CrateChef Box Review + Coupon – December 2018


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Crate Chef December 2018

CrateChef is a bi-monthly subscription box curated by top-name chefs. They send artisan foods, recipes, and kitchen supplies in each box, typically with a cookbook or recipe cards from the featured chef so you can put your items to use!

Crate Chef December 2018 open

This box was sent to us at no cost for review. (Check out the review process post to learn more about how we review boxes.)

Crate Chef December 2018 all contents

About CrateChef Subscription Box

The Subscription Box: CrateChef

The Cost: $45 a box (plus $6 shipping per box) or $44 a box when you choose a 3-month subscription. You may also purchase a one-time gift box for $49 a box (plus $6 shipping). 

COUPON: Use code ADDICTION10 to save 10% off your first box!

The Products: Artisan foods, recipes, and kitchen tools, curated by a different chef each month– usually from the Southern region of the US.

Ships to: U.S. 

CrateChef Chef Frank Bonanno Review

Crate Chef December 2018 chef note Crate Chef December 2018 chef note back

Each CrateChef box starts off with an introduction of the Chef curator(s). In this box, the curator is Chef Frank Bonanno, the chef and owner of ten Denver restaurants. TEN. RESTAURANTS. This month starts out with a letter from him about why cooking is so personal.

Crate Chef December 2018 product card Crate Chef December 2018 product listing

Next, we have a lobster recipe card with a list of the included items on the back. I don’t eat lobster (thanks a lot David Foster Wallace) but the items in this month’s box appear to be super useful in a variety of dish preparations.

Crate Chef December 2018 recipe cards Crate Chef December 2018 recipe cards back

Recipe cards are included that utilize all of the ingredients and tools included. This month the tasty recipes included Lobster Mac N Cheese, Wild Mushroom Fusilli, and Spring Carbonara.

Crate Chef December 2018 shell pasta Crate Chef December 2018 shell pasta back

Pappardelle’s Sea Shell Pasta

Pasta always gets used in my home right away, so I am always pleased to find it in a box. This Pappardelles pasta is handmade in Denver Colorado. This pasta company has even made pasta for the Pope! They focus on small batches, quality ingredients, and innovative flavors. I plan on serving these cute shells with cream, brie, and mushrooms.

Crate Chef December 2018 pepper spice Crate Chef December 2018 pepper spice info Crate Chef December 2018 papper spice open

The Spice Guy Fresh to Death Flavors Spice

The Spice Guy is another Denver company that specializes in fresh spices and custom blends. This particular blend was specially made for Chef Bonanno and CrateChef, which is really cool! This is a spicy blend of three peppers specifically designed to enhance Chef Bonanno’s included Carbonara recipe. My husband enjoyed them on his pizza and also with buttered pasta.

Crate Chef December 2018 truffle oil Crate Chef December 2018 truffle oil back

Urbani White Truffle Oil, 1.8 fl oz – Retail Value $11.90

Oh, sweet truffles. I love you. This truffle oil is exquisite! More mellow and delicate than black truffle oil would be, this oil is the perfect addition to a simple bowl of pasta or your favorite fish dish. I tossed fresh pasta with this oil, parm, butter, and lemons for a very easy yet special dinner. This oil would also be a great addition to a dish served to guests, as they will think you quite fancy!

Crate Chef December 2018 chef tweezers Crate Chef December 2018 chef tweezer side view Crate Chef December 2018 chef tweezers detail

Fine Chef Tongs/Plating Tweezers – Retail Value $6.99

I never knew I needed giant tweezers, but not that I have a pair I totally understand why many chefs consider these kitchen essentials. Used to pick up smaller and more delicate foods (think little scallops, asparagus, strips of bacon, etc) they certainly are an upgrade to chasing these foods around your skillet with a fork or spatula.

Crate Chef December 2018 pine nuts Crate Chef December 2018 pine nuts back Crate Chef December 2018 pine nuts detail

Alessi Pignoli Pine Nuts, 1 3/4  oz – Retail Value $5.92

Pine nuts are one of my favorite additions to many recipes. My favorite salad is spinach, strawberries, goat cheese, and pine nuts, with a balsamic drizzle! You can also use these little guys in pesto, or just eat them raw.

Crate Chef December 2018 chocolate espresso beans in bag Crate Chef December 2018 espresso beans back Crate Chef December 2018 chocolate espresso beans

Koppers Dark Chocolate Espresso Beans, 1.76 oz – Buy 1 pound for $10.99

These were super yummy and an awesome little treat after a rough day. The dark chocolate is not too sweet and I loved the crunch of the espresso beans.

Crate Chef December 2018 pasta wheel Crate Chef December 2018 pasta wheel side view Crate Chef December 2018 pasta wheel detail

Ravioli Pasta Wheel – Retail Value $12.55

One of my chef related goals this new year is to make more homemade pasta, so this little tool picked a perfect time to arrive in a sub! You can use these handy little blades to cut different lines in the pasta, but also in pie crust for a fancy lattice.

