Do-it-yourself Dinner Kit for Valentine's Day from New York's Butcher

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DeBragga.com provides the easy answer to romantic luxury dining at home on Valentine's Day.

For the love of food, DeBragga.com makes it easy to please on Valentine's Day with a complete dinner kit that contains luxury meats and fine gourmet products to make this one special meal easy to prepare. The DeBragga.com Valentine's Day Dinner Kit is sexy, yet simple, featuring foie gras terrine and hand select filet steaks from the tenderloin, the tenderest cut available. Black truffle butter, veal glace and Fleur de Sel bring it all together. Available on the home page of http://www.DeBragga.com, the Valentine's Day Dinner Kit is $120., not including freight, and serves two to four. It is likely that extremely romantic feelings may result from use of this kit.

Even the least experienced cook can prepare a luxury gourmet feast with the DeBragga.com Valentine's Day Dinner Kit. On the menu:

Terrine of foie gras on toast points sprinkled with Fleur de Sel
Pan-roasted Filet Mignon with Black Truffle red wine sauce

Prized for its buttery texture, DeBragga.com's tenderloin filet is hand selected for perfect flavor every time. Complemented by good wine, a vegetable and a roasted potato, this is the dream Valentine's Day meal. Recipes for perfectly cooking the filet and the sumptuous sauce may be found at http://www.DeBragga.com. As an alternative to the sauce, the cook can place a piece of black truffle butter atop each hot filet.

DeBragga.com was created by Marc Sarrazin and George Faison, owners of DeBragga and Spitler, at 826-D Washington Street, New York, NY, (212) 924-1311. Known for its staff of experienced butchers who age and hand-cut the finest meats for New York's most discriminating chefs, DeBragga has been located in New York's famed Meat Market for almost a century. DeBragga serves restaurants like Restaurant Daniel, Le Bernardin, Momofuku Ssam Bar, the BLT group, and Craftsteak, and now you. DeBragga, New York's butcher to generations of legendary chefs.

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Stephanie Faison


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