TBD Foods

Skip to Content

Our Sustainability

Our Sustainability

Folder: About Us

Our Sustainability

Subscribe

Sign up with your email address to receive news and updates.

First Name

Last Name

Email Address

We respect your privacy.

Thank you!

Denver, CO
(303) 489-9642
terence@tbdfoods.com

Check out our Blog for more info

Spring risotto, built around what’s in season.

Arborio rice slowly cooked and folded with gently cooked spring vegetables, finished with a bright herb jus.
Topped with crispy local maitake mushrooms and finished with a generous amount of parme

Spring chicken, done with intention.

We tuck herbs and lemon under the skin, cook it gently sous vide, then finish it under the broiler for that perfect crisp.
Juicy, flavorful, and packed with bright herb notes.

Finished with a mustard beurre blan

Spring flavors, in full swing.

Lamb meatballs with za’atar, goat cheese, and a bright pea purée, finished with herb yogurt.
Herbaceous, fresh, and balanced — everything we love about cooking this time of year.

Part of our evolvin

A sweet finish from one of our recent private in-home events.

Flourless chocolate cake made with EVOO, topped with orange whipped cream, fresh fruit, and a sauce built from local honey and seasonal fruit.

Simple. Classic. Refined. Indulgent.

If yo

A look back at this past week’s meals.

• 48-hour brisket — smoked, then sous vide for deep flavor and a tender finish
• Miso ginger salmon with local maitake mushrooms — savory, balanced, and clean
• Turkey meatloaf

Spring comfort, delivered to your door. Ready to eat

Chicken pot pie with asparagus, carrots, and peas, all brought together in a velvety white gravy and topped with a buttermilk biscuit crust.

Familiar, comforting, and just a little brighter for t

New seasons bring new flavors.

A spring take on a classic — seared scallops with bacon, asparagus, and a new potato purée, finished with beurre blanc.

Growing up in New England, scallops were always something special — simple, fr

🌼Spring🌿is here — and so are some new flavors in the kitchen.

We’ve been leaning into lighter, brighter dishes across private events, catering, and weekly meal deliveries. A few standouts from this week:

• Lamb kofta with herb yo

A look at some of the meals heading out last week.

🥩 Grilled flank steak with herb & garlic fingerlings, miso bordelaise, and seasonal vegetables.

🐟 Olive oil–poached salmon with fennel, chilis, and orange, served with herbed brown rice