Hey, look, it's a yogi foodie fight!
The New York Times looks at the growing overlap between food lovers and yoga lovers, a movement being nudged gently along by David Romanelli, a yoga teacher in regular dude clothes. The article lays out the arguments on both sides of the fence on whether one can indeed have her bacon-wrapped scallops while in eagle pose and eat them, too.
Can't say I feel so up in arms about this whole yoga-dinner movement, which we wrote about in December. Let them get sweaty and then indulge at the table. If it feels good -- and tastes good -- I'm all for it. Yes, yoga has gotten watered down, to say the least, in the last decade, but hasn't everything? Is the Food Network about cooking?
Speaking of tasting good, what follows is Province chef Randy Zweiban's menu for the event, which suit-wearing stiffs that evening will be glad to know will take place behind closed doors in the restaurant's private dining room.
Menu after the jump.
Reception:
Blood Orange and Goat Cheese Toasts | orange honey
Market Squash Mini Taquitos
Farm Raised Shrimp and Anson Mills Farms Grit Spoons
Acai Blood Orange Cocktail
Course One:
Spice Seared Hawaiian Tuna | serrano chilies, sea salt, citrus yogurt
Marquis de la Tours, Cremant de Loire, France | NV
Course Two:
Market Beets & Cara Cara Oranges | shaved manchego, olive oil
Marsanne/Roussanne/Sauvignon Blanc, Capucine Blanc, Vin de Pays d'Oc, France | 2009
Course Three:
Spanish Paprika Rubbed Farm Raised Cobia | olive smashed potato,
smoked herbed crema
Pinot Noir, Agustinos, Bio-Bio Valley, Chile | 2008
Course Four:
Charred & Grilled Beef Tenderloin | root vegetable hash, Province chimichurri
Malbec, Finca Flichman, Mendoza, Argentina | 2008
Course Five:
Chocolate parfait | chocolate crema, chocolate crunch, chocolate sorbet
Quinta do Noval, LB, Port
Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.
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