THE FOX MAGAZINE DREAM BIGGER WITH US.
CONFESSIONS OF A FOODIE
RESTAURANTS OF THE FUTURE
A CULINARY JOURNEY WITH
THE SPRINGS LA
MULBERRY AND WINE NYC
THE FOOD ISSUE | MARCH 2017 | PHOTO BY: DALE GRAY
FOOD ISSUE V.1
THE SPRINGS LA
MULBERRY & VINE
JENNIFER PALLIAN JOSEPH GONZALEZ
LIZETTE CARRASCO LUKE MICHAEL
ROBERTA SORGE ROBYN RANDOLPH
TAMARA MEZNI THOMAS REHEHAUSER THOMAS SCHWEIGHOFER TOA HEFTIBA
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Confessions of a Foodie
Restaurants of the Future
A Culinary Journey
Page 52 Superfoods
EDITOR’S NOTE FOUNDER
f you’re hoping to expand your notion of seasonal eating, this is the perfect time to start!
The Food Issue focuses not only on seasonal, but healthy eating with a tasty edge. Spring is the season for young and tender treats right from the garden. Snack on spring foods such as raw peas and radishes, add fresh spring fruits such as berries to cereal, and get ready for crisp salads every day. Spring is also the favorite season of food foragers. Most of the foods in this issue are likely to be in season during spring in many parts of the United States. You should be able to find the best deals on these foods this time of year in grocery stores and at farmers markets, which means it’s a good time to stock up on items that preserve well. Enjoy! Mike
CONFESS A FOO
SIONS OF ODIE
DALE G R AY @thedaleyplate facebook.com/thedaleyplate @dalehgray
am a South African teacher, home cook and social media
Moving to the states meant a change of direction and some major
enthusiast who now resides in the heart of Mississippi. I spent
culture shock, but if I could cook and create then everything was
most of my twenties living and working in rural South Korea
perfect. I grew an amazing audience and felt less constrained by
where I taught culinary arts to kids and developed my love for cooking
things like borders because with food and cooking the options were
with seasonal produce. Seeing local farmers use traditional methods
unlimited. Six years later my cooking has evolved to include seasonal
to grow rice, home cooks who turned plants like mugwort and
meals inspired by every place that I would love to visit as well as my
burdock root and dandelion greens into a magical meals with ease,
own cultural heritage. I wanted to learn and grow my own therefore
discovering the art of fermentation….All of those things spoke to me.
Instagram was a way to document my progress.
01 Photo One Last Summer’s Tomato Harvest. Growing my own produce gives me full control of what I consume, last year the tomatoes were especially amazing.
02 Photo Two Mozzarella & Tomato Galette. This is probably the most popular photograph on my Instagram.
03 Photo Three Beef & Butternut Stew made with my new favorite kitchen appliance, the electric pressure cooker. This meal took 20 minutes from start to finish and the great thing about a pressure cooker is that most of the nutrients in food is retained.
04 Photo Four
08 Photo Eight
Sweet Potato, Pumpkin & Turnip Coconut Curry Soup - Most of the meals that I made aren’t planned, they come together based on what I harvest from my garden. Root vegetables were in season and this curry was made using a broth made with kitchen scraps, including green onion root. Using hearty root vegetables are a healthier option for typical heavy dishes like curry.
Blueberry Pancakes. I cut the top of that cap off for Instagram but my husband was the one pouring a slow drizzle over those pancakes while I tried to capture the perfect shot.
05 Photo Five The Holidays.
Poblano Pepper Egg Boat. Meals like this one usually come about when I’m bored with having eggs the same old way. Baking the eggs in this poblano pepper provided so much flavor and eliminated the need to cook using butter or oil.
06 Photo Six 1O Photo Ten Antipasto Picnic Sandwich. Another popular image on Instagram, who doesn’t love a great sandwich.
07 Photo Seven Skirt Steak and Eggs. This was part of a promotion that I did for 44Farms.
09 Photo Nine
Spaghetti Bolognese with Zucchini. Zucchini and a touch of Korean pepper paste adds interest to this everyday meal. I developed a great love for Korean Cuisine during the 6 years that I lived in the small town of Wonju in the Gangwon Province. A lot of my meals are influenced by my time there.
