Crazy Sexy Life

1. In your new book, Entertaining In The Raw, you write “On my own journey with raw food, I found challenge, excitement, flavor, health, and a new sense of creative direction.” What are the main differences you’ve noticed in your health since discovering a raw food lifestyle?

The principle difference is the lifestyle itself. Raw food introduced me to new worlds on both a personal and professional level. In these past few years, meeting and working with so many talented and inspiring people that I’ve come to know through my association with raw food has been life changing. I’m also incredibly thankful to have found a renewed passion and creative energy for my work, which all came about through being so personally connected to what I am doing.

2. You write about the influence of the seasons on the types of raw dishes you prepare. What types of dishes are you most excited about preparing this Spring?

I’m really interested in modernized techniques that allow us to enjoy raw vegetables that are easier to digest and full flavored. With Spring arriving soon, I’m thinking about fiddleheads, asparagus, leeks, ramps, Spring lettuces…among other methods, I am researching Sous Vide, low temperature cooking to create new dishes.

3. We read in your blog about a project that you are involved with in Oklahoma City. Can you give us the scoop?

105degrees is a dream project for a chef like myself. It has every element that I could ever wish for in a raw food venture – a beautiful, modern structure, great location, and what will be an extraordinary, state of the art facility. There are 3 components to the business – an upscale raw food restaurant, outdoor cafe and wine bar, a boutique living foods culinary academy, and a retail shop, which will also host an e-commerce site. I have amazing partners, Mandy Canistelle and Dara Prentice, and couldn’t be more excited about our September opening. This will be the most advanced raw food project I’ve ever been involved in by far.

4. In the last section of Entertaining In The Raw you write, “Over time, my style of raw food has become influenced by three factors: seasonal ingredients, various forms of art, and history.” We’ve already picked your brain about the seasons, but we are curious about how art and history have influenced your raw food recipes.

History and food have always interested me – I once opened a restaurant in New York called Monzu, which was inspired by the Italian Chefs who were taught French Cuisine after Napoleon’s invasion of Sicily. Without an understanding of where food originates (and this means not only historically and geographically, but also understanding the procurement of the ingredients themselves), I don’t believe that food can reach its highest level of potential. Art is another story – in the past, I would look to great chefs and restaurants for inspiration. However, most of them now promote food and a lifestyle that is hard for me to relate to, so I look where I can for inspiration. I find it in art, nature and all sorts of places actually. The freedom found in the work of great artists is something I aspire to achieve when writing about, or creating, food.

5. Lastly, what special tips can you give our readers on integrating raw food recipes like yours into their everyday lives?

Raw food, like any other cuisine, is really two-dimensional. There are everyday recipes that work for busy days when we’re on the go, and more upscale ones that are better suited for special occasions or entertaining. Smoothies, juices, salads and quick preparations like hummus and guacamole are the best for those hectic times – they are easy to make and still delicious. I find it really helpful to have a lot of staples, crackers, bases and even desserts, on hand at all times, just like one would with any other lifestyle. That way, its always easy to put together a quick meal, a travel picnic or a snack. I won’t pretend that great raw food comes easy – its still more work than fast food, but worth it in so many ways.

6. Channeling the genius of James Lipton from Inside The Actor’s Studio, we would like to ask you a few of his famous closing interview questions.

-What is your favorite word? “challenge”
-What is your least favorite word? “problem”
-What sound or noise do you love? birds in the morning
-What sound or noise do you hate? alarm clocks
-What profession other than your own would you like to attempt? formula one driver
-What profession would you not like to do? bus driver
-What turns you on creatively, spiritually or emotionally? My creative juices flow best when I am working on something so original that I know for a fact its never been done before. That represents most everything I do these days, so I’m quite satisfied on this level. Spiritually, I’m finding many lessons in patience, my own and that of others. Emotion turns me on, period. It didn’t always.

Thank you, Matthew! We’ll be giving away Matthew’s new book, Entertaining In The Raw to the winner of our Monthly Recipe Contest. Send your recipes to info@crazysexylife.com by Friday, March 27. We’ll announce the winner on Monday!

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