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Welcome to delicious Destinations, a GourmetStation blog. Through the charater of T.Alexander and occasional real-life guests, our aim is to share with you light-hearted fun ideas about food, gift giving, entertaining and culture. At the same time we would love you hear from you. Please share your experiences from home or abroad.

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Wagyu Beef Steaks - The End Of Food Burnout

Posted: May 30, 2008
by: T.Alexander

When I was a kid I used to pray for a new vegetable….anything other than the English peas served in our school cafeteria. I didn’t realize it, but I was suffering from an early stage of “food burnout.” And as we get older, food burnout gets worse!  Well, I’ve got a remedy for this ailment…..Wagyu beefsteaks.


I already know your first question – what’s “Wagyu”?  Wagyu refers to Japanese beef cattle – “wa” means Japanese style and “gyu” means cattle. So let’s start with Japanese Kobe beef, the legendary highly marbleized beef that can cost upwards of $300 a pound. Kobe beef comes from Wagyu cattle but in order to be labeled Kobe, the meat must originate in Kobe Japan where it graded and tested to rigorous standards. With Japanese land constraints and price pressures, Wagyu cattle are now being raised in America and Australia. So essentially Wagyu is Kobe-style beef with all it’s wonderful eating quality only produced in a region that allows for more reasonable prices. Now that’s a formula for a gourmet.


Wagyu beef is valued because of the intense marbling that translates to a buttery, succulent taste and tenderness. There are more monounsaturated fats that melt at room temperature making Wagyu beef appropriate for a lower cholesterol diet. Slices of raw Wagyu beef are sometimes served sashimi- style but most Americans prefer it gently seared, like tuna, so that the meat is crisp on the outside and rare on the inside. Here are some key tips in preparing your Wagyu delicacy – bon appetit!

  1. 1st Rule – Do not grill Wagyu steaks – grilling can ruin the Wagyu taste experience.
  2. Allow the steak to reach room temperature before cooking
  3. Heat a non-stick griddle-type pan on high and add liberal pinches of rock or sea salt to the hot pan before adding the steak. (The sizzle of the salt combined with marbling fat produces a mouth watering caramelized crust. Wagyu steaks have their own natural coating so do not add butter or oil to the pan that can introduce flavors and mask the Wagyu taste.)
  4. Sear steak on both sides for 2 minutes each then reduce heat to medium low.
  5. Allow steak to finish cooking under reduced heat for 3 to 5 minutes, turning occasionally.
  6. Serve on a pre-warmed plate.
  7. Enjoy!

Father's Day Dinner Gift - Americana All The Way

Posted: May 27, 2008
by: T.Alexander

In the early days of GourmetStation it seemed that most of our dinner gifts were sent to the ladies of the household…especially on special occasions like Mother’s Day. After all, the ladies of the house have cooked for many of us for many years. Then one day someone suggested that GourmetStation needed more “guy food.” In concept “guy food” seemed like a good idea, but how to make meat and potatoes gourmet was the big challenge.

2007 was a year filled with new product development…a whole new menu line was designed for….well, “guys.” Since other GourmetStation menus center around exotic regions known for their cuisine, we decided to develop the new menu around authentic American cuisine. The first attempt was Father’s Day 2007 - our Americana 4 course dinner gift for two and it was an immediate success. We selected New England clam chowder and rustic beef & mushroom soup for starters. While the Big Sky Beef Ribs and Glazed Pork Chops are the most popular entrees, many of our new male gift recipients ventured to try Pecan Encrusted Trout and Manchester Quail.

So how do we top the success of the Father’s Day 2007 Americana menu? With an all new Father’s Day 2008 Americana Menu – 3 delicious courses featuring 4 new entrees, a new dessert and free shipping. Chef’s pick for this delicious menu is below. If you have one of those Dad’s who has it all and you’re seeking a unique experience, give Dad dinners from field, sky & steam – true Americana fare.

Chef’s Pick – New Father’s Day 2008 Americana Menu

Handmade Appetizers: Gorgonzola & Cranberry Pastry & Artichoke Hearts
Entrée 1: Beef Tips - Tender beef slow cooked in a rich burgundy wine sauce
Entrée 2: Lemon Dill Salmon - Generous salmon fillet with beurre blanc dill sauce
Dessert: Apple Spice Cheesecake


GourmetStation is your trusted merchant for food gifts for Father's Day including gourmet dinner gifts, meals delivered and a line up of Father's Day gift certificates that allow Dad to select his favorite menu and convenient delivery location.

