by Kayleigh February 26, 2018
Our team is what makes Luke’s Local so wonderful, and we love to take the time to introduce you to the people that are behind all the delicious food! This week, meet our Jr. Sous Chef, Peter Urban.
The newest member of our creative culinary team is Peter Urban! Born and raised in Hungary, Peter grew up surrounded by the vibrant food culture in Europe. His mom and grandma were always cooking, and he was exposed at an early age to good ingredients, flavorful recipes, and food’s ability to bring people together.
by Kayleigh February 16, 2018
“Behind the Dish” is a series that features some of our newest and most-loved dishes! You’ll get a glimpse of what inspires our chefs in their sourcing, menu planning, and production. This week, we’re excited to get into the delicious details of a brand new Paleo Meal: Grilled Flank Steak with Apricot Mostarda and Coconut Carrot Puree.
Executive Chef Paula McDade has truly outdone herself this week with a brand new Paleo Meal that showcases everyone’s favorite balance of flavors: sweet and savory.
We always love dishes that feature flank steak grilled to a perfect medium rare and sliced thin - because what’s better than a deliciously juicy steak cooked to perfection? Chef Paula’s dish goes further, featuring an apricot mostarda and a Fox Den favorite, coconut carrot puree.
by Kayleigh February 11, 2018
We’re so lucky to work with a talented team of professional chefs every day. They’re the brains behind all the wholesome, delicious food we offer, and their passion for the food and our mission shines through in every dish. This week, we’re excited to feature a recipe from Chef Sam - a Valentine’s Day Dinner for Two.
You can find all the ingredients to make this delicious dinner in our Valentine’s Day Dinner Bundle, available for delivery through our website. Read on to learn this special recipe to share with your loved ones this Valentine’s Day.
VALENTINE’S DAY DINNER FOR TWO
1 bunch fresh thyme
1/2C Olive Oil
1/4C unsalted Butter
Kosher Salt (optional)
Fresh ground pepper (optional)