• Select the category
// Visit our Blog Category
Introducing Organic Baby Food

  Introducing Organic Baby Food

 

We are excited to announce the launch of Munchery Organic Baby Food, an extension of our mission to reinvent the personal chef. As parents ourselves, we know all about the adventures of feeding our young ones. Between three of us on the Munchery team, there are 5 children between the ages of 1 and 7. We’ve all dodged incoming spoonfuls of oatmeal, coaxed our little ones to “take one more bite,” and have cleaned countless bottles, Sippy cups, and bowls. Clearly, we know the challenges of feeding babies, and that is just the feeding part – preparing nutrient-rich baby food from scratch, using whole ingredients, is a chore all in itself.

DSC 09191 300x200 Introducing Organic Baby Food

 

To make all of this happen, Chef Linda Edson has joined our Chef team to help us develop the young palates of tomorrow with her handcrafted baby food. Chef Edson comes to Munchery with a very interesting background and significant experience cooking in notable institutions, including San Francisco’s Restaurant Gary Danko and Axis Café, where she is the Executive Chef. On top of having stellar skills in the kitchen, Linda is also a Mom who shares our desire to feed children food that is based on the purity of the ingredients. No additives, no preservatives.

 Introducing Organic Baby Food

Munchery Organic Baby Food is prepared in small batches with care. The unique flavors will change with the seasons, but the food will always be packed with nutrients galore, sugar/salt free, and will come to our customers freshly made. This is not only a wonderful option for our customers with children, but also a terrific gift that can be given to your parent friends and family members via Munchery Gift Certificates

gift of baby food Introducing Organic Baby Food

All of the meals come in reusable glass jars to ensure the purity and freshness of the ingredients. A $1 deposit is included in the price of each jar of food, but we have made it very easy to return the jars for a full refund of the deposit. This is not only ecological, but also cost-effective. For more information about the jar returning process, please visit our Baby Food FAQs.

Feeding a baby healthy solid food is a game in itself. It’s actually an adventure that requires patience, lots of love and an arsenal of high quality food. Going forward, Munchery will take care of the cooking and let our customers handle the feeding part (although we have some tips). We are pleased to be able to offer the Munchery experience to little ones and parents alike.

Share this:

0

Go for the Gold with Munchery

 Go for the Gold with MuncheryThe Olympics are well underway and you’ve probably plotted out ways to watch all of your favorite events either at home during primetime or perhaps even clandestinely on your work computer. We don’t judge that sort of thing. We love divers, wrestlers and gymnasts too! By all means watch away. But while you’re cheering on the best of the best we hope you’ll be dining on our gold medal fare.

To that end, we’ve decided that when Team USA wins, you’re going to win too!

Each morning, Monday – Friday, during the Olympic games we’ll post a collage of select events on our Facebook page. Each time Team USA takes home a gold medal in one of the events indicated on our post we’ll choose a random comment or like attached to the post to win a free meal (a $20 value). If we post images from 6 different event categories and Team USA wins 8 gold medals, then 8 of you will score delicious dinner credits. Note: Each Munchery customer can only win one meal per day.

olympics sample 145x300 Go for the Gold with Munchery

Pretty easy, right? Essentially all you need to do is make sure you like us on Facebook. We’ll do all the heavy lifting and double round-off backflips. You just have to sit back, root for Team USA and hopefully take home a delicious meal on us.

Olympic Rings1 Go for the Gold with Munchery

Share this:

0

Meet Chef Steven Levine

 Meet Chef Steven LevineChef Levine may hail from New York and root for the Yankees but 15 years ago he moved to San Francisco with his wife and two daughters and, like many, left his heart here. Steven has worked at a number of impressive establishments on both coasts including The River Cafe, Aureole, The Quilted Giraffe, Zoe Restaurant, Freestyle in Sonoma and most recently The Cosmopolitan in San Francisco. He’s definitely come a very long way from precocious childhood attempts to make his favorite breakfast while his family slept. The corn and eggs turned out a little on the crispy side and well…frankly inedible, but I’m sure he always remembers to add butter to his frying pans now.

