Happiest Hour

Photo by Barney Taxel, Taxel Image Group

 
The dining room at The Culinary Vegetable Institute in Milan was packed on Saturday evening. The vegan dinner, a first here, was a sellout, a fact that both amazed and delighted Anna Marie Harouvis, lead chef and creator of the Greek-inspired meal. Grinning and glowing, the exuberant evangelist of fruit and vegetable-centric eating told the crowd it was the happiest night of her life. She couldn't get over how many people turned out for what was a most unusual and esoteric menu. I'm sure she felt even better as they were leaving, when satisfied guests stood in line to offer compliments and congratulations.

Photo by Barney Taxel, Taxel Image Group

 
Harouvis, who produces Anna in the Raw fresh juices, had challenged herself to make dishes rooted in her family heritage without using meat, dairy products or eggs. It was also gluten-free, and some elements were raw. Not an easy task. But she pulled it off, serving her own versions of spanakopita, moussaka, rice pudding and a reinvented baklava with squash blossoms standing in for phyllo dough. We also feasted on olive "bread," and zucchini "muffins," pickled vegetables, hummus, cashew "cheese," grape leaves filled with minced cauliflower, mushroom cakes with spicy aioli and micro-greens, and raw ginger "ice cream" with strawberries and rhubarb.
   
It takes a lot of help to produce and serve beautifully plated food for 130 people. Harouvis had a stellar volunteer lineup to assist in the kitchen — a testament to how loved and respected she is in the local culinary community. Those volunteers included the new chef at CVI, Jamie Simpson, and his chef de cuisine Ulfet Ralph; Jill Vedaa, executive chef at Rockefellers, who brought along her new employee, Aubrey Johansen; Jennifer Plank, co-executive chef at Toast; John Selick, executive chef of Sodexo USA and his wife, Allysun Doty; Terry Bell, team chef for the Cavs; and Lanny Chin, formerly at Lago and soon on his way to Alaska. My compliments and apologies to all those hard working folks who I don't know and didn't name.

Photo by Barney Taxel, Taxel Image Group

 
The event was part of the Earth to Table series at CVI, a beautiful place to be on a summer night, with other chefs and other menus to come in June, July and August. CVI also used to be the site of an annual food and wine extravaganza to raise money for their educational efforts. But this year the Veggie U fundraiser will be held at Tri-C Hospitality Management Center and Pura Vida downtown on Public Square on July 19. No doubt it will be another not to be missed pleasure.

Healthy and Happy Harouvis Style

   Chef Anna Harouvis radiates a bright positive spirit and has a nurturing way about her. She smiles often,  lighting up her face and the room. And she has a passion. So when she starts talking about the benefits of  fresh fruits and veggies; vegetarian, vegan, and gluten free diets; and the raw food ethos you can't help but be drawn in. Whether you actually ascribe to any of those ideas or have any desire to give up animal products or your junk food fetish doesn't matter. You want her to take care of you, cook for you, root for you. At least that was my experience sitting across the table from her recently at her  little breakfast/lunch cafe, Good to Go, in the IMG Building downtown. I felt as though she really truly cared about me and my well being. She was delighted that I raved about her tomato basil bisque, rich tasting even though she used no heavy cream. She wanted me to enjoy my "raw-dical" burger, kale chips, and pad thai made with sea kelp noodles, not because it affirmed her skills in the kitchen but because I'd be better for eating it. Her excitement was contagious.

   Those qualities make Harouvis the ideal spokesperson for her line of cleansing and revitalizing juices, Anna in the Raw. Made from organic fruits, vegetables, herbs and spices, they're meant to be drunk in a specific order through the day and are sold in numbered bottles. Chefs, who have notoriously poor eating habits, are fans, among them Rocco Whalen of Fahrenheit and Chris Hodgson of Hodges. Melissa Khoury, who womans the stove at Washington Place Bistro told me she did a three day cleanse and loved it.  "I did it as a way to reset and kick start a new way of eating for myself," says Khoury. "I felt great, had more energy and am still doing a daily juice in the morning."
   Juices can be ordered online. The regimen isn't cheap, but if you can afford it, the price is fair considering the quality of the ingredients and the potential payback. If you go pick them up, arrive hungry and place an order for vegan stuffed grape leaves, a free range chicken and pineapple salsa wrap, mock tuna salad or one of her other creations.
  Speaking of going, Harvouvis and Diana Maiola Cirino, President of Italian Tours and Travel by Diana, have put together a Wellness and Detox trip to Italy for October. Days will include excursions to picturesque cities around the Puglia, Basilicata, Molise and Umbria regions; pilates, yoga and meditation classes: a spa visit; cooking lessons; and of course much feasting on local specialties and wines. Reservations are being accepted now. More information online.  One of the best things to recommend it is that you'll be spending time with Anna  and I have no doubt she will be an inspirational and delightful traveling companion.
  And more thing. Anna celebrates her Hellenic heritage tomorrow (Thursday).  It's Greek Day at Good to Go and this kitchen goddess is preparing spanakopita (and a non-traditional version with ramps), pastitio, grape leaves and tzaki pita, gyros, roasted leg of lamb with rosemary, lemony potatoes and avgolemono soup. Or she says, "Try a little of each in a Grecian Platter." This is not to be missed!