This week on Taste Matters, Mitchell Davis is joined by nutritionist Kristy Lambrou and chef Jeremy Bearman of the renowned and nutritionally focused NYC restaurant Rouge Tomate. Hear how the phrase “Sanitas Per Escam” or “health through food” inspired the concept behind the restaurant and learn how gastronomy and nutrition live harmoniously in the kitchen at Rouge Tomate. Kristy and Jeremy debunk some nutritional myths and explain why duck fat makes a healthier pie crust than butter! From their cooking techniques to the sourcing of their ingredients, no stone is left unturned in their mission to re imagine what “health food” can potentially be. This program was sponsored by Hearst Ranch.
“We wanted to show that we could break the barrier between gastronomy and nutrition because the two are not so different.”
“It’s not that one ingredient is necessarily healthier than another, it’s just knowing where and when to use it.”
–nutritionist Kristy Lambrou of Rouge Tomate on Taste Matters
“A lot of restaurants are doing wonderful sourcing now, which is not new it’s what we aim for. What makes it more nutritious is balance.”
“When you think about breakfast or brunch as opposed to dinner, everybody has a set idea of what brunch should be. They want their eggs a certain way, hollandaise sauce, etc… dinner can be much more esoteric.”
–chef Jeremy Bearman of Rouge Tomate on Taste Matters