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!

Aug 19 - 23

Aug 12 - 16

Aug 6 - 9

Aug 19 - 23

Chili with Buffalo & Beef: spicy chilli with red kidney beans, black beans, mushrooms, and green peppers with a mixture of buffalo and ground beef. (GF/DF)

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

Ground Turkey and Butternut Squash: in a balsamic/chili sauce (GF/DF)

Chicken Rotini Pasta: tender chicken sautéed with peppers, mushroom, green onion, sundried tomato and artichokes in an herb pesto and parmesan cream.

Seafood Creole Soup: assorted seafood simmered with onion, peppers, celery and okra in a Cajun spiced tomato and fish broth with rice. (GF/DF)

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 Baked Chicken Thighs: topped with tarragon, tomato and gouda cheese, served with cauliflower and zucchini. (GF)

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

Mexican Street Corn Pasta Salad: pasta with corn, avocado, green onions, cilantro, cheese, black beans and jalapeno. Dressed in lime sriracha sauce. Sweet and spicy.

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Aug 12 - 16

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

Philly Cheese Steak Stuffed Peppers: stuffed with, beef, onion, mushrooms, mozzarella cheese, and rice (GF)

Spicy Hungarian Goulash: ground turkey and onion stew, served with Letcho (spicy roasted peppers, sausage, and mushrooms). (DF)

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

Asian Citrus Poached White Fish: served with herb jasmine rice and vegetables. (GF/DF)

Mexican Chicken Thighs: topped with diced tomato, sweet onion, and jack cheese, served with cinnamon roast squash and garlic sautéed peppers. (GF)

Tandoori Pork and Chicken: simmered with peppers, zucchini, mushroom, red onion and sun dried cranberry in a curry spiced yogurt sauce with rice and lentils. (GF)

Spicy Vegetarian Hungarian Goulash: stew served with Letcho (spicy roasted peppers, and mushrooms). (V/DF)

Vegan Stuffed Peppers: onions, mushrooms, rice and seasoning inside a delicious pepper. (GF/DF)

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Aug 6 - 10​

Cheese ‘n’ pasta in a pot: with ground beef in a cheesy sour cream tomato sauce

Hot Spot: Smoked ham mixed in with delicious mashed potatoes, peas, carrots, and onions. Shepherd’s pie with a twist. (GF/DF)

Zesty BBQ Meatloaf: ground beef meatloaf stuffed with cheese and served with mashed potatoes (GF)

Vegan Kale and Quinoa Bake: baked sweet potatoes and kale served over quinoa, drizzled in lemon dressing and baked with vegan mozzarella cheese (V/GF/DF)

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

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