March 24, 2016 • mccsokinawa.com
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hey say virtuosos are masters of the simple. One cannot simply go from breast milk to happy meals or carrot mulch to a fifth helping of bread pudding. No, it takes years before one even thinks of stepping near a buffet, and it can take even longer to master the elite class of dining. The patronage of a buffet is not only an excuse to wear your elastic pants, it is the truest form of dining— in tune with the mind, body and spirit—it’s the lunch of a savant. Step one: Survey the area. With its grottoes of bottomless grub, an all-you-can-eat buffet is the only way any self-respecting hedonist eats—the platters of steaming food are like a line of delicious volcanoes. Approach the buffet line with tact, a discerning eye and the humility of a knight. Remember the first rule: take small (roughly the size of a monocle) samples of each dish. Certainly one need not be reminded to cleanse the palate with a
inside
pinch of lemon sorbet between each tasting. Step two: Choose a few items from step one and build a plate of food that compliments one another. Scholars of the buffet must only build a dish with items worthy of resting on your plate. If the urge finds you, take a small scoop of the seasonal vegetables as a side dish and mind the second rule: a bon vivant’s plate should be as heavy in your hand as your summer ascot collection or one boating shoe. Step three: Dessert. Surely you, a discerning epicure, have room for dessert. Go forth, Alexander of confection, Napoleon of bonne bouche, Gengis Khan of sweetmeat and sugarplums. Handmade cake breaks apart in your mouth as if they were angel fingers plucking a harp of kitten fur. The fresh cookies are perfectly baked chunks of Cupid’s cheek. The fruits—jewels ransacked from the lips of Aphrodite herself.
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"...it is the truest form of dining..." As you select your dessert, be mindful of the third rule: the appropriate amount of dessert should fit within the bounds of a top hat’s crown. After dessert, offer your compliments to the chef, tip your hat to the staff, and call for your carriage. I say, old bean, ‘tis time for a nap! MCCS holds buffets every weekend at its clubs. Check one out this weekend, plus special Easter Brunch Buffets on March 27. —Ryan Anastoplus
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