MealFolio

Portable Chef creates custom meals based on your preferences, so there’s no set menu.

Most of what we make changes twice a week, taking into account your personal preferences and what our farmers are growing – the menu changes faster than I can update this website!

The dishes below, however, are part of the permanent collection – if you see something you like, and if you prefer to order off of a menu, let us know and we’ll make it! Each dish comes with a grain and a vegetable or two vegetables, your choice.

Portable Chef’s Greatest Hits

If you see something you like, and if you prefer to order off of a menu, let us know and we’ll make it!
Each dish comes with a grain and a vegetable or two vegetables, your choice.

Meaty Mains

Turkey sausage burger with cranberry Dijon

A taste of Thanksgiving any day, we serve this with Brussels sprouts and sweet potatoes. Turkey from DiPaola Turkey Farm.

Sirloin burger with date mustard

Meat and fruit is often a great pairing, but some combinations particularly shine. Beef and dates is one. All our beef is 100% grass-fed; we get ours from 8 O’Clock Ranch.

Miso-marinated steelhead trout

This fish, from Hudson Valley Fisheries, is some of our best.

Broiled sockeye salmon with lemon vinaigrette

We get our salmon from Iliamna Fish Company (www.redsalmon.com), a third-generation sustainable salmon fishery in Bristol Bay, AK, where the proprietors make their own nets by hand.

Roast chicken with strawberries, shallots, and balsamic

A Portable Chef mainstay, we’ve been serving this as long as Portable Chef has been in business. Chicken sourced from Senat Poultry.

Pan-seared sea bass with lemon vinaigrette

A light white fish that warms beautifully. We generally serve this with kale and quinoa or Mediterranean couscous.

Seared ahi tuna with Sichuan peppercorns and soy-ginger dipping sauce

Delicious wild-caught tuna. Don’t warm this up – overheating tuna runs the risk of losing all that’s great about this fleshy fish. Just leave it on the counter and let it come to temperature.

Vegetarian mains

Savory Indian pancakes

These remarkable gluten-free pancakes bring a hint of heat and come with pink paleo hummus.

Fan qie chao dan

One of my personal favorites, this Chinese egg dish is served with rice and a green vegetable.

Grilled housemade seitan with peas, peppers, and maple Dijon

We start with wheat gluten and go through the laborious process to make fresh seitan. The effort is worth it.

Iranian herb fritters

“Fritters” should probably be in quotes, because these tasty delights are baked, not fried. They’re also made mostly of green leafy herbs, with just enough other stuff to hold it together. Served with our lemon tahini.