|
 Located on 200 acres in North San Diego County, the Cal-a-Vie destination spa combines vigorous exercise with luxurious spa treatments (picture a loving boot camp) – plus fresh healthy cuisine that is low in calories, high in flavor and always plenty filling. Cal-a-Vie Executive Chef Jason Graham has been named one of the top healthy gourmet chefs and is co-author of the book “Cal-a-Vie Living: Gourmet Spa Cuisine,” which is available in Cal-a-Vie’s gift shop.
We recently spoke to Chef Graham about his methods in preparing healthy, low-calorie cuisine using fresh local produce. He was also kind enough to share two recipes ideal for the winter months: roasted natural beef tenderloin with balsamic marinated heirloom tomatoes, roasted potatoes and green beans and a fuju persimmon and cranberry cobbler.
How would you describe the food you serve at Cal-a-Vie?
Clean, upscale spa cuisine. My version of clean spa food is no butter, cream, white or brown sugar and no excess oil. We use classic French techniques and natural ingredients. We estimate our calories to numbers, but really work with portion size and, of course, common sense. Using fresh, seasonal ingredients that are full of flavor, we’re able to create tasty, delicious dishes. (Click "read more" for rest of article and recipes.)
How important is it to use fresh local produce in your cuisine?
Paramount importance, it is what our menu is built upon. Fruits and vegetables are healthy and most people do not eat enough of them. We have abundance year round here in San Diego and like to pass that on to our guests. We want to educate them on eating seasonally and regionally so they can take those tips and techniques home with them.  What methods help produce healthier and lower-calorie dishes?
Lower calorie ingredients, healthy alternative ingredients (such as Agave, Earth Balance and Soy) -- and portion control. Also, buying seasonal and local as much as possible, insure more nutritious and tasty produce. Do you have a chef's garden? What are some of the other sources for your produce?
We do have some in-house grown products, but mostly rely on the great farms and farmers markets that surround us. We utilize the fresh, regional produce with daily deliveries and orders from farmers markets in Escondido and Vista and quick visits to fresh fruit and produce stands near by. We believe it’s important to support our local farmers, such as Bonsall Farms in Vista and Petersons in Fallbrooks.
Do the menus change with the seasons? What kind of dishes are making now based on what's in season?
We do seasonal menu changes. Right now we use hard squashes, raspberry, root vegetables, cranberries, pears, apples, persimmons, pomegranate, mushrooms, heirloom tomatoes, green beans. ROASTED NATURAL BEEF TENDERLOIN, BALSAMIC MARINATED HEIRLOOM TOMATOES, ROASTED POTATOES AND GREEN BEANSINGREDIENTS
12oz whole tenderloin of beef, trimmed
4-6 large multi-colored ripe Heirloom tomatoes
4 medium red potatoes
½ lb flat green beans
2 t each chopped – fresh thyme, rosemary
1 T fresh puree of garlic
¾ cup Extra Virgin Olive Oil
4 t Balsamic Vinegar
1 large shallot, diced small
½ cup Microgreen (any type)
2 T fresh basil, julienne
Nonstick Spray
Kosher salt / black pepper (season to taste)
PREPARATION
1. Preheat oven to 400 degrees. For the potatoes, slice in half and place potatoes in a medium bowl, add 1 T extra virgin olive oil and liberally spray with nonstick spray. Lightly coat the baking sheet with nonstick spray and place potatoes flat on the sheet. Place in the oven and bake for 20 minutes. Turn when golden brown and continue to cook for another 20 minutes or until potatoes are soft when pierced with a knife. Remove from the oven, place the potatoes back into a small bowl and add fresh rosemary and thyme, garlic puree and salt and pepper to taste. Place the potatoes back onto the baking sheet and cook for another 5 minutes. Remove from the oven and set aside.
2. For the tomatoes, prepare a large dinner plate or serving dish. Core the tomatoes and slice widthwise ¼ inches and lay flat on plate (or serving dish). Season the tomatoes lightly with salt and pepper and evenly distribute the balsamic vinegar and 4 T extra virgin olive oil over the tomatoes. Place diced shallots and basil evenly to cover the tomatoes. Place the dish in the refrigerator up to 4 hours. Half an hour before serving, remove and place at room temperature.
3. For the green beans, bring water and a large pinch of salt in a medium sauce pot. Once the water boils, add the green brings and bring back to a boil. Cook for 20-30 seconds and remove. Drain from water and place green beans in a small saucepan. Add 1T extra virgin olive oil and season to taste with salt, and then set aside.
4. For the meat, place a medium sauce pan on medium heat and add remainder of the extra virgin olive oil. Season the tenderloin liberally with salt and pepper. As soon as the saucepan begins to smoke, place the tenderloin down on one side, searing it until golden brown. Repeat this on all sides and on the last side; place the saucepan with tenderloin into the 400 degree oven. Cook for 10-12 minutes or until internal temperature reaches 130 °F (use a meat thermometer if necessary). When the tenderloin reaches the desired temperature remove from oven and the pan and set it on a cutting board and let rest for 5 minutes before cutting.
5. To complete, on a large dinner plate place the 3 of the marinated tomatoes in a straight line, north to south, overlapping. Put the potatoes into the oven for a minute or two to quickly warm them and warm the green beans in the pan for about 30 seconds, just until hot. Plate the green beans horizontal to the tomatoes on the plate. Place two potatoes leaning against the green beans. Carefully slice the tenderloin into three 1-ounce medallions and lay atop each tomato. Garnish plates with microgreens.
Yields 4 servings
Nutrition per serving
CAL 286 / FAT 9g FUJU PERSIMMON AND CRANBERRY COBBLERINGREDIENTS
For the cobbler:
1 egg
1/3 cup Vanilla soy milk
½ t vanilla extract
1/3 cup agave
¼ cup unbleached white flour
¼ cup whole wheat pastry flour
1/3 t baking powder
Non stick butter spray
6 1T scoops of SoyDream Vanilla Ice Cream
For the filling:
2 large ripe fuju persimmons
1 t lemon juice
30 dried cranberries, soaked in warm water for 20 minutes, drained and towel dried
½ t whole wheat pastry flour
2 t agave
PREPARATION
1. Preheat the oven to 350 degrees. For the cobbler, place all wet ingredients into a bowl and whisk for 1 minute. Slowly add the unbleached white flour, whole wheat pastry flour and the baking powder and mix until smooth, scraping the sides as needed, for about 2 minutes. Refrigerate until baking.
2. For the filling, place the two large, ripe fuju persimmons, peeled and cut into medium dice, into a large bowl. Add all the remaining ingredients to the fuju persimmons and fold together gently with a spoon to combine.
3. Generously spray 6 3oz ramekins with the Nonstick butter spray and place them on a cookie sheet. Spoon 1 rounded Tablespoon of the filling into each ramekin. Then ladle 1oz of the cobbler batter on top of the fuju persimmons and bake for 25-30 minutes, until golden brown.
4. Let cool for 5 minutes and finish 1 Tablespoon vanilla soy ice cream and 5 cranberries per cobbler.
Yields 6 servings / Serving size 3 ounces
CAL 190 / FAT 3g
 |
Travel 
Subscribe to this comment's feed