Chef Levine describes his cooking style these days as Contemporary American Cuisine. To Steven this means combining the best local, seasonal ingredients; utilizing classic techniques while incorporating different ethnic influences that make culinary sense on the plate. We think his debut dish is a perfect example of this culinary mission statement. How pretty does this salmon look? We can’t wait to check out how cooking the fish in a corn husk effects the flavor. While we’re all anxiously awaiting Steven’s arrival in the kitchen today let’s get to know him, in his own words, a little bit better.

Which celebrity chef would you most like to cook with and what would you want to prepare?

Not a big fan of “celebrity chefs,” but I would love to cook with Anthony Bourdain. We grew up around the same time, same place, same attitude. I think we would cook a whole pig and proceed to only eat the crispy skin.

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 would definitely recommend that my cuz should either go straight to the counter at Swan Depot or phone ahead to order the roasted chicken at Zuni.

Do you feel as though you have a signature dish? If so, what is it?

If I were to pick a “signature dish” I would probably pick my sautéed day-boat sea scallops on oxtail risotto with black trumpet mushrooms and truffle oil. I think I’ve said “Pick up scallops,” more than I’ve said “I love you” to my wife. Sad huh?

 Meet Chef Steven Levine

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?

The 5 people I would invite for dinner would probably include John Lennon, Albert Einstein, Bob Dylan, Joe Strummer and Teddy Roosevelt. The dinner would consist of whatever Teddy shot that day!

Which of your cookbooks has the most pages covered in olive oil and flour i.e. which one can’t you live without?

My go to cookbooks are probably The Joy of Cooking and The Cake Bible. They both stand the test of time.

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?

I would almost always look to my local farmer’s market for all fruits and veggies. I wish there were more local butcher shops and fish mongers like in the old days. Supermarkets are getting better, but should be used mainly for dry goods.

 Meet Chef Steven Levine

Which newly in-season product are you most excited to start slicing and dicing?

This is a no brainer: Heirloom tomatoes, summer pole and shell beans and Brentwood white corn!

Think back to to your high school cafeteria days…what lunch lady “delicacies” used to make it onto your plastic tray?

Luckily I never had to rely on the “lunch ladies.”  I always packed my own lunch.

If we peeked inside your fridge right now what would we discover?

I cook for my family everyday. It’s my career and hobby so my fridge runneth over at all times!

What ingredient do you least like to work with?

My least favorite ingredients to cook with are also my least favorite to eat: liver and fava beans. My apologies to Hanibal Lecter.

What’s your favorite place to brunch in the Bay Area?

We don’t mention the “B Word” in my house!

What artist or album do you like to rock out to while you’re cooking?

The tunes that I cook with are usually some old school punk rock. The Ramones, The Clash sprinkled liberally with some Bob Dylan, Johnny Cash garnished with the new Jack White and Tom Waits.

 Meet Chef Steven Levine

Share this:

0

Pricing Update

Things are growing as fast as ever here at Munchery, and we’re eager to share with you an important change in our pricing model that will be coming soon.

Since we launched out of beta almost a year ago, we’ve been bringing greater value to all our customers, like the recent introduction of early bird pricing. We’ve also made a lot improvements in providing information about our food, even in terms of how it is priced. Seven months ago, we made a subtle but important change by separating out the delivery cost from the meal cost. There was more transparency, and the pricing model enabled us to expand into different Bay Area regions such as Marin and most recently, the Peninsula.

We want to take this a step further.

Currently, whenever you buy a meal from a chef, the bulk of the money goes directly to the chef. A small portion also goes to Munchery to handle logistics, meal packaging, operations, as well as everything else that makes Munchery the personal chef marketplace that it is.

Although the above financial calculation is simple to work out behind the scenes, we want to make this completely transparent to our customers.

Starting Wednesday, July 18th, the posted meal prices will no longer include Munchery’s revenue portion. Instead, it will reflect the full amount that the chef is being paid to cover ingredients, labor and facility costs. Munchery’s portion will be separated out as a Delivery & Service fee which will include the delivery charge as well.

