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Chef Meagan Entree Pork Chop Meal
$40.00
1.5 lbs
Chef Meagan's
Pork Chop Meal w/ Scalloped Potatoes
And Local Roasted Veggies
Freshly Prepared Before Delivery
ORDERS CLOSE AT 11:59 PM on Saturday- No Adjustments Afterwards!
Serves 2
Pork Chop Meal
2 Chops (2 Large Dinners)
Ingredients:
Sweet Grass Grilled Pork Chop- Gluten Free Soy Sauce (Water , Soybeans , Salt , Sugar), Worstershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract.), Charred Onion, Garlic, Orange, Black Pepper, Orange, Dijon Mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), Kosher Salt. Scallop Potatoes-Potatoes, Heavy Cream, Romano Parmigiana and Asiago Blend (Contains Milk), Thyme, Parsley, Chives, Garlic, Onion, Kosher Salt, White Pepper, Smoked Gouda/Cheddar. Roasted Local Vegetables- Butternut Squash, Onions, Peppers, Carrots, Green Beans, Mushrooms, Garlic, Organic Extra Virgin Olive Oil, Kosher Salt, White Pepper.
Gluten-Free
---
Heating Instructions:
Heat a sauté pan on medium high and add a small amount of oil approximately 1 teaspoon to lightly cover the bottom of the pan. Once the oil is smoking place the pork chop in to the pan. Sear the pork chop for approximately one to two minutes on medium and then flip to the other side. The chop is fully cooked so this is only heating it up. While the pork chop is in the pan heating up, place the oven on 425. Place your potatoes on a line sheet and place them in the over for 5-10 minutes to warm up. Lastly, pop the kraut in the microwave for 30 secs to a minute. Plate everything together and enjoy!
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!
KEEP REFRIGERATED
2 Chops (2 Large Dinners)
Ingredients:
Sweet Grass Grilled Pork Chop- Gluten Free Soy Sauce (Water , Soybeans , Salt , Sugar), Worstershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract.), Charred Onion, Garlic, Orange, Black Pepper, Orange, Dijon Mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), Kosher Salt. Scallop Potatoes-Potatoes, Heavy Cream, Romano Parmigiana and Asiago Blend (Contains Milk), Thyme, Parsley, Chives, Garlic, Onion, Kosher Salt, White Pepper, Smoked Gouda/Cheddar. Roasted Local Vegetables- Butternut Squash, Onions, Peppers, Carrots, Green Beans, Mushrooms, Garlic, Organic Extra Virgin Olive Oil, Kosher Salt, White Pepper.
Gluten-Free
---
Heat a sauté pan on medium high and add a small amount of oil approximately 1 teaspoon to lightly cover the bottom of the pan. Once the oil is smoking place the pork chop in to the pan. Sear the pork chop for approximately one to two minutes on medium and then flip to the other side. The chop is fully cooked so this is only heating it up. While the pork chop is in the pan heating up, place the oven on 425. Place your potatoes on a line sheet and place them in the over for 5-10 minutes to warm up. Lastly, pop the kraut in the microwave for 30 secs to a minute. Plate everything together and enjoy!
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!
KEEP REFRIGERATED
Chef Meagan's Food Truck
FARM TO FOOD TRUCK & FOOD TRUCK TO FARM
"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan
-Chef Meagan
Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.
Chef's Bio
Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.
Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.
Customer Review
I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking.
-Kim
Customer Review
I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking.
-Kim
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