We have a full AIP menu!
how it works
Plan ahead and make your weeknights less crazy!
Order dinners for the whole week, or just for the most hectic night, any time before Saturday at midnight.
our weekly menu, straight to you
Get on the list!
gluten-free & allergy-friendly!
We offer an AIP (auto-immune protocol) option for every dinner! We take allergens and dietary restrictions very seriously. All of our GF and AIP meals are prepared first, before any of the regular menu items to avoid any cross-contamination. We want everyone in your family to enjoy dinner time, worry-free.
- Gluten-free (GF)
- No nuts or seeds
- No eggs
- No beans or legumes
- No nightshades
- Whole 30-friendly
Our AIP recipes have been tested and deliciously perfected!
ParTake Kitchen is a local family-owned company that takes dinner time to a whole new level.
Imagine your busiest week ever:
- Late nights at the office
- Never-ending errands
- Soccer, band, ballet, karate, meetings, laundry...
Wouldn’t it be nice to have a personal chef to help gather your family around your table for dinner? Well look no further! We have the next best thing!
At ParTake Kitchen we strive to provide healthy, well thought-out delicious meals the whole family can enjoy!
Everything in our kitchen is 100% prepared from scratch. No jarred sauces loaded with sodium and preservatives or boxed ingredients.
The best part of using ParTake kitchen’s services is that we take the thinking out of what to have for dinner. Every Wednesday evening a new menu is posted for the following week and you get to pick and choose what you’d like to order!
There’s never a limit or minimum to order and no subscription needed. You simply use our services how little or much you’d like.
We have over 200 recipes in our system so you are sure to never be bored with our selections.
Meals are always expertly chilled and packed for the microwave or oven so you just have to heat and eat!
about the owner
Laura Kanieski, chef and founder of ParTake Kitchen, is a Sandusky native. She grew up on Lake Erie in the food business. Her mother owned a restaurant, catering business and banquet hall that could hold up to 1000 guests! Feeding people is just part of her genetics.
Laura earned her culinary degree from the prestigious Johnson and Wales University - Providence, RI campus. It was there that she attended lectures by Emeril Lagasse and even Julia Child herself! After settling down to raise a family in Medina, Laura worked as a cook/caterer for Buehlers, Mustard Seed Market and several banquet halls in the Medina area.
Laura has a passion for not only creating wholesome food, but a passion for bringing families together around the table.