Eating in Sacramento

Welcome back from a fabulous week of Holidays. We sure rested and relaxed a little too much this last week. I gather that we were not the only ones. I hope everyone had a safe weekend. My wife and I spent a day in Sacramento with my grandparents and cousins. We spent some time catching up and then went to lunch at Andy Nguyen's.

Andy Nguyen is a vegetarian restaurant with Vietnamese, Buddhist cuisine. My aunt chose this place knowing that is served vegetarian food. Our experience there will be a memorable one. We arrived around 12:30 with a 9 top(6 adults and three children) and were seated almost immediately. The restaurant was nearly empty with maybe two or three tables dining.

They have a extensive tea menu, which was a real plus. Many flavors and choices to accommodate everyone. The menu itself offers appetizers, salads, giant bowls of soup and entrees. Everything is served family-style, meaning large portions with a separate plate for each diner. This is fun because everyone can share, if they want, and we did. The menu is full of various faux meats including; shrimp, beef, chicken and pork. I am not a fan of the fake meats. They often are too close to the real thing and it kinda disgusts me. If I want meat I will order it, but it is great for those that are skeptical of vegan/vegetarian food. Overall, the food was delicious, as well as, large portions.

The problem was with my grandma's and wife's entrees. First, my wife is celiac, which makes her intolerant to wheat. We are very careful in Asian restaurant's because of the use of soy sauces, which contain wheat. When we ordered her veggie stir-fry we asked for no soy sauce but when it came out it had a brownish liquid at the bottom of the bowl. From previous restaurant experience's we know that we should ask. And we were right, it was soy sauce. They promptly removed the dish, cooked and brought another in a timely matter.

As for my grandma, she just didn't receive her food. We all had gotten our food and had to wait for hers to arrive. After about ten minutes, I asked the waitress and she said it was on its way. Another 5 minutes go by and I ask again. As she assures me it is on its way. The problem is that the rest of us were just about done with lunch and grandma hadn't gotten her food yet, and I was a little worried about how grandma was going to react(she is in her mid 80's and can be impatient). Finally her veggie burger arrived on a huge platter with tempura fried potatoes, a salad and condiments. Grandma was so impressed and tickled about the size of the plate. It was a pleasure to see her so happy, and a relief.

When my wife and I got back home to the East Bay, I looked up Andy Nguyen's on Happy Cow. Happy Cow is a vegan/vegetarian restaurant guide that is rated by the people for the people, and is a great resource to use before dining out. Many of the reviews had the same complaint about food not coming out at the same time and the service being mediocre. All in all, we had a good time and enjoyed our time with each other. Next time we will be prepared to have some lousy service and food that arrives sporadically. I recommend checking out www.happycow.net before you go out to a restaurant for the first time. It may prepare you for your next dining experience. I know I will.

Enjoy.

Vegan Chef Period.

Why Vegan?

Today I was chatting with a friend (on Facebook) that I haven't seen for 15 years. We were catching up and as I told her that I was now a vegan personal chef she asked, "Why did you become vegan?" And before I could answer she had logged off. The answer is this; it makes me feel good. Whether it is because I am eating healthy and I know what I am putting into my body, or that I am now more aware of the treatment of animals. I feel Good!

By eating a whole food, plant-based diet with adequate exercise, I know I am the healthiest I have ever been. After reading, The China Study by T. Colin Campbell, I understood the benefits of such a diet. I highly recommend this book to all. The risk of cancers, high blood pressure and cholesterol are considerably lower. A vegan diet also allows my body to recover quickly from my workouts, as well as, illnesses(although I haven't been sick for a really long time). I know I can achieve my full potential day after day.

Not eating animals also gives me an assurance that I am doing my part for the environment, as well as, for the animals. It takes 16# of grain to produce 1# of beef. It also takes acres of land and gallons of water to raise that 1# of beef. Feed lots are tight and cows are often given antibiotics to fiend of disease and sickness. Many become sick anyway. The living situations for such animals as chickens and pigs are equally or worse. Another reading that I highly recommend is The Omnivore's Dilemma by Michael Pollan. His book examines how our food makes it from the ground (cornfield) to the table.

