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I’m a chef and I always avoid ordering these two appetizers when dining out.
jasonmarkram19 mins ago
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When dining out, it can be difficult to decide which entree to order.
But now, with the help of one chef, you can take his advice into account on your next dinner outing and avoid foods that you may not enjoy.
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Brian Motika, chef at Chicago restaurant Longman & Eagle, reveals that he always stays away from out-of-season ingredients.Credit: Getty
Chef Brian Motika avoids ordering Caprese salad during the winter months
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Chef Brian Motika avoids ordering Caprese salad during the winter monthsCredit: Getty
Brian Motika, chef at Chicago restaurant Longman & Eagle, reveals that he always stays away from out-of-season ingredients.
He said eat this, don’t eat that: “The best appetizer I’ve never personally ordered is an out-of-season veggie-centric dish.
“Whenever I see a classic caprese salad in the middle of winter, I avoid it, and when I see asparagus with hollandaise sauce in the summer, the same is true.”
For example, it might make sense to order a meal with pumpkin and goat cheese, or one with apples in the fall.
“Produce always tastes best when it’s local and in season,” he added.
Meanwhile, when it comes to seafood, says Grant Morgan, executive chef at 97 West Kitchen & Bar inside the Hotel Drover in Fort Worth. There are other great dishes on the menu and your stomach will thank me.
According to several other chefs, some seafood items to avoid are pre-chucked oysters and shrimp cocktails.
“These oysters are often kept in a cool environment for some time. When you squeeze a lemon, you can see that the fresh shells are not peeled, but they don’t move. Peel them.” Oysters before can be bitter and nasty,” said Eric Duchen, executive chef at JW Marriott Scottsdale Camelback Inn Resort & Spa.
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And chef Yurissa Acosta of Hearth ’61 in Arizona voted against shrimp cocktails during a dinner out.
She explains:
“It’s common to pair it with a traditional cocktail sauce that’s just horseradish and ketchup.
“There’s always the opportunity to go a little further by adding herbs, garlic or even Worcestershire sauce, but more often than not you’ll end up with the same basic version.”
Finally, another item to avoid on restaurant menus is the charcuterie board.
Researcher Chef Brian Hatfield explains:
“Unless you’re a specialty establishment who knows they have their own production in-house, this popular starter can be overlooked for something more special.”
Meanwhile, the former Trader Joe’s employees shared 11 items From breakfast burritos to famous spreads, you’ll never find store-bought.
And one wealthy family is looking for a top chef to cook 36 meals a week.
As one chef said,
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As one chef said, “Produce always tastes best when it’s locally grown and in season.”Credit: Getty
Chef Brian Motika also avoids ordering asparagus at Hollandaise during the summer months
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Chef Brian Motika also avoids ordering asparagus at Hollandaise during the summer months credit: Getty
https://www.thesun.ie/fabulous/9717388/chef-avoid-ordering-two-appetizers-dinner/ I’m a chef and I always avoid ordering these two appetizers when dining out.
