So here’s the thing…everyone approaches their food differently. When it is served to you and looks glorious on the plate how do you approach it? Everyone has their own method; no way is WRONG, but is there a RIGHT way to do it?

So HOW do you eat? If there is a plate of food in front of you how do you approach and attack?
 Do you mix everything together?
 Do you mix a couple of things together (like corn into your mashed potatoes)?
 Do you separate each thing so they don’t touch and eat one thing at a time?
 Do you take one bite of this and then one bite of that?
 Do you eat the “healthy” items first and hope you are full by the time you get to the heavier things (like French fries)?
 Do you put condiments on everything before you even try it?

I will admit that I am in the 3rd category. I eat each part of the plate one at a time. And I have a system. The thing I like best gets saved for last (Moment of Truth – if I like everything equally, I eat in a clockwise fashion around the plate). I am little skeeved out when people mix their foods together – unless they belong together like gravy and potatoes, meat or stuffing, although there are exceptions like poutine, nachos, wraps, sandwishes, etc. I like to eat each thing separately and enjoy it that way. And while that is all fine and good when you are at a neighborhood BBQ or potluck, when you go out to eat and the Chef has created a beautiful plate, that’s not really how you should eat. You are supposed to make sure you get a bit of each thing on the plate in each bite. But I can’t help myself. I have to try each component separately and THEN eat it as a whole.

But…is it right to do that? Probably not, as friend Al Mancini pointed out to me. Recently we went to eat at Fleur by Hubert Keller and I think Al was mildly shocked by my trying each thing on my plate before eating it the way the Chef intended. I am not sure if he was shocked that I personally did it, or that anyone would do that in a top tier restaurant. I explained that I like to try them separately and THEN put them together the way the Chef served it. He brought up a great point: What if I don’t like one of the components by itself? Would it color the way I view the whole dish? So what’s a girl to do? And what about “deconstructed” dishes? Am I supposed to “construct” them or eat them as served?

I find that dining is a singular experience, and it should be, even when enjoyed with friends and family. Only YOU know how you like your food best. I will admit that I salt nearly everything if there is a salt shaker handy. I find most places under season everything and I need that little extra. Of course, in top tier joints there is usually no salt on the table, and in most cases I need not worry, it will be properly salted (although I did have to ask for salt ONCE and the server sniffed and looked slightly affronted when I asked for the salt).

Enjoy these pics of dishes I “deconstructed” and then ate “properly”.

But how do you address a surf & turf plate? Do you try to get some of the seafood AND part of the meat in one bite? That just seems gluttonous to me.