I hope you take the time to check these books out. They are very informative and well written.

Enjoy.

Vegan Chef Period.

Skinny Chef, Healthy Chef

Years ago, while I was in Culinary school an instructor once told be "Don't trust a skinny Chef!". This was easy to say, when it is coming from a 300+ pound Chef. To me, this is saying that a Chef needs to be over-weight in order for the food to taste great. Does this mean that his food is superior? Or that his techniques and procedures are so honed in, to the most minuscule detail? Or maybe the food that is being prepared is full of saturated fats and oils, making it high in calories with low nutritional value. Maybe there just isn't enough time in the day for exercise. My guess is probably the latter two. Although, I believe that one can create amazing food, have time to exercise and eat in a healthy, non-detrimental way.

There is an article in the Time magazine this week about Chefs in the industry that have realized that they need to lose some weight. Many Chefs are under constant stress and work long hours. And many use food as a stress reliever and others just each badly. Alton Brown says "I decided there were foods I was just not going to have. I've probably had three tons of French fries in my life. I don't need any more French fries." Brown has lost 50# and is thinking about writing a book. Great, just what we need, another "diet" book. I know it is not easy to lose weight, but I also know that eating a balanced, low fat, no oil diet and exercise is possible. Eating fresh whole foods are a great way to start eating right and combine that with an easy walk around the block, and you will be on your way to a healthier tomorrow.

I would like to tell my Culinary Instructor this, "It shouldn't be "Don't trust a skinny Chef", but rather "Trust a Healthy Chef!"

Enjoy.

Vegan Chef Period.

Reduce, Reuse, Recycle

It is becoming more and more frequently heard, "reduce, reuse, recycle" yet what does it mean exactly? It sounds pretty obvious to most, but it still seems that a lot of people don't get the concept. I can't count the number of plastic bottles I see thrown away everyday, not to mention other recyclables, such as paper products, aluminium cans and glass bottles to name a few. Maybe it is too troublesome or too much work to deposit such items into their proper receptacles. Or maybe there are not enough proper receptacles out there to discard our recycling. Or maybe we don't know exactly what is recyclable and what is not.

Recycling has become easier than ever (from a California stand point). In California, 5¢ is charge with every bottle or can, known as CRV or California Redemption Value. This seems like an incentive to take your recycled items for redemption, but it is not. It is still much easier to throw these items away. Just about everything can be recycled; batteries, old paint, oil, phone books and magazines, and even cell phones and computers. Know that there are specific places to take such items and it isn't a landfill.

Take a week and try to recycle everything that you possibly can and you will see that you will have much less trash than recyclables.

Here is my recipe to help recycle:

• Create a recycling bin at home that sits next to your trash can. This alone will help remind you to recycle the next time you throw something away.
• Help a friend. Often we need help remembering that things are recyclable. Let us know.
• Reduce the amount of trash we create. Avoid using single-use containers, such as juice or sodas cans.
• Buy in bulk. For one it is cheaper and it also has considerable less packaging.
• Bring your own bag. Refuse a bag at the store and bring your own. Reusable, recyclable bags are Hip!
• Refuse junk mail. Call the catalogs and ask to be removed from their mailing list. You can find everything you need via Internet and the most up-to-date sales as well.
• Pay your bills on-line. This will reduce the amount of paper used and sent through the mail.
• Start your own compost. Using yard waste and food scraps are the perfect food for you garden.
• Buy a stainless steel water bottle. You can use these over and over again and be safe from any PCB's.
• Have a yard sale or make a delivery to the Salvation Army. Many people are in need and what an easy way to help someone out.
• Use cloth napkins. Instead of using paper napkins, use cloth for your next meal or to clean the counter.
• Recycle this year's wrapping paper by carefully unwrapping gifts. Or use a paper bag or a cloth wrap.

Recycle, reduce and reuse are much easier to do than you think. Plus, once you are in the habit of doing so it becomes second nature.

