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New Year Delights!

By
admin
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New Year Delights!

(that we all need to make right now!)

Banana Fudge pie, Brownie kiss cupcakes,Easy one-dish king cake: You will love these new year delights.

Banana Fudge pie

The original recipe is sourced from https://www.justapinch.com/recipes/dessert/pie/banana-fudge-pie.html

Ingredients
  • 1 ready to use pie crust
  • 1/2 c mini semi-sweet chocolate chips
  • 1/4 c sugar
  • 2 eggs, beaten
  • 12 oz frozen whipped topping, thawed
  • 3 bananas. sliced
  1. Prepare pie crust as directed for a one-crust pie. Melt 1/2 cup mini chocolate chips in the microwave for about 1 minute. Stir until smooth. Stir in sugar, 1 cup frozen whipped topping, and beaten eggs. Pour into the unbaked pie shell and bake for 28 minutes at 350°. Cool 10 minutes; refrigerate for at least 2 hours. Top with sliced bananas and remaining whipped topping. Garnish with mini chocolate chips.
New Year Delights

Brownie kiss cupcakes

The original recipe is sourced from https://www.womansworld.com/recipe/dessert/brownie-cupcakes-with-kisses-169688

Ingredients
  • 2 tbsp. instant coffee granules
  • 1 pkg. (18.4 oz.) family size chocolate fudge brownie mix
  • 3 eggs
  • 1/2 c. oil
  • 12 chocolate kisses unwrapped
  • Whipped topping optional
  1. Heat oven to 350°F. Line 12 muffin cups with cupcake liners. In a large bowl, stir coffee granules into ½ cup warm water until dissolved. Add brownie mix, eggs, and oil; on medium speed, beat until smooth and blended, about 2 min. 
  2. Evenly divide batter among liners. Top each with 1 kiss. Bake for 25 min. or until a toothpick inserted near centers comes out with moist crumbs clinging. Cool 5 min. Transfer from pan to rack; cool completely. Garnish with whipped topping.

Easy one-dish king cake

The original recipe is sourced from https://joythebaker.com/2020/01/easy-one-dish-king-cake/

Ingredients
For the Cake Batter:
  • unsalted butter to grease the pan
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 teaspoons RapidRise or Instant Yeast
  • 2/3 cup very warm milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
For the Cinnamon Mixture:
  • 3 tablespoons unsalted butter, melted
  • 2/3 cup lightly packed light brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • pinch of kosher salt
For the Glaze:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1 tablespoon butter, melted
  • 1/2 teaspoon pure vanilla extract
  • purple, yellow, and green sprinkles and a plastic baby
  1. Grease an 8-inch round cake pan with butter.
  2. Add the dry ingredients including the yeast to the cake pan and whisk to combine.
  3. Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan.
  4. Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping.
  5. In a small bowl stir together brown sugar, cinnamon, melted butter, and salt until the mixture is moistened and sandy.
  6. Top batter evenly with cinnamon mixture. Use a butter knife to swirl the cinnamon sugar into the batter. Allow resting for 5 more minutes.
  7. To bake the cake, place the pan in a COLD oven; set temperature to 350°F; bake for 25 to 30 minutes, until lightly browned and firm in the center. Allow the cake to cool for 20 minutes. Combine icing ingredients in the same bowl used to make the cinnamon mixture and drizzle over the just warm cake.
  8. Sprinkle generously with Mardi Gras colors and tuck a little baby inside. Enjoy!
Expert tips

Recipe adapted from Fleischmann’s Bread World.

  1. To adapt this recipe using active dry yeast instead of instant or rapid-rise – bloom the yeast in 2 tablespoons of water for 5 minutes before adding to the batter along with the wet ingredients.
  2. Increase the first rest to 30 – 35 minutes. Increase the second rest to 15 minutes. Bake as instructed.

A Night to Remember

By
Dave Winteridge
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A Night to Remember

It was a typical Saturday night, like many others during my short career in hotel management.  We had a dinner function for 150 in the main banqueting suite, the evening wedding reception for 100 people in the function room adjacent to the restaurant and a full restaurant service for 160.  I was the duty manager for this four star hotel in the south of England overlooking  Poole Bay.

A Night to Remember
Pixabay.com

I had been on duty since 2pm, so had seen the bride and groom arrive for the afternoon reception, helped “turn” the room so that it was ready for the evening reception and buffet.  A more senior colleague had also been on duty while I “worked” the hot plate for dinner service in the function suite.

