Mise en Place: Making Things Ready to Cook

Alan Simmerman, Prepared Foods Chef, Bloomingfoods West

ImageWe are introducing a Ready to Cook program in our prepared foods department that features items from our meat, seafood, and deli departments. It will make your meal preparation easier, faster, and more convenient!

Mise en Place is a term thrown around a lot in professional kitchens. If a chef asks a cook if they have their mise en place, the chef wants to know if the cook's station is ready to cook for service. Mise en place literally means "to put in place." A French phrase defined by the Culinary Institute of America as "everything in place" (as in set up), it is used in American kitchens to refer to the ingredients a cook requires for the menu items he or she expects to prepare: cuts of meat or fish, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components.
Later this summer, beginning August 6th and continuing over a period of six weeks, we will introduce a Ready to Cook program in our prepared foods department. Featuring products from our meat and deli departments, the program will make your home mise en place easier, faster, and more convenient

We will feature items ready-to-grill such as different flavors of burgers (turkey provencal burgers or spicy black bean burgers), kebobs (shrimp and tomato or chicken and sweet Pepper), as well as steaks, ribs, and chicken with a variety of rubs and marinades. 
In our seafood case you'll find Cajun catfish fillets, crusted tuna steaks, and stuffed salmon grill roasts. Look in our full service case on the Near West Side for fresh Asian menu items, ready to stir fry. We'll sell chicken, tofu and steak al pastor (Spanish "Shepherd style") by the pound, for cooking those southwestern inspired dinners. And don't forget our new salsa bar for your sides!

We will also introduce fresh pizzas to the Near West Side – you'll find them in our Grab & Go case. We will have on hand those little extras that make life easier: spice blends, rubs, marinades, dressings, and sauces. And to finish your meal, if we cannot tempt you with one of the desserts from our bakery, we will offer one of our classic cookie doughs by the pound. You'll be able to bake and serve fresh out of the oven, whenever you like!

BLOOMINGFOODS
READY TO COOK
Dinner for One
Crusted Tuna Steak*
Sear to desired doneness
Quinoa Tabbouleh *
Warm slightly
Asian Mustard Sauce* 
Spinach Salad*
Slice of Cheesecake*
Try with a glass of Sauvignon Blanc

BLOOMINGFOODS
READY TO COOK
Dinner for Two
1 lb – Chicken al pastor* 
Sauté for 10 minutes
Sprouted Corn Tortillas
Black Bean & Corn Salad*
Pico de Gallo*
Lime for Fajitas and beer
Cut Fruit* and Sugar Cookies 
Try with Upland Wheat Ale

BLOOMINGFOODS 
READY TO COOK
Dinner for Twelve
6 Shrimp and Tomato Kebobs*
6 Tofu and Vegetable Kebobs* 
Grill for 5 minutes
3 lbs Edamame and Red rice*
Warm on a platter top with kebobs and
Salsa Verde*
Fresh baked baguette
24 fresh baked Tollhouse cookies and 
ice cream sandwiches • Assemble at the party