SUMMER 2016
WE BELIEVE GOOD FOOD CREATES MEMORIES, ENHANCES MOMENTS, NURTURES THE SOUL AND BRINGS MORE LOVE INTO EVERYONE’S LIFE. OUR MISSION IS TO ENRICH YOUR LIFE WITH CULINARY ADVENTURES THROUGH OUR HAND-CULTIVATED, METICULOUSLY CURATED, DELICIOUS EXPERIENCES. COOK. LOVE. LIVE.
FOUNDER’S LETTER
WHAT IS CHEF’D?
The idea for Chef’d came about one Saturday afternoon a little over two years ago when I was looking at a recipe in Bon Appétit. I got excited at the thought of cooking this delicious meal—and then reality set in. I realized I would have to invest the rest of my afternoon driving to a number of different stores to get all the ingredients needed. I remember thinking: There should be a button to press so someone could bring me all of the ingredients. In February 2014, we started the company that would become Chef’d. By April 2015, we were shipping pre-portioned meals—at the push of a button. From the beginning our vision has always been to make the process of making a meal simpler. In roughly a year, we’ve joined forces with more than 100 incredibly accomplished chefs and partners to bring their amazing meals to you. Our community has more than 300 meal choices and is growing strong. At Chef’d, we cultivate and curate experiences of love through food. And it just so happens, we’re the only company that can do this while allowing you to reorder your favorite meals whenever you want them. That choice—both in what you order and when you want it delivered—differentiates us from the pack. Our goal is to help people have more home-cooked meals with the ones you love most. We hope to do that by guiding you to the perfect meal for the experience you’re looking for, make it easy to order and give you a chance to reorder your favorites. As a company we are now ready to have a conversation with you to find out how we can help you get that perfect meal on the table. So whether you’re looking to make a quick meal after soccer practice, have a restaurant-quality dinner with friends, celebrate girls’ night in, enjoy a romantic date night, or sit down with the family for Sunday dinner, Chef’d helps you plan delicious and nutritious experiences for those you love, at the touch of a button.
—Kyle Ransford Founder & CEO, Chef’d
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SMALL BITES
MAINS 8 12 16 20
SNACKS
From the Farm to the Table with Family Tree Produce Pro Beach Volleyball Star Jen Kessy Is Queen of the Sand The James Beard Foundation Celebrates American Cuisine Myron Mixon Wants You to Have the Best BBQ Ever
EDITORIAL BRAND PUBLISHER | Hannah Lee ART DIRECTOR | Angela Akers EDITOR | Anne M. Russell DESIGNER | Elena Lacey COPY EDITOR | Laura Watts CONTRIBUTORS Jeff Berting, Kremer Johnson, Jeff Gurwin
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Top 10 Summer Recipes Budget-Friendly Meals World-Class Chefs Final Cut: 3 Home Cooks Try Chef’d
200 N. Sepulveda Blvd. Suite 110 El Segundo, CA 90245 Tel 310-376-7800 • Fax 310-376-0200 MoonTideMedia.com
Charles C. Koones MANAGING PARTNER Todd Klawin MANAGING PARTNER
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SMALL BITES
WHAT’S ON THE HORIZON AT CHEF’D?
KITCHEN 411
At Chef’d, we’re more than just dinner. Coming soon, you can order your favorite stand-alone sides, desserts and breakfast items as well!
VIA GETTY IMAGES
DESSERTS
SIDES
CUT CORN OFF THE COB EASILY BREAKFAST
To cut fresh corn off the cob quickly and neatly, start with a well-sharpened chef’s knife (a broad, non-serrated knife that’s 6 to 14 inches in length and curves up toward the tip.) Remove the green husk and inner silk from the whole ear of corn. Snap off the stem, if needed. Stand the ear on its stem end in a bowl or on a large cutting board or cookie sheet. Hold the tip of the ear carefully with your fingers and use the chef’s knife to slice downward. Rotate the ear until you have cut away all the kernels. Use your fingers to break apart the kernels in the bowl. Want to see how it’s done? Log on to YouTube.com/GetChefd for this and other useful cooking videos.
CHEF’D PARTNERS WITH In May, America’s most respected newspaper company and Chef’d made big news when they joined up to deliver meal kits for recipes from the publisher’s popular NYT Cooking blog. Blog fans (who number 7 million per month) have access to more than 17,000 recipes and can now sign up for Chef’d meal kits for select NYT Cooking recipes either as a subscription service or à la carte.
