Posts in : Chefs Archives - Farm to Fit

  • Jan
    27

    KGW’s Portland Today (and Every Day!)


    by G. Scott Brown
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    We got a special visit from Cassidy Quinn with KGW’s Portland Today to talk about our Valentine’s Day Dinner, what exactly we do here at Farm to Fit, and what it takes to deliver over 10,000 meals per month to your doors!

    Learn more about what we do and see us in action!

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  • May
    12

    Movin’ on up


    by G. Scott Brown
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     We’ve Moved and It’s Better Than Ever!

    By Dre Slaman and G. Scott Brown, Co-Owners

    We’ve been busy these last nine months… We have created our perfect kitchen and we couldn’t be more excited!

    Our new location in Northeast Portland started as an old warehouse filled with used Volvo parts.  After months of  meticulous design, permitting, and pre-construction hullaballoo, we finally broke ground on February 1st!   We have more than doubled our space in our new 3600 sq’ kitchen that features 3 huge walk ins, 36 feet of hood space, and a ton of brand new equipment.

    Our new digs not only mean lots of shiny new stuff, but allows us to continue to serve you the best product possible, expand our delivery area even further, and add additional offerings on to our menu (snacks and desserts, anyone?)

    We are ecstatic to finally be moved in and hope you come see us soon!  You can find us at 5411 NE Portland Highway, Portland, OR 97218.  Our phone number and email is the same:  info@farmtofit.com 503-688-9248

    Check out some more pics:



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  • Apr
    15

    Two of Our Favorite Things


    by G. Scott Brown
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    60238881


    Gathering Together Farm and Seasonal Cilantro

    By Halla Byer, MScN Intern

    In this week’s delivery, you’ll see some menu items featuring cilantro and some FUN FACTS about cilantro, but we also want to shine a spotlight on our local source!

    Gathering Together Farm, located in Philomath, Oregon, is committed to organic farming. They have a CSA service, restaurant, and store on site to help make quality produce available to the public in many different ways! They even sell products in their store from other local farmers to do their part to support a sustainable agricultural community in Oregon!  Now that’s a community we can get on board with!

    Many lifestyle-related conditions like heart disease, high blood pressure, high cholesterol, and diabetes, have similar root causes in poor food choices and low physical activity levels. The signs and symptoms of these disorders are often overlapping, so when we find a food like cilantro that helps prevent or reverse all of them from different angles, we’re going to use it!

    And we’re going to use the best source we can find! We thank Gathering Together Farm for supporting Farm to Fit and our mission to provide healthy, local, organic foods to our community!

     

    Be sure to follow us on Twitter (@FarmToFit) and Instagram for the latest in local farming, fitness and healthy food!

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  • Mar
    24

    Customer Requests for Vegetarian Option Led to Our Newest Menu


    by G. Scott Brown
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    You asked. We delivered…right to your door.

    By G. Scott Brown and Dre Slaman, Founders, Farm to Fit

    After listening to our Portland-area customers tell us they were truly looking for a vegetarian menu option, we thrilled to debut our new Farm to Fit Vegetarian Plan Delivered Meals.

    We are still offering all three meals; Breakfast, Lunch and Dinner, or any combination of the three. The portions will be based between 1200-1400 calories per day.

    With items including Spring Vegetable Burgundy and Satsuma Tofu and the popular Spring Vegetable Enchilada we are already seeing incredible at the response and feedback.

    Chef Jeremy has put together an excellent menu, and as usual, we are committed to incorporating as many local and seasonal products as possible. Fortunately for us, the Pacific Northwest is a veggie-chef’s dream. With our temperate climate we can access so much fresh produce, year-round, including local winter squash, greens, rhubarb, greens, lentils and more.

    The Vegetarian Meal Plan is delivered on Thursdays ONLY (for now).

    You can order 2 or 4 days of meals.

    2 days 3 meals per day – $55 2 meal per day (any combo) – $45 1 meal per day – $21

    4 days 3 meals per day – $115 2 meal per day (any combo) – $95 1 meal per day – $47

    This is just one example of our commitment to our customers. For over four years we’ve been delivering wholesome meals to the Portland-area market. We have many more upgrades and changes coming in 2016 and we look forward to serving you and your family with the best and healthiest of meals.

     

    Be sure to follow us on Twitter (@FarmtoFit), LinkedIn and Instagram for the latest in local farming, fitness and healthy food.

