count down…12 days until brunch at Happy Veggie in Hermosa! Prepared by chef kelly kim…

Joint venture bt. Pam and Kelly

6/7 (Sunday) at 11am – reservation only.  Please reply at if you are interested in dining for brunch:)

irish steel-cut oatmeal

slow-cooked, organic  Irish steel cut oatmeal with dried currants, ground almonds, and flax seeds served with a drizzle of agave.

tofu benedict

tofu and roasted yellow squash “egg”, “canadian bacon” and roasted tomato on a toasted English muffin served with veganese hollandaise sauce & side of succotash

guiltless pancakes

fluffy non-dairy, gluten-free pancakes with strawberry and peach compote and lychee maple syrup.

vanilla panna cotta

non-dairy, homemade panna cotta sweetened with agave served with berries compote.

Fresh squeezed orange juice “sunrise” with blood oranges.

4-course prix fixe menu created – check

sign-up/reservation sheet – check

purchase griddle & toaster – check

12 days and counting…

I hope they come!  They’ll love the food:)

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at all made with 2 tablespoons of love; love for food, love for life.
This entry was posted in becoming a chef and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *