One consequence of writing a cookbook is that now when I eat out, I find myself taking mental notes and/or critiquing the food. These are two dishes from the Marriott I was staying at in Walnut Creek. The clam chowder was delicious, but the best part was how they served it in a little individual bread bowl, that they had buttered and crisped up before filling it with soup. Great contrasts of crispy bread exterior with soft, soup-soaked interior. Would make a fabulous autumn / winter appetizer or light meal.
I also liked this watermelon salad appetizer — so pretty! But the raspberry dressing was too sweet; it needed to be more citrus, to contrast with the candied nuts. And while the long cucumber slices are pretty, they required pulling out a knife, which none of the rest of the salad did, which was sort of annoying. I’d do it on a bed of round cucumber slices instead.
