The Art of Ordering the Perfect Meal
From the first sip to the last bite, your drink, appetizers, entrée and dessert should complement each other. Eating is an art, really, and the amazing chefs at Palm Valley Fish Camp are basically modern day Picassos. The importance of creating a flavor palette every time you sit down for a meal is often forgotten in today’s society, but we’re here to show you how easy it is to tie your meal together. To make it even easier, we’ve put together some sample Palm Valley meals that we know you’ll love. Bon Appetit!
4 Secrets for Getting the Most out of Your Meal:
- Creating a well-balanced meal is your goal, so it’s important to avoid duplicating flavor profiles. When a cheese plate is your appetizer, try to avoid cheese in your main entrée.
- Have you ever noticed that fruits aren’t often served as hors d’oeuvres? Sweet and sugary foods like fruit quickly dull the appetite, which is why the sweetest food is saved for dessert. It’s sharp taste stimulates the palette.
- If you opt for a cream-based soup as your appetizer, ordering creamed vegetables or side dishes isn’t complementary. Heavy, creamy starters shouldn’t be followed by creamy sides.
- When a sauce is used during one of the courses, the same sauce shouldn’t appear again.
Your goal should be to pull items from the menu that’ll create a perfect balance of strong, sweet and sharp flavors and varying textures, colors and temperatures. Monotonous foods like pasta, rice and potatoes should be accompanied by richer flavors found in meat or well-seasoned vegetables, followed by dishes with sharp tastes, like a vinaigrette salad.
A meal done right will have contrasting flavors that perfectly complement each other. Here’s what we mean:
- Complementing Temperatures: Simply, a balanced meal will incorporate foods of both hot and cold temperatures. Hot foods are almost always present in a meal because they stimulate the appetite, except during extremely warm weather.
- Complementing Textures: Opposites attract when it comes to food texture. A good mixture of smooth and crunchy foods is ideal. This is why soup and salad pairs together so well!
- Complementing Colors: The main course is the focal point of your meal, so it’s visually appealing if the other courses include food colors that contrast the entrée.
- Complementing Seasonings: We’re talking herbs, seasonings and marinades. If you order a bland drink to start your meal, a heavily seasoned appetizer should immediately follow to perk up the senses.
To help you make sense of all of this cooking talk, take a look at these mock menus we’ve creating using some of our favorite Palm Valley Fish Camp menu options:
Mock Menu #1
- A glass of Chardonnay
- Marinated Beet Salad
- Roast Cod Filet with Brown Butter, Garlic and Lemon, Parsley Potatoes, Steamed Vegetables
- Sweet and Salty Chocolate Torte
Mock Menu #2
- Greek Salad with Olives and Feta
- Grilled Salmon with Horseradish Hollandaise, Steamed Spinach, Parsley Potatoes
- Signature White Chocolate Bread Pudding
Mock Menu #3
- Pale Ale
- Iceberg Wedge with Blue Cheese Dressing
- Fish Camp Shrimp and Creamy Grits with White Wine Butter Sauce
- Vanilla Ice Cream
Pretty enticing, right? When your dinner includes three or more courses, it can be really fun to plan out your selections to include varying flavors, textures and temperatures from every category. Now, we aren’t saying you shouldn’t be a little spontaneous every once in while, because by all means, order whatever sounds best! But if you’re looking for a more formal dining experience, that means seamlessly planning the courses.
We hope we’ve equipped you with the tips to plan the perfect meal, and there’s no better place to do it than at Palm Valley Fish Camp! We hope to see you for dinner soon!