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  • Mar
    08

    Are All Meal Delivery Services in Portland the Same? Not Quite


    by G. Scott Brown
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    How Meal Delivery Pioneers – Farm to Fit –

    Stand Above the New Competition.

    By G. Scott Brown and Dre Slaman, Founders, Farm to Fit

    We realize that delivery – and specifically meal delivery – is booming in Oregon and across the nation. Frankly, we’re flattered the concept is being replicated.

    More families, couples and individuals are prioritizing mealtimes, good nutrition, and convenience.

    Farm to Fit was early to arrive to the Portland meal delivery market in 2011. With so many new players trying to punch into this industry, we wanted to explain how Farm to Fit continues to stand above the rest. Here’s what makes our Farm to Fit meal delivery formula different:

    4+ Years Strong

    Farm to Fit has been in the business of meal delivery for over four years and we’re growing strong. We’re even opening a new – triple in size – kitchen in the next few months.

    Tracked Portion Control

    Our nutritional tracking is premiere. We track and guarantee calories and sizes. Calorie meal plans are tailored to fuel your specific lifestyle and help you achieve your goals. In 2016 we are working to do even more to customize portion control for our clients.

    Breakfast, Lunch and Dinner

    Our customers have the option to order every meal, every day of the week. Year-round. Order online today.

    Ultra Flexible

    You can choose to receive 3, 5, or 7 days of Breakfast, Lunch, or Dinner.  You can also feed your whole family or just one person. We’ve got options.

    Chef Driven Menu

    Because we’ve been in the market so long. We have a tried and true formula for our solid, gourmet menu with over 500 different meals, created and cooked daily by our team of experienced, professional, award-winning chefs.

    Giant Service Area

    We deliver to a large swath of the Portland and Vancouver area (all the way out to West Linn and Hillsboro). And we’re open to new delivery drop-sites all the time. View all of our meal delivery and pickup locations.

    As Local As We Can Be

    We source all of our ingredients from as many local farmers and purveyors as we can. We are proud to be rooted in Oregon, where year-round farming affords us an amazing localized menu and access to fresh cheese, eggs and meat.

    Local, Unwavering Customer Service

    We are a locally-owned and owner-operated company. We take immense pride in our personalized care and service. In early 2016, we plan to launch an updated website for menu and ordering, where you can further customize your menu.

    Strong Local Fitness Partners

    We value our relationships with the local fitness community and our meal plans are often delivered direct to our local gym partners. See all of our partners here.

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  • Mar
    31

    Fast. Slow. Food.


    by Rachael Lamb
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    There is a growing population of Americans who have begun to buck the bad habits that sometimes come with living the ‘fast life’.  You know, that daily grind of: up and at ’em out the door – work. school. errands. chores. meetings. phone calls. commutes – and finally home, starving, looking at that empty fridge.   We all know how easy it is to succumb to take-out meals or pre-packaged, processed foods that have low nutritional value.  Fast food exists on every corner for a reason.  It’s hot, it’s ready to eat, and it’s right there.    However, we all know the detrimental effects of a fast food diet on our bodies, our local communities, and our conscience.   That’s why so many are starting to seek out healthier alternatives.  At Farm to Fit we combine the slow and the fast, thus making healthy, hearty eating possible without any time lost.  Let us spend the day braising, marinating, kneading, pickling, poaching, etc. so that you have the time and energy to do what YOU do best.   (more…)

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  • Jan
    23

    Eating in Winter


    by Rachael Lamb
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    At Farm to Fit, we value seasonal eating. Chef Jeremy takes pride in crafting recipes that highlight what nature has to offer the Pacific Northwest throughout the year.  For example, both summer and winter menus have a Local Fish dish, but you’ll notice that in winter the fish is pared with root vegetables and cream sauces while summer’s version showcases veggies such as tomatoes, corn, and fresh basil.  Eating with the seasons is the most non-revolutionary idea ever – in fact it is as traditional as you’re gonna get.  It’s the way we survived for all those years before fair-trade treaties and international shipping.  Our bodies move in cycles, just like the seasons, and becoming attuned to our natural cycle is beneficial for wellness.  There are many foods that keep us hearty and healthy during the months of winter.  Warming soups made with rich stocks, black beans, kidney beans, dark leafy greens, lamb, chicken, etc. are nourishing and delicious.  Vegetables like potatoes, squash, turnips, brussel sprouts, mushrooms, leeks, cabbage, celery, turnips, kale, rutabagas, broccolini, etc. are readily available and are the perfect addition to any dish.  Cinnamon, fennel seeds, and walnuts are also good recipe additions, for their warming quality. (more…)

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  • Oct
    21

    Is it lunchtime yet??!


    by G. Scott Brown
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    Greens, grilled chicken, watermelon radishes, pomegranate seeds, chèvre, roasted sunflower seeds, baked apple.... Health nut heaven...



