We all know that San Francisco does not take Halloween lightly so Munchery is joining in on the celebration. We are offering up two treats for the holiday, a $50 Munchery gift card and a promotional discount!
Share with us your creative costume by posting a photo of you, friends, and family to our Facebook wall. Whether you are dressing up for trick-or-treating, an office party, or a Giants celebration we want to see you rocking a Halloween costume. Post photos throughout the week for a chance to win $50 of Munchery credit. The winner will be chosen Monday, November 5th so make sure to get your scary, fierce and cute costume photos posted!
Check out Wyatt, Director of Business Development, and his family who spent time enjoying festivities last weekend.
Our second treat … a special discount for those who place their orders early. The first 20 people to use the promo code TRICKORTREAT will receive 20% off their order! Enter the code during checkout to see whether you are one of twenty to receive this Halloween treat! Let Munchery do the cooking so you can dedicate time to looking your best.
Confection connoisseurs, get ready to rejoice. The Munchery chef roster has a new addition: a pastry chef to reckon with. So, please join us in welcoming Jennifer Bratko and her Beyond Buttercream brand to Munchery. We are already very fortunate to be working with amazing pastry talents such as Lauren Cox and Remi Hayashi, so adding Jennifer is a super bonus.
Completely self-taught, Jennifer is the winner of numerous baking and cake decoration competitions. Take a look at her Beyond Buttercream website and it is clear her sweet creations are quite beautiful. And as visually striking as her creations are, what struck us was how good they tasted. Often in high end baking, flavor is compromised for appearance – something that Jennifer feels very strongly should not be the case. And we agree. Let’s just say that there was hardly a crumb leftover when Jennifer came in for her Munchery tasting. Jennifer is very committed to making everything from scratch using high quality ingredients. She has even developed her own signature buttercream and 100% organic gluten-free flour. No inexpensive alternatives and no cutting corners. But don’t take it from us, check the Munchery menu for her next sweet offering and have a try for yourself.
Recently, we sat down with Jennifer to get to know a little more about her background, interests and colorful personality.
Which celebrity chef would you most like to cook with and what would you want to prepare? I would love to bake with Chef Ron Ben Israel, but I’d KILL to make sugar flowers with him. His cakes are art and he’s such a wonderful personality on TV it would really be an honor.
Your cousin from out-of-town has a long layover at SFO. He hops in a cab and texts you wanting to know the one thing he has to eat in the city before he rushes back to the airport. What do you tell him? I really dig hot dogs from Showdogs on Market and 6th. Delicious food with a glimpse of gritty city living.
Do you feel as though you have a signature dish? If so, what is it? My Swiss meringue buttercream is my signature, and it’s my own personal recipe. It’s made from cooked egg whites and sugar that are whipped into a meringue with butter folded in. It’s silky smooth, not that sweet, and is the type of platform I can load up with real fruit, chocolates and nuts. It takes cake to a whole new sophisticated level.
Invite five famous or infamous folks (they can be alive or dead) to your dinner party. Who are they and what will you serve them? Strangely, I am having a “Downton Abbey” sort-of fantasy… Elizabeth I, Beethoven, Joss Wheaton, Bill Clinton and Matthew Shepard. I’d probably make a dessert buffet of mini cupcakes, macarons, profiteroles, and pot du creme. As a bonus I’d like to invite Tom Hardy to be my personal footman.
Which of your cookbooks has the most pages covered in olive oil and flour i.e. which one can’t you live without? The Cake Bible.
In your opinion, what are a few ingredients that we should definitely shop for at farmers markets and which should we leave to the supermarket aisles? If you can look the person in the eye that actually made the item at the farmer’s market, buy it. Stuff I leave to the grocery stores are boxes of cereal. I can’t live without my Honey Nut Cheerios.
Which newly in-season product are you most excited to start slicing and dicing? Cranberries. Magical things happen with those tart, flavorless things when you add a little love.
Think back to to your high school cafeteria days…what lunch lady “delicacies” used to make it onto your plastic tray? I lived off gallons of coke and 1000 Grand candy bars in High School! Although, there was this pizza joint across the street from my high school that sold the greasiest, slimiest “pizza” you could imagine. It was foul, but it was a buck a slice.
If we peeked inside your fridge right now what would we discover? Lots of condiments and no food.
What ingredient do you least like to work with? Mint. Hate it. Can’t be around it.
What’s your favorite place to brunch in the Bay Area? I have to pick just one? Whichever one I can get a table and a mimosa at.
What artist or album do you like to rock out to while you’re cooking? I seem to be stuck in the 80′s and 90′s when I work, so lots of Bad Religion, Siouxsie and the Banshees, Incubus etc. I basically just put my iphone on random and let it go.
We absolutely love Thanksgiving. The friends and family, the turkey and pies, the elastic wast banded pants and the leftovers. Oh, the leftovers.
This year, get a meal you’ll love, without all the hassle.
Leave the turkey drippings and dirty dishes to an award-winning chef with over 28 years experience. Relax and let Munchery do the cooking.
Made from scratch in small batches with the best local ingredients by a chef with 28 years experience. There’s nothing “big box” about this meal, this is craft cooking at its finest.
Mary’s 100% Organic Turkey
Mary’s is the local standard in free-range and humanely raised poultry. Trust us, these birds have been loved – having never, ever, been exposed to hormones, antibiotics, or animal byproducts. The turkeys will either come cooked and ready for a quick browning in the oven, or raw with directions and everything you need to roast yourself.
Dungeness Crab Bisque with Cornbread Croutons
Start your meal off in style. ‘Tis the season for Dungeness crab, and this creamy bisque celebrates all the great flavors of this local delicacy.
