2017 Wild About Game - Exciting Line-Up at Resort at the Mountain

Nicky USA recently announced the 2017 lineup for the 17th Annual Wild About Game, the friendly, but fierce annual cooking battle between Portland and Seattle’s best and brightest chefs. The event offers a rare opportunity to rub elbows with the region’s top rising star chefs in an intimate setting, at one of the country’s most fun live action cooking competitions. This year’s celebration of specialty game will be held at the Resort at the Mountain in Welches, Ore., on Sunday, October 8, 2017. At Wild About Game, Nicky Farms proteins, the house brand at Nicky USA, will be prepared by some of the region’s best chefs, as the Pacific Northwest’s favorite specialty meat purveyor hosts the event to thank their loyal customers and suppliers, farmers, artisans and restaurants.

During this meat-centric culinary event in the Pacific Northwest, four chefs from Portland and four chefs from Seattle will go head-to-head in a cooking competition in four different game meat-based categories. Each dish is presented to a panel of renowned culinary experts and attendees for judging. Guests will also be able to sample each chef’s dish and judge for themselves.

Competing chefs for the Portland vs. Seattle battle are:

Portland

Jose Chesa – Chesa

Matt Sigler – Renata

Sarah Schafer – Irving St. Kitchen

Phil Oswalt– MAC

Seattle

Paul Osher – Porkchop & Co.

Jason Stratton – Mbar

Andrew Gregory & Ricardo Valdes - The London Plane

Chris Lobkovich - Quinn’s Pub

The People’s Choice award winner will be voted on by Wild About Game attendees and one chef will take home the ultimate Nicky USA’s Wild About Game prize of Overall Winner, to be named by this year’s esteemed judges, former Gourmet editor Ruth Reichl (6 time James Beard award winning writer), Justin Chapple (James Beard Award nominee, FOOD & WINE) and Karen Brooks (James Beard Distinguished Craig Claiborne Restaurant Review Award 2017, Portland Monthly). Often a prediction of future success, past winners of the event include chefs Gabriel Rucker of Le Pigeon and Gregory Denton of Ox who both went on to receive James Beard awards, and last year’s winner and Food & Wine Best New Chef Edouardo Jordan of Seattle’s Salare.

One of the highlights of Nicky USA’s Wild About Game is the Artisan Marketplace, offering an exclusive tasting of the best of the Northwest, including foie gras, artisan salts, cheeses, chocolates, ice cream, spirits, wine, beer, and the most exciting new game products from the Nicky USA lineup. Top Northwest chefs are paired with artisans to create one-of-a-kind dishes featuring favorite local products. Attendees can taste these items, and talk with the chefs, artisans and producers who create them - mingling with some of the biggest names in the Northwest’s food community.

Confirmed participating vendors for the 2017 Artisan Marketplace include: 33 Books, Anderson Ranch Lamb, Beam-Suntory Spirits, Block 15 Brewery, Bull In China, Bull Run Distillery, Carlton Farms, Carter Cutlery, Clear Creek Distillery, Case Study Coffee, Classic Foods, Creekstone Farms Premium Beef, Ecliptic Brewing, Fermin Iberico/Wagshal’s Imports, Gilgamesh Brewing, Grochau Cellars Winery, Hardmill, Hudson Valley Foie Gras, La Belle Farms/Bella Bella Gourmet, Manchester Farms Quail, Marshall’s Haute Sauce, Mary’s Chicken, Nicky USA/Nicky Farms, No Bull Specialty Foods, Nueske’s Smoked Meats, Olympia Provisions, Painted Hills Natural Beef, Patz & Hall Winery, Reverend Nat’s Cider, SakeOne, Salt & Straw, Snake River Farms.

Tickets will be $69 per person in advance, and $79 at the door, and will go on sale on July 8th. Please visit http://www.nickyusa.com/wild-about-game/ for upcoming ticket and event information.  

Tulalip Resort Casino Announces 2017 Easter Dining Options

The Tulalip Resort Casino complex, north of Seattle, includes dining options certain to please. The chef team at the Tulalip ResortCasino has hatched several egg-trodinary Easter Sunday dining options for the whole family. Guests can choose from the Resort’s signature Eagles Buffet, to dinner specials at the award-winning Blackfish Wild Salmon Grill, Tulalip Bay Restaurant, or Cedars Cafe.

Blackfish Wild Salmon Grill

Blackfish Wild Salmon Grill is the Resort’s innovative Pacific Northwest seafood restaurant, influenced by traditional tribal culture and cuisine, served in a casual setting.

