September 8, 2020
Chefs leave traditional jobs for home delivery
Get restaurant-quality food delivered directly to your door
A selection of offerings from L’Ostrica, by former Stagioni chef Eric Furgeson. Kristen Wile/UP
The menus for Your Farms, Your Table changes daily. Pictured is chicken marsala with Urban Gourmet Farms mushrooms, polenta, and vegetables. Kristen Wile/UP
As the food and beverage industry continues to be upended, some of the city’s best chefs are finding ways to do what they love without the risk and stress of working in restaurant kitchens. They’re bringing their cooking straight to diners, enabling customers who don’t feel comfortable dining out to enjoy a fine dining meal at home. Here are some of the chefs who have taken advantage of the change in eating habits brought on by the pandemic.
Sam Diminich, Your Farms, Your Table
One of the earliest chefs to kick off home delivery, Sam Diminich kicked off his business out of frustration at the number of people waiting in Chick-fil-A lines and desire to support local farms. His popular three-course meals include a salad, entrée, and dessert, with the dishes rotating each week based on what Diminich’s farm partners have available. $30 per person for three courses.
Patrick Garrivier, Patrick’s Gourmet
Former owner of Aix en Provence brings his traditional French cooking background to his home delivery service menu. Dishes rotate each week; this week’s menu includes seared lamb chops, baked seafood stuffed tomatoes, and slow braised pork belly. $29 per person for three courses.
The charred scallion and truffle drip from L’Ostrica is an indulgent snack. Kristen Wile/UP
Eric Ferguson, L’Ostrica
Chef Eric Ferguson drew praise from chefs and food lovers alike while executive chef at Stagioni. He and former food writer Cat Carter launched L’Ostrica this summer, delivering scratch-made Italian dishes to loyal regulars. The pastas are obvious must-orders, but you can’t go wrong with this menu, which changes each week. Be sure to order some snacks, which include a charred scallion and truffle dip — one of the best things we’ve eaten lately — and house-made crackers. Ordering is à la carte, and most dishes can be frozen. Mains $16-$21, delivery on Sunday only.
Rob Clement, Piedmont’s Bounty
You’ll have to cook it yourself, but former Porter’s House chef Rob Clement and his wife, Franki, are teaching home cooks how to look like a pro. Clement launched Piedmont’s Bounty after learning he was at high risk of experiencing serious Covid-19 side effects, and made the decision not to return to restaurants for the time being. The cooking classes include delivery of ingredients sourced locally. Coming up soon, on September 24, is a Spanish potato tortilla with pecan romesco and garlic aioli. $45.
