Pommes_Frites_condensed

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Pomme Frites“Authentic Belgian Fries”SURVEY : 

Pomme Frites“Authentic Belgian Fries”SURVEY Dean Yep e888 International Inc April 28, 2009

Location : 

2 Location Location: Pommes Frites Inc. 123 2nd Ave (between 7th & St. Marks Place) in East Village New York, NY 10003 Tel: 212-674-1234 Email: [email protected] Owners: Suzanne Levinson and Omer Shorshi Opened: 1997 Store Hours: Sunday – Thursday 11:30am to 1:00amFriday – Saturday 11:30am to 3:30am

Key Points : 

3 Key Points Specialty shop serving authentic Belgian fries, or as the Belgians call them, "pommes frites“ Few seats inside (approximately 15) There is no fancy skill involved, but there is a trick,made “the Belgian way, the potatoes are fried twice 1st time cooked on low heat to cook them from the inside out 2nd time cooked on high heat to give color and to make outside crunchy Europeans have been eating their fries with everything but ketchup for many years, and now Americans can now do the same Customer can sample sauces until satisfied CASH only

Video : 

4 Video http://www.foodnetwork.com/videos/pommes-frites/1819.html

View from 2nd Ave (looking SW) : 

5 View from 2nd Ave (looking SW)

Entrance : 

6 Entrance

Interior : 

7 Interior

Interior : 

8 Interior

Interior : 

9 Interior

Exterior Menu : 

10 Exterior Menu

Menu : 

11 Menu

Slide 12: 

12 A Simple Menu Fries 30+ Optional Sauces Poutine Can Soda Sizes (fries): Regular $4.50 Large $6.25 Double $7.75 Sauces $1.00/each (or 3 Sauces for $2.50) (Prices in 1999: Regular $3.00, Large $4.25, Double $5.50) http://www.belgianfries.com/bfblog/?p=408

Frites & Sauce : 

13 Frites & Sauce

Frites & Sauce : 

14 Frites & Sauce

Frites & Sauce : 

15 Frites & Sauce

Sizes : 

16 Sizes

Sauce Dispensers : 

17 Sauce Dispensers

Sampling Sauces : 

18 Sampling Sauces

List of Sauces : 

19 List of Sauces Optional ($1 for one, $2.50 for 3) FREE

Hand Cut Fries in Large Bowl : 

20 Hand Cut Fries in Large Bowl

2 Fryers : 

21 2 Fryers

Season & Toss / Final Batch : 

22 Season & Toss / Final Batch

Poutine : 

23 Poutine

Reviews : 

24 Reviews Pommes Frites was rated “Best French Fries in NYC” for 2005 by New York Magazine, New York Press, Time Out Magazine, Paper Magazine, and The Village Voice

Recipe for Frites : 

25 Recipe for Frites From the Food Channel Network: Recipe courtesy Suzanne Levinson Prep Time: 15 minutes Cook Time: 25 Minutes Difficulty: Intermediate Yield: 6 servings Ingredients 6 baking potatoes, like russets 1 quart vegetable or peanut oil Salt Curry Ketchup Honey Mustard Mayo Curry Ketchup: 1 teaspoon curry powder 5 ounces ketchup 5 ounces mayonnaise 1/4 finely chopped onion Mix all ingredients together Honey Mustard Mayo: 5 ounces mayonnaise 4 ounces mustard 1 teaspoon honey Mix all ingredients together

Recipe for Frites : 

26 Recipe for Frites Directions Peel the potatoes, and cut them into batons that are about the length and width of your index finger. Preheat a deep pot of oil to 325 degrees F. For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature. Raise the temperature of the oil to 375 degrees F. For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes. Serve with favorite dipping sauce.

General Commercial Requirements : 

27 General Commercial Requirements Food Ingredients: Potatoes Sauces Cooking Oil Salt/Seasoning Cooking Equipment: Exhaust hood Exhaust fan Grease trap Fryers Bamboo skimmer Potato peelers Colanders Tossers Scoopers Sauce Dispensers Storage Refrigeration Supplies: Paper cones or cups Paper cup lids Sauce containers Sauce container lids Plastic forks Napkins

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