STUDIO CITY (CBSLA.com) — Thinking of joining the raw food movement?
Chef Matthew Kenney, founder of the newly opened Matthew Kenney Culinary School and M.A.K.E. Restaurant stopped by the KCAL9 studios Tuesday to talk about his new venture!READ MORE: COVID Cases Up 80% In LA County, Burbank Hospital Reconstructs COVID Unit
M.A.K.E. is located adjacent to the Culinary School at Santa Monica Place in The Market on the Dining Deck. It offers an exclusive Raw-based menu with dishes such as: Bartlett Pear Soup; California Kale salad with Blood Orange, Sun Dried Olives, Wild Dulse, and Spiced Almonds; entrées such as our own interpretation of a lasagna with Market tomatoes, zucchini, macadamia, Santa Barbara pistachio and basil or a Red Beet Gnocchi with watercress, hazelnut, and meyer lemon.
Nothing on the menu is heated over 105 degrees so as to preserve the natural enzymes and nutrients.
M.A.K.E also offers an organic and biodynamic wine list.
ZUCCHINI TARTARE RECIPE
1 small zucchini, unpeeled, small dice
½ tablespoon lemon juice
1 teaspoon olive oil
1/8 teaspoon agave
½ tablespoon basil (chopped)
½ tablespoon chives, minced
½ teaspoon salt
½ avocado, thinly sliced or small dice
• Toss all ingredients until well combined, saving avocado for last.
• Press into a ring mold (using a spoon) to serve. Avocado can be folded in with zucchini dices or layered in as you build in the mold. Garnish with chive, fresh ground pepper and a drizzle of olive oil.
Kimchi dumplings cilantro wrapper, ginger sesame foam, kimchi recipe below.READ MORE: Shiloh Tabernacle Church Apostle Puredi Hillary Arrested In Investigation Into Continual Sexual Abuse Of Young Girl
1 ½ cups young coconut meat, chopped
1/8 teaspoons salt
Cilantro/spinach juice to color (approx 2-3 tablespoons of juice. Equal parts of each)
• Blend coconut meat and salt in Vita-Mix until very smooth. It’s best to select your softer pieces of meat for this. Once smooth, add vegetable juice to color the wrappers as desired. Spread mixture in a thin, even layer over a non-stick sheet and dehydrate for 8-10 hours. Should yield 1-1 ½ sheets.
• Cut each sheet into even squares. If wrappers are overdry Wrap in plastic and store in refrigerator. Remove wrappers from refrigerator and bring to room temperature prior to use.
½ cup cashews, soaked 1-2 hours
1 ½ teaspoons tamari
1 ½ teaspoons sesame oil*
1 ½ teaspoons raw tahini
½ teaspoon agave
½ cup pre-made kimchi, drained
• Process cashews, tamari, sesame oil, tahini, and agave in food processor until chunky consistency is achieved. Mix kimchi filling with cashew mixture in a large bowl and adjust seasoning to taste.
• *In case of a sesame allergy, oil can be omitted or can be replaced with 1 teaspoon melted coconut oil.
SESAME GINGER FOAM
½ cup ginger juice
¼ cup sesame oil
1 ½ teaspoons agave
1 teaspoon lecithin
• Dissolve lecithin in ginger juice prior to blending. Using an immersion blender, whip up all ingredients until thick foam appears on the surface. Reserve just until plating and froth the mixture for each serving. Spoon only the foam on the plate.
Lay coconut wrappers out on a cool workspace. Dab very lightly with water. Place a small amount of kimchi filling on each (about 1 tablespoon). Pull edges up around filling to form a dumpling and press to seal. Serve with Sesame Ginger Foam.
M.A.K.E. is open 7-days a week for lunch and dinner and will soon be offering weekend brunch and breakfast. For more information, visit the restaurant online.