How to Cook Healthy Meals Fast

A healthy diet is the most important key for a good healthy fitness meal plan. So, when preparing your fitness meal packs, be sure to add the necessary macronutrients in the correct proportion: proteins, carbohydrates, healthy fats, and healthy fiber in the appropriate amounts.

There are so many delicious foods out there. But the majority of people, especially the ones who have a very strict diet and the need to be healthy are not able to enjoy these. The main reason why people fail to eat well is the “hunger” they feel inside their stomach. When you prepare healthy meals that you enjoy, it doesn’t only help in keeping you satisfied during your meal but also helps you feel energized throughout the entire day.

With healthy and nutritious meals, you will also feel happier throughout your life. This helps you in achieving your personal goals. Healthy meals are not only great snacks to enjoy while at work or when waiting for some other business meetings. They can also be a part of your daily exercise routine. You can get motivated while having these meals because it makes you feel full and satisfied.

Meal planning is also a necessity if you want to achieve your goals. So, make sure you keep the following tips in mind while preparing the meal.

Choose foods that taste good. This means that you have to avoid those that give you gas or have a bland flavor. If you choose these kinds of foods, you will surely gain weight. Also, avoid foods that don’t have any nutrient value. It is better to go for low-fat, high-fiber foods rather than low-fat, high-calorie, high-carb foods.

Keep in mind to choose food choices that are well-balanced. Don’t just choose the most popular one. It’s better to choose healthy and good choices. Instead of choosing junk foods, try to select fruits and vegetables that are low in fat and high in fiber. It is also recommended to eat whole grains instead of refined grains.

Make sure you add enough protein sources to your meals. Most people overlook protein but this is a must in your meal plan.

Eat protein as part of your diet. Protein sources vary from person to person and therefore you have to make sure that you include all the recommended sources in your meal. Include meat, eggs, chicken, fish, nuts, and beans in your healthy meal.

Breakfast is usually the most important meal. Therefore, it is best to prepare it ahead of time. Breakfast can consist of a breakfast shake and then start on your healthy diet. If you are in a rush, grab something with a little protein like muffins and eggs before you leave for work.

Another thing to consider is the number of servings that you are going to have during the day. If you want to eat healthy meals for the whole day, you should count every single portion of the meals. Even having small portions can help you stay healthy.

Remember that you don’t have to stop the meal at once. Healthy meals are supposed to be enjoyable so try to have multiple servings. If you find your food boring, try switching it up with different flavors.

Don’t forget that there are many ways to prepare a healthy meal. You don’t have to take the traditional route by using a fast food. You can cook all your meal at home using prepared foods such as rice, oatmeal, and pasta. You can also have fruits and vegetables on your own. Even you can make salads and wraps at home.

Having a healthy meal doesn’t mean that you have to go to a restaurant every single day. Eating a healthy meal can be done anywhere. However, it is always good to choose your favorite fast food restaurant whenever you can.

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Healthy Eating Restaurants – Where to Eat Healthy Food

Eating at healthy eating restaurants is a great way to eat healthfully. However, it takes some work and effort for you to enjoy a good meal at one of the restaurants that specialize in healthy food.

First of all, try to visit a fast food restaurant or a sit down restaurant first before you head off to a casual eatery. Try to go for something that is healthy as well. Try to stick with something light, such as salad, fruits, sandwiches or wraps. You will feel better and your body will be better nourished by eating more foods like these instead of greasy burgers.

Another option would be a salad. It is not only light but also tasty. Some people are afraid of salads because they think that it is a waste of time to eat them but in reality they are actually good for you. They contain essential vitamins that you need to maintain a healthy diet. This is why they are so popular.

As you may have noticed, the healthier the menu, the lower the price. If you do your research online and you are able to find a local restaurant that specializes in healthy food, then there are no worries about the cost; you can choose from a wide variety of items.

The good thing about this is that you don’t have to spend a lot of money just to make your meal healthier. With the help of an internet search, you will find many websites where you can find information about eating at healthy eating restaurants. These sites will tell you about healthy foods that are served at restaurants around the country and how much you have to spend for these foods.

Most of these websites are updated regularly so you will always know what is healthy and what is not and you can easily compare different types of meals in restaurants and choose a menu that fits your budget. There are even websites that offer tips and tricks on what to eat when visiting a restaurant and you can use these to plan your meals on your own.

Of course, you can always bring your own food to your restaurant. If you cannot cook yourself, then you can ask your waiter to prepare your food for you.

If you are going to eat healthy food at restaurants, then you should make sure to ask the chef what ingredients to use. This will ensure that your meal is healthy. Don’t hesitate to ask your waiter for suggestions because there are healthy cooking techniques that you can employ yourself.

You can easily find the food online if you know how to use a search engine. This will not only help you find the information you need but it will also save you time. Most people use search engines for finding information about things like restaurants, shopping, and so on, but they forget the most important aspect of the search: their results.

There are free online directories available but these are very limited and they only provide you with basic information. But if you want a more comprehensive list of eating establishments that serve healthy food, you should consider paying a small fee to these websites.

