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Farmer's Market Cooking Classes

2012-05-10T20:59:48Z

"It is hard to eat badly from the farmer’s market, from a CSA box… or from your garden.” – Michael Pollan, In Defense of Food

Have you ever wondered what to do with all that lovely produce at your local farmer's market? Now you can wander the stalls with a classically trained chef. I will help you select the best seasonal, local produce and then we will bring it to my kitchen where I'll show you the simplest, most flavorful ways to prepare it for your family.

I am offering a series of three classes in June. A single class is $40, or you can purchase all three classes for $100. Space is very limited. All classes run 9:30-11:30 AM and will include printed recipes and food samples to take home & share.

Reserve your space by emailing me at chefwylie@gmail.com. Let me know if you have any dietary restrictions or allergies.

Wednesday, June 13th
Meet at the Elmhurst Farmer's Market at York & Vallette for a hands-on lesson in picking out produce. We will talk with some of the vendors and discuss what is locally in-season. Then we will head back to my kitchen and prepare simple, fresh salads & bruschettas.

Wednesday, June 20th
In my kitchen we will prepare a menu of seasonal vegetable-based side dishes, sauces & entrees with one fresh fruit dessert.

Wednesday, June 27th
This class is all about desserts- fruit desserts, vegetable desserts, homemade ice cream, & a simple seasonal jam to take home or give as a gift.

Poblano BBQ Sauce

2011-10-30T15:25:16Z

I am disappointed in the ingredients for most storebought BBQ sauces. As with many processed foods, they tend to be full of sugars, preservatives, and additives. Whenever possible I like to make my own. There does need to be some sweetness in a traditional thick sauce, but I like to use dark molasses and maybe a Tablespoon of brown sugar to finish instead of having a primary ingredient be High Fructose Corn Syrup.

I made this to go with pulled pork for the PADS dinner last night at EPC. I also brought some storebought KC Masterpiece just in case people wanted that sweeter sauce. I like to provide people with the quality of food I would provide my own family, but if they choose the other because that is what they are used to, that's fine too.

This sauce was made to use up the last of my garden's poblano pepper, and I think the mild heat it offered was perfect.

1 large white or yellow onion, peeled & coarsely chopped
1 large poblano, de-stemmed & seeds removed

Place in a blender and add just enough water to cover the blender blades- 1/4-1/3 of a cup. Puree until smooth. If you want a super-smooth sauce, you can strain this mix into a bowl. I don't mind some texture in my sauce, so I just dump the whole thing into a bowl. Add the following and whisk till smooth:

2 cups tomato puree (you can sub 1 cup ketchup, but reduce total cooking time by half)
6 Tbsp dark molasses
4 Tbsp cider vinegar
1 Tbsp Worcestershire Sauce
1 Tbsp Tabasco (or hot sauce of choice)
1/2 tsp dry mustard
2 Tbsp mustard ( I prefer Dijon, but yellow works fine too)

In a large, heavy bottomed skillet or Dutch oven, heat up 2 Tbsp of vegetable oil and saute:

3 garlic cloves, minced
2 tsp chili powder

Cook until fragrant, approximately 2 minutes. Add the tomato/molasses mixture, bring to a boil, reduce to a low simmer and cook till thickened, approximately 1 hour (30 minutes if using ketchup instead of tomato).

Season to taste with salt, black pepper, apple cider vinegar, and additional hot sauce if desired.

No Food For You

2011-10-18T19:18:59Z

It costs too much.

I love cooking for people. That is why I left a highly paid job with upward mobility to make $5.50 an hour chopping cabbage. I really, truly adore it. That is also why, since having my first child, I have tried multiple business models attempting to cook for other people for profit. I've tried catering, cooking classes, and being a personal chef. I also created my own rather unique business model that I called Chef Share.

I never had a lack of customers. People found me through word of mouth. I never advertised, but always had more work than I could manage. And I loved it. I loved the work. I loved feeding my customers. I loved helping their families eat better than they would have without me. It provided me with great personal satisfaction. Even now, two months after ceasing all Chef Wylie operations, I have to field 3-5 calls or emails every single day from people asking me to cook for them. It breaks my heart to say no. But I have to say no. This is why.

Taxes
Unlike many other teensy businesses, I track every cent and pay taxes on every cent. As a sole proprietor LLC, I pay both ends of employment taxes like social security. My effective tax rate on profits is just over 50%.

