Haute Plate Fine Catering Home Haute Cookies Haute Pot Cooking Parties Biography Contact

Haute Plate Gourmet Delivery

Haute Plate Gourmet Delivery

Do these questions make you cringe?

"Hey, do we have anything to eat?"

"What are we going to have for dinner?"

"Did you remember to stop at the store?"

With Haute Plate Gourmet Delivery you won't mind the questions--in fact, you're finally going to like the answers.

Haute Plate offers elegant, nutritious, freshly prepared meals, created according to your likes and needs, and delivered to your home each week. Imagine returning from a hard day at work to find your refrigerator fully stocked with your favorite dishes. All you have to do is follow the simple instructions for heating and serving. It's as easy as "take out" but Haute Plate uses only fresh, mostly organic, ingredients, costs less than restaurant food, and is of much higher quality than frozen or mass produced deli meals. Plus, the selections are exactly what you and your family enjoy eating as the menus are customized for each client. Special diets, allergies, and nutritional concerns are always accommodated.

Depending on the level of service you need, Haute Plate can do all of your grocery shopping--the items are delivered and put away the same day that your meals are delivered. With this expanded service you not only won't have to worry about what to have for dinner, you can also say good bye to running out of milk, paper towels, dog food and dish soap!

We all know that grocery shopping and meal preparation take up a huge chunk of time in our lives and for many people that time can be better spent--at work, with friends, with your children--doing something you really enjoy. Whether you are single or you have a large family, figuring out what to eat and keeping the refrigerator and pantry stocked seems to be a never-ending struggle. You spend what seems like a fortune at the grocery store only to get home and find you have forgotten something, and worse than that, two days later there is nothing eat! Having someone take over the running of your kitchen, without the cost or the lack of privacy that come with actually having a chef or caterer in your kitchen at meal time, can give you the best of both worlds--fantastic food, and much more time to spend on other things

What types of meals are offered? Following are some sample weekly menus including heating and serving instructions. As mentioned above each client receives menus specifically created with their likes and dislikes in mind. The Brady Family 3 February 2003   Monday Grape seed poached salmon with lemongrass: Uncover and heat at 350°F for about 16 minutes or until warmed through Roasted creamer potatoes: Uncover and place in the oven with the fish Artichokes with sun dried tomato dip: Enjoy at room temperature or warm the artichokes (not the dip) in the microwave, just to bring them to room temperature Salad of mache and clover sprouts: Toss with the dressing that is labeled "Monday" Tuesday For the adults: Spicy penne in Cajun sauce with andouille sausage: Boil the pasta in salted water for 12 minutes then drain. While the pasta is cooking, heat the sauce on the stovetop and then toss the two together For the kids: Spaghetti with meatballs: Boil the pasta in salted water for 8 minutes then drain. While the pasta is cooking, heat the meatballs and sauce on the stovetop and then toss the two together. Serve with the grated Parmesan provided. Steamed broccoli: Warm in microwave: do not overheat. Garlic bread: Uncover and bake at 350°F for about 15 minutes Leafy greens with radishes, celery and cucumbers: Toss with the dressing that is labeled "Tuesday" Wednesday Tacos and Burritos: Seasoned ground beef: Heat in the microwave oven for a few minutes, just until hot Cheddar and jack cheese: ready to serve Shredded lettuce: ready to serve Sour cream: ready to serve Corn and flour tortillas: ready to serve Tomatoes: ready to serve Three salsas: ready to serve Guacamole: ready to serve Red rice: Heat in the microwave oven for a few minutes, just until hot Refried black beans: Heat in the microwave oven for a few minutes, just until hot Tortilla chips Soup of the week: Creamy wild mushroom with sherry: Heat gently on stovetop and serve with croutons Cookie of the week: Fudgy brownies with pecans--enjoy! Photo © Rhee Bevere of textureandcolor.com Stephanie J. & Tom M. 5 May 2003 Monday Shrimp in yellow curry: Heat gently on the stovetop being careful not to let it get any hotter than simmering Jasmine rice: Heat in the microwave oven for a few minutes, just until hot Caramelized asparagus with slivered almonds: Heat in the microwave oven for a few minutes, just until hot Napa cabbage with carrots, celery, red pepper and mint-cilantro dressing: Combine the vegetables and toss with the dressing Tuesday Pan-seared halibut with a sesame crust: Bake at 350°F for about 14 minutes or until hot Edamame salad: Ready to serve Sushi rice: Heat in the microwave oven for a few minutes, just until hot Mizuna salad with green beans, tomatoes and shaved celery: Toss with the dressing that is labeled "Tuesday" Wednesday Crisp butterflied chicken with lemon, garlic and thyme: Bake at 350°F for about 20 minutes or until hot Haricot vert with hazelnuts and hazelnut oil: Gently warm the green beans in the microwave; toss with the roasted nuts and the seasoned hazelnut oil Potatoes gratin with onions, parmesan and gruyere cheese: Bake with the chicken, starting the potatoes about 10 minutes earlier Red leaf lettuce with cucumbers, avocados and carrot threads: Toss with the dressing that is labeled "Wednesday" Soup of the week: Fresh pea soup with pea pods, potatoes and crème fraîche: Warm the soup gently on the stovetop without boiling. Spoon crème fraîche over each serving Cookie of the week: Brown sugar shortbread Photo © Rhee Bevere of textureandcolor.com Jim T. & Troy F. 16 April 2003 Wednesday Spinach, ricotta and prosciutto cannelloni: Remove the cover and bake at 350°F for 25 to 35 minutes or until bubbling and lightly browned Oven-dried tomatoes with oregano: Remove the cover and heat along with the pasta Radicchio and endive salad with shaved fennel and aged goat's milk cheese: Combine all of the salad ingredients and toss with the dressing labeled "Wednesday" Thursday Griddled swordfish with curry spice rub: Bake at 375°F for about 12 minutes being careful not to let the fish become dry Curried eggplant with sultanas, garam marsalsa and desiccated coconut: Uncover and warm in the microwave for a few minutes; just until heated through Garbanzos channa masala (garbanzo beans cooked with a combination of toasted Indian spices): Uncover and warm in the microwave for a few minutes; just until heated through Raita with fresh mint, cucumbers and green onions: ready to serve Fresh mango and pineapple chutney: Ready to serve Friday Rack of lamb with mustard, hazelnut and rosemary crust: Uncover and bring to room temperature. Bake at 400°F for about 6 minutes Roasted cippolini onions flavored with lamb jus and thyme: Uncover and warm in the oven with the lamb or heat in the microwave Sautéed green beans with brown butter: Uncover and warm in the microwave for a few minutes; just until heated through Wild rice pilaf with dried cherries and pine nuts: Uncover and warm in the microwave for a few minutes; just until heated through Butter lettuce topped with port-poached pear halves stuffed with blue cheese: Place lettuce on plates, top with pears and drizzle dressing labeled "Friday" over the top Soup of the week: Creamy clam chowder with oyster crackers Cookie of the week: Cookie tropical with white chocolate, lime and pistachios