To find the website that you are looking for, just enter the name of the restaurant that you are planning to visit and you will get a comprehensive list of the restaurants in that area. Just click on the links to learn more about the restaurant. Once you have the complete list of eating establishments that offer healthy foods, you can make a decision and start browsing the various menus and their prices.

Before you pay anything, make sure that the restaurant that you are planning to go to is a restaurant that you would really like to eat at. If you don’t like the food that you order, do not make the payment. Sometimes, they won’t charge you for the food if you are not satisfied with the food. This is a sign that the place is dirty and the staff does not care about the quality of the food you order.

Remember, the restaurant may look clean and it may be a well-oiled machine but the food inside can still be substandard. if it looks good, it doesn’t mean that it is healthy.

Cheap Gym Meals Are Out There

Whether you’re on a budget or you’re just trying to stay healthy, cheap gym meals can be found. Many people are working harder than ever before for less money and yet the costs of food is going up. In order to save money on the foods that you consume and still be in shape, try to plan meals that are healthy and cheap.

When shopping for cheap gym meals, you have to consider the ingredients. If you are going to eat the foods at a gym, then you should make sure that the foods that you are eating are healthy and contain all of the vitamins and nutrients that you need to stay healthy. Some of the foods that you will need to avoid eating at a gym are those that contain high fat content or those that are high in sugar because these foods will only make you feel sicker and you are not in the best of health.

When it comes to choosing cheap gym meals that you can enjoy, there are some simple guidelines that you can follow. For one thing, you can choose foods that you like but that do not contain any unnecessary calories. You should also stay away from fast foods and junk foods since these foods can be very unhealthy for you. Instead, you should go for foods that are low in fat, high in protein and contain no calories.

In addition to keeping your diet and exercise healthy, another tip for keeping cheap gym meals affordable is to buy them online. There are several websites that offer great deals on all kinds of foods such as sandwiches, burgers, hot dogs, pizzas, tacos and other things. If you go online, you will be able to find a wide variety of foods that you can purchase at a good price.

One of the biggest perks about shopping online is that you are able to shop around and see all of the different prices that they have for the same products. This is a great way to find the right price for the meals that you want to buy. In fact, many of the websites that sell cheap gym meals will offer a special deal for shoppers who are willing to buy multiple items. However, you will need to be careful when choosing the foods to buy because some of them are not only more expensive, but they may have a lot of unhealthy ingredients that you do not want to eat.

When shopping online for foods for a gym, it is a good idea to look up recipes to make sure that the foods you choose are safe and healthy. If possible, you should also make sure that the foods you buy are made by a professional chef and if you want to be sure that your diet and exercise are safe.

How To Have a Healthy Food Plan

Having a balanced and healthy diet is important to your health as well as weight loss. Healthy eating consists of eating a wide variety of healthy foods as well as reducing the intake of fatty and salty foods. Healthy eating also includes daily exercise and reducing your intake of sugar.

Whole grain foods include whole-wheat breads, cereals, pasta, rice, pasta dishes, pasta sauces, baked potatoes, legumes and beans, vegetables, fruits, and nuts. Healthy eating also includes getting enough calcium and vitamin D. Whole grains also contain good amounts of vitamins, minerals, and fiber. Eating a high quality diet can help to increase your energy levels and help reduce the risk of getting heart disease.

Healthy eating includes eating lots of lean protein, fruits, vegetables, and low-fat, or low-calorie dairy. This healthy eating plan helps you reach your weight loss goals by including a balanced amount of foods. The plan will help you to enjoy fresh foods and get the nutrients that are necessary for good health and weight loss.

Healthy eating involves avoiding unhealthy foods. You need to learn how to select and prepare healthy foods to eat. In addition, your goal for eating a healthy food plan should include avoiding foods that are high in saturated fats, sugar, cholesterol, and trans fats. Avoiding these foods, along with your overall diet, will improve your health and your chance for weight loss.

When you start on a healthy food plan, you must keep a food diary to track how much you are eating. It is best to make a journal about how your healthy eating habits affect your daily routine, which will help you identify problems and make changes that will improve your health and lose weight. A healthy food diary will also help you to set and stick to your healthy food plan and help you maintain a healthy weight and eating habits. Healthy food diaries can also help you determine how your new healthy eating habits compare to your current unhealthy ones.

A healthy food plan will be easier to keep if you use healthy recipes and you should try to choose healthy foods from the foods that you know are healthy for you and your family. There are many resources available to help you find the most nutritious and tasty healthy foods that are easy to make at home. You can research about various diets, recipes, and recipes on the internet, in books, magazines, in cookbooks, or visit your local library.

Healthy Meals For Healthy Bodies

When you first start a healthy eating program, it can be confusing to know which foods should be eaten and which ones should be avoided at all costs. But the truth is that when you eat the right kinds of foods you can reduce your risk of heart disease, high blood pressure, diabetes, kidney problems, high cholesterol, cancer and weight gain.

The first step to eating healthy is to change the way that you eat. You need to realize that your diet is controlled by your stomach and your brain so that you can eat what you want, when you want and at the right time. You should eat a wide variety of food in small quantities at every meal, so you never feel hungry and have to worry about overeating.

