Gus and Janice Eifrig used to enjoy cooking, but as they became older, it became more of an interruption. Many delivery services were expensive and still required you to cook the meal yourself. Luckily, when they were recommended October Kitchen about five years ago, it didn’t take long for them to fall in love with the food! AVOIDING TOMATOES Our 5-Year Fans, Gus and Janice! WITH OCTOBER KITCHEN, YOU CAN EAT ANYTHING — ALL WHILE
The delivery service isn’t just convenient, either — it’s also consistently on time. “They always arrive on time on the same day and we never have to say, ‘Oh, they’re late again,’” Gus says. The packaging ensures the food contents are safe, even if Gus and Janice are out of the house. If the couple is home, the delivery people will often carry it inside the house so they don’t have to haul the heavy box themselves. “We don’t consider [October Kitchen] a restaurant. We consider them like a family,” the couple enthused. Every week, they’re very pleased to call and make their order and have
become familiarized with the staff and vice versa. Our staff will even call if the couple forgets to make their usual order, which is a huge relief since it prevents their weekly food from running out!
Some of their favorite dishes include Grandma’s Stuffed Peppers, Not Your Mom’s Tuna Casserole, Shrimp Scampi, Beef Stroganoff, fresh baked muffins and many more! In fact, the couple is amazed by the menu variety and complimented it
“Prior to the pandemic, [full-service meal] door-to-door delivery was not that common,” Gus said. “The October Kitchen menu was very convenient and the people were so friendly and helpful.”
frequently throughout the interview. But if they could add any dish to the menu? “Gravy,” Gus says. “Gravy is good on everything — except tomatoes.”
As time went on, they bought more and more October Kitchen meals. In many ways, the couple says, October Kitchen has become “a steady friend.” They have great control over the salt content and it’s easy to adjust thanks to the dish variety, especially with their dietary restrictions. “We can always count on October Kitchen,” Janice added brightly, “There’s always something in the fridge.”
We can’t argue there! A brilliant idea, as expected of a retired aerospace engineer. Thanks so much for your tremendous support, Gus and Janice, and we can’t wait to see you again very soon!
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going to make it?” It’s so stressful that it takes just about everything out of my staff and me to pull it off.
me over it, saying, “Chef Paul, this is my last year carving turkeys.” (But I’m sure you can guess what he does the following year.) At the same time, we’re not only baking more than a hundred turkeys, but we’re also preparing crusts, baking pies, skinning and mashing crates of potatoes for mashed potatoes, chopping and prepping for stuffing, jamming fresh cranberries, combining my specialty apple butter, baking dinner rolls, sautéing stuffing and much more. Even our office staff helps pitch in, running around and making sure every box has all its dishes and fixings. It’s organized chaos, but at any point of the week, it’d still be easy to pause and feel overwhelmed, and think, “How in the world are we
But, every year, our careful planning pays off. We always make it to pickup day, the day before Thanksgiving. By Thanksgiving Day, I get to watch the Manchester Road Race with my family and enjoy the kitchen’s Thanksgiving leftovers. Then, suddenly, it’ll finally hit me: We helped make a Thanksgiving dinner for hundreds of people. Even though it’s a Herculean task that requires all our strength as a team and as professionals, I’m always filled with deep gratitude that we get to do it for you. From our whole team at October Kitchen, thank you so much for supporting our crazy Thanksgiving ambitions. It’s truly an honor to have your trust in providing one of the biggest meals of the year.
2 OctoberKitchen.com
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