vegetarian

  • Saffron Risotto Stuffed Squash Blossoms Recipe

    In the heat of summer, the farmers markets give us these seasonal treats to play with. Squash Blossoms are only available in the Spring and Summer, when all varieties of summer squash are abundant in full force. A trip to the farmers market gave us a full box of squash blossoms. So the question is, what to do with them??? After some thought, we decided to keep it simple and delicious. Really let these babies shine through!  See more for the full recipe.

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  • 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