Zoetic ~ this wildly popular vegan pop-up dinner series returns to Los Angeles with a visually stunning 5-course meal that will satisfy vegans and non-vegans alike. Chef Corinne Rice utilizes fresh, seasonal ingredients in every dish to create a perfect balance of delicious flavors. Corinne combines incredible food with live music to create the ultra modern supperclub experience. This weekend’s dinner will be held at a secret location in Venice Beach.
first– guava, shiso
second– butternut squash and pear carpaccio, ginger foam, smoked hazelnuts
third– tomato, avocado, onion, herbs, flowers, black pepper oil
fourth– zucchini, red bell paste, “ricotta” stuffed squash blossom, saffron salt
fifth– aerated chocolate, fennel gelato, mustard brittle, grapefruit glass, coconut water reduction
*live music throughout the evening from Clayton Joseph Scott
What: Zoetic Pop-Up Dinner w/ live music by Clayton Joseph Scott
Where: Venice. Exact location given upon registration.
When: October, 26th 7-8:30p
Tickets: Only 20 seats available! $79pp
Reservations available here.
About Corinne Rice
Corinne Rice graduated from Matthew Kenney Academy, deemed one of the best raw culinary schools in the world. She started Chartreuse– a traveling, raw-vegan restaurant in February of 2012. With Chartreuse, she popped up all over the city of Detroit at art galleries, historical buildings, and urban farms. The dinners featured local artists and live music, and the menus (all four course, organic, mostly heirloom, and soy and gluten free) were all different and completely based around what produce was available from urban farms within Detroit’s city limits. In Detroit, Corinne is a local celebrity. She has prepared six-course meals for up to 75 people at a time and was the executive chef for David “Avocado” Wolf’s birthday dinner in 2011. During the spring of 2013, Rice relocated to Venice, CA, where she started ZOETIC, a spin-off of Chartreuse.
In the kitchen, Corinne prepares organic, plant-based fare with a focus on sourcing locally and creating seasonal dishes. She uses only the finest quality ingredients that are gluten- and soy-free, and whenever possible she uses heirloom varieties. She believes in taking care of our bodies now, by nourishing them with the foods and herbs they need, so that each and every body will be able to live a long, healthy life- one that is filled with joy and happiness.