November 2011

Let’s talk about this whole “gourmet food storage” phrase that I keep seeing all over the place. I’m really having a hard time accepting that anyone is falling for the concept of “gourmet food storage.”  Doesn’t anyone else see the oxymoron in calling something “gourmet food storage?”  Has someone figured out a way to freeze-dry roasted asparagus with a rum pear spinach salad served alongside roasted pork in a pear butter barbeque sauce? What exactly is it that qualifies a freeze-dried or dehydrated entrée as “gourmet food”? [caption id="attachment_9154" align="alignleft" width="160" caption="Chef Robert Irvine--Chef to the Queen--Knows Gourmet"][/caption] If you look up the meaning of gourmet in any dictionary you’ll see that the term is referring to a person who’s a connoisseur of food and drink. I suspect that chefs such as Robert Irvine, Scott Conant, Judy Joo, and Simon Majumdar could arguably be referred to as gourmet chefs. Clearly they are connoisseurs, and as such I really have a hard time picturing any of them lauding the taste, textures, and balance of any food made by Wise Foods or Daily Bread—or anyone else who claims to have “gourmet food storage.” I looked and looked but didn’t find a single episode in which the “secret ingredient” of Kitchen Stadium was freeze-dried food storage let alone “freeze-dried peach flavored apple pieces.”  I just can’t even imagine the Chairman dramatically whipping back the red silk cover as the dramatic music plays only to see that the Secret Ingredient is freeze-dried whole eggs.