Heirloom LA ~ Part I

Changing the World Through Farm-to-Plate Food

Is it possible to have a crush on a couple? Spending the day with Tara Maxey and Matt Poley from Heirloom LA was a dream come true for me. I have been a secret admirer and fan of their gorgeously delicious, organic catering for years. I have had their dishes at various events around town and wondered who were the masterminds  behind Heirloom’s beautiful presentation. After spending the morning at their salon where they had the most gorgeous cornucupia of pastries, fruit and vegetables laid out, against the coolest, chicest decor, I now think I have a crush on the couple! Tara a fellow California Girl, and Matt formerly a Detroitian who studied farm to table in Italy, created the now famous lasagna cupcake which got them going on their dream of changing the world through food. They now have at their Heirloom facility a salon for parties, wine tasting and community events. They truly believe in service and are involved in many outreach programs. They feel eating healthy should be a right and not a privilege, and their work with Anti-GMO campaigns keep me inspired. Interview with the lovely Tara below and stay tuned for the amazingly delicious recipes for Braised Eggs in a Mason Jar and Cocktails!

For more local farm-to-table eateries and organic recipes see The Local Rose.

1) What inspired you and Matt and to start Heirloom?

We both started in restaurants and I think we had too much energy and ambition to be limited by just one menu and one concept. I think we initially excited and then exasperated anyone we worked for. We learned what we needed to and we could’ve learned more, you always can, but the time was ripe to move on our own so we jumped in, eyes tightly shut, holding hands, holding breath. I think we landed just where we wanted.

2) You two have been passionate about farm to table organic foods way before it became a trend.
Do you feel there is a direct correlation between what we eat and who we are? Energetically?

Most definitely! Food is fuel and you gotta fill yourself up with the premium stuff so your engine has strength and longevity. Also, making these healthy choices is a political statement. We choose to support small farmers and to cook with what the season brings because it provides strength and longevity for our planet as well.

3) What or where is your dream meal?

Honestly anywhere Matt is cooking.

4) What three things are always in your kitchen?

At home, right? Coconut Oil, Honey (we have two bee hives), and Dog and Cat Food!

5) You have such a sparkle to you. Do you have a beauty secret? Maybe a food ingredient?

Awwe, Shiva, what a lovely compliment! You sparkle and you glow. Thank you for saying such sweet words. I think it’s important to pass on that I have religiously consumed an inordinate amount of Shaklee vitamins for the last 20 years. I grew up on fast food, Spam and antibiotics. I think vitamins changed my entire body’s constitution once I committed to them. That and a healthy diet of real food. I grew up being sick all the time. I never am now.

6) Where do you see yourself in a decade?

Well Lasagna Cupcakes will be everywhere. That’s inevitable. They’re too good and too cute not to be. I sincerely hope at that time that we have many of the same team then as we do now. It’s important to share a history. If that’s the case, I know that I will be able to walk away from Heirloom LA to move to work exclusively in the non-profit sector of our business. There is much work to do so I’m actually rooting for this process to take far less than a decade.

7) I am so impressed by the service you do for our community. How was this ethic instilled in you?

My sister has very severe disabilities. I have always acted as an advocate for her without ever really seeing it that way. I just always saw her as my sister who needed a lot more assistance than most people, and so anyone who diminished her in any way I would physically clobber. I was always very clumsy for my age and lanky so this was not the best tactic to resolve callous behavior, but it was a visceral one. To have a sister who is extremely disadvantaged and on the fringes of acceptance expounds a gigantic amount of empathy for others in the same position, and I’m one of those people who prefers to solve problems rather than ruminate over them so you know, words, productive actions, not fists (!) but most importantly not inaction. We are able to provide a lot of opportunities for populations that don’t typically receive any so we are just working to make those outlets successful.

8) Do you have a motto or creed you live by?

I’ve caught a lot of lucky breaks. It’s imperative to turn around and throw some back out.

9) What book is on your nightstand?

I’m really backed up on NY Times, but also the book, Every Twelve Seconds. I’ve just started but I know it’s going to be a dark account of our country’s industrialized slaughter houses. They won’t let me come in for a visit like the small ones have so I need to read about it to get up to speed. It’s so important to understand what we can change in our food system.