Sometimes the best souvenirs are memories of uniquely wonderful dishes that add a delicious dimension to travel experiences.
This veggie packed meatloaf recipe created by Executive Chef Josh Drage of The Ranch at Rock Creek is beautiful when sliced revealing jewel like pieces of carrot and celery.
Take a bite, close your eyes and ‘taste travel’ to the ranch lands of western Montana.
Thank you to Gena Berry of Culinary Works for translating chef’s measurements into home cook lingo.
The Ranch at Rock Creek Montana Meatloaf
1 teaspoon, olive oil
1 shallot, minced
2 carrots, peeled, 1/2″ dice
3 stalks celery, 1/2″ dice
1 medium onion, peeled, 1/2″ dice
1 large egg
1/2 cup part skim ricotta
1 shake hot sauce
1 teaspoon, salt
1/2 teaspoon, black pepper
2 teaspoons fresh thyme, stemmed and chopped
¼ cup breadcrumbs
1 lb. lean ground beef
In a large sauté’ pan, heat oil and sauté’ shallot until soft and starting to caramelize. Add carrots, celery and onion and cook until just softened. Remove from the heat and let cool.
In a large mixing bowl, lightly beat the egg with a large fork, stir in the ricotta, hot sauce, salt, pepper and sautéed vegetables to combine. Add the breadcrumbs and ground beef and gently stir until well mixed.
Form the mixture into a slender loaf and bake on a sheet pan.
Bake at 350 degrees, uncovered, until a meat thermometer reaches 160°, about an hour.
Let the meat loaves rest a bit, then slice using a serrated knife into once inch thick slices. Serve with roasted new potatoes garnished with fresh thyme.
More on the Ranch at Rock Creek.http://www.ranchatrockcreek.com From trout fishing to taking a spin on the mountain bike parked outside your door, this getaway is the essence of ‘glamping’!
Stay in the main house or tuck away into the tented suites complete with footed bathtubs and a fire pit to warm your feet next to the gurgling creek steps outside.
This western Montana Relais & Chateau property is an outdoor lover’s western adventure and luxe lover’s fresh air pampering all under the same big sky.
It’s time to stretch on the spandex, hit the gym with folks who look like they’ve never been there before ( or in a long time )- bless their hearts.
In fact, YES, bless their hearts because no matter what it take to get back on board with health and fitness enthusiasm- good for you!!!
But, here are my Top 3 New Year’s Diet Traps to avoid:
#3. If I buy the foods on the 2017 Trend List I’ll be so much healthier this year.
No, jack fruit probably won’t change your health. But, it might affect how much change you have in your wallet. Often, these ‘super fruits’ are super expensive.
January is citrus season.
Eat more affordable in season delicious and nutritious oranges, grapefruit and add flavor to cooking with freshly squeezed lemon and lime.
#2. I’m going to cook more at home and avoid eating out.
Well, that depends what you’re cooking.
Restaurant meals can be very healthy and in fact, in May 2017 all restaurant chains ( with 20 or more outlets ) have to provide Nutrition Facts information on menu items so you can see what you’re getting into when you order the deep fried calamari or double fudge brownie cake. Or that the hamburger you really want has fewer calories and fat grams than the entree salad you thought you should order. (:
Back to cooking at home; good idea!
Get everyone in the family to learn to add more vegetable to all meals, even meatloaf! This recipe from The Ranch at Rock Creek in Montana is one of my all time favorites because the meatloaf includes big jewel like pieces of carrots, mushrooms, and leeks.
RECIPE FOR MONTANA MEATLOAF: Scroll down below! OK it’s written by a chef, so measurements are in weights. But the ratios work for smaller batches, too.
Learn to season with no calorie flavors such as salsas, vinegars, mustards, hot sauces, herbs and spices.
The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon is great place to start building your healthy cooking skills.
(My recipe below for Shrimp and Grits-(see recipe posted below).. is just one of many easy and delicious weeknight meals in The Slim Down South Cookbook.)
Also, jump into a fabulous new healthy food trend- home delivered meal kits such as Peach Dish, based in Atlanta featuring southern grown foods but shipped locally and nationally.I’m working with Peach Dish as one of their registered dietitians to provide nutrition information and healthy cooking tips.
Now drumroll…..my favorite New Year’s Diet Trap to AVOID!!!
#1.This year I vow to NEVER eat ice cream or French fries EVER again!
Hey, good luck with that. Chances are by Super Bowl Sunday you’ll be knee deep in nachos.
So, rather than making huge promises that will be a huge burden to keep, make small, measurable changes. For instance, when I enjoy ice cream after dinner I’ll serve myself two small scoops in a bowl and top with fresh strawberries or blueberries. I honestly love French fries, so I’ll allow myself to enjoy them once a week- especially if they’re really good! Try mustard ( no calories ) with fries, as opposed to ketchup (lots of sugar).
And as always remember that The More You Know, The More You Can Eat!
Happy and Healthy New Year Friends! Carolyn O’Neil, MS RDN ( French fry lover, especially shhhhh dipped into Champagne.)
Shrimp and Grits from Southern Living’s The Slim Down South Cookbook, by Carolyn O’Neil, MS RDN
2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and ⅛ tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.
Serving size ½ cup grits and about ⅓ cup shrimp sauce CALORIES 235; FAT 6.1g (sat 1.9g, mono 2g, poly 0.6g); PROTEIN 19.1g; CARB 25.2g; FIBER 1.4g; CHOL 119mg; IRON 3.3mg; SODIUM 74
The Ranch at Rock Creek Meatloaf
• 5# ground beef
• 1100g (2.5#) carrot
• 550g (1.25#) celery
• 550g (1.25#) onion
• 300g (10oz) shallot
• 500g (2 cups) ricotta
• 1 ¼ cup bread crumb
• 4 large eggs
• 20g (.75 oz) salt
• 5g (.2oz) black pepper
• 5g (.2oz) fresh thyme
• 5g (3 shakes of) Tabasco
Sauté carrots, celery and onion until just softened.
Sauté the shallots separately and cook until sweet and almost caramelized.
Mix all ingredients in the stand mixer until just combined.
Cook off a test piece and check seasoning.
Split into two or three loaves making them long and slender, the same width all the way down.
Bake on sheets, leaving space between each loaf.
Bake at 325-350 degrees uncovered for 45 minutes.
Every food has its day and November 3rd has been designated ( not sure by whom originally) as National Sandwich Day.
What’s your favorite?
From hero to gyros, sandwiches are easy to eat and even easier to love. History or legends that became history tell us that John Montagu, the 4th Earl of Sandwich in jolly old England ‘invented’ what became know as the sandwich in the 1700’s. The story goes that he was an avid gambler and rather than leaving the hot pursuit of winning cards to take a meal, he ordered meat between two slices of bread so he could use one hand to keep the cards going and one hand to fend of hunger.
