Shank You Very Much
The best thing in your fridge.
Chef Harshil Shankar · Fresno · Clovis
Butternut squash soup A week of varied meals in glass containers Stacked food containers, close up Fresh prepped ingredients in deli containers Skirt steak with chimichurri Salmon with herbs and lemon
① Delivery · Weekly The Weekly Table One chef's menu each week — soup, salad, three proteins, a carb, cut fruit. Packed for your fridge in glass, portioned to actually finish, eaten at home on your schedule. $300–500 a week, by household size. See the Menu & Pick a Time
A beautiful chef's kitchen at home Home-cooked dishes on the table
② Private Chef · By Consultation Fully Custom Chef Harshil, in your kitchen. A real consultation, the best ingredients he can find, anything you want to eat — and the kitchen cleaned when he leaves. Start the Conversation
COOKED FROM SCRATCH · FRESNO & CLOVIS · FOUNDING SEASON · EST. 2026 ·
from
scratch. fresno · clovis
① Delivery
The Simple One · One Menu, One Day

The Weekly Table

One menu, cooked from scratch, delivered in one evening — everyone on the route gets the same beautiful food, which is exactly why it works. You don't build a meal plan. You claim a time, and you trust the chef.

Only 6 delivery slots to start — first come, first served. — H.

See the menu → Pick your time → It shows up
6 slots only
Chef's Menu · Set Weekly

What Arrives

◆
The Soupthe star of the week

Garden vegetable · butternut squash in fall, summer squash in summer · hearty root vegetable · loaded baked potato — good soup is hard to find, and it's the one thing that reheats perfectly every time

The Saladcold, composed, interesting

Arugula, butter lettuce, radicchio, endive, red leaf — with corn, artichokes, olives, tomato, fried shallots, sometimes fruit

The Dressinghomemade — always

Extra-virgin olive oil, apple cider or red wine vinegar, Dijon, honey, garlic & onion, Italian herbs

The Proteins~4 lbs, three preparations

1 lb tiger shrimp · 1 lb steak · 1–2 lbs fish — salmon, halibut, or swordfish

The Carbthe sleeper hit

Couscous mix with vegetables & bacon

Fresh-Cut Fruitwashed, cut, ready to grab
— the chef chooses the week. that's the deal. —
Local, in-season produce — the freshest pick of every season, right in our backyard · Allergies are the one thing we always ask, and always honor
built for the fridge Every dish on this menu is chosen because it's still great on day three. The fridge is hard on food — we only cook what survives it.
packed in parts Greens dried and packed alone. Tomatoes and olives separate. Dressing in its own jar — shake it, it splits, that's how you know there's nothing fake in it.
sauced & carded Every protein comes with its sauce and its own reheat card — exact method, time, and temp, so it eats like it just left the pan. Don't wing it.
glass for keeping, deli for heating Glass containers for everything that stores; deli containers for what goes straight into the microwave. No transferring, no dishes.
the soupVibrant butternut squash soup
butternut — central valley fresh
the ribeyeSeared ribeye with compound butter, medium rare
compound butter, medium rare
the salmonButter-basted salmon with couscous and mango salsa
butter-basted, mango salsa
the saladThe composed salad
fried shallots on top
② In-Home · Cooked at Your Place
The Personal One · By Consultation

The In-Home Chef

A completely different service. Chef Harshil cooks in your kitchen, built entirely around how you want to eat. Nothing pre-set, nothing frozen, nothing "menu B".

You Are Personally Invited

Your kitchen. Your rules.

Whether you're chasing macros, chasing comfort, or chasing that dish you saw online — anything is possible.

first, we talk

Losing, gaining, or simply eating better — your menu is built from a real conversation, not a checkbox.

then, I shop

Groceries handled entirely by Chef Harshil — only the best ingredients, from the sources he cooks with himself.

then, we cook

Cooked fresh in your home, the way food is supposed to be cooked — and cleaning the kitchen afterward is part of the service. Every time.

By personal quote groceries at cost + service fee · priced at your consultation
good food is expensive. it's supposed to be.
start the conversation —

Request a Consultation

Chef Harshil replies personally to schedule your sit-down.

send as emailsend as text
Shank you very much.

Consider the conversation started. Chef Harshil will reach out personally to schedule your consultation.

A note from my kitchen —

Most people don't have time to cook anymore. I think that's exactly why the food should get better, not worse.

I'm not competing with meal prep in a plastic tray. I cook the way food is supposed to be cooked — real butter, real fat, real flavor — whether it's one busy person's week of meals or a full evening in your kitchen.

People are doing their best out there. They should have something good to eat that's easy. That's the whole idea.

Harshil Shankar
Chef & Founder