Meal Assembly Studios and Personal Chefs - How to Save 12 to 16 Hours a Week

Most of us have managed in today's busy world, thru division of labor, multi-tasking and advanced communication techniques to become ever more efficient at work and home. Still, most of us find many of our evenings a bit frazzled as we cast about for meal ideas for ourselves and our families.
How would an extra 12 to 16 freed-up hours each week affect your quality of life?
If this proposition captures your imagination, then it's most likely time for you to consider the services of either a Meal Prep Studio or a Personal Chef.
Meal Prep Studio? Personal Chef?
Most people are unfamiliar with the idea of a Meal Prep Studio. Likewise, there are widely varying ideas about the nature of a personal chef service. Actually, both concepts are clearly defined and either one can go a long way to freeing up broad swaths of your personal time each week.
Meal Prep Studios
Meal prep studios lie somewhere between grocery stores and fine restaurants. You can peruse roughly 10 to 18 entrees on their monthly menu. Entrees are changed every month based on seasonal availability, gourmet innovation and local popularity. Once you select a meal or a group of meals, the staff "shops and chops" the fresh ingredients so you can quickly assemble them at a time convenient to you. Many establishments offer to assemble the ingredients for you as well, so that all you have to do is drop in and pick up the meals. The entrees are uncooked and either frozen or ready to be frozen when you leave the premises.
The Personal Chef
A personal chef charges for their expertise and labor. The cost of grocery ingredients are usually separate itemized charges.
Usually beginning with an introductory consultation, the personal chef discusses and recommends meal selections based on your family's food preferences and dietary requirements. Once the meals are selected, the personal chef will shop all the ingredients, prepare, cook all the meals in your home, bag, label and put each meal into your refrigerator; then clean up the kitchen.
Meal Assembly Studios vs. Personal Chefs Compared
The difference between the words "meals" and "servings" is significant. One "meal" can "serve" from as few as one to as many as 6 people. This is an important element to keep in mind when evaluating your options.
A Personal Chef will leave you with fully cooked meals which you will defrost and warm up when you are ready to feed your family. An Assembly Studio meal features raw ingredients and requires that you cook the meal according to simple instructions for each menu item.
Both services market their products in "package deals". On average, a meal prep studio will charge between $17 to $27 per meal; with each meal serving roughly 4 to 6 people. Most meal prep studio items include a side dish or two while some sides are offered a-la-carte.
A Personal Chef will charge on average, from $200 to $315 per day, plus the cost of groceries. The cost of food varies based on your food preferences, but typically average $100-$125 for five entrees with sides for two people or $150-175 if feeding four people.
Interestingly, a majority of customers don't necessarily look to meal assembly studios for the economic benefit; rather they're drawn by the overall value proposition that meal assembly has to offer. You get restaurant quality food, meal planning services, and substantial time savings week after week.
We must confess a touch of bias as we are the owners of DinnerSmith Meal Prep Studio in Maplewood, New Jersey. We are convinced of the value we offer and, if you are local, we invite you to visit our web page, http://dinnersmith.com and make the call yourself.

French Country Inn Dining - The Silver Spring Farm French Restaurant in Flanders, NJ

Recently, the movie "Julie & Julia" has debuted on silver screens across the country and has reignited in many of us our passion for exceptional cuisine. While Julie and Julia of the movie explore the enormously challenging tasks of mastering French cuisine at home, my wife Fran and I had our palettes reignited for the equally satisfying joys of eating at a fine French restaurant.
But where to go?
Living 48 minutes from Midtown Manhattan and its seemingly endless inventory of elegant French restaurants, bistros and cafes definitely has its advantages; but this time we decided to aim our GPS West to see if we could discover a more "country inn" type of establishment to fill the bill.
We recognize that our Garmin Novi GPS is, in reality, a marvelous electronic Ouija board. We touch the screen, ask a question:
"Hermione, (that's what we call our GPS because she speaks with a British accent) is there a fine French country inn within a half tank of gas west of our home here in Maplewood, New Jersey?"
"Re-Calculating... at the bottom of the driveway - turn - left."
And in an instant [well, more like 45 minutes], we arrived in Flanders, New Jersey and Silver Spring Farm French Restaurant. This charming Inn is conveniently located very close to Route 80 near Budd Lake and the hamlet of Mount Olive.
Arriving an hour earlier than our 5:00 reservations, we were, none the less, greeted by the "Grande Dame" of the Inn herself, Jacqueline Ivaldi. Standing with perfect posture at the reservations station, she smiled and said, "Bienvenue! Welcome to Silver Spring Farm."
"Thank you, we are an hour early and we're wondering if we could get an early seating."
Feigning, seriousness she actually walked back into an empty dining room peered around and then returned to the station. "Yes, you are in luck" she said, "We can squeeze you in."
We all had a good laugh and knew immediately that we had made the right decision to visit with Jacqueline, her husband Chef Guy Ivaldi, and their son Jean-Jacques (who trained at the renowned Hotel School of Lausanne, Switzerland) They have been running The French Restaurant at Silver Spring Farm since the early 1940's. Here refugees from a devastated Post WWII France could get out of their strange and unfamiliar New York City environs and "vacation" not too far from the city for a weekend or sometimes longer with conviviality, bonhomie and, of course, incomparable French cuisine.
Silver Spring Farm has a website, so I won't waste time here listing their unique and distinguished menu here. I will, however, give two pieces of advice. First, go there hungry. The portions are generous and irresistible; and, trust me; you do not want to find yourself full before the dessert. Second, ask about off-the-menu specials. I had a chicken, beef, lamb sampler in three different sauces that I can re-experience days later by simply closing my eyes and touching the tip of my tongue to my palate, yum.
As the owners of DinnerSmith Meal Prep Studio in Maplewood, New Jersey http://www.dinnersmith.com we must confess a touch of bias. Our mission, like "Julie and Julia" is to bring the passion, the flavor and joy of home meal prep within the reach of one and all. But even chefs need a day off now and then, and you couldn't do better than to spend that time visiting with the Ivaldi family in Flanders, NJ. Call, Fax or click to http://www.silverspringfarm.com if you are within reach of this wonderful venue. Treat yourself and make reservations; you won't regret it.

