Jägerschnitzel or Wienerschnitzel

Wed., Sept. 20th: Choice of: Jägerschnitzel or Wienerschnitzel (Veal Cutlets) – ($16 Per Person / Time to Cook: 30 min. / Cook By Day: Monday) Originating in Austria, a schnitzel is a meat that has been pounded thin, and either coated with flour, egg, and breadcrumbs or left uncoated, and deep or pan fried. Jägerschnitzel […]

Read More »

Beer-Braised Brätwurst with Sauerkraut and Kartoffelbrei

Tues., Sept. 19th: Beer-Braised Brätwurst with Sauerkraut and Kartoffelbrei (Chicken Sausage Available) – ($14 Per Person / Time to Cook: 30 min. / Cook by Day: Friday) Brätwurst translates to “Brät,” meaning minced meat, and “wurst,” meaning sausage. Traditionally Brätwursts are made from either veal or pork, or both and seasoned with ginger, nutmeg, coriander, […]

Read More »

Schweinshaxe (Brined and Braised Bavarian Crispy Pork Shanks)

Thur., Sept. 21st: Schweinshaxe (Brined and Braised Bavarian Crispy Pork Shanks) – ($16 Per Person / Time to cook: 45 min. / Cook by Day: Monday) The embodiment of Germanic cuisine, Schweinshaxe is the quintessential meal throughout Bavarian Beer Halls. The name translates to Ham Hock, which is the shank of the animal located between […]

Read More »

Bacalao con Salsa de Coco y Choclo

Tues.-Fri, Sept. 19th-22nd: Bacalao con Salsa de Coco y Choclo (Grilled Fig Leaf Wrapped New England Cod over Coconut-Corn Chowder) – Shrimp Substitute Available – ($15 Per Person / Time to Cook: 30 min.) Wrapping food with leaves is an ancient technique for cooking in nearly every culture. The leaves keep the food moist by […]

Read More »

Tuscan Veal Chops with a Summer Baby Vegetables Salad

Thur., Aug. 10th: Tuscan Veal Chops with a Summer Baby Vegetables Salad ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Mon.) Veal it tender with a delicate but distinct flavor. It is also one of the leanest meats, which lends itself well to grilling over high heat (however is not […]

Read More »

Maine Lobster Roll with Local Corn

Tues., Aug. 8th: Maine Lobster Roll with Local Corn ($18 Per Person / Time to Cook: 15 min. / Cook by Day: Thursday) We will be taking you to New England for this seashore classic. The Lobster Roll is believed to have been invented in the 1920s in Connecticut. It was popularized throughout the 1970s […]

Read More »

Amazon Enters the Meal Kit Business with an Eerily Similar Trademark Filing….will they have to punch CookDC® Meal Ticket?!!!

Amazon filed for several Trademark applications at the beginning of the month as it enters the Meal Kit market. Let’s ignore that Amazon is one of, if not “the,” most powerful disruptors in modern corporate history with wide ranging and growing influence across a host whole host of industries…and just focus on the positives for […]

Read More »

Norovirus Strikes National Chain Again…this time its local! 

It appears as though a popular Mexican Fast Food Chain has another Norovirus issue…again. This time it is close to home in Sterling, VA, with over 60 people sickened. Norovirus is the most common food born illness…and the most preventable. It is normally caused by unsanitary practices of the…..wait for it….cooks. You know those signs […]

Read More »

Salad Week! Duck Confit & Frisée Salad

Fri., July 28th: Salad Week! Duck Confit & Frisée Salad ($16 Per Person / Time to Cook: 20 min. / Cook by Day: Sunday) A classic frisée salad is bitter, crunchy, and tangy. The French salad is traditionally made with Bacon Lardons and a poached egg. Here, we are replacing the lardons with Duck Confit […]

Read More »

CookDC® enters the Venture Capital (“VC”) Beauty Contest Circuit

We realize you haven’t heard much of our award winning commentary lately. Well, that is because we have been busy interacting with Venture Capitalists (“VC”), at what are known in the industry as “Pitch Competitions.” So, the VC pitch is a thing…apparently, there are so many entrepreneurs starting businesses that professional investors only have between […]

Read More »

Content for the perfect pitch 

Here is the thing…pitching is not difficult. However, you must practice your pitch, including memorizing it, and time the practices to ensure you remain within the limit. The basic format for the content is simple, and generally should be structured with these key points – the amount of information surrounding each point is dependent on […]

Read More »

Here is CookDC®’s Pitch…

Intro – CookDC® is a provider of Restaurant quality Meal Kits. We focus on Flavor, think of us as the “Insert: name of the Best Restaurant in the World” of meal kits. CookDC® takes the innovative business model pioneered by the national meal kit companies and improves upon it at the local and regional level by: […]

Read More »

Introducing CookDC® Pantry

Introducing CookDC® Pantry In response to demand from certain customers, we will be offering selective specialty products that we normally have in inventory. All of these products are chosen and vetted by CookDC® for their quality. Our pantry items can be included into any of our kits, but if purchased separately, deliveries will only be […]

Read More »

Kañiwa Greek Salad

Tues., July 11th: Kañiwa Greek Salad ($14 Per Person / Time to Cook: 30 min. / Cook by Day: Saturday) Kañiwa (pronounced ka-nyi-wa), not to be confused with its closely related cousin, Quinoa, is a seed from the Andes Mountains of Peru. This species of Goosefoot (flowering plant) is grown at extreme elevations where wheat, […]

Read More »

Seasonal Ingredient Focus: Wild Stinging Nettles

Wild Stinging Nettles have a wonderfully bold, earthy taste. But, just as the name suggests, Nettles are poisonous in their raw state. Urtica Dioica, its Scientific classification, or “Electric Grass,” its unscientific classification, is indigenous to just about every continent. In the U.S., Nettles are found growing naturally in the wilderness of the the Pacific Northwest, […]

Read More »

Homemade Tagliatelle with Wild Stinging Nettle Pesto (Basil Pesto Substitute Available)- Add-ons include: Duck Egg, Pancetta, Chicken Breast

Thurs., June 22nd: Homemade Tagliatelle with Wild Stinging Nettle Pesto (Basil Pesto Substitute Available)- Add-ons include: Duck Egg, Pancetta, Chicken Breast ($14 Per Person / Time to Cook: 20 min. / Cook By Day: Sat) We will be making a pesto with the Nettles after blanching, so the poison already will be removed and no […]

Read More »