The most popular sandwich in the US, according to a number of polls, is the …drum roll……. turkey sandwich, followed by ham and chicken. But, sandwich lovers and sandwich crafters know no bounds of creativity.
Here are a few ideas to add style and good nutrition to the great sandwich.
Add blueberries to a grilled cheese sandwich. Why not? the sweet pop of the blueberries warmed on the griddle and matched with a melty gouda or white cheddar is delicious.
We all know the BLT, bacon, lettuce and tomato. But why not make a BLAT and add slices of ripe avocado to the stack. Avocados add a luscious creaminess and healthy fats to the mix.
Pile your sandwich high with salads inside. The Chopped Chicken Sandwich with Crunchy Pecan and Apple Slaw is great way to enjoy veggies and fruit right between the bread. Recipe is from my Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon.
Perhaps the Earl of Sandwich would have been even luckier at the tables with this healthy improvement over simply meat and bread.
The story begins with the best meatloaf I’ve ever tasted. Yes, it’s chock fun of vegetables. The carrots look like jewels when it’s cooked. Thank you chef Josh Drage of the Ranch at Rock Creek in cowboy boot central Montana.
Welcome to the Ranch at Rock Creek in the Big Sky Country of Montana.
The Ranch at Rock Creek is near the historically charming small town of Philipsburg, MT and one of the very special properties on the lux list of Relais & Chateau.
Let’s get this glamping party started. Surrounded by wildlife and luxury, it’s so quite that you can hear the creek babbling and the birds singing.
Activities include horseback riding, hiking, fishing and I loved getting around on my bicycle. The gravel crunches under your wheels and the wind whistles in the trees. Ahhhhhh.
Finally caught a trout! My guide looks happier than me.
Hiking with my friend Carol Anne Kelly to The Top of the World summit above the ranch. OK, now we’ve worked up a ranch hand appetite so back to that meatloaf!
I added mushrooms to the mix to create a healthy blend of half pound ( 8 ounces) of fresh mushrooms mixed with one pound of ground meat ( I used ground chuck). The mushrooms add moisture, flavor and take the place of some of the beef, so the meatloaf is lower in total fat. Mushrooms are also a good source of many nutrients including vitamin D. Surprise!
Chef Josh Drage’s Montana Meatloaf features carrots, leeks, an egg, and breadcrumbs and was fabulous. I added the mushrooms for even more vegetable variety.
The more you know, the more you can eat. That’s the food philosophy I believe in as a registered dietitian and healthy foodie. So if you thought you had to cut beef out of your diet to eat more healthfully, I have good news. You can enjoy beef and a healthy lifestyle.
The secret is learning how to prepare leaner cuts of beef and knowing that three ounces provides 25 grams of protein and 10 other nutrients including iron, B vitamins and zinc. These nutrients help build and repair muscles, maintain brain function, protect cells from damage and help convert food into fuel giving us energy. For lots more on beef and good nutrition as well as a list of leaner cuts and how to prepare them I like this website: www.beefitswhatsfordinner.com
Meanwhile…..back at the Ranch………a little sunset wine time with freshly baked tortilla chips, guacamole and salsa. I love camping!!!
The boneless, skinless chicken breast is the LBD of the healthy kitchen. Little Black Dress. You can dress it up for a night on the town with recipes inspired by the south of France with white, wine, lemon and capers.
Or you can go casual with BBQ sauce or an Italian inspired topping of tomato, garlic and herbs.
So let’s accessorize our breasts by taking chicken breasts on a world taste tour. You can watch the recipes come together by watching this segment on NBC Atlanta & Company.
First, here are some tips from The Dish for preparing perfectly browned and tender boneless, skinless chicken breasts.
A Simple Chicken Breast Sauté:
Remove the excess fat and sinew from the boneless, skinless chicken breast.
Place shiny side down on cutting board and cover with sheet of wax paper.
Pound breast with wooden kitchen mallet or a rolling pin to even thickness.
Season with salt and pepper.
Heat sauté pan and add enough oil to lightly coat the bottom.
Add the chicken breasts, without crowding the pan.
When a half inch of white shows on the sides of each breast, turn over with tongs.
Cook until firm to touch and juices run clear. Set aside on clean plate.
Now it’s time to accessorize!
Lemon Caper Chicken – (After sautéing the chicken breasts and setting aside) Deglaze the pan with white wine, add rinsed capers, very thin slices of lemon, and minced parsley. Add chicken breasts back to pan to warm in sauce and serve with golden potatoes.
Tomato Garlic Chicken – (After sautéing the chicken breasts and setting aside) Add chopped garlic to the pan, chopped tomato, tomato paste and red wine vinegar. Place chicken breasts back in pan to warm with sauce and serve with pasta.
Taste of Thai Chicken – (After sautéing chicken breasts and setting aside) Stir in sliced scallions and sliced shitake mushrooms, remove from pan and stir in tamari sauce (a slightly thicker soy sauce), rice wine vinegar and a teaspoon of peanut butter.
Add the scallions and mushrooms back to the pan and the chicken breasts to warm. Serve with steamed brown rice.
Green Chile Chicken- (After sautéing the chicken breasts and setting aside) Deglaze pan with chicken broth, add chopped scallions, minced jalapenos, long thin slivers of mild green chiles (such as poblano). Optional: whisk in a quarter cup of light cream to finish the sauce. Add chicken back to pan to warm and serve with black beans and rice.
I’d love for you to have your very own copy of The Dish! Why not order the paperback edition on Amazon.com to keep in your world inspired kitchen?
Irish Countryside Serves Up Local Fare and Active Outings
It’s the weather that keeps the Emerald Isle so green, the gardens lush and the creamy dairy products so delicious.
“It’s a soft day,” said Damien Bastiat general manager of Ballyfin hotel, an elegantly restored country estate set in the middle of Ireland.
Bastiat was referring to a gentle mist of rain calling for a light jacket but not enough to require an umbrella.
He led us on a tour to explore the walled gardens and expansive landscaped grounds including a climb up a stone tower built as an architectural folly.
The formal kitchen gardens boast a gourmet grocery of vegetables, herbs, apple trees, and even artichokes.
“Irish producers are just starting to promote their own,” said Ballyfin executive chef Michael Tweedie. His ‘garden to plate’ menus star farmhouse cheeses, and yogurt from Irish dairies, shellfish and sea salt from the coast, eggs from the estate and Thomas Salter’s free-range pork from a nearby farm.
“It’s nice to meet the farmers and hear their stories,” said Tweedie.
Just the right touch of Irish butter or cream adds indulgence to lovely desserts at Ballyfin.
More local tastes include braised lamb from Kilkenny with wild garlic, mint and peas.
(Nutrition note: Irish sea salt is very salty so you only have to use a little to add flavor to foods. I bought the adorable little silver butter dish below at the Ballyfin gift shop. Had to have it. Helps you savor butter’s flavor even more.)
