FOOD
December 2, 2019
THE ASIAN REPORTER n Page 11
Table’s new star? The relaxed and versatile dinner bowl
MULTIPURPOSE PLATE. This undated
photo provided by Food52 shows dinner bowls
available at Food52. The dinner bowl, a plate/bowl
hybrid, is generally the diameter of a standard dinner
plate, but with some curved lip to contain delectable
broths, juices, or errant morsels. (Ty Mecham/Food52
via AP)
By Kim Cook
The Associated Press
inner menus are now crowded
with mixed greens bowls, savory
stews, and casseroles, which can
create a quandary when it’s time to set the
table.
Should you use regular salad plates? (A
little small.) Regular dinner plates? (A
little flat.) Regular soup bowls? (A little
big.)
Thus was born the dinner bowl, a
plate/bowl hybrid. It’s generally the
diameter of a standard dinner plate, but
with some curved lip to contain all the
delectable broths, juices, or errant
morsels.
New York-based Peter Kayaian, who is
part of sweetgreens’ culinary operations
team, says more restaurants have begun
using dinner bowls because of their
versatility.
“Almost any type of dish can go into a
shallow bowl — pasta, salad, side dish.
Plates aren’t cheap, so being able to have
one type of plate instead of three or four is
a plus for cash-strapped restaurateurs,” he
says.
“It’s also just the trend for plating right
now. Gone are the days of the oversize
white plates with a small portion in the
middle. The shallow bowl allows for some
creative plating, with the tall curved rim
D
as a good medium for swooshed sauces and
purées.”
Craig Norton, director of operations for
the Prince George Hotel in Halifax, Nova
Scotia, also sees a move away from the
standard white plate: “It’s too formal.
Bowls are more relaxed.” He says pottery
with earthy tones and rippled texture are
more in keeping with what the dishes hold,
whether that’s in restaurant dining rooms,
takeaway spots, or back at home.
“It’s all about the new comfort food — a
fusion of cuisines. You can layer flavors,
textures, cultures, leftovers, and fridge
contents into a culinary adventure, all in
one bowl,” he says.
A bonus feature of these capacious
containers is that when they’re not
corralling rice, rigatoni, or rocket, they
make lovely dishes for bunches of grapes or
a batch of fresh-baked cookies.
And there are lots of well-priced options.
Food52 calls its smooth, snowy porcelain
bowl “the lovechild of a plate and a bowl.”
West Elm’s version has a slightly curvy
rim, giving it an organic look. Williams-
Sonoma’s has a classic black trim.
World Market offers a set of four pristine
white porcelain dishes, a deal at under
$20. For those ready to try some color, the
retailer has a set of handmade stoneware
dinner bowls in uber-trendy blush pink. Or
for al fresco gatherings, perhaps the
foursome of bamboo bowls, in a
midcentury-modern palette of teal, pink,
cream, and blush.
British designer Aaron Probyn’s
low-profile porcelain bowl plates come as
sets of four, in six hand-glazed hues
including navy and 2020’s hot color, light
green, at Crate & Barrel.
Another pretty color story — this one’s
midnight, daybreak, fog, and moon — is at
Year & Day; the bowls are made of hardy
Portuguese clay and can handle the
freezer, oven, microwave, and dishwasher.
Stoneware in earthy hues with a nice
speckled finish can be found at Target,
from Project 62.
At Food52, there’s the Caractere
collection of French porcelain plates in
rustic white, turmeric, or moss, created in
collaboration
with
designer
Noe
Duchaufour-Lawrance. Also at this
retailer, you’ll find terracotta and white
bowls from Fortessa, in a user-friendly
melamine that looks like stoneware.
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Act soon! The deadline is December 15.
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