entrées Choucroute Garnie - Braised French dish of sauerkraut, potatoes and pork loin with uncured bacon and sausages, mustard for serving. $16 (serves 1) *gf, df
Vegetarian Choucroute Garnie - As above, but with plant-based sausages and carrots. $14 (serves 1) *gf, df
Roasted wild-caught or Norwegian Salmon Filet $9 Moroccan Spiced or Plain (serves 1) *gf, df $10 with Mustard Sauce (serves 1) *gf, df
What sets our food apart? My priorities in the preparation of your food:
The use of organic and non-GMO products.
A menu that offers a wide, ever-changing, variety of dishes, including many plant-based offerings and superfoods.
Everything is made from scratch Including dressings and sauces.
Avoidance of harmful and questionable ingredients and food additives, such as nitrites and nitrates, "natural flavors ," artificial colors, etc.
Water used in the preparation of food is purified.
Oils: Olive oil, avocado oil, coconut oil and grass-fed butter are used for fat in cooking, dressings and sauces. Grapeseed and walnut oils are occasionally used,
Do we cook for people with food allergies/restrictions? I have great deal of experience 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. The weekly menu features dishes to accommodate vegan, Paleo and dairy-free diets. Please contact me to discuss specific allergies and concerns.
*note: Most of my baked goods are totally grain-free, and are sweetened with honey, maple syrup, and coconut sugar instead of refined sugars.
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 are 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, or BPA-free plastic when it is required. All food is cooled before being placed in plastic containers to minimize risk of 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.
What days and times is food delivered? We deliver on Wednesdays and Fridays, generally between the hours of 4 and 6 PM. If these times are not convenient, food can be left in a cold bag with ice bricks,, or other arrangements can be made.