The Discerning Brute: fashion, food & etiquette for the ethically handsome man » organic

Ayinde Howell’s Gracious Gourmand

joshuakatcher — Sat, 25 Sep 2010 14:38:22 +0000

The third Gracious Gourmand took place on Friday September 24th, 2010. It was fantastic to see both familiar faces as well as newcomers! Chef Ayinde Howell created a six-course experience that was innovative, bold, and satisfying. From breadfruit and spicy quinoa hash to jerk bolognese, red velvet cake and caramelized pumpkin seeds - each dish has something delicious and comforting fused with unfamiliar yet exciting elements. The organic, vegan meal was complimented by Hibiscus Yerba-Mate Martinis with organic vodka compliments of Kanon Organic Vodka. Chef Ayinde Howell will again be preparing a meal for Gracious Gourmand on October 22nd - but don't miss our October 8th event with Chef Yoli Ouiya. Please see the images of Ayinde's menu below, and to find out more about Mr. Howell, check out his website I Eat Grass.

SDN, Collapse & Great Ape protection

joshuakatcher — Fri, 24 Sep 2010 18:17:50 +0000

• SDN's Spring/Summer '11 collection features patchwork blazers in reclaimed fabrics, hemp denim jackets with wood buttons, and vintage African fabric trunks for the beach and pool. • Prophet, or Conspiracy Theorist? Meet Michael Ruppert, a different kind of American. A former Los Angeles police officer turned independent reporter, Ruppert predicted the current financial crisis in his self-published newsletter, From the Wilderness, at a time when most Wall Street and Washington analysts were still in denial. Now, the radical thinker spells out the impending energy, environmental and economic crises he sees ahead. Don't miss the premiere of Collapse, Saturday at 10 p.m. on Planet Green, and decide: is Michael Ruppert a prophetic genius or just an average guy? • The Great Ape Protection Act is designed to address the approximately 1,000 chimpanzees who languish in research laboratories across the United States. The vast majority of these endangered animals are not being used in research experiments, but instead are being warehoused, costing taxpayers millions of dollars each year. The few chimpanzees who are used may be subjected to painful and stressful procedures such as those documented in our undercover investigation at the New Iberia Research Center in Louisiana, where more than 320 chimpanzees now live lives of deprivation and misery. The Great Ape Protection Act (S. 3694/H.R. 1326), which was recently introduced in the Senate and already has more than 150 cosponsors in the House of Representatives, will phase out harmful research on chimpanzees in laboratories, retire all of the approximately 500 federally-owned chimpanzees to permanent sanctuary, and strengthen the government’s ban on breeding chimpanzees for harmful research. TAKE ACTION

Gracious Gourmand Presents Neal Harden, Sept 10th 2010

joshuakatcher — Sat, 04 Sep 2010 19:46:41 +0000

GRACIOUS GOURMAND, a biweekly dinner event presented by The Discerning Brute & Second Stop Cafe, is not for the weak of palate. Featuring a rotating cast of chefs specializing in avant-garde, gourmet, sustainable fare, our series aims to challenge ordinary perceptions and preparations of fine food, expose visionary talent, and celebrate conscientious hedonism. The next event is September 10, 2010, featuring Chef Neal Harden. See below for details. PURCHASE YOU TICKET, $50 PRIX FIXE (drinks not included), click below:

Neal Harden’s Four-Course Menu:

♦ Phyllo Beggars Purse of Roasted Mushroom, Poached Apple, and Hawthorne Valley Sauerkraut, Beet Mozaic, Roasted Shallot Jam, Fresh Thyme ♦ Salad of Wild Arugula, Asian Pear, Maple Glazed Acorn Squash Lavender Dijon, Spicy Pralines, Pickled Leek ♦ Lasagnette: Fresh Cut Pasta, Eggplants of the World, Anise Scented White Bean Puree, Tuscan Kale Pesto Port Wine and Heirloom Tomato Marinara, Wax Beans, Herb and Garlic Relish ♦ Terrine of Single Origin Venezuelan Chocolate with Pink Peppercorn Passion Fruit Gelee, Candied Ginger, Puffed Black Rice, Fleur De Sel ♦♦♦ To Drink: Muddle of Kanon Vodka, Summer Berries, Lime, and Fresh Basil or Virgin. Drinks are $8, $5 respectively

ABOUT THE CHEF: Neal's interest in food began in his mother's kitchen at the age of 6, and continued in the professional kitchens he began working in at the age of 18. Early on he developed an interest in cuisine involving vegan, natural, healing, and healthy foods. After working at a variety of different restaurants, he attended and graduated the Natural Gourmet Institute for Food and Health in 2005. In 2006 he became the Executive Chef of Pure Food and Wine, New York City’s premier fine dining vegan raw food restaurant. His personal culinary philosophy includes support of individual and community well being and health, which includes a focus on fresh, local, organic, and bio-dynamic foods and wines. He is a contributor to the cook books Living Raw Food and New York Cooks: 100 Recipes from the City’s Best Chefs. He has been featured on The Learning Channel, and his cuisine has received praise in Forbes Magazine, Taschen’s New York, Time Out New York, and The Michelin Guide, among other publications. Most recently Neal has been consulting on a spa/restaurant property in Bali, Indonesia, and doing freelance private chef work. official sponsor:

Anntian from Berlin

joshuakatcher — Fri, 09 Jul 2010 14:30:10 +0000

Anntian, a fresh, young label out of Berlin, Germany, utilizes regional manufacturing, ecological fabrics like organic cotton, and is continually seeking out sustainable methods and materials. These shirts are all 100% organic cotton and available at these shops , with several in the United States. The company does use some wool and silk in other garments, but they do not use fur or leather at all.

