Looking for the perfect way to wow your guests without the prep work? We have the answer! High Street has put together these impressively delicious kits for your summer parties.
8 x 3oz skewers of the protein of your choice:
- Swordfish with preserved lemon + olive tapenade
- Brined chicken thighs with saffron yogurt
- Ribeye with chimichurri
All kits also include:
- watermelon salad with pickled peppers and mint heirloom tomato
- cucumber salad with quinoa
- marinated baby beets with labneh + summer herbs
- Parker house rolls and cultured butter
- lemon pepper pound cake with roasted berries and whipped cream
Ingredients: lemon tapenade: castelvetrano olives, preserved lemon, parsley, garlic, olive oil, salt // chicken thighs: cider vinegar, mustard seed, sugar, salt, dill seed, Greek yogurt, saffron, lemon, salt // chimichurri: parsley, cilantro, garlic, green garlic, cumin, paprika, olive oil, salt // watermelon salad: watermelon, Thai chilis, vinegar, lemon, coriander, star anise, shallot, mint, olive oil, nigella seeds, honey // tomato salad: tomatoes, cucumber, quinoa, basil, parsley, sherry vinegar, salt, olive oil, black pepper // baby beets: beets, red wine vinegar, olive oil, Greek yogurt, basil, dill, cilantro, tarragon, salt // pound cake: ap flour, butter, eggs, lemon, black pepper, baking powder, sugar, vanilla // whipped cream: heavy cream, creme fraiche, salt, powdered sugar // roasted berries: mixed berries, sugar, salt, lemon juice, cornstarch, basil // rolls: bread flour, bolted whole wheat flour, sugar, salt, yeast, eggs, canola oil // butter: local cream, creme fraiche, salt
About High Street: Founded by Ellen Yin, Roberto Sella and Chef Eli Kulp, High Street has been given a strong three-bells by Inquirer food critic Craig LaBan and was named the Second Best New Restaurant in 2014 by Bon Appétit Magazine, largely in part to their artisan breads, baked in-house daily. Additionally, Ellen Yin earned a nomination for Best Restaurateur at the 2019 James Beard Awards.