At Le Fruit, the yearning for delicious, raw, healthy cuisine served in an upscale setting is finally satisfied. Each evening will feature a themed, prix-fixe, multi-course meal of simple organic fruits and vegetables that have been elaborately prepared to entice the senses. Treat your palate to the flavors of Mexico, Italy, North East Asia, the Mediterranean, and more!
Indulge in a memorable dining experience with your loved ones or your fellow attendees in our private dining room, and you'll discover how simple combinations of truly raw, fresh, low-fat, whole natural foods can be transformed into pure delight for the body and soul!
$25. per person for a multi-course fine dining dinner.
-Reservations will now be done at the festival and will be taken on a first come first serve basis.
-We will start taking reservations and payments after the opening ceremony for the following evening's dinner.
-Thereafter, reservations for each evening dinner will start the day before at a set time/place which will be announced.
Passionate about the food, yet playful about the process, Chef Alicia Ojeda makes the art of creating excellent, life-giving food a joyful experience.
Motivated by her own 40+pound weight loss and sustained, all day energy, Chef Alicia now leads others in redefining their relationship with food. From her enthusiastic and informative food prep classes to her recipe books*, DVD training kit*, professional business consultations and home kitchen set-ups, Chef Alicia educates new and experienced healthy eaters in how to enrich their love affair with health-producing, raw, living foods.
Currently, Chef Alicia is a staff instructor at The Natural Epicurean Academy of Culinary Arts in Austin, TX; co-teaches culinary skills at Food N’ Sport; is a private chef/instructor and is a co-host/facilitator of the monthly 811rvchallenge. www.EZRawFood101.com , www.811rvchallenge.com
Woodstock Fruit Festival 2012
Le Fruit Prefix Dinner Menu
Cucumber Lime Spritzer
Tomato Tartar with Coconut Crème
Herbed Summer Salad Greens with grapefruit segments and shaved fennel
Sweet Corn Tortilla Soup
Vegetable Fajitas on a bed of crisped romaine with avocado Lime Crème and Tortilla Wrap
Cucumber Spring Rolls with Mango Salad
Rainbow Asian Noodle Cabbage Salad with Gingered Dressing
Garden Vegetable Tonic
Creamy Tomato Basil Soup
Layered Zucchini Lasagna with Red Pepper Pesto and Marinara Sauce
Summer BBQ Theme
Chilled Melon Soup Cocktail
Jicama “potato” salad
Open Face Garden Vegetable Burgers with “dijonaise”
served with seasoned Jicama Fries
Dilled Tomato Cucumber Salad
Gently Dried Vegetable Falafels with Tahini Sauce
Cauliflower Tabouli Dolmadas
Zucchini Hummus and Summer Salad Greens