what to do in Dallas, Texas and Columbus, MS? Can you recommend where to go?

24 piece dinner service sets image

CuriousAbo

I will be traveling to Dallas and Columbus in October. Can anyone recommend which areas to visit? It seems all cities have a nice area to visit for shopping or restaurants or just sightseeing. Where do you recommend seeing when in either of these cities? thank you in advance.

Answer
ATTRACTIONS IN DALLAS
Amusing, historic, educational and iconic are just a few of the words that can be used to describe the sights and attractions in Dallas. Regardless of which sights you choose to visit, you can be assured that you will find unique experiences available only in and around Dallas.

1. The Dallas World Aquarium is a unique event facility in the Historic West End District. Features 80,000 gallons of saltwater exhibits including sharks, stingrays, and hundreds of reef fish all in living coral reef ecosystems. Guest are surrounded by tropical plants and animals from around the world. The facility can provide seated service for 500 or an informal function for 1500 guests.
Downtown 1801 North Griffin Dallas, TX 75202
(214) 720-2224

2. Public ArtWalk Dallas! is a free, self-guided art walk promoting a healthy lifestyle through increased awareness and appreciation of public art in downtown Dallas. The ArtWalk is a 3.3 mile route highlighting thirty pieces of art and architecture in the Arts District and downtown Dallas.

3. "The largest zoological experience in Texas," sums up what visitors will find on a trip to the Dallas Zoo -- a 95-acre park, the largest zoo in Texas with an impressive collection of animal species and an education department that offers fascinating, fun programs for all ages.
Open: 9:00am - 5:00pm (regular) and 9:00am - 4:00pm (winter) Closed Christmas Day.
Admission: Adults $8.75, Children (3 - 11) $5.75, Senior Citizens (65+) $5.00. Members of the Dallas Zoological Society and children under 3 are free.
Monorail prices are $2.50
Ages 3 and up are $2.00.
Parking: $5.00.

4. Overlooking scenic White Rock Lake, Dallas Arboretum offers the perfect venues for workshops, lectures, dinners, receptions, weddings, and special events set in 66 acres of lush gardens and beautiful vistas. The new 5,000 square foot Rosine Hall, the historic DeGolyer Home and the elegant Camp House offer a variety of options to make each event unique.
Open Daily 10:00am. - 5:00pm
Available for weddings and private functions.
Admission: Adults $8.00, Senior (65+) $7.00, Children 3-12, $5.00, Children 2 and under, Free. General Parking, $5.00. For information on valet and free shuttle parking, call 214-515-6500. Groups over 20 receive dollar discount with advance ticket purchase.

ATTRACTIONS IN COLUMBUS
There are many attractions throughout the Greater Columbus, providing fun for the whole family.

1.Schiller Park
Situated on 24 beautiful acres, this park includes the resplendent Huntington Perennial Gardens, a fishing pond, basketball courts, a softball field, a playground, a picnic area, a recreation area, an amphitheatre, and four lighted tennis courts. During the summer months, the park offers tennis lessons and hosts the National Junior Tennis League Program for beginners.
1069 Jaeger St, Columbus, OH 43206-2678

2.Arena District
The city's latest (and still growing) hotspot is the Arena District, home of fine entertainment, dining and sports. Few places offer the opportunity to catch dinner, a movie and a NHL hockey or arena football game at Nationwide Arena all in one night.

3. Columbus Zoo and Aquarium
The nationally renowned Columbus Zoo and Aquarium has Columbus' "other wildlife," hosting more than 2.5 million visitors a year. The zoo features naturalistic wildlife habitats, picnic areas, gardens and other recreational facilities. The recently opened Asia Quest exhibit and the new Zoombezi Bay water park are must-see stops along the way.

With the info above, i hope you can have a good time no matter which city you will go ~~

Does anyone else remember how to lay and set a table, what goes into a 24 piece place setting?

