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!

Feb 3 - 7

Jan 27 - 31

Jan 20 - 24

Feb 3 - 7

Taco Stuffed Sweet Potatoes: filling, healthy and different - these sweet potatoes are filled with seasoned lean turkey, black beans and come with sour cream on the side. (GF)

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

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

Roast Beef Dinner: slow roasted Grade A Alberta Beef, served with horseradish pan gravy, garlic parmesan mashed potatoes and vegetables.

Keto Italian Baked Pork-loin: topped with tomato, basil and Havarti, served with zucchini and peppers. (GF)

Chicken Penne Pasta: tossed with sundried tomato, green onion, mushrooms and zucchini in an herb roast red pepper and parmesan cream.

Seafood Chowder: assorted fresh seafood simmered with onion, carrot, celery, corn and sweet potatoes in a light dill cream.

Vegan Butternut Squash Soup: cooked with tomatoes, corn, beans, mixed vegetables, and a slightly spicy kick. (V/GF/DF)

Vegan Red Curry Tofu Rice Bowl: warmly spiced with the flavor of red curry, which uses flavorings such as lemongrass, red chili pepper and ginger, this delicious rice bowl is great for a cold evening. (V/GF/DF)

Keto Cheesy Garlic Chicken: chicken cooked in one pan with cheese, over broccoli and spinach with zoodles (GF)

Portobello Mushroom Lasagna: with Italian sausage and a variety of cheeses in a marinara sauce (GF)

Keto Broccoli Cheddar Soup: all the creamy goodness of cheese soup and tender broccoli. (GF)

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Jan 27 - 31

BBQ Smoked Ribs: served with carrots and rice. (GF/DF)

Cream cheese crack chicken chili: this creamy chili is loaded with chicken, black beans, corn, tomatoes, cream cheese and a touch of ranch. (GF)

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

Keto Herb Baked Haddock Loin: topped with mushroom and dill cream cheese sauce, served with roast root vegetables and zucchini (GF)

El Paso Chili: extra lean ground beef and sausage simmered with onion, mushrooms, peppers, corn and black beans in a roast tomato salsa. (GF/DF)

Asian Noodle Soup: tender shredded chicken simmered with peppers, carrots, broccoli, cilantro, bean sprouts and rice noodles in thai chili spiced broth. (GF/DF)

Tuscany Seafood and Sausage Fettuccine: assorted fresh seafood and chorizo tossed with onion, peppers, zucchini and peas in an herb curry rose sauce.

Crispy Peanut Tofu Stir Fry: cauliflower fried with bok choy, garlic, toasted sesame, red peppers, broccoli, cilantro and sriracha sauce. (V/GF/DF)

Vegan Lemon Spaghetti: with peppers and mushrooms and spinach. (DF)

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

Keto Cabbage and Sausage: fried cabbage and onion with kielbasa sausage and peppers (GF)

Keto Cheesy Mexican Skillet: ground beef, spices and cheese blended together to create a flavorful casserole. (GF)

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Jan 20 - 24​

Spinach and Kale Pesto Chicken Stuffed Yams: yams stuffed with chicken, walnuts and greens. (DF/GF)

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

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

Keto Herb Baked Haddock Loin: topped with mushroom and dill cream cheese sauce, served with roast root vegetables and zucchini (GF)

El Paso Chili: extra lean ground beef and sausage simmered with onion, mushrooms, peppers, corn and black beans in a roast tomato salsa. (GF/DF)

Asian Noodle Soup: tender shredded chicken simmered with peppers, carrots, broccoli, cilantro, bean sprouts and rice noodles in thai chili spiced broth. (GF/DF)

Tuscany Seafood and Sausage Fettuccine: assorted fresh seafood and chorizo tossed with onion, peppers, zucchini and peas in an herb curry rose sauce.

Vegan Southwestern Black Bean, Mango and Quinoa Salad: a perfect meatless option combining delicious, fruity mango with hearty black beans, fresh vegetables and quinoa and topped with a lime-cilantro dressing. (V/GF/DF)

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

Keto Spinach and Artichoke Stuffed Chicken: tender chicken stuffed with delicious cream cheese, mozzarella cheese, spinach, and artichokes with broccoli.

Keto Stuffed Peppers: seasoned chicken, cheese, and delicious spices combine to create these mouth watering fall favorites for the low-carb lover.

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

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