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Chefery—Gourmet Dining in Your Dining Room at Takeout Pizza Prices

Chefery instruction cards

Chefery team in action

Photos by Bill Bokelmann

Prices are extremely reasonable with salads for $6, soups $6 for a cup or $9 for a bowl, sides $4 (sautéed kale, red quinoa, faro, fingerling potatoes or spring carrots) and entrees are $10 (such as torchietti pasta with heirloom tomotoes, rapini and fresh pecorino romano) or $15 (e.g. Grilled Atlantic Salmon with red quinoa, baby spring carrots and tarragon garnish). Entrees come with sides that are well worth ordering by themselves, like the Tuscan style farro with fresh citrus, castelvetrano olives, EVOO and spinach that accompanies the All Natural Chicken Breast.

Other Odds and Ends Chefery Team photo

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ver felt like indulging in an upscale meal but didn’t feel like getting all dressed up? Or didn’t feel like fighting traffic and driving across town? Or just felt like kicking back in the comfort of your home but didn’t have the time or energy to cook? If your answer to any of the above questions is yes, then you might want to read on to learn about a new business concept that is currently taking root in Las Vegas and Henderson.

The Concept

A team of three accomplished chefs, all of whom are graduates of the Culinary Institute of America (CIA) in Hyde Park, New York, one of the most prestigious culinary academies in the world, lend their expertise and do all the hard work to bring a gourmet dining experience into your dining room without the need to pay extra for a stuffy formal restaurant dining room and at a cost barely above that of takeout pizza.

• The menu is coded to vegan and gluten free. • Chefery will take special requests. • The menu changes with the seasons. • The chefs use sustainable and organic ingredients as much as possible. • Currently serving 14 zip codes in the Summerlin and Henderson areas with plans to expand soon. • Orders are taken a minimum 24 hours in advance and delivery days are Tue., Wed. and Fri. Ideal for group dining or for entertaining when you don’t have either the time, energy or expertise to present a finely crafted meal, this option is sure to please your friends, associates or even a date you’re trying to impress (she’ll never know, just hide the Chefery containers before she arrives). During my Chefery experience I felt like I was eating at a fine dining restaurant, but in a much more relaxed environment and at a fraction of the price. For more information, to view the complete menu or to place an order, visit www.cheferylasvegas.com or call 702-523-8684.

The team consists of Chef Partner-Founder Brian Skenandore, Chef PartnerExecutive Chef Suzan Alday and Chef Partner–Menu Development Ryan Alday, all of whom met during their time at the CIA. Their resumes read like a who’s who of the culinary world. Brian was beverage director at Marin and Mill Valley Kitchen and Director of Operations at Commonwealth Properties in his hometown of Minneapolis, has worked locally at several Strip properties including Wynn Las Vegas and is a Level 1 Sommelier; Suzan has worked at the Mandarin Oriental Hotel in New York and San Francisco; and Ryan has held positions at highly acclaimed restaurants such as Seegar’s in Atlanta, Alain Ducasse in New York, the Waldorf Astoria and Fairmont Hotel in San Francisco and at Mandalay Bay in Las Vegas. Brian says the team looked into starting their own restaurant, but knew of the great risks and overhead involved with such a venture, and wanted to think bigger. After seeing the need for an online restaurant, a concept that currently did not exist in the Vegas Valley, they located and rented a kitchen that was not being used at Giada’s Italian Cucina in Anthem Village.

How It Works

After ordering online, your order is delivered to your door. It arrives 90% cooked and you finish it in the oven or microwave in the container it is packaged in, following easy-to-follow instruction cards. 12 The Las Vegas Food & Beverage Professional I September 2015

www.lvfnbpro.com

2015 September  

The Las Vegas Food & Beverage Professional

2015 September  

The Las Vegas Food & Beverage Professional

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