Akasha Richmond, renowned chef and popular author, is delighted to announce the opening of her new restaurant, AKASHA, in February 2008. If you have ever attended an exclusive A-list Hollywood party or been to an intimate gathering at the home one of the Who’s Who of L.A., you may have had the opportunity to enjoy the incredible cuisine of Chef Akasha. In addition to creating delicious dishes, Akasha’s dynamic is further enhanced by her unique commitment to both the health of her customers and the health of the planet. She prepares rich and flavorful food made with organic, natural ingredients from sustainable sources in a kitchen that is friendly to the environment.

EAT…
"Our kitchen sources from farms, ranches and fisheries that are guided by the principals of sustainability," Chef Akasha says. “Think tasty, creamy, aromatic, tart, sweet, crunchy and delectable!"

Akasha knows her reputation is hard-earned, and she takes that trust very seriously. “I am very selective about the suppliers I work with for AKASHA – they must share my values to keep their food on our menu," Akasha says. She brings her produce in from local purveyors who purchase from a number of local family farms that serve Southern California.

And while Akasha is widely known for her vegetarian recipes, she is quick to note that AKASHA will be the perfect destination for the carnivore as well. “Our seafood is sourced from Clean Fish and other Marine Stewardship Council-certified fisheries," Akasha says. “Our organic and natural beef comes from Coleman Natural, a leader in the natural beef business since 1979. Our chicken comes from Petaluma Poultry, a pioneer and leader in the organic foods industry and dedicated to farming practices that renew natural and human resources."

Akasha credits the rich flavor of her cuisine to the carefully selected artisan sea salt, estate grown olive oils, non-irradiated spices and other natural and organic ingredients used in the AKASHA kitchen.

DRINK…
The wine list at AKASHA is truly unique. Crafted especially for AKASHA by Tom Simson and Shane Gelinas of Millennium Wine Consulting, it is hand-tailored to complement the restaurant’s unique cuisine and sense of style. Chef Akasha believes that the best wines are those that possess both a sense of place and are made by winemakers who are responsible stewards of the land. In light of this, the wine list features many small boutique producers of artisan wines that focus on organic, bio-dynamic and sustainable practices.

The bar at AKASHA features top shelf brands as well as an exclusive selection of organic spirits. Fresh juice cocktails are made to order, and guests are treated to an array of exciting organic spirits, such as Juniper Organic Gin, Square One Vodka, 4 Copas Tequila and VeeV, the world’s first antioxidant spirit.

THE BAKERY
AKASHA’S bakery features artisan desserts and pastries made with organic flours, sweeteners and healthy but delicious ingredients like spelt, goji berries and acai. “We purchase from Wholesome Sweeteners and Dagoba Chocolate, who source from sustainable plantations around the world," promises Chef Akasha. “Stonyfield Yogurt, Silk Soy milk, Organic Valley and Horizon Organic are used in our ice creams and baked goods as well as our espresso drinks."

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FOOD
Sources: Farms, ranches and fisheries that are guided by the principles of sustainability, local produce whenever possible.
Standards: Natural and organic ingredients with no artificial preservatives, colors, flavors, trans fats, nitrates, hormones or antibiotics.

BEVERAGE
Coffee & Tea: Fair trade and organic, locally-roasted.
Drinks: Many natural/organic juices and sodas.
Water: In-house water purified and bottled with the Natura system.
Spirits, Wine & Beer: Many organic, sustainable and bio-dynamic selections on list.

BUILDING AND DÉCOR
Materials: American Clay, no VOC paint, sustainable insulation recycled ceiling material, reclaimed finishes, recycled glass tile, reclaimed barn wood recycled fiberglass insulation, beeswax finishes, local limestone.
Heating/Air Conditioning: Energy efficient units from Carrier, natural ventilation.
Lighting: High-efficiency choices, LEDs, metal halide, compact fluorescents.
Furniture: Organic leather, hemp fabric, sustainable wood.
Bathrooms: Reclaimed wood stalls, waterless urinals, auto shut off sinks, biodegradable soap, high post-consumer toilet paper / paper towels.
Equipment: Energy Star certified appliances.
Flooring: Natural ceramic tile made from sand.
Cleaning Products: 100% biodegradable products.
Dishwashing: 100% biodegradable products.

UNIFORMS
Jeans: Levis Eco 100% organic cotton jeans
Shirts & Tee Shirts: 100% organic cotton
Aprons: Hemp & recycled polyester

MENUS AND COLLATERAL
Menu Covers: Chip board menus designed by Taste Envy
Paper: Recycled content, post consumer waste paper from New Leaf Paper and other sustainable suppliers

PAPER GOODS
To-Go Hot Cups: : BagasseWare™ and Ecotainer™ biodegradable, compostable.
To-Go Cold Cups: NatureWorks™ PLA, biodegradable and compostable.
To-Go Cutlery: Wheatware™, biodegradable, made from wheat.
Napkins/Bags: 100% recycled fiber, biodegradable and compostable.

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INTERIORS
AKASHA is located in the Hull Building, an historic landmark that was built in 1925 by Dr. Foster Hull as the first hospital in Culver City. Chef Akasha chose the Hull Building as the ideal location for her new eatery because of its unique look and its important role in the history of the area. She brought designer Alexis Readinger, of Preen, Inc., aboard to bring Akasha’s vision of a hip, unique and environmentally-friendly restaurant to life (in fact, AKASHA is one of the first eateries in the country to use only low-energy metal halide, fluorescent and LED lighting).

“I want to give AKASHA a comfortable, innovative look," Alexis says, “in an environmentally-sustainable, artisan design, using a variety of local, natural, recycled and recyclable materials." Many elements of the original building design from early in the 20th Century have been restored, and the furniture, built by Cisco Home, evokes a chic, 1970s feel. Guests will find an inviting, creative and hip atmosphere.

Alexis holds the same high standards of sustainability as AKASHA in every project she undertakes and has specialized in restaurant and hotel projects over the past decade, including designs for Dodd Mitchell and Thomas Schoos. Alexis earned the American Institute of Architects/Los Angeles Restaurant Design Award for Omega in 2007.

Materials include limestone, copper, hand-forged steel, reclaimed wood, and subway tile. Recycled glass tile is used behind the bar, and numerous reclaimed and reused materials can be found throughout AKASHA.

All of this is paired with a chic seventies modern furniture design, resulting in an inviting, creative, and hip atmosphere.

VISUAL DESIGN
Our brand identity and menu covers are the work of award-winning designer Nadine Stellavato Brown and Jason Brown of Brand Envy by Lost Luggage and their menu design company Taste Envy.

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