A first for the Midwest, theWIT Hotel Chicago
and its vibrant State and Lake Chicago
Tavern have achieved the prestigious SPE
Certified designation, which assures the guest dining experience as
unique, delicious, healthy, organic, and sustainable.
I recently had the pleasure of attending a special media
luncheon that launched new menu selections based on the SPE Certified designation.
Featured on the menu were incredibly fresh, flavorful and delicious
dining options that will satisfy any heart-healthy palate. The menu selections were all dairy-free,
gluten-free, non-GMO, and vegetarian, and used the finest organic and local
ingredients available.
As we learn more and more about the causal effects of food and
heath, eating establishments continue developing menu items for their guests
that achieve a greater relationship of food and health with dining options that
embrace concepts of ingredients that are clean, green, organic, fresh, dairy-free,
gluten-free, unprocessed, low in fat and sodium, and locally sourced. While many dining establishments have chefs
that are already well versed in the importance of these aspects, other
establishments are seeking ways to be more demonstrative of their commitment to
the challenges and benefits of healthy menu options for their discerning
guests. What initially may have been a
whisper in the world of dining, has now become a roar and in our daily lexicon.
Over the years, I’ve reviewed a number of hotels, resorts, spas,
restaurants, and chefs about their commitment to “Sanitas Per Escam” (SPE),
or “Health Through Food”. Interestingly, the concept of SPE is comparable to the concept of SPA, “Solus Per Aquam/Sanitas Per Aquam”, or “Health Through Water”. Related
issues of sustainability and the environment are also present in the movement “LOHAS”, or “Lifestyles of Health and Sustainability”. We also see these principles embodied in the LEED Certified program, which is part of
the U.S. Green Building Council.
Launched in May 2012, SPE
Certified is a restaurant and consulting program that focuses on all
nutritional aspects of meals while assuring a superior level of taste and
quality for its diners. The program
includes restaurants, hotels, cruise lines, schools, universities and manufacturers
of prepared foods. Paramount to the
program are requirements that include nutrition and the sourcing of ingredients (seasonal, local and sustainable); preparation standards and techniques that
maintain the nutritional integrity of ingredients; and, enhancing or optimizing ingredient
synergies with all functional nutritional attributes. There are also four levels of certification based
on the percentage of menu selections that meet the SPE Certified qualifying criteria.
SPE
Certified works closely with physicians, educators, dieticians, nutritionists,
culinary experts and restaurant chefs in developing menus along qualifying
criteria before awarding them the distinguished designation of SPE Certified. Ingredients, nutritional dynamics, preparation,
presentation and taste must all converge as one comprehensive entity before
meeting the certification criteria.
~ The Tasting Menu ~
Kudos to Chicago Tavern Executive
Chef Evan Percoco, along with Chef de Cuisine Joseph Marchionna and Pastry Chef Toni Roberts, for the
following SPE Certified menu items. The flavor profiles were unique, vibrant,
clean, and delicately balanced. All SPE Certified menu offerings are
designated with a logo, and available for breakfast, lunch, and dinner, as well
as a description on the designation.
Butternut Squash Soup (with pumpkin seed pesto and candied
fennel) ~ a soul-warming rich and creamy flavorful soup that defies it
hasn’t any dairy in it; the addition of pumpkin seed pesto and candied fennel
heightened the intensity of flavors.
Deviled Egg (with duck bacon, sweet potato and wild rice) ~
an interesting twist on a favored tradition uses sweet potato puree in place of
the yolk with a small baked tasting chip of duck bacon as a garnish, and a
lightly seasoned wild rice medley.
Seared Salmon (with roasted cauliflower, black lentil and chive
yogurt) ~ a wonderfully tasty and naturally sweet seared salmon
accompanied with delicious roasted cauliflower on a bed of delicately seasoned
al dente black lentils, cradled on a bed of delightfully seasoned puree of cucumber
chive yogurt with a hint of garlic.
Mustard Maple Glazed Amish Chicken (with pumpkin, mizuna,
panzanella and pickled onion) ~ this perfectly roasted
chicken’s robustly balanced maple and mustard glaze was counter-balanced by the
delicate sweetness of pumpkin, served with lightly dressed mizuna, panzanella,
and pickled onion salad.
Avocado Brownie (with raspberry fudge sorbet)
~ this decadently rich dessert gets its rich and dense texture from olive oil,
superior grade cocoa and sweet avocado fruit, all embellished with a raspberry
fudge sorbet.
~ In Closing ~
While many chefs at prestigious restaurants, hotels and resorts
continue to plan, prepare and execute their menus based on the foundational
principles of SPE, more and more
restaurants, hotels and resorts are also exploring the SPE Certified program to incorporate into their day-to-day
operations to demonstrate their commitment to all of these issues, and to also
benefit their guests’ healthy dining options.
This approach is definitely a win-win for guest and establishment.
~ Resources ~
theWIT Hotel ~ http://thewithotel.com/
State and Lake Chicago Tavern ~ http://stateandlakechicago.com/
SPE Certified ~ http://www.specertified.com
That’s it for this edition.
Until the next one, remember to always celebrate yourself and your
culinary curiosity. Happy cooking…happy eating…happy drinking.
By Terry Herman
Terry Herman continues perfecting her passion for food and
wine. She has been covering culinary
related for many years as it relates to wellness and a healthy lifestyle. Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of
cookbooks, restaurants, wine and food, food prep and tools, chef interviews,
and coverage of prestigious events such as the International Home+Housewares
Show, the National Restaurant Show and the Sweets and Snacks Expo. She has been published since the mid-1990s in
both consumer and trade publications, and is regarded as an expert in spa,
beauty, wellness, travel and lifestyle; she is frequently interviewed by
publications for her expert content. She
has also presented at major industry conferences, and has served with
distinction on numerous governing and advisory boards. She has a background in strategic and qualitative
management, consulting, and motivational speaking. Her social media outreach includes Facebook,
LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and
Tripatini. For additional information,
email her at terry.herman@gmail.com.
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