My local hosts exposed me to dining experiences that were just this side of sublime: ample quantities of some of the finest food I’ve ever enjoyed. But I think my favorite was reclining on soft cushions while dipping into a shared platter of tender lamb and rice. I learned there’s a specific way to cup my fingers to contain the food and thumb it into my mouth.
I know my family agreed to limit gift-giving this year (instead we spent holidays on an adventure tour of the California deserts), but this was under the tree tagged with my name – the bag of pretzels the in-laws got on the plane from Phoenix.
Foodtruck catering was provided by The Dive (a small family restaurant just down the road from us). We’re pretty amazed at the number and variety of breweries here in town, plus they all seem equally buzzing with hipsters, kidsters, and friendly pupsters. Reminds me of pubs in the UK.
While on a recent shoot in the UK, the customer arranged craft services (catering) duties with skill and aplomb. Delivered from a nearby restaurant, everything was delicious and attractively displayed; a well-balanced variety to suit any taste; plus lots of it for our crew of three. The choices were really practical, too, as much of it didn’t require plates, tableware, or messy condiments.
ACTION ITEM: Whomever is in charge of craft services, be sure 1. it’s delivered to your shoot location (so you’re not wasting time traveling), 2. It’s fresh and flavorful, 3. It’s simple, and 4. It respects anyone’s dietary restrictions (Not sure? Ask!)
A favorite client took Lisa and me to a trendy Santa Barbara bar where they create “farm-to-bar” cocktails where you really don’t know what you’re going to get until the produce wagon rolls up (you do get to specify your poison). Like having salad followed by a hangover 😉
Passing through Martinez, CA. last Tuesday on my way to a shoot, stopped in to grab a bite at Luigi’s Deli and Market (recommended, BTW). I found this wall o’ sodas to be as dazzling as it was tanta-tanta-tantalizing.
Ordered a beer with my room service salad in Portland OR, and it was delightful (a locally-brewed IPA). But the room service – guy? – suggested next time I order a super-chilled Shock Top® in a frosty mug with a slice of orange. Couldn’t get it out of my mind, so when I got back home I immediately made one (that’s right, even before unpacking).
I later mentioned it to a buddy who gleefully informed me I was the last human on earth who knew about this.