Frozen Food Created by a Certified Master Chef? — A Culinary Revolution
By Doug Singer
Dining alone, or the need to create a meal on the fly, commonly means having to settle for run-of-the-mill takeout, or bland, unsophisticated dinners from the frozen food aisle. With the singles population at an all-time high and Americans busier than ever before, there is a new kid on the block making a splash… and not for the first time.
For 30 years, entrepreneur Sam Metzger has been pushing the envelope by delivering never before seen, cutting edge food. As co-founder and CEO of Chipwich (the cookie ice cream sandwich) until its sale in 2002, he grew this brand over 20 years from 100 street carts into a national phenomenon with over a billion Chipwiches sold.
dcuisine, Metzger’s latest brainchild, are top-of-the-line culinary creations that are suitable for singles, couples, the elderly, or even put into play at a dinner party—yes, they are that good! Partnering with Chef Ken Arnone, one of only 67 Certified Master Chefs in the United States, was a wise choice. The Certified Master Chef level is the highest and most demanding level of achievement of all American Culinary Federation certification levels and landing Chef Arnone was most definitely a coup. The results are crystal clear—restaurant-quality, delicious food that is fast, healthy and couldn't be easier to prepare.
Metzger's goal was to launch a new category of all-natural frozen meals that will stand up to any comparable restaurant entrée and is minimally-processed, great-tasting and perfect for those who don’t have the time for the hassle of having to shop, prep, cook or clean up.
Today dcuisine answers America’s call for great tasting and healthier options in convenient meals with the introduction of the first line of all-natural frozen soups and entrées created by one of the finest chefs in the country. The single-serving dinners are made with ingredients harvested at their peak, using sustainable practices, then flash-frozen to perfectly preserve the flavors of the tender meats, seafood and vegetables. The sophisticated menu items range from Butternut Squash Bisque to Pacific Seafood Stew, which is Chef Arnone’s spin on San Francisco’s classic Seafood Cioppino and is prepared with slow roasted wild-caught shrimp, salmon and scallops in a rich seafood broth with couscous, carrots, rutabaga and garlic, and is finished with a hint of Pernod. Everything we tried was simply delicious including Nonna’s Meatballs and Marinara Sauce and the spectacular Wild Mushroom Soup with Madeira & Brie. This is truly like having a personal chef in your kitchen and is an absolute must try!
www.dcuisine.com
Dining alone, or the need to create a meal on the fly, commonly means having to settle for run-of-the-mill takeout, or bland, unsophisticated dinners from the frozen food aisle. With the singles population at an all-time high and Americans busier than ever before, there is a new kid on the block making a splash… and not for the first time.
For 30 years, entrepreneur Sam Metzger has been pushing the envelope by delivering never before seen, cutting edge food. As co-founder and CEO of Chipwich (the cookie ice cream sandwich) until its sale in 2002, he grew this brand over 20 years from 100 street carts into a national phenomenon with over a billion Chipwiches sold.
dcuisine, Metzger’s latest brainchild, are top-of-the-line culinary creations that are suitable for singles, couples, the elderly, or even put into play at a dinner party—yes, they are that good! Partnering with Chef Ken Arnone, one of only 67 Certified Master Chefs in the United States, was a wise choice. The Certified Master Chef level is the highest and most demanding level of achievement of all American Culinary Federation certification levels and landing Chef Arnone was most definitely a coup. The results are crystal clear—restaurant-quality, delicious food that is fast, healthy and couldn't be easier to prepare.
Metzger's goal was to launch a new category of all-natural frozen meals that will stand up to any comparable restaurant entrée and is minimally-processed, great-tasting and perfect for those who don’t have the time for the hassle of having to shop, prep, cook or clean up.
Today dcuisine answers America’s call for great tasting and healthier options in convenient meals with the introduction of the first line of all-natural frozen soups and entrées created by one of the finest chefs in the country. The single-serving dinners are made with ingredients harvested at their peak, using sustainable practices, then flash-frozen to perfectly preserve the flavors of the tender meats, seafood and vegetables. The sophisticated menu items range from Butternut Squash Bisque to Pacific Seafood Stew, which is Chef Arnone’s spin on San Francisco’s classic Seafood Cioppino and is prepared with slow roasted wild-caught shrimp, salmon and scallops in a rich seafood broth with couscous, carrots, rutabaga and garlic, and is finished with a hint of Pernod. Everything we tried was simply delicious including Nonna’s Meatballs and Marinara Sauce and the spectacular Wild Mushroom Soup with Madeira & Brie. This is truly like having a personal chef in your kitchen and is an absolute must try!
www.dcuisine.com
