Slow-braised, handmade, vacuum-sealed.
Tear open. Plate. Eat well.
Founded
Sonoma, CA
Summer 2019
Her grandmother's short rib recipe had been folded in a drawer for thirty years. The night her daughter started kindergarten and her husband worked late, Elena slow-braised it alone — and made four times too much. She packaged the rest in pouches and left them on three neighbors' porches with a handwritten note.
Two days later, all three called asking for more. That was the first batch of Simmer.
Dry-farmed heirloom tomatoes, grown 12 miles from our kitchen. Picked the morning we cook them. Every jar carries the field number.
Every ingredient named, every supplier local.
Rosemary & Thyme
Grown 4 miles away
48-Hour Bone Broth
Grass-fed, Marin County
Semolina, stone-ground
Central Milling, UT
Bone-in beef short ribs slow-braised for 9 hours in Redtail Farm tomatoes, Marin County bone broth, and a full bottle of Côtes du Rhône. Served over handmade pappardelle.
Slow-cooked wild boar ragù folded into hand-rolled pappardelle. Finished with aged Pecorino and fresh sage butter from our herb garden.
Duck-fat confited chicken thigh over Puy lentils braised with smoked pancetta, roasted carrots, and a whole head of garlic. Warm, complete, filling.
Bone-in lamb shoulder rubbed with cumin, coriander, and saffron, slow-roasted until it falls from the bone. Finished with pomegranate molasses and fresh mint.
Carnaroli risotto stirred for 45 minutes with dried porcini, fresh chanterelles from Sonoma Coast, white wine, and a final fold of cold butter and Grana Padano.
Saffron-scented fish stew built on a 6-hour shellfish broth with Pacific rockfish, Dungeness crab, and fennel. Served with handmade rouille.
Build your first box — mix any 4 meals for $99, shipped free.
Start Your First Box“I'm a night-shift ER nurse. I get home at 7am and I'm starving and exhausted. Simmer is the first time I've eaten a real meal before bed in three years. The short ribs taste like someone's grandmother made them for me specifically.”
Priya Nair
ER Nurse, 12-hour shifts · Oakland, CA
“Our twins are 2. Cooking is a fantasy. This isn't meal-prep. It's actual food. My husband cried a little at the bouillabaisse.”
Rachel & Tom Okafor
Parents of twins · Portland, OR
“My wife and I used to cook every Sunday — five-hour projects, the whole kitchen wrecked. The kids are grown, it's just us now, and Simmer gives us back that Sunday feeling without the theater.”
David Hernandez
Empty-nester, retired teacher · Santa Fe, NM
“I ordered it as a gift for my sister after her second baby. She texted me at 11pm: 'I'm crying into the porcini risotto.' That's a win.”
Maya Chen
Gift purchaser · San Francisco, CA
Pick four meals from our rotating menu. We slow-cook them in our Sonoma kitchen, vacuum-seal them the same day, and ship them cold. Reheat in 8–15 minutes. Eat well.
Slow-cooked
Up to 9 hours per dish
Vacuum-sealed
Same day as cooking
Ships cold
Stays fresh 14 days
No contract
Order once or subscribe
Free shipping on all boxes · No subscription required · Cancel anytime
Gift a Box
$99
4 meals · Free shipping
