Fresh, Delicious, Wholesome Fare for Savoring Life Together
 |  |  |  |
|---|---|---|---|
 |  |  |  |
 |  |  |  |
At Plentiful Foods, we are delighted by God's bounty of magnificent, flavorful foods created to help us thrive and enjoy our lives. We love gathering the freshest, seasonal, raw ingredients to create wholesome and satisfying fare to nourish your body, to nurture your relationships and to share life together around your own table.
Our Plentiful team is thankful for the opportunity to serve you. We see you making a tremendous difference in many people's lives, in your own families, as well as in and through wonderful organizations across RVA.
We pray that Plentiful's inviting, nutritious, delicious dishes will make a difference in your day, allowing you to refresh, refuel, renew, re-energize, re-connect and be ready for the rest of your life. Thank you for inspiring us and giving us the privilege and the joy of serving you and yours!
Plentiful Foods is a ServSafe certified business, licensed by the Virginia Health Department in Henrico County and operating in a commercial kitchen at 1145 Gaskins Road.
Here is a little background on Team Plentiful:
Annhorner Truitt, Chef and Founding Owner
I’ve lived in Virginia all of my life, and there is nowhere else I’d rather be. I grew up in Lexington, majored in economics at William and Mary, and then moved to Richmond. Most recently, I earned an Advanced Certificate in Culinary and Food Services Management from University of Richmond.
I met and married my wonderful husband, Craig, seventeen years ago. It was worth waiting half of my life for him! While we have missed having our own children, we are blessed with amazing godchildren and many close friends who generously share their families and their lives with us.
After a brief time working in food services during college, I enjoyed three years in the fitness industry, ten years in the automotive after-market, and ten years in the investments field. After that, I spent ten years as a family caregiver and community volunteer, before quietly launching Plentiful Foods in the summer of 2016. While I’ve enjoyed the various seasons of my life, it’s in this Plentiful season that I jump out of bed full of a sense of calling and purpose, joy and gratitude, and eagerness to make a difference.
I’m named after my grandmother, who was an inspiring role model and mentor to me. As a child, I loved setting the table for Grandma, as inviting aromas of her homemade dinners filled her house and spread all the way out through the screen door onto her front porch, where she welcomed in her family and friends. I marveled at how good food encouraged our busy family to pause and connect. A lovingly full table drew us together and set the scene for treasured times together.
Growing up, our family experienced a number of health challenges including juvenile diabetes, severe allergies and asthma. My mother explored ways to support our health by eliminating sugar and processed foods, and by adding many fresh vegetables and juices, ancient grains and legumes as part of a balanced diet.
In college, I began a love-hate relationship with food and with my weight. As anorexia and bulimia threatened to consume my life, I lost years obsessively counting every calorie consumed and burned; tallying every protein, fat and carbohydrate gram; and subsisting on highly processed diet “food-like substances” that left me starving for more.
Thankfully, there was a major turning point in my early thirties (It’s kind of a wild story. Let me know if you’d like to hear it sometime!), when I became determined to learn a healthy and sustainable way of living. It was like my eyes were suddenly opened to the astounding array of fabulous, fragrant and flavorful foods that God made to nourish our bodies, and to nurture our relationships—so that we can share the fullness of life together—as I remembered we had around my family’s table.
My lifetime of experiences with food, and the power that it has to bless and to bring people together, have stirred up a particular calling within me: to provide you and your busy families with remarkably good food for sharing life together around your own tables--on ordinary weeknights as well as for gatherings on special occasions.
I can’t name one favorite Plentiful dish. I love our homemade soups, our dishes made with ancient grains and legumes, and our delightfully fresh salad dressings. Actually, most everything we do is a favorite—or we don’t make it.
Rebecca Young
I was born in Texas, grew up in Fulton, Missouri and have lived in Virginia for forty-eight years. I am a wife, mother, grandmother of two joyful children and a grateful friend to many amazing people.
I was a theater major at Mary Baldwin College. Although I have never stepped on stage since graduating, I have used the skills of my degree daily. I love the presentation side of catering. Setting a table that is a feast for the eyes is very similar to creating a stage setting.
As a small girl I enjoyed being a part of a family that enjoyed cooking and entertaining. Combined with two grandfathers who had prolific gardens and two grandmothers who canned, froze and made jellies and jams out of the produce, we were blessed with the most delicious, fresh food all year long.
