Garden Grill

09/21/2021

Sadly, yes.

Closing up-

I wasn’t exactly sure how popular my service would be when I started this business almost 5 years ago, but I have been blown away by the response. The compliments I have received about my cooking and the service I provided have given me a great feeling of satisfaction. But for now, I am closing up the kitchen. The same as when Chef Miguel closed the Garden Grill Cafe, I am not closing for a lack of business, and for this I am extremely grateful. My wife and I have wanted to move a little further out of town for a few years now and the Lord has helped us acquire our dream property. It would be too much of an expense to build another kitchen and we will just be too far away to make the deliveries.

I consider it a privilege to have cooked for each person that has ordered from me. Serving healthy food is something I take very seriously, greatly enjoy, and am open to doing again in the future, but the future is in God’s hands and we are going to wait to see what He has in store!

I am probably going to be offering in-home cooking classes so you can learn how to make some of your favorite menu items of mine. Give me about a month to get moved and settled and then check back to this website at the beginning of November and I’ll have more information about that.

Until then, make the choices each day that will improve your all around health...NEWSTART:

Nutrition
Exercise, at least 20 minutes a day
Water, your main beverage
Sunshine, spend time outdoors
Temperance, use good things moderately and avoid bad
Air, get plenty of fresh air
Rest
Trust in God.

With love,

Chef Nick

09/20/2021

Check out what Chef Miguel and his team have been up to - cooking classes on YouTube!

It sounds like they just started Season 2 so be sure to subscribe!

On September 7th at 6:30 pm, join us on YouTube, Facebook, and Zoom for the premiere of season two of “Home Cooking”, the ultimate guide to healthy vegan and...

06/28/2021

Personal chef meal delivery.

I deliver to home or work, I can meet up at convenient location, whatever, I’m flexible!

I also make arrangements to deliver to people when they’re not home. Customers have given me garage codes or the key to their house to go in and leave their order in their fridge. At one house I go in the backyard yard each time and leave the order in the fridge in the pool house. And sometimes it’s just a cooler on the porch with ice packs inside.

But this one pictured is the coolest setup yet! At the new River Vista apartments downtown they have a bank of lockboxes tied to a computer system, and some are refrigerated! Enter a code, select the tenant, tell it you need a refrigerated box, it lights up the unlocked box, put in the order, tell it you’re done, and it sends the tenant a message letting them know they’ve got a package!

06/16/2021

Polenta al Forno. Not very common on the table in the US but it’s a staple in Italy. The middle layer is spinach tofu ricotta and it comes with some tomato sauce and a side salad.
_____________________

04/28/2021

Today is the first time for these peanut butter cup pancakes! Carob chip pancakes with a creamy peanut butter coconut maple topping? I think it’ll get the 👍🏼😊
_____________________
🥞

04/21/2021

We’re into spring now so it’s time to add big salads back into the menu! Today’s is the Thai Tofu Salad. My delicious salad mix, chunky tomatoes and cucumbers, thin sliced red onion, cilantro, mint, Thai basil, oven baked curry chick’n tofu, and the tangy sushi dipping sauce as dressing.

03/29/2021

My Black Bean Tamales take a little extra labor so I’m limited on how many I can make and sell. And they sell out every time!
I’m so thankful Wichita loves good healthy vegan food! 😊

01/14/2021

Vegan. Grilled Cheese. Totally from scratch. Oh, and it comes with Tomato soup, of course.
_____________________

12/23/2020

Cinnamon rolls are so good I may have to start doing them more than once a year!
_____________________

12/16/2020

Roasted garlic goes good in everything; salsa, hummus, and my choice today, mac and cheese! Cut the end like in the picture, place on foil, drizzle with olive oil, sprinkle with salt, cover with another square of foil and close the edges to make a pouch, put in toaster oven 400 for 40 or more minutes. If you make extra you can put it in a mason jar, cover it in olive oil, put on a lid, and keep it in the fridge. 🔪
_____________________

12/15/2020

Need a meal for Xmas?? Or Chocolate Blessing Pie or Made from scratch Cinnamon Rolls?? Garden Grill is taking reservations now to be delivered on 23rd! Message ASAP as spots are limited. 💚❤️

One week from today I’ll be in the kitchen making this flavorful plant based Thanksgiving meal from scratch!

This is such a fun meal to prepare and deliver to kick off the holiday season.

I’ve already sold quite a few but I have a few servings left so check out GardenGrillMenu.com for the details and text me your order by Sunday!

12/09/2020

Fresh from the oven and ready for salsa ranchera! Tossed the veggies in some olive oil and a little salt and put them in my Bluestar oven at 400 on convect until they were done.