NET PROCEEDS TO AKASA.COMMUNITY 501 (c)(3)
50 guests only
Join AKASA & TRINITI for an exclusive inaugural launch of a four season private dinner series, celebrating the next generation of chefs & entrepreneurs in Los Angeles who are shaping the culinary landscape through wellness education, environmental stewardship, seasonal cooking, community advocacy, food waste management, composting and local/sustainable farming.
5 Course Tasting Menu inspired by all things SPRING.
- by Chef Joseph Geiskopf of Triniti Echo Park -
Wine Pairing by Garcons De Cafe
Hosted by Sarkis Vartanian of Daily Dose Cafe
Walk through 'The Life Cylce of Food' and experience how used coffee grounds & food waste @ Triniti is transformed through Lasagna Composting by Finca Tierra Negra into becoming the life-giving foundational soil to growing nutritional produce.
Taste & smell spring ingredients in its raw natural form grown locally in echo park by AKASA as part of a gardening curriculum, learn about AKASA.Community's mission for Food Justice & Wellness education, be part of the culinary community helping empower visionaries striving for transparency and supply chain sustainability.
[snacks + champagne]
Experience a 'Spring' inspired 5 course tasting menu dinner by Chef Joseph Geiskopf of TRINITI.
Raw ingredients from the Exhibit are composed into dishes, presenting simple culinary techniques and seasonal cooking complimented with wild foraged ingredients from our surrounding environment.
Build your own herb salad with wild ingredient centerpieces.
[wine pairing by Garcons De Cafe]
gift with thanks to Aesop.
Andy’s Heirloom Sourdough, our butter and preserves
(we use the buttermilk to culture the next batch of cream)
(we use only over-ripe fruit that generally won't be sold because it's not pretty to make our jams)
Girl N' Dug Herb salad, wild things, roots and garden trimmings, 2016 lemon vinaigrette
Crudo, finger lime, herb stems, buttermilk green goddess
(The belly of the cod is sliced, and brined, lightly curing, the condiments are herb stems, and the buttermilk that we get from our butter)
Weiser farm potatoes, Sake lees, mochi, sprouts, pickled shallot
(sake lees is a byproduct of making sake, we infuse that into butter that we also make)
Norwegian “Skrei” Cod, braised local lettuces, roasted bone sauce
(sustainable fish of Norway, the outside of the little gem lettuces that we use in the shop are cleaned and then braised down rather than throwing away.)
(we roast the bones of the fish and use "forgotten butter" basically blackened butter to make a bone sauce that's full of umami just from the byproduct of the fish. 100% utilization)
Almond milk ice, Tonka bean with toasted banana
(Califia farms almond milk, tonka bean ice cream, we make a meringue from the leftover egg whites, dehydrate and make powdered banana with peels making great compost)
Lemon Verbena Tea
from AKASA community garden
Wine pairing by Sofian @ Garçons de Café
Founded by Ashleigh J Parsons, Harvard University, EdM, in 2012, in collaboration with a community of likeminded chefs, farmers, artists and activists, Akasa is a response to the lack of healthy food opportunities that exist for low-income youth living in food deserts in Los Angeles. Akasa administers an intensive, weekly wellness curriculum that uses cooking, gardening and mindfulness to reconnect students with their bodies. Akasa currently provides the curriculum to 200 low-income students ages 6-18 on a weekly basis, reaching over 7,000 students on a yearly basis. The team is made up of an exceptional community of urban agriculturists, chefs and educators who instruct the weekly curriculum.
