MANNERS CAMP BEVERLY HILLS

- David Iino, Contributing Food Writer

Beverly Hills Manners offers an introductory class for children which provides an overview into the world of manners and is full of interaction and practice for your child.  Children will be instructed in all aspects of etiquette and protocol while developing fundamental character-building traits such as respect, compassion and common courtesies.

In addition to the instruction, a formal dining tutorial portion will be taught covering all rules of table and dining etiquette.  Children will learn how to set a basic table, the proper way to use their utensils, how to manage specific types of foods and beverages, and how to initiate and participate in conversation during an actual 5 course meal prepared by McCormick & Schmick's executive chef, David Iino.  David took some time to blog about the manners camp and the unique menu he prepares for such a young age-group.

The Manners Camp is something new for us and I think new for Lisa from Beverly Hills Manners.  We have been working with Beverly Hills Manners for over a year now doing an etiquette class every couple of months.  I decided to be part of the manners class here because it is something I feel strongly about.  Having two children of my own made me realize how many things that were important to my parents with me are being lost in today’s busy society.  The Manners Camp is going to be around twelve children and they will have a different theme every day.

The menu for the children is being designed around them learning how to use the different silverware and try different foods.  The menu is very simple in concept and design with the hopes of opening their minds to trying new things.  For example one day will have a seafood pasta to encourage them to learn how to twirl pasta with a spoon.  Another day will start with Organic baby greens with Point Reyes Blue Cheese and Candied Walnuts followed by free range chicken with wild mushroom demi and baby carrots and sorbet for dessert.  The next day will be a Wild Alaskan Salmon with Jasmine Rice and Beurre Blanc Sauce.  The final day will be a five course lunch with “wine” service.  This meal starts with a poached salmon, followed by soup du jur.  Next is the intermetzo course to cleanse the pallet and then the main course.  The entrée served will be a flat iron steak with mashed potatoes and asparagus.  And to end it, chocolate lava cake with Tahitian Vanilla ice cream.  The “wine” service is sparkling cider for the toast and grape juices for the red and white “wines”.  It is a lot of fun to watch the children have a five course meal using the different silverware and glasses.  As you see the menu itself is very simple but it is also foods that children do not eat every day and they will have the ability to experience new things.  They will be taught what to do when they do not like something and how not to offend the host
 
The etiquette class has been a great experience for us to be part of.  I think one of the great benefits of the class is seeing the children leave excited to share what they just learned with their parents.

All these things never seemed too important to me until I had children of my own.  I never thought twice about a children’s menu until recently.  I have a menu that has smaller versions of menu items on it.  For example a grilled chicken breast with mashed potatoes and baby carrots or roast salmon with jasmine rice and broccolini.  I noticed that most children’s menus have a lot of fried items on them.  We generally have our children eat what we are eating or we order them something off the menu.  We try to have them try everything, there favorite dinner out is going out for sushi.  Their favorites are tuna and hamachi sashimi.  We have a rule in our house that you are not allowed to say you do not like something until you have tried it.  If you try it and you do not like it for a good reason, then you do not have to finish it.  But if you do not like it, you will have to try it the next time we have it.  Sometimes the things they do not like today, they will like the next time.  Also, we try not to have opinions until we try it first.  There are a lot of foods that taste incredible but do not look as appetizing.    I don’t know if it is because I am a Chef or it is what I was taught as a child, but it is important that I try to expose my children to as many things as possible.  Our oldest, Samantha, has eaten in many of the great restaurants around L.A. and now the baby is starting to do the same.  We feel confident in taking them out with us when we try new restaurants, we have been taking them both since they were born.  I think exposing them to it early, makes it easier to take them out and not have to worry about how they will behave and what are they going to eat.  We can always find them something to eat on the menu.  My wife and I are new to parenting and we are trying our best to raise two children with good manners.  It takes a lot of work but the reward is great.