Many if not most restaurants use pre-prepared foods.
 

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

These suppliers have several different levels of food quality--they range from prison quality to upscale--the really good restaurants that I was involved in their construction--used fresh, everything and meat & fish from local (nothing frozen) purveyors

If you look and the kitchen in Koyome--everything is made from scratch--a restaurant that serves Dim Sum should have a night crew doing all the prep work

Mr. Chatbrat have you ever eaten at The Afton Inn on Columbia Turnpike in Florham Park? It has been knocked down in the interest of extending an office park. How about Rocco's Pizza in Madison and The New York Tea Room in Morristown.

To me, I don't care how the food is prepared but only how good it is to eat. I agree :shocked: with you about Koyome, fantastic.

Been to the Afton,Rocco's NY Tearoom--favorites when we lived in Chatham & then Chester,TWP--Charley's Aunt (business man's lunch) with buds, Rods Ranch in Madison, Publick House in Chester, William Morris Fri night unlimited lobsters, The Manor, Sammy's Ye Old Cider Mill. Black Horse Inn Mendham-, the lamplighter Chester--there was an Inn in Oldwick where we had our own private upstairs with our own personal waiter WOW!!!


Bailed out of Morris county in 95 the we retired

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 ! :plane:

Must agree about Brownwood--Of all the Italian Restaurants in the area Ricciardis and Mezzaluna are tied in a dead heat for being stinko

The Columbia Restaurant
 

The Columbia Restaurant in the historic Ybor City area of Tampa is the epitome of fine dining, with an emphasis on Spanish dishes. It has been at the same location for 110 years, and the third generation of the same family is being groomed to take over its operation.

Food Preparation is done by Chefs either with decades of experience at the Columbia or Chefs who have been recruited from Europe more recently.

Satellite Columbia Restaurants have been established in Celebration, Florida, St. Augustine, Florida, St. Armand's Circle near Sarasota, Florida, and on Sand Key near Clearwater Beach, Florida. Although lacking the patina of historical elegance of the Ybor City location, all of the locations serve similar dishes.

The leader of the Columbia Restaurant Group, Richard Gonzmart, has also pioneered other upscale restaurants in the Tampa area, including Ulele in a restored historic waterworks building, and a planned Sicilian food restaurant to be located in Ybor City.

I, along with people who still live in The Villages, have tried to convince Richard to open a Columbia Restaurant in the area of The Villages. I get the impression that he is not convinced that there would be enough revenue generated by an upscale restaurant in this area to justify the effort required to open a new restaurant.

chatbrat where is William morris loction , tomorrows fri i may try it

Pardon--It was the Gov. Morris Hotel--just looked @ their menu, all I can say is tightened your seat belt--its an expensive ride

I dunno, Mr. Brat. I wonder if I'd like their cauliflower with pinenuts and raisins as much as mine with Velveeta...……….

Menu – Blue Morel

Remember -healthwise, if its spreadable its inedible--guaranteed to slam your arteries shut--

Worked for Kraft Foods and Velveeta has less saturated fat (clog arteries) than Cheddar Cheese. The melt characteristics are modified with phosphates.

IMHO we are what we eat!

When I eat freshly picked fruit and vegetables I just feel better. I cannot explain why but I notice the difference. Although I avoid manufactured and processed food like the plague I do eat frozen vegetables and fruit as well as some dried fruit. I try to eat a small handful of assorted unsalted nuts each day. I avoid soda pop except perhaps a small can of Coca Cola now and then in France where it is still made with real sugar, not a corn based sweetener as I assiduously avoid them.

My belief is "the longer the shelf life the shorter your life". Today's processed food is loaded with sodium, many preservatives which do not exist in nature, corn sweeteners and the 'bad' fats. Processed foods may be necessary to have on hand for emergencies such as earthquakes and hurricanes so they do serve a purpose.

It would be nice if restaurants were required to disclose more about their ingredients. Many do used prepackaged salad mixes and mixed vegetable packets. The veggies are obviously machine cut.

I try to go to restaurants that advertise fresh, never frozen food. I know never frozen steaks and other red meat tastes better to me,

IMHO the high end, quality restaurant industry does not view retirement communities as viable venues. Their market as they see it is to big spenders, expense accounts and luxury tourism. That is where the big dollars are. Although The Villages is large and its median income relatively high, few retirees are willing to spend large on expensive dining out.

Morristown! We used to live in Randolph (Shongum Lake).


Okay, carry on.

In Tarrytown? Glenview?


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