Chefs Plate Dishes Quality You Can Cook Plus BC Wine

Chefs Plate provides you with pre-portioned ingredients and easy to follow recipe cards that help you cook meals at home. They offer 15 different dishes every week for you to choose from: from meat-based dishes, to salads, and even vegetarian options. If you don’t like to think about what to cook daily, want to sharpen your cooking skills and want to cut down on take-out- Chefs Plate is a great option.

Each recipe you select comes in either a portion for 2 people or 4 people. I was sent 3 recipes (2 people portions) by Chefs Plate (at no charge) to cook and write about for you. Most of the meals that they offer take 30 minutes to cook, but there are quick 15 minute meals as well.

I reviewed the 15 dishes available for that week and I selected their:

Turkey & cream mushroom sauce with mashed potatoes and green beans
Blackened fish with corn succotash and rice
Steak & Shrimp with garlic butter

Chefs Plate dishes packed in insulated box

The ingredients for each recipe come in individual kit bags and are delivered in an insulated box containing a non-toxic freezer bag to keep everything cold. All the ingredients arrived in great condition-everything was fresh. Each dish comes with a recipe card that breaks down each step of how to cook the dish, and it does not look intimidating at all.

I paired these 3 dishes with 3 different BC wines to give you an idea of how to match wine with these dishes. If you cannot purchase these wines, you can purchase wines with the same grape variety or the same style. Bon appetite.

Turkey & Creamy Mushroom Sauce

My first Chefs Plate dish to cook was the Turkey & Creamy Mushroom sauce with mashed potatoes and green beans. The instructions were very easy to follow, so if you are a newbie cook, please don’t be intimidated. The steps are well laid out.

Boiling the potatoes took a little longer than recommended, but I think that is because I am on the coast so things take a little longer to cook than if you are at a higher elevation inland. I’ve seen this happen before. I thought I would have to chop the turkey into pieces, but was pleasantly surprised to see that the turkey is already cut up for me.

Cooking the Turkey and Creamy Mushroom Sauce: preparing the green beans, slicing the mushrooms, and boiling the potatoes

I poured a glass of Rust Winery Co Pinot Grigio 2019 that has bright acidity and red fruits and crisp red apple flavours. The wine went very well with the dish. The creamy sauce was balanced by the acidity in the wine and the red fruit flavours really came out. A very nice pairing.

Cooking the Turkey and Creamy Mushroom Sauce: frying the turkey, making the mushroom sauce, enjoying the plated dish with a glass of BC Pinot Grigio wine

Blackened Fish

My second dish to cook was the Blackened fish with corn succotash and rice. It was even easier than the Turkey & Creamy Mushroom Sauce. I enjoyed this dish with a glass of Rust Winery Co. Rosé 2019 made from Cabernet Sauvignon grapes. This Rosé is from the Okanagan in BC. It is off-dry but has nice acidity plus red fruit and strawberry aromas and flavours. This pairing went really well together.

Cooking the Blackened Fish: the pollock fish, seasoning the fish, pan frying the fish, plating the blackened fish and enjoying with a glass of rose wine — Cooking the Blackened Fish: the pollock fish, seasoning the fish, pan frying the fish, plating the blackened fish and enjoying with a glass of rosé wine

The fish was cooked perfectly. The instruction card was right on with all the cooking times. I really liked the creamy dill sauce with the fish and the freshly cooked vegetable succotash. On its own it’s a great dish. I rate wines on a 5 point scale so I’d give it a

rating. But with the Rust Wine Co Rosé the acidity in the wine and the strawberry and red fruit flavours really were super complementary to the flavours in the dish. A

pairing. I highly recommend them together. If you want to impress your boyfriend/girlfriend/husband/wife, then this is the dish to order and the wine to buy!

Chefs Plate Steak & Shrimp with Garlic Butter

Cooking the Steak and Shrimps with Garlic butter: prepping the vegetables, potatoes cooked ready for mashing, and brussel sprouts pan fried and seasoned

I’ve had great fun cooking the dishes provided to me by Chefs Plate this week. My last dish; Steak & Shrimp with Garlic Butter, was probably the one that took the most time to make, but the results were very tasty. I love the garlic shrimp- so good!

I paired this dish with a glass of BC wine by C.C. Jentsch Cellars Small Lot Series Cabernet Franc 2015. It has nice red and black fruit flavours with soft tannins and went very nicely with the steak. Not bad with the shrimp either, but I spent more wine time with the steak. Another nice dish from Chefs Plate. The timing provided for each step was accurate. Nothing was over seasoned.

Cooking the Steak and Shrimps with Garlic butter: cooking the steaks on both sides, the shrimps in garlic butter cooked, the dish plated and served with a glass of BC Cabernet Franc

I really enjoyed cooking( and eating!) all three recipes. I found each dish was balanced with a variety of ingredients, and therefore felt very healthy. I will definitely order from Chefs Plate again. The service is very convenient- having the exact amount of ingredients delivered meant the portion sizes were perfect and there was no food waste. A great way to learn how to cook at home and try many different cuisines.

Update: Our friends at Chefs Plate are extending a limited time offer to our readers. Follow this link to get 50% off your first Chefs Plate order!

This is a sponsored post.

If you like the wines, you can access this at these links: