Restaurant « (y)our food choices™

We love to eat in restaurants. Who doesn’t? A staff of people prepare, serve and clean up all while you move from course to course savoring things you’d prefer not to try making at home. But whether we eat out to celebrate a special occasion or stop for quick take-out because we’re too spent to cook after work, there are a few things we try to keep in mind when picking a restaurant. What follows is our working list of tips for saving a little money while taking it easy on the environment whenever eating out.

Steve loves to eat his greens, but he still has troubles using a fork.

1. Know why your eating.

Are you going out for a celebratory meal or are you heading to your favorite comfort food spot to fill a void? Maybe you’ve finished a big project at work or at home and a reward is in order. Or maybe you just can’t face the leftovers sitting at home in the fridge. Think about the reasons you’re going out to eat before deciding where and what you’re going to eat. If the next meal out is for a celebration, plan ahead by cutting back a few weeks before or put a little aside in savings before the big meal. If you’re ducking into a restaurant just because you’re hungry and it’s a typical weekday look for early bird specials on line, a few minutes on the computer could save you a lot of money before you step into the restaurant. Familiarize yourself with the menu and know what things cost.

2. Just say “No” to Super Size.

Deciding which types of foods you’re going to avoid before you walk through the doors will make it easier at the check out register to avoid the impulse items like chips, fries, desert, ice cream, soda, etc. Decide what can be eliminated from the total bill before you order. Do you really need a soda? Why not tap water instead? Does the meal come with sides or are they extra? Maybe you can order two sides instead of an entrée for your meal. Watch your portions and avoid the fillers. You’ll save money and you’ll do your body a favor.

3. Don’t eat at the chains.

You can eat the same soup, burger, pasta, etc. at any number of chain restaurants throughout the country, but why limit yourself to so few generic choices? Why settle for the mundane when you can have something completely unique and original by dining in local businesses. Most chains get all their produce from the same location and it’s shipped to that particular restaurant from central distribution points somewhere hundreds or thousands of miles away. Almost nothing is local and nothing is fresh. In fact, most chain restaurants depend heavily on processed foods that are manufactured in a centrally located factory and then shipped to multiple locations throughout the country. That’s not cooking, that’s factory-style assembly line manufacturing and the product is not what we would call food. Try the little locally owned bistro or café down the street, or, for a quick bite, try the taco truck that all the construction guys line up for at lunch time. Helping out your neighbors instead of underwriting the enormous bonuses of the CEOs of the major food conglomerates is the right way to contribute to our local economies and it may help get us out of the recession we are in. Plus, eating locally actually helps expand your food choices.

4. BYOW (Bring Your Own Wine)

Sure, you’re going to be paying a corkage fee of anywhere from $10-$20 for the bottle of wine plus the cost of the wine itself, but if you bring in an inexpensive wine (not to be confused with cheap wine) it will cost less than buying a bottle from the restaurant’s wine list. Restaurants make the bulk of their profits from wine and liquor sales, not from the food they serve. A $40 bottle of wine in a restaurant will cost about $10 in a grocery store. Add the most expensive corkage fee and you’re still saving $10.

Note: never bring in a bottle of wine that the restaurant has on its wine list. It’s just considered bad manners.

5. BYOC (Bring your own [to-go] containers)

This one is easier said than done, but with proper planning you can stop adding unnecessary garbage to the local landfill by bringing reusable storage containers with you to the restaurant. This is also a great trick to use if you’re looking to lose weight. Once your plate arrives, box up half the meal and put it away so you’re not tempted to eat the whole meal, cutting your calories for the meal in half. You can also ask the waiter if the kitchen wouldn’t mind pre-boxing the meal before the plate arrives. You not only save yourself from temptation, you save money by turning the extra into another meal. By bringing your own to-go containers, you also reduce the amount of waste produced by the restaurant.

6. Eat early or Eat late.

Two words–Happy Hour! Many restaurants are luring people in with double happy hours, usually Monday-Friday an hour earlier than most people get off work, and some places even have a second happy hour in their last hour of business. Smart phone apps like Happy Hour will give you the low down on where to go and what to eat. Remember though that happy hour cocktails are usually made with well (cheap) alcohol, the wine will be the cheapest ones on the menus and the food could be fried. If you plan to stray from the happy hour menu be prepared to pay full price.

If you want a slightly healthier happy hour try a sushi restaurant.

7. Drink your cocktails in a bar, or at home, not at a restaurant.

Once alcohol hits your system, your inhibitions are reduced causing you to relax and enjoy yourself. Which isn’t a bad thing, right? Wrong. With lower inhibitions you’re more likely to order that appetizer, salad, and dessert, along with another cocktail or two, increasing your tab substantially. That $20 meal out is now $80, and the $5 tip is now $15. Congratulations, that cocktail just cost you $100.