This year, Chef David Buchanan will be serving fresh Sous Vide Sockeye Salmon 110° with a spring pea jus with jardiniere vegetables and lightly curried cous cous for $31. The special will be available in addition to the regular dinner menu from 5 pm until closing on Sunday, April 16, 2017. To book a table online, visit here, or reserve by phone at (360) 716-1100.

Tulalip Bay Restaurant

Tulalip Bay Restaurant is an award-winning combination of a classic steakhouse and a traditional Italian restaurant with a superior wine list — where old world taste is fused with local Northwest ingredients.

For Easter 2017, Tulalip Bay Chef Jeremy Taisey has crafted a Spring Braciole of Beef Tenderloin with pancetta, date jam, tomato relish, and a Chardonnay reduction. The special is priced at $35 and will be available in addition to the regular dinner menu from 5 pm until closing on Sunday, April 16, 2017. To book a table online, visit here, or reserve by phone at (360) 716-1500.

Cedars Cafe

Cedars Cafe offers a relaxed atmosphere for breakfast, lunch or dinner and is open seven days a week, 24 hours a day.

This Easter Sunday, Chef Brent Clarkson is serving up broiled to perfection lamb chops rubbed with olive oil, seasoned with garlic and a fresh herb marinade; served with a Riesling wine demi-glace, orange mint sauce, garlic mashed potatoes, charred asparagus, and crispy onion straws. The special will be available for $25 and comes with a choice of a house salad or soup du jour; and will be in addition to the regular menu on Sunday, April 16, 2017. For more information and to reserve a table by phone, call (360) 716-1276.

Eagles Buffet

Eagles Buffet is offering a mouth-watering selection for Easter Sunday Brunch and Dinner. Many of the items will be served all day during both meal services.

The menu* will feature a selection of brunch items, such as Made to Order Waffles, Steak and Eggs with chopped onion rings and pepper jack cheese, Prime Rib Hash, French Toast Casserole with bananas and rum sauce, and BBQ Braised Pork Belly. 


With a nod toward dinner, Eagles Buffet offers a variety of main dishes, such as Rotisserie Leg of Lamb with rosemary, garlic, and artichoke along with Chef John’s Seafood Mac and Cheese, Smoked BBQ Beef Ribs, and Dungeness Crab and Artichoke Dip. Guests can also enjoy chef specials, such as the Baked Wild Salmon with lemon dill pepper, Slow Roasted Prime Rib, Honey Baked Ham, Tender Pot Roast, and their signature dessert selection, which includes Snoqualmie Gourmet Ice Cream.

Savor Eagles Buffet Easter Sunday Brunch and Dinner all day from 9 am to 9 pm. The holiday brunch and dinner are priced at $24.95 for adults and $13.95 for children ages 2 to 10 (prices do not include sales tax or gratuity). Tables are seated on a first come, first served basis. For more information, please call 360-716-1462, or visit online at TulalipResort.com.

Information provided by Tulalip Resort Casino.

Pueblo Bonito Resorts Los Cabos Announces New Food Hall Concept

The Pueblo Bonito resorts in Los Cabos never cease to amaze me. They have just announced the opening of a new dining venue at Pueblo Bonito Sunset Beach.

The Market at Quivira, a unique culinary concept unlike any other in Los Cabos, has been unveiled at Pueblo Bonito Sunset Beach Golf & Spa Resort and has quickly established itself as a popular “foodie” destination.

The Market at Quivira
Photo: Betsy Anderson

Inspired by modern food halls found in major U.S. and European cities, including the Plaza Hotel in New York and Harrods in London, The Market, featuring an enticing array of eateries and a handsome central bar, has redefined the region’s gastronomic “food hall” experience. The spacious 15,000-square-meter facility, built at a cost of $5.5 million USD, offers open communal seating for more than 450 diners of all ages.  

The Market welcomes Pueblo Bonito resort guests to enjoy its array of food and beverage options with their all-inclusive plans. Only the chocolate shop is not included in the all-inclusive program.

The Market’s open-floor complex, designed to please all types of palates, features several distinctive restaurants as well as a coffee shop and a bar. These include:

•       1950’s Diner – This classic American-style diner, accented by red-and-chrome décor, offers hamburgers, hot dogs, fried chicken, milkshakes, homemade desserts and excellent breakfasts.