11 Photo Eleven Seasonal Citrus Salad with Orange Blossom Honey and Herby Harissa Spice. I tried a different approach to style citrus because in my line of work everything has already been done. This image will be featured in the April issue of Cooking Light Mag. It’s familiar but adding harissa spice makes it feel fresh and modern. A new way to eat healthy!
12 Photo Twelve Classic Butternut Squash Soup with Green Tahini. Once again, adding an interesting component to a meal increases flavor and interest. In this case a beautiful swirl of green tahini instead of heavier cream made the bowls of soup pop. For the green tahini blend regular tahini with garlic, herbs and water until smooth.
B L O N D E S W H O E AT
@blondeswhoeat facebook.com/blondeswhoeat1 https://www.blondeswhoeat.com
y name is Kristi Keith and I am the Founder of Blondes Who Eat. I started my food journey in 2014, out of my love and passion for food. Ever since I was a little girl,
my life has revolved around eating. I was always planning the next meal while I already had one sitting in front of me. Originally my
Intsagram was called Happy Meals For Days, because I am weirdly obsessed with McDonalds. My sister Morgan Keith and life long friend Erika Huennekens were always eating with me, so we decided it would be the perfect idea to change the name to Blondes Who Eat. Over the past year, my Instagram has really come to life and I could no longer do it alone. With the rapid growth, Erika Huennekens, who was always my featured “food model”, decided to help me full time. With her help we created our blog (www.blondeswhoeat.com) and enjoy getting to share our food adventures and experiences with our followers. Together we make a great team, and with food being
01 Photo One
03 Photo Three
Veal Dumplings - The Recess Room in Fountain Valley, CA Comment: We always joke that we eat so much, we are going to look like dumplings. When we found this dish we couldn’t resist. It is definitely worth the trip out to the middle of nowhere.
The Salmon is from Firefly in Studio City, CA
02 Photo Two
05 Photo Five
Roast Beef Sandwich - Potato Chips Deli in Los Angeles, CA Comment: Potato Chips Deli is our go to sandwich spot in Los Angeles. We eat here at least once a week and are sure we’re never going to get sick of it.
Margherita Stuffed Pizza - Rance’s Chicago Pizza in Long Beach, CA Comment: We love a good Chicago stuffed pizza and this is the place to go in California. The picture is all about that cheese pull.
our passion, we are very excited about watching the growth of our Instagram, Blondes Who Eat. Both Erika and I, grew up watching the Food Network, the Travel Channel and pretty much anything that had to do with food. Our idols are Anthony Bourdain and Guy Fieori. We hope one day to be as successful as they are, traveling the world and getting to tell our
04 Photo Four The Scallops are from Ocean Prime in Beverly Hills, CA
story with food.
ALLYSON MEYLER @reclaimingyesterday facebook.com/reclaimingyesterdayblog @reclaimingyest http://reclaimingyesterday.com
llyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues and becoming frustrated with the Western
medical system Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health and to eat some delicious food along the way! Follow along on Instagram and Facebook.
01 Photo One
03 Photo Three
05 Photo Five
Roasted Brussels Sprouts with Cashew Curry Sauce - This fun sauce turns ordinary Brussels sprouts into tasty finger food!
Blood Orange Kombucha Spritzer I love to sass my kombucha up with beautiful blood oranges!
Almond Butter and Maca Energy Bites - Maca powder is an ancient superfood that benefits mood, memory, immunity, and energy.
02 Photo Two
04 Photo Four
06 Photo Six
Ridiculously Easy Paleo French Toast - An unexpected ingredient makes this Paleo version of French toast super healthy.
Buddha Bowl with Chipotle Chickpeas - The best lunches come together from all of the leftover bits you have in your fridge!
Crockpot Sweet Potato Chili - This chili has grass-fed beef and sweet potatoes and gets a kick from chipotle chilis.
SPRING AWA K E N I N G When you eat foods that are in season, they’re not only more affordable, but they’re also fresher and packed with the highest amount of flavor and nutritional value. We’ve compiled a few dishes that are in peak season every spring they’re all easy to find, too! Since many of them will only be on sale for the season, you better act fast. Say goodbye to stews and slow cookers and start blasting away those extra winter pounds with these spring foods. Don’t even worry about avoiding or eliminating anything in your diet during this transitional time, simply eating more of the fresh foods you’ll find at your local market will gradually crowd out any lingering rich or heavy foods until you no longer desire those anyway.
