Together with chef & organic foods expert Ivy Haaks, we’ve served forth our naked best. THIS three-course raw foodist dream IS great for intimate gatherings with friends or a hot summer pas de deux.

Because our fete is au naturale we like to keep the scene as clean and natural as the great outdoors. As a matter of fact, this meal tastes best on a patio or in a park. If a backyard is your backdrop, light it with rows of tiny fairy lights and forgo the scented candles - unless, of course, citrenella is a must in your neck of the woods. Simple cotton napkins and placemats work best. THIS meal’s burst of color needs no additional adornment.

As for music, play the songs you love. As for company, love the ones you’re with. Meat and potatoes men might be hard to lure to a raw foodist’s feast, but being the kind of food that takes much care and thought to prepare, even the grouchiest bear will treat raw with respect if it's served by a chef they truly admire.

The Menu

Pacific Rim Rolls
Raw Burgers
Napa Wrapped Asparagus with Lemon Cashew Spread
Vanilla Scented Summer Fruits

view the recipes

Planning Ahead

Much of raw "cooking" requires pre-prep, which is actually good news for a cook on the go. Much of the meal can be prepped up to a full day early, saving you precious moments to get pretty on the eve of your enchanted hour.
Don't forget:
The almonds for the Pacific Rim Rolls must soak for six hours with extra time to dry.
While the roll ingredients can be prepped ahead, roll at the last minute to avoid that nasty, day-old sushi sog.
For the burgers, the seeds must soak 2-4 hours plus time to dry in the dehydrator or oven - that's at least another 6 hrs.
For adopting a raw food lifestyle, our Diva of the month, Chef Ivy Haaks recommends investing in a dehydrator, but if your walk on the raw side is little more than a dalliance, stick with oven drying and save yourself some expense.