Raw Daddy Foods’ debut at Campbell’s Farmer’s Market Sunday was met with much curiosity and fanfare. “Our cones are becoming huge,” said co-founder Clarina Bradshaw. “So much so, we are exploring placement at other farmer’s markets in the area. Currently, we're here Sunday and at Sunnyvale on Saturdays.”
Raw Daddy Foods was conceived initially by chef-proprietor James Hall as a way to offer “living” food. He says, “The act of preparing vegetables is an especially life giving exercise, primarily because it leads to serving and eating foods that are good for you. But I don't think of vegetable cuisine, vegetarian, vegan, raw food, in terms of health food, alternative food, or spa food, and as a result, I do not create vegetable dishes based on nutritional values.” Instead he says, “If one pursues flavor first, and foremost and works with extraordinary fresh seasonal foodstuffs, organic whenever possible, then one is surely going to eat healthfully.”
Raw Daddy’s philosophy can be summed up as “an appeal to people to live consciously. Raw Daddy unites all those who value conscious enjoyment with all their senses. Those who demand authenticity and functionality just as much as modernity and style.” In the most immediate sense Raw Daddy does this through its Cone Menu. “We’ve been typically offering three to four basic menu combinations for our cones – nutritional vegetable/fruit mixes that we fill our cones with,” says Bradshaw. “We evolve these regularly and really appreciate the feedback we’re getting,” she says. “Which has been extremely positive,” adds James. "Basically, it's feel good food, and right now people need to treat themselves well."
“We plan to expand our farmer’s market presence around the Peninsula and South Bay for now,” he says. “We are talking to investors and exploring many options, including offering food services to some of the Bay Area Green Festivals and Expos in 2009, and even franchising our formula.”
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