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10/18/2006 Our cooking is inseperable from our philosophy about food and hospitality. Here are a few areas of focus:
- Purity of flavor & simplicity. The meaning of simplicity in serious cooking is often misunderstood. At Alma, we strive to create harmony and purity of flavor, by focusing on a few main ingredients in each course. In a sense, this is what defines "simple food". When a person eats a dish at Alma, they are not perplexed about what it is and can certainly identify the main flavors. Yet the most common response from people after eating the dish is "I know what it is, but I have no idea how to make it!!" This is where the skill and inspriation of the kitchen come into play. We look to both traditional and contemporary cooking methods to guide our creative process and create intensity of flavor in the food. We are always tasting, critiquing and trying to improve the menu.
- Culture and sense of place. We hope to create dishes with flavors that are reminiscent of their cultural origins. When we study the recipes of a specific place, we realize that we are tapping into a wealth of knowledge that took countless generations to establish. We look to books, travel, dining and friendship to provide examples and the context to understand what is a traditional, modern or creative interpretation.
- Seasonality & change. The core menu of 12 savory dishes and 5 desserts changes every 6-7 weeks. Our goal is to follow the availability of seasonal ingredients, so we do not miss the best of what the market has to offer.Within this format, we return to successful and requested dishes that have been featured in the past, serving them seasonally along side new dishes that are created for each menu. We also serve daily specials using unique ingredients or a product of limited supply. We feel this format creates a good balance between new things and the old "tried and true." A regular customer can always have something familiar and something new in the same visit.
- Organic, biodynamic, local & sustainably raised foods. Our commitment to organic, biodynamic, local and sustainably raised foods is a commitment to the environment and the well being of our customers. When foods are not labeled organic, it is impossibel to know if the food has been genetically modified or treated with harmful chemicals, pesticides, antibiotics and hormones. We purchase organic foods whenever possible to limit this possibility. We also believe that the health of the soil will in many ways determine the health of all living things. We know that through our purchases we can support people who believe in sustainable land stewardship and our responsibility to future generations.
- Wisdom of traditional foods and nutrition. Our cooking is based on whole foods and the belief that natural methods of cooking, milling, preserving, curing, fermeting, etc. are the most beneficial and healthy. Modern use of processing, preservatives, chemicals and packaging, have only stripped our food of its natural perfection and these foods have no place in a quality restaurant.
The building blocks of our cooking include: healthy saturated fats and meats from pasture raised animals and extra virgin coconut oil, monosaturated fats from olive oil, dairy and cheese from grass fed animals, gelatin right broths, stocks and sauces made fresh every day, mineral rich sea salt, unbleached, non-bromated, non-enriched flour & whole grains.
10/18/2006 Our food at Alma is selected from the best fresh, seasonal, organic ingredients available. We are committed to supporting local farms, producers and conservation efforts. The menu is distinctly "New American" style, offering a diverse range of flavors both old world and new.
We feature: - Three course prix fixe & chef's tasting menus
- A la carte pricing
- An extensive wine list
- Daily in house baked breads & pastries
- Organic & naturally raised meats
- Sustainably harvested fish & shellfish
- Seasonal & locally grown vegetables
- Vegetarian dishes
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