DELICIOUS FAMILY MEALS DELIVERED TO THE TRUNK OF YOUR CAR
EAT WELL WHILE YOU
HELP PEOPLE IN OUR COMMUNITY IN NEED
HOW IT WORKS
ORDER
SCHEDULE
Place your order by 1pm. Be sure to note a pick-up time, and if you are ordering for multiple days at different times, use the special request box or text us at 201.248.9694.
Meals are in oven-safe aluminum containers and may be reheated at 350°F. Just let us know what time you'll come by, and we'll have it hot and ready to eat-- or ready to reheat, whichever you prefer.
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POP THE TRUNK
When you pull up to our location
in Tenafly, pop your trunk and a ready-to-eat or reheat delicious meal is placed in your car. It's that easy-- and clean.
Dinner is done!
Every dollar you add to the price of your dinner goes directly to bringing wholesome meals to community members in need.
QUESTIONS?
DELICIOUS FAMILY MEALS DELIVERED DIRECTLY TO THE TRUNK OF YOUR CAR
THIS WEEK'S MENU
All meals generously feed four people. Check back weekly to see what's cooking!
~ HOLIDAY WEEKEND SPECIALS ~
Tuesday, September 29
Cubano (Cuban Pressed Sandwich); Black Beans and Rice; Salad with Avocado
Mojo-dressed shredded roast pork, ham, Swiss cheese and pickles are layered between soft, slightly sweet cuban bread spread with mustard and garlicky butter. The sandwich is pressed and toasted to make a crackly crust. Served with traditional-style black beans and rice and a crisp salad with avocado.
Dinner for 4: $70 (Additional servings $17.50 per person)
Wednesday, September 30
Peruvian Chicken with Aji Verde; Baby Potatoes; Roast Brussels Sprouts
Peruvian flavorings (think soy sauce, a touch of smoky chili, thyme) would be enough to make this chicken delicious, but we gild the lily with our signature Aji Verde sauce: a creamy herb sauce we have served to thousands of people—many of whom came back begging for more. Served with crunchy-tender roasted Brussels sprouts and golden-crusted baby potatoes.
Dinner for 4: $70. (Additional servings $17.50 each)
Thursday, October 1
Sweet Chili-Glazed Salmon; Scallion Rice; Blistered Green Beans
Perfectly cooked, moist, tender salmon is glazed with mildly spicy-sweet coating; served with rice studded with golden caramelized onion, sliced scallions and toasted sesame seeds; and pan-blistered crisp-tender green beans.
Dinner for 4: $80. (Additional servings $20)
Friday, October 2
Skirt Steak Tacos with Jicama-Radish Slaw; Zucchini Sauté; Confetti Rice
Meaty strips of skirt steak and crunchy, bright jicama radish slaw play oh-so-nicely together in flour tortillas. Rice studded with vegetables and sautéed zucchini make the perfect accompaniments. See why people rave about these tacos!
Dinner for 4: $80 (Additional servings $20)
Sunday, October 4
Pomegranate Roast Chicken; Israeli Couscous with Mushrooms; Broccoli
Sweet, tart, and tangy pomegranate glaze makes this chicken an beguiling fall favorite. We serve it with Israeli couscous with savory mushrooms and crisp-tender broccoli.
Dinner for 4: $60 (Additional servings $15 per person)
Please let us know if you have any food allergies.
GIVING BACK
Please don't tip! Instead, every penny you add to the bill beyond the base price goes directly to providing meals for people in our community who need support right now.
QUESTIONS?
ABOUT US
Based in Tenafly, New Jersey, local cookbook authors and Food Network kitchen personality Marge Perry & David Bonom are using their shelter-in-place time to do the two things they love most: cook for people and help those in need. The result: You get a complete, incredibly delicious dinner for four or more, made by Marge and David – delivered straight to the trunk of your car. And while you are eating well, you are also doing good...
HELP FOLKS IN OUR COMMUNITY who have lost jobs or wages during and could really use our support-- and wholesome, freshly made meals. Add a few extra dollars (whatever you can) to your order, and every penny of your additional donation goes directly to delivering our home-cooked meals to those in need.
HERE'S WHY YOU CAN TRUST OUR FOOD:
We're pros. Marge is a chef instructor at the Institute of Culinary Education in NYC and an award-winning food writer. David has catered for folks like Bette Midler, Hillary Clinton, Sotheby's and more. Together we feed 4,500 people over the course of just one weekend every year at the New York City Wine & Food Festival. We follow strict food safety guidelines and we know how to create incredibly delicious crowd-pleasing meals.