Cuban Dinner: SuperDelicious!

Last night's Cuban dinner was a savory success! A fine farewell to summer: corn tamales and empenadas with spinach.

A Little Night Music

The very famous band Old Springs Pike graced us with a suprise show last night at BlueGreen's Cuban dinner--Heather, our manager, sang vocals and rocked so hard she shattered plastic all over our audience. The rest of the band: JohnnyJames&James, sprang from among our guests with mouthfuls of good raw food and harmonized to beat the, uh, band. Thanks, OSP! For the curious: oldspringspike.com

Dinner this Thursday, the 28th

Join us for a Cuban-inspired raw foods dinner this Thursday, September 28th, at 7.30pm

203 74th Street (between 2nd and 3rd)
212.722.7541
BlueGreen74@gmail.com

plums and chocolate

star anise, cinnamon, chocolate and ginger...oh me oh my, this dessert was divine. featuring plums from Mike the apple guy in Union Square.

scrumptious

The edible flowers salad course of our summer supper:
pine nuts, amaranth sprouts, zucchini blossoms stuffed with raw "ricotta cheese," borage and pea blossoms and a sweet tomato sauce.

Farmers' Market Meal a Smashing Success!

Our fourth summer supper (two months of delicious meals!) was a huge hit! We had a full house, great music, candlelight, and a dinner crafted using locally-grown produce Anna, Kristen and Annie picked up at Union Square's Greenmarket the day before.

the writing is on the wall!

Chalkboard paint, 48 colored chalk choices, and the creative minds of Annie, Chelsea and Alina.

Dee-lish dinner #3: The Black and White!

Oh Black and White Dinner, how can we laud you loud(er)? Little bundles of joy afixed with chives by Anna, Matthew's astounding mushroom-mango-fajitaesque entree, and Kristen's we-died-for-dessert of a fist-sized "oreo." Oh Thursday dinners! You are so yummy. Featuring farmers' market mint, cilantro, chives, mushrooms and more!

Trust us, we're your managers.

...then we had some wheatgrass.

Au revoir, Heather R.!

Heather's off to France, so we learned just enough French to say "goodbye" and also "try and eat raw food while you're in France that's as good as BlueGreen (but really, good luck, because BG74 is the best raw food in the West(ern World)." She's gone all month, but Annie and Chelsea (flanking the redhead in the photo) are going to hold down the shop.

July 6th: the third Thursday raw foods dinner!

This dinner is already fully booked! We hope to see you at our next dinner in another fortnight!

blue/green74 late-night friday rascals strike again!

You know when you love someone and you hire an airplane to fly those crazy banners across the beach where you and your unsuspecting loved one are canoodling? Yeah, that' s exactly how we feel about our menu. So we painted our whole wall with chalkboard paint late on a Friday night. Get ready to see words like "blue green algae" and "delicious" written really, really, really big. In chalk. On the wall. Sweet!

It's not finished yet (we ran out of paint), but we're also thinking...red walls?

cuke art

Created in a moment of inspiration by Cat, our newest and youngest juicing superhero.

On Lemons and Why We Love 'Em

We noticed today that lemons are great. It's something we put in our green juices "to cut the taste"--but just a lemon alone, what a beauty! Neruda said it first--here's the a bit of it:

From blossoms releasedby the moonlight, from an aroma of exasperated love, steeped in fragrance, yellowness drifted from the lemon tree, and from its plantarium lemons descended to the earth. Tender yield! The coasts, the markets glowed with light, with unrefined gold; we opened two halves of a miracle..So, when you hold the hemisphere of a cut lemon above your plate, you spill a universe of gold, a yellow goblet of miracles...a ray of light that was made fruit, the minute fire of a planet.

Dinner #2: Indian Food!

Let's talk about our Second Summer Dinner this past Thursday. The menu really knocked us out: Matthew, Kristen and Anna put together a raw Indian feast both colorful and delicious--dosas with gingered raisins, lime-dusted macaroons and mango ice cream, and raw samosas with sweet spring peas, to name a few treats. The menu was locally accented: Annie brought Botanical-Gardens-grown cilantro and Union Square Greenmarket-fresh basil and peas, as well as orange mint from Keith Stewart's upstate farm. Anna brought her beautiful Indian saris to decorate with, and most all of our regulars came (again! you are the best!). There were candles, wine, filling food and good times. The End!

We Are Delicious

Rain or sun, our food tastes good. It's true! The green juice that ran through our blender first this morning: 1 bunch of kale, 1 and a 1/2 bunches of spinach, 1 apple, 2 carrots. Mmm!