Meet Rhonda

I’ve always been in the kitchen. As a kid helping out, as a teen making family dinners several times a week, and as an adult, discovering the foods I now love. Growing up, my family raised the beef we ate, so being in the Midwest with a freezer full of beef, we were a big meat and potatoes family. Iceberg was the only lettuce and there was only one kind of olive. I thought there were only 6 types of cheeses – Velveeta, cheddar, yucky Swiss, green jar parm, pizza cheese and singles. We had basic food, but our meals were wholesome, farm to table, family meals. I learned cooking skills, but what was lacking was variety, herbs, spices, bold flavors, different cuisines.

As an adult, I discovered there was a whole produce section I wasn’t familiar with, and I wanted to try it all. I threw myself into experimenting with ingredients, flavors and new techniques. Cooking classes, cookbooks, magazines, food tv, trial and error all taught me to discover new foods and elevate their flavor. For years, nearly every time I walked into a grocery store I was walking out with an ingredient I’d never had before or one I needed to give a second chance. It still happens at least a couple times a month. I come home to discover what it is, how to prepare it and a meal to go with it. If it’s not delicious one way, is there a way I can prepare it so I will love it? The boiled brussels sprouts I had once as a kid that literally made me vomit, I rediscovered as an adult, roasted with some bacon, balsamic and avocado or as a slaw with hazelnuts and dried cherries, they’ve become one of my favorite vegetables, hands down.

After getting married and having kids, food has always been a focal point of our family. Some of our favorite activities revolve around discovering new foods and finding or creating new recipes together. Even our vacations have food as the focal point with cooking classes and exploring the foods local to the area. Usually, I need to make our family meals delicious and (mostly) nutritious, but something that can come together quickly and easily during the busy weeknights. I’ve built upon my love of food by becoming AFPA certified in holistic health, youth nutrition, weight management. I’ve built upon my love of cooking by constantly studying food, expanding my repertoire, palate, and skills.

So why do I now focus on fresh food for frazzled families? We’re all busy, stressed, and overscheduled. We could all use a little more down time. We all need to free up some time, and we shouldn’t feel guilty about it. Frazzled families are my people. With two active teens, rarely do I have enough time in the day to cross everything off my to-do list. I understand not having the time to make dinner, but also wanting to give my family homemade meals.

Everyone doesn’t love spending their free time in the kitchen or consumed by food, but most people do enjoy a good meal. That’s what I want to bring to your family. Delicious, customized meals, whether you’re looking for healthy options or comfort foods. Specialized dietary needs won’t hinder us from having tasty creations visit your dinner plate.

Meet Vito

I’ve been cooking almost 35 years, learning from my parents who owned an Italian restaurant, taking classes in Mexico, France, and the UK, spending all my free time in the kitchen, as well as in Snoqualmie Valley’s premier fine dining establishment as Pantry Chef.

I can’t say I have one signature dish, although I gravitate to a wide variety of regional dishes from Mexico, the American South, Asia, and the Mediterranean. Going deep into a culture even means grinding my grains, home curing meats and sausages, and crafting a variety of cheeses.

For me, its more about the exploration of a culture than the end result of the dish. By understanding the food of a place, you get a unique insight into the people, the history, and the journey of a society. Through food, we can gain a perspective of what makes everyone “tick.” Their traditions, heritage, even values open up to us when we understand the food culture of a people. And through that understanding we can make deeper, global connections.