You can find all sorts of tasty meals at Farm Fresh Bowls: fresh egg scrambles, yogurt parfaits with seasonal fruit and homemade granola, not-your-average oatmeal made with steel-cut and gluten-free oats, and a delightful granola bowl. In addition they have four fabulous Acai bowls that boast superfood principles and nutritional balance, as well as two hot lunch bowls that rotate with the season. And don't forget the energy-fueling treats such as granola bites and sugar plums!
Today Kristen is sharing the vision and passion behind Farm Fresh Bowls. Bon Appetit!
Jacque and I are two cousins that have the same love for food and nutrition. We were both raised by families who cooked every meal, ate together as a family, and loved food. We also love being active: Jacque’s husband Paul and her three kids have always been into running and cycling. Jacque, her husband, and her daughter even completed a triathlon together! My husband Thomas and I are also both very active and enjoy hiking, hunting, and cycling.
Farm Fresh Bowls is a perfect representation of Jacque and me and our passions. Our slogan is “a healthy drive thru!” We have a few basic creeds that we follow: only natural ingredients (no processed food anywhere), the bulk is local ingredients, and each meal is nutritionally balanced between food groups and portions! We love farmers, and Farm Fresh Bowls is the perfect outlet to showcase their hard work and exceptionally-tasting products! Some of our local ingredients are milk, strawberries, almonds, potatoes, tomatoes, Asian pears, pomegranates, garbanzo beans, kidney beans, all-natural-fed beef, and cheese!
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| Jacque and Kristen, Owners at Farm Fresh Bowls |
I (Kristen) am the operations and accounting side of the business, while still entertaining my “chef” side at least 3 to 4 times a week! Jacque is the HR and marketing side of the business, while also hitting the “line” 3 to 4 times a week. Needless to say we are BUSY ladies!
My passion for cooking, nutrition, and food actually begin in my undergraduate studies at Cal Poly. I was majoring in Ag Business and minoring in Culinary Nutrition. After receiving my BA, my continued interest in culinary and nutrition led me to attend Le Cordon Bleu Culinary School. It was fascinating. We went through every avenue of culinary arts from international cuisine to artistic food competitions.
Two weeks into culinary school I was hired on as a prep cook at a nearby country club in Beverly Hills. In the ranks of the kitchen, starting at a prep cook was like playing on a prize-winning team as a rookie or freshman. It was huge. I spent two weeks attending culinary school in the morning and putting that to work in the restaurant in the evening. It was exhausting, as well as exhilarating.
In the third week, one of the lead line chefs called in sick and I was thrown into the culinary “lion’s den,” also known as “the line.” This is where are the action happens. Typically this restaurant would serve 150-200 people in 45 minutes to 1.5 hours. As the clock chimed 6 o’ clock, the experienced palates of Beverly Hills swarmed the doors, and it was go time. I started as line lead, calling out all the tickets and doing all final plate presentations. Thank goodness I played a ton of sports and had the competitive nature to swim instead of sink. This business is crazy, and I love it! After several years in the kitchen and the front of the house, I put every angle of my degrees––business, nutrition, and culinary––to work.
What is your inspiration for creativity?
We are always perusing foodie magazines for new ideas and visiting other similarly modeled restaurants.
What makes Farm Fresh Bowls unique from other restaurants?
I would say three things make us unique: We are Local, Healthy, and a Drive Thru! Typically those three components aren’t found in one location. We are also owner-operated and have several employees who are family! It makes it a very fun and pleasing atmosphere.
That's right - seasonal is our game! In the fall we had a Pumpkin Spice Granola and a Pom Cran Acai Bowl that was basically Thanksgiving in your mouth! We now have a Gingerbread Granola for the Christmas season. We change out our two hot lunch bowls seasonally. Currently we have a Rustic Tomoto Soup and a Red Smoked Potato smothered with Chicken or Vegetarian Chili, which, I must mention, is not your typical chili. It’s a three squash (acorn, butternut, zucchini) and three pepper chili.
We change every season, so come January there will be more exciting options on the menu! We're thinking wheat berries, vegetables, blood oranges, and new granola recipes.
What is YOUR favorite thing on the menu?
My number 1 is the Egg Scramble: it’s a five ingredient natural tortilla filled with 3 farm fresh eggs, red potatoes, applewood smoked bacon and topped with homemade pico de gallo and jalapeno cheese! Don’t miss out on the option to add the veggies: spinach, zucchini, and onion! So good!
What’s on your nightstand and iPod? Proof of Heaven by Eben Alexander and Trans-Siberian Orchestra Christmas music!☺
Something I couldn’t live without is…good food!
My top five faves this month are...Brussels sprouts, green tea, Jacque's chocolate fudge, Moscow Mules, and soft blankets.
Visit Farm Fresh Bowls as soon as you possibly can. You won't be disappointed!
5427 W. Cypress
Visalia, CA 93277
559-786-8818
6:00 am - 4:00 pm (M-F)
8:00 am - 1:00 pm (Sat)
Closed Sunday - Family Day!
1. Like Farm Fresh Bowls on Facebook.
2. Like Citrus and Cream on Facebook.
3. Visit the restaurant, snap a creative photo of your bowl, and post it to Facebook! The most creative photo wins!
Contest ends Monday, December 23rd.
Have you tried Farm Fresh Bowls yet? What's a fave of yours?
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