Biodynamics: What is it? Doesn’t sound like it has anything to do with food, but it’s a new way of thinking for many restaurants, including The Phoenix in the Emerson Resort in New York’s Hudson Valley.
Chef Curt Robair is an expert in biodynamics and brought the concept to the resort with his own herb garden and family farm right on the property. The farm, including a greenhouse and five Nigerian goats, is the lifeforce behind many of the recipe on the Emerson Resort menu.
Travel correspondent Jordan Whitley talked to Robair about the principles behind biodynamics, what is included in his garden, and one of his favorite dishes on the menu (recipe below).
Kale avocado salad
Ingredients:
1 bunch organic Tuscan blue kale
1 organic avocado
1 heirloom tomato
1 organic Bermuda (red) onion
1tablespoon virgin olive oil
Juice of 1 organic lemon
Salt and pepper to taste
Preparation:
Wash & strip leaves off kale and chop coarsely
Add avocado, lemon, olive oil & massage into kale until tender
Chop tomato & onion & add to kale
Salt and pepper to taste
Mix well and serve
By Jordan Whitley for PeterGreenberg.com.
Jordan Whitley is a seasoned adventure traveler, photographer and action sports host currently based in Birmingham, Alabama. Visit her on the Web at www.jordanwhitley.com or at www.jordanwhitleycanvas.carbonmade.com.
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