Parmesan Spring Chicken Th s is a quick and easy week night supper with great spring flavours and nice moist chicken. Perfect now we’re into the long nights, even if they’re somewhat frosty still.
Asparagus, Sundried Tomato & Olive Loaf Th s delicious savoury bake is great served warm as a starter, for lunch with a simple tomato salad, cold in lunchboxes or cut into small squares and served with drinks.
One-Pan Salmon with Roast Asparagus The ultimate dish for a spring roast with a healthy twist.
R E S TA U R THE F
RANTS OF UTURE
1 THE SPRINGS LA by Kevin Porter
@TheSpringsLA facebook.com/TheSpringsLA @thespringsla
ince opening its doors in 2014, The Springs LA has been a thriving plant-based restaurant and wellness center. What started as a strictly vegan menu has transformed to a tasteful collection of some of the
best plant-based foods around the city. Having cooked in many kitchens in New York, and moving with a goal to bring health and wellness to the people of LA, executive Chef Jasmine Shimoda has created an environment that does just that. This restaurant is complete as a plant-based kitchen, juice bar, wellness center, and yoga studio. They even have rooftop yoga sessions.
2 SUNFLOWER CAFE by Kevin Porter
@sunflowernash facebook.com/sunflowercafenashville @SunflowerNash
hat started as a lunch only restaurant has transformed to something much bigger. Now offering dinner, and a variety of craft and local beers as well as a few high gravity beers, this vegetarian cafe is
known for itâ€™s great atmosphere. Opened to be a healthy casual restaurant, the Sunflower Cafe is the perfect place where people can enjoy great company, local events and tasty food. They offer delicious gourmet veggie burgers, vegan barbecue, and even vegetarian versions of some classic favorites like lasagna. With giant wooden sunflowers out front, there is always something to look forward to at the Sunflower Cafe. The cafe also holds Health Talks on the 1st and 3rd Thursday of each month featuring local doctors and health experts on a variety of health and food related topics.
3 MULBERRY & VINE NYC by Kevin Porter
@mulberryandvine facebook.com/mulberryandvinenyc @mulberryandvine
his casual cafe has a modern look and feel. Itâ€™s spacious, with an upstairs loft for sitting, and offers a great variety of fresh top quality ingredients.
Michelle Gauthier, CEO and founder of Mulberry & Vine, went from owning a clothing store to attending cooking school, to owning a furniture store. Eventually she opened up Mulberry & Vine. She has lived by what her mother taught her: to eat fresh ingredients, nothing artificial and nothing processed. Her love for healthy food translates to the menu of her restaurant, from charred avocado to housemade beverages, and itâ€™s all simply delicious.
DINNER It's nearly dinnertime again and you are totally at odds over what to fix. Sometimes it feels like the fridge is exploding with options and other times it feels like it screams at you to just dial for a delivery rescue.. Today, take a much-needed break from decisionmaking and let The Fox Magazine guide you through yet another culinary conundrum.
Arugula and Walnut Salad
Carrot Citrus Salad
1 Hard-boiled Egg, thinly sliced
Yellow carrots, mandarin oranges,
Salmon fillet, cooked spinach,
Cucumber, thin wedged tomatoes,
a few mint leaves, pearl onions,
diced cooked tomatoes, diced
crushed walnuts, spinach and
black carrots, crushed walnuts,
cooked zucchini, cooked in a
arugula, light onion slices, and your
large cooked carrots, some kind of
light soy sauce reduction.
choice of a light dressing.
almond butter, very light dressing (maybe oil and vinegar).
“A salad for presentation and taste,
“A simple, yet stunning addition to any dinner table that’s no less
this delicious yet light meal will
“The melt in your mouth flavor
make you wonder how eating
from the carrots, along with the
healthy can taste so good.”
sweet buttery combination of the chopped walnuts, offers a surprisingly refreshing meal that’s sure to leave you asking for more.”
Soy Salmon with Cooked Vegetables
Tomato and Garlic Pesto Pasta
Salmon Flower Salad
Spaghetti with Mussels
Bowtie pasta, pesto garlic sauce,
Thin spaghetti, mussels, all on top
wedged grape tomatoes, all on a
greens, a bit of sage, wedged grape
of a small bed of spinach, garnished
bed of field greens.
tomatoes, scallions, edible flowers,
with cilantro, cooked and mixed
all mixed with a light dressing.
with dried cayenne peppers.
pasta that’s not only easy to prepare,
“The bright colors of the edible
“If food is a passport, then this is it.”
but destined to please everyone at
flowers will not be the only thing
the dinner table.”
drawing you in for another bite.”
