Monthly Archive for: ‘July, 2018’
Approx. 8, 1oz soup shots
4 c seedless watermelon, chopped
1 c cucumber, peeled, seeded, chopped
1 c ea red onion, roughly chopped
1/4 c roughly chopped fresh mint
3 T fresh lime juice
2 T red wine vinegar
1/4 t salt
1 c seedless watermelon, diced 1/4″
1. Combine all ingredients EXCEPT final 1 c of finely diced watermelon
2. Purée using immersion blender or standard blender
3. Chill for several hours
4. Garnish with finely diced watermelon just before serving
Many of us read Danny Meyer’s book, Setting the Table, some years ago when we featured it in MG Book Club and discussed it at meetings around that time.
He and Union Square Hospitality Group (or “USHG,” his company), continue to be a source for best practices, habits, philosophies for our industry. From this recent article: Danny Meyer’s Recipes for Success:
USHG language has evolved over the years as a collection of management aphorisms Meyer created in Setting the Table. The “51 percent rule” describes the personality-based hiring principle Meyer conceived by instinct. Potential employees are awarded a “hospitality quotient” score based on traits such as optimism, warmth, and empathy. When evaluating potential hires, 51 percent of the weighting is given to emotional intelligence, and 49 percent to technical skills. There’s extra percentage points on the emotional side that can’t be taught…
The article goes on to describe how they hire for these skills, incorporate them into their onboarding process, and continually train around them. Makes a lot of sense, doesn’t it?
“Counting macros” appears to have become the latest and greatest diet trend everyone is talking about. When I first heard “counting macros” I assumed it was some complicated mathematical formula; turns out this formula is basic nutrition 101. Macros are an abbreviated term for macronutrients- carbohydrates, protein & fat. These 3 nutrients provide calories, along with a whole host of other bodily functions. Quite simply we cannot survive without them.
To count your macros, your calorie goal is determined and then broken down into how many grams of each macronutrient you should get. This calculation takes into account sex, age, height, weight, daily activity level and daily exercise. There are online tools available to do this.
One purported benefit of this type of diet is that it teaches you how to include all foods & balance portions (something lacking in the typical diet). The long-term goal is to transition into a less rigid eating style, relying on your prior nutrition knowledge & your own personal hunger cues.
For those of you who simply want to enjoy eating intuitively & are satisfied with your current weight, this is not the plan for you. For others who need guidance on what to eat & how much, this may be a good starting point. That said, ultimately, eating should be pleasurable & enjoyable, and if you are constantly weighing, measuring & recording your food intake, the innate pleasure of food is lost.
“We eat food, not macros. Food should be one of life’s pleasures and not a mathematical struggle. While one or two days of educating oneself about macros in a daily menu can be helpful, constant counting can become obsessive and eating should be more intuitive.”
Nancy Clark, MS, RD, CSSD
Sports nutrition expert
Sources: If It Fits Your Macros
Makes 3 cups
2 c peaches, fresh or frozen, diced to 1/4″
1/3 c yellow onion, diced to 1/4″
4 t fresh peeled ginger, minced
1/4 c red bell pepper, diced to 1/4″
1/2 c sugar
1/2 c brown sugar
1/4 c cider vinegar
1. Combine all ingredients in a medium saucepan
2. Bring to a boil, reduce heat, simmer 15 mins or until sauce is syrup consistency
3. Serve hot or cold
Will hold in the refrigerator 1 week