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SMALL BITES
INGREDIENT OF THE SEASON
AWESOME AVOCADOS
This yummy, creamy, golden-green fruit is a versatile partner in the kitchen. Because of its high-calorie content (250 in a medium-size fruit), avocado is best used as a complement in the form of salsa, dips (guacamole!), spreads or garnishes.
Best flavor pairings: cilantro, lime, mango, pomegranate, tomatillo.
Also called alligator pears, avocados are in season from April to September.
Good source of vitamins B, C, E and K, as well as potassium, lutein and fiber. Contain “good” monounsaturated fat; low in sugar.
Surprising trivia: California produces 90% of U.S. avocados. The fruits hang on the tree as long as 18 months and ripen only once off the tree.
Avocado is technically a berry, not a veggie.
For lots of great ideas, visit Chefd.com/avocado.
WIN FREE MEALS FROM CHEF’D!
Show us your Chef’d kitchen masterpiece, and you could win TWO 2-serving meals from us! Just snap a photo of what you prepared from your Chef’d delivery before you dig in and post it to Instagram with the hashtag #getchefd. We pick a winner every month! This month’s winner is Kaitlin (@whiskkid), who whipped up the fresh and delicious ahi tuna bruschetta with basil aioli you see here.
Use the hashtag #getchefd to win each month!
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SMALL BITES
NOT FAR FROM
Tree
the
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FARM-TO-TABLE
STARTING WITH A SINGLE TRUCK IN 1975, THE GUZMAN FAMILY HAS GROWN FAMILY TREE PRODUCE INTO A DISTRIBUTION POWERHOUSE THAT MAKES FARM-TO-FORK EATING A REALITY FOR CHEF’D CUSTOMERS.
F WRITTEN BY ANNE M. RUSSEL | PHOTOGRAPHED BY KREMER JOHNSON
amily Tree Produce has partnered with Chef’d since the inception of Chef’d two years ago. The family-run company has been essential in the creation of menus for meal delivery kit company, according to Chef’d supply-chain director Krystal Moraga: “We collaborated with them for recipe development,” she explains. Chef’d now buys 10,000 to 15,000 pounds of produce a week from Family Tree. “They supply everything from apples to zucchini,” says Moraga. “Chef’d chose Family Tree because they were willing to partner with us and make the impossible possible.” Many of the items Family Tree supplies are packaged exclusively for Chef’d. “Herbs, for example, are portioned in small increments to accommodate our recipes,” says Moraga. “Chef’d wanted to make sure we were bringing local ingredients to our customers, which is one of the foundations of Family Tree. We like how they work with small farmers and support the local community.” Former chef Fidel Guzman founded Family Tree in 1975 when he spotted a niche for a new business while he was working in a restaurant kitchen. Started four decades ago with a single delivery truck, the company now has 110 employees. “Fidel saw the need for getting fresher produce directly from the grower faster so that it had a longer shelf life,” says David Figueroa, vice president of sales and procurement. “That’s our model to this day.” The action at Family Tree’s warehouse starts at 3 a.m. six days a week. Sunday through Friday, the 34,000-square-foot facility in Anaheim, Calif.,
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FARM-TO-TABLE
LIFE OF SPICES
Previous page: David Guzman is Family Tree Produce’s second generation of ownership. Like his father, founder Fidel Guzman, David is committed to supporting and mentoring the Southern California growers who are Family Tree’s suppliers. Above: Juan Manuel Arredondo owns Los Laureles Organic farm in Fillmore, Calif. The farm supplies herbs to Dosner Organic Farms and Chef’d.
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resembles an army camp mobilizing for battle as workers move enormous quantities of fruit, vegetables, tofu and dairy. The farm-to-fork trip for delicate items like mushrooms or herbs can be as short as 24 hours, says Figueroa, so speed is of the essence to ensure peak freshness. The warehouse is cooled to a bone-chilling 38º around the clock. Warehouse staff bundle up in jackets even when it’s in the 90s outside. By 5 a.m. everything is inspected and sorted, and the 28 Family Tree Produce refrigerated trucks are loaded and ready to roll out to Chef’d and other clients, such as groceries, restaurants and institutions like California Polytechnic State University and Disneyland. By noon the bobtail trucks are unloaded at their destinations. Guzman’s persistent hard work has turned locavores’ dreams into reality by getting produce straight from the fields to customers quickly. Today, the Guzman family works directly with about 70 small and medium-size growers, most of whom are within 150 miles of Anaheim. “People just want to know where their food is coming from—what its story is,” says David Guzman, the son of the founder who works in the buying department. “They feel good that it’s local.” 844-552-4333
Like many of Family Tree Produce’s suppliers, Dosner Organic Farms is a small, independently owned business, started in 2011 by Eduardo Sanchez, Nereyda Lopez and Nereyda Alveldano. Although the herb and specialty-produce distributer is only 5 years old, it has grown quickly, with 42 employees in its facility in Commerce, Calif. The company works with 10 Southern California farms to harvest and package fresh herbs, including such exotics as hoja santa, lavender leaves and lemon balm. Clients include wholesale distributors like Family Tree as well as retailers and food service companies. Michelle Cerda, who is Dosner’s sales executive, describes Family Tree as a “dream customer” with a “level of professionalism that exceeds the norm.” Cerda says that basil is Dosner’s most popular fresh-cut herb offering, while wheatgrass and edible flowers are in high demand among specialty-produce choices.
