The Food Issue by The Fox Magazine

THE FOX MAGAZINE DREAM BIGGER WITH US.

CONFESSIONS OF A FOODIE

RESTAURANTS OF THE FUTURE

A CULINARY JOURNEY WITH

DALE GRAY

THE SPRINGS LA

MICHELLE BERNSTEIN

KRISTI KEITH

SUNFLOWER CAFE

SEAN BROCK

ALLYSON MEYLER

MULBERRY AND WINE NYC

ALYSSA WILEN

THE FOOD ISSUE | MARCH 2017 | PHOTO BY: DALE GRAY

MARCH 2017

FOOD ISSUE V.1

PHOTOGRAPHY

FEATURED

CARISSA GAN

DALE GRAY

DAVID CANTELLI

KRISTI KEITH

DENNIS KLEIN

ALLYSON MEYLER

DOMINIK WYCISIO

ALYSSA WILEN

DRAGNE MARIUS

SEAN BROCK

HELEN MARTINEZ

MICHELLE BERNSTEIN

JADE WULFRAAT

SUNFLOWER CAFE

JANNIS BRANDT

THE SPRINGS LA

JAY WENNINGTON

MULBERRY & VINE

JENNIFER PALLIAN JOSEPH GONZALEZ

DESIGNERS

KATIE SMITH

MERCEDES LOZANO

LAURA OCKEL

ALEXANDRA VASQUEZ

LAUREN LESTER

MIKE FOX

LIZETTE CARRASCO LUKE MICHAEL

COPY EDITORS

MEGAN HODGES

KEVIN PORTER

NEHA DESHMUKH

SAMANTHA HUGAR

PETER WENDT

AUSTIN PRINCIPE

ROBERTA SORGE ROBYN RANDOLPH

CREATIVE DIRECTION

RYAN POUNCY

AMBER PARKER

SEBASTATION LP

KELSEY FERRARA

SYD WACHS

MIKE FOX

TAMARA MEZNI THOMAS REHEHAUSER THOMAS SCHWEIGHOFER TOA HEFTIBA

Submissions for the next food issue: info@thefoxmagazine.com

www.thefoxmagazine.com

Â© 2017 by The Fox Magazine. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form without permission in writing from The Fox Magazine. The Fox Magazine makes every effort to ensure the accuracy of the information it publishes, but it is not responsible for unsolicited or contributed manuscripts, photographs, artwork, or advertisements. The Fox Magazine is not held responsible for any consequences arising from errors or omissions.

CONTENTS

Page 13

Page 20

Page 24

Page 42

Confessions of a Foodie

Spring Awakening

Restaurants of the Future

A Culinary Journey

Page 52 Superfoods

CONFESSI A FOO

IONS OF ODIE

DALE G R AY

am a South African teacher, home cook and social media

Moving to the states meant a change of direction and some major

enthusiast who now resides in the heart of Mississippi. I spent

culture shock, but if I could cook and create then everything was

most of my twenties living and working in rural South Korea

perfect. I grew an amazing audience and felt less constrained by

where I taught culinary arts to kids and developed my love for cooking

things like borders because with food and cooking the options were

with seasonal produce. Seeing local farmers use traditional methods

unlimited. Six years later my cooking has evolved to include seasonal

to grow rice, home cooks who turned plants like mugwort and

meals inspired by every place that I would love to visit as well as my

burdock root and dandelion greens into a magical meals with ease,

own cultural heritage. I wanted to learn and grow my own therefore

discovering the art of fermentation….All of those things spoke to me.

Instagram was a way to document my progress.

01 Photo One

04 Photo Four

08 Photo Eight

11 Photo Eleven

Last Summer’s Tomato Harvest. Growing my own produce gives me full control of what I consume, last year the tomatoes were especially amazing.

Sweet Potato, Pumpkin & Turnip Coconut Curry Soup - Most of the meals that I made aren’t planned, they come together based on what I harvest from my garden. Root vegetables were in season and this curry was made using a broth made with kitchen scraps, including green onion root. Using hearty root vegetables are a healthier option for typical heavy dishes like curry.

Blueberry Pancakes. I cut the top of that cap off for Instagram but my husband was the one pouring a slow drizzle over those pancakes while I tried to capture the perfect shot.

Seasonal Citrus Salad with Orange Blossom Honey and Herby Harissa Spice. I tried a different approach to style citrus because in my line of work everything has already been done. This image will be featured in the April issue of Cooking Light Mag. It’s familiar but adding harissa spice makes it feel fresh and modern. A new way to eat healthy!

