{ raw vegan, serves 6 as appetizer }

I’m going to just let it right out of the gate:  This “calamari” recipe from the book, Living Raw Food by Sarma Melngailis (p.155) is THE most spot on imitation of anything I have ever had…ever. It is. Total genius.

I’ve had my share of fried calamari, and Sarma’s raw vegan version is awe-striking.  Even if you were never a fan of it, doesn’t mean you won’t be just as impressed with this dish. As she mentions in her book, “This dish looks so much like fried calamari that restaurant guests are often baffled by it” – well that pretty much describes it, modestly speaking.  It goes much further than looks.  Biting into the mushrooms is uncannily like that of tender, perfectly cooked calamari.  The flax meal coating is like the ideal, well seasoned homemade breading that I can’t wait to try on some other things.

If you’re going to make this, be sure to have on hand some sort of small round cutter to punch the holes from the centers of the mushroom stems.  At first I wasn’t prepared and had to rummage around my kitchen junk drawers until I found some random round plastic part from who knows what.  They crisp up very well in the dehydrator, but enjoy them warm and timely or they will eventually get droopy.

Because I’d just shopped the local Asian markets the day before, I decided to take this Thai-ish.  So I didn’t do the accompanying “cocktail sauce” and “tartar sauce”, and instead made a garlic-chili aioli for dipping.  I also substituted the called-for basil, thyme, and oregano, with grated lemongrass, Thai basil, and Chinese chives.

I got some beautiful Thai eggplant at the market too, so I quartered them and marinated them with a ton of grated fresh lemongrass, some ginger, garlic, Thai basil.  Purely experimental.  They take a good while to dehydrate (at least to my liking) but pretty tasty.

Sarma Melngailis is founder & CEO of OneLuckyDuck.com, Co-Founder & Owner of Pure Food & Wine restaurant in New York City, author of “Living Raw Food”, co-author of “Raw Food Real World”.

<3, JMK

{ ...featuring some Q & A with New York City based raw food chef, author, traveler, and entreprenuer, Matthew Kenney }

Imagine this.  You’ve just worked your tail off at the gym or your weekly hot yoga class.  You’re starving, you don’t have the energy to make something at home, but you want to reward your body with only the most pristinely nutritious and delicious, satisfying, something. And you’d like to get it fast.

You could be one that’s all about the popular and fast growing raw and organic foods movement.  Or maybe this isn’t necessarily you, but you’re interested in eating healthier and being more conscious of what goes into your body.  So where do you find this kind of innovative and inspirational food that’s accessible in Central FL, outside of say, Whole Foods?  How much can really be done with raw fruits and vegetables, anyway?

Alas, Café 118, the latest project of Matthew Kenney Cuisine, has opened its doors in upscale Winter Park, just a few steps off the very popular and pedestrian Park Avenue.  Originally slated for a summer debut, I thought I was going to chew my arm off in anticipation!

Not knowing what to expect behind the windows that have been paper-lined for months, merely being teased by the sign that stands in the forefront along narrow little Morse Blvd., my husband and I parked the car and scurried across the street.  Okay, as anxious as I was to be there, I can’t lie.  Much of that haste was to seek shelter from the 30-something degree wind chill!  There was no time for loitering around taking surveys.

The ambiance of the café is modest, minimal, and clean, connoting what you’re about to be served.  But Kenney’s culinary style is a bit more ethnically complex and sophisticated, reflective of the rhythmic and trancy world music tracks that fill its petite space.  There’s outside patio seating that I totally look forward to when Florida warms past this biting cold snap.

{ "Summer Rolls" from Matthew Kenney's book, Everyday Raw. "Crispy Vegetable Summer Rolls" are a similar offering at Café 118 }

At first glance, the menu also seems minimal and modest, if you’re used to that standard restaurant menu format:  appetizers, salads, entrées, desserts.  But as holds true with the raw food lifestyle – throw out all of those ideas of conventional dining and what you expect to be (or not be) in your food.  Raw food is incredibly hearty, and no ingredient is included in vain.

Café 118 says it best, describing just what it means to eat Raw Organics:

“Raw organics are food that are highly nutritious, free of animal bi-products, chemicals, preservatives, and processed sugars.  These foods are heated below 118 degrees in order to preserve their rich vitamins, enzymes, and minerals – helping digestibility, bioavailability, and speedy cell reconstruction.