After I retired from catering, a client asked me to talk with Annhorner about the creation of her new business. Once I met her, I was convinced that she was the real deal - we had the same concept of preparing fresh, tasty food and showcasing it in all its natural beauty with a new Southern style. Whenever I am asked who I would recommend as a caterer, I say without hesitation, “Annhorner Truitt’s Plentiful Foods!”
My favorite Plentiful dish is our Salmon Nicoise Platter… delicious and beautiful.
Elizabeth Massie
From a large family of origin in Newport News, I’ve been incredibly blessed with a wonderful husband and four children, two daughters-in-law and two grandbabes.
I've always loved learning new things, from designing heating and refrigeration systems for commercial applications, to becoming a full-time mom and substitute teacher at our children's school, to working in/managing the children's program at Community Bible Study. Most recently, I applied my experiences and love of people as Director of Annual Giving at a local faith-based non-profit. Who knew being part of a catering business was in my future?
Having always loved life outside of the kitchen most, my relationship with meal prep has been rudimentary most of my early life. Thirty-eight years into cooking for a husband who appreciates good food, and raising four hungry children, I've come to appreciate the excitement of a delicious, savory, and extended time around the table.
Having enjoyed many of Annhorner's ham biscuits, chocolate ganache, and meals prepared for church/work events, I came to know that any food prepared by Annhorner was AMAZING. So, when Plentiful Foods was launched, I was ALL IN, ordering for work related events, a graduation party, and making sure to attend any church function Plentiful Foods catered:)
I am thankful for the opportunity to be a part of the fun, gifted, and talented Plentiful Foods team, and to provide support as needed for Annhorner's vision to create delicious and beautifully presented food so that people can gather together and enjoy each other more fully as their meals and events are so well served by Plentiful!
Marybeth Lawrence
I’m from Wilkes-Barre, Pa. In 1985, my husband’s job brought us and our three children to Virginia. Our kids are all grown, married, and live close by. We have seven adorable grandchildren. They are my heart and soul! I retired two years ago from twenty-three years with an orthopedic company.
I have always loved to cook, but love more the quality time with family and friends that sharing a meal brings. To be able to join Annhorner in sharing that joy with people through Plentiful Foods is a privilege.
As far as what brought me to Plentiful...God’s plan. Serving at church together with Annhorner was our link, but God brought us together.
Roseanne Adams
Originally from Birmingham, Alabama, I grew up in Asheville, NC and moved to Richmond after meeting my husband, George. We have one daughter, who lives in Richmond with her husband and our two grandsons, who are great fun and keep us rolling. We enjoy most outdoor activities, including hiking, backpacking, camping, and gardening (George is the main gardener).
I actually have a degree in Wildlife and Fisheries Science, but have always enjoyed cooking. I use my degree in teaching, but cooked for the Wednesday suppers at church many years and I have also prepared food for a number of weddings and receptions.
I have several food allergies, but even before those were discovered I always cooked everything from scratch using the highest quality ingredients. I enjoy trying new recipes and have always loved baking. My food allergies have forced me to find substitutes for many items in recipes and I have been successful, most of the time.
I know Annhorner from church. I saw her Facebook page and wondered if she needed any help, and was delighted to come on board. I do enjoy working with the Plentiful team!
Nancy Koontz
I was born and raised in Huntington, West Virginia and have a BS in Biology from Marshall University. I met my husband, Greg, in church, and he promptly moved us to his hometown of Richmond. I have loved living here for thirty-six years. We have four grown children and two sweet granddaughters.
I enjoy tennis and gardening and being outdoors. Being able to go out and pick something fresh from the garden or collect eggs from our chickies is one of my greatest pleasures and blessings!
Our house has always been the place for our family celebrations. I love cooking and gathering all of us together. I have been hooked on cooking shows and I enjoy trying new recipes out on family and friends. In this age of fast food and food fads, it is wonderful to cook with real foods.
I came to Plentiful Foods through the friendship of Annhorner’s husband, Craig, with my husband, Greg. Annhorner and “Team Plentiful” bring God’s bounty of foods to each of their clients with such caring, thoughtfulness and taste! I am grateful for the chance to work with this wonderful team.
Karen Hayes
I grew up in Yorktown and Williamsburg, Virginia with my mom, dad and two sisters. Following my graduation from William & Mary in 1991, I began my career in Neurosciences in Charlotte, North Carolina and married my husband, Tom. After I spent five years working in head injury and epilepsy, Tom and I welcomed our first son and moved to Boca Raton, Florida. We had another son in Boca before moving to Columbia, Maryland in 1999. Just before 9/11, we moved to Richmond—happy to finally return to our home state. In 2002, we had our first Virginia baby, another boy!
