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Playoffs Food Kit OR Baller Hot Sandwiches

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Delivery
$19.95
Playoffs Snack Kit $39.95 (may be ordered and picked up anytime):
  • House Cured Olives
  • Duck Fat Popcorn Kit
  • Marcona Almonds & Italian Pistachios
  • Togarashi Hummus with Raw Veggies
  • Beehive Creamery Hatch Chile Cheese with Everything Matzoh
  • Tempesta Artisan Chorizo or Finocchiona

(Option to add 6 Veal Meatballs with San Marzano Tomato Sauce for $10 supplement)

or 

Playoffs Baller Hot Sandwich Kits:
(One kit makes two sandwiches - Please order kits 1 day in advance)

  • The Sloppy Bird -
    16oz Duck confit cassoulet, two HEWN French torpedo rolls, buttered panko, Grand Cru Gruyere
  • Veal Meatball -
    Two Packets Each of 3 Homemade Meatballs in San Marzano Sauce, Two HEWN French torpedo rolls, Piparra peppers, 24 month Parmigiano
  • Peppercorn Filet Sammich -
    Two sous vide (Medium Rare) peppercorn crusted filet mignons, two HEWN French torpedo rolls, homemade giardiniera, LUSH mustard sauce. Grand Cru Gruyere

 

 

 

LUSH Baller Hot Sandwiches - Heat ‘em Up Survival Kit

1)  Preheat your broiler    2) Open a cold beer   3) All Sandwiches take about 10 minutes to prep and heat, hence the cold beer to sip    4)  Instructions are for two Sandwiches and may be halved

5) The beer washes down all the cheesy, protein-packed goodness

 

The Sloppy Bird 
Kit Contains: 16oz Duck confit cassoulet, two HEWN French torpedo rolls, 4oz buttered panko breadcrumbs, 4oz homemade Giardiniera and 4 slices Grand Cru Gruyere

  • Turn on your broiler.
  • Split your bread in half and toast it.
  • Heat your cassoulet on your stovetop or in your microwave, pulling apart the tender, boneless duck meat when you stir.
  • Put your breadcrumbs onto your split bread. Divide your cassoulet over the breadcrumbs.
  • Add the cheese and broil until brown and melted.
  • Garnish with Giardiniera and dig in.

 

 

Veal Meatball 
Two Packets Each of 3 Homemade Meatballs in San Marzano Sauce, Two HEWN French torpedo rolls, 4oz diced Piparra peppers, 4oz grated 24 month Parmigiano Reggiano

  • Turn on your broiler.
  • Split your bread in half and toast it.
  • Heat meatballs/sauce in their bag in simmering water 5 minutes, or remove from bag and heat on stovetop or in microwave.
  • Put three meatballs and sauce onto your sandwich. Optionally cut your meatballs in half.
  • Top with grated Parmigiano and broil until bubbly.
  • Garnish with Piparra peppers and dig in.

 

 

Peppercorn Filet Sammich 
Two sous vide (Medium Rare) Chicago Stockyards peppercorn crusted filet mignons, two HEWN French torpedo rolls, 4oz homemade giardiniera, 2oz LUSH mustard sauce, 4 Slices Grand Cru Gruyere

  • Turn on your broiler
  • Split your bread in half and toast it. Dress it with mustard sauce.
  • Heat your steaks in their bag in simmering water for 5 minutes. Open bag and pour the delicious drippings onto your bread.
  • Slice your steak and place on your toasted bread. Top with Gruyere and broil until bubbly.
  • Garnish with Giardiniera and dig in.
$39.95
Playoffs Snack Kit $39.95 (may be ordered and picked up anytime):
  • House Cured Olives
  • Duck Fat Popcorn Kit
  • Marcona Almonds & Italian Pistachios
  • Togarashi Hummus with Raw Veggies
  • Beehive Creamery Hatch Chile Cheese with Everything Matzoh
  • Tempesta Artisan Chorizo or Finocchiona

(Option to add 6 Veal Meatballs with San Marzano Tomato Sauce for $10 supplement)

or 

Playoffs Baller Hot Sandwich Kits:
(One kit makes two sandwiches - Please order kits 1 day in advance)

  • The Sloppy Bird -
    16oz Duck confit cassoulet, two HEWN French torpedo rolls, buttered panko, Grand Cru Gruyere
  • Veal Meatball -
    Two Packets Each of 3 Homemade Meatballs in San Marzano Sauce, Two HEWN French torpedo rolls, Piparra peppers, 24 month Parmigiano
  • Peppercorn Filet Sammich -
    Two sous vide (Medium Rare) peppercorn crusted filet mignons, two HEWN French torpedo rolls, homemade giardiniera, LUSH mustard sauce. Grand Cru Gruyere

 

 

 

LUSH Baller Hot Sandwiches - Heat ‘em Up Survival Kit

1)  Preheat your broiler    2) Open a cold beer   3) All Sandwiches take about 10 minutes to prep and heat, hence the cold beer to sip    4)  Instructions are for two Sandwiches and may be halved

5) The beer washes down all the cheesy, protein-packed goodness

 

The Sloppy Bird 
Kit Contains: 16oz Duck confit cassoulet, two HEWN French torpedo rolls, 4oz buttered panko breadcrumbs, 4oz homemade Giardiniera and 4 slices Grand Cru Gruyere

  • Turn on your broiler.
  • Split your bread in half and toast it.
  • Heat your cassoulet on your stovetop or in your microwave, pulling apart the tender, boneless duck meat when you stir.
  • Put your breadcrumbs onto your split bread. Divide your cassoulet over the breadcrumbs.
  • Add the cheese and broil until brown and melted.
  • Garnish with Giardiniera and dig in.

 

 

Veal Meatball 
Two Packets Each of 3 Homemade Meatballs in San Marzano Sauce, Two HEWN French torpedo rolls, 4oz diced Piparra peppers, 4oz grated 24 month Parmigiano Reggiano

  • Turn on your broiler.
  • Split your bread in half and toast it.
  • Heat meatballs/sauce in their bag in simmering water 5 minutes, or remove from bag and heat on stovetop or in microwave.
  • Put three meatballs and sauce onto your sandwich. Optionally cut your meatballs in half.
  • Top with grated Parmigiano and broil until bubbly.
  • Garnish with Piparra peppers and dig in.

 

 

Peppercorn Filet Sammich 
Two sous vide (Medium Rare) Chicago Stockyards peppercorn crusted filet mignons, two HEWN French torpedo rolls, 4oz homemade giardiniera, 2oz LUSH mustard sauce, 4 Slices Grand Cru Gruyere

  • Turn on your broiler
  • Split your bread in half and toast it. Dress it with mustard sauce.
  • Heat your steaks in their bag in simmering water for 5 minutes. Open bag and pour the delicious drippings onto your bread.
  • Slice your steak and place on your toasted bread. Top with Gruyere and broil until bubbly.
  • Garnish with Giardiniera and dig in.
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