CleverRoot

2 2 | t h e c l e v e r r o o t F NICKY FORK ■cr WHEN ELIZABETH PETTY was diagnosed with breast cancer eight years ago, she did what anyone in her position would do: She researched her options. Because she had spent her life in the food industry, Petty, the owner of The Catering Company of Washington, looked into how her diet could help heal her. What she discovered led her to convert to a raw-vegan diet, which made her body feel great despite the chemo. After treatment, she attended a health retreat at a healing center, but it didn't make her excited about living healthy like she thought it would. That's when the lightbulb moment hit: Petty realized she could teach others about the benefits of her new diet and educate non-vegans about what a plant-based lifestyle could offer. So every Friday night, in a townhouse that she also rents out as a private venue for events, Petty hosts a seven-course dinner aptly named Elizabeth's Gone Raw. The dinners feature menus void of meats, dairy, eggs, fish and processed sugars, created by Executive Chef Francisco Hernandez. The menu changes monthly, and can be modified if ingredient availability changes as the month goes by. August's menu includes fennel aniseconsommé, parmesan gnocchi or lemon cucumber and choco- late mintsorbet, but don't let the conventional food titles fool you—those descriptors are simply added in for context and can help ease non-vegans into the entirely plant-based offerings. "We aren't here to judge anyone's food choices," Petty says. "Food is such an ingrained part of our culture, who we are and how we interact with family, so we are not here to change anyone. Everyone leaves with an experience unique to them. All we ask is that they come with an open mind. It may not be for you, but we want people to see the potential of this diet." With food policy becoming a hot-button issue, it's especially fitting Elizabeth's Gone Raw calls Washington, D.C., home. While Petty has served politicians, she wishes more would come in to see how this lifestyle could potentially address some political issues, including healthcare costs. "We can't feed everyone in the world currently," Petty says. "We must be more mindful of what we eat and rethink what we take from the planet and what we put in our bodies. As a leading na- tion, the U.S. has a responsibility to set a great example." Until those politicians walk through her door, Petty will continue enacting change in D.C.'s noto- riously non-progressive culinary scene by helping diners better their bodies—and the world. Expanding Minds and Palates Parmesan gnocchi with caramel- ized chanterelle mushrooms, chili sundried tomato sauce and black truffle sabayon. WASHINGTON, D.C.'S ELIZABETH'S GONE RAW IS AN EDUCATION IN EATING BETTER by Emily Coleman / photos by Greg Powers Cold-pressed yellow watermelon with ginger apple relish and kelp caviar. Grapefruit salad with fava beans, cured Marcona almonds, caramel yuzu gel, dill water, spring onions and pickled whole grain mustard.

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