Epic (Sustainable, Farm-to-Table) Meal Time: The Highlight of AHS 2012

12 Comments

This years Ancestral Health Symposium was one that attendees will not soon forget.  The speakers were excellent, the vendor booths awesome and for a venue, Harvard could not have been a better pick.  Robb did an excellent podcast highlighting some of what this years conference had to offer; and many of the presentations will be available for online viewing soon. Although the conference itself was great, it is not the piece of the trip that sticks out most prominently in the minds of those of us fortunate enough to have attended the “Sustainable Dish” Farm-to-Table Feast hosted by Diana Rodgers in her barn at Clark Farm.

Not only was every component of the dinner (food and wine) local it was also all sustainably  produced.  The event was catered by Chive Events a local catering company that strives to provide sustainable, zero waste events.  And I have to say, they did an outstanding job!  Additionally, a raffle was held with all proceeds benefiting Land For Good, an organization that supports and assists local farmers in the New England region.

This event really drove home all of the concepts that are so heavily emphasized in the paleo/primal communities.  We can talk research, facts and figures all day – but actually putting the words into action is key to making progress.  Practical application – demonstrating how local, sustainable, real food can be incorporated into our lives and be damn tasty to boot is what it will take to coerce the masses and change the world.  Diana and all those that made this event possible serve as shining examples for how to do this and how to do it right!

And now for the part you’ve all been waiting for…  The EPIC Meal.  I am NOT exaggerating here – this was seriously the BEST meal I have EVER had.  Granted, I am from South Dakota and for most of my life meals consisted of a piece of beef and a vegetable – no fancy stuff. Things like clams, pesto, and wild boar bacon didn’t even exist in my sheltered world. (Rocky Mountain oysters on the other hand…) But, I would venture to guess that I am not alone in saying that the meal we were served was at the top of the epic meal list for all of the dinner attendees.  Every bite was a ‘party’ in my mouth – taste bud heaven – and believe it or not there was not a cookie or french fry involved (see it is possible to eat ‘real’ food that tastes great!).

Here is a look at the deliciousness we experienced:

Passed Hors d’oeuvres

Curried Lamb Kabobs in blanched greens with spicy coconut cream

Broiled Essex Clams with minty pesto

Wild Boar Belly and Spice Roasted Sweet Potato Wedges

Clark Farm Herb Omelette with house made spicy kimchi

Plated First Course

Icy Cold Clark Farm Heirloom Tomato Gazpacho with roasted chili oil

Plated Second Course

Crispy Baked Zucchini Fritters with greek yogurt and herb sauce

Fresh Smoked Bluefish with garlic aioli and pickled sea vegetables

Hearty Greens Salad with blackberry walnut vinaigrette

Plated Third Course

Grilled Coulotte Steak and Roasted Shady Oaks Organic Mushrooms

Baked Eggplant with mint and Valley View Goat Feta

Something Sweet

Homemade Vanilla Coconut Sorbet

Ginger Roasted Stone Fruits

Taza Chocolate Macadamia Nut Bark

Refreshments

Sun Brewed Chamomile Mint Iced Tea

Fizzy Maple Soda-simply maple syrup and soda water

Bar

Red and White Wine

Caledonia Elderberry Bellini – elderberry cordial and organic prosecco

Knockabout Cucumber Mint Gin and Tonic-Ryan and Wood donated gin

Spicy Pickle Vodka Martini-Ryan and Wood donated vodka

That’s all folks – and in case you’re wondering; yes, I did ‘lick the bowl’ that held my dessert.  It was AWESOME – every last bite of it.  There was definitely no food waste on my plate!  And I can proudly say that I ate just as much, as John Welbourn (I am roughly the size of his left bicep – this is not an exaggeration…).  This was by and far the best meal I have ever had and I am honored to have been a part of this great event.  Sustainable, local, healthy and DELICIOUS -Diana and her crew got it done.  It is not something any of us will soon forget and I am looking forward to seeing more and more events like this to raise awareness and support the real food movement.  It’s not a dream – it is possible.  Let’s make it happen!

All photos taken by Paul Cary Goldberg

Leave A Comment

Comments

Comment using Facebook

Comment using RobbWolf.com

  1. Gary Conway
    August 15, 2012 at 10:29 am

    Wow! This looked like a lot of fun. Great menu as well

  2. Nikhil Hogan
    August 15, 2012 at 10:50 am

    Sounds like a party! I hope one day to be able to go.

  3. Robb Wolf
    August 15, 2012 at 11:22 am

    The conference was great, the science is important, but it all takes a back-seat to what Diana is doing with the sustainable farm. This is what we need to rally behind folks!

    We know enough to reverse or prevent most of the disease we face, but we cannot do it without good food.

  4. Christopher
    August 15, 2012 at 5:39 pm

    I second everything Amy said. That was probably the best dinner I’ve ever had, and was definitely the highlight of the trip. Amazingly incredible food, and some of the best company around :)
    I licked my plate and my ice cream bowl clean!

  5. Brenda
    August 20, 2012 at 7:43 pm

    Is there any way to retrieve the recipes (or at least some) at all?

    • Amy Kubal
      August 21, 2012 at 5:10 am

      That would be up to the catering company!

Leave a Reply