The most beneficial characteristics of eating Raw Organics are they are mostly alkaline forming and fortified with enzymes.  The enzymes quickly facilitate quick and easy digestion, while the chlorophyll content in raw food help cleanse and balance your body’s pH levels.

At Café 118, we harness seasonally fresh, raw organic ingredients to satisfy your wellness.  Our entrées not only offer food in its simplest, most natural state, but explode with nutrients and flavor which will charge your body, strengthen your immune system, and leave you feeling invigorated, engaged, and energized.”

{ "Potato Salad" from Everyday Raw. A similar potato salad is served as a side to the "Portobello Steak" at the café }

You can choose to “Replenish”,  from a luscious array of live juices, blended concoctions, and dairy-free shakes that are made with home-made nut milks.  Need some simple hydration?  A cold glass of coconut water ($4) or Green Tea Lemonade ($4) does the trick.  Get your fruits and veggies in one glass with a Venus Verde ($7), a blend of young coconut, pineapple, kale, agave, and basil.  Want the perfect alternative to a typical sugar-laden, dairy based fruit smoothie?  I can personally attest that The Tropical Mint ($7) is just heavenly (photo of a similar shake is shown below).  Whatever you choose, you can also do the juice bar add-on for ($1) – only the finest supplements, of course:  goji berries, maca, cacao, coconut butter, açai, or hemp protein.

Okay, so you’re starving and a shake just won’t cut it.  “Nourish” with the café’s selection of living entrées and salads – and generous portions, too.  We shared Shiitake Mushroom Lasagna ($18) and it was…out of this world.  As was the Arugula Salad with Avocado ($12) laced with hemp seeds, sundried tomatoes, and pignoli parmesan.  Frequently peeking at the couple’s table dining next to us, we caught glimpses of the Crispy Summer Vegetable Rolls ($13), Spinach and Beet Ravioli ($17), and Chile Rellenos ($15), all looking divine and as if they’ve just jumped out of the pages of a Matthew Kenney book.

Eating in the raw most definitely does not mean deprivation, especially when it comes to dessert.  In fact, raw cuisine presents some of the most richest, most decadent treats on earth. Best of all, there’s no compromising health or diet.  Forget fat and calorie counting!  The “Indulge” section of the menu leaves no void for a screaming sweet tooth.  Try the Dark Chocolate Pudding Cake ($8), Mango Cheesecake ($8), or Pumpkin Tart ($8).  Ever tried raw ice cream?  Now’s your chance.  Choose from cacoa mint chip, banana almond butter cup, coconut macaroon, or cinnamon maple crunch.  We were completely speechless with our selection, if only for 60 seconds, because that’s how fast we devoured the Smores ($8).  Yes, it is good, and it is true. Have your cake and eat it, really eat it.

Now that I’ve given you a tasting of the fabulous menu that’s making my stomach holler as I type, it’s my intention to try every single item.  Everything is available for take-away, and there’s also some signature cafe snacks available, like Hemp Granola Bars, Cacao Truffles, and Red Chili Tortilla Chips.  See Café 118′s full menu.

After my dining experience, I was able to catch up with Matthew and ask him a few questions about Café 118, and its unique value to Orlando’s reputed chain-dominated restaurant scene.

JK:  I understand Café 118 is a franchise concept.  How do you find and train the proprietors and their staff to serve the delicious raw dishes that you’ve designed?  Or should I ask, how do they find you?

MK: The franchise aspect of the concept will follow the launch and refinement of the concept, menu and operational processes.  Beginning a franchise is almost like building a second business, as it requires a great deal of standardization, far more than what might be necessary for a single unit.  I’m sure that it will be a challenge, but ultimately, we plan to develop operating methods that will be possible for others to assume, after a thorough training period.

JK:  Orlando is a city known for its chain and corporate restaurant dominance, and Orlandoans tend to be a pretty conservative, fickle bunch when it comes to dining out.  What made you choose this “meat and potatoes” town to make a raw food mark?

MK: Despite the “meat and potatoes” stigma, there is an enormous (and growing) vegetarian community in Central Florida, as well as a large population of people who are devoted to health and fitness.  Café 118 is designed as a concept that, although adhering to a vegan set of guidelines, still serves food that is decedant and full-flavored.  Also, while there are far more omnivores here than vegetarians, there are also many steak and mainstream restaurants.  We hope that fulfilling a niche in this market will prove to be a good choice.