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4-HR PULLED PORK TACOS
ASIAN LETTUCE WRAPS
with Pickled Onions and Guacamole
4 HR
30 MIN
18 PULLED PORK TACOS $50
with Goat Cheese
DINNER FOR 4 $42
25 MIN
CHILI MANGO CHICKEN
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DINNER FOR 2 $27
DINNER FOR 4 $40
ROASTED CAULIFLOWER with Parmesan Green Beans
DINNER FOR 4 $43
60 MIN 844-552-4333
DINNER FOR 2 $29
DINNER FOR 4 $49
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40 MIN
DINNER FOR 2 $29
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with Pita Croutons
DINNER FOR 2 $26
DINNER FOR 4 $31
CHICKEN SPINACH SALAD
GREEK CHICKEN SALAD
25 MIN
DINNER FOR 2 $22
SMALL BITES
QUEEN OF
the Sand
After taking a year off to start a family, veteran pro beach volleyball star (and Chef’d customer) Jen Kessy is winning her fitness back.
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AT HOME WITH...
J
en Kessy is working out four days a week for 41/2 hours a day to reclaim her competition-level fitness. She puts in 21/2 hours in the early morning at the beach, doing volleyball drills and practice games. In the afternoon she spends another two hours at the gym, building strength and honing the explosive power needed to rocket her 5’11, 160-pound frame into the air to spike or block a ball. Between weight-training sets, she does cardio intervals on a stationary bike. As a world-class athlete, Kessy thinks about food differently from the rest of us. She respects its critical importance as performance fuel. “I eat within the first 30 minutes after a workout,” she says. “You need that for recovery.” But that doesn’t mean she doesn’t also appreciate a delicious meal or a glass of wine. Married to former fellow volleyball pro Andy Ces, Kessy enjoys preparing food to share with her husband and 2-year-old daughter, Aïla. Kessy, 38, has been on an intensive competition circuit recently and hasn’t been home much lately, which makes those dinners together all the more treasured. In addition to training, she’s traveling worldwide to compete in Olympic qualifying events, including a recent two weeks in China. “It’s really nice to have a home-cooked meal I’ve made myself after so many weeks on the road,” she says. An outstanding volleyball player in high school and at the University of Southern California, Kessy turned pro in 2000. She went on to win a silver medal in beach volleyball with then-partner April Ross in the 2012 London Olympics. As impressive as winning silver is, Kessy still yearns for the gold, which she lost in 2012 to fellow Americans Kerri Walsh Jennings and Misty May-Treanor. She wants 2016 to be the year when she prevails. Kessy struck a deal with her husband after taking the 2014 season off following the birth of their daughter. For the two years leading up to the Olympics, Ces would be Aïla’s primary caretaker and oversee their home in San Juan Capistrano, Calif., to allow Kessy to focus 100% on training and qualifying for the Olympics with new partner, Emily Day. “He has to do it all when I’m gone,” she says. As a team, Kessy and Day are currently ranked third in standings for American women, after duos Kerri Walsh Jennings and April Ross and Brooke Sweat and Lauren Fendrick. That means Kessy and Day need to overtake Sweat and Fendrick in points to secure an Olympic spot. Even with her intense exercise schedule, Kessy tries to hold her calorie intake to about 2,000 calories a day. She says a typical pre-workout breakfast is yogurt with berries and granola along with a latte, while lunch is an egg white and avocado sandwich. “I don’t necessarily stay away from bread and dairy,” she says. “But I don’t eat a lot at one sitting, and I don’t add a bag of chips or a big cookie.”
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AT HOME WITH...
