If I can do it, anyone can.  I’ve planted my real first garden – ever.  And I’m in love.

My grandfather always kept quite a large garden. As a kid I remember going out with him to pick tomatoes, okra, and all types, it seemed, of greens. But even though, well into my adult life it was condo dwelling and a self-perceived “brown thumb” that shied me away from anything more than potted herbs, or houseplants here and there. Well, I’ve lived in a house with a yard for the past five years, with more than enough space that had been staring at me everyday, waiting to be sowed.

In this space of 4 1/2′ by 10′, old shrubs and weeds were just…there. I’d daydream about all of the possibilities that could be housed in this nice and sunny symmetrical space. Then I’d get down to the garden department of Home Depot and be completely overwhelmed by the isles and isles of beautiful plants with unique requirements posted: annual, perennial, full sun, part sun, direct sow, sow indoors… uh, what? It looked as precise and nurturing as bringing home a new born baby. Then there’s the endless soils and fertilizers – potting mix, gardening mix, this mix, that mix.  Once again I’d leave shaking my head, “Um, no I am not ready for this kind of commitment. Surely I’m bound to screw up and kill something.”

Then finally one day last month, while sitting out on the patio enjoying an amazingly beautiful, warm sunny day, I gazed again at the space in front of me, sensibly.  I started doing a little research here and there, and used the collected inspiration by the growing movement of home gardeners. I thought, my gosh if it were that difficult, this planet would be barren. It would be contradictory to nature itself, plants cannot be this fickle! Back to the garden center I went, this time committed and with a plan which basically went like this:

1. After properly measuring the space, I bought some pressure-treated wood, had it cut to size by the nice wood guy at HD. It’s 10″ wide by 10′ by 4′ planks.
2. I got lots of good organic soil. Good all purpose soil for veggie gardens. And I got one small bag of seed starting soil. From what I’m told, the soil on our property is pretty good. But like a new mom, I didn’t want to take any chances.
3. I collected a bunch of herbs, and some starter veggies like tomatoes and peppers that looked perky and eager for Spring.
4. Marigolds were a must too. A BIG tip I got repeatedly is that they get along great in a garden, especially tomatoes, and keep certain pests away. Plus they’re so pretty, and cheap too.
5. All of this took about 4 total trips to HD, Lowe’s, and/or our local nursery.
6. And I did order a lot of seeds from a great company online, Burpee Gardening. Their site is awesome and user-friendly, they cater to the home gardener, and their site is packed with good info for novices.

That’s basically it. With help from the boys, we cleared the space, built the box, and raised a sprinkler that was already there.

So this is what I have going on.

My thriving herbs in pots:

• Globe basil (got this in pots and in the box garden)
• Lemon basil
• Cilantro
• Dill
• Tarragon
• Thyme
• Rosemary
• Garlic chives
• Spearmint

These are the veggies that are planted in the garden:

• Tomatoes: roma, yellow pear, cherry
• Peppers: red bell, yummies (small, mild, and orange), jalepeño, cherry, carnival
• Japanese cucumber
• Kaleidoscope heirloom carrots (orange, red, purple, yellow) – as seedlings directly sowed in the ground.
• Garlic – directly sowed in ground
• Shallots – directly sowed in ground

These are currently little seedlings that I’ve planted in their tiny crib pots:

• Florence fennel (small variety)
• Arugula

These are all waiting to be planted from seed:

• Zucchini: summer ball, Italian ribbed heirloom
• Squash: Ronde de Nice heirloom, golden bar
• Radish: French breakfast heirloom, watermelon
• Beets: Chiogga (red/white spiral flesh), Little Chicago (tiny red beets)
• Lettuces: romaine, bibb (red and green), baby leaf mix, microgreens mix
• Blue Solaise heirloom leeks (small bluish-green leeks)
• Romanesco

This whole process has brought me so much joy. I’m like an obsessed new mother. We’ve had absolutely beautiful weather, which makes it all the better to be outdoors. The garlic and shallots have begun to sprout, the plants that I brought home one or two weeks ago are happy and taller. Constantly I’m looking over everything, as if staring at it all will make it grow faster. If I’m having this much fun already, I can only imagine what the first harvests will be like. I cannot wait to share!

