Lite bites
New horizons at the Salk Institute
Allison O’Malley, Sarah Dunford, Julie Frimmer-Sauvage and Jill Larson
Ali Wright and David Jay
Claire Grezemkovsky and Rachel Ross
Claire Grezemkovsky and Rachel Ross
Joy and Travis Houston
Thérèse Collins, Teri Louden and Annie Reiter
March 12, 2014 | Parties
The Party
Featuring stunning design by architect Louis I. Kahn, the Salk Institute—one of the world’s preeminent research institutions—has always straddled the line between art and science. Formalizing the connection, the La Jolla landmark welcomed guests to explore the overlap between the culinary arts and the science of nutrition at an inaugural wellness event.
The Scene
Part lecture series, part chef showdown, the evening kicked off with a discussion on the links between nutrition, hormones, metabolism and disease with Salk scientists Geoffrey M. Wahl, Ronald M. Evans and Reuben Shaw. Having pondered the cutting-edge research, the crowd dispersed to the foyer, where top toques with a penchant for healthy eating cut to the chase and dished out tastes of their delicious—and nutritious—cuisine. On offer? Dishes from Golden Door, Rancho La Puerta, True Food Kitchen, Isabel’s Cantina, Cups La Jolla and the beloved Saffron.
The Highlights
Acknowledging that balance is the key to building healthy habits, the evening still catered to a few vices. Snake Oil Cocktail Co. shook up drinks using fresh-squeezed juices, while attendees polished off their appetites with a visit to the coffee and dessert lounge. –Photography by Tim Hardy, shotbyhardy.com
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