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Chef Meagan Soup Loaded Cauliflower

$14.00

Quart

Chef Meagan's 
Loaded Cauliflower Soup - VEGETARIAN
A Unique Blend of Yellowbird Grower-Sourced Ingredients
Freshly Made, Just Heat and Serve!
ORDER BEFORE 11:59 PM on Saturday to Ensure Delivery!
Serves 2!
Gluten-Free, Soy-Free, Corn-Free, Vegetarian


Vegetarian Loaded Cauliflower Soup

Loaded Cauliflower Soup: Onion, celery, garlic, cauliflower, Pearl Valley Heavy Cream, Vegetable Stock,(water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, rosemary, thyme, sage, parsley, black peppercorns, kosher salt), thyme, sharp cheddar cheese(pasteurized milk, cheese culture, salt, enzymes, annatto, potato starch, corn starch, calcium sulfate, natamycin), chives, canola oil, olive oil, kosher salt, and white pepper.

Heating Instructions:

Re-heat to above 140 degrees and enjoy this homemade meal prepared with love and delicious local products!

Gluten-Free, Soy-Free, Corn-Free, Vegetarian

 32 oz (946mL)

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 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.






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