In the kitchen · Prep day

Every dish, cooked by hand.

No steam trays, no factory line. Watch how each meal is prepared, portioned and packed — the same way you’d cook for your own family, scaled for a hospital ward or a precinct.

5

Hours of prep before delivery

100%

Cooked to order never pre-frozen

24h

Notice needed for bulk orders

0

Reheated meals ever sent out

Prep · 01

Mediterranean · Comfort

Panko Chicken Parmesan

Hand-breaded · Baked · Portioned

Chicken breasts pounded thin, dipped in egg wash, then pressed into seasoned panko for a crust that stays crisp through a shift. Finished with San Marzano tomato, shaved parmesan and fresh parsley, over a bed of greens dressed with citrus vinaigrette and toasted walnuts.

The care

  • Chicken pounded and breaded to order — never pre-fried and frozen
  • Salad packed separately so greens arrive un-wilted
  • Cooled quickly and refrigerated — never frozen — so it reheats like it just came out of the oven

Ingredients

  • Chicken breast
  • Panko breadcrumbs
  • Free-range eggs
  • San Marzano tomato
  • Parmesan Reggiano
  • Fresh parsley & basil
  • Mixed greens
  • Toasted walnuts
  • Extra-virgin olive oil
  • Lemon, garlic, sea salt

Contains

  • Gluten (wheat)
  • Egg
  • Dairy
  • Tree nuts (walnut)

Cross-contact possible · shared kitchen

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How it’s made

From prep bench to your window

  1. T-4h
    1

    Pound & brine chicken in salted buttermilk

  2. T-1h
    2

    Bread in seasoned panko, hold cold

  3. T-25m
    3

    Bake to 165°F internal, rest 4 minutes

  4. T-10m
    4

    Sauce, dress salad separately, blast-chill to refrigerator temp

  5. T-0
    5

    Delivered refrigerated — heat 3–4 min and eat

Prep · 02

American · Handheld

Pulled Pork Sliders & Seasoned Fries

Slow-cooked · Brioche · House slaw

Pork shoulder braised low and slow, then pulled and tossed in a smoky-sweet house BBQ. Piled on toasted brioche with a bright purple-cabbage slaw for crunch. Served with paprika-dusted seasoned fries and a side of tangy sauce for dipping.

The care

  • Pork braised the night before so flavor fully develops
  • Slaw dressed just before packing to keep it crisp
  • Bread toasted last so it doesn’t go soft in transit

Ingredients

  • Pork shoulder
  • Brioche slider buns
  • Purple cabbage
  • Carrot, red onion
  • Apple cider vinegar
  • House BBQ (tomato, molasses, smoked paprika)
  • Yukon Gold potatoes
  • Garlic, paprika, black pepper

Contains

  • Gluten (wheat)
  • Egg (brioche)
  • Dairy (brioche)
  • Mustard

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How it’s made

From prep bench to your window

  1. T-14h
    1

    Rub & braise pork shoulder overnight at 250°F

  2. T-2h
    2

    Pull pork, fold into reduced BBQ sauce

  3. T-30m
    3

    Cut & blanch fries, first fry

  4. T-10m
    4

    Toast buns, second-fry fries, dress slaw

  5. T-0
    5

    Assembled, chilled and packed refrigerated to duty station — never frozen

Prep · 03

Middle Eastern · Balanced

Grilled Chicken over Saffron Rice

Marinated · Grilled · Tzatziki

Chicken thigh marinated in lemon, garlic and warm spices, then flame-grilled and diced over saffron-turmeric basmati. Cool cucumber-radish tzatziki on the side to reset the palate — clean protein and slow carbs for the middle of a long shift.

The care

  • Marinated a minimum of 12 hours before it hits the grill
  • Rice steamed with whole saffron threads, not powder
  • Tzatziki compartmentalized so nothing gets soggy

Ingredients

  • Chicken thigh (boneless)
  • Basmati rice
  • Whole saffron threads
  • Turmeric, cumin, coriander
  • Greek yogurt
  • Cucumber, radish, dill
  • Lemon, garlic, olive oil

Contains

  • Dairy (yogurt)

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How it’s made

From prep bench to your window

  1. T-12h
    1

    Marinate thighs in lemon, garlic, warm spices

  2. T-45m
    2

    Steam basmati with saffron & turmeric

  3. T-20m
    3

    Grill chicken over open flame, rest & dice

  4. T-5m
    4

    Whisk tzatziki, portion in side container

  5. T-0
    5

    Sealed and dispatched with sides separate

Prep · 04

Prep Day · Behind the Scenes

Weekly Meal Prep, Line-by-Line

Portioned · Labeled · Sealed

Every prep day starts the same way — proteins seared and portioned, grains cooked separately, sauces bottled on the side. Spaghetti and meatballs, chile-lime chicken, seasoned ground beef, corn-and-black-bean succotash — each portion weighed so a night-shift order matches a day-shift order exactly.

