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From Our Editors
As you don an apron and look around the SupperWorks kitchen, you might wonder if you've stepped into the body of a gourmet chef—sous-chefs unseen have chopped and sliced every ingredient imaginable, and now it's up to you to bring each entree to life. The epicurean fantasy continues as staff members begin leading you from station to station on a quest to create 6, 9, or 12 entrees. Each is perfect for freezing and cooking later when you're pressed for time.
SupperWorks' recipes change from month to month—entrees could include pork tenderloin and prosciutto in puff pastry, beef-and-mushroom goulash, and veggie-packed chili. But one thing doesn't change: the easy meal assembly.
All of the planning, shopping, washing, and prepping is done in advance, and the staff cleans up each station as dishes are completed. When the session ends after an hour or two, they'll send you home with easy-to-follow cooking instructions. SupperWorks also keeps prepared meals on hand for patrons to pop in and pick up at a moment's notice.
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