When you eat, you should also be drinking water. If you are not drinking water, you are depriving yourself of a number of vitamins and minerals which are essential for good health. Water is also an important part of digestion and if you drink too much water it can cause headaches.

Eating healthy does not mean that you have to eat boring, tasteless food. In fact, some people have started eating foods that taste really good but are actually full of fat. The trick is to eat more of the foods that are high in nutrients but are still easy to digest. Foods such as lean meats, whole grain breads, fresh fruits and vegetables should be included in your meals.

The best way to eat a well balanced diet is to eat several small meals a day instead of having three big meals. Your body will be used to your new eating habits and will become used to your eating patterns and you will find that it is easier to stick with it.

One of the best ways to prepare meals is to eat several smaller meals spread over the day instead of having three large meals spread over the day. Eating three large meals spread your hunger periods throughout the day, to eat several smaller meals spread over the day allows you to have smaller meals throughout the day instead of having to eat three large meals. It also helps you control your appetite so that you do not eat a huge amount of food and then feel hungry.

Eating at least six small meals a day will help you control your appetite and you will have more energy throughout the day because you will have more of the nutrients you need in your system before you eat too much food. This will also give you extra energy to exercise.

Another thing that you can do to improve your chances of eating healthy is to make sure that you have plenty of snacks throughout the day. Snacks should be made up of fruits, nuts, vegetables, whole grains and legumes. These foods contain plenty of fiber, so you will feel full longer and be able to eat fewer large meals.

You should also make sure that your workout routine includes a variety of healthy meals during your workout sessions. Some of your workouts might require you to have multiple meals during the same time. If this is the case, then you should try and eat three to four smaller meals instead of three large meals.

Eating two to three small meals throughout the day can also help you keep a good weight. Even if you are on a strict diet, you can eat three meals a day instead of two large meals. If you eat three meals a day, your body will be used to having them and you will be less likely to snack or eat several small portions of food.

Eat your meals while you are at home rather than leaving them in a restaurant because it will make it difficult for you to be motivated to eat them when you get home. Having your meals sitting down at the table or in front of you makes it harder to keep your motivation high. Even though you are in the gym, eat meals at home that are easy to put together and ready to eat.

Your workout routine should include a variety of healthy meals in addition to a few other activities that are good for you. Doing something outside will help you burn calories and keep you motivated to eat healthy.

Healthy Food Ideas to Cut Back on Fat

Are you looking for good healthy food ideas? Have you tried several recipes that have turned out bad? If so, it’s time for some serious improvement. Let’s face it – everyone needs an occasional change.

Pairing the right foods is key to preparing a tasty meal. When you are a foodie, you already know that food combinations are an integral part of creating a great meal – not to mention the integral pairing of your drink with your entree.

This pairing will give you the most bang for your buck; lean proteins will make you feel full longer, while complex carbohydrates will keep you feeling energetic throughout the evening. These healthy food ideas are especially good for those on a diet, because it allows them to have a well-balanced meal without counting calories. In fact, it is more about eating well and being healthy than about counting calories.

Eat at home. Instead of heading to the drive through window or ordering take-out, make your own healthy dinner from the comfort of your home. You’ll save money and get a quality meal for yourself. Take a few minutes to prepare each of your dishes, and you’ll be able to enjoy your favorite meal within the same day.

Eat out less often. Some of us have a hard time sticking to a healthy diet when we are pressed for time. Whether it’s a family member that keeps coming up with excuses, or you simply don’t have the time to cook healthy meals, you can always try to skip out on one or two times each week to satisfy your hunger. By doing so, you can still enjoy your favorite food at home and still lose weight.

Eat out less. You should not have to skip out on dining out to eat healthy meals, and you can still enjoy the foods you enjoy by cooking healthier versions of your favorite dishes.

Buy healthy items at your grocery store. While the bulk food and prepared foods will cost you less, some healthy food will be considerably cheaper. There are many options available in the local grocery store where you can get items at a fraction of their price.

Eat less. If you love to eat, you need to learn to cut back on the amount you eat. To this end, you should consider eating the foods you are too full to eat (such as chocolate and ice cream) and instead eat healthier choices.

Drink plenty of water. Drinking plenty of water is one of the best healthy food ideas to cut out junk food. The water you drink has the perfect combination of electrolytes, which help to flush your body of toxins, as well as nutrients that help build muscle tissue and help maintain healthy bones.

Drink plenty of green tea. One of the benefits of drinking green tea is that it can give you antioxidants. {which will help fight off free radicals and other pollutants in the blood. You may also find it helpful to drink cranberry tea, which has a lot of antioxidants.

Drink plenty of water. The key to staying full for a long period of time is drinking plenty of water. You will feel full for longer and stay full.

Eat less of the fatty foods. When you have extra fat on your plate, you tend to eat more. This means you eat more calories and end up feeling hungry, making you want to snack.

Choose low fat dairy products like yogurt or cottage cheese. There are many types of these products available, but choose ones with low fat so that you can feel full for longer. This will keep you feeling full for longer and help you enjoy eating more often.

