Farm to Table, Organic, Locally Sourced, Wild Harvested, Beauty Way

Nourish the vitality of your participants & local ecosystems with regeneratively soured, nutrient dense, beautiful menus attuned to your specific dietary needs and desires

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Ways to Work with Ruthie

  • One-Day Private Events

    A custom curated seasonal spread of savory and sweet bites served on a stunning local Redwood slab with non-alcoholic herbal libations

    SAMPLE MENU

    Farm to Table Charcuterie Board ft. Gluten Free Sourdough, Farmers Market Crudité, Seasonal Fruits, Wildflower Goat Cheese, Tahini Stuffed Dates, Green Goddess Sauce, Roasted Garlic Hummus

    Paleo Dessert Bites ft. Gluten Free Cardamom Vanilla Spice Donuts with Maple Saffron Créme

    Custom Herbal Elixirs ft. Saffron Ginger Golden Mylk, Ceremonial Raw Cacao, Wild Rose Honey Shrub, Blue Lotus Tonic and more..

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  • Weekend Retreats & Weddings

    A Custom Formulated Farm to Table Menu, Including Breakfast/Brunch, Lunch, Dinner, Dessert, Arrival Nosh & Herbal Elixirs to Support the Arc and Energetics of your Weekend Long Retreat, Festival or Gathering.

    SAMPLE DINNER MENU

    Grass Fed Morrocan Lamb Kefta / Saffron Turmeric Rice / Grilled Farmers Market Vegetables / Gluten Free Za’atar & Goat Cheese Flatbread / Sesame Citrus Butter Lettuce Salad / Trio of Sauces - Preserved Lemon Tahini / Cilantro Mint Chutney / Tamarind Date Chutney

    DESSERT / Gluten Free Persian Love Cake with Cara Cara Orange Vanilla Bean Glaze served with Fresh Mint Tea

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  • Something Else

    Have an Idea? Tell me your vision. Let’s bring it to life.

    Inquire

FAQs

  • Chef cares deeply about sourcing well! She prioritizes the sourcing of all organic ingredients. First from her local small regenerative farmer connections, followed by larger scale local organic farms, and bulk purveyors for specialty items. All eggs are pastured and organic. Chef cooks with primarily olive oil, ghee and butter, avoiding seed oils. She also uses honey, coconut sugar or dates as sweetener of choice, avoiding cane sugar and artificial sweeteners.

  • Send Chef a message with details about your event and she will send you a custom curated quote. When possible, Chef offers sliding scale rates to clients with lower resource access, so please do inquire.

  • Chef is based in the San Francisco Bay Area but enjoys traveling and the adventure of sourcing in new bioregions! No location is too far.

  • Chef currently goes wild for anything with toasted coconut/lemongrass/kaffir lime/tamarind/sticky rice.