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The Honolulu Advertiser
Posted on: Wednesday, May 15, 2002

FOOD FOR THOUGHT
Getting a handle on eating out

By Wanda A. Adams
Advertiser Food Editor

The restaurant challenge: How to enjoy a long, leisurely meal and try lots of different things without overeating or wasting costly food?

After about the 20th time of leaving more than half my entree on the plate at a fine-dining restaurant — because I'd filled up on appetizers or become more interested in talking with friends than eating — I decided on a new strategy. I order two first courses in succession — appetizer, soup and/or salad — and skip the entree. First courses are generally offered in smaller portions and have a lighter feel than entrees (although they're rarely lower in calories and fat, alas!).

Some restaurants will allow you to share an entree. The most gracious places do as Mariposa did for some friends of mine the other evening: split the entree between two plates and present the dishes as beautifully as if you'd ordered two.

I heard recently about the "order once, eat twice" concept for eating light in restaurants that offer over-large portions: As soon as you get your order, ask for the so-misnamed "doggie bag" and put half the food away for a later meal. A little messy, but effective.

Then just last week, I received a really helpful bit of promotional material from nutritionist Joanne V. Lichten of Houston, a writer and speaker who calls herself "Dr. Jo." It's a compact, four-fold plasticized tip sheet that includes ideas for eating lighter at every course, and even recommendations for the "fittest fast food" items at national chains.

Among her ideas: Drink a large glass of water and nibble a piece of fruit before you go out, so you don't arrive ravenous. Ask for extra salad or vegetables in place of starches or fried sides. Call ahead and ask the restaurant to fax you a menu so you can make a plan.

Other tips from Lichten: In an Italian restaurant, pick pasta with red sauces. In a Chinese restaurant, order vegetarian entrees and steamed instead of fried rice. In a pizza place, go with thin crust rather than "stuffed" styles.

Lichten has a lot of suggestions about alterations that can be requested to make dishes more lean. However, I'm not a great fan of burdening the kitchen with lots of picky instructions. If you have to go beyond "dressing on the side" or "no butter, please," pick another restaurant or eat at home. No matter how nice you are about it, you come off as "all about me."

If you really must request a special meal, give your tablemates a break: Get the menu in advance, call and talk to the manager, owner or chef, order your customized meal and then, when you sit down, you can just murmur a breezy "Oh, the chef knows what I like" and everyone will think you're soooo special.

You can check out Lichten's books, tip sheets and other items at www.drjo.com or call (800) 431-LEAN (5326).