True Food Kitchen: A Menu for all Seasons

[Linda Stewart]

On a recent regional press trip for members of the International Food, Wine, and Travel Writers Association, I had the opportunity to learn about True Food Kitchen.  The restaurant embraces the healthy-food movement by creating imaginative, nutritious food, and by supporting a community of local, organic producers. The setting is spacious contemporary with an open kitchen that promotes transparency.  Adding to this energetic ambiance are the inspirational art signs, “Plant dreams, Pull weeds, and Grow a happy life,” and my personal favorite, “Love your Mother.”

There are currently 22 True Food Kitchen locations in a dozen states, with 9 more restaurants on the horizon.  We were guests of the True Food Kitchen at upscale The Point Mall in El Segundo, California.  General Manager, Laurence Scher explained that company chefs develop recipes based on the anti-inflammatory diet advocated by Dr. Andrew Weil, one of the restaurant’s founders.  Ingredients are locally sourced – produce is organic, and the beef and fish suppliers use sustainable practices.  This worthy philosophy extends to the bar with organic and biodynamic options for beer, wine, and cocktails.  The menu rotates seasonally, which allows them to focus on the current harvest for optimum flavor and freshness.

As we sampled items from the spring seasonal menu, I was struck with how nutritional and interesting the ingredients were.  Spring Asparagus Toast, with a foundation of La Brea bread, was topped with roasted cipollini onion (a small thin-skinned Italian onion), green garbanzo (young chickpeas with more moisture, color, and protein), tahini, mint, and hemp seed (a rich source of B vitamins, magnesium and zinc), asparagus, and sliced radishes.  The aptly named Seasonal Ingredient Salad contained watercress, grilled broccolini, asparagus, green garbanzo, goat cheese, raisin, sprouted almond (sprouted nuts increase the body’s nutrient absorption), and turmeric chia vinaigrette. This course was paired with a refreshing Basil Cucumber Collins made with lemon-infused vodka.  The scratch bar crafts cocktails with fresh juice from organic fruits and vegetables and uses organic spirits.

Our entrees included a fish dish - perfectly seared umami forward Striped Bass served with ancient grains, broccolini, snap peas, and roasted mushrooms.  Two intriguing ingredients stood
out in the Grilled Artichoke and Pesto Pizza - black walnut pesto (highly nutritional nuts with robust, earthy flavors, indigenous to the Himalayans) and Aleppo chili (a Mediterranean pepper with moderate heat). Next we were served a delightful, creative dish of Miso Glazed Eggplant, which along with the eggplant, contained lentils, roasted pepper, almond, truffle, tahini yogurt, and black walnut pesto. These entrees were paired with an attractive Strawberry Smash cocktail, made with bourbon, muddled strawberry, and lemon.

For the finale, we ended with an outstanding gluten-free, vegan dessert, Strawberry and Rhubarb Crisp. The crisp topping was made with almonds and chia seeds and was accompanied by a non-dairy ice cream made with rice milk and coconut cream with the rich taste of  “real” ice cream.  Dessert was paired with a seasonal offering of Farmers Market Sangria.

A passion to provide fresh, nutrient-rich seasonally menu selections along with a commitment to support the local community’s organic and sustainable food sources drive the mission of True Food Kitchen.  Guests can choose from a variety of food preferences: gluten-free, vegetarian, and vegan. Check out their website above for a location near you.  The following inspirational signage at the restaurant sums up their philosophy, “Honest food tastes good.”