As promised, for the next few days I’ll share some of the highlights from the conference. Starting with my etiquette portion.
We talked about table settings, styles of dining, and how to eat difficult to eat foods.
One of the courses we talked about was soup.
What can I say, I’m passionate about soup.
A few of the tips I shared…
“As ships go out to sea, I spoon my soup away from me.” Spoon your soup away from your body, not toward your body. Eat from the side of the spoon with broth or cream soups and from the front with heartier soups and chilies. When the last few drops remain in the bottom of the bowl, gently tip the soup plate or saucer away from you, allowing the remaining bit of soup to pool, thus making it easier to spoon out. However, when all else fails, let it go and quietly wait for the next course. Do not blow on your soup; be patient and allow it to cool.
And speaking of soup, the soup at our luncheon was fantastic and Chef Tageré has agreed to share it via email. So if you’re looking for the perfect fall soup, drop a note below and I’ll email you the recipe.
I don’t know about you, but I’m always on the hunt for a great fall soup!