November 2022 – The Local Dish Magazine

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”We need a vegan! And we need a gluten-free meal!" Mary Carter's voice carries to every cor ner of her bustling San Juan Capistrano kitch en. A flurry of cooks move through the space in quick, but graceful movements, while the most delightful aromas waft outside. Another team swiftly scoops hot food into takeout-style containers, snapped shut, stacked, and load ed into waiting vans with mesmerizing speed. No, this isn't a new cooking show; it's your av erage weekday morning at FTC Kitchen, a top supplier of delicious, healthy meals to over 900 group home residents from Los Angeles to San Diego.

For Mary, cooking for people in recovery isn't just a job; it's a passion. Before founding FTC Kitchen with her husband Bruce in 2008, she was an educator in the food packaging industry. When a friend in the rehab/treatment business

BY VICTORIA KERTZ

needed assistance with meals to a group home client, she saw firsthand how the residents were eating. Locations were serving pizzas and fast food, day after day. Mary immediately realized the need for a nutritional, cost-effective, and convenient meal service provider that would benefit both clients and staff. "These residents really need something healthy, cooked, and fresh," she shares. “Clients are trying to change their lives and you can't do that on Pop-Tarts and fast food."

Inspired to fill the obvious void, Mary began preparing and delivering healthy meals, while learning to accommodate the unique needs of group homes in Southern California. Her work ethic, integrity, and desire to give back to the local community have allowed her to expand business rapidly. Today, her service provides nourishment to dozens of facilities and allows operators to focus more on the treatment and recovery process. "We make it easy, and we make it affordable. And every meal comes from the heart," she says.

FTC Kitchen creates delicious meals that make you feel good and comfort your soul. Each meal is prepared fresh, nutritionally balanced, and tailored to individual needs. They offer a variety of cost-effective menus designed to fit a range of dietary needs within this industry, plus festive food for group home holidays and spe cial in-house events.

Mary adds that FTC Kitchen also offers or dering flexibility as occupancy may vary dra matically from day to day. "We're here for the clients," Mary says, "and we understand what a group home needs."

If you operate or manage a group home and would like to sample FTC Kitchen’s menu of ferings, Mary and her team welcome the op portunity to schedule a consultation and com plimentary tasting. They are proud to deliver fresh meals throughout Los Angeles, Orange, and San Diego counties.

Bruce and Mary’s understanding and knowl edge, established over 14 years of hands-on experience, has inspired FTC Kitchen to launch franchise opportunities in 2022. With a trusted brand and the resources to train new franchise owners across the country, the business model can be easily scaled to reach residents nation wide. "As of today, there are over 23 million people in recovery," Mary says. "Our one kitch en can only serve a fraction of them. Food is the one thing that keeps us together." The first franchises will open soon in Georgia, Massa chusetts, Texas, Arizona, and Orange County.

Mary’s mission is to replicate the efforts of her San Juan Capistrano team from coast to coast. She wants prospective franchisees to under stand that it's not only a highly profitable busi ness, but one that’s also gratifying. "We started with very little and built our company month by month and year by year, and it has truly flour ished. We love what we do!”

BUILDING WALLS OF PROTECTION FOR HIS CLIENTS

Rick Hackett

Rick Hackett, the Farmers Insurance agent with 15 years of experience in San Juan Capistrano, is an expert in not only insurance, but also con struction. Rick will be the first to admit that talking about insurance isn’t always the most stimulating conversational topic. He utilizes the metaphor of building walls around a castle when discussing insurance required for each individual client.

Rick spent 30 years in residential construc tion so dealing with insurance companies and transitioning into the field was natural for him. With the common saying, “A man’s home is his castle,” Rick sees his role for his clients is that of helping them navigate the constantly changing insurance landscape to protect what they own, building walls of protection through insurance.

“I’m amazed at how many new client’s I meet who haven’t worked directly with an insurance agent in years,” states Rick. “They’ve simply placed their insurance on auto-pilot and pay their renewal fees with no regard.” Rick takes

time to review each prospective client’s insur ance position to assess their needs. With the cas tle metaphor, how high do your walls need to be to protect your home, business, assets and po tential income loss from an unexpected accident.

With the majority of his clients local residents and business owners, Rick loves getting to know them and using his expertise to assess their needs. “The insurance dollar isn’t going as far as it used to,” he says, “my mission is to dig in and build a custom package for each family’s potential liability exposure.” It’s that one-onone, personal service that truly sets him apart. “My clients are my boss, and I’ll do anything to protect them.”

Rick is your local, single point of contact, unlike big, internet-based insurers. If you have a prob lem, you won’t call an 800 number; you’ll call Rick directly. Brian from Mission Viejo sums it up well, “Rick has saved us a lot of time and mon ey, but more importantly, when we need him, he’s there!”