For three years, I helped care for my sister after she was diagnosed with ALS. Sadly, she died in 2010, but left us an incredible gift: her twelve year old daughter, whom we adopted. Today, my oldest lives in Sweden with our wonderful new daughter-in-law, the middle two are in college, and the youngest is a senior in high school.
Writing has always been a passion for me, so I have found ways over the years to work it into my busy life. It has been a joy to write and edit for charities and friends; submit articles to periodicals; and work on books and essays I hope to publish one day. In 2017, with three kids in college and one in high school, I started writing professionally on a part-time basis. When Annhorner launched Plentiful and asked for me to join the team, I was thrilled to help.
The other team members love to cook, but I do NOT. I love to EAT. Mostly, I love to eat Annhorner’s food. Annhorner and I met many years ago through Third Church and she soon became like a sister to me. After telling her for years that I wanted her to make our dinners, and share her gift of cooking with the world, I was beyond excited when she started Plentiful. Though I am happy to help behind the scenes, I am mostly in it for the food.
I love Annhorner’s blueberry soup and chicken salad!! My family has also been known to hide her famous sweet potato ham biscuits so others wouldn’t eat them. We could feast on her potato basil fritatta every day. Oh, and there’s the amazing beef tenderloin with that yummy horseradish sauce. Honestly, my favorite Annhorner dish is anything she cooks!
Val Kling
Until I headed “up North,” as my friends would say, to Duke University, I enjoyed an idyllic childhood in Houston, Texas. Pool parties, horseback riding, lots of arts and crafts, as well as many faith-shaping experiences at Young Life camps, all lent joy to those early years. A whole host of fun memories also circles around a year or more of cooking lessons: Five of us friends talked our mothers into taking turns teaching us to cook and serve whole meals (to ourselves!), when I was in the eighth grade. Each woman had her own style and each home its own culture, and so we learned to appreciate a variety of approaches to making and enjoying good food while picking up practical skills, too.
As a wife and a mother of three, and happily a grandmother to three more, I have loved the home arts of cooking and offering hospitality. I’m no culinary professional as Annhorner is; my career was in teaching English. However, a tiny kitchen claim to fame is for my bread. For thirty years, at least once a week, I have been baking a batch of sourdough bread. Our kids’ friends used to call it “Val-bread,” and my grandkids now call it “Lolli-bread.” My girls say home to them is the smell of freshly baked bread!
It’s with eagerness and true gladness that I join the Plentiful team. A dear friend for many years, Annhorner and I have worked together on more committees at church than I can easily recall. Having encouraged Annhorner in this catering pursuit from its inception, I look forward to lending her and the team help with communications and strategy. I see Plentiful Foods as a business that seeds into the common good of our community, both by way of its products and its people, and it’s a privilege to be a part of it.
How can one pick a favorite among so many amazing dishes?! Plentiful Foods delight at every turn. Still, my go-to’s are the Roasted Salmon Nicoise Platter and the original Plentiful Foods salad dressings. From its careful preparation to its beautiful presentation, the Salmon Nicoise wows guests with its delicious variety of fresh flavors. It smells good, looks good, tastes good and is good—a healthful and lovely spread for special occasions. I use the salad dressings every which way, any day of the week!
Frannie Nance
Growing up, my family moved a lot. I was born in Maryland, and lived in New Jersey, Florida, Kansas, and Virginia. I have lived in Richmond, VA the longest - so I claim Richmond as my hometown. I've been married to my husband, Richard, for almost eight years. We have two little boys, Zach (6) and Charlie (5), and a little girl, Catherine (2).
After graduating from William and Mary in 2004 with a degree in history, I taught 7th and 8th grade history and government for almost 5 years, until I switched careers and began working as a personal assistant to a philanthropist in Washington, DC.
My passion for food, cooking, and baking came from my grandmother, Barbara, and my Father, Lex. My grandmother used to mail recipes for me to try, and when I'd visit, she'd give me free reign in her kitchen to experiment. I enjoyed watching my father throw together delicious meals without a recipe, using ingredients that he had on hand. He loved the creative process of cooking.
I met Annhorner at church. After listening to her story and her passion for wholesome and delicious meals, I felt an instant connection to her and the mission of Plentiful Foods. I expressed my interest and asked if she needed administrative help with Plentiful. I have enjoyed my time working for this amazing company, and am excited to be a part of the Plentiful Team!
