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 you 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!

Oct 22 - 26

Oct 15 - 19

Oct 9 - 12

Oct 22 - 26

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

Spaghetti in Tomato Basil Sauce: served with cheesy meatballs, salad with dill dressing.

Beef Roast: served with garlic mashed potatoes and gravy. (DF)

Mexican Chicken Soup: simmered with potatoes, carrots, corn, jalapenos and beans in a chili spiced tomato broth with cilantro. (GF/DF)

Teriyaki and Orange Baked Salmon: served with rice and vegetables. (GF/DF)

Shephard's Pie: extra lean ground beef & pork with carrot, celery, onion, mushrooms and peas in an herb beef glaze, topped with parmesan mashed potatoes.

Chicken Fusilli Pasta: tossed with onion, mushroom, peppers, zucchini and broccoli in an herb rose.

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

Vegetarian Lasagna: rich lasagna made with eggplant and zucchini layers and topped with mozzarella cheese. (GF)

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Oct 15 - 19

Chicken Quinoa Salad: grilled chicken, quinoa, black beans, and mixed vegetables. (GF/DF)

Spicy Butter Chicken: served with rice and mixed vegetables. (GF)

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

Home-style Mac n’ Cheese: with ham, mushrooms and broccoli in a blended cheese sauce.

Roast Beef Dinner: with garlic mashed potatoes, vegetables and topped with pan gravy. (DF)

Thai Noodle Soup: shredded chicken and pork simmered with carrot, sweet peppers cilantro, bean sprouts and rice noodles in spiced broth. (GF/DF)

Boneless Pork-loin Chops: baked with fresh tomato, basil and havarti, served with potatoes and vegetables. (GF)

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

Quinoa Salad: quinoa, black beans, and mixed vegetables. (V/GF/DF)

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Oct 9 - 13​

Sausage and Quinoa Bake: sweet potatoes baked with Italian chicken sausage, yams, and gruyere cheese over quinoa. (GF)

Roast Chicken: roasted with sage, basil, and garlic; served with mixed vegetables and rice. (GF/DF)

Mexican Baked Chicken Thighs: marinated in tequila and lime, topped with fresh chives, red pepper and avocado, served with rice and vegetables. (GF/DF)

Baked Penne: tossed with ham, red onion, mushroom, tomato and zucchini in an herb garlic cream cheese sauce, gratineed with edam cheese.

Seafood Gumbo: assorted fresh seafood simmered in a spicy stewed tomato broth with sausage, green & spanish onion, peppers, celery and rice. (DF)

Beef & Buffalo Chili: extra lean ground meats simmered with onion, mushrooms peppers, corn and mixed beans in a roast tomato salsa. (GF/DF)

Vegan One Pot Pasta: in creamy tomato sauce with veggies and includes cashews. (V/DF)

Vegan Fettuccine: mixed with broccoli and peppers, topped with creamy garlic avocado alfredo sauce. (V/DF)

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