What does this pricing change mean?
First, nothing changes in the net total of your meals since the Munchery Delivery & Service fee is simply called out separately from meal price, rather than being bundled in. In fact, there’s a good chance the total amount you paid for your meal will be even less than before (read on to find out how).

Second, the meal prices on our site will represent the actual proceeds that go directly to the chef who prepared it. By separating out the delivery and service fee from the meal price, you get a transparent ordering experience and are able to know the value of each part that makes the Munchery experience what it is. For us, this is actually a lot more important than it seems. Giving our chefs the ability to take ownership over their food, express their creativity, and be rewarded adequately for their talents is a high priority for us. The majority of chefs who cook professionally at restaurants don’t have this benefit. We think separating out Munchery’s portion from meal prices is the best way to accurately showcase the value of our chefs and the delicious food they make.

Third, with the new model, whenever two or more meals are ordered, your total order will actually be lower than before. A discount is automatically given on the service fee depending on the number of meals in your cart. The more meals you order, the greater the discount.

Here’s a comparison before and after this new service fee that shows you the savings:

pricing Pricing Update

How can I know what goes into the Delivery & Service fee?
When you add an item to your cart, you will see Munchery’s Delivery & Service fee calculated right in your cart. Just hover over it, and we’ll show you a complete breakdown of that fee, including delivery, the service fee that covers meal packaging, site operations, and any applicable discounts that you can get.

callout comparison Pricing Update

 

We hope you find these pricing modifications we’re making in the spirit of transparency as a refreshing change. As food is very personal, these efforts all go towards bringing the chef and the customer together. We’re eager to hear from you about what you think. Please send us your feedback.

Tri & Conrad
Munchery Founders

Share this:

3

Munchery Begins Delivery to the Peninsula

peninsula large Munchery Begins Delivery to the Peninsula

Good news today! On July 10, 2012 we’re expanding our services to include those of you who live in the Peninsula. We’re very excited to be able to offer our fantastic meals to even more hungry locals. The below chart details the names and delivery fees of the additional towns that we’ll be bringing our goal of reinventing the personal chef experience to.

$4.95 Delivery Fee
Daly City
Brisbane
South San Francisco
San Bruno
Pacifica
$5.95 Delivery Fee
Millbrae
Burlingame
San Mateo
Foster City
$6.95 Delivery Fee
Belmont
Redwood Shores
San Carlos
Redwood City
Atherton
Menlo Park
Los Altos
Palo Alto
East Palo Alto
Mountain View
Woodside
Portola Valley
Half Moon Bay

The full details regarding order cutoff times, how to arrange for drop off cooler service (when you’re not home), and pretty much any question you can throw at us can be found in our exstensive FAQ.

In addition, we would like to welcome our new friends in the pennisula with a special introductory discount code. Simply enter GOPENINSULA to receive 30% off your first order (see below for details). Think of it as a warm welcome to the Munchery family. If you’re still waiting for our chefs to begin cooking in your neck of the woods rest assured that there are more cities debuting very soon, but please leave us a comment so we know that you’re interested.

* 30% Discount code is valid for new customers only. Cannot be combined with another promotion or deal. Expires on 7/30/12. Order total before discount must be below $50.

Share this:

0

Meet Chef Allison Jones

IMG 3730 Meet Chef Allison JonesChef Jones, who  grew up in the midwest, fondly recalls the bountiful family garden that annually produced gorgeous produce for their table. Food was an integral part of her identity, and she spent countless hours visiting markets with her father and even became quite adept at both catching and cleaning fish after long afternoons on the water. Allison was definitely not afraid of worms. Not to be outdone, Jones’s mother was a triple threat in the kitchen and could frequently be found baking, canning and preserving, while her Hungarian grandmother was blessed with legendary pastry skills.

Needless to say it sounds like this young lady was destined for a career in food, but she actually ended up in fashion design and occasionally supplemented her design work with restaurant jobs. Surprisingly though, Allison sought work in the front of the house. As time progressed she found it hard to continue to deny her cooking obsession and in 2010 enrolled in the California Culinary Academy.

