An Introduction to Chef Matt's Subscription

The most important thing that I’ve learned over my career is that great cooking is first and foremost about great ingredients, simply prepared according to their natural characteristics.  
An Introduction to Chef Matt's Subscription

The most important thing that I’ve learned over my career is that great cooking is first and foremost about great ingredients, simply prepared according to their natural characteristics.  


In this subscription that I will curate for you each month, there are more than just ingredients. There is a philosophy, a belief system, and the foundational ingredients to allow you the greatest opportunity to eat better than you’ve ever eaten before. For instance, in your first package, you will receive a variety of bones. Bones are often seen as filler in subscription services and maybe even a waste of money for some but great stock is a fundamental ingredient that every great chef has on standby at all times. I will provide for you the knowledge on how to get maximum utility and best flavor from the stock; which will enhance the other ingredients in this package, as well as all future packages. Your soups, sauces, stews, vegetables and grains will never be the same. 


Another foundational set of ingredients are spices. A secret weapon that all great chefs use are freshly toasted and ground spices. With very few exceptions, whole spices are easy for the home cook to use, have a better shelf life than ground spices, and are much, much more aromatic. A number of these subscription packages will included whole spices, so that you can begin to build the ideal chefs’ pantry. 


As a restaurant chef, I often relied on unique and/or luxurious ingredients to enhance the incredible products that I procured locally. This package will be no exception. Each package will be different, however you can expect to find seasonally available delicacies such as fresh truffles, foie gras, specialty vinegars, et cetra. 


The heart of the matter of course, are the finest meats that our region has to offer. You should expect to find many “high end cuts” but you will also find items that you are less familiar with that perform very well. In addition, we will be offering meats that are exclusive to this subscription package such as venison, pheasant, and items that are aged with unique techniques. 


Lastly, yet arguably most valuable, I will cook through each package with you. I will offer suggestions and walk you through exactly how I’ve prepared each ingredient. The purpose is to offer you a skill or technique in every package that will enhance your cooking for all time. I am elated to go on this journey with you. I hope you’ll join me.