3 Reasons Why Healthy Food is Good For You

Are you looking for the best reasons why healthy food is good for you? While weight control is a popular reason why you may consider eating healthy, there are many other benefits to eating healthy food. If you want to understand more about what this means for your body, take a moment to review the following information.

The Benefits of Eating Healthy Foods for Weight Control. It is easy to see why you should take the time to eat healthy when you think about all the weight-loss benefits it can have. Weight loss is often a major reason that you may consider eating healthy but this alone is just one of the many benefits that come along with eating healthy food.

In addition to helping you shed pounds, eating healthy food is also good for you because it helps keep your body healthy. By eating healthy foods, you will improve your digestive system and you will get a better night’s sleep. This will help you feel better throughout the day and sleep at night which will help you to be better able to deal with life’s demands.

The Benefits of Eating Healthy Foods For Weight Control. Eating healthy does not just help you lose weight but it is also good for your heart. Heart disease is known to be an increase in risk for people who do not eat healthy foods. Eating healthy helps to lower the amount of cholesterol that builds up in your blood which helps to reduce your risk for heart disease.

Another benefit of eating healthy is that it can also help you stay healthy during pregnancy. The effects of having a baby on your health can be drastic so it is important to pay attention to what you are doing to your body and make sure that you are taking in the proper nutrients that your baby needs. Eating foods that are high in vitamins and minerals will also be important to your baby’s health.

In addition to the many reasons that eating healthy is good for you, it is important to know how to cook healthy foods so that they are easy to prepare. The last thing you want to do is spend your time chopping up vegetables and fruits only to find that your healthy food takes longer to prepare than you would prefer. When you are cooking healthy foods, remember to use ingredients that are low in calories but high in nutrition. You want your food to be flavorful but not so flavorful that it will give your stomach acid reflux.

Why Healthy Food is Good for You. Many of us enjoy eating healthy food on a regular basis but there are times when we need to go to extremes to help our bodies get the right amount of nutrients we need. If you eat too much junk food or eat too much fat, you may find that your body is not getting all the nutrients that it needs to function properly. There are many different foods that are high in calories that you can eat in order to ensure that your body is getting everything that it needs.

Avoiding these foods will help you avoid health complications like high cholesterol and heart disease. Eating healthy foods will keep your heart healthy by keeping your body properly hydrated, reducing your chances of becoming overweight and developing certain cancers, improving your digestion and improving your digestive system and reducing your risk for various types of cancer. By eating a wide variety of healthy foods you will have an easier time living your life and enjoying all that food has to offer.

The Monterey Wine Festival

Distinguished by an increased emphasis on marketing, the 1987 Monterey Wine Festival brought together 1,100 attendees and more than 200 California wineries in the nation’s largest and most comprehensive wine event, March 8 to 11, in Monterey, CA.

Restaurateurs, retailers, distributors, and consumers participated in three premier wine tastings, daily luncheons with prestigious winemakers, and educational sessions by some of the biggest names in wine. Attendees also were on hand for historic firsts, the first Advanced Sommelier Course and Master Sommelier Examination held in America, and the subsequent certification of the nation’s first woman Master Sommelier.

NEW SPONSOR

This year’s festival was bigger and better due to an important change in leadership. The National Restaurant Association (NRA) brought its resources and convention experience to Monterey, succeeding the 10-year sponsorship of the Monterey Peninsula Hotel and Restaurant Association, by unanimous agreement of the boards of directors of both groups. The event, formerly known as the California Wine Festival, suffered declining attendance in recent years, due to poor programming, a policy which excluded many wineries from participating, and competition from other festivals, according to wine industry sources.

The NRA increased the number of exhibiting wineries from 100 to more than 200 and strengthened the educational program. It also made the event more convenient for restaurateurs and retailers by switching the dates from early December to March. Providing access to key winery figures was another priority. Winery owners, presidents, and winemakers participated in the evening tastings, which featured sparkling and dessert wines as well as red and white varieties. They poured their wines, mingled, and answered attendees’ questions.

Ted Balestreri, co-owner of The Sardine Factory restaurant in Monterey and immediate past president of the NRA, was instrumental in achieving NRA sponsorship. “This is what it takes to put wine on the map,” he said, observing hundreds of attendees tasting red wines in the Monterey Conference Center ballroom. “We’ve got the wines and the people, and now we have the way to broker wine to the public without all the mystique.”

The Monterey Wine Festival 01

TASTE OF MONTEREY

The opening night reception at the Monterey Bay Aquarium set the tone for the festival–an informal gathering marked by the warm welcome of the wine and hospitality industries. Attendees would spend the next three days enjoying fine wines and food as well as increasing their knowledge. Chefs of local restaurants and hotels presented “A Taste of the Monterey Peninsula” in the Aquarium, reserved that evening for the festival. It was a lavish array of local specialties such as chicken in roast garlic cream sauce, artichokes with red pepper mayonnaise, and the peninsula’s smoked shellfish and prawns. Vintners poured more than 100 selections, including California sparkling wines in a variety of styles, plus late-harvest Rieslings, ports, and propietary dessert wines. The Aquarium’s renowned marine life collection provided the evening’s entertainment. Sharks, bat rays, wolf eels, and scores of other sea creatures glided by in their realistic habitat exhibits as attendees strolled and sipped.

