Jan Norris: Food and Florida

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Stuart: Amy’s Organic

August 29th, 2008 · No Comments

I was in Stuart today, talking to Marilyn Bauer, features editor of The Stuart News. I hope we’ll be working together eventually on some food coverage up there.

Marilyn recommended Amy’s Organic Gourmet Market and Cafe on Indian Street for lunch, so I decided to give it a shot. It’s terrific!

Roasted root vegetable salad

Roasted root vegetable salad

The roasted beet and root vegetable salad, with spinach and cabernet vinaigrette, was delicious!! I love roasted root veggies, and though the carrots could have been roasted longer, and I’m not quite sure the beets weren’t canned and then roasted, they were still quite good — and the small one was more than ample.

My cheery server recommended the blackened chicken sandwich with pesto, so I went with that, too. It also delivered in wonderful flavor and great texture. The thick sandwich — I chose ciabatta for the bread — is enough to split; I brought half home. The pesto is made from fresh basil and wonderful olive oil. The best part was the potato salad, one of the side choices. Since this is an organic cafe, they use non-dairy products and all organic vegetables. This was wonderful — and no one would guess it’s not mom’s original. (Sorry, Mom, but it’s just as good without mayo!)

Chef Curtis Hillard was kind enough to give me the recipe for the cabernet vinaigrette — it’s so simple and only three ingredients. I complimented him on his flavorful fare.

“That’s what it’s all about,” he said.

“Then why can’t everyone get it?” I asked. We both laughed.

Chef Curtis Hillard of Amy's Organic

Chef Curtis Hillard of Amy

The cafe has indoor and outdoor seating, plus a long counter. There’s always take-out, too. Stop in for some of their freshly made juices. In the market, they sell wines, organic foods and produce, natural meats and gourmet products. In the deli cases, gluten-free prepared foods and desserts, and even some raw desserts.  (For those who don’t know, “raw” means none of the foods in the dish have been cooked over 115 degrees. Raw-foodists believe that the living enzymes in foods are destroyed above that temperature.) There was a selection of macaroons in the raw foods case this day; the selection changes.

The gluten-free harvest thumbprint cookies looked delicious, too, but I was truly full from the lunch. Next time.

Tags: Off Road

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