lucid food catering
ahhh, new york. it’s such a crazy place.
it’s the land-o-plenty for bizarre opportunities to (re)invent yourself. you come here seeking one thing, and quickly the universe shows you what you should really be going after.
such is the case for louisa shafia. after working as an editor on npr’s fresh air, then giving a good-go at acting (she made a low-budget horror film), she took a job cooking at a yoga retreat. (i feel we may be kindered spirits!)
she loved the work, and the guests loved the food, so she enrolled at the natural gourmet institute. after graduating, she went to sf and cooked at the extraordinary vegan restaurant millennium, and at the pioneering roxanne’s, the first fine-dining establishment dedicated to raw food.
but new york was calling. she started at marcus samuelsson’s aquavit restaurant, then went on to help open pure food and wine as the sous chef. it was here that she was able to contribute to their best-selling cookbook, raw food, real world.
in 2004, with a mind to bringing earth-friendly practices to the world of fine catering, she started lucid food. and we NYers are better for it. read her “manifesto” below. how great to know someone is taking great care in both the preparation of foods for your event & in protecting the planet.
lucid food’s promise.
we handpick our produce from farmer’s markets and local food purveyors, and buy meat and poultry where we personally know that a high standard of care is adhered to.
our kitchen composts 100% of our organic waste, and we offer clients the unique option of no-waste or low-waste events, where supplies are transported in recycled or reusable containers, and all biodegradable plates and cups are composted.
5% of our proceeds go to new york city non-profits, including the lower east side ecology center and added value.
her menu choices run from traditional with a twist (mediterranean meatballs with yougurt & mint–chicken in pomegranate sauce), to traditional without (roasted asian pear with goat cheese–mini cheeseburgers/BLTs), but all of it is fresh, natural, local & loving of the environment. good food=good times.
check out louisa’s recipe for tortilla espanola!
