March 29, 2012
BOSTON — What if all the taste and nutrition of a pound of fresh carrots could be in a 3oz packet in your cabinet? What if you could have all the subtlety and richness of “slow foods” in a jiff – five nights a week? Two prominent area chefs – Barbara Lynch and Ana Sortun – are stepping out of the kitchen trying to change the way we eat.
Ana Sortun, chef and owner of Oleana and Sofra, has created a meal system called Chef Set. It requires you to "chop three fresh ingredients" and combine them with her pre-packaged herbs and grains for a meal in minutes.
Barbara Lynch is chef and owner of six Boston restaurants, including No. 9 Park, the Butcher Shop, and Menton. Her new startup product, BLinc, consists of dehydradted, vegan foods dehydrated and packaged, without additives, for the cook in a hurry to open and add to soup stock or toss with vinegar for an easy salad.
Both women were inspired to work with nutritionists and find solutions that meet their own standards for packaged food--taste, quality and low-calorie.
Lynch insists it couldn't be easier to have eggplant for dinner with her new system. Hardly any skill is required, but she warns, "If you don't know how to boil water, don't buy it!"
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