Fran and Peter Valle

Kitchen Epiphanies - 5 Kitchen Tips to Save You Hundreds of Dollars a Year

Epiphany: "A sudden, intuitive perception or insight into the reality or essential nature of something, usually initiated by some simple, or commonplace occurrence."
Probably no other feeling engenders more emotion, personal satisfaction and quite frankly, awe than an epiphany. From the time that Archimedes leapt from the public baths and ran all the way home shouting "Eureka"; to the moment Newton realized that an apple bonking had just presented him with the secret to the universe, men and women alike have always been thrilled when some humble occurrence unveils a wonderful idea.
Far be it for me to hoist myself up into the ranks of Classical and Renaissance thinkers. Still, the following five kitchen epiphanies have always caused me to smile inwardly whenever I remember how I first stumbled upon each of them. I hope they bring you the same feelings of satisfaction and real monetary savings that they have brought me through the years.
1. Have you ever been left, tomato paste can in hand, with half a can or more left over after measuring out for your recipe? Sometimes you only need a teaspoon of paste and are left with a full open can. If you leave it, it starts tasting like the can, then it turns black and then all types of flora and mold burst forth. What to do?
Put the leftover paste in a sandwich sized zip-lock bag, flatten the whole thing down, squeeze out the air and put it into the freezer. Whenever you need another small amount, just break a piece off and add it to your cooking.
2. Did you ever accidentally add too much salt to a pot of water? If the water is boiling it can not only be a waste of effort to start over, but it can also be quite dangerous; especially if you're annoyed and distracted by your mistake. Solution: If you add a peeled potato to the water, it will absorb a surprising amount of excess salt. Really it will! And if you don't think a potato will go with whatever the water is for, just fish it out after a few minutes and your water will be remarkably desalinated.
3. You forgot to transfer your brown sugar into an airtight container the last time you used it. Now, it's a brick as solid as the monoliths of Stonehenge. To soften brown sugar that has hardened, transfer the brick into an air tight container or zip-lock bag, add some slices of peeled apple and put it away for a few days. When you come back to use your softened brown sugar, don't forget to fish out the apple slices from the container.
4. Ever have practically a whole bottle of good cooking wine or sherry left over after opening it to add a splash into one of your gravies? Did the wine sour waiting for the next recipe that called for it? Solution: Freeze the leftover wine in small measured amounts. You can use small zip-lock bags or even an ice cube tray. Measuring the amount you pour into the bag or tray makes it even easier. That way the next time you need it, you will know with certainty how many ounces are in the container.
5. Though not quite Kitchen Tips, here are two great ways to clean your jewelry. Just use a bit of dish washing liquid and a soft tooth brush in a clean bowl of water. Or you can place your jewelry in a bowl with water and toss in a couple of Alka-Seltzer tablets. Leave it for a few minutes then rinse.
Bonus $ 1,000 Tip: >>> NEVER rinse your jewelry over an open drain...oops.
Fran Valle is partners with her sister, Sharon Grey and their friend Mary Meade in DinnerSmith; the first meal prep studio in Maplewood, New Jersey. Every day the three women dedicate themselves to bringing together fresh ingredients, cutting-edge recipes and the work space necessary for their friends and neighbors to quickly prepare as many delicious dinners as they need for that week or for that month. Visit http://www.dinnersmith.com for incredible meal ideas or, if you're in the neighborhood, just drop in and say "hi."

