For Two.

The Chateau at Home Experience consists of meal kits that are fully prepped,
sliced, and diced. There’s no need for you to shop for or
stress over what to prepare for two.
Instead of wasting ingredients and enduring the time-consuming
effort of shopping once a week, treat yourself to an
exceptional dining experience at home.
Our chefs do all the work. You just enjoy yourself.

Choice Selections.

No commitments.
There are no commitments. Try a one-time ordering to test our meal kits for yourself.

Shipped to your door with step-by-step instructions,
all dinners are fifteen minutes from box to plate.

  • 1-Time Ordering
    $24.99++

    select

  • Weekly Dinner Plan
    $69.99 per week

    select

  • Monthly Plan
    $79.99 per month

    select

The Ultimate at Home Dining Dinner Kits


How We Plan Your Fully Prepped Dinner Kits

1. We review your preferences and notes from the order form.

Based on your preferences and other customers’ selections, we work with our food vendors to determine the highest-quality products available. We place the order with our vendors and then get to work coming up with dinners that will complement the ingredients.

2.Our chefs slice, dice, and par-cook the starches and vegetables and prep the proteins.

All ingredients are cold packed for shipment. Included in the delivery are step-by-step instructions—with less than ten steps—and a web address for the “How to Prepare” video.

3. In less than fifteen minutes, dinner is served.

Orders are shipped via FedEx with one- to two-day delivery. Your order will be shipped the following Monday through Wednesday. For example, if you place your order on a Friday, it will ship three to five days later (Monday, Tuesday, or Wednesday). The timing of the shipment depends on how quickly our ingredients arrive from our vendors. Orders placed Monday through Friday are shipped the following week. No orders are shipped the same week you place them; this is not only to make sure that all ingredients are prepped to order and but also to provide enough time to work with our local vendors for supply.



We work closely with the Department of Food Science at Cornell University in establishing the safest food preparation and packaging.

An example of how Cornell University guides our processes:

November 13, 2018
Edward Foy
The Chateau on the Lake (DBA Plate Prep, Chateau at Home)
15 Allens Alley
Bolton Landing, NY 12814

We have reviewed the CHEF’S CUT, CHICKEN FLORET, DUCK BREAST and MAPLE SAGE BRINED PORK TENDERLOIN
you wish to process and vacuum pack. The procedure for making these items is as follows:

Raw, whole muscle beef is removed from original packaging, trimmed as needed and portioned into 10 oz. filets. Each cut of meat is
individually vacuum packaged and sealed, then immediately placed under refrigeration to reach at least 41oF or lower within 4 hours.
The product is stored for sale at ≤ 41oF with a shelf life of 14 days post vacuum packaging. The label “Must Keep Refrigerated” and
Label: Cooking instructions such that meet or exceed safe heating temperatures and times as stated in the Food Code, section 3-401
and Food Code section 3-501 or Appendix A.

Raw, whole muscle chicken is removed from original packaging, pounded and portioned into 6 oz. filets. Pasteurized eggs are
whisked and mixed with basil and parmesan cheese using food grade utensils. Chicken cutlets are coated with flour and individually
placed into vacuum packaging, and egg mixture is poured over the top. Chicken is vacuum-sealed and immediately refrigerated to reach at
least 41oF or lower within 4 hours. The product is stored for sale at ≤ 41oF with a shelf life of 7 days post vacuum packaging. Label
“Must Keep Refrigerated” and Label: Cooking instructions such that meet or exceed 165oF.
Raw, whole muscle duck breast is removed from original packaging, portioned as needed, placed individually into vacuum packaging,
vacuum sealed and immediately refrigerated to reach at least 41oF or lower within 4 hours. The product is stored for sale at ≤ 41oF
with a shelf life of 14 days post vacuum packaging. The label “Must Keep Refrigerated” and Label: Cooking instructions such that meet
or exceed 165oF.

Raw, whole muscle pork is removed from original packaging, trimmed and portioned into 8 oz. filets. Maple syrup is combined with
sage, garlic, salt, and pepper using clean food-grade utensils, poured over pork in food-grade containers, covered, protected from
environmental contamination and allowed to marinate overnight under refrigeration at ≤ 41oF. Filets are removed from refrigeration,
are individually vacuum packaged, sealed and immediately refrigerated to reach at least 41oF or lower within 4 hours. The product is
stored for sale at ≤ 41oF with a shelf life of 7 days post vacuum packaging. The label “Must Keep Refrigerated” and Label: Cooking
instructions such that meet or exceed safe heating temperatures and times as stated in the Food Code, section 3-401 and Food Code
section 3-501 or Appendix A.

According to the Food Code (2009), you must obtain a variance from the NYS Department of Agriculture and Markets in order to
vacuum packaged foods. In order to obtain a variance, you will need to develop a HACCP (Hazard Analysis and Critical Control Point)
the plan that meets the following criteria. The enclosed hazard analysis should help you develop your HACCP plan.

1. The HACCP plan must specify a method for control of the pathogens Clostridium botulinum and Listeria monocytogenes.
2. In addition to the specific requirements for a HACCP plan as outlined on the copy of the Food Code section 8-201.14(D),
enclosed, the plan must specify:
a. The particular food(s) being packaged
b. Describes labeling of the package to maintain the product at 41oF or lower
c. Includes specific operational procedures to prohibit contact of the food with bare hands, identifies a specific work
area and addresses methods for preventing cross-contamination between raw and ready-to-eat foods, limits access to processing equipment to trained personnel, and delineates methods for sanitizing food contact surfaces
d. Describes the specific training program for individuals responsible for the vacuum packing operation which will
ensure that the individual understands the concepts of safe operation, equipment and facilities, and the plan itself.

If I can be of any further service, please feel free to contact me.

Sincerely,

Page 2 of 2 Cornell Food Venture

Center
Department of Food
Science

630 W North Street
202 Sturtevant Hall
Geneva, NY 14456

315-787-2273
[email protected]
Cfvc.foodscience.cals.cornel
l.edu

Dr. Bruno Xavier
Process Authority
Cornell Food Venture Center
BMX/snp
Enclosures

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