Innovation: the CHOW Tour
- davina Jun 9, 2010 04:44 PM
We’re hitting the road! Two of our CHOW editors, Lessley Anderson and Roxanne Webber, will soon be scouring three large and food-obsessed cities — NY, San Francisco, and LA -- looking for deliciousness with a twist: innovation.
For each leg of the trip, we want to hear from local hounds: Where would you go to experience creativity or originality, if given the budget and the time? For that matter, what does innovation mean to you? We're not expecting this to be exclusively or even majorly high-end dining. It may be a pop-up restaurant, or a particularly clever wine program, or a bold return to an old-timey craft like salumi.
For all who remember the OG CHOW Tour, the Jim Leff caloric extravaganza, you know the model. Roxanne and Lessley will be on the road starting July 1, traversing the cities for breakfast, lunch, and dinner; they start in San Francisco, then Los Angeles, then New York, for about a week in each place. They'll be blogging, posting video, and tweeting along the entire tour. In fact, you can start following them now on Twitter: @lessleyanderson and @roxanne_chow.
We're excited, they're excited, we hope you'll be excited too and will follow along. In fact, we hope you'll join them sometimes -- they'll be tweeting their location and will love the company.
All suggestions are welcome, we'll be checking in before they leave and on the way as well. Guide them!
I recommend that the CHOW editors brave the twisty turning streets of the hinterlands of Queens and check out Organic Village in Glendale. Here's the post I did a while back:
I recommend this as a place of innovation since the use of the ingredients and the methods of preparation are, to me, highly unusual with very surprising and unexpectedly delectable results.
The food served is all vegan and all raw yet, when eating it, you don't feel as though you've suddenly morphed into Peter Cottontail.
The meals are substantial and satisfying due to the chef's frequent use of ground nuts and nut butters to give the sense of "fat." The foods are all full of bright, well-balanced flavors and varied textures.
Case in point: the rich chocolate mousse made of cacao nibs, coconut water, and sweetened with dates. The ingredients are pulverized into a dreamily smooth, intense "sauce" that then sets up when chilled. A friend I took there described it something like smooth sweet chocolate wine.
I hope this piques your curiosity!
Glendale is hungry...
79-15 Cooper Ave, Queens, NY 11385