Contactless delivery of meals to your home each Wednesday and Friday
Menu changes weekly.
Ordering deadlines are as follows:
Sunday night for Wednesday delivery Tuesday noon for Friday delivery
Menu for September 30 and October 2, 2020 staples & salads Thai Bowl - quinoa, carrot, red cabbage, bell peppers, chopped kale, scallions, cashews, peanut ginger sauce. $15 (serves 1 large entrée or up to 4 sides) *gf, df
Tuna Pasta Salad - Line-caught tuna, gluten-free pasta, avocado mayonnaise, dill and lemon. $9 pint *gf, df
What sets our food apart? My main priorities in the preparation of your food: The use of organic and non-GMO products. Avoidance of harmful and questionable ingredients and food additives, such as nitrites and nitrates, "natural flavors ," artificial colors, etc. Everything is made from scratch Including dressings and sauces. Water used in the preparation of food is purified. Only olive oil, avocado oil, coconut oil and grass-fed butter are used for fat in cooking, dressings and sauces.
Do we cook for people with food allergies/restrictions? I have great deal of experience in cooking for clients with dietary restrictions. With an occasional exception, the food I cook is gluten-free. When possible, I can provide dairy-free, soy-free, egg-free, and nut-free options. I am also happy to accommodate vegan diets. *note: Most of my baked goods are totally grain-free. Please contact me to discuss specifics allergies and concerns.
Who is cooking my food? My name is Sally Mimura, and I am a personal chef and caterer. I prepare all of your meals with the help of my assistant, Isabelle.
What kind of cooking equipment is used? Cast iron, stainless steel and non-toxic enamel pans. Wood, stainless steel and silicone cooking utensils are used. There is no reactive plastic or Teflon used in my kitchen.
How is my food packaged? Minimizing landfill waste and limiting your exposure to toxins is a serious concern of mine. Many of my clients' meals are packed in glass containers that are returned upon the next delivery. They are again washed and sterilized by me in between uses. If you prefer disposable containers, I use a combination of eco-friendly cardboard, and plastic when it is required. All food is cooled before being placed in plastic containers, and black plastic is lined first with parchment paper to minimize your food's exposure to toxins.
What steps are taken to ensure the safety of my food? I have a ServSafe Food Manager certification, and follow all safe practices in the procurement, transport, preparation and storage of your meals. Please contact me if you have any specific questions about food safety.
How is payment handled? Most clients leave a check on the porch to be collected at the time of delivery. PayPal, Venmo and Cash App are also accepted.