Conscious Bite Out+Superfoods=No Strings Message About Dining Out

Having one of the most amazing, stressful, labor intensive, exciting weeks of my life this past week, I quiet myself, regroup and get even more clarity about the message of a plant based lifestyle I am so eager to share.

First though, I get the opportunity to fulfill one of my dreams as a “progressive modern” chef. I am asked to be the feature chef of Conscious Bite Out, a monthly dinner held at Sacred Space whose philosophy encompasses all of my beliefs: stay local, educate guests to make better food choices, encourage healthier options in restaurants and most of all, they bring awareness to our future generation by donating to Edible Garden Schoolyard Projects. 

This dream of feeding guests, in a formal dining experience, the absolute maximum nutrient dense flavor profiles that nature has to offer is something I have not been able to explore up until this point. I honestly put the idea on the back burner and told myself that it is going to wait until I launch my own concept here in Miami.

Well, wouldn’t you know, one of the founders of Conscious Bite Out, happened to be at a tasting that I did and gave me the honor of leading this last event of the season before the Sacred Space undergoes renovations for the summer.

I didn’t tip toe around my ultimate motivation to nourish my guests and chose “superfoods” as my theme. I took things like fresh local bee pollen, goji berries, coconut, raw chocolate and an abundance of nutrient dense-local-organic fruits, vegetables and grains that most people do not even know exist and made them the star of the show.

This casual/upscale event started with an hour of passed hors d’ouevres; coconut and mamey with cilantro, Jamaican jerk roasted boniato with nutty local honey, small spoons of quinoa with sweet potato and maple toasted pecans, bok choy and pineapple skewers with tahini and toasted cashews.

Jordan, a good friend of mine, came to the event representing Whole Foods South Beach, who also donated most of the dry goods. He was juicing shots of ginger, cucumber, mint, etc, and coating the rim in honey and the most buttery bee pollen you will ever taste, also donated by a local bee keeper.

The 65 total guests then were seated in a separate room minimally decorated with white candles and just golden light illuminating from the floor. I started with a bee pollen salad. Just when you thought it was only good in smoothies or on top of yogurt. This amazing, complete protein was put into a dressing with sesame and lemon and then coated onto the mango turmeric paint on the plate. red and golden beets, swiss chard and pickled mango were also there to accent the flavor.

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Next course: White corn and zucchini cake with pistachios and a superberry “crema” Organic corn being in season here now influenced this concoction. For the “crema” I started with cashews and mamey as a base and rehydrated gojis and mulberries.

Entrée: Lentil arancini, tomato broth, jalapeno “butter” and roasted rainbow carrots The broth was reminiscent of where my heart lies, in the North End of Boston, and the lentils were like a rich stew of mushrooms, vegetables and herbs.

Dessert: I decided to do a “semifreddo” duo: Chocolate hazelnut with salty hempseeds  and strawberry guava. Jaboticaba is also at peak season here now so I made a caramel with this deep purple exotic tasting fruit to drizzle around the plate.

I came out to talk to the diners and express how blessed I felt to be feeding them in this way and also some Q+A about the meal they just experienced. I hit them with so many flavors, textures and most likely added on a year or two to their life along with a boost in their libido for that night to say the least. The look in their faces and overwhelming gratitude that they expressed fueled my motivation all the more to continue this journey.

After an event like this, the “Progressive Modern Chef” in me is left with this question, “What has happened to a guest’s perception when they dine out and what is my role as a chef that is feeding them?”

Most people lose sight of our most predominant survival instinct and why they are eating and more about what kind of emotions they will feel when experiencing their favorite flavor or texture or even the thrill of who the name is behind the restaurant and, in Miami, the celeb they are sitting next to. This I could shout from the rooftops and at the same time would be frowned upon by my fellow chefs making a killing off of their patrons lost instinct to nourish their bodies.

Hey, don’t get me wrong, no one respects the history of food and the many cuisines as a chef does and I will forever refer to those that came before me for the technique, execution and passion that they demonstrate. But, the bottom line is that chefs are feeders. That’s what we do. We feed people in many ways. Casual “grab and go” ways, “fancy” ways, in ways that people will never forget as it is what molds many, many traditional celebrations. No matter what caliber you are at or what recognition you have gotten, if you are a chef, you feed people. Period.

When a therapist provides services to a patient, the results of their work will show after some time, No? If they are misdiagnosing them and keeping them on medication to keep the money rolling in and the patient inevitably is taken for a ride, what kind of therapist are they? Although the person can surely make the decision to not listen to the therapist and walk away if they know what’s best for them, is it still ok to take advantage of their distorted perception and falling to manipulation?

Same goes for a chef. If I go to eat at your restaurant on a regular basis, eat your food and then end up overweight, diabetic and full of dietary disease, who is to blame? What if I just go sometimes and just get a little sick each time whether I know it or not?