If you do want to drink, select a beer or an inexpensive glass of wine. The beer will help fill you up so you don’t want to eat or drink as much. The wine you can sip and still feel more in control than you would with pure alcohol hitting your empty stomach.

Keeping your drinking to a minimum will help lower the size of your tab along with helping you control your waist size. Remember, everything in moderation.

8. Nothing wrong with a coupon.

There are so many on-line coupons these days there’s really no reason not to use one on your next dinning experience. Blackboard Eats and Scoutmob are two of our favorite’s because we don’t pay for the coupon, it’s free or, in the case of Blackboard Eats, a minimal expense at $1 a coupon or $20 annually. Others like Groupon, Yelp Deals, and Three Knocks have daily deals where you pay a certain amount for a gift certificate worth usually twice as much as you paid. If you’re going with one of these pre-paid coupons make sure you remember you have the coupon and use it before it expires. However, our money is on the free coupons. Our personal thoughts, “Why pay for something we can get for free?”

Added note on coupons: When making a reservation use Opentable.

Opentable rewards its users with gift cards worth money off their next meal out. Even if you’re heading out the door you can still make your reservation using your smart phone app. After 2000 points you can redeem an award for a $20 coupon, 5000 points, $50, and so on. Just by being prepared you get rewarded. Cost to you: nothing.

9. Be French, have a large lunch instead of going out for dinner.

Many restaurants have separate lunch and dinner menus but almost all of them have the same things on both menus. The catch is that dinner menus are more expensive. It’s always less expensive to eat out for lunch instead of dinner, it’s what the French do. They’ll go out and spend an hour or two on a fabulous, and large, lunch. Then, when dinnertime arrives, it’s a very small nosh. Maybe it’s time that Americans take a clue from the French and enjoy the afternoon a little more, bring a nice bottle of wine and your lunch will be just as delicious as your dinner would have been, but you won’t go to bed feeling bloated and regretting the dessert you had. It will also give you plenty of time to work off that piece of cheesecake before turning in for the night.

10. Don’t be cheap, Tip! (but only on the meal, not the taxes)

Just because you’re trying to save some green it doesn’t mean you have to be cheap with your server. Personally, we believe gratuity should automatically be included in a bill as the French do it. But since we live in America, we don’t see it happening anytime soon. Gratuity should be 10% for poor service, 15% for average service, and 20% for extra ordinary service. The tip should be on the food and beverage cost only, no need to include an extra generous tip based on the sales tax and any other state and local fees.

Most servers also split their tips with many other people you may or may not see; bussers, bartenders, expediters, dishwashers and others may get a percentage based on the server’s sales. Also, the IRS knows that servers live off of tips and require that they claim a percentage of their sales as taxable income. Some restaurants even have a mandatory percentage that they will claim for the server to avoid being audited.

Bottom line, this is one area you should not skimp on. If you can’t afford to tip you shouldn’t eat out in a restaurant.

11. Eat Vegetarian.

Almost all restaurants offer vegetarian options which are usually less expensive than meat dishes. This is not only healthier but also reduces greenhouse gases emitted by factory farms. Plus, in some restaurants, it’s difficult to know where they are sourcing the meat and fish. Even at the so-called greener restaurants it’s difficult for them to know if every piece of meat is coming from a sustainable source. You can always ask your server, but if it’s in the middle of the dinner rush they may not have all the answers or be able to find them out for you.

At least by sticking with vegetables and grains you’ll feel less full and won’t feel guilty for eating the molten lava cake.

With this weekend being one of the busiest for all restaurants we hope everyone has a wonderful dining experience. Relax, and remember, sometimes it’s not about the food but the company. Enjoy yourself and the people you dine with.

Cheers,

Jason and Steve

In April, we spent a quiet morning in the Champagne vineyards just outside of Reims before venturing into the village of Verzenay where we were introduced to the Godmé matriarchs and sipped their stunning Godmé Père et Fils wines. After touring the family’s caves, our O’Chateau guide, Trong, schooled us on the mechanics of Champagne production before returning us to the surface where we were seated at a guest table and served generous pours of the house’s flight of grand cru and premier cru bottlings. We were transfixed by the complexity and finesse of each bottle we tasted so we brought back three bottles for celebrations throughout 2010 and 2011. Never, in all our years of sparkling indulgence had we tasted anything quite so exquisite!

A collage of photos taken at maison Godme.

A collage of photos taken at maison Godmé.

