Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 28 MARCH 2019 Believe it or not, even chefs succumb to the siren song of fast food. Between a de- manding job as executive chef at Alto Forno in Peabody, a serious fitness regimen, and keeping up with two kids' busy schedules, Tony Betten- court and his wife, Valerie, found themselves rolling up to the drive-through window and eating in the car a little bit too often. " You're late to work, so you stop at McDon- ald's for breakfast, then forget to pack a lunch and buy a sandwich. en it's pizza for dinner. It's all bread, bread, bread," says Bettencourt who owned the critically acclaimed Restau- rant 62 in Salem before helming the kitchen at Alto Forno. "I'm trying to swing the pendu- lum back." So for his next move, Bettencourt decided to stay in the kitchen while stepping away from the restaurant scene, in order to make it easier for folks with busy schedules to choose BestLife mealprep offers healthy delicious meals such as grilled salmon with cauliflower and sirloin and rice. healthier options—the way his family wants to eat at home. His fledgling company BestLife mealprep was born of that need, and offers a variety of heat-and-eat prepared meals that customers can order once a week for either pickup or delivery. "I love being a chef and I love feeding peo- ple, but I want to serve what I'm eating now," Bettencourt says, explaining that his serious PHOTOGRAPHS BY ANTHONY TIEULI BestLife mealprep brings chef-prepared food to your doorstep. BY JEANNE O'BRIEN COFFEY DELICIOUS DELIVERY fitness routine, which progressed through CrossFit into kettlebells, wasn't showing a lot of results until he started focusing on what he eats. "You can't train away bad habits," Betten- court says. "I'd sit down at 11 p.m. or midnight and eat a whole bowl of pasta." While BestLife meals don't conform to any specific special diets, Bettencourt says they fall under the umbrella of clean eating. "For E AT + D R I N K