Chef Adrianne’s Vineyard Restaurant and Bar’s original Giant Cinnamon Bun + Cream Cheese Frosting are fluffy, soft, pillowy, and gooey! Made with a propriety blend of freshly ground cinnamon, brown sugar, and sea salt, these almost- sticky bun-like daydreams will have you feeling warm inside in no time! 


Storage Instructions:  

Product will be baked ready to consume. Store in cooler, if not consumed up to 5 days in an airtight container. Once reheated do not store back. 


To Store: 

Remove cinnamon buns from box and ice packs. Keep frozen for up to 30 days in an airtight container. 


May keep in refrigerator for up to 3 days. 


To Serve: 

  1. Unwrap cinnamon rolls. 
  2. Preheat oven to 250 degrees F. 
  3. Place cinnamon buns on an oiled baking sheet  
  4. Place in center oven rack  
  5. Place a small ovenproof container of water on bottom rack  
  6. Bake for 10 minutes or until warmed through  
  7. Let sit for 1 minutes  
  8. Using a spatula or butter knife, spread cream cheese icing over the top  
  9. Enjoy! 



High gluten AP flour, Sugar, Yeast, Butter, Eggs, Salt, Cinnamon. Contains: gluten, dairy, and produced in an environment that contains nuts. 


Originated in northwestern France, the Kouign Amann takes what we love about a croissant and a palmier and combines it to make an exquisite pastry. It’s layer after layer of flaky, buttery, pastry on the inside, and heavenly caramelized sugar on the outside. The delicate sprinkle of salt and caramel-y crunchiness make the Kouign Amann one of the most addictive things you’ll ever eat. 

Serving Instructions: (Ready to Eat!)

1. Open Box

2. Enjoy!


Storage Instructions:  

Product will be baked ready to consume. Store in cooler if not consumed, up to 5 days in an airtight container. Heat up the product for 2 minutes at 350F 



High gluten AP flour, Sugar, Yeast, Butter, Eggs, Salt. Contains: gluten, dairy, and produced in an environment that contains nuts. 


Chef Adrianne's 24 hour Braised Short Rib is the stuff of legends. This dish is cooked low and slow for hours, until the meat is fork tender. The secret to its deliciousness lies in the braising process, which allows the beef to fuse with garlic, herbs, tomato, and wine. This is a dish that you simply must try at least once in your lifetime. And when you do, you'll understand why it's on Thrillist's 50 Things You Have to Eat Before You Die list. 


Short Rib Cooking Instructions:  

Short Rib product needs to be prepared by being thawed. Once thawed fully, place in a medium stock pot.

Over medium low heat, simmer short rib for 20 minutes with braised short rib sauce (already mixed with the short rib). May add water to loosen if desired. 

  • Au Jus sauce: Once thawed, Can be warmed in a saucepan for 5 minutes on medium-low heat. Serve on top of Short rib and Sweet Potato Puree

Sweet Potato Preparation:  

Sweet Potato Puree should be fully thawed prior to preparation.

In Microwave (Optional)

  • Place sweet potato puree in a microwave-safe bowl.
  • Microwave on high heat for 1 minute, and 30-second increments until fully warmed.

In Oven (Optional)

  • Place Sweet potato in oven-safe dish and cover
  • Heat at 400 Degrees for 10-15 minutes


Storage Instructions:  

Remove Short Rib and short rib sauce contents from box. Store in refrigerator if using within 5 days. Store in freezer up to 3 months. Can be stored frozen up to 3 months. Defrost in refrigerator if using within 5 days. This product keeps refrigerated for 5 days.  


For sweet potato mash, remove from package and store in refrigerator until ready to use. Thaw until room temperature. 



Beef short rib, garlic, tomato paste, black pepper, oregano, beef stock, red wine, crushed red pepper flakes, sweet potato, heavy cream, cream cheese, garlic salt, brown sugar. 



This exquisite, buttery, croissant bread pudding is made with one of the world’s most favorite ingredients: Nutella! Rated as a dessert you just wouldn’t share and a fan favorite at the restaurants, this irresistible dessert is also in one of Chef Adrianne’s cookbooks, Maximum Flavor Social.

Preparation and Serving:


Place tray of croissant bread pudding in oven, covered with foil.

Heat at 350F for 10-15 minutes until fully warmed through.


To rapidly heat up individual portions, you can take the desired individual portion and place in microwave-safe bowl, heat on high for 1 minute in 30-second increments, mixing occasionally until warmed through.

Chocolate Ganache:

Can be warmed in microwave for 30 seconds to 1 minute in increments of 30 seconds.

A double boiler can also be used, warming for 5-8 minutes.

To Serve:

Recommended served warm with Vanilla Ice Cream (not included) and Chocolate Ganache drizzled all over!

Storage Instructions:

This product is cooked. Needs to be warmed up. Chocolate ganache needs to be poured
over before consuming. Store in an airtight container in the cooler up to 5 days.

Heavy cream, Condensed milk, Eggs, Rum, Vanilla, Croissant, Hazelnut, Chocolate chips. Contains Gluten, dairy. Produced in an environment the contains nuts.


Now you can enjoy Chef Adrianne’s legendary French Onion Soup anywhere and everywhere! Made from scratch by slowly caramelizing onions in butter, deglazed with cognac, decorated with fresh thyme, and boasts an incredible cheese pull, it’s no wonder this soup has made the cover of magazines and made the list of Luxury Guide USA’s must haves!

Storage Instructions:

Upon arrival remove from ice packs and box. Can be refrigerated up to 4 days. Can be frozen up to 1 month.

Serving Instructions:

1. Thaw at room temperature for 1-2 hours.
2. In a medium stock pot, bring soup contents to a boil, then lower to a simmer, and cook for an additional 1-2 minutes.
3. Preheat oven to 450 degrees. F.
4. Place heated soup into ovenproof soup bowl. Preferably, a classic French Onion Soup bowl or Lion Bowl. Soup should reach 1/4 inch from the top.
5. Add croutons into the soup.
6. Top with cheese slices.
7. Sprinkle with dried parsley.
8. Bake for 5 minutes or until golden brown and thoroughly melted.


Unsalted butter, yellow onions, thyme, crushed red pepper flakes, light soy sauce, brandy, beef stock, chicken, stock, cornstarch, brown sugar.