Normally, once the food service is taken care of the hotel runs along well greased rails; department heads and the restaurant team know what they need to do and reception is quietening down.  My colleague called it a night, left me to it and went home. As is typical within hotel management, I had the late shift Saturday followed by the early shift Sunday.  It can be a bit harsh but it creates continuity and it is  not as if I had far to travel home, living in the management flat on the third floor.

It started to go wrong when the fire brigade turned up. Two crews, engines with blue lights flashing, suddenly heading my direction with purpose.  I met the chief at the front door, very politely asking if I could help him.  No, I hadn’t called them.  No, there were not any alarms sounding and if a member of hotel staff had called, it was their responsibility to tell me.  But the fire crew are obliged to investigate even if they believe the call is a hoax.  It turned out the call had originated from a phone booth to the side of reception, but, unfortunately, out of sight of reception.  We had our suspicions who the perpetrator might be.

Shortly after the fire crews left from the front of the hotel, citing a false call but with no bad intent on behalf of the hotel, the police and an ambulance pulled into the rear car park.  This was going to be a long night.

The easiest way to access the function suite was across the rear car park from the back door of the reception area.  As you entered the hotel at the main front entrance, the reception was directly in front across the lounge / lobby.  To the side and rear of reception, now famous for its phone booth, was a door with an “airlock” to the rear car park. (in effect  2 doors with a small lobby between). Just coming through the first of these doors from outside was a lone police officer with a gentleman in a dinner suit – clearly a guest of the dinner function. What happened next seemed to take place in slow motion.

In the space between the two doors the guest pushed the police officer.  The officer restrained the guest and radioed for backup.  Within 2 minutes we had five more police vehicles, with lights flashing, come screaming into the rear car park!  Let me explain.  Firstly, the assaulted officer was a rookie and used a code whilst calling for backup that implied he was in imminent danger.  Secondly, our hotel was about to host the Conservative Party political conference and we were due to have the entire British government staying with us.

But what  about the ambulance?  Over in the function suite a guest had taken ill, another guest had pushed through the crowd, stating that he was a doctor and “prescribed” a large whisky.  Friends of the patient had then set on the “doctor” at which point someone called the police.  The “doctor” was last pushing à police officer. Fortunately, someone else had the presence of mind to call an ambulance, the ill guest was having a mild heart attack.  The ambulance and patient left without any further hassle.

We have now dispatched the fire brigade, the ambulance and the police (no charges pressed) I felt like calling the Coastguard just for the hell of it.  But the night was far from over!

As reception was shutting down near 11pm, one of the receptionists was surprised to find the phone system not working.  On investigation we discovered that someone had broken into the PBX (phone system) room – most likely one of the little oiks from the fire call, and  pulled out a load of cables.  Phone systems were not, and are still not, my thing.  It was time to get help. The hotel front of house manager shared the management flat with me, so after being roused from a very peaceful sleep he was able to reinstate the system. 

At 6am I was sitting in the front lounge, still wearing my dinner suit from the night before, as the morning housekeeping staff started to arrive for work.  Hotels of this size never sleep, there is always something going on, so I went to shower, change and start the day shift wishing that I had had some sleep.  By 4pm when I eventually finished I had been on duty for 26 hours. Fortunately, the news on our guest who had been admitted to hospital was good and he was expected to make a full recovery.

The above article is completely true without embellishment.  This Is the first time I have put this story in writing and, reading it back, it is no wonder I only spent a further two years in hotel management before moving into the far more sedate world of restaurant and pub management! My wife has a better story of hotel management sagas.

Simple steak and salad? Not tonight!

