Los Angeles, CA - Seed Live Cuisine, one of the nations'
foremost purveyors of all organic, all vegan, all raw haute
cuisine, is pleased to announce Sundays in the Raw, a weekly
brunch starting Sunday, June 23rd, designed to bring its
unparalleled offerings to a wider audience. Held at the Globe
Restaurant in Venice (72 Market Street), this is more than
food; this is true nourishment-an affirming, renewing
experience created to rejuvenate the body from the inside out.
For reservations, call 310-454-0547 or visit
www.seedcuisine.com. With its unparalleled quality and
innovation, Seed's raw cuisine must be tasted to be believed.
"Raw food" is defined as food that has never been heated to
over 118 F, the temperature at which the life sustaining
structures and enzymes of living material break down.
Techniques such as steaming, boiling, baking are not
permitted. Nevertheless, co-founder and executive chef Lesa
Carlson's food is incredibly diverse. While others have
created raw menus, none have brought the vision, balance, and
artistry Carlson instinctively creates. For example, a recent
menu featured "Macadamia nut crème stuffed ravioli placed
delicately on a rich red sauce laced with Brazil nut/walnut
pesto." The Los Angeles Business Journal raves, "Lesa's food
is all about sensory indulgence, not sacrifice."
Seed has become one of the most beloved food providers in the
Los Angeles entertainment community. Catering and home
delivery clients such as Sting, Woody Harrelson, and Rick
Rubin already enjoy Carlson's culinary magic. After one of
Lesa's meals, David Brindley, Senior Editor of Bon Appetite
stated, " I was impressed and delighted with the quality and
the taste of the food, and the tremendous care of preparation
and Lesa Carlson's creative genius in the kitchen. I would
recommend [Lesa's food] to anyone looking for a unique and
delicious culinary adventure."
Sundays in the Raw features hand-made, hand-cultivated a la
carte items that are priced from $5 to $15. Says co-founder C.
Devin Whatley, "We're keeping the prices reasonable so that
more people can experience the benefits and pleasures of
eating raw. This is much more than just a business for us-it's
a true mission." The company takes pride not only in Carlson's
genius, but that each element of the presentation-from the
locally-produced olive oil to the reusable glass dishes for
their daily home delivery service, to the menus printed on
100% post-consumer recycled paper-has been selected with the
well-being of the planet in mind. "The public's response to
our offerings has been overwhelming," says Whatley. "People
can taste the respect we have for our ingredients, our
clients, and our environment."
For reservations call 310-454-0547. Be sure to mention
Sundays in the Raw for special parking rates in the rear lot.
For all other inquiries, or to request an interview, please
contact Lynn Hasty 323-466-5141 or by email at