Dinner with celeb chef David Bouley & nutrition guru Oz Garcia!

Last Thursday I had the culinary pleasure of dining with some of the food and health industry's most notable faces. I was lucky enough to be invited to the Bouley Test Kitchen for a 9-course tasting dinner (thankfully they were small tastes!) hosted by renown chef David Bouley (shown at right) and nutrition guru Oz Garcia who are teaming up to open a restaurant in Anguilla at the Baccarat Hotel Resort that focuses on haute functional cuisine. So what's that fancy-schmancy word really mean? The nutritionally-sound food will incorporate ingredients that serve a healthful purpose but the dishes will still taste like you're in a 5-star restaurant. And I can absolutely attest to that. Though I wasn't able to stay for the entire evening, the tastings I did enjoy were amazing, quite the gastronomic and educational experience. Working closely with Garcia, Bouley focuses on aspects of Japanese and Mediterranean cuisine, particularly the eating habits of people from Okinawa and Crete - these populations have the highest life expectancy and lowest incidence of chronic disease. His explanation of how he cooks and his own personal experiences with food was fascinating (hey, I'm a nerdy nutritionist, what do you want!?). From olive oil and flaxseed oil to miso and kombu, Bouley blends flavors like a magician.

Something that particularly caught my interest specifically was the focus on probiotics in his dishes--to promote healthy digestion, overall wellness, and even a bit a weight loss. Many of us have trouble digesting food well (whether you want to admit it or not)...and if you're prone to feeling the big bloat or like a flotation device, probiotics might not be a bad idea. You'll find probiotics (or 'healthy bacteria') in many foods like plain yogurt, miso, and kefir as well as in over-the-counter supplement forms -- BioK+ and Culturelle are 2 reputable brands I really like.

All in all, a great night that brings the concept of nutrition and fine dining to a new level, or rather on a clean plate. (dinner at Bouley's Test Kitchen)

The pulse: nutrition in the news

A number of newsworthy nutrition niblets have hit the media in the past few weeks. Here's a quick run-through of research studies and the latest and greatest nutrition info.

First, foremost and clearly my favorite...a new study shows that red wine may help protect against the proliferation of those pesky things called fat cells. Granted this is just one singular study, but bring on the bottle! (You know me and my affinity for a glass of vino). German researches found that reservatol, an antioxidant compound in red wine, may gaurd against the development of fat cells and may decrease the amount of fat-storage in cells in addition to other anti-obesity benefits. This study adds to the long list of red wine's praised health benefits--reduction of heart disease, hypertension and diabetes risk, lowering 'bad' LDL cholesterol, raising 'good' HDL cholesterol...the list goes on. Unfortunately, the news doesn't give license to go out and booze it up bottle after bottle, sorry to crush your unbridled excitement. Aim for just 1 to 2 glasses of wine per day to reap the health benefits. Take smaller, less frequent sips however if you're looking to curb excess calories and drop a few lbs or if you have certain medical conditions.

Another wine-related study from the University of California-San Diego finds that your fave glass of Cab-Sav or Pinot Grigio may also help stave off non-alcoholic fatty liver disease. Not such terrible news for all you wine lovers out there.

Next up on the news-feed...no big surprise, expanding waistlines are seriously impacting the workplace. Recent CDC stats find that over two-thirds of Americans are obese or overweight and that obesity is sucking employers dry--costing them $45 billion annually in health insurance coverage and other expenses. Weight aside, obesity skyrockets the risk of chronic disease and can impair work productivity and attendance. Tack on therapies, medications, and bariatric surgery to tackle obesity and you're looking at significantly heightened health care costs. Many companies are working with their employees to address weight and health concerns, stocking kitchens with healthful snacks, partnering with local gyms to offer discounted memberships and more. What do you all think...is it the employer's responsibility to cover costs? How can companies create healthier workplaces to encourage good eating habits and lifestyle changes?

Urban farming

NYC just got a little greener. Yes, it may sound like an oxymoron, but urban farming is gaining some serious ground. Urban farming brings agriculture, plants and produce to major metropolitan cities both to encourage local food production and to educate the community about healthy living and eating. Urban farms are popping up in cities across the country so to check out this growing movement first-hand, I hopped on the subway yesterday and headed over to the PS 1 Contemporary Art Center in Long Island City. Every summer, PS 1 works with young architects to create an urban oasis of sorts in the center's outdoor area. This summer, the forward-thinking architects from WORK Architecture designed PF 1 -- or Public Farm 1. So maybe I'm a bit biased (one of my closest and extremely talented friends headed up the project), but PF 1 is incredible and definitely a must-visit. With a graffati-covered brick building across the street and subway lines just down the block, PF 1 fits right in and fuses farm, function and form...with a few roosters roaming around and a kiddie pool to boot. Basil, beets, rhubarb, thyme and much more are blooming above ground, like a beautiful blanket of colorful plants and produce. I love that the farm exhibit is interactive and aims to involve and educate both kids and adults. How can you not get excited over a cardboard pillar with farm animal cut-outs that make farm-animal noises when touched?

The Council on the Environment of NYC is even partnering with PF 1 to establish a farmer's makret just beyond the center to sell produce and farm-fresh eggs to the local community. The blending of worlds here is very encouraging to see and makes this city-dweller wonder how we can do more to bring local farming and produce closer to home. What's something simple you can do you?