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Coffee? Do you care for cream with that? Is this you? It was me for a long time….KISS: Keep it simple, Stupid. But I was missing an opportunity to enrich my guests’ experience and my commission. And the campers were still camping. Would you like to sign a long-term lease? I have a notary ready and waiting.
After dinner: dessert and drinks. I know how you feel. The bar and waiting area is full of yuppies waiting to spend money. I just want to turn that table and get on with it. But, as my Grandma says, haste makes waste. And right there, in front of you, is a moment to sparkle and shine.
We all have to offer the dessert tray or menu, full of wordy descriptions. The holiday season is the perfect time to take advantage of the “spirit” when diets and budgets seem to fly out the window. With a few tools, you can offer a spirit that will compliment dessert, and enhance the experience. |
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Specialty Coffees: This is an easy one: it’s no accident that Starbuck’s is everywhere. Coffee drinks have expanded exponentially, so try mentioning something unique during your dessert presentation, but be ready with alternatives. My current favorite: “We have a new coffee drink, The White Russian aka Caucasian: Vanilla Vodka, Kahlua, and Bailey’s, would you like to try one?” Make it fun, appealing, and enjoyable.
Port: An English tradition, port is a classic. And it’s easier than it would seem. Port comes from Portugal and is made from wine fortified with brandy. There are two types of port, tawny and ruby, a reference to their color. Ruby is aged briefly, then bottled, so it retains its deep color. Ruby pairs with chocolate and full-flavored cheeses, like cheddar or Gouda. Tawny port is aged much longer in wood, so it acquires a nuttier flavor and an amber color. Tawny styles are best with nuts or nut-based desserts, like pecan pie, non-blue cheeses, fruit based |
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