Andrea Correale, New York City and Hampton’s celebrity caterer created her “Tired of Take Out” dining service with Elegant Affairs Caterers. Although it’s important to support our community’s restaurants, sometimes we need a break and, importantly, an alternative. Correale’s service offers families and individuals the ability to order fresh meals and dishes from Elegant Affairs daily, through carry-out and delivery, with weekly and monthly subscriptions available with the service. In the past, Elegant Affairs Caterers assisted with FEMA disaster relief following Hurricane Sandy, setting up an onsite kitchen with food service. Correale’s dedication to serving and feeding the community continues with “Tired of Take Out,” offering various food carry-out and grocery delivery options.
There are special Passover Seder (which includes kosher wine) and Easter menus. Weekly, on Friday, a menu is released with meals beneficial for your health like Lemon Oregano Spring Chicken and Spring Pea Orzo. For her services, there are discounts available for those 60+, catering to not only health but safety of those at high risk. Full Price Meals are $25 per person (minimum of 2 per order) plus tax and delivery fees. If you are looking to subscribe you can receive a discount of 10% off for one week, and 15% off for a one-month subscription.
Elegant Affairs Caterers Grocery-to-Go and dinner menus are available through the website here.
For a glimpse on the types of meals or inspiration for what to cook using the groceries-to-go, below are a few recipes from Andrea Correale:
Scrambled Egg & Veggies Muffin
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1 dozen eggs
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½ cup Green or Red Peppers (chopped, fresh, or frozen)
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½ cup Onions (chopped)
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½ cup Shredded Cheddar Cheese
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3 tsp. Scallions (chopped)
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½ tsp. Salt
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¼ tsp. Black Pepper
Method: Preheat oven to 350 degrees. Grease a 12-cup muffin pan with spray or oil, then in a large mixing bowl, mix the eggs and all the ingredients. Pour the egg mixture evenly into each cup and bake for 20 minutes or until the tops are golden brown. Serve & enjoy.
Split Pea Soup
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1lb uncooked Ham Bone
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1-16oz Bag of Split Green Peas
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1 ½ cups White Onion (chopped)
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1 ½ cups Celery (chopped)
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1 ½ cups Carrots (chopped)
- 4 ½ cups Chicken Broth
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3 Bay Leaves
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1 tbsp. Olive oil
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1 tsp. Fresh Garlic (minced)
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Salt & Pepper (to taste)
Method: In a large pot, heat the olive oil over a medium heat. Add onions, celery, and garlic and sauté until golden brown. Add chicken broth and water. Add split peas and bay leaves. Add some salt and pepper (to taste). Do not make too salty because the ham will add saltiness to the mixture. Add ham bone to soup and increase heat to medium high and bring to boil. Once boil is reached, lower heat to simmer, cover, and allow soup to cook for about 65-75 minutes or until ham and peas are soft. Remove ham from soup, set aside to cool. Add carrots to mixture and let cook over low heat. Once cooled, remove the ham from the bone, dice and add to mixture. Allow soup to cook for about 5-10 minutes or until carrots are tender. Serve & Enjoy!