By
Bailey Woodean
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0
short ribs

Collard greens salad with pickled fennel and coconut

https://www.bonappetit.com/recipe/collard-greens-salad-with-pickled-fennel-and-coconut

8 Servings

Pickled fennel

  • ½ cup white wine vinegar
  • ⅓ cup of sugar
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
  • 2 garlic cloves, smashed
  • 1 bay leaf (optional)
  • 1 medium fennel bulb, stalks, and tough outer layer removed, thinly sliced lengthwise
  • 1 jalapeño, halved lengthwise

Coconut topping

  • 2 Tbsp. extra-virgin olive oil
  • 2 jalapeños, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 cup unsweetened coconut flakes
  • Kosher salt
greens salad

Dressing and assembly

  • 1 large egg yolk*
  • ½ cup unsweetened coconut milk
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • 1 tsp. toasted sesame oil
  • 1 tsp. Worcestershire sauce
  • Kosher salt
  • 2 bunches collard greens, stems removed, leaves very thinly sliced (about 5 cups packed)
  • ½ small head Napa cabbage, tough stems removed, very thinly sliced (about 2 cups)
  • 1 small head radicchio, halved through the core, very thinly sliced (about 2 cups)
  • ¾ cup crumbled farmer’s cheese

Ingredient information

  • * Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like a raw egg.
Instructions

Pickled fennel

  1. Bring vinegar, sugar, salt, garlic, bay leaf (if using), and 1 cup water to a simmer over medium-high heat. Let cool for 5 minutes. Add fennel and jalapeño and let cool completely. Cover and chill at least 2 hours before using.
  2. Do ahead: Fennel can be pickled 1 week ahead. Keep chilled.

Coconut topping

  1. Heat oil in a medium skillet over medium. Cook jalapeños, garlic, and coconut flakes stirring often, until garlic and coconut turn golden about 5 minutes. Season with salt and transfer to a small bowl.

Dressing and assembly

  1. Blend egg yolk, coconut milk, lemon juice, olive oil, mustard, sesame oil, and Worcestershire sauce in a blender until smooth and creamy; season dressing with salt.
  2. Place collard greens, cabbage, and radicchio in a large bowl. Drizzle dressing over, season with salt, and toss to coat. Add cheese and pickled fennel and gently toss again; scatter coconut topping over.
Short ribs with Piri Piri marinade

Short ribs with Piri Piri marinade

https://www.bonappetit.com/recipe/short-ribs-with-piri-piri-marinade

Serves 8

Marinade

  • 2 large shallots, coarsely chopped
  • 8 garlic cloves, peeled
  • 2 Scotch bonnet chiles, stems removed
  • 1 2″ piece ginger, peeled, coarsely chopped
  • ¼ cup fresh lemon juice
  • ¼ cup of vegetable oil
  • 4 tsp. paprika
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

Short ribs and assembly

  • ¼ cup sherry vinegar or red wine vinegar
  • ¼ cup honey
  • ¼ cup plus 3 Tbsp. vegetable oil
  • Kosher salt, freshly ground pepper
  • 3 lb. boneless beef short ribs
Instructions

Marinade

  1. Pulse shallots, garlic, chiles, and ginger in a food processor until very finely chopped. (Alternatively, pound into a coarse paste with a mortar and pestle if you have one.) Transfer marinade to a medium bowl and stir in lemon juice, oil, paprika, and salt to combine.
  2. Do ahead: Marinade can be made 1 month ahead. Cover and chill.

Short ribs and assembly

  1. Mix vinegar, honey, ¼ cup oil, and half of the marinade in a small bowl to combine; season with salt and pepper. Set Piri-Piri sauce aside for serving.
  2. Brush or rub each side of short ribs with remaining marinade and place in a shallow baking dish or large resealable plastic bag; cover with plastic wrap or close bag. Let chill for at least 4 hours and up to 12 hours.
  3. Remove short ribs from the marinade and scrape some of the marinades from the surface. Let sit at room temperature at least 1 hour before cooking.
  4. Heat a dry large cast-iron skillet over medium-high. Coat short ribs all over with the remaining 3 Tbsp. oil and season generously with salt and pepper. Cook short ribs, turning every 3–4 minutes, until deeply charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° for medium-rare, 13–16 minutes total. Transfer short ribs to a cutting board and let rest for at least 10 minutes.
  5. Slice meat against the grain ¼”–½” thick and serve with Piri-Piri sauce.

Hallacas and Marrinitos

By
Bailey Woodean
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hallacas

Looking for something from over the border tonight? Try these Venezuelan tamales: Hallacas! They are full of flavor and will satisfy that craving! Then, you can finish your meal off with these delicious Marrinitos or Mexican gingerbread pigs! There may be no better way to end an over the border themed night!

