WalkingElephant

We are what we eat...

...and that ain't good.

I was shocked to learn from one of our beneficiaries recently that a significant percentage of Boston's public schools have no kitchens. But, they do serve lunch. It's just that their school lunches aren't made on the premises. Instead, they're prepared airplane/TV-dinner-style, in individual portions on flash-frozen, shrink-wrapped trays, in some factory in Philadelphia. 

No, I've got nothing against Philly - honest! But I DO find it appalling and alarming that we have made our peace with this choice to serve the lowest possible cost, pre-fab food to our children. And this fact is just one of myriad indicators that the health and welfare of our public school children is not truly important to the majority of us. Only more money flowing into public school systems will make it possible for a course change in a healthier direction. 

Meanwhile, the French definitely have different priorities, as I just learned from this story at grist.com, which includes this video:

 

I can't believe I did it...

...all by myself! - I've been in the restaurant business nearly 19 years, and the food business over 27 years, including my ice cream daze... But I really don't cook very much. Such is the blessing of living with women all my life who have been gifted with superb palates and a love of indulging them!

But of all the amazing things my mother or my wife have ever prepared in our home, none has ever been cereal. I'm cereal obsessed, frankly. I have it for breakfast 5-6 days a week [over my wife's protestations that I ought to better balance my diet]. No one other than my father - an equally marginal cook - has ever enjoyed cereal even close to as much as I do. And yet, all my life I've treated cereal as more-or-less a commodity that comes in a box - or a bag - and that I was locked into what "Megacorp" or "Micrograin" might decide was worthy of taking to market.

In fact, it never occurred to me until a couple of weeks ago that I could make my own cereal if I wanted... But an outstanding brunch at Craigie on Main opened my mind to that very possibility. 

With all the delicious choices on their eye-opening menu, never did I think I would choose to order granola... but I did. What made me do it? Coriander. "Coriander and cashew granola." I get a lot of coriander - seeds, stems, and leaves [think cilantro] - in my diet eating Cambodian food several days a week. Never did I think it would or could be an ingredient in my breakfast cereal. But it was. And it was sublime. 

Realizing they made it themselves, I Googled granola when I got home and up popped some recipes that looked shockingly easy, even for me. A week later, shopping at Bread and Circus [I know, it's been Whole Foods for years, but Bread and Circus has to be the best supermarket name ever killed; I won't let it die] I bought a half dozen dry organic ingredients, determined to try to make my own. 

One Sunday passed. Then another... Why so tentative? Was I nervous?... Finally this afternoon I printed out a recipe and got to work. Oats, sunflower seeds and wheat germ as a traditional foundation. Then a little improvisation, omitting coconut and substituting pistachios for almonds. 

The wet ingredients were built on the amazing Wood's Cider Mill's Grade B maple syrup [when did the world become convinced that Grade A maple syrup was best; if you've never tried Grade B, you owe it to yourself to make the effort to find some Grade B and tasted the difference: It's more rustic, earthier, with more "mapley" flavor]. My reading convinced me that most people felt the recipes as-is yielded results too sweet, so I cut the dark brown sugar in half. Then a little salt and a little canola oil and a basic granola was coming together...

But wait: What about that coriander?... I couldn't believe it: The jar was empty! I thought about cloves, cinnamon, nutmeg, even ginger... but no, too trite. So in the end I reached for Garam Masala - and got an unexpectedly tasty result. So, late this cloudy afternoon, under a sprinkle of golden raisins and dried mango , cranberries, blueberries, and cherries [hey, what do you expect when you grab a bag of mixed, dried fruit from Trader Joe's?] I treated my wife to my first of what I am convinced is the first of many homemade cereals at my one hand... Now, if I can only figure out how to make wheat flakes and corn checks, then I'll really be on to something!

I can't wait for breakfast tomorrow morning! - Want to make your own? A simple Google search'll turn up a recipe like this. Consider a few tweaks to make it your own, and you're on your way!

Collaborate, cooperate, celebrate...

Food sanity in Mad River Valley - Part 3

Too rich to go into in this post, and far too interesting for you NOT to explore further on your own, The Cellars at Jasper Hill is a twenty-two thousand square foot underground cooperative cheese aging facility and an organization with a powerful cooperative marketing arm, storing and selling some damn fine cheeses! Most of the restaurants we'd visited featured Vermont cheeses very prominently, which we definitely appreciated, and when I started writing this post and pulling together the web addresses for you it became apparent that The Cellars at Jasper Hill was one of their principal providers. Like the Vermont Fresh Network, they are another strong connector of producers, preparers, and consumers, bringing together and bringing to market - and thereby sustaining - healthful and delicious, high quality food products and businesses. 

At breakfast on our last morning at The Inn at Round Barn Farm, we were talking with innkeeper Tim Piper about all the great food and food culture in the area. After hearing us out a bit on cheese, he told us that they were hosting a three-day cheesemaking class in late to be taught by the highly accomplished and decorated artisanal cheesemakers at Three Shepherds' Cheese Company located just down the road in Warren. - And wouldn't you know, it also turns out that the Vermont Fresh Network annual meeting was just hosted at Round Barn Farm as well. Integrating, churning, connecting, learning. Impressive.

