Last Friday was a big night for us: it marked our first big party in our kitchen. That week, doctors, nutritionists, chefs, and bloggers gathered in Berkeley for the annual Ancestral Health Symposium. The event is the brainchild of the Ancestral Health Society, and it aims to “to foster collaboration among scientists, health professionals and laypersons who study and communicate about health from an evolutionary perspective to develop solutions to our health challenges.”
We partnered up with the Ancestral Health Society to host a dinner with featured speakers, bloggers, and thinkers. Chef Christian cooked up a seriously amazing six course meal, which ended with an exciting treat—camel’s milk and grain-free cookies made from cricket flour! We were blown away by the amazing turnout and were beyond excited to make so many new friends. We can’t wait to see everyone again in our brand-new cafe!
Agretti, ready for plating
Tongue-to-Tail Beef with Nomato Sauce, rambutan, mint, basil, shiitake, and coconut (safe for AIP)
Rebekah plating tongue-to-tail curry
Rebekah, RJ, Christian, and Andy take a breather in the kitchen
Rebekah, Sanaz, and RJ plate garnish tongue-to-tail curry
Beef tongue, warming up
Beet-cured salmon with green coriander, melons, and cucumber
Biodynamic sorbet trio: silver logan peach, blackberry, and golden raspberry with bee pollen
Bitty’s chocolate-cardamom and orange-ginger cricket flour cookies (grain-free!)
Bobby talking with Nabil, husband of blogger Grass-Fed Girl
Desert Farms camel milk at Bitty cricket cookies are a match made in heaven!
Cauliflower with 63-degree poached egg
Chicken offal, cashew butter, grapes
Christian and Sanaz plating tongue-to-tail curry
Crispy chicken skin and herb garnishes for appetizers
Shiitake basil, herbs, and coconut cream, ready for their curry topping.
Ginny and Daniel enjoying Yucan CRUNCH
Guests chatting it up
Our guests took up the entire kitchen!
Milk and cookies, Mission Heirloom style!
Garnishing the last few salmon dishes
Putting the finishing touches on the chicken offal and cashew butter
Prepping for the beet-cured salmon dish
RJ cracking 63-degree eggs on top of cauliflower
RJ, Sanaz, and Christian sending out cauliflower
Sanaz, Becky, and RJ take a breather
Sanaz and Becky plating curry
Tongue-to-Tail Red Curry with rambutan, peas, mint, thai basil, shiitake, and coconut
Pouring camel’s milk shots for everyone!