Archive for April, 2010
The Art of Simplicity
Posted 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
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. Read More→
“Fresh” — the Movie
Posted 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.
