I have many friends of the Baby Boomer generation, including professional women whose well-maintained good looks are essential to their careers.
As far back as 2002, at least three of them called alerting me to a PBS-TV program entitled "The Wrinkle Cure" presented by Dr. Nicholas Perricone, a dermatologist.
I had seen part of the program but did not pay much attention at the time; being blessed as I am with a good English complexion, wrinkles were of no great concern, and if any made their appearance in the future, they would be well earned and accepted.
The program, however, did solve my Christmas gift problems. That year I presented all three of my special friends with Dr. Perricone's bestselling book, also entitled "The Wrinkle Cure."
I went on with my carnivorous lifestyle, enjoying my juicy steaks and good old English roast beef with all the trimmings, slapping generous quantities of butter on most things, lots of good Scottish shortbread with my afternoon tea, and lattes and Danish in between. I must admit to being a bit impatient with my dedicated vegan and vegetarian friends when we dined out.
All this changed in 2003 when one of the special three came to stay at my house, looking radiant and bringing along her well-used Perricone library, now including "The Perricone Prescription." My friend was seriously committed to the Perricone program and insisted that I read the latest book.
"The Perricone Prescription" clearly and succinctly explains the rock-solid laboratory research behind the doctor's revolutionary theories, revealing that inflammation at the cellular level - precipitated by poor nutrition, pollution, sunlight, irritating skin-care treatments and stress - is the single most powerful cause of the signs of aging. He gives the knowledge and the tools to fight that inflam-mation from the inside out, while at the same time decreasing the likelihood of degenerative diseases - including arthritis, which is my problem.
I read the book and was most impressed. The themes made sense, though it meant changing long-established eating habits. No red meat, coffee, dairy products, pasta, sugar, salt, starches and desserts. Lots of salmon, oatmeal, cantaloupe, blueberries, raspberries, dark green vegetables, fruit, chicken, turkey and seafood. Since my friend shared my kitchen during her short stay, I decided to try the program. We cleared the kitchen of all forbidden foods, donating them to the food bank, and filled the refrigerator and freezer with salmon, dark green vegetables, etc., and the shelves with oatmeal, nuts, olive oil and an assortment of unfamiliar spices.
The program was surprisingly easy, except for having to substitute my strong English morning tea (and milk) for tasteless green tea. I did keep my strong English tea for teatime with lemon and made cookies out of ground almonds, oatmeal and raspberries. I continued the program long after my friend left, with very successful results. I looked and felt better, my blood pressure was reduced - and my arthritic joints were less painful, allowing me to postpone knee surgery and continue my active and busy lifestyle. I also lost a considerable amount of weight, although this was not my main goal. Dining out still needed a lot of research.
In the spring of this year I received Dr. Perricone's latest book, "The Perricone Weight Loss Diet." In my case very timely, since I had gained a few extra pounds, although I've still continued loosely on the program for the past two years. Dr. Perricone breaks new ground with his trademark anti-inflammatory program based on the foods, supplements and lifestyle changes with the proven ability to accelerate fat loss by increasing metabolism and building and maintaining muscle mass.
You can contact Dr. Perricone at www.nvperriconemd.com
More good news: Only last week one of my associates arrived with the glad tidings that a wonderful new restaurant had just opened at the top of the Hill that could fulfill all the Perricone food requirements, serving fresh seafood cooked in the correct manner, salads and even complying with special food needs. We tried it and were delighted.
The Portage Restaurant opened Aug. 8 at 2209 Queen Anne Ave. N. We were there the following week. The food was perfectly cooked (fresh Northwest style with a slightly French flavor), beautifully presented, fully in compliance with all my Perricone requirements and, above all, thoroughly delicious. The young owners, Vuong and Tricia Loc, moved to Seattle about a year ago, bought a home in Ballard, have a 9-week-old baby and opened their dream restaurant on Queen Anne. They're both experienced chefs and cook the food they like to cook and enjoy eating, classically prepared with no shortcuts. Their customers are greeted as welcome guests, with attention to any special food needs. Portage has a liquor license and a well-stocked bar and wine list.
The Locs met at The Culinary Institute of America in Hyde Park, N.Y., in 1996. After graduation, they spent some time with the Ritz Carlton in Florida. Then Vuong worked in Las Vegas at the Charlie Palmer Aureole in the Mandalay Bay and as sous chef with Joachim Splichel's The Patina Group in The Venetian Hotel at Pinot Brasserie. Tricia worked in the pastry kitchen of the Mandalay Bay Hotel before moving on to work at le cirque in the Bellagio. Most recently, the couple worked at the Townsend Hotel in Birmingham, Mich., Tricia in the Pastry kitchen and Vuong in the four-star Rugby Grill. For their externships, Vuong spent time at Roys in Hawaii and Tricia at La Folie in San Francisco.
Tricia, Vuong and baby Amelia look forward to welcoming you at Portage restaurant. Reservations suggested: phone 352-6213.
TTFN
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