Tired of cooking? Here’s a new kind of meal deal

Have you had your fill of preparing food yet? Does Chef Patrick Broadhead have a meal for you…

“People are tired of cooking 21 meals a week and they miss dining out. What I tried to do is create some meals at home with restaurant quality food and minimal cleanup,” said the culinary director for Rapaport’s Restaurant Group.

The group’s noted nearby restaurants include Max’s Grille and Prezzo’s in Boca and Deck 84 in Delray Beach. Deck 84 at 840 E. Atlantic Ave. is where the meals will be prepared and picked up. There’s a parking lot in back.

The launch date for the new meal kits is Monday Aug. 31. Customers are asked to order all meals on Mondays for pickup between 3 and 6 p.m. Thursdays. You can even order booze, margaritas and mules this week.

There’s usually a delivery fee, but for a $150 minimum, delivery is free, and right now only within 5 miles. Broadhead expects to expand the range to include Boca soon.

Six meal kits will be available each week and include at least one vegetarian and one sandwich options. The first week selections include: roasted vegetable curry, Max’s radiatore pasta or pork tenderloin with Fontina mashed potatoes. Choices also include a grilled chicken Paillard, baked ziti with meatballs and Korean fried chicken sandwich.

Restaurant portions are meant for two to three diners, but Broadhead thinks there will be plenty for leftovers. “A lot of time you take half your meal home,” he said.

On average, each meal takes about 30 minutes from start to finish and will last up to five days in the fridge. Each meal kit will include a recipe card with photos. “We do all the work for you,” he said.

The pandemic is still keeping some customers from eating out. And with 50% capacity mandated in their restaurants, Broadhead came up with this way to increase business. “What I tried to do is create some restaurant quality meals with minimal cleanup,” he said.

This is not takeout; it’s better, he added. “Some items like our maple ginger glaze salmon, we would send seared salmon. People can heat it to their specification with the glaze and cooked rice. We’re doing all the work. You get it fresh as can be.”

By Marci Shatzman


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