Tantra

April 16, 2020 Guest User

In their quest for creating a tantalizing feast for the senses, cultures from around the world have immersed themselves in foods of love since ancient times.

Legend says that Casanova ate more than 50 raw oysters every morning – in a bathtub with the woman he was romancing - to boost his libido. Bean soup was so renowned for its erotic qualities that it was banned from the Convent of St. Jerome in the 17th century. To ancient Teutons and Romans, the bean was a stimulant and its flower symbolized sexual pleasure.

Named after Aphrodite, the Greek Goddess of love and beauty who sprang forth from the sea on an oyster shell, aphrodisiacs are defined as foods, drinks or scents thought to cause or increase sexual desire or sexual response. Studies have shown that many foods possess chemical components that elevate mood and even create the sensation of falling in love.

Inspired by his passion for Feng Shui and an ancient Middle Eastern philosophy that emphasizes enlightenment through the five senses, Tim Hogle built a restaurant that has helped legitimize aphrodisiac cuisine.

Since it opened in 1988, Tantra Restaurant and Lounge has attracted A-list celebrities, international jetsetters and curious palates with its acclaimed aphrodisiac cuisine, sensual new age music, fragrant incense and jasmine-scented candles. The restaurant’s exotic décor includes a live grass floor that is replaced weekly, softly illuminated marble water wall, a fiber optic starlit ceiling, and a copper and mahogany bar.

A former dentist for the set of Miami Vice, Hogle was one of the first restaurateurs in South Florida to center a concept on aphrodisiac cuisine. It was a natural fit, he believes, since the ancient Tibetan/Indian art of Tantra emphasizes the heightening of all five senses. Marketing experts and fellow restaurateurs, however, advised Hogle to scrap the idea of aphrodisiac cuisine when he developed his initial business plan.

“They (advisors) thought it was too controversial and too gimmicky,” Hogle said. “And since it was designed as a high-end restaurant, there was concern that the aphrodisiac approach would not attract enough volume of guests who would be willing to pay the prices on the menu.”

Hogle ignored their warnings, believing that aphrodisiac cuisine was the perfect culinary element to accompany an ambience where each of the senses is heightened, even before the food arrives at the table.

Aphrodisiac cuisine, Hogle explains, results in a combination of sensual reactions - such as the visual satisfaction of the food, the fragrant stimulation of their pleasing smells and oral gratification from the savory dishes – which lead to a state of euphoria conducive to sexual expression.

“Originally, food was not spiced for taste, but for medicinal purposes and virility,” he said. “Food is a medicine. It is life affirming. It is a lifestyle – a feeling. That is what the restaurant is all about – stimulating all of your senses through the ambiance, the atmosphere and the cuisine.”

Tantra has drawn international attention for its Feng Shui elements like the live grass floor, and for its reputation as a favorite destination for A-list celebrities like Jennifer Lopez, Janet Jackson and Usher. They flock here for the atmosphere, the World’s Most Expensive Martini, and the lavish and private VIP room, where the infamous hammock hangs above the tables.

Usher has eaten here several times, including a visit during the MTV Video Music Awards. Arriving in style, Usher climbed out of one black Hummer with his bodyguards while his entourage emerged from another black Hummer behind him. After the musician’s security team scanned the restaurant, Usher walked in with his manager Shauna Miller.

“How cool is this grass floor,” Usher said about the landmark that is changed weekly and is one of Tantra’s signature design elements. Before sitting at his table, Usher was caught by the music as he strolled past the DJ booth. With his diamond-studded gold cross twirling, Usher showcased some of the dancing moves for which he is famous.

Accustomed to accommodating celebrities, Tantra management offered Usher a secluded table, which he declined, choosing instead a table in the center of the restaurant – amid the copper and mahogany bar and under the fiber optic starry sky ceiling. Usher’s party of four, which included a bodyguard, his manager and another female, dined on the Tantra Plate and then Usher selected the Chilean Sea Bass for his entrée.

As for spirits, Usher first requested Kristal, but he then changed his mind when he noticed Tantra’s line of signature martinis. He chose the Sexual Center, which was delivered to him just after ordering dinner and just before they all grasped hands and prayed, blessing their food. After whispering, “Amen,” Usher promptly ordered a round of shots- lemon drops to be precise.

