Spring and Summer Entertaining: Culinary Terms and Etiquette Tips
As we celebrate Spring, anticipate Summer, or host a graduation luncheon for our soon-to-be graduate, now is the perfect time to demystify a few charming and often mispronounced items you see on restaurant menus or when searching Pinterest for interesting recipes for your next gathering.
We’re sharing a few commonly used culinary terms and etiquette tips in today’s post, so you’ll feel perfectly at ease when enjoying your “aperitif” and biting into a delicious “frittata.”
What is Alfresco Dining?
Although the word sounds “fancy” and a bit standoffish, it’s an Italian term that is commonly used and simply means outdoor dining. The meal can be served on your porch, a neighborhood pool if there is an area for dining, in a community garden area where there is space to have a picnic, in your back yard, or at a restaurant patio. Anytime you are eating outdoors, you are dining “alfresco.”
How do you pronounce Crudites and Tzatziki?
(French: CRUE DUH TAY) – Tzatziki (Greek: TUH ZEE KEE)
As guests arrive, you may want to offer a beverage and have a tray of crudites, which translates into “raw things” in French. It’s a fresh, colorful array of crunchy vegetables, served with a variety of dipping sauces. Some people like to add hummus and tzatziki (a Greek creamy dip made with Greek yogurt, grated cucumber, garlic, olive oil, and dill or mint) to the crunchy vegetables. Dining etiquette tip: take the vegetables and place them on your small dish, rather than eating directly from the large plate or tray. (Etiquette tip: Never double dip.)
When making your crudité platter, it’s important to avoid anything prepackaged that may be sitting in a bag with condensation i.e. baby carrots – fresh cut is always best.
What is an Aperitif?
Regardless of how casual a luncheon, when a host serves an aperitif, a light cocktail of sparkling wine or champagne, it elevates the dining experience. The gesture sets the tone for a special celebration and makes each guest feel welcome. For those who are not imbibing, the host can offer a non-alcoholic version of sparkling soda, all served in a beautiful glass. An aperitif is a small gesture that makes a big impact. It is typically only one drink to signal the meal is about to begin – it’s a prelude to lunch – a transition from snacks to the meal.
What is in a Niçoise Salad?
Niçoise is a French style specialty (originated in Nice, France, and considered a simple fisherman’s meal), that is often served in beautiful restaurants, and easy to recreate for a luncheon at home. The salad includes tomatoes, tuna or salmon, small, Niçoise dark, briny olives, potatoes, hard-boiled eggs, green beans, cucumber, capers, and a very basic dressing of herbs and olive oil.
It’s easy to serve because it’s considered a full meal and a slice of crusty French bread is all that is missing. (Etiquette tip: It’s called a “composed” salad – which means it’s arranged on the plate as opposed to being “tossed” or “mixed.” Lettuce is usually absent from a Niçoise salad.)
What is the difference between Sorbet and Sherbet?
To close the meal, a light icy fruit puree with water and sugar can be served. Or, a sherbet can be offered which consists of fruit, sugar, milk or cream. The latter is creamier and not the same. Many people often confuse the two, as a sorbet can also be used as a palate cleanser between courses at a multiple-course meal. Sherbet is more casual and not served between courses. (Etiquette tip: Many people mispronounce Sherbet, adding an “r” sound to the end of the word.)
You may also like our Cruise Ship Dining Etiquette video.
For more information about working with Diane, America’s “Go To” social and professional etiquette authority, please visit The Protocol School of Texas.
See what Diane is up to by following her on Instagram and Facebook and find etiquette inspiration on her Pinterest account. For more of Diane’s etiquette tips, refer to her posts on Inc. and HuffPost.
