Current thought in Alzheimer’s research is “What’s good for the heart is good for the brain.” Researchers and neuroscientists have focused on the benefits of consuming a Mediterranean diet and how food from this region my help enhance brain health. Last week board members and guests of the Alzheimer’s Association here in Oregon were able to sample small plates and fine wines hand-prepared by three of Portland’s premiere chefs.
[singlepic id=135 w=150 h=150 float=]Carafe hosted the inaugural Food for Thought event with chef Pascal Sauton, chef Earl Hook of Meriwether’s, and chef Troy Maclarty. Who knew that eating well would taste so good? From fresh fava beans with feta on bruschetta to grilled halibut and chickpea puree the fare was light and luscious.
[singlepic id=134 w=150 h=150 float=]The evening was a lovely mix of palate pleasing fare and stimulating conversation. What I particularly loved about it was just the event itself. In the world of Alzheimer’s there’s little pleasure to be found. The event offered an opportunity for people to come out in support of the cause in a new and positive way. It was such a success that the board is hoping to host another Food for Thought this November.
This entry was posted
on Tuesday, May 26th, 2009 at 2:43 pm and is filed under Alzheimer's Info, Community, Events, Research.
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