Who said TV dinners need to be frozen and… bland? Take a look at how we turned this 50’s classic into a gourmet dining affair!


Asian braised short rib of beef with grilled broccolini, yuzu, crushed red chili flake, fleur de sel, and dashi, and poached new potatoes. Dessert: Mini key lime pie.


Angus tri-tip of beef with Maytag bleu cheese, frizzled onion hay, and port wine reduction. Accompanied by glazed planet carrots, and lobster mac & cheese. Dessert: Mini pineapple upside down cake.


Fennel crusted pork tenderloin with fig and aged balsamic gastrique. Accompanied by fall succotash, and fine herb potato gratin. Dessert: mini vanilla bundt cake with a fresh berry and micro mint.


Crispy fried airline chicken breast with glace de viande, mixed local baby vegetables, and roasted fingerling sweet potatoes. Dessert: Red velvet whoopie pie.


Retro Delicacies: Jello molds, trifles, & homemade marshmallows.