Haute cuisine has a reputation for heavy creams and fattening sauces. It's what makes it taste so good, right? Well, if you're Chef Marc Collins and you've got a commitment to healthy eating, well then, no, it doesn't. Collins was inspired to take a healthier approach to his food after working closely with Louie's Kids, a local organization committed to fighting childhood obesity. So how does he do it? Collins has a close relationship with his Vitaprep blender, whipping vegetables into creamy purées, which are then used to replace the richness of cream in certain dishes. He says flavorful stocks and an abundance of fresh herbs are another key to keeping the flavor up and the fatness out. "Not everything we make is of the healthy variety," he told us. "But we're working on it. Baby steps, baby steps."
© 2017 Charleston City Paper