Educational presentations offered choices for a range of interests. A panel of distinguished California winemakers explored the various styles of Cabernet Sauvignon produced in California, Bordeaux, the Loire, and Italy. The technically-minded delved into a discourse by a University of California-Davis enology professor on research developments such as improved yeast genetics. Lighter sessions such as “Wine Through Art” and “Entertaining By Women In Wine” balanced the program.

MARKETING

Sessions on wine marketing for restaurateurs drew crowds. Three nationally-recognized restaurant professionals discussed their successful merchandising programs in a panel chaired by Michael Hurst of 15th Street Fisheries in Ft. Lauderdale, FL, himself an award-winning owner-operator. Thad Eure, Jr., owner of The Angus Barn restaurant, Raleigh, NC, spoke about wine displays and other methods he used to sell $500,000 in wine last year, including placing a bottle on each table in his 550-seat restaurant. Donald Monette, owner of The Flagstaff House Restaurant, Boulder, CO, spoke in favor of half bottles of wine for marketing flexibility. His award-winning wine list has 75 half bottles. Mary Ross, cellarmaster of The 95th Restaurant in Chicago, discussed special tastings and wine symposia that make a restaurant a destination for the knowledgeable wine customer.

A presentation by Restaurant Business wine columnist Edmund Osterland, America’s first certified Master Sommelier in 1973, focused on staff training as a remedy for low wine sales in restaurants. His program of sales and service training combined with wine tasting practice eliminates the “product ignorance, low self-confidence, and poor merchandising skills” by which he defines the poor wine salesperson. “Wine Lists Made Easy” by wine consultant and fellow Master Sommelier Ronn Wiegand of Napa, CA, covered the style of wine lists, selection of wines, pricing theory, and the merits of private labeling.

FOOD TRENDS

A panel discussion on American cuisine trends, moderated by former Restaurant Business editor Joan Black Bakos, brought together three of California’s top culinarians, Bradley Ogden, Cindy Pawlcyn, and Piero Selvaggio. The trio reached consensus on the continuing importance of fresh ingredients and regional-ethnic cooking styles in the American kitchen. They also looked forward to greater use of hot peppers and spices, herb-infused and flavored oils and vinegars in sauces, dressings, and marinades, and Asian techniques and ingredients.

Bradley Ogden, executive chef of Campton Place Hotel, San Francisco, predicted success for bistro-style concepts giving the customer a wide variety of tastes. His own kitchen splits and combines orders for no extra charge. Ogden also called for “more straightforward food and better price-value” for a discerning public.

Pawlcyn, executive chef/owner of San Francisco’s Fog City Diner and two other California restaurants, Rio Grill in Carmel and Mustards in the Napa Valley, noted, “a definite increase in hot foods, both in the Mexican genre and Thai cooking.” She added that she now finds available a wide variety of chili peppers, including anchos, pasillas, fire chilies, and Thai peppers. Pawlcyn combines hot ingredients with Asian elements in eclectic dishes such as swordfish flavored with jalapeno pepper, cilantro, and lemon grass.

Selvaggio, owner of a pair of Italian restaurants, Valentino in Santa Monica, CA, and Primi in Los Angeles, agreed with his colleagues that dining on a variety of small dishes remains in vogue, although he declared the word “grazing” passe, and likewise “yuppie.” Also receiving his thumbs-down was Cajun food: “The poor fish cannot be blackened any more.” He predicted that restaurants with convenient service hours and diverse menus will do well. “People are coming to restaurants whenever they want to eat, for whatever they want to eat,” he said.

Most restaurant operators spoke highly of the festival’s organization and content. A common complaint bemoaned choosing between appealing educational sessions offered concurrently. “Some of the presentations were so good, it was hard to decide where to go,” said Bob Rohden, general manager of Geja’s Cafe in Chicago. “I wish I could have seen more. I would have liked one more day, and repeats on some of the sessions I missed.”

Mitch Berman, food and beverage director of Embassy Square Suites in Washington, DC, said he came to Monterey in search of wines for the company’s new American cuisine restaurant which will debut this summer. “It was great to go to one place and have so much access to owners, winemakers, and their wine,” he said. “Trying to get that much information and tasting from your local distributors would take months.”

Robert Lahrman, manager of St. Elmo’s Steak House in Indianapolis, IN, found two new Cabernets and a late-harvest Riesling for his 130-bottle wine list, one of the city’s largest. He praised the hospitality. “Everyone was so friendly and outgoing, inviting you to private tastings and winery tours, treating you like a VIP. There was very little hard-sell.”

Rohden added that the festival gave him an opportunity to meet new people, renew relationships, and accumulate anecdotes as well as new labels for the customers of Geja’s, a 100-seat basement spot with a fondue menu and a commitment to wine merchandising. “Just to be able to mention “this wine I first tasted at the Monterey Wine Festival’ indicates that we’re out looking for new things, keeping abreast.”

MASTER SOMMELIER

The American debut of the Master Sommelier examination program was a coup for the nation’s wine identity. Invited by the NRA, the British Court of Master Sommeliers conducted the course work and testing for the first time outside London at a nearby Monterey location during the festival. Five British Master Sommeliers presided along with four American Masters: Osterland, Wiegand, Fred Dame of Monterey, and David O’Connor of San Francisco.

