The Tribeca WeFeast by Marc Forgione (Feeds 6)

$40 per person

If 2020 has taught us anything, its figuring out life hacks to make things easier, but better at the same time.  With the WeFeast winterbox, you will receive an indulgent array of pre-prepared side dishes and dips, to go along with the most mouthwatering meats you can imagine, all without having to leave your home or spending days over a hot stove.  We can't think of a better way to get through the winter blues. 

Feeds 6 people ($47 per person)

Time left to order this weekends box:

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* Place order by Wed. 12pm ET to receive current week’s order. Portions double when you choose serving size 8-10.

The Meats

  • Pat Lafrieda pastrami spiced strip loin of beef au poivre, brandy cream peppercorn sauce
  • Chicken breast a la king, wild mushroom gravy

The Sides

  • Honey glazed brussel sprouts, crispy bacon
  • Black truffle, parsnip & potato mash, fresh chives
  • Wild flower and carrot glazed carrots, carrot top and pumpkin seed gremolata

The Starter

  • Smoked onion remoulade
  • Sun choked spinach dip

Note: Oven temperatures can vary dramatically. Though we’ve included approximate cooking times, we recommend checking the internal temperature of your food with a meat thermometer until it reaches the temperatures indicated below.

Strip Loin instructions

  1. Remove the beef from the refrigerator at least 30 minutes before cooking. Preheat the oven to 375 degrees.
  2. Season the beef generously all over with the Pastrami Spice mix
  3. Heat the oil in a large (preferably cast-iron) skillet over medium-high heat until it begins to shimmer. Add the beef and cook until a brown crust forms on the bottom, being careful not to let the spices burn, about 4 minutes on each side.
  4. Transfer the skillet to the oven and cook for 5-7 minutes or until the beef reaches an internal temperature of 120 degrees (for medium rare). Remove from the oven onto a cutting board and allow to rest for 15 minutes.
  5. While the steak is resting, place the peppercorn sauce in a small saucepan and heat over medium heat , stirring occasionally, until warmed through.
  6. Slice the steak into ¼” thick slices and serve with the sauce in a small gravy boat or bowl on the side.

Chicken instructions

  1. Remove the chicken from the refrigerator 30 minutes before cooking. Preheat the oven to 375 degrees.
  2. Season the chicken all over with salt and pepper
  3. Heat the oil in a large (preferably non-stick) pan over medium-high heat until it begins to shimmer. Add the chicken skin side down and cook until the skin becomes crisp and golden brown, about 5 minutes. Transfer the chicken skin side up to a lightly greased baking sheet.
  4. Place the baking sheet in the oven and cook the chicken for 10-12 minutes or until the internal temperature in the thickest part of the chicken reaches 165 degrees.
  5. While the chicken is in the oven, place the mushroom gravy in a small saucepan over medium heat until warmed through, stirring occasionally.
  6. Remove to a cutting board and let rest for 5 minutes. Slice each chicken into 3 pieces, place onto a serving dish and spoon the wild mushroom gravy over.

For all Side Dishes:

  1. Preheat your oven to 350 degrees. Grease the foil container with butter or cooking spray. Empty the contents into the foil container and place in the oven for 10-15 minutes or until the internal temp reaches 165 degrees

For the Sunchoked Spinach Dip:

  1. Pour the suncchoked spinach dip into a microwave safe dish
  2. Microwave on high until heated through, stiring once halfway

For the Smoked Onion Remoulade:

  1. Remove from the refrigerator at least one hour before serving.




  • Pita Chips
  • Brandy Cream Peppercorn Sauce
  • Wild Mushroom Gravy


  • Pumpkin Seed Gremolata (Carrot Glazed Carrot)


  • Smoked Onion Remoulade


  • None


  • Sunchoked Creamed Spinach
  • Smoked Onion Remoulade
  • Wild Mushroom Gravy
  • Brandy Cream Peppercorn sauce
  • Black Truffle, Parsnip & Potato Mash, Fresh Chives

Tree Nuts

  • None


  • None


  • None