Posts Tagged ‘Cooking’

Posted on January 26, 2010 - by Lisa Madison

Café Boulud – Palm Beach

Guest Blogger: Bill Couzens, Founder of LessCancer.org

Café Boulud – Palm Beach opened its doors in 2003.  Its location in the historic Brazilian Court, a 1920’s Spanish styled Palm Beach landmark turned luxury boutique hotel, is in the heart of Palm Beach and moments away from the famed Worth Avenue. Café Boulud’s cuisine is not unlike its New York City sister restaurant Café Boulud NEW YORK where classic French dishes are prepared with ingredients sourced from the seasonal specialties available at local markets.

Chef-Owner Daniel Boulud is a seasoned restaurateur with five restaurants; one in New York City, one in Palm Beach, FL and three abroad with plans to open additional locations in Miami, London and Singapore in the coming year. Chef Boulud is also an accomplished author having published several books, including Cooking with Daniel Boulud (1993), Daniel Boulud’s Café Boulud Cookbook (1999), Daniel Boulud Cooking in New York City (2002),Daniel’s Dish, Entertaining at Home with a Four Star Chef (2003), Letters to a Young Chef (2003), Braise: a Journey Through International Cuisine (2006).

Boulud credits much of his restaurants’ success to his world–class team. One such invaluable team member is Chef Zach Bell, Executive Chef of Cafe Boulud-Palm Beach, recognized by StarChefs in 2008 as a Rising Star Chef and twice nominated for “Best Chef: South” by the James Beard Foundation.

Chef Bell makes it a practice to visit local farms and markets to personally inspect the local foods the restaurant will be serving. Local vendors Chef Bell shops with include:

Deep Creek Ranch for beef and lamb as they do not use hormones or other growth stimulants or routine antibiotic treatment.

Wild Ocean Seafood Market providing some of freshest local seafood.

Green Cay Produce CSA in Palm Beach County and as well as Swank Produce for hydro-natural lettuces, greens, micro greens tomatoes, beans, baby beats and carrots. According to their website, Swank Produce does not use fungicides, herbicides, or pesticides. This is important re the unintended consequences of pesticides that can cause harm to humans, animals, or the environment.

Erickson Farm
The Erickson family manages the tropical fruit, spice and vegetable farm. Mangoes are their specialty and they are grown with the philosophy that includes alternative practices instead of the use of pesticides and herbicides by using the effective organic solutions available and implementing cultivation techniques that aid in pest and weed control when possible.

In addition to making every effort to shop local, organic ingredients, Chef Zach has a house rule of no corn syrup in any ingredient – including the ketchup – and so the restaurant no longer uses purchased ketchup but rather cooks its own from scratch.

Most notably Chef Bell and Café Boulud have joined in the supporting The Glades to Coast Convivium, a chapter of the slow food movement that includes Broward and Southern Palm Beach Counties. Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.

Palm Beach and the surrounding counties are mostly noted for the production of tomatoes, peppers, beans, corn, cucumbers and squash–though it is often difficult for consumers to find local produce for sale in neighborhood supermarkets which rely on larger farms that ship produce nationwide. However, large increases in the population during the winter months coincide with the growing season, opening possibilities for local marketing of produce. Every Saturday the Palm Beach farmer’s market promotes locally-grown fresh fruits, just-picked vegetables, fresh seafood, meats and poultry, dairy products, specialty teas and coffees, fresh-cut local and imported flowers, specialty foods, foods to go, pies, and breads.

“Beyond the obvious benefits in freshness, quality, and flavor, eating seasonally and sourcing food locally can be make  important contributions to reducing carbon emissions. The local farms that are additionally certified organic and the markets that sell organic foods also have great potential for reducing exposures to pesticides and other chemicals, benefiting both  the environment and  human health” according to Dr. Maryann Donovan, Director of the Center for Environmental Oncology at the University of Pittsburgh Cancer Institute.

Devotees of Daniel Boulud will not only find comfort in Cafe Boulud’s exquisite fare and quality but they will discover that standards for buying local, organic and eliminating corn syrup from the restaurant is one best practice in working towards healthy people and healthy communities.

Posted on November 16, 2009 - by ana

12 Things Kids Should Learn on their Own about Food

By: Orren Fox

Guest Blogger: Orren Fox is 12 years old and lives in NoBo (North of Boston). He goes to school where there is a greenhouse and a bee hive! Orren has 24 chickens and four ducks (three Call Ducks and one beautiful Mandarin). He is really interested in farming and the ethical treatment of animals. Orren would love to change the way egg layers and meat birds are raised. He says he has a lot to learn. He blogs and tweets about these issues.

There are all sorts of really interesting things to learn about food, actually I imagine you might not have really THOUGHT about food. Maybe someone hasn’t taught you about food. Most kids would rather think about other stuff.

But just for a minute, right now, stop and ask yourself – What did I have for breakfast? Ok now, think – Where did all those ingredients come from? Who made that bagel? What time did they have to get up? Where did that egg come from? Where did the chicken live and how did it live? If you knew the animal was poorly treated would that make a difference? Or not? Where did the orange juice travel from? Florida? California? Have you ever traveled to those states? Is it a long way from California or Florida to your house? How much gas did it use to ship the OJ that far?

All really interesting questions I think.
1. Vegetables taste great with butter and cheese

Honestly, what doesn’t. Even asparagus, really even asparagus. I know there are some people who will say butter and cheese aren’t healthy, but hey I’m a kid and actually I think these are true foods or “real foods.” They aren’t chemically made in a laboratory. They come from recipes not chemical compounds or lab experiments. Maybe that is too harsh. But I understand eggs and cheese, I know where they come from. I don’t know what SODIUM TRIPOLYPHOSPHATE is, so I Googled it (here is what Wikipedia says – Polyphosphates are moderately irritating to skin and mucous membrane because of their alkalinity). Hmm. Not really interested in eating that.

Actually most veggies that you grow yourself or that come from your neighborhood farm taste completely different than those from the buckets in the supermarket. I actually think the veggies in the supermarket don’t really taste like much. A carrot that was harvested yesterday tastes very different from one that was harvested a few weeks ago, then spent the next few days on a truck, then the next few days sitting in the supermarket. I think the flavor must just drain out of everything as time passes. Also in the supermarket there are very few types of veggies or fruits. Very rarely would you see a Green Zebra or a Brandywine, and those are just tomato variations! Each of these variations tastes completely different, we are only really offered one or two types of tomatoes at the supermarket. These two types of tomatoes are the kinds that travel well and that are easiest to ripen or harvest. I actually don’t like the kind in the supermarket, I like Brandywines. They are sweeter.

I think kids might like veggies if they could choose the varieties they like, but they can’t because the choice is so small. I wouldn’t eat tomatoes if I could only eat the kind in the supermarket.

2. Food taste better when you grow it yourself

Food tastes better because your work is in it. I am an impatient gardener, so for me the food tastes great because I have had to wait for it to go from seeds to seedlings to flowers to fruit to ripe fruit. Somehow that makes it taste like you did it. So i guess there is a little bit of pride in those vegetables.
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