Guess Who Came to Dinner?


Steve, Angelle, Dr. Sue, and Dr. Mercola

You will never believe who came to dinner last night! I am still pinching myself (while noshing on leftovers).

Dr. Joseph Mercola the leading website for alternative health in the world (US Alexa Rank 412!) and Steve Rye the CEO of, came to dinner, that’s who! And Sally Fallon Morell and her husband Geoffrey, Filmmaker Kristin Canty, and Dr. Sue McCreadie and Angelle Batten of (see their Hartkeisonline guest blogs), and Taaron Meikle, Founding President of Farm to Consumer Legal Defense Fund, Tim Boyd of the National staff of Weston A. Price Foundation, and Cathy Raymond Weston A. Price Foundation and Farm-to-Consumer Legal Defense Fund, that’s who!


Dr. Mercola and the Wellness Eleven

It was all Cathy Raymond’s idea. Dr. Mercola is in Reston for the Freedom for Family Wellness Conference at the Hyatt Reston Town Center. Weston A. Price Foundation is a sponsor/exhibitor of the big event.

Keith and I are long time admirers of Dr. Mercola. I spent a lot of time on his website when we were new on the wellness path. And, I refer people who are searching for natural health answers to his website, often.

So, we were eager to host a pre-conference dinner party to get to know Dr. Mercola and Steve and share with them what Weston A. Price is doing in the world of wellness and nutrition education.


Mary Alice and Victoria Meet Filmaker Kristin Canty (center)

Here is the menu I cooked up with Victoria Cortes, personal chef for the green minded! I hope to add more links to many of these recipes in the coming weeks, so eventually you will be able to try them at home.


Organic Red and White Wine
Assorted Artisan Ales

Hors d’œuvre

A Selection of Artisan Cheeses
Rosemary-Almond Crackers with “I So Badly Want to Be Bleu” and “Burr Oak”
Cheeses by Canal Junction Farm in Defiance, Ohio
Sally Fallon’s Crispy Pancake Crackers

First Course

Spinach Salad with Roasted Delicata Squash, Soaked Cranberry Bean
Warm Honey-Balsamic Dressing

Main Course


Rack of Lamb

Fields of Athenry Herb Roasted Rack of Lamb with a Bernadette Stock Reduction

Oyster and Shiitake Mushroom Cakes with Truffle Cheese over a Bed of Sauteed Moutoux Orchard Rainbow Chard

Pureed Butternut Squash with Browned Butter and Maple Sugar

Kimberly’s Homemade Sauerkraut


Personal Chef Victoria Serves Dinner


Ice Trio served with Almond Coconut Shortbread Cookie
Vanilla Goat’s Milk Ice with Raw Honey
Coconut Raw Milk Ice with  Raw Wildflower Honey
Cacao Nib Sorbet with Raw Buckwheat Honey
Almond Coconut Shortbread

We closed the evening with a sneak preview of Kristin Canty’s documentary film about the plight of America’s small farms.

It was a fun and inspiring evening.

I have to tell you something funny. Jack Moore, one of our local chapter members (and a subscriber to this blog) teasingly offered to come by the house with a delivery pizza during the party. I almost wish he had, it would have been a riot!

But, then again, Jack is too healthy to even go there!


Kristin shows out takes from Farmeggedon

Kimberly Hartke is the publicist for Weston A. Price Foundation.


  1. Cathy Raymond says:

    Kim is an amazing, gracious hostess.

    When entering her GORGEOUS home on the lake, dining at her beautiful dinner table, eating foods she carefully selected and shopped for from local farmers….I felt really cared for. The atmosphere was warm and relaxed. Her dinner party connected many people doing fabulous things in the world. Activism is fun…and Kim is a way shower.

  2. All I can say is ; Wow! The magnificent people sitting at that table have done so much to help us all, and continue to do so!

    I am so honored that you chose my recipe for the rack of lamb.

  3. I wish I could have been there. I would have loved to have an ear and a oppurtunity to join in conversation.

  4. Kimberly Hartke says:

    I have just removed a thread of comments unrelated to this post about my dinner party. Unfortunately, some people have taken the occasion of this post to argue with my dinner guests on points where they disagree.

    This dinner party was about building bridges and growing friendships. We discovered we have much in common as we working toward creating a healthier world.

    As the hostess of the party, and out of respect for my dinner guests I must protect the spirit of our intentions. Thank you for understanding.

  5. Looks like an awesome menu and wonderful occasion to discuss nutrition, Kimberly! Building bridges is so important. We can’t let disagreements get in the way of progress and discussions of real food! Thanks for all you do.

  6. Looks like a fabulous dinner and wonderful guests! There should always be room for disagreement. Sometimes it helps us grow and makes us stronger. It’s also important to focus on things where we agree and I’m sure this group has a lot more agreement than disagreement when it comes to health and diet. Thanks for sharing the occasion.

  7. It was a wonderful evening of nourishing food and nourishing talk. We’re sitting in our hotel in New Jersey after the Holistic Moms Network Annual conference feeling so grateful to have been a part of the evening. It was so evident that every person in the room truly cares about people and their health. Much thanks Kim!

  8. Would love to know the names of the organic wines and artisan beers you all served! A great idea for the holidays coming up. Sounds like a wonderful gathering and I applaud you all for helping so many of us (including myself) learn and grow and feed our families truthful food!

  9. Kimberly Hartke says:

    My husband and I like Red Truck Organic by Kline Vineyard, its the house favorite. Not sure the ones we served the night of the party.

    But, we had Kelpie Ale, a seaweed ale, Oatmeal Stout, Chimay, a fermented ale made by Trappist monks, and a Hard Cider and Apple Cider. All of these came from our local Whole Foods Market.

    One of the guests brought a pumpkin ale from Sweetwater Tavern, a local brew pub! It came with a frosting of pumpkin pie spices and sugar for the glass lip (like salt on a margarita).

  10. Thank for info, Kimberly. Love Chimay!! And my sister turned me onto the pumpkin pie frosting. I used Organic Whole Cane Sugar last night. Yes, drank one all by my lonesome….a bit indulgent, but every mommy needs some down time, eh? So delicious. Just wished the pumpkin beer was unpasteurized like Chimay.


  1. […] the complete dinner menu and links to other recipes on Guess Who Came to Dinner? Victoria will be doing a series of guest blogs and eventually we hope to have most of the recipes […]

  2. […] during a dinner party. Each of the recipes served that night will be linked to the original post, Guess Who Came to Dinner? These mushroom cakes were served as a side dish to a meat entree, but it is a wonderful mushroom […]

  3. […] served these scrumptious shortbread cookies with three different  ice milks at the Nourishing Traditions dinner in honor of Dr. Joseph […]

  4. […] see the rest of the menu (and recipe links) from the fabulous dinner party, see Guess Who Came to Dinner? Eventually, all the recipes will be linked to this original […]

  5. […] You’ll find links to all the other healthy recipes served at a dinner in honor of Dr. Mercola on the post, Guess Who Came to Dinner? […]

Speak Your Mind