Cart 0
73 - Sopa de flor de Calabaza 2.jpg

food safety first

During the Covid19 crisis, we have made a temporary change in the way we cook for you. Until we know it is safe to come into each other’s space, we are delivering MEAL KITS, prepare under strict FDA Best Practices for Food Pick-Up/Delivery Services During the COVID-19 Pandemic.

If you’d like to book a dinner party for later in the year, we are offering a 25% discount for all “BOOK NOW, DINE LATER” events. More info is available here.

Screen Shot 2020-03-14 at 2.21.28 PM.png
 
 

minimal contact/maximum hygiene…

is achieved when we vacuum-seal each course, followed by sous vide cooking.

what is sous vide cooking…

“Sous vide” means “under vacuum” in French and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method and has the added advantage of allowing you to serve food that is untouched by human hands after reaching temperature.

3 EASY WAYS TO RE-HEAT:

1) Simply reheat the vacuum-sealed portions by submerging them in a pot of hot water.

2) by using your own sous wand

3) you can open the bag, transfer contents to a Dutch oven or sauté pan and re-heat in the oven or on your stovetop.

All my Meal Kit menus are designed to be served family-style. I also include plating instructions in case you prefer present your meal plated, restaurant-style.

i have developed several menus that lend themselves well to vacuum bag packaging without comprising flavor or quality. the vacuum-sealed bag assures there are no bacteria, while making re-heating and serving effortless.

Available for pick-up in the Mission district in San Francisco or for delivery w/in 30 miles of San Francisco*. Email me at andrealawsongray@gmail.com to place your order and for payment and pick-up instructions. Please place your order at least a week in advance.

  • Delivery outside of the greater SF area may be arranged for an additional charge.

 
 

MODERN MEXICAN Meal Kit

Californio cuisine

CALIFORNIO CUISINE IS MY CULINARY CROSSROADS, WHERE THE BOUNTY OF FRESH LOCAL INGREDIENTS, GREAT SEAFOOD AND SUSTAINABLE FARMING HERE IN THE BAY AREA INTERSECT WITH THE RICH HERITAGE OF MEXICAN COOKING IN CALIFORNIA THAT BEGAN WHEN THE FIRST SETTLERS FROM MEXICO BROUGHT THEIR CULINARY TOOLS AND FLAVORS NORTH WITH THEM.

The old world techniques— the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, work masa to make tortillas by hand— all honor ingredients and coax out the flavors in a way is almost magical.  

SAMPLE californio 3-course MENU

$75/PERSON, 4-person minimum*

BEFORE DINNER

Guacamole

 Salsas: Pico de Gallo / Burnt Chipotle-Agave / Fresh Green / Handmade Chips

Pepino/Piña/Jicama Chile-peanut Dust

DINNER

Mary’s Free-range Duck Breast in Blackberry-Lavender Mole

Blackberry Mole.png

Sous vide Mary’s duck breast/blackberry-lavendar mole

OR

Pistachio-crusted Salmon/Pistachio Pipian  

Composite Salmon.jpeg

Pistachio-crusted salmon/pistachio pipian

(Pipianes, similar to moles, are thick sauces made with seeds, nuts, chiles and spices)

OR

Manchemanteles

(literally, "tablecloth stainer") is a stew of meats, fruit, vegetables in mole. My recipe for contains chorizo, chicken, pork, plantain, pineapple in a rich red mole made with 3 chiles, Dandelion chocolate, tomatoes, cinnamon and other spices.

OR

Catch-of-the-Day Cartoccio/Fennel/Orange/Achiote /Banana Leaf

Pescado en Hoja de Platano platter.jpg

Catch-of-the-Day Cartoccio/Fennel/Orange/Achiote /Banana Leaf

Bouchon-style Orange Butter -Glazed Rainbow Carrots

Blue Corn Grits

Rancho Gordo Black Beans

(stewed for 24 hours in a clay pot, which adds a subtle but perceptible flavor; and epazote, a lemony herb with gas-inhibiting properties)

Handmade Tortillas

Flourless Orange-Almond Mini Bundt/Sweet Ricotta/Candied Orange/Dark Chocolate Shavings


FRENCH

Meal Kit

SAMPLE FRENCH 3-course MENU

$80/PERSON, 4-person minimum*

BEFORE DINNER

Anchoîde Crudité/ Easter Egg Radish Coins / Broccoli Romanesque Florets

Rancho Gordo Black & White Bean Hummus/Pita Chips

DINNER

Bouillabasse

Screen Shot 2020-03-14 at 1.51.18 PM.png

OR

Beef Bourguignon

Rustic French Bread

Haricots Verts

Bouchon-style Apple Crumble

Photo by Olivia Richardson Photography

Photo by Olivia Richardson Photography

italian Meal Kit

 

sample italian 3-course menu

$80/PERSON, 4-person minimum*

BEFORE DINNER

ANTIPASTO

Pickled Mussel Salad / Roast Peppers, Anchovies, Mint & Lemon / Herb-roasted Artichoke Hearts / Salumi Assortment Breadsticks and Crostini

DINNER
Roasted Stuffed Zucchini/Ricotta/Pecorino/Mint

Chicken Cacciatore

 
Screen Shot 2020-03-14 at 2.34.49 PM.png
 

Poleenta

Coffe Panna Cotta

*pricing from $80/person for a 3-course dinner delivered free up to 30 miles from San Francisco. $600 minimum. Delivery fees may apply for clients outside the 30 miles radius.