A Quote by Carly Chaikin
At restaurants, I always get a kids' menu and color or draw on the tablecloth.
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Nothing against comedy clubs, they work. But when you're sitting with a tablecloth and a candle and an appetizer menu, three-drink minimum, it can feel more like a dinner theater than a live experience.
At restaurants, I carry paper and markers and tell everyone to draw a picture with a unicorn, an octopus and an explosion. That keeps kids still for a minute.
The problem is not scientifically illiterate kids; it is scientifically illiterate adults. Kids are born curious about the natural world. They are always turning over rocks, jumping with two feet into mud puddles and playing with the tablecloth and fine china.
A kid under a tablecloth insists he’s a ghost. A table underneath a tablecloth is, I guess, like the rest of us, only pretending to be invisible.
It's hard enough for most restaurants to create and present a single menu that makes sense to the diner, let alone two.
I think any way of getting people into the field by lowering the threshold of the cost to get them to play, is great. That said, there's all these restaurants around that are very popular that have one menu. And they don't even have tables, and they don't even have backs on their chairs. It's not really the experience I'm after, but I'm happy they exist.
Generally I draw every day just to keep my hand in. I draw while I'm sitting on the Tube or in restaurants. Just doodling things and people I see.
The Internet makes writing about restaurants easier and more interesting in quite a few ways, one of the main ones being to do with the mundane business of checking what's on the menu.
Drawing and color are not separate at all; in so far as you paint, you draw. The more color harmonizes, the more exact the drawing becomes. When the color achieves richness, the form attains its fullness also
Drawing and color are by no means two different things. As you paint, you draw... When color is at its richest, form is at its fullest.
There are two types of people in the world. People who like kids, and people who don't. People who complain about kids screaming on aeroplanes and in restaurants, and those people who love kids and enjoy their energy and enjoy hearing the noise they make and get off on their energy. I am one of those people who happens to love kids.
The essence of a thoughtful spring menu is bringing the table to life with flavorful color!
Everything does come from nature. That's where you get new ideas. Just draw the landscape. I felt doing it with a bit of burnt wood was also good because I was drawing burnt wood with a piece of wood. I wanted to do black and white. After using color, I thought black and white would be good. You can have color in black and white. There is color in them, actually.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.
My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.
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