The Chateau at Home Experience consists of meal kits
that are fully prepped, sliced & diced.
One-Time ordering is fast & convenient. Shipped to all
USA door-steps. Whether you’re not ready for a weekly/
monthly plans or you’re looking to gift someone special,
we are here to serve.
Choice Selections.
No commitments. Shipped via FedEX within two business days.
If this is a gift, the package will arrive in a gift box and gift card reading “You must be someone special” along with a special note you wish to give.
The Ultimate at Home Dining Dinner Kits
How we plan for your fully prepped dinner kits
1. We review your preferences and notes from the order form you placed.
Based on your preferences and other customers selections we work with our food vendors to determine the highest quality available products, we place the order with our vendors, and we get to work with coming up with dinners that will compliment the ingredients
2. Our chef’s slice, dice, and par-cook the starch, vegetables, and prep the proteins
All ingredients are packed and cold packed for shipment. Included in the delivery are step by step (less than 10 steps) instructions and a web address for the how-to prepare video.
3. In less than 15 minutes, dinner is served.
Orders are shipped via FedEx with 1 to 2-day delivery. Your order will be shipped the following Monday – Wednesday. For example, if you place your order on a Friday, it will ship 3 to 5 days later (Mon, Tuesday, or Wednesday). Timing of shipped (whether Mon, Tues, Wed) depends on how quickly our ingredients arrive from our vendors. Orders placed Mon – Friday are shipped the following week. No orders are shipped the same week you placed them; this is to make sure all ingredients are made to order and providing 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. 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 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. 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. 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 package foods. In order to obtain a variance, you will need to develop a HACCP (Hazard Analysis and Critical Control Point)
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 the
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 a 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