2014 Idea Dinners
Concept-Driven Outdoor Farm Dinners featuring innovative expert speakers
$100 per person. Limited to fifty seats.
Spring and Summer Schedule of 2014 – To Be Announced on Miya’s Facebook Page and email list.
Exploration of the origins of the cuisine of sushi: The tuna, salmon, and shrimp-centered contemporary cuisine of sushi with seafood farmed and caught from all around the world is very different from the sushi of ancient times. Sushi in Japanese does not mean seafood at all, but rather is a reference to the vinegared rice that preserved local river fish at a time when there was no refrigeration. Sushi began along the Mekong River in China, where rice was first cultivated in Asia. This dinner will feature recipes that draw inspiration from ancient sushi–using wild, abundant, local ingredients–so that modern sushi cuisine can evolve and become healthier not only for the human body, but the whole planet as well.
Exploration of invasive species as a food: Often what we find in our local ecosystems now are invasive species—unwanted plants and animals that humans have introduced from elsewhere. Nationwide, invasive species such as the wild boar and Asian carp are destroying farms and fisheries, causing economic damage that has been estimated at $120 billion a year. Our solution? Eat them. By collecting invasive seafood on shellfish beds, for instance, we basically provide a free weeding service. We also hope to convince the world that these invasives can be delicious—if you get into the right mind-set. This exotic dinner will feature invasive species-centered sushi that can, potentially, help restore habitats rather than destroy them as modern sushi cuisine often does.
Exploration of food eaten by the longest living people on Earth: Around the world, the longest living people share common traits, including how and what they choose to eat. This dinner will feature tasty and nourishing sushi recipes that are inspired by the cultures of Okinawa, Sardinia, Seventh Day Adventists of Loma Linda CA, Nicoya Peninsula Costa Rica, and Icaria Greece.
Exploration of food of preagrarian humans: Ultra nutritious wild plants and animals that nourished pre-agrarian humans and their prehuman predecessors is the type of food that prominent geneticists, evolutionary biologists, and paleoanthropologists believe that humans are adapted to eat. A severe disconnect from ancient ways of eating has led to a worldwide epidemic of diseases such as cancer, heart disease, diabetes, and atherosclerosis, diseases that were rare among pre-agrarian humans. This dinner will feature recipes inspired by our ancestors who lived more than ten thousand years ago.
Secrets of sushi making: award-winning Chef Bun Lai will teach you how to make his healthiest and tastiest sushi recipes. He will discuss the method through which his recipes are created which utilizes a framework that explores the relationship between healthy eating, ecological conservation, and human rights, while incorporating tasty food preparation techniques from all around the world. Learn, also, how to select and prepare the freshest, most nutritious, and sustainable seafood.