los angeles

  • 3rd Annual Dia de los Muertos pop up dinner event is coming up!

    You are cordially invited…
     
    (Click image to enhance)
    dayofdead13-color 
    It’s that time again!!! California’s Indian summer is my favorite time of year. Sort of fall, but sort of still summer… yet still getting all the awesome fall produce that starts to makes its way in to the markets. Not only that, but we also get to start celebrating all the random Holidays, like Halloween and Day of the Dead. And what better excuse to have a party?
     
    That being said, I am very excited to announce our 3rd annual Dia de los Muertos DINNER UNDERGROUND pop up event. This night has been one of my favorites in the past years, and this year is going to be amazing. I hope that you can make it!
     
    If you’d like to make a reservation, please email us at RSVP@CastleGourmetDining.com
     
    DETAILS:
     
    Saturday, November 2
    CHEF ANNE LEE and PHYILLIS NAVIDAD present
    Castle Gourmet Dining’s 3rd Annual   DIA DE LOS MUERTOS AUTUMN FEAST
     
    MENU:
     
    Ensalada de Otoño – Roasted Fall Pumpkin, Goat ‘Cheese’ and Red Beet Napoleon Salad. Cilantro pesto, Wild greens, Cumin Seed Lime Vinaigrette
     
    Sopa de Elote – Smokey Sweet Corn Soup, Homemade Ancho Chili Crema, and  Cotija ‘Cheese’. Garnished with Crispy Fried Pepitas.
     
    Principal – Sweet Millet Tamale Pot Pie layered with Jackfruit Carnitas over Chocolate Mole, Smothered in New Mexico Chili Enchilada Sauce, Topped with Pomegranate Pico de Gallo.
    Served with a side of Guacamole and Plantain Crisp.
     
    Postre – Brûléed Rum Soaked Bananas, Dulce de Leche Ice Cream, Smoked Cinnamon Sugar Tortilla Chips
     
     
    Reserve now by emailing us at RSVP@CastleGourmetDining.com
    Space will fill up fast for this event, please RSVP ASAP to ensure seating.
     
    Cost: 
    Dinner – $50 per person
    Wine Paring – $25 per pairing
     
    All dishes are plant based & meat and animal product free (vegan)
    Gluten Free.
     
    Head Chef: Anne Lee
    Pastry Chef: Misa Chaillingsworth
     
    At the all new PRIVATE ISLAND Gallery space.
    In Los Angeles, CA
     
    Hope to see you at dinner!
    – Chef Anne Lee
  • Castle Gourmet Dining

    The Castle Gourmet : A Pop-Up Dining ExperienceInstead of the small and static menus at traditional restaurants, pop up dinners and one-off dining events allow for a unique dining experience and allow chef experimentation of new recipes and innovative techniques. The unique menus ensure diners will experience an event and dining experience like no other; a meal that can only be experienced once, and one diners will not soon forget.

    For each meal, Chef Anne Lee combines gourmet techniques and presentation with locally sourced organic fruits and vegetables, focused on health but sparing no expense for taste. Menus are carefully selected using the freshest available ingredients, so each menu will be unique based on what fruits and vegetables are in season and bursting with flavor. The dinners are crowd funded, prix fixe, and vegan by design, with seasonal or internationally inspired themes. Invite only dinners ensure each diner is cared for and given five star treatment in an intimate setting. Dinners are designed not to imitate traditional meat-based dishes but to create new menageries of tastes based on palates of flavor to create familiar but new sensations.
     

    To start receiving information on upcoming dinner events from Chef Anne Lee and The Castle Gourmet, please fill out and submit the form on the website www.thisisannelee.com

    All meals are animal product free. All ingredients are sourced locally and organic when possible.

    Bio – Chef Anne Lee

    Chef Anne Lee’s passion for cooking grew from years of travelling as a vegetarian and sampling some of the best cuisine the world had to offer. Experimentation grew into a thirst for more advanced techniques and a palate for gourmet cooking. Anne studied raw vegan cuisine at Living Light Culinary Institute in Northern California, and then intensive course in gourmet, health supportive cuisine at the Natural Gourmet Institute in New York City, honing her interest in natural plant based cuisine. Anne now resides in Los Angeles where, in addition to working at Flore Vegan Restaurant, she hosts private dining events and pop up dinners for an exclusive clientele of entertainers, musicians, and artists