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Amy’s Drive Thru Story for Civil Eats

41.k shares on Facebook! People are stoked about veggie burgers.

 

In two weeks, an organic farmer at an undisclosed California potato patch will harvest the first crop of potatoes destined for the fryer in the kitchen at the soon-to-launch Amy’s Drive Thru restaurant in Rohnert Park, California. The fast food restaurant with a twist is the brainchild of Amy’s Kitchen, the popular frozen food and soup company.

It took two years, and thousands of pounds of potatoes, to find the right organic variety of potato for fresh-cut french fries cooked in sunflower oil. “Most businesses would go to a company and buy a bunch of frozen potatoes,” says John Paneno, Director of Sourcing at Amy’s Kitchen. “Amy’s started from scratch. We hired experts who could find the best varieties that met our sensory requirements. We had to figure out where they grew best and who is the best farmer to process them. We’re not taking any shortcuts.”

– See more at: http://civileats.com/2015/05/26/amys-clean-fast-food/#sthash.HKKHf4RD.dpuf

In two weeks, an organic farmer at an undisclosed California potato patch will harvest the first crop of potatoes destined for the fryer in the kitchen at the soon-to-launch Amy’s Drive Thru restaurant in Rohnert Park, California. The fast food restaurant with a twist is the brainchild of Amy’s Kitchen, the popular frozen food and soup company.

It took two years, and thousands of pounds of potatoes, to find the right organic variety of potato for fresh-cut french fries cooked in sunflower oil. “Most businesses would go to a company and buy a bunch of frozen potatoes,” says John Paneno, Director of Sourcing at Amy’s Kitchen. “Amy’s started from scratch. We hired experts who could find the best varieties that met our sensory requirements. We had to figure out where they grew best and who is the best farmer to process them. We’re not taking any shortcuts.”

– See more at: http://civileats.com/2015/05/26/amys-clean-fast-food/#sthash.HKKHf4RD.dpuf

In two weeks, an organic farmer at an undisclosed California potato patch will harvest the first crop of potatoes destined for the fryer in the kitchen at the soon-to-launch Amy’s Drive Thru restaurant in Rohnert Park, California. The fast food restaurant with a twist is the brainchild of Amy’s Kitchen, the popular frozen food and soup company.

It took two years, and thousands of pounds of potatoes, to find the right organic variety of potato for fresh-cut french fries cooked in sunflower oil. “Most businesses would go to a company and buy a bunch of frozen potatoes,” says John Paneno, Director of Sourcing at Amy’s Kitchen. “Amy’s started from scratch. We hired experts who could find the best varieties that met our sensory requirements. We had to figure out where they grew best and who is the best farmer to process them. We’re not taking any shortcuts.”

– See more at: http://civileats.com/2015/05/26/amys-clean-fast-food/#sthash.HKKHf4RD.dpuf