“Cooking conscious means knowing where your food came from – at Frasca, that means working hand in hand with our farmers and local purveyors. It also means cooking simple – we try to keep our dishes simple and honoring of what’s in season.”
Photo by: Megan Swann
Photo by: Mike Thurk
Photo by: Megan Swann
Frasca Food and Wine is located at the following location:
Monday – Thursday: 5:30 – 9:30
Friday: 5:30 – 10:30
Saturday: 5:00 – 10:30PM
Sunday: Closed
About Frasca: Frasca Food and Wine is the James Beard Award-winning restaurant in Boulder, Colorado. The creation of Master Sommelier Bobby Stuckey and Chef Lachlan Mackinnon-Patterson, their shared passion for Friulano cuisine and fine wine is reflected in the exquisitely prepared fare and a comprehensive wine list boasting over 200 varieties.
Historically found throughout Friuli, frascas were friendly and informal gathering places, a destination for farmers, friends, and families to share a meal and a bottle of wine. Identified by a tree branch hanging over a doorway portal, they were a symbol of local farm cuisine, wine, and warm hospitality. As the harvest came to a close, the branch would wither and change colors to indicate the end of the season. The frascas would then close their doors until the next year.
Now headed into its 15th year, Frasca Food and Wine still aims to honor the original frascas of Friuli-Venezia Giulia with world-class hospitality.
For reservations, menu, and additional details, please visit frascafoodandwine.com/.
Frasca Food and Wine | 1738 Pearl St. | Boulder, CO 80302.
Executive Chef Eduardo Valle Lobo
Photo by: Mike Thurk
Executive Chef Kelly Jeun
Photo by: Mike Thurk
For the Strawberry Gazpacho
For the Zucchini Blossom Pesto
Step 1: Blend all in a food processor.
Step 2: Assemble the tomatoes in alternating colors on a plate, drizzle with olive oil and garnish. (In the attached photo, we also added sliced almonds and cucamelon for garnish.)
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“Rich in vitamins, minerals, phytonutrients, fiber & antioxidants, plant-based foods lower cholesterol and decrease the risk of heart disease, cancer, diabetes, kidney disease & obesity. Plant protein is more varied than meat protein and offers a much wider variety of options for creating innovative, healthful menus. Sophisticated vegan cuisine is the new frontier. There is so much undiscovered potential in this arena. The focus at Elizabeth’s Gone Raw is to create monthly a seven-course tasting dinner comprised of organic plant-based ingredients. It is our intention to offer the public an indulgent healthy dining experience, visually exciting, sensual and provocative.”
Photography by: Greg Powers
Photo credit: Belathee Photography
Elizabeth’s Gone Raw is located at the following location:
Distance to closest LA Fitness: 0.8 miles to Connecticut Ave. LA Fitness
Elizabeth’s Gone Raw is located at 1341 L St NW, Washington, DC 20005. Open Friday from 5pm to 12am. For reservations, menu, and additional details, please visit elizabethsgoneraw.com.
Photography by: Greg Powers
For the Strawberry Gazpacho
For the Fermented Carrot Quenelle
Optional
This soup is topped with olive tapenade which is optional.
Step 1: Blend together the ingredients for the Fermented Carrot Quenelle, then cover with parchment paper and let ferment at room temperature for two days. Form in the shape of a quenelle using two teaspoons and place in the bottom of the bowl.
Step 2: Blend together in a Vitamix (or blender) all the ingredients for the Green Strawberry Gazpacho.
Step 3: This soup is topped with olive tapenade which is optional.
Step 4: Enjoy!
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Chef Patrick O’Connell. All photos courtesy of The Inn at Little Washington.
This year, The Inn at Little Washington is celebrating its 40th anniversary. Just weeks after the Inn opened in 1978, a DC restaurant reviewer wrote: ”Once in a great while there comes along a restaurant so good that you worry. You ask yourself, was everything that happened a series of fortunate flukes? Or, if it’s that good, will it crumble under the pressure of success?” Since then, the Inn and Chef Patrick have won five James Beard awards, two Michelin stars and this year became the longest tenured 5 Star and 5 Diamond restaurants in the world. For information about 40th-anniversary events, go to theinnat40.com or to make reservations, go to theinnatlittlewashington.com.
Step 1: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the bias cut asparagus into the boiling water and cook, uncovered, until tender – about 45 seconds. Remove the asparagus immediately and refresh in the ice water until completely chilled. Drain thoroughly and set aside.
Step 2: In a medium-sized skillet, heat the butter over medium-high heat. Add the chopped morel mushrooms and sauté for 2 minutes. Add the garlic, shallots and blanched asparagus and sauté for 1 minute more. Remove from heat, season with salt and white pepper.
Step 3: Using a sharp pairing knife, slice off the top of each egg. Pour the raw eggs into a chinois or fine mesh strainer. Save the shells, rinse carefully, and set aside.
