Mediterranean Paleo Cooking


 Want to have brunch with us at our kitchen studio on Vashon this Sunday? To sign up for the event at Brown Paper Tickets, just click on this link

Danny and I just sent in the copy edits for our new cookbook, American Classics Reinvented. It has been almost two years since we first began working on a recipe list. It will be another 10 months before the book can be in your kitchen. Writing a cookbook is an arduous process, but enduring that process makes for better recipes. Last night, I made one more batch of the hoagie rolls, using a technique for making bread I hadn’t known a year ago. Those rolls are crusty on the outside, soft and full of air holes on the inside, and perfect for a lobster roll or Philly cheese steak sandwich.

There’s a reason great books take so long to make.

It’s hard to explain this process to people. The only folks who understand are people who do this crazy job too. Danny and I adore fellow cookbook authors.

This weekend, at our kitchen studio, we’re celebrating some of our fellow authors. And you’re invited.

We would like to invite you to an exclusive event to honor the publication of Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle.

Danny pored over this book, inspired and intrigued. He was intrigued by the kefta lamb kebabs, the cumin-cauliflower soup, and the arugula and artichoke salad with citrus dressing. He loves that the recipes are infused with the flavors and spices of Algeria and Persia and Greece, and that these are clearly dishes conceived by a chef.

This cookbook is a collaboration between husband and wife team Chef Nabil Boumrar and Nutrition Consultant Caitlin Weeks, and Diane Sanfilippo. (Diane is one of my favorite people and the author of a book I turn to regularly, Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.)  The more than 150 recipes in Mediterranean Paleo Cooking emphasize local seafood, pasture-raised lamb and chicken, fresh vegetables, bold spices, rich broths, and a deep love of food. The recipes are also adaptable for those following the autoimmune protocol, low-FODMAP, low-carb, SCD, GAPS, nut-free, and egg-free diets.

There is something here for everyone.

This Sunday, we are hosting a book event in honor of these authors at our kitchen studio on Vashon Island.

On Sunday, December 7th, from 11 am to 1 pm, come meet Nabil, Caitlin, and Diane, listen to their insights on food and healing, and talk with others interested in eating good food.

As part of the book event, Danny and I will be making food from the book. It’s part of the price of your ticket. Listen to this menu:

Shaved jicama salad with citrus vinaigrette
Roast garlic cauliflower hummus
Fig and ginger chicken tagine
Rosemary-garlic lamb breakfast sausage
Cinnamon and apricot breakfast cookies
Crepes with pomegranate sauce

The cost is $35.

Copies of the book will be available for sale at the event. It’s a great holiday gift!

This event is limited to 35 people, so act fast.


To sign up for the event at Brown Paper Tickets, just click on this link