The most special ingredient is the slow braised beef and delicate spices. It's a classic comfort food my mom, Magdalena's famous pot roast that she served to me when I was growing up. Slow cooked, sliced, beef short ribs, slow cooked with red wine and spices, mushrooms and English peas, served over creamy Yukon gold and celery root puree with fresh parmesan asparagus. This dish is typically served with mashed potatoes. We did a combination of celery root and Yukon gold potatoes that adds a natural sweetness.
Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food.
From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.
While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who’d like to experience “chef life” in their own kitchen.
As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Chef Garces’ heart. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure.
Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
amazing! one of our regular orders!
Jeffrey · 10/04/23
Excellent. Great taste all around. Asparagus were really good, and still firm instead of soggy. Short rib was top notch.
Edward · 09/28/23
Will keep ordering this
Amr · 09/21/23
fantastix. im a big fan of anything with short ribs and potatoes.
Kevin · 09/21/23
I enjoyed this. The meat was of excellent quality and portion size, moist and tender. The potatoes were creamy and asparagus crisp. A definite repeat.
Darlene · 09/15/23
all very good.
Matthew · 09/14/23
heating time in directions. ot sufficient
Geoffrey · 09/06/23
meat is tender, would like more asparagus.
Susan · 09/05/23
2% Or Less Of Natural Flavors, Allspice, Asparagus, Baby Potatoes, Black Peppercorns, Chicken, Chicken Base, Chicken Broth, Chicken Fat, Corn Oil, Corn Starch, Cremini Mushrooms, Extra Virgin Olive Oil, Garlic, Ground Black Pepper, Guajillo Paste, Italian Parsley, Juniper Berries, Kosher Salt, Salt, Short Ribs, Spanish Onions, Sugar, Thyme, Tomato Juice, Tomato Paste, Turmeric And Annatto, Water
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
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Signature meals by Jose, prepared in small batches and available to order directly to your door.