{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Healthy meals for high end diners' data-url='/boclips/videos/5c54bd7fd8eafeecae1349c4' data-video-url='/boclips/videos/5c54bd7fd8eafeecae1349c4' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nHealthy meals for high end diners\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eToronto - May 22, 2008 1. Close of fish meal 2. Pan of interior of FOUR restaurant 3. Wide of three meals 4. Wide of diners 5. Close of bison burger6. Close of ocean trout 7. Close of burger 8. Close of desserts 9. Exterior sign 10. Wide...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eToronto - May 22, 2008 \u003cbr/\u003e1. Close of fish meal \u003cbr/\u003e2. Pan of interior of FOUR restaurant \u003cbr/\u003e3. Wide of three meals \u003cbr/\u003e4. Wide of diners \u003cbr/\u003e5. Close of bison burger\u003cbr/\u003e6. Close of ocean trout \u003cbr/\u003e7. Close of burger \u003cbr/\u003e8. Close of desserts \u003cbr/\u003e9. Exterior sign \u003cbr/\u003e10. Wide interior \u003cbr/\u003e11. Wide diners eating \u003cbr/\u003e12. Set up Birks Bovaird, venture capital entreprenneur, Toronto \u003cbr/\u003e13. SOUNDBITE (English) Birks Bovaird, venture capital entrepreneur, Toronto \u003cbr/\u003e\" It's a really interesting concept and for somebody like myself who is somewhat overweight, it's probably a very good thing to have lunch here with some regularity, so I stick to my 650 calories rather than having a crummy little salad somewhere and soda water and wondering why I haven't eaten all day. \" \u003cbr/\u003e14. Set up Caroline Bovaird, customer \u003cbr/\u003e15. SOUNDBITE (English) Caroline Bovaird, Customer\u003cbr/\u003e\" I think it's good to come to a place like this and get the low calorie because a lot of girls, especially my age, who are on the run downtown working and want to get something fast but fast normally means a sandwich or you don't really know what's in it. When you think you're grabbing salads but you never know what you're getting but it's nice to come to such a nice place. \" \u003cbr/\u003e16. Set up Peter Ashton, investment banker\u003cbr/\u003e17. SOUNDBITE (English) Peter Ashton, Investment banker\u003cbr/\u003e\" In addition to doing investment banking, I also like to cook and cooking is all about flavours. It's not about the actual food. It's what you put together and flavours that deliver and this place delivers in terms of the flavour and you can have fish, you can have burgers, you can have salads. It's what they do with it that's phenomenal. \" \u003cbr/\u003e18. Wide of three meals in kitchen \u003cbr/\u003e19. Set up chef Gordon Mackie, Executive Corporate Chef of SIR Corporation's Signature Group \u003cbr/\u003e20. SOUNDBITE (English) Gordon Mackie, Executive Corporate Chef of SIR Corporation's Signature Group \u003cbr/\u003e\" We've thrown the fryers away. We've added in steamers and we're steaming things before we saute them so they're cooked and we add a little bit of oil to them so we're not having those saturated foods with oils and fats so it's all a little bit lighter. We're keeping conscious of the portion sizes, so people are energised when they come in and eat and energised when they leave. \" \u003cbr/\u003e21. Close of halibut meal \u003cbr/\u003e22. Close of soba noodle meal \u003cbr/\u003e23. Close of table setting \u003cbr/\u003e24. Set up of Misty Beazley, General Manager, Service Inspired Restaurants (SIR Corp) \u003cbr/\u003e25. SOUNDBITE (English) Misty Beazley, General Manager, Service Inspired Restaurants (SIR Corp) \u003cbr/\u003e\" One of the things that we do is sit down and talk with our guests about places they feel are not being met in the food community so what we've found was that our guests were eating out more and more but they felt that they didn't have enough choice to put healthful choices in their body to put positive in to get positive out, so we developed higher end food that is great tasting, that's filling, that's satisfying and that happens to be under 650 calories. \" \u003cbr/\u003e26. Close up of plating \u003cbr/\u003e27. SOUNDBITE (English) Misty Beazley, General Manager, Service Inspired Restaurants (SIR Corp)  \u003cbr/\u003e\" Everything is done for you. We've analyzed the calories, the fats, the sodium and the vitamins that you get out of the food so you can sit down, have a balanced approach to guilt free dining and not deal with the food hangover tomorrow. \" \u003cbr/\u003e28. Set up Rena Mendelson, Ryerson University, Professor of Nutrition \u003cbr/\u003e29. SOUNDBITE (English): Rena Mendelson, Ryerson University, Professor of Nutrition\u003cbr/\u003e\" Obesity is a big problem today, not only in North America but in Europe as well and part of it is related to the fact that we rely heavily on foods from away from home. Foods that we're not familiar with in terms of how much fat has been