SoBeWFF: Dining In The Dark Staff Rehearses With Night Vision Goggles
|Chad Stewart tries out his night vision scope, "This is going to be fun".|
The Dining in the Dark experience poses unique challenges to the coordinators of the dinner. Everything needs to be mapped out with military-like precision from the exact location of wine glasses (directly in line with butter knives) to plans for escorting diners to the bathroom in complete darkness.
Miami New Times was asked to sit in on the rehearsal, where wait staff from The Perry South Beach Hotel are training. Though the staff is highly skilled, everything changes when the lights go out.
|Science fiction film or server training?|
Staff from the South Beach Wine and Food Festival and others recruited to serve as patrons are walked into the dimly lit ballroom and seated. Kirsta Grauberger, managing partner at Market 17 restaurant in Fort Lauderdale, which holds nightly dining in the dark experiences, lays the groundwork (and a few rules) for the evening.
"This is a completely dark dining experience. At first you may feel disoriented, but go with it. Once the food and wine starts flowing, you'll be more comfortable. If you have to get up, raise your hand and someone will come and escort you out".
Then the lights go out. It's dark. There's some nervous giggling and quips ("get your hand off my leg"). Anticipation is in the air as the wait staff serve for the first time.
Servers practice pouring water ("don't fill up the glass the whole way") and placing empty dishes down in front of the diners. Working slowly at first, the staff start to get the hang of it. What's so difficult when the staff can see in the dark? I'm about to find out as I take my turn with the night vision goggles.
With the night vision goggles on, the room is turned into monochrome green. Water, white wine, and even red wine look alike. The only way to tell the difference is by identifying the different glasses. Then there's the difference in depth perception. Because you're looking through one lens, everything is out of whack. I try to touch the back of a chair that I think is right in front of me and it's about two feet further away than I think it is. This is not easy.
But it is old hat to Chester Alvarez and Diego Rivera, who work the dark dinners at Market 17. They're training the Perry staff and will serve as captains the night of the event. They've done this thousands of times already and tell me that the main challenge for servers is getting used to those changes in depth perception, especially when it comes to pouring wine and water.
A few more dry runs, and it's time for the staff to actually serve food. This is a complete run-through, so we leave the ballroom and are led back in as if this were the actual dinner. After the introduction, the lights go off and we're served our first course. Though we have silverware, all the dishes are designed to be eaten with your hands. I'm not going to give away any part of the menu (the fun is in the discovery), but other senses do come into play - texture and taste, especially.
Kirsta Grauberger tells me that the key to a successful dining in the dark event is allowing the chefs to play with unexpected textures, spices, and flavor profiles in the foods.
And for diners? Grauberger says to bring a sense of adventure, relax and enjoy the moment. And don't wear the white silk Prada number -- just in case.
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