To the Manor!
Step inside Ballyfin’s neo-classical manor house…
….originally built in the 1820’s, and step back in time for cocktails in the Gold Room overlooking the lake or the library with a secret door that opens into the glass conservatory.
Guests can time travel to dinner by donning formal wear from the hotel’s collection of period costumes. I felt as if I’d burst into song. Must have been the song bird perched on my head.
More echoes of history: Ballyfin spent time as a boy’s boarding school.
The hotel’s serene indoor swimming pool sits in what was the student’s (no doubt raucous then) dining hall. Ballyfin is truly a magical place where you can escape the world and enter your own surrounded by peace and grace.
Irish Country Estates: Gardens and Guns
What’s a country estate experience without a few sporting activities?
At stately Ashford Castle (a member of Leading Hotels of the World) on the shores of Lough Corrib in southwest Ireland in County Mayo guests can golf, fish, learn archery, shoot at sporting clays or try their hand (safely cloaked in a leather glove) at Ireland’s School of Falconry.
Dating back to the 13th century, Ashford Castle with soaring turrets, stone towers and sunken gardens…
is now brought to life for today’s travelers (who want luxury and technology) with a loving restoration led by Beatrice Tollman of the Red Carnation Hotel Collection. The restoration brought a new roof, new windows and interiors lavish with antique filled guest rooms and a luxurious spa and indoor swimming pool. Details of the decor are a joy to discover such as the tiny tassels on the canopy over the bed in my suite.
There’s a wine cellar to explore and taste a world of vintages and then join the guests for dinner in the elegant George V dining room where the table is set in luxurious style.
…..or hide away in the casual and cozy ( yes!) Dungeon restaurant.
For a taste tour of the Irish countryside, sample woodland mushroom soup or the wild game terrine with plum gel and purple potato chips…and salmon of course!
A full Irish breakfast at Ashford Castle includes the luxury of baked ham served to you from a silver and mahogany trolley.
Good thing there are 350 acres of land to explore on horseback, by bicycle or via running shoes before the next enchanting Irish meal. More salmon please…..
But perhaps my most precious memories from my trips to Ireland are those of the friendly Irish people who laugh, tell a story and make you feel at home in their home.
One of the most popular taste tours in town is Dublin’s own Guinness Storehouse…..
…..where visitors learn how the world famous brew was born and continues to be the best. And I had my first sip of Guinness ever. Honest.
Cafes, bars and restaurants within the Guinness Storehouse (including a bar with floor to ceiling glass panoramic views of Dublin)
……serve up food and beer pairings, of course. Including the perfect pairing of oysters and Guinness.
Or maybe you’d rather indulge in chocolate dessert…..paired and made with Guinness.
But the big draw for those who go to for the gastronomy is the local-meets-modern cuisine created by Dublin’s innovative chefs.
Dynamic Dublin Dining
Irish Art at the Table
Art Afternoon tea in the elegant Georgian Drawing Room at The Merrion Hotel Dublin (a member of Leading Hotels of the World) surprises guests with intricate little cakes by executive pastry chef Paul Kelly designed to mimic paintings in the hotel’s extensive collection of 19th and 20th century Irish and European art.
Kelly, a judge on Ireland’s TV series The Great Irish Bakeoff, paints and sculpts with confections to create edible works of art.
Stepping into this hotel is a step back into Irish history. Originally built as four townhouses in the 1760’s, the Merrion preserves old world architectural charm with antiques and landscaped gardens enhanced by modern luxuries including a spa and swimming pool.
At the hotel’s Cellar Bar you can tuck into Irish Halibut with Dublin Bay prawn broth, barley and peas for lunch and walk to nearby Trinity College or St. Stephen’s Green.
Return for dinner at two-star Michelin ranked Restaurant Patrick Guilbaud….
…where Ireland’s beef, lamb, and seafood are globally inspired in dishes such as Turbot Poached in Aromatic Milk with Leeks, Ginger, and Yuzu Hollandaise. Now these are delectable lucky charms…..
If you crave a contemporary perch in Dublin then head to the trendy Docklands district, the Irish home of Facebook and Google and The Marker, an ultra modern hotel (and member of Leading Hotels of the World) with hip lobby lounge, sleek brasserie and panoramic city-views from the roof top garden.
Enjoy a sunset cocktail on the rooftop over looking the Dublin skyline and country hills in the distance.
Then watch out! Things can change in seconds as clouds roll in and pelts of hail fall from the sky!
But in the time it takes to enjoy that last sip of Champagne the Marker staff doesn’t miss a beat picking up cushions and guiding guests to the elevator where dinner waits below in the The Marker’s chic brasserie.
Executive chef Gareth Mullins pleases palates seeking healthy alternatives such as a green salad with Broccoli sprouts, bee pollen and wheatgrass.
The menu also celebrates the rich tastes of Dublin Bay lobster with Irish country butter and locally raised Wicklow Lamb with delicious dots of a savory sauce of roasted onion and stout.
Next post from the Emerald Isle adventure takes me into the Irish countryside for elegant and exciting outdoor pursuits. Oh, and several tastes of Ireland’s fabulous farmhouse cheeses.
Demand for fried churros dusted in sugar and dipped into chocolate sauce begins at breakfast and continues all day at Mexico City’s historic El Moro churreria open since 1935.
Street food carts at busy intersections in this sprawling city of nine million serve up sweet corn slathered in butter and crispy chicharron fried pork skins.
Bustling food markets such as the Mercado Merced boast rows of colorful candies to exquisitely shaped marshmallows.
But Wait!!! There’s Good Nutrition News too!
But, there’s a healthy side to Mexican food emerging in this city’s exciting culinary scene. Fish flown in daily from the Pacific coast is simply grilled and presented on top of wilted greens and sliced golden potatoes with a side of locally foraged mushrooms at chef Jair Tellez’s newly opened Amaya restaurant and wine bar.
“We serve good food and strange wine,” said Tellez, who offers an entirely Mexican wine list.
A light dessert at Amaya is a sampling of Mexico’s unique fruits including bright pink prickly pear and dark orange mamey served with a touch of fresh cheese scented with anise.
Rooftop Vineyard in the City
At Vinicola Urbana, a restaurant set in a demonstration vineyard planted on a rooftop, the Baja California grown wines are paired with traditional dishes for modern palates including squash blossom soup and yellow rice wrapped in nopales (cactus leaves).
Mexico City’s Healthy Moves
There’s a fitness trend in Mexico City. Central streets are closed to traffic and open to cyclists and pedestrians only on Sundays.
The St. Regis Mexico City hosts yoga classes with skyline views and the bartenders mix up breakfast fruit smoothies including one with orange, papaya, agave honey and oatmeal.
Quinoa salad with dried mango chips and an avocado topped pizza are popular menu items at the hotel’s J&G Grill.
