Archive for raw foods
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.
Sunday Supper #4
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This afternoon a few of us from class gathered for Sunday Supper at 105degrees. So far, I’ve experienced Italian and Thai, last week a culinary artist’s palette, and this week a meal by Kitchen and Academy Director, Ladan Raissi.
Organic Carrot Soup, Young Thai Yogurt, Sprouted Lentil Cracker
Brazil Nut and Wheatberry Risotto, Fennel Confit, Truffle Oil
Poached Seckel Pear, Hazelnut Mascarpone
Birthday Greetings
Posted by: | CommentsSometimes you get what you’ve asked for, right? Well my birthday is today, and since I’m away from home for another couple of months, two days ago I thought I’d mention the occasion to my fellow classmates and ask if it was all possible to receive from them a birthday cake and a greeting. After all, the world is made up of possibilities, right? And guess what? To my amazement, I got it! Plus so much more.
Five years ago, after reaching the big 5-0, I committed myself to living my life to the fullest, keeping my heart open, having something to laugh about each day, thinking BIG, and working towards achieving my goals. And even though as a group here at the 105degrees Academy we have our “moments”, I truly appreciate that we are each doing what we love, which is playing with raw foods while being of service to others. So, THANK YOU everyone! I am so very grateful and feel SO very blessed!
Here are pictures of the beautiful cake that my fellow classmate and extremely talented Anjela surprised me with while I was working at my station. Needless to say, it was DELICIOSO! Thanks for making it happen, Anjela!
Raspberry-Chocolate Cake made by Anjela
Me with my Birthday Cake
Photo of Helen Castillo by Alissa
Raspberry-Chocolate Birthday Cake
Also, many thanks to Adam, Alissa, Antonio, Bobbi, Dana, Dara, David, Don, Hillary, James, Jason, Jennifer, Kelly, Kelly, Kristin, Matthew, Nick, Sonja, and Tyler.
Raw Sushi
Posted by: | CommentsI finally got the opportunity to prepare for a lunch guest at 105degrees a “Spicy Tuber Roll”, which is a fancy name for “Temakizushi”, a Japanese delicacy consisting of a cone-shaped hand roll made of nori seaweed filled with sushi rice, seafood and vegetables. The Cafe’s version is a daikon sheet-lined nori sheet filled with seasoned carrot pulp, julienned carrots, cucumber and bell peppers, pickled beets, avocado and sunflower seed sprouts, accompanied with both a “Wasabi Mayo” and a “Chili Mayo” dipping sauce.
Spicy Tuber Roll
Down Thyme
Posted by: | CommentsDuring some down time at our stations this morning, we reorganized and cleaned the long shelf above the workstations within the Cafe. Glass jars of varying sizes containing an array of salt, peppers, herbs, spices, superfoods, grains, legumes, and sea vegetables were taken down and spread across the Chef Station to be consolidated from duplicates, labeled, then reshelved by type. For those that had no identifying marker, it was a fun challenge to name its contents.
Would you be able to smell the difference between ground coriander and ground cumin or maca and mesquite? What about arame and hijiki, can you easily distinguish between the two?
 Glass Jars of Dry Goods |
 More Glass Jars of Dry Goods |
When using dried herbs and spices for your prepared dishes, a little goes a long way. For the best quality, select organic and non-irradiated, and remember to store them in air-tight glass bottles or jars and in small quantities as over time, they lose their potency.
This afternoon, we had guest speaker Bruce Edwards, Urban Harvest Director of the Regional Food Bank of Oklahoma drop by to talk to us about his urban agricultural program and its mission to make fresh fruits and vegetables readily available to hungry Oklahomans.
Bruce Edwards of the Regional Food Bank of Oklahoma
Raw Foods Asian-Style
Posted by: | CommentsThis week I’ve been assigned to the Asian Station at 105degrees. You’ve probably heard the adage “Less is more”; well, it certainly applies here. Japanese, Vietnamese, Korean and Thai cuisine are represented. The following I plated for service today.
