Has the meal-kit trend reached your kitchen yet? The foodosphere continues to debate the pros and cons, while the still-new industry records galloping growth. Clearly, a lot of home cooks were waiting for just this sort of thing. Recently, Chef’d, notable in the category for its no-subscription model, tapped a talent familiar to O.C. diners. SOL Cocina and Solita chef-partner Deborah Schneider designed meals for the service reflecting her modern-Mexican expertise. In other words, exactly the kind of food everybody likes to eat. “I wanted the recipes to be simple to make, yet really flavorful,” says Schneider. “SOL’s Mexican food style is fresh and quick, so the recipes translated really well to Chef’d.” Desmadres lime-garlic chicken with arugula-tomato-avocado salad and arroz dorado, for instance (dinner for two, $29). READ MORE >
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