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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Sept. 21, 1998)
BY R, lion Aggielife Page 3 • Monday, September 21,1998 n*y^iedies 0KAY11 1 . ^rs diners que experience ie way to Easterwood Airport, drivers pass umber of countryside dwellings. Most of se buildings house families or friends , but ins just a bit more. , ies Restaurant is an anomaly in this day I of franchise eateries and volume dining. 9, seating at most 32 people. It is also only e days a week. E not be the usual way to run a restaurant, s the owner just fine. ■ve Stephenson, a retired anesthesiologist, "le restaurant four years ago. lies is open only on Friday and Saturday yearj round, and Wednesday nights from 'hrough May. d the limited hours keep Remedies an en- obby, not a business venture, ust a hobby, if it ever became work. I’d ephenson said. ; lly. Remedies is a couple of hobbies. ? . ;on added his adoration of antiques to the iterprise. Remedies is run out of Stephenson’s home, for him to incorporate some of his favorite and furniture into the surroundings, entering the eatery’s doors guests are greet- )ar, decorated with paintings and watercol- / Texas artist George Boutwell. s mahogany top and brass rail are both 80 A. Stephenson obtained the pieces from a bar A. Oflfc 11 ; th ends of the bar are two brass spittoons 1889. main dining area, the walls are covered with enim and insulated against outside noise, ame process is used in a private dining room, the stretched burlap instead of denim on the I i('iensori said the desired effect of the materi- ^juiet dining experience. walls and ceiling are insulated to block out Stephenson said. “There could be sirens out- r 1 diners would not hear it.” xSy ' Vlining tables are decorated with sterling sil- ^jyC- crystal. lenson said although the surroundings are 1, the atmosphere is casual, erson can come in a suit and tie or shorts,” ison said. “I want them to have a comfortable r—Experience. ” “ "~edies is not a typical dining experience. Reser- must be made 36 to 48 hours in advance, rs need to plan on making an evening out of 1, as six to eight courses are served. Each 2 is served at a leisurely pace. d’oeuvres, vegetables, bread and salad make kwarious courses. Im meal is finished off with one of several tade desserts. VQlkbrnre there is no pressure on diners to hurry y eal, once a party has a table, it is theirs for see Remedies on Page 5. ■mmstitm Story by Stephen Wells Photos by Alike Fuentes with ood Cooking class provides food preparation tips for even the most culinary-challenged student F or almost every Ag, the words “college food” bring to mind three things — a microwave, a fast-food franchise and a constant level of intestinal discomfort. Too often students deny their ability to cook a decent meal, es pecially when they have found novel ways to ruin a microwave burrito. However, there is hope. Saturday David Frost, executive chef from the Vin tage House at Messina Hoff, hosted Creole Cooking School, a one-day master’s course in gourmet Cajun cooking. His message was a simple one — even a college student can cook food not only edible but delicious. “Cooking is not hard at all,” Frost said. “The first thing you have to remember is that there are very few things you can mess up. If you take your time and taste your food as you go, you can’t go wrong.” The key to cooking any meal is to make absolute ly sure all of the i’s are dotted and all of the t’s are crossed before preheating the oven. “You see those cooking shows on TV, the ones where they make those gourmet meals in half an hour?” Frost said. “Those shows probably go through two to three hours of preparation time. Absolutely of number one importance is organization and number two is preparation.” Frost said anybody can cook a complicated recipe if they read it three times. The first time, a student should get familiar with the recipe and study the ingredients and time re quired. The second time the student should picture the entire process in their mind. Only after going through both of these steps should a student begin preparing the food, he said. If a student does not have the time to prepare for hours, there are several simple ways even instant mi crowave food can be turned into a palate-pleaser. “There’s a real easy one every student can do,” Frost said. “Seafood macaroni and cheese. All you do is follow the directions on the box and then add some precooked fish, and it tastes great.” For the student who neglected breakfast to make it to an 8 a.m. class. Frost has devised an ingenious breakfast burrito. “Go by E-Z Mart,” Frost said. “Go grab the burri- tos, then get some of the cheese and chili from the hot dog container. Wrap it all up and eat it with an ice-cold Dr Pepper. You’ll be burping until three o’ clock, but it will be worth it.” Frost said cooking is not just a means to a meal, but is its own reward. “Cooking is not hard at all. The first thing you have to remem ber is that there are very few things you can mess up” — David Frost Executive Chef, Messina Hoff “Before I pull even a single food item out of the re frigerator, I set a goal for myself,” he said. “That goal is to make food that tastes good and looks good as well. I try to reach that goal plate after plate after plate, and it feels good when people tell me my cook ing is delicious.” Cooking can also bring other rewards. Mary Welsh, a freshman chemistry major, said a home- cooked meal is a good way for a guy to impress his female friends. The old adage “the way to a man’s heart is through his stomach” works in both directions. “It’s a really charming gesture,” Welsh said. “It makes you feel more important somehow to know that this guy has gone to a lot of effort to give you a good impression of him.” While student cooking is generally described in a graded fashion ranging from barely edible to toxic, students who want to eat well without clogging up their arteries should not worry too much about the fat content of the dish they prepare. According to the Food and Drug Administration, the average cut of chicken is technically lower in fat than the average cut of beef, but only by a few grams. If your mouth asks for one cut of meat but your health conscience asks for another, students should give in to their tastebuds. For the truly suave gentleman or the epicurean in training, matching the beverage to the plate is es sential. A good wine list is a must for the student who wants everything to taste its best. A beer guide, a food pairing list for soft drinks and water and a bartender’s bible with food pairings in cluded are some more must-haves for the best possi ble dining experience. see Food on Page 4. '/t# Cft/iyg/t Mai/.. .T/te fiiyye/b if ye fa/ igescore courses. /on areT" u agoF' ROGER CREAGER iYow Longer & Bigger! West Campus General Libraries Using the WWW for Research Classes include demonstration and hands-on practice Introduction to Using the World Wide Web for Research Learn how to formulate a search and how to locate and store useful sites Monday September 21 5:30-6:30 p.m. West Campus Library, room 126 Beyond the Basics - Using the World Wide Web for Research Learn how to use selected search services and how to evaluate and cite web information. Tuesday September 22 5:30-6:30 p.m. West Campus Library, room 126 *You must obtain a labs account from the Block ATM screen or a CIS help desk (call 862-3139 for assistance) prior to the class in order to use the computers in the Computing Center. Bring a 3.5 formatted high density disk if you want to save information. on SEPTEMBER 23, 1998 • 5pm WOLF PEN CREEK " AMPITHEATER t0 ADVANCE TICKETS SUGGESTED AND AVAILABLE AT rf R0THERS, MSC, DUDLEY’S, DISC GO ROUND, BONFIRE BOOTH AT MSC Vjf (BENIFITTING BONFIRE), OR CALL 1-800-333-7188 If a ticket outlet is sold-out, please check with other outlets. Limited amounts available. Ml ■ ,nB,,rmlm ' 'IT' »111 ill .IBIllWll.il.HI.—^ Sewell Motor Company (representing Cadillac, Chevrolet, CMC, Lexus, Oldsmobile, Pontiac) invites you to visit our booth to discuss your opportunities in automobile retailing at the Business Career Fair Tues. & Wed., September 22nd 8c 23rd 9:00 a.m. - 3:00 p.m. Wehner Building Majors of specific interest: Marketing, Management, Accounting, Industrial Distribution, Finance Dallas • San Antonio • New Orleans • Fort "Worth
