The Value of Whole Foods
By Chef David Robbins When “Healthy” Foods Aren’t So Healthy
Abbott: I say, “Who’s on first? What’s on second? Don’t Know’s on third.”
Costello: Are you the manager? Abbott: Yes. Costello: You gonna be the coach too?
Abbott: Yes. Costello: And you don’t know the fellows’ names?
Abbott: Well, I should. Costello: Well then, who’s on first?
Abbott: Yes. Costello: I mean the fellow’s name. Abbott: Who.
Costello: The guy on first. Abbott: Who. Costello: The first baseman. Abbott: Who. Costello: The guy playing… Abbott: Who is on first! Costello: I’m asking YOU who’s on first.
Abbott: That’s the man’s name. Costello: That’s who’s name? Abbott: Yes. Costello: Well go ahead and tell me.
Abbott: That’s it. Costello: That’s who? Abbott: Yes.
C
hef, a guest would like to speak with you,” the waitress ex- claims, frustrated. In a very much confused state, the guest begins her complaint. “My burger doesn’t taste like a
burger and it’s not fully cooked.” “Ok, let’s take a look at it,” I reply. Seeing that the item in front of the guest is the “NOT A BURGER” from the menu, I probe with a few questions to confirm exactly what is happening. Holding a menu, I ask the guest to please point to which item she ordered to be sure I have the right information to best care for her. She points to the item that clearly reads,
in bold font: “NOT A BURGER | house made vegan patty | lettuce | tomato | veganaise | onion straws | vegan brioche bun” and tells me again, “my burger doesn’t taste like a burger.” With a smile, I reply “ma’am, you ordered the ‘NOT A BURG- ER.’ This item is NOT a burger. It is a plant-based protein patty. It is not an imitation beef burger, it is plants being plants. The reddish-purple color
23
ESSENTIAL Naples
SPRING 2021
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