Category Archives: Blog

New Winter Menu is LIVE!

The new winter menu is out! This appetizer is the Mezze. It is composed of Hummus, Eggplant Chips, Marinated Olives, Hemp Tabouleh and falafel. It is a great way to start your dinner at 105Degrees Café. There are a lot … Continue Reading »

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Birthday Celebration Cake

Let’s celebrate your birthday at 105Degrees! This beautiful strawberry birthday cake was specially made for the occasion. There was one large cake and many smaller individual versions of the same cake. It was very festive and… very raw! The cake … Continue Reading »

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Raw Desserts

Here is a sample of desserts you can eat at 105Degrees Café: (Starting from the top) Frozen Blood Orange Cheesecake, Vanilla Shortbread Crust Sicilian Pistacchio Nougatine, Orange Marmelade, Dark Chocolate Malt Chocolate Tart, Cacao Macaroon Crust Ok, my favorite has … Continue Reading »

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Heirloom Tomato Lasagna

Heirloom Tomato Lasagna

Heirloom Tomato Lasagna, Pistachio Pesto, Marinara, Green Zebra Tomato and Basil Oil. This dish is fresh, fulfilling and absolutely raw! It also takes quite a good skill to build it to a good height. I tried and this is my … Continue Reading »

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First Graduating Class

First Graduating Class, Level I: Jenifer Kuntz, Hillary Lenoir, Sonja Bannon, Chef Ladan Raissi, Michelle Corso, Gina Harney, Megan Massoth, Greg Loonie, Whitney Boyce Kear Instructor’s Assistant, and Blake Schrick, Megan Massoth

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Graduation Meal

Friday was the graduation of Level I at 105Degrees Academy. Everyone had to plan and execute a 3 course meal. Appetizer, Entrée and Dessert. There was a lot of different ideas, beautifully plated and tasting quite delicious. All the graduates … Continue Reading »

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Planning a Menu

I have sundried tomato cracker, “parmesan cheese” and almond flour in the dehydrator. I also have some chocolate mousse and Amaretto cream in the fridge. Tomorrow I will work on the ravioli and the soup. We ran out of the … Continue Reading »

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Soup

Soup is a very satisfying meal for almost anyone. In lieu of stock we used carrot juice with coconut milk and tomatoes. We have also added some cilantro to it and an avocado. I added a little turmeric for color … Continue Reading »

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