“Many people who travel a lot like to take care of themselves,” said Manuel Aceves, a St. Regis Mexico City dining manager.
On the streets there’s healthy fare to find, too.
A day spent with Eat Mexico Culinary Tours led our group to a woman on a street corner shaping and cooking blue corn tortillas filled with huitlocoche (corn fungus) and to a tiny shop specializing in Pavos (turkey) Tortas (sandwiches) made with roast turkey, avocado and chipotle salsa.
The vibrant art, historic monuments and architectural treasures of Mexico City continue to lure visitors in search of inspiring cultural experiences.
Sampling the country’s culinary treasures is a portal to the past as well.
Mexico’s cuisine is influenced by centuries of food customs from the indigenous Mayan to Spanish conquerors.
Today chefs leading the lively food scene in Mexico City add contemporary flair to taste traditions.
Recently opened Fonda Mayora is set in a park filled residential neighborhood of Mexico City.
Chef Gerardo Vazquez Lugo and his team of young chefs serve smoked oysters, roast pork stuffed with chorizo and pineapple ……
…and grilled whole fish presented with black beans, tender blue corn tortillas and a fresh selection of green and red salsas.
For the adventurous, there’s a sauce spiced with tiny ants. It’s the one on the left in the middle. The little dots are ants. Dig in!
“Mexican food is a way to get right to the spirit of the country,” said Paco de Santiago with Eat Mexico culinary tours. It’s a taste discovery that defies the stereotypes. “There’s a myth that Mexican food means hard taco shells, sour cream and all spicy food,” said Eat Mexico tour guide Anais Martinez.
One of the most sought after reservations in Mexico City is at intimate Pujol where internationally renowned chef Enrique Olvera celebrates Mexican ingredients using ancient and modern techniques.
Courses included octopus with ink tostado, smoked baby corn with coffee and chile mayonnaise, a lamb taco with avocado leaf adobo and avocado puree and a suckling pig taco with smoked tortilla, chickpea puree, coriander and red jalapeno. One of the showstopper dishes was a circle of richly bright ‘new’ mole sauce surrounded by a dark and intense ‘mother’ mole sauce made 990 days ago.
“Mole sauces are made with over forty ingredients including tomatoes, onions, nuts and seeds and not always chocolate as many people think,” said Santiago. Mexico City Markets
One of the best ways to leap into local cuisine is to visit a city food market such as the Mercado San Juan where Mexican avocados and limes are piled high, moles come in an assortment of flavors, tortillas are hand made and just caught Pacific coast seafood glistens on mountains of crushed ice.
Chefs from the St. Regis Mexico City hotel lead guests on market tours including a lesson in choosing the freshest fish and a sampling of Mexican cheeses.
“This one is like a Spanish manchego,” said executive chef Sylvain Desbois, who leads the hotel’s elegant La Table Krug eleven course Krug Champagne tasting menu.
The dessert courses (yes there’s more than one dessert) include a salute to Mexican chocolate as warm chocolate sauce is poured over and into a sponge cake shaped like a cacao pod.
Need more chocolate?
The Mucho Chocolate Museum of Mexico City is a chocolate lovers dream come true with rooms filled with delicious displays about chocolate history, chocolate agriculture and chocolate cuisine over the centuries.
Don’t miss spending a few moments of bliss in the little room with walls covered in fragrant deep dark chocolate.
I think I’ve found my new home in Mexico City! Truly a magical culinary destination.
“A young chef adds and adds and adds to the plate. As you get older, you start to take away,” said French born chef Jacques Pepin, author of over twenty cookbooks and celebrated host of over 300 television cooking shows. The audience of loyal foodie fans for Pepin’s cooking class with daughter Claudine filled a ballroom at the St. Regis Hotel, just one of many culinary seminars featured at the 34th annual Food & Wine Classic in Aspen. Assisting her father in demonstrating how to make vinaigrette salad dressings Claudine Pepin advised, “Use a really good olive oil. You know the one you’re saving because it’s too good to use everyday? Well, throw that away because it’s rancid by now and go buy a new one.”
Over five thousand food lovers and wine aficionados attend the festival to meet top named chefs and wine makers from around the world. Spirits have taken a more central role with the rise of interest in craft cocktails.
Chef Marcus Samuelsson of Red Rooster restaurant in Harlem created food pairings including honey glazed salmon and pork ribs with ginger and peach to match sips of Glenmorangie single malt scotch and a citrus infused whiskey cocktail.
“Summer time is barbecue time and the spiciness goes with the sweetness and smokiness of the scotch whiskey,” said Samuelsson.
Fresh New Heights of Cuisine
Aspen’s chefs know to put on a show when their rocky mountain town fills up with world-class foodies. “They literally eat it up,” said Matt Zubrod, executive chef of The Little Nell Hotel. “It’s a cool crowd who ask really good questions about food such as ‘where did you get the meat for this tartar?’”
Zubrod’s menu at the Relais and Chateau hotel’s Element 47 restaurant features plates as pretty as the Aspen scenery garnished with edible flowers and fresh herbs such as pineapple sage and chocolate mint and grown steps away from the tables. And just as the mountain air requires adding a layer of clothing with changing temperatures, Zubrod layers flavors in dishes, “Its evolved where I like to do a layer of pureed, then cooked and then raw of the same ingredient such as peas, corn or artichoke.”
Halibut cheeks are served on a layer of pureed ratatouille with fresh corn and fava beans.
Health and wellness was in focus on a panel led by Food & Wine Magazine’s editor in chief Nilou Motamed who noted, “I think in the last ten years the conversation have moved from a message of moderation to where our food is coming from.”
Octogenarian Jacques Pepin replied,
“It can go to far if we wonder where every carrot is from. I’m not a doctor, I’m a chef, but my best advice is finish your food.”
“The larger the radish, the spicier it is. Who here is afraid of radishes?” asked Rebecca Lang, author of The Southern Vegetable Cookbook. Leading a sold out class on ‘Vegetable Versatility” at the Atlanta Food & Wine Festival, Lang saw there were no hands in the air. This was a room full of enthusiastic food fans eager to taste and learn veggie-centric cooking tips from chef Todd Richards of Atlanta’s White Oak Kitchen & Cocktails restaurant and visiting chef Digby Stridiron of the U.S. Virgin Islands. While Stridiron sliced into plantains and advised, “Buy the green ones in the market and let them ripen at home”, Richards passed samples of his English pea soup garnished with fresh pea tendrils and shared, “We try to use as much of the whole vegetable together.”
In its sixth year, the four-day festival features chefs from the southern region and entertains guests with lavish southern themed dinners, cooking classes and wine, beer and spirits tastings.
Please note my food festival balancing act skills as I carried a Honeysuckle cocktail made with Cathead Vodka and chicken liver pate with a cup of ice in the middle to keep things cool!
