Your Neighborhood Butcher, Grocer & Caterer

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Delivery only available for orders over $50. -- Delivery not available for items from Holiday Menu.

Reheating Instructions

MEALS  |  PROTEINS  |  SIDES  |  APPETIZERS

Heating times will vary based on your oven and use of convection.  The guidelines below provide an average time for most ovens.  We recommend using an instant read thermometer to ensure proper temperature has been achieved.  

 

 

MEALS

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Fully Cooked Meal:  Turkey
Coming soon

 

Fully Cooked Meal:  Glazed Ham
Coming soon

 

 

COOKED PROTEINS

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Roasted Filet Mignon
Coming soon

Whole Roasted Prime Rib
Coming soon

Italian Roast Pork
Coming soon

Roasted Salmon
Coming soon

Smoked Turkey Breast
Coming soon

Smoked Whole Turkey
Coming soon

 

SIDES


All sides should be heated to an internal temperature of 165 degrees.

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Mashed Potatoes:
350 degrees for 30 to 45 minutes (stir half way through heating)

Candied Sweet Potatoes:
350 degrees for 30 to 45 minutes (stir half way through heating)

Scalloped Potatoes: 
350 degrees for 30 to 45 minutes (stir half way through heating)

Herbed Fingerling Potatoes:
350 degrees for 30 to 45 minutes (stir half way through heating)

Twice Baked Potatoes:
350 degree oven for 20 to 25 minutes or until top just turns brown.
Microwave alternative: Cook 2 minutes in the microwave

Italian Green Beans:
350 degrees for 25 to 30 minutes (stir half way through heating)

Honey Butter Carrots:
350 degrees for 25 to 30 minutes (stir half way through heating)

Brussel Sprouts with Bacon:
350 degrees for 25 to 35 minutes (stir half way through heating)

Roasted Vegetable Medley: 
350 degrees for 25 to 35 minutes (stir half way through heating)

Bread Stuffing:
350 degrees for 45 to 60 minutes. Chef’s Secret: For richer stuffing add 1/3c gravy for ½ tray. Double for full tray.

Cornbread Stuffing: 
350 degrees for 45 to 60 minutes. Chef’s Secret: For richer stuffing add 1/3c gravy for ½ tray. Double for full tray.

Mac & Cheese: 
350 degrees for 30 to 45 minutes (stir half way through heating)

Gravy:
Pour into saucepan and heat till it just starts to bubble.
Chef’s Secret: Add 1/4c water then stir half way through heating. For thinner gravy add 16oz.

 

APPETIZERS

Spinach Artichoke Dip
Coming soon