Chef Kristen Lyon (on left) is no stranger to local foodies. The 36-year-old chef and entrepreneur first emerged on the local food scene, making a name for herself working at the McCully House.
“When I moved to Ruch ten years ago, it introduced me to the extensive range of locally-sourced food products available right here in the Rogue Valley.” Today, Kristen is now on a first-name basis with dozens of local farmers and a rancher—relationships the young chef says is an integral part of her business and its success. “The goal and essence of my business is providing healthy, convenient, locally-sourced food.”
That business is Meals-to-Go, a food preparation and distribution service focused on supplying prepared and packaged, ready-to-eat food to customers…all with an emphasis on quality ingredients.
During any given week, Lyon prepares and distributes a variety of pre-packaged dishes including, chicken pot pies, lasagna, quiches, soups, sauces, bone broths, pizza dough, casseroles, salads, and more. “My average customer uses my Meals-to-Go service to replace 2 or 3 home cooked meals per week or to help supplement parts of their home-cooked meals.” In the coming year, offerings will increase to include a variety of new sauces, ketchup, mustard, dips, spreads, wild mushrooms and lots of fermented items such as sauerkraut.
Staring early this summer, locals will be able to pick-up Chef Kristen’s offerings at the Jacksonville Farmers Market. “I’ve been able to expand my business thanks to being joined by Gillian Gifford (on right above), a Seattle-trained culinary chef who just joined Meals-to-Go…she’s helping develop the product line for the Farmers Market as well as helping expand the existing business.”
As to her own training, Lyon says she’s “a self-taught chef, with no formal culinary education…my passion is using local produce and meats and letting the flavor speak for itself.” As a minimalist, Lyon avoids cooking any Meals-to-Go offerings with more ingredients than necessary, preferring instead “to let the goodness shine through.” She’s particular in selecting ingredients for her prepared meals, using organic ingredients as often as possible and avoiding the use of any chemical preservatives, nitrates, colorings, dyes or artificial flavoring. It’s not unusual to find her at farm stands or farmers markets hunting down the freshest produce possible.
Dishes offered through Meals-to-Go may be pre-ordered and specially prepared for those with dietary restrictions, such as using little or no salt in the preparation.
Kristen notes, “I select only pastured meats from local ranchers and farmers I know by first name…all is grass-fed livestock and the veggies are the freshest around…and you can actually taste the essence of where the food was raised in the meal.” Much like the influence of “terroir” on the grapes used in making a wine, Lyon’s prepared meals are a reflection of local culinary terroir and reflect the landscape, literally. “One thing that my clients tell me over and over again is that they really enjoy eating foods that are not overly-processed and that they can taste the difference. I guess they are really validating my emphasis on using as few ingredients as necessary and only using the best in-season foods.” As an example, Lyon’s yummy Macaroni & Cheese, prepared using Rogue Creamery cheeses and organic pasta, contains 6 ingredients, whereas a typical off-the shelf, store-bought brand contains dozens of ingredients, some natural and some not-so-natural.
Lyon’s growing Meals-to-Go operation is centered here in downtown Jacksonville out of a commercial kitchen in the JoyFull Yoga building, next to Good Bean Coffee. Lyon’s customers receive a menu with several suggestions via email each week from which they choose and order the items. The customer’s response order is then simply emailed back with a confirmation and a pre-determined time and date for customer pick-up. All food items are either frozen or oven-ready and come with handy baking and/or cooking instructions. Lyon is happy to accommodate close-by home deliveries of her Meals-to-Go for a $6 up-charge, as well. To view this week’s menu selections, please visit www.chefkristen.com.
Photo: Lea Worcester