I can't help but feel that the food community in Vermont is showing us all the way to organize and operate a sustainable, high-quality, healthful food chain. What they're doing in the Mad River Valley, at least, creates and preserves jobs, respects the environment, celebrates the full spectrum of food arts, and - as far as we could tell - really enhances the quality of life for visitors and year-rounders alike. It was a little jarring to return to the big city from a getaway in the country and realize that suddenly my perspective had reversed: Notwithstanding the number of great, progressive restaurants we do have in the Greater Boston area, I realize now how far AHEAD of us city-folk they can be in the country when it comes to collectively embracing and integrating the local, the seasonal, the natural - and the people, both local and "flatlanders."

It's good to be served a slice of humble pie every once in a while - especially when it's delicious!

They get it in Vermont...

Food Sanity in the Mad River Valley, Part 2...

They get it in Vermont: Organic. Local. Seasonal. Hand-crafted. Small, artisanal producers, celebrating, supporting, feeding each other. It's impressive and profoundly satisfying to plunge into their world for a while. I don't feel like I have yet completely figured out why the commitment to quality and purity felt so pervasive, but I do think that the Vermont Fresh Network has a lot to do with it. Self-described as "dedicated to connecting farmers, food producers, and chefs to support Vermont agriculture and bring fresh, flavorful, high-quality food to all Vermonters and [their] guests," nearly every place we visited happened to be a member of the Network.

Yes, there is an evident, active commitment among so many of the local chefs to using high-quality local, seasonal, and organic ingredients. But just as satisfying was discovering that they take risks with their recipes as well, with wild boar, squab, even rabbit confit could be found at Hen of the Wood in Waterbury, The Black Door in Montpelier, The Pitcher Inn in Warren, and The Green Cup back in Waitsfield. Even our favorite place to stay in the area, The Inn at The Round Barn Farm, with an organic garden of their own, is very well aware of and closely connected with the burgeoning high-quality local food world around them. One morning they found a way to use local yak sausage as part of a delicious breakfast. - But, perhaps the most pleasant surprise was a brand-new vegetarian restaurant that grew out of a tea shop we remembered from our last visit to the area last March: Mint, in the heart of downtown Waitsfield, where I found their "Tempeh Bowl" to be one of the best lunch dishes I've ever had. 

One of the most refreshing aspects of this visit was realizing how selflessly they promote one-another. All our servers and proprietors seemed eager to share with us their local favorites, actively referring us to other good places in the area. Otherwise we may not have discovered Mint, nor The Black Door. However, it was the chef at our inn, Charlie Menard, who connected us in a new way with perhaps Vermont's best known culinary commodity: cheese. We were looking for a mid-afternoon snack and so he pointed us toward the East Warren Community Market - a new local cooperative market - where he said we'd find a great selection of local, artisanal food products, including cheese. He was right. 

Although the Market had sold out of fresh bread by the time we got there, we left with two great cheeses: Von Trapp [yes, those Von Trapps] Farmstead "Oma" and "Cabot Clothbound," an aged English-style cheddar that is nothing like your typical sharp Vermont or Wisconsin aged cheddar, nor anything like the more mainstream Cabot cheeses we commonly find in our local supermarkets. What most surprised me was the fact that, although the two cheeses were from altogether different producers, they shared nearly identical labels, prompting us to take a closer look. In so doing, we discovered yet another inspiring, community-building concept: The Cellars at Jasper Hill.

Next: Collaboration

Food Sanity in the Mad River Valley

A restaurateur myself, it's fitting - and something we've celebrated - that in pursuit of a mid-winter retreat my wife and I stumbled upon a food-lover's paradise in rural, northern Vermont. Living in Boston, we've become spoiled by the growing abundance of great restaurants, even in the suburbs these days. But for the longest time, whenever we hit the road for a long weekend escape into northern New England, we resigned ourselves to the persistent, discouraging lack of good quality meals to be had away from our hometown.

For what seems like forever the standard menu one found in most restaurants outside the major cities has been American generica: potato skins, clam chowder, Caesar salads [with grilled chicken for a small upcharge of course!], burgers, dry char-grilled chicken breast, and green beans, broccoli, or corn on the side - oh, and perhaps updated to include "ethnic twists" like burritos, quesadillas and the odd stir-fry.

You know the drill: Way too much Sysco fresh-from-a-can or boil-in-a-bag, way too little farm-fresh or local, let alone organic - neither interesting nor particularly nutritious. And this has been true even in the more touristy areas that enjoy the economic lift from well-heeled visitors. - But a recent weekend getaway convinced me that real change can come to rural America, at least as far as the availability of good food is concerned!

In mid-January we visited mid-coast Maine, Camden, Rockland and Rockport, where we were married back in '01. Rockland's Primo is one of the truly great meals anywhere, but we were deeply disappointed to find that they now close seasonally. Forced to seek out alternatives, we were further discouraged to find that a winter shut-down was common among good restaurants in the area. Although we did find a couple of good meals in our three days in the area, unfortunately, most of those restaurants still open in January were those that played it safe - familiar, unexciting, and probably not very good for us!

