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Are you following an AIP, Whole30, Keto, or other restrictive program to address health concerns or goals? It's extremely beneficial to have a support network of other folks with your same needs, so let's get together for lunch and help each other out! Whole Foods Market offers $2 off the hot food and salad bars every Wednesday, so let's take advantage! The Town and Country center also has a charming little farmer's market going on from 10-2 as well so we can support some local vendors as well. 🙂 The Whole Foods dining section is rather tiny so if we need a large table, we may have to meet in the outdoor seating area.

Wonder why you've not got any room in the fridge? It that tallow in there? Bone broth gone bad? How long does stuff last in there anyway? Let's talk kitchen practices that reduce spoilage and waste.

Yet one more proof that Brooklyn is the coolest place on earth: Chris Masterjohn, one of the most knowledgeable experts (if not THE most) in the science of fat soluble vitamins and cholesterol, is the new Professor of Health and Nutrition Sciences at Brooklyn College!! Come join us saying Welcome to BK! to the nutrition geeks' geek.

The Red and Green Dinner in my tiny studio is a multicourse dinner that elevates severely restricted diets to fine dining status. We celebrate delicious food and connect with friends, without sacrificing our health.  

We get the freshest, local and/or organic, highest quality ingredients available and use animal products, including rendered fats and organ meats. This dinner will be 100% free of gluten, dairy, grains, beans, eggs and nightshades. Some seeds and/or nuts, as well as ghee, might be used. Contact us if you have a request or need a detailed breakdown of ingredients. 

Sample menu: 

• Pineapple Kvass

• Beef liver and strawberry pate / Roasted cauliflower “hummus” / Cassava bread / Crudités

• Sunrise salad: Jicama, golden beets, carrots, pepitas. Tarragon dressing 

• Pig trotter and fig terrine. Lacto-fermented scallion. Horseradish dressing

• Taro and mushroom soup. Wild cod. Lemongrass, ginger, cilantro

• Beef heart skewers. Kale, fennel, scallion, olives. Citrus marinade

• Banana tapioca “crepes”. Tropical compote. Vanilla ice cream (coconut milk)

• Chilled Chai latte 

Always BYOB if you'd like!!

Check out the pictures from past dinners here and here.

Only 11 spots available.

You should join us if:

• You're wondering what's this Paleo stuff everyone is talking about.

• You have tight dietary restrictions that make it almost impossible — and rather depressing — to eat out.

• You are curious about food in general, and about meat in particular.

• You're game for a fantastic meal, in an unlikely setting.

• You're considering taking on Autoimmune Paleo, GAPS, SCD or some other elimination/provocation protocol, and are wondering what the heck would be left to eat. 

Note: If you ARE on one of these protocols and have NO flexibility whatsoever, please contact us about specific ingredients. We'll do our best to accommodate you!

The Red and Green Dinner is $75 by Sept 20th and $85 after, but did I mention there are only 11 spots available?

RSVP ==> redgreendindin.evenbrite.com

for more info: http://www.seattlecheesemaking.com/

A SPECIAL CLASS WITH MASTER CHEESEMAKER AND TEACHER GIANACLIS CALDWELL
September 21, 2014, Sunday at Mangia Bene Kitchen Coach, 850 NE 88th (88th and Roosevelt) from 1-7 pm. Bloomy rind cheeses with Gianaclis. Bloomy rind cheeses like Brie, Camembert, Valencay and Crottin are some of the most delicious and prized cheeses in the world, and if you have ever tried to make them you know why! The chemistry and steps involved involved in producing successful mold ripened cheeses are quite complex-but they can be fun too! In this class Gianaclis will demonstrate and discuss the nuances of crafting several types of bloomy rind cheeses. She will elaborate on the types of curd commonly used in bloomy rinds-lactic set,rennet curd, and stabilized paste- and troubleshoot common difficulties with bloomy rinds. Above all, she will equip you with the knowledge to make many different bloomy rind cheeses on your own. Gianaclis' cheeses have won American Cheese Society awards and she has written several authoritative cheesemaking books (for a short bio go to http://www.chelseagreen.com/authors/gianaclis_catldwell). There will be five hours of instruction plus a meal prepared by chef Emily Moore. Class is limited to 14 students. $150. Some cheese making experience would be helpful but is not essential. To sign up or to get answers for your questions contact Mark at solomon_arts @ yahoo . com. Or call[masked].