Tantra's executive chef, Sandee Birdsong, worked as a personal chef for 15 years before joining Tantra, specializing in dishes inspired by southern herbs and spices. She continues Hogle’s commitment to enhancing the senses with aphrodisiac cuisine by incorporating her personal approach to using herbs, spices and ingredients known for erotic stimulation.

Chocolate, for example, comes from the theobroma cacao tree, which is defined in Latin as the “food of the gods." Aztec nobility consumed cacao (also known as cocoa) to ensure fertility. When the Spanish conquered the Aztecs, they brought it home to Spain where it became famous as an aphrodisiac.

Used as a sweetener long before sugar, honey was the nectar of Aphrodite. Its connection with romance includes its role in wedding ceremonies in many cultures. This is where the term “honeymoon” was derived from.

Like the oyster, caviar is high in zinc, which stimulates the production of testosterone and is thought to improve male sexual performance.

Asparagus was served to 19th century bridegrooms because of alleged aphrodisiac qualities and Middle Eastern sheiks had asparagus recipes for "reviving the enthusiasm of the exhausted lover."

Tantra’s menu features these types of flavors and textures that span the globe, each dish being created with aphrodisiac elements.

The Tantra Love Apple, boasting a sliced ripe Homestead tomato layered with Laura Chenel goat cheese, basil oil, and Cypress Grove Bermuda Triangle, garnished with fresh pomegranate seeds, is an ideal starter. So is the Tantra Plate, a unique blend of the most potent aphrodisiacs such as Pacific oysters, tender poached jumbo shrimp, thin sliced Japanese calamari salad, succulent sweet soy grilled eel, twin flash fried lobster wontons, large stone crab claw, spicy roll of sushi tuna and wakame seaweed with wasabi kiwi sorbet.

Among the main courses are: the Chilled Maine Lobster Napoleon, which features steamed then chilled Maine lobster, layered with sliced mango and fresh avocado, a baby green salad with a black truffle and fresh herb vinaigrette; the Pan-seared Hawaiian Ahi Tuna and Foie Gras, which rests on stewed Beluga lentils, sautéed spinach, fine diced Asian pear and a truffled Foie Gras sauce; and the Grilled New England Free Range Filet Mignon with Cuban coffee sauce and toasted organic chicken breast, which is stuffed with winter truffles, Robert Pierre cheese and Morel mushrooms served with fresh sautéed spinach and tomato timbale finished with a creamy vanilla spinach sauce.

“We use only the finest ingredients,” Birdsong explained. “Many of our vegetables and meats are organic. So are the herbs and spices. That is an important component of giving each guest a sensory experience.”

Even the spirits at Tantra have an aphrodisiac twist. The signature cocktail is The World’s Most Expensive Martini. 3 Vodka, white cranberry juice, guarana syrup and Inniskillin Cabernet Franc are the ingredients that compose what may be the world’s finest cocktail – at least for martini connoisseurs. The cost? $25. The reason? Inniskillin grapes are exceptional. They are naturally frozen on the vine and hand picked only during the pinnacle of winter in Canada.

Hogle has also created a series of innovative events, like the Monday Night Party, which has grown into one of Miami’s highest attended regular galas. Developed to generate traffic on what was once Tantra’s slowest night, the party was crafted into what it is today by his wife, former model and current Tantra entertainment director, Irina Korneeva. Hogle met the Russia native – who has a degree in aeronautical engineering and is a former competitive chess player in Moscow – at the restaurant. They share the same birthday – October 7 – and the same passion for the true meaning of Tantra.

“The only time human beings use all of their senses at the same time is when they are consuming food or making love,” said Hogle, who still practices dentistry on a limited schedule for undisclosed celebrities. “Many people think that the Tantra philosophy is just about enhancing your sexual experiences. It’s actually about attaining self-realization. Once your senses are heightened, you can reach that feeling.”

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This article was originally published in Flossin Magazine. This article is edited by Edna Waters. This article is optimized for web by Steven Christian (Artist | Author | Podcaster).