29 Cooks Catering & Culinary Center
Maple-smoked black pepper salmon prepared on a cedar board with brown sugar, mashed sweet potato, topped with pumpkin seeds and roasted broccoli.
Putting a new spin on the word “takeout,” 29 Cooks serves up a home-cooked meal sure to send your taste buds buzzing. Takeout Tuesday – from 29 Cooks Catering & Culinary Center, is owned and operated by professional chef Cindie Feldman and her amazing team of employees and family members. You may have seen Feldman on Food Network’s Cooks Vs. Cons, where she not only competed, but won first place, earning her a $10,000 prize.
Feldman has a diverse and lengthy background in the food business, from cooking to sales to operations. Starting her career at age 16, she was inspired by her late grandmother, whose talent for cooking was just as important as sharing her culinary creations with others. 29 Cooks first opened in May 2014 as a full-service culinary center.
Aside from being an all-occasion caterer, they also offer kids cooking classes and camps, adult cooking parties, private cooking lessons, corporate team building and the ever-growing Takeout Tuesday.
Takeout Tuesday offers high-quality “white tablecloth” food at budget-friendly prices. It’s perfect for anyone (everyone) on the go who loves a homemade meal but doesn’t always have the time to prepare and cook one. Meals come neatly packaged in sturdy aluminum pans, are 75 percent done, and include precise finishing directions. Feldman says, “I know what it's like to be a busy mom with kids and not have the time to buy, prep, prepare and cook an entire homemade meal for the family.
"Unlike restaurant takeout, which can be dry after reheating, or the trendy food boxes that arrive at your doorstep and still require a lot of time to prepare and cook, our meals only require an additional 20 to 25 minute oven cooking time and can go directly to your table,” says Feldman.
Takeout Tuesday menus change weekly and offer a wide variety of choices (six entrées) for every palette, including clean eaters, vegan and gluten-free. Their food is prepared fresh without preservatives, and includes local ingredients that change seasonally. They offer hearty servings, (single supper or double dinner), include a protein (12 to 16 oz.), side and steamed vegetable.
You can even substitute or add an extra side if you choose. Choices also include a fresh salad, mouth-watering soups, and a sweet treat for dessert. Place your order by midnight on Monday and pick it up Tuesday between 2 and 6 p.m. Ordering early is suggested because they often sell out.
What began as preparing “to go” meals for 3 customers has grown to cooking for 400 per week and 60 percent of their Takeout Tuesday business comes from repeat customers. It’s also a great opportunity to try 29 Cooks’ menu if you’re thinking of them for your next catered event. Much like her grandmother, Feldman enjoys cooking for others, especially getting to know customers food preferences and likes/dislikes and takes pride in making sure your meal is finished just the way it was prepared in her own kitchen.
1. Blackened center-cut pork chop topped with fresh cranberry brown sugar sauce, served with roasted butternut squash or roasted brussell sprouts and sage garnish.
2. Maple-smoked black pepper salmon prepared on a cedar board with brown sugar, mashed sweet potato, topped with pumpkin seeds and roasted broccoli.
1. Oatmeal cookie crumble sticky bun with roasted apples and salted
2. Salted caramel pecan sticky bun with salted caramel drizzle.