Sure there’s plenty of BBQ pig and peach cobbler to please, but there’s a sizable celebration of the lighter side of the south, too.
“Everyone things of pork first, but vegetables are the surprising foundation of southern foods, said chef Linton Hopkins of Atlanta’s Holman & Finch Public House, Restaurant Eugene and newly opened Linton’s in the Atlanta Botanical Garden. “I love vegetables and right now I’m excited about the in-season peas, especially lady peas.”
Even the Grilling Terrace at the Loews Atlanta Hotel -home base for the festival classes- put vegetables in the spotlight. Chef Rob McDaniel of the Spring House on Alabama’s Lake Martin smoked whole beets in a Big Green Egg to build a beet sandwich with celery and blue cheese slaw. “You can substitute eggplant or zucchini. Grilling is a great way to enhance vegetables because earthy and smoky flavors go really well together,” said McDaniel.
New Southern Styles
No longer destined to be ‘cooked to death’ and coated in bacon fat, vegetables are elegantly prepared by southern chefs today. Instead of ham hocks, McDaniel prepares greens and beans with smoked turkey or chicken legs. The crisp and refreshing golden lentil salad served up in the tasting tents by chef Josh Quick of Odette in Florence, Alabama was garnished with a Gulf shrimp relish and tiny touch of ham.
Salt and sugar are still part of the recipe when cooking a ‘mess of greens’ but Arkansas chef Mark Abernathy of Red Door restaurant in Little Rock cautioned, “You can always add more salt and more sugar later. You can’t take it out. The sweet and salty flavors will concentrate as the greens cook, so have a lighter touch.”
What ethnic cuisine do you feel like eating tonight? If you said ‘Italian’ then you’re in the menu majority.
Sixty-one percent of people polled by the National Restaurant Association said they choose Italian food at least
once a month when dining out, followed by Mexican and Chinese. While Italian
American classics such as huge portions of cheese-laden lasagna and chicken Parmesan are still popular, many menus have been modernized to reflect the style of dishes enjoyed in Italy.
After all, Italian ingredients including olives, olive oil, whole grains, seafood and vegetables are at the very heart of healthy Mediterranean diets.
“It’s great news that restaurants are lightening up Italian menus and featuring more authentic Italian dishes,” said Sara Baer-Sinnott, president of Oldways, a non-profit food and nutrition education organization. “Now, Americans will get the true and healthy tastes of Italy and the Mediterranean Diet.”
Case in point is Carrabba’s Italian Grill. With over two hundred restaurants nationwide the restaurant chain recently introduced twenty new menu items. “It was time for a different way to approach Italian food,” said Jay Smith, head chef for Carrabba’s. “It’s lighter and brighter.”
So joining the classic chicken Parmesan is a new option called ‘Parmesan-crusted chicken arugula” which sautéed chicken breast crusted with panko bread crumbs and topped with fresh arugula, tomatoes and shaved Parmesan cheese with a lemon vinaigrette.
During a visit to the test kitchens of Carrabba’s in the Tampa headquarters of parent company Bloomin’ Brands, I had the opportunity to taste some of the new dishes, many of them featuring fresh vegetables.
Additions include wood-grilled salmon topped with tomato, cucumber and dill. Grilled chicken with a Chianti sauce is served with an arugula salad tossed with apples, grapes, and toasted hazelnuts.
“We wanted to find new ways to add vegetables to the menu,” said registered dietitian Maria Caranfa, who works on recipe development with Bloomin’ Brands’ chefs. “There’s grilled asparagus now wrapped in prosciutto and other small plates such as chicken with vegetables served in romaine lettuce wraps.”
Italian dining doesn’t have to be a special occasion feast. “Over fifty percent of the menu items at Carrabba’s are under 600 calories so guests can feel good about eating here on casual nights out,” said Katie Knight of Bloomin’ Brands.
Many dishes are served with a grilled lemon half so guests can up the flavor without adding calories. Small plates and platters meant for sharing have been added to the menu including a tomato caprese with fresh burrata mozzarella.
“You don’t have to be in the mood for pasta to enjoy Italian,” said Justin Cross of Carrabba’s.
But if diners are in the mood, chefs take pasta seriously here where it’s imported from Italy and cooked to order. “We are passionate how pasta is cooked,” said Smith.
They’re available now, but chefs were reluctant to put whole grain or gluten free pastas on the menu until they found acceptable products.
New school Italian it seems is moving closer to old world demand for quality.
There’s more than one fish in the sea, as the saying goes.
Relatively new to the U.S. seafood scene is a premium white fleshed fish called skrei, a wild caught Norwegian artic cod available only from January through April.
The name skrei (pronounced “sk-ray”) comes from the old Norse language for “the wanderer” because the fish is caught in cold winter months when it’s swimming to spawning grounds in northern Norway. “They swim against the current so they have more muscle and are very lean and have a delicate clean taste,” said chef Espen Larsen. “The meat has more body than other cod.”
Larsen, who owns the Culinary Academy of Oslo, visited Atlanta recently to teach the culinary and wait staff at Legal Sea Foods how to best prepare skrei and describe the fish to guests. One of the menu items sampled was pan-roasted skrei with fingerling potatoes, Brussels sprouts, olives and Meyer lemon. “You don’t want to over power the delicate flavor of the fish,” said sous chef Alexander Clyatt.
“The texture is awesome. Customers always ask about the flavor and texture of a fish and whether it’s wild or farm raised,” said server Lance Brady. “The more information the better.”
The fish is so revered in Norway that every part is utilized. The tongue is a delicacy.
“It’s only available for a short time seasonally,” said Larsen. “For me it’s like looking forward to other seasonal foods like spring asparagus.” Premium prices for the short-term treat means strict protection. “There are fish police who make sure regular coastal cod is not being mislabeled as skrei.”
The Dish on Fish
Whether you’re discovering your first bites of skrei, enjoying a favorite fish taco or lunching on tuna salad, adding more fish and shellfish to your diet is a healthy habit. The 2015 Dietary Guidelines for Americans recommend we eat at least two four-ounce servings a week. “The guidelines tell us we’re eating plenty of protein in the U.S. but we should shift the types of protein to include more fish,” said registered dietitian Jennifer McGuire with the Marine Fisheries Institute.
“When I got the position I made a list of ingredients I needed for the kitchen and I was told you can’t bring those in,” said Brandt.
No blue cheese, no cherries, no chia seeds and no imported citrus to name just a few of the foods tightly restricted by Ecuador’s biosecurity regulations for the Galapagos.
The goal is to prevent the introduction of invasive species and pests that could threaten indigenous plants, many vitally important to the islands’ world famous wildlife.
The Galapagos Islands have become a mecca for ecotourism attracting over 250,000 visitors a year who arrive with binoculars and cameras in tow ready to spot giant tortoises, sea turtles, penguins and unique birds including the blue-footed booby.