Fr. Al

I can recall sitting at tables laid with multiple cloths topped by linen damask, the fish knives and forks were pearl handled and did not match the rest of the service which was composed of both sterling and triple plate.
Good try! But one would never use such an elaborate setting for breakfast, and the purpose of the cloths is as much cushioning and absorption to permit conversation without the clanking of silver and crystal or unecessary care about minor spills and condensation.
A nine course meal might have as many as five different wines.
Meals have been known to go as far as up to fourteen courses, but more than five are exceptional and superfluous. In our fast food age we've forgotten how to enjoy food and good company.
A formal meal seldom has steak. Steak knives are presented with the steak, much as carving sets are presented to the host with a roast or large bird.
The setting was anything but a nightmare. And while the rule of "outside in" generally holds, only a fool would be so preoccupied with using the "right" utensil as to fail to enjoy the meal. The setting includes more than the flatware. And smaller tops the larger in the china and porcelain, with a charger (either ceramic or other) as bottom piece. The crystal is at hand, and once again follows the rule of outer to inner.
Serving from the right and removing from the left, there can be additional pieces added and removed as needed, for example escargot would be served hot and fresh from the broiler or oven in a special dish or shells on a bed of salt and a special implement to hold the hot shells, while the cocktail fork is used to eat with.
The same goes for appetizers, entremets, and fish courses served on a bed if crushed ice.
The implements (special scissors, crackers, picks, etc. and butter warmers for drawn butter on a plate or tray with lemon slice) for crab or lobster are likewise presented as and when used either as a main course or in place of a fish course.
What books would you consult, and can you work with the basics? How far do they extend? People probably know much more than they think if they take into account the courses possible. basic flatware, 5 pieces, normal desert service+2, fish +2, cocktail +1, bread and butter +1, coffee+1, iced drink (or parfait) +1= 13 pieces+/-; plates, charger, main course,fish course,salad, bread and butter,soup or bouillon,cup and saucer (demitasse & saucer optional, added or substituted)= 8 pieces+/-, crystal (out to in)white wine (hock) , claret, burgundy, (iced drink, optional), water (placed above dinner knife), flute, cordial=7 pieces +/-, this alone gives you 28 pieces+/-. The bouillon or soup may be served in bowl or cup, in which case the bread and butter is moved on sitting upward to one's immediate left hand, along with its knife, so as to be comfortably accessible, otherwise it is moved as the bouillon is cleared.
The one fork that appears on the right hand of the plates with the knives and spoons is the ice cream fork. The two desert service pieces are placed horizontally above the plates, fork below and spoon above in opposite directions the spoon handle to the right.
The ice cream fork may be either to the outside or the inside of the spoons, depending on the course for which it is used, an appetizer sorbet (some are even savoury rather than sweet) or ice cream served with cordial(s). The iced drink spoon is usually to the inside, being used for a drink accompanying the meal or a parfait served as desert.
The point of setting such an elaborate service isn't really complicated. Everything should be at hand as it is needed, with as little coming and going as possible. Attention at the meal should be to conversation and camaraderie, rather than futile search for the appropriate utensil, or making do with soiled utensils from the previous course.
Fine wines should be appreciated in appropriate stemware which enhances their unique characteristics, not pouring a new wine over the dregs of the previous.
Knife rests may be used to prevent soiling of linens when the knife is not in hand or on the plate. Likewise chopsticks and their rests may make an appearance, either as courtesy to Oriental guests, or as a distinctive touch with one or more courses. There are rice bowls with built in rests which may replace the bouillon in the setting. The point of any meal is always hospitality rather than rigidity.
With anything like this it's important to have fun!
A roll of newspaper and shaker of malt vinegar is always appropriate to fish and chips, as is a paper napkin or serviette to anything served on a bun, and a simple tortilla to frijoles with cheese and salsa. But everyone should
have at least one time in their life that they sit down to a full meal with enjoyable company. It doesn't take that much. In the west we could learn much from the Japanese practice of Chanoyu.
http://www.cheftalk.com/forums/professional-pastry-chefs-forum/4205-savory-ice-creams-sorbets.html?t-4205.html=

http://www.english.udel.edu/moneyhun/chanoyu.htm
http://thehotplate.typepad.com/the_hot_plate/2004/10/a_meal_to_remem.html
http://youngandhungry.wordpress.com/2007/07/06/review-of-the-herbfarm-and-the-surprise/
http://www.frenchteachers.org/nfw/nfwthemes/cuisine.html
http://www.asktog.com/foodArticles/000KitchenTable.html
In this link look especially at L'enclume, there are a number of these delightful restaurants I've eaten at in England:
http://addiator.blogspot.com/
Yes , I know dessert!!!!
Menu
Grenouilles Grillées en Brochette.
Madiera.
Potage de Lapin.
Bernkästler Doktor. q.m.P
Hors d'Oeuvres.
Olé Mackerel Crudités
Olives à la Grec marinée avec
Féta et Tomates Secs
Crabes Mous Frits.
Retsina.
Poisson Rouge
Pouilly Fuissé. a.c.
Canard à l'Orange
Etrémets
Asperges Blancs Artichauts Farcis Petit Pois Carottes à la Crème Riz Sauvage
Pomme de Terre à la Parisienne .
Haute Sauterne Châteeau d'Yquem G C.
Quartier d'Agneau Rôti, Gelée de Menthe
au Violettes Cristallisées
Châteauneuf-du-Pape 1989 AOC.
Crème Bavaroise aux Framboises
Appfelstrudel Tarte au Sucre
Compote de Fruits avec Ohio White Port
Veuve Clicquot La Grande Dame Rosé 1995 Champagne Liqueurs assorti Café noir.
Cognac Remy Martin VSQ
Tea at 4 p.m. Cocktails from 5 - 6 Dinner should go no later than 11:30 ending with sherries and fruit granites for the ladies in the parlour (Amontillado, Dry Sack, or Spanish) and Brandies (Napoleon, Armangnac, Cognac) or Rum (Viejo An~ejo, Cruzan) and vintage Havanas for the men in the Library.

Answer
I am going to try; hopes this is correct, the first plate is a very small plate like a saucer that's your appetizer plate, then you have your saucer a little larger, which is your salad plate, next you have your entree plate. The first glass you have is your water glass, then you have your drinking glass for sodas, seltzers etc.. If you are setting for breakfast, you might consider a juice glass at the table, After this we add silverware, dinner fork, salad fork, and your appetizer fork; which is very small, and about only three forks or prongs, then we have soup bowl, and plate or cup, and a soup spoon, and a spoon or fork for desert which ever desert one chooses but to be correct, I would put both. After this you have your knives butter, and bread knife, and steak knife, And the covering of tables is a individual choice, although most people when using a silk or linen table clothe; will cover it for protection the other table cover, the third clothe, I believe is used in the same matter as a dust ruffle, for the bed is for showing purposes and dust. And soup is mostly always first unless theirs a appetizer but don't take my word as a fact, use as a reference. I had fun

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Title Post: what to do in Dallas, Texas and Columbus, MS? Can you recommend where to go?
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