by G. Scott Brown
Over the next few weeks we will be introducing you to the team of people whose dedicated work creates those delicious, healthy meals delivered to your doorstep! Stay tuned!
Employee of the Week: Donovan Raymond
Position: Delivery Driver
“I do ‘em all! I’m the fill-in driver”
How long have you been with F2F:
“A few months”
Delivery Day Jams:
“I like Breakcore…old fashioned country…and drum and bass”
What is your favorite F2F dish:
“Ohhh, the pulled pork!”
Best part about working here:
“The people are nice”
Favorite place in Portland to get a not-healthy snack:
by G. Scott Brown
Summer is here! Well, maybe not officially, but in Louisville KY, where I grew up, Memorial Day weekend is when schools get out and swimming pools officially open. And those two things spell S-U-M-M-E-R!!!!
What else happens Memorial Day Weekend, the start of Barbecue season!!
While there are so many good things to throw on the grill and chill in the cooler, a Barbecue would be incomplete without some good ol’ fashioned Potato Salad.
In honor of the holiday and to share some BBQ love, we wanted to share two of Farm to Fit‘s Potato Salad recipes – healthy versions for some guilt free indulgence. One is our Classic and the other is our Charred Poblano Potato Salad to spice things up a bit!
FTF Classic Potato Salad
Serves 6 6 oz. servings (130 calories each)
2# lbs red potato
1/2 cup parsley, minced
1/2 cup scallion, chopped
1 cup lowfat Mayo
3 T wine vinegar
2oz lemon juice
1 tsp salt
1 tsp pepper
Cook the potato. Strain, and toss with parsley, scallion, and vinegar while still warm. Add salt, pepper, and mayo.
6 oz = 130 cal
Potato Salad with Charred Poblanos
Serves 6 (6 oz = 200 calories)
2 # boiled Yukon’s diced
¼ cup oil blend
1 cup corn
1 cup diced red onion
3 T minced garlic
1 serrano diced with seeds
2 cups roasted peeled deseed poblanos
1/3 cup chopped cilantro
¼ cup sour cream
3 T yogurt
1.5 T lime juice
1 t cumin
Salt and pepper to taste
Boil large dice potatoes in salted water till tender, and cool. Heat oil in pan, sauté corn, red onion, serrano, and garlic till soft then cool. Char poblanos on grill, and cover. Peel, and deseed poblanos. Dice when done. Mix cilantro, sour cream, yogurt, lime juice, cumin. Mix veggies and potatoes with sour cream mixture. Check for seasonings.
** FOR healthier twist use cauliflower instead of potatoes
by G. Scott Brownposted in Healthy Living
Farm To Fit has a new kitchen! Soon after the New Year we packed up a truck and moved our operations to 2608 NE Sandy Blvd. Our brand new space was last seen as a Chiropractic Doctor’s office but has now been transformed into a beautiful new commercial kitchen. We are one of three businesses working out of the McKinley Building. Our lovely neighbor’s are Church Bar and Soup Cycle.
We couldn’t be happier to have our own space that we are proud of. We want to welcome all our clients and friends to come in and say hi, give us some feedback, and watch us grow. (If you have your Food Handler’s card, feel free to jump in and chop some veggies or wash a few dishes!) We are around most hours of the day Monday- Friday.
And now we also have a place where you can lessen any guilt you might have and drop off those extra coolers sitting in your closet, basement, or garage. Just cruise on by, drop them off, and then have a drink next door at Church Bar.
So hear ye, hear ye Farm To Fit has some new digs! Come on by!
by G. Scott Brown
Valentine’s Day Dinner Delivered To Your Door
Farm to Fit’s 3rd Annual Four Course Dinner for Two
Farm To Fit is announcing our 3rd annual Valentine’s Day Four Course Dinner for Two!
Every Valentine’s Day we forget the calorie counting and create a decadent fine dining meal for two.
For $85** a you and your sugar can avoid the hassle of going out to dinner on one of the busiest nights of the year and enjoy a quiet dinner at home.
Chef Michael Keskin has designed the following menu for 2014:
1st Course: Oyster and Brie Champagne Soup
2nd Course: Shaved Fennel, Tangerine, Watercress, with Pine Nut Golden Raisin Vinaigrette
3rd Course: Silva’s Grass-Fed filet of Beef or Pacific Salmon with Dungeness Crab Bordelaise Sauce, White Asparagus Butter and Braised Yukon Potatoes
4th Course: Woodford Reserve Bourbon Chocolate Mousse
The meals are delivered between 2:00 and 6:00 on Feb 14th and can be heated in the oven upon arrival.
Orders can be placed easily online at www.farmtofit.com or by calling 503.688.9248.
**Regular delivery charges apply, within our delivery zone or pick up locations
**For non-current clients there will be a $20 refundable cooler deposit. You can either transfer the meals out of the cooler when we arrive or return it to 2608 NE Sandy Blvd. Portland OR 97232
Farm to Fit is a locally owned and operated healthy meal delivery service. They offer gourmet, calorie-controlled, fresh meals for delivery or pick up. There are many meal plan options which include breakfast, lunch and dinner at either a 1200, 1600 or 2000 calorie per day average. Gluten Intolerant, Diabetic Friendly and a Low Carb options are also available.
by G. Scott Brown
This little break will hopefully allow you to schedule your holiday parties and travel without worrying about your overstuffed fridge! (And our team will get to spend time with their families throughout the holidays, an extra bonus!)
We’re offering a selection of additional meals to store in your freezer and help you out in a pinch JUST in case…. We’ll deliver these extra meals to you on 12/20. Can’t decide? Don’t worry you have until the 17th to let us know. Just scroll through the order form below to submit your order:
by G. Scott Brownposted in Weight Loss
Its that time of year again — Parties, Candy Corn, and Holiday Cookies are in full effect. What better way to stay on track with your fitness goals than to do it with a team?? That’s why we are partnering with Therapeutic Trainers Network to keep the holiday season from busting our belts! TTN has developed the ultimate Weight Loss Challenge and we are happy to kick in a couple of weeks of Farm to Fit meals at a killer discount. Click the Image below for more info!
by G. Scott Brownposted in Chefs
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.
by G. Scott Brown
This amazing show opening is an event not to be missed! Farm to Fit will be providing hors d’oeuvres for the opening Friday April 5th from 6-10.A Weather Walked In is a 28-photo curation of Charlie Haughey’s Vietnam photo collection. Experiences of the Vietnam war that he managed to capture (and retain, mostly) on film. Charlie shot nearly 2,000 photos during the Vietnam War and they are now being released for the first time in 45 years. (View images from the collection as they are released on Flickr)From his Biography on the Chieu Hoi Blog: Charlie Haughey (Chieu Hoi to his friends in the Army 25th Infantry Division), a now-retired cabinet maker, was drafted to the US Army in 1967. He served a tour of duty in Vietnam from March 1968 to May of 1969 with the 25th. Charlie, a photographer from a young age, was commissioned by his commanding officer to take photos—not traditional combat photos, but morale-boosting content to uplift spirits of the members of the unit. When he left Vietnam for good, Charlie brought back to the United States almost two thousand negatives that had captured his unique view on the war and life in the army. The negatives lay in boxes until the fall of 2012, when a chance meeting brought them out of dormancy. For 45 years, the photos have waited for their time in the light.Charlie’s story and the images he captured are fascinating insights into the Vietnam War and this opening is an event we are proud to be a part of!Check out more information on Charlie here.