Garden Grill

Sadly, yes.

Closing up-

I wasn’t exactly sure how popular my service would be when I started this business almost 5 years ago, but I have been blown away by the response. The compliments I have received about my cooking and the service I provided have given me a great feeling of satisfaction. But for now, I am closing up the kitchen. The same as when Chef Miguel closed the Garden Grill Cafe, I am not closing for a lack of business, and for this I am extremely grateful. My wife and I have wanted to move a little further out of town for a few years now and the Lord has helped us acquire our dream property. It would be too much of an expense to build another kitchen and we will just be too far away to make the deliveries.

I consider it a privilege to have cooked for each person that has ordered from me. Serving healthy food is something I take very seriously, greatly enjoy, and am open to doing again in the future, but the future is in God’s hands and we are going to wait to see what He has in store!

I am probably going to be offering in-home cooking classes so you can learn how to make some of your favorite menu items of mine. Give me about a month to get moved and settled and then check back to this website at the beginning of November and I’ll have more information about that.

Until then, make the choices each day that will improve your all around health...NEWSTART:

Nutrition
Exercise, at least 20 minutes a day
Water, your main beverage
Sunshine, spend time outdoors
Temperance, use good things moderately and avoid bad
Air, get plenty of fresh air
Rest
Trust in God.

With love,

Chef Nick

Check out what Chef Miguel and his team have been up to - cooking classes on YouTube!

It sounds like they just started Season 2 so be sure to subscribe!

Home Cooking with Chef Miguel Larcher - September 2021 On September 7th at 6:30 pm, join us on YouTube, Facebook, and Zoom for the premiere of season two of “Home Cooking”, the ultimate guide to healthy vegan and...

Personal chef meal delivery.

I deliver to home or work, I can meet up at convenient location, whatever, I’m flexible!

I also make arrangements to deliver to people when they’re not home. Customers have given me garage codes or the key to their house to go in and leave their order in their fridge. At one house I go in the backyard yard each time and leave the order in the fridge in the pool house. And sometimes it’s just a cooler on the porch with ice packs inside.

But this one pictured is the coolest setup yet! At the new River Vista apartments downtown they have a bank of lockboxes tied to a computer system, and some are refrigerated! Enter a code, select the tenant, tell it you need a refrigerated box, it lights up the unlocked box, put in the order, tell it you’re done, and it sends the tenant a message letting them know they’ve got a package!

Polenta al Forno. Not very common on the table in the US but it’s a staple in Italy. The middle layer is spinach tofu ricotta and it comes with some tomato sauce and a side salad.
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Today is the first time for these peanut butter cup pancakes! Carob chip pancakes with a creamy peanut butter coconut maple topping? I think it’ll get the 👍🏼😊
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We’re into spring now so it’s time to add big salads back into the menu! Today’s is the Thai Tofu Salad. My delicious salad mix, chunky tomatoes and cucumbers, thin sliced red onion, cilantro, mint, Thai basil, oven baked curry chick’n tofu, and the tangy sushi dipping sauce as dressing.

My Black Bean Tamales take a little extra labor so I’m limited on how many I can make and sell. And they sell out every time!
I’m so thankful Wichita loves good healthy vegan food! 😊

Vegan. Grilled Cheese. Totally from scratch. Oh, and it comes with Tomato soup, of course.
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Cinnamon rolls are so good I may have to start doing them more than once a year!
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Roasted garlic goes good in everything; salsa, hummus, and my choice today, mac and cheese! Cut the end like in the picture, place on foil, drizzle with olive oil, sprinkle with salt, cover with another square of foil and close the edges to make a pouch, put in toaster oven 400 for 40 or more minutes. If you make extra you can put it in a mason jar, cover it in olive oil, put on a lid, and keep it in the fridge. 🔪
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Need a meal for Xmas?? Or Chocolate Blessing Pie or Made from scratch Cinnamon Rolls?? Garden Grill is taking reservations now to be delivered on 23rd! Message ASAP as spots are limited. 💚❤️

One week from today I’ll be in the kitchen making this flavorful plant based Thanksgiving meal from scratch!

This is such a fun meal to prepare and deliver to kick off the holiday season.

I’ve already sold quite a few but I have a few servings left so check out GardenGrillMenu.com for the details and text me your order by Sunday!

Fresh from the oven and ready for salsa ranchera! Tossed the veggies in some olive oil and a little salt and put them in my Bluestar oven at 400 on convect until they were done.

One week from today I’ll be in the kitchen making this flavorful plant based Thanksgiving meal from scratch!

