New Year's Eve Buffet for Two or Four at Pump House Grille (Up to 50% Off)

Ashland

Value Discount You Save
$20 35% $7
Give as a Gift
Limited quantity available
1 bought

In a Nutshell

Ring in the new year with a festive meal complete with classic American cuisine

The Fine Print

Promotional value expires Jan 1, 2016. Amount paid never expires. Not valid for the purchase of alcohol. Must provide 21+ ID to receive alcoholic beverages. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Does not include tax or gratuity. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $13 for New Year’s Eve buffet for two ($20 value)
  • $20 for New Year’s Eve buffet for four ($40 value)

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Merchant Location Map
  1. 1

    Ashland

    400 Orange Street

    Ashland, OH 44805

    +14192073900

    Get Directions

Late-night parties and hot spots
Impress your date with romantic restaurants and activities for two
Bring your besties for these all-in activities
15% Bonus Savings
Get an extra 15% off local restaurants, spas, salons, and more to use within 48 hours of your Goods order! See details
By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
{}