Labor
It's just me. I don't have any employees. I do all the planning, shopping, prepping, cooking, packing, dishwashing, and cleanup. It is a LOT of work even for a small event. The reason my food is good is because I don't cut corners. I make pretty much everything from scratch. It is very labor intensive and time consuming.

Ingredients
Another reason my food is good, and therefore popular, is because I use the same ingredients for my customers that I would for my own family- fresh, high quality, organic whenever possible. It's expensive, but that's a big reason why the food is good. It makes a huge difference.

Childcare
My kids are at ages where I cannot even take them to do the shopping with me. Trust me, it doesn't work. So for all that time-consuming labor I have to pay someone else to watch my kids. That runs between $12-$18 an hour depending on who is available to watch them.

Profit/Loss Example. Actually Just Loss.
As an example of how my business works, here is my profit/loss model for a pretty standard luncheon: I'll quote 20 guests at $25 per person for a total of $500 for the host. The cost of food is usually roughly 50% of the total cost, so the raw food alone costs me $250. That's a $250 gross profit. Not bad, you might think. But I pay 50% of that in taxes, so we are down to $125 net profit. Such an event would usually take me 25-30 hours of work. Even assuming I do some of that work after my kids are in bed at night and I only hire a babysitter for 15 of those working hours, the babysitter would cost me $225. Tada! I've lost $100 cooking for this party.

Of all the business models I have tried, Chef Share was probably my favorite and tended to lose the least amount of money. A typical Chef Share menu would sell $1000 of food. Once again, half of that would be taken up by food costs. The containers are not cheap either. Containers, packaging, labeling, etc would cost another $100 per week. So my gross profit was $400. I paid $200 in taxes, leaving $200 in net profit. A Chef Share menu like this would be 35-40 hours of work. In order to pull it off, I had the kids with babysitters for 20 hours and would typically only sleep for 2-3 hours a night to get the remaining work done. Those babysitting hours would cost me $300 (20 hours x $15/hour = $300). So my loss was roughly $100 per Chef Share menu.

Yes, I could raise my prices. But in order to make it worth my while financially speaking, I'd have to raise my prices more than I am comfortable charging. If I charge rockstar premiums for my food, I'll just put more pressure on myself, and if all of the food isn't 100% perfection I'll feel terrible. Raising my prices would just lead to me working more all-nighters and ending up with a nervous breakdown.

I dearly hope that I can return to cooking for you when my children are older, in school full time, and better able to fend for themselves while mom is busy. I miss you. I miss cooking for you, but for now, my answer is no.

Sincerely,
Chef Wylie

Chef Share Menu 3/30/2011

2011-03-26T02:58:00Z

A simplified menu this week. My kids are on Spring Break and I will not be able to do as much cooking as I would like to. I'll be back with full menus in April.

All orders (or changes to orders) must be submitted no later than midnight Sunday, March 27th, 2011. There will only be 32 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 3:30PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Fresh Vegetable Soup

This soup will brighten any cold day. I start with leeks, garlic, carrots, white beans, zucchini, yellow squash, tomato, potato, and Swiss chard and add whatever other veggies look fresh and delicious and combine them with a little sea salt & fresh herbs to make this delicious & healthy soup. Vegan/Vegetarian. Low-fat. Gluten free. Freezes Well. $4 cup / $8 pint / $15 quart

Mild Texas Beef Chili

No beans, no filler, just big chunks of tender beef, poblano & serrano peppers, onions, & garlic. I use my own custom roasted & blended mild Ancho-Guajillo chili powder to round out the heat. Feel free to spice it up with your favorite hot sauce. I can’t sell it by the cup because the chunks of meat won’t fit in that small of a container. Freezes well. Gluten-free. $12 pint / $20 quart

Graue Mill Cheddar Cornbread

A perfect accompaniment to the Chili, this is a light & fluffy cornmeal cake topped with shredded extra-sharp cheddar cheese is great as a side or crumbled on top- also fabulous with the vegetable soup. $6 per pie pan

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. Vegetarian. $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. Vegetarian. Low-fat. $6 pint / $10 quart

Chef Share Menu Wednesday, March 23rd, 2011

2011-03-17T20:59:00Z

If you would like to order, please use the order form in this link:

https://spreadsheets0.google.com/embeddedform?formkey=dHplVGZJZVRjTTJPWDQ2c1BFWUg5N2c6MQ

All orders (or changes to orders) must be submitted no later than midnight Sunday, March 20th, 2011. There will only be 32 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 3:30PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Asparagus & Fresh Pea Soup w/ Tarragon