<3, JMK

{ Purely Delicious, Summer 2009 }

Have you subscribed yet to Purely Delicious magazine?  It’s probably THE most beautiful and modern raw food periodical out there today.  And this summer’s issue includes the very informative article, “Who’s Afraid of Sea Vegetables” by yours truly, complete with two drool-worthy recipes.  A big THANK YOU to the publisher, managing editor, and my friend, Rebecca Carlson for her amazing talent, limited Zzz’s, and juggling big fat computer FAILS to bring us this lovely quarterly.  Big HUGS and lots of LOVE to Rebecca!

Now for another quick update:  Today I have begun my first ever three day juice cleanse.  It sounds strange to say it, “My first ever three day juice cleanse”, after being raw for over two years.  It seems that when you’re in the infancy of a raw food lifestyle (and I consider two years infancy in proportion to the rest of my physical life), you hear and read an awful lot about everyone’s juice cleanses, juice feasts, “The Master Cleanse”, etc.  I thought everyone was just juice crazy, and why in the world was I not catching the fever until now?

Simply put – my body and my mind were just not ready.  I now realize I’m not weird or dissing the raw food world by not jumping on the juice cleanse bandwagon.  It’s not something you should ever feel obligated to do, and oddly enough that’s just what happened to me at times when I’d read about global juice feasts or about Angela Stokes’ 92-day run…and that SHE is one committed raw food Wonder Woman with an incredible story.

You don’t need to cleanse to get the benefits of living food! However, my time has come.  I’ve been a bit overindulgent in cooked foods and wine over this past month, and I’ve realized this had a direct relationship to my daughter having been away from home (thankfully she’ll be returning this evening).  I’ve also experienced a “calling” if you will, to have out with old – in with the new!  My body and mind are now ready to voluntarily clean house.

I’ll be posting my experience – the good and the potty poopy talk, and surely there will be some.  So consider this fair warning to those that are squeemish.

<3, JMK

Anyone who hasn’t been living under a proverbial rock these days is well aware of the economic doom and gloom painted by the media.  While it’s true that we’re in the midst of an uncertain financial future that’s spinning many of us into conservation mode, shouldn’t we already be mindful of our food spending?  The raw food lifestyle and particularly organics has a reputation of carrying a loftier price tag than conventional counterparts.  Or does it have to?

Are you concerned about how this current economic crisis has affected or may affect your food budget?  Or perhaps those little trips to Whole Foods to pick up “just a few things” always leave you scratching your head over how you just blew a hundred bucks, again?

Here’s 12 tips that may help with the conundrum of maintaining your health-conscious lifestyle and maintain a sensible budget, no matter what you eat.

1.  Organic vs. conventional: the compromise. Fortunately, there are foods that carry little or no risk of toxic chemical consumption.  Learning which are best to buy organic or non-organic can save you a good chunk of change.  Take asparagus, for example.  Little bugs and critters don’t find it too appealing and therefore doesn’t warrant a need for pesticides.  But paying $3.99 for a conventional bunch versus $6.99 for organic is a very warranted savings!  Same goes for conventional avocados, bananas, cashews, garlic, and onions.  On the other hand, strawberries are notorious for being laden with pesticides, herbicides, and fungicides.  As are almonds, apples, cucumbers, figs, and swiss chard.  There’s a lot of great references available to help guide in choosing, such as this slideshow at WebMD, or the book, To Buy or Not to Buy Organic by Cindy Burke.

2.  Buy in bulk, the freezer is your friend! When produce is in its peak season, prices will be at their lowest.  This is a great time to take advantage of bulk shopping to store an extra supply in the freezer to enjoy for months to come.  Vacuum sealing machines are a great investment because they prolong your frozen goods even longer by keeping out the freezer burn.  If spending $50 to $200 on a machine isn’t in your budget, The Reynold’s Handy Vac is a great inexpensive alternative you can find at the grocery store, plus the bags are reusable!

3.  But buy only what you need, even in bulk. Buying 5 pounds of almonds won’t get your dollar’s savings worth if you’ll only be able to use 3 pounds before they go rancid.  Plan ahead, and buy only what you need to avoid wasting food and money.  Which brings us to #4.