Galapagos National Park rules control the number of people and time limit spent in wildlife areas and you must stay at least six feet away from the creatures.
Birds don’t fly away when you walk by and curious cute baby sea lions hop towards you.
“They thrive because there are no predators here,” said Andrew Balfour, general manager of the boutique eco-property Pikaia Lodge where rooms include a copy of “The Origin of Species” by Charles Darwin.
Guests drink in the DNA Bar…
….and dine in the Evolution dining room.
“The magic of the Galapagos is that you see nature in an intimate way and see how the adaptation of the species is crucial from island to island,” says Balfour.
Chef Brandt, from mainland Ecuador, has enthusiastically learned to adapt to his new environment by getting to know local farmers, discovering wild cherry tomatoes and showcasing Galapagos seafood including tuna, grouper, octopus, and spiny lobsters.
On the menu is a seafood Carpaccio with peppers from chef Brandt’s kitchen garden and the crunch of yucca chips with seafood terrine. Some imported foods are allowed but restricted and undergo close inspection. Chef Brandt has to make his grocery list at least 9 days in advance,
Avocado, passion fruit, and oranges are grown here planted by early settlers.
Dairies produce milk but only fresh cheeses.
“So I’m trying to make my own aged cheese,” said Brandt.
He showed me a small wheel of yellow cheese. “I want to wait for two or three months more. It’s an experiment so we’re all learning about it.”
He makes his own red wine vinegar and ages the local grass fed beef so it’s more tender.
Traditional tastes of Ecuador at the Pikaia Lodge including a quinoa risotto and Arriba chocolate mousse with passion fruit chili coulis add a gourmet touch to Galapagos adventures. What’s a pikaia? It’s the first organism discovered with a spine. See the design with little dots in the dessert above? That’s a pikaia.
Getting to the Galapagos and Getting Around
From Atlanta I flew to Quito, Ecuador which is super high altitude at over 9,000 feet above sea level. Took my breath away, literally.
But so did the fabulous hotel we spent the night in before flying to the Galapagos islands the next morning.
The historic and gloriously luxurious Hotel Gangotena in Quito, right of the wide San Francisco Plaza, is a member of Virtuoso. It’s beautiful.
I had the best, the best scrambled eggs I’ve ever experienced. What a way to get ready to launch off to wilds of the Galapagos! Hey, even the airport in Quito was super nice.
Check out the sleek and modern airport bathrooms!
Souvenir shops in the airport got us primed and ready to experience Galapagos wildlife viewing …blue footed booby neck pillow anyone?
But….why oh why didn’t I buy that Blue Footed Booby throw pillow?! I love it! OK, next time for sure!
If you’ve ever wondered what it’s like on a river cruise then hop on board and take off with me along the Rhone River on the elegant Scenic Emerald. Best part?
Well there are so many best parts…but if you’re like me you’ll really relax and enjoy the cruise from morning to night because Scenic is all-inclusive.
That means no pesky bills to sign for shore excursions or adult beverages.
Pop goes the Champagne from breakfast to bed time.
All aboard who’s going aboard!!!!
The first difference you notice is that the river ship glides along calm waterways instead of riding choppy seas often associated with ocean cruising.
These long sleek ships built to transport passengers along wide European rivers, past picturesque villages and vineyards are gaining momentum as a sought after vacation experience.
Virtuoso ranks river cruises in the top five 2016 travels trends.
On a seven-day cruise on the Rhone River in France aboard the Scenic Emerald, I discovered many delightful advantages of traveling by river.
The pace is leisurely with pastoral scenery in view from large windows or on open decks.
There’s an impressive display of crew navigation as the ship traverses river locks with only inches to spare on either side of the ship!
On the top deck you can chat with the Captain as he guides his Scenic “Space Ship” carefully through the locks.
Please don’t try to distract him.
Another bonus for travelers ready to explore, when docked in town you’re in walking or biking distance to most of the sights.
In Arles…..or Arlys…
…we walked in Vincent Van Gogh’s footsteps.
The wharf here inspired the artist’s iconic painting “Starry Night.”
The bakeries in Arles inspired me; where fresh strawberry tarts are a culinary work of art.
France on the Menu
On board the Scenic Emerald, meals feature the regional foods and wines of France with many of them produced in the Rhone River valley.
Menus are hyper-local with cheese selections changing to include varieties from the area we were cruising through that day.
Don’t know the difference between a goat’s milk Rigotte from Lyon and a cow’s milk Charolais from Burgundy? Join the cheese class with a dozen French cheeses to sample.
Adding to the laid-back luxury, wines and cocktails on Scenic cruises are all inclusive. Pop some bubbly for breakfast and end the evening with a cordial in your coffee. It’s all part of the gastronomic experience included in the fare.
For passengers craving a deeper dive into what’s for dinner, executive chef Tamas Kiss leads a tour through the bustling Les Halles market in Avignon.
He chats with butchers and bakers and offers sample tastes of local breads, cheeses, and produce of Provence.
“It was great to see the foods of summer,” says Kiss.
“But now it’s autumn and there are exciting new things like mushrooms and different olives in the market.”
Chef Kiss caps off the visit with a tasting of freshly shucked oysters.
Hey look! Someone found a pearl!!!
Meanwhile back on board the Scenic Emerald things are really cooking!
It’s literally all hands on deck to provision the ship as boxes delivered to the ship in Avignon are loaded into storage areas near the galley by all of the crew. Even the bartenders, housekeepers and piano player help in the ‘bucket brigade’ to get the groceries on board!
All of this exceptional teamwork leads to exceptional meals from beautiful buffets…
…to elegant dinners.
Breakfast, lunch and dinner are highly anticipated adventures for the palate.
This Scenic culinary team is serious ……
…..without taking themselves too seriously!
Thank you Chef Tamas Kiss. You can take a little break now.
The menus are inspiring and exciting and miraculously appear from this tiny galley!
One evening we’re treated to dinner featuring dishes from the great chefs of France.
Your every whim from sushi to sensational desserts are on the Scenic menu.
Late night craving for BLT with fries? Whoops, that was for me after a night of dancing to the late night disco music. (:
From artichoke truffle soup to whole roasted lamb, menus are marked with indications to alert those with food allergies. Even more good nutrition on the “Vitality Corner” vegetarian menu with entrees such as bulgur risotto with mushrooms, sun dried tomatoes and spicy basil salad.
The holidays are in full swing ushering in a parade of parties. Tis the season to eat, drink and be merry. If your goal is to indulge without the bulge don’t forget to count the liquid calories in holiday cocktails.
The standard 1.5 ounce serving of 80-proof alcohol has 96 calories – before you add any mixers. Whether you’re drinking a beer or a Bellini; the higher the alcohol content, the higher the calories. For example: 80-proof vodka (40% alcohol; most common) contains 64 calories per ounce. 100-proof vodka (50% alcohol) contains 82 calories per ounce. Too much math? Just remember to drink a glass of water in-between cocktails to hydrate and moderate consumption.
