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 Brownposted in Uncategorized
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 Brownposted in Uncategorized
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.
by G. Scott Brown
We’d like to introduce to you Chef Michael Keskin! He’s the newest member of the Farm to Fit Family. Chef Michael has been with us since November and, in our opinion, has knocked some dishes out of the park! We especially love the new additions to our menu like the Chicken Coq au Vin, the Mediterranean Chick Pea Salad, and his twist on the Blackened Catfish (with Spicy Pineapple Salsa ~ yum!).
Here’s a little more about him:
Michael was born in Alexandria, Virginia. As the son of a cigarette girl and a server, Michael was destined for a career in hospitality. Only naturally, he started working in a kitchen at the young age of 14 as a dishwasher. It didn’t take long before he was inspired to become a Chef. After moving out West, he apprenticed under numerous Chefs in Eugene. Chef Bruno at Chef’s Kitchen pushed Michael to have an understanding of flavor profiles. It was at Zenon Café, under Chef Bill Hatch, where Michael truly became passionate about epicurean masterpieces.
From PB&J to pate, Michael truly loves and respects all food. BBQ and Cajun Creole being his favorites, he also has a deep love for French and Italian cuisine. Michael is very excited to take you around the world with his culinary creations!
And we’re excited to be along for the ride! Have and idea for a recipe you’d like us to Farm to Fit up? Let us know, Chef Michael is always up for the challenge!
by G. Scott Brown
We at Farm to Fit love to deliver you our Healthy, fresh meals but the Love we are spreading now is a Valentine’s Day Dinner for Two. Last year’s meal was such a success we decided to do it again! For this day only we are throwing out the calorie counting and cooking up a four course meal for two delivered to your door.
Chef Michael Keskin is giddy to break out of the constraint of calorie counting and has created this decadent menu to share.
First Course: Dungeness Crab Bisque
Second Course: Carlton Farms Pork Belly with Sage White Beans and Apple Brulee
Third Course: Veal Osso Bucco with Toasted Pine Nut Gremolata
Fourth Course: Chocolate Hazelnut Cake with German Chocolate Ganache
by G. Scott Brown
What can Happen in 365 days? Or shall I ask, How can so much happen so fast?Well let me see: Dre and I have been continuously working, learning, adjusting, experimenting, occasionally breathing, every once in a while we have gotten to hang out with friends and even more rare we actually might have had a conversation that is not about Farm To Fit.As Birthday’s tend to do to me, I am feeling very reflective.I am amazed at how much I have learned and how much more I need to learn.I am surprised how some things I was so certain about, I was so wrong about.I am in awe about how much support we have received and sometimes shocked at where it has come from.And above all, I am ever so thankful for all our customers.We are thrilled to celebrate our first birthday and are excited about all the new things to happen in our second year!Happy Birthday and Thank you to our clients….we wouldn’t be here without you!Let’s Celebrate!
by G. Scott Brown
There is one this we can guarantee this time of year – there is candy EVERYWHERE! Our weakness? Reese’s Peanut Butter Cups, Candy Corn, and Snickers (frozen, of course).
There is nothing that says you have to say no to sweets completely. We here at Farm to Fit fully endorse indulging — in moderation, of course. We celebrate this holiday as a perfect opportunity to exercise portion control –even with our sweets!
Here are some quick tips we use to help us enjoy this ghoulish holiday without packing on the LBs
QUICK TIP #1: Toss the candy bowl
Candy bowl on your desk or coffee table? Those with candy within reach are more likely to mindlessly munch. Put it in a drawer…or better yet, somewhere outside of arm’s reach where you have to walk to get it!
QUICK TIP #2: Work out on Halloween morning
Lifting weights reduces levels of blood sugar by 15 percent for more than 12 hours after you’ve left the gym, according to research from Syracuse University. Why does that matter? Some of the sugar you consume will stay in your blood stream, providing energy to your cells, instead of pitching a tent in your belly.
QUICK TIP #3: Switch to dark chocolate
Okay, okay, this doesn’t count on Halloween. But if given the choice between Hershey’s Milk and Hershey’s Special Dark, choose the dark… It won’t necessarily save you calories, but dark chocolate boasts health benefits that milk chocolate just live up to.
QUICK TIP #4: Don’t hand out your favorite candy
Hard to say no while you’re in the candy aisle but you’ll be thankful later when you don’t have a bowl full of Butterfingers to resist!
QUICK TIP #5: Set a candy-calorie load and stick to it
The fewer calories you take in during candy season, the easier it will be during the rest of the holiday season. Set a caloric limit and hold yourself to it. We like 300 or 400 calories—indulgent yet not destructive.
QUICK TIP #6: Don’t skip dinner
A healthy, balanced dinner will take the edge off your candy craving. So microwave that Farm to Fit meal before hitting the streets with the tikes!
QUICK TIP #7: Take it outside
Set your leftover candy on your porch before you go to bed. The leftover candy will be gone by morning and guaranteed not to haunt you for weeks on end!