TableRunner Review

By | April 21, 2015
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By TableRunner

Food has become so convenient these days. Living in the city, I am well acquainted with food companies that deliver pre-made or ready-to-cook meals. Since I don’t have a car and walk everywhere, sometimes it’s nice to just have food delivered to your door. These types of businesses make life oh-so-easy and questioning what to eat for dinner is fun again.

This time around, I tried TableRunner and received chef-crafted meals with seasonally inspired ingredients delivered to my door. Each meal needed to be re-heated in the oven and was ready to eat in about 25 minutes.

Since I am a vegetarian, I decided to gift the meaty meals to my friend who is a fellow foodie and sommelier, Johnny. Here’s what Johnny had to say about his three dinners:

Santa Maria Tri-Tip

The Santa Maria Tri-Tip was all meat and beans interspersed with chunks of bacon. The toothsome beans delivered a solid smoky tinge thanks to the bacon. The salsa had the fresh roasted flavor of charred tomatoes and green onions. It worked well with the meat. It’s difficult to keep meat tender when reheating, but this tri-tip remained tender and had a delicious smoky BBQ flavor.

Vietnamese Roast Pork

My favorite part about this dish was the pickled carrots, which were especially welcomed palate cleansers. The noodles were well flavored, with bold notes of coconut, peanut, and lime!

Chicken Breast with a Creamy Sage Sauce

The chicken breast was perfectly moist! The truffled mashed potatoes did not overwhelm the rest of the dish, and were well seasoned. I loved the asparagus and mushroom side. The creamy sage sauce helped to keep the chicken moist during reheating. All in all, each dish had solid, balanced flavors, and seemed healthy.

TableRunner delivers on the Peninsula. Check them out here, and check back with us on more reviews of food delivery services.

Johnny Delaplane is a ten year veteran of the food industry. He has worked as a sommelier and wine appreciation instructor. He has now moved on to culinary interpretation and is a lover of all things food!

Article from Edible Silicon Valley at
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