Our 18^th anniversary was Friday, but we ended up celebrating it at home on Saturday. We wanted some sort of French themed menu to go with the special bottle of Champagne and ended up at Tartine Bakery, in San Francisco, for their wonderful walnut bread, to be used in a Zuni Cafe–inspired roast chicken and bread salad, and a couple gougères, which are the tastiest, and biggest, gougères we’ve eaten. The air-filled puff of savory pâte à choux is peppery and cheesy and … you get the idea. Tartine’s gougères are giant specimens – crisp and golden brown on the outside, airy and tender on the inside. But these round puffs of pastry goodness make great hors d’oeuvres when baked up in smaller, bite-sized portions. We’ve made gougères at home before with great success but we find it much easier to stand in line to get our hands on Tartine’s version. It also gives us a chance to order many other baked goodies that they make so well.

The gougères paired perfectly with the crisp Godmé Père et Fils Premier Cru Brut Rose. As we ate the gougères and drank the wine we talked about how spoiled we are when so many of us aren’t doing as well as we all should be doing. We have great lives and we are thankful everyday for them. That we were able to bring together two of our favorite food/wine producers in our celebratory meal speaks to the kind of year we’ve had.

We finished the Godmé just as we were ready to eat our roast chicken and bread salad. With that we drank a very modest bottle of Freixenet Carta Nevada Cava. We’ve been drinking Freixenet for years because we like its classic cava finish, but the taste of the Freixenet brought us back to reality with its bold flavor and unmemorable finish, and because it’s one of the least expensive good tasting wines on the market. But for those few moments with the Godmé earlier in the evening we felt like we were back in France. It may not be every day we get to sip Godmé Champagne and eat Tartine gougères, but we do know that we’ll have at least two more experiences with the Godmé before it’s gone. As for the gougères, we’re lucky enough to enjoy them so long as Tartine produces them.

Cheers!

Gougères from Tartine

310g (1-1/4 cups) nonfat milk (or water, or half whole milk and half water)
140g (10 tablespoons) unsalted butter
1 teaspoon salt
140g (1 cup) all-purpose flour
5 large eggs
115g (4oz or 3/4 cup grated) Gruyère cheese, grated
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme, minced

Topping:
1 large egg
pinch of salt
grated Gruyère cheese for sprinkling

Preheat the oven to 350 degrees Line a sheet pan with parchment.

In a heavy-bottomed saucepan, combine the milk, butter, and 1-teaspoon salt and place over medium heat, stirring occasionally, until it comes to a rolling boil. Dump all the flour in and stir madly with a wooden spoon until it forms a smooth mass that pulls away from the sides of the pan, leaving a thin film of dried dough on the bottom, about 3 minutes.

Place the dough in a large mixing bowl and beat for about a minute, then add each of the 5 eggs, one at a time, beating at medium speed until smooth. Stir in the cheese, pepper, and thyme. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 3-inch rounds about 1 inch high onto the baking sheet about 2 inches apart (if making hors d’oeuvres, make 1-inch mounds 1-1/2 inches apart).

In a small bowl, whisk the egg and salt together and brush the tops of the mounds with the egg wash. Lightly sprinkle each with a little grated Gruyère. Bake them for 35 to 45 minutes (25 minutes for the small versions), or until golden brown. Puncture the bottom of each with a knife and cool in the turned-off oven until serving. Serve warm or at room temperature.

Zuni-inspired Roasted Chicken and Bread Salad

1 small whole roasted chicken, approximately 3 lbs, boned and cut into 2 inch pieces, skin on
8 ounces crusty country bread (not sourdough), cut into 1 ½ inch cubes
4 – 6 tablespoons extra virgin olive oil
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons pine nuts
2 – 3 garlic cloves, slivered
¼ cup slivered scallions, including a little bit of the green part
2 tablespoons slightly salted water
1 tablespoon dried currents or raisins
1 teaspoon red wine vinegar
1 tablespoon warm water
2 handfuls mixed lettuce greens
Salt and freshly ground black pepper

Bread Salad

Preheat oven to 450. Place currents in a small bowl and cover with red wine vinegar and warm water. Set aside. Heat 1-tablespoon olive oil in a small skillet and sauté garlic and green onions until fragrant and slightly soft but before they color. Remove to a small prep bowl and set aside. Toss bread cubes in two tablespoons oil, spread on a baking sheet and bake until just slightly toasted, approximately 3 – 4 minutes. Remove from oven and pour in to large mixing bowl. Pour pine nuts and currents with their vinegar and water over the toasted bread cubes. Add sautéed garlic and scallions and toss to coat. Pour the bread cube mixture into a baking dish and tent with foil. Set in oven and bake approximately 15 – 20 minutes or until the bread starts to dry out and darken. Remove from oven and set aside.

Assembling

In a large salad bowl, add Champagne vinegar, 3 tablespoons extra virgin olive oil, a pinch of salt and a bit of freshly ground black pepper. Whisk to combine and taste, adjusting for balance. Add lettuce, chicken and bread salad and toss until thoroughly coated with the vinaigrette.