Step 4: In the top of a double boiler or in a stainless steel bowl which will rest securely on top of a pot of simmering water, whisk together the eggs, 1 ½ tablespoons of the crème fraîche, salt, white pepper, and nutmeg
Step 5: Place the bowl over a simmering pot of water and stir the eggs with a rubber spatula until they are very lightly scrambled.
Step 6: Remove the eggs from heat. Gently fold in the sautéed morels and asparagus and chopped chives. Pour the scrambled eggs in a pastry bag and pipe into the reserved egg shells. Top each shell with a dollop of the remaining crème fraîche. Serve immediately.
Serves 6 as an appetizer and 4 as a first course.
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Photo credit: Katherine Parske
If you think Italian cooking is only carb and calorie loaded, think again. We spoke with Chris Disney, Director of Operations for Picazzo’s Healthy Italian Kitchen and learned a thing or two about how healthy eating doesn’t have to mean sacrificing flavor or enjoyment of your meal. Check out the QA with Chris below and then make Picazzo’s delicious Chocolate Avocado Mousse recipe for dessert tonight!
Q: Italian food is known for being very carb-heavy. While this isn’t necessarily a bad thing, a lot of our readers are looking for ways to work on their nutrition to become their best healthy (and fit) selves – what makes the food at Picazzo’s so healthy?
Chris Disney: Healthy is such a broad term- for some of our guests, it means a gluten-free diet, while for others it means following a vegan diet or just eating “clean” foods. For us, it is offering something for each specific diet where our guests can be confident knowing that they are not filling their bodies with hormones, antibiotics, pesticides, genetically modified organisms or artificial preservatives. We have many guests that have food allergies, digestive problems, cancers, diabetes and many other struggles or have made conscious decisions to live a vegan lifestyle and we offer these individuals a dining experience with choices that fit their specific needs. For example, we offer 99% of our menu gluten-free, while offering a completely separate vegan menu that has over 40 different menu items available.
Q: What are some of your favorite ingredients to work with? Why those?
CD: I actually like root vegetables a lot. They are so versatile; they can be braised, roasted, grilled or baked. They can be served hot or cold and they hold up very well. Right now our menu has an herb-roasted sweet potato that is great and we are also adding golden beets into the mix very soon. I also really like using fresh herbs- cilantro, rosemary, thyme, basil- they all have such flavor and aroma and bring a freshness to any recipe.
Q: On your website, you define what a “healthitarian” is, would you mind sharing with our readers?
CD: We have so many guests with different dietary needs from eating gluten-free to vegan to organic. The one thing they all have in common is that they all focus on their health in one way or another, so we decided to define what that meant and become ambassadors of the movement to live, eat and be healthy. Our definition of what a Healthitarian is, is:
HEALTH • I • TAR • I • AN
/helth-ə-ˈter-ē-ən/
[noun]
Q: What are the “Dirty Dozen” and “Clean 15”?
CD: The Dirty Dozen and Clean 15 is a produce list that outlines the 12 most pesticide-heavy fruits and vegetables as well as the fruits and vegetables that are considered to be the cleanest. Generally, the items that are more porous and exposed will absorb the most pesticides, while items that have rinds or natural barriers give the flesh protection from absorbing large amounts of pesticides. This guideline is helpful to those who want to avoid conventional produce but may not want to pay a higher premium or cannot obtain 100% organic items.
Q: How does balancing a healthy diet and healthy lifestyle impact your way of life?
CD: Balancing a healthy diet and lifestyle is important for me since I am always on the go. I oversee 5 restaurants and my wife and I have three young kids that are 5, 3 and 8 months old so it becomes difficult to sit down and eat a healthy prepared meal, especially on a regular schedule, for all meal periods. In the restaurants, you are constantly taste-testing your product and don’t realize how much grazing you do in just quality checks. I have to be conscious and plan ahead about my choices to avoid the “auto-pilot” of eating whatever is convenient and instead, plan on having healthier snacks available like a banana, granola, yogurt or simply grape tomatoes. It is the same way with physical activity- it has to be planned and prioritized for it to happen.
Photography by: Katherine Parske
Picazzo’s is located at the following locations:
Photo credit: Grace Stufkosky
Step 1: Blend all ingredients in a food processor (or traditional/immersion blenders will work too) until a smooth and creamy texture is present.
Step 2: Enjoy.
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Owner Nat Stratton-Clarke. Photo credit: Chustine Minoda
Meet owner of Cafe Flora and Floret by Cafe Flora, Nat Stratton-Clarke.
Q: What is it about Café Flora that makes it unique to alternative healthy dining experiences?
Nat Stratton-Clarke: Cafe Flora has been a local favorite since we opened in Seattle in 1992. At that time vegetarian dining was seen as just brown rice and vegetables, we flipped that and showed our guests how textural, interesting and delicious vegetarian cuisine is. Our chef team has always worked creatively to bring in flavors from all types of cuisines, this keeps things interesting and so flavorful.
