Nutritional guidelines make up the bulk of rules to live by when creating a spa's meal menus. Most spa chefs follow the detailed guiding principle of low fat, low sodium diet that is rich in natural complex carbohydrates in the form of whole grains, legumes, fresh vegetables and fruit. Protein comes from modest amounts of lean animal proteins, such as dairy, egg whites, poultry and fish and sparing amounts of natural cold-pressed oils are used to provide each element on every plate with every meal. Beside this, texture and an attractive presentation create an appealing, balanced diet that is essential for healthy living.
Planning recipes for a large clientele also requires keeping food allergies, portion size and digestibility in mind. Ingredients to avoid include common food allergy triggers such as nuts which are very acidic, high in fat and hard to digest. Most spas also avoid meats that involve special preparation, such as sushi. Meals should be offered with the appropriate information, such as calories, fat and carbohydrate content, as well as any disclaimers notifying clients of the nutritional content of the recipe.
Choosing recipes to feature often calls for a unique flair. "Be creative. People want to eat something they can't make at home- that's different, but not off the charts," notes Steve Pernetti, chef and veteran at Cal-a-Vie Spa in Vista, California. Concider the aromas, colors, and flavors of each bite to ensure satisfied clients.
Munching into that first delectable savory bite can captivate the spa goer. Flavor is key in selling spa cuisine properly. Spas provide a great palate that doesn't deprive and a unique sensory and positive dining experience.
Fresh quality ingredients also are essential, allowing the reichness of the natural flavors to inspire the creation of a particular dish. "The key is flavorful and colorful ingredients that are in season and organic," comments Pernetti. "You have to make it look good and taste good, yet remain healthy."
One Cal-a-Vie meal is a trio of pizza slices - a small slice of barbecue chicken, spinach ricotta and tomato basil, along with a small salad. This recipe has remained a 10-year staple at the spa.
"What really drives people to like food is the taste and presentation, "says Stroot. Creating aesthetically pleasing dishes that engage the taste buds and keep clients interested will make all the differerence.
Because a diner's first encounter with food is visual, making a plate look appealing is the cornerstone in culinary creation. "The presentation of the food is very important," emphasizes Stroot. "You're an artist with the plate." Clients should be compelled to sample the beautifully displayed fare. For example, Stroot recommends placing cooked whitefish on a plate topped with a black bean sauce, a dollop of red salsa, snow peas and cilantro garnish.
Presentation should add to the overall experience, not distract from the dining process. Make sure to include all the essential nutrition, while keeping it simple. "There's a reason everything is on the plate," says Uehlein. "All our plates are carefully thought out and planned."
Developing a comprehensive spa cuisine menu requires variation. In addition to adhering to nutritional guidelines, maintaining a varied menu and keeping the palate tantalized are essential. Clients should be left satisfied, having enjoyed a great meal that does not consist of a stereotypical spa diet.
Using influences from other cultures also helps to create variety. "The great advantage of the United States is using the great cuisines from around the world - North African, European, Pan-American and Asian," notes Stroot. Integrating these different elements keeps clients interested throughout their stay, or during return visits.
Offer a choice of soup or salad; three main dishes of poultry, fish and vegetarian options; and plenty of beverages. Also, don't serve the same type of dish twice in a row. "Our goal is a varied menu, providing the highest quality product and the best dining experience," says Uehlein. Clients remain more engaged when different choices are made available.
Spas also have the opportunity to educate clients about healthy eating habits through example. By educating clients, they'll take it home to try something new and continue their healthy eating habits.
Hibiscus Leaf is the sole ingredient of a traditional form of shampoo. When they are crushed and boiled in a little water, the leaves' sap forms a sticky, dark-colored paste that has cleansing properties. The leaf has also traditionally been used as a cleanser in a variety of skin care preparations.
Fresh quality ingredients also are essential, allowing the reichness of the natural flavors to inspire the creation of a particular dish. "The key is flavorful and colorful ingredients that are in season and organic," comments Pernetti. "You have to make it look good and taste good, yet remain healthy."
