Bakers Making Everything—Rose Lawrence

Rose Lawrence

Red Bread

January 23

prix fixe $42  (sides additional)  menu subject to change

full bar; small wine list; corkage $20

reservations required; no-shows disparaged;
please indicate allergies, restrictions, or other food-related concerns on your reservation form

we are fully booked for this evening. if would like to be on the wait list,
please send EMAIL

 

menu

Whole Wheat Sourdough, Selection of Lactofermented Pickles, Shaved Cured Pork Belly, Raw Butter, Sea Salt

Sourdough French Onion Soup with Bitter Green Salad

***

Herb & Garlic Sourdough Crusted Pork Chop, Cherry Mostarda, charred Lemon Broccoli

or

Koda Brown Rice and Cauliflower Risotto, Fuji Apples, Almonds

***

Mulberry Sourdough Brioche Bread Pudding with Raw Cream

or

Apple Rose Pie with Lemon Quark

***

Sides:

Black Hash: Roasted Winter Squash, Black Sourdough Sauteed in Raw Butter and Herbs, Fried Duck Egg

Ginger, Cumin Roasted Whole Carrots

Spicy Sweet Citrus Salad

Rose Lawrence is the chef and owner of Red Bread, an award winning Los Angeles Bakery & Cafe. Initially gaining recognition for her handmade, wild yeast bread, Rose quickly found herself on LA’s ‘best of’ lists for her cookies, bagels, pies, pastries, jams and brunch. Sourcing only local, organic ingredients, Rose stays true to her passion for health and sustainability. All of the waste created in Rose’s kitchen is composted and used as soil in Red Bread’s garden, the food packaging is biodegradable, and 5% of all earnings are given to the LA Food Bank. A lawyer by trade, Rose fights for food justice on the side, emphasizing food access issues that she herself aims to influence through Red Bread’s food education and partnerships.