Drinking in moderation is easier when cocktails are so delicious you want to sip slowly to savor the flavors. Case in point is a unique cocktail created by Ben Yabrow for the bar menu at Himitsu, a newly opened lounge in Buckhead.
Called the Toryufu and served in a tall flute this drink is a fragrant and sparkly mix of pear vodka with white truffle scented honey, grapefruit juice and tonic. You had me at white truffle.
Caterer Sean O’Keefe slows down the pace of holiday drinking by going ga-ga for garnishes in a whimsical set up for a build your own Bloody Mary bar. “Why not offer guests a choice of garnishes way beyond celery sticks?” says O’Keefe. “Anything that can go on a stick will work from hard boiled eggs to beef jerky or even tuck in a crab claw!”
By the way, the protein in those garnishes will help slow down the absorption of alcohol.
Dessert in Disguise
Martinis lined with chocolate sauce or Key lime pie martinis with graham cracker cookie crumbs on the rim are sweet and creamy and loaded with up to 400 calories in a five ounce drink. If you must imbibe say hello to your liquid dessert!
Now, about that pomegranate martini that sounds so heart healthy. Most studies looked at the effects of 8 ounces of pomegranate juice per day for 45 days- not eight drops in a martini on a Friday night. Same goes for green tea infused vodka. There’s not enough in the mix to pack a health promoting punch. Enjoy the flavor. It’s a cocktail not a cure all.
Under 200 Libations
Martini (2.5 oz): 160 calories –This is a small martini by restaurant standards.
Red wine (5 oz):120 calories- Higher alcohol reds have more calories.
White wine (5 oz): 120 calories- Sweeter whites have more calories.
Champagne (5oz): 106-120 calories- ook for brut Champagne, lowest in sugar.
A great resource for counting calories in foods and drinks over the holidays and any day is the website of the Calorie Control Council. I am one of the nutrition advisors for the Calorie Control Council.
Traditional pecan pie may have met its match because creative cooks are introducing new ways to showcase pecans.
They can literally be used from soup to nuts. Gathered at a culinary event in the Serenbe Farms community south of Atlanta organized by the National Pecan Shellers Association (NPSA) professional chefs rose to the recipe challenge.
Think beyond sugar laden pecan pies and pecan praline candies. “Europeans often ask me ‘why is it you take such a healthy product and turn it into such an unhealthy product?’ so I’m very interested in the recipes developed here,” said Bruce Caris, of the Green Valley Pecan Company and chairman of the NPSA.
The second culinary challenge- rather than relying on perfect pecan halves – invent sweet and savory dishes using pecan pieces and pecan meal. “We need to educate culinarians how to use the lesser known pecan ingredients,” said Christian Hallowell, executive chef for Delta Air Lines.
Pick up the Pieces
Some of the first recipes demonstrated by Leif Eric Benson, chef for Oregon’s Department of Agriculture included a soup of pureed pecan pieces flavored with chipotle peppers and roasted lamb with a topping of pecan pieces cooked with garlic and thyme.
Chefs, in a cook-off style contest worked together in teams at Serenbe’s Bosch Experience Center to create exciting new recipes with pecans and pecan products including pecan meal and pecan oil.
“Pecan pieces are very absorbent and pick up the flavors of spices when cooking,” said Benson.
Other inventive uses in the culinary world include using pecan meal as a meat extender or substitute. “Pecans can be used as a protein ingredient and we made a meatless all pecan pate today,” said Hallowell. “You roast and grind the pecan pieces to make a plant based protein dish.”
How about a pecan inspired cocktail? I made ginger ale from scratch using fresh ginger root, added sugar and fresh lime juice and then used Cathead Distillery Pecan Vodka to create a Pecan Mississippi Mule!
Trent Page, chef for Google at the company’s You Tube headquarters, created a recipe for a miso pecan vinaigrette salad dressing using pecan pieces and pecan oil.But, when making menu changes affecting thousands of employees, he’s aware allergies must be considered. “You have to be transparent in menu signage because tree nut allergies are very serious,” said Page. Here’s a great resource on tree nut allergies.
Of course we made dessert! Pastry chef extraordinaire Kami Smith of Dawn Food Products quietly worked her magic to create a pecan desserts including a sumptuous pecan bread budding!
Pecans, like other tree nuts including walnuts and almonds, are an excellent source of heart healthy fats, are rich in protein and a good source of fiber as well as other nutrients including vitamin E and potassium. What sets pecans apart from the rest of the nut pack is that they are the only nut native to North America and compared to other tree nuts have the highest concentration of antioxidants. Pecans are a win-win for taste and health.
The restaurant trend reports are tumbling in with predictions for what will be “in” on menus in 2016. Topping the charts are vegetable focused meals. The National Restaurant Association puts “locally sourced produce” in their top ten. And food industry trend specialist Andrew Freeman says, “People want less animal protein and are requesting that veggies are ramped up to their fullest creative potential.”
That taste trend has already emerged on Atlanta menus as vegetable side dishes multiply and vegetarian entrees get more chef love. Along side the meat centric South African inspired cuisine at newly opened Cape Dutch, chef Philippe Haddad offers a vegetable curry with South African spices and butternut squash ravioli with a peri-peri sauce.
Even if you begin your meal at Cape Dutch with a bite of Biltong, traditional South African beef jerky, registered dietitian Sharon Palmer author of Plant-Powered for Life says you can practice ‘flexitarian’ eating by ordering the vegetarian entrée.
“It is hopeful to see the trends going on where meat is now at the side of the plate and veggies are front and center,” says Palmer. “Chefs are in love with farmers’ markets and post the farms where their produce hails from all the time. This has made an impact on consumers. Look at what’s going on with Brussels sprouts and cauliflower. They’re cool!”
Wine Pairing with Produce
A sea change from menus focused on meats and fish first to vegetables on center stage means morphing wine list suggestions too. At the Century House Tavern in Woodstock, known for locally sourced produce, general manager Jon Hayano suggests pairing the Butternut Squash Soup and Spaghetti Squash salad first course selections with brut Champagne.
“We often think of animal products such as cheese, red meat, and fish when it comes to wine pairing, but with plant foods you can also make beautiful pairings,” says Palmer. “Try pairing the seasonings and sauces with wine. A citrus sauce or Asian flavoring goes nicely with white wines; tomato and chili sauces pair well with red wines.”
Wine director and co-owner of Flyte World Dining & Wine Bar in Nashville Scott Sears, who is a vegetarian, says, “In general, when pairing wine with vegetable-based meals, you want a low-alcohol, low-tannin, not-overly-oaked, balanced wine.”
More Sip Tips from Sears:
-“Make note of the spice level. To balance the spice, select wines with a touch of sweetness to them, such as Riesling or Rose.”
