Your opinions on the "raw cuisine" movement...

the latest gourmet magazine has a comprehensive article on the movement and on its leader juliano serrano (sp)-
it features both sides of this controversial movement.
a good read

Being a fan of Chef Trotter, I certainly want to take a look at those recipes.

He showed two dishes last week on 'The Good Eating Segment' of 'Chicagoland News.'

A creamy white soup and, I believe, some uncooked ravioli.

Joe,

I've heard of this before, I think certain individuals have been doing it for a decade or so.

We wanted a juicer and went crazy on research and got the "Green Life" or whatever they're calling it now (maybe "Green Power" or something), and so then got a juice "cookbook" - that's the biggest basis of my raw foods introduction.

Unfortunalty MY GI tract wasn't too hot about raw veggie juice, maybe I should have had more time to get used to it, but who knows.

The most appealing part of it to me is that I'm one of those individuals who finds the aromas of certain cookes vegetables (broccoli, cauliflower, asparagus...) to be nauseating, but they seem fine raw. But still seem SO hard to digest.

Anybody else manage to convert to this after initial difficulty? Though I have to admit I didn't intend to do this all the time, was just trying to add more veggies to my diet.

Nancy

Isn't this what they used to call "macrobiotic" back in the 70's?

"In America, first you get the sugar, then you get the power, then you get the women!" --Homer Simpson

I don't know about you but if I am going to a fine place to eat and am going to pay the kind of $$$ Trotters wants I could care less if the food gets above 118 degrees. Who goes to Trotters and thinks about nutrition? I think the whole thing is silly but if you want to do it at home...OK. When I visit such an eatery I care about only one thing. TASTE. If you ask me Trotter is bored and trying to make some money.(must of got creamed in the divorce) Count me out. Yuck!

raw food isn't cooking. as a cook, it's a joke. here's a carrot. hope you like it! That'll be $35. Thank you, drive through!

==================
AIM: Drunken Mariachi

I've had a number of excellent Beef or Vegetable Carpaccios over the last 2-3 years. I have no problem with those that like their food raw, but I prefer the majority of my entrees to be warm.

Seems to me that DJ Hombre said it best. Having been in the industry, perhaps not a "fine" establishment as Trotter's (careful DebAnne-don't slap me too hard), but kitchen's are always looking for less-labor intensive dishes to help cool (pun intended) their efforts. Exciting and new, sure, but I think it is just a fad; people starving (pun) for the newest and latest trend in foods. I even once read somewhere that restaurants in LA (remaining anonymous due to health code standards) are serving Chicken style sushi.......That is right, raw chicken carpaccio or sashimi. I know I read it, think it was GQ or something, but come on, I like Salmon, not Salmonella.
What is next, pick and eat, the same way we do with fish at Milos?

Escape,

sorry to go off-topic but I just had to say it.

I ate at Milos in Montreal this summer and it was excellent! Thanks for reminding me of a great dining-out experience.

I know red4life tried raw chicken and raw horse at a Sushi Bar in So Cal...

---------------------------
2003 Whirlwind Tour

Now THAT'S a brave man, and I, for one, will mourn at his passing.

"In America, first you get the sugar, then you get the power, then you get the women!" --Homer Simpson

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...

cluricaunwines:
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.

DebAnne:
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!

Nsexton:
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.

jsmd:
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.

DJ Hombre:
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.

R2--
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.

Escape--
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!

Joe
Grape Lakes Wine Appreciation Guild
www.grapelakes.com

she , debanne has not been heard from since jan. 3 they run her off.

Joseph,

I was into the whole raw food thing for about a year, my sister, for about 3 years. I have never felt better in my life. I lost about 45lbs in under six weeks and had so much energy. I was eating 100% raw(except for wine which the hard cores do not drink). Nothing could ever be heated over a certain temperature which I cannot recall now, but that was only when dehydrating.

I ate at Juliano's restaurant when it used to be in Sunset in San Francisco(really enjoyable). I would hardly call Juliano the leader more like an eccentric that has his face out there.

The major downside to this lifestyle is that it is extremely anti social. You cannot really go out to eat, and since you have to eat a lot more, constantly through out the day you have to carry food with you at all times. It was a true test of self and will power to eat that way for a year. I do not think that this lifestyle will ever catch on to the masses because it is not as easy as it sounds.