JK:  How would you like get the raw food word out in Central FL, and particularly, that Cafe 118 is not just a bunch of lettuce or smoothies branded as “health food”?

MK: The best way for someone to hear about us would be to learn that we serve great food – not just because we are vegan or raw, but simply because of its freshness and vibrancy.  Many people have tried raw ice cream and liked it more than traditional ice cream. The goal is to achieve that with all of our dishes.  The powerful flavor of raw food is what converted me from being a traditional chef, perhaps it will have a similar effect on others!

Café 118 is located at 153 East Morse Blvd. in Winter Park, FL (view map).

<3, JMK

Matthew Kenney is the author of Mediterranean Cooking, Chronicle Books (1997); Big City Cooking, Chronicle Books (2003); Raw Food Real World (with co-author Sarma Melngailis), Regan Books (2005); and Everyday Raw, Gibbs-Smith Publisher (2008).  A special thank you to Matthew for his time and photo courtesy. Please see matthewkenneycuisine.com for more information on his projects and future book releases.

{ Chef panel Roberto Santibañez, Michael Psilakis, Zak Pelaccio, & Floyd Cardoz at the "Ethnic Food in America" seminar, Condé Nast Auditorium }

It was kind of a surprise to find myself attending the 6th annual Gourmet Institute in New York City.  As a long time reader of Gourmet Magazine, I recall thumbing past advertisements for the event in previous years.  But I guess I had never considered more than just my subscription and looking forward to the photographs, recipes, the latest and greatest on chef-dom and the restaurant scene.  This year was a little different.  I have a food blog, I’m taking my diet and recipe orchestration more seriously than ever, and I’ve been reading the magazine from a completely different perspective because of the integration of raw food preparation into my repertoire. I was already used to “vegetarianizing” recipes, but training the brain to constantly look for realistic raw conversions can make the word “challenge” an understatement.

However, that has never detoured me from paying astute attention to the mainstream culinary world for, among a plethora of reasons, inspiration, learning, and just being aware. Nowadays, more than ever, people are paying attention to the quality of food and its sources no matter what they eat.  It is a movement that I see is bringing the old school vegetarian “hippie” cliché together with discerning epicureans who love their meat.  We all now have at least a few common denominators:  we want non-industrialized, quality food; moreover, we want the finest ingredients; we want to live well, which is to say we want our health and eat it too.  I did run into a very few individuals who were confused as to why my existence at such an au contraire event, once I handed them my card reading the predominant keywords, “raw”, “vegan”, and “vegetarian”.  But no matter.  Two of the three thought what I did was “cool and interesting”, while the third was clearly uncomfortable as if she expected me to crucify her just after she shared with me her love of foie gras.

{ The ceiling crowning the magnificent Celeste Bartos Forum at the New York City Public Library, location of the Friday night cocktail reception }

Through the existence of Julie’s Raw Ambition and my involvement with a local periodical, Gourmet was gracious enough to extend press credentials to my husband and I to cover this year’s Gourmet Institute that took place on October 17-19.  So what exactly is the Gourmet Institute and what is the allure of participation?  How about the opportunity to meet over 50 of the world’s most influential chefs and recognizable culinary professionals, such as Daniel Boulud, Grant Achatz, Anthony Bourdain, Eric Ripert, Masaharu Morimoto, Tom Colicchio, Jean-Georges Vongerichten, Charlie Palmer, Michael Symon, Danny Meyer, Dan Barber, Sara Moulton, Todd English, and Jacques Torres?  And not just to chat them up or have them sign your book, but to learn something from them through weekend long back-to-back seminars and cooking demonstrations?  How about getting to mingle with Gourmet’s staff and see where it all comes together at Condé Nast?  Who would like being perpetually fed fabulous food, wine, and cocktail tastings?  Hell yeah, I’m there. I can cover this.

{ Chef preparing bisque at 11 Madison Park's table }

What would become an enriching, indulging, and most hospitable weekend commenced with an opulent cocktail reception on Friday evening at the New York City Public Library’s Celeste Bartos Forum.  The glowing, candlelit room was rimmed with tastings by the popular NYC restaurants Gramercy Tavern, Tabla, 11 Madison Park, Blue Smoke, and The Modern.  Hors d’oeurves circulated, wine and cocktails by Grey Goose and Tommy Bahama freely flowed, and Ruth Reichl, Editor in Chief of Gourmet spoke a few words, blessing the event and sending it off on its official launch.