Enjoy.

Vegan Chef Period.

The First Night of Chanukah

This last Friday my wife and I got to participate in Temple Beth Shalom's Shabbot dinner. It was a fantastic experience. Being the first night of Chanukah, I prepared a dinner with traditional foods. This was not completely a new experience for me though. While I was the Chef at The Ravens', I created a "Holiday" menu for the prefix Christmas day dinner. I have always believed to share the holiday cheer with everyone. One year I incorporated Kwanzaa, Chanukah and Christmas in a menu, other years would consist of fall/winter festive courses.

Friday's menu included a roasted pear and candied walnut salad, sweet potato latkes, carrot and sweet potato tzimmes and oven-roasted brussel sprouts. Dessert? Well, I ran out of time and was feeling the pressure of delivering an outstanding meal to 60+ people. I had scheduled apple fritters, but instead the Temple had some cookies ready for the sweet treat. All in all, it turned out to be a valuable learning experience.

First, with no confirmed RSVP's, I was guessing as to the number of people to serve, and we just squeaked by with enough. I was also working in a new environment which always has it's challenges. Not knowing where anything is and how hot the oven really is at 350˚. Because every oven is different! I also learned what tzimmes is and how to pronounce it, almost. Tzimmes is a traditional dish that usually has carrots and/or sweet potatoes that is slowly cooked and sweeten. Delicious!

Latkes are a traditional Chanukah dish. Latkes are simply a crispy potato pancake. They are served with sour cream and apple sauce most of the time. They can be very versatile, and many ingredients can be added to the potatoes. I combined sweet potatoes with russet potatoes and zucchini and used brown rice flour and ground flax to bind them. Created your own potato cake tonight. They are fun and easy to make.

A Good Cup.

I am an on-again, off-again coffee drinker, and right now I am on! Whether it is at the local coffee shop or making it at home there a few factors that weigh in to my buying decisions.

Is it Fair Trade? For me, this is the most important. Fair trade is the practice to secure higher wages for the workers and also ensure an equality in international trade, emphasizing on sustainable practices. Fair trade coffee has been purchased from farmers under fair conditions.

To become Fair Trade certified, an importer must meet stringent international criteria; paying a minimum price per pound of $1.26, providing much needed credit to farmers, and providing technical assistance such as help transitioning to organic farming. http://www.globalexchange.org/campaigns/fairtrade/coffee/

Is it Organic? I like knowing that my coffee is organic. There are all kinds of horrible pesticides and insecticides that are sprayed on coffee crops in every country. Also heavy petroleum based fertilizers are often used. I feel a little better knowing that the farmer that I am buying coffee from is being responsible for our environment and our health. Is it also as important to buy coffee that is shade grown. Shade grown coffee can flourish under the canopies of the rain forest, resulting in a prevention of deforestation.

How do you like to brew your coffee? I currently am brewing espresso's using my Bialetti. A Bialetti is a percolator device that you store water on the bottom and coffee grounds in the middle. Then place it on the burner until the water finishes bubbling. The water percolates through the grounds and leaves a strong coffee in the reservoir.

I also use a French press. The French press is a pot that allows the grounds to steep in with the hot water and then a plunger-like device is used to strain the grounds, leaving a nice cup of coffee.

Whichever method you use to brew your next cup of Joe, remember that the best cup is a cup that is organic, fair trade, and shade grown.

Enjoy.

Vegan Chef Period.

Offering a Little Warmth!

Today, in the entire country, we are all suffering from some chilly weather and some down right frigid. So I thought, what better way to warm everyone up but with a little soup. Although you may need to bundle up and face the sub-zero temps to get to the store, but while your at it pick up enough groceries to make it for a couple of days, and maybe a bottle of wine.

Soups can come in many forms and there is no doubt that you have a favorite. There is something about soup that helps us feel better when we are sick. Or warmer when we are cold. It is the most basic of comfort foods. Soup can be created from just about anything you can find in the fridge. That is why it is so easy to make and make good. This is how a lot of restaurants create the soup du jour. Often, soups are not made with the freshest ingredients, restaurants utilize their produce that they need to use.

