Archive: Full Moon Feasts

Full Fatness Moon Feast
Sunday, June 11, 2006, 6:30 pm

Three Stone Hearth -- A Community Supported Kitchen: The Full Moon Feast is moving to Berkeley! Join my fellow worker/owners

for an inaugural dinner at our new location in West Berkeley. Come to break bread with us for the first time, learn more about the CSK and find out how you can get involved.

Feast Menu

Celebrating the Nourishing Traditions of the American Heartland

Appetizer

Housemade Cornbread Served with Herbed Spring Hill Butter or Honeyed Spring Hill Butter

Main Course

Marin Sun Farms Grass-finished Beef Ribs Braised in Old-fashioned Barbecue Sauce

Homemade Cheesy Beans: Slow Simmered White Beans Baked with Onions & Cheddar Cheese

Potato-and-Egg Salad with Bariani Olive Oil Mayonnaise

Buttered Early Season Summer Squash

Six-Week Sauerkraut with Caraway Seeds

Little Gem Lettuces with Buttermilk Ranch Dressing

Strawberry Gelatin with Crème Fraiche: A Nourishing Rendition of Red Jello!

Dessert

Blueberry Cobbler with Whipped Cultured Cream

Lacto-fermented Beverage

Pink Lemonade

Full Milk Moon Feast
Saturday, May 13, 2006, 6 pm

This meal is a celebration of the Locavores' Eat Local Challenge in the month of May. All ingredients except salt and pepper will be sourced from within 100 miles of San Francisco.

Dinner Menu

Appetizer

Chicken Liver Pate or Herbed Yogurt Cheese on Eduardo Morell's Local Loaf Bread made from Full Belly Farm Wheat

Main Course

Roasted Hoffman Chicken with Lemon and Rosemary, and Served with Giblet Gravy
Green Garlic Flan
Potatoes au Gratin with Sage and Thyme
Snap Peas with Fresh Mint and Spring Hill Butter
Spring Lettuces with Point Reyes Blue Cheese Dressing

Sweet Something

Lucero Farm Strawberries with Honeyed Rosewater Creme Fraiche

Beverage

Chilled Mint Tisane with Lemon and Honey

Feel free to bring your own bottle of (local!) wine.

Full Corn Moon Feast
Saturday, September 17, 2005, 6:30 pm

A Nourishing Feast Celebrating the Traditional Foods of West Africa

Most Americans are very unfamiliar with the traditional foods of sub-Saharan African countries. This meal will be a rare opportunity to experience the nourishing and traditional foods of one of the sub-Saharan regions -- West Africa.

Dinner Menu

Appetizer

Avocados Stuffed with Smoked Fish Salad

Main Course

Mafé: Senegalese Stew with Lamb and Groundnuts

Palaver 'Sauce': A Stew of Chicken Braised with Greens, Tomatoes, Okra and Egusi

Moyin-moyin: Nigerian Black-eyed Pea Dumplings Steamed in Banana Leaves

Djolof Rice: Wolof Seasoned Rice with Vegetables

Abrow ne Kokosi: Ghanaian Corn in Coconut Milk with Fresh Coconut Meat

Salad Imoyo: Cucumbers, Sweet Peppers, and Tomatoes Lightly Cultured with Lime Juice and Olive Oil

Shito: Traditional Spicy Pepper Sauce

Beverages

Zobo: Lactofermented Soda of Hibiscus, Mint, Vanilla and Palm Sugar

Mineral Water

Sweet Somethings

Coconut-Lime Toffee

Educational Program

The dinner will be followed by an educational program that will include an interview with local ranchers Jean Harrah and Bob Thorson of Deep Roots Ranch.

Full Wort Moon Feast
Saturday, August 20, 2005 6:30 pm

A Nourishing Traditions Feast Celebrating the Local Foods of the Bay Area

As part of Foodshed for Thought, the meal was created from foods grown within 100 miles of San Francisco and the program included conversations about the joys and challenges of eating locally.

