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dcuisine Disrupts ‘Dinner for One’ or Two

New York, NY (PRWEB) July 09, 2014

‘Dinner for one’ (or two) no longer means having to settle for take-out or bland, unsophisticated dinners from the frozen food aisle. With the U.S. singles population at an all-time high, estimated at 43%, and Americans busier than ever, today dcuisine answers America’s call for great tasting and healthier options in convenient meals with the introduction of the first line of all-natural frozen soups and entrées created by one of the finest chefs in the country. No shopping, cooking, or clean-up involved.

“It’s a paradox.” notes Sam Metzger, dcuisine’s Founder and CEO. “On one hand, the ‘cooking for one’ or two consumer is demanding healthier meals and better ingredients, while on the other, they have less time to prepare them. dcuisine is replacing the TV- dinner of the 1950’s with the ‘PC- dinner’ for everyone today who is spending more time on their computers than in the kitchen.”

dcuisine has re-invented the frozen meal—how it’s delivered, cooked and tastes.

“These are not assembly line manufactured frozen meals. Our meals take two to three days to create, just as if they are prepared in your favorite restaurant,” says dcuisine Co-Founder and Certified Master Chef, Ken Arnone, who oversees the small-batch preparation of all dcuisine soups and entrées.

dcuisine is capturing the growing market of busy professionals, singles, seniors and empty-nesters who want all-natural, ‘made from scratch’ meals with the convenience of having them delivered to their doorsteps and ready and waiting in their freezers.

The single serving dinners are made with ingredients harvested at their peak, using sustainable practices, then flash-frozen to perfectly preserve the flavors of the tender meats, seafood and vegetables. The sophisticated menu items range from Butternut Squash Bisque to Pacific Seafood Stew, which is Chef Arnone’s spin on San Francisco’s classic Seafood Cioppino and is prepared with slow roasted wild-caught shrimp, salmon and scallops in a rich seafood broth with couscous, carrots, rutabaga, and garlic and is finished with a hint of Pernod.

“Our customers say it’s like having a personal chef in their kitchen. Some of them work long days and barely have time to think about dinner, much less cook it; others, like seniors, are at a point in life where they enjoy great food, but it’s gotten too difficult to go out to dinner or cook a meal from scratch everyday like they used to,” says Chef Arnone.

dcuisine entrées and soups are all precooked and can be reheated in simmering water, ‘sous-vide’ style, or baked—but not reheated in a microwave oven. All of the meals are all-natural, many of the meals are gluten-free, and one is vegetarian. The latest menu selections include classic American comfort foods reminiscent of home-cooked favorites: Nonna’s Meatballs in Marinara Sauce, hormone and antibiotic-free Bucks County Chicken Pot Pie, Santa Fe Turkey Chili with White Beans (GF), Sam’s Chicken Noodle Soup, and Route 66 Oven Roasted Tomato Soup with Basil (GF, V).

“And for a quick, last-minute meal, grabbing a dcuisine soup or entrée from your freezer is even more convenient and healthier than calling in for pizza or Chinese takeout food,” added Metzger, who is also the entrepreneur who in 1981 co-founded the iconic American frozen dessert, Chipwich (with over one billion sold).

Along with the new comfort food menu items, dcuisine is also adding two salmon offerings: a sustainably farmed cold smoked Scottish salmon and a wild-caught Alaskan hot smoked salmon, both of which are simply thawed and ready to serve. Original dcuisine soups include: Butternut Squash Bisque, Thai Chicken with Lemongrass, Wild Mushroom with Madeira & Brie (GF) and Lobster & Corn Chowder (GF). Entrées include: Beef Short Ribs, Pacific Seafood Stew, Mediterranean Shrimp with Tomatoes and Chickpeas (GF) and Yucatan Stuffed Chicken Breast (GF).

dcuisine meals range from $ 10 to $ 19.

About dcuisine

Back in the 1980’s dcuisine Founder Sam Metzger introduced an idea that eventually became a dessert icon in the American household. He took two chocolate chip cookies, stuck them together with ice cream, and rolled it in chocolate chips. It was called the Chipwich. Metzger went on to sell more than a billion Chipwiches. Now, Metzger’s invigorating passion for fine dining and dissatisfaction with frozen convenience meals on the market is sparking yet another innovation in frozen food. Metzger and Master Chef Ken Arnone have launched a new category of all-natural frozen meals for America’s growing singles population that wants access to healthier, minimally-processed, great-tasting meals for lunch or dinner at home, but that can’t—or doesn’t want to—deal with the hassle of having to shop, prep, cook or clean up. More information can be found at http://www.dcuisine.com/

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