Category Archives: food
things i love to eat and drink and cook and smell (whole foods, seasoned well, naturally prepared)
105degrees
a while back i shared about the culinary classes i am involved in with chef mandy and eluded to our exciting restaurant project. 105degrees cafe, shop, and academy are set to launch this fall in okc! participating in the development of this project has been one of the coolest things i have done – and the doors just keep opening up each step of the way.
securing a spot in a modern new development (designing a space instead of conforming to one!), gathering interest from enthusiastic investors and customers (menu tastings and curriculum building!), and welcoming to the team experienced stars of the industry (matthew kenney is now a partner!) have all been part of the ride.
on sunday we held a seminar that included all the basic courses we will teach in the academy, and matthew flew in to observe and meet with the team. i was going to write all about it, but penny beat me to it: she’s the director of Real Food Tulsa and posted this story on their site. (you’ll see me demonstrating recipes in some of the slideshow photos.) it is as good a summary as i would offer.
also, i know matthew plans to write about his visit on his blog soon. get ready, oklahoma, we’re bringing somethin’ you ain’t nevah seen before!
eating in the raw
sometimes God brings someone across the path of your life in a subtle way, and sometimes He simply drops them at your doorstep – literally. last year i found a flyer on my door advertising classes with a chef nearby, focusing on the preparation of whole foods in a natural and healthy way. obviously this caught my attention – exactly what i had been looking for, and only two miles from my house! (nothing is close to my house. we live in “the boonies” according to my brother.) i made the phone call and was introduced to chef mandy, and began to learn about this special kind of food preparation. essentially, nothing is heated above 105 degrees, so all the natural enzymes and nutrients are still living and usable by the body. this is also referred to as “raw” cooking. (how’s that for an oxymoron?) the nine-month certification i mentioned before involved private training under chef mandy. i learned so much about how our bodies utilize the fuel we put in, and how to easily incorporate more raw food into my diet. but mainly i have been impressed at the elaborate creations that are possible. here are some examples of gourmet samplers we made together:
CHEESE: boursin in cup, nacho pepper popper, rosemary cracker with peppercorn chevré
PASTA: mushroom truffle fettucini, basil sausage cappellini, spinach ricotta cannelloni
SWEETS: chocolate tart with cardamom cream, raspberry cheesecake, pumpkin pecan petit four
i’m also getting pretty good at plating and presentation. (i can drizzle like a pro, haha.) we don’t use animal products, clearly (they would require high temperatures), so the cheese and “meats” are usually nut-based. i have had so much fun learning traditional culinary techniques along with modern “raw” methods. you can see more photos of our fun in the kitchen here.
but when i say mandy is someone who divinely entered my life, i’m not talking about how my life has been changed by good food. our meeting came on the cusp of my immersion in all things healthy and healing for my mother, and mandy’s connections with nutritional experts, doctors, and clinics across the country had a significant impact on the decisions my mom made about her treatments and lifestyle. i know that it is more than coincidence that she would exist in oklahoma at all, much less mere minutes from my home. so thankful.
this month we began the new season’s schedule of classes – i say “we” because i now participate in the instruction(!) – and it’s one reason i’m glad summer is over. we offer adult and kids classes, as well as demonstrations and potlucks. the real exciting part is that we are gearing up for a restaurant launch next year! look for 105° in okc soon…
