Cooking great food takes too long

When it’s one of those busy weeks you just don’t have time to shop for the right ingredients, cook, and clean.

What if you could get that time back by having fresh, healthy meals made with seasonal ingredients ready to eat as soon as you walk in the door? Now you can with weekly deliveries from Chef to Table!

All it takes is:

  1. Pick from our menu that’s updated weekly
  2. Your meals are cooked by a top chef and dropped off at your door
  3. Warm them up and eat whenever you want!

No Commitment — Skip or Cancel Any Time

Just need two meals a week to make things easier? Or enough to cover you for 5 days? It’s your choice!

See the Difference

Cooking For Yourself (1 Person):

  • $100 – $200 / week for groceries
  • 2 hours shopping
  • 5 hours cooking
  • 3 hours cleaning

Chef To Table (1 Person):

  • $30 – 100 / week
  • No shopping
  • No cooking
  • 10 minutes cleaning​

Ready to get out of the kitchen and have more time to enjoy life? Get started now!

Mar 18  - 22

Mar 11 - 15

Mar 4 - 8

Mar 18 - 22

Stuffed Pepper: bell pepper filled with rice and ground beef, served with mix of herbed vegetables. (GF/DF)

Chicken Stir Fry: chicken with cauliflower, broccoli, green beans, and coconut in a cream sauce served over rice. (GF)

Mexican Stuffed Yams With Steak: yams stuffed with beef steak, quinoa, avocado, red pepper, and salsa. (GF/DF)

Seafood Gumbo: assorted fresh seafood simmered with sausage, onion, celery, peppers and okra in a Cajun spiced stewed tomato broth with rice. (DF)

Beef and Black Bean Burritos: tossed with assorted fresh vegetables and corn, rolled in tortilla shells and gratineed with salsa and monteray jack.

Homestyle Baked Beans: slow baked with bacon, onion and mushrooms in Bourbon BBQ & Molasses sauce. (GF/DF)

Chicken Cacciatore: tender strips of breast meat and thighs, simmered with onion, portabello mushroom and yellow peppers in roast tomato ragu, with broad noodles. (DF)

Mexican Stuffed Yams With Beans: yams stuffed with black beans, quinoa, avocado, red pepper, and salsa. (V/GF/DF)

Vegan Pasta Salad: brussel sprouts, mushrooms, sweet potatoes and leek. (V/DF)


Mar 11 - 15

Broccoli Stuffed Chicken Breast: stuffed with broccoli and cheese and served with roast vegetables. (GF)

Creamy Penne: penne pasta with herbed ground beef, peppers, and mushrooms in a creamy tomato sauce.

Mushroom Green Bean Stroganoff: ground beef cooked with green beans and mixed vegetables over spaghetti in a coconut cream sauce.

Penne Pasta: with ham, mushrooms, tomatoes and broccoli in a chili spiced cheese sauce.

New Mexico Smoked Turkey Chili: apple wood smoked lean ground turkey simmered with onion, mushrooms, peppers, corn and mixed beans in a roast tomato salsa. (GF/DF)

Dijon Baked Pork Tenderloin: stuffed with apple & red pepper, served with roast potatoes and vegetable medley. (GF/DF)

Beef Noodle Soup: tender sirloin strips simmered with onion, carrot, celery, corn and broad noodles in an herb beef broth. (DF)

Creamy Vegetarian Penne: penne pasta with peppers and mushrooms in a creamy tomato sauce. (V)

Curried Chickpeas: with creamy veggie korma and coconut rice. (V/GF)


Mar 4 - 8​

Spicy Butter Chicken: spicy stewed chicken with coconut rice, peppers, and broccoli. (GF)

Chili: spicy chilli with red kidney beans, black beans, mushrooms, and green peppers with ground beef. (GF/DF)

Hamburger Soup: ground beef cooked with carrots, celery, onions, peas and peppers in a beef broth. (GF/DF)

Citrus & Dill Baked Salmon: served with blended rice and vegetables. (GF/DF)

Boneless Pork-loin Chops: baked with fresh tomato, zucchini, garlic and gouda, served with potatoes and vegetables. (GF)

Beef Stirfry: sautéed with carrot, onion, celery, peppers, bok-choy and bean sprouts, in a garlic teriyaki with peanuts. (GF/DF)

Chicken, Corn and Sweet Potato Chowder: with onion, celery and carrots in a light dill cream. (GF)

Fall Harvest Salad: beets, brussel sprouts, and squash with tahini maple dressing and chickpeas. (V/GF/DF)

Vegan Chili: spicy all-vegan chilli with red kidney beans, black beans, mushrooms and green peppers. (V/GF/DF)


Like Us on