A raw-luck is a raw meat pot-luck. A masterpiece raw-luck is a decadent raw-luck. Dan Hegerich, Alexandra Pryjma and myself hosted it. Originally, Dan taught my wife raw eating. At the time, I told her she was crazy and would get sick. She only got more beautiful so I surrendered to a delicious way of eating. Dan is a six time cancer survivor who offers others health and breath coaching.
Above is Dan's pork taco. Raw pork in a cumin rub, bok choi leaves for taco shells and a heavy cream sauce.
Above is our fondue: all raw ingredients warmed in a hot bath to prevent the temperature from getting to high. Garlic, butter, cheese, cream and a little salt.
Hake Ceviche with yellow pepper, fermented garlic, lime juice, olive oil and parsley.
Rooster sashimi (one of our own roosters)
Above are butter cookies with Amos Miller's sprouted nuts topped with vietnamese cinnamon in heavy cream.
Above is Dan's take on a childhood caper and celery snack: minced deep sea scallop and turnip in homemade chive mayonnaise topped with capers and wrapped in prosciutto or tucked into celery.
Above is Dan's take on ham and cheese. Raw cheddar cheese is topped with tomato, jalapeno, red onion, homemade mayo and garnish.
Grass-fed sirloin and chuck steak (for dipping in fondue and raw sauces)
White fish (Hake) Sashimi
Dill chicken salad
Raw chocolate moose made with cacao powder, raw coconut oil, maca powder, shilajit powder, eggs, cream topped with shredded coconut and raw cacao nibs.