•       El Asiatico – Asian cuisine is well-represented by a wide range of dishes, from traditional miso soup and Szechuan-style shrimps to delectable dumplings and other examples of Asian street food.

•       La Creperia & La Heladeria – In addition to 24 flavors of homemade ice cream and gelato, La Creperia is turning out the best crepes (sweet or savory) in Los Cabos.

•       El Deli – This bustling New York-style deli features the finest hot, cold or toasted sandwiches utilizing fresh-baked breads as well as selected meats, cheeses and condiments.

•       El Italiano – Homemade fresh pastas, traditional lasagna and a mouth-watering variety of brick oven pizzas are available at El Italiano, which also offers a splendid array of Italian desserts.

•       La Huerta – Specializing in fresh organic foods, La Huerta (‘The Orchard’) offers top-quality salads and vegetarian entrees, from a Portobello mushroom stuffed with quinoa and ceviche to a roasted beet salad served with blue cheese, arugula and walnuts.

•       El Mexicano – A wide range of Mexican dishes is available here, from traditional sopas (soups) and tacos al pastor (native to central Mexico) to chiles en nogada--poblano chilis filled with shredded meat, aromatics, fruits and spices and topped with a walnut-based cream sauce and pomegranate seeds. 

•       La Chocolateria – Situated near the entrance to The Market, this signature outpost artfully displays the finest-quality truffles, chocolates and macarons. Perfect for a sweet finish. Also popular as a gift. 

•       El Bar – The Market’s lively circular bar, featuring a 360-degree panorama of the restaurants and food stalls, offers artisanal beers, selected wines from Mexico, Italy and California, and a range of spirits (including tequila and mezcal).

•       La Cafeteria – This popular gathering spot offers custom-blended international coffees (four to six different blends daily) as well as hot or cold frappes and fresh-baked muffins, cupcakes, cinnamon rolls and more.

 

Looking ahead a Sports Bar, situated on a spacious terrace adjoining The Market and the first of its kind at Pueblo Bonito, will open later this year.

For more information about Pueblo Bonito Golf & Spa Resorts, visit www.pueblobonito.com.

Safe Harbor: Fantastic Seafood Near Jacksonville, Florida

If you want fresh seafood right off the boats, and dockside informal dining, Jacksonville’s Safe Harbor Seafood Restaurant is for you. On each visit to Jacksonville located in north Florida on the Atlantic coast, I yearn for a meal at Safe Harbor in Mayport. The shrimp is brought in fresh each day and you have a great chance of seeing some unloaded.

Dining at Safe Harbor
When you enter the restaurant you’ll see long cases of seafood, a deli case and lots of things to help you prepare your local seafood meal. But the real draw for our family is ordering a meal off the huge chalkboard at the back of the restaurant. You can get a shrimp basket, have a fish filet prepared to your order, or purchase a simple sandwich. Meals are accompanied by excellent cold slaw and fries. Add in a hush puppy and you’ve got a traditional southern meal.

Once you order, you can select a table on the covered dock, under an umbrella in the front of the restaurant or dine indoors and watch the fish market activities.

When I visited, my son and I enjoyed a shrimp basket, my daughter in law had a crab cake and my granddaughters opted for a familiar hot dog and French fries. You can add a soft drink, beer or wine to your meal and enjoy an afternoon watching the fishing boats.  Gambling boats and charter boats come and go. Pelicans may land nearby and the ever-present gulls fly low looking for hand-outs from the boats.

Enjoying the Area
Mayport is located on the St. John’s River near the Mayport Naval Station. There are some small white sand beaches along the road to Mayport where the children can play and you can enjoy a picnic. Often you’ll see marsh birds and kayakers enjoying the shallow inlet waters.

Before You Leave
Before you leave Safe Harbor Seafood Restaurant, take a walk along the docks and have a look at the activity on the fishing boats. Check out the fishing charter businesses. You may want to return and do your own fishing. You can join the group on The Majesty or the Mayport Princess.

The restaurant and fish market is well-stocked with interesting things that will help you replicate a southern seafood meal at home. I purchased some breading mix and tartar sauce, both made in the South. Take home some seafood from Safe Harbor.

Oh yes, and they have some great t-shirts too!

More Information
Safe Harbor Seafood Restaurant
4378 Ocean St. Unit 3
Mayport, Fl 32233
904.246.4911

They also have a restaurant at Jacksonville Beach.

