Dining up when the economy is down

Times are tough--tougher than tough. It seems as though as each generation grows up, there is an economic crisis that rears its ugly head and must be dealt with. Every crisis manages to create a media firestorm of panic, and as our technology creates a faster stream of communication, we are able to log into every upturn and downward spiral the markets throw at us. 

So now he's a financial analyst? Not so much. But I do know that what happens in the economy--as in a recession like the one we're in now--affects how, what and where people eat. If the stock market takes a tumble, even a crash, people sit back and watch, and maybe they cut back a little on shopping or dining out. Yet when the entire economy falls into a black hole like we're in now, people look at and change the very course of their lives, and that includes the courses that come across their tables. 

So what to do now? Do we all stop going out to eat? Do we change where we eat, and sacrifice quality for the dollar menu at McD's, just to say we're going out to eat? NO! I encourage people to dine out, within their budget of course, to keep the restaurant business alive. If we all recognize that we can still treat ourselves to a meal out, we won't always feel like the sky is falling (or our portfolio), and we'll still be doing our part to aid the ailing economy. 

So here's some ideas I have for navigating this crisis, while still reveling in the pleasure of dining out. 

Choose wisely. I've mentioned in previous posts about sticking to restaurants you love to get great service; the same holds true now, perhaps more than ever. And if the restaurant is smart (Restaurateurs take note here!) then they'll have bundled some menu items together to create an attractive prix fixe menu option that will provide you the guest with a good value and still be profitable to the business. 

Fast food is exactly what it says it is: fast. That doesn't always translate to 'good'. I am not a fan of McD's, BKing--sorry, most of the menu choices are over processed, rich in sodium and carry a caloric weight usually associated with a Dr. Seuss creation that might be called "melephantum". I'd rather steer my car toward my local Chipotle, Panera Bread, and Five Guys Burgers. Full service restaurants I like are Carrabas and Cheesecake Factory (despite the gargantuan menu, I've always eaten pretty well there, and their magnum sized portions are great to share). And order-in from your local Chinese or Thai restaurant! 

What can we do at home? Plan your meals. I remember my mother had the list on Sunday--what each night's dinner would be, and that's what she shopped for. Monday, pot roast. Tuesday, roasted chicken...and on and on. Planning the whole week allows you to shop to the list, and not on a daily basis, as repeat trips to the market can end costing you more. When you buy what you need, you'll spend less money. And remember, buy healthy--organic if and when possible, and all naturally raised meats. Remember this too: all naturally raised may not always mean all naturally good. 

Meats that are grass or grain fed, with no hormones, no anti-biotics and chickens that are "air-chilled" are best. Air chilled means that the chicken, after slaughter has been chilled by air, not spray. Many times that watered down spray may contain BLEACH. Yes, this is true, and that liquid in the bottom of the styrofoam packaging you see can contain bleach water. Nice, huh? Find out where the chicken comes from and what practices the farm utilizes in getting those chickens to market. 

Don't be afraid to freeze meats, either. And frozen vegetables, as long as they are flash frozen and minimally processed, are just as good and healthy as fresh in season veggies, and really economical too. Frozen broccoli florets are a staple in my house. Frozen shrimp too. I feel a little guilty whipping up a meal of garlicky shrimp scampi from a bag of frozen shrimp, but it's dee-lish and the family loves it. We've kept it healthy by adding olive oil and cutting the amount of butter, and we use a whole wheat linguini--Trader Joes whole grain pastas are great, and there's another brand, Racconto, which is great too. Add some broccoli and dinner is healthy and FAST. 

We also make our own pancake batter for the weekend pancake breakfast--Joy of Cooking has a great pancake recipe made from scratch. And if you make the batter a day ahead of time, it will be that much better the next morning. I know, I know, real Vermont maple syrup is expensive, but the alternative of any of the maple flavored ones, is out of the question. Most don't even contain maple syrup, and are made  from high fructose corn syrup--four of the most evil words in the food dictionary. 

Buy in bulk from Costco or Price Club, wherever it may be, as you can save bundles of $$$ this way, and still cook up some GREAT food. 

A down economy doesn't mean you have to eat a down dinner. Find your favorite restaurant, plan your meals, and work a dining out option into your budget. Buy smart, choosing healthy food that you can prepare using natural ingredients, either frozen or fresh, and buy in bulk when appropriate. 

And that's the view from my table.