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Food Eaze Entree Stroganoff
$21.00
1-4 servings
Food Eaze's
Stroganoff
(Vegetarian Option Available)
A Unique Blend of Yellowbird Grower-Sourced Ingredients
Freshly Made; Heat and Enjoy
ORDERS CLOSE AT 9 PM on Sunday- No Adjustments Afterwards!
Stroganoff
Ingredients:
olive oil, butter, onion, mushrooms, garlic cloves, all-purpose flour, vegetable broth, heavy whipping cream. sour cream, Worcestershire sauce, dijon mustard, salt, black pepper, parsley, egg noodles
Beef is top sirloin steak
COMMON ALLERGENS PRESENT: Dairy, Wheat, Eggs
Soy-free, Corn-free, Nut-free
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Instructions:
ORDERS CLOSE AT 9 PM on Sunday - No Adjustments Afterwards!
KEEP REFRIGERATED
Ingredients:
olive oil, butter, onion, mushrooms, garlic cloves, all-purpose flour, vegetable broth, heavy whipping cream. sour cream, Worcestershire sauce, dijon mustard, salt, black pepper, parsley, egg noodles
Beef is top sirloin steak
COMMON ALLERGENS PRESENT: Dairy, Wheat, Eggs
Soy-free, Corn-free, Nut-free
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To reheat place in microwave and stir every minute until desired temperature is reached. To reheat on stove top, place in large sauté pan and stir over medium heat until temperature reaches 165 degrees internally.
ORDERS CLOSE AT 9 PM on Sunday - No Adjustments Afterwards!
KEEP REFRIGERATED
Food Eaze
Chef Brian Wilson started Food Eaze, a meal-delivery, retail, and catering business, in response to COVID when restaurants and catering businesses were shut down.“I wanted to provide restaurant quality food to people, even though they could not go out, as well as, keep up with my craft.”
Brian’s cooking leans on his childhood memories from his Grandma cooking for their large family on their Kansas farm and growing up in Texas experiencing the amazing flavors of Tex-Mex and BBQ.
Brian graduated from The Culinary Institute of America in Hyde Park, New York, in 2001. He also studied in Atlanta, Georgia, with an externship at Atlanta Fish Market and Brasserie Le Coze. Since then he has been Sous Chef and Executive Chef for a handful of Cameron Mitchell Restaurants (Cap City, Ocean Club, Cameron’s, Martini’s Downtown), and held Senior Development Chef positions at Bob Evans Farms and Red Lobster. Brian resides in Hilliard, Ohio, with his amazing wife, Felicia, and their three children (Ryder, Roman, and Violet).