Finger licking good

When we were at the point of the main course, the only entrée option was that of poultry. The beautifully presented entrées were placed before each of the guests.

As the guests began to enjoy the meal, and amid the various conversations, came a portion of poultry flying off the plate of one guest, all the way down the table, eventually landing on the nicely tiled floor. Thankfully, both guest and host saw this as great humour, and laughed it off, with the host stating, “Why didn’t you just pick the darn thing up with your hands?” This scenario raises several dining dilemmas, the first being the service of dining options. One school of thought when serving poultry is to ensure the poultry is served in filet form – meaning, served without the bone. Unless one is very adept with the use of cutlery in such scenarios, it is incumbent upon the host to ensure the most comfortable and enjoyable dining experience for the guest. As such, it may be best to serve the poultry without the bone.

The second dilemma raised is that of eating with one’s hands. When does it become acceptable to eat with your hands? This is based on a few premises, including, event (style, location, suitability) culture (country you may be in), and dining option (casual, fast food). I have been asked about the management of finger foods at cocktail styled events, and how does one manage in such a scenario. The first point to understand is that the term ‘finger food’ refers to foods that can be easily consumed in one or two bites and that can be held with your hands.

The issue with the management of finger foods, particularly in the cocktail event, requires the appreciation of a few steps. If you are required to visit a buffet table to avail yourself of the pieces, it is wise to visit just once, in the first instance, using the utensils provided to place the foods into your plate – sometimes you may see finger foods dressed with toothpicks, to make it easier for lifting – do not use these toothpicks to lift other foods off the serving trays. It is useful to keep a napkin handy – best placed under your plate, as in cocktail styled settings, you are usually standing or walking and chatting.

Keep the napkin placed discretely under your plate to assist with any spillage, as well as to ensure your fingers and mouth remain clean always.

In some settings, cocktail forks and other utensils are made available, whereas in other settings, the finger foods are meant to be eaten with your fingers. In either setting, it is important you do what you feel most comfortable with, as you would not want to end up with a piece of poultry flying off your plate. In a cocktailstyled setting, I may avoid the ‘buffalo wings,’ based on the style of the event. If the event is more formal, the further away I would steer clear from the more difficult fare. However, if the event is more casual, then it is perfectly acceptable to consume the finger foods to one’s delight.

Again, it is always important to appreciate the cultures within which you operate, as this informs the dining style and options available. In another dining setting in London, I was invited to a very formal event, hosted by a family originally from India. The invitation stated formal or traditional dress, and when I arrived, the setting certainly was indeed formal.

However, the menu was what I am very familiar with, being various forms of curried cuisine, with the option of rice or roti, and the host leading the dining experience with her hands. A similar experience is shared in Trinidad and Tobago and many other countries.