Starting on Wednesday, September 15th, you can take home dinner prepared by Chef Wylie. A Chef Share is where I make what I was planning to cook for my own family, but I make enough for 40 people and you can reserve portions to take home. I am doing a four week trial run, and if it goes well, I am hoping to make this a permanent service and increase my weekly offerings in October.

Chef Share Menu for Pick-Up
Wednesday, September 15^th, 2010

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, September 11, 2010. There will only be 40 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge. Email me for details.

Cordoban Gazpacho, aka Salmorejo

A smooth, blended tomato soup made with my own garden-grown heirloom tomatoes, rustic Italian bread, and just a touch of red bell pepper & aged sherry vinegar.  Serve chilled. Comes with a serving of smoked paprika croutons.                                                                                                      
                                                                                                                     $4 per cup

                                                                                                                      $8 per pint (2 cups)

                                                                                                                      $15 per quart (4 cups)

Cucumber, Red Onion & Jicama Salad w/ Honey Lime Vinaigrette      

Thinly sliced cucumber, red onion, and shredded jicama are a surefire kid favorite at my house, and I hope they will be at yours, too. Especially with a light, sweet honey-lime dressing and a touch of parsley and dill.                                                                                                                                                       
                                                                                                                   $3 per cup

                                                                                                                   $5 per pint (2 cups)

                                                                                                                  $10 per quart (4 cups)

Thai Marinated Flank Steak w/ Salsa Verde & Cilantro Basmati Rice

The steak is marinated for 24 hours in a fragrant citrus, garlic, and soy sauce-based marinade. Grilled to medium unless specified, it is served sliced and ready to gently reheat. Each serving includes 4oz grilled flank steak and 1 cup of cilantro basmati rice.                                                                      $8 per serving

Oven Baked Salmon w/ Toasted Quinoa Pilaf & Green Goddess Dressing   

This creamy decadent dressing, made famous in the 1920s, gets a modern makeover with low-fat sour cream and yogurt in place of the old mayonnaise-based green sauce. Each serving includes 4oz baked salmon and 1 cup of quinoa pilaf.                                                                                         $9 per serving

Caramelized Oven-Roasted Cauliflower w/ evoo

My kids eat this like popcorn. If you have never had roasted cauliflower, you are in for a surprise.

$2 per cup

                                                                                                                                                $4 per pint (2 cups)

                                                                                                                                                $8 per quart (4 cups)

Monster Chocolate Chip Cookies

These cookies are sizable. Golden brown on the outside, soft & chewy on the inside, they will be baked fresh on Wednesday. Made with organic, cage-free, all-natural eggs and sugar-in-the-raw                            

$2 each

Homemade Maple-Cinnamon Granola

My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack.                                                                                                                                                               
                                                                                                                                                         $3 per cup

                                                                                                                                                         $6 per pint (2 cups)

                                                                                                                                                       $10 per quart (4 cups)