We couldn’t figure out what this place was – or why we’d want to spend time bagging up ingredients someone else had chopped and poured.
But when Sue Gleiter Food Writer invited us to a demo night, we decided to go. As with so many things, once you add friends and a bottle of red wine it gets better.
And the demo food was tasty. After we put together our Grilled Herb Chicken, we ate Roxane Morgan’s version of Ratatouille Provencal with Cheesy Chicken Fries. Odd combo but good eating, good enough to lure us into making a reservation for a Saturday afternoon of meal prep work.
Roxane opened A Meal In Minutes after at least one meal assembly franchise on the East Shore went belly up. AMIM is not a franchise, and it’s very well done: stainless tables, fresh ingredients, simple directions, convenient wash-up and a cooler to store finished meal packages while you go on to the next station.
On our Saturday, we went to meet Cate Barron and her personal chef, Bob Vucic, along with Pauline and John Clea, who are hard at work in the photo above. We opened a bottle of Red Bicyclette, washed our hands, put on the annoying saran-wrap glove thingies and stepped up to the prep table.
For my wife and I, it was a test. We split a 12-dish meal plan with the Cleas for about $60, just to see if we’d enjoy it. We made:
* Black Bean and Cheese Burritos with Colby Jack and Cotija cheese;
* Bourbon-Molasses Pork Tenderloin, spiced with lemon juice, crushed red pepper and unspecified herbs.;
* Ginger Glazed Salmon, with ginger, pineapple and soy sauce. The marinade becomes the sauce;
* Grilled Herb Chicken, boneless, skinless breasts in a Dijon, lemon juice and fresh herb marinade, ready for the grill;
* Pan-Seared Tilapia with Chile-Lime Butter
* Cajun Smoothered Pork Chops with jalapenos and onions.
So far we’ve had the salmon and the chicken, both grilled. Very good. And – did I mention the easy part? Nice and easy, with a salad and corn on the cob.
A Meal In Minutes