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Roxanne Klein

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CALIFORNIA | LOCAL
August 6, 2004 | From Times Wire Reports
A Larkspur restaurant that attracted national attention for its raw vegetarian cuisine has closed abruptly with little explanation. Roxanne's ended its 2 1/2 -year run Tuesday, despite a reputation that reaped accolades in many of America's major food publications and drew tourists from all over the world. Roxanne Klein, who was executive chef at Roxanne's, took an artist's approach to raw, or living, foods.
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MAGAZINE
October 22, 2006
Roxanne Klein is not the "queen of the raw food movement" ("Raw Emotions," by Shawn Hubler, Oct. 8). That honor rightfully belongs to Cherie Soria, founder of the Living Light Culinary Arts Institute in Fort Bragg, Calif. Klein's good looks and financial backing are what put her at the forefront of a cuisine that has been around for a long time--one that promoters are trying to market to the masses in the hope of striking it rich with the next culinary craze. But raw will never set the culinary world on fire and make investors rich.
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MAGAZINE
October 22, 2006
Roxanne Klein is not the "queen of the raw food movement" ("Raw Emotions," by Shawn Hubler, Oct. 8). That honor rightfully belongs to Cherie Soria, founder of the Living Light Culinary Arts Institute in Fort Bragg, Calif. Klein's good looks and financial backing are what put her at the forefront of a cuisine that has been around for a long time--one that promoters are trying to market to the masses in the hope of striking it rich with the next culinary craze. But raw will never set the culinary world on fire and make investors rich.
MAGAZINE
October 8, 2006 | Shawn Hubler, Shawn Hubler is a senior writer for West.
It isn't easy to get philosophical while ramming raw beets into a juicer, but the lunch hour is waning and Roxanne Klein has a lot to say. "It's about evolution, I think," the onetime queen of the raw food movement is musing, knife in one hand, vegetable in the other. RRRrrrrrRRRRR!! She plants her bare feet on the checkerboard floor of her Mill Valley kitchen and shoves another chunk into the machine. "The food, the business," she says, smiling. "My own life." Perhaps you remember Klein.
MAGAZINE
October 8, 2006 | Shawn Hubler, Shawn Hubler is a senior writer for West.
It isn't easy to get philosophical while ramming raw beets into a juicer, but the lunch hour is waning and Roxanne Klein has a lot to say. "It's about evolution, I think," the onetime queen of the raw food movement is musing, knife in one hand, vegetable in the other. RRRrrrrrRRRRR!! She plants her bare feet on the checkerboard floor of her Mill Valley kitchen and shoves another chunk into the machine. "The food, the business," she says, smiling. "My own life." Perhaps you remember Klein.
NEWS
August 29, 2002 | JESSICA STRAND, SPECIAL TO THE TIMES
So Long, Five Feet: It was only eight months ago that the well-known Laguna Beach restaurant Five Feet opened an L.A. branch in the glamorous old Le Colonial location, but it closed its doors Aug. 16. "I needed to regroup," said owner Michael King. "I'm retreating back to Orange County." (Without missing a beat, he's opening another Five Feet in Anaheim Oct. 8.) So why did he shut the doors in L.A.?
NEWS
May 5, 2002 | SHAWN HUBLER, TIMES STAFF WRITER
Midweek, and they're elbow-to-elbow at Roxanne Klein's new restaurant--people in suits, in caftans, in a huff in the spice-fragrant doorway, muttering, "Why are we standing? Is there a reason we're still standing? Is there a reason we can't sit while we wait for our table to open up?" As a matter of fact, there is a reason. Every seat in the house is taken.
NEWS
January 18, 2000 | DUANE NORIYUKI, TIMES STAFF WRITER
The creative mind whirls beyond boundaries of what is, seeking undefined regions where possibilities abound. From a world in darkness, visible only in flashes of lightning, new ideas emerge. For the Klein family of Glendora, lightning usually strikes in the bathroom, which they refer to as the "think tank." One day about four years ago, Roxanne Klein was, well, just sitting there when lightning struck, and she saw it: edible sand art. She was well-versed in what to do next.
FOOD
December 10, 2003 | Leslie Brenner, Times Staff Writer
After all the flashy offerings from TV chefs and pseudo-chefs and naked chefs that have taken up valuable space on bookstore shelves for the past couple of years, this holiday season looks blessedly different. This month, the cookbook aisle is positively crowded with books that will be coveted both by serious cooks and devoted diners -- those who might not cook, but love to get a glimpse inside an interesting kitchen.
FOOD
October 8, 2003 | David Shaw, Times Staff Writer
The waiter was grinning when he set the plates on our table. "Pacific sea urchin," he said, "with frozen banana, puffed rice and parsnip milk." I looked at my friend Bill. "We're either at the wrong meal or in the wrong country," I said. "This should be breakfast at a sushi bar in Tokyo." No. We were in the right place at the right time -- and this was just the third course in what would be a 26-course, 15-wine, four-hour dinner.
CALIFORNIA | LOCAL
August 6, 2004 | From Times Wire Reports
A Larkspur restaurant that attracted national attention for its raw vegetarian cuisine has closed abruptly with little explanation. Roