In a current issue of The Art of Eating, author Edward Behr presents a six and a half page summary to a question he pose at the onset of the article: ' where will modern innovative cooking go from here..?'
He handles the answers in an interesting fashion peppering with details from various restaurant scenarios looking past bread, the handling of bold flavors, use of finer quality ingredients, de-emphasis on sauces, up to the moment competitive awareness of modern chefs ideas as well as a celebration of the of producing food. All good topics and well addressed.
But I pose another question. How MODERN is out food? And I answer it with 'Not Very Modern" considering all the data in science available on cell nutrition, physiology, micro-nutrients and more. We continue with age eating that continues to age us too early and cause disease.
This salad is a nutrient game changer with the combination of kale and bitter greens, touch of Parmesan, almonds, dates and white balsamic vinaigrette. Nutritiously dense and packed with flavor.
A game changer is coming. Enter the world of a new cell cuisine. The Vegetable Alchemist.