He's got you covered.
-Cheers, Jason (and Natalie)
James has been catering and teaching plant-based gourmet cuisine for over 13 years in the Mendocino Coastal area of California. He has a deep passion for creating organic, seasonal farm-to-table cuisine.
Farm-to-table (local Organic Farms)
Ocean-to-table (local Sea Vegetables)
Forest-to-table (Berries, Mushrooms etc.)
"Chef James feeds you first through your eyes. His creations are beautiful, colorful and overall aesthetically pleasing. His passion and knowledge for health and wellness through preparing and serving food-as-medicine is so comforting and inviting. His food left me feeling nourished in my mind, body and soul!"
Mediterranean Chickpea Frittata
A commitment to quality organic ingredients
First stop...local, organic farmers market
Local, Organic produce
Setting up at the Spirit Camp Kitchen for a wonderful 4 day Yoga retreat...organic ingredients from local farmers.
Grains, legumes and seeds are sprouted
Awakening the life-force energy
Sprouted Rolled Oats
Organic, Sprouted, Gluten-free Oats are custom rolled!
Flours from whole organic grains
Ancient Whole Grains
Many key components are made from scratch
(dried mushrooom powder, lacto-femented hot sauces, Vegan fish sauce, garden burgers etc.)
All food is prepared with LOVE
Service is customized to fit the venue
Indoor or outdoor
Handmade Pizza & Foccacia
Made from local, organic grains (gluten free option available)
Calistoga Workshop
Customized to fit any venue
Rolling Custom Thai Spring Rolls
Interactive, build-your-own options take the experience to another level
Whole Food Plant-based ingredients
Preparing Purple Tomatilla Soup
Vegan Taco Bar
Heirloom sprouted pinto beans, Spanish rice, marinated cabbage, guacamole, pico de gallo, lentil taco "meat"
Mediterranean Meal
Vegetarian Lasagna, Steamed Broccoli w/Aioli, Beet Carpaccio, Fresh Garden Salad, Focaccia
The season fills up quickly. Email Plantfoodculinary@gmail.com to reserve your event today!
As a Culinary Director and Instructor, James has been teaching and certifying gourmet plant-based chefs since 2010 (to students from around the globe). He prides himself in mastering delicious, healthy conversions of all your favorite dishes. His portfolio of recipes reflects the interactive influence in training international chefs.
PICTURED BELOW ARE A FEW SAMPLES OF MY OFFERINGS
Oats, seeds, coconut, dried fruits
w/Greens or Fresh Fruits
w/Seasonal Fruit
w/Roasted Vegetables
Fresh Ground Whole Grains
(Korean Vegetable Pancakes)
Gluten-Free
Sprouted seed Raw/Vegan superfood bars
Yin Yang Tropical Mango/Wild Berry Smoothies with Superfood Bliss-balls
W/balsamic vinaigrette
w/Dijon Vinaigrette
w/Sprouted Onion Caraway Raw/Vegan Bread
Crispy, savory, gluten free & raw vegan!
w/fresh Crudite
Classic or Baby Gold Potato
w/Homemade Kraut
w/Baby Bok Choy
w/local harvested Sea Palm
w/Vegan Sour Cream
w/Garden Fresh Collards
w/King Oyster Shredded "Chicken"
w/Goldenberry Blueberry Salsa
w/Sprouted Seed Crackers
w/fresh Pico De Gallo
Fresh organic pabalanos, chickpea "egg" batter, fresh tomato sauce
w/Raw/Vegan Sprouted Cornchip
w/Vegan Kofta Balls
Spinach w/tofu "paneer"
w/toasted curry leaves & mustard seeds
w/toasted curry leaves & mustard seeds
w/carrots and spinach
w/black bean sauce
w/Seasoned Cashews
Gluten Free
Rolled w/Purple Collard
W/Garlic Aioli
w/Fennel Seeds
w/Fresh Crudité
w/roasted chickpeas
w/Chickpeas and Black Garlic
w/heirloom tomatoes, Macadamia Ricotta & Pistachio Pesto
Served with arugula, fig balsamic, red beet vinaigrette and feta (vegan or dairy)
w/Butternut Pasta Sheets (gluten-free)
w/Tofu Feta, Spinach & Roasted Veggies
w/Roasted Veggies & Baby Arugula
w/fresh minced rosemary and Sungold tomatoes
w/garden fresh kale
w/Sprouted Roasted Veggie Stuffing (served w/wild mushroom gravy)
w/Sprouted Lentil Buns (Gluten Free)
w/Grape tomatoes, pineapple & red onions & teriyaki BBQ sauce
served w/Huckleberry Ginger Kombucha
GF Cacao crust, Young Thai coconut cream base, almond butter, ganache (full or Mini Pies)
Always processed-sugar free...
w/Almond Flour Crust
Auqua Faba toasted marshmallow w/chocolate ganache and graham cracker crust
Sugar free! Fresh apples, wild huckleberries, sprouted seed crumble
Young Thai coconut key lime with fresh topping and pecan crumble crust
Healthy processed-sugar free, lemon tartlets made with young Thai coconut meat
Pictured-Mojito
Lemon Ginger, Bing Cherry, & Huckleberry Ginger
The season fills up quickly. Email Plantfoodculinary@gmail.com to reserve your event today!