Sunday, February 19, 2017

Exciting things are brewing...

Two "Boot Camp" Lessons and meetings this week to see if we can get our product into the market, if you are interested in ordering for FRI DELIVERY this week (due to the MON holiday), here is the menu.  Remember there is a five (5) meal minimum.  We do offer payment by Credit Card at a 3% premium.

1 .Middle Eastern Chicken Kabob with yellow rice and yogurt sauce
2. Chicken Parmesan with Pasta and vegetables
3. Grilled Chicken with roasted potato and chef’s vegetables
4. Chicken Milanese with Gnocchi and veg
5.  Pork Loin with Apples and Butternut Squash
6. .Middle Eastern Lamb Kabob with yellow rice and yogurt sauce
7.  Salisbury Steak with mushroom gravy, smashed potato and vegetables.
8  London Broil with Farro and vegetables
9. Cheese and Mushroom Ravioli with Pomodoro Sauce
10.  Wild Mushroom and Roasted Vegetable Risotto
11.  Seared Scallops over Linguini Alfredo with roasted root vegetables
22. Grilled Salmon with Thin Rice noodles and oriental vegetables

Thank you in advance for looking.
 

Thursday, February 16, 2017

A ramble and real information....

Benny turned one the other day, did not get there but I am working on it, I got out of the hospital two years ago today after 6 weeks things I don't even remember. Still thanking Elise everyday for standing by me through a very tough period, Getting Better!

OK, this weekend doing TWO "BOOT CAMPS ", I have two student, at very different stages of life, wanting to do intensive study and working through how to cook and how to put things on a plate.  Look for video over the next week.

I will be posting next week's menu later a note these meals are DELIVERED and you may pay by CREDIT CARD.
 

Tuesday, February 14, 2017

Thanks for looking...

What a great start to a new project.  Many elements to come in the near future and to that end just a few notes.  I am looking on THUMBTACK and other platforms for business.  Food Service, RESTAURANT MEALS delivered on an ongoing basis, Events, CATERING for parties of LESS THAN 50, Classes, CULINARY SKILLS for single people or groups including team building.  Lots on the table (ha!).  Keep watching and sharing.
I even look like a Chef
 

Sunday, February 12, 2017

MENU CHOICES FOR THE WEEK OF 2/12

FOR DELIVERY ON  THURSDAY 2/16


1. Chicken with Pesto over linguini with chef’s vegetables

2. Grilled Chicken with roasted potato and chef’s vegetables

3. Chicken Milanese with Gnocchi and veg

4.  Turkey Breast Roulade over mashed potato

5. .Middle Eastern Lamb Kabob with yellow rice and yogurt sauce

6.  Salisbury Steak with mushroom gravy, smashed potato and vegetables.

7.  Grilled Strip Steak with hotel butter, fingerling potato and vegetable

8. Braised Short Ribs of Beef with rice and vegetables

9.  Wild Mushroom and Roasted Vegetable Risotto

10.  Sesame Seared Tuna over Ramen with vegetables

11. Grilled Salmon with Thin Rice noodles and oriental vegetables

$18/meal 5 meal minimum

PLEASE EMAIL YOUR ORDER BY TUESDAY TO CHEFSCOTTSUNSHINE@GMAIL.COM

We do accept all major credit cards for your convenience
 

IT  is happening...

As many of you know I was badly injured two years ago, the TBI (concussion, etc) has impacted our lives in many ways and, even now there are things I cannot do or can only do with certain limitations.  We are moving forward. One of the ways are providing a niche food service.

RESTAURANT MEALS AT HOME.  This is not carry out, it is not a Blue Apron or similar product.  This is a meal, that I might have served you in one of my restaurants packaged and ready to heat and eat.  I would hope that you take the food out of the container and organize it on a plate as I would and enjoy a meal at your home restaurant.

The portions are generous restaurant sized portions, 7-9 ounce entree and a similar amount of sides.  A solid, sharable meal. 

We will offer a menu of 9 choices per week on MON for delivery on THU.  There is a 5 meal minimum, 5 of the same item or any combination. 

The whole working menu at this time is 22 items, it will grow so that you can think about what you might like in the future.

HERE WE GO...

  KADL    Menu Choices
1 .Middle Eastern Chicken Kabob with yellow rice and yogurt sauce
2. Chicken Parmesan with Pasta and vegetables
3. Chicken with Pesto over linguini with chef’s vegetables
4. Grilled Chicken with roasted potato and chef’s vegetables
5. Chicken Milanese with Gnocchi and veg
6.  Turkey Breast Roulade over mashed potato
7. Thanksgiving Turkey Breast with cornbread, cranberry dressing and Brussel sprouts
8.  Pork Loin with Apples and Butternut Squash
9. .Middle Eastern Lamb Kabob with yellow rice and yogurt sauce
10.  Salisbury Steak with mushroom gravy, smashed potato and vegetables.
11.  Grilled Strip Steak with hotel butter, fingerling potato and vegetable
12.  London Broil with Farro and vegetables
13. Hearty Beef Stew with Lentils and vegetable over Egg Noodles
14. Braised Short Ribs of Beef with rice and vegetables
15.  Vegetable and Cheese Lasagna
16. Cheese and Mushroom Ravioli with Pomodoro Sauce
17.  Wild Mushroom and Roasted Vegetable Risotto
18.  Seared Scallops over Linguini Alfredo with roasted root vegetables
19. Shrimp Picatta with Rice and Vegetables
20.  Grilled Mahi with Hosin Sauce over brown rice with vegetables
21.  Sesame Seared Tuna over Ramen with vegetables
22. Grilled Salmon with Thin Rice noodles and oriental vegetables

 


Friday, February 10, 2017

Big news...

We are talking to several companies about distributing what we already do, which are restaurant meals, fresh and ready to eat.  What you may ask is the difference between us and others, good question!

We are doing meals that we would do, and have done, in our restaurants.
We may give it to you in a box BUT if you take it out and display it as we have, you have a restaurant meal at home. SEE,
Grilled Chicken Breast, Roasted Butternut Squash and Farro and Saffron Rice,    
 

Monday, February 6, 2017

and a follow up tale...

I often tell a story about grandma, not mine you understand but grandma in general.  It goes this way, the family troops over hill and dale to grandma’s house for Thanksgiving.  You all get there very early because you want to watch the parade and because you have been enlisted to help prepare the food.  You see, but don’t take notice of the turkey thawing in the sink.  Grandma asks you to chop the vegetables for the stuffing.  The veggies and the cornbread are moistened with turkey stock that has been sitting on the stove since last night.  Once the mixing is done the bird is stuffed and placed in a cold oven.  The whole thing cooks for hours being faithfully basted with drippings from the bird.  When grandma thinks it is done it is taken out of the oven and left to cool for a while as the football game plays out on the TV.  Finally the stuffing is removed and reheated and the turkey is carved and served.  All good right?  Not so fast.  The turkey was thawing at room temperature just helping bacteria grow.  The stuffing mixed hot and cold products again promoting bacterial growth and the bird was stuffed raw.  The juices that soak the stuffing in the cavity are likely chock full of more bacteria.  The bird comes out when you think it is done, nobody checks the internal temperature.  The stuffing comes out and the bird cools, again just setting up a factory for bacteria, and you wondered why you felt a little ill, so if your roommate leaves something out all day do not eat it.  Nothing could happen but on the other hand something might and alcohol doesn’t kill botulism.                                                                                                                                                       
On top of all this the Tryptophan in the turkey makes you tired.  Great day, I am not advocating Tofurkey but …