Family meals are an important part of life.  Modern schedules often don’t allow time for shopping, preparing, cooking, and cleaning. More restaurants are opening daily, encouraging fast food to be the norm. Not every day do we have to have a complicated, sit-down, formal dining room experience but eating normal food should be.

Join us in our newly remodeled, clean, professional kitchen and participate in preparing entrees with an assembly line to efficiently put together the upcoming week's meals.  for you and your loved ones. With this hands-on experience, you’ll see and recognize the ingredients going into your meal.  You'll assemble nutritious, attractive entrees from prepared ingredients to take home for the coming week. Either heat in an oven or microwave, saving you time and giving you a handmade meal that’s tasty and wholesome. Our Chefs get the most time-consuming parts of the cooking process done beforehand by planning, shopping, and prepping all the items for assembly of your week’s order. Gluten-free, dairy-free, and vegetarian options are available. 

October 21

Turkey club upside-down salad, assembled in a large jar upside down.  
Vegetarian or chicken Tortellini bake, assembled from various ingredients, spinach, cauliflower, mushrooms, carrots, onions, marinara, cheese, pesto. We recommend a rotisserie chicken to go with. 
Baked chicken lemon rosemary glaze, roasted carrots and roasted potatoes.
Swedish Meatballs over rice Brussel sprouts. 
Grilled salmon lemon grass rub, basmati rice, stir-fried vegetables.

October 28

Beef stew, roasted veg, simmered to reheat.
Grilled chicken, Caesar salad upside down jar.
Meat lasagna.
Butter chicken curry and rice.
Dijon salmon, mashed potatoes, asparagus.

November 4

Half-roasted chicken sage stuffing, roasted honey carrots, and roasted red potatoes.
Fried rice kit, including diced vegetables, egg-cooked rice, and a sesame sauce.
Ranch pot pie, beef, and gravy, vegetables topped with cheese potatoes
Thanksgiving turkey, cranberry, sweet potatoes, stuffing, Brussels sprouts, and, of course, gravy.
Sauteed pepper salmon, steamed potatoes, green beans, almondine.  

November 11

Grilled sweet and sour chicken legs and thighs, mustard potato salad, rotkohl.
Grilled salmon wild rice creamed spinach.
Pulled pork chipotle aioli, maple glazed sweet potato. 
Chili Verde black beans and rice roasted peppers and onion.

Instructor: Chef Don Donaldson is a seasoned Chef with a solid tenure in the food industry with a background in fine dining and large-scale cooking.