Blue Apron is partnering with friend and James Beard award-winning Chef Michael Anthony of Gramercy Tavern – an iconic New York City restaurant based around seasonal fine dining – to create an extraordinary summer dish exclusively for Blue Apron customers. The recipe, Pan-Seared Chicken Thighs with Roasted Baby Zebra Eggplants & Fennel Salad, will be delivered to customers nationwide the week of August 11. New customers can sign up to receive this signature recipe today at http://www.blueapron.com.
“Gramercy Tavern is an institution for food lovers and Michael Anthony is one of the greatest chefs of our generation,” says Blue Apron Co-Founder and Chef Matthew Wadiak. “Our goal is to make incredible home cooking accessible, and we partnered with Mike because he shares our philosophy that great meals are made with exceptional, seasonal ingredients. With this recipe collaboration, our customers across the country can get a taste of one of New York City’s most respected restaurants.”
“Blue Apron introduces its customers to new recipes and flavors every week and I’m excited to partner with them to debut a recipe inspired by one of my favorite seasonal ingredients – baby zebra eggplant. The recipe is full-flavored, but quick to make, and represents the types of meals I like to cook during the summer,” says Chef Anthony.
For more information about Blue Apron and to sign up to receive this limited-edition Blue Apron recipe, visit blueapron.com before August 06, 2014.