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Chef Jered Couch of Eagle's SixOneSix prepares a five-course raw food dinner paired with wine Thursday, May 31, in conjunction with valley raw foods enthusiasts. With a focus on eating raw, enzyme-rich, "living" food, raw foodists seek a plant-based diet that excludes cooked food (which also means those icky cooked carrots we all hated as kids), as well as chemically processed, preserved and pasteurized foods. However given those slightly constricting food preparation parameters, Chef Couch's menu for the evening is hardly bland or simple. Zuccini pasta alfredo and a cheese stick with marinara start the evening, followed by watermelon gazpacho with cucumber sorbet and a Greek salad with almond feta cheese. Sloppy joe and flatbread pizza with hummus are planned for the entree course and dessert is a lime mousse tart with a coconut macadamia crust. Diners can choose all five courses paired with course-appropriate wines for $75 per person, or pick and choose from several courses for $15 per segment. Thursday, May 31, SixOneSix, 1065 Winding Creek Rd., 208-938-3010.

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