When local chefs have questions, Fat City has answers. Chef Colby Garrelts of Bluestem posted the following to his Twitter account yesterday:
I hate the term / word / name amuse bouche.....It's a passe and I'm not french :D Any suggestions for a new name? I know, tough one!The amuse bouche is the small bite of food a chef might send to your table shortly after you sit down, as a welcome and a sign of the meal to follow. The morsel or spoonful tends to be an interesting combination of seasonal ingredients that will make you step outside your culinary comfort zone for a minute.
A gift. Everybody likes receiving gifts and the presentation of an amuse bouche involves some level of unwrapping, usually as your brain processes what you've just eaten.
House course. Call it like it is. This isn't the first course, but it's on the house and it's been chosen by the chef. After that, it's up to the guest to pick the rest of the menu, but at the start of the meal, it'd be like hearing Garrelts say "You're mine, Bender."
Mouth party. It's a phrase as overplayed as amuse bouche, but it would be hard not to seeing it on the menu.
Sweet Spoon/Salty Spoon. Depending on what they were serving, chefs would have an option for an alliterative name.
One Bite To Rule Them All. It's a bit overdramatic, but this is meant to be the chef putting his best foot forward. This Lord of The Rings-inspired name suggests that the night's meal will be epic.
[Image via Flickr: machine is organic]
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We called them "starters" at Cafe Allegro for years. No much panache in that name though.
How about calling them "car payments" that is probably how much you invest in them every month.
LOL!! Thanks Jonathan!!! Great ideas! You made my day :)
One of these may end up in the book!
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