Going, Going, Gone Raw with Chef Be*Live (Free Class)

TO RESERVE A SEAT IN THIS CLASS YOU MUST REGISTER WITH WHOLE FOODS MARKET BY SENDING AN EMAIL AS PER THE INSTRUCTIONS BELOW. RSVP'ing ON THIS MEETUP GROUP DOES NOT REGISTER YOU FOR THIS CLASS.

http://wholefoodsmarket.com/service/cooking-3rd-fairfax

How to Register for Cooking Classes
Registration is required for all classes and events

1. Register in person at the Customer Service booth at Whole Foods Market (6350 Third Street, Los Angeles, CA 90036) or call (323)[masked]

2. Email our Cooking at 3rd & Fairfax Specialist, Sibyl Fenwick, at [masked]


Going, Going, Gone Raw with Chef Be*Live 

Wednesday, October 30th 6:00 PM - 7:30 PM
Whole Foods Market, 3rd & Fairfax, Free 

Whole Foods Market, 3rd & Fairfax is pleased to be hosting Brian James Lucas (a.k.a. Chef Be*Live) one of the pioneers of the 90′s gourmet raw food movement. Join us on Wednesday, October 30th at 6pm as Chef Be*Live creates a mouthwatering autumn/ Halloween menu that will impress everyone, even the meat lovers. Be wowed by the use of fresh, seasonal, organic ingredients that, in Brian’s hands, become masterpieces of cuisine.

On the menu:

Thai Curry SoupCoconut CevicePesto Pasta

About the chef:

From 1998 to 1999, Brian was Executive Chef and co-owner of Organica: the Living Cuisine, located in San Francisco, CA. Organica was unique being that it was one of the first gourmet raw living restaurants in the world. It was Raw, Vegan and Organic (Wild or Biodynamic). The restaurant was definitely ahead of its time, as you will find characteristic of Brian.

Chef Be*Live placed #1 as Favorite Gourmet Raw Chef in the only international raw food contest the Best of Raw 2010 and also placed high in 2008 and 2009. He considers himself a “transitional” gourmet raw chef, specializing in creating raw living cuisine that tastes superb thereby helping make people’s first experience with raw living foods equal to many of their cooked favorites. Believing that most individuals need a good tasting experience to transition into eating more fresh fruits, vegetables, nuts and seeds, he has encouraged a multitude of people to discover a healthier diet through flavorful raw living plant based cuisine.

For more information, visit www.chefbelive.com





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  • Tony

    Everything tasted really good.
    Funny that there were about 30 people in the class, but only 2 men this time!

    October 31, 2013

30 went

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