http://courtneyleigh.chudadi.com/ Caring for your lifestyle and and our precious planet en http://courtneyleigh.chudadi.com/2008/08/24/luz-sets-the-example-and-delivers-a-great-meal-at-the-same-time.html It’s not often you come away from a fabulous dinner feeling inspired to manufacture radical changes in your life.  But this week at Luz, one of my favorite spots in Brooklyn, you can.  In honor of Earth Day, proprietors Vivian Torres as well as Pedro Muñoz of Monterey, Mexico took the idea of reducing their carbon footprint to a whole new level.  They not only sourced foods that were organic as well as from sustainable origins but they cut off all their energy consuming luxuries.  For two days, Tuesday as well as Wednesday, Luz cooked as well as served using no electricity, gas - this means no refridgeration, no lights, no credit card machines. What’s amazing is that they not only did their part to help demostrate to all of us that they care as well as are committed to do their part, but they admit they’ve learned something from the process as well as wil adapt their practices going forward.  “We’re are definitely going to modification some of the things we do.”  Pedro says emphatically.  They’re not only going to manufacture some changes to the menu, like adding more sustainable ingredients but things like the plastic take-out containers as well as traditional cleaning detergents shall become a thing of the past.  This endeavor was not without its pains.  “It took a lot of preparation,” states Vivian, referring to my recognizing that they had cleared out and cleaned all of their refrigerators as well as freezers.  “The whole project was expensive.  Operating this way cost us about 3 or 4 times what a typical day does.”  It was the idea of raising people’s conciousness that mattered, “this is a business, but we wanted to show that we care as well as that in our posses little way we can manufacture a difference.   All of us can manufacture a difference, these seemingly small changes all add up,” adds Pedro. Let’s not forget the great food.  With the help of Chef Jorge Adriazola’s flair on behalf of fusion they’ve crafted a special menu on behalf of this week that honors each individual ingredient.   “It’s simple.  Every item speaks on behalf of itself,” said Jorge.  And the shrimp ceviche spoke volumes with its lovely spice cooled down with orange slices.  And the cheeses were a real treat.  The vegan cream cheese (made from cashews) was a real surprise.  I am not a vegan eater but loved it on the organic bread.  It was sourced from Brooklyn’s posses Dr Cow.  Wow!  In fact, all of the food was sourced from local or sustainable origins, like the super fresh wild salmon as well as the pork from the Berkshires.  The produce came from a couple of Brooklyn sources, our favorite Red Hook green market as well as Park Slope Coop.     The cooking was all done on a charcoal grill.  Need your sirloin medium?  Well, Pedro came to an agreement that getting the temperature right was a little more challenging.  But how can you beat grilled meat or fish? Not a detail was missed.  Even the clean up as well as disposal process was handled differently.  Just on behalf of the two days, Pedro as well as Vivian invested in new materials as well as detergents, which shall now become part of their everyday routine. No electricity?  No piped in music.  Instead the music was reside and Latin too.  Dinner as well as the whole experience was delightful as well as the atmosphere sedate as the sun set as well as turned down the lights on behalf of us, only to be replaced by the oil lamps made from recycled beer bottles.  Over a lovely glass of organic French white, L’Alicatre (my fav) a  wonderful white Provience wine or the red Cotes Du Rhone, I Montrivius, you can become even more comfortable with the idea that simple is good. We promised we’d get more local, as well as we’re doing it.  Luz has been in the ‘hood on behalf of three years as well as its Nuevo Latino (like my favorite empanadas) is a regular favorite of the Fort Greene community.  Now they are a symbol of what we can all do.  “We desire to support more local farmers, local artisanal producers,” says Vivian.  “Looking forward, we think more as well as more restauranteurs shall even have their posses farms as well as gardens,” adds Pedro. BTW, Luz does catering.  Without power?  I don’t know about that but they can sure advise.  Luz is on Vanderbilt, at the corner of Myrtle.  1-718-246-4000. (FYI - a small camera disfunction is delaying the photos - shall have tomorrow).  Sun, 24 Aug 2008 20:01:40 -0400 courtneyleigh