Traditional Hallacas
Traditional Hallacas

Hallacas (TAMALES) VENEZUELAN

Original recipe sources from:

https://www.cooks.com/recipe/4w7wp9nt/hallacus-tamales-venezuelan.html

Ingredients for the tamales
  • 1 qt. beef consomme
  • 2 tbsp. paprika
  • 1/2 c. butter
  • 3 c. cornmeal
Instructions for the tamales
  1. Combine consomme and paprika and boil.
  2. Add butter and then stir in cornmeal.
  3. Cook, stirring until the mixture is smooth and thick, 10-15 minutes.
  4. Remove from heat and set aside.
Ingredients for the filling
  • 3 tbsp. olive oil
  • 2 cloves garlic, chopped fine
  • 1 onion, chopped
  • 1 lb. ground round
  • 1 (3 lb.) chicken or 3 c. cooked
  • 6 scallions, sliced
  • 2 tbsp. capers
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1 chili pepper or 1/4 tsp. crushed dried pepper
  • 1/4 c. vinegar
  • 4 ripe tomatoes, peeled & chopped
  • 1/3 c. soft bread crumbs
  • 1/4 c. minced parsley
  • 1/2 c. Spanish sherry
Instructions for the filling
  1. Heat the oil in a large skillet. Add garlic, onion, and round steak, and brown.
  2. Add the chicken, which is cut up, the scallions, capers, sugar, salt, chili pepper, and vinegar.
  3. Simmer for 10 minutes, stir in the remaining ingredients and cook 5 minutes longer. Remove from heat.
Garnishes for the tamales
  • 2 hard-cooked eggs, sliced & slices cut in half
  • Pitted ripe olives, sliced
  • Stuffed green olives, sliced
  • Seedless raisins
Instructions for the garnishes
  1. Tear off a strip of aluminum foil 8 inches wide and place on a flat surface. Pinch off a small amount of Wallacea paste and flatten it down on the foil to make it 5 inches long and 2 inches wide. Top dough off with 2 tablespoons of filling, top with a little of each garnish.
  2. Pinch off enough of the paste to the top and flatten and seal edges.
  3. Seal foil around tamale and make a watertight seal.
  4. Drop-in boiling water to cover and cook for 1 hour. Unwrap and serve

Marranitos enfiestados

https://www.isabeleats.com/marranitos-mexican-gingerbread-pigs/#wprm-recipe-container-8753

Ingredients
  • 1/2 cup unsalted butter, softened (about 1 stick)
  • 1 cup dark brown sugar, packed
  • 2 large eggs
  • 3/4 cup unsulfured molasses
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
Instructions
  1. Preheat the oven to 350°F. Line cookie sheets with parchment paper and set them aside.
  2. In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk, and vanilla extract. Mix until smooth.
  3. In a separate large bowl, add the flour, ground ginger, baking soda, and cinnamon. Mix together to combine.
  4. Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.
  5. Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig-shaped cookie cutter like this one to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
  6. In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
  7. Bake for 10 to 12 minutes, until the edges are lightly browned.

Cod Fillet with Herb Crust and Tapenade

By
Dave Winteridge
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0
Cod fillet

I love food to be full of flavour, elegant looking on the plate, but not so fussy that the flavours clash or too many different items on the plate.  A good meal should arrive at the table hot and my worry is that with too many different ingredients to garnish a dish there is no way that the main item will stay hot.  I also believe that it is important not to lose sight of what the actual dish is.  For example, this dish is primarily about a fresh piece of cod and everything that accompanies it is to enhance the cod.  Too many times dishes are over-complicated and the diner is left asking, “what is the dish about?”

Cod Fillet with Herb Crust and Tapenade

This dish of fresh cod with a herb crust garnished with a black olive tapenade, pea and mint puree and finished with a light butter sauce covers all the bases of flavour, presentation and ease of preparation.

I have stated previously that I prefer to buy whole fish and filet them or portion them how I want them and then to use the head and bones for stock.  If you are comfortable handling a whole cod – then go for it! Alternatively, buy the number of portions that you need, each one approximately 200 g in weight.

Cod Fillet with Herb Crust and Tapenade

To make 4 portions;

4 cod fillets (200 g each)

Handful fresh parsley

Fresh thyme leaves

Fresh rosemary

12 – 15 green olives (stoned)

Handful breadcrumbs

Splash olive oil

The herbs that you choose to use are entirely up to you.  I think that rosemary and thyme match cod very nicely and the parsley adds a good hit of colour without being overly pungent.  Try basil and coriander or sage.  You could even add some onion or garlic but be careful about overpowering the cod.

