Recent FP Blog
Did you know? Full Plate is always working on ways to get more involved with local businesses, Thursday March 24th we are happy to announce, for a limited time we will be working with Holiday Jewelry to provide you with healthy options at a more central location. Easy parking, nearly the corner of Washburn way & s. 6th, just give us a call at 541-887-0776
If you are like me and love to get your favorite dish, when you want it, well today is a great day to do just that! Full Plate is located at 2833 Washburn way, or better known as, Lithia Ford of Klamath Falls. Our hours are 11a-5p and we can be reached at 541-887-0776, please feel free to order ahead of showing up, that way we can have your food waiting for you, if we aren't too busy. We've got: TACOS, SANDWICHES, JASMINE RICE, BASMATI BROWN RICE, PAD THAI NOODLES, AND PALEO with CHICKEN, PORK, SHIRMP, TOFU OR EGGPLANT and top with your favorite sauce HONEY GARLIC AOLI, KINDA SPICY PEANUT, HOISEN KATSU, GINGER CHILI LIME.
Quick Contact Info
Quick Menu Overview
Full Plate is amazing! The food is super delicious, fresh and healthy, and there are always good deals/discounts to take advantage of. The best part of Full Plate is the people, though. They’re all so friendly, and the owner is especially awesome. He’ll customize your food however you like and let you sample things you haven’t tried before. And it’s great that Full Plate donates to the community. This is my favorite food truck in Klamath!Lasheena Nieves - 5 STARS
LOVE LOVE LOVE Full Plate! The crisp veggies and tasty sauces are so addicting!Jessica Phillips Johnson - 5 STARS
Tried them for the first time today, hands down one of my favorite places to eat now! They also have the cutest little helper!Kaila Hollingsworth - 5 STARS
Full Plate always goes out of its way to make customers happy and satisfied. They always have discounts and specials going on to make you feel like you got a great deal on your food. I love Full Plate!Raquel Mendoza - 5 STARS
Creating Mobile Cuisine
When we took to the task of creating a mobile gourmet kitchen we knew there were some basics that we needed and some “extras” we didn’t. So our list was created and we went to building.
The first item to note is our solar panels located at the top of the unit, placed at a 28 degree angle and connected to two deep cycle marine batteries, we generate enough power to light our restaurant, while leaving enough for the entertainment system, the radio, a must have in any restaurant.
With working in such a small environment we were as limited as our imaginations would allow, our floor plan is 70 sq ft, at 10′ x 7′. Working in a production kitchen, tight workplaces allow for little movement and the need for one person to get much done in a small space. Going from one side of the unit to the other just wasn’t an option, so having the unit organized in a clear workflow was paramount. We accomplished this by creating a cold station in the rear side, in the middle we placed a four burner stove and oven with venting unit directly above. This gives adequate air flow throughout the unit while keeping it free from moister and cooking bi-products.
Designing the cold station with the idea of combination and accessibility, we used industry standard NSF hotel pans, allowing us multiple configurations at ease. The unit is also designed to go sub zero if ever the need, however we only use fresh products so we’ve never used the refrigeration below 36 degrees.
Full Plate knows food is important, and creating the right dish takes the right tools, our stove is the heart of our kitchen. We chose not to incorporate a fryer into our restaurant due mainly to health reasons, not only is it unhealthy to work around but nothing “good” comes from a fryer. So better to leave is out than to build one in. Along with our four burner stove top, our oven is designed to get hot enough to cook pizza or keep a baguette warm, we are currently using it for french baguette toasting. We used previously for baking our deli meats and baking off our shells by the cheese, a classic dish we will discuss later on.
Stainless steel was our choice when it came to covering our hot surface walls and ceiling, we had custom pieces made for our counter tops as well by United Mechanical of Klamath Falls. They did great work for us at a reasonable price and under scheduled time, great work folks! On the side of our stove we created a two well warming station, the size allows us to store hot food hot and serve a large group at once. It was also designed to give us extra prep space, allowing a 12″ x 48″ cutting surface that matches the cold station prep board as well. In-fact there is over 60 sq ft of prep space when setup for prep.
Feed Our Community
At Full Plate, our goal is to teach people about food, the way to eat, portions, quality and most of all sharing. We believe that community is based upon a few key components, and to build community we started with food. As we grew into the business we are today, we’ve noticed a need for food to those without the same fortunes as a higher majority are presently set with. I also believe that no place I raise a child, should another child go to bed hungry, so we created the “Feed Our Community” initiative to fill the need. The program is simple, if you are hungry and cannot afford to eat, we will feed you free of charge. If you know someone or plan to take that food to someone in need we will not charge you for it. I cannot see everyone, not everyday so it is up to you the general public to help spread the word.