A spa for your insides
105degrees Cafe held its media open house on Tuesday. My crew showed up Wednesday afternoon to tape a one-on-one interview with Dara Prentice, Director of Business and External Affairs, and Matthew Kenney, Director of Culinary Arts and Operations.
The Oklahoman’s Dave Cathey interviewed Prentice and Kenney. Tanner Herriott shot the interview. Cathey’s story will appear in Wednesday’s editions of The Oklahoman. Herriott’s video will be posted on NewsOK.com on the same day.
My take on 105degrees: awesome interior, place smelled like a spa, the food sounded incredible. It has a great location, the first business to open in the new, trendy Classen Curve.
Big thanks to PR whiz Rob Crissinger for his help setting up the time and interview with the client.
I shot some footage with my Vado HD. See above for that teaser footage of our upcoming coverage.
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Comments
I am writing to share my dining experience at 105 degrees. I have been a roughly 90% raw foodist for about a year and a half. The food was up to my standards. It absolutely was gourmet raw food cuisine (although I wouldn’t go so far as to say “living cuisine”, since over half the menu is dehydrated or made of nuts). The best dish is the blue corn tostada. Don’t get the tomales, there’s practically nothing in them. All in all, go to experience the difference in textures that expensive processors and dehydrators can make, but don’t go for the exquisite tastes or flavors. A check for four is $150.00, if you eat modestly. From now on I will save my money and make better dishes in my own home.
There is honey on the menu, so vegans beware that it is actually “beegan” if you get into those technicalities. There is also coffee on the menu, including in a dessert, which is not raw.
Despite the semi-good experience with the food, I was disappointed about the attitude. We were treated as though we were know-nothing skeptics about raw food, when in fact everyone at the table was a well-educated, raw food enthusiast. It was somewhat condescending. Our expressions that we know a thing or two about raw food fell on deaf ears while the server continued to inform us that there were no microwaves or ovens in the kitchen. “We know,” I told him. No use. He was more concerned about debunking any misconception we might have about eating “living cuisine” (which it wasn’t, in my opinion) than he was about answering my questions on the process of making a dish or the ingredients that went into it. For instance, I asked what the “shortbread crust” was made from in my blood orange cheesecake, and I did not wind up with a definitive answer after being told it was vanilla shortbread.
I understand the servers might be trained to deal with skeptical Oklahomans who haven’t had much exposure to raw cuisine, but it is unnecessary. Oklahomans don’t just meander into random restaurants. They know what they like and where they like to go. If one winds up in a raw food restaurant, she made an educated choice to be there and doesn’t need to be treated like she’s dumb. Basically, I’m a little skeptical about something else now, and it’s not the food.
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