“This is an incredibly delicious
Cooked Chicken with Spinach
The Artist’s Bowl of Ramen
Stovetop cooked chicken, baked
Ramen bowl (all made in broth):
Cooked purple potatoes,
potato wedges, spinach, light clover
1 hard-boiled egg, scallions, veal,
jalapenos, thin sliced red peppers
greens, garnished with lemon
fennel stalk, mushrooms; served
with seeds, small red onions
wheel, light dressing.
with a side dish of raw tuna,
slices, sliced orange peppers, all
salmon, and yellowfish.
tossed with a light dressing.
“Just as colorful as it is flavorful,
“The mix of potatoes with
this bowl of ramen offers the
peppers offers an explosive dance
perfect dinner choice.”
of flavors in your mouth.”
Jalapeño Potato Salad
“A meal that tastes just as good as it looks, and then even better.”
The Salmon Cilantro Vegan Burger
Shrimp and Chorizo Stirfry
Salmon with Mashed Potatoes
Thin sliced salmon, garnished
Brown rice, red chile peppers, fine
Large salmon fillet on mashed
chopped cilantro, cooked shrimp,
potatoes, garnished with a lime
stalk, thin sliced red onions,
small pearl tomatoes, small slices
wedge, clover leaves, pearl onions,
squeezed lime juice, radish, all
of chorizo, all mixed in a stirfry.
and a green paste(couldn’t figure
on a vegan burger.
out what it was). Fillet coated in “A meal with the perfect
shredded green seasoning.
“A dinner that has all the
combination of flavors that
powers of leaving you satisfied
exceeds any dinner party’s
“It’s the dinner that will be
without any feelings of guilt.”
before they take their first bite, and then leave them wanting more when it’s over.”
A CULINARY JOURNEY Cooking is an art. Art requires a journey and food with rich textures and flavors, is what fuels the chefâ€™s inspiration and creativity as they blend food staples into a powerful culinary story.
ALYSSA WILEN @ca_spreads facebook.com/caspreads @ca_spreads
lyssa and Andrew believe everyone wants to cook more and live healthier. All of their cooking classes are designed to be fun and informative. With these thoughts in mind, Chef Alyssa’s Kitchen is a true representation of both their passions.
Since their launch, Chef Alyssa’s Kitchen has gone on to win multiple awards in the city for Best Cooking Class and sells out nearly every cooking class. Chef Alyssa appeared on Food Network’s Beat Bobby Flay in June 2016.
Alyssa and Andrew got married in May 2016 and soon after launched their next line of business - Chef Alyssa’s Spreads. Both of these recipes have been developed by Alyssa and became big “crowd pleasers” at events, dinners and trade shows. Both spreads are robust, versatile, and preservative-free, made from ingredients that you can pronounce. Chef Alyssa is on a mission to help you in the kitchen. When she’s not teaching classes that help people cook with confidence, she’s crafting products to make cooking easier. For more information about our products along with the hows and why we began. Please click here!
any chefs have their first exposure to cooking at a young age. For Sean Brock,
who was born and raised in rural Virginia, it was the experience of his family growing
their own food that left a deep impression. These were the building blocks that Brock remembered as he began his career as a chef, inspiring a lifelong passion for exploring the roots of Southern food and recreating it by preserving and restoring heirloom ingredients.
A person with an idea, entrepreneur with a new brand, or an artist with a vision, give the chance to bring food and creative ideas to the public. In the wildly growing creative community of East Nashville, TN, POP is a full scale restaurant and gallery space designed for dining and events. Brock’s abilities have resulted in a number of awards and accolades, both locally and nationally. In 2008 and 2009 he was a finalist for the James Beard “Rising Star Chef ” award and in 2010 he took home the James Beard award for “Best Chef Southeast”.
In the fall of 2013, Brock hosted season two of Anthony
Bourdain’s “The Mind of a Chef ” on PBS. Brock divides his time between Charleston and Nashville.