Haagen-Dazs - Helping The Honey Bees

Posted: May 12, 2008
by: T.Alexander

Purple used to be my favorite color, but these days, it’s “green”. The green movement is sweeping the world and allowing all of us who take note to see the connectedness of all aspects of nature to each other. And that includes humans. Nature and all the abundance it provides is a result of a single living system…an energy that rejuvenates, renews, provides; but if not properly cared for, can also take away.  Such is the case with the honey bee.


One third of our food supply is dependent upon honey bee pollination. This includes over 100 crops and $15 billion in US agricultural revenue. More than 25% of the western honey bee population has disappeared over the past winters. CCD (colony collapse disorder) is said to be the reason and this phenomenon is not totally understood by science.

Honey bees have social order and behavior within their colonies just like humans. They have a work commute just like humans. Traveling 10 to 15 miles per hour they visit 50 to 100 flowers on each pollination trip. Each time you sweeten your coffee or tea with honey remember that a bees must visit 2 million flowers and travel 55,000 miles. When honey bees return from a pollination trip they communicate the richness of their find including directions to the source in the form of the dance. The more intense the dance, the richer the find.

Something or several things have upset the fragile balance that allows the honey bee to pollinate and produce honey. Some say the balance has been upset by climate, a virus, genetically modified plants or cell phone signals. There is still no concrete answer.

Thanks to Haagen-Dazs for brining the honey bee crisis to national attention. I saw their ad on either National Geographic or the Science Channel and was directed to their web site http://www.helpthehoneybees.com . Haagen Dazs flavors are dependent on bees for nearly 40% of their super premium flavors. Each time one of their customers purchases a bee dependent flavor, Haagen Dazs donates to science for CCD research. This link will help you find flavors and locations. If you don’t eat ice cream, get involved anyway. Make others aware of the honey bee crisis. Spread the word. Every action, large or small, will make a difference.  Bee articles.

Mother's Day Food Gift - A Taste Of Tuscany Brunch by GourmetStation

Posted: May 1, 2008
by: T.Alexander

(PRWEB) April 18, 2008 -- With Mother's Day rapidly approaching, busy
shoppers are seeking more unique gifts and many shoppers are turning to
experiential gifts for Mom. Gourmet dinner gift merchant, GourmetStation,
believes their gourmet dinners and meals delivered are the answer for
contemporary Mother's Day gift giving. For Mom's who have everything and
wish to experience international cuisine, A Taste of Tuscany Brunch
delivered featuring 3 delicious courses, free shipping and gift-wrap plus 4
complimentary gifts is an exquisite solution. In addition to brunch and
other gourmet dinners delivered, the company is offering a Mother's Day
dinner gift certificate for Mom's that wish to select their own menu and
convenient delivery date.

A Taste of Tuscany 3 course brunch delivered includes Kalamata tarts,
sundried tomato in phyllo pastry, chicken Saltimboca with oven roasted
veggies, baked salmon with Alfredo sauce and chocolate biscotti cheesecake.
The brunch generously serves two and is priced at $79.99 plus free shipping.
Free gift-wrap sets the stage and the Tuscan food experience includes four
complimentary gifts: Mother's Day poem written by A Gift of Poetry for
GourmetStation, white rose floating candle, mint tea and cherry caramel
truffles, a sampling of a new dessert gift by French Kiss desserts.

"Our goal this year was to make A Taste of Tuscany brunch menu as authentic
as possible providing a true Italian experience" says Donna Lynes-Miller,
founder and President of GourmetStation, "We also enjoyed selecting the four
complimentary gifts" Lynes-Miller went on to comment, "and we're pleased to
include as one of the gifts cherry caramel truffles, a sampling of a new
dessert gift by French Kiss desserts."

About GourmetStation
GourmetStation delivers a delicious in-home dining experience complete with
the flavor of travel to an exciting cultural destination. The online
retailer offers the unique opportunity to give or receive a unique gourmet
food gift to mark a life-cycle occasion or just to take a night off from
cooking. GourmetStation offers multiple regional menu options including
Parisian, Tuscan, Cajun, Fusion, Americana as well a Romance menu and
seasonal menus like Mother's Day, Thanksgiving, Christmas, and Valentine
dinners delivered. The wide variety of destination themed food gifts is
designed to spark the imagination of both the giver and receiver. Each
chef-inspired dinner is intended to provide a dining experience similar to
that of its regional inspiration.

Internationally themed three and four course gourmet meals are delivered
anywhere in the United States. Deep-chilled gourmet dinners require only 30
minutes preparation include European blend coffee or organic tea,
after-dinner candy, floating candle and matches. Prices for multi-course
dinners for two range from $49.99 to $89.99. Gourmet gift certificates,
including Dinner of the Month certificates, are ideal for birthdays and
anniversaries. For more information, visit GourmetStation.com or call

Contact Information:
Donna Lynes-Miller
Founder & President