Place all the ingredients (except the cod!) in a food processor and blitz until a paste is achieved.  Take 2 sheets of baking/parchment paper and put the paste on one of them.  Cover with the other sheet and roll flat to about 2mm thickness.  The easiest way to deal with the crust now is to place it in the freezer until required. When you are ready to use the crust, cut a piece from the frozen sheet to match the size of your cod fillet, place over the top and cook for approximately 10 minutes in a preheated oven at 180C.

For the Tapenade;

75 g black olives (stoned)

6 – 8 anchovy fillets

teaspoon capers

1 clove garlic

splash olive oil

Place all ingredients in a food processor and blitz.

For the Pea & Mint Puree;

1 portion cooked peas

10 -12 mint leaves

Scant splash of cream

Ideally using a hand held blender blend all the ingredients to make a smooth puree.  You may need to add just a splash of the cooking water from the peas but do not over moisten the puree.  To make the puree extra smooth pass it through a sieve to extract the pea skins.

Arrange the cod in the centre of a warm plate, perhaps on top of a little mash, make a quenelle of the tapenade and smear or dot the pea purée.

For the love of Italian desserts

By
Bailey Woodean
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0
Italian desserts

Some believe France is the most romantic place in the world. I happen to believe Italy takes the lead in the romance department. So, here are two delicious and romantic Italian desserts to make right in your kitchen!

Coffee hazelnut biscotti

https://www.myrecipes.com/recipe/coffee-hazelnut-biscotti-0

Ingredients
  • 2 tablespoons Frangelico (hazelnut-flavored liqueur)
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon instant espresso or 2 instant coffee granules
  • 1 teaspoon vegetable oil
  • 2 large egg whites
  • 1 large egg
  • 1 ⅓ cups all-purpose flour
  • ½ cup whole-wheat flour
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup coarsely chopped toasted hazelnuts, divided
  • 1 teaspoon baking soda
  • .13 teaspoon salt
  • 2 teaspoons ground coffee beans
  • Cooking spray
Instructions
  1. Preheat the oven to 300°.
  2. Place liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso until smooth. Add oil, egg whites, and egg, stirring with a whisk until blended.
  3. Lightly spoon flours into dry measuring cups; level with a knife.
  4. Place flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food processor; process until hazelnuts are ground.
  5. Add ground coffee; pulse 2 times or until blended. With processor on, slowly add liqueur mixture through the food chute; process until dough forms a ball.
  6. Add 6 tablespoons hazelnuts; pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface; knead lightly 4 to 5 times.
  7. Divide dough into 3 equal portions, shaping each portion into a 10-inch-long roll.
  8. Place rolls 3 inches apart on a large baking sheet coated with cooking spray.
  9. Bake at 300° for 28 minutes.
  10. Remove rolls from the baking sheet; cool for 10 minutes on a wire rack.
  11. Cut each roll diagonally into 20 (1/2-inch) slices.
  12. Place slices, cut sides down, on baking sheets. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
  13. Remove from baking sheets; cool completely on wire racks.
  14. Note: To toast hazelnuts, place on a baking sheet and bake at 350º for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up the towel and rub off the skins. Chop nuts.
Italian desserts

Chocolate Pizzettes

https://www.familytabletreasures.com/chocolate-pizzettes/

Ingredients

For the cookies:

  • 4 Cups Unbleached all-purpose flour
  • 1 teaspoon Heaping, baking powder
  • 1 cup unsweetened cocoa powder
  • 2 teaspoon Cinnamon
  • 1 teaspoon Allspice
  • 1 teaspoon ground cloves
  • 1 3/4 Cups Sugar
  • 1 large egg
  • 1,12-ounce bag Semi-sweet chocolate chips
  • 1/3 cup Canola oil
  • 1 Cup Hot coffee
  • 2 Cups Toasted almonds, chopped

Chocolate coating

  • 1,12-ounce bag Semi-sweet chocolate chips
  • 1-2 Tablespoons Shortening
Instructions
  1. Preheat the oven to 400 Degrees F.

