Chefs Plate Review - August Week 1 - Canadian Meal Preparation Subscription Box + PROMO CODE

Canadian Box Addict pays for this subscription. This post contains referral links.
  
What is it? Chefs Plate 
How Much? Starts at $49.80 per week, plus $6 delivery. Prices in Canadian dollars. 
What’s in it? Fresh ingredients and delicious recipes delivered weekly to your door

Chefs Plate is a weekly meal delivery service that sends original gourmet recipes and pre-portioned farm-fresh ingredients so you can cook a fresh, healthy, and nutritionally balanced meal. Chefs Plate started in Toronto in 2014 and now ships to most major cities in Ontario, BC, Manitoba, and Alberta. They will be expanding to Quebec and the Maritimes in coming months. 

Chefs Plate is putting Canadians back in the kitchen. By delivering easy-to-follow recipes and fresh pre-portioned ingredients right to your door, we take the guesswork out of cooking and have made food fun again! No more Sunday night grocery store lines, no more hunting for recipes – we handle everything so you can relax and enjoy the cooking experience! 

There are two plans available: The "2-Person Plan" includes market fresh meals for two and the "Family Plan" includes market fresh meals for four. Once you've selected your plan, decide if you'd like to receive 2, 3, or 4 recipes per week. Plans are priced per plate. For example, if you purchase a 2-Person Plan with two recipes per week, that's four plates. The "2-Person Plan" is $10.95 per plate (serving) and the "Family Plan" is $9.95 per plate. The weekly delivery fee is $6 per box. I opted for a "2-Person Plan" with two recipes per week, which is $55.80 per week with shipping. Prices are in Canadian dollars and there is no tax.

Chefs Plate has a great referral plan too. Once you're signed up, for every friend you refer, you get 2 plates free, and your friend gets their first 3 plates free. That means your friend (and you, if you keep reading to the bottom), can get your first week for only $16.95 (based on a 2-Person Plan with two recipes).

For those wondering how Chef's Plate pricing compares to buying groceries in the store, check this post on the Chef's Plate blog.

Recipes are released two weeks in advance and seven new recipes are available each week. There is typically one chicken dish, one beef dish, one pork, turkey, or fish dish, and three vegetarian dishes. At least one dish will be gluten free and at least one will be dairy free. You can see upcoming menus here. You can select your preferred dishes, or skip the week. You can skip as many times as you want, or cancel any time.

The box is delivered by FedEx overnight delivery. Deliveries are made Monday to Friday each week and vary depending on your location. For the Lower Mainland of BC, delivery day is Tuesday. The food is packed into an insulated box with gel ice packs which are designed keep everything cool and fresh for some time. If you aren't home to receive the delivery, FedEx will leave it at your door. I live in a condo so I arrange to be home on delivery day. If that isn't an option for you, consider having your box delivered to your workplace. My box arrived around 2pm and the ice packs were still frozen solid.

The recipe cards are large 8x11, printed full colour on both sides with detailed instructions and step by step photos. The weekly recipes are original, created by the Chefs Plate team and guest chefs. The recipes are designed to be nutritionally balanced and take 30 minutes or less to prepare.

The ingredients are locally sourced from Canadian producers. Vegetables are farm fresh, and arguably fresher than you would get from a supermarket. Meats are antibiotic and hormone free.
Our ingredients are of the highest quality and are sourced responsibly. We build direct relationships with Canadian farmers allowing us to set the highest standards for our ingredients as well as develop a more sustainable food system. We are focused on building a better food system that supports artisanal suppliers, promotes responsible farming and eliminates wasteful steps in the food supply chain.
With Chefs Plate, there is little to no food waste. Ingredients are pre-portioned for each recipe, so you aren't left with more than you need. The ingredients for each recipe are packed into separate, labelled paper bags. This is great as it's super convenient. I put the bags in the fridge and when I was ready to cook, pulled out the one I wanted and was all ready to go. Chefs Plate provides everything you need to complete the recipe, aside from the basics like salt, pepper, and olive oil.

For those concerned about the packaging waste, everything is recyclable and/or reusable, including the gel ice packs.

My first pick this week was Pork & Feta Gyro Bowl.
Dating back to ancient times, gyros have been prepared in Greece using a rotisserie. We’re getting the same big flavour coating the pork in a smoky spice mix and setting it over a hearty bed of cracked wheat with Greek feta cheese, pickled turnips and bright pops of mint.
The locally sourced pork chops were very fresh and decently sized. We sprinkled them with the Greek Spice Mix, then pan fried them.