 Kimchee Dumplings with Sesame Foam |
The origami fold in these dumpling wrappers take much practice to plate properly. Between the Japanese fold and the Korean-style filling, I guess this classifies as Asian fusion cuisine. |
 Coconut Curry |
 Vietnamese Pho, Shitake, Kelp Noodles, Bean Sprouts, Spicy Cashews |
 Sprouted Sesame Wrap, Shitake, Avocado, Sprouts, Smoked Red Pepper Tahini |
 Smoked Maitake Soup |
We’re at that halfway point with the Level II course, and the pressure seems to be mounting as we are being given new projects for completion. I still have three more stations to manage after this week — Mediterranean and Mexican cuisine, the pastry station, and expediting. In addition to assisting in a couple of 105degrees public classes, including their “Rawkstar” events, I am also slated to teach a class of my own design for the public; and to plan, create and prepare a 5-course meal for the 105degrees Cafe Sunday Supper (for which I’m psyched!).
Under Matthew Kenney‘s guidance, my business plan must be finished as well. And in between, we’ll have more demonstrations on special equipment used in raw cuisine, and other classes on whatever surprises the Academy has in store for us. Needless to say, when I reach my apartment in the late afternoon, I do my homework, complete personal chores, including administrative tasks and laundering my chef outfit…and finally, somehow find the time to sleep.
Sunday Supper #3
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No amount of snow or slippery ice on the ground could stop me nor my fellow classmate, Alissa, from traveling to 105degrees this afternoon to savor Sunday Supper featuring Chef Tyler Spear, Sous Chef at 105degrees. We braved 23°F weather and the remnants of last week’s winter storm (that has declared Oklahoma City a “state of emergency”) to show our support for one of our culinary mentors.
Here’s the artist:
Chef Tyler Spear
…and his dishes. Not only was our meal beautifully presented, but also flavorful. Each plating reminded me of an abstract work of art. What do you think?
 Warm Macadamia Cheese, Winter Greens, Balsamic Vinaigrette |
 "Girl with the Red Beret" by Pablo Picasso |
 Wild Mushroom and Tomato Terrine, Butternut Squash Croquette |
 "Painting with Green Center" by Wassily Kandinsky |
 Capuccino Creme Brulee, Vanilla Froth, Maple Cacao Crisp |
 "Cup and Saucer" by Amy Stewart |
After congratulating him on such an inspiring meal, Alissa and I purchased a box of my “Three of Hearts” cookies from the 105degrees Store to take home.
Helen Castillo with box of "Three of Hearts"
Photo of Helen Castillo by Alissa
What a refreshing way to spend a Sunday evening with such wonderful company!
Raw Roll-ups
Posted by: | CommentsToday, as part of my student project, I created four more products for the 105degrees Store — Roll-ups: both sweet and savory with popular flavor combinations such as “Piña Colada”, “Tutti Frutti”; and unconventional, but unique and tasty ones like “Tomato” and “Pesto”. Intense in flavors, these artisanal roll-ups make great, healthy “pick-me-up” snacks, and are excellent to take with you when you’re on-the-go.
Hand-crafted "Roll-ups"
Helen Castillo with her hand-crafted "Roll-ups"
Close-up of "Roll-ups"
Raw Food Goodies for the 105degrees Store
Posted by: | CommentsMy assignment for this week is to create a food item to stock in the 105degrees Store. Through trial and error, I’ve come up with a few items. One of which is a Linzer Tart-type cookie; this raw version is a shortbread with a raspberry-strawberry jam preserve filling.
In keeping with Valentine’s Day, I’ve shaped them as hearts and have branded them as the “Three of Hearts”. If you’re in Oklahoma City, please stop by the 105degrees Store and get some before they’re gone! One for you, one for your sweetie, and the other for…?
 "Three of Hearts" in the making |
 "Three of Hearts" being packaged |
I’ll reveal the other raw goodies tomorrow. Stay tuned!
