Value the Vegetable

Value the Vegetable

The search for veggie perfection

by Graham Kerr

I assume you like to eat out; otherwise we wouldn't be chatting on the ‘strand' of the web! Well this time, I need your help, please.

I've been eating out in many nations of the world for roughly 67 years and have had some truly memorable experiences. Most of them were great, only a few were miserable! And this is where you could be of enormous assistance.

What motivates me today, as I search for my next adventure, is my need to find a few places that value the vegetable. They don't have to be vegan or the level of vegetarian restaurants, although many are now doing great things, like 13^th Note in Glasgow, Scotland, 222 Veggie Vegan in London, or Café Flora on East Madison in Seattle.

What I'm eager to see is a regular eatery that goes well beyond the second mile in its selection of great local produce, adding to this essential foundation with innovative ways of both cooking and presentation.

I'm on the search because it's a vital component for my 2020 goal to see our average Pacific Northwest consumption of plants rise to seven servings a day (at least) and that means 100% more than we eat at present (now about 1 lb. before preparation; we need at least two if not three lbs. daily!).

I want to see this happen here because my wife Treena and I have now lived in the Pacific Northwest for over 32 years, this really is our home; we've been the Skagit Valley longer than we have lived anywhere in our lives. I've also become a gardener and am now planning my fifth garden and have applied for the WSU Master Gardeners Course for January 2013. Obviously, I am really committed!

The reason is that I have discovered what fresh and local actually means. It's a combination of our weather, soil, and the varieties of edible plants that grow here so well. Add to this what I call the T.O.O.S. factor (time-out-of-soil) and you have the appellation F.A.B.I.S. for Fresh and Best in Season.

I'm searching (amongst other things) for a place that would choose to buy the best and serve it well enough to risk putting that word FABIS in their menu margin to let you and I know that they really are . . . committed.

In my case, having my edible plants within 50 yards of my kitchen has radicalized my respect and delight in their use.

All of this effort has wound up on our plates two to three times a day. What a joy not only to savor the crisp bright freshness and flavors, but to actually see the way our increased consumption has clearly affected our health.

There are two basic reasons for this nourishment upgrade. The first is the antioxidants that take care of the free radicals and their adverse effect upon our cell integrity. The second is that when more plants reach our plates, it replaces some of the riskier foods that are served in large enough portions that could, eventually, become a threat to our future health and those whom we love.

I do not want to start listing these foods because I want to speak about the benefits of plant increase and not join the crowd of critics who want us to eat less. Less happens when it gets pushed off the plate by what delights more!

So, this is my search. I really must find some restaurants that are style leaders and who deserve to be mentioned in this important site.

The end result should be an obvious shift in food presentation evidenced by reduced flesh protein and refined (manufactured) starch carbohydrates and sodium and a steady increase in the use of the wide range of tastes, aromas, color and textures that are the essential signatures of fine produce, brilliantly cooked.

November 2012

To send Graham your thoughts on this column or discuss vegetables at your restaurant, please go to www.grahamkerr.com and click on "Contact" and mention this column.

You may also email Seattle DINING! with your thoughts (connie@seattledining.com).

Graham Kerr is an internationally-known culinary and television personality ("The Galloping Gourmet") and award-winning author who, over the years, has moved from using butter, cream and fat to create flavorful dishes, to serving people who want to make healthy, creative lifestyle changes including an increase in consumption of fresh, local edible plants and seafood while maximizing flavor.

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