We’ve partnered with California Avocados to share recipes that highlight the California approach to cooking fresh and local. For executive chef Richard Rea of The Butcher’s Daughter, the plant-based restaurant and juice bar with an outpost in Venice, that means using seasonal ingredients that make you feel good. The following is an interview with Rea, as told to Food52.
When Heather Tierney, the founder of Butcher’s Daughter, came up with the concept, she had this California mindset brewing—a very Bohemian, easy-going, community-focused approach to wellness. The Venice location of Butcher’s Daughter in LA totally encapsulates that: There’s an energy here that really just brings people together. We’re a 100-seat restaurant and it’s always buzzing. We also have a lot of vegans and vegetarians on our staff, so they’re all jazzed about the food we’re making, which translates to the customer. It’s a happy-go-lucky vibe that just makes you smile, makes you want to eat healthy, makes you want run down to the beach, take a swim and then come back. It sounds pretentious, but it’s weirdly true.