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Chef Charles Philips Teams Up With National Foundation For Cancer Research
Anyone who has eaten at 1808 Grille knows that Executive
Chef Charles Philips
places a premium on fresh, sustainable cuisine. In keeping with
this commitment to wholesome living, Chef Charles has partnered
with the National Foundation for Cancer Research to promote the
healthy eating habits that aid in cancer prevention. Throughout
the year, he will post on the NFCR website
with expert tips, healthy recipes, and options on how to prepare
fresh and organic foods. Most of all, Chef Charles will help
show people that eating healthy can be both fun and delicious.
To help get you started on eating right, try out the following
recipes, all of which are designed to lower one's risk for cancer
while taking home cooks on a true gourmet adventure.
Blueberry Blast
Serves two
1 cup blueberries
1 cup fat free milk
2 tablespoons vanilla soy protein powder
1 cup vanilla yogurt (all natural)
Rinse berries and place in blender. Add the remaining
ingredients and blend on high. Add ice to blender or
pour over ice - your choice. You may need to adjust
consistency to your liking by adding more fat free milk.
Sake BBQ-Glazed Wild Salmon
Serves four
For the sauce:
1 cup hoisen sauce (Lee Kum brand)
1 cup plum sauce (Lee Kum brand)
½ cup sake or white wine
¼ cup finely diced garlic and shallot mix - 50/50 blend
¼ cup finely dice red onion
Splash of hot sauce - optional (chaloula is my favorite or sirachia)
2 limes- juiced
½ lemon juiced
Sesame oil
4 x 5 oz. pieces of wild Salmon
For the Sauce:
Sauté the garlic and shallot mixture along with the red
onion in a splash of sesame oil. Sauté until translucent
and deglaze with the sake and reduce one minute. Add the
plum and hoisen. Add the lime, lemon, and hot sauce to
your taste
Lightly brush the salmon with the sauce and allow to
marinate for four to five hours. Save some sauce that
has not come in contact with the raw fish for drizzling
on the plate when fish is cooked. Put a splash of vegetable
oil in a non stick pan and sauté the salmon (lightly salt
and pepper). Cook to desired doneness.
Whole Grain Couscous
Serves four
2 cups whole grain couscous
4 cups lemongrass green tea
5 ea. organic, thinly sliced Turkish apricots
2 oz. dried cherries
2 tablespoons chopped Italian parsley
1 tablespoons chopped chives
Splash of apple cider vinegar
Toasted walnuts or almonds
Olive oil
Make the tea and remove tea bag. While the tea is still
hot, remove from stove and pour into the couscous. Remove
from heat and cover with plastic wrap. Allow to rest five
minutes and then fluff with a fork. Fold in dried fruits,
nuts, and herbs. Splash cider vinegar to your taste and
drizzle with olive oil. Season with fresh ground black
pepper and kosher salt or sea salt.
For corporate breakfasts and lunches, romantic dinners
or relaxed nights out, 1808 Grille is the perfect choice.
Sophisticated, stylish and fun, we offer you amazing
cuisine and wine choices.
Book your reservations online today at our contemporary Nashville restaurant grill.
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