MICHELLE BERNSTEIN @chefmichy facebook.com/ChefMichelleBernstein
ichelle Bernstein has won the James Beard Award and is co-owner and head chef of Michyâ€™s in Miami. Her cookbook Cuisine a Latina: Fresh Tastes and a World of Flavors from Michyâ€™s Miami Kitchen offers a fresh take on Latin cuisine with recipes such as Fried Calamari with Chile-Coconut Sauce and Beef Tenderloin with Creamy Horseradish.
Michelle also takes part in the healthy food initiative, America Cooks with Chefs, pairing celebrity chefs with contestants in order to revamp their favorite meals to be under 800 calories. When creating her meals, Michelle looks to seasonal ingredients and works with local farmers and fishermen so her ingredients are fresh. Her website gives an eyeful of her delicious Latin-based meals.
Popeye was onto something. This leafy green
These little seeds pack a major nutritional
Filled with fiber, vitamin C, and cancer-
superfood is full of so many beneficial nutrients,
punch. A tablespoon contains 69 calories,
fighting compounds, it’s hard to resist
like iron, potassium, fiber, and even protein.
largely thanks to the seeds’ heart-healthy
blueberries within so many different dishes
Blend 2 cups of spinach, 1 cup of fruit, and an
fats, plus 5.5 grams of fiber. It’s no surprise
and studies suggest blueberries may even
unsweetened milk substitute for a filling, healthy
they make a welcome addition to everything
SUPER smoothie that can aid weight loss, or use it as a
from smoothies to make-ahead puddings.
bed for a colorful salad.
Try these, chia-crusted chicken and avocadochia pudding pops with goji berries. You won’t be disappointed.
6. Bell peppers
Who doesn’t love bell peppers? Let us count
Lentils are a bonafide weight-loss booster,
the ways we can enjoy them. Not only do these
thanks to their fiber and protein content.
colorful veggies offer plenty of vitamin C, 132
1 cooked cup provides 16 grams of the former
milligrams in a large green one, 209 milligrams
and 18 grams of the latter.
in a large red one, and 341 milligrams in a large
There are many varieties of lentils, but red and
yellow one, but they also make the perfect
yellow cook fastest (in about 15 to 20 minutes).
vehicle for other healthy foods when they’re
Add cooked lentils to pasta sauce for a heartier
stuffed. As such, try filling them with lean meat
dish. Their mild flavor blends right in and
or a plant-based protein source, or using them
because of the protein level, you can skip meat
to make a salad live up to its colorful potential.
This teeny-tiny, grain-like seed packs some
Whether you’re a hummus lover or not,
serious nutritional prowess. With a mild,
chickpeas are a nutritional win. There’s a
nutty flavor and a texture similar to rice or
reason registered dietitians often call upon
couscous, quinoa is one of the only grains or
chickpeas as a dinner staple: Its protein content
seeds that provides all nine essential amino
is through the roof, with 12 grams in a single
FOODS acids our bodies can’t produce themselves.
cup, along with 11 grams of filling fiber.
And it’s filled with protein, eight grams per
Try throwing some chickpeas into your
one-cup serving, to be exact!
sandwich or roasting them with lime and black pepper for a snack.
It seems like kale’s buzz will never die down,
This heart-healthy fish is packed with protein
and for good reason: One raw chopped cup
nutritionally dense nut, meaning they offer
and a healthy dose of omega-3 fatty acids,
contains 33 calories, 2 grams of protein, 1
the highest concentration of nutrients per
which studies suggest may help reduce the risk
gram of fiber, and a hearty helping of iron
calorie per ounce. For just 191 calories, a
of cardiovascular disease. And bonus points:
and calcium. Mix raw chopped kale into
one-ounce serving provides 3.4 grams of
Salmon may also protect skin from the sun and
cooked black beans. Or slice kale into thin
fiber (that’s almost 14 percent of the daily
the damaging effects of UV rays.
strips, sauté it with vegetable broth, and top
recommended value) and a healthy dose of
with orange slices. Make it a meal by tossing
potassium, calcium, vitamin E, magnesium,
the mix with quinoa.
and iron. Plus, you can eat them as BUTTER!
THANK YOU FOR READING!
Published on Mar 25, 2017
Published on Mar 25, 2017
The Food Issue recognizes the importance of seasonal eating just in time for Spring. From blueberries to the Salmon Cilantro Burger, these f...