlessly attending to the varied needs of their guests.
I shudder to think of the consequences had the hosts decided to complicate matters and make this particular gathering one where the meal was served plated and the atmosphere made stuffy, rather than invitingly casual and friendly. It was enough that the dessert, Chocolate mousse was served in individual ramekin, all made and refrigerated from the night before. To serve, they are topped with a dollop of whipped cream and a strawberry, left whole and fanned for effect.
So desirable that you have found yourself wishing hours since you tasted the last bite that you could have another?
Can you recall the nerve that this taste experience touched?
The last time this happened for me was at a meal which I cooked with my father for a family gathering.
On the menu was Lamb and Lentil Stew, it was accompanied by freshly baked, warm from the oven, Calamata Olive Bread, and had been preceded by two antipasto platters; one of crudités and humus and one of thin slices of smoked marlin on cream crackers that were spread with cream cheese, topped with a dash of finely chopped chives. The antipasto was served with your choice of wine, red or white from Argentina, Red Stripe beer, orange or cherry juice or coconut water.
It isn’t only the food that makes a meal memorable, there is also the atmosphere that has been created and the style in which the meal is served and of course the company present. This particular meal was served Buffet style and the music in the background was lively but not so loud as to hinder conversation amongst those gathered to partake of the meal and each others company.
Everyone was seated family style in a large area around several small tables and also at an outside bar under the shade of an Ackee tree; and the hosts were not so harassed by the complexity of the menu as not to be able to partake in the many discussions that were being held while effortlessly attending to the varied needs of their guests.
I shudder to think of the consequences had the hosts decided to complicate matters and make this particular gathering one where the meal was served plated and the atmosphere made stuffy, rather than invitingly casual and friendly. It was enough that the dessert, Chocolate mousse was served in individual ramekin, all made and refrigerated from the night before. To serve, they are topped with a dollop of whipped cream and a strawberry, left whole and fanned for effect.
The company was appreciative of being fed, and lauded the humble efforts of the chefs most appropriately; but they where not so wowed by the splendor or the company that they did not engage in creative and constructive criticism of the meal itself and the manner in which it had been served.
Copyright - Alison West 2009
Copyright - Alison West 2009
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