The care

  • Every container weighed to hit the same protein target
  • Grains and sauces stored separately, married on delivery
  • Full ingredient list and reheat instructions on every lid — refrigerated, never frozen

Ingredients

  • Ground beef & chicken
  • Turkey meatballs
  • Spaghetti, jasmine rice
  • Chile, lime, cilantro
  • Corn, black beans, red pepper
  • House marinara
  • Olive oil, kosher salt

Contains

  • Gluten (pasta)
  • Egg (meatballs)
  • Dairy (parmesan)

Cross-contact possible · shared kitchen

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How it’s made

From prep bench to your window

  1. T-6h
    1

    Butcher, portion & label every protein

  2. T-4h
    2

    Sear proteins, build sauces in parallel

  3. T-2h
    3

    Cook grains, cool on sheet trays

  4. T-45m
    4

    Weigh & seal into shift-sized containers

  5. T-0
    5

    Route sheets printed, cooler bags loaded

Prep · 05

Latin-Asian · House Favorite

Crispy Orange Chicken

Twice-cooked · Fresh orange · Chili

Chicken thigh dredged and fried until shatter-crisp, then folded into a glaze of fresh orange juice, rice vinegar, soy and just enough chili to wake you up at 3 a.m. Finished in the pan so every piece is coated — never drenched, never soggy.

The care

  • Twice-fried for a crust that survives the delivery window
  • Glaze reduced fresh — no jarred sauce, ever
  • Packed with rice on the side so nothing turns to paste

Ingredients

  • Chicken thigh (boneless)
  • Cornstarch, all-purpose flour
  • Fresh-squeezed orange juice + zest
  • Rice vinegar, soy sauce
  • Ginger, garlic, dried chili
  • Scallion, sesame seed
  • Jasmine rice

Contains

  • Gluten (wheat)
  • Soy
  • Sesame

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How it’s made

From prep bench to your window

  1. T-2h
    1

    Cube & dredge chicken, hold cold

  2. T-40m
    2

    Steam jasmine rice, reduce orange glaze

  3. T-15m
    3

    First fry chicken, rest on rack

  4. T-5m
    4

    Second fry, toss in fresh glaze

  5. T-0
    5

    Rice packed separately, glaze still glossy

Prep · 06

Latin · Handheld Protein

Steak & Arugula Protein Wrap

Seared steak · Double-protein tortilla · Cilantro-lime

Seared steak sliced thick over peppery arugula, sweet caramelized onion and roasted red pepper strips, finished with a bright cilantro-lime yogurt dressing. Wrapped in two high-protein tortillas — one meal, one hand, no plate needed at 3 a.m.

The care

  • Steak seared medium, rested and sliced against the grain so it stays tender cold or reheated
  • Onions caramelized low for 40 minutes — never rushed with sugar
  • Dressing packed on the side so the tortilla never turns soggy in the bag

Ingredients

  • Sirloin steak
  • Two high-protein tortillas
  • Wild arugula
  • Roasted red bell pepper
  • Caramelized sweet onion
  • Greek yogurt, cilantro, lime
  • Garlic, olive oil, sea salt

Contains

  • Gluten (wheat)
  • Dairy (yogurt)

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How it’s made

From prep bench to your window

  1. T-3h
    1

    Caramelize onions low & slow, roast peppers

  2. T-1h
    2

    Season & sear sirloin, rest and slice thick

  3. T-20m
    3

    Whisk cilantro-lime yogurt dressing

  4. T-10m
    4

    Layer arugula, steak, peppers, onions on double tortilla

  5. T-0
    5

    Wrap tucked, dressing on the side, refrigerated for the shift

Prep · 07

International · Comfort & Macros

Turkey & Rice Stuffed Peppers

Lean turkey · Marinara · Melted mozzarella

Sweet bell peppers hollowed out and filled with lean ground turkey simmered in scratch marinara with rice, then baked under a blanket of mozzarella until the cheese caramelizes at the edges. Naturally gluten-free comfort food that hits like lasagna without the crash.

The care

  • Turkey browned in small batches so it sears, not steams — real flavour, no grey meat
  • Marinara built from scratch: garlic, olive oil, San Marzano tomatoes, fresh basil
  • Peppers par-roasted before stuffing so they're tender but never mushy after reheat

Ingredients

  • Bell peppers (red, yellow, orange)
  • Lean ground turkey
  • Long-grain rice
  • Scratch marinara (tomato, garlic, olive oil, basil)
  • Sweet onion, oregano
  • Fresh mozzarella
  • Sea salt, black pepper

Contains

  • Dairy (mozzarella)

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How it’s made

From prep bench to your window

  1. T-2h
    1

    Simmer scratch marinara with garlic, basil and olive oil

  2. T-1h
    2

    Brown turkey, fold in rice and sauce, season

  3. T-40m
    3

    Halve and par-roast peppers, stuff generously

  4. T-20m
    4

    Blanket with mozzarella, bake until golden and bubbling

  5. T-0
    5

    Blast-chilled and boxed — reheats to bubbling in 8 minutes

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