Grand Junction Colorado’s 626 on Rood: Farm to table cuisine with a huge surprise

Wine glass chandelier
caught our eye

In a land of Navajo tacos and down home family restaurants we were surprised to find a rather elegant farm to table cuisine restaurant and wine bar. 626 on Rood (because they are on Rood St.) partners with local growers to provide fresh, creative American cuisine to the quaint downtown area of Grand Junction.

Theo Otte and his partner Brenda Wray wanted to do something unique when they opened the restaurant in Grand Junction. They were determined to incorporate the Grand Valley's local products into their restaurant and create dishes with a flair not usually found in the area.

Heirloom tomatoes awaited diners

After traveling the Four Corners area of the Southwest for a little over a week we were ready for a creative meal. I was pleased with the décor of the restaurant and wine bar and impressed by the menu and wine list incorporating Colorado wines into the offering.

I chuckled at the last entrée on the menu, Wagyu Bone-in Ribeye from 7X Cattle Ranch (Hotchkiss, CO) weighing in at 40 ounces! It would be accompanied by horseradish crème fraiche. Nothing was said about “eat at all and your meal will be free” so I also chuckled, to myself, about the price of $135.

The calamari was beautifully presented

Our group ordered appetizers including oysters on the half shell and Calamari stuffed with crab, shrimp and tarragon, with a red pepper compote. I ordered the half rack of lamb, smashed fingerlings in a berbere – cherry – red wine reduction. I added roasted vegetables. The half rack was two chops, a reasonable meal.

As I ordered I heard a commotion at the end of our table for 10. Our tall and fit trip leader had decided to “go for it all.” He ordered the 40 oz. Wagyu Ribeye and had no doubt that he could finish it all. We agreed he deserved it after putting up with us for over a week and so watched intently as Chef Theo showed him the soon-to-be-cooked portion. It didn’t dissuade him in the least.

40 ounces. Can he eat it all? Should he?

 We enjoyed appetizers and flights of wine, including excellent Colorado wines. My favorite was the Red Fox Cellars Sangiovese ’13 from nearby Palisade, Colorado.

 

The rack of lamb was well seasoned and the roasted vegetables
were fresh from local farmers.

It was time for the entrees. My rack of lamb was beautifully presented and lightly cooked as is best for lamb chops. But all eyes were on the end of the table as the now cooked Wagyu beef was presented to our trip leader. It was sliced and the huge bone remained on the plate. It was accompanied by horseradish and a creamy side of macaroni and cheese.

 

The succulent rib eye was sliced for easy eating.

As we dined, we noticed that the succulent and lightly seasoned rib-eye was apparently a hit. And, apparently, it was not all that difficult to eat. By the end of the evening only a few bites were shared with those who wanted a taste.  And the bone? Well a lucky dog was going to get to knaw on that.  We all enjoyed our meals and remained impressed with the quality of the meat and produce as well as the presentation and taste.

The meals were topped off with shared desserts, all equally amazing.

 

We were pleased to be introduced to Theo Otte and his partner Brenda Wray
and discover the cuisine of 626 on Rood

If you are in the the Grand Junction, Colorado area, perhaps touring Colorado National Monument or wine tasting in the valley, consider staying an extra evening and making a reservation for dinner at 626 on Rood.

More Information
626 on Rood Website
Visiting Grand Junction Colorado

Southwest Adventure Tours
Grand Circle Association

This experience was part of a Grand Circle tour provided by Southwest Adventure Tours and hosted by the members of the Grand Circle Association. While this has not influenced this content, the writer believes in full disclosure of all potential conflicts of interest.

 

Camp 18: History, Logging Lore and Great Food on Oregon Hwy 26

The beautiful Camp 18 dining room is supportive by massive logs,
cut and milled locally.

Going to the coast from the Portland, Oregon area? Camp 18 is a traditional stop for many. You'll see massive log beams, chainsaw carvings, old logging equipment and, inside, a spacious yet warm dining room where you'll enjoy a meal (no small plates there!).

Camp 18 represents the logging past of Oregon. In the 1920s and 1930s large logging operations such as Clark & Wilson, Big Creek Timber Company and others numbered all their camps. The restaurant and logging museum is called Camp 18 because it’s located at milepost 18 on Highway 26. It was not an actual logging camp but I can't think of any place better to learn about Oregon's logging history.

You'll be in awe of the massive logs that make up the entrance and the restaurant building. According to the Camp 18 website ... All of the timber used in the building has come from the general area and logged by Smith. It has been hauled in, hand peeled and draw knifed with the help of his family and friends.