No doubt the ski mountains are the crucial difference between the dormancy of mid-coast Maine and the relative vitality of the Green Montains in the dead of winter. We were much more than pleasantly surprised by what we found when we returned two weeks ago to Waitsfield, Vermont and its environs! 

For starters, no one was closed. But, even more impressively, just about every restaurant, market and dry goods merchant we visited seemed very engaged in a collective push for high quality - in concept, materials, and execution - all more than happy to refer one another. 

After an all-too-quick four day stay we left having concluded: They get it in Vermont. Later this week I'll tell you why.

Vegan and Vegetarian Food in Cambodia

Last September in celebrating with you our 2008 Best of CitySearch award for Vegetarian food at The Elephant Walk I explained that putting up our vegetarian menu was no simple matter. This is due to the fact that Cambodians, though mainly Buddhist, are rarely vegetarian.

I just visited the absorbing website/blog - Verdant Reports - of a gentleman who commented on that post earlier this summer. There you'll find an excellent post on this very same subject, Vegan and Vegetarian Food in Cambodia, including a very well-produced audio-blog entry wherein the blogger interviews a Frenchman who opened a vegetarian restaurant in Siem Reap, near Angkor Wat. It's worth 5-10 minutes of your time - especially if you are an avid traveler, a foodie, or - and especially - are vegetarian.

More than up to the Challenge...

This past Tuesday's Challenging Flavors dinner at The Elephant Walk in Waltham was a lot of fun. The spirited group dove right into all the dishes, which included plenty of pork belly, tamarind, shrimp paste and, of course, prahok. In fact, nothing daunted a soul, nothing until the durian served warm over sticky rice, that is!

It's always dangerous to generalize based on feedback from a self-selected group such as ours, but my biggest take-away from our guests is that flavors that once were extreme may be much closer now to the mainstream than even 10 years ago. Diners' palates have grown so experienced and sophisticated in the modern era of so many wonderful restaurants showcasing the full rainbow of global cuisines that there's not much people really don't like or can't handle. [Except maybe durian.... ;-)]

The wine component of the dinner was matched to the family-style presentation of the food: We offered 4 wines - 2 whites, 2 reds - up to the group to taste through in random fashion. Rather than the strict "this wine goes with that dish" traditional wine dinner format, we went free-form to acknowledge the fact that pairing Western wine with Eastern food is far from an exact science, or no science at all. As I suspected, personal choice ruled, with no obvious, perfect matches.

The one wine surprise to me was that the darker and more concentrated Toro - made with tempranillo - was much preferred over the brighter and fruitier Beaujolais-Villages - made with gamay. No question the Toro was the more elegant wine but what I didn't expect was that it would find such favor with our guests in the context of an unusual meal. To me, that's robust support for this truism I personally adhere to: "Have wine you like with food you like and very likely you're going to have a meal you like." - Tuesday's Challenging Flavors dinner was a good meal indeed.

Challenging Flavors

One of the things we've been doing in recent months is trying to align our self-perception with that of our customers. Our first step down that path was recognizing that most people view us as Asian restaurants first, and not fine-dining. And since most people expect non-sushi Asian restaurants to be inexpensive, we realized that we needed to lower our prices and did so in October.

Tomorrow night's "Challenging Flavors" dinner at The Elephant Walk in Waltham is another step in the direction of seeing ourselves as others see us.  While perennial Elephant Walk favorites like Poulet la Citronnelle, Loc Lac, and Khar Saiko are authentic Cambodian dishes, they offer fairly mainstream flavors - very approachable for the vast majority of our clientele.

Most of our Cambodian menu consists of more approachable dishes for one simple, sound business reason: People like them and rarely send them back. For a vocal minority in the dining public, however, our playing it safe has been tantamount to a betrayal of sorts.

As you probably already know, there are relatively few Cambodian restaurants in this country, and precious few with a national profile such as ours. So when some people come to The Elephant Walk and find that prahok - a fermented and salted fish paste that is Cambodian cuisine's one truly unique ingredient - has only a bit part in our play, they feel let down and really slam us for it.

Those critics make a fair point. As a more mainstream Cambodian restaurant concept, it makes good business sense for us to emphasize the flavors that we've learned our clientele wants, and avoid serving those flavors they've taught us they'd rather not try again! But what about that vocal minority that craves the rustic intensity of prahok, bitter melon, shrimp paste, tamarind, and durian? What about their needs? One answer is our Challenging Flavors dinner tomorrow night in Waltham.

It is a small irony that our Cambodian, chef-owners, Nyep and Nadsa - who are mother and daughter - themselves prefer the more challenging flavors of their cuisine even as their customers do not. So they're pretty excited about tomorrow night!

Predictably, there's still some space available if you want throw your palate for a loop. But if you want to have this experience but can't make it tomorrow, don't worry: "Challenging Flavors" is a very special theme dinner we are sure to host again soon!