Huh, I guess I get in the habit of posting and running. I gotta stop doing that. Sorry for the less than prompt responses, people...
Thanks for the tip! I assume from the magazine it is in, that the article focuses on the "haute cuisine" emphasis of raw foods? To clarify this topic, I am not interested in reading about if or if not the concept of raw foods is sound, I am interested if raw foods can be prepared in such a way so that it can be considered "fine dining." In other words, I don't want to eat a raw carrot, I want to eat bleeding heart beet ravioli with a morel mushroom and black truffle emulsion.
The book is available in any of the larger bookstores in the Chicago area...Even if you don't agree with the concept of raw foods, the book is a treatise on culinary inventiveness and flavor matching. An incredible education!
Yup, that's what eating a lot of fiber can do to a person...Our normal diet is usually so deficient in fiber, when we "fiber load" our GI tract goes hay-wire for a bit before it can handle the excessive (relative) amounts of indigestible plant material. But not to worry, it is a temporary effect, and should subside in time. Just take it slow.
Aside from the comment regarding the reason for writing the book, you basically mirror what I feel. I did not mean for this thread to be about nutrition, but rather if this type of cuisine can be made in such a way to rival (in taste and complexity) other known bastions of culinary delight.
I can understand how you feel, and that was what my initial response to idea was. However, knowing what high standards Trotter uses, and after reading the book, I have to say, I am intrigued. I would even go to say that if you are trying to prepare a gourmet meal using the raw foodist philosophy, it is more difficult to do and requires a much higher amount of culinary skill. I mean, imagine what you would have to do to make a few raw carrots, beets, mushrooms, and nuts taste just as good as say, "South Dakota Veal Loin with Short Rib Tortellini, White Runner Beans, Black Trumpet Mushrooms & Sage Infused Veal Reduction" a current offering on the Grand menu at Trotter's.
Tee-hee...As do I. Although I keep saying, take a look at this book...the recipes sound amazing...Next time I see you, I'll try to remember to bring it.
Believe it or not, the raw menu at Trotter's is the most expensive option...$200 per person as opposed to the Kitchen at $150, Grand at $125, Vegetable at $100. And, it looks, without a doubt, the most time consuming. Having spent some time as a guest chef in the kitchen, and knowing the difficulty level in preparing the regular menus, after reading the raw recipes, I can't imagine how this restaurant could do that much work for one meal.
As for raw chicken...that's a disaster waiting to happen!
Grape Lakes Wine Appreciation Guild