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Last week’s dinner at the Test Kitchen was a chance for me to introduce my latest Raw Food 3.0, inspired by molecular gastronomy without the chemicals, vegan and raw. My 6 courses were presented to a main stream foodie audience in a fine dining atmosphere. And it RAWked!

Truffle Flan
black sesame tuile / calamata / pomegranate / golden & goji berries
I dehydrated the olives, then ground them into powder to intensify the flavor. The berries were soaked in a palm sugar syrup. And the Tuffle Flan’s smooth, light texture comes from Irish Sea Moss. The green are shards of perrilla, aka shiso or sesame leaf.

Smoked Anaheim Chili
cacao mole / avocado / chipotle cucumber / kalahari salt / omega chips
Anaheim chilis were stuffed with a cold-smoked cashew cheeze. Using a vaporizer, apple and cedar chips fed smoke into a bag filled with cashews. Avocado marble was made using a cryovac, which sucks out all the air in a plastic bag to preserve and seal. Cucumbers were compressed in the cryovac with chipotle oil. The cryovac pressed the liquid oil flavor into the cucumbers.

Lapsang Souschong Wild Mushroom
fresh corn polenta / hemp maqui berry / kale chip / english pea dust
Mixed wild mushrooms were infused with a smoked black tea for a rich, earthy flavor and used to top a fresh corn polenta. English peas were freeze dried, then crushed into dust. And my mayonnaise was made with hemp oil for nutty flavor and maqui berry for beautiful purple full of antioxidants.

Fauxlafel
lemon mousseline / cilantro gelee / red earth acai / yuzu garden
Fauxlafel was seasoned with fresh dill and made with carrot pulp from juicing 150 pounds of organic carrots. Luckily, I didn’t have to juice all those carrots myself, and instead just picked up the pulp from Beverly Juice Club. It sat on a mousseline kream of lemon and cashews. Cilantro was juiced and mixed with Irish Sea Moss to create a bright green, intensely flavored gelee. Micro greens and baby orchids were tossed in yuzu juice.

Molten Cookie Dough
lucuma yacon gelato / tart cherry / persimmon gastrique
Cacao cookie dough tartlet was filled with liquid, warm cacao sauce. Served with lucuma gelato sweetened with yacon syrup, flavored with fresh vanilla beans. Topped with freeze fried cherries and dried persimmon slice. Served on a sauce of persimmon and tart vinegar.

Pumpkin Gelee
strawberry leather / candied rosemary & cacao nibs / sweet corn / mango shards
Pumpkin was blended with fresh vanilla and Irish Sea Moss, then placed on a crust of dates and cashews. Strawberries and mangos were each blended and dehydrated into leathers. Rosemary and cacao nibs were candied with palm sugar, then dehydrated. Corn was freeze dried for a sweet, light, crisp texture.

It was so much fun to get to feed everyone my new style of Gastrawnomique cuisine in such a beautiful setting with amazing staff. It was a packed house both nights. Celebrities who came to dine included Frances Fisher, John SalleyJarad Butler, and Diane Warren.

In the kitchen were some of the most amazing chefs assisting me and making sure my dinners were successful both nights including Bravo Top Chef Alex Reznik and Next Food Network Stars Doreen Fang and DAS. I’ll post up more behind the scenes and kitchen photos next….

Generous sponsors included Excalibur Dehydrators, Earth Circle Organic, Big Tree Farms, Sunfood, Gold Mine Natural Foods, and Sambazon.

These photos were all taken by Maria Loewenstein, except for the Lapsang Souschong Wild Mushroom which was taken by Rogelio Marhx.

ani phyo raw food essentials au lac california

Last Saturday, I was invited to speak at AuLac, my favorite raw restaurant in Fountain Valley, CA. Chef Ito is a good friend who makes the best food ever!

The goal for my new book is to take the mystery out of raw food prep, and to help everyone become their very own home raw food chef. Raw foods prep can be easy, fast, and doesn’t need to cost a ton of money.

I introduce simple, paired down recipes I call basics, then teach the reader how to add on additional  ingredients to mix up the flavors to create endless varieties of recipes. I include tips on setting up the Essential Raw Kitchen, shopping lists, eco green living resources, lists of recipes that travel well, sample menus, importance of probiotics, and how to ferment drinks and vegetables.

ani phyo raw food essentials au lac california

Following my talks, I always love to sign books because I get to meet people in person. I enjoy hearing their stories, inspirations, and passions. Sometimes, it’s a sad story of a spouse lost to cancer that puts someone onto the path of raw and live foods. But it’s always a good thing when people start to understand the correlation between health, vitality, happiness, and our diet.

ani phyo raw food essentials au lac california

Fountain Valley is an area known as Little Siagon. It’s full of Asian markets, and AuLac serves the best Vietnamese cooked foods. Unfortunately, I’ve never tried any because whenever I’m at AuLac, I’m wishing my tummy was bigger so I could eat up more and more of Chef Ito’s raw foods.

ani phyo raw food essentials au lac california

The photos above were taken by the lovely Maria Loewenstein, pictured in green. Pete is on the left, and designs the coolest contemporary eco green kitchens (Artistic Freedom Designs), John Johnson was just awarded a lifetime achievement award for his body piercing work, and Lien Chau Zhang is my beautiful film maker friend passionate to end the suffering of animals. She told me an amazing story about this new chain of vegan Asian style restaurants that has opened up 130 Loving Hut vegan locations globally in the past year!

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