chef-driven meals, delivered
how do you Domo?
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our weekly menu is revealed exclusively through email
what is Domo?
A new concept by Chef David Falk, chef & owner of Boca, Sotto and Nada.
All experiences are take & bake family-style meals - we do 95%, you do the last 5%.
Meals are delivered in packaging that is 98% compostable & 100% recyclable.
three experiences offered
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Weekday 911
If your home is anything like ours, at 5pm you have that "oh S&^T!" moment... it's time to figure out dinner, again. Weekday 911 is a meal available to pre-order that changes weekly. Just place in your fridge and "break in case of emergency".
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the Chef's Table
A meal for our dear friends craving a dining experience on 6th & Walnut, but for a host of reasons aren't capable of joining us in our home. We bring our chef-driven passion to your doorstep with 5 meals that change seasonally.
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Sunday Supper
While all other experiences are designed to evolve either weekly or seasonally... this meal is inspired by Chef Falk's childhood of a Sunday supper that never changed. You can count on the infamous Sotto Lasagna meal every Sunday.
Meal Instructions
BBQ Pulled Pork Dinner
allow 45 minutes
STEP 1
Allow your pulled pork & baked beans to temper on the counter at room temperature for 15 minutes. Preheat oven to 350º & prepare to cook on the center rack. While oven is preheating, unpack all your "mise en place" (ingredients).
STEP 2
Remove the clear plastic lids from the pulled pork & baked beans. Keep the foil cover on both in place while cooking. Place pulled pork & baked beans in the oven for 20-30 minutes, or until both are warmed through.
STEP 3
While the pulled pork & baked beans are cooking, set the table with Nana's cole slaw, jalapeño onion-pickles, pull-apart rolls, BBQ sauces & plenty of napkins!
STEP 4
Remove the pulled pork & baked beans from the oven & carefully remove the foil. Stir the pulled pork in its own juices. Stir the baked beans. Enjoy the pork on its own along with sides, or make a pulled pork sandwich with the pull-apart rolls.
Additional Instructions (if applicable)
Pork Ribs
Place the ribs, still wrapped in butcher paper to keep in moisture, on a cookie sheet pan. Place wrapped ribs into your preheated oven at 350º for 10-12 minutes on the center rack. Remove ribs from the oven. Carefully unwrap the ribs but keep them in the butcher paper, unfolded & open.
Cornbread
Remove the plastic cover from the cornbread. Place the uncovered cornbread into your preheated oven at 350º for 6-8 minutes, or until warmed through. Remove cornbread from the oven. Spread the honey butter on the cornbread while warm!
Mac n' Cheese
Remove the plastic lid from the mac n' cheese. Keep the foil cover in place while cooking. Place the foil-covered mac n' cheese into your preheated oven at 350º for 20 minutes, or until warmed through. Remove mac n' cheese from the oven & carefully remove foil cover. Sprinkle breadcrumbs over the top & place back in the oven for 5-10 minutes, or until golden brown, hot & bubbly. Let rest for 5 minutes before serving.
Baked Gnocchi di Uma
allow 90 minutes
STEP 1
Temper your pan of gnocchi on the counter for 30 minutes before cooking. Preheat oven to 400° & prepare to cook on the center rack. While the oven is preheating, unpack all your "mise en place" (ingredients).
STEP 2
Place the pan of gnocchi into the oven on center rack with the foil cover on for 30 minutes. Remove from oven & carefully remove foil. Turn oven up to 450°.
STEP 3
Place the foil-wrapped garlic bread on a cookie sheet. Place the uncovered gnocchi & wrapped garlic bread in the oven for 15 minutes, or until the cheese is carmelized & sauce is bubbly on the gnocchi & bread is hot through.
STEP 4
Remove from oven & let rest for 10 minutes. While gnocchi is resting, prepare the misti salad. Combine greens & shaved vegetables in a serving bowl & toss with misti vinaigrette.
STEP 5
Garnish gnocchi with breadcrumbs & parmigiano to serve. Enjoy!
Chicken & Duck Confit Pot Pie
allow 75 minutes
STEP 1
Preheat oven to 375° & prepare to cook on center rack. While the oven is preheating, unpack all your "mise en place" (ingredients) except for the pot pie. It is important for the pot pie to be placed in the oven directly from the fridge.
STEP 2
Remove plastic lid & place pot pie on the center rack. Bake for 50 minutes, or until crust is a deep golden brown.
STEP 3
Remove from the oven & let rest for 10 minutes. It is important to let the pot pie rest!
STEP 4
While pot pie is resting, combine panzanella vegetables, croutons, & arugula in a serving bowl. Thoroughly toss in the dressing provided.
STEP 5
Cut & serve pot pie. Garnish salad with parmigiano & spiced pepitas to serve. Enjoy!
