Archive for raw foods
105degrees Academy Professional Chef Certification — 1st Graduates
Posted by: | CommentsWell, 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.
More Wheatgrass… Please?
Posted 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
Posted 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 |
The Last Supper
Posted by: | CommentsAn indicator that the Level II course is coming to an end was our very last Sunday Supper. For this simple, 3-course Spring menu, collectively we participated in its creation, design and execution, while we each focused on a particular course. Enjoy!
1st Course (Appetizer) — Helen
Romaine Lettuce with Citrus Vinaigrette and Herb Cheese
2nd Course (Entrée) — Sonja
Pasta Primavera
3rd Course (Dessert) — Alissa
Strawberry Shortcake with Meyer Lemon Frosting
Sunday Supper #6
Posted by: | CommentsThe highlight of these past few days was my sold-out in record time, five-course, raw gourmet Sunday Supper event held at 105degrees. The theme was East-Indian cuisine, and with recorded tabla and sitar music playing softly in the background and my hand-crafted vetiver-scented menu presented to establish the mood, the guest diners (which included well-wishers plus Wayne Coyne of The Flaming Lips with his entourage) were led across a trans-Atlantic journey. Recommended listening: “Bridges: The Best of Ravi Shankar” and for incense: Nag Champa
Helen Castillo's Hand-crafted East-Indian "Sunday Supper" Menu
1st course: Pakora with Three Chutneys — Mango, Green, Tamarind
Pakora with Three Chutneys: Mango, Green, Tamarind
2nd course: Curry Vegetables, Biriyani, Black Pepper Poppadom, Cucumber Raita
Curry Vegetables, Biriyani, Black Pepper Poppadam, Cucumber Raita
3rd course: Creme Brulee, Candied Pistachios, Cardamom Syrup
Creme Brulee, Candied Pistachios, Cardamom Syrup
4th course: Terrine Trio with Citrus-Saffron Glaze — Coconut, Pistachio, Ginger
Terrine Trio with Citrus-Saffron Glaze
5th course: Ginger Tea with a Hint of Cardamom
Ginger Tea with a Hint of Cardamom
Valentine’s Day
Posted by: | CommentsAll Level II students, including myself, chipped in to prepare this week’s “Sunday Supper”, which falls on Valentine’s Day. It was decided that the menu would be served as a pre-fixe dinner running all weekend starting tonight. So with just a title of each dish to work from given to us by Matthew Kenney, we each were assigned a component to create from scratch. I made the “caviar” with hijiki (a sea vegetable) as appetizer. Rich in minerals, when eaten over time, hijiki promotes hair growth and is purported to restore gray hair to one’s original color.
Hijiki Caviar
Yield: Approximately 1 cup
1 cup hijiki
2 cups filtered water (for soaking hijiki)
2 teaspoons grapeseed oil
½ teaspoon Celtic sea salt
- In a medium-sized bowl, soak hijiki to rehydrate.
- Rinse hijiki thoroughly with cold water until water runs clear. Drain.
- Transfer hijiki to a cutting board, and using a sharp knife, cut the hijiki into 1/8″ thick pieces to resemble caviar.
- Place cut hijiki into a bowl, add oil, then season with salt. Mix well.
- Transfer into a serving bowl. Enjoy!
Almond Flour Toast, Creme Fraiche, Sea Vegetable Caviar
Baileyana Chardonnay
Red Beet and Chevre Terrine, Lentil Sprouts, Pecan Oil, Parsley Juice
Chateau Roland La Garde
King Oysters, Avocado-Meyer Lemon Puree, Black Peppercorn, Vin Glace
A to Z Riesling
Vanilla Bean Merengue, Raspberries, Ginger
Warm Cacao Dacquoise, Hazelnut Truffle and Citrus Buttercream
Tiamo Prosecco
Almond Flour Toast, Creme Fraiche, Sea Vegetable Caviar
In my lifetime, I’ve been quite fortunate to work among gifted artists during my tenure as a professional actor, singer and dancer on Broadway, and then much later as a exhibited painter while at the Art Students League in New York City. But that was eons ago. Nevertheless, it has taken me years of study and discipline to develop an “eye” for taste and the aesthetics. Fast forward to the present, and I am truly astounded and humbled by the exquisite beauty that my fellow classmate Anjela creates with food. Art truly transcends all forms of expression, as evidenced by her work. This classic beet and goat cheese pairing takes on a whole new meaning with her artful interpretation.
Red Beet and Chevre Terrine, Lentil Sprouts, Pecan Oil, Parsley Juice
The best part of the following entree prepared by another classmate was the black pepper sorbet. Cool!
