Recommended Reading 11/1


I promise nothing this boring is on the list

In my continuing attempt to find a good Monday feature, I have decided to share some of the more fun or interesting things I have read over the last week.  I’m not really putting a minimum number of in because I don’t want to ever post filler.  These are just random restaurant related articles that I have found or were sent to me that I thought were worth passing along.  I will gage by what is clicked the kinds of stuff the majority seem interested in and will try to cater the list to it.  Let’s give it a shot.

Read the full post at Tips For Improving Your Tips

Understanding French Sauces (Part One)


Looking back over the years, I would have to say my favorite serving job was at a little French restaurant in Springfield, MO called Le Mirabelle.  Christian Finance was a classically trained French Chef and his wife Bobbi ran the front of the house.  The food was incredible and it was arguably the best restaurant in Springfield, MO.  It also was Brad Pitt’s favorite restaurant in his hometown.  I attribute so much of the respect I have for this business to them and their headwaiter, Jim.  It represented so much of what was right about this business in my mind.  To this day when I take a shortcut I sometimes get a chill expecting to see Christian or Jim with their arms crossed giving me a disapproving stare from across the room.

One day Chef asked me in his French accent (which after two decades of living here I always suspected was artificially strong) a simple question.  He asked if I knew why the French smothered their food in sauce.  I admitted to both my lack of knowledge and curiosity.  He explained France has a long history of being a battlefield.  During wars high quality meat is hard to find.  This led the French to come up with thick powerful sauces to cover up the flavor of the low quality meat.

Read the full post at Foodie Knowledge

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