Peace of mind is paramount for his clients. Whether its coverage for the family home, autos, rental properties, recreational vehicles, business needs or an umbrella over them all, Rick can provide solutions to meet your needs. He understands his clients and keeps up with the constant industry changes so they don’t have to. No matter what your current status may be, Rick will help you fortify the walls of protection to keep you, your family, and your assets as safe as possible.

As the holidays approach and uncertainty looms over the coming year, the best thing you can do is take a few minutes to speak with Rick to learn what he can build to protect you. “My job is done well when a need arises and the wall stands up to it. Let me patrol the walls of your castle,” he quips.

WINE

SHORT

OMATION HERE

Brian & Dava McCowin

Nicolai,

Dana Point Turkey Trot, owned and produced by the Dana Point Chamber of Commerce, will celebrate 45 years this

Day in the Dana Point Harbor. Nearly 10,000 participants will burn off those pre-Thanksgiving

a run or walk, including a 5K, 10K, or Kids’ 1-mile Gobble Wobble.

for its scenic coastal routes and family-friendly activities, the Dana Point Turkey Trot has become an Orange County institution and was voted #1 Best Run/Race in the Orange County Register’s 2022 Best Of Orange County.

Since its inception, the Dana Point Turkey Trot has raised more than half a million dollars for local nonprofit organizations. The Dana Point Chamber of Commerce is a big believer in giving back and supporting fellow nonprofit organizations.

This year, a portion of the race’s proceeds will benefit the Dana Point 5th Marine Regiment Support Group and South County Outreach. Participants can also elect to make an additional donation to these deserving organizations during online registration checkout or take part in the Food & Toy Drive.

The Chamber will host a Food & Toy Drive at the two-day Health & Fitness Expo and Packet Pick-Up. The public can drop off their donations during the hours below. Pre-packaged food and items will be donated to South County Outreach. Toys and gift cards will be donated to Dana Point 5th Marine Regiment Support Group. For a complete list of suggested donations, please visit TurkeyTrot.com/Food-Toy-Drive

Expo, Packet Pick-up, and Food & Toy Drive Hours:

- Wednesday, November 23, 2022 at 12:00-6:00 p.m.

- Thanksgiving Day / Race Day at 6:00-11:00 a.m.

- Location: Dana Marina Plaza – 25001 Dana Point Harbor Dr., Dana Point

Race participants can pick up their race packet (t-shirt and bib) at the two-day Expo & Packet Pick-up during the hours above. Visit event sponsors and vendors within the Expo for giveaways, special offers, and more.

One of the largest turkey trots in the nation, this race is a USA Track & Field (USATF) sanctioned and certified event. Prize money is awarded to the first, second, and third place male and female finishers in the 10K race. There will also be a costume contest with awards for Best Kid, Best Adult, and Best Group Costumes. Participants are encouraged to dress up in their favorite costume to be eligible to win amazing prizes courtesy of event partners. For more information or to register for this year’s race, please visit TurkeyTrot.com.

There are few places in South OC where you can enjoy a dining expe rience and an adventure under one roof. At OC Tavern, savor a delicious meal with family or a craft beer at the bar with friends, a cocktail while taking in spectacular ocean views from the patio or catch a live game on one of the 60 HD TVs in the main room. You can even wager on live satellite horse racing, hear live music or host a private event. OC Tavern is far from your average sports bar or pub; it’s a comfortable and welcom ing staple where locals have gathered for years.

As you ease into the menu, choose from a large variety of traditional ap petizers, including homemade rolled chicken taquitos, served with guaca mole, pico de gallo and sour cream. The spicy San Clemente chicken wings consist of drums and wings, with your choice of sauces from buffalo, BBQ, or a tavern blend dressing. A must-have is the fried calamari — lightly fried and tender, paired with a zesty house-made chipotle marinara sauce. The fish and chips are understandably popular with generously portioned beer battered cod accompanied by a heaping scoop of tangy cole slaw, com plemented with tartar sauce and steak fries. One of my faves is the Tavern Tacos, with your choice of grilled chicken, carne asada, carnitas, ground beef, beer-battered shrimp, served on corn tortillas and served with rice, black beans, house-made guacamole, and sour cream. OC Tavern’s tri tip beef is one of the most flavorful and tender around, as an entrée or atop a bed of chopped romaine and spinach, layered with diced tomatoes, mush rooms, avocado, and a house-made Italian dressing.

Happy Hour features a wide assort ment of craft beers and fun specialty cocktails and takes place Monday through Friday, from 3 to 7 p.m. and all-day Monday. Planning a corporate or private event Reserve your date now for the holidays and secure your choice of private rooms that seat 40 to 200. OC Tavern has it all, a distinct and laid-back venue to fit every mood and a menu to appease every palette.