Top Italian Chef And Others Are Making A Difference Through Food In Upstate New York
In our Cookbook of the Week section, The Daily Meal covers some amazing works of authors, nutritionists, chefs, and cooks. We ask questions about cooking philosophies and approaches to food; we ask about inspiration and about their favorite recipes. However, this week we delve a little deeper.
Feeding the Heart: Recipes Flavors and the Seed to Belly Philosophy of the Development of Nourishment Arts is a cookbook that was recently released as a testament to the unique culinary and nourishment program at The Center for Discovery.
Blueberry-Stuffed French Toast
"This French toast could also be used as a bread pudding for a lightly sweet dessert. At The Center we serve it at breakfast with Greek yogurt for added protein," says Executive Chef Peggy Parten. "Just a little drizzle of maple syrup and it is a perfect brunch." French toast needs a night to absorb its juices, so start this recipe the day before you plan to serve it.
The Center for Discovery
Just 90 minutes outside New York City, at the base of the Catskill Mountains, The Center for Discovery spans more than 1,000 acres, including 250 acres of biodynamic and organic farm land, providing dedicated services to children and adults with severe disabilities, particularly autism.
Good-for-You Bone Broth
Stocks made with bones contain nutrients that are key to healing, especially for individuals with gastrointestinal or bone problems. Freeze this stock in quart containers and use to make soups, risotto, for saucing and braising.
The Center for Discovery
An important component of the farm is to not only connect residents to nature — again distancing the Center from the "institution" feel — but to also cultivate fine motor skills. Residents can be seen planting seeds or even in the hen house collecting, sorting, and sanitizing eggs. This egg program in particular is a joy for many residents. Dollard tells us, "We have a resident who came to us after some violent episodes. People thought it was crazy to get him involved with eggs, but it changed his life. It was connection for him, caring for the animals.
Creamy Carrot-Ginger Soup
DaVinci Master Chef Franklin Becker focuses on healthy eating at his gluten-free The Little Beet restaurant in New York City. He is also the author of a number of cookbooks, including Good Fat Cooking. Chef Becker demonstrated this soup at a master class in part because he was inspired by the land at Thanksgiving Farm. "Ginger and carrots both grow in the ground and are full-flavored," he says. "One spicy one sweet, so they have a natural affinity to one another. The soup is simple, delicious and very nutritious."
The Center for Discovery
DNA's commitment to better eating literally starts with the seeds planted on its 250 acres of biodynamic and organic farm land. Seed to belly, the department uses food as medicine. Dollard tells us that "individuals with autism often have compromised immune systems [and] 70 percent of the immune system is based in the gut. So food is medicine." Meals are catered to each resident and his or her medical needs. The department's culinary staff prepares meals family-style within resident homes (residents live in small groups in real houses — avoiding the "institution" feel altogether) and are coaches of better eating habits.
Pork and Ginger Pot Stickers
This special-occasion dish might be a little labor-intensive, but it's well worth the effort. "They will be gone in minutes," predicts Chef Parten.
The Center for Discovery
Working with produce also helps residents become more familiar and comfortable with food and meals. Jennifer Franck, assistant chief of DNA, described that out in the field, residents touch the produce. They smell it and in that act bring it up to their lips; it is an important step in introducing new and healthy foods into diets, especially for picky eaters.
Pink Ginger Lemonade
Chef Parten says, "This drink is so pretty and refreshing! If you can't find currants, you can substitute cranberries." Check it out here.
The Center for Discovery
Chef Casella, who is always seen with his breast pocket full of rosemary and other herbs, also implemented the DaVinci Master Chef program, inviting the culinary elite to come to the Center to hold seminars for the deptarment's culinary staff. From Chef Mark Ladner (Del Posto) and April Bloomfield (The Spotted Pig) to Jacques Torres (Jacques Torres Chocolates) and Gaetano Arnore (Babbo), the Master Chef program inspires resident cooks, elevating their culinary knowledge and abilities. "Traditionally, in a restaurant the goal is to make beautiful food that tastes good. At The Center we do the opposite. We start with great nutrition and make food taste better," Casella says. "Then it's really beautiful."
Cauliflower Pizza
This past year, DNA has been working to reduce grain-based carbohydrates in the menus. The kitchen also freezes a lot of cauliflower in the fall to extend the farm's bounty into the winter. This wheatless recipe delivers the new nutritional goal, uses The Center's robust cauliflower crop, and mimics an all-time favorite of guests and staff: pizza.