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HOMEGATING Food Kit Option OR Baller Hot Sandwiches

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Delivery
$19.95
HOMEGATING 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 

HOMEGATING 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

 

 

 

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 or one HEWN Baguette, 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. If your bread is a baguette, cut off the ends, cut the baguette in half and then split 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.

 


    $39.95
    HOMEGATING 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 

    HOMEGATING 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

     

     

     

    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 or one HEWN Baguette, 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. If your bread is a baguette, cut off the ends, cut the baguette in half and then split 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.

     


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