Wednesday, August 11, 2004
Bringing great food home
Larry Bly
Larry Bly runs an ad agency and does freelance writing in the Roanoke area.
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OK, so you're looking forward to a quiet evening at home, but you'd like restaurant-quality food without having to go out; and you don't have the time nor energy to cook it yourself. What to do? Well, the options just increased to Take Away Gourmet. Jim Schaal Catering has added a new executive chef, Ron Hart, and they've decided to expand into new arenas ... like your home. Call or fax in your order from a posted menu up until noon on the Monday before the Friday you want it. When you come in Friday, your four-course meal is ready for you to pick up, or can be delivered to your homeor office after 2 p.m. on Friday.
The meals are fresh, delicious and creative. Your four-course meal will include appetizer, salad, entree and dessert. I found the portions were sufficient for the average appetite. The meals are packaged in high-quality containers and put into nice shopping-style bags for easy carrying to the car and into the house.
Jim and the gang are still working out the packaging, but I've seen improvements since the first delivery. There are no more leaking liquids or flaccid bread sticks (they now keep them OUT of the salad container, so they're crisp). It's been a learning experience for them, but they're fast-learners.
The instructions are clear and simple; and you may use either conventional oven or microwave, depending on how much time you have.
Sauces and dressings are matched to each course within that container, so there's no confusion as to what goes with what. It's gourmet cooking for dummies. Or even if you ARE a gourmet cook, it's just nice to have a four-course meal that you didn't have to rush home and prepare. A simple sheet gives you cooking instructions and times.
The first menu I experienced went as follows: Appetizer was salmon wrapped in bacon. I'm not a big fan of salmon, but this was delicious. I loved the quality of bacon used. Salad of mixed greens came next, then the main entree: tender and delicious steaks plus side veggies. Dessert was a yummy chocolate mousse. Paired up with some fine wine, the meal was a treat at the end of a hectic week. I had put in a 15-hour workday, but in only minutes had effortlessly fixed a hot, fresh meal for a guest and me.
My most recent four-course meal consisted of an appetizer of poached sea scallops, tossed with fresh fruit salsa. The salsa was great, but a tad overpowering for the delicate taste of sea scallops. But I'm not complaining because we ate every single bit of it! Perhaps a lighter pairing of sauces would be in order.
The salad was made of mixed greens, topped with fresh mozzarella and Roma tomato wedges and served with fresh basil vinaigrette. The entree, "Tequila Sunrise Chicken" was a hit. It featured a Cornish game hen marinated in a southwestern tequila lime chipotle honey marinade and broiled to perfection. Sides included cornbread dressing and fresh sautéed green beans. I'm not much of a Cornish game hen fan (too many bones) but this was a stunning combination of flavors and even the most picky among us was pleased. The cornbread dressing alone would have pleased me.
We saved dessert for later in the evening and enjoyed it mid-video (another great convenience): a very delicious and slightly tart lemon shortcake. On the picky side, the sliced kiwi served with it had the fuzzy skin on it. I found that slightly off-putting. The cost per person for this meal: $28.50 or $49.50 for two (plus tax).
This is an interesting concept and I hope it works out for Schaal and his group. Our market is getting more sophisticated with each year; and the busy workforce seems to have less time to prepare meals.
It remains to be seen whether people will spend this kind of money to eat at home, though the fare is quite sophisticated and utterly convenient.
To check out the upcoming menu offerings, visit jimschaalcatering.com.
Take Away Gourmet
717 13th St. SW (across from the Fishburn mansion, now Parks and Rec)
Roanoke, Va. 240l6
(540) 343-2577
