Food Industry

Chef Eric RodriguezWhat a pleasure it was talking with Chef Eric Rodriguez of Everybody's Cafe at the Great Taste LIVE show.  The kitchen at Green Building Supply was really humming as Michael Zador, James Spielmaker, and Anna Shaner were assisting in the prep of several dishes.  

Everyone in attendance at the live show sampled nachos, a veggie wrap, bruschetta, and a roasted cauliflower soup. One common denominator of each dish was a simple vinaigrette-four dishes, four different vinaigrettes, and Chef Eric explained and showed how to make each one.

Cauliflower Soup

This was part of his presentation on what he terms "real" fusion cooking, which begins with bringing all five tastes-salty, sour, savory, bitter, and sweet into balance, plus considering how the other senses o

f sight, smell, and touch will come into play.  Add to that the interplay of the dish with our emotions, thoughts, and spirit, and the result is a "tantric dining experience."  

I'm going to continue exploring Chef Eric's "fusion" style in a follow-up interview scheduled for late February.

The next LIVE show at Green Building Supply is on Tuesday, March 7 with Chef Matt Steigerwald, former owner of the Lincoln Cafe and Lincoln Wine Bar in Mount Vernon, IA.

Robyn ObrienWriters’ Voices welcomes Robyn O'Brien, who is being called "The Erin Brockovich of Food". A conservative Texan with an MBA, Robyn used to roll her eyes when finicky parents talked about their children's food allergies and special diets. When her own children started having severe allergy problems, she was catapulted into a research project that changed her life. In her book, The Unhealthy Truth, she lets us in on the secrets of GMO foods, the revolving door between the FDA and the food industry, and much more.