Happy Veggie Brunch is Baaack! This Sunday, 6/28 at 11am

HV LogoIt’s baaack!  Prix fixe menu complete with fresh “mimosa” and organic coffee/tea.  A tentative menu below.  Would love to see you there and/or fwd to your family & friends.  Please let me know by EOD Thursday, 6/25 and number in your party so we can prep accordingly.  We’ll reply back with an email confirmation by Friday nite.

(Some of you may have already reserved your seat/paid in advance for this Sunday – please let me know if you have).

There will be a limited seating of 25, so please reply back as soon as you can.

Wishing everyone a beautiful work week and hope to see you there!

made with 2 tablespoons of love.  love for food and love for life.

–chef kelly


Four Course Prix Fixe Brunch – Reservations Only


@ Happy Veggie Restaurant

709 N Pacific Coast Hwy Redondo Beach, CA 90277

(310) 379-5035


Sunday, June 28, 2009 at 11am

How much?

$25/person including tax (gratuity not included)

MENU (subject to change depending on what’s at the Farmers’ Market on Sat)

quinoa cereal

roasted & simmered organic quinoa grains served w/ almond meal, fresh seasonal fruit (served cold, Muesli-style) drizzled with agave

CK benedict (back by popular demand)

tofu & roasted yellow squash “egg”, “canadian bacon” and roasted tomato on a toasted English muffin served w/ veganaise hollandaise sauce.  Side of carrots & asparagus.

tofu scramble

tofu scrambled with leeks, artichokes, tomato & basil in EVOO  w/ side of “bacon”

farmers’ market fruit cup

seasonal fruit (apricot, peaches & berries) tossed w/ meyer lemon zest & mint

EVOO – Extra Virgin Olive Oil

“Mimosa” of fresh-squeezed orange juice, sparkling water & blood oranges

Organic Pannikin coffee

Organic Tea

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 chefkelly.com all made with 2 tablespoons of love; love for food, love for life.
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