One delicious way of trying new foods is to place a subscription for a box full of food that has been thoughtfully been curated. CrateChef does just that.
Each box contains a selection of the chef’s favorite cooking products and kitchen tools, a personal letter from the chef and exclusive recipes. It’s like receiving a gourmet gift from a top-name chef, delivered right to your door.
February’s box featured items from Chef Karl Worley from Biscuit Love in Nashville. Recipes in this box were for Family Reserve Biscuits, Biscuit Love Chocoalte Gravy, Cheese Grits, Bacon Jam, and Chronic Bacon. This box definitely had a breakfast theme to it. Included food items were:
Aretha Frankenstines Insanely Great Pancake Mix. The instructions on the letter state, The creators ask that in order to preserve the integrity of this breakfast manna to only use it with buttermilk, eggs and canola oil. “No cheatin’ with regular milk or fake eggs as the Pancake Gods will strike down upon thee with great vengeance,” they warn. (Chattanooga is home to Aretha Frankensteins Restaurant.)
Blackberry Lemon Family Preserves from Biscuit Love. The preserves are made with blackberries, pure cane sugar, fresh lemon juice, salt and love.
Biscuit Love Sausage Gravy Seasoning. There was enough seasoning mix to make two batches of sausage gravy.
Biscuit Cutters. This is a pretty nice set of five cutters with sharp edges.
Weisenberger Stone Ground White Grits. These grits, made from non-GMO locally grown corn, came from Weisenbeger Mill in Kentucky that has been in operation since the 1800s.
Red Clay Southern Hot Sauce – Chef Geoff Rhyne. Each bottle of this Southern hot sauce is handcrafted and cold-filled to retain the subtle and firm flavors of heat, vanilla, and oak.
Olive and Sinclair Chocolate Bar. Chocolate for breakfast? Yes, when it’s made into Biscuit Love Chocolate Gravy. Yum!
I was inspired by the box to make Breakfast for Dinner for my family. I made a batch of pancakes which were easy to make.
I also made a batch of biscuits using Chef Worley’s recipe (for the most part). They came out light and fluffy.
The sausage gravy was also easy to make, but it did have a strong sage flavor.
I liked that the box had a decidedly Southern breakfast theme. It was packaged nicely and had a good assortment of items. Overall, I think it’s an excellent way to experience new products that you might not have known existed.
Every other month, a box full of curated favorites by a top-name chef is delivered that includes a selection of local food products, useful kitchen items, selected recipes and a letter from the chef.
Previous featured chefs have included Chef Blythe Beck from Dallas, TX, Chef Kent Rathbun from Dallas, TX, Chef Jason Dady from San Antonio, TX, and Chef Jordan Grosser and Chef Ted Fleury of Stag Dining Group in San Francisco, CA. Future boxes are slated to feature chefs from Alabama, Texas, and Louisiana.
The cost of the subscription is:
- $44 per box for a 3 box subscription with recurring billing every 3 boxes (or 6 months) at the discounted rate.
- $49 for a gift box
- $45 for a regular subscription – recurring billing happens every other month.
CrateChef Box Giveaway
One lucky Southern Kissed reader will win a CrateChef Box! To enter, use the Rafflecopter widget below. The deadline for entries is March 31st. Open to US residents ages 18 and older. The winner will be notified by email and will have 48 hours to claim his/her prize or it may be forfeited and awarded to someone else. You can enter daily. Good luck!