Small Plates

October 05, 2010
Denise Simmons, Corporate Chef

I’ve recently joined a couple of online networking sites that post specific topics, then ask industry professionals, from Chefs to Nutrition experts, what their thoughts are on the topic.  One of the sites I like best posted a question today asking what we thought of the small plate/tapas style service that seems to be cropping up everywhere. 
My response is to say I love it!  As a foodie, I would much rather enjoy a few bites of several dishes than lots of bites of one item.  I also feel the trend is helping people….mostly non-foodies, be more adventurous. It’s a lot easier to swallow (pun intended) not finishing a $5-7 plate of food that you don’t care for than one that’s $18++ .  I think smaller plates also bring a different level of intimacy & dialogue to dining.  It seems like people are more apt to chat, particularly about food, if they’re passing it around the table for everyone to taste.  I’m very thankful for the opportunity to work with Rie Meriwether Godsey (President of Meriwether Godsey), a visionary who, from day one, offered small & medium plates on the menus at Meriwether’s Market Restaurant.