There is an inverse relationship between commute time
and cooking time: the longer you spend commuting on a workday, the less time
you spend cooking dinner that night. Lee and Megan Mokri, commuters both, were
intimately familiar with this mathematical construct. So familiar, that they
launched a business to provide convenient, healthy meals to others burdened
with limited cooking time: 180Eats.
180Eats, based in Mill Valley, offers almost
ready-to-eat meals that are delivered to your door within three delivery
windows (4:30-5:30, 5:30-6:30 or 6:30-7:30). Order as late as 4 p.m. for meal
delivery that night. Then follow a few simple instructions (provided on the
package) to finish cooking the meal and your meal is ready to eat within about
30 minutes. Unlike restaurant meals, where the meal is completely cooked before
being packaged, 180Eats chef Jefferson Sevilla prepares each day’s meals to
ensure that they do not become soggy before delivery. The final step of
finishing the dish at home gives the meal a fresh character utterly unlike restaurant
meals and allows the diner to fine-tune how well each dish is cooked.
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Roasted chicken with cauliflower fried rice
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Chef Sevilla, who came to 180Eats after six years at Google, brings
a foundation in sustainable sourcing and grasp of global flavors to the mix.
Two meals are available for delivery each day and all meals are prepared in Marin
“There is always a meat or a fish
option and a vegetarian option each day,” says Lee Mokri, "and 100 percent of ingredients come from within a day's drive." Priced at $10.95,
meals such as kale-quinoa salad with orange braised cannellini beans and avocado dressing, or pretzel crusted pork loin with sweet potato puree &
sauteed Swiss chard, reflect the customer’s interest in well-priced, seasonally-inspired, healthful
meals, updated with modern flavors and an eye towards the comfortable and
familiar.
Roasted chicken with
cauliflower fried rice (very paleo!) was a nice size breast, glazed in a mildly
gingered sauce. A heap of minced veggies (mostly Capay Organics cauliflower)
was deceptively rice-like and easy to love. The side of Brussels sprouts was
simply seasoned and a bit too al dente after their additional cook time in my
oven, easy enough to correct in the microwave. I was satisfied after eating this
meal but my dining partner would have liked an additional leg or thigh piece to
complete his meal. Topped with crispy garlic chips,
tofu vegetable coconut curry with brown rice was warmly spiced, the tofu firm
without being fried. The side of green beans was simply seasoned and a bit too
al dente. Again, an easy fix in the microwave.
Kids meals are in the
works ($5.95 - think breaded and baked chicken strips with roasted carrots and
baked yams) as are guilt-free desserts ($4.95).
Launched in October,
2014 with a delivery area is from Hamilton in Novato to the bridge, 180Eats is
quickly redefining meal delivery for Marin. With global flavors, a focus on health and sustainability
and meals designed to be finished in the oven or microwave, 180 Eats answers the question: "what should we do for dinner?"
Labels: 180Eats, chef jefferson sevilla, kids's meals, lee mokri, Marin meal delivery service, megan mokri, organic delivery meals, paleo delivery meals