02 Photo Two Mozzarella & Tomato Galette. This i s probably the most popular photograph on my Instagram.

03 Photo Three Beef & Butternut Stew made with my new favorite kitchen appliance, the electric pressure cooker. This meal took 20 minutes from start to finish and the great thing about a pressure cooker is that most of the nutrients in food is retained.

05 Photo Five The Holidays.

Poblano Pepper Egg Boat. Meals like this one usually come about when I’m bored with having eggs the same old way. Baking the eggs in this poblano pepper provided so much flavor and eliminated the need to cook using butter or oil.

06 Photo Six 1O Photo Ten Antipasto Picnic Sandwich. Another popular image on Instagram, who doesn’t love a great sandwich.

07 Photo Seven Skirt Steak and Eggs. This was part of a promotion that I did for 44Farms.

09 Photo Nine

Spaghetti Bolognese with Zucchini. Zucchini and a touch of Korean pepper paste adds interest to this everyday meal. I developed a great love for Korean Cuisine during the 6 years that I lived in the small town of Wonju in the Gangwon Province. A lot of my meals are influenced by my time there.

12 Photo Twelve Classic Butternut Squash Soup with Green Tahini. Once again, adding an interesting component to a meal increases flavor and interest. In this case a beautiful swirl of green tahini instead of heavier cream made the bowls of soup pop. For the green tahini blend regular tahini with garlic, herbs and water until smooth.

B L O N D E S W H O E AT

y name is Kristi Keith and I am the Founder of Blondes Who Eat. I started my food journey in 2014, out of my love and passion for food. Ever since I was a little girl,

my life has revolved around eating. I was always planning the next meal while I already had one sitting in front of me. Originally my Intsagram was called Happy Meals For Days, because I am weirdly obsessed with McDonalds. My sister Morgan Keith and life long friend Erika Huennekens were always eating with me, so we decided it would be the perfect idea to change the name to Blondes Who Eat. Over the past year, my Instagram has really come to life and I could no longer do it alone. With the rapid growth, Erika Huennekens, who was always my featured “food model”, decided to help me full time. With her help we created our blog (www.blondeswhoeat.com) and enjoy getting to share our food adventures and experiences with our followers. Together we make a great team, and with food being our passion, we are very excited about watching the growth of our

01 Photo One

03 Photo Three

Veal Dumplings - The Recess Room in Fountain Valley, CA Comment: We always joke that we eat so much, we are going to look like dumplings. When we found this dish we couldn’t resist. It is definitely worth the trip out to the middle of nowhere.

The Salmon is from Firefly in Studio City, CA

02 Photo Two

05 Photo Five

Roast Beef Sandwich - Potato Chips Deli in Los Angeles, CA Comment: Potato Chips Deli is our go to sandwich spot in Los Angeles. We eat here at least once a week and are sure we’re never going to get sick of it.

Margherita Stuffed P izza - R ance’s Chicago Pizza in Long Beach, CA Comment: We love a good Chicago stuffed pizza and this is the place to go in California. The p icture i s a ll a bout that cheese pull.

Instagram, Blondes Who Eat. Both Erika and I, grew up watching the Food Network, the Travel Channel and pretty much anything that had to do with food. Our idols are Anthony Bourdain and Guy Fieori. We hope one day to be as successful as they are, traveling the world and getting to tell our story with food.

04 Photo Four The Scallops are from Ocean Prime in Beverly Hills, CA

ALLYSON MEYLER

llyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues and becoming frustrated with the Western

medical system Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health and to eat some delicious food along the way! Follow along on Instagram and Facebook.

01 Photo One

03 Photo Three

05 Photo Five

Roasted Brussels Sprouts with Cashew Curry Sauce - This fun sauce turns ordinary Brussels sprouts into tasty finger food!

Blood Orange Kombucha Spritzer I love to sass my kombucha up with beautiful blood oranges!

Almond Butter and Maca Energy Bites - Maca powder is an ancient superfood that benefits mood, memory, immunity, and energy.

02 Photo Two

04 Photo Four

06 Photo Six

Ridiculously Easy Paleo French Toast - An unexpected ingredient makes this Paleo version of French toast super healthy.

Buddha Bowl with Chipotle Chickpeas - The best lunches come together from all of the leftover bits you have in your fridge!

Crockpot Sweet Potato Chili - This chili has grass-fed beef and sweet potatoes and gets a kick from chipotle chilis.

