I’m sure by now you have heard that chefs usually have terrible diets and never cook for themselves. The stigma is that we have empty fridges and swing by a drive-thru for sustenance on the way home from work. I am happy to say that is not the case at Savoir Faire. We all have a passion for fresh vegetables, the highest quality lean meats, and vegetarian proteins. Our work banter is usually about what new recipes we’ve been making and how we make them healthier. We were so excited when Madeline Jacks, a certified holistic nutritionist, asked us to cater her December wedding on her family farm.
Whether it is a chef or a farmer, cooking for people who also work with food is one of the most rewarding things in this line of work. It is doubly true when it is someone who values and teaches the healing power of foods.
Madeline and David chose a menu filled with delicious late-fall produce, showcasing a few of my very favorite dishes. Some of the honorable mentions are our Green Goddess Salad (full of fresh herbs and tons of avocado), our persimmon and pomegranate salad with freshly squeezed pomegranates and toasted hazelnuts, and especially our sweet carrot and arugula salad with beluga lentils, ricotta salata, and black olives. Their wedding feast was done buffet style and even with 300 guests an dfour buffet linest we were done with service in 20 minutes!
Carrot and Arugala Salad with Beluga Lentils, Ricotta Salata, and Olives
After all the guests ate, I have to admit I might have had a little of that wonderful carrot and arugula salad!
- Karen