Wandering Kitchen

CHEF TO GO 👩‍🍳 at the market!!!!!

St. Paul Farmers' Market

Shuck it up, Pride 🌈🦪✨

The Oystertainers are packing the ice, lemons, champagne energy, and a whole lot of fabulousness for Twin Cities Pride weekend.

Fresh oysters. Big personalities. Unforgettable hospitality.

Who's ready to party?

LoveShucks PrideWeekend

Open the fridge. Win the week.

This one hits—coastal, comfort, and a few blink-and-they’re-gone moments.

Menu highlights this week:

Paella → saffron rice, shrimp, mussels, sausage
Striped Bass → lemon white wine cream, scalloped potatoes
Classic Beef Stew → slow-braised, rich, fixes your day
Ramp Ranch Salad → foraged ramps, watermelon radish, herb ranch (don’t miss this one)
Roasted Chicken → coconut lime, chili rice, snap peas

Plus your weekly staples:

Clean protein fuel, fridge stockers, and meals that actually reheat like they should.

Wandering Kitchen

No subscriptions. No rules.
Just really good food when you need it.

Orders close Friday at 5pm.

Bon appétit,
Your Culinary Concierge

Chef-To-Go — April 20

Stock the fridge. Win the week.

This one’s easy. Big flavors, no fluff, and it actually reheats right.

Highlights:
– Citrus-braised carnitas + Galván’s tortillas from the St. Paul Farmers Market
– Carbonara (yeah… with garlic green beans)
– A few fresh starters to balance it out
– Meals you’ll be pumped to eat again the next day

Order once. You’re set.

No apps. No nonsense. Let the fridge carry you this week.

Orders close soon.
Bon appétit

Hashtags: NoMoreTakeout StockTheFridge WinTheWeek

Chef-To-Go

April 6

Open the Fridge. Win the Week.

This is one of those weeks where one order sets you up completely — lunches handled, dinners done, and a few things you’ll actually look forward to eating.

Restaurant-level dishes, designed to reheat beautifully.
Stock the fridge. Eat well all week.

PS… don’t sleep on Matthew McConaughey’s Tuna Salad — a fresh, zippy spin on the Instagram-famous recipe that had everyone suddenly raiding their fridge. Alright, alright, alright.

Skip the DoorDash roulette 🎲
Your fridge is about to get an upgrade.

Let’s be honest — figuring out dinner all week is exhausting.

So we’re fixing that.

We’re giving one of you a fully stocked Chef-To-Go week

Here’s the deal:
→ Order Chef-To-Go for this week
→ You’re automatically entered to win your meals back (on us)

That’s it.

Stock your fridge.
Handle your week.
Maybe don’t pay for it 😉

Bonus entries:
Share this to your story + tag us
(we’ll be watching 👀)

Winner announced Thursday, April 2

👉 Order window closes Friday at noon — https://www.wanderingkitchen.com/

⚾️ 2026 SEASON — LET’S GO ⚾️

The schedule is set. Let the season begin.

Wandering Kitchen is proud to kick off our 8th season fueling visiting clubhouses!!! For nearly a decade, we’ve been behind the scenes delivering performance-driven meals built for the grind of the season:

🔥 7–9oz protein-forward plates
🔥 Clean, balanced, recovery-focused sides
🔥 Dialed timing for arrival, post-BP & post-game

This isn’t catering.

This is fuel for performance.

To every player, coach, and clubhouse team we’ve worked with — we appreciate you trusting us to keep things running strong.

Year 8. Same standard. Elevated game.

– Jamie Compton
Your Culinary Concierge

StPaulSaints FuelTheGame ChefLife PerformanceNutrition

EVERYDAY FUEL 🍽️🔥

Your fridge just got a whole lot smarter.
Steamed rice.
Seasonal vegetables.
Clean, protein-forward meals that show up when life gets busy.

No decisions.
No delivery roulette.
No “what’s for dinner?” panic.

Just real food, ready when you are.

Chicken — $16
Wild-Caught Salmon — $20

Stock it. Heat it. Feel better.
Because eating well shouldn’t require a game plan.
RealFoodFast

Chef-To-Go

March 23

Good food should make life easier.

This culinary lineup of Chef-To-Go is built for exactly that — chef-made meals, vibrant sides, and a few indulgent standouts designed to keep the fridge full and the week running smoothly.

Think steakhouse ribeye dinners without the reservation, cozy bowls of tomato basil soup with buttery grilled cheese croutons, and a soulful Louisiana court-bouillon loaded with fresh catch red snapper, Gulf shrimp, and Kramarczuk’s famous local andouille. Add in creamy tortellini, bright spring vegetables, and a few dishes that feel just a little celebratory, and suddenly weeknight dinner looks a lot more exciting.

Whether you're grabbing a quick lunch, setting out a beautiful spread for friends, or simply making dinner happen without the fuss, everything here is prepared with clean ingredients, bold flavor, and the kind of care you'd expect from a great kitchen.

The hardest part of dinner? Deciding what to order.

https://www.wanderingkitchen.com/