I don’t know which is more disconcerting when I eat out: hearing someone gabbing away on a cellphone or looking around and seeing an entire family engrossed in their own cellphones – texting, playing games or surfing the Web, no one paying attention to anyone.
Some restaurants, such as Rogue 24 in Washington, D.C., and Momokufu Fo in New York City, ask diners to sign a contract saying they won’t use their cellphones during dinner. And in Los Angeles, Ducati has a designated cellphone-only area.
And it’s not just an American problem. Abu Ghosh, a restaurant in Jerusalem, will give diners a discount for not using their cellphones.
In Chattanooga, though, there aren’t many places with a no-cellphone policy. At one time, The Walden Club did not allow cellphones in its formal dining room. They were allowed in the casual dining room but on mute only. Times have changed, though.
“People are so dependent on them,” says Tracy Jarvis, Walden Club director of services. “You see them everywhere you go. All the different ringtones and people talking in loud voices are so intrusive.”
So the club now permits phones in both dining rooms, but they must be muted. “Parents need to have contact with their kids,” Jarvis says.
Whatever happened to good conversation at a table? Here’s a thought: Plan a menu, buy a couple of bottles of good wine, bring out the good dishes, invite a few people over and have dinner among friends. No phones. No Internet. Just talk to each other.
I recently encouraged my youngest daughter and her husband to do just that. I called her up, told her I wanted to go to Atlanta for a long-overdue visit and cook for her, adding that I wanted her to invite some friends over, too.
I made the drive with most of our dinner ingredients in hand. We spent the half the afternoon in the kitchen, polishing silver and crystal and dusting off the good china. Then the cooking began, taking a little longer than expected, but that was OK.
When the guests arrived, they were able to visit a bit before dinner, then began filling their plates with the most delicious Chicken Cacciatore I’ve ever made. It’s perfect for a crowd and will keep on the stove for quite some time while everyone visits. Add a big tossed salad and some crispy French bread with dipping sauce, along with a couple of bottles of red wine for guests to serve themselves, and you’ve got the makings of a memorable dinner. With no cellphone interuptus. It’s time to disconnect to reconnect.
Chicken Cacciatore
This recipe is easily doubled and makes for delicious leftovers, if any remains.
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper, divided
3 to 4 pounds boneless chicken pieces (cut large pieces in half)
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 rib celery, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 (28-ounce) can plum tomatoes
1/2 cup dry red wine
1/4 cup freshly chopped flat-leaf parsley
Penne pasta, cooked to al dente.
In a shallow bowl, combine the flour, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme and bay leaf. Cook for 10 minutes.
Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates over pasta.
Contact Anne Braly at abraly@timesfreepress.com.