Dining at The Ravens Format: Paperback
Jeff Stanford and Joan Stanford
Language: English
Published by Simon and Schuster, 2016
- Softcover
- New
Condition: New
£ 18.33
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- Title
- Dining at The Ravens Format: Paperback
- Author
- Jeff Stanford and Joan Stanford
- Publisher
- Simon and Schuster
- Publication year
- 2016
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1941631657
- ISBN 13
- 9781941631652
Located on the Mendocino coast at the only vegan resort in the United States, The Ravens Restaurant at the Stanford Inn by the Sea embodies a mindful, compassionate, and sustainable dining experience in an enchanting and unforgettable setting. Now in Dining at The Ravens, Jeff and Joan Stanford, the Inn and restaurant founders, bring the Ravens culinary experience into your home.
Teeming with beautiful photographs, Dining at The Ravens features more than 150 delicious vegan recipes and shares the charming history of the Inn and restaurant, cooking tips for perfect recipe execution, and even inspiration for creating your own garden.
Discover one of the restaurant's most popular breakfast dishes, Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce, and many others, such as:
Ravens Sea Palm Strudel
Indian-Spiced Polenta Napoleon
Mushroom Pesto and Sun-Dried Tomato Burger
Ravens Spicy Peanut Curry Sea Palm
Sweet Summer Corn Bisque
Peach Huckleberry Cobbler
Pull up a seat and find out why vegans and non-vegans alike flock to The Ravens for an extraordinary dining experience.
"Synopsis" may belong to another edition of this title.
About the Author
The Inn allowed both of them to return to their former interests. Passionate about early education, Joan trained as a Montessori teacher which led her to discover the power of art to transform human experience. She enrolled in psychology at Sonoma State University and received an MA, specializing in Art Therapy. Today she is a registered art therapist, collagist, and educator.
Jeff recognized that the "state of realization" that so many sought in the movement of the 1970s and 80s must come from a new relationship with life, beginning in the kitchen, where decisions affect the practitioner and the planet. He became vegetarian as a first step to honor all life, not only the lives of his family, friends, and pets. He and Joan sought to create an inn that sat softly upon the earth. They created one of the first “green” bed and breakfast inns without realizing they were doing so.
Understanding that their Inn was a destination, Jeff and Joan wanted to provide the highest quality food to their guests, which Jeff began cooking in the early 1990s. The restaurant followed their philosophy serving a whole food, plant based dishes designed to rival the cuisine found at the highest rated restaurants in the San Francisco Bay Area. They discovered that many cooks can create great food, and they created a co-creative kitchen where all are invited to comment and tweak dishes. The final arbiter is Jeff, but the process is dynamic and assures that each person in the kitchen can express their creativity.
"About the title" may belong to another edition of this title.
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