September 15th, 2011 by SauceGal
Thanks for visiting our site! Think of More Than Gourmet as your caterer or personal chef, preparing superb ingredients for your cooking. Long before I began working with MTG, I was a customer. I first met MTG products when I was in cooking school. Our chef instructor, who had studied under a chef trained by French master chef Auguste Escoffier, held up a “puck” (our 1½-ounce size package) of MTG Demi-Glace Gold in front of our class. It was, she said, “the best demi-glace out there,” made according to Escoffier’s recipes with great care in a high-tech kitchen. We used that demi-glace in class to make a spectrum of delicious sauces, and I’ve been an MTG customer ever since.
After cooking school, I spent many years in the catering and personal chef business. I loved feeding people—the best part was seeing the look of delight and satisfaction on the faces of my clients and their guests as they enjoyed a meal I had prepared. The most challenging part was hauling all the food and equipment around to various locations and making sure that quality was not compromised in the process. (I once had a musician I hired tell me that the music was free—what I was paying him for was hauling all his equipment around. I could relate!)
MTG’s products were a great tool for me in dealing with the logistics/quality challenge. A small, 1½-ounce package of our roasted chicken or beef and veal glace makes a quart of stock. A 16-ounce tub makes 10 quarts of stock. And that demi-glace? The 1½-ounce size makes a cup of sauce, and the 16-ounce size makes 2 quarts. Both the stocks and the sauces can be reconstituted in minutes on location. No heavy, sloshing containers to haul around. Best of all, MTG’s quality is impeccable: just the right nuances of flavor with no fillers, preservatives, MSG, artificial ingredients, or sky-high sodium content. MTG even offers a selection of AVA-certified vegan products and several gluten-free products for clients with special dietary needs.
If you’re a returning customer like me, welcome back. If you’re a new customer, we have some real treats in store for you in our pantry: great culinary tools for your business. Have fun exploring.
March 12th, 2010 by thesaucedude
In a meeting with a chef this week, in his kitchen, I had the sudden thought (actually, a sudden reminder) of how terrific our Glaces are as a foundation for a terrific sauce. There are times when cooks just want a glace, not a roux thickened sauce, as was the case with the chef I met in Northeast Ohio. When we worked with our veal glace, and our roasted chicken glace, he got just what he wanted (and it was so easy to prepare, too). Gone will be his 12 hour simmering stock pot, 9 to 9 and 5 days a week. When he needs a classic demi, he knows where to get it. He didn’t realize we have more glaces than demi’s in our lineup. He does now.
Second thought – what’s going on in NYC? The local government wants to ban salt use in restaurants? Wow. What’s next, ground beef? All professional cooks know that there is a real consumer concern with salt content in the foods we prepare. We don’t know what will happen in NYC and this salt curb being bandied about; we do know that our authentic stocks and sauces aren’t loaded with salt, most are gluten free, some are vegan, and none use HVP, chemicals, or preservatives.
Another sudden thought – off to Charleston for 4 days of golf with some buddies who love to eat. Plan to check out the fine dining in this great city and post some news on Twitter.
March 5th, 2010 by thesaucedude
Due to the recent recall of products containing Hydrolyzed Vegetable Protein, our Culinary Support Team has been overwhelmed by calls from cooks looking for a replacement to the product(s) that are being removed from the market. For those affected by the recall, we’re here to support you. For those in urgent need of foundation stocks and sauces we will get you product overnight if need be. Or request a sample, we’ll get it to you in a hurry. There have been some inquiries by concerned cooks asking if MTG is affected by the recall, and if we use HVP. The short answer is no, we’re not and no, we never use HVP. Not directly nor indirectly. Read our Label. Explore our certifications. Contact us, we’re here to serve you.
January 13th, 2010 by thesaucedude
The truth is, our old web site served cooks well but became a bit, well, stale. We needed to update the menu, add a few new ingredients, put a contemporary twist on a classic foundation. You know what that’s like. You do it every day. So we’ve cooked up a new site just for you, and thank you for visiting. Please return, we promise to keep our menus fresh, add new features, share the culinary adventures of the SauceGuys (probably mention a chef or two), serve up our thoughts on trends, even provide a sneak peek of some new sauces we’re simmering in our test kitchens. We want guest comments, too. We welcome your input – after all, we’re here to serve you.
Sincere best wishes for a prosperous 2010. Good cooking!