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RealEats Launches First Ever Sous-Vide Weekly Meal Subscription Service

Imagine coming home to healthy, high-quality restaurant-style meals waiting in your fridge, ready to go. No, this isn't your typical meal delivery service - for the first time ever, RealEats is disrupting the meal-kit delivery industry by going where no service has gone before: "sous-vide" style cooking. The cutting-edge meal subscription service, brainchild of owner and developer Dan Wise, is taking the secret of sous-vide tech- nique out of top restaurants and into people's homes. RealEats brings new recipes to consumers' tables each week from a group of chefs, curated by RealEats culinary specialist Chef Katy Sparks. These convenient nutritionist-approved prepared meals are delivered vacuum- packed to lock in the freshness, nutrients and pure real food flavors, and saves on unnecessary packaging. Being pressed for time shouldn't mean having to choose processed or fast foods that often miss the vital and essential nutrients needed from real food. All you need to do is drop the meal pouches in simmering water for six minutes or less and it's ready to be served. The packaging process actually allows RealEats to replicate the flavors and health benefits of the best farm-to-table seasonal American restaurants, bringing a fine-dining experience straight to your home table. Inaugural chefs include Dale Talde, Bill Telepan and Silvia Baldini; each month RealEats will feature the recipes of one of these culinary masters. RealEats meals are real food for real foodies.

RealEats meals, prepared by Chef Daryl Cronk in the RealEats kitchen, located right in the heart of the New York Finger Lakes agricultural region, use locally-sourced, sustainable, never processed, and always free from preservatives and GMO ingredients. RealEats lets consumers skip the market by crafting meals straight from the local producers of upstate New York. Menus are inspired by global flavors from the cultural diversity of New York, incorporating spices, fresh herbs, and produce of the Northeast into nutritious meals surrounding hormone-free pork, beef and chicken and sustainable, wild-caught fish, like Line-Caught Local Swordfish with Roasted Peppers Agro Dolce, Farro and Braised Fennel and Sugar Snap Peas, Local Duck and Wild Mushroom Ragout on Chickpea and Beet Greens Polenta with a Spring Herb and Radish Salsa, and Braised Lamb Shoulder with Spring Carrots, Beluga Lentils and Turmeric-Ginger Cauliflower and local Yogurt Herb sauce. In less time than it takes to boil pasta, the sous-vide vacuum-sealed meals deliver the kind of consistently delicious, market-fresh results not always possible with meal kits or other delivery services, shipped all over the Northeastern U.S. and Canada.

Not only are the chef and local producer partnerships integral to craft delicious, culturally relevant food - RealEats also features menus in- spired by various non-profits and organizations to help raise awareness for their causes. In the spirit of creating recipes made only from real food ingredients, RealEats is passionate about partnering with organizations such as Teen Cancer America to support simple ways to healthy eating.

"We pack our sous-vide pouches with fresh real ingredients, real flavor and real nutrition so our customers can pack more into their lives with the hour they'll now get back for themselves each day," Dan Wise, owner of RealEats says. "Rather than reheating food to dry or rubbery, the water bath brings each refrigerated meal gently to the proper temperature in food-safe, BPA free and recyclable pouches. RealEats meals actually stay refrigerator fresh for up to seven days, making each meal ready when you need them to be. Simply follow the instructions includ- ed with your meal, poach the package in a hot water bath, and plate your perfectly heated meal as soon as they're ready. Don't forget to toss the empty packages in the recycling bin and get back to whatever you were doing with the extra hour you gain from what would have been a whole lot of prep and cleanup."

Meals are shipped with cold packs, in a box designed for keeping your food properly chilled until they reach your fridge, offered in 3-meal-per- week subscriptions for singles ($45 per week), couples ($85) or family plans ($162). That's three nights of your week, healthy, tasty, and has- sle-free. Bringing seasonal, fine-dining into your own kitchen has never been so easy!

For more information about RealEats, visit their web site at:

Editor's Note: We had the opportunity to attend the launch event for RealEats where we sampled some of their delicious gourmet food selections. This service will change the way you are able to organize and enjoy your mealtimes. Incredibly tasty, healthy meals are ready when you are at an affordable price point.

Image Credit: Courtesy of RealEats

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