This is such a fun meal to prepare and deliver to kick off the holiday season.

I’ve already sold quite a few but I have a few servings left so check out GardenGrillMenu.com for the details and text me your order by Sunday!

Bananas Foster Pancakes. Vegan banana cornmeal pancakes with cinnamon butter maple syrup. The new best breakfast on my menu. I need a faucet in my kitchen that pours that foster sauce any time I need it 😆
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Bite Size Talks is adjusting to the current situation in our country and is going ZOOM instead of in person!

Join the LIVE ONLINE SUMMIT this:
🗓Sunday, August 16th
⏰From 10am-1pm PST

REGISTER HERE: https://www.eventbrite.com/e/113313317182

Bite Size Talks is adjusting to the current situation in our country and is going ZOOM instead of in person!

Join the LIVE ONLINE SUMMIT this:
🗓Sunday, August 16th
⏰From 10am-1pm PST

REGISTER HERE: https://www.eventbrite.com/e/113313317182

My lasagna is my go to menu item when catering to a crowd of people not used to a vegan diet - it’s flavorful, filling, and you won’t miss the meat!
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Mmmmmmmango Salsa! My favorite variety of mango (Kent) is available this time of year so I make Baja Jackfruit Tacos with Mango Salsa. I only do this once or twice a year.
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Here’s today’s colorful Moroccan Couscous! This dish hits pretty high on the “overall healthy scale” by being low on oil (extra calories) and high on complex carbohydrates, protein, and fiber. And of course it’s tasty!

Barbacoa Jackfruit Tacos with salsa fresca and cilantro-lime cream. This vegan dish has such solid flavors that I would love to get a non-vegans opinion of it! The tortillas come uncooked from but everything else is totally from scratch, just how I like it 😊
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Hey friends! I’m hoping you’re doing ok and taking this time to fine tune your diet to get your immune system in tip-top shape!

This Friday I’m making Mediterranean Lasagna with a side salad.

If that’s sounding good, check out the details at GardenGrillMenu.com and text me your order before 4pm tomorrow!

One good way to fight illness naturally would be to include garlic in your diet, and today’s Jackfruit Shawarma Hummus Bowl has your dose for the day.

It’s in the hummus, it’s in the green zhoug sauce, and it’s infused into the tahini sauce!

Making good dietary choices boosts your immune system and strengthens it so it’s ready for battle!

🇯🇲 This BBQ Island Bowl is a flavor fight!
I mean what’s the best between the grilled vegetable and baked tofu with a bold Jamaican jerk sweet n sour sauce and the delicate coconut jasmine rice??

Ready for a warm meal to get you through this little cold snap? I've got it for ya, it's a New Years Day meal to remind you of any resolutions you need to keep going!

A hearty Black Eyed Pea stew, Coconut Kale, and a nice piece of cornbread. As always it's fresh made, from scratch, and delivered to you!

Text me your order and I'll get you on the list, cut off time is 4pm today for the delivery tomorrow.

316-992-1650

Ready for the YMCA’s Wine and Dine event!
Happy to be invited back for this fundraiser. At a new venue this time - Doc’s Hangar!
I’m serving up samples of my stuffed shells 😊

I've been a little slow getting the menu updated for next week, but it's done now!
If you missed out on the Thanksgiving meal, this is your chance to try it out or enjoy it again.
A big thank you to Brian Baierl for this mouthwatering shot of the Chocolate Blessing Pie!

Pho on the menu for tomorrow!

Warm, comforting, refreshing, and ready to take your taste buds in a different direction than the Thanksgiving feasts we recently had.

A tasty broth from scratch with rice noodles, bean sprouts, shiitake mushrooms, bok choy, green onion, carrots, thai basil, lime, and chick'n baked tofu. Jalapeños will be on the side for you to add in if you like. Not included, but a suggested condiment would a little Sriracha!

GardenGrillMenu.com
316-992-1650

Thank you everyone who ordered the Thanksgiving meal yesterday, I hope you enjoy the food and the relaxing day!

It’s a busy couple days preparing and delivering that meal but I really enjoy cooking that one. In fact, I was so focused that it slipped my mind that it was 3 years ago that we started this business! Thanks again to my awesome customers, you guys are the best and I love cooking for you!

Out delivering some warm pot pies today but I grossly underestimated this windchill of 6 degrees - stay warm out there!

Wednesday I’ll be making Biscuits and Gravy with a side of Peach Apple Crisp. If you want one, let me know before 4pm tomorrow!