26
cafĂŠ S
April 2011
Story and photos By Jane Laird:
CATALYST CAFÉ
O TIC LS
E Omar and manager Melanie Dixon show off a sampler plate which includes Coconut Curry Rice: soaked, sprouted wild rice in young Thai coconut curr y sauce with raisins, pistachios, bell peppers, broccoli and avocado. Falafel Salad: with live tahini dressing and nutseed/spice falafel chips. Hummus: with tahini, sprouted sunflower seeds and almonds.
Contemporary Japanese Dining , 5 . # ( s $ ) . . % 2 s 3 5 3 ( ) s 3 ! + %
7%34 -!2 +%4 342 % %4 s
The Healthy Drive-Thru Indulgence Homemade Chai
Locally owned & operated
Triple Certified Fair-trade Organic Coffee Vegetarian & Vegan Goodies
2100 S 266 W, SLC 801-486-0090 www.risingsuncoffee.com
Omar’s Rawtopia Good living through living food
T
he raw food movement is growing rapidly due to pioneering chefs across the country and Salt Lake City’s Omar AbuIsmail is one of them: a young restaurateur exuberantly taking greens and grasses to gourmet levels. His thriving Sugar House eatery, Omar’s Rawtopia, is gaining a national reputation for complex, textured and flavorful dishes that incorporate only organic, unprocessed and uncooked ingredients. Trevor Oswalt, a visitor from Portland, dined there recently. His comment: “The food is spiritualized—and delicious, too.� “I prefer the term live foods, not raw foods,� Abu-Ismail says. “What we create here are living foods for the living body.� In addition to all that health, Omar’s Rawtopia is testament to the fact that raw foods can be
enjoyed with gourmet presentation and flavor. “I am very intuitive about food,� he says. His creations incorporate texture, flavor, aroma and sight. “It is artistic and colorful; I call it a rainbow diet.� Preparation techniques include dehydration, soaking, sprouting, juicing and blending. The temperature of the foods never goes above 105 degrees, preserving vitamins, amino acids and enzymes from the destruction that comes with heat. Brandie Hardman of Boulder, Utah, is a fan of this restaurant. “Omar has masterfully combined health and taste into a unique dining experience,� she says. The literally hand-made food takes up to four days to prepare. Water Wellness supplies the distilled water used for washing and drinking. All nuts and seeds used are sprouted—
brought to life and providing more nutrients. Even non-vegetarian diners find the nutritionally balanced dishes appetizing and worth the prices, which range $13-$18 for main dishes and $6-$8 for appetizers. Superfoods play a big role on this menu—goji berry, chia seed, maca root, lucuma, mesquite, carob and Irish moss, infused with the most super food of all, “Love. We call it ‘Peace through Food.’ Our intent is to express genuine caring for the people who walk through the door,� says Abu-Ismail. Care for the planet, too, with extensive sustainable practices. Abu-Ismail’s mother, Jinan AbuIsmail, is part of the chef’s team that also includes Joscif and Adrien Raigne. It was from Jinan that he developed his love for and knowledge of cooking. After studying geophysics at the University of Utah, Abu-Ismail began working in Hawaii. “Being on an island makes you more in tune with your higher self. I started to realize the importance of fresh, whole, organic food in my diet, due to being clear and away from the noise and chaos of the world. There was a huge shift in my countenance, my body and my energy level. It was so profound that I dedicated myself to eat this way for the rest of my life for the sake of longevity, health, mind, body and spirit.� He returned to Utah in 2004 and the following year opened Omar’s Living Cuisine inside of Herbs for Health. Eventually he was able to move to the current larger space in a nearby shopping center. The familylike staff continues to help patrons learn more about raw and living foods. Omar also teaches and gives talks throughout the region. The appeal of Omar’s Rawtopia extends beyond raw foodists, vegans and vegetarians. He says, “People are grateful for an oasis that nurtures them on every level. We make the most nourishing, flavorful food on the planet.� And he said I could quote him on that. —Jane Laird
Omar’s Rawtopia 2148 Highland Drive Salt Lake City, UT 84106 Phone: 801-486-0332 Mon-Thurs: noon-8pm Fri-Sat: noon-9pm Closed Sundays Dine in or Take out available WWW.OMARSRAWTOPIA .COM Interested in learning more about the health, environmental and spiritual benefits of living cuisine? Chef Omar Abu-Ismail will teach the Raw Foods class at University of Utah Lifelong Learning, starting May 9. Info: WWW.LIFELONG.UTAH.EDU.