I’ll turn it over to Weinberger now—he will have your taste buds salivating for sure!
community spotlight
Natural Awakenings: Can you describe what sets Café Evergreen apart from other health-conscious restaurants in the Southwest Florida area? Ted Weinberger: Café Evergreen is unique in that we are a taste-driven restaurant. Anyone can make healthy food, but it can be a challenge to also make that food appealing. We never sacrifice the flavor depth or nutritional value.
Spring on the Suncoast Means Seasonal Eats: Q&A with Café Evergreen
by Mary-Elizabeth Schurrer
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act: spring is one of my absolute favorite times of year to nosh on Florida-grown produce. The colors are vibrant. The textures are crisp. The flavors are bold. The nutrients are rich. The first memorable bite of these seasonal ingredients is a sensory experience I look forward to just as soon as March rounds the corner—and I cannot think of a more delicious local restaurant to satisfy those cravings than at Café Evergreen. In my humble opinion, not much in life can rival a meal which tastes so indulgent, it’s hard to believe that it also packs
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Sarasota/Manatee Edition
a nutritional punch. But this is what Café Evergreen consistently delivers. You don’t have to take my word alone for it, though. In this month’s edition of the Community Spotlight, Ted Weinberger, who co-owns the café along with his wife and business partner Annette, was kind enough to share what makes this Southwest Florida mainstay so unique and special. From the peakof-freshness menu items to the creative use of ingredient combinations, healthy eating has never been simpler or more enjoyable, thanks to Café Evergreen. But
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NA: Are there any new seasonal items on the menu for this spring that you are particularly excited about sharing with the community? Weinberger: One benefit to being located here in Florida is the abundance of amazing crops we’re able to experience in these cooler months. We also partner with hydroponic farmers who can grow local, organic, heirloom crops for us all yearround, so expect to see a variety of fresh microgreens, pea sprouts, lettuces and kales on our menu. NA: How do you choose and source all the ingredients you use, and what are some of your personal favorite ingredients to work with? Weinberger: Sourcing local ingredients is extremely important to the café. In order to serve the best possible food, it must be of the freshest quality. Working with local farmers ensures that we can offer more nutritious food items than many other establishments. As soon as you cut into a vegetable, it starts to lose nutritional value, but we receive our hydroponic produce within just a few hours of being cut—not weeks, as with the produce at most restaurants. One of my favorite ingredients to use is local microgreens. Not only is this produce visually stunning, it tastes delicious. We incorporate microgreens in our award-winning Café Club Sandwich. This menu item won the national title of the best-tasting vegetarian sandwich in the United States. It’s made with thick whole wheat bread, cheesy quinoa cakes, pickled beets, tomatoes, housemade pesto ranch dressing and, of course, spicy microgreens.