SPRING AWA K E N I N G When you eat foods that are in season, they’re not only more affordable, but they’re also fresher and packed with the highest amount of flavor and nutritional value. We’ve compiled a few dishes that are in peak season every spring they’re all easy to find, too! Since many of them will only be on sale for the season, you better act fast. Say goodbye to stews and slow cookers and start blasting away those extra winter pounds with these spring foods. Don’t even worry about avoiding or eliminating anything in your diet during this transitional time, simply eating more of the fresh foods you’ll find at your local market will gradually crowd out any lingering rich or heavy foods until you no longer desire those anyway.

Parmesan Spring Chicken This is a quick and easy week night supper with great spring flavours and nice moist chicken. Perfect now we’re into the long nights, even if they’re somewhat frosty still.

Asparagus, Sundried Tomato & Olive Loaf Th s delicious savoury bake is great served warm as a starter, for lunch with a simple tomato salad, cold in lunchboxes or cut into small squares and served with drinks.

One-Pan Salmon with Roast Asparagus The ultimate dish for a spring roast with a healthy twist.

R E S TA U R THE F

RANTS OF UTURE

1 THE SPRINGS LA by Kevin Porter

ince opening its doors in 2014, The Springs LA has been a thriving plant-based restaurant and wellness center. What started as a strictly vegan menu has transformed to a tasteful collection of some of the

best plant-based foods around the city. Having cooked in many kitchens in New York, and moving with a goal to bring health and wellness to the people of LA, executive Chef Jasmine Shimoda has created an environment that does just that. This restaurant is complete as a plant-based kitchen, juice bar, wellness center, and yoga studio. They even have rooftop yoga sessions.

2 SUNFLOWER CAFE by Kevin Porter

hat started as a lunch only restaurant has transformed to something much bigger. Now offering dinner, and a variety of craft and local beers as well as a few high gravity beers, this vegetarian cafe is

known for itâ&#x20AC;&#x2122;s great atmosphere. Opened to be a healthy casual restaurant, the Sunflower Cafe is the perfect place where people can enjoy great company, local events and tasty food. They offer delicious gourmet veggie burgers, vegan barbecue, and even vegetarian versions of some classic favorites like lasagna. With giant wooden sunflowers out front, there is always something to look forward to at the Sunflower Cafe. The cafe also holds Health Talks on the 1st and 3rd Thursday of each month featuring local doctors and health experts on a variety of health and food related topics.

3 MULBERRY & VINE NYC by Kevin Porter

his casual cafe has a modern look and feel. Itâ&#x20AC;&#x2122;s spacious, with an upstairs loft for sitting, and offers a great variety of fresh top quality ingredients.

Michelle Gauthier, CEO and founder of Mulberry & Vine, went from owning a clothing store to attending cooking school, to owning a furniture store. Eventually she opened up Mulberry & Vine. She has lived by what her mother taught her: to eat fresh ingredients, nothing artificial and nothing processed. Her love for healthy food translates to the menu of her restaurant, from charred avocado to housemade beverages, and itâ&#x20AC;&#x2122;s all simply delicious.

DINNER It's nearly dinnertime again and you are totally at odds over what to fix. Sometimes it feels like the fridge is exploding with options and other times it feels like it screams at you to just dial for a delivery rescue.. Today, take a much-needed break from decisionmaking and let The Fox Magazine guide you through yet another culinary conundrum.

Arugula and Walnut Salad

Carrot Citrus Salad

1 Hard-boiled Egg, thinly sliced

Yellow carrots, mandarin oranges,

Salmon fillet, cooked spinach,

Cucumber, thin wedged tomatoes,

a few mint leaves, pearl onions,

diced cooked tomatoes, diced

crushed walnuts, spinach and

black carrots, crushed walnuts,

cooked zucchini, cooked in a

arugula, light onion slices, and your

large cooked carrots, some kind of

light soy sauce reduction.

choice of a light dressing.

almond butter, very light dressing (maybe oil and vinegar).

“A salad for presentation and taste,

“A simple, yet stunning addition to any dinner table that’s no less

this delicious yet light meal will

“The melt in your mouth flavor

make you wonder how eating

from the carrots, along with the

healthy can taste so good.”

sweet buttery combination of the chopped walnuts, offers a surprisingly refreshing meal that’s sure to leave you asking for more.”

Soy Salmon with Cooked Vegetables

than delicious.”

