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!

Nov 12 - 15

Nov 4 - 8

Oct 28 - Nov 1

Nov 12 - 16

Homestyle Lasagna: with ground beef, spinach, mushrooms, and herb tomato sauce topped with 3 cheeses.

Herb Roast Chicken Thighs: brushed with olive oil and herbs, served with roasted carrots (GF/DF)

Shepherds Pie: lean ground beef, potatoes, and veggies in a delectable gravy (DF)

Sante Fe Beef and Black Bean Chili: simmered with onion, mushrooms, peppers, corn and mixed beans in a roast tomato salsa. (GF/DF)

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

Thai Chili Pork Stirfry: tender pork-loin strips, carrot, celery, bok-choy, peppers, water chestnuts and peanuts in a garlic Thai sauce with rice noodles. (GF/DF)

Keto Pesto Chicken: tender strips of white-meat and thighs, topped with pesto cream cheese sauce, served with peppers with almonds and spaghetti Squash.

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

Vegan Creamy Butternut Squash Pear Soup: colorful and creamy, this blend of butternut squash, coconut cream and pear is the perfect fall food (V/DF/GF)

Keto Dirty Cauliflower Rice: ground beef, peppers, onion and avocado oil mixed with riced cauliflower.

Keto Portobello Mushroom Lasagna: with Italian sausage and a variety of cheeses in a marinara sauce

Keto Steak Cheese Quesadilla: seasoned and tender steak stuffed inside a quesadilla shell made of crunchy cheese.

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Nov 4 - 8

Chicken Stir Fry: sauteed chicken and mixed vegetables in a green thai style sauce (DF/GF)

Marinated Steak Salad: with glory bowl dressing and roasted mushrooms. (GF/DF)

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

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 monterey jack cheese.

Keto Avocado and Tomato Roast Pork Loin: gratineed with aged cheddar, served with cinnamon roast squash and asparagus. (GF)

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

Avocado Fettuccine: fettuccine noodles in a creamy avocado sauce using fresh avocado, parmesan cheese and olive oil.

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

Keto Monterey Chicken: made with jalapeno jack cheese, bacon, tomato, green onions and a side of cauliflower. (GF)

Keto Cauliflower Broccoli Casserole: loaded with bacon, cheddar cheese and sour cream with cauliflower and broccoli base. (GF)

Keto Herb Roast Chicken Thighs: brushed with olive oil and herbs, served with broccoli (GF/DF)

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Oct 28 - Nov 1​

Chicken and Roasted Red Pepper Pasta: creamy, savory and a hint of sweet with this pasta dish. Roasted peppers are used to create a decadent sauce for delicious noodles. Tender pieces of chicken are added for an additional element. (DF)

Split Pea and Ham Soup: a fantastic fall favourite, this thick and rich soup with tasty chunks of ham, is filling and delicious. (GF/DF)

Maple Salmon: served with maple and cinnamon sweet potatoes. (DF/GF)

Ham and Penne Pasta: honey smoked ham, peppers, mushrooms, tomato and onion tossed in a salsa cheese sauce with penne pasta.

Keto Herb Chicken Thighs: topped with garlic mushroom sauce, served with roast squash and cauliflower. (GF)

Seafood Chowder: assorted fresh fish simmered in a light dill cream stock with onion, celery, carrots, corn and potatoes.

Shepherds Pie: extra lean ground beef simmered with onion, celery, carrot, mushroom, peas and corn in an herb beef gravy, topped with parmesan mashed potatoes.

Split Pea Soup: a fantastic fall favourite, this thick and rich soup is filling and delicious. (V/GF/DF)

Roasted Red Pepper Pasta: creamy, savory and a hint of sweet with this pasta dish. Roasted peppers are used to create a decadent sauce for delicious noodles. (V/DF)

Keto Creamy Mushroom Chicken Thighs: creamy sauce seasoned with mushrooms and herbs, served over chicken. (GF)

Keto Creamy Coconut-Lime Salmon: combo of fresh ginger, lime juice and basil with delicious salmon. Comes with a side of broccoli. (GF)

Keto Egg roll in a bowl: ground turkey, onions, egg, garlic, ginger, and carrots melded together with Asian influenced flavors. (GF)

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