Verdict: I had a hard time calculating an actual value estimate for this box, but I thought the curation and overall theme was really well done. They included many items you could use immediately to cook yourself a pretty elevated pasta dinner. I also like how CrateChef selects an industry professional each month and found Chef Bonanno’s included notes very personable. I am excited to add the tweezers and pasta wheel to my kitchen arsenal.

To Wrap Up:

If I sign up today, will I get this box? Yes, if you choose! When you join CrateChef, you can select which box you receive first. This box is currently available.

COUPON– Use code ADDICTION10 to save 10% off your first box!

Value Breakdown: At $51 for this box ($45 + $6 US shipping), each of the 7 items has an average cost of $7.29.

Check out all of our CrateChef reviews lots of food-related boxes in the Food Subscription Box Directory!

Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!

What do you think of the latest CrateChef?

Written by Megan Kirkland

Megan Kirkland

I love natural/vegan beauty products, Korean skincare, unique jewelry, and weird candies from far away places. When I am not waiting for my next exciting box you can find me painting or taking photographs of interesting people. I never leave home without pug hair somewhere on my shirt and a bold lipstick on my smile.

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Posted in CrateChef Reviews, Food Subscription Boxes, Subscription Box Reviews| Tags: cratechef | 7 comments

7 Comments

  1. I like that this box seems to be curated towards seasoned chefs! I have neither one of those kitchen utensils and the gourmet ingredients look lovely. I don’t need another sub box BUT I don’t have any food ones and I do cook a ton… 🙂

  2. There are 8 things in this box, not 7 as mentioned in the summary. I loved this box! It was one of my favorites. I wanted to buy one for a friend but it looks like this box is now sold out. 🙁 But their last box by Brad Leone is still available right now, which was also a great box.

  3. Hi Liz- The coupon code isn’t working. It says it’s been used too many times. Any help you can provide would be great!

  4. What happened to my post?

  5. Great review! I’ve always wanted to subscribe to this box, and I’m sure I eventually will. I do wish you hadn’t included the link to the lobster article, though. It brought back horrible memories of the one and only time that I ever personally cooked a lobster :'(

    Years ago, I was visiting relatives who lived in St. Croix. My uncle, cousin, and his friend brought home an enormous, fresh-right-off-the-boat Caribbean spiny lobster, with plans for us to turn it into a lovely lobster salad for dinner. The guys, of course, promptly left for parts unknown (most likely a watering hole), leaving me, my aunt, and cousin’s friend’s GF to do the dirty work of executing the lobster.

    We got the water boiling in a large pot on the stove, plopped the lobster in head first, as directed, and quickly put the lid on. The lobster immediately started violently banging and throwing itself around in the pot, almost knocking it off the stove, while making loud beeping noises :'( My aunt and the GF ran out of the kitchen screaming bloody murder, leaving me and the lobster to fend for ourselves. There was no way to “rescue” the poor thing at that point, so I had no choice but to stand there, holding the pot on the stove, while crying my eyes out, until it was over. It was awful! :'(

    I do still eat lobster at restaurants, but I will NEVER attempt to boil one myself, EVER again! I’ve since been told that the typical home stove cannot achieve the necessary temperature to maintain a constant, rolling boil, after adding the lobster, that’s required to make quick work of the job, which makes sense. So, kids, don’t try this at home!

  6. Great review, sound like you really enjoy the sub and it is one to watch.

    I did read the article you linked for the David Foster Wallace character. I guess if you are a vegetarian his words would call out to you. To me it just screamed begging for attention. He went in with a negative view and pushed it in his article. There are tons of wing, rib, fish, lobster, crayfish, crab and other such festivals that he would basically need to call out each one.

    I’ll call out a few….what about the poor garlic, mushrooms and artichokes at the Gilroy Garlic Festival, Gilroy Mushroom Mardi Gras and Stockton Artichoke Festival? Those poor vegetables being picked out of the ground only to be cooked and eaten. The cruelty of it. They did no harm and yet tons of animals and humans consume them, its not fair.

    All right my sarcasm aside, I actually have lots of vegetarian and vegan friends (I live in California after all). It is a choice some make for health and some for personal feeling with animals. I get it. But like many things in this world, everyone is different and they are entitled to have those opinions. I personally don’t let them skew me from something I enjoy. To each their own, eat and let eat I say.

    Oh and I must try that Lobster Mac n Cheese recipe. 😉

    • I am totally not a vegetarian. I love beef. Why are cows so cute AND delicious?. I think lobster is easy for me to ignore because I never ate it growing up. Admittedly, it isn’t a hard sacrifice for that reason. I read that article in college and could never shake it. If you ever need someone who won’t eat all the lobster at a party, I am your ideal wingman though. 😉

      Also, the vegetables asked for it. They had it coming.

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