Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Designing the Menu

Whenever I go to the effort of making a gourmet meal, I want everything to be perfect. I spend days planning the menu, shopping for ingredients, designing a table setting and assembling my utensils. I always like to make several smaller courses for a good representation of flavors and textures rather than one heavy main course. The only problem is that sometimes my guests and I are almost full when the main course arrives, so I have to keep the courses light and make sure we pace ourselves throughout the meal.

For my Scent of Green Papaya dinner, I?m thinking five courses: an appetizer or two, a clear soup, a noodle salad, a fish entrée accompanied by seasoned rice and fresh vegetables, and a light fruit dessert, probably something made with fresh ripe papaya. Plus nibbles & snacks, as well as a traditional beverage or two.