Connecticut’s new food delivery service offers healthy meals from local chefs

Manchester Keto Cheesecake. Mystic cold pressed juices. New Haven vegan pasta. Kombucha of Danbury. All delivered to your home in one command.

This is the concept behind My Local Chefs, a new culinary startup by Vanessa Sena, which was launched on July 5th. The Seine platform brings together Connecticut chefs, bakers and producers who create fresh, healthy food and deliver products to customers across the state twice. weekly.

“I wanted to do something similar to the Amazon type, but for people who wanted to eat healthy,” he said. “I started inviting myself to all these Facebook groups and I saw what people were asking for. There are people here looking for healthy food and it’s not. [always] easily accessible. Or you have to drive the whole state to get it. “

Sena conceived a one-stop shop concept for healthy options, which would accommodate customers with specific dietary needs. The 18 chef / producer partners he works with offer vegan food, gluten-free products, keto items, juice cleaning and food preparation services for a variety of lifestyles.

Customers must place orders before 11:59 pm on Monday for Thursday delivery and before 11:59 pm on Thursday for Monday delivery. Chefs take their products to a central center and drivers deliver orders from there. The service is available throughout Connecticut.

Current chefs are Al Williams of Sweet n ‘Savory in Windsor, which makes gluten-free muffins with vegetables and superfoods; Chris Haylett of Fire & Spice in Hartford, specializing in Jamaican vegan food; and Lori Weisenbach Cornett, the Canton-based Make It GF business, is certified gluten-free for those with celiac allergies. Mallory O’Conner of Macaroni with Mal in New Haven makes rustic vegan pastas, like ravioli with seasonal fillings, and Manchester’s Sharyce Graham creates decadent cheesecakes.

Liz and Ian Ceppos of Cross Culture Kombucha in Danbury offer the fermented drink intact and Liz Alina of Karma Kitchen in Mystic makes cold-pressed juices and juice cleansers. Salomey Adomako, of Ezra Wellness in Simsbury, an RN-certified nutrition counselor, sells an almond “bread” that meets keto requirements and Kim Prada of Tribe Power Bites in Manchester creates healthy energy snacks. Kelly and Derrick Caisse of KDCrop Farms in Chaplin are known for special condiments, jams and marinades, and Vibrant Farm of Bantam provides fresh produce.

Jordanian chef Amir Orjani will join the board in August, offering halal meals, and Dorjan Puka of Doro Restaurant Group and Doro Marketplace will offer artisan multi-grain breads, fresh salads, roast chicken, sides, signature dishes and hummus from his West Hartford. Mediterranean restaurant, Zohara. Yawovi Simpini of Art Food Love will bring Afro-fusion cuisine to training as well in August.

The food preparation services of James Bannon of Box Bistro and Chevon Schand of Preppers can be adapted to certain lifestyle needs, including paleo, dairy and low carb. Chef Chrissy Tracey will join the chef training in October, with vegetable food.

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