These days you can find Allison preparing full-flavored meals, many of which are vegetarian, for Munchery. Her commitment to using seasonal ingredients and producing menus with serious flare will undoubtedly make her a customer favorite in no time. Now, in her own words, please allow Allison to offer you a little more insight into her foodie focused life.

What’s your earliest childhood memory of the kitchen? Did you bake cookies? Snap green beans in half? Make popsicles?

My earliest childhood memories of the kitchen take place in the house I lived in until I was seven. It had this big, sunny kitchen and I would watch as my mother cooked and baked. The smell of fresh baked baguettes still takes me there.

Which celebrity chef would you most like to cook with and what would you want to prepare?

Alton Brown. He is such a wealth of food science knowledge. I would want to make something intense and complicated so I could soak up some of that knowledge.

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?

For a quickie stop in our fair city, I would say to enjoy something quintessentially San Franciscan. The tourist-laden location notwithstanding, the Eagle Cafe has awesome views of the bay, a bit of old-school charm, some tasty San Fran seafood classics, and of course, cold Anchor Steam.

Do you feel as though you have a signature dish? If so, what is it?

I guess if I have a signature-type dish it would be my pulled-pork with peach bourbon bbq sauce and house-made bread & butter pickles. It always seems to be a hit and is often requested by my friends!

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?

Johnny Cash, Julia Child, Kool Keith, Pablo Piccasso, and Tim Gunn. Tapas and a barrel of sangria!

IMG 3695 Meet Chef Allison Jones

Which of your cookbooks has the most pages covered in olive oil and flour i.e. which one can’t you live without?

That’s a tie between two. One is this older Hungarian cookbook that my parents had when I was growing up. I refer to it often and dirtied it up real good practicing Dobos Tortes. The second is How to Cook Everything by Mark Bitman. I don’t own it, but I check it out from the library all the time & renew it as long as I am allowed to. It’s sort of become my bible. I should really buy that cookbook….

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?

I always say get whatever you can at the farmer’s markets, not just because they are consistently offering awesome product, but because it supports smaller, family farms. That said, anything that you plan on eating raw, with simple preparation, or preserving should definitely come from farmer’s markets, because then you can really taste the difference in the freshness level and flavor of the product. Of course, one can’t find everything at the farmer’s markets, so the supermarkets do come in handy!

Which newly in-season product are you most excited to start slicing and dicing?

Right now I’m loving the stone fruit: apricots, white peaches and such, but I’m really anxious for the tomatoes to come around.

Think back to to your high school cafeteria days…what lunch lady “delicacies” used to make it onto your plastic tray?

For some reason, which is inexplicable to me now, I always looked forward to the Chicken Patty Day. They were always seasoned well and tasted so good on a bun with mayo and lettuce. Also, they came with mashed potatoes and gravy, which I’m still a sucker for to this day.

There are so many amazing food-centric films. Which one makes you hit rewind over and over again?

Goodfellas. The prison scene where Big Paulie’s slicing the garlic with a razor blade. Classic.

0 Meet Chef Allison Jones

If we peeked inside your fridge right now what would we discover?

Right now, busy as I’ve been, my refrigerator looks like a sad, neglected place. However, there’s lots of sauces, chili pastes, and pickled things.

What ingredient do you least like to work with?

I absolutely hate cutting onions of all kinds. It’s painful!.

What’s your favorite place to brunch in the Bay Area?

On a sunny Sunday, I love to grab some friends, a bottle of bubbles, mimosa juice, some sandwiches and snacks from Bi-Rite and stake out a spot in Delores Park for a picnic brunch!

What artist or album do you like to rock out to while you’re cooking?

I usually listen to archives of WEFUNK online. It’s a radio show out of Montreal that plays old-school hip-hop, funk, and soul. It keeps me moving in the kitchen!

IMG 3686 Meet Chef Allison Jones

We don’t know about  you but we certainly hope Chef Jones whips up a batch of the pulled pork with bourbon and peach sauce that she described above very soon! You can check out some of Allison’s past meals and reviews on our website and order her food online this week.

Share this:

0