About Us
Quality Organic Produce
Our chef's top priorities are the quality of our food and the satisfaction of our customers. In order to provide the highest standard of food quality, we uphold the following criteria when selecting all of our produce, meat and seafood:
Fresh – Our products come straight from the farm to your plate, ensuring both freshness and fullness of flavor.
Local – We source our products from local
California farmers to guarantee freshness and to minimize drive time. We
make it a priority to visit the farms, to meet the farmers and to see
exactly where our products are coming from – with love and care directly
from our kitchens to you.
Seasonal – Because our products come from local farmers, everything we serve is seasonal: this provides the highest quality produce at just the right time of the year.
Taste – We taste everything raw before we buy it, and again before serving to ensure the most unique flavors and the very best quality.
Whats makes our cuisine so unique?
The Cultured Kitchen offers chef services for those wishing to have access to high quality health promoting catering options. The majority of the menu items are carefully processed at low tempitures on order to preserve the minerals and valuable enzymes that our bodies need. Here's why:
Maintaining the Bio-availability
Many of the nutrients in our foods are lost when we heat our foods to extreme temperatures. These include enzymes, omegas, poly-saccharides, some minerals and proteins, antioxidants, co-factors and more. With out these it is harder for our body's to repair causing us to have lower energy and making it more difficult to convert these damaged nutrients into new living cells. The fats damaged by heat become free radicals. A free radical steals electrons from our cells and even from our very DNA causing it to cross-link to itself or other cells. A raw fat is actually an antioxidant preventing electron damage.
Most items on the catering menu are kept below this temperature breaking point guaranteeing access to what your body needs to cleanse, rebuild and energize. Opening the gateway to looking better, feeling stronger and thinking clearer.
Fermented meats over aged meats
Our chef's marinates our meats using a unique fermentation process. Alike dry aged meats, this process tenderizes and enhances a much bolder flavor. Unfortunately the process of dry aged meats entails the use of a mold to bring about its gourmet results. This molding process can also cause the formation of toxic chemicals that become carcinogenic with the application of heat.
Our unique fermentation process not only enhances the texture and flavor of these high quality meats, but also greatly multiplies the nutritional value.
The benefits of cultured food
Cultured foods have been enjoyed across the globe since the beginning of civilization. The fermentation process can transform the taste of food from the plain and mundane to mouth-watering flavors enlivened by colonies of beneficial bacteria and enhanced micronutrients. While fermented food like yogurt, sauerkraut and kefir are well-known many other lesser-known foods also benefit from the culturing process. Indeed, virtually every food with a complex or simple sugar content can be cultured successfully.
In many societies including our own where yogurt has been heralded as a health food since the 19th century, fermented food has gained a reputation for its beneficial effects on immunity, intestinal health and general well-being. Modern researchers are just beginning to understand what the sages of old were tuned in to: fermented food conveys clear and noticeable health benefits to the human diet.
In countries where fermented food is still a staple diet, gastrointestinal tract problems and irritable bowel syndrome are about one-tenth of that in Western societies.
As our immune system weakens and we lose our ability to digest, absorb and assimilate food because of our poor food habits, we need to add more cultured foods to increase our army of good bacteria.
Why should you include cultured foods in your diet
Good for stomach: Intake of cultured food in the diet helps in increasing the acidity of gastric juices and strengthening the stomach and intestinal lining. As we age, the production of the hydrochloric acid and the enzymes required to digest food decrease. These foods can be effective in producing more essential acids and enzymes.
Kills harmful bacteria: Cultured food inhibits and destroy pathogenic bacteria. Bacteria responsible for causing typhoid and cholera are sensitive to acid environment. It was found that during the European epidemic of typhoid in 1950, fresh sauerkraut was an effective agent for killing the bacteria. Cultured foods are found to be effective in killing microbes present in the gastrointestinal tract.
Beneficial for nerves: Cultured food produce acetycholine. This facilitates the transmission of nerve impulses . Its also extremely good for bowel movements.