Guest guest Posted June 29, 2008 Report Share Posted June 29, 2008 Check out another raw foods restaurant: http://www.cityam.com/index.php?news=14756 Ron Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 29, 2008 Report Share Posted June 29, 2008 Interesting. I wonder if it's 100 percent raw. I don't know how it could be with dishes that are called " smoked " this or that. I don't know how you get a smoked flavor with all raw ingredients. Judy On Sun, Jun 29, 2008 at 10:16 PM, Ron Koenig <theveganking wrote: > Check out another raw foods restaurant: > > http://www.cityam.com/index.php?news=14756 > > Ron > > > -- Judy Pokras vegwriter author The Little e-Book of Raw Holiday Recipes editor/founder/publisher Raw Foods News Magazine www.rawfoodsnewsmagazine.com An online magazine celebrating raw vegan cuisine since March 2001, and featuring authoritative info, breaking news, and fun interactive features on the raw vegan lifestyle. Have you signed up for our free e-newsletter? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2008 Report Share Posted June 30, 2008 A smokey flavor can be accomplished by marinating things in Lapsang Souchong Black Tea. I believe there are other oolong teas that have a smokey flavor as well but I'm not as familiar with them. Ali Hope Tromblay www.birthcenter.com home 425-485-2042 cell 206-310-0146 work 425-823-1919 --- On Sun, 6/29/08, Judy Pokras <vegwriter wrote: Judy Pokras <vegwriter Re: Link: Cordon bleu comes to the City Sunday, June 29, 2008, 10:50 PM Interesting. I wonder if it's 100 percent raw. I don't know how it could be with dishes that are called " smoked " this or that. I don't know how you get a smoked flavor with all raw ingredients. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2008 Report Share Posted June 30, 2008 > Interesting. I wonder if it's 100 percent raw. I don't know how it > could be > with dishes that are called " smoked " this or that. I don't know how > you get > a smoked flavor with all raw ingredients. Here are a couple earlier articles for more information on Saf and Chad Sarno... Saf: the gourmet restaurant with raw ambitions The cool culinary trend from the US that is taking off over here Fiona Sims May 31, 2008 The beetroot ravioli is looking good; tasting good, too, considering that it's not made with pasta. The beetroot acts as the parcel, cut into two paper-thin discs. The stuffing is a cashew herb “ricotta”, and it's served with an asparagus salad and balsamic figs, finished off with a slick of pumpkin seed oil. Sounds good, doesn't it? And it is. So is the rest of the meal at Saf, London's first gourmet raw food restaurant, which opened in the East End in April. Raw, you say? Nothing is cooked over 48C. And we're not talking beef carpaccio or tuna sashimi - we're talking raw, organic vegetables that never reach boiling point, plus a few fruits and nuts. It even has a label: “living foods”, an offshoot of veganism. And before you say, oh surely that's just a hangover from hippy days, even the top Chicago chef Charlie Trotter is into it. According to raw foodists, as they call themselves, cooking denatures the proteins in our food, rendering them harder to digest and use. It destroys 50 per cent of the protein and between 50 and 80 per cent of all vitamins and minerals; while pesticides break down into more toxic compounds when cooked, not to mention the lost oxygen and production of free radicals. But most importantly, they will tell you, longevity- promoting enzymes are destroyed when food is heated above 48C. Full story: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article4032841.ec\ e Interview: Chad Sarno, the Gordon Ramsay of raw food Chad Sarno has been cooking gourmet raw food for about 12 years March 25, 2008 In a couple of weeks London's East End will be the home of the first official vegan gourmet restaurant in the country, Saf. The man behind the venture, Chad Sarno, has been hailed as " the Gordon Ramsay of raw food " -- he helped start the organic revolution in Turkey and has opened other vegan restaurants in Istanbul and Munich. With the flagship Saf restaurant in London, Sarno hopes it will help position vegan and raw food firmly in the mainstream. We've had a look at the opening menu and it's impressive and exciting, featuring grub like macadamia cheese, greens, flowers, lavender panna cotta and hemp praline. We can't wait to check out the cocktails in the 100 per cent organic restaurant bar, too. Full story: http://www.smartplanet.com/news/food/10000950/interview-chad-sarno-the-gordon-ra\ msay-of-raw-food.htm Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.