From Our Editors
Zedric's chef Zach Lutton grew up in Uvalde, but when he returned to San Antonio after graduating from the Culinary Institute of America in New York, he noticed something. It wasn't hard to find tasty food in town—as he knew well from gigs as the sous chef at the Dominion and as the executive chef for Compass Group—but healthy meal options were few and far between. He began tweaking Southern and Southwestern favorites with an eye toward nutrition, making, for instance, chorizo with ground turkey and "fried" chicken coated in almonds. As he was inundated with requests to replicate them for others, he noticed that several of his friends were using his food as the cornerstone of a total lifestyle change, and a larger vision was born. His mother and brother signed on as business partners, and Zedric's: Fresh Gourmet to Go was ready to go.
Each week, Chef Lutton and the team at Zedric's create a new ever-changing menu of health-focused foods infused with the bold and spicy flavors of South Texas. Every meal is made from scratch, and uses locally sourced and organic ingredients. Individual servings chill out in coolers until customers come in, sometimes to stock up on an entire week of meals or materials for an entire wall of a food fort at once. The selection accommodates many different diets, including vegetarian, low-carb, and paleo. For further assistance reaching their health goals, customers can consult an allied dietitian to join plans such as the 21-day Victory March.