{ One of the biggest hits at the party! Blue Smoke's Hickory Smoked Quinoa Vegetable Burgers with Crispy Onions & Mushrooms }

Of all the restaurant tastings offered in those few hours, it was a delight to see that by far the most popular was Blue Smoke’s “Hickory Smoked Quinoa Vegetable Burgers with Crispy Onions and Mushrooms”.  They far out-shadowed their pork counterparts, continuously flying off the table.  Blue Smoke had the most consistent (long) line and the chefs couldn’t make these scrumptious little sliders fast enough.  I can still taste them now!

{ Gramercy Tavern's table was most creative and showcased beautiful autumn vegetables }

As delicious as Friday night was, the real party started on Saturday morning with the demonstrations and seminars everyone came to see, stretching on through Sunday afternoon. The Millennium Broadway Hotel hosted the Good Living Travel Pavilion, a place where guests, event sponsors, and participants could congregate between these demos and seminars taking place just across a parking garage at 4 Times Square, otherwise known as the Condé Nast Building and headquarters of Gourmet Magazine. There were so many events going on, so much to mention, SO much material, it’s frankly not easy to condense all of it into a single blog reading.  So a complete schedule of events is still available here at the Gourmet Institute’s website.

I obviously looked forward to the events as a whole, and having never attended the Institute in the past, I wasn’t quite sure what to expect.  Naturally, there were those individuals at the top of my list that I was most anxious to meet in person (ahem…Tony Bourdain, Tom Colicchio, Eric Ripert) and then there were those that I met and was pleasantly surprised of their persona or what I learned from them (Daniel Boulud, Jean-Georges, Colicchio) or those that I didn’t really know of before that it was a sheer pleasure to meet (David Pasternack, Floyd Cardoz).  There was a lot of that going on at all times all weekend.  It was pretty damn neat.

{ Electrolux kitchen set in the hospitality lounge at the Millenium Broadway Hotel }

After a late start on Saturday and getting acclimated with the travel pavilion, we walked on to Condé Nast to experience our first demonstration that afternoon: Daniel Boulud’s Maine Lobster Prepared 4 Ways.  An audience of about 100 looked on to an Electrolux-sponsored set as Chef Boulud (Chef-Owner, The Dinex Group) and Chefs Jean Francois Bruel (Executive Chef, Daniel), Gavin Kaysen (Executive Chef, Café Boulud), Olivier Muller (Chef de Cuisine, DB Bistro Moderne), and Damian Sansonetti (Executive Chef, Bar Boulud) created signature dishes using live Maine lobsters.  One hour of watching a great group of talent work together and have fun, in perfect synchronicity, led by a very personable Chef Boulud.  And of course, there were tastings being passed of every dish they created.  Despite our dietary limitations, presentation and the other flavor components of each dish was nothing short of fantastic.

{ Chefs (left to right) Olivier Muller, Daniel Boulud, and Damian Sansonetti, at the demo, "Maine Lobster Prepared Four Ways" }

Chef Boulud’s demo was the perfect pre-cursor for what was to follow.  Kind of like an opening act for the main event.  Down the hall in a small auditorium was the one seminar I had ants in my pants to see since I first laid eyes on an event schedule.  I knew this one would be popular and we were grateful to learn we’d been granted access since it had been filled so fast by event consumers (the people who paid $1,395 to attend the Gourmet Institute).  This would be Anthony Bourdain and Eric Ripert:  “No Reservations – In Front of and Behind the Camera”.

I’ve been a big fan of No Reservations since its start on The Travel Channel, and before that, A Chef’s Tour on the Food Network.  Back then, I didn’t know a heck of a lot about Bourdain except that he and his je ne sais quoi sort of bad boy attitude translating to sense of mission and self-searching though his travels were intriguing as hell to watch.  I’m not intimidated by his disdain of vegetarianism or his open ridicule of raw food.  In fact, it intrigues me even more.  Eventually, I’d learn of his background at Les Halles, that he’s a brilliant writer, and to some extent, he’s even come around a little with raw food.

Where there’s one bad boy, there’s another who’s his partner in crime.  So naturally I would also be a bit captivated by Eric Ripert.  But for different reasons.  He’s best known for Le Bernardin, one of only three restaurants in NYC awarded three Michelin stars and holds the longest run of the New York Times’ 4 star adornment.  That’s remarkable in itself.  Unlike Bourdain’s more rugged exterior, Ripert is your poised and polished Frenchman, on the outside.  Beneath that seeps a naughty bit of a rebel.  On that day, he donned a t-shirt under his blazer depicting a silhouette of a nude woman sprawled eagle, the top of the White House situated right over her crotch, with a neon sign reading “CHECKS CASHED”. Yeah, he and Bourdain definitely had their own show going on.

