In addition to the suggestions I have made, may I be pardoned another?
There are many good cooks in the U.S.A.

Why not commission these to sometimes prepare a recherche Chinese dinner, with the food served in bowls instead of plates, and with chop-sticks ("nimble lads" we call them) for show, but forks and spoons for use.

I see no reason why Chinese meals should not become fashionable in America, as Western preparations are frequently favored by the Elite in China.

One marked difference between the two styles is the manner in which the Chinese purveyor throws his most delicate flavors into strong relief by prefacing it with a diet which is insipid, harsh or pungent.

Contrasts add zest to everything human, be it dining, working, playing, or wooing.
This suggests an occasional, toothsome vegetarian repast as a set-off to the same round of fish, flesh, fowl and wine fumes.