With Floret by Cafe Flora now open at Sea-Tac International Airport we have the exciting opportunity to do the same thing with travelers and share with them our delicious variety of breakfast, lunch and dinner items for both sit down and grab-and-go. They can enjoy real, healthy foods that taste amazing and just happen to be vegetarian. Also just because we are located at the airport doesn’t mean we changed our ways, we worked hard to get our farm partners “badged” to deliver to the airport so we can offer the same fresh, local produce our guests have come to know and love.
Q: How often does the menu change at Café Flora?
NSC: Our menus change seasonally so about four times per year. This allows us to plan with the seasons and for our local farmers to showcase what is fresh from their farms right now.
Q: What would you like our readers to know about adopting a more plant-based diet?
NSC: It is easier to do than you think. Dining at Floret and Cafe Flora gives our guests inspiration for when they are cooking at home. Our chef team is incredibly creative and people leave realizing there are easy ways to make delicious food that doesn’t involve animal products but is filling and packed with flavor.
Q: Why is it important for people to buy local and use sustainable ingredients versus buying from bigger grocery chains?
NSC: We have worked with local farmers and purveyors since the beginning of Cafe Flora. You not only support these hard-working folks but you support a whole community of jobs in your backyard when you buy local. And of course, it’s good for the planet. I grew up in Berkeley, CA during the Alice Waters farm-to-table movement and my family made weekly trips to the farmers market to purchase food for the week. It was what you did and it felt so natural to support what was being grown, baked and prepared right in our community. It’s something I’ve always been passionate about and it excites me to do this on a larger scale with Floret and Cafe Flora and really help other small farms and businesses thrive.
Q: What is your current favorite dish at Café Flora?
NSC: I love our Oaxaca Tacos available at both Cafe Flora and Floret. They are the most brilliant combination of flavors and textures from the cheesy mashed potatoes in crisp corn tortillas to the black bean stew, fire roasted salsa, and lime sour cream. Also, our vegan cinnamon rolls are a crowd favorite and we’ve brought our same recipe to Floret for travelers to enjoy on the go!
Photo credit: Belathee Photography
Cafe Flora is located at the following location:
Distance to closest LA Fitness: 6.2 miles to Ballard LA Fitness
Cafe Flora is located in Seattle’s Madison Valley neighborhood at 2901 East Madison Street. Open Monday-Friday at 9 a.m. for breakfast, lunch and dinner with weekend brunch from 9 a.m. – 2 p.m. and dinner at 5 p.m. Menus and additional details at cafeflora.com.
Floret by Cafe Flora is located at Sea-Tac International Airport between A and B Terminals and is open daily for grab-and-go from 5 a.m. – 9 p.m. and dine-in from 6 a.m. – 10 p.m. both offering breakfast, lunch and dinner items. Full menus available at floretseattle.com.
For the Tacos
For the Black Bean Stew
For the Chard
Step 1: Cook the beans. If using dried, soaked beans, drain them and put them in 5 cups of boiling water. Reduce heat to low and simmer, partly covered until the beans are tender, but still hold their shape, about 1 ½ hours. If using canned beans, drain and replace with 1 cup cold water. Combine the cooked beans with the corn, garlic, cilantro, red pepper flakes, cumin seeds, chili powder, oregano, brown sugar and salt and simmer until the flavors are blended, about 15 minutes.
Step 2: Cook the potatoes in just enough boiling water to cover until they are tender, about 20 minutes. Then mash the potatoes with butter and salt and keep warm. In a small bowl, combine the cheeses and red pepper flakes and keep them nearby.
Step 3: Preheat the oven to 400 degrees and have ready a baking sheet or roasting pan to hold the tacos. Heat 1/8 inch of vegetable oil in a skillet over medium-high heat and soft-fry the tortillas, without allowing them to become crisp, one at a time. (The tortillas should be oily and soft so they will crisp in the oven after they are filled.)
Step 4: Fill each tortilla with 1/3 cup of the mashed potatoes, 1/8 cup of the grated cheese mixture and a generous tablespoon of the chopped pepper. Roll the tortillas around the filling and secure them with toothpicks. Arrange the tacos in a single layer on the baking sheet or roasting pan and bake until the cheese has melted and the tortillas are crisp, about 18 minutes.
Step 5: While the tacos are baking, steam the chard in a covered pan over a small amount of boiling water until just tender, about 5 minutes. Puree the garlic with lemon juice and olive oil, and season with salt and pepper, then toss it with the steamed Swiss chard.
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Navigating the world of protein powders and supplements can indeed feel daunting, with countless options lining store shelves and online marketplaces. As you consider adding a scoop to your post-workout smoothie or exploring new ways to boost your nutrition, it’s...
Award-winning Chef, Danny Grant of Chicago’s etta, shares a light and healthy recipe you can easily whip up just in time for your next summer potluck!
Chef Ryan Toll, of The Wild Cow, shares his vegan-friendly recipe with us for Sweet Potato and Black Beans Tacos. Whip this up quickly for tonight!