Modular Meal Service (Week of 5/1/23)
Menu for week of 5/1, meals ready for pick-up Wednesday 5/3, Thursday 5/4, Friday 5/5. *Please note that for this week only, pickup on Thursday 5/5 is limited to 3-3:45pm and 5:30pm and later due to a school play we will be attending.* We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Organic St. Louis Ribs-Amino BBQ style ribs made with Chef Charlie’s secret, seed-oil free, gluten free, gum free BBQ sauce. Oven baked and finished under the broiler to sticky-icky-icky perfection.
Organic Duck fat Steakhouse Fries- tossed with Parmesan, garlic, and chives.
Kosher Salt bed Organic Roasted Beets- Beets laid on a bed of salt and thyme then drizzled with Banyuls vinegar. Cooked tender, diced, and tossed with olive oil, Maldon salt, chives and tarragon.
1 Quart 100% Organic 48-Hour Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Add-on option-Organic pan-seared chicken breasts this week for $35. Click here to add to your cart and order.
Thank you!
Menu for week of 5/1, meals ready for pick-up Wednesday 5/3, Thursday 5/4, Friday 5/5. *Please note that for this week only, pickup on Thursday 5/5 is limited to 3-3:45pm and 5:30pm and later due to a school play we will be attending.* We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Organic St. Louis Ribs-Amino BBQ style ribs made with Chef Charlie’s secret, seed-oil free, gluten free, gum free BBQ sauce. Oven baked and finished under the broiler to sticky-icky-icky perfection.
Organic Duck fat Steakhouse Fries- tossed with Parmesan, garlic, and chives.
Kosher Salt bed Organic Roasted Beets- Beets laid on a bed of salt and thyme then drizzled with Banyuls vinegar. Cooked tender, diced, and tossed with olive oil, Maldon salt, chives and tarragon.
1 Quart 100% Organic 48-Hour Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Add-on option-Organic pan-seared chicken breasts this week for $35. Click here to add to your cart and order.
Thank you!
Menu for week of 5/1, meals ready for pick-up Wednesday 5/3, Thursday 5/4, Friday 5/5. *Please note that for this week only, pickup on Thursday 5/5 is limited to 3-3:45pm and 5:30pm and later due to a school play we will be attending.* We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
Organic St. Louis Ribs-Amino BBQ style ribs made with Chef Charlie’s secret, seed-oil free, gluten free, gum free BBQ sauce. Oven baked and finished under the broiler to sticky-icky-icky perfection.
Organic Duck fat Steakhouse Fries- tossed with Parmesan, garlic, and chives.
Kosher Salt bed Organic Roasted Beets- Beets laid on a bed of salt and thyme then drizzled with Banyuls vinegar. Cooked tender, diced, and tossed with olive oil, Maldon salt, chives and tarragon.
1 Quart 100% Organic 48-Hour Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Add-on option-Organic pan-seared chicken breasts this week for $35. Click here to add to your cart and order.
Thank you!