We’re thrilled to welcome Roy Choi as a Munchery contributing chef! His soulful creations are premiering on our L.A. menu next week, and will roll out in San Francisco, New York, and Seattle this fall. Get excited to have two of Papi’s most personal dishes delivered right to your doorstep!
Kimchi Pork Belly Fried Vice
“Memories of Korean dishes are mashed together with long mornings as a teenager watching PBS cooking shows in this fried rice of my dreams.”
Cheezy Short Rib Instant Ramen
“Ooey gooey. Slurpy. Trippy. A messy cultural nuclear reaction that represents how I grew up.”
If you’re in LA on Monday, August 24th, help us celebrate this exciting collaboration to bring amazing food right to people’s doors, and taste Roy’s cozy, soulful, intensely flavorful creations at POT Lobby Bar at the Line Hotel
3515 Wilshire Blvd
LA, CA 90010
Party with us 8/24, 7:30pm – 9:30pm
The days are getting shorter and summer will fade away before we know it, but it’s not over yet and we’re clinging to every last second of it.
We cook the food, Google Play provides the music, you set the table… or not!
Whether you’re decompressing after a busy day with a solo meal at home, the family’s ready for a dance party during dinner, or you’ve invited friends over for a casual get-together, we’ve got menus and music to create the perfect vibe.
The paired menus in each city will change weekly, but we’re starting off with the Sun Out, Vibe Out station and Brooklyn favorites in New York; paella, ceviche, and tempranillo to eat while listening to Salsa Romantica in San Francisco; Texas Chili and Corn Muffins go with Cowboy Tailgate in Seattle; and Los Angeles rounds things out with several dishes, including Baby Back Ribs, befitting the Classic Summer Rock station.
The fun continues through the second week of September, so check the menu daily for options.
That’s right, through the second week of September. We told you we’re not ready for summer to end.
We couldn’t be prouder of our chef, Emily Newmark. Last week she won Guy’s Grocery Games, winning $14,000 dollars. We had a few question for her when she got back.
How’d you end up on the show?
It’s crazy, my boyfriend was looking on Craig’s List for a job and thought I should try out.
What was it like to create dishes so very in-the-moment?
I was freaking out. I had no idea what to do in the first round. At the time [the show was taped in January] I worked somewhere where we made meatballs every day, so I just ran with that.
How much planning could you do?
Not much. When I was shopping I always had a different idea of what I was going to make, but then I’d refine the dish when I got to my cooking station. You don’t see it, but on the show you actually grab a lot of stuff you don’t end up using.
I realized the best tactic was to cook simple things and just bring them to their best place. With a bit of creativity, of course. I realized I just needed to trust my instincts and go!
You won $14,000 you said you were going to travel. Have you?
I haven’t yet! I haven’t gotten the money yet—you don’t get it until after the show airs.
But I’m planning a trip to Mexico. I love Latin flavors and I’m ready to learn more about Latin America cooking. I’ve traveled a lot in the Mediterranean and use those flavors in my cooking, and I’m ready to grow more. I work with so many people from Mexico and Central America, I want to get down to the root of those dishes.
Do you think we’ll see any of the dishes you made on the show in the Munchery menu?
I would love to put them all on the menu! Dungeness crab mashed potatoes would be great, and so would the scallops in beurre blanc. But the meatball wonton created some buzz, so we’re going to have to give that a try.
Do you think you’ll change anything about it?
Asian flavors aren’t my comfort zone, so I would probably make it a bit more my style, more comfort food, more Mediterranean flavors, but I love the meatball wonton.
Until then… for now your Chickpea Cake Salad, which is famous at HQ for its deliciousness, is on the menu. Can you tell us how you came up with it?
It’s really all about the garlic sauce! I love garlic sauce. I also love falafel, so it’s sort of falafel, but baked instead of fried and in salad form.
I’m always looking for the next best kale salad. This is a way to get a kale salad out there, but make it more exciting.
Why are you always looking for the next great kale salad?
Kale is so good for you and it’s so nutritious and it goes with tons of other flavors. When I eat kale, I feel great, and I want everyone to feel that great.
Warren Schwartz, Munchery’s Culinary Director in Los Angeles, is the man behind the madness behind Your Perfect Burger, a star dish on our new L.A. Favorites menu, dishes that we’ll cook and deliver in Los Angeles everyday. We had a few questions for him:
What’s is Your Perfect Burger?