Eighteen candidates from restaurants, hotels, and the wine trade, selected on the strength of their resumes, took the Advanced Sommelier Course, an intensive review of wine theory and practice. Five passed on to the grueling three-part Master Sommelier diploma examination. The first part consisted of questions on the service of wine, sherry, port, Cognac, and cigars. The second part tested worldwide viticultural theory. In the final part, the candidates were asked to identify a selection, of wines by vintage, origin, variety, and shipper in a blind tasting.

The sole successful candidate, sommelier Madeline Triffon of The London Chop House in Detroit, MI, became the first American woman Master Sommelier and the sixth American overall. Triffon said she was very honored and surprised to have earned the diploma. “The program far exceeded by expectations,” she said. “The course work was terrific. It was such an opportunity to learn from the British Masters who were here.” In England, only 10 candidates are accepted for testing yearly, and only one or two will pass.

Bringing the prestigious program to America was the idea of Fred Dame, The Sardine Factory’s cellarmaster and resident Master Sommelier, and co-owner Ted Balestreri. “This program makes the job of sommelier/wine steward a profession,” says Dame, who traveled to London to earn his diploma in 1984. He likened the exam to “the Mt. Everest of the sommelier profession.”

Organizing a wine tasting

A successful wine promotion can be as small as a tasting lunch for a group of local wine and food lovers or as grand as an 80-wine, 1200-person tasting such as the one Meadowood Country Club hosts each summer during the Napa Valley Wine Auction.

ORGANIZING A WINE TASTING

A wine event can have widely different goals, from focusing press attention on your restaurant, hotel, or club to bringing in new customers and generating excitement among your existing clientele.

But no matter what its size or who it’s for, a wine event is never as easy to organize as it sounds.

WORTH THE TROUBLE

Don’t let that stop you. Because when it’s done right, a wine tasting is one of the trendiest, most successful methods for building business and establishing a sophisticated reputation at the same time. “Promotionally, wine tastings are worth every bit of work they take,’ says Barry Mills, cellarmaster at New York City’s Windows On The World, unquestionably one of the country’s leading wine-oriented restaurants with $2.5 million in wine sales per year. “Each time the press mentions that an existing tasting is taking place at Windows On The World, it enhances our reputation as a serious restaurant committed to the best in food and wine.’

Wine events are, of course, no longer new. Restaurants such as Windows On The World or hotels such as San Francisco’s Stanford Court have been mounting tastings for years. But the majority of restaurants, clubs and hotels still haven’t tried the idea.

“It’s surprising to me that more restaurants don’t do tastings because they’re a perfect promotional and educational opportunity and customers love them,’ says Richard Lavin, owner of 100-seat Lavin’s in New York City, now in its fourth year of Invite-The-Winemaker luncheons. About 40 winemakers and winery owners a year pour their wine at Lavin’s midtown Manhattan restaurant.

“A lot of restaurants, clubs and hotels in California and New York will host tastings,’ stresses Michaela Rodeno, vice president, communications for the sparkling wine firm Domaine Chandon. “But as a winery, we’d like to see tastings done in other cities around the country.’

Rodeno says this has already begun to happen. (Domaine Chandon began a program of “wine training staff seminars’ for restaurants and hotels a year and a half ago and has done more than 125 of these seminars for the trade thus far.)

Now that some pioneering restaurateurs have broken the ice, other restaurants are adapting past successes– and avoiding past mistakes–in creating their own wine events. By knowing what’s worked for others in the past, you can tailor a wine tasting to fit your own business needs, which will give added thrust to your existing promotional activities.

NOT JUST FOR SNOBS

The first myth to erase from your mind is that wine events are somber affairs that take place in staid settings. The restaurants and hotels that do the best tastings have one thing in common: They all make the experience casual and fun.

Lavin’s Invite-The-Winemaker program is an example. At lunch (two seatings), every customer is given complimentary 2-ounce “tastes’ of two different wines from a single winery. The visiting winemaker or winery principal (Lavin does not invite wine sales reps) is on hand to introduce himself and chat briefly–and informally –with customers.

“I often walk around with the winemaker,’ explains Lavin. “Generally, we just ask customers “Which wine do you prefer?’–not “Do you like wines?’ This isn’t a wine class. We don’t want to put our customers or the winemaker on the spot. As a restaurant, we want people to enjoy themselves; and we don’t want to be pretentious.’

The visiting winemaker’s wines–besides being offered as “tastes’–are also featured by the glass and are availability by the bottle. At the same time, the regular selection of wines by the glass and bottle is available so customers don’t feel compelled to order the featured winemaker’s wine if they’d prefer to drink something they are already familiar with.

KEEP IT CASUAL

Casualness is equally important when a hotel restaurant does a wine tasting. At New York City’s year-and-a-half-old Novotel Hotel, wine tastings in the Wine Bistro are stand-up, impromptu, and complimentary. And, they are open to hotel guests and general public alike. “We don’t want to have businesslike tastings,’ says food and beverage manager Richard Chanofsky. “We’re trying to do something different and we’re not just looking at the hotel market. We want to create a new era for hotels by encouraging business from hotel guests, local business people, and city residents.

