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