Chainsaw Carvings

Most dominating is the huge 85-foot ridge pole in the main room, the largest such structural member known in the United States. It weighed approximately 25 tons when cut and has 5,600 board feet of lumber in it.

Another spectacular feature of the building is the hand-carved main doors. They are cut from an old-growth Fir log. Each door is 4-1/2 inches thick and weighs 500 pounds. The doors open with authentic logging axes.

The two fireplaces are built with approximately 50 tons of rock found locally. The mantle of the fireplace in the main dining room is solid black walnut.

Most all the lumber used in the building was cut in Smith’s mill which was set up on the property across Humbug Creek. Smith is still doing some logging in the area, but his oldest son Mark has been helping him run things now. His youngest son Clay is a faller and lives and works in the area.

Old Logging Truck

Camp 18 is most cozy on a winter day. You can sit by the rock fireplace and play a board game. Or be seated at one of the massive tables and enjoy breakfast, lunch or dinner. If I had guests from out of the country, I would bring them to Camp 18 for an all American meal. Portions are pretty much lumberjack sized. They have an extensive menu that includes burgers and fish, salads and the mouth-watering Marionberry cobbler.

For me, Camp 18 is a mid-way stop between central Portland and Seaside or Cannon Beach. While you are there, be sure and look at the logging equipment and read the signs to learn more about area logging. It's a good way to stretch your legs!

More Information
Website
Camp 18 Restaurant, 42362 Highway 26, Elsie, Oregon 97138
Phone: (800) 874-1810 or (503) 755-1818

Books about Oregon Logging History

Photography copyright: Elizabeth R. Rose

Tucson restaurants feature hot deals for 2013 summer savings

The Tucson Originals collective of restaurants are featuring some fantastic deals this year. Summer may just be an excellent time for foodies to visit Tucson, Arizona:

Blue fin Seafood Bistro

7053 N. Oracle Rd.

Tucson, AZ 85704

(520) 531-8500

www.bluefintucson.com

Blue Fin will be hosting their annual Summertime Lobster-Fest! A one pound steamed Maine Lobster, Drawn Butter, Texmati Rice and Coleslaw Available for $20.13. Sunday-Thursday 11am-9pm and Friday-Saturday 11am-10pm.

Dakota Café & Catering

6541 E. Tanque Verde Road

Tucson, AZ 85715

(520) 298-7188

http://www.dakotacafetucson.com

Chef August Ench at  Dakota Cafe is planning the  “Dakota World Tour 2013” for the summer.  The tour will feature a rotating monthly menu with specials from around the World.  www.dakotacafe.com

DOWNTOWN Kitchen & Cocktails 

135  S. 6^th Ave.

Tucson, AZ 85701

(520) 623-7700

www.downtownkitchen.com

Throughout the summer DOWNTOWNs AROUND THE GLOBE  will feature menus from cuisines around the world including Seoul, South Korea; Havana, Cuba; Marrakesh, Morocco; and Mumbai, India. For details visit: www.downtownkitchen.com
     

Ghini’s French Caffe

1803 E. Prince Road

Tucson, AZ 85719

(520) 326-9095

www.GhinisCafe.com

Enjoy two signature Eggs Provençal orders and two mimosas for $20. 

Gourmet Girls Gluten Free Bakery/Bistro

5845 N. Oracle Road

Tucson, AZ 85704

(520) 408-9000

www.gourmetgirlsglutenfree.com

Enjoy two Gluten Free Eggs Benedict (served all day) for $20, OR Choose any two Gluten Free Sandwiches with two iced teas $20.   

Jonathan’s Cork

6320 E. Tanque Verde Rd.

Tucson, AZ 85715

(520) 296-1631

www.jonathanscork.com

Offering a weekly $15.00 dinner special. Specials will change throughout the summer to include items such as: Chicken Breast stuffed with Mushroom Mousse, Brined Pork Chop and a Catfish special. Each special entrée will include a small house salad with a choice of starch and house vegetables.

Kingfisher

2564 E Grant Rd.

Tucson, AZ 85716

(520) 323-7739

www.kingfishertucson.com

Now in its 19^th year, Kingfisher will feature their Road trip menu starting on Friday May 24. The Road trip is a revolving menu that breaks the US into six regions and every two weeks it moves from region to region featuring indigenous specialties, both food and beverage, in addition to their regular menus.

