SEASONAL. ORGANIC. LOCAL.
Chef Allan Wyse cooks delicious meals with the best organic ingredients using tried-and-true home cooking techniques. Our meals are restaurant-quality and can accommodate vegan and vegetarian diets.
Using local and organic ingredients, our menu changes with the seasons. The ingredients arrive in our kitchen at their freshest shortly after harvest. From the ripest tomatoes in the summer to pumpkins, squashes, and winter greens in the fall, all are sourced from the best organic farms on Long Island and the surrounding region.* If unavailable locally, we source from other USDA Organic Certified farms.
Sous-vide is a modern cooking technique, used by gourmet chefs such as Thomas Keller and Daniel Boulud, which consists of sealing food in airtight pouches. Wyse Organics places fully cooked meals in BPA-free and FDA approved pouches, and then vacuum seals and flash freezes them. This method naturally preserves our meals and contains the flavors and nutrients of our fresh, organic ingredients.
- Place the frozen pouch in a pot and cover with water. Bring water to a boil and continue for 10 minutes.
- After 10 minutes turn off the heat and leave for 2 minutes.
- Using tongs, remove the pouch from the water. Holding one corner, cut open the pouch using scissors or a knife and carefully plate your meal and serve.
- If not hot enough, transfer to a saucepan over medium heat and bring to a gentle simmer before plating (internal temperature should be at least 165˚F).
IMPORTANT: KEEP MEALS FROZEN UNTIL USE.
*Land located on Long Island’s East End either certified USDA Organic or farms using Organic or Biodynamic farming practices.