Akasha

Akasha Richmond, renowned chef and popular author, is delighted to announce the opening of her new restaurant, AKASHA, in February 2008. If you have ever attended an exclusive A-list Hollywood party or been to an intimate gathering at the home one of the Who’s Who of L.A., you may have had the opportunity to enjoy the incredible cuisine of Chef Akasha. In addition to creating delicious dishes, Akasha’s dynamic is further enhanced by her unique commitment to both the health of her customers and the health of the planet. She prepares rich and flavorful food made with organic, natural ingredients from sustainable sources in a kitchen that is friendly to the environment.

EAT…
"Our kitchen sources from farms, ranches and fisheries that are guided by the principals of sustainability," Chef Akasha says. “Think tasty, creamy, aromatic, tart, sweet, crunchy and delectable!"

Akasha knows her reputation is hard-earned, and she takes that trust very seriously. “I am very selective about the suppliers I work with for AKASHA – they must share my values to keep their food on our menu," Akasha says. She brings her produce in from local purveyors who purchase from a number of local family farms that serve Southern California.

And while Akasha is widely known for her vegetarian recipes, she is quick to note that AKASHA will be the perfect destination for the carnivore as well. “Our seafood is sourced from Clean Fish and other Marine Stewardship Council-certified fisheries," Akasha says. “Our organic and natural beef comes from Coleman Natural, a leader in the natural beef business since 1979. Our chicken comes from Petaluma Poultry, a pioneer and leader in the organic foods industry and dedicated to farming practices that renew natural and human resources."

Akasha credits the rich flavor of her cuisine to the carefully selected artisan sea salt, estate grown olive oils, non-irradiated spices and other natural and organic ingredients used in the AKASHA kitchen. Collaborating with Akasha in the restaurant is executive chef Keith Shutta. Before joining AKASHA, Shutta spent many years at the Patina group, developing his California-Mediternaian style cuisine in the kitchens of Nick and Stef's Steakhouse, Catal Restaurant, and most recently at LACMA in Los Angeles.



DRINK…
The wine list at AKASHA is truly unique. Crafted especially for AKASHA by Tom Simson and Shane Gelinas of Millennium Wine Consulting, it is hand-tailored to complement the restaurant’s unique cuisine and sense of style. Chef Akasha believes that the best wines are those that possess both a sense of place and are made by winemakers who are responsible stewards of the land. In light of this, the wine list features many small boutique producers of artisan wines that focus on organic, bio-dynamic and sustainable practices.

The bar at AKASHA features top shelf brands as well as an exclusive selection of organic spirits. Fresh juice cocktails are made to order, and guests are treated to an array of exciting organic spirits, such as Juniper Organic Gin, Square One Vodka, 4 Copas Tequila and VeeV, the world’s first antioxidant spirit.

THE BAKERY
AKASHA’S bakery features artisan desserts and pastries made with organic flours, sweeteners and healthy but delicious ingredients like spelt, goji berries and acai. “We purchase from Wholesome Sweeteners and Dagoba Chocolate, who source from sustainable plantations around the world," promises Chef Akasha. “Stonyfield Yogurt, Silk Soy milk, Organic Valley and Horizon Organic are used in our ice creams and baked goods as well as our espresso drinks."

Collaborating with Chef Akasha is the bakery’s Creative Director, award-winning pastry chef Verité Mazzola, a veteran of Rubicon, One Market, Ford’s Filling Station and Table Eight.