The Real Foodie

Tag: Weston A. Price Foundation

A Nourishing Traditions Dinner with Sally Fallon

P1210814

Marco Canora and Sally Fallon

I had the honour of sitting next to Sally Fallon, president of the Weston A. Price Foundation, over dinner last week at Hearth Restaurant in New York City. Chef Marco Canora, who has become a celebrity with his take out broth window, Brodo, hosted the dinner which was made entirely according to the principles of the Weston A. Price Foundation, as illustrated in Sally Fallon’s cookbook, Nourishing Traditions.

Sally Fallon has a devout following all over the world since she started the Weston A. Price Foundation, a dietary philosophy, based on the teachings of Weston A. Price. Weston Price was a dentist who traveled the world in the 1920s and ’30s, studying the diets of indigenous tribes and found that they had perfect bone structure and no tooth decay or disease. I first read her cookbook Nourishing Traditions eight years ago and I have been on the Weston Price diet ever since. Sally Fallon has changed my life and the life of so many others by improving their health, so this was a very special and rare opportunity to talk to her.

The table was beautifully set on a long table in the private dining room and lit by candles. The dinner was five courses, each accompanied by a different wine. Sally stood at the beginning of each course to make a speech, the theme being reduction sauces, followed by Marco explaining each course. The first course was a tasting of each of Brodo’s bone broths: grass-fed beef with ginger, Pennsylvania Amish organic chicken and Hearth broth; a combination of their chicken, beef and turkey. The second course was a trio of root vegetables, wild salmon eggs, Finger Lakes farm cream, chicories and a beet kvass vinaigrette. The third course was a sprouted grain risotto (lentils, red fife wheat berries, red quinoa) cooked in Hearth broth with wild mushrooms, cabbage and grated Spring Brook Reading raw cow’s milk cheese. The fourth course was a seared calves liver, bone marrow, soft scrambled eggs and alliums cooked in a Bordelaise sauce. Marco pointed out that the liver was from a rare veal from Vermont, fed only mother’s milk and grass instead of powdered milk. The fifth and final course was a selection of three raw milk cow cheeses, served with hazelnuts, sliced pears and honey. The blue and cheddar cheeses were from Sally Fallon and her husband Geoffrey Morell’s own organic bio-dynamic farm, Bowen Farm.

I have been to many great restaurants in my life and I would say this was one of the best, if not the best dinners I have ever had. It was unique in that it was not only cooked to perfection but also using ingredients of the highest quality. This rare combination was what made the dinner so memorable. Once you are on a real food diet and are used to the superior taste of real food ingredients sourced from grass-fed animals and organic farms, there is no comparison to conventional food, even when it is cooked by well known chefs. It is this combination that has made Marco Canora’s Hearth Restaurant such a success.

Yardbird Southern Table and Bar, Miami Beach

P1240378

I was so excited when this southern style restaurant opened in October 2011 in South Beach, where there was not one restaurant that served real food, I could hardly wait. I waited for months after passing it by each day, still under construction. I could tell it was going to be a farm-to-table restaurant by the style of the graphics they used for their shopfront sign and window posters and though I was being overly optimistic (in hopes of a change in the area), I was miraculously right in the end!

The only other restaurants we would go to before Yardbird Southern Table & Bar opened were Sustain Restaurant which closed in May 2012, Michael’s Genuine Food & Drink or Harry’s Pizzeria (both the same owner) who also get most of their ingredients from local, organic farms, but coming from New York City, this selection was very limited. (We later started going on a weekly basis to BM Organics in Fort Lauderdale which is by far our favourite restaurant of all time and has a standard of food beyond any other restaurant I have been to because they source a hundred percent of their ingredients from local organic or Amish farms in Pennsylvania and strictly adhere to the principles of the Weston A Price Foundation.)

Yardbird Southern Table & Bar have become a huge success; they are busy every night and it is impossible to get a table on a weekend night (unless you are a regular like we are). They fry their pastured chickens in lard (their fries unfortunately in canola oil unless you ask for lard) and the majority of their food comes from local, organic farms. They are not a hundred percent organic (I discovered one time after eating their Adluh stone ground grits that they were GMO and they use conventional mayonnaise for their devilled eggs) but if you choose carefully you can have a real food meal, which is priceless in a town as small as South Beach.

Yardbird Southern Table & Bar was one of the winners of the 2013 Slow Food Miami Snail of Approval.

Update: In May 2012 BM Organics Market closed down. In July 2013 the chef and partner at Yardbird Southern Table & Bar, Jeff McInnis, left and has been replaced by Clay Miller.