For the cookies:

  1. In a medium bowl mix together, flour, cocoa powder, baking powder, cinnamon, allspice, cloves and sugar. Set aside.
  2. Place chocolate chips in a large mixing bowl and pour hot coffee over them. Let sit for one minute then stir to melt the chocolate. Add oil to the mixture and beat with an electric hand mixer to incorporate. Mix in the egg.
  3. Gradually add your dry ingredients into the wet to form a dough. Once well combined mix in your chopped almonds.
  4. Roll dough into logs (in several batches) and cut at an angle into 1 inch slices.
  5. Place cookie slices on your cookie sheet about an inch apart.
  6. Bake for 7 minutes. Remove to a cooling rack and cool cookies completely.

For the melted chocolate topping:

  1. In the top of a double boiler over simmering water, melt chocolate chips until smooth. Add 1-2 tablespoons of shortening to chocolate to thin out for easier dipping.
  2. Once cooled, dip tops of cookies in melted chocolate and place back on a cooling rack until chocolate has set.
Notes from the experts
  1. *Can be frozen but do so without the chocolate topping.  Thaw completely and dip in the chocolate the day you will be serving them for the best results.

Food Drink Magazine Issue 6 January 2021

By
admin
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0
Food Drink Magazine Issue 6 January 2021

Food Drink Magazine Issue 6 January 2021

2020 has been an exceptional year. Almost without exception every person and every industry has, in some way, been affected by the events of this year. The food and beverage industry was one of the most affected.
In our January issue, you will read about the effects of the pandemic on the food and beverage industry and look at what happened through the eyes of restaurant owners. Good reading.

You can reach our Digital Magazine at https://issuu.com/fooddrinkmagazine and https://www.magzter.com/US/HGH-Perfect/Food-Drink-Magazine/Food–Beverage/All-Issues.

Food Drink Magazine Issue 6 January 2021

Restaurant No-Shows

By
Dave Winteridge
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0
Restaurant No-Shows

Restaurants and hospitality venues need to take advance reservations in order to be able to plan their business – staffing levels and food stocks being the two most obvious.  However, we have always accepted a certain level of “no-shows”; those people that have reserved a table but, for whatever reason, fail to appear.  Unfortunately, recently we seem to have a new epidemic that is costing restaurateurs their livelihood.

The past year has been extremely difficult for anyone connected with the hospitality industry – bars, clubs, restaurants, theatres and cinemas have all been closed for extended periods.  In order to re-open many owners have spent serious sums of money on making their establishments as Covid secure as possible so that their clientele can feel safe. 

Restaurant No-Shows
Source:Pixabay.com

Restaurants and bars have had to increase the distance between tables and, in some cases, have almost halved their capacity.  There has also been a recommendation from the British government, and others, that customers should reserve their table if they want to go out to dine.  I appreciate there are many establishments that do not normally accept reservations, instead relying on a steady stream of customers that they can hold in the bar area until a table becomes available.

Under the new post Covid rules the bar scene in these places no longer exists and they have had to change their business model enormously. Unfortunately, this has led to a massive increase in the number of no-shows and has caused some famous chefs to vent their anger and frustration online.

Restaurant No-Shows
Source:Pixabay.com

Back in the late summer Michelin starred chef, Tom Kerridge, took to Twitter to name and shame the 27 people who had reserved tables with his restaurant for an evening and then failed to show up.  You might think that a little bit extreme but it goes to show the level of frustration that is starting to occur.  And Tom is not alone. 

On the same weekend TV chef, Paul Ainsworth, also took to social media to bemoan 27 people who had not turned up at his restaurant.  These are two big name chefs and you may not have much sympathy but it is happening all over.  The British media, both national and regional, has been full of stories of fully booked restaurants suddenly being empty because of massive no-shows. 

By the time the restaurateur realises that the customer is not going to show it is too late to resell the table to anyone else. This is not just extremely rude on the behalf of customers, it is putting an already struggling industry in danger of collapse with the loss of livelihoods and countless jobs.  A Twitter hashtag has been trending recently – #nomorenoshows.

At what point does a customer become a no-show?  My own restaurant has a policy of 15 minutes, after which we reserve the right to resell the table.  But in reality this is extremely difficult to enforce.  Living here in the South of France we have what is known as “The Catalan quarter hour” whereby you expect people to be 15 minutes late.

We have tried to resell tables when customers have been late but it relies on having someone walk in off the street at the right time.  And now with bar restrictions those places that might have had a waiting list of customers in the bar, or who had deliberately overbooked the restaurant, can no longer rely on this. For me, being late is almost as rude as not turning up.

