vegan food share

  • SPRING is near!

    Castle Gourmet, & Institute for Art and Olfaction present
    Stop and Smell Your Dinner Spring
    An interactive scented pop-up dining experience

    The 4th installment of this fun and innovative project between Chef Anne Lee of Castle Gourmet and Saskia Wilson-Brown of the Institute for Art and Olfaction
    Featuring a vegan spring inspired menu from Chef Anne Lee, each course is creatively paired with complimentary aromas with help from the Institute for Art and Olfaction.

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  • 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