4.  Waste not, want not. Have you ever marched into Whole Foods, feeling ambitious to execute an entire week’s menu as you browse all the pretty pickings?  Or life comes calling and raw lasagna you’ve planned for Tuesday turns to Wednesday, and before you know it, it’s Sunday?  You get the picture, and we’ve all done it. Regardless of any seemingly legitimate reason, it makes me cringe to have to throw away food that’s gone to rot, needlessly! Planning ahead and list-making helps, but more importantly, practice buying just enough instead of too much.  Even if this means going to the market every other day, if possible. How about all that extra pulp that’s extracted by your juicer?  Does it go straight to the compost or garbage can?  Dhrumil from We Like It Raw recently posted a great video demonstrating a creative way to use leftover green pulp.  And pulp left from making nut milks can be dehydrated and used as pastry or cookie flour!

5.  Never grocery shop hungry! This is a pretty common and general rule for the reasons mentioned in #4.  And anyone who’s ever been on a weight loss diet has probably recited this mantra a few hundred times.  Well, the same holds true for holding on to your money.  You’ll be much less likely to buy more food that could go to waste if you make sure your stomach is happy first.

6.  Less is more:  Eat slowly, and with consciousness. There’s a best-selling book called French Women Don’t Get Fat by Mireille Guiliano, President and CEO of Champagne Veuve Clicquot.  While the title in itself  may ring exaggerated and a tinge elitist, the truth of it stems from the long instilled traditions and guidelines of how the French view and treat their food.  The rituals of meal times are something to be savored to the fullest beyond a means of merely feeding the gut.  Food is honored and slowly engaged with every bite (lunches are 2 hour affairs, even during the business week).  Consuming with care, chewing thoroughly, and allowing digestion to begin in our mouths as it should gives our stomachs ample time to tell our brains that it’s happily satisfied. With conscious and present eating, we enjoy companion conversation and the ambiance of our environment while filling up, eating less, and making us automatically more gratuitous.

7.  Join a co-op! Not only do food co-ops typically support local farmers, they provide the highest quality and value for produce.  Even better, members are often eligible for discounts. Local Harvest is a great resource and can assist with finding co-op in your area via their search function.

8.  Be your own farmer. It’s easy and inexpensive to grow your own potted herbs.  Even the green-thumb challenged like me can wing that.  Best of all, you can grow them indoors all year round.  You’ll save between .99 cents and $4 a pop for each bundle you’d otherwise buy in the produce department.  Aerogardens have proven to be a fantastic investment (from $99.95 to $229.95), especially handy for winter harvesting.  Not only does this hydroponic dynamo grow a full spectrum of herbs, you can harvest salad greens, tomatoes, strawberries, chili peppers, and petunias – just to name a few!  And they’re perfect for apartments and condos.  If you’ve got the outdoor ground space, create a garden and harvest whatever vegetables you can manage within your climate and seasonal allowance.  Kitazawa Seed Company has a fantastic catalogue along with thorough instructions, guidelines, and tips on their products.

(Julie’s Aerogarden)

9.  The 2 for 1 special: food for skincare. This is a big bonus!  Ever used a honey and sugar scrub mask?  Or used coconut butter as body lotion or lip balm?  Not only are many pricey creams, exfoliants, and other skin care products a needless expense, they’re typically full of chemicals that we slather all over the largest (and breathing) organ on our bodies.  Wouldn’t it make sense to feed our skin the same thing we put in our bodies?  Create your own spa “salt-glo” by mixing coarse sea salt with olive oil and massaging all over for baby soft skin.  Have an avocado that’s getting a little too soft?  Mash it up and use it as a super moisturizing mask.  Pure Skin – Organic Beauty Basics by Barbara Close is an excellent book that dispels spa and skin care myths and provides 40 recipes for natural beauty treatments.

10.  Cut back on excessive supplements. E3 Live or spirulina? Probiotics or bee pollen?  It’s easy to get overzealous in purchasing products that will support our health-driven missions.  But these items, even singularly, are not cheap.  Of course, bulk deals and frequency of use could factor into the pricing equation.  If you’re sticking to a budget, consider compromising one for another that works best for your body and regimen, rather than having them all.

