Tico Local Fare
By · CommentsOn a recent trip to Costa Rica, I had the opportunity to go to La Feria del Agricultor, a farmers’ market right in the heart of Perez-Zeledon, a town located about a 4-hour drive from the capital of San Jose. Every Thursday and Friday, rural workers get together to offer their freshest produce at excellent prices. With a rapidly expanding food section offering an abundant variety of locally grown organic vegetables and fruit, this feria was well worth the visit.
Vendor booths displayed a bounty of mangosteen, rambutan, cashew fruit, cherimoya, starfruit, jackfruit, passion fruit, pejibaye, guava, guanabana, pineapple, banana, plantain, orange, grapefruit, lemons, limes, papaya, grapes, watermelon, coconuts, root vegetables, squash, cauliflower, peppers, chayote, salad greens, tomatoes, onions, garlic, scallion, corn, frijoles, eggplant, herbs, spices…need I continue? You get the idea – a chef’s dream all under one roof.
 Sorting Pineapples |
 Cacao Pods at US60¢/each |
 Mangoes |
 Extracting Sugar Cane Juice |
 Makings for a Salad |
 Rambutan |
Being around so much exotic fruit inspired me to make one of my favorite desserts. Try this cool, sweet one with just three ingredients.
Double Mango Sorbet
Yield: Serves 8
Ingredients
3 cups fresh ripe mango, peeled, pitted
1 cup dehydrated ripe mango slices (unsulphured), reconstituted
1 Tablespoon lemon juice
Preparation
- In a high-speed blender, combine fresh mango with reconstituted mango slices and lemon juice, then blend until smooth and creamy.
- Pour mixture into a bowl and freeze until ready to serve, or churn in an ice cream maker following manufacturer’s instructions.
To Serve
Scoop into serving glasses. Serve immediately.
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On this same trip, one sunny afternoon I stopped by my friend, Manuel’s family-run “soda” (a roadside diner), and this Fiery-Billed Aracari (toucan) flew in a couple of feet close to me to feast on ripe plantains.
Kajitsu
By · CommentsTonight I had dinner once more at Kajitsu, which has now become one of my favorite restaurants in New York City. Each month a new menu is released, using the freshest ingredients and most artful presentation any raw foodist can admire.
Tiny Vegetables, White Mushroom with Lotus Root Gelee and Sesame Cream
Cauliflower Soup with Artichoke Hearts and Pink Peppercorns
Green Almond, Diced Dried Daikon in Mizore Sauce, Chimake Sushi
The Art of Simplicity
By · CommentsAs a raw food chef, I am always open to new sources of inspiration for creating delectable raw versions of traditionally prepared foods. Recently, I found my muse while dining at Kajitsu, a 2010 Michelin-star awarded Japanese vegan restaurant located in downtown Manhattan. Their logo is a symbol to show their respect for Zen philosophy and the traditions of shojin cuisine, an ancient Japanese cuisine developed in Zen Buddhist monasteries.
I sat at the bar, which allowed me to experience at close range the open kitchen run by the consummate Executive Chef, Mashato Nishihara, pictured below.
“I entered the culinary world by practicing Kaiseki cuisine, using various kinds of ingredients….
I am not an expert on Buddhism or vegetarianism, but my goal as a chef is to open up new frontiers in shojin cuisine by utilizing Japanese culinary skills while incorporating many ingredients unconventional in traditional shojin cooking.” -Masato Nishihara
Executive Chef Masato Nishihara
The dishes used at Kajitsu are specially selected and include pieces created by master Japanese potters over 200 years ago as well as works by modern ceramic artists.
I ordered their eight-course “Hana” menu (which changes monthly) that included an assortment of tastings. This is a sampling of what was being served when I visited.
 Broccoli with Japanese Butterbur Sauce |
 Clear Soup with Bamboo Shoots |
 Chilled Tomato Aspic with Avocado, Fresh Peas, Wasabi, Umadashi Sauce |
 Heart of Palm, Black Truffle, Sesame Cream |
…and an amuse bouche.
Matcha Tea served with Candies by Kyoto Kagizen-yoshifusa
Here’s a recipe with photo from my own private collection I thought I’d share with you. Enjoy!
Green Tea Ice Cream
Green Tea Ice Cream
Yield: Approximately 4¾ cups
Ingredients
1 cup almond milk
½ cup raw cashews, soaked for 4 hours, rinsed and drained
2 cups Thai coconut meat
¾ cup agave nectar
¼ cup coconut oil
1 pinch Celtic sea salt
¼ cup Matcha green tea powder
Preparation
- In a high-speed blender, combine all ingredients, and blend until smooth and creamy.
- Pour mixture into a bowl and freeze until scoopable (about 4 hours), or churn in an ice cream maker following the manufacturer’s instructions.