 
Setting up my "mise en place" was super easy. Since all the ingredients are pre-measured and washed, there is little prep work required other than cutting.

 
Once prep and cooking is done, it's assembly time! Assembly is the fun part, but also very hard. Gordon Ramsay would not be pleased with my finished dish. Taste wise, it was better than I expected. The pork was perfectly cooked, juicy, and flavourful. I was worried the salad was missing a sauce so I bought some tzatziki, but we didn't need it. I'd never had cracked wheat before, but it was great mixed in with the kale. It reminded us of quinoa and we both said we would eat it again. This salad was huge (the picture is one serving) and I actually saved half for my lunch the next day. This dish was a great and easy meal for a hot summer evening. Total time to prepare and cook was just under 30 minutes.

Our next dish was Chicken  & White Wine Sauce.
White wine and butter make a decadent braising sauce in this chicken dish. Tender roasted fingerling potatoes and thyme-infused sautéed mushrooms and zucchini pair as the perfect earthy accompaniments.
The ingredients were all fresh and once again, perfectly portioned. I was surprised that they even included a small bottle of white wine, but once I took a sip (you have to try it!), I understood. It's cooking wine, which means there is salt added. Not for drinking! I was also impressed that even the butter was separated into two portions. One part of the recipe calls for 1 tbsp and one part calls for 2 tbsp. The butter in the container was split in 1/3rd and 2/3rds. No measuring required. For some reason, the split butter really impressed me.

This recipe was more involved than the last one. First, I prepped the fingerling potatoes and set them in the oven to roast. 

Next, I prepped my "mise en place" by chopping the veggies. The chicken and leeks braise in white wine, while the zucchini and mushrooms sautee in another pan.

Once the cooking was done, I dumped the veggies into the chicken pan to get some of the white wine flavour (this wasn't on the recipe, I went rogue).

The finished dish was actually really delicious. The chicken juices mixed with the white wine to create a really simple and delicious pan sauce. The chicken was juicy and well seasoned (yay, me!), but the breasts were quite small. I made this dish after work one evening, when the last thing I wanted to do was cook. It was so easy and I was sitting down to eat within 34 minutes of walking in the door. I had the leftovers for lunch and it was even better the next day. I was impressed that only eight ingredients could make such a great meal. I will definitely make this one again.

So... Final thoughts on Chefs Plate? 

I love it.

No exaggeration. I've been raving about Chefs Plate to everyone I know. I feel like I might be their target demographic, which might explain why it appeals to me so much. Normally when I get home from work after a 12-hour workday, I either don't eat anything at all, or I order take-out. I spend far too much each month on restaurants and take out meals. While I do cook at home occasionally, and I love cooking, I often don't have the time or energy to plan and cook all my own meals. I also throw away far too much produce because I buy it with good intentions, then lose interest or get too busy to cook. With Chefs Plate, I found that I wanted to cook after work, and the process was quick and convenient. Chefs Plate has me motivated to eat better and get cooking again. I don't plan to order every week, but it will be great for the super busy weeks when I don't have time to think, let alone cook!

I skipped the August 9th delivery, but I'm already looking forward to what's coming on August 16th! Click here to see what's on the menu for the next two weeks. I picked Fish Taquitos and Pork Steamed Buns!

Now that you've made it through this very long post, it's time for the reward. If you are interested in trying Chefs Plate, you can get your first THREE plates for FREE! That's a $33 savings. Simply use my referral link here, or enter my referral code #3platesFromcdnboxaddict in the promo code section at checkout. On a "2-Person 2 recipe plan", your first week will only be $10.95, plus $6 shipping. After that you can continue with your subscription, skip as many weeks as you want, or cancel. 

Click here to check out Chefs Plate.



Disclaimer: Box information is correct as of posting date. As prices and terms are subject to change, please be sure to read the FAQ of this company before signing up. 

Comments

  1. Ohh I wish this was available in Newfoundland! I've always wanted to try a service like this and the promotion that they are offering is amazing!

    ReplyDelete
    Replies
    1. Keep and eye on them because they are supposed to be expanding into the Maritimes soon!

      Delete
  2. I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this 

    ReplyDelete

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