SANITAS PER ESCAM ~ HEALTH THROUGH FOOD

 

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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