Quote:
Originally Posted by graciegirl
I don't think that is bad or wrong or inferior. I think that in many ways pre-prepared foods are safer and better than those done by a not "seasoned" cook or food preparer.
Many people, in their homes, will make a big batch of vegetable soup, or spaghetti sauce and freeze it and then toss up a fresh salad or boil up a pasta. I think that is what large companies who supply pre-prepared foods do. I think they are using new technology to be the sous chefs, the choppers, the slicers, the trimmers and the simmerers, and their dishes are consistent and often very good.
Here is the page from Sysco, a large if not the largest restaurant food supplier;
Sysco |
Interesting post which will no doubt generate many responses:
TooJays for example has a central location that cooks most of their meals that are on their menu..obviously then frozen and delivered to their various locations.
Most of the Villages " Restaurant " do not employ a Chef they are simply cooks with very little experience.
We like going out to dinner, we know however that going out to dinner in The Villages is fine and we go with the attitude it is what it is...one or two steps above hospital food.
We frequent and like Carrabba's, Havana, Cane Garden, Bonefish, and Red Sauce, which are not IMO one or two steps above hospital food. They are pretty decent.
Havana and Bonefish take reservations.
Brownwood Square ? Not one restaurant is worth considering..ugh..a shame....the location is fantastic !
