On Saturday April 11,Rachael Mamane, chef/founder of Brooklyn Bouillon, prepared a 6-course meal designed to demonstrate how dishes crafted with high nutrient ingredients can provide both health benefits and a delectable experience. The meal was built around the key elements of nutrient dense foods—using raw, soaked and fermented executions.

High Nutrient foods are known to help prevent disease, control weight and maintain overall health. With each course, Rachael presented the preventative and restorative health benefits of the dish—such as increased energy and disease protection.

The following menu was served with wines selected by Hudson Wine Merchants.

Sourdough Crackers with Nourishing Accompaniments
 – Spring Radishes, Egg Yolk Butter and Maldon Sea Salt

 – Sprouted Hummus
 – Pastured Chicken Liver Pate w/ Armagnac Gelee

Sipping Chicken Broth with Purple Beet Kvass and Fresh Turmeric

Anise-Poached Black Sea Bass en Saffron Brodo with Pickled Spring Vegetables

Coconut-Braised Lamb Shank Pie with Sprouted Lentil Salad

Raw Dairy Eton Mess with Cacao Nibs and Seasonal Fruit

Tart Apple Gelee and Grapefruit Bitter Digestif

Rachael Mamane

Rachael is the chef and founder of Brooklyn Bouillon, a value-added product company that delivers sustainable and traceable concentrated stocks to consumers across New York State. Her work in reducing consumptive waste streams has been featured by The New York Times, Modern Farmer, The Splendid Table and Food Curated, and her project participation with Feeding the 5000 was supported by the United Nations Environmental Program. Rachael brings a rich personal history to the cooking experience, influenced by a lost heritage, guided by a science degree and taken in by professionals who share a passion for good, healthy food. She is unafraid to spend nights with slow-roasting animals and is genuinely excited about eating carrot tops.

Watch a NY Times video feature about Rachael and Brooklyn Bouillon.

© Valley Variety 2019