Take home gourmet offers unique, delicious meals
High on the Hog
Robert Garner
Issue date: 2/13/09 Section: Lifestyles
An old friend of mine used to get teased by her mom for her complete inability to cook.
"I guess that gene just skipped a generation," she would say. "That girl can barely even boil a pot of water!"
Who knew that you could one day prepare full gourmet meals by simply boiling water?
Who's laughing now, Mrs. "Robinson?"
Thanks to a new restaurant in Fayetteville, freshly prepared gourmet meals are simply a boiling pot of water away.
Hammontree's Take Home Gourmet is bringing this unique idea to Fayetteville in delicious fashion. The idea is brilliant, and the implications are limitless.
Family under a time crunch and too busy to cook?
Tired of eating at Brough's, but you live in the dorms and kitchen space is limited?
Guys, do you still need an idea for Valentine's Day?
Do you like to eat food in order to prolong your health and survival?
If you answered "yes" to any of those questions, then I recommend Hammontree's. Even if you answered "no" to all of them, I still think that you should give it a try.
When I first heard the idea of frozen take home gourmet, I was a bit skeptical. The idea, of course, was great. But how would the food taste?
The first thing that I love about Hammontree's is the location. Actually, the restaurant fits just about all of the criteria that I look for in a restaurant. Most importantly and the only absolute must, it is locally owned.
Like any good college town restaurant, it is less than five minutes from campus, located on North Church just off of Dickson Street. The quaint little building sold it to me, too.
And then came the cheery couple that runs the place, Alison and Chad. They gave me a tour of the grossly oversized kitchen space and explained to me the neat way in which they prepare the food. They cook everything with the sous-vide method.
If you Google that, about the first 10,000 results you get will all start with some variant of the same first sentence: "Sous-vide is French for 'under vacuum' and involves cooking food in vacuum-sealed pouches for long periods of time at low temperatures."
"I guess that gene just skipped a generation," she would say. "That girl can barely even boil a pot of water!"
Who knew that you could one day prepare full gourmet meals by simply boiling water?
Who's laughing now, Mrs. "Robinson?"
Thanks to a new restaurant in Fayetteville, freshly prepared gourmet meals are simply a boiling pot of water away.
Hammontree's Take Home Gourmet is bringing this unique idea to Fayetteville in delicious fashion. The idea is brilliant, and the implications are limitless.
Family under a time crunch and too busy to cook?
Tired of eating at Brough's, but you live in the dorms and kitchen space is limited?
Guys, do you still need an idea for Valentine's Day?
Do you like to eat food in order to prolong your health and survival?
If you answered "yes" to any of those questions, then I recommend Hammontree's. Even if you answered "no" to all of them, I still think that you should give it a try.
When I first heard the idea of frozen take home gourmet, I was a bit skeptical. The idea, of course, was great. But how would the food taste?
The first thing that I love about Hammontree's is the location. Actually, the restaurant fits just about all of the criteria that I look for in a restaurant. Most importantly and the only absolute must, it is locally owned.
Like any good college town restaurant, it is less than five minutes from campus, located on North Church just off of Dickson Street. The quaint little building sold it to me, too.
And then came the cheery couple that runs the place, Alison and Chad. They gave me a tour of the grossly oversized kitchen space and explained to me the neat way in which they prepare the food. They cook everything with the sous-vide method.
If you Google that, about the first 10,000 results you get will all start with some variant of the same first sentence: "Sous-vide is French for 'under vacuum' and involves cooking food in vacuum-sealed pouches for long periods of time at low temperatures."
Viewing Comments 1 - 1 of 1
etti (chef Canada)
posted 3/04/09 @ 3:59 PM CST
Wednesday, March 04, 2009
I was so excided to read your article about sous-vide cooking and how much you like it. I learned about this method when I went to Paul Bocuse institute France Lyon. (Continued…)
Post a Comment