KESSY IN THE KITCHEN
“IT’S REALLY NICE TO HAVE A HOME-COOKED MEAL I’VE MADE MYSELF AFTER SO MANY WEEKS ON THE ROAD.” Around 4 p.m. on days when she trains, Kessy either has a protein shake or enjoys a “goûter” snack with her husband of three years, who is from France. Although the traditional British high tea may be better known, the French have their pre-dinner snack habit too with le goûter (literally “the taste”), which often involves chocolaty pastries or other sweet treats like meringues. For Kessy, it’s more likely to be a handful
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of nuts and an apple. “I try not to have desserts in the house,” she says. As for the future, Kessy hopes she and her husband will have another child. They’re even considering moving to France so Ces, who got a master’s degree in computer engineering while he was on the pro beach volleyball circuit, can pursue his career. “It’s going to be my husband’s turn,” Kessy says.
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Jen Kessy says husband Andy Ces’ French heritage has been a big influence on how she thinks about shopping and cooking. “He’s a proponent of not wasting any food,” she says. “I’m really trying to instill the values of making whole food at home for my family.” So Kessy was delighted to discover the fresh, pre-portioned meals from Chef’d. “It was incredibly easy once I started,” she says. “I was surprised at how much I enjoyed it. The timing was perfect, and there were no leftovers.” She made a chicken tikka masala recipe for Andy and their 2-year-old daughter, Aïla. Kessy was pleased to see Aïla enjoy her serving, since she wants to encourage the French style of openness to new tastes in her toddler. “She loved the chicken. She ate the whole meal,” says Kessy. “She now knows the word ‘spicy.’”
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MAHI-MAHI CITRUS TACOS
CHICKEN EN PAPILLOTE
with Avocado and Tomato
35 MIN
with Spring Vegetables
40 MIN
DINNER FOR 2 $36
DINNER FOR 4 $43
SEARED BRANZINO AND SLICED LEMON
with Chipotle Crem
with Roasted Baby Root Vegetables 35 MIN
DINNER FOR 2 $29
50 MIN
DINNER FOR 4 $49
FLANK STEAK
and Kale Stir-Fry
DINNER FOR 4 $61
40 MIN 844-552-4333
DINNER FOR 2 $28
DINNER FOR 4 $40
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DINNER FOR 2 $36
DINNER FOR 4 $76
GARLIC SHRIMP
and Mashed Cauliflower
40 MIN
DINNER FOR 2 $39
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FISH TACOS
DINNER FOR 2 $29
CHEF’D PARTNER
I
f you’re a chef, winning an award from the James Beard Foundation is like getting a Grammy, Emmy and Oscar all rolled into one. The prestigious James Beard Awards are given annually in April in Chicago. Among the winning chefs were Curtis Duffy of Grace (Chicago) for best overall; Suzanne Goin of Lucques (Los Angeles) for outstanding work; and Daniela Soto-Innes of Cosme (New York City) as a rising star. The nonprofit James Beard Foundation (JBF) was founded in 1986 in the Greenwich Village townhouse of cookbook author and teacher James Beard—a year after his death—to honor his visionary legacy of celebrating and nurturing uniquely American cuisine. The foundation quickly launched its tradition of inviting guest chefs to prepare dinners for members and the public, a tradition that has expanded today to 200 dinners a year featuring a total of 300 chefs, sommeliers and craft brewers. Izabela Wojcik, director of JBF House programming, estimates that since the program began in 1987, more than 5,000 chefs have created menus and cooked dinners at the Beard House. Susan Ungaro, the foundation’s president since 2006, says, “We are shining a spotlight on great chefs. As Julia Child once said, for a chef to cook at the Beard House is like a musician being invited to play at Carnegie Hall.” Among those who have prepared meals at the Beard House are Leo Bushey of Connecticut’s Madison Beach Hotel; Emily Luchetti, chief pastry officer for Big Night Restaurant Group; Pino Luongo of New York City’s Morso; and Jason
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Parsons of Peller Estates Winery in Ontario. Now, all of those star chefs have recipes available for home cooks via a new partnership with Chef’d. The partnership between JBF and Chef’d allows home cooks of all skill levels to produce beautiful, healthy, “Instagrammable” meals. And Chef’d home cooks are able to do so with zero waste or spoilage, since each meal’s ingredients are precisely pre-portioned—a practice that dovetails nicely with JBF’s commitment to food-waste reduction. JBF chef Pino Luongo, for example, shares his recipe for fast and delicious Bucatini with Green Onions and Pancetta—a dish that appears far more sophisticated than its easy preparation would indicate. Leo Bushey, too, offers Chef’d customers an easy-to-prepare recipe that’s big on the wow factor: Scallops and Apple Gastrique. Especially when paired with the suggested Reisling, this is a meal that will impress guests and family alike. From her well-informed point of view, Ungaro is optimistic that America is entering a renaissance of home cooking, driven in part by social media. “There’s more excitement around cooking at home and trying project recipes,” she says. “It’s a bragging point now to say you’re a good cook for both men and women. It’s a skill that people aspire to.” But JBF isn’t just about fostering innovative American cooking. In recent years, Ungaro has stepped up the foundation’s social activism as well, unifying its various advocacy efforts under the JBF Impact Program.
