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Chef Meagan Soup Wild Rice & Vegetable

$14.00

Quart

Chef Meagan's 
Wild Rice & Vegetable Soup
A Unique Blend of Yellowbird Grower-Sourced Veggies
Freshly Made; Heat and Serve
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!
Serves 2


Hearty vegetable soup prepared with tasty grilled vegetables and plenty of love. Enjoy!

Vegan Wild Rice & Veggie Soup:
Wild Rice and Vegetable Soup- Vegetable Stock ((water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, thyme, oregano, basil, peppercorns, kosher salt), Carrots, Onion, Celery, Mushrooms, Zucchini, Summer Squash, Butternut Squash, Wild Rice, Garlic, Italian Seasoning, Bay Leaves, Kosher Salt, White Pepper.


Allergen: Mushrooms

OR

Creamy Wild Rice & Veggie Soup:
Vegetable Stock (water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, thyme, oregano, basil, peppercorns, kosher salt), Cream, Flour, Butter (Contains milk), Carrots, Mushrooms, Onion, Celery, Zucchini, Summer Squash, Butternut Squash, Wild Rice, Garlic, Italian Seasoning, Bay Leaves, Kosher Salt, White Pepper.

Allergen: Mushrooms, Milk

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Instructions: Heat slowly in a pan on medium or in the microwave in 1-minute increments. Stir frequently and make sure you reheat to above 140 degrees.

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 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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