My husband, Lee, is an unapologetic foodie. Particularly a California foodie. He brought home a menu from one of his pilgrimages from Cafe Gratitude that I loved, not just for the food it featured, but for the concepts of the dish names. I thought about how clever it was to think about food this way, and how much fun it would be to make dishes for the food. There’s a class project in there somewhere. Menu online here.
A sample:
Cooked Specialties
I AM GROUNDED
Garlic-roasted organic potatoes topped with spicy cashew nacho cheese 6
I AM VIBRANT
Seasonal greens sauteed with garlic and pumpkin seeds 7 .5
I AM ACCEPTING
Steamed local brown rice tossed with kale, cucumber, avocado, nori, scallions, basil, cilantro and sesame-ginger sauce 12.75
I AM TRUSTING
A handmade corn tamal made with stone-ground heirloom masa and butternut squash. Served with salsa verde, black beans and spicy Mexican coleslaw 11.5
I AM EXTRAORDINARY
Our BLT with sauteed maple coconut bacon, romaine lettuce, sliced tomato and avocado. Served with spicy chipotle aioli on an organic wheat bun 11.5