Carly Hayes
I am blessed to be one of the Truitt’s godchildren and have been a delighted recipient of their hospitality throughout my life. My family and I have been Plentiful Foods super-fans since day one, and my favorite food is a tie between the ham biscuits and tortellini skewers.
Dying my pancakes bright colors with food coloring was a passion of mine as a young child and I’ve been cooking ever since. Having had the opportunity to work in the kitchen at Plentiful, my culinary endeavors are more delicious now, thanks to picking up some great tips and tricks from chef extraordinaire herself, Annhorner Truitt.
Connecting with people over food is my go-to activity. When my friends want to hang out, I usually respond, “For which meal?.” I love trying new restaurants and recipes, and also inherited a strong sweet tooth from my lovely mom and fellow team member, Karen Hayes.
I am currently enjoying a career as a freelance graphic designer after graduating from James Madison University’s Graphic Design program. I love working to make Plentiful’s communications as beautiful and creative as their food!
Manpreet Kaur
I have been in Richmond for the last nine years. Before that, I was in India—which is also the place where I was born and brought up. I moved to the USA when my husband got transferred for his project. Since then Richmond has been our home. We have a son who is four now and also keeps us busy just like any toddler. Our parents, siblings and their families are in India. We try visiting them as frequently as possible.
Majority of my unmarried life, I lived on food cooked by my mom. Despite being passionate about trying various cuisines of the world, I was never interested to go behind the scenes into the kitchen and cook or even give a helping hand to my mom. So got lucky there!
After marriage I became the default chef of the house. I used to cook regularly for myself and my husband more out of necessity than love or interest. However, after becoming a mother, I realized the need to deepen my relationship with food as I pass nourishment and love to my family. I realized that the purpose of food goes beyond the obvious goal of feeding our tummies. It is in the center of our precious memories and relationships. It's the way communities shower love, share goodness and thus bring joy and comfort to each other’s souls.
With that in mind, I started being more intentional in my cooking. I began exploring various ingredients, their benefits and their journey from source to pantry. So, currently the cook in me is still a toddler who plays with old and new recipes, is figuring out likes and dislikes, and is building its identity in cooking.
While I was going through my personal journey with food as a new mom, I met Annhorner at Jobs For Life where I was volunteering and where Annhorner was one of the instructors. Her story and personality impressed me. We briefly discussed possible future opportunities in her venture. However, the turning point in that relationship came in when I tried her salad with the lemon dressing at the class’ graduation ceremony. The freshness, the sweet and sour taste, yet simplicity of the salad was enough to change my notion about salads from “Salads are not delicious” to “Salads can be good too”. And then, I had to get back in the kitchen to work, learn and enjoy with the talented team at Plentiful.
The opportunity to work in a community setting, learn creativity in food from the experienced team at Plentiful and and serve our community keeps me grounded in my personal values.
My favorite of Plentiful's offerings is the lemon dressing. A drizzle of it on any bowl of salad is enough to make me go until the last morsel.
Melissa Lincoln
I was born in Knoxville, TN and lived most of my adult life in Johnson City until a friend introduced me to his brother who lived in Richmond. As they say, the rest is history! We are a family of three - myself, hubbie Abe, and our feline Lovey.
Virtually my entire career, I have managed the accounting for small businesses - restaurants, contract furniture, a florist. In college my desire was to become a fashion merchandiser, but Johnson City was a long way from New York and my career path went in a different direction. I discovered instead a love for putting numbers in columns and making sure the columns balance. It still makes me happy to use numbers to create information that can help small businesses prosper.
I began cooking in elementary school and remember making “from scratch” cakes for my grandfather who lived with our family. My family was very supportive and even let me continue after a small kitchen fire when the hot oil ignited while I was cutting more french fries….oops!
Annhorner and I met about eighteen years ago when Abe and I came to Third Church. We quickly became the beneficiaries of her gift for hospitality and came to appreciate how she loves bringing people together to share beautiful, abundant and delicious food. So when Annhorner began Plentiful and invited my help, I was thrilled to join her team. Plentiful makes it possible for Annhorner’s hospitality to be multiplied many times over in homes all over Richmond.
There are so many Plentiful dishes that I love! Annhorner cooks a beef tenderloin to perfection and her lasagna is layer upon layer of beef, sausage and cheese. Her chocolate ganache dessert is my all-time favorite of all the desserts in the world. But give me a bowl of her pimento cheese with some crackers and I will be as happy as can be.