Nada's Braised Chicken Enchiladas
allow 40 minutes
STEP 1
Preheat oven to 425° & prepare to cook on the center rack. While oven is preheating, unpack all your "mise en place" (ingredients).
STEP 2
Remove foil & plastic cover, then cook for 25-30 minutes. Cooking time will depend on your oven, but you're looking for beautifully golden cheese & hot bubbling sauce.
STEP 3
Remove enchiladas from oven & garnish with crema, scallion, & red diablo sauce (if you like it a little spicy).
STEP 4
Remove iceberg from container & place on a large plate. Cut as desired & garnish with creamy ranchero dressing, fresh dill, & tortilla strips. Spice lovers, go ahead & top with the pickled fresnos.
STEP 5
While chicken is resting, combine & toss tomato, shallot, sherry vinaigrette, toasted bread, basil, salt, & mozzarella for your panzanella salad & place in a bowl.
Salsas
You've probably eaten all the chips & salsa already, but just in case: red = mild ancho green = medium verde yellow = spicy "kreeper" Enjoy!
"JPG" Côte de Bœuf
Welcome to Domo's master class! You've decided to go with the steak (excellent choice!), so you're aware of the added time investment (but amazing payoff) that comes with cooking an awesome steak dinner. We're here to help guide you from start to full. We encourage you to view our instructional video through the QR code on the bottom of your printed instructions before beginning this epic meal.
STEP 1
Preheat oven to 400° & remove steak from butcher paper. Apply ancho chile rub all over (rubbing it with your hands works best). Temper your meat on the counter while you are preparing your grill. Prepare your grill for dual-zone cooking, meaning one part ripping hot & one part cooler so you can control the temperature.
STEP 2
Place steak on hot zone & begin to grill. After flipping your steak, remove lid from potatoes & place on center rack in the preheated oven. Set your timer for 15 minutes. Return to finish grilling to your desired temperature. Using the thermometer & temperature guide provided, you should be able to hit your desired temperature. Keep in mind, these are just suggested guides, but we know that you know how you like your steak, so feel free to go with your gut by sight & feel. Rare - 125° Medium Rare - 135° Medium - 145° Medium Well - 155° Well Done - 160°
STEP 3
Remove steak & let rest for 10 minutes. While steak is resting, in a small pan or pot, gently warm onions over a low heat. Once warmed through, remove from heat.
STEP 4
Combine broccolini, pistachios, raisins, & parmigiano in a serving bowl & toss with yogurt vinaigrette. Transfer hot potatoes to a serving bowl & toss with oil/vinegar & parsley.
STEP 5
Slice steak & garnish with finishing salt. Serve with chimichurri on the side. Enjoy!
what to know before you begin…
If your lasagna has been in the refrigerator, it has to temper (leave at room temperature) for 1 hour. You want it to be the same temperature all the way thru. If it goes in straight from the refrigerator, the outside will burn while the inside is still cold. So, please give yourself enough time.
You must let the lasagna rest after you pull it from the oven for a minimum of 15 minutes. I repeat, you must let the lasagna rest after you pull it from the oven for a minimum of 15 minutes. I know, I know, but if you cut into it right away the layers will fall apart, and it will be a mess. Resist the urge and wait… it will be worth it, I promise!
Cookie dough should be refrigerator temperature or warmer going in the oven. Keep in the fridge and pull out 10 minutes before you put into oven.
ALL OVENS ARE DIFFERENT
You know your oven better than we do. Our recommended time and temperature are simply suggestions. Your goal is for the lasagna to be hot in the middle, crispy puffed edges, and lightly browned on top. Not so hot it breaks the bechamel but hot enough to puff the layers.
The Sotto Lasagna
allow 2 hours
IDEAL SCHEDULE FOR A 6:00 PM MEAL
4:00 - 4:15
Pull from your refrigerator and set on the counter to temper.
5:00
Put the lasagna in the oven and bake at 450º for 20-25 minutes covered in foil, remove the foil and bake for 10 minutes uncovered until golden. Remember you know your oven better than us. Adjust temperature and time if necessary.
5:30
Drop oven to 350º for garlic bread and cookies. Pull out the lasagna and rest on your counter, ideally on a cooling rack for AT LEAST 15 MINUTES.
5:40
Put the garlic bread in the oven for 10-15 minutes.
5:55
Dress the salad, slice the lasagna and scoop carefully onto plates. Slice up the warm garlic bread and open lots of wine!!!
5:59
Put cookies in the oven for 12-15 minutes or until just cooked through. DO NOT OVERCOOK! You want just crispy edges and soft in the middle.
6:00
EAT & ENJOY!
6:15
Pull out your cookies and let cool on the pan. Let cool for 5 minutes, but definitely eat while warm!