11.  Clip those coupons! Good old-fashioned coupon clipping isn’t just a newspaper activity anymore.  There’s all kinds of printable deals to be found on the internet, Googling keywords like, “Whole Foods coupons” or “organic coupons”.  Grocery stores also often have in-store deals available right at the door, just pick up a flyer!

12.  Don’t discount the discount stores. I never thought I’d see the day when I’d actually recommend checking out a Wal-Mart or a Costco for deals, on of all things, organic food products.  It was a chance trip to BJ’s Wholesale Club a couple of weeks ago that jolted me out of the “discount monster retailers = all things industrial evil” mindset.  Beyond the mammoth isles and palettes of junk food hell, past tables of 5 pound blocks of cheese and green bananas in crates, I saw an entire produce area labeled, “organics”!  And the products looked quite vibrant!  Yes, you can get some great deals at wholesale clubs on organics, but again, this is bulk shopping so if you don’t need a 10 pound bag of apples, refrain! The other downside to these major discount retailers is that there is little or no purchasing from local farmers.  But if getting the best price and staying within your budget is the goal, shopping these stores could be worth it.

Do you have any tips for saving on your food bills that were not mentioned here?  I’d love to hear about them!  Please feel free to contribute your food budgeting methods via the comment section.

<3, JMK

{ 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!

Julie Kalivretenos & Chef Norman Van Aken. Click to see more photos on Flickr.

Last night, my husband and I attended the 5th anniversary celebration of one of my favorite restaurants, and chefs, here in Orlando – Norman’s at the Ritz Carlton, Grand Lakes. I wouldn’t have missed it, and it was an even far better time than I ever expected! Norman is, of course, the award-winning author and legendary Chef Norman Van Aken, known as the founding father of “New World Cuisine”. Dean Fearing of Fearing’s at the Ritz Carlton in Dallas was also in attendance and co-collaborator on the evening’s luscious menu, as well as Food Network Canada buzzing about, filming the event. Additionally, a portion of the evening’s proceeds went to the Love Your Life Foundation, a charity benefiting financially challenged families.

A lovely champagne reception got everyone mingling, and a nice assortment of hors d’œuvres were passed including a mahi ceviche, unique melon kabobs that were seasoned with some heat, and little bruschetta with a brie-like cheese drizzled with balsamic reduction.

Speaking of the menu, ours was artfully modified to accommodate the vegetarian, but without compromising the original theming and integrity of meat inclusive ingredients. Our courses and their respective wine pairings included:

• Chilled Mixed Red and Yellow Beet Salad with Wasabi Sorbet and Toasted Pistachios – My husband swore he hated beets. But let me tell you, there wasn’t a fleck of food left on his plate. These were very small and tiny beets that just melted in your mouth. Quinta Do Feital Alvarinho “Dorado”, Minho Portugal, 2005

• Dean’s BBQ’d Royal Trumpet Mushroom Taco – This was a real treat, considering tacos are among my favorite foods in the world! Dean’s BBQ mushroom variation was creative and delicious, and naturally, more Tex-Mex than Mex. Melville Estate Viognier “Verna’s Vineyard”, Santa Rita Hills, California, 2007

• Stuffed Vidalia(?) Onion with Jicama and Edamame – Unlike the beet salad and mushroom taco, this was more of a substitutional variation from the salmon course on the main menu, so I am entering my own descriptions here. A savory filling of jicama, edamame, and herbs were wrapped with a thick, sweet onion ring and surrounded by a moat of what tasted to be a light curry foam. Patz & Hall Pinot Noir “Pisoni Vineyard”, Santa Lucia Highlands, California, 2005

• BBQ Tofu Steak with Jalepeno Grits and Butternut Squash Taquito – This pretty much speaks for itself. It was delicious, and by this time I was getting quite full! Domaine Serene Rockblock Syrah “Seven Hills Vineyard”, Walla Walla Valley, Oregon, 2005 and Domaine Jean-Louis Chave “Silene”, Crozes-Hermitage, France, 2006

• “S’mores” – Graham Cracker Crumble, Brandied “El Rey” Chocolate Ganache, Toasted Marshmellow Fluff, Burnt Honey Ice Cream – Mine was made extra special with a “Happy Birthday” written in chocolate and a candle! Bodegas Olivares Dulce Monastrell, Jumilla, Spain, 2004

Original menu, signed for moi...Click to see more photos on Flickr.

