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 NO-PREP DINNERS-IN-A-BAG, prepared 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.
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.
NO-PREP DINNERS-IN-A-BAG MENUS are priced from $90/PERSON, $650 minimum, FREE DELIVERY,* wine pairings are also available for delivery**
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. *Instructions for re-heating and plating are included.
BELOW ARE SAMPLE MENUS, I ALSO OFFER SPANISH, CUBAN, NEW AMERICAN AND MEDITERRANEAN NO-PREP DINNERS-IN-A-BAG.
** for wine pairings, please provide a budget per bottle and how many guests will be sharing the wine. Additional charge applies. I use local, sustainably-raised and organic ingredients whenever possible. Menus may var based on market availability of ingredients.
Mary’s Free-range Duck Breast in Blackberry-Lavender Mole
Pistachio-crusted Salmon/Pistachio Pipian/Handmade Corn Tortillas
Photo of Bouchon-style Butter Glazed Rainbow Carrots by Olivia Richardson
Photo of Bouchon-style Apple Crumbleby Olivia Richardson
Salumeri & Antipasto
Roasted Stuffed Zucchini/Ricotta/Pecorino/Mint
Vanilla Panna Cotta/Fresh Seasonal Berries
late winter MODERN MEXICAN menu
MODERN MEXICAN 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
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
BEFORE DINNER
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
OR
Catch-of-the-Day Cartoccio/Fennel/Orange/Achiote /Cooked and delivered to you in a banana leaf
SERVED WITH
Bouchon-style Chamoy-Glazed Rainbow Carrots
Chile-Lime Roasted Asparagus/Toasted Sesame Seeds
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 Corn Tortillas/Fresh-milled Masa
DESSERT
Flourless Orange-Almond Mini Bundt/Sweet Ricotta/Candied Orange/Dark Chocolate Shavings
late winter FRENCH menu
I FIRST DISCOVERED FRENCH CUISINE AS AN AU PAIR IN MARNES LA COQUETTE, JUST 13 KM FROM THE CENTER OF PARIS.
At the age of 18, I was responsible for all the shopping and the family meals. I discovered baguettes, Nutella, goat’s cheese, all kinds of ingredients which were not yet common, or in some cases, available at all yet, in the US. It was an exciting time and really, it was in France that I fell in love with cooking!
BEFORE DINNER
Anchoîde Crudité/ Easter Egg Radish Coins / Broccoli Romanesque Florets
Rancho Gordo Black & White Bean Hummus/Pita Chips
DINNER
Bouillabasse
OR
Beef Bourguignon
SERVED WITH
Haricots Verts
DESSERT
Bouchon-style Apple Crumble
late winter ITALIAN menu
MY CULINARY JOURNEY BEGAN IN NEW YORK’S LITTLE ITALY NEIGHBORHOOD, WHERE LIFE REVOLVED AROUND COOKING AND EATING.
It was there that I fell in love with cooking, as I helped my best friend’s nona shop, prep lunch, serve, and clean up and then begin the process all over again'; almost as soon as we were finished with lunch, we got started on dinner.
BEFORE DINNER
Antipasto
Pickled Mussel Salad / Roast Peppers, Anchovies, Mint & Lemon / Herb-roasted Artichoke Hearts / Salumeri Assortment Breadsticks and Crostini
DINNER
Roasted Stuffed Zucchini/Ricotta/Pecorino/Mint
Chicken Cacciatore
OR
Eggplant Parmigiano
OR
Seafood Cioppino
Polenta
DESSERT
Coffe Panna Cotta
late winter spanish menu
BEFORE DINNER
Spanish Meat & Cheese Board OR Spanish Antipasto Platter
Tapas
Spanish Tapas Pepper
Ahi Tuna/Cream of Eggplant /Roasted Onion /Cucumber
Spanish Tortilla (Omelet)
Papas Bravas
Roasted Eggplant Crostini/Red Peppers/Tomato/Spanish White Onion /Anchovies
Sopa de Picadillo (Andalusian: Chicken broth)/Iberian Ham/Quail Egg/Sherry
Plate Principal
Seafood Paella
OR
Grilled Scallops/Brocollini/Marcona Almonds/Cauliflower Emulsion
OR
Mary’s Duck Breast/Blue Corn Grits/Applewood Smoked Bacon/Dates/Tamarind Citrus Sauce
Intermezzo
Spanish Chilled Berry Soup
OR
Coffee-Membrillo Geleé
Postre
Rum-Agave Soaked Orange-Almond Torte
OR
Caramelized Bread Pudding/Amaretto Dulce de Leche
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.
*Available for pick-up in the Mission district in San Francisco or for delivery w/in 30 miles of San Francisco*. Email me at chef@chefandrealawsongray.com to place your order and for payment and pick-up instructions. Please place your order at least a week in advance.
Delivered free up to 30 miles from San Francisco. $650 minimum. Delivery fees may apply for clients outside the 30 miles radius. We accommodate special dietary restrictions. gladly