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WRITTEN BY ANNE M. RUSSELL | PHOTOGRAHED BY JEFF GURWIN
WHERE CLASSIC AMERICAN COOKING LIVES
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In New York’s Greenwich Village,
r e m r fo ’s d r a e B s e m Ja
stream of star y d ea t s a hosts
d e t h g i l e d . s r e din
But the 200
townhous e
chefs and
d r a e B s e Jam ation’s d n u o F
s r e n n i d l annua
are just one facet
of the
. e n ambitious age i s i u c nda to promote American
CHEF’D PARTNER
ARE YOU DESSERT-WORTHY? Emily Luchetti suspects you eat too many desserts. That may seem like an odd conviction for one of America’s most recognized pastry chefs, but what she really wants is for you to eat better desserts less often. In fact, the two-time James Beard Award-winning chef even founded a grassroots advocacy group two years ago called Dessertworthy to spread the message that sweet treats shouldn’t be a component of every meal but should be saved for savoring only occasionally. “Everyone is eating dessert so often that they’re not appreciating it anymore,” she says. The author of six cookbooks and chief pastry officer of San Francisco’s four-locale Big Night Restaurant Group, Luchetti is also the chair of the
In April, husband-and-wife team Hari and Jenneffer Pulapaka created a night of globally inspired, regional American cuisine at the James Beard House. Previous page: Australian Wagyu Beef Cheeks with Lobster Tomalley-Pommes Purée, Charred Broccolini and Natural Demi-Glace.
James Beard
Above: Hudson Valley Foie Gras French Toast with Apple Compote, Bourbon Caramel and Pistachio Crème Fraîche.
“We are shining a spotlight on great chefs. As Julia Child once said, for a chef to cook at the Beard House is like
a musician being invited to play at Carnegie Hall.” 18
board of trustees at the James Beard Foundation, where she works with the trustees and staff on strategic planning and programming. Lucchetti is a strong proponent of fresh fruit in dessert recipes. “You don’t want to mess up fruit,” she says. “It’s magnificent in itself.” Luchetti loves apples and is a big fan of the local Northern California Gravensteins that ripen in August. But for the James Beard Foundation recipe she chose for Chef’d—Grandmother’s Apple Cake—she uses the more readily available Granny Smith so you can prepare it any time. Served warm with a dollop of her Chantilly Cream, the Apple Cake embodies Luchetti’s principle: “If you’ve taken the time to make dessert, you’re not going to wolf it down.” You will savor every bite, guaranteed!
The Impact Program comprises JBF’s 6-year-old Leadership Awards, which were created to recognize those who demonstrate leadership in food policy. Those awards are given in October at JBF’s annual fall food conference, which focuses on improving the food system’s sustainability through reduced waste and better farming and fishing practices. “We’re seeing a heightened consciousness in food policy about reducing food waste: using the whole vegetable, for example, like the carrot and potato peels or pickle ends,” says Ungaro. As another aspect of the Impact Program, JBF instituted the Chefs Boot Camps for Policy and Change in 2012. Held around the country, the small-scale, three-day boot camps educate chefs about public policy and advocacy, focusing particularly on reducing food waste but also covering ways to mobilize social media and network to spread their messages. Ungaro and her team have also made a serious financial commitment to the newest generation of chefs, awarding more than $6 million in financial aid for culinary training since 1991 through the James Beard Foundation Scholarship Program. “One key part of our mission is to support the future of the food industry,” says Ungaro. In addition to all of its newer efforts, JBF continues to celebrate regional American cooking just as Beard himself did, releasing in March a collection of recipes and stories from the winners of JBF’s 25 years of America’s Classics Awards. Chances are, if you have a hometown favorite like Langer’s Deli in Los Angeles, Joe’s Stone Crab in Miami or Keen’s Steakhouse in New York, they’re featured in James Beard’s All-American Eats. (Just one of the book’s surprises is that Langer’s coleslaw recipe calls for sour cream in addition to mayonnaise.) And if you can’t make it to the James Beard House for one of the five-course dinners, you can always tune in to the JBF kitchen cam (jamesbeard.org/kitchen-cam), which livestreams behind the scenes as the guest chef works.
