Jam at 1 Hotel Central Park’s Chef Jonathan Waxman loves fresh and clean foods when it comes to in room dining. For chefs like Jonathan Waxman, decadent has a different meaning than it does to the general public. To most, decadent is a giant piece of chocolate cake or a Porterhouse steak coated in butter but to a chef who grew up on a farm in Berkley California, decadent is farm fresh seasonal vegetables, shaved to release their fresh juices and flavors and tossed in a lemon tahini . His favorite room service dish are the Raw Shaved Hudson Valley Market Vegetables, a mix of raw shaved seasonal vegetables, wild arugula, toasted nuts, lemon-tahini dressing. “Traditionally, I love and adore the first blush of spring vegetables. Carrots, asparagus, radishes, cucumbers, etc. In order to explore their intrinsic flavors, I use a vegetable peeler to gently shave these vegetables. Paradoxically, this preparation changes their flavors to one of protracted sweetness; and by tossing them with a little sea salt and olive oil, further enhances their delicious earthiness. Coupled with a true vegetarian hummus, they form a perfect dish.”