Vol. 3, No. 9, September 2006
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Eating Organic
DRAZIL 6666 Black Horse Pike, Egg Harbor Twp. • 609-677-8829
Anthony Frank is hoping that people in the region will quickly learn to love organic foods after they have tried a meal at Drazil. Open since May 15, Frank co-owns the eatery with his sister and brother-in-law, Angela and David DeMara. He left Marco Island, Florida, last summer to join his family in southern New Jersey.
Frank has worked in the food business for the past 26 years. He has had a lifelong goal to open a small bar restaurant, but found the price of a New Jersey liquor license too prohibitive. So, he opted for his dream dining room that would serve only organic foods. Drazil, which is “lizard” spelled backwards, uses only 100 percent organic products and ingredients in all of its foods.
Organic food is defined as foods grown and handled in a specific manner that eliminates toxic chemicals and preservatives. Frank says that because the food has a shorter shelf life than processed items, it is healthier. He adds, “People are too busy to learn about organics, but the lack of pesticides, chemicals and waxy finishes allows the true flavors to come through. We use local farmers whenever possible, and they provide the best quality from what was picked that morning.”
Drazil’s small dining room has an eclectic feel to it because of the soft colors and large artwork. Hanging lights also create an intimate mood for the 70 customers seated at long benches, four booths or a long bar. Although no liquor is served, a juice bar offers organic sodas and juices. Special waters, coffee and teas are also available.
The menu changes often, based on product availability, and everything may be served as appetizers, ranging from $8 to $15, or platters, priced from $8 to $28. Nothing is microwaved or fried. Frank notes that low-temperature grilling maintains the proteins in the foods.
“We had several applicants for positions here because they were familiar with organic foods. Our staff knows about healthy eating. Alfred, our chef, is a vegetarian; Dina, our sous chef, is a nutritionist and yoga instructor,” he says.
Frank realizes the challenge of introducing people to organic foods. Older people may be unfamiliar with it, but willing to try it if recommended by medical professionals. Although it is not a “special occasion” restaurant, Frank hopes that customers will enjoy dining at Drazil a few times each month.
He states, “We are doing something good with delicious food. We can adapt our meals for children. If the ingredients are in the house, we will prepare something. It is a good way for them to learn about eating healthy for a lifetime. Organic food is more expensive, but a variety of products has become available throughout the year.”
Hours are noon to 9 p.m. Tuesday through Sunday. Cash only, but an ATM is on location. BYOB. Reservations taken for groups of six or more. Free parking on lot. Menu items are available for takeout.
Chef's Corner
Garlic Rosemary Chicken For this recipe Anthony Frank recommends slicing the chicken thin to limit cooking time. Overcooking can burn the garlic and cook off healthy nutrients from the dish. Ingredients: 4 breasts organic chicken 3 sprigs of rosemary – leaves removed 3 garlic cloves pinch of crushed red pepper pinch of salt 1/2 lemon, juiced To Prepare: Add all ingredients except chicken in a food processor. Blend until rosemary is in small pieces. Butterfly the chicken breast and marinate for a short time, several minutes. Grill chicken briefly on both sides until done, adding marinade while cooking. Serve over bed of fresh organic greens or arugula with tomato wedges.
