Liam and Chef Soren Westh

Foodie Chap Takes a Trip To The Grounded Summit In Sonoma County

Along with Chefs Soren Westh and Peter Dorn-Jensen

Liam Mayclem
April 23, 2019 - 12:57 pm

SONOMA (KCBS RADIO) —  At the Grounded Summit in Sonoma County recently, brilliant artist minds gathered for one mission... to "create climate change solutions."

Liam and Julia Jackson of "Jackson Family Wines" and Grounded Summit in Sonoma County
(Photo credit: Foodie Chap/Liam Mayclem)
Julia Jackson Of "Jackson Family Wines" (pictured) was the brainchild and host of the event. She pulled off an extraordinary summit with an impressive line up of speakers including Former California Governor Jerry Brown, Ólafur Ragnar Grímsson, former President of Iceland and Chairman and "Agent 007," Pierce Brosnan along with wife Keely Shaye Smith and many more were also in attendance.

Highlights included a sound bath, morning blessings, memorable meals in a communal setting plus a crescendo concert with Incubus.

The Chef partners for the inaugural summit were Soren Westh and Peter Dorn-Jensen. They crushed it, presenting 3-days of plant based meals, no meat. Each dish a jaw droppingly, delish party on ones palate.

Here is the 506 Foods philosophy:
"DON’T WASTE IT One could frame the history of industry as the search for newer ways to transform nature into waste. Continue and eventually everything will be waste. We need to revisit the concept of waste. We must change the model for our movement of resources from the assembly line to a loop. Because in a loop everything is reborn." © .506

I talked to the two food pioneers behind 506 Foods. They are brilliant and humble, self deprecating and fun and did I mention super talented and super concerned about planet earth.


Enjoy our chat - let’s save the planet.

Cheers, Liam!



Chef Soren Westh's Garden Vegetable, Fruit, Kelp, Flower and Fragrant Grass Bouillon Herb and Vegetable "Ceviche"

Garden Vegetable, Fruit, Kelp, Flower and Fragrant Grass Bouillon
Herb and Vegetable "Ceviche"

Serves 1-2 persons depending on size and flavors of ingredients.


  • 1 Daikon
  • 1 green strawberry
  • 1 red strawberry
  • 1 baby cucumber
  • 1 nectarine
  • 1 chili fruit
  • 2 Borage flowers
  • 4 Tagetis leaves
  • 2 Tagetis flowers
  • 2 Wild Radish flowers
  • 2 Wild Roquet flowers
  • 3 wood sorrel
  • Sorrel flowers
  • 1 nasturtium flower
  • Freeze dried berry / grape, blueberry or lingonberry 3 green unripe coriander seeds
  • Kelp salt (Optional)


  1. Cut the Daikon with a mandolin into thin slices.
  2. Trim the daikon Making circles with the cutter 6 cm.
  3. Marinate the daikon with yuzu and season with salt.
  4. Slice the green and red strawberry thinly ( 2mm ) marinate them with a drop of apple vinegar and Clean and store all of the flowers and herbs in the cooler until you need for serving.
  5. Grill the cucumber lightly but charred. Slice them thinly ( 2 mm ) and marinate them in thyme oil Slice the chili fruit very thin, no seeds
  6. The flowers are a guidance so the dish can change flavor according to surroundings, climate and season
  7. Grass bouillon (12 people)
  8. 100g fresh apple juice 100g fresh celery juice’ 30g blanched wild weed 75g wild or garden sorrel
  9. Blend everything except for the oil for 30 sek, pass through a fishnet or very fine strainer
  10. Kelp salt (Optional)
  11. Dehydrate kelp dashi at 60 degrees overnight into salty savory flakes, used for seasoning the ceviche