|
Renowned chef and author Akasha Richmond made headlines in
February, 2008, when she opened her Culver City restaurant AKASHA
with a commitment to be 100% Green. "I’m not just talking about
putting a sign on the wall and separating the recyclables in the trash,"
Akasha says, "but really making sure that, in every way possible, my
restaurant sets a high standard for what it means to be Green."
Akasha’s reputation as a leader in the Green movement is hard-earned, and she takes that trust very seriously. “Our kitchen sources from farms, ranches and fisheries that are guided by the principals of sustainability.” She brings produce in from local purveyors who purchase from a number of local family farms that serve Southern California, and her seafood comes from Clean Fish and other Marine Stewardship Council-certified fisheries. AKASHA’s chicken comes from Petaluma Poultry, a pioneer and leader in the organic foods industry, dedicated to farming practices that renew natural and human resources. She credits the rich flavor of her cuisine to carefully selected artisan sea salt, estate-grown olive oils, non-irradiated spices and other natural and organic ingredients.
Beyond meats and vegetables, 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 Akasha. “Stonyfield Yogurt, Silk Soymilk, Organic Valley and Horizon Organic are used in our ice creams and baked goods as well as our espresso drinks.”
Being Green doesn’t stop with the food. The wine list has been crafted exclusively by Tom Simson and Shane Gelinas of Millennium Wine Consulting, and it is hand-tailored to complement AKASHA’s unique cuisine and sense of style. Her bar also features top shelf brands and an exclusive selection of organic spirits, such as Juniper Organic Gin, TRU Organic Vodka, 4 Copas Organic Tequila and VeeV, the world’s first antioxidant spirit.
|
As Akasha prepares to celebrate the restaurant’s one-year anniversary, she takes great pride in knowing she has broken into the mainstream. “Some thought my focus on green, sustainable, organic sources would brand me as a fringe concept, too narrow to compete effectively with the other top restaurants opening in Culver City,” she says. “I’m proud to say that we’ve proved the naysayers wrong. AKASHA proves a restaurant can be run successfully without compromising on quality or our principles to protect our fragile planet.”
BIELER’S BROTH | My favorite soup for feeling healthy
1 1/2 quarts vegetable stock
3/4 pound thin green beans, washed, stemmed, cut into 2-inch pieces
5 zucchini, stem ends removed, sliced into 1-inch pieces
1 leek, white part only, cleaned and chopped
2 inner ribs celery, coarsely chopped
1/2 cup flat-leaf parsley sprigs
1 tablespoon white miso
1 tablespoon unsalted butter or extra-virgin olive oil
In a heavy stockpot, combine the stock, green beans, zucchini, leeks, and celery. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the vegetables are soft, about 30 minutes. In a blender or food processor puree the soup with miso and butter in two batches until smooth and creamy. Makes 2 quarts.
Photo by Alen Lin
|