NASCAR jumps on the health bandwagon: NY Times Dining in 60 seconds

by Nicole Weston, Posted Jun 14th 2006 @ 11:33AM

Just like the participants in so many other sports, even NASCAR drivers have to watch what they eat. Don't think it's a tough job? Consider that the drivers spend over 3 hours in a 120F car going 190mph - a car in which he is wedged firmly, uncomfortably into place, breathing exhaust fumes and fighting the pull of G-forces. A nutritionally sound diet can not only help the driver concentrate and drive better, it can help him (or her) win.

Sliver-slim restaurants take into account that diners want find food in addition to some entertainment, so they're not just seating guests at the bar, they're taking out the tables. Could the ulterior motivation of the restaurateurs be that New York real estate is so high?

The difference between types of honey can be huge and once you get a taste for honeys from specific flowers, plants and fields, the applications for the sweet stuff suddenly seem endless - as some chefs are already finding out.

Don't fear spices. While subtlety is pleasant, there is much to be learned from using spices by the handful, not the quarter teaspoon, as they are used in Middle Eastern cuisine. Try Spoon Lamb or Spicy Carrot Puree.

Perhaps the greatest of all champagnes, Bollinger's Vieilles Vignes Françaises, comes from grapes that are some of the few in France not grown from American roots.

Mark Bittman, the minimalist, takes a look at the bitter green arugula with white bean and salt cod salad.

Frank Bruni dines at Dona and gives it two stars.

Source

Filed Under: Newspapers, In Sixty Seconds, Health & Medical, Chefs & Restaurants, Restaurants
Tags: arugula, nascar, new york times, newspaper, newspapers, ny times, NyTimes