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GRANDMOTHER’S APPLE CAKE
CHICKEN WITH TARRAGON
with Chantilly Cream 60 MIN
with Brussels Sprouts and Bacon
DESSERT FOR 4 $24
60 MIN
60 MIN
BEEF SALAD PARISIENNE with a Tarragon Vinaigrette
DINNER FOR 2 $38
DINNER FOR 4 $66
60 MIN
BUCATINI
DINNER FOR 4 $65
DINNER FOR 4 $33
60 MIN 844-552-4333
DINNER FOR 2 $33
DINNER FOR 4 $55
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DINNER FOR 2 $23
DINNER FOR 2 $37
SCALLOPS AND APPLE GASTRIQUE
with Green Onions and Pancetta
30 MIN
DINNER FOR 4 $43
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CIOPPINO
DINNER FOR 2 $28
MEET THE CHEF
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Myron
MEET THE CHEF
Mixon Wants You to Have the Best BBQ Ever
M
WRITTEN BY ANNE M. RUSSEL | PHOTOGRAPHED BY KREMER JOHNSON
IT ALL STARTS WITH FIRE. AND A LITTLE TEQUILA.
yron Mixon is America’s most winning pitmaster on the competitive BBQ circuit, pulling in more than $1 million in prize money since he first started competing in 1996. He comes from a grilling and smoking heritage: His father, Jack, ran a BBQ takeout place in Vienna, Ga. He wasn’t shy about putting little Myron to work— something Mixon didn’t appreciate at the time, but it taught him the BBQ business from the coals up. “He cooked old-school,” Mixon says of his father. “I started cooking when I was 9 years old, and I learned when the meat was done from touch, smell and feel.” In recent years Mixon has cut back on his competition appearances to focus more on teaching. He holds 10 classes a year at his home in Unadilla, Ga. (where he is also the mayor), which draw students from all over the world. His #1 source of attendees is Australia, which also has a competitive BBQ circuit— although only about one-third of his cooking school students are contestants. His best advice for home cooks bent on wowing friends with their BBQ skills: “You got to do something that’s quick and easy. You’re not going to get to enjoy the party if you’re cooking something that takes eight
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hours. It should be as easy as a burger or a rack of ribs.” He also emphasizes the importance of having substantial side dishes for your guests. “You should have at least one hot side and a couple of cold sides, like coleslaw or potato salad.” In terms of hot sides, Mixon is especially known for his peach-flavored baked beans. Drinks are another critical component of the meal, Mixon says. “You need a beverage, something refreshing with a beachy feel.” He suggests a punchbowl of Cabo Punch: tequila, pineapple juice and cherry syrup. “You don’t want to use 10,000 ingredients so you get all befuddled.” Besides tequila, other items Mixon suggests keeping handy are: a meat thermometer; aluminum foil to wrap meat while it’s cooking; spritz bottle with vinegar or apple juice to keep meat moist while cooking; a quality set of tongs; a great chef’s knife; and a cheap set of cotton gloves to wear under latex gloves to handle the meat. There are four key tastes to great BBQ—heat, sweet, salt and tang—and the skill is in balancing them, says Mixon. “A lot of time people make ribs like candy sticks. They think the sweeter you make it, the better it’s going to be. In excess, it’s not. You don’t want to do anything that’s going to overpower the meat.”
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MEET THE CHEF
FROM BBQ NOVICE TO PITMASTER BBQ season is in full force! Myron Mixon, the “winningest man in barbecue,” shares some of his alltime favorite dishes from the front lines of the barbecue circuit. Whether you’re an experienced grill master or a novice cook, Mixon sets you up for barbecue success with two diff erent cooking methods—it’s your choice. And the best part? You’ll soon be able to mix and match your favorite main and side dishes.
Mixon just published his third cookbook in April, Myron Mixon’s BBQ Rules: The Old-School Guide to Smoking Meat. This new book joins the ranks with 2013’s Everyday Barbecue: At Home with America’s Favorite Pitmaster and his 2011 Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue. In addition to his books, Mixon also sells his own line of handbuilt smokers, starting with the entry level model at $2,900 and
running up to $30,000 for a commercial unit. He allows that not everyone is going to want put down four figures for a BBQ and says that at the lower price point ($300 to $400), he recommends the Weber Smokey Mountain Cooker (formerly known as the Bullet). Inducted into the BBQ Hall of Fame in Kansas City in 2013, Mixon is now concentrating on expanding the distribution of his signature line of sauces, rubs and cooked meats. “If you told me in 1996 what I’d be doing, I’d have never believed it,” he says.