Spring is here! I can’t wait for the fresh green veggies, and here is a healthy and delicious way to celebrate the season. For you Top Chef fans, I’m stealing this recipe from Carla. Gluten-Free. $4 cup / $8 pint / $14 quart

Fresh Green Salad w/ Grape, Candied Pecans, Goat Cheese & Balsamic Vinaigrette

The pecans and the goat cheese will be packaged separately, so they can be easily omitted. $7 pint / $14 quart

Grandma Devona’s Chicken & Dumplings

There are a hundred different ways to make chicken & dumplings and I can’t promise this is exactly like your grandma’s. I can only do it Devona’s way. Whole chickens are braised in homemade chicken stock until they are fall-apart tender. Add delicate hand-rolled dumplings and not much else. $9 pint / $17 quart

Bacon-Wrapped Pork Tenderloin w/ Polenta

I’m going to let the pork marinate for 36 hours in a mix of herbs & seasoning and then wrap it in nitrate-free organic bacon. Roasted to golden brown perfection, each serving will be 1/3-1/2 pound of tenderloin and a healthy portion of creamy organic polenta. Gluten-free. $12 per serving

Roasted Pork Tenderloin w/ Polenta

Same as above but without the bacon. Gluten-free. Low-Fat. $10 per serving

Steamed Fresh Organic Broccoli with Garlic & Extra Virgin Olive Oil

Vegan. Low-Fat. $3 cup / $6 pint / $11 per quart

Lemon Sour Cream Pound Cake w/ Fresh Strawberry Sauce

Baked fresh for you on Wednesday. Made with organic, cage-free, all-natural eggs. Vegetarian. $2 per slice / $12 whole cake

Homemade Maple-Cinnamon Granola

Chef Share Menu 3/16/2011

2011-03-11T02:48:00Z

All orders (or changes to orders) must be submitted no later than midnight Sunday, March 13th, 2011. There will only be 32 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 3:30PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

To place your order, please use this ordering form:
https://spreadsheets.google.com/embeddedform?formkey=dGllMGYzalhZWURwNFBIMTd3cm5QOHc6MA

Creole Onion Soup w/ Spice Rub Croutons

Similar to a classic French Onion Soup, but with a slight Creole kick. The soup will come with a container of freshly grated cheese and a freshly toasted crouton that you can simply sprinkle on top of the soup, or prepare under a broiler French-Onion style. $4 cup / $8 pint / $14 quart

Fresh French Quarter Slaw

Shredded red & white cabbage, spinach, red & green onions topped with a Creole mustard & mayonnaise dressing. Vegetarian. Gluten-free. $7 pint / $14 quart

Chicken & Andouille Sausage Gumbo

My apology to okra lovers, but my husband can’t stand it. So there will be no okra in my gumbo. There will be a true brown roux, and real file powder. I try to keep this gumbo mild enough for my kids, but please feel free to amp it up with your favorite hot sauce. Freezes well. $11 pint / $20 quart

Grilled Marinated Flank Steak with Rice & Creole Tomato Sauce

I’m going to let the steak marinate in copious amounts of red wine, garlic, and just a touch of Creole Spice rub until they are nice and tender. Then I’ll grill them up and serve them over rice with a Creole Tomato Sauce on the side. Gluten-free. $12 per serving

Brown Butter Sugar Cookies

Baked fresh for you on Wednesday. Made with organic, cage-free, all-natural eggs. Vegetarian. $3 for 2 cookies

Homemade Maple-Cinnamon Granola

Chef Share Menu 3/2/2011

2011-02-25T16:55:00Z

Chef Share Menu for Pick-Up Wednesday, March 2^nd, 2011

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Sunday, February 27th, 2011. There will only be 32 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 3:30PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Pappa al pomodoro with basil

I learned to make this peasant soup in the spa town of San Pellegrino Terme in Italy, and I have been addicted ever since. This soup is at its best in August/September with tomatoes and basil straight from the garden, but I just can’t wait! So I’ll be using the finest jarred San Marzano tomatoes from Italy I can find and fresh baked Italian bread to tide me over till then. Vegetarian. Low-Fat. $4 cup / $8 pint / $14 quart

Fresh Green Salad w/ Jicama, Shaved Red Onion & Balsamic Vinaigrette

If arugula is looking good next week, I’ll be sure to incorporate it with the fresh greens. Vegetarian. Gluten-free. $7 pint / $14 quart

