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!

Apr 23 - 26

Apr 15 - 19

Apr 8 - 12

Apr 23 - 27

Ricotta and Beef Spinach Cannelloni: tomato based sauce topped with a creamy white sauce over cannelloni.

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

Wild Maple Cajun Salmon: served with rice and seasonal vegetables. (DF/GF)

Thai Pineapple and Ginger Poached Salmon: served with coconut jasmine rice and honey carrots. (GF/DF)

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

Chicken and Sausage Penne: simmered with onion, mushrooms, peppers and zucchini in a pesto parmesan rose sauce.

Brazilian Chicken and Black Bean Stew: simmered with chorizo, onion, potatoes, jalepeno and carrot in a stewed tomato broth with mango and cilantro. (DF)

Mushroom Bourguignon: a version of mushroom gravy sauce, mixed vegetables and served over cauliflower mash.

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

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Apr 15 - 19

Herb Roast Chicken Thighs: brushed with olive oil and herbs, served with Cajun roast sweet potatoes and vegetables. (GF/DF)

Nassi Garang: Indonesian stir-fried curry rice with ground beef, mushrooms, eggs, raisins, and spices, served with a green leafy salad. (GF/DF)

Beef Stew: a hearty stew with potatoes, mushrooms, carrots and peas. (GF/DF)

Chicken Fettuccini: tender chicken tossed with onion, mushroom and peppers in an herb parmesan cream with noodles.

Italian Vegetable Soup: simmered in an herb stewed tomato and vegetable broth with carrot, celery, onion, zucchini, chick peas, broccoli and penne pasta. (DF)

Roast Chicken Legs: brushed in oil and herbs, served with garlic mashed red skin potatoes and honey dill carrots. (GF)

Pork Parmigianna: tender pork cutlet, breaded and baked with roast tomato sauce and mozzarella, over linguini.

Vegan Chili: all-vegan chili served with almond garlic buns. (DF)

Veggie rice bowl in peanut sauce: mixed veggies over rice with a peanut sauce. (DF)

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Apr 8 - 12​

Thyme and Lime Chicken: served with coconut rice. (GF/DF)

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

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

Roast Pork Loin: baked with fresh pear slices, red pepper and havarti, served with roast new potatoes and vegetables. (GF)

Chicken Rotini Pasta: tossed with green onion, mushrooms and cherry tomatoes in an herb garlic cream cheese sauce with rotini pasta.

Beef Stroghanoff: tender sirloin simmered with onion, peppers and mushrooms in an herb red wine beef glaze, serve with whole-wheat pasta.

Seafood, Corn & Sweet Potato Chowder: simmered with carrot, celery and onion in a light dill cream. (GF)

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

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

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