“I started cooking when I was 9 years old, and I learned when the meat was done from touch, smell and feel.” Myron Mixon, who is also the mayor of Unadilla, Ga., is the winningest pitmaster on the competitive BBQ circuit. Check out this amazing trophy room in his house.
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MAINS
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SMOKED BABY BACK RIBS FEAST FOR 4
SMOKED BRISKET 2-4 HRS
$99
FEAST FOR 8
SIDES
FEAST FOR 8
SMOKED PULLED PORK 1-2 HRS
$59
FEAST FOR 8
SIDE FOR 8
45 MIN $18
MAMA’S COLESLAW
SIDE FOR 8
$20
MAC N’ CHEESE
45 MIN $24 844-552-4333
SIDE FOR 8
$14
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30 MIN SIDE FOR 8
5-7 HRS
$79
ZESTY POTATO SALAD
PEACH BAKED BEANS
2.5 HRS
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OLD-FASHIONED BARBECUE CHICKEN
3-6 HRS
$79
TOP 10 SUMMER DISHES
Summer brings about an abundance of fresh ingredients. Try one—or all—of our favorite warm weather recipes!
ANCHO SHRIMP TACO
with Latin Slaw & Black Bean Rice 25 MIN
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MEDITERRANEAN SPICED CHICKEN KEBOBS
DINNER FOR 2 $34
DINNER FOR 4 $56
TANDOORI SHRIMP with Cucumber and Mint Raita
with Cauliflower Tabbouleh 40 MIN
DINNER FOR 2 $32
45 MIN
DINNER FOR 4 $49
CARNE ASADA PLATTER
DINNER FOR 2 $39
DINNER FOR 4 $78
MEDITERRANEAN CITRUS POACHED HALIBUT
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with Sautéed Broccolini Agra Dolce & Anchovy Vinaigrette
40 MIN
24
DINNER FOR 4 $45
DINNER FOR 8 $66
45 MIN 844-552-4333
DINNER FOR 2 $39
DINNER FOR 4 $74 CHEFD.COM
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LIME CHICKEN TACOS
AHI TUNA BRUSCHETTA
with Tomatillo Salsa and Cilantro Cumin Black Beans
40 MIN
DINNER FOR 2 $30
with Kale Salad and Basil Aioli
DINNER FOR 4 $44
35 MIN
35 MIN
DINNER FOR 2 $24
GRILLED MARINATED FLANK STEAK with Choi Sum and Baby Carrots
VEGGIE TURKEY BURGERS with Skinny Sweet and Tangy Cole Slaw
40 MIN
DINNER FOR 4 $33
45 MIN
DINNER FOR 2 $35
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DINNER FOR 2 $33
DINNER FOR 4 $49
DINNER FOR 4 $60
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DINNER FOR 4 $69
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NO-BAKE RAVIOLI CAPRESE LASAGNA
DINNER FOR 2 $39
BUDGETFRIENDLY MEALS Save money with these family dinners— all available for less than $10 per serving (when you purchase the 4-serving options)!
THAI GINGER CHICKEN with Jasmine Rice
45 MIN
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ONE PAN ORECCHIETTE PASTA
DINNER FOR 2 $27
DINNER FOR 4 $40
SERBIAN GROUND BEEF Veggie & Potato Bake
with Italian Turkey Sausage 35 MIN
DINNER FOR 2 $25
1.5 HR
DINNER FOR 4 $35
MOM’S FABULOUS CHICKEN POT PIE
DINNER FOR 4 $33
VEGETARIAN BIBIMBAP with Basmati Rice
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with Biscuit Crust
1.5 HR
26
DINNER FOR 4 $38
35 MIN 844-552-4333
DINNER FOR 2 $24
DINNER FOR 4 $32 CHEFD.COM
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HONEY MUSTARD CHICKEN
YAKISOBA CHICKEN
with Roasted Vegetables
45 MIN
DINNER FOR 2 $27
with Sugar Snap Peas and Red Bell Pepper
DINNER FOR 4 $36
35 MIN
40 MIN
DINNER FOR 2 $28
VIETNAMESE SHRIMP IN CARAMEL SAUCE
with Jasmine Rice and Brussels Sprouts
BEYOND MEAT® BEAST BURGER with Cucumber Dill Salad
DINNER FOR 4 $37
35 MIN
30 MIN
DINNER FOR 2 $26
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DINNER FOR 2 $24
DINNER FOR 4 $30
DINNER FOR 4 $39
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DINNER FOR 4 $38
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BEYOND MEAT® FEISTY TACOS
DINNER FOR 2 $28
WORLDCLASS CHEFS From well-known chefs to emerging talents, these recipes will be sure to impress everyone at your dinner table.