Stuffed Shells with Ricotta & Prosciutto

I make my own ricotta for this dish because it tastes so much fresher than store-bought. I mix it with prosciutto, lemon zest, nutmeg, and some free-range organic eggs to make a luscious filling for the shells and then top it with homemade sugo di Pomodoro (tomato sauce) and mozzarella. Freezes well. $11 per serving

Vegetarian Stuffed Shells with Ricotta

Same as above, no prosciutto. Freezes well. $10 per serving

Monster Chocolate Chip Cookies

Homemade Maple-Cinnamon Granola

Chef Share Menu 2/23/2011

2011-02-18T21:50:00Z

Chef Share Menu for Pick-Up Wednesday, February 23^rd, 2011

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Sunday, February 20th, 2011. There will only be 32 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 3:15 PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Classic Split Pea Soup with Ham

I promised my husband I’d get this on the menu before it got too warm outside. Loaded with fiber, protein, potassium, and B vitamins, this green pea soup is comforting and truly nourishing. Dried split peas are simmered with carrot, onion, celery, fresh marjoram & thyme. $4 cup / $8 pint / $15 quart

Vegetarian Split Pea Soup

Same as above, but no ham, and without any meat-based broth. Vegetarian/Vegan. $3 cup / $6 pint / $12 quart

Chopped Fresh Salad with Homemade Ranch Dressing

Romaine, cucumber, scallion, and tomato, chopped and ready for Ranch Dressing that is nothing at all like what you buy in a bottle. Vegetarian. $7 pint / $14 quart

Classic Corned Beef & Cabbage

Tis the season for this slow-cooked classic. My kids are already excited about it. Corned beef is slow simmered with stout beer, onion, carrot, and cabbage until fork tender. $12 per serving

Oven Roasted Potatoes w/ Parsley & Thyme

A perfect pairing to soak up the juice from the corned beef & cabbage, or delicious all by itself. Vegetarian. $3 cup / $5 pint / $10 per quart

Bittersweet Chocolate Brownie Cookies

These bite-sized confections are delicate, yet rich. Made with Callebaut bittersweet chocolate, they are the real deal. Baked fresh for you on Wednesday. $1 each

Homemade Honey-Cinnamon Granola

I’m switching up the granola this week and using honey instead of maple syrup. There is no refined sugar in my granola. This is my family’s favorite breakfast, freshly toasted just for you. Made with 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 cup / $6 pint / $10 per quart

Chef Share Menu 2/16/2011

2011-02-10T22:05:00Z

Chef Share Menu for Pick-Up Wednesday, February 16^th, 2011

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, February 12th, 2011. There will only be 32 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 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Turkish Red Lentil Soup

An excellent source of folate, iron, and cholesterol-reducing fiber, you’ll never guess this rich, satisfying soup is actually good for you. Made with organic red lentils, homemade chicken broth, onion, garlic, Arborio rice, and just a hint of paprika. Freezes well. $3 cup / $6 pint / $11 quart

Balsamic Glazed Meatloaf with Sweet Potato Mash

I’m not going to slice this loaf for you because it tends to fall apart when touched, and I like it that way-tender and juicy. Lightly glazed with Balsamic vinegar and a touch of Dijon, each loaf is served with a decadent mash of both organic sweet and Yukon Gold potatoes. Freezes well. Weight listed is for pre-cooked meatloaf.

$12 mini loaf – ½ lb loaf w/ 1 cup of mash (generous single serving)

$20 1lb loaf w/ 2 cups of mash (2-3 servings)

$35 2lb loaf w/ 4 cups of mash (5-6 servings)

Caramelized Oven-Roasted Organic Cauliflower w/ evoo

My kids eat this like popcorn. If you have never had roasted cauliflower, you are in for a surprise. $4 cup / $8 pint / $14 quart

Caramelized Oven-Roasted Brussel Sprouts w/ evoo

I realize these are not everyone’s favorite vegetables, but I personally find them delicious. $3 cup / $6 pint / $11 quart

Chocolate Chip Grand Marnier Scones

Soft and cake-like, these delicate scones have miniature chocolate chips, orange zest, and Grand Marnier. No nuts. Please order in multiples of 2. If you would like raw scones frozen in vacuum-sealed bags to bake at your convenience, please specify. 2 for $3

Homemade Maple-Cinnamon Granola

Chef Share Menu 2/9/2011

2011-02-05T01:55:00Z

Chef Share Menu for Pick-Up Wednesday, February 9^th, 2011

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Sunday, February 6th, 2010. There will only be 32 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 3:15 PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Cream of Broccoli Leek Soup with Cheddar Cheese