I know, I may be a little harsh here, especially on these chefs running French bistros and diners and what not that may not have two micro-nutrients to rub together, but I am making a point based on my own awakening. I was not taught this, necessarily led this way in any one conversation, it is a strong intuition that pushes me to bring this awareness to chefs and anyone that dines out.

This country has a serious “eating” problem. You can blame the media and advertising that manipulates kids while they watch their Sunday morning cartoons all you want, but as a chef, what can we do to contribute to slimming down this obesity epidemic and educating not only our guests but our peers on what foods will benefit them most and which ones may be killing them slowly? Let’s put our cost sheets down for a second and put some morality behind what is on the shelves in our store rooms and walk-ins.

I have a lot of love for the restaurant business and even more love for those that not only dine and keep me employed but look up to us chefs like we are God sends, admiring our talent and constantly patting us on the back. I say, it’s time to give back and maybe in an anonymous way. A sincerely good deed is left unsaid. If we pay attention to what we are serving, the guests are more inclined to be aware. Awareness like this on a global level will reshape the entire food industry and more importantly our ever increasing “eating” problem.

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2012… Apocalypse or Shift in Conciousness?

 For some of us, the anticipation of what is to come in 2012 is like waiting for test results at a clinic after spring break. It is one of many dates set prior in history predicting a plague or the “return of Christ during The Rapture” or a catastrophic disaster that will wipe out our existence. It is actually around 224 times throughout history that this “end date” has been forecast by one group or another.

Columbus had the first European association of the Maya with eschatology [study of the end of times], predicting that his discovery of new lands would bring about an Apocalypse in 1524 with the second Great Flood. Then of course, it’s one of the translations of Mayan writings that an Armageddon would overtake human kind and annihilate our present universe that’s most talked about these days. It is 12-21-2012 that is the final day of a 5,125 year cycle in the Mesoamerican Long Count Calendar. According to NASA solar flares will touch down on Earth as some say we may also collide with some object as a black hole or passing asteroid. Although astronomical alignments and numerological formulae cosign this theory, mainstream science is not acknowledging it.

What the hell does Plant Based Body or my passion for nutrient density have to do with the ideas around 2012? Well, it is the New Age theory that is ringing true to me in my new found journey as a chef of showing people how to facilitate bringing nutrient dense foods into their life. It says this end date in 2012 is really a new beginning; “Suspicion toward mainstream Western culture, the idea of spiritual evolution, and the possibility of leading the world into the New Age by individual example or by a group’s joined consciousness.”

Hmm… Could this idea of a spiritual evolution start with a plant based diet” Well, let’s see…

• Impacts the environment –in a positive way, believe that? According to Environmental Defense, if every American skipped one meal of chicken per week and substituted vegetarian foods instead, the carbon dioxide savings would be the same as taking more than half a million cars off U.S. roads.

• Prevents and reverses disease- all of the top diseases taking lives everyday are directly related to diet and exercise, studies have been done to prove that plant based diets reverse diseases such as cancer The China Study

• Slims the worlds growing obesity epidemic- this crisis is crippling our nation’s workforce and shortening our kid’s lifespan. We are developing new diseases at a rapid rate because of the man made substances like refined sugar and hydrogenated oil that we put into our bodies. (my synopsis of The Weight of the Nation.)

I realize that the way the world eats may not have a decreasing effect on some more serious worldly issues like human trafficking or wars in the Middle East. The foods we choose to eat only affect us right? What would happen if the majority of society refused to purchase any products with toxins that would harm them and their kids? What if they started putting their money into buying only foods that benefited them the most? Is this shift in our thinking part of this “joined consciousness”?

The cereal aisle in grocery stores would be gone! Now an abundance of whole grains, legumes, oats, dried fruit and nuts in a bulk section in 50 lb tubs instead of 1 gallon containers. Bushels of leafy greens would now be lining those middle aisles instead of the processed crap that makes up 70% of our selection now. The cookies and snacks made from hydrogenated oil, refined sugar and MSG wouldn’t be missed but just made more naturally without harmful toxins. Locally sourcing products and produce will support farmers and small businesses enriching our communities.

These big bully advertising and marketing companies would not have a target and would ultimately either fold or adjust to the demand of the health conscious consumers. No longer could they manipulate society, primarily children through television ads during the cartoons they watch, into eating and eventually needing processed foods that will ultimately kill them. No longer could they slip unlabeled genetically modified frankenfoods into our supermarkets.

Now, the only action we have actually made is the conscious decision to eat the foods that will benefit us the most. This should be our natural human instinct. We did not have to submit to communism or give up our first born, not even do anything but keep an open mind to the foods that can essentially save our lives, our kids lives and our planet.

In my point of view, making this decision simply means, “I have decided I want to live a full life and not just be another statistic that dies from diet related disease.” If that is not the shift in our thinking we need in 2012, I don’t know what is.