As you might have noticed so far, the Edit team is pretty fond of concierge services. Whether it’s to accomplish our fitness goals, or bring our favorite makeup artist over before a big event, these are the types of services that we, and our readers, are seeking.
PlaceMat is a concierge service you’re going to want to get on board with. Similar to the idea of bringing a private chef into your home (but better), PlaceMat’s business model marries quality and efficiency, with friendly chefs and healthy recipes. TNE Art Director, Alaina Mullin, and I decided to “assist” the one behind PlaceMat and friend of ours, Ryan Reisdorf, with a dinner one evening to get a better feel for his booming business and casually graze on his delicious recipes.
Alaina and I showed up together, camera in her hand and a notebook in mine. I was fully prepared to be the sous chef for the evening, which was solidified once Ryan handed me a yellow apron and had me start chopping the veggies. Since I can’t claim to be a great chef, I did my duties and did a slow walk out of the kitchen.
PlaceMat’s mission is pretty simple. Their website reads “We are nourishing and improving communities, by bringing neighborhood ingredients to your kitchen. We make better health accessible, personal and meaningful. We believe that higher nutritional standards play a pivotal role in one’s overall well-being. Our dining experiences are guided by the mission to inspire sustainability and intention.”
“We are nourishing and improving communities, by bringing neighborhood ingredients to your kitchen. We make better health accessible, personal and meaningful. We believe that higher nutritional standards play a pivotal role in one’s overall well-being. Our dining experiences are guided by the mission to inspire sustainability and intention.”
So, how do they do this? By bringing a small team of chefs into your home to prep, cook and clean for your dinner party. Their friendly demeanors and efficiency create a seamless experience, making PlaceMat different than your average personal chef.
Ryan got his inspiration for PlaceMat in late 2017. His passion for living a healthy lifestyle led him to nursing school to learn about health and prevention. As a diabetic himself, he felt personally passionate about preventing illness and disease through food and what we put into our bodies. What he learned was that all too often we treat the symptoms, not the causes. He told us that 9 out of the 10 most common diseases that kill us are preventable through food, including heart disease, kidney failure, diabetes and hypertension. That fact alone is why PlaceMat emphasizes whole foods, with menus that are easily adaptable for all allergies and dietary preferences. PlaceMat’s goal is to combine healthy recipes, delicious foods, and friendly, approachable chefs that you allow into your home.
“Nine out of the ten most common diseases that kill us are preventable through food.”
Jessi Waltz was working as the head chef for the evening alongside Ryan. Similarly, her entrance into the cooking industry stemmed from healthcare. When her brother was diagnosed with cancer, she wanted to find a way to make a difference. She thought to herself “What can I do that will contribute and help? For me, that was cooking.” As both a private chef and a PlaceMat chef, Jessi appreciates the efficiency of PlaceMat for both herself and the client.
Setting the dinner up is all done online, streamlining the process. Simply go online, fill out the “Eat with Us” portion, and schedule your dinner all on your computer. For the dinner we attended in particular, the menu was gluten-free. The party of 16 enjoyed a three-type kale salad with a tahini lemon vinaigrette, a seasonal BBQ veggie pizza with a gluten-free crust, and these delicious squash donuts that I still can’t get off my mind. Thankfully for us, Ryan decided to share his recipe with me:
2 lbs Butternut Squash or Delicata Squash
1 can full-fat coconut milk, melted
1/2 C coconut flour
1/2 C almond flour
1 tsp Salt
1 tsp cinnamon
Honey or Maple Syrup
Preheat oven to 400 degrees.
Trim ends of squash. If using Butternut squash, peel skin with vegetable peeler. If using Delicata, leave skin on.
Cut squash into 1/2 in thick slices. Remove any seeds or fibers with spoon or pairing knife. For butternut squash, use a circle press to push out insides and form donut shape. Place squash on baking sheet without oil and bake for roughly 20 mins. Let cool.
Whisk eggs and coconut milk together. Set aside.
Mix flours, salt and cinnamon. Set aside.
Dip squash pieces into milk and egg mixture. Ensure squash is covered in liquid then transfer individually to flour mixture. Once completely coated, place back onto backing sheet. Repeat this step until all donuts are battered.
Place back in the oven at 400 degree and bake until golden brown or roughly another 20 minutes.
Finish with a drizzle of maple or honey, chili flakes, salt and lime. These donuts are a perfect side item that can be either sweet or savory! And healthy!
The donuts prepared at this specific dinner were Butternut Squash with an adobo honey glaze!
PlaceMat has done over 400 dinners for nearly 5,000 guests, serving high-profile clients such as Maren Morris, Mary Lawless Lee of Happily Grey, Florida Georgia Line, Luke Bryan, and recipe writer Danielle Walker. When I asked Ryan about his celebrity clientele, he nonchalantly shrugged it off and said “Our clients are treated with respect whether you’re Maren or my next door neighbor.” PlaceMat is currently in 7 other cities around the United States, including Birmingham, Memphis, Los Angeles, Austin, Minneapolis, Atlanta, and Madison, WI. Ryan’s evolving vision for his company is putting a high priority on making each dinner different without sacrificing the quality. So far–as Alaina and I can attest to–so good.