Along with about 1000 others, last week I attended the 10th Annual Weston A. Price Foundation National Conference near Chicago. Each session of the three-day event was superb and timely. I went to bone-up on recovery from autism for the benefit of my 23-year-old son, meet folks I wanted to meet (and some even wanted to meet me) and of course make new contacts.
One of the highlights was the spectacular food, all donated and prepared by professional chefs. The créme de la créme was the banquet dinner.
Here is an extract from the WAPF website:
The menu and recipes were carefully created by Amanda Love, The Barefoot Cook, and Sally Fallon Morell to underscore the educational messages presented at the Honoring the Sacred Foods Conference.
The nutrient-dense foods that will be used to create these delicious meals have been masterfully grown, raised, produced, and donated by many generous farmers, producers, and vendors.
The meals will be skillfully prepared and presented by Chef Jack Delby and his culinary team. Chef Jack is the American Federation Culinary Institute’s Central Region Chef of the Year Award Winner for 2009 and Renaissance Marriott’s own Head Chef.
I have given you the awesome menu and Ann Marie Michaels, aka the Cheeseslave and a West Coast correspondent of the Journal, provides the photography. Recipes are also generously provided via links and well as the websites of the growers and makers! The menu itself is a work of art (I hope to find more pictures of the banquet meal) and was worth the cost of the conference alone. Where do you find the grub? To start, talk to your local farmer– one who grows naturally and follow the links.
- Vital Choice Wild Alaskan Sockeye Salmon Lox with Vital Choice Wild Keta Salmon Caviar atop Cucumber Slices with Fresh Dill (recipe)
- Pike Valley Farm Chicken Liver Pâté served with Endive topped with Diced Red Bell Pepper and Capers (recipe)
Cream of Mushroom Soup with Coconut Milk (recipe)
US Wellness Meats Grassland Beef Braised Short Ribs with Wisconsin Meadows Demi Glaze (recipe)
Herb Roasted Root Vegetables (recipe)
Brussels Sprouts with Pure Indian Foods Ghee (recipe)
Caldwell’s Lacto-Fermented Grated Beets
Nourishing Traditional Cook Artisanal Bread with To Your Health Sprouted Flour (recipe) served with Chaffin Family Orchards Extra-Virgin Olive Oil
Nourishing Traditional Cook GF/CF Muffins (recipe) with Green Pasture’s Organic Coconut Ghee available on request
Earth First Farms Warm Certified Organic Apple Crisp with Canal Junction Farmstead Cheese Whipped Cream
- 8 tart apples (Earth First Farms)
- juice of 1-2 lemons
- grated rind of 1 lemon
- 1 tablespoon arrowroot (Bob’s Red Mill)
- 2 tablespoons Rapadura sugar (Rapunzel-Blue Marble Brands)
- 1/2 teaspoon cinnamon (Starwest Botanicals)
- 3/4 cup crispy almonds (Fresh Family Goodness)
- 3/4 cup arrowroot (Bob’s Red Mill)
- 6 tablespoons butter, softened (Organic Valley)
- 1/4 cup Rapadura sugar (Rapunzel-Blue Marble Brands)
- 1/4 teaspoon sea salt (Selina Naturally)
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
Peel and core apples and cut into slices. Toss with lemon juice. Mix Rapadura, lemon rind, arrowroot, nutmeg, and cinnamon together and toss with the apples. Place in a buttered baking or soufflé dish. Place almonds in food processor and process to a powder. Add cold butter, arrowroot, Rapadura, vanilla and salt and process until smooth. Crumble this mixture on top of the apples. Bake at 350 degrees for 1 hour. Serve with whipped cream (see recipe below).
- 2 cups whipping cream (Canal Junction Farmstead Cheese)
- 1 teaspoon vanilla
- 1 tablespoon maple sugar or syrup, stevia drops, or honey to taste (Really Raw Honey)
Whip cream with other ingredients until it forms soft peaks. Keep cold until ready to serve.
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