Join Dr. Dr. Andrew Weil, M.D. a world-renowned leader and pioneer in the field of integrative medicine, and Chef David Bouley in Bouley Test Kitchen presenting “The Chef and the Doctor Dinner: The Anti-Inflammatory Diet.”
Dr. Weil’s presentation will be followed by a wellness-inspired five-course dinner, utilizing ingredients discussed in the presentation, with wine pairings created by Chef David Bouley.
I used the Mediterranean Diet as the template for my Anti-Inflammatory Diet, because we have so much scientific evidence for its health benefits and because it appeals to people from many different cultures. I tweaked the Mediterranean Diet by adding Asian influences to make it more effective at containing inappropriate inflammation: spices like ginger and turmeric, green tea, mushrooms, whole soy foods, and fermented foods. The Anti-Inflammatory Diet excludes refined, processed, and manufactured foods, including sweetened beverages and pulverized grains (flour), limits sweeteners, emphasizes fresh vegetables, fruit (in moderation), good fats (nuts, seeds, avocados; olive, avocado, and algae oils for cooking), slow-digesting carbohydrate foods (whole grains, beans, winter squashes, sweet potatoes). It recommends fish, especially omega-3-fatty acid-rich species like salmon and sardines, as well as shellfish and vegetable protein and some high-quality dairy products (natural cheeses and full-fat yogurt) rather than meat or poultry. It encourages liberal use of herbs and spices, allows alcohol in moderation, and includes plain dark chocolate.
I believe that food must provide pleasure as well as nourishment and that dietary choices should not get in the way of bringing people together around shared meals.”
Bio: Dr. Andrew Weil, M.D.
Andrew Weil was born in Philadelphia in 1942, received an A.B. degree in biology (botany) from Harvard in 1964 and an M.D. from Harvard Medical School in 1968. After completing a medical internship at Mt. Zion Hospital in San Francisco, he worked a year with the National Institute of Mental Health, then wrote his first book, The Natural Mind. From 1971-75, as a Fellow of the Institute of Current World Affairs, Dr. Weil traveled widely in North and South America and Africa collecting information on drug use in other cultures, medicinal plants, and alternative methods of treating disease. From 1971-84 he was on the research staff of the Harvard Botanical Museum and conducted investigations of medicinal and psychoactive plants.
Dr. Weil is the founder and Director of the Andrew Weil Center for Integrative Medicine at the University of Arizona, where he also holds the Lovell-Jones Endowed Chair in Integrative Rheumatology and is Clinical Professor of Medicine and Professor of Public Health. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Graduates serve as directors of integrative medicine programs throughout the United States. Through its Fellowship and Integrative Medicine in Residency curricula, the Center is now training doctors and nurse practitioners around the world.
Dr. Weil is the editorial director of the popular website, Dr. Weil.com (www.drweil.com), and appears in video programs featured on PBS. He can be found on Facebook at www.facebook.com/DrWeil and Twitter @drweil. Dr. Weil is the founder and Chairman of the Weil Foundation, and the founder and co-Chairman of Healthy Lifestyle Brands. He is also a founder and partner of the growing group of True Food Kitchen restaurants. In 2017, he joined Seabourn and The Onboard Spa by Steiner in their “Spa and Wellness With Dr. Andrew Weil” mindful-living program, offered on all of its cruise ships. Dr. Weil writes a monthly column for Prevention magazine and the popular Dr. Andrew Weil’s Self Healing monthly newsletter. A frequent lecturer and guest on talk shows, Dr. Weil is an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. He lives in Tucson, Arizona, USA.
Andrew Weil is the author of many scientific and popular articles and of 15 books: The Natural Mind; The Marriage of the Sun and Moon; From Chocolate to Morphine (with Winifred Rosen); Health and Healing; Natural Health, Natural Medicine; Spontaneous Healing; 8 Weeks to Optimum Health; Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition; The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit (with Rosie Daley); Healthy Aging: A Lifelong Guide to Your Well-Being; Why Our Health Matters: A Vision of Medicine That Can Transform Our Future (issued in paperback (with new content) as You Can’t Afford to Get Sick); Spontaneous Happiness; True Food: Seasonal, Sustainable, Simple, Pure (with Sam Fox and Michael Stebner); Fast Food, Good Food; and the recent Mind Over Meds: When Drugs Are Necessary, When Alternatives Are Better – and When to Let Your Body Heal on Its Own. Oxford University Press is currently producing the Weil Integrative Medicine Library, a series of volumes for clinicians in various medical specialties with Dr. Weil as the series editor: Integrative Oncology (co-edited with Dr. Donald Abrams) (2009, rev. 2014); Integrative Psychiatry and Integrative Pediatrics (2010), Integrative Women’s Health (2010, rev. 2015), Integrative Rheumatology, Integrative Cardiology, and Integrative Gastroenterology (2011), Integrative Men’s Health and Integrative Dermatology (2014), Integrative Nursing (2014, rev. 2018), Integrative Pain Management (2016), Integrative Environmental Medicine and Integrative Geriatric Medicine (2017), Integrative Preventive Medicine, Integrative Psychiatry and Brain Health, Integrative Sexual Health, and Integrative Addiction and Recovery (2018) have been published, with more volumes planned.
The Chef and the Doctor
This immersive dining and educational culinary experience is part of Bouley’s “The Chef and the Doctor” series, featuring world-renowned doctors and Chef David Bouley. Each event begins with a reception featuring passed canapés and a specialty health tonic cocktail, followed by a wellness-inspired five course dinner with wine pairings created by Chef David Bouley.