After all that wonderful food, wine, and champagne, it was a wonder I could walk out of the place! But if it wasn’t the event itself that made it all worth it, it was also my birthday (actually tomorrow) and we took the opportunity to celebrate my 25th as well. 25? Or was it 21? Heck, either one sounds good to me!

<3, JMK

Traveling gives me the opportunity to catch up on all my periodicals. Although it’s a bit ridiculous, sometimes this means flipping through back issues from 2007! I can’t help it. I am a magazine junkie. If you could only see my cabinet full of them – stacks and stacks of 18+ subscriptions, plus miscellaneous ones I pick up here and there. Not one will go unread though, and like a pack rat I’ll tear out and collect pages that serve the moment’s purposes. It’s my idea of fun in feeding my little think tank.

So during my recent Bahama trip, I came across the February issue of Bon Appetit. Better late than never, because I haven’t been this excited over a single culinary mag in some time. So much so I had to dedicate a whole blog post to it. As it reads from the cover, February has been designated as “the green issue/feel good food”. It connotes a simple summation of eco-friendly and health conscious foodie-ism that has been so eloquently making its way into the mainstream.

Finally, there are applications for the good of human health AND the planet that don’t freak out the average steak and potato Joes nor culinary snoots that tout the cruciality of a perfect foie gras. No longer are catch phrases like “farm-fresh”, “artisanal”, “organic”, “sustainable”, or even vegetarian limited to the health freaky radicals or hippie earth thumpers. This issue includes goodies like creative vegetarian recipes, mouth watering and inspiring photos, expert advice from “locavores” (people who only eat food grown and produced close to home), and lists of eco-friendly restaurants that have popped up around the country that would have the most pompous food critics aroused.

It doesn’t matter whether you’re a raw foodie, vegan, vegetarian, or carni/omnivore, there’s something for everyone here with a few common denominators: eco-friendly cuisine that is both innovative and healthy. Every time I flipped the page, little bells would ring. It wasn’t just the content quality, it was that the whole idea really reconciled with my own ideas of eating right that are at the least, heading in the right direction for total food reform in this country. Bon Appetit wrapped it all up in a very embraceable, encouraging and inspiring package.

On page 24 I found “The Hot 10: The Best Eco-Friendly Restaurants”. To my delight, at number 1 was Chef Melissa Kelly’s Primo, of which I am a HUGE fan. Although the listing profiled its flagship Rockland, Maine location, I’m a frequent diner of the locale at the Orlando JW Marriott Grande Lakes. In my opinion, it’s one of Orlando’s few top restaurants, made particularly special by their on-premise organic garden and rustic yet refined country-fresh Italian fare. Just Friday night we went there, and I had a major freak-out because not only did they have ramps (a super-seasonal treat), they had fresh porcinis which is a true rarity in Orlando and overall in this country, for that matter. I asked them where they got these little gems, knowing they most likely wouldn’t give up their purveyor, and I was right on about that. Others on the top 10 list included: Firefly Grill, Effingham, IL; Hook, Washington D.C.; Ubuntu, Napa, CA; Cafe Cenizo, Marathon, TX; The Kitchen, Boulder, CO; La Provence, Lacombe, LA; Spoonriver, Minneapolis, MN; Blue Velvet, Los Angeles, CA; and Local Burger, Lawrence, KS.

On page 38, there’s an article, “How Del Posto Went Green”, profiling celebrity chef Mario Batali’s quest to “save the world, one meal at a time”, at least when it comes to the highest-end of his restaurant portfolio, Del Posto. And on page 76, “Why I’m Not a Vegetarian” by Molly Wizenberg chronicles her conversion as a youth to vegetarianism, veganism, and then back to everything-ism and all the events in between that have shaped her choices. There are two beautiful recipe editorials, “Our Planet, Our Table” and “The Earth-Friendly Dinner Party”, which combined with the rest of the issue, contain a number of recipes that are either raw, vegetarian, or vegan, or could be easily converted to each.

