When it comes to water, California’s got it bad. We’re running out of H20 and Mario Lopez (of AC Slater fame) is on the radio telling folks to conserve, conserve, conserve. I went to Beyond Water, a studio dinner party part of A Sustainable Kitchen‘s CrEATe summer event series, a few weeks ago and it had a very interesting concept: The menu served used no or very little water. No drinking water was served, but some tasty fruity drinks and wine were a-flowin’. There was also a distinct lack of silverware, but you know what? I think more than anything, we missed the water and that encouraged us all to conserve, conserve, conserve.
Chef Jeston Garner (Gjusta), La Vay Ullie, and artist Jeff Hastings collaborated on a menu for the night included elk jerky, elk stew, and unique charcuterie platter. It was all very tasty and innovative, while the setting at the Brewery was just gorgeous. Take a look at some of the photos below!