Agape Feast OrganicsMain Dishes
Using flavors and textures often inspired by cuisines from around the globe, we develop our original recipes using the best availbe ingredients, striving to use organic, reponsibly harvested foods to create dishes designed to delight all the senses. We use no soy products in our dishes created for all dietary choices, vegan, vegetarian and omnivore, with vegan and vegetarian dishes carefully prepared in separate kitchens. Dietary restrictions are honored at all times, and we are delighted to share our nutritional knowledge with you on request. Private chef services are available.
Examples of our creative original main dishes:
Vegan Delights:
Raw pistachio crusted coconut cheese rounds with cucumbers and romaine hearts; Raw zucchini squash pasta with fresh cherry tomatoes; marinated red onions, bell peppers and wild mushrooms in a raw balsamic pine nut basil pesto; Raw heirloom tomato tartar; Raw spring caprice, red beets with an herbed macadamia cheese drizzled with a Meyer lemon and blood orange sauce, toped with pistachios and seasonal fresh herbs; Raw spring rolls, zucchini wrapped vegetable with seasonal herbs served with avocado and ginger sauce; Raw coconut kitchari with a flax crisp bread and red bell peppers; A raw flax tempura sushi roll with zucchini rice, cucumber, carrots, crispy onion tempura, avocado with sprouts and raw kimchi; Raw spicy cacao soft taco…a true delicacy, using hand made raw cacao with organic greens, avocado, flax seed, onion rings and coconut cream cheese, served with salsa fresco and guacamole; Sprouted Quinoa tamales; Raw lasagna and a beautiful variety of raw soups, like young coconut avocado ginger soup, or heirloom tomato gazpacho, or a raw cantaloupe melon swirled with honeydew melon served with a coconut Meyer lemon zest crème fraîche.
Seafood, Poultry, Game and Meats:
Grilled chicken with a spicy fresh mint and herb caper berry sauce served with steamed small new potatoes in herbed garlic; Seared wild salmon with sautéed bitter greens drizzled with a basil lemon garlic oil, served with a creamy polenta; Marinated rack of lamb with roasted figs and fennel served with sprouted wild rice with fresh herb butter; Seared duck breast with anise honey hazelnut roasted fennel; Butterflied Prawns in orange sherry chocolate sauce with an orange and red onion cumin salad; Grilled quail with braised dandelions and blood oranges; Dry rubbed skirt steak served on a bed of savory herbs and baby greens with a delightful sauce; Grilled rubbed venison served with escarole, persimmons, pomegranate seeds and a lemon shallot dressing; Lamb shanks with mashed parsnips, caramelized shallots and dried cherries; Butter herb braised wild striped bass with leek fondue and caviar; Roasted squab with black truffles, fingerling potatoes and delicate celery root
Award winning flavor and style are the hallmark of our creative original dishes
Chef Ilona and Chef Cheytan develop menus so creative and delicious their cuisine was voted "Best Raw Food" in the 25th annual Good Times "Best of Santa Cruz"
Our meats are from grass fed organic herds, raised and harvested responsibly.
Wild game and fish are used following sustainabilty recommendations.
Poultry is free range, organically raised and harvested responsibly.
Vegan and vegetarian dishes are prepared in special, separate facilities.
Raw food cooking classes will soon be available in Santa Cruz, or our chefs can come to your home now to provide private lessons!
Our personal chef services include in home food preparation for homebound or seniors who, while needing some assistance with food preparation, would prefer more palatalbe and healthy dishes which are normally available through government food and nutrition programs.