So what is the solution?  For some time now many larger and more famous restaurants have controversially asked for customers credit card details at the time of making a reservation.  The idea is that if the customer doesn’t turn up, and hasn’t cancelled in advance, the restaurant will charge the card an amount.  But legally this is a very grey area and the restaurant can only charge a pre-estimate that would be equal to the amount they have lost – they cannot charge a penalty.  However, many restaurants have discovered that the credit card has already been cancelled by the time they come to charge it following a no-show!

Another solution which I have recently discovered and seems to be gaining some ground is a ticketing system.  The idea is that when you make your reservation you buy and pay for a “ticket” that would be equal to the average cost of a meal in that restaurant. Any drinks, extras and tips are paid for at the end of the meal. 

The restaurant industry is one of the few hospitality venues whereby the customer pays after having consumed, and then they are only bound to pay what they feel the meal was worth (Old UK law).  Imagine going to the theatre and paying as you leave but not paying the full ticket price because you felt the performance was not up to standard!  Obviously some customers have genuine reasons to cancel, particularly at present when suddenly a member of the party may have been taken ill or had to self-isolate. 

If they had purchased tickets in advance the restaurant has a decision on whether to refund the value or honour the ticket for a rescheduled booking. The hospitality industry is all about making good connections with our customers and the most successful businesses tend to have the best customer service.

It is a fact of life that we will continue to have customers that do not respect us or our business but in these harsh times the rudeness of some people could prove fatal to some great hospitality businesses.  I will leave you with a number – £16 billion. That is the cost of cancellations and no shows to the UK hospitality sector each year – do not be surprised if Chef is looking irate next time you don’t turn up.

Covid Chaos Continues

By
Dave Winteridge
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Covid Chaos continues

Anyone who has been connected with the food and drink industry, or indeed anything to do with hospitality, this year will realise that the uncertainty and chaos surrounding Covid continues. In Europe the second wave has rapidly become a third wave and most countries in the European Union have put in place some very strict measures.  As we enter 2021 a vaccine has been rolled out  and all countries in the EU have now received the first deliveries but I fear that personal restrictions and the closure of hospitality businesses will remain in place.

Covid Chaos Continues
Source: pixabay.com

Covid Chaos Continues

Here in France my restaurant has been closed since October 28th.  I have missed out on the normally lucrative period of Christmas and the New Year, only being allowed to offer a takeaway service. We also have a national curfew between 8pm and 6am meaning nobody can come out to collect a takeaway order between those times. There is a provisional opening date of January 20th but I am not sure that is going to happen. 

The number of daily Covid infections and, more importantly hospitalisations, continues to rise.  Along with restaurants and bars, cinemas, theatres, museums and all the ski stations are also closed.  On a recent visit to a ski station I was talking to the café owner (takeaway only!) who does not expect the ski lifts to open until at least February – the bulk of the ski season will have passed by then.  Fortunately, the French government has put in place some financial support for businesses that have been forced to close.

Covid Chaos Continues
Source: pixabay.com

Elsewhere in Europe the situation is very similar. In Italy from October 26th all bars and restaurants have had to close at 6pm.  This was further restricted during November so that restaurants in orange and red risk areas were closed completely and only permitted to offer takeaway until the national curfew of 10pm.

Covid Chaos Continues
Source: pixabay.com

Austria entered its third national lockdown on December 26th. Bars and restaurants are once again closed to diners with the exception of takeaway.  Hotels are closed to tourists and leisure guests with only essential travel permitted.  The lockdown is due to stay in place until January 24th.

Source: pixabay.com

Germany enforced a strict lockdown again before Christmas.  All non-essential businesses were closed including, of course, bars and restaurants.  In some areas of Germany bars and restaurants have been closed since November. The lockdown is due to stay in place until January 10th.

Covid Chaos Continues
Source: pixabay.com

Spain has a national curfew, although the times vary in some regions.  For example, in Catalonia which is very close to where I live curfew is from 10pm until 6am.  There are national restrictions imposed on bars and restaurants such as their maximum capacity and opening hours.  Again in Catalonia bars and restaurants can only open from 7.30am to 9.30am and again from 1pm until 3.30pm with indoor capacity limited to 30%.  Dinner service is takeaway only from 7pm until 10pm.

Without exception across Europe people are obliged to wear a face mask while out in public and,if restaurants are open, while entering and moving about in a restaurant or bar.