TONIGHT

Tomato and Garlic Pesto Pasta

Salmon Flower Salad

Spaghetti with Mussels

Bowtie pasta, pesto garlic sauce,

Salmon

field

Thin spaghetti, mussels, all on top

wedged grape tomatoes, all on a

greens, a bit of sage, wedged grape

of a small bed of spinach, garnished

bed of field greens.

tomatoes, scallions, edible flowers,

with cilantro, cooked and mixed

all mixed with a light dressing.

with dried cayenne peppers.

pasta that’s not only easy to prepare,

“The bright colors of the edible

“If food is a passport, then this is it.”

but destined to please everyone at

flowers will not be the only thing

the dinner table.”

drawing you in for another bite.”

fillet,

arugula,

“This is an incredibly delicious

Cooked Chicken with Spinach

The Artist’s Bowl of Ramen

Stovetop cooked chicken, baked

Ramen bowl (all made in broth):

Cooked purple potatoes,

potato wedges, spinach, light clover

1 hard-boiled egg, scallions, veal,

jalapenos, thin sliced red peppers

greens, garnished with lemon

fennel stalk, mushrooms; served

with seeds, small red onions

wheel, light dressing.

with a side dish of raw tuna,

slices, sliced orange peppers, all

salmon, and yellowfish.

tossed with a light dressing.

“Just as colorful as it is flavorful,

“The mix of potatoes with

this bowl of ramen offers the

peppers offers an explosive dance

perfect dinner choice.”

of flavors in your mouth.”

Jalapeño Potato Salad

“A meal that tastes just as good as it looks, and then even better.”

The Salmon Cilantro Vegan Burger

Shrimp and Chorizo Stirfry

Salmon with Mashed Potatoes

Thin sliced salmon, garnished

Brown rice, red chile peppers, fine

Large salmon fillet on mashed

with

cilantro

and

scallion

chopped cilantro, cooked shrimp,

potatoes, garnished with a lime

stalk, thin sliced red onions,

small pearl tomatoes, small slices

wedge, clover leaves, pearl onions,

squeezed lime juice, radish, all

of chorizo, all mixed in a stirfry.

and a green paste(couldn’t figure

on a vegan burger.

out what it was). Fillet coated in “A meal with the perfect

shredded green seasoning.

“A dinner that has all the

combination of flavors that

powers of leaving you satisfied

exceeds any dinner party’s

“It’s the dinner that will be

without any feelings of guilt.”

expectations.”

grabbing

everyone’s

attention

before they take their first bite, and then leave them wanting more when it’s over.”

CULINARY JOURNEY Cooking is an art. Art requires a journey and food with rich textures and flavors, is what fuels the chefâ&#x20AC;&#x2122;s inspiration and creativity as they blend food staples into a powerful culinary story.

ALYSSA WILEN

lyssa and Andrew believe everyone wants to cook more and live healthier. All of their cooking classes are designed to be fun and informative. With these thoughts in mind, Chef Alyssa’s Kitchen is a true representation of both their passions.

Since their launch, Chef Alyssa’s Kitchen has gone on to win multiple awards in the city for Best Cooking Class and sells out nearly every cooking class. Chef Alyssa appeared on Food Network’s Beat Bobby Flay in June 2016.

Alyssa and Andrew got married in May 2016 and soon after launched their next line of business - Chef Alyssa’s Spreads. Both of these recipes have been developed by Alyssa and became big “crowd pleasers” at events, dinners and trade shows. Both spreads are robust, versatile, and preservative-free, made from ingredients that you can pronounce. Chef Alyssa is on a mission to help you in the kitchen. When she’s not teaching classes that help people cook with confidence, she’s crafting products to make cooking easier. For more information about our products along with the hows and why we began. Please click here!

SEAN BROCK

any chefs have their first exposure to cooking at a young age. For Sean Brock,

who was born and raised in rural Virginia, it was the experience of his family growing

their own food that left a deep impression. These were the building blocks that Brock remembered as he began his career as a chef, inspiring a lifelong passion for exploring the roots of Southern food and recreating it by preserving and restoring heirloom ingredients.

A person with an idea, entrepreneur with a new brand, or an artist with a vision, give the chance to bring food and creative ideas to the public. In the wildly growing creative community of East Nashville, TN, POP is a full scale restaurant and gallery space designed for dining and events. Brock’s abilities have resulted in a number of awards and accolades, both locally and nationally. In 2008 and 2009 he was a finalist for the James Beard “Rising Star Chef ” award and in 2010 he took home the James Beard award for “Best Chef Southeast”.

