"Turning Home Cooks Into Chefs"
On Tuesday and Wednesday, January 29 & 30, teams from 24 different countries will face off in the Bocuse D’Or, the most prestigious cooking competition in the world….sorry, Hell’s Kitchen, Top Chef, Chopped, Worst Cook in America…but this one is the Olympics and Super Bowl combined! Team USA won the Gold Medal in the last […]
We are offering several Ready-to-Eat Soups this week. These will last for 7 days, or 6 months if frozen. Each soup is 32oz. and will serve between 2-4 people. Simply reheat stovetop or in the microwave and serve. This week’s soups include: Organic Green Spring Garlic Soup (Yes, Spring Green Garlic is now in Season!) […]
This classic French dish was traditionally made with Roosters or Hens. Now, roosters, or any poultry or animal several years in age, tend to be rather tough. The wine marinade is used to tenderize this meat, similar to the beef in the similar Boeuf Bourguignon. This dish is now more commonly serve chicken thighs, which […]
It is with a heavy heart we are informing you of a German research study that has connected the enzyme transglutaminase to Celiac Disease. The conclusion of researchers at the Aesu.Kipp Institute in Germany believe the ‘disease’ may be a reaction to the food additive, which are confused with our own gluten enzymes and attacked […]
We are finishing off the week with several more Ready-to-Eat Soups for Wednesday or Thursday delivery. Each soup is 32oz. and will serve between 2-4 people. Simply reheat stovetop or in the microwave and serve. The 4 types of soup include: Chicken Soup with Dumplings Amish Raised Chicken, Pate au Choux Dumplings (Flour, Butter, Eggs, […]
We are offering several Ready-to-Eat Soups for delivery tomorrow. Each soup is 32oz. and will serve between 2-4 people. Simply reheat stovetop or in the microwave and serve. The 4 types of soup include: Beef Chili Grass Fed Beef, Marzano Tomatoes, Prasilla Peppers, Guajillo Peppers, Ancho Peppers, Piquillo Peppers, Mirepoix, Veal Stock, Bone Marrow Oxtail […]
Costata Brasata Alla Romana, or Roman Braised Short Rib, is characteristically simplistic as are all Italian recipes. The indigents include aromatics, red wine, veal stock and san Marzano tomatoes, along with the short rib. Here, we will cook the short rib Sous Vide, which will simply be reheated in the sauce. The braised short rib […]
Yes, not Basque, we know, so we are taking you to València, the Eastern Spanish port city, for this classic regional dish. The earliest documentation of Paella dates back to the early 1800s, when the dish consisted on rabbit, chicken and local snails called vaquetes. While many variations existed, the earliest kinds were products purely […]
A consistent piece of advice given to anyone who decides to pursue their dreams and start a business is….not to rely on others for help. While encouragement will come from just about anybody, sadly, once the business is launched reality will be much different. This is not to say people generally are not helpful, but […]
Capital Budgeting 101. We have been in business for nearly 3 years and recently completed a throughout review of our capital budget. For those non-finance types out there, we basically analyzed the return on our invested capital (…or ROIC) to ensure investments are allocated to the areas with the highest return. A company can be […]
Thurs., June 7th: Game 5…Let’s Go Caps! Russian Maslenitsa Festival: Potato Blinis with Steamed Turbot, Salmon Roe, Horseradish Crème Fraîche & Dressed Arugula ($18 Per Person / Time to Cook: 20 min. / Cook by Day: Friday) In a nod to the Russian Captain leading the Washington Capitals in the Stanley Cup Finals, we decided […]
Fri., June 8th: Muffaletta Sandwiches (Time to Cook: 20 min. / Cook by Day: Monday) This sandwich was the creation of a Sicilian immigrant Salvatore Lupon who first put olive salad on cold cuts on a round loaf of bread at the Central Grocery on Decatur Street in New Orleans The signature olive salad consists […]
Wed.. June 6th: Sous Vide Pork Belly “Rillons” with a Cherry Reduction Sauce and Spinach Subrics over Coarse Polenta ($16 Per Person / Time to Cook: 30 minutes / Cook by Day: Sunday) Rillons and Rillettes, are classical French methods of cooking pork belly with the goal being preservation. The difference is Rillons are kept […]
Thurs., May 3rd: “Ham & Peas” – Fresh Spring Pea Agnolotti with Sous Vide Pork Belly ($16 Per Person / Cook By Day: Saturday) Famous Pairs include….Crockett and Tubbs, John and Ponch, Joanie and Chachi….and, of course, Ham & Peas! Here, we will be serving the classic combination with handmade Agnolotti, which are similar to […]
Wed. May 2nd: Loup de Mer À la Nage (Mediterranean Sea Bass in a Lobster Broth) – ($16 Per Person / Cook By Day: Thursday) À la Nage means “Swimming” and refers to the way to serve fish surrounded by the poaching liquid, or a Fumet, containing vegetables in decorative shapes. This is different than […]
Tues., May 1st: French State Dinner Menu: Spring Rack of Lamb, Burnt Cipollini Soubise, Carolina Gold Rice Jambalaya ($18 Per Person / Cook by Day: Saturday) The big news out of Washington DC this week is the visit from French President Emmanuel Macron and the State Dinner on Tuesday. Since we weren’t invited…we thought we would recreate the same dinner for this week. The guests were […]
Fri., May 25th: Traditional Mexican Chili Verde (Braised Pork Shoulder in a Tomatillo Sauce) – ($16 Per Person / Time to Cook: 15 min. / Cook by Day: Monday) The Pork Shoulder will be cooked Sous Vide to promote tenderness. The key to the flavor of this dish is the slow roasting of the tomatillos. […]
Thurs., May 24th: Vol-au-Vent de Volaille et Champignons (Chicken in Puff Pastry with Mushrooms & Pickled Tongue) – $16 Per Person / Time to Cook / Cook by Day: Sunday) Vol-au-Vent is a classic French dish generally credited to the Chef of Kings, Antonin Carême, the chef of Louis XV!. Auguste Escoffier in his “Cookbook […]
Wed., May 23: Charleston Shrimp & Oyster Perloo with Carolina Gold Rice (Available w/o Oysters and/or Pork) – $16 Per Person / Time to Cook 35 min. /Cook by Day: Thursday) This one-pot rice dish is the Low Country version of a Spanish Paella, both rather versatile in terms of the ingredients, with the main […]
Tues., May 22nd: Spring Lamb Ragù alla Bolognese (Traditional Beef and Vegetarian Options Available) – $16 Per Person / Time to Cook: 30 min.) Bolognese Sauce, or Ragù alla Bolognese, is the classic Italian meat-based sauce from Bologna, Italy.pasta traditionally containing ground beef, veal, pork, in a tomatoes sauce finished with cream. Here, we will […]