Source: pixabay.com

England is currently operating a Tier system of restrictions and has recently introduced a new Tier at level 4 to cope with the dramatic increase in infections along with a recently discovered new strain of the virus.  I have previously written about the Tier system in England and its effects on the hospitality industry.

The overriding factor of the evolving level of restrictions across Europe is the disruption it causes to business.  Many hospitality businesses had planned their Christmas and New Year stock levels and booked staff to work before suddenly being forced to close once again.  In England this situation is even worse with the Government reviewing its Tier system in the week before Christmas. 

Bars and restaurants that had been allowed to open to the public, because they were situated in a Tier 1 or Tier 2 area, discovered that their region had changed and they were now in Tier 3 or even Tier 4 and therefore unable to open.  This was particularly apparent in London which jumped from Tier 2 to the new Tier 4.  Many restaurants had taken bookings and bought food stocks for the Christmas period to then have to contact their customers and get imaginative with the stock.

We can only hope that 2021 is going to be a better year all round and that we can get our restaurants and hospitality venues back open as soon as safely possible.

Ace Biscuit and BBQ

By
Daphne Reznik
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Ace Biscuit and BBQ

600 Concord Ave., Charlottesville Virginia

Pandemic travel, which we did in the form of a road trip from Michigan to the Outer Banks and up to Virginia, was both stressful and relaxing. Truly both. Moments of anxiety ended up being knocked out by the liberation I felt being “away.” By the time we hit Charlottesville Virginia on the back half of our trip, I felt like an expert in all things “dining out during COVID” and cannot tell you how much Ace BBQ epitomized everything that could go right. I imagine that without the need for masks and once the dining room is fully open, the place is just as stellar in service and customer care.

Ace Biscuit and BBQ

As you head into town off 64, it’s easy to get caught up in the history of where you are. This was once the western reaches of colonization, home to Monticello and the “new” University of Virginia. The red brick buildings have a stillness and a charm to them. And in the midst of the history you literally can feel, off a small side street in the Rose Hill neighborhood, is Ace Biscuit and Barbecue, bringing modern food with scratch-made biscuits filled and covered with quality ingredients, to the old city. The motto on their website’s homepage is “where downtown meets downhome” and I agree. From the food to the service, Ace hits the motto.

Ace Biscuit and BBQ

Walking in, the place was sparkling clean and two things were abundantly clear, art is as important as food. Before you get to the huge chalkboard menu, you pass really cool stuff on the walls including a sketch of Bill Murray. Why? I am not sure, and Google didn’t help so if you know the reason, feel free to put it into the comments box!

Ace Biscuit and BBQ

The idea of settling on what to order was seriously daunting. Anyone that knows me, understands how important it is for me to choose the right thing! Especially on the road and with limited access to the restaurant I’m checking out. 

Ace Biscuit and BBQ

We landed on ordering up two appetizers/sides. These were the deep-fried pickles (done to perfection) and an order of pimento cheese (one of the tastiest versions I’ve tried!).  I have to note that the pickles are made in-house and they are salty, vinegary deliciousness.

For our scratch-made Ace biscuits, perfect “sandwich” vessels, soft on the inside and crisp on the outside, I got the Brisket Biscuit. This thing was literally one of the best things I’ve ever eaten. Tender flavorful brisket and an egg. Of course I added some of the pimento cheese. Sublime. My significant other got a country ham biscuit and was more than happy with the choice.  And for sure, we tried each other’s food (we always split or mix and match of course!).

Ace Biscuit and BBQ

You can build your own biscuit off the menu board, which lists all your ingredient options, however Ace has done an outstanding job creating unique recipes in addition to their Brisket Biscuit. To name a few possible future meals for us: the Ol’ Dirty which includes fried chicken smothered in sausage gravy and topped with those homemade pickles, the Tommy Pastrami (yes- they make their own pastrami in-house!) and the Ace Dip with pulled pork and caramelized onions.

Hungry? Make sure if you’re taking in the architecture and history of (or a football game at) UVA, that you put Ace Biscuit and Barbecue into your GPS. Somehow this place has been around since 2012 and we never found it on our trips to Virginia.  But I am so glad we did this time. Setting up a picnic on the back of our car, soaking up the Virginia sun in the parking lot on Concord Ave., we were completely content.

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