{ Chef Eric Ripert }

The two of them sustained a completely captive audience while talking about the days at Les Halles, Bourdain’s experience with eating a hog’s rectum (the only thing, he claims, he’s ever eaten that’s made him sick), doing tequila shots and drinking beer.  Notably, Ripert seemed much more comfortable in a public speaking situation while Bourdain’s body language suggested otherwise.  Most of the time he was turned toward Ripert in his seat, directing his speech to him or to the moderator.  Given how he has openly shared his disgust for Chef Rocco Dispirito, I couldn’t help but ask Bourdain when he’d be joining Dancing with the Stars. Actually, my husband asked him, I was too chicken.  It got a good laugh out of him and the audience and he explained he’s actually made his peace with Rocco.  What is he, going soft or something?

{ with Ruth Reichl }

That evening, we unfortunately weren’t privvy to the Saturday Dining Experience.  This portion of the Institute was reserved for paid event consumers who had their choice of attending one of New York’s premier restaurants, Fiamma, Picholine, or Union Square Café. There, they would experience a four-course set menu with wine pairings and have direct interaction with the chefs and owners.  I’m sure it was wonderful, but… believe me, we were perfectly happy hanging out at Bar Masa.

{ Iron Chef Masaharu Morimoto }

Speaking of Japanese cuisine, one of the first familiar faces I ran into at the travel pavilion on Sunday morning was (Iron) Chef Masaharu Morimoto.  What a fine, stately looking man.  He was dressed head to toe in traditional Japanese garb, irradiating a very regal presence.  He made you feel inclined to just bow accordingly – forget saying hello or handshaking.

Tom Colicchio was also in the house, and he was next on my tops list.  Most people know him as a tough, arrogant judge from Top Chef, but he’s quite a bit more accomplished and down-to-earth than that.  I was introduced to him through my visits to Gramercy Tavern a couple of times years back where he was the co-founder and executive chef.  I spent a good while talking to him about his Craft restaurants, the upcoming season of Top Chef (no, he didn’t give away any inside scoop), cookbook writing, and just the business in general.  He’s an absolute gem of a cool dude.

{ With Tom Colicchio }

After leaving Colicchio, we headed back to Condé Nast for our final two events.  I was all excited to see Chef Jean-Georges Vongerichten, not just because I love brunch at Nougatine, but he’d be doing a raw food demonstration.  Now, as I quickly found out, it was not the kind of raw food you would expect to see as per Sarma Melngailis.  It was more like raw proteins such as fish carpaccio style and beef tartare that were dressed in sauces with cooked elements.  They were of course, immaculately done in reflection of true Jean-Georges style.  I have never seen such a pristinely groomed chef, with skin so flawless and smooth as if he regularly visits La Prairie for weekly facials, his chef’s whites pressed as crisp as they had just been dry cleaned for an executive office.  His posture and perfectionism was clearly extended through his hands and his vision.

{ Chef Jean-Georges Vongerichten at the "Simply Raw: Fish, Meat, Vegetables, and Fruit" Demo }

The concluding dish of the whole raw demo, however, made me very, very, happy: a clean, herbacious soup.  Jean-Georges explained that this was even one of his personal favorites, a feel-good soup that he makes for himself at least three times a week, whether he’s feeling tired and under the weather or just wants a light meal.  No wonder the man looks so good.

{ Chef Jean-Georges' delicious raw vegetable soup }

It’s ridiculously easy to make and since witnessing the magic, I’ve already done so myself.  I hate to be a tease, but the recipe and method will come in a later post which I promise will come soon.  The best part about it is that it’s a seasonal soup with a lot of flexibility.  Of all the chefs I spoke to or watched their demos, Jean-Georges seemed the most conscientious of the quality of our food supply and the sources and particularities from which he chooses for his own restaurants.  This is not to say though, that others don’t hold the same standards.