Fresh organic broccoli is paired with organic chicken stock, leeks, and organic milk with just a touch of cheddar cheese for richness. $3 cup / $6 pint / $12 quart

Apple Cider Vinegar-Braised Chicken Thighs with Jasmine Rice

I brown and then slowly braise organic chicken thighs and root vegetables in apple cider vinegar, apple cider, and broth until they are falling-apart tender. Served over long-grain jasmine rice and topped with parsley and scallion, this was an instant family favorite. $10 per serving

Carbonnade a la Flamande

Traditional Belgian beef stew, slowly braised in Chimay Ale and served with buttered noodles. This is my husband’s favorite winter dish. Freezes well. $11 per serving

Candied Carrots with Ginger, Honey & Mint

This one is a favorite with my kids. I cook carrots until they are just soft with fresh ginger and a drizzle of honey, then add fresh mint at the very end. $3 cup / $6 pint / $10 quart

Bittersweet Chocolate Chocolate Chip Brownies

My daughter’s favorite because it’s chocolate in chocolate! I use the good stuff- along with sugar-in-the-raw, organic free-range eggs, and organic butter. Truly decadent, these rich fudgy brownies will satisfy any chocolate lover. $2 each

Homemade Maple-Cinnamon Granola

Chef Share Menu 1/26/2011

2011-01-21T03:52:00Z

Chef Share Menu for Pick-Up Wednesday, January 26^th, 2011

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, January 22nd, 2011. 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 at any time after 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Pumpkin Bourbon Soup

This creamy soup is made with heirloom pumpkins, including the gorgeous French Rouge variety, onions, chicken stock, and a hint of bourbon. Low-fat. Gluten-free. Freezes well.

$4 per cup

$8 per pint (2 cups)

$15 per quart (4 cups)

Spinach Salad w/ Orange, Grilled Red Onion, & Shallot Vinaigrette

$6 per pint

$12 per quart

Mild Turkey Chili

A much lighter & healthier take on chili, I use my own custom roasted & blended chili powder to season ground turkey, white beans, and fresh serranos. Low-fat. Gluten-free. Freezes well. $4 per cup

$8 per pint (2 cups)

$16 per quart (4 cups)

Graue Mill Cheddar Cornbread

Rosemary Limoncello Scones

These soft, cake-like scones are infused with fresh rosemary and Italian Limoncello liquor. Made with organic free-range eggs, organic heavy cream & sugar in the raw. $2 each

Homemade Maple-Cinnamon Granola

$6 per pint (2 cups)

$10 per quart (4 cups)

Chef Share Menu 1/19/2011

2011-01-13T22:03:00Z

Chef Share Menu for Pick-Up Wednesday, January 19^th, 2011

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, January 15th, 2011. 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 in Elmhurst any time after 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Fresh Vegetable Soup

This soup will brighten any winter day. I start with leeks, garlic, carrots, white beans, zucchini, yellow squash, tomato, potato, and Swiss chard and add whatever other veggies look fresh and delicious and combine them with a little sea salt & fresh herbs to make this delicious & healthy soup. Vegan/Vegetarian. Low-fat. Gluten free. $4 per cup

$8 per pint (2 cups)

$15 per quart (4 cups)

Greek Salad with Kalamata Olives, Feta, Cucumber, & Tomato

A crisp & fresh accompaniment to the rich pastitsio, a classic Greek salad with a lemon & red wine vinegar dressing with a touch of oregano is a perfect match. Vegan/Vegetarian. Low-fat. Gluten free. $7 per pint

$14 per quart

Pastitsio

The Greek answer to lasagna, Pastitsio is a hearty casserole made of layers of pasta, beef & lamb ragu, decadent béchamel sauce, and halloumi cheese. $7 per serving

Monster Chocolate Chip Cookies

Homemade Maple-Cinnamon Granola

$6 per pint

$10 per quart

Chef Share Menu 1/5/2011

2010-12-29T15:49:00Z

Chef Share Menu for Pick-Up Wednesday, January 5^th, 2011

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, January 1st, 2011. 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 in Elmhurst any time after 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Hearty Black Bean Soup

I’m making two batches of this soup and I have bets on which version will sell out first. Dried organic black beans, not canned, lovingly slow cooked with carrot, celery, onion, and garlic. Pureed and finished with a splash of aged dry sherry. Both versions are Gluten-free and freeze well.

