Photo by {Guerrilla Futures | Jason Tester}/Flickr CC
Last week, Stephanie Pierson and Barbara Harrison kicked off their monthly column, What To Do...?, by offering expert advice for how to act around celebrity chefs. Here, they answer readers' questions about wine, doggie bags, and Ina Garten.
SITUATION: "what happens when you have house guests who want to drive up ina [Garten's] driveway just to see if she's home?" Submitted by ivo jamrosz
"Yes, on her street. No, on her driveway. There's a difference between fan and fanatic."
-Dorothy Kalins, founding editor, Saveur Magazine
SITUATION: "At dinner at a beautiful restaurant on the water, I ordered a bottle of wine-the waitress asked if I wanted a glass with it. What is the answer to that????" Submitted by kendellle
"While my first instinct might be to say, 'Just bring me a straw with the bottle,' I probably would refrain. I am guessing the waitress was asking the diner whether they preferred a glass with a stem or without a stem. If the bottle is inexpensive--maybe a 'vin ordinaire'--then a stemless tumbler is perfect. Whether the vessel comes with/without a stem, the material should always be glass as opposed to waxed paper or plastic. Cheers!"
-Scott Pactor, Owner, Appellation Wine and Spirits in New York
SITUATION: "So can you ask to take leftovers home from an up-market restaurant? I asked and they were very polite and gave them wrapped up, but my boyfriend was very embarrassed. Surely they should provide for a customers reasonable whims at that level?" Submitted by Ronit Mars on the Atlantic Food Channel Facebook page
"Ask and you shall receive. We have earth-friendly packaging just for this occasion at our four-star Topolobampo. We would rather see it go home and be eaten!"
-Rick Bayless, Chef/owner of Frontera Grill and Topolobampo, host of PBS's Mexico--One Plate at a Time, and winner of Bravo TV?s Top Chef Masters.
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