Task: Grow your own microgreens, no boogie restaurant reservation required:
Chef Louis Robinson, owner of the pop-up restaurant “Spice” of Sarasota Florida recently came to Miami to host a vegan 5-course nature-themed experimental dinner. This is my first exposure to artistic cooking, besides visually consuming the baby-plated flurries of creativity on “Chef’s Table”. Just to explain, a pop-up restaurant is one that has no shop or set location but is rather the manifestation of the chef’s creativity wherever he is invited. And I’d say that artistic cooking is the creation of dishes that are meant to express more than just flavor but an idea or sentiment that invites the mind and heart into the experience of the meal. Continue reading “5 Dishes, 5 Ecosystems”
It was my first day back in Miami from the frost-ridden realm of New Jersey, and you know where this big boy was heading: straight for the local veggies at the farmer’s market. Sundays are a time for eggplants, Jesus, and empanadas. Therefore, I gathered my Apple (of Eden) bag and set forth to the Pinecrest Farmer’s Market to taste the fruits forbidden by the centralized, nationally-dispersed food system. Continue reading “Farmer’s Market No. 1: Pinecrest”
It’s bowl season! Superbowl, Fiesta Bowl, Dodge Ram Jeep Wrangler Bud Light Bowl, I thought I’d add one more to the pantheon: the ultimate plant-based bowl. If you’ve been in an urban hip environment at all in the last few months, you will have noticed a new trend marinating its way into the food scene: the bowl. Continue reading “Bowl Madness and Tempeh Tacos”
If you’re feeling the whoosh of Santa’s sleigh, the neigh of reindeers howling in the still night, and polar bears giddily rolling about while drinking Coca-Cola, then papaya can’t be too far off your mind…right? That’s why I’m here, to bring you the tropical experience even if you are facing a sheer wall of snow and unduly short days. Mucking about in my neighbor’s backyard recently, I rankled several papayas from their relatively tall tree. They were all green on the outside, but when I opened them up I realized they were varying degrees of pink. Continue reading “3 Shades of Ripe Papaya Salad”
With the arrival of a pound of cricket powder and pristine Floridian summer weather, I’ve whipped together some strange masterpieces in the kitchen. The days stream by as the warm, delicate sunlight dapples the planet with a persistent reminder of hope. Even amongst all the chaos, both internal and external, a warm patch of grass and stray meandering cloud are never absent from your potential experience. And if you have a tropical climate, buzzing garden, and free time then I invite you into the kitchen to get it popping.
After tiring of the new wave of “clean, healthy, raw” eating which inevitably entails a slew of superfood recipe babies, the paragon of which would have to be the “Green Goddess Pesto”, I’ve summoned my own voice for a pointless masculine rebuttal. I’m not hating, I’m probably just deeply inspired yet jealous.
There are brand new flavors poppin’ out the incubator this week. Some smell like alcoholic cheese, others like hearty aged cheese, and others like pungent in-a-barrel for months deep in the mountains cheese. And that tempeh odor is pungently seductive. And futuristic (as in the future of food).
Yeah, I still dream about the off-grid, mountainous, woody homestead that I will one day reside in. This as close as I can get to believing I am some sort of self-sufficient nature-conscious foodie pioneer.
Hello worthy Internet forager.
I’m still on this prolonged phase of exploring the realm of moldy beans. Tempeh just feels so ripe at this time on Earth, when we’re growing more and more confused about what we’re supposed to be doing/eating on this planet.
Imagining Cuisine 