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.