Tuesday, October 19, 2010

Five years of Autumn with Field Roast


This is my fifth Halloween working for Field Roast. My fifth fall and my fifth holiday season. I love that if you take a moment to make note of all the cycles in the seasons, it gives you something to appreciate about where you are now...and where you have been. Field Roast definitely has much to be grateful for. This year we boast 35 employees, all of which we can still squeeze into the common room for a feast once a month to celebrate our work together making food for all of you.

Perhaps many of you have known of Field Roast longer than I have, that you are part of the lucky few that ate a Celebration Roast in 2005 or before for Thanksgiving. They were hard to find those days! I remember the slew of calls in 2006 that began about now and ended in January, those asking desperately "WHERE can I find a Celebrity Roast!!" Of course now I hardly ever hear someone call our Stuffed Celebration Roast by its infamous misnomer, though many still insist it is THE Field Roast. "It's all Field Roast" I answer with a grin.

This year, there is a new beautiful box for the 2 pound Celebration Roast, only slightly different from last years inaugural box design, and it can be found in the freezer set. Not to be forgotten is our 1 pound roast, that is just perfect for a couple or trio of folks that get together for a meal. Next up? A blog telling the story of our newest retail stuffed delicacy...stay tuned.

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Monday, March 16, 2009

Field Roast welcomes New School


With our plant right in the city, it is easy to be part of a community. We do not take that for granted, so when a teacher from New School asked for us to host her 4th grade class for a tour, we were delighted at the opportunity.

This is not something that we are in the business of doing. We make food and ship it. That said we had the greatest time showing the kids how grain meat is made, and they seemed to have a great time too. What better way to connect with food than to watch how it is made. Our cook crew was making sausage that day, and the kids were visibly mesmorized by the linking machine. They were of course fond of the huge freezers and the packing machine as well.

The best part of the tour was that we set out ingredients for them to make their own grain meat and take it home! We had them all glove up and measure the wheat flours, salt and boullion. Then they measured the water, mixed into the water their chosen veggies & spices and then mixed the wet and dry together! We used a little bit of netting that they placed the dough into, and we steamed it for them.

They really got into the hands on activity! And we truly enjoyed having them come in and see just how grain meat is made.

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Monday, April 21, 2008

Portland VegFest


Field Roast is gearing up for another festival - The Portland VegFest!!

We will have a booth, with free samples of course, and Field Roast inventor Chef David Lee will also be giving a demo on Friday May 9th at 4.30pm in the chef demo room about common veggie meat making techniques!

So if you are in the Portland area on May 9th and 10th, be sure to stop by the VegFest, taste some Field Roast, see David's demo and have an amazing couple of days!

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