“Fresh” — the Movie
By · CommentsI’m just back from attending the New York City premiere screening of FRESH in Tribeca with an introduction by filmmaker ana Sofia joanes, a reception with local fare followed by a panel discussion. The conversation focused on the state of the American food system and what steps have been made by visionaries in the movement to reach a more sustainable, traceable system.
Panelists ana Sofia Joanes of FRESH, Jacquie Berger of Just Food, Sarita Daftary of East New York Farms, Kara Rubin of Whole Foods Market and moderator Patrick Martins, of Heritage Radio Network and founder of Slow Food USA, spoke to these issues specific to New York City. They offered fascinating insight to the progress being made toward a more sustainable and conscionable food system and the collective action needed for change.
Behind!
By · CommentsBee-hind! That is what chefs yell while walking behind anyone and everyone on the line in the kitchen to prevent spills, cuts, and snarls. It’s also a layman’s term for moving forward and onward to bigger and better things in life. Back home in New York City, today I had the pleasure of meeting up with Angela, a dear friend, for a celebratory dinner. She and I each had a lot of catching up to do with each other after four months of tending to our busyness.
Recently, at work she had just been promoted from fashion production assistant to now designer, and I was commemorating having stepped into chefdom. We chose EN Japanese Brasserie as our gathering place. Angela and her boyfriend had previously visited this restaurant, and knowing that I’m always open to exploring new ideas and venues, she wanted me to experience this Japanese hotspot. I had forgotten to bring my camera, but Angela graciously took these photos.
Photo Courtesy: Angela Wong
It seems like we ordered almost everything vegan off their rather extensive tapas-style menu, including the following raw dishes:
 Pineapple with Ginger and Shiso |
 Mizuna Greens, Cherry Tomatoes, Japanese Turnip with Yuzu Dressing |
 Oshinko |
 Grapefruit Marinated in Brandy with Shiso Sorbet |
The predominant taste in each of these dishes was shiso, whether as garnish, in a dressing, pickle or dessert, and it’s quickly become one of my favorite herbs to work with. Try this simple, refreshing drink just in time for spring.
Pineapple with Ginger and Shiso
Yield: 2 cups
Ingredients
1 cup pineapple, peeled and cored
1 Tablespoon freshly grated ginger
2 Tablespoons agave nectar
1 cup filtered water
1 green shiso leaf (As garnish)
Procedure
- In a high-speed blender, blend pineapple, ginger, agave nectar, and water until smooth. Strain.
- Pour strained liquid into a drinking glass over ice. Garnish with shiso leaf. Enjoy!
Well, it’s been a fascinating journey here at the 105degrees Academy. I showed up four months ago with an already vast culinary background that included studies both in America and abroad combined with teaching experience. I now have been able to put the proverbial period at the end of a sentence with the French classical culinary techniques applicable towards raw food gourmet cuisine that I acquired within this program.
Before — Day 1 |
After — Graduation Day |
With my classmates Alissa and Sonja, and what I hope to be a lasting friendship.
Unsung Heroes
By · CommentsAt 105degrees, I have been quite fortunate to be able to work with two very well-established, professional chefs: Jason Lowery and Don Gabriel Cashion. Both Jason, self-taught, who made his way up to executive chef with tons of restaurant experience; and Don, a graduate of Le Cordon Bleu–Paris, including a stint as pastry chef, are worthy of mention because in addition to being culinary mentors, they each have a strong work ethic, crackerjack knife skills (one was a butcher and the other a baker), are passionate about food, and work quietly behind the scenes making sure that the pantry is well stocked, the equipment is working properly, the prep is up to par, and that the kitchen is kept running smoothly — all done with a sense of pride and joy. Just plain, ol’ nice guys! Love ya, love ya! Mm, hmm?
 Sous Chef Jason Lowery |
 Sous Chef Don Cashion |
More Wheatgrass… Please?
By · CommentsNo raw food kitchen is complete without wheatgrass. Here’s where my friend and classmate, Alissa, comes in. It was her turn to teach a class and she chose to talk about the benefits of consuming this powerful antidote. A former scientist (really!), Alissa, captivated us with scientific data and samples of plain shots and palatable smoothies.
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Raw Foods — Mexican, Mediterranean and American Fare
By · CommentsStation 3 is where guacamole, salsa, cheesy sauces and fillings accompanied by either tortillas strips, tacos, and empanadas complete the “Mexican” profile whereas hummus, tabouleh, falafel and marinated olives round off the “Mediterranean” meal. The mashed potatoes and barbequed kale chips are prepared at this station as well, although they can be paired with the Portobello Burger from Station 1. Either way — delicious!
 Mexican Chopped Salad |
 Red Corn Nachos |
 Cheese Empanadas |
 Mezze |
 Mashed Potatoes |
 Barbequed Kale Chips |
