Back to School, Back to the Basics
The proteins already in your rotation — restocked, ready, and on repeat before the first bell rings. No new plan needed.
Weeknight Staples
The proteins that already have a standing spot in your weekly lineup.
Last call for the grill
One Last Cookout Before the Bell Rings
Marinated sirloin cubes skewered with bell peppers and onion, grilled hot and charred in about 10 minutes — the easy weeknight cookout to sneak in while the grill's still out, before fall schedules and homework take over.
Easy Upgrades
Bigger cuts and simple seafood for the nights you want something different — still just season, sear, or roast and walk away.
Meet the farm
Mary's Heirloom Chicken
Pasture-raised in Sanger, California — zero antibiotics, zero added hormones. The same flock behind the chicken breast at the top of your reorder list.
Kid-Approved Add-Ons
Small stuff that makes weeknights even easier — toss one in with your staples.
What We're Eating
The craft cuts and meals our team can't get enough of — direct from the source.
“The centerpiece that had everyone talking before we even cut into it.”
“So flavorful — this walnut celery salad might be my new go-to.”
“Summer on repeat: buttery Wagyu, bright green goddess crunch.”
“The sleeper hit of the pan? Absolutely the chuck eye.”
“Comfort food, elevated: buttery Wagyu meatloaf with a bright tomato finish.”
“That crust is unbeatable — worth the wait for the perfect internal temp.”
“Spanish nachos are my go-to snack right now.”
“Charcuterie with Sena Sea smoked salmon spread and Fermín ibérico.”
“Friday night glazed salmon feast”
“Slow-cooked Dino Ribs.”
“Weekend seafood paella with Sena Sea cod and spot prawn.”
“Mishima Reserve prime rib at my brother’s (Boston) was a hit!”