added, sodium etc and so a restaurant of this type takes away the mystery. You can figure out for sure that you're getting the caloric requirements that you need by looking at the menu and knowing that the main entrees are under 650 calories \" \u003cbr/\u003e30. Wide of waiter bringing water to table \u003cbr/\u003e31. SOUNDBITE (English) Rena Mendelson , Ryerson University, Professor of Nutrition \u003cbr/\u003e\" So if you think about needing about 2000 calories per day, this is about a third of the calories you would require in a day and in fact that's what dinner out ought to be so it works out very well if you stick to the entree and stick to the menu, you're going to be doing fine. \" \u003cbr/\u003e32. Medium of diners eating \u003cbr/\u003eHere's a twist: healthy food in an upscale setting that looks gorgeous enough for a photo shoot. \u003cbr/\u003eThat's what you get at FOUR, Canada's first healthy, top range restaurant. \u003cbr/\u003eIt was created to offer guests dishes created by inspired chefs without all the calories normally associated with fine dining. \u003cbr/\u003eWhat's novel about this approach is the luxurious presentation of the food and that every dish has less than 650 calories - dishes that draw upon cuisines of the world, Japan, southeast Asia, Mexico and Africa, all guilt free. \u003cbr/\u003eArtfully presented comfort foods include: ocean trout with beluga lentils, sweet peas and a sherry mustard dressing $19.50 CDN ($19.45 US), Soba Buckwheat Noodles with nappa cabbage, bean spouts in a miso broth $12.00 CDN ($11.9 US), and bison burgers, $11.50 CDN ($11.47 US) which have a lower fat content than beef burgers. \u003cbr/\u003eAll deserts, served in shot glasses, are 200 calories each and all caloric information is easily available. \u003cbr/\u003eThe restaurant's located in the heart of Toronto's financial business district, Bay Street, in a sleek setting of glass and exotic wood.\u003cbr/\u003eCustomer and entrepreneur Birks Bovaird admits to being overweight and likes eating healthily, but he still wants a full stomach. He says he is now able to eat 650 calories without feeling as though he's been forced to go without lunch.\u003cbr/\u003eHis daughter, Caroline Bovaird says she's thrilled that healthy food is available in a hip downtown environment. \u003cbr/\u003eShe says she'd otherwise be forced to grab a sandwich.\u003cbr/\u003eAnother customer, investment banker Peter Ashton says he likes to cook and appreciates the preparation and flavours. He says all the dishes ranging from fish, to burgers and salads are phenomenal. \u003cbr/\u003eFOUR uses herbs and spices to bring out flavours and limits the amount of butter, using more olive and grapeseed oil, spelt flour, buckwheat \u003cbr/\u003eand other complex carbohydrates. \u003cbr/\u003eExecutive Corporate Chef of Service Inspired Restaurants, Signature Group, Gordon Mackie, creates light and modern cuisine using the healthier cooking techniques of steaming, grilling and broiling. \u003cbr/\u003eHe says they've thrown away the fryers in favour of steamers and the food is steamed before being sauteed so they aren't saturated with oils and fats.\u003cbr/\u003eThe prices of the seasonally changing menu ranges from $3.50 -$11 CDN ($3.49 -  $10.97 US) for appetisers and $16.50 -$24.00 CDN ($16.46 - $23.95 US) for main courses. \u003cbr/\u003eNamed to infer balance, stability and the four seasons, FOUR is the newest creation of SIR Corp. \u003cbr/\u003eMisty Beazley, SIR Corp, General Manager says FOUR refines the meaning of indulgence as luxury without the gluttony associated with eating out.\u003cbr/\u003eTalking to the customers showed that they were eating out more often and wanted to be able to eat healthy dishes which were still satisfying. \u003cbr/\u003eBeazley says diners don't have to think about anything when they walk in because the restaurant has already analysed the calories, the fats, the sodium and the vitamins that they get from the food.\u003cbr/\u003eRena Mendelson, Professor of Nutrition at Ryerson University, Toronto, says nutritonists have been asking for this kind of healthy fine dining where the calorific value of dishes on the menu are listed. \u003cbr/\u003eShe says obesity is a big problem in North America and Europe and some of the problem is caused by the fact that we rely heavily on eating food \u003cbr/\u003ethat we have not prepared ourselves, so we're not familiar with in terms of how much fat, or sodium has been added. \u003cbr/\u003eIt means the diner can calculate accurately whether they're getting the required calories by looking at the menu and knowing that the main courses are under 650 calories. \u003cbr/\u003eMendelson says this is about a third of the two-thousand calories we should consume each day.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv 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