Fran Valle

Family Bluefishing For Adventure and Great Family Feast Memories

One of our favorite ways to spend time with our children every summer is to take a deep sea fishing charter out of Point Pleasant, New Jersey. It's one of the gifts of living in New Jersey; that we are close to the ocean. The sun, the waves and the camaraderie are great for flat-out fun and just enjoying each other; and let's not forget the competition factor. Fishing brings out the competitor in the mildest person. A sweet child becomes a top contender in the battle to land the biggest fish. It's great fun.
If you have never gone for bluefish, you're missing one of the great sport battles the sea can offer. Bluefish are fighters. Each fish weighs around seven to eleven pounds but some "pool winners" can weigh in at 30 pounds or more. What that means is, when they take your bait, you're in for an arm wrenching, heart pounding twenty minutes; and by the end of the day, your arms and shoulders are, at the same time, on fire and leaden with fatigue. With a little bit of luck though, a family of four can find themselves driving home with 20 or more fish.
Our kids know our family rule: you must eat what you take out of the ocean. Boy, do we ever! Twenty fish leaves us with forty fillets.
We happen to live close to a lot of extended family, so when they hear that we're out fishing, they prepare for a fish fry picnic party in our backyard. My sisters round up fresh, local Jersey corn, throw together a mega salad, mix up a few Margaritas and Mojitos and then everyone waits for us to show up.
When we show up at what has now become our "family fish fry extravaganza", I and the other ladies let our gourmet imaginations go crazy. Bluefish nuggets with panko breadcrumbs and lemon zest, Bluefish with tequila and lime, Bluefish Chimichurri, Bluefish with Thai Sauce, Mexican Bluefish, Bluefish with onions and tomatoes, Bluefish in butter and wine, and on and on.
With the exception of the bluefish nuggets, all the fish are wrapped in aluminum foil packets with whatever sauce was designated for that packet and then cooked on the grill.
Just grill, open the packet and chow down. At the end of the day, what isn't left over is frozen. But, boy oh boy, there is nothing like enjoying fresh bluefish just out of the water!
Fran Valle is partners with her sister, Sharon Grey and their friend Mary Meade in DinnerSmith; the first meal prep studio in Maplewood, New Jersey. Every day the three women dedicate themselves to bringing together fresh ingredients, cutting-edge recipes and the work space necessary for their friends and neighbors to quickly prepare as many delicious dinners as they need for that week or for that month. Visit http://www.dinnersmith.com for incredible meal ideas or, if you're in the neighborhood, just drop in and say "hi." Who knows? We might have a few gourmet bluefish dinners in our freezer that you can take home to your brood.

Fran

Congratulations, Libby's Family Pharmacy

You know we rave about the ice cream from Libby's. Remember last summer we paired it with our peach cobbler. We know our ice cream as it turns ...Libbys got a first place in the New Jersey State Ice Cream competition. Read all about it!

Vanilla gets to be the test flavor, I was told, because if you can make a good vanilla you can make any other flavor well.

PS it is an outstanding pharmacy as well

Paella Night-Making Memories

My college-aged son, Russell, and I had a rare evening the other night when we found ourselves both at home and actually watching the same thing on TV. At nineteen he and I don't often see eye-to-eye when it comes to television entertainment. Watching things blowing up or motorcycles chasing scantily clad women is his idea of a great evening in front of the tube. There are, however, one or two things we do enjoy watching together.
I was shocked to discover that "Grey's Anatomy" captured his attention. All of a sudden, we had something to watch together. I found out later that the reason why he was watching was because a girl friend of his loved it and he needed to be able to "discuss it with her" the next day. Typical.
This night, though, our eyes were glued to "The Food Network" as Bobby Flay declared a "Throwdown!" and challenged a local chef in California to a paella cook-off.
It was fascinating to watch. But more interestingly, every step of the way, I found myself saying to myself; "I can do that. I can do that!"
Russell, an advocate of eating seafood "any time and any way", kept asking, "Mom...can you do that? Can you do that?"
By the end of the show, we had decided that the next night would be Paella Night. We invited my sister and her son and, along with my hubby and Russell's girlfriend we would be 6 people.
The next day, I dedicated myself to planning, prepping and executing our paella feast.
I bought mussels, scallops, shrimp, sausage, chicken, and saffron, and since I work with my sister in our local food assembly business, we talked about it all day long. I was very glad to have her pitching in that evening as we started our dinner project.
Step by step, we followed our recipe. I found the largest, shallowest pot I had and kept a picture of perfect paella in my mind as we went along.
The finished product looked amazing!
We put the entire pot on the table, right off the stove.
Everyone "oohed" and "aahed".
Add some fresh, sweet-as-sugar Jersey corn and a super-easy vinaigrette salad and voila! We had a dinner feast from which the King of Spain himself could not walk away!
It felt like a Holiday even though it was only Thursday. It was magical the way the evening came together.
Until you do it, it's impossible to describe how one good dinner, no matter how simple, has the power to gather together and entertain friends and family. Suddenly, besides making dinner, everyone finds themselves making precious family memories as well.
Thanks for those memories, "Food Network"; and thank you, Bobby Flay, for the magic.
Fran Valle is partners with her sister, Sharon Grey and their friend Mary Meade in DinnerSmith; the first meal prep studio in Maplewood, New Jersey. Every day the three women dedicate themselves to bringing together fresh ingredients, cutting-edge recipes and the work space necessary for their friends and neighbors to quickly prepare as many delicious dinners as they need for that week or for that month. Visit http://www.dinnersmith.com for incredible meal ideas or, if you're in the neighborhood, just drop in and say "hi." Who knows? Maybe it will be the magic spark to a night of your very own precious family memories

Fran Valle