The kitchens of Rome, Cairo and Athens all hold a secret for Michael Roizen, Cleveland Clinic chief wellness officer: A Mediterranean diet — comprising fresh seafood, poultry, pasta, nuts and fruits — reduces the risk of disability, disease and heart attacks. Under Roizen's guidance, C2, the posh restaurant in the InterContinental Suites Cleveland lobby, has become an ambassador for the cuisines of the region. More than half the lunch and dinner appetizers and entrees are Clinic-approved "Go! Foods" (fewer than 4 grams each of saturated fat, added sugars and syrups, and low sodium). French chef Vincent Cachot infuses a creative flair while never undermining these nutritional guidelines. And though he still loves a good burger, Cachot says the Clinic has opened his eyes. "The healthier you eat, the longer you live and better you can control your weight."
{On the Menu}
Watermelon & Arugula Salad ($9.95) :: This Go! Food starter salad also works as an energy-boosting lunch. Two generous blocks of grilled halloumi, a salty Cypriot cheese, and a refreshingly sweet watermelon square sandwich the bitter bed of vitamin A-packed arugula, which is less so with the tart mango dressing. Candied walnuts punctuate the dish and add a welcome crunch. "It's all about finding the right balance," says Cachot, referring to the mix of flavors and texture, as well as C2's nutritious, escapist dichotomy. "And this dish is a perfect reflection of that."
Mini Crab Cake ($11.95) :: This appetizer, adorned with fennel, frisée lettuce and blood oranges, bridges the oceanic gap between Chesapeake Bay and the Mediterranean. As tempting as the three Panko-encrusted crab cakes are alone, Cachot says he designs dishes for every ingredient to be eaten together. Soak the fluffy seared cakes, also infused with mayonnaise and mustard, in the spicy tomato water, and cut a sliver of grilled Roma tomato to create a hearty seafood Bloody Mary.
Chicken Tajine ($18.95) :: Although he was trained by some of France's finest, Cachot deferred to his kitchen's Moroccan-born staff for this Go! Food recipe. The cumin and coriander-sprinkled entree tastes so authentic, but that crisp, roasted chicken is local. The way it's prepared results in a more healthful dish. "It's a very slow-cooking process where we don't add fat," Cachot explains. The food bursts with flavor as formerly dehydrated apricots and prunes spring back to life in the chicken's succulent curry-tinged juices, which are also absorbed in the basmati rice.
