For the salad and pasta courses, waiters walked around to all of the tables carrying chalkboard menus and bowls of each offering. This allowed guests to see their choices before making a selection. "The meal became interactive, an event in itself," says Mathes. The same main course was enjoyed by everyone: a sumptuous balsamic-Parmesan beef tenderloin accompanied by skewers of jumbo shrimp and scallops.