VEGAN w/ Extra Virgin Olive Oil & Homemade Vegetable Broth $3 per cup

Low-fat $6 per pint (2 cups)

$12 per quart (4 cups)

CARNIVOROUS w/Nitrate-Free Bacon & Organic Chicken Broth $4 per cup

$8 per pint (2 cups)

$15 per quart (4 cups)

Farro Salad with Cucumber, Cherry Tomato, Balsamic Vinaigrette

A whole wheat salad that can be eaten hot, room-temperature or chilled, Farro is literally the whole grain of an Italian variety of wheat without processing of any kind. I simmer it until tender, and then toss it in balsamic vinaigrette and add generous amounts of fresh tomatoes, cucumbers, basil & parsley. Vegan/Vegetarian. Whole Grain. Low-fat. $4 per cup

$8 per pint (2 cups)

$15 per quart (4 cups)

Grilled Chicken Breast w/ Toasted Quinoa Pilaf & Roasted Red Pepper Sauce

Brined with my custom blend of herbs, all-natural organic chicken breast is grilled and served sliced over toasted quinoa pilaf mixed with fresh herbs & lemon juice. Served with a puree of roasted red pepper, caramelized onion, & roasted garlic on the side. Each serving contains 4 ounces of chicken and 1 cup of quinoa. Gluten-free. Low-fat. $9 per serving

Ratatouille

This traditional Provencal vegetable dish of zucchini, yellow squash, bell peppers, eggplant, onion, tomatoes & garlic lightens up a bit by oven roasting & then stewing rather than sautéing most of the veggies. I have often paired this with some crusty French bread & fresh Parmesan and called it a meal. Vegetarian/Vegan. Gluten-free. $3 per cup

$6 per pint

$12 per quart

Texas Beef Chili

No beans, no filler, just big chunks of tender beef, poblano & serrano peppers, onions, & garlic. I use my own custom roasted & blended chili powder to round out the heat. This chili definitely has a kick. I call it medium, but my husband considers it mild. I can’t sell it by the cup because the chunks of meat won’t fit in that small of a container. Freezes well. $12 per pint (2 cups)

$20 per quart (4 cups)

Homemade Maple-Cinnamon Granola

$6 per pint (2 cups)

$10 per quart (4 cups)

Thanksgiving Help

2010-11-21T14:33:00Z

Hello everybody!

I know we are going to be busy with family & friends this week. If you are hosting or taking a dish somewhere, I thought I could lend a hand with a few offerings. Supplies are limited. First come first serve. Please let me know if you would like to pick up this Tuesday after 3:15 PM or Wednesday after 3:15 PM. I can also do deliveries Wednesday morning.

Turkey Brine
My secret for a perfect bird every year, this custom blend of organic herbs, spices, kosher salt, and sugar changes your bird at a cellular level through osmosis, allowing it to retain more moisture and flavor. 1 tin makes 1 gallon of liquid brine to bathe your turkey in prior to roasting or frying. It keeps for 1 year if kept in a cool, dry spot. 1 gallon is enough for small birds under 12 pounds. If doing a larger bird, I recommend 2 tins. This is also the secret to my grilled chicken breasts, in case you've ever wondered. $7 per tin
$6 per tin if you order 3 or more

Handmade Pie Crust

If you have a treasured pie recipe but shudder at the thought of making the crust, let me do it for you. Your guests will never know. I’ll press it into a disposable pie pan and leave it raw so you can fill & bake & claim it as your own handiwork. $5 each

Decorative pie crust leaves and autumn shapes for the top. $2 extra

Homemade Chicken/Turkey Stock

The perfect ingredient for your homemade gravy, stuffing, or mashed potatoes. If you are planning on using canned stock in a recipe, this is a definite upgrade and you will taste the difference. Made with both chicken and turkey bones, carrots, onion, celery, leek, bay leaves, peppercorns, and thyme.

$8 per quart / $5 per pint

Heirloom Pumpkin Pie

A classic pumpkin pie made from freshly roasted and pureed organic heirloom pumpkins grown locally. $18 each

Cranberry Candied Walnut Scones

These soft, cake-like scones are studded with tart cranberries and my sweet & spicy candied walnuts and topped with an orange-cinnamon glaze. I can bake these fresh for you, or you can buy them frozen and vacuum sealed- the perfect option to pop in the oven for breakfast for your Thanksgiving guests. Please indicate baked or frozen on your order. $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 pint / $6 per pint / $10 per quart

Chef Share Menu 11/17/2010

2010-11-07T14:05:00Z

I'm back!!!