In the fall of 2013, Brock hosted season two of Anthony

Bourdain’s “The Mind of a Chef ” on PBS. Brock divides his time between Charleston and Nashville.

MICHELLE BERNSTEIN

ichelle Bernstein has won the James Beard Award and is co-owner and head chef of Michyâ&#x20AC;&#x2122;s in Miami. Her cookbook Cuisine a Latina: Fresh Tastes and a World of Flavors from Michyâ&#x20AC;&#x2122;s Miami Kitchen offers a fresh take on Latin cuisine with recipes such as Fried Calamari with Chile-Coconut Sauce and Beef Tenderloin with Creamy Horseradish.

Michelle also takes part in the healthy food initiative, America Cooks with Chefs, pairing celebrity chefs with contestants in order to revamp their favorite meals to be under 800 calories. When creating her meals, Michelle looks to seasonal ingredients and works with local farmers and fishermen so her ingredients are fresh. Her website gives an eyeful of her delicious Latin-based meals.

1. Spinach

2. Chiaseeds

3. Blueberries

Popeye was onto something. This leafy green

These little seeds pack a major nutritional

Filled with fiber, vitamin C, and cancer-

superfood is full of so many beneficial nutrients,

punch. A tablespoon contains 69 calories,

fighting compounds, it’s hard to resist

like iron, potassium, fiber, and even protein.

largely thanks to the seeds’ heart-healthy

blueberries within so many different dishes

Blend 2 cups of spinach, 1 cup of fruit, and an

fats, plus 5.5 grams of fiber. It’s no surprise

and studies suggest blueberries may even

unsweetened milk substitute for a filling, healthy

they make a welcome addition to everything

improve memory.

SUPER smoothie that can aid weight loss, or use it as a

from smoothies to make-ahead puddings.

bed for a colorful salad.

Try these, chia-crusted chicken and avocadochia pudding pops with goji berries. You won’t be disappointed.

6. Bell peppers

7. Lentils

Who doesn’t love bell peppers? Let us count

Lentils are a bonafide weight-loss booster,

the ways we can enjoy them. Not only do these

thanks to their fiber and protein content.

colorful veggies offer plenty of vitamin C, 132

1 cooked cup provides 16 grams of the former

milligrams in a large green one, 209 milligrams

and 18 grams of the latter.

in a large red one, and 341 milligrams in a large

There are many varieties of lentils, but red and

yellow one, but they also make the perfect

yellow cook fastest (in about 15 to 20 minutes).

vehicle for other healthy foods when they’re

Add cooked lentils to pasta sauce for a heartier

stuffed. As such, try filling them with lean meat

dish. Their mild flavor blends right in and

or a plant-based protein source, or using them

because of the protein level, you can skip meat

to make a salad live up to its colorful potential.

altogether.

4. Quinoa

5. Chickpeas

This teeny-tiny, grain-like seed packs some

Whether you’re a hummus lover or not,

serious nutritional prowess. With a mild,

chickpeas are a nutritional win. There’s a

nutty flavor and a texture similar to rice or

reason registered dietitians often call upon

couscous, quinoa is one of the only grains or

chickpeas as a dinner staple: Its protein content

seeds that provides all nine essential amino

is through the roof, with 12 grams in a single

FOODS acids our bodies can’t produce themselves.

cup, along with 11 grams of filling fiber.

And it’s filled with protein, eight grams per

Try throwing some chickpeas into your

one-cup serving, to be exact!

sandwich or roasting them with lime and black pepper for a snack.

8. Kale

9. Almonds

10. Salmon

It seems like kale’s buzz will never die down,

Surprise!

most

This heart-healthy fish is packed with protein

and for good reason: One raw chopped cup

nutritionally dense nut, meaning they offer

and a healthy dose of omega-3 fatty acids,

contains 33 calories, 2 grams of protein, 1

the highest concentration of nutrients per

which studies suggest may help reduce the risk

gram of fiber, and a hearty helping of iron

calorie per ounce. For just 191 calories, a

of cardiovascular disease. And bonus points:

and calcium. Mix raw chopped kale into

one-ounce serving provides 3.4 grams of

Salmon may also protect skin from the sun and

cooked black beans. Or slice kale into thin

fiber (that’s almost 14 percent of the daily

the damaging effects of UV rays.

strips, sauté it with vegetable broth, and top

recommended value) and a healthy dose of

with orange slices. Make it a meal by tossing

potassium, calcium, vitamin E, magnesium,

the mix with quinoa.

and iron. Plus, you can eat them as BUTTER!

Almonds

are

the

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