Entertaining in the Raw - Matthew Kenney [1]
Over the next two years, I would begin to delineate two styles of raw food preparation: practical dishes that are faster to prepare at home or for a quick meal, and more elaborate dishes that require a bit more patience and effort. Those more elaborate dishes are in large part what make raw food so remarkable. The health benefits and flavors of everyday raw food are incredible on many levels. As a chef, I am most inspired by the tastes, textures, and presentation of the more advanced recipes.
There is no denying that some of the best raw food dishes are downright challenging to prepare. Several steps may be involved, often beginning with “sprouting” nuts, seeds, or grains, and ending with as much as forty-eight hours of dehydration. Others may provide a bit more instant gratification. This book is written in honor of the more elaborate, but very worthwhile, recipes that challenge the cook and please the guest. The attention, persistence, and care that go into the recipes in this book deserve to be celebrated and enjoyed by those who are fortunate enough to eat them.
Share—In my earlier days with raw food, I often found myself shying away from preparing it for family and friends, instead finding a middle ground with perhaps vegetarian or vegan dishes. Over time, as my food evolved, I became more confident about people’s reaction to this incredible cuisine, and now I prepare it whenever I have the opportunity. In fact, I firmly believe that it is often the best choice of food to entertain with. Whether it is an extravagant wedding dinner on an exotic beach or dinner for two by candlelight, the impact and pleasures of raw food are, by and large, incomparable to other challengers.
No other culinary style offers the same vibrant, deep flavor without guilt or other effects that celebratory foods often have, such as a heavy feeling or fatigue. Raw food is the most colorful on the planet—it literally jumps off the plate! Raw is very modern, forgoing heavy sauces, dairy products, and breads, allowing each bite to pack maximum flavor. In every one of my raw dining experiences, I have found that the food ends up not only being enjoyed but also being used as a conversational piece, where guests marvel at their surprise to learn the food before them is composed of fruits, vegetables, nuts, and seeds, none of which have been cooked, canned, or processed in any way.
Some of the ideas are pretty “out there”—think Willy Wonka’s chocolate or Andy Warhol’s art factory, where unbounded creativity exists in an effort to pursue meaning and, in this case, the essence of raw food. My philosophy is guided by one stipulation: all of the culinary efforts shall be devoted to preparing the most advanced, flavorful, and realistic raw food anywhere. As long as my work considers those fundamental issues, I allow pretty much free reign to spontaneously experiment and create. The results should entertain not only the guests but also the cook.
Plan—This book represents that philosophy and the results of freethinking that has always kept a sharp eye out for flavor, presentation, and originality. At the end of the day, it’s all a good meal—and a good meal should never be eaten alone.
There is always much more to entertaining than the food. With raw food, it’s even truer, and many of the “traditional” rules change. That should never be seen as a barrier but, rather, as an opportunity. Raw food is vegetarian and, when handled by responsible chefs, is largely produced from organic ingredients in a sustainable environment. The location and setting of a raw food meal need not be elaborate, but it should respect nature, and any additions to the setting are most appropriate