Join us for a three-course, vegetarian dinner featuring the bounty of summer's produce in a menu by Jenny Green, inspiredby the Ayurvedic influence of Nalini Mehta and executed by Chef Shannon Winkel
Reservations available between 5:30-9pm- email firstname.lastname@example.org to reserve your table
3 Course Meal prepared specifically for your constitution. Each person will receive a Dosha quiz to determine best food choices
$55/person (alcohol and gratuity not included)
Free Yoga Class and Essential Oil consultation at 4pm
Jenny Breen has been cooking and baking professionally in the Twin Cities for more than twenty years. She is a co-owner of Good Life Catering (previously Good Life Café) and is a passionate advocate for local and sustainably raised foods. She received a Bush Leadership fellowship in 2009 and returned to school to study public health nutrition and continue her pursuit of healthy food for healthy families in healthy communities on a healthy planet. When not biking or canoeing with her family, she is in her home laboratory, passing along the pleasures of food to her husband, Jon, and their daughters, Solana and Frances.
Nalini Mehta Nalini teaches Ayurvedic cooking, a food science and philosophy with the same ancient origins as Yoga. She began her career as a culinary instructor at the Natural Gourmet Institute for Food and Health, 15 years ago, followed by Whole Foods Culinary Center, Institute of Culinary Education, Open Center in New York City. She has been a speaker at several institutes like San Francisco Asian Art Museum, Rubin Museum of Art, United Nations and Princeton University.
Through her company Route to India she offers culinary experiences like ayurveda pop up dinners, wellness retreats and guides annual Ayurveda Culinary trips to India. She is a recent recipient of the James Beard Foundation's Women in Leadership Grant program for her work to promote wellness amongst food service professionals.
Shannel Winkle was born and raised in Washington, IA where she learned the foundations and appreciation for local, farm grown products. Growing up in a farming community taught her invaluable lessons about quality and care for livestock and produce, which is at the heart her work in the culinary industry.
Winkel received a BS in Health Sciences and Nutrition focusing on specialty diets and allergens in May 2014 and then moved to the Twin cities to pursue her passion for cooking at Le Cordon Bleu. Upon completing her culinary education, she worked under the direction of James Beard award winner Paul Berglund of Bachelor Farmer and in June of 2017 received a scholarship with the Beard Foundation for the Women in Culinary Leadership program, and she apprenticed with Miami Chef legend Cindy Hutson. She also assisted Top Chef season 13 winner Jeremy Ford with the opening of his South Beach restaurant Stubborn Seed. Shannel is excited to be back in the Twin Cities at the helm of The Bird on Loring Park bringing her passion for sustainability and responsible farming practices together with a variety of regional influences to the menu at Early Bird.
About Ayurvedic Cooking:
Ayurvedic cooking is the yoga of food. Health and wellness is the foundation of this holistic cuisine and practice. Ayurveda emphasizes eating seasonal, plant based, and local foods as a means of benefitting the community and environment, which aligns this 5000 year-old approach to eating modern ideas about healthy eating and food systems. Uniquely, Ayurvedic eating encourages mindfulness around all aspects of a meal, including the health and wellbeing of the chefs in the kitchen, the process and techniques of cooking, and the sustainability and quality of ingredients of the food. Equally important however, is how specific foods can bring balance to the mind and body. Ayurveda encourages each person to eat for a life of balance based upon his or her own body. In Ayurveda, food is medicine; it heals the body from within.