Lodge on the Desert

306 N. Alvernon Way

Tucson, AZ 85711

(520) 320-2014

www.lodgeonthedesert.com

Join Lodge on the Desert this summer for summer specials. Lodge on the Desert will be serving a $20 Summer Feature which includes: House Salad on chef’s whim, 20 Minute Sous Vide Natural Chicken with creamy white polenta, local Chinese long beans, confit lemon, and reduced chicken jus. Lodge on the Desert will also be serving a seasonal selection of House Made Gelato.

Monkey Burger (Downtown location)

47 North 6th Avenue

Tucson, Arizona 85701

(520) 624-4416

Monkey Burger (Williams Center location)

5350 East Broadway Blvd.

Tucson, Arizona 85711

(520) 514-9797

http://monkeyburgerrestaurant.com/

At both of their locations Monkey Burger will be offering any two burgers, any two sides and two soft drinks for $22 (tax not included).

Pastiche Modern Eatery

3025 N. Campbell Ave.

Tucson, AZ 85719

(520) 325-3333

http://www.pasticheme.com

Featuring two of their signature dishes for the perfect summer meal. Enjoy Baby Greens salad and the Bourbon Salmon for only $20. Pastiche will also be featuring wine features all summer long.

Renee’s Organic Oven

7065 E Tanque Verde Rd.

Tucson, AZ 85715

(520) 886-0484

http://reneesorganicoven.com

Renee’s Organic Oven will be serving a summer special for $20 per person. The Summer Special includes a glass of wine, any small pizza, and a slice of flourless chocolate cake. No exceptions or changes. You may add to your order. Not valid with any other offers or discounts.

Rocco’s Little Chicago

2707 E. Broadway Blvd.

Tucson AZ, 85716

(520) 321-1860

www.roccoslittlechicago.com

Enjoy a large cheese, thin-crust pizza and 6 breadsticks OR a double house salad for $20.

Venice Restaurant & Pizzeria

7848 E Wrightstown Rd.

Tucson, AZ 85715

(520) 885-8946

http://www.7848venice.com

Join Venice Restaurant & Pizzeria for happy hour for 3pm to 7pm every day - $2 domestic long necks and $3 well drinks. Venice will also be offering weekday specials from 4pm to closing – including three pizza toppings for the price of one on Tuesday, buy one spaghetti and get one ½ off on Wednesday, and many more!

Farm to Fit: An innovation in healthy weight loss dining

Photo courtesy: Farm to Fit

While traveling I usually gain weight, not lose weight. But while traveling in the Portland, Oregon area I was introduced to an effective way to lose weight. No more frozen meals that hardly resemble food. No more weight loss shakes and no more starving myself.

What I discovered, while staying at the home of a friend, was a neatly packaged, calorie counted, gourmet meal made with local produce and foods. I heard about my friend's enjoyment of Farm to Fit foods and her success in losing over 40 pounds.

I was interested in how something could be fresh, tasty and local and still help her lose weight. So I told her to order a 5 day supply of Farm to Fit meals for me. I really didn't think she'd be too interested in cooking special meals for me, anyway.  When my plane landed, I rented a car and was off to my friend's home in Vancouver, WA and my first Farm to Fit meal.

We caught up on all the local news over a marvelous pork loin dinner. It included local root vegetables. What intrigued me was that there was so much protein included in the meal. Everything was so delicious and filling. Meals are prepared under the direction of a chef in a central kitchen in Portland. My friend picks her meals up at the local Vancouver co-op food market.  We then heat the meals up in a microwave. Since the meals are prepared using fresh, local ingredients and picked up every five days, little nutrition and taste is lost. And, there are no preservatives.

Over the course of my visit, I enjoyed a salad, split pea soup (delicious) and, my favorite.... steel cut oatmeal with figs and slivered almonds. And, I swear there was a hint of brown sugar in there too. The oatmeal turned out to be the best oatmeal I had ever had!

Farm to Fit works for my friend. She never tires of the variety and follows the weekly menu. Meals can be ordered in  1200, 1600, or 2000 calorie plans. If you are in Portland, you can have the meals delivered to your home or office. 

The Portland area is rich with produce. If you don't have time to visit the local farmer's markets or take a little trip out to Sauvie Island, you can get a taste of local foods through the Farm to Fit program. I certainly didn't have time to go shopping during my visit and this meal plan was ideal and surprisingly delicious.

More Information
Farm to Fit Website
Using Farm to Fit for Weight Loss
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