Article: Group's input behind restaurant concepts

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Group's input behind restaurant concepts

 

Jane Black, Washington Post

August 20, 2008

 

WASHINGTON – When Sharon Greenspan went on a cross-country trip last

year, she made sure to take photos of the restaurants she liked and to

keep the menus.

 

It was the easiest way to remember that “lasagna” of zucchini, spinach

and pine nuts she ate in Asheville, N.C., and the creamy coconut shake

she tasted in Sedona, Ariz. Greenspan thinks both would be great for

Elements, a new restaurant she is helping to open here.

 

Greenspan, 44, from Bethesda, Md., desperately wants a restaurant that

caters to the raw food diet, which prescribes only fruit, vegetables,

nuts, seeds and sprouts, none of which have been heated above 112

degrees.

 

Full story:

http://www.journalgazette.net/apps/pbcs.dll/article?AID=/20080820/FOOD/808200369\

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