    Greens, grilled chicken, watermelon radishes, pomegranate seeds, chèvre, roasted sunflower seeds, baked apple…. Health nut heaven…

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  • Oct
    20

    All Carbs Are Not Created Equal


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    by G. Scott Brown
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    Before you swear off all carbs, read this article that gives a different spin on 8 of these essential fuel-foods!  This week’s menu features 4!

     

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  • Jul
    18

    The Man Behind the Meals – getting to know Chef Michael Keskin


    by G. Scott Brown
    posted in Chefs
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    While Chef Michael Keskin was furiously slicing, chopping, stewing, and roasting in the kitchen last week, we took a few minutes to ask him some questions.  While (not so skillfully) dodging the daikon and steering clear of the hot pots, we managed to glean a little more insight into what makes our chef tick.  You can also read his bio here.

     So to start out, what was your first job in the kitchen?

    My first job was a dishwasher when I was 14.  It was at the Dulles Marriot in Virginia.  My dad was the General Manager.  It really was the beginning of my exciting career as a food lover.

    Who and what are your biggest influences in food?

    My biggest influence is my stomach.  I love food.  It really makes me happy.  Also, seeing my customers eating and having a great time makes me really happy too.  Being a Chef is like being a creative entertainer, I love seeing people enjoying themselves.

    Who are your food mentors?  Or even life mentors?

    Chef Bruno, Chef Dylan, Chef Charlie, my dad, my best friends, Iron Chef Chen Kenichi, Bill Hatch, Tim, and many more people have been my mentors.  Some of these chefs, I’m sure you don’t know, but they taught me valuable life lessons…and also made my life a struggle… but they made me who I am as a chef today.  I love them very much.

    What is your favorite Vegetable?

    Favorite veggie?? All of them. But asparagus is my super favorite.

    What is your favorite fruit?

    Mango for sure, but a good Georgia peach is hard to beat, too.

    What about dessert?

    Cinnamon roll is a no brainer.

    Is there a particular cuisine that you just LOVE?

    BBQ/Cajun creole.  It just has so much flavor.  Being from Virginia, I love Southern food.  Ribs, collards, corn bread, the list goes on and on.  I also love how it is a melting pot of so many cultures.

    When you are not making or thinking about food (which we know is ALWAYS) where could we find you?

    I enjoy being with my lady, of course. Timmmbbberrrs, Blazzzzerrs, yoga, sitting by the river, hiking, camping, and barbequing with my buddies.

    What attracted you to Healthy Cooking?

    Healthy cooking is important in all of our lives.  Balance is everything.  I enjoy the challenge as a chef to make and create healthy meals that let the ingredients speak for themselves.   It’s been great for me; I’ve been eating so healthy since joining the Farm-to-Fit family.

    What do you love most about being Executive Chef at Farm to Fit?

    Favorite part of the job is hearing our clients give compliments on the food, of course.  I also enjoy creating the menus every week.

    How do you define Northwest Cuisine?

    I believe Northwest cuisine is food that comes from the farm, season, mountains, rivers, ocean, and all of us chef’s using our influence on these ingredients.  It’s truly a special place to be a Chef.

    Why is cooking with local Products important to you?

    It’s important, because you know it’s fresh.  And we support our local economy as well.  It also creates menus that are seasonal, and changing.  People love that here, you can tell because they get so excited to go to farmer’s markets!

    What can we look forward to on the menu this summer?

    Lots of fresh, local, summer veggies, tasty creative salads, cold summer soups, and some tasty, healthy sweet treats.

    IF you were not a chef what would you be?

    A mail man, professional surfer, yoga instructor, a Timber player, ice cream scooper, a Blazer cheerleader… that’s funny.

    What are some of your favorite places to eat in Portland?

    I love so many places in Portland.  Hmm…a few are  Ken’s Artisan Pizza (Baked Calamari is so yummy) , Yoko’s sushi, Podnah’s BBQ, and Taqueria Santa Cruz.  Too many, and that’s not a problem!!!

    What Country would you like to visit?

    Spain.  So many different regions of beautiful food.  Olive oil, prosciutto, seafood….  Love it.

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