{ Ruth Reichl and Chef Todd English }

Wrapping up our weekend’s events was a seminar on “Ethnic Food in America”, which featured a panel of diverse and influential chefs on international cuisine, Roberto Santibañez (Carlos Santana’s Maria Maria Restaurants), Michael Psilakis (Anthos), Zak Pelaccio (Fatty Crab, 5 Ninth), and Floyd Cardoz (Tabla).  I learned the difference between a very rare (and non-attainable in the U.S.) north Indian saffron and Spanish saffron.  I learned that of the four panelists, Chef Psilakis had the most intense, chiseled demeanor yet his Greek-American background aroused my husband into making a reservation at Anthos.  Chef Pelaccio gave further confirmation that every chef that visits Asia seems to have a professional and life changing experience.

By the end of the weekend, I had two boxes of cookbooks packed and ready to be shipped back home first thing Monday morning.  I had 347 photos, notebooks, press kits, and fact sheets to sort through.  I learned some new techniques, gained new recipes, met some fabulous and talented people, and made new contacts.  And of course, I had some of the best food ever.  I’d gladly return next year if Gourmet will have me.  If you’re a hard-core foodie without press clearance and you’ve got an extra $1395 in your pocket, the Gourmet Institute is worth the splurge.

See more photos of the event here on Flickr.

<3, JMK

FAQ Update:

I’ve received several questions regarding aspects of this event, so here’s a Q & A for those most frequently asked.

Q:  Was Anthony Bourdain cool?  What was he like?

A:  Well, in a nutshell I suppose that yes, he was cool.  I didn’t kick back and share the beer and tequila with him or anything, but he was cordial and funny, and pleasantly tolerant of a couple of audience members who asked him, uhm, “questionable” questions.  The attitude that you’d probably most expect wasn’t around at all.  I got the distinct impression that he is actually a little bashful in a crowd.

Q:  How can I find out more on this event? Is Gourmet doing it again next year?

A:  Well, since this was the 6th annual Gourmet Institute and by all accounts very successful, I don’t see why they wouldn’t continue with it.  I would recommend checking their event website or subscribing to their magazine to find out further info on all the logistics.

Q:  Since you’re a vegetarian, did you feel like you were missing out on a lot of the food?

A:  Not in the least.  There were a surprising number of vegetarian options.

Q:  Where can I find seminar/panel keynotes from the speakers?

A:  At this time, I’m not sure.  I’ve been in contact with Gourmet’s representatives and waiting a response on if/when something like this will be created.

Q:  Was there anyone else you met that you didn’t mention on your blog?

A:  Pretty much every chef I mentioned or have a picture posted is who I met.  There were so many in attendance, and so little time!

Mmmmm, Manhattan. Although I savored every fabulous moment as presently as possible, the week ran by faster than the vibrant pace of the city itself. The island’s non-stop alacrity that buzzes like a central nervous system may beseige many of its residents to escape to a more tropical island serenity. And for some visitors, a few days is all before it becomes a stay a minute too long. But for many others, the seeming madness and chaos is curiously relaxing and peaceful. I can hear silence within the perpetual noise. No, NYC is not for the easy-going and certainly not the timid. For those who do find their tempo among the consistent allegro, it inspires us, energizes us, and presents a microcosm of endless possibilities. My stay at the Ritz Carlton Central Park and divine, anomalous meals at Bar Masa and Pure Food and Wine were just a few treats that made this latest visit nothing short of magnificent and even better than the last.

I could go on about the great love my husband and I have for the City. So much so, that in an effort to keep this blog post focused and spared from going on into even more of a carpal-tunnel mouse scrolling incident, I’ve had to pick a lane of topical interest and that being, the FOOD. After all, isn’t this Julie’s Raw Ambition? A blog I began with the whole point of writing about my transition and experiences within a raw lifestyle? Doesn’t the raw lifestyle begin with the one thing that we all love and need to live, with which we have created an art form, obsess over, are governed by, are addicted to, that is unavoidable?

And ironically, within all of the labels and genres whether you call yourself a raw-foodist, vegan, vegetarian, pescetarian, lacto-ovo, ominvore, carnivore, or an all-around foodie, the vast majority of us will have our choices influenced to some degree by a foreign place, especially an exciting one, no matter what control factors are put in place. Food is that powerful and a fact that I try to keep in the forefront of my awareness. And until one has long practiced and mastered the ability to overcome food addiction, you must be prepared to be satisfied with doing the best you can without self-judgment. That is the reality in which I was indeed prepared, for I knew my little vittle demons would be no match for my upcoming jaunt.

