<![CDATA[SPE Blog]]> http://specertified.com/blog en dgarelick@specertified.com Copyright 2018 2018-10-16T13:36:56+00:00 <![CDATA[Delicious, Inspired and Good for You: Rouge Tomate’s New Dishes]]> http://specertified.com/site/delicious-inspired-and-good-for-you-rouge-tomates-new-dishes http://specertified.com/site/delicious-inspired-and-good-for-you-rouge-tomates-new-dishes#When:17:14:41Z When the seasons change, Rouge Tomate’s new menu ideas are as fresh as its ingredients.

As various fruits and vegetables go in and out of season, restaurants’ menus evolve to incorporate ingredients that are hitting their seasonal peaks. At NYC's Rouge Tomate, there’s much more to think about than just new ingredients: adhering to the SPE guidelines, nutritional balance and synergies must also be observed.

In addition to the hard work and care that goes into the culinary side, the chef must also make sure the new dishes come out looking just as visually stunning as their predecessors. Therefore it’s no mean feat when your new dishes consistently taste as delicious and look as beautiful at Rouge Tomate’s.

The Chilled Melon Soup, gluten-free and locally sourced

The Chilled Melon Soup, gluten-free and locally sourced

The gluten-free and locally sourced Spanish Octopus Salad

The gluten-free and locally sourced Spanish Octopus Salad

The Verbena and Raspberry Frozen Terrine, locally sourced and just 130 calories

The Verbena and Raspberry Frozen Terrine, locally sourced and just 130 calories

Evan Sung shoots a Local Tomato Gazpacho

Evan Sung shoots a Local Tomato Gazpacho

Rouge Tomate's Executive Chef Jeremy Bearman gives direction over the plating of his dishes

Rouge Tomate's Executive Chef Jeremy Bearman gives direction over the plating of his dishes

It’s hard to believe that food can look and taste this good, while remaining nutritionally balanced and good for you. Fortunately for me, I was present at the most recent photoshoot and was treated to a tasting of these fabulous dishes, which means that I can confirm that they taste as amazing as they look! Our thanks go to Jeremy Bearman, the entire team at Rouge Tomate and NYC's favorite photographer Evan Sung for their courtesy during the shoot.

View a nutritional analysis of each of Rouge Tomate's dishes.

]]> 2012-08-30T17:14:41+00:00 <![CDATA[A First Look at Some Brand New, Mouthwatering SPE-Certified Dishes for the Summer]]> http://specertified.com/site/a-first-look-at-some-mouthwatering-spe-certified-dishes-for-the-summer http://specertified.com/site/a-first-look-at-some-mouthwatering-spe-certified-dishes-for-the-summer#When:19:46:31Z SPE-certified dishes are known for tasting great and being healthy, but any good chef knows that food needs to look good too. For all the effort and care that goes into the sourcing and preparation of an SPE-certified meal, it's important to match that level of care when the food is presented on the plate.

Our partner restaurants and partner chefs take pride in their work, and their dishes look the part too - as I'm sure you'll agree! Courtesy of New York's favorite photographer Evan Sung, here are some beautiful photos which are sure to tease your taste-buds.

We're excited to welcome 5 soon-to-be announced restaurants to the SPE family, who will be serving SPE-certified dishes in the very near future. Until then, you'll have to be content with these teasing gorgeous images!

]]> 2012-06-28T19:46:31+00:00 <![CDATA[Behind the scenes of our latest video “How To Get Certified”]]> http://specertified.com/site/behind-the-scenes-of-our-latest-video-how-to-get-certified http://specertified.com/site/behind-the-scenes-of-our-latest-video-how-to-get-certified#When:14:01:48Z Having launched our company less than 2 months ago, we're still working hard at SPE Certified to spread the word about "Health Through Food". To help us educate and inform the public and the foodservice industry about what we do, we're putting together a series of videos explaining how we're dedicated to bringing healthy, sustainable and delicious dishes to a restaurant near you.

In addition to our "What Is SPE?" and "Join The Movement" videos, we think it's important for restaurants and patrons alike to understand a little bit more about our process and how we work with our partner chefs. In the forthcoming video you'll see SPE Executive Chef Anthony Moraes and Culinary Nutritionist Natalia Hancock describing the SPE certification levels and what our certification involves.

SPE certification is a turnkey solution to the growing consumer concerns about health, nutrition and sustainability. Our expert team pulls on its scientific resources to maximize the nutritional quality of dishes, without compromising on taste or impacting your chef's unique culinary vision.

I'd like to say a special "thank you" to Jocelyn and Hannah Markowitz (enthusiastic supporters of SPE Certified), to SPE Executive Chef Anthony Moraes, Senior Culinary Nutritionist Natalia Hancock and Rouge Tomate's Executive Pastry Chef James Distefano for helping us out and appearing in the video!

 

After wrapping up the shoot on 60th Street, it turned out to be a beautiful day outside, so I couldn't find an excuse not to go to the Rouge Tomate Cart in Central Park for lunch. Their burgers are incredibly tasty and healthy, so don't forget to swing by if you're in the area!

Be sure to look out for our new video "How To Get Certified" in the coming few days!

]]> 2012-06-20T14:01:48+00:00 <![CDATA[Photoshoot at Rouge Tomate]]> http://specertified.com/site/photoshoot-at-rouge-tomate http://specertified.com/site/photoshoot-at-rouge-tomate#When:21:06:42Z May was a busy month here at SPE Certified. We served two delicious soups out of our booth at the National Restaurant Association Show in Chicago, officially launched the company and rounded the month off with the premiere of our brand new website!

Even with so much going on, we found some time to head over to Michelin-starred Rouge Tomate to shoot twelve beautiful, SPE spring dishes. We think you’ll agree that each dish looks absolutely delicious – and I can assure you that they are!

Be sure to click on each dish to see an interactive nutritional analysis.

 

Crudo

Lightly Cured Arctic Char

Appetizers

Baby Spring Vegetable Salad

Cow's Milk Ricotta Gnudi (Dinner Appetizer)

Local Asparagus and Beet Salad

Spanish Octopus & Chickpea Salad

Entrées

Columbia River Salmon

Hudson Valley Rabbit "En Croute"

Maine Lobster Salad (Lunch Entree)

Squid Ink Fettuccine

Thomas Farms Squab

Desserts

Strawberry Soup with Yogurt Panna Cotta

Warm Apricot Clafoutis

 

Special thanks go to Executive Chef Jeremy Bearman, Executive Pastry Chef James Distefano, Culinary Nutritionist Kristy Lambrou and the entire team at Rouge Tomate for their gracious hospitality.

Photography by Evan Sung

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