Kyle Smith and Melissa Jay are two friends from Bucks County, Pennsylvania who share a mutual love for food, travel, and drinks. Kyle is formally trained in the culinary arts and hopes to use his background to open an allergen-conscious bakery, while Melissa is a digestively challenged historian and baking enthusiast always on the lookout for creative and delectable ways to bake around her many dietary limitations.
The name “Allons-Eat!” is a play on the French phrase “Allons-y!”, which means “Let’s go!” (or in our case “Let’s Eat!”) and perfectly illustrates our philosophy on food and cooking: taking something fancy and exotic and bastardizing it into a cheeky, more approachable iteration of itself (while not being nearly as clever or creative as we might think). We hope to demystify a range of gourmet dishes and techniques – while navigating an array of food allergies – by providing delicious, accessible recipes for cooks of all skill levels and dietary restrictions. Most of our recipes take inspiration from childhood memories, dishes from our favorite restaurants, and foods we encounter during our travels. Oh, and booze. There will be a lot of cocktails along the way.
Kimi Kauai says
I’m sorry to say, but this looks and tastes nothing like the HotTom.com product. Followed the recipe to a “T,” and now I’m going to try and figure out what to do with the sauce it made. I just finished a jar of the original sauce so we had reference. If it weren’t for the amount of oil, you could just serve it as soup; it’s that far off.
Oh, well. Thanks anyway!
P.S. Your website won’t let me post on the recipe page. It thinks I’m a bot. 😒
Kyle & Melissa says
Hi Kimi-
I’m so sorry the recipe didn’t turn out for you- I’m bummed you don’t love it like we do!
That’s really strange about commenting on the recipe page. All of our pages are set up the same, so if the site let you post on the “About” page, it shouldn’t have given you any issues on the recipe pages.