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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!

traychic1

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.

traychic2

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.

traychic3

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.

traychic4

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

traychic5

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