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Klein runs the kitchen as chef, showcasing her flair for the innovative
transformation of living foods into complex, satisfying meals. A graduate
of the California Culinary Academy, she has worked at such internationally
acclaimed restaurants as Stars, the Lark Creek Inn and Le Verdon in
France. Roxanne also has extensive experience in organic gardening
and is currently working with renowned chef Charlie Trotter on a living
foods cookbook, to be published in November 2003.
Charlie Trotter recently observed, “Roxanne’s cuisine
is amazing! Working with her and eating her dishes has opened my
eyes to a new way to prepare food. Her dishes explode with many
dimensions of flavors and textures. You leave the table feeling
more than satisfied, not over indulged. Roxanne’s culinary
vision is extraordinary, and it has inspired me on many levels.”
For her restaurant, Roxanne Klein uses edible flowers, exotic herbs
and greens from her own organic garden and chooses only the freshest
organic foods from local purveyors, including Star Route Farms,
Full Belly Farms and Marshall's Farm, for her menus. All of the
ingredients used are completely organic and are produced with the
highest regard for ecological sustainability. Roxanne creatively
applies her experience to transform these wholesome components into
savory and satisfying meals. The restaurant's cuisine uses no meat,
fish, poultry or dairy products.
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