This article was originally written by me for Merchant Processing Resource, the only independent resource for merchant processing and merchant cash advance.  I am posting it here again as I think that restaurants are the key to changing the culinary habits of Americans and it is my hope that chefs across the nation will respond to the call to arms.  Here it is one more time.

Restaurants: The power of the plate

April 3, 2013
By: Angela Bell

It was several decades ago that Chef Alice Waters introduced the concept of using natural, locally grown ingredients in all of her menu items in one single restaurant in California, a restaurant known as Chez Panisse. From one Chef with an idea and a passion for fresh ingredients came a whole new cuisine, California cuisine, still popular today for it’s abundance of fresh, locally caught or grown, and simply prepared ingredients. Fast forward to 2000 and there is Chef Jamie Oliver who has made it his mission to rid America’s food supply of toxins, sugar and all things unnatural. He singlehandedly rid the country of “pink slime”, a nasty concoction of ammonia laundered meat remnants in ground beef.

America is clearly in a food crisis. It was never more obvious to me than it was yesterday afternoon when I received a 10 pound case of what was described to me by my fish purveyor as frozen at sea whole haddock fish fillets. Having lived twenty three years on the coast of Maine before relocating to the upstate of South Carolina, I was euphoric at the prospect of dining on haddock fillet for the first time in several years. But, as I peeled away the wrappings on the carton, my euphoria was replaced with repulsion as I caught sight of the words, clearly stenciled on the side of the box, “contains sodium tripolyphosphate (STTP)”. STTP is just another additive we humans use in an attempt to help mother nature (and the processor’s deep pockets) by chemically inducing longevity in our food supply. But at what cost to our wellness?

Chefs Alice Waters and Jamie Oliver got it right — fresh, local, sustainable. We, as chefs of restaurants frequented by Americans across the country, have the power to change our course. If Chef Alice Waters can start a whole new cuisine with one single restaurant and Chef Jamie Oliver can have a profound and lasting effect on the beef industry with one single television episode, imagine what we can do together to change the eating habits of this country. Eat smart, America!

Buon Appetito e Buona Salute, Chef Angela Bell
Beyond the Bull (an “eat smart” kitchen)
233 W. Main St., Central, SC 29630
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB

Installment # 8 (this really is the final installment) of Diary of a madwoman uh, I mean chef, in the throes of opening a restaurant…

We have now been in operation for 8 days and with minor adjustments to food preparation times and serving procedures, we have finally arrived at what I refer to as “kitchen rhythm”.  I compare it to the musicality of a well choreographed dance performance, which when performed routinely with practiced participants, reaches a comfortable and repeatable rhythm each time it is performed. 

Preparing menu items to be held in a steam table presented some obstacles that were unexpected, but zealously overcome, with one exception.  Roasted split chicken breasts were not meant to be held for more than a few minutes because of the lack of fat content, so developing a method to prevent them from drying out is a challenge.  I know what you are thinking.  Who needs chicken when there is duck, rabbit, elk, and so on?  People who think they don’t like “game”, that’s who.  So, I must persist in finding a way to prolong the juiciness of these delectable little breasts.  As a well trained and experienced chef, I have tried everything in my repertoire and failed 8 times so far (yes, every day that we have been open).  Middle Sister’s Roasted Chicken MUST stay on the menu so any one of you who have a suggestion as to how to prepare and hold roasted split chicken breasts in a steam table, please send me your comments.  I will not give up!    

Here is the Beyond the Bull menu for week ending April 12.  Notice the new hours and I no longer have specific days for specials.  Sides and specials rotate and I reserve the right to cook whatever speaks to me on any given day!  Someone asked if we deliver.  No.  Someone else asked if we take phone orders.  No.  Since I reserve the right to cook whatever speaks to me for specials and sides, why not just come in and see what there is.  Cafeteria style means no waiting.  Someone asked if we are gluten free.  Yes, with two exceptions, the rest of the menu is gluten free, AND free of refined grains, added sugar and trans fats.  No food comes out of a box, bag, bottle or can with the exception of olives, Dukes mayonnaise and crushed tomatoes!  Imagine being able to eat out, and still stay on your diet whether it is weight watchers, low sugar, paleo, gluten free, low carb, anti-inflammatory or vegetarian.  EAT SMART, FEEL GOOD!

Here are more pictures from our first service including my latest creation, a quinoa cake which turned out delectable with the combination of goat cheese and Thai basil.  The house made Sangria has been popular with at least three returning customers so far.  Not just a ladies’ drink!  Duck cakes caramel and crab cakes are popular and the number one game dish---Dad’s Easter Rabbit with Nappa cabbage. 

Quinoa Cakes

MY kitchen---love it!

Best table far right 

Beer and Wine coolers---Favorite beer Shipyard Thumper
Favorite wine Santa Rita Carmenere

First customer remains anonymous

Yes, more of MY kitchen!

Buon Appetito e Buona Salute, Chef AngelaB.