There has been a long held view that restaurant price points vs. fixing it yourself are related. The answer is yes and no.
No matter how tough the times, modern day ‘Bob Cratchets’ will find a way to deliver a special occasion quality meal to their families or find some special place to bring them to dinner. I was very impressed with the fact that Burger King could offer a family meal ( 2 adults and 2 children) for $10. Maybe it wasn’t as much as one might want, but the price would be tough to duplicate on your own. On the other end of the scale, the more wealthy among us have placed their own demands on the many upscale restaurants: smaller portions, exotic cuisine and something I really haven’t seen around in cookbooks for 100 years or so… this is what is called ‘presentation.’
Presentation is something to add a flare to any meal. One restaurant served a fish breaded, folded in a gentle curve, deep fried and presented on a bed of rice or equivalent rice shaped pasta. The head and tail pointed to the ceiling and definitely created a stir when brought into the room. Creating this attention is what ‘presentation’ is all about. The Michelin Guide folks have reiterated the importance of presentation to the chefs of the world stating that it was no longer important to the ‘Gourmands’ ( those who love food) that the food be ‘just’ exquisite; culinary offerings had to be ‘unique’ and ‘creative.’ Lest we forget, the meals also had to be priced right.
Personally, if I were to point to the 2 biggest trends in food for the coming year, I would say we’ll see the following:
1) Price will still be an issue for those who pay the bill regardless of socioeconomic level. A lower portion, perceived ‘healthier’ cuisine and ‘meal deals’ will appeal to the fast fooders. A creative and entertaining experience (like going to the Daniel in NYC) will more than compensate for the higher ticket crowd. I think the middle restaurants will still see a resurgence from those many folks who trade down and a those very few who trade up, but keeping that fickle business will be tough.
Unfortunately in any community, when the top restaurants slide, everyone starts to suffer. The fact that a Michelin book wasn’t prepared for either Los Angeles nor Las Vegas that contain no 3 star restaurants is quite a conversation starter. By contrast, the city with the most 3 star restaurants in the world is not French… it’s Tokyo!
2) Learning to cook will become increasingly fashionable if not a necessity among many. When I would stand before college classes, I would inevitably ask one question: ‘Who in this room knows how to cook?’ I was pleased to see a few hands. I would then ask “How many of you know how to cook without a microwave?” Those hands disappeared. Today, I get all kinds of questions on cooking… I answer what I can or help them find out.
I like to give cookbooks as wedding presents. There was a time when I could see the couple’s noses wrinkle, today there are plenty of ‘oooou’s and ahs!’
3) People may cut down on their travel, but I think many will do as I suggest and bring the world to you! It isn’t all that hard to find a great recipe for South Africa’s finest casserole “Bobotie”, enjoy a well loved Greek pasty dish “Pistitsio”, discover the wonders of Chinese “Sweet and Sour pork”, make an inexpensive Spanish seafood “Paella” or an American “Chicken Tetrazinni” the way they were meant to be prepared! Cooking is fun and enjoying it is more so!
I have always felt that one step in understanding a culture is to understand their food. The ancient Spartans enjoyed a stew of pork and blood, enough said. Take a first step in exploring the world with someone you love from your kitchen .