Dinner Menu

Appetizers

Phool gobi aur mooli ka achaar -- Indian Cauliflower and White Radish Pickles

Whole Wheat Naan with Live Culture Tomato Chutney

Main Course

Lamb Rogan Josh -- Red Lamb Stew from Rajasthan

Unday Ki Kari -- Goan style Egg Curry

Saffron Rice with Pomegranate Seeds

Parhezi Kashiphal -- Pumpkin Cooked in the Delhi Style

Haak -- Kashmiri Collard Greens

Hara Dahi -- Yogurt with herbs

Dessert

Yogurt Cheese Peras with Rose and Sandalwood

Slow Soda

Homemade Live Culture Lemon-Lime Soda

Full Mead Moon Feast
Saturday, July 23, 2005, 6:30 pm

Celebrating The Nourishing Traditions Of Ayurveda

Jessica prepared a feast that was vegetarian, nourishing & traditional, and in keeping with Ayurvedic nutritional principles.

Program featured Ayurvedic practitioner Ellen Shearer of Harmony Ayurveda to discuss how she brings together both Ayurveda and Nourishing Traditions for healing. We also talked with vegetarians who are following Nourishing Traditions principles with their diet -- including Jessica's mother who will be in town for the occasion!

Dinner Menu

Appetizer

Selection of Local Raw Milk Cheeses:

Point Reyes Original Blue (Cow's Milk)

Bodega Goat Cheese Queso Cabrero (Goat's Milk)

Bellwether Farm Pepeto (Sheep's Milk)

Served with Naturally-Leavened, Wood Fired Oven Baked Wholegrain Spelt Bread from Eduardo Morell

Organic Valley Cultured Butter

Main Course

Coconut Milk and Peanut Curry with Summer Vegetables

"Happiness Pancake": Vietnamese-Style Pastured Egg Omelette

Brown Basmati Rice Baked with Fig Leaves

Thai-style Pickled Cabbage

Gujarati-style Salad of Indian Mung Bean Sprouts

Lactofermented Raita

Beverages

Lactofermented Limeade made with Palm Sugar

Mineral Water

Sweet Somethings

Fresh Melon Slices

Warm Spiced Milk Sweetened with Honey

Full Moon Feast: October

Celebrating The Nourishing Traditions Of India
Saturday, October 30, 6:30 pm

Dinner Menu

Appetizers

Phool gobi aur mooli ka achaar -- Indian Cauliflower and White Radish Pickles

Whole Wheat Naan with Live Culture Tomato Chutney

Main Course

Lamb Rogan Josh -- Red Lamb Stew from Rajasthan

Unday Ki Kari -- Goan style Egg Curry

Saffron Rice with Pomegranate Seeds

Parhezi Kashiphal -- Pumpkin Cooked in the Delhi Style

Haak -- Kashmiri Collard Greens

Hara Dahi -- Yogurt with herbs

Dessert

Yogurt Cheese Peras with Rose and Sandalwood

Slow Soda

Homemade Live Culture Lemon-Lime Soda

Full Corn Moon Feast

Saturday, August 28, 6:30 pm

Dinner Menu

Appetizer

Gypsy Peppers stuffed with Quinoa and Peruvian Queso Fresca

Main Course

Roasted Wild Salmon with Wildberry Sauce or Cultured Tomato Salsa

Three Sisters Succotash of Fresh Corn, Shelling Beans and Summer Squash in a Mild Ancho Chile Crema

Roasted Purple Peruvian Potatoes

Dried Corn Spoonbread

Dessert

Maple Roasted Pecans and Organic Peanuts

Hot Coco Cocoa

Slow Soda

Homemade Live Culture Root Beer with Sassafras and Birch

Educational Program

Following the dinner will be a brief presentation about fishing for wild salmon and why farm-raised salmon is not a wise choice.

Full Moon Feast: July

Saturday, July 31, 6:30 pm

Dinner Menu

Appetizers: Sottoaceti Italian Pickled Vegetables with Herbs Heirloom Tomatoes with Basil and Wholegrain Sourdough Spelt Bread

Humanely-raised, locally-grown meat entrée: Free-range Osso Buco with Farrotto alla Milanese

Vegetarian entrée: Eggplant Parmesan made with Organic heirloom eggplant

Vegetable side dish: Summer beans with fresh oregano

Salad: Little gem lettuces with Lemon-egg dressing

Dessert: Fresh Berries with Vanilla Panna Cruda

Slow Soda: Homemade Live-culture Peach Italian Soda