Castle Gourmet Dining

modernist vegetable cuisine

about

Castle Gourmet is Modernist Vegetable Cuisine from Los Angeles based chef and owner, Anne Lee Huffman. Castle Gourmet’s vegetable focused menus combine modern techniques with locally sourced, fresh ingredients, creating stunning presentations while sparing no expense for taste.

Anne Lee is on the constant search for new food experiences. She trained in culinary arts in New York City, the Bay Area, and Los Angeles before broadening her culinary knowledge by exploring the local cuisines across the world in places such as Asia, Morocco, and Latin America, further refining her palate.

A healthy obsession with contemporary cuisine led her to train in molecular techniques, bringing a new air of excitement to her dishes. With emphasis on sustainability, her desire to recreate and share these food experiences in a way that incorporated her own personal ideals inspired the creation of Castle Gourmet.

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catering

Castle Gourmet Catering provides custom catering to fit the vision of your individual event. Whatever your taste and preference, Chef Anne Lee’s versatile experience allows her to work with you to create a specialized menu and aesthetic best suited for your party. Visit the Catering page for further information on our seasonal menus, services, and on how to book your next event!

catering

projects

We don’t just cook, we also love to throw parties! We work with a variety of people to create amazing and unique experiences, throughout the year. Currently, we have two ongoing pop-up dining events – Stop and Smell Your Dinner  &  The Magician and The Cook. Owner Anne Lee Huffman is also the driving force behind the EastSide Food Festival – an annual food event held in LA’s east side. Not to mention whatever else may come along. Explore the projects curated by Chef Anne Lee.

projects

news

  • PIZZA? Breakfast Pizza!- Recipe

    This past weekend I woke up Sunday morning and for some odd reason I had one thing on my mind… PIZZA! Breakfast pizza, to be exact. It was breakfast time after all. And though there are literally a slew of places in my Los Feliz neighborhood where one can go and get breakfast pizza, my craving was very specific. I didn’t just want to EAT Breakfast Pizza, I wanted to MAKE Breakfast Pizza.

    Mind you – I have never actually made Breakfast Pizza before. For real! I mean, sure I have made Breakfast, and I guess I occasionally make a pizza here and there. But I had never before made Breakfast Pizza. And it was time! Here is the secret that I will share with all of you – I didn’t have all of the proper ingredients, I was fully unprepared, but the ingredients for this recipe are so basic that it didn’t matter. And the best thing about the recipe is that you can do whatever you want.
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  • TOMATO TAKEOVER! – recipe

    Help! My garden is experiencing a mega TOMATO TAKEOVER!
    I’ve never seen tomato plants at big as these. Not to mention that my garden is hydroponic, so I’m amazed at their giant success. Lucky for me, the result is BIG, beautiful, juicy fruits from the vine. Now, just a matter of figuring out how to eat them all… Also lucky for me, they are growing right next to an equally large Italian Basil plant!

    Whether it is from your own garden or bought from your local grocery or farmer, this is prime time for tomatoes. With fruit this fresh, my go-to is basic as can be – a traditional Italian style Heirloom Caprese Salad! These ingredients and procedure couldn’t be simpler, but in these warm summer months the result is superb.
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  • Summer Rainbow Vegetable Skewers – Recipe

    HELLOOOOOO AUGUST! It’s another hot hot Summer day and we are ready for the pool. Nothing goes better with a pool than a BBQ, and I can’t wait to grill.  These amazing and beautiful Rainbow Veggie Skewers are the perfect thing to get the party started. Serve as a side or just eat them as is – they are great either way! And they are SO SIMPLE to make. You don’t have to be a wizard in the kitchen to whip them up.

    The steps are simple

    1: Get your veggies! Any veggies will do, but make sure they are hearty enough to stay on the skewer and not fall off while cooking. Most can be grilled fresh, but some (like potatoes) will need a little bit of cooking before going on the grill.

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contact

general

Info or inquiries about Castle Gourmet or Chef Anne Lee, send us an email

catering

Request info or a quote for a catering event by submitting your event details here