This week in the Model Meals kitchen we built a lot of boxes, did the happy dance as we stuffed bell peppers which are now back in season, and had our biggest week yet. Camille and Danika were out of town in Utah for Summit Series, learning all about the future of food, while the dream team stayed back in the kitchen to run the show. After hearing from doctors, nutritionists, and experts in the food industry, we were happy to confirm that what we're serving is exactly what they're recommending. Let's be honest, we knew we were on the right track since the beginning, but a little confirmation never hurts.
We were feeling pretty official this weekend with new official Model Meals uniforms. The white shirt isn't the best clothing option to jump into after a morning (organic, ok) spray tan but I'll just say it was cajun seasoning soaking through my fresh shirt. From breaking down Pasturebird chickens, to spicing up applesauce, to practicing every bit of willpower I have in order to not eat all your portions of Chef Tony's bacon, we had another great weekend of beautiful food-making! Thanks for letting us do what we love! We heart you!
Much like the theme of my personal life, the theme of this week was BACON. We sold our normal Big O Bacon "bitties" and we also sold our thick-cut bacon as our "Butcher's Choice". I threw some in my Chopped Chef's Salad and it was a lunch fit for a carnivorous queen. Our very own Chef Tony Thomason created this bacon specifically for Model Meals because it was so difficult to find a thick-cut bacon made without sugar and from high-quality clean pork. We love that we get to share it with you!