Delivering Restaurant Quality Meal Kits to "Turn the Home Cook into a Chef"

Our Catering Offerings:

We also offer customized catering geared primarily towards dinner parties and special events. Choose from any of our previous menu items or let us know if you are looking for something specific. We also can provide a wide-range of both hot and cold hors d'oeuvres and appetizers. This offerings range from those that don’t want to do all the food preparation themselves and want a little help, to those that want a full-service catering experience. We can provide bowls of Basque Stew for a large party to root for your favorite football team, or treat your boss and her husband to a 10-course tasting menu….all in the comfort of your own home. We will work with you to create an exceptional event.  For Inquiries, please email contact@CookDC.com.



Here is an example of one of our customized menus for a private event with the theme, "Make America Eat Again:"



Welcome to America!

 

Mississippi

Charcuterie Plate

Head Cheese, Pickled Chanterelles, Sweet & Sour Mustard, Crostini

 

Georgia

Tempura Zucchini Blossoms

Georgia Peaches, Goat Cheese, Vincotto Drizzle

 

Chicago, Illinois

Black Truffle Explosion - Alinea’s Signature Dish

Ravioli, Truffles, Veal Gelatin, Parmesan-Reggiano



New York

Armenian Cucumber Sorbet

Armenian Cucumbers, Lemon, Paprika, Simple Syrup

 

South Carolina

Fried Green Tomatoes

BBQ Duck Confit, Pickled Apples & Jalapenos, Merquen Remoulade

 

San Francisco, California

Cioppino

Scallop & Shrimp Mousse, Mussels, Loup de Mer, Saffron Broth & a Lobster Bisque Froth

 

Texas

Chicken Fried “Steak”

Veal Cheeks, Bone Marrow Pepper Gravy

 

Virginia

Tobacco Sorbet

Kedeem Grape Juice, Pimentón, Simple Syrup

 

Pennsylvania

Meatloaf!

Venison, Garlic-Wilted Spinach, Cherry Gastrique

 

Santa Maria, California

Santa Maria BBQ

Grass Fed Tri Tip Steak, Santa Maria Salsa, Garlic Bread

 

 

Here is an example of a menu with a New England and Italian American flair:



Passed Hors d'Oeuvres

Deconstructed Lobster Rolls

Maine Lobster, Garlic Aioli, Tarragon, Mâche, New England Roll

Stuffed Piquillo Peppers

Wild Mushrooms, Honey Goat Cheese, Guindilla Pepper, Hand-Cut Crostini

Cheese Plate

Gorgonzola “Mountain” – Lombardia, Italy – Cow - Aged 12 months

Nuvola di Pecora – Emilia-Romania, Italy – Sheep – Aged 2 Months

Selles-Sur-Cher - Sologne, France – Goat – Aged 6 Months

Served with Pickled Cauliflower & Apple, Dried Cherries, Candied Walnuts, Sweet & Sour Mustard, Hot Pepper Jelly, Vincotto and Hand Cut Crostini

 

Menu

Mixed Italian Baby Chicory Salad

Trevisano, Castelfranco, Chioggia, Tardivo, Rosa di Verona, Honey Goat Cheese, Green Grapes, Toasted Walnuts, & Creamy Pepper Dressing

 

Bordade

Salt Cod, Yukon Gold Potatoes, Merquen Remoulade

 

New England Clam Chowder

Fresh Quohog Clams, Sous Vide Pancetta, Parsley Oil, Oyster Crackers

 

Intermezzi

Basil Sorbet

 

"Pillows from Heaven" Gnocchi Carbonara

Potato Gnocchi, Basil Pesto, Guanciale (smoked pork jowl), Sous Vide Duck Yolk, 5-Year Aged Parmesan Reggiano

 

Potato Blini

Yukon Gold Blinis, Sous Vide Double Smoked Pork Belly, Vermont Cheddar Mornay Sauce, Crème Fraîche, Chives

 

Bistecca alla Fiorentina

Sous Vide Beef Tenderloin, Chianti Reduction Sauce, Coarse Polenta, Garlic-Wilted Spinach

 

Grandma’s Apple Pie

Fuji Apples, Dried Cherries, Pie Crust “Coins,” Homemade Vanilla Ice-Cream

 

Individual Tiramisu “Parfait”

Vanilla Ladyfingers, Sweetened Mascarpone, Coffee, Masala, Cocoa Powder

 

Here is an example of a Spanish/Basque Menu:

A Basque Celebration

 

Assorted Pintxos (Basque Tapas)

Vegetarian

Pimientos de Gernika with Sea Salt

Goat Cheese stuffed Piquillo Peppers with a Sherry Vinegar Reduction

Fresh Black Mission Figs Marinated in Sherry with Aged Goat Cheese

Pipérade (stewed onions, peppers and tomatoes)

Grilled Peaches with Vinegar de Jerez Aged 50-Years

Fish

Manzanilla Olives, Guindilla Peppers and Boquerones (White Anchovies)

Charred Octopus with Garlic Chips, Preserved Lemon, and Piment d'Espelette

Pork

Chorizo, Petit Basque (Sheep’s Cheese), and Guindilla Peppers

Black Mission Figs With Honey and Petit Basque (Sheep’s Cheese) wrapped in Serrano Ham

Duck

Duck Confit Montaditos - Serrano Ham, Black Cherry Confit, Pria Azul (Blue Cheese)

Beef

Sous Vide Beef Tongue, Black Cherry Confit, and Picon de Bejes-Tresviso (Blue Cheese)

Piquillo Peppers stuffed with Braised Oxtail & Honey Goat Cheese

 

Cheese Plate

Picon de Bejes-Tresviso

Raw Cow – Aged 3 months; Tresviso; Buttery, Balanced, Salty

Pria Azul

Mixed Blue – Raw Cow, Sheep, Goat – Aged 5 Months – Austurias – Cedar Smoked, Creamy, Sweet

Barra Madurat

Pasteurized Goat – Aged 2 month; Catalonia; Minerally and Fungal

Beato de Tabara

Raw Goat – Aged 2 months – Zamora – Goaty (that is an actual word in Cheeseland…), Earthy, Bright

Manchego

Pasteurized Sheep – Aged 1 Years; From the La Manchega Sheep, Creamy and Tangy

 

Mains

Txerrikume Errea (Roasted Suckling Pig)

Roasted Fennel, Pipérade, Piment d'Espelette

 

Chipirones En Su Tinta (Squid in its own Ink)

Baby Squid, Pipérade, Cuttlefish Ink, Piment d'Espelette

 

Paella (not Basque, but Catalonian….we were not allowed to just serve the squid!)

Bomba Rice, Pipérade, Chorizo, Maine Lobsters, PEI Musslles, Gulf Prawns, Wild Sea Scallops, Quahog Clams, Escargot, Saffron Crème Fraiche, Piment d'Espelette

 

Salad

Hydro Boston Lettuce Salad

Manchego, Marcona Almonds

 

Dessert

Miguelitos (Spanish Chocolate Cream Filled Pastries)

Flan de Leches

Preserved Lemon Ice Cream

 

Cocktail

Marianito

Vermouth Lacuesta Rojo, Gin, Compari, Angostura Bitters, Orange

 

 

Careers

We are growing quickly and always looking for great additions to the team, including sales and marketing, operations, logistics, delivery drivers and prep chefs. If interested, please contact us at contact@CookDC.com. 

 

General Inquiries

For general inquiries, comments, and/or suggestions, please contact us at contact@CookDC.com, or use the form below.