As far as my personal diet is concerned, my philosophy based on this past year of experimentation has been that hi-raw is best, but incorporating certain al dente prepared vegetables, whole grains, and small amounts of raw cheese works very well for me. While I strongly believe in certain dietary principles as it pertains to human health, I have never believed in a one-size-fits-all format. Even if you choose to eat meat, there are choices – free range and organic, local, farm-raised. It would be one glorious day to see the end of the factory farm. I give big kudos to Bon Appetit for putting together an issue that realistically and beautifully represents the changing not just of culinary direction, but in the way we think about our food, where it comes from, and the effects our choices have on this Earth.

<3, JMK

See more of these durian photos on Flickr!

When I went to my favorite Asian foods market today in Viet-town for young coconuts and bento boxes, I didn’t expect to find a whole barrel full of live, REAL, fresh durians! I’d finally come face to face with the elusive fruit I have only heard of quite favorably from my raw friends or, from what I’ve seen Andrew Zimmern almost puke over on his “Bizarre Foods” TV show on the Travel Channel. Very curious for a man who happily scarfs down on rodent nads, roaches, monkey brains, and road kill.

My husband and daughter were happy to partake in the dissection of this 4.65 lb, $6.90, spiny, alien-like object (is that a good price?). God forbid if one of these things ever dropped on your head. And this one was one of the smaller of the bunch.

I think I had prepared myself for the worst, particularly based on what I’d heard regarding the smell.  It definitely released some funky aroma that if I hadn’t known better, I’d have blamed my 13-year old for farting. Mr. Tran from the market described them as being like a sweet, yet pungent (a nice way to put it), avocado. I’d say that’s the closest description you can possibly get for something that’s nearly impossible to describe. And as you see here the flesh eerily resembles the yellow wrinkly skin of raw chicken parts.

The overall verdict? Absolutely different as if this thing came from some other planet. Not initially disgusting, but not enthusiastically good.  Oh, but then came the indigestion part. Just the few bites we had gave us durian burps for the next hour or so. Eventually it got kind of gross.

Would I buy it again? Not quite yet. It’s definitely a taste-acquired thing and right now my weird-food love is for sea vegetables.  Question now is, what do I do with the rest of this stuff? Maybe it would add an interesting dimension to my morning shakes.

Any durian experiences, loves, likes, dislikes, and advice are welcome.

Adventures Nightmare of the Durian update (4/29): The creature (durian) took over my kitchen for 24 hours. Durians are mean and they stink. Maybe I’d have to be in Thailand someplace in the open air so that they can’t assault me if I ever try one again. Bad, bad durian! I don’t like you!

<3, JMK

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

I’m a total foodie and a Food Network junkie. I subscribe to most of the popular culinary rags like Bon Appetit, Gourmet, Food & Wine, Saveur, and Vegetarian Times to name a few. When my husband and I travel, a big highlight is all about the restaurants we’ll visit. I’ve managed to find a meat substitute for just about everything and I’m completely seduced by the whole experience of preparing a fine meal and savoring it with a beautiful wine.

Now, if it hadn’t been for all of these aforementioned pleasures, I probably would have gone raw a long time ago. But what I didn’t understand until recently is that raw food is not an end to culinary delights, dooming to a life of celery sticks and sprouts. Raw food, in itself, rather is a whole ‘nother alchemy of food as art. Once that trigger in my little brain activated, I was finally able to let go of what I thought was so scary and see it as a creative venture with the best health benefits and a new world of possibilities.

Yesterday I was not so hungry in general. But by late afternoon, all I could think about was making raw sushi using the “rice” technique in “Raw Food, Real World”. It was my first time preparing this, but not my first time eating it. My husband and I ordered the sushi at Pure Food & Wine back in June and I was amazed that a jicama/pine nut combo could imitate rice and taste so great! I never missed the rice.

I made about 8 total varieties of rolls. They all got wolfed down fast, but my husband and daughters were still hungry and wanted to make some Quorn Chik’n nuggets. If you haven’t tried these, they are delicious and addictive, and proceeded to screw up my 100% raw day because I ate 4 of them.

<3 JMK