Chartreuse de Faisan (Pheasant Chartreuse)

Thur., March 8th: Chartreuse de Faisan (Pheasant Chartreuse) – ($17 Per Person / Time to Cook: 45 Min. / Cook By Day: Sunday) A Chartreuse is a preparation of vegetables, always including cabbage, and meat moulded into a dome and formed in layer so alternating colours. Considered by the Marie-Antoine Carême, the original Celebrity Chef, […]

Read More »

Coquilles Saint-Jacques à la Dieppoise (Wild Scallops Gratin with Black Conica Morel Mushrooms, Baby Romanesco Cauliflower, and Leeks in a Cream Sauce)

Fri., Mar 2nd: Coquilles Saint-Jacques à la Dieppoise (Wild Scallops Gratin with Black Conica Morel Mushrooms, Baby Romanesco Cauliflower, and Leeks in a Cream Sauce) – ($19 Per Person / Cook by Day: Saturday) Coquilles St-Jacques simply means “scallops” in French. Deipppoise refers to a method of preparing seafood from the port town of Deippe […]

Read More »

Sous Vide Braised Venison Shoulder “Poivrade” with Black Conical Morel Mushrooms over Mashed Turnips

Thurs., Feb. 22nd: Sous Vide Braised Venison Shoulder “Poivrade” with Black Conical Morel Mushrooms over Mashed Turnips ($18 Per Person / Cook by Day: Sunday) A Poivrade Sauce is a classic French sauce used on game meats which is characterized by the inclusion of both Red Currants and Pepper, while many variations exists. Venison shoulder, […]

Read More »

Sous Vide Braised Short Rib Stroganoff with Black Conica Morel Mushrooms over Homemade Pappardelle (Vegetarian Pasta w/ Morels also Available)

Wed., Feb. 21st: Sous Vide Braised Short Rib Stroganoff with Black Conica Morel Mushrooms over Homemade Pappardelle (Vegetarian Pasta w/ Morels also Available) – ($20 Per Person / Time to Cook: 30 Min. / Cook by Day: Sunday) Beef Stroganoff, Stroganov, is a traditional Russian dish made from sautéed beef mixed with Sour Cream. Since […]

Read More »

Sous Vide Pork Belly “Rillons” with a Cherry Reduction Sauce and Roasted Kabocha Squash over Coarse Polenta

Thur., Feb. 15th: Sous Vide Pork Belly “Rillons” with a Cherry Reduction Sauce and Roasted Kabocha Squash 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 […]

Read More »

Mar i Muntanya “Sea and Mountain” – Rabbit and Shrimp Stew

Fri., Feb.16th: Mar i Muntanya “Sea and Mountain” – Rabbit and Shrimp Stew (Chicken Substitute Available)- ($17 Per Person / Time to Cook: 30 Min. / Cook by Day: Sunday) The combination of meat and seafood dates back to Roman times. This Catalonian recipe comes from the seaside town of Celella de Papafrugell, in Catalonia […]

Read More »

More on our Catering Services & Tasting Menus.

More on our Catering Services & Tasting Menus….As a reminder, we provide a wide range of catering services. Here is a recent testimonial from a client of our full service tasting menu offering: “We used CookDC for my husband’s 40th birthday party. [CookDC] put together an amazing menu that worked in everything we asked for […]

Read More »

Grass-Fed Teres Major (Petit Filets) Steaks, Smashed Marble Potatoes & Cicoria Ripassata alla Romana (Sautéed Chicory) –

Wed., Jan. 31st: Grass-Fed Teres Major (Petit Filets) Steaks, Smashed Marble Potatoes & Cicoria Ripassata alla Romana (Sautéed Chicory) – ($18 Per Person / Time to Cook: 30 min. / Cook by Day: Monday) Celebrating the “Invention” of the Teres Major. We live in such a remarkable age of technological invention, whether it’s the Echo, […]

Read More »

Sous Vide Rabbit Confit, Parisienne Gnocchi “Pâte à Choux,” Brussels Sprouts with Double Smoked Pork Belly and a Mustard Sauce

Thurs., Feb 1st: Sous Vide Rabbit Confit, Parisienne Gnocchi “Pâte à Choux,” Brussels Sprouts with Double Smoked Pork Belly and a Mustard Sauce (Chicken Confit Substitute Available) A confit is an ancient cooking technique where meat is cooked in its own fat. The most well known being Duck, but it can really be anything (even […]

Read More »

Social Media Award Winners Announced! 

Social Media Award Winners Announced! As a reminder, we are giving free meal kits to the best social media posts of the month. This can either be a picture of one of your meals or a positive comment about our service. Simply tag CookDC whether you post of Facebook, INstagram or any other platform. Pan […]

Read More »

Coq au Vin (Wine Braised Chicken)

Tues., Jan. 23rd: Coq au Vin (Wine Braised Chicken) – ($15 Per Person / Time to Cook: 30 min. / Cook by Day: Friday) 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 […]

Read More »

An Article about CookDC in Arlington Magazine.

An Article about CookDC in Arlington Magazine. We are excited that CookDC is currently being featured on the front of their website at www.ArlingtongMagazine.com. Our favorite line, “[CookDC] aims for restaurant quality and [they] nail it!”….that seems fairly positive. We are humbled that the magazine’s food critic would take the time to research our meal kit offering. The […]

Read More »