Primal Chef Pantry Intake Form

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In an effort to keep your cost down, please complete based on the availability of items in the host’s kitchen for your event. You do NOT need to go purchase any of these items. Mark what you have with the quantity available, and the chef will bring over the remainder if needed for the menu. Please only mark items that are FULL or NEARLY FULL.

What is your name? *

Pantry Items

Salt (Pink / Himalayan / Celtic / Redmond Real Salt preferred)

Black pepper (in grinder)

Extra Virigin Olive Oil

Avocado oil

Coconut oil

Sesame oil (toasted)

Red Wine Vinegar

Balsamic Vinegar (check expiration)

Apple Cider Vinegar

Rice vinegar (unseasoned)

Red wine (cooking)

White wine (cooking)

Coconut aminos

Almond flour

Coconut flour

Tapioca flour

Arrowroot flour

Cocoa powder

Baking Soda (less than 6 months old if opened, 2 years if sealed)

Cream of Tartar

Vanilla extract

Honey

Maple Syrup

Agave Nectar

Coconut sugar

Coconut milk / cream (canned)

Beef Stock

Chicken Stock

Vegetable Stock

Ghee, Grass-fed

Common Dried Spices (Less than 2 years old if opened)

Thyme

Oregano

Rosemary

Herbs de Provence

Garlic powder / granulated

Onion powder / granulated

Basil

Cumin

Coriander

Turmeric

Ginger

Cinnamon, ground

Cinnamon, sticks

Star anise

Bay leaves

Cayenne

Paprika

Chili powder

Sesame seeds (toasted)

Sesame seeds (untoasted)

Please add any comments on marked items or additional items as desired.

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