It’s amazing. We start with Niman Ranch ground beef, then we cook it sous-vide, grill it, and pack it for optimal heating at home.
Why a burger?
I have a funny history with burgers. When I was at Viceroy, the managers asked me for a hamburger. I came from being a fine-dining chef and I thought a burger was beneath me. But I developed a super fancy Kobe beef burger for $25 and it sold like gangbusters.
I realized that not everyone craves foie gras. If you want to do something that touches a lot of people, you have to give them what they want, and there’s no shame in that. You just need to give them the best possible version of that dish and know you’re giving them something great.
Plus, burgers have always been a big thing in L.A., so it seemed natural to offer an amazing one on our menu.
Why a sous-vide burger?
We cook some of our other meats sous-vide, and the results are great. Since you vacuum seal the meat in a bag and then cook it at a fairly low temperature submerged in water, the meat cooks very gently, so it stays tender and holds onto all its juices. It seemed like it might work for creating a burger that would be as delicious as a freshly made one after being delivered.
Sure enough, I found that if you sous-vide a burger, chill it, and heat it, it tastes like it just came off the grill.
I’m so excited and proud about this burger. No one else does a burger that they deliver to your house and in 2 or 3 minutes in the microwave you can eat a fresh, hot, juicy burger.
So, you have to heat this up?
Like all of our meals, it’s cooked ahead of time, then chilled, and delivered cold to keep it fresh. And, like our other meals, it’s designed to be heated up at home. Cooking meals that can travel and taste great is definitely a culinary challenge, and that’s what led me to experiment and come up with using sous-vide to cook a burger.
What comes with it?
We were having a hard time deciding that. I looked at pages and pages and pages of burgers to figure out what would be perfect. Then I realized that the perfect burger is whatever kind that person likes. So we decided to include all kinds of toppings so people could build the burger they crave, using our great ingredients and this amazing sous-vide burger.
So it comes with a buttered and toasted Rockenwager brioche bun, California cheddar cheese, applewood smoked bacon, sliced red onion, caramelized onions, a slice of vine-ripened tomato, lettuce, mayo, ketchup, and our secret sauce.
How do you build Your Perfect Burger?
I heat it to medium rare, put it on the bun, and add cheddar cheese, caramelized onions, and our secret sauce, which has a great tang to it. I could eat one everyday.
What’s in the secret sauce?
Obviously, I can’t tell you that. It’s a secret. What I can tell you, though, is that it’s really, really good on a burger.
We’re teaming up with Belcampo Meat Co. to bring you some of the best meat in California.
At Munchery, we have what tech parlance calls full-stack and what food folks might consider nose-to-tail, but we simply think of as an end-to-end approach that offers people a new way to eat: we buy top ingredients, our chefs cook tasty ready-to-heat dishes, and our friendly delivery folks bring them right to your door. By managing the entire process, we know we’re bringing people real, nourishing food on their schedule with no minimums, no commitment, and no fuss.
We’re delighted to partner with a similarly minded company: Belcampo ushers humanely raised meat all the way from their farm to their shops and restaurants. It’s a vertically integrated structure that results in certified organic, supremely delicious meat we’re proud to serve our customers. We’ll be featuring Belcampo dishes every month on our San Francisco Bay Area menu.
One thing we’re also excited about is being able to incorporate this amazing meat into our menu for a price—about $15 for each dish—that makes it more accessible than when the same meat is sold at retail. We make that happen by having a great partnership with Belcampo, depending on our talented chefs to work their magic creating amazing dishes, and then cooking in our super-efficient kitchens (we designed them specifically to help us bring great food to people at affordable prices).
Bonus: When you order one of these special dishes, we’ll send you a 20% discount to use at Belcampo shops in the Bay Area. Perfect for those evenings when you feel like cooking!
Longer days, more daylight, flowers blooming. We love spring, but sometimes the ramp-up in activities is at odds with our desire to eat better.
That’s why we’re ramping up our referral program.
When you’re kind enough to recommend our fresh, chef-made meals to your friends and family in April, we’ll show our appreciation by sending them $20 to spend on their first meal with Munchery; once they order, we’ll give you $20 to use on your next order.
Have some people in the San Francisco Bay Area, Seattle, and New York who you think might like Munchery as much as you do? Click here to tell them about Munchery and send them $20 in the process.
Spring is a time of renewal, fresh starts, new habits. We all deserve a real dinner, made with care using fresh ingredients. We hope this double credit will help people create great dinnertime traditions even as the days get longer and busier.