Food Glorious Food
This week, Role Mommy got the chance to meet Tim Gannon, chef extraordinaire and co-founder of Outback Steakhouse. Sitting with some of my favorite bloggers, like Kim at Mom in the City, Issa at Single NYC Mama and Aly Walansky at She Knows, we took our seats, and before we knew it, we were ready to start tasting steaks.
But not so fast...before we had our first bite, we were given the story behind the famous Outback Bloomin' Onion and even got to see first hand how they are able to turn those 16 ounce onions into works of art with a machine that can transform an onion into what looks like a Japanese flower in less than a second. Hmmm...I wonder if they sell that contraption at Williams Sonoma.
Tim then went on to tell us about all the affordable and delicious options on the menu and we proceeded to taste sirloins, prime rib, tenderloin, steak teriyaki, lobster tails, garlic potatoes with butter cream, flavorful veggies, and a mouthwatering chocolate brownie for dessert. After I couldn't take another bite, I started to feel like that girl in Willy Wonka who eats the everlasting gobberstopper and turns into a blueberry blimp.
While I was coming out of my food coma, Tim shared how Outback has changed their menu to reflect the latest dining trends. That means, rather than serve patrons a 24 ounce steak, they're offering healthier options with entrees that include smaller beef portions, shellfish and vegetables. And, while the economy has taken a hit, Outback is actually making it more affordable to eat out. Outback now offers 15 menu options under $15 - like lobster and steak! Or a teriyaki steak dinner that's only $9.95. And for weight watchers like myself - they even offer steak entrees that are under 500 calories. Plus, there's even a gluten free menu for customers with food allergies. Oh, and did I mention the kids meals offer everything from mini steak, to mac and cheese, burgers and much more - all for $6 and under! They've obviously thought of everything...and judging from our tasting...they have not only covered all the bases - they've hit it out of the park.
It was also re-assuring to learn that Outback monitors the quality of its food through the use of bio-thermometers in the kitchen - they're able to tell exactly what temperature the food is so that they don't undercook it. And they prepare everything from scratch and train their staff so that chefs worldwide can perfect their mouthwatering recipes right on the premises.
As we head into July 4th weekend where many of us will be grilling up steaks and burgers, why not give your barbecue a break and head to Outback where you can feed your entire family at a fraction of the price? Or, you could always order takeout and serve it up right at home. Hmmm....looks like this year's barbecue is going to feature a Bloomin Onion! Mmmm, mmmm, good.