As I typically do, I packed my raw survival kit: packets of Green Vibrance, gojis, flax crackers, raw almonds, agave, stevia, coconut butter, and a few pieces of fresh fruit, and my Magic Bullet. (Foolishly, however, on the day of departure I left the house hungry and had everything stashed so that it was nearly impossible to get to, forcing me out of an angry stomach to settle for one of the most vile “nutrition” bars ever, a Special K cereal bar. That lasted all of two nibbles. I would have been better off tearing off a piece of cardboard and dipping it in sugar.) This kit, regardless of any indulgences I may happily partake, is like a security blanket. It serves as the yin to the yang. Something I know that at the very least, I can start my day with and feel balanced to some level. It includes those elements most easily blended with fresh, available ingredients wherever I may be.

We were as eager as children to pounce into our points-purchased suite at The Ritz Carlton. And I mean, literally pounce. Just as soon as immaculately hospitable and refined staff dropped off our bags and gave us a formal introduction to our room, I kicked off my shoes, tore off most of my clothes and jumped up and down on the bed for 10 minutes straight, “We’re in New York Ciiiiity! We’re in a suite at the Riiiitz!” We needed this getaway, we had relatively free accommodations, and hey, it’s the Ritz! And as many Ritz properties as we have visited all over the world, the Central Park location is special in its opulent, yet warm, cozy, and somewhat boutique character.

Upon check-in, we were even more amped to learn we also had access to the exclusive club lounge, boasting all of the fine adornments that only a five-star venue could provide. There was a private concierge, intimate living room-like seating arrangements, a continuously flowing spread of superbly delicious artful and meticulously arranged hors d’oeuvres and light menu fare, a cheese cart that would impress a fromagerie, any kind of cocktail or beverage you desire (bellinis, bellinis, bellinis), and a wait staff eager to cater to the guests’ every wish. Caviar service begins every evening at 6:00, accompanied by crab claws, tuna carpaccio, mini filet au poivre, and other extravagant animal proteins. Here, they do not cut corners and they didn’t forget the veggies. Vegetarians, no matter what your sub-type, are never in back of the bus.

Now, one of my biggest kick-myself-in-the-ass inadvertences while traveling is not taking enough pictures due to forgetting my camera, not having the settings quite right, or fear of looking like an overzealous tourist. I managed to snap a couple of shots within this fine club lounge, but not enough to really do it justice. Not to mention, it was obvious that some guests probably would not have appreciated me running about camera-happy (for example, Rosie O’Donnell and companion, whom I also encountered in the adjacent La Prairie spa lounge). However, I discretely snapped a raw plating I put together during the lunch service one afternoon, and a long shot of the lounge from the sofa on one end.

On most mornings, though, I’d bypass the club lounge and opt to order in herbal tea, both carrot and orange juices (freshly squeezed of course), and a fresh fruit plate. I would incorporate these ingredients with those from my survival kit, often blending mini shakes in my Magic Bullet most resembling the staple starters I’m used to whipping up in the Vita-Mix. However, on one Sunday morning, we met some colleagues for brunch at Jean-Georges’ Nougatine at Trump International Hotel (1 Central Park West). Sunday brunch at any Jean-Georges venue I figured was a good reason to indulge from the shake, and I did not regret it – taste or tummy-wise. I ordered one of my all time favorite breakfast comforts, the eggs benedict ($17), sans the ham of course. Sounds quite simple. But I was actually graciously served a beautiful eggs benedict florentine with chantrelles. Absolutely excellent. Amazing. The way perfectly poached eggs, or any eggs for that matter should taste – un-eggy. The “hashbrowns” were mandoline-thin slices of yukons arranged in a pinwheel, crisp-tender with a hint of lemon and truffle. And finally, for raw balance, a mesclun salad ($10). Oh, and one or um, two bellinis. All picture worthy BUT, no camera (insert ass kick).

At the end of one day full of appointments and meetings, we wearied into the buzzy Time Warner Center and down the escalator to Whole Foods on a mission for Oscillococcinum to relieve my stingy throat symptoms. It was also time to unwind and seek some nourishment, so we ascended on an escalator journey for what seemed to be countless flights to the top floor where there are several intriguing restaurants, all of which I’ve seen but none I had been. A few steps to the left off the escalator found us outside the door of Bar Masa (10 Columbus Circle, Time Warner Center, 4/F) the apparently more casual and ready-to-wear version of its obscurely exclusive counterpart, Masa. The menu was posted outside the entry way, draped with true-to-style minimalist canvas panels with painted Japanese characters of its name. I was immediately drawn due to my love of Japanese food and that any place I may go in Orlando resembling such just isn’t so. Words like “truffle”, “maitake”, “wakame”, “shiso”, along with some unfamiliar ingredients listed in Japanese jumped out like neon lights, followed by the equally bright prices. Um, yea. This place is not cheap, but sheer intrigue and growling stomachs prompted us to say, “Hey, we’re in NYC, what the hell!”