-“Avoid highly tannic reds made from grapes such as Cabernet Sauvignon to avoid the dry, course mouth feel tannin causes when it can’t bond with fat. Tannins can overly-emphasize any earthy favors present in the vegetable dish.”
-“The wine should add dimension to the dish without adding any elements that clash with the texture. Sparkling wine is a great option for just about any vegetable dish, as are bright, light, crisp whites.”
First, introducing the best worst souvenir in Paris.
Yes, I bought the chef’s hat that says France!
Now, let’s go to Paris!
To Marche to Marche!
Bustling with shoppers, even in the rain, the weekly street market stretching along the Avenue du President Wilson in Paris was an eye-popping spectacle of peppers and pastries, spices and seafood, flowers and fromage.
While I’m not used to finding fresh rabbit and blue lobsters in my supermarket at home, seeing these foods and more in the open-air markets of Paris was a big part of the foodie fun during my recent trip to the City of Light.
Visiting the Louvre and other must-see Parisian sites was on the list, but my travel objectives were motivated by mealtime.
My first lunch was a leisurely paced three-hour tour of tastes in the elegant Le Gabriel restaurant at La Reserve Paris Hotel and Spa quite near the famed Avenue des Champs-Elysees.
The elegant dining room draped in the soft light of a September afternoon…we knew we were in for something very, very special.
Let the games begin!!!
Our first treat….surprising savory bites of foie gras in dark chocolate. Oh and some caviar.
Then the delightful dishes just kept on coming…..
The highlight of the culinary adventure was experiencing chef Jerome Banctel’s specialty dish of cocoa marinated pigeon (or squab) with the bird’s little feet intact served with organic buckwheat pasta.
A cheese course preceded no fewer than three desserts including cloud-like marshmallows with a tart sorbet of aloe and lime…..
….a wild strawberry creation under an envelope of strawberry glee…
…then a plate lined with hazelnut chocolate you scooped up with tiny brioche and sticks of meringue.
Wait! If this is how those French women stay so trim, I’m moving here!
As author of the best selling book French Women Don’t Get Fat, Mireille Guiliano recommends bread, Champagne, chocolate and romance as key ingredients to a balanced diet and lifestyle.
I was willing to put it to the test and while in France take some time to observe the eating habits of French women.
A young woman who works at the Dior restaurant in St. Tropez told me that she was taught to eat slowly so that the meal is more satisfying. Dinner most nights might be a simple soup with bread, a piece of cheese and fresh fruit.
Portions are definitely smaller in France as compared to the U.S.
But that’s a good thing because it allows for a variety of more tastes.
The multi-course lunch Liz and I enjoyed with our new friend, Marie Dumarest-Petavi, at the one-star Michelin La Table restaurant in the Hotel Lancaster Paris left me feeling satisfied and energized, not stuffed and tired.
An ample two-ounce portion of beef was paired with mushrooms and sautéed red grapes.
One of the very special members of Leading Hotels of the World, The Lancaster Paris, was home to film legend Marlena Dietrich. You may stay in her suite of rooms if you want to feel like a movie star.
Of course life in Paris comes with a hefty serving of walking and many days we racked up six kilometers on Bea’s fitness app.
Add to that the breath-defying 284 step climb up the Arc de Triomphe and running to catch Metro trains and Paris measures up as a great getaway for food and fitness.
Get Enough Sleep and Get Moving: Keys to Weight Control Success
Lose weight while you sleep! You may have heard health claims such as this connected to nutritional supplement or fad diet advertising. Well, it turns out that there may be some truth to the promise that getting a good night’s sleep can help with weight management. Research presented at annual Food and Nutrition Conference (FNCE) of The Academy of Nutrition and Dietetics held in Nashville, Tennessee this year included studies on the effect of sleep deprivation on food intake. Bottom line: the less you sleep the greater your odds of weighting more. Registered dietitian Devon Golem, professor at New Mexico State University explained that lack of sleep can disrupt the hormonal regulation of appetite leading to increased total calorie intake and intake of high-fat, high-sugar foods.
“When you’re exhausted you’re not making the best decisions about what to eat,” said registered dietitian Tamara Melton, program director and clinical instructor at Georgia State University and spokesperson for the Academy of Nutrition and Dietetics. “You might seek out high calorie comfort foods or snack often to stay awake. Plus you may be too tired to exercise.”
Another excess calorie source: when most sleepy folks reach for caffeine they’re not ordering black coffee. It’s more likely to be the higher calorie specialty coffee drinks with cream and sugar. Choose low calorie sweeteners and fat free milk to lighten up coffee drinks that perk you up.
Melton said asking patients about their sleep patterns is an important part of a nutrition appraisal. “People are trying to look at all things in their life that affect their health holistically.”
How much sleep is healthy? According to the National Sleep Foundation adults should get between 7 to 9 seven hours. Meanwhile, the national daily average is 6.5 hours. “Sleep deprivation is an epidemic in the US,” said Katherine Finn Davis researcher at the Children’s Hospital of Philadelphia.
Shedding Light on Shedding Weight
The continuing battle against rates of obesity in the US was a big focus for nutrition professionals at FNCE. There’s good news and bad news here. “I think we’re at a turning point,” said Dr. William Dietz of George Washington University. “In the last ten years we’ve seen no significant difference in the incidence of obesity.”
Some states including New Mexico and Mississippi have even seen declines in obesity rates.
“It’s sort of leveled off,” said Dr. James O. Hill, Director of the Center for Human Nutrition at the University of Colorado Health Sciences Center. “Is it something we’re doing right? I don’t even think we’re close to knowing.”
Hill pointed out that while diet and exercise plans work well to help people lose weight, the real challenge is helping them keep it off for the long haul. “We are wildly successful at losing weight but also wildly successful at gaining it back.” So research on obesity treatment has turned to the psychological components of mindset and motivation to help dieters find their individual purpose for weight loss goals. “It’s like a light switch going on,” said Hill.
Co-founder of the National Weight Control Registry, which follows over 6000 people who’ve lost weight and kept it off permanently, Hill is the author of State of Slim.
He says weight control is no longer a simple math problem of balancing calories in with calories burned through physical exercise. Anyone who’s ever walked on a treadmill and seen how long it takes to rack up 100 calories will be happy to hear this. Hill said, “There are so many positive side effects of physical activity. Exercise does way more than burn calories. It helps regulate appetite and metabolism. It’s more than calories in and out.”
In other good nutrition news presented at FNCE, fruit and vegetable offerings on restaurant menus are up 28% since 2010. But, registered dietitian Elizabeth Pivonka of the Produce for Better Health Foundation says overall consumption of fruit and vegetables in the US has sadly declined 7% since 2010. Not to be disheartened she says there are pockets of improvement, “Millennials are eating more vegetables than five years ago.”