How to Cook at Table Side

In bygone days, one of the showiest restaurant traditions was the table-side preparation of certain dishes by highly skilled servers. The cooking was done on a chafing dish, a small burner heated by alcohol fuel. The foods prepared this way were usually things that could be prepared quickly and were often flambeed with rum or brandy for the sake of showmanship. Typical examples included Crepes Suzette and Bananas Foster, two dishes that met the requirement for showmanship, or more pedestrian items such as omelets. Bananas Foster is easy and demonstrates the principles admirably. Add this to my Recipe Box.

Instructions

1

Set up the chafing dish on a serving cart or small folding table, close to the dining table but not close enough for the cooking equipment to spatter on the guests.

2

Prepare and measure the ingredients, and bring them to the table in separate containers. Light the alcohol burner, and place the lightweight skillet over the flame.

3

Place the butter and brown sugar in the pan, and add the pinch of cinnamon. Swirl gently as the butter melts and the sugar dissolves into it. Add the bananas and the water or banana liqueur, and swirl the pan carefully as the sauce cooks.

4

Remove the pan from the flame, once the bananas are tender and the sugar has formed a thick sauce with the butter and water or liqueur. Pour the rum into the skillet, and carefully return it to the flame. Swirl the bananas and sauce gently as the rum warms up.

5

Tip the pan carefully to the side, once the smell of warm rum is noticeable. The flames from the burner will ignite the fumes of the hot rum, creating a sheet of flame that covers the pan. Use the barbecue lighter, if desired, to simplify the process.

6

Spoon the banana pieces over the vanilla ice cream in the dessert bowls. Cover the pieces liberally with the sauce, and serve the dessert immediately.