The Tasting Panel magazine

Nov 09

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Page 73 of 92

er's, fundraising and years of energy have culminated in the creation of the Cleveland Clinic Lou Ruvo Cen- ter for Brain Health in Las Vegas. The clinical center collaborates with the Cleveland Clinic to advance the research, early detection and treatment of neurological diseases, including Alzheimer's, Huntington's, Parkin- son's and Amyotrophic Lateral Sclerosis (ALS). The goal of the $100 million facility is to prevent the disabling symptoms of chronic brain diseases and to prolong healthy, vital aging in people at risk for dementia or cognitive disorders. Lorenz assists with fundraisers for the clinic, creat- ing special menus and dishes for the clinic's special events. He interacts with their top doctors, including Dr. Michael Modic, Cleveland Clinic's Chairman of the Neurological Institute, and one of Lorenz's biggest fans. Lorenz is also planning a book on healthy brain food which will contain his signature dishes. A Well-Seasoned Revolution Lorenz may not have started with the scientific back- ground behind brain- and body-healthy fare, but his unique talent for preparing diverse and well-seasoned ingredients makes for his own trend-setting style. "It comes second-nature to me," he says, showing us how he makes an orange-mint emulsion without the use of oil. "I mix mint, orange, xanthan gum and mustard to make my 'sauce.'" With that, Chef Lorenz's eight-vegetable salad with julienned apples offers up a thick sauce, or coulis, of red november 2009 / the tasting panel /  73 SW&S of Nevada Corporate Chef Nick Lorenz and Mixolo- gist Armando Rosario.

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