Friday, December 9, 2022

Restaurant favorite Cochon on 2nd launches innovative solution to serve local residents, “Cochon at Home.” [Free read]

Challenging times call for innovation, including ways to sustain local businesses and serve the community.  One local entrepreneur, Cochon on 2nd owner Neil Griggs has come up with one way to answer the call, “Cochon at Home.”  

Cochon at Home will offer the finest in take out and home delivery. The menu will consist of ready to eat as well ready to heat dishes with full cooking instructions. You can enjoy the flavors of Cochon without leaving the house. 

Instead of serving you at the table we will serve you at your front door in a safe and professional manner. All of drivers will be current Cochon employees so you will recognize all the smiling faces,” explains Griggs. 

The Wonder of Sous Vide

“Have you ever heard of a cooking technique called Sous Vide (Under Pressure)? In preparation for opening Moody’s Kitchen, we have been practicing Sous Vide cooking as we think it is the perfect solution for cooking and reheating proteins. A great example would be our Wood Grilled Beef Tenderloin. Here is how it works:

  1. We take our Prime Beef Tenderloin and season it thoroughly. 
  2. Place it on our hot hickory grill and liberally brown the entire Filet while leaving it virtually raw.
  3. We place it in a plastic bag, Cryovac and seal the bag.
  4. We place the bag in a circulating water bath at exactly 133 degrees for med rare and let it cook for at least 30 minutes. The beautiful thing about this cooking is that the tenderloin can remain in the water at 133 for hours and never over cook or get tough. 
  5. We take it out of the water bath and shock in ice water
  6. All YOU do is take it out of the bag and place it in a preheated 350 oven for 7 minutes, heat the sauce and enjoy. The Beef Tenderloin will be every bit as good coming out of your oven as coming off our grill. I guarantee!!!

We will apply this technique with many of our entrees so that we can ensure a safe and most delicious dish,” said Griggs.  

How Cochon at Home works

According to Griggs,  “We have a lot of operational details to work out, but the delivery service works like this. We will have different drivers assigned to different neighborhoods.” 

“We deliver to those neighborhoods on the half hour to multiple homes instead of the usual one delivery at a time. Deliveries start at 12:00 noon until 8:00 p.m.”

Neighborhoods include:

  • Queens Lake
  • Kingsmill
  • City of Williamsburg
  • Kings Creek
  • Fords Colony
  • Governors Lands
  • Holly Hills 

“If your neighborhood is not on this list don’t worry. Our intention is to deliver everywhere there is a hungry friend. Please stay tuned for more updates and our new Cochon at home menu.” 

“We would like to request your orders as far out in advance as possible so that we can bundle neighborhood orders together for more efficient and speedy deliveries. You can place your order on the phone or email. We highly encourage email ordering as telephone lines may be busy. Credit cards, cash and personal checks will be accepted. If possible, we would prefer a personal check upon delivery and lesson merchant processing fees and security issues.” 

“A delivery fee of $10.00 will apply to all orders. To be completely transparent, the house will evenly divide the delivery fee with the server. The house will cover all gas expenses as well as extended insurance coverage. A 20% gratuity will go directly and fully to the server. There will be a $50 minimum for all deliveries. “

“This is a great deal of information so if you have questions please just give us a call at Cochon. The number is 757-229-1199.”

A special offer from Cochon’s owner

“I would like to offer a 20% discount on all menu items until further notice.  Here is our new Cochon at Home menu.  It is difficult to describe to you my emotions . . . to hundreds of supportive emails and comments on Facebook. I just can’t thank you enough and we will work very hard to reward your support,” Griggs shared.


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