Food For Thought — August 6, 2015 at 11:40 am

Frozen Foods Just Got a Whole Lot Cooler

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babeths-feast

New Yorkers are some of the busiest people on the planet. We work hard and like to enjoy a nice dinner after work. While New Yorkers are notorious for dining out, there are times we would rather eat at home. But after a long day at the office, you sometimes don’t want to spend too much time in the kitchen. We all have our preconceived notions when it comes to frozen food, but Babeth’s Feast frozen gourmet dishes are changing the way New Yorkers eat at home.

Unable to find a store providing the quality and variety of frozen food that would allow her to easily and spontaneously entertain friends and family at home, France-native Elizabeth de Kergorlay launched Babeth’s Feast. When it first launched it was exclusively online, but the first flagship store opened last year in New York City.

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Members of the press were invited last week to a special tasting. We were greeted with a peach Bellini and had the chance to look around the spacious and elegant store. The Upper East Side store is conveniently divided into sections for hors d’oeuvres, side dishes, main courses, sauces, meat and fish, and dessert. Mini quiches, risotto crab cakes and mac & cheese bites were passed as we met other food aficionados. Dinner was ready. The main course consisted of Chicken Tarragon and Fish Curry with Tomato Crumble and Farro with Mushrooms as sides. No meal is complete without dessert. Chocolate Soufflés with a three-berry crumble were served with vanilla ice cream. When I said gourmet, I mean gourmet!

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Coq au vin, lobster, and lasagna – I could go on forever. Each dish is flash frozen to seal in nutrients and flavor. If you’re skeptical that a frozen meal could ever taste gourmet, an in-store full service kitchen prepares free samples of the stores dishes. For more information, check out their website www.babethsfeast.com.

Twisted Talk: Have you ever tried any of Babeth’s Feast’s frozen foods? Are you excited to branch out from your typical Lean Cuisines? Discuss below! 

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