Lake
Worth, Fla.—Chef Rita Romano delighted all with a raw vegan vegetarian brunch.
The event was held at the Saturday Morning Lake Worth Green Market.
“It was bitterly cold this morning at six, “said Peter Robinson, market manager and founder of the Lake Worth Green market, “so a lot of vendors left.”
But this did not stop a healthy number of people from gathering for their $40 a plate brunch of fresh vegetable spring rolls with a choice of mango or cilantro sauce, nut pate stuffed sweet pepper halves, aromatic Thai salad with choice of two types of dressing, and a dessert of mango mousse, delicious lemon cream, and fresh strawberry.
The
theme for the day’s food was local ingredients prepared Thai style with a generous use of coconut, Kaffir
lime leaves, and chili peppers. “I love chili peppers,” Romano said with a
smile. She sourced her greens from QV Farms of Loxahatchee, Florida.
Raw-vegan vegetarian chef Rita Romano at Lake Worth Green Market Brunch, Fla. |
“Would
you like the mango chili sauce or the cilantro ginger on your spring roll?”
Judy Haggas asked as she prepared the first plate of the raw-vegan vegetarian
brunch.
People
pulled jackets tight, put on hats, and huddled close together at the Raw Brunch
as Haggas and Teresa Mertz, a fellow booth helper, got plates ready for the
salivating audience.
Churning
waves of intracoastal waterway crashed against the sea wall just steps away
from the booth. Wind screamed across the market blowing plates off tables and
signs off booths.
“It was bitterly cold this morning at six, “said Peter Robinson, market manager and founder of the Lake Worth Green market, “so a lot of vendors left.”
But this did not stop a healthy number of people from gathering for their $40 a plate brunch of fresh vegetable spring rolls with a choice of mango or cilantro sauce, nut pate stuffed sweet pepper halves, aromatic Thai salad with choice of two types of dressing, and a dessert of mango mousse, delicious lemon cream, and fresh strawberry.
Raw-Vegan vegetarian brunch of vegetable spring rolls, nut-meat stuffed peppers, Thai salad, marinated cucumbers, mango mousse, lemon cream, and herbal tea at Lake Worth Green Market, Fla. |
Originally
from Brooklyn, New York, Romano is a descendant of Ellis Island Italians
immigrants. She grew up eating very healthy foods, “I don’t remember my parents
having anything made with sugar in the house.”
She
has a long history as a raw-food vegetarian chef, having set up the Hippocrates
Institute kitchen in the 1980s where she wrote her book, “Dining In The Raw.” In
the 1990s she moved to Key West where she set up a school and a deli for raw-food
vegetarian.
Last
year, she moved back north, “I’m loving Lake Worth. It’s a cosmopolitan Key
West,” she said.
In
January this year she opened, The Institute for Culinary Regeneration, in Lake
Worth. Here she teaches people how to become a raw-food vegan vegetarians. She
also holds monthly raw-vegetarian food cooking workshops, “I am an Italian mama
and I don’t want anyone to leave hungry. So the $40 a plate price implies it is
all-you-can-eat dinner.”
To
find out more you can go to www.rawkitchen.com
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