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Living foods cuisine focuses on using specific techniques to obtain
the maximum nutritional value from ingredients, nutritional value
that is generally destroyed through conventional cooking. As such,
living foods are not cooked in a traditional sense. Rather, they are
put through a variety of alternative processes that combine and intensify
flavors and create a variety of textures, while retaining the original
food's true nutritional value. These methods include the application
of low heat (118° F or less), soaking, blending and straining.
Special equipment is used in these techniques, including low temperature
convection ovens, blenders, food processors and juicers. Roxanne Klein
and her team have mastered the use of these tools and techniques,
successfully creating elaborate, flavorful, masterfully rendered dishes
while retaining all of the essential nutrients found in uncooked foods.
Roxanne Klein's vision is to elevate living foods cuisine to the
ultimate level of gastronomic enjoyment. However, Roxanne and Michael
do not wish to violate their high environmental standards in doing
so, and as such, their entire facility was conceived and constructed
with ecological sustainability in mind. All materials used, from
the take-out packaging to the structure of the building itself,
have been chosen specifically for this purpose. Only non-toxic and
recycled or certified sustainable resources have been used and waste
composting is an integral part of the operation. As a final touch,
the restaurant is substantially powered by a solar generating plant
on its roof, making Roxanne's a truly unique and socially responsible
eatery.
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