HONEY SPICED DUCK with Potatoes
60 MIN
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MALAYSIAN BLACK PEPPER SHRIMP
DINNER FOR 2 $37
DINNER FOR 4 $59
GRILLED JUMBO SHRIMP with Orange-Fennel Couscous
with Vermicelli Noodles 35 MIN
DINNER FOR 2 $32
DINNER FOR 4 $51
60 MIN
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PAN ROASTED SWORDFISH
28
DINNER FOR 2 $36
DINNER FOR 4 $72
SPICE-RUBBED SALMON with Basmati Rice Pilaf and Broccolini with Red Chili Flakes
and Toasted Lemon Couscous 45 MIN
DINNER FOR 2 $39
DINNER FOR 4 $57
40 MIN 844-552-4333
DINNER FOR 2 $34
DINNER FOR 4 $59 CHEFD.COM
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SHRIMP AND ASPARAGUS
ARROZ CON POLLO
with Parmesan Grits
35 MIN
DINNER FOR 2 $33
with Chicken and Plantain Chips
DINNER FOR 4 $60
60 MIN
WASABI PEA CRUSTED SALMON
with Cilantro Rice and Naan
45 MIN
DINNER FOR 2 $34
BANANA LEAF-WRAPPED FISH VERACRUZ
with Charred Corn
with Soba Noodle Beet Salad and Asian Pesto
DINNER FOR 4 $56
45 MIN
45 MIN
DINNER FOR 2 $35
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DINNER FOR 2 $36
DINNER FOR 4 $56
DINNER FOR 4 $58
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DINNER FOR 4 $48
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CREAMY CHICKEN KORMA
DINNER FOR 2 $30
FINAL CUT
We asked three real-life Chef’d customers to try their hand at some of our favorite recipes. Whether you’re a beginner, intermediate or expert in the kitchen, we’ve got options for you. Feel free to stay in your comfort zone or challenge yourself with a more difficult skill set.
RECIPE LEVEL EASY INTERMEDIATE DIFFICULT
“The first few steps of this recipe are so easy that my husband was able to do them! I came home to the comforting smell filling the house— reminding me of simple authentic Mexican street tacos, with complex, slow-cooked flavors.”
HANA LINK
Newlywed & Entrepreneur Chicago, Illinois Instagram: @hanaannlink Experience: Beginner Recipe: 4-Hour Pulled Pork Tacos Difficulty Level: Price: 18 Pulled Pork Tacos for $50 Est. Cooking Time: 4 hours
“My kids were so excited to see a big orange box sitting on our front porch. The girls love to help me cook, so they jumped in to the minimal prep work with their usual zeal. We enjoyed our family time in the kitchen.”
JON CURRY
Father & Busy Professional Manhattan Beach, California Instagram: @Joncurry6 Experience: Intermediate Recipe: NY Steak with Sriracha Chimichurri and Sweet Potato Hash by Robert Irvine Difficulty Level: Price: Dinner for 4 for $59 Est. Cooking Time: 45 min.
“I was very impressed with the high-quality ingredients and the step-by-step instructions breaking down how to achieve that perfectly cooked piece of pork.”
KELLY ARTZ
Food Blogger & Personality New York, New York Instagram: @bigcitytinykitchen Experience: Expert Recipe: Ancho Caramel Glazed Pork Tenderloin with BBQ Black Beans and Onion Crisps by Chris Santos Difficulty Level: Price: Dinner for 2 for $34 Est. Cooking Time: 55 min.
30
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LET’S MAKE THIS PERSONAL
>> We send you pre-portioned ingredients direct from suppliers—your produce goes from farm to you faster than to your local grocery store. >> If you order by 11 a.m. (PST)/2 p.m. (EST) your order will be packed and shipped arriving in 24 to 48 hours. Just not on Sundays. (Everyone needs a break!)
We’re curating meal choices based on your lifestyle, the more we hear from you the better! With 300+ options, try a few and find the ones you’ll want to buy again and again.
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Gourmet Quick & Easy Family-Friendly
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OUR FUTURE, TOGETHER What Are We Working On?
Creating new ways for you to tell us more about your tastes and preferences, creating a streamlined meal discovery and reorder process for you!
How We’re APPlying Ourselves
Our first iOS app is designed for quick reordering of your favorite meals, but we’re working on building a more advanced app and web experience launching at the end of this year! CHEFD.COM
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