Forrest’s Parm-Pumpkin Risotto with Half-Chicken and Sprouts
By Lynda Wheatley | Oct. 31, 2020
Forrest Moline — private chef and co-owner of Forrest, A Food Studio with his wife, Nicole, a nutritionist and dietician — has officially made the lazy/tired/hungry food-lover’s dreams come true. Last week he launched a new carryout dinner program, an amalgam of ready-to-heat single-serving entrees, ready-to-eat menu items (potato focaccia bread, dips, snacks, desserts, and more), and Frozen But Not Forgotten, an exquisite line of frozen super-stuffed pasta that’s ready to boil at home and serve.
Shown here: his mouthwatering, ready-to-heat mega-meal of Parmesan pumpkin risotto, with a dry-rubbed and grilled half-chicken (vegetarians could choose a chickpea and tofu-stuffed acorn squash instead), accompanied by roasted Brussels sprouts with walnuts, golden raisin and balsamic, all for $20.
Making the deal even sweeter: The studio is also sporting a retail boutique wine shop — the focus is on natural, organic, and biodynamic wines — plus beer and single-serving cocktails to go. Check out what’s available and order under the Shop tab at www.forrestafoodstudio.com; pickup is available 3pm–7pm Thursdays. Find Forrest, A Food Studio, at 408 S. Union St., in Traverse City.