DESSERT: A Modest Proposal
By Mike Dillion
Is it just me, or does anyone else out there despair when forced to choose from among several sinfully described desserts listed on a menu? Or even worse, to have a set of those flip cards placed on the table so you are forced to look at the beautiful, full-color, glossy photo’s of all the aforementioned treats?
I’ve often wondered why restaurants don’t offer a dessert sampler. Think about it. Nearly every restaurant that offers appetizers as menu offerings has an appetizer sampler platter, where patrons may order small portions of two, three, or perhaps even more offerings from the available choices. When paired with a side item or two, these platters can serve as a fine and diverse meal. I know, because I’ve done it quite a few times.
Why should dessert be any different? Why should we be forced to choose between the decadent brownie covered with hot fudge, the deep dish apple pie with a healthy scoop of vanilla bean ice cream, or the rich, moist carrot cake with cream cheese frosting? Why not offer a platter with small servings of each. Just a couple of bites of each would be more than enough to satisfy those after-dinner sweet tooth cravings when everything looks and sounds so tempting, yet decisions are so difficult to make.
The next time your server hands you one of those customer satisfaction surveys, take advantage of the comments section by suggesting a dessert sampler platter. Your taste buds, and mine, will thank you.
Mike Dillion grew up in Nitro, has lived his adult life in Cross Lanes but very recently moved to Charleston. He has worked in the chemical industry for 34 years. He and his wife, Shanda, were recently married and “she will most likely have quite a bit of input in most, if not all, of my blog entries. She’s a great cook in her own right, knows what’s good and what isn’t, and isn’t the least bit shy of voicing her opinion when it comes to food or service, whether it be good or bad.”
July 19th, 2007 at 7:57 am
Great idea! There have been so many times when I didn’t order any dessert at all because I couldn’t decide or because the servings are often so big (and laden with guilt). Most of the time, it’s just a bite or two I want, so this would be an ideal solution!
July 19th, 2007 at 1:53 pm
Genius!
July 19th, 2007 at 2:01 pm
Now who would have come up with that? Never even crossed my mind. That would be great.
July 19th, 2007 at 2:03 pm
Sounds like a great idea to me.
July 19th, 2007 at 3:24 pm
I wondered if anyone else thought this way, or if I just had an out of control sweet tooth. How many times have you ordered one thing, and your significant other ordered another, just so you could try both. If you ever go to a buffet style restaurant, you’ll notice most people are carrying a desert plate just as diverse as their dinner plate. I agree!
July 19th, 2007 at 8:27 pm
Great idea…smaller portions of a couple of diffeerent items would satisfy my sweet tooth, and I wouldn’t feel as guilty as I would if I’d eaten that huge brownie. I think this could be popular on any menu.
July 20th, 2007 at 8:01 am
Sunset Grill in Nashville TN had a dessert sampler - select 3 of their sinfull choices in reduced portions. Going with a group of 4 - both couples ordered a sampler and everyone had a taste of all the fabulous desserts on the menu!
July 20th, 2007 at 8:29 am
I wish I had thought of this! It makes perfect sense and I KNOW that restaurants would sell lots and lots of the sampler platter. There are many times that I do not order dessert as I cannot decide which one that I want, so I just leave. This man is a GENIUS… Restaurants are you listening?????
July 20th, 2007 at 12:36 pm
Holly: I knew someone, somewhere had to have come up with this. Going with a group, as you suggested, could lead to sensory overload–but I like the idea!
July 23rd, 2007 at 8:37 am
That’s a good idea… You have made me hungry for dessert, but first I have to finish my morning coffee!
July 23rd, 2007 at 10:22 am
Rich: Have desert with your coffee; they go together anytime!
I’ve been mulling over that float you made with Cherry Garcia and Youngs Double Chocolate Stout. Since Youngs is hard to come by in WV, where can one find St. Peter’s Cream Stout? Also, how would that float be if it were made with Guiness Extra Stout? It seems to me all that rich coffee flavor ,chocolate, and cherries might be a good mix, too.
July 24th, 2007 at 9:18 pm
Mike, the only worry I have using guiness is the fact that it has a sour finish and not sweet. ST. Peters should be available at the Wine Shop. I would even try Ed Fitz porter before guinness… experiment and let all of us know your opinion in the food blog!
July 25th, 2007 at 10:36 am
Rich: Excellent idea–as you stated in your most recent post (regarding onion breath) it’s all in the name of research! (And someone has to do it, right?)
July 25th, 2007 at 10:58 am
CHARLESTON RESTAURANTS - TAKE NOTE!
This is a great solutions to one of the most difficult decisions of the meal! Not only is it difficult to decide on which dessert to choose, usually after a meal I am so full I’m only able to eat 1/2 of it any way. Great idea.