It’s in the Name
With everything that’s on our plates these days, sometimes actually putting things on a plate can fall by the wayside. With just a call or click, Cotati-based Ruthy’s Real Meals delivers healthy real meals to famished families and weary workers across Sonoma County (Windsor to Petaluma, Sebastopol to Oakmont). Just order by Friday for delivery the following Tuesday. You can also order and pick-up food at the storefront on Gravenstein Highway on Tuesday through Thursday.
Chef and owner Ruth Lefkowitz prepares everything using fresh ingredients. Dishes are cooked, cooled and packed in returnable glass containers. They’re delivered cold, in a thermal tote (you need not be home to receive delivery).
Omnivores, vegetarians and vegans will all find choices to suit, from baby back ribs and oven-fried chicken to mushroom pecan burgers and pasta with pesto cream sauce. We tried spaghetti with roasted eggplant, which was light, bright and flavorful, and the meatloaf with mashed potatoes, which was hearty and nicely seasoned. The menu changes daily, but there’s always something delicious for lunch and/or dinner—and be sure to save room for dessert (seriously, try the summer peach cake).
Ruthysrealmeals.com
Honest Eats
In June, Oregon-based Watershed Communications released findings from a study examining the food and beverage consumer habits of millennials. “What Matters to Milennials” found the perception of a food’s “authenticity” was key—though the definition of that amorphous term came as a surprise. The top five most mentioned authentic food brands, in order, were Trader Joe’s, Coca-Cola, Kind Bars, Honest Tea and Starbucks. Based on research, Watershed found six pillars for building an authentic brand: compassion, community, customization, co-creation, consistency and conviction. “MIllennials want simplicity and consistency—not just small, indie brands,” said one analyst of the results.
Source: www.watershed.com
Labor of Love
Since 1981, Jessie Boucher has been delivering hearty, healthy cuisine to families throughout the Bay Area (Santa Rosa to San Jose and Fairfax to Danville). Her mission, “bringing families back to the dinner table,” stems from the belief that “dining is a time when we feed more than our tummy. It’s a time to share stories, congregate and celebrate.”
Based in Marin County, Jessie et Laurent (named for Boucher and her husband) delivers on average 500 meals per day. Menus change weekly, but are inspired by Boucher’s professional training and apprenticeships in Paris, France, as well as “around the world through my extensive travels.”
We tried an international sampling including pulled pork burritos with barbecue sauce, a classic quiche Lorraine (delicate, buttery crust and all the traditional flavors in balance), Israeli couscous with roasted butternut squash and lemon ( ) and herb-marinated chicken skewers and roasted vegetables with harissa sauce (smoky and delicate flavors of the entree brightened by the deep, tangy, spicy sauce).
Portions are large, she says, so a small order can probably feed two people. And most any dish can be modified to accommodate allergies or other specific limitations.
“I love my job,” she says. “I always have. The subject matter is so rich and ever evolving, and it’s a great bridge between people. We often hear how much we’ve changed someone’s life—from an isolated elder to a high-powered executive. Everyone needs to eat!”
www.jessieetlaurent.com
