Snippets III



We did not run out of chowder this year.



Yes, we made actual chowder, so did 15 Church.





Lefties are more creative, from what I hear.

I have very little musical talent.

My all-time favorite baseball player is Brooks Robinson.

There were a lot of intoxicated people at Chowderfest.






I often forget to take out the recycling bin.


6 thoughts on “Snippets III

  1. I agree about large plates, and I love when I can have apps and/or soups and/or salads and/or small plates so I can try a range of offerings without overeating. Too bad restaurants don’t always make it easy to order a balanced meal that way without overspending. Maybe offer a special trio of smaller plates designed to be eaten in courses at a special price. With wine pairings, of course!!!

    Liked by 1 person

  2. Zena, I think area restaurant owners are afraid to make that move, even most places that offer small plates, even places that claim to be tapas centered still offer large entrées. I would love to do it. A series of smaller items at either a fixed price, or a la carte can still satisfy a large appetite. It’s the difference between eating and dining.


  3. Dominic – there’s a good review in the NYTimes of Cosme that you might want to look at, mostly for this excerpt:

    “The menu, in fact, isn’t a lot of help when it comes to suggesting how to put together a meal. Servers will suggest sharing about three dishes for each person at the table. Follow this advice, and you will not go hungry; unlike many chefs, Mr. Olvera takes the trouble to plate food so that it divides easily. But you will pay for the experience. Cosme is an expensive restaurant, where dinner for two with dessert and wine can easily creep beyond $300.”

    I’m not sure if the link works but you can try it:


  4. LorreS,
    Special event dinners are generally a financial winner for restaurants because the chef knows exactly what is being served and how many portions so there’s no guesswork as opposed to a traditional dinner service where the kitchen doesn’t have exact information. One of my ideas is to open a restaurant called 12, it would be one table with 12 seats and dinner would be served at 7:30 Wed-Sat. 1 chef that serves, 1 server that cooks, and 1 dishwasher. Simple and fun.


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