~Gourmet Meals To-Go,
~Made-To-Order Charcuterie Boards,
~Private Chef experience, and More.
3 split bell peppers (6 halves) stuffed with thinly-sliced sirloin steak, mixed with caramelized onions, diced mushrooms, and cauliflower rice; topped with provolone cheese. Ready to pop in the oven and serve.
*Reheating Instructions - for al dente peppers, preheat oven to 325* and place covered pan in for 45 minutes. Remove lid and continue to heat until desired temperature is reached. For well-done peppers, preheat oven to 400* and place covered pan in for 45 minutes. Remove lid and check temperature and heat until desired temp is reached.
1) I sell only the highest quality, natural and sustainable foods.
I promise to only buy ingredients and create meals with not only your needs, but the planet in mind, as well.
2) I will make the customer happy, at all costs.
You, the customer, are the lifeblood of this little business so I will strive to meet or exceed your expectations every day.
3) I care about my community and the environment.
I source local when possible and promise that if it is not something I would eat, I will not make it for you! From composting to reusing and recycling, I do my part for the planet and the community.
4) I have more fun than I should doing what I do.
Cooking is definitely my passion. I love experimenting and just having fun with it. Since God so graciously gave us a veritable cornucopia of ingredients at our disposal, why not have fun and do the best to serve others with them.
-Chief Cook & Bottle Washer
Thank you for giving me this opportunity to serve you! This is truly my passion and I can't wait to share it with you. Whether your goal is to create healthy eating habits, or you just don't have time nor desire to cook, I promise it will be the food you order will be wholesome, from the heart and taste freaking great!
Both of my parents worked in restaurants so I grew up in kitchens and discovered a love for food in general. Then after working in restaurants my entire life, I decided to pursue an education and career in Sports Medicine. Realizing that there were more dead ends than success stories in that field, I went back to work at a wine bistro in Dallas and rekindled my passion for the greatness of both food and wine.
I started this venture in 2012 right after we adopted our twins and soon realized that the time demand was just too great. Now that they're older and more self-sufficient I am excited to be back at it! And I can't wait to serve you with the same excitement and enthusiasm that has driven me my entire life.
My favorite chef and a lot of my influence comes from Thomas Keller, owner and chef at the French Laundry in Yountville, CA. He quoted one of his mentors Fernand Point and I'll leave it here, as it best sums up why I do what I do and why it drives me so much.
“If the Divine Creator has taken pains to give us delicious and exquisite foods to eat, the least we can do is prepare them well and serve them with ceremony” - Fernand Point
*dislaimer - Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat. The consumer assumes all responsibility and liability by purchasing any product from BCBC kitchen*