The interior of Bar Masa is simple, clean, and organic and gives an immediate clue as to the appropriately parallel cuisine. If there’s one time I could kick myself the hardest for not bringing my camera, this would be it. Not only was this some of the best food ever, it was lovely. The portions are modest and it’s easy to go absolutely crazy trying all kinds of dishes, especially after you’ve tried the first two. My favorites: wakame sunomono ($18), maitake & black truffle maki rolls ($34), ume plum and shiso lotus wraps ($21). The wakame sunomono was made with five different types of seaweed, tossed with shiso leaves and dressed with a light yuzu and chili dressing. I love my sea vegetable salads, and this one has inspired another rendition! It was not your typical Itamae’s sushi bar seaweed salad. The maki rolls speak for themselves. They melted in my mouth. Who doesn’t love black truffles? They were incredible. The ume plum and shiso (I adore this combination) lotus wraps were amazing. Thinly sliced lotus root is blanketed around shiso leaf topped nigiri portions of rice. A small amount of ume paste is dolloped on top. They were gorgeous. Bar Masa serves some of the best Japanese food I’ve ever had.

The final star I will highlight is one of the most popular among the raw community, Pure Food and Wine (54 Irving Place), camera in tow! The last time, and first time I ate there was in May of last year. This time, there were a few apparent differences. Upon arrival, the host gave us the option of being seated in the main dining room or the very small rear dining room behind the kitchen. We took a look, anyway, it was cool to walk through and get a peak of what was going on behind the scenes. But since my husband and I both have a tendency to be claustrophobic, we opted for the main dining room in the middle of the buzz. And buzz it was, considerably more busy than I remember from my last visit.

The second thing we noticed were the obvious seasonal changes to menu items accompanied by pricing changes for the higher. Now, we don’t remember exactly what the prices were last year, but we managed to spend nearly $75 more this time on our final check, for as many, if not less, items. One dish that particularly stands out was the black winter truffle & pecan stuffed ravioli ($18). This one was one of our favorites, it was magnificent! But I must say we were a little suprised to receive only three little raviloi for $18. But will we get it again? Sure. Another favorite was asparagus sushi rolls with mirin soaked forest mushrooms, avocado, red pepper, and scallion ($16), as was the white corn tamales ($23) and biryani with coconut curried vegetables ($24). The sake based cocktails, Pure Mojito ($13), spiced pear-tini ($14), and the chocolate cream-tini ($14) were scrumptiously refreshing. Please see my photos on Flickr to see all of what we ate!

Yes, the third thing that was apparent at this Pure Food and Wine trip was that Sarma has managed to make the food even better and non-conspicuously raw. I could march in an army of nay-sayers and carnivores and they’d never know the difference or even care if their meat was missing. I am so glad the food was this superb that it would bring us back again, because unfortunately the service would not. The service, unless it is exceptionally good or exceptionally bad, is not something I would even mention. And our elusive and seemingly irritated server represents the final difference in contrast to our excellent service experience from the last. The staff as a whole, weren’t exactly warm and fuzzy, nor did we expect them to be. But once we were seated it kept getting worse. The food runners were a little more personable, and most of the time we had to flag one down to order or ask for something. When we did see our server, it was as if he were totally bothered. Nothing could crack a smile out of this guy, not even hubs’ corny jokes.

An honorable mention is Chola (232 East 58th St.), a contemporary Indian restaurant and first dinner we had on arrival. Babbo, the flagship restaurant of celebrity chef Mario Batali, was rather disappointing, considering I’ve always been a fan and the place books one month in advance. With Mario’s talent and knowledge, I expected the pasta to be like fireworks. Well, you can’t always have perfection and you’ve got to live and learn. And New York City will never become boring or run out of options. We’re already planning our next trip to our great love, the Big Apple. Very fortunately, business calls and there will be ample opportunities to revisit the favorites and explore the unexplored. At the top of my list is Quintessence, and inevitable returns to Pure and Bar Masa.

<3 JMK