Diabetes Expo at Seattle Convention Center May 1

This is the second expo I’ve cooked for Day by Day Gourmet. The first was the Puyallup Fair last fall. Here are some pictures of that event.

Brad Vorhees gave the Day by Day Gourmet pitch. He explained the vision and mission.

I talked mostly about the nutritional value of the meals and how to assemble them. Kassi Blanchard helped me by doing all the hard work — the preparation, mis en place, and such.

The convenient part of these meals is that they’re pre-assembled, and all you have to do is follow the cooking instructions for the meal. For the most part, all you do is cook the meat, starch, and vegetable components. Portions are already set, so just divide the meals evenly, and serve.

Day by Day Gourmet takes the ideas of home meal replacement, like Dinners Ready, and controls the nutritional values of the components. Graham Kerr designed the original menu, and the meals are designed to provide 60 grams of carbohydrates, 2 to 3 servings fruits and vegetables, and 3 to 5 ounces lean meat. This makes the meals unique and healthy enough to eat several nights per week. Some customization is also available for the meals, such as substituting some ingredients and controlling for carbohydrates even more. A few of the meals are also naturally gluten-free. Some of the meals have also been tested for cooking from frozen, so dinner preparation is quick and easy. I hope you get a chance to test them out.