How to keep an open mind at dinnertime

When it comes to exploring new cuisines around the city “sharing is caring” at the dinner table.

Jodi Waldman smiles for dinner at Corfu. Photo: Devon Henry.

Queens’ great diversity is reflected in the variety of its ethnic restaurants, but sometimes Queens residents forget to sample what’s right in front of them. “People travel more to the other boroughs than they do to Queens,” says Jodi Waldman, who lives in Bayside, Queens, and is a 12th-grade English teacher at Bayside High School. “It’s not intentional, I am just used to going out of the borough to eat.”

Waldman, who grew up on the south shore of Long Island, has chosen Corfu Grill, a Greek restaurant on Austin Street. “I really wanted seafood tonight, so I figured Grecian cuisine would be appropriate since this restaurant was easy for me to travel to and it had what I liked. I rarely eat in Queens but when I do, the food is usually really good,” says Waldman.

Corfu, named after the second largest island in the Ionian Sea, is a small homey restaurant, dimly-lit, with a painting of the seascape on one wall. “I’m Jewish, but I’m not a big fan of Jewish cuisine,” said Waldman. “I would rather try new things.” She takes pride in experimenting with cuisines of different cultures. “I love to share,” she said. “I really enjoy going out to a restaurant with friends and experiencing the cuisine with them. That’s why I don’t mind a big portion of food.”

Waldman also takes pride in being an educator. “No hard liquor tonight: wine on the weekdays,” she said. “I have school tomorrow.” But she did not plan to become a teacher. “It’s weird because I started out in journalism,” she said. “When I was in Binghamton University, I concentrated on rhetoric and English writing.” Originally, she wanted to be a music journalist. “I even managed to gain an internship at Billboard, among other notable publications,” she said.

“I don’t regret not doing journalism,” she said. “Teaching has been one of my passions since I was younger, I used to baby sit, I have been around children my whole life. It’s just what I do. It did not take long for me to realize what I was actually good at, and what I actually wanted to do with my life. Deep down, I always knew I wanted to teach.”

Marsala Salad made with fresh romaine lettuce, red onion, scallions, chopped dill with feta cheese garnish and drizzled with virgin olive oil, and lemon juice, at Corfu. Photo: Devon Henry.

Her first course arrived: a crisp salad topped with scallions, chopped dill and feta drizzled with olive oil and lemon juice, The tzatziki sauce was sprinkled with paprika for flavor. “I usually start with a soup or salad. I love olive oil,” she said as she daintily lifted her fork. Before taking a small bite of the salad, she said, “I also love cheese too. I love it so much that I literally have to stay away from it. Cheese can be dangerous. I can just sit around and eat cheese all day.”

The broiled filet of basa came with a strong tomato and garlic-based sauce, a huge portion that made her decide to forego dessert.

Waldman usually goes out to eat when she has a companion. “Eating is a social thing,” she said. If it were just I alone, I could just snack all day until someone wants to go out to eat. I don’t really eat by myself.”

Shrimp Saganaki five jumbo shrimp with tomato sauce, feta and touch of ouzo, at Corfu. Photo: Devon Henry.

Ms. Waldman, as her students call her, works closely with students and tries her best to be an educator and not an authoritative school administrator. “I’ve been a member of the United Federation of Teachers for several years now, since I began teaching. But I never really considered myself a unionized worker,” she said. “ I don’t even consider moving up, because assistant principals don’t spend enough time in the classroom and I don’t want to leave the classroom.” Waldman also works after school doing SAT prep for students aiming to attend college.

Waldman, who has taught at Bayside for 11 years, looks forward to summer break and the chance to sample a wider variety of cuisines. “I can’t believe the year has zoomed past so quickly! Maybe it was the weather. But I did enjoy the food in the south when I was there. I had a really good time on vacation in Savannah, Georgia and South Carolina. The food there is so different,” she said. “I can’t wait to go back.”

Devon Henry