The Novotel tastings are held several times a month, always on “slow’ (Monday, Tuesday or Wednesday) evenings. A tasting table is set up near the bar and anyone in the hotel is encouraged to wander in for complimentary tastes. A winery representative is on hand to pour and talk about the wine. “Depending on when a customer walks in, he might be offered anything from three different Cabernets to new releases from a boutique California winery,’ says Chanofsky. The tastings, he adds, have acted as “a profitable venture,’ because they encourage other wine sales. Incidentally, the complimentary tastes offered at the tasting table are provided by the winery, not purchased by the hotel.

LOGISTICS

There are two basic types of wine tastings: stand-up and sit-down. Stand-up tastings are generally for larger groups of people. They’re also best when you want to stage an event that is as much social as it is serious.

Sit-down tastings are more structured and generally more academic. That doesn’t mean they’re less fun– simply that the tasting has a purpose and the tasters have a goal. “Some of the best sit-down tastings involve a dinner,’ says Richard Lavin. “We did one tasting dinner with vintages going back to 1946 as aperitifs, then we matched the winery’s new releases to a multi-course dinner–all new American cuisine.

A stand-up tasting of old wines and new releases wouldn’t have been as exciting. The sit-down tasting dinner put the wines in perspective and gave the tasting meaning.’

Whether your tasting is sit-down or stand-up, the most innocuous details can be devastating when they’re overlooked, so plan carefully. “I remember a tasting in a hotel ballroom where the hotel staff had shampooed the carpet the night before,’ says Michael Rodeno. “The place reeked so strongly of chemical solvent, no one could taste the wine.’
Hosting a wine tasting party

OVERLOOKED DETAILS

Sometimes even obvious details–like having enough corkscrews–are overlooked or neglected. At the pre-auction Napa Valley tasting that Meadowood Country Club hosts each year, 80 vintners pour their wines for 1,200 people on the club’s fairway. Because the event is large and held outdoors, it requires a significant amount of organization and has a chairman who begins planning nearly a year in advance. Most of the tasters strolling along the green on that summer evening have no idea of the behind-the-scenes details that make the event a success. For instance, parked and camouflaged on the perimeter of the fairway is a refrigerated milk truck hooked up to a generator to make sure all the white wines remain properly chilled throughout the evening.

PROPER TRAINING

Besides attention to detail, the establishments that put on successful tastings say the most basic necessity is a well-trained staff. “Eighty percent of our wine sales are due to staff training,’ says Windows’ Barry Mills. “We couldn’t do 800-person stand-up tastings such as the New York Wine Experience without a well-trained staff.’

Staff training is your responsibility, but wineries are often willing to help. Many wineries offer operators free-of-charge staff training seminars to help restaurants promote their products. “We go to the restaurant or hotel and teach the staff how to encourage wine sales and conduct wine events,’ says Rodeno. “It’s basic stuff and we make it fun.’

If you’re thinking about hosting a wine event and you’d like to have a winery involved, remember that you have something valuable to offer. Groups of vintners that tour the U.S.–such as the Napa Valley Wine Forum–are always looking for new restaurants and hotels to display their wines and hold events. By having a reputation for good food and good service, you’ll be noticed by wine distributors and others in the industry that report back to the wineries. You may even want to write several wineries directly, suggesting a tasting.

But whether a tasting has a participating winery or not, the bottom line is the same–successful wine tastings are a proven way to enhance your image and build your business.

Selling a second bottle

This is the third article in our special series–Sales, Service, Taste–on how to develop a successful wine training program.

SALES: THE SECOND BOTTLE

Since 1983, when wine first exceeded beer and liquor sales in our restaurants, it has become increasingly important to take advantage of your customers’ keen interest in wine.

Customers who begin with wine in your lounge or bar seem more likely to order more wine at the dining room table than those who do not. This certainly represents a solid sales opportunity to offer these guests new and different wine selections with their dinner. This trend also suggests that a more aggressive attempt at merchandising wine in your bar can make suggesting wine easier for your waitstaff in the dining room.

If you decide to increase your emphasis on the wine in the lounge, here are some points to remember:

1. When ordered in the bar/lounge, wine is often one of the first impressions of the quality that your operation offers; make sure the wine you serve is a quality product.

2. Make sure you let the customer know that they are getting a recognized brand when it comes to house wine. Make an effort to pour house wines from the bottle. This shows that you’re proud of what you serve (a glass of red or white on a cocktail tray has no perceived quality or brand identity).

3. When in the lounge, try to pour wines from the bottle so that the customer can see the label. If the customer knows what they’ve been served in the lounge, it’s easier for them to request the same wine in the dining room.

Sell more appetizers and desserts

One of the best ways to increase your average check is, of course, to sell more appetizers and desserts. Similarly with wine, the sale of that “second bottle’ can significantly increase profits. Here are some points to teach your sales staff that will enable them to sell the second bottle more easily:

Obviously, the second bottle can’t be recommended until the customer has been served the first one. Stress the importance of taking the wine order with the food order. This way, the waiter can get the first bottle on the table as soon as possible.