King Oysters, Avocado-Meyer Lemon Puree, Black Peppercorn, Vin Glace
I sincerely wish you could taste this vanilla bean merengue with raspberry sauce. Candied ginger bits are in the vanilla ice cream. Oh, my Goddess! And then the warm cacao dacquoise and truffle. Wow!
Lucky me, starting next week I get to work with the amazingly gifted pastry chef, Kelly Dennis. Period. End of story!
Vanilla Bean Merengue, Raspberries, Ginger
Warm Cacao Dacquoise, Hazelnut Truffle and Citrus Buttercream
When I opened up a box of fresh mushrooms delivered this morning to the Cafe for my Asia Station mise en place, I found this. Beautiful, isnt’ it? Should I take this as a sign of what’s to come?
Maitake Mushroom
Raw Bento
Posted by: | CommentsAs you’ve probably read in my earlier post, since last week, I’ve been assigned to Station 2 — the “Asian” Station. Today, I ran a “lunch special”, and with ingredients commonly found in Asian cuisine I prepared a raw bento — a Japanese “meal in a box”. Rather than use the traditional and elegant red-lacquered bento box, I created my version of a Makunouchi bento meant to be eaten at table.
The menu:
- Chickpea miso soup with scallions and tofu
- A salad with tomato, marinated broccoli, and cucumber on a bed of Romaine lettuce with a Carrot-Ginger dressing
- Hijiki with carrots
- Spicy Tuber Roll (currently on the 105degrees menu)
- Tomago sushi
- Pickled Ginger, wasabi, and soy sauce
Tomago is a lightly sweetened egg omelette, however, mine is made with raw cashews, Thai coconut meat, Irish moss, agave nectar, and a pinch of sea salt. The yellow color is derived from turmeric powder. The sushi rice is made with jicama, pine nuts, agave nectar, brown rice vinegar, and sea salt.
I served eight of these bento to my fellow classmates and 105degrees staff. Pretty good!
Bento Lunch Special
Rawkstar Dinner with the Mayor
Posted by: | Comments105degrees was quite fortunate in having Mayor Mick Cornett, the current Mayor of Oklahoma City, as its featured Rawkstar guest this month. Mayor Cornett has been on a mission to combat obesity in the nation starting with Oklahomans. What better way to support this community with raw foods! By the way, tonight it was announced that Forbes magazine recently chose 105degrees as one the nation’s 10 best new restaurants. Congratulations Dara and Matthew!
Guest Mayor Mick Cornett
February 11, 2010
Barbecued Kale Chips and Cowboy Caviar
Cherry “Soda”-Cristalino Cava Brut
Cherry Juice, Cherry Bitters, Sparkling Water
Portobello Chili, Cornbread Biscuit
Felton Road Riesling
Fried Mushroom “Steak”, Gravy, Mashed Potatoes, Braised Greens
Chateau Roland La Garde
Pecan Pie, Caramel Custard, Vanilla Bean Ice Cream
King Estate “Vin Glace”
Mayor Mick Cornett with Dara Prentice and Matthew Kenney
Here are the dishes we helped plate for the occasion:
Barbecued Kale Chips
Cowboy Caviar
Cornbread Biscuit
Fried Mushroom "Steak", Gravy, Mashed Potatoes, Braised Greens
Pecan Pie, Caramel Custard, Vanilla Bean Ice Cream
Hazelnut Fudge
Raw Gastronomy
Posted by: | CommentsThe greatest advantage to being a professional raw foods chef is that I get to expand my culinary creativity everyday. In keeping with the latest trends in the food industry, it is no surprise to discover a few techniques that can be applied to gourmet raw foods preparation, namely gastronomy, which provide unexpected contrasts of flavour, temperature and texture. I’ve already used a few of the following for my mise en place at 105degrees.
The Smoking Gun allows you to quickly and easily finish products with natural cool smoke, without adding heat.
Smoking Gun: Handheld Food Smoker
The Anti-Griddle quickly freezes sauces and purees into solid, unique forms — or freezes just the outer surfaces while maintaining a creamy center.
Anti-Griddle
Sous Vide, a French term for “under vacuum”, is a method in which food is vacuum sealed in a polymer pouch and then slow-cooked at a low temperature (115°F) in a water bath that is precisely controlled by a Thermal Circulator.
Thermal Circulator
To further continue this conversation, I brought to my Level II class a Raw Food Conversion Chart I found online and adapted, which outlines food substitutions for a raw food diet. I hope you find it as useful as it has been to me.