Soups are classified into two categories: clear and thick. Consommes and bouillons are clear soups and all others would land under thick; such as, purees and bisques. Today's recipe lands under the thick category.

Leek Bisque

with Roasted Red Potatoes

1 T olive oil

2 yellow onion, small dice

6 leeks, whites only, small dice

3 cloves garlic, minced

1/2 cup white wine

4 cup stock

4 red potato, small dice

Leek Bisque

1. In a sauce pot at medium, heat oil and then add onions and leeks, saute until tender, about 8 minutes.
2. Then add garlic and continue to cook until fragrant.
3. Deglaze with wine and simmer until reduced by half.
4. Add stock, bring to a boil, then reduce to simmer, for 15 minutes.
5. In a blender, process until smooth. Season with salt and pepper.

Roasted Red Potato

1. Preheat oven to 375˚
2. Toss potatoes with 1 T olive oil and place on baking sheet. Bake for 25 minutes, stirring once half way through. Looking for a golden brown finish. Season with salt and pepper. Set aside.

Ladle 6 oz. soup into bowl and garnish with red potatoes and sliced scallions. Try serving it cold and call it a Vichyssoise.

Enjoy.

Vegan Chef Period.

Amuse Bouche?

My favorite way to start a meal is with an amuse bouche. An amuse bouche is a small bite-sized appetizer or hors d'œuvre. It is French, bouche meaning "mouth" and amuse meaning "to amuse" or "to please". With proper flavor and texture, an amuse should really set up your next course. For that matter, every course should help lead into the next. However, the amuse is there to awaken the mouth and excite the taste buds, leaving them wanting more, yet not so overpowering that it makes for a rough transition to the next course.

An amuse can be chosen from a variety of spreads, pates or terrines. As well as numerous vessels to serve them with, such as a crostini, puff pastry, crackers and vegetables of any kind. Really, when creating an amuse bouche the possibilities are endless. The most important thing is to compliment the following course.

Here is a really simple spread that is sure to be a winner!

Pecan Mousse

2 cups pecans

1 yellow onion, small dice

3 T maple syrup

1/4 cup water

salt

1. Preheat oven to 350˚
2. In a saute pan, heat 1 T olive oil and cook onions on medium heat until caramelized, about 8-10 minutes.
3. Place pecans on a baking sheet and bake in oven for 8 minutes until toasted.
4. Place all ingredients in a blender and process until smooth, stopping and stir frequently.
5. Season with salt

I use a blender made by Vita-mix. I highly recommend buying one if you do not already own one. Most of my recipes incorporate it in some way. I use mine daily for smoothies, sauces, soups and just about anything that I need to have with a smooth consistency. They range from about $300 to $450. This may sound like a lot, but I assure you it is money well spent. When I was working in the restaurant we used it sometimes 8-12 times a day, never with a problem. We were rough with it at times and it really performed exceptional day-in and day-out. Be sure to put a Vita-mix of your holiday wish list this year. You won't be disappointed, promise.

Enjoy.

Vegan Chef Period.

What a Supper Club!

Saturday night we hosted our first Supper Club, and it went fabulous! To those that were able to make it, thank you, you are the ones that make it special. And for those that are interested in coming to the second Supper Club, we are still have room for this Saturday's event. Hurry, seats are limited!

My wife and I served up a 5-course meal that included local seasonal produce with a warm holiday feel. To set the scene, we created a fine dining experience using table clothes, napkins, candles, and fine dinnerware. There is nothing like good company with great food to complete an ambiance of a friendly, fun atmosphere. We provide a relaxing setting to meet new friends.

I enjoyed cooking Saturday night. It had been about two months since I had cooked for a group of people. It was really fun! I loved it. For me, there is nothing that makes me more happy than to share my food with you, the diner. We can create the same dining experience at your home or office. Check out our website and contact us this holiday season.

www.localloveservices.com




Enjoy.

Vegan Chef Period.