Polos, Smoothies & Animals Rights in Washington

joshuakatcher — Tue, 25 May 2010 15:32:07 +0000

• A polo is great because it's somewhere in between a dress-shirt and a tee-shirt. The sophistication of a collar and buttons combined with the comfort and casualness of a short-sleeve tee is perfect for backyard barbecues, outdoor lunch meetings, and Sunday brunches. Thrift stores are chock-full of polos, and here are some ethical polos to ponder in organic cotton, hemp, recycled poly and more:

• You don't need a blender to make a shake. Vega's new shake & go smoothie is great because there's no cleanup. Only 100 calories per serving with 2500 mg Omega-3-6-9, 11 g complete protein, and 1 billion probiotics cultures. Just add two heaping tablespoons to ½-1 cup water, shake and go! Formulated by Brendan Brazier, vegan, professional Ironman triathlete and bestselling author on performance nutrition

• The National Journal wrote a thorough and objective article about the state of the Animal Rights movement. According to them, the sophisticated movement is gaining momentum, sharpening it's tools, and ushering in some huge political and cultural changes - but not without a backlash from animal farmers and animal-industry-funded groups like the Center for Consumer Freedom. • Tail docking cattle is among the most disturbing practices MFA's undercover investigator captured on film during a recent investigation of New York's largest dairy operation. A worker uses a bladed clamp to slice off the ends of calves' tails, severing nerves, skin and vertebrae - all without the use of anesthesia. The calves' legs buckle from the pain, as they stagger and stumble to the ground. The worker then applies a smoking cautery device to the amputations. Find out how you can help.

A Berry Manly Breakfast

joshuakatcher — Wed, 12 May 2010 19:11:35 +0000

I'm a guy that likes berries. Yes, they are pink and purple and red and really pretty, but who cares! There's something sexy about them. They taste amazing, they are incredibly supple and healthy, and they make for a perfect breakfast when mixed with some nuts, seeds, dried fruit and non-dairy yogurt. I've been trying to start my weekdays with something a bit lighter to keep my engine running smoothly, and this regimen has me feeling great!

Pear Berry Breakfast

WHAT YOU'LL NEED (serves 2): As always, try to get as organic and local as possible.

• 6 large strawberries
• 2 pears
• 1/2 cup raspberries
• 1/4 cup dried goji berries
• 1/4 yellow raisins
• 1/4 raw pistachios
• 1/4 raw cashews
• 1/2 cup unsweetened, non-dairy yogurt

DIRECTIONS:

1. Clean and then chop the pear into long pieces
2. Rinse the fresh berries and chop the strawberries
3. Add all ingredients to a bowl and gently mix.
4. Sprinkle cinnamon on a touch of vanilla on top, if desired.

Madeline Bistro, Los Angeles

joshuakatcher — Fri, 26 Mar 2010 14:30:42 +0000

Madeline Bistro blew my mind! The Beet Tartar over a soft, smoky "cheese" had me moaning, the Truffled Mac & "Cheese " with Smoked Mushrooms (that taste better than bacon) made me stand up and sit back down, and the Bigger Maque tasted so similar and so much better than it's namesake that my skeptical apprehension of "how good can a veggie burger really be?" was swallowed, along with the stack of organic lettuce, "cheese", pickles, and onions on a three-part artisan bun. But it wasn't over. A Chocolate Souffle and special cream-filled Ding Dong finished off the experience that was nothing short of religious. Chef David Anderson and Molly Anderson are geniuses, and if you have not eaten at Madeline's and you live near Los Angeles, then you must go. See their brunch menu, lunch menu, dinner menu, and wine and beverages. Take a look at my dishes, and forgive the romantic dim lighting (and check Quarry Girl's amazing photos from her bright daytime Brunch!):

Brunch at Flore, Silver Lake, Los Angeles

joshuakatcher — Thu, 25 Mar 2010 14:00:12 +0000

Eating a delicious brunch on a sunny sidewalk surrounded by friends and rescued pooches is a pitch I'd like to send to the universe for my afterlife. Thankfully, I got to have this pleasure in the material world in Los Angeles this week while dining at Flore in Silver Lake. If you are a sandwich-lover, or a weekend-bruncher, this is your new go-to spot. And if you have pups that like to eat the crumbs you drop (or the full plates of brown rice and veggies you order for them) there's no need to leave them home. The menu was extensive, but we agreed to share everything and ordered the Veggie Frittatta, Daily Soup, Crispy Kale, Tempeh Reuben, Tempeh Tu-No Melt, and the Eastsider Seitan Tacos. Everything was delish, but the highlight was the outstanding Frittatta, which was a delicious egg-free quiche with broccoli, mushrooms, onion and kale. It was crisp and golden on the outside, and tender and savory on the inside. The vegan butter-cream chocolate cupcake was also fist-slam-against-the-table-worthy. More, please! Look at what we ate, and don't drool on your keyboard: