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Tutoring - Services Essay Hell As always, we are super excited to announce the date of our next Pop Up! Happy New Year, from all of us at Tale of Two Chefs!!! Our theme and menu are still in development, as we’re on our way to food and wine excursion to New Zealand that we’re sure will inspire new dishes! And thank you again for your support throughout 2017. Send us an email with your order to [email protected] we will provide details on delivery logistics. We know that it’s time for everyone to bundle up and head back to work and say goodbye to the vacation mindset. We look forward to you joining our Weekly Meals Family! Chef Julius Russell Weekly Meals Menu Cider Braised Chicken w/ Roasted Potatoes & Broccoli – Chicken Marsala w/ Miatake Mushrooms & Fresh Pasta – Ginger & Lemongrass Chicken Stir-Fry/ Jasmine Rice/ Charred Broccoli – Pan Roasted Chicken with Potatoes/Sauteed Spinach, Kale or Cabbage – Classic French Whole Roasted Chicken – Turkey Meatloaf with Saffron Mashed Potatoes & Sauteed Spinach – Your Favorite Chicken Burger/Quinoa/Charred Orange/Spicy Slaw – Asian Cajun Turkey Burger Kit (Regular or Spicy*) with Roasted Potatoes – (*add for spicy) Braised Cajun Turkey Wings, Scallion Rice & Sauteed Cabbage – Chipotle Chicken Quesadillas/ Kitchen Rice – Lori’s Chopped Salad (Mixed Greens, Marinated Chickpeas, Duck Bacon, Chopped Eggs, Candied Pecans, Shallots, Sun Gold Tomatoes, Mango/Sauvignon Blanc Vinaigrette) - Creole Shrimp with Parpadelle – Blackened or Broiled Salmon/ Muffuletta Salad/Sauteed Cabbage – Ginger Honey Glazed Salmon/ Coconut Rice/ Sauteed Broccoli – Grilled Shrimp/ Ginger Rice/Hoisin Glazed Green Beans or Pea Pods – Chicken & Chicken Andouille Sausage Gumbo – (24oz) Chicken, Shrimp & Crab Gumbo – (24oz) Creole Chicken & Vegetable Soup – Butternut Squash Bisque (sage, apple & ginger) with SHE-crab – Vegan & Vegetarian (16 – 24oz) (V) Basmati Rice with Melted Leeks & Scallions – (V) Kitchen Rice – (V) Braised Country Greens with Bourbon Vinegar – (V) Sauteed Kale with Garlic & Ginger – (V) Cider Braised Cabbage – (V) Black Eye Peas (shallots, garlic, fennel, sage, mushroom stock, white wine) – (V) Lentils with Carrots, Fennel & Coriander – (V) Roasted Cauliflower with Spicy Saffron & Coconut Sauce – (V) Pasta alla Roma (fresh pasta, ginger, garlic, unsalted butter, white sesame seeds, herbs) – (V) Wild Mushroom Risotto – It’s been an amazing year and we can’t wait to wrap up 2017 with a grand celebration with our pop up family! SERVICES. click blue links below for details. For Students and families. Email me Janine Robinson at [email protected] any and all questions!

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