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Buckhead Gourmet was organized in 1993 by William C. Morrill. Mr. Morrill, a gourmet chef, wine aficionado and world traveler . In those travels, he savored some of the finest cuisine to be found anywhere. In many cases, friendships with other chefs developed and it allowed him access to kitchens and regional recipes which he brought back with him to serve to his guest and friends.
One obvious fact arose, meat and the preparation of meat were pretty much the same. The difference between ordinary and gourmet were the "sauces" and its preparation. In many cases these world class sauces contained expensive, hard to find ingredients such as black truffles, and took hours or even days to prepare. They also contained a fat base. He saw a niche product; to develop these gourmet sauces with their fine ingredients, without the fat, for easy consumer use. Thus was born, "Classic Chef Sauces." Traditional and classic sauces that you can only find at the finest restaurants. These sauces allow a unique opportunity for the average home cook to enjoy a true gourmet dining experience with minimum preparation, time and effort. All one needs to do is heat the sauce and simmer over low heat and then serve it over your favorite meat dish (red, white or game).
Through constant experimentation and quality control of cooking techniques, we have refined the flavor and quality of four truffle essence sauces. Their formulas have been further developed to produce commercial quantities of consistently similar high quality sauces.
The sauces are fat free and contain only the finest ingredients including a special blend of rare spices, black truffles, and fine wines and brandies. Manufacturing is under FDA guidelines and inspection. No animal products are used in their preparation. Easy to prepare, even microwavable, they have a long shelf life and the truffles even improve the flavor with age.
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