In order to sell the second bottle, serve the first bottle with the appetizers so that a new wine can be suggested with the main course. In order to use “The Recommended Approach,’ you must train your staff how to create the opportunity to sell the second bottle. Once the fundamental technique is understood everyone will become more successful salespersons. Examine the appropriate steps to be taken.

Assume you’re serving a party of four persons who have just ordered a bottle of wine.

Make sure that your staff brings the bottle to the table first (before serving the appetizers). This gets everyone involved in tasting the wine.

Just before the main course is served, teach your staff to approach the table and pour the remaining wine into the glasses.

Have the staff then say . . . “Your dinner is almost ready to be served, would you like to try a different wine with the main course or perhaps you’d like to stay with another bottle of your first choice.’

By using the latter approach your staff will be much more successful in raising their average checks, not to mention their tips!

Remember, it all hinges on getting the first bottle served early, the second should soon easily follow.

SERVICE: HANDLING WINE

Good service in the restaurant is something that customers expect and usually receive. Exceptional service, especially when it comes to wine is what creates particular interest in your operation such that it becomes a “wine destintation.’

Your goal should be to have everyone who handles wine in the dining room, do it with an air of professionalism. Customers are not used to seeing professional wine service because most waitstaff persons haven’t been trained properly. Here, is your opportunity to polish your staff’s wine service skills and impress your clientele.

Basically what you need to do is to educate your waiters and waitresses as to what the customer likes and dislikes regarding the service of wine. Here are some things to focus on:

All staff should carry bottles of wine in the dining room with an air of respect for their contents. Many waiters can be seen running with bottles, finally plunking them on the table as they would a bottle of catsup. Teach them to move slowly and gracefully in approaching the table. This leads the guests to believe something special is about to arrive. The bottle should be placed gently on the table with the label facing all the guests.

The capsule should be cut cleanly around the top without picking up the bottle from the table. Care must be taken not to tear the capsule as it is part of the aesthetic presentation of the wine. Never twist the bottle; twist the corkscrew until all of its five coils have completely penetrated the cork. This ensures a secure grip on the cork so that it can be removed in its entirety.

Once the cork is removed it should be placed to the right of the host. Never smell the cork! The cork’s purpose is to protect the wine from air and thus, is inspected to ensure that it’s not all dried out. The wine itself is what should be smelled; teaching your waitstaff not to smell corks, and why, is an important step in improving your wine service.

Careful attention must be paid when the wine is actually poured. Most often this is done in a hurried fashion. Time should be taken to pour slowly and elegantly, again showing respect for what’s inside the bottle. Never let the mouth of the bottle touch the wine glass. Handling the wine with respect each time it is poured has a profound effect on the image of professionalism of your operation.

Many customers do not feel comfortable with the ritual of tasting the wine to see if it is all rights. I don’t blame them. After all, we don’t ask them to taste their steak, do we?

In order to make the customer more at ease with the initial sampling procedure, ask that the person who pours the wine for the host stand out of direct contact (sight) with them. Many waiters pour a taste sample and then stare at the host. This makes the person uncomfortable, leading them to rush through the procedure just to get it over with. This is precisely what inhibits people from ordering wine with their meal.

TASTE: BODY

SELLING A SECOND BOTTLE03

The term body refers to how the wine feels in the mouth or how it “fills’ the mouth. In all wines we find sugars, alcohol, glycerine, acids, tannins, etc. Some wines, we say, are better endowed than others because they have more of these particular substances. When you describe a wine’s feeling in the mouth, you say it is either “light-bodied,’ “medium-bodied,’ or “full-bodied.’

Light-bodied wines are easy to drink. They go down as easily as water. They go down as easily as water.

Medium-bodied wines have more substance to them; they seem to weigh more on the palate. They fill the mouth with a richer, more velvety quality.

Full-bodied wines make their presence known in the mouth. They are assertive, they can coat the tongue. A simple analogy is that light-bodied wines are like water, medium-bodied wines can be compared to skim-milk, and full-bodied wines are like rich, whole milk.

Body is an important concept when it comes to matching wines with foods. Light-bodied wines go better with simple, everyday foods that don’t require seasonings or sauces. As the wines become full-bodied, they tend to go better with dishes of a more assertive nature. The more intensely flavored (strong spices, rich sauces) the food, the more full-bodied the wines must be so as not to be dominated by the food flavors.

In order to ensure that your staff is comfortable with the term “body,’ and how to use it, you should conduct tastings to demonstrate wines of differing bodies. The easiest way is to start with a simple house white wine and compare it simultaneously with a full-bodied Chardonnay from California (e.g. Edna Valley, Chalone, and Far Niete.)

Don’t forget to conduct these tastings for your staff in a blind, side-byside comparison format. Then it will be easier to perceive the taste difference that you’ll be trying to demonstrate.

After they have tasted the two wines, ask them to identify on the scale where each wine falls in relation to body as far as the other is concerned.

Once your staff is familiar with describing wines of extreme differences, than you should compare two Chardonnays blind. This is where you should start if your staff is more advanced than others.