Cornbread, Apple and Fennel Sausage Stuffing
Made completely from scratch, this stuffing is packed with seasonal flavors and will be the cornerstone of your Thanksgiving plate.
Orange and Honey-Glazed Sweet Potatoes
This variation on the classic has a nice hint of sweet citrus.
Green bean, Chanterelle Mushroom and Fried Shallot Casserole
Everything you love about the traditional recipe without the canned soup, this is a terrific blend of flavors. And a great way to get your greens!
In Steven’s kitchen, no part of the turkey goes to waste. This is especially true when it comes to making this simple but flavorful gravy.
Cranberry-Meyer Lemon Relish
Like its counterpart, the gravy, cranberry is a Thanksgiving essential. This version has a sweet and tangy flavor that goes beautifully with turkey.
Freshly Baked Pumpkin Pie
Within a flaky crust is a custard-like blend of pumpkin, cloves, nutmeg and ginger in a flaky crust.
A 28-year veteran of fine dining, Steven Levine made a splash last spring when he debuted on Munchery with his signature Wild King Salmon Roasted in a Corn Husk. Since then, Munchery diners have been treated to Steven’s brand of Contemporary American cuisine in various forms including Grilled Hawaiian Walu and mainstay Buttermilk Fried Chicken. Born and raised in Queens, New York, Steven started his culinary career working from the bottom up in some of Manhattan’s elite dining establishments. Under celebrated chefs, Charlie Palmer and David Burke, Steven got his chops at The River Café, Aureole, and the Quilted Giraffe before setting off to run kitchens as Executive Chef in New York and most recently at the San Francisco standout The Cosmopolitan.
Hearty, tasty, crunchy and doggone good for you, it’s tough to beat granola. Whether it be for breakfast, a midday snack or a late-night flavor fix, we love this toasty blend of oats, natural sugars, spices and nuts. So, we are very pleased to have partnered with Penelope Finnie and her team at local standout, Bittersweet, to offer their delicious gluten-free granola to Munchery customers.
The ingredients for this granola are pure and simple, but come with an added twist. Known for their bean-to-bar chocolate, the artisans at Bittersweet could not help but add pure cacao nibs to their recipe which enhances the flavor and gives the granola a little kick. Cacao is a rich source of macronutrients, minerals and vitamins, too. Otherwise, the recipe is a delicate balance of rolled oats, sunflower seeds, sesame seeds, flax seeds, unsweetened shredded coconut, chopped almonds, honey, canola oil, sea salt, and vanilla.
Today, we’re launching Curbside Pickup. It’s sorta like a 50s drive-in diner, sans the rollerblades. Now, you can grab your order directly from Munchery HQ. Gone are the days of waiting for your Munchery meal. Just park your car, text or call us, and a Munchery staff member will bring your meal to you. This is pickup at its best.
We’re offering a convenient pickup window from 5:00PM to 7:30PM. You can place your order as late as 7:30PM now for all pickup orders (while quantities last). You also save a few bucks, since pickup completely waives the delivery portion of the service charge (typically $2.95).
Here’s how it works:
Currently, curbside pickup checkout is available only via the web checkout. We’re working hard to get our iPhone app to support it as well. For more information, check out our Delivery and Pickup FAQs.
(Update: 9/25/12) – Curbside pickup is now available on our iPhone app! Just choose “Pickup from 5-7:30PM” during checkout.
Nothing quite compares to a freshly baked loaf of bread. It is the perfect addition to any meal and now you can get it delivered! Add it on to your Munchery meal or just order bread! San Francisco has a plethora of bakers and after much research we are excited to have Chef Luis Villavelazquez as the first Munchery bread baker! He has a very impressive culinary past, beginning with his training at age 18 with Citizen Cake and Orson. Luis then went on to be the head pastry chef at Absinthe and Arlequin. Currently, owns Les Elements which sells pastries and breads throughout San Francisco. He has been featured in SFEater highlighting his impressive and versatile pastry and bread menus. He now is chef and manager at La Victoria Bakery.
We asked Luis some questions to better get to know our newest chef.
Which celebrity chef would you most like to cook with?
My celebrity chef I would like to cook with is a famous Spanish pastry chef, Oriol Balaguer. His chocolate work and plated dessert production is amazing… so for me making any pastry or dessert would be awesome.
What is your favorite meal in the city?
I would say the NOPA hamburger is a favorite, with cheddar and bacon.
If we peeked inside your fridge right now what would we discover?
My fridge right now has eggs, bacon, cheese and milk. I really love breakfast. In the cupboard I have cheez-its (a favorite snack), vinegars, oils and some cookies.
What’s your favorite place to brunch in the Bay Area?
My current favorites are NOPA, Dear Mom, and Absinthe.
What artist or album do you like to rock out to while you are cooking?
Music creates a big jump in production for me. I have been listening to Vivian Girls, DEFTONES, Heaven Shall Burn, DIIV and Ariel Pink’s Haunted Graffiti
Luis focuses on baking smaller items so you don’t have to worry about bread going to waste or getting stale. Menu items will be changing to highlight seasonal flavors and produce. Currently four of his delicious breads are available to order: sweet rolls, pretzel baguettes, a cheesy-garlic loaf, and a pumpkin seed raisin bread. In the following weeks bread will be available on Tuesdays and Wednesdays and beginning in October bread will be available Monday-Friday. We could barely keep our hands of the bread before photos could be taken, so we recommend keeping a close eye on wherever you choose to leave your bread. Stay tuned for new bread choices and for when bread will be a daily item on the Munchery menu!