Chef Share Menu for Pick-Up Wednesday, November 17^th, 2010

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, November 13th, 2010. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up in Elmhurst any time after 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Spicy Asian Pumpkin Soup

The pumpkin soup was so popular last time that I’ve taken it up a notch. This one has a little bit of a kick with a touch of Serrano, a lot of fresh ginger, garlic, and a splash of coconut milk and fresh lime juice. I call it a medium heat, but my husband calls it mild. This soup is vegetarian/vegan. $4 per cup

$8 per pint (2 cups)

$15 per quart (4 cups)

Fresh Greens, Cucumber, Tomato & Hearts of Palm with Green Goddess

A crisp green salad topped with your favorite baby cucumbers, cherry tomatoes, and thinly sliced hearts of palm with homemade Green Goddess dressing on the side. $6 per pint (2 cups)

$11 per quart (4 cups)

Grandma Devona’s Chicken & Dumplings

$9 per pint

$17 per quart

Balsamic Glazed Meatloaf with Sweet Potato Mash

$12 per mini loaf – ½ lb loaf w/ 1 cup of mash (generous single serving)

$20 per 1 lb loaf w/ 2 cups of mash (2-3 servings)

$35 per 2 lb loaf w/4 cups of mash (5-6 servings)

Garlic Green Beans

I just love green beans with meatloaf or chicken & dumplings. I steam them until just tender and then toss with toasted garlic in evoo and butter. $4 per cup

$8 per pint

$15 per quart

German Chocolate Cake

One of my childhood favorites loaded with pecans and coconut. My secret weapon is just a little bit of stout beer in the cake mix. $3 per square 1 tier piece

$25 8 inch 3 tier cake (8-10 servings)

Homemade Maple-Cinnamon Granola

$6 per pint (2 cups)

$10 per quart (4 cups)

Turkey Brine

My secret for a perfect bird every year, this custom blend of organic herbs, spices, kosher salt, and sugar changes your bird at a cellular level through osmosis, allowing it to retain more moisture and flavor. 1 tin makes 1 gallon of liquid brine to bathe your turkey in prior to roasting or frying. This will also be available on my special Thanksgiving week menu, but you can buy this non-perishable item in advance. It keeps for 1 year if kept in a cool, dry spot. 1 gallon is enough for small birds under 12 pounds. If doing a larger bird, I recommend 2 tins. This is also the secret to my grilled chicken breasts, in case you’ve ever wondered. $7 per tin

$6 per tin if you order 3 or more

Chef Share Menu 10/20/2010

2010-10-13T16:42:00Z

Chef Share Menu for Pick-Up Wednesday, October 20^th, 2010

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, October 16th, 2010. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up in Elmhurst any time after 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Pumpkin Bourbon Soup

This creamy soup is made with heirloom pumpkins, including the gorgeous French Rouge variety, onions, chicken stock, a hint of bourbon, and just a splash of cream. $4 per cup

$8 per pint (2 cups)

$15 per quart (4 cups)

Farmer’s Market Citrus Coleslaw

A freshly squeezed citrus-juice vinaigrette, rather than creamy dressing, keeps this slaw light & refreshing. Bell peppers, fresh napa cabbage, and whatever else looks great at the farmer’s market will be shredded and tossed with dressing on the side to keep it crisp. $5 per pint (2 cups)

$10 per quart (4 cups)

Pork Posole

This hearty stew is Mexican comfort food at its best. Pork shoulder is slowly braised with hominy, onion, garlic, green chilies, Mexican oregano, and my own custom blended chili powder. I make it to have a slight kick, but I keep it mild enough for my own kids. Feel free to take it up a notch with your favorite hot sauce. $11 per pint (2 cups)

$20 per quart (4 cups)

Graue Mill Cheddar Cornbread

A perfect accompaniment to the Posole, this is a light & fluffy cornmeal cake topped with shredded extra-sharp cheddar cheese is great as a side or crumbled on top- also fabulous with the pumpkin soup. $6 per pie pan

Chocolate Chip Grand Marnier Scones

Soft and cake-like, these delicate scones have miniature chocolate chips, orange zest, and Grand Marnier. No nuts. Please order in multiples of 2. 2 for $3

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Farmer's Market Cooking Classes

Poblano BBQ Sauce

No Food For You

Chef Share Menu 3/30/2011

Fresh Vegetable Soup

Mild Texas Beef Chili

Graue Mill Cheddar Cornbread

Monster Chocolate Chip Cookies

Homemade Maple-Cinnamon Granola

Chef Share Menu Wednesday, March 23rd, 2011

Asparagus & Fresh Pea Soup w/ Tarragon

Fresh Green Salad w/ Grape, Candied Pecans, Goat Cheese & Balsamic Vinaigrette

Grandma Devona’s Chicken & Dumplings

Bacon-Wrapped Pork Tenderloin w/ Polenta

Roasted Pork Tenderloin w/ Polenta

Lemon Sour Cream Pound Cake w/ Fresh Strawberry Sauce

Homemade Maple-Cinnamon Granola

Chef Share Menu 3/16/2011

Creole Onion Soup w/ Spice Rub Croutons

Fresh French Quarter Slaw

Chicken & Andouille Sausage Gumbo

Grilled Marinated Flank Steak with Rice & Creole Tomato Sauce

Brown Butter Sugar Cookies

Homemade Maple-Cinnamon Granola

Chef Share Menu 3/2/2011

Chef Share Menu for Pick-Up Wednesday, March 2nd, 2011

Pappa al pomodoro with basil

Fresh Green Salad w/ Jicama, Shaved Red Onion & Balsamic Vinaigrette

Stuffed Shells with Ricotta & Prosciutto

Vegetarian Stuffed Shells with Ricotta

Monster Chocolate Chip Cookies

Homemade Maple-Cinnamon Granola

Chef Share Menu 2/23/2011

Chef Share Menu for Pick-Up Wednesday, February 23rd, 2011

Classic Split Pea Soup with Ham

Vegetarian Split Pea Soup

Chopped Fresh Salad with Homemade Ranch Dressing

Classic Corned Beef & Cabbage

Oven Roasted Potatoes w/ Parsley & Thyme

Bittersweet Chocolate Brownie Cookies

Homemade Honey-Cinnamon Granola

Chef Share Menu 2/16/2011

Chef Share Menu for Pick-Up Wednesday, February 16th, 2011

Turkish Red Lentil Soup

Balsamic Glazed Meatloaf with Sweet Potato Mash

Caramelized Oven-Roasted Organic Cauliflower w/ evoo

Caramelized Oven-Roasted Brussel Sprouts w/ evoo

Chocolate Chip Grand Marnier Scones

Homemade Maple-Cinnamon Granola

Chef Share Menu 2/9/2011

Chef Share Menu for Pick-Up Wednesday, February 9th, 2011

Cream of Broccoli Leek Soup with Cheddar Cheese

Apple Cider Vinegar-Braised Chicken Thighs with Jasmine Rice

Carbonnade a la Flamande

Candied Carrots with Ginger, Honey & Mint

Bittersweet Chocolate Chocolate Chip Brownies

Homemade Maple-Cinnamon Granola

Chef Share Menu 1/26/2011

Chef Share Menu for Pick-Up Wednesday, January 26th, 2011

Pumpkin Bourbon Soup

Spinach Salad w/ Orange, Grilled Red Onion, & Shallot Vinaigrette

Mild Turkey Chili

Graue Mill Cheddar Cornbread

Rosemary Limoncello Scones

Homemade Maple-Cinnamon Granola

Chef Share Menu 1/19/2011

Chef Share Menu for Pick-Up Wednesday, January 19th, 2011

Fresh Vegetable Soup

Greek Salad with Kalamata Olives, Feta, Cucumber, & Tomato

Pastitsio

Monster Chocolate Chip Cookies

Homemade Maple-Cinnamon Granola

Chef Share Menu 1/5/2011

Chef Share Menu for Pick-Up Wednesday, January 5th, 2011

Hearty Black Bean Soup

Farro Salad with Cucumber, Cherry Tomato, Balsamic Vinaigrette

Grilled Chicken Breast w/ Toasted Quinoa Pilaf & Roasted Red Pepper Sauce

Ratatouille

Texas Beef Chili

Chef Share Menu for Pick-Up Wednesday, March 2^nd, 2011

Chef Share Menu for Pick-Up Wednesday, February 23^rd, 2011

Chef Share Menu for Pick-Up Wednesday, February 16^th, 2011

Chef Share Menu for Pick-Up Wednesday, February 9^th, 2011

Chef Share Menu for Pick-Up Wednesday, January 26^th, 2011

Chef Share Menu for Pick-Up Wednesday, January 19^th, 2011

Chef Share Menu for Pick-Up Wednesday, January 5^th, 2011

Chef Share Menu for Pick-Up Wednesday, November 17^th, 2010

Chef Share Menu for Pick-Up Wednesday, October 20^th, 2010