Raw Food & The Plant Lab

Meredith is here to talk Shop and share photos!  Check out these culinary experiments her team has been working on all Summer! Wow...and read what she has to say about it all:

Transient
Transient

Always so much going on... sometimes, there is more to share than I can keep up with, but I'm not complaining! We feel  blessed to have so many amazing opportunities. 

As I've mentioned in previous posts, we are opening a restaurant and culinary school in Santa Monica. That's right! The Matthew Kenney team is now opening M.A.K.E. Restaurant and Matthew Kenney Culinary in Santa Monica place in less than a month. Needless to say,  there is a lot to do. 

 

Menu development if of course, one of the most major components of opening a restaurant. We are fortunate in that we have hundreds of amazing raw food recipes, but we are always trying to push the envelope. Santa Monica is the perfect platform to mix the cutting edge with the comfortable classics. 

The Plantlab is our recipe development kitchen in Maine where we apply modernist techniques to plant-based cuisine. As we evolve our menus and food concepts the goal is to make dishes that highlight vegetables without applying a regional description. (ie. no burritos, burgers, pasta etc) Simply amazing vegetables!

Last week our corporate Chef Scott Winegard came to join us in the Plantlab and test dishes for our fall menu in Santa Monica. 

The results were stunning! We can't wait for you to try it out, but for now- enjoy!

x, Meredith

Transient
Transient