HOLIDAY GIFTS
HOLIDAY GIFTS
Give the New Yorker in your life a gift that is unique, thoughtful, and extremely practical: a one-time delivery of personal chef-prepared meals from Well Stocked NYC.
Gift a delivery of personal chef-prepared meals
How It Works
Your gift recipient will receive an email on the date of your choosing prompting them to review the menu and schedule a delivery date.
Your gift recipient can choose three menu selections from the Well Stocked NYC holiday menu (see below).
Each menu selection contains 4 dinner portions (3 x 4= 12 dinner portions total).
The day of their delivery, their selections will be personal chef-prepared just for them and delivered warm at dinnertime.
$500. Flat pricing includes labor, groceries, and delivery.
How to Gift
If you are interested in gifting a delivery from Well Stocked NYC, fill out this easy form.
You’ll receive an email from personal chef Liz Winston with booking information.
Well Stocked NYC Holiday Menu
Gift recipients can choose three of the following items. Each menu item contains 4 portions.
All-Beef Bolognese Sauce over Pasta
Beef Bolognese sauce made with onions, celery, carrots, cream and red wine, reduced and lovingly stirred on the stove for two hours. Gluten-free pasta available, lactose-free coconut milk substitution available.
Italian Sausage and Zucchini Orzo
Italian sausage (choose from pork or chicken sausage) and orzo cooked in tomato sauce, with onion, zucchini, wilted spinach, fresh basil, red pepper flakes, and a splash of cream.
Gouda Macaroni and Cheese
Roux-based macaroni and cheese made with aged cheddar, Gruyère, and gouda.
Pork Chops with Apple-Cinnamon Cream Sauce, side of sautéed asparagus or mashed potatoes (gf)
Chicken Breasts with Apple-Cinnamon Cream Sauce, side of sautéed asparagus or mashed potatoes (gf)
Chicken Piccata
Lemon and saltwater-brined chicken breasts pounded into thin cutlets, breaded and served with a lemon-caper-cream sauce. Side of garlicky charred green beans.
Shredded Roast Chicken over Smoky Eggplant with Grilled Lemons
“Main course dip” made from the silky interiors of fresh eggplants charred over a gas flame and “smoked” in their jackets, tossed with garlic-infused olive oil, fresh lemon, and arugula. Topped with shredded roast garlic-brined bone-in chicken breast, served with parmesan flatbread and grilled lemons.
Tilapia “Picatta”
Breaded tilapia in a lemon-caper cream sauce, side of garlicky green beans
Meatballs and Red Sauce
All-beef meatballs made with fresh parsley and onion, simmered for an hour in a homemade red wine-fresh basil red sauce.
Wilted Spinach and Caramelized Red Peppers over Pasta with a Goat Cheese-Parmesan sauce
Brown Butter-Sage Butternut Squash Risotto (gf, v)
Brown Butter-Sage Butternut Squash Risotto with Bacon (gf)
Mushroom Risotto (gf, v)
Brown Sugar-Sage Roast Chicken with Pan-Roasted Vegetables (gf)
Citrus Roast Chicken with Pan-Roasted Vegetables (gf)
Rosemary Roast Chicken with Pan-Roasted Vegetables (gf)
Rosemary Roast Chicken Thighs and Drumsticks with Pan-Roasted Vegetables (gf)
Buffalo Chicken Dense Bean Salad
A zesty and protein-packed “dense bean salad” of buffalo sauce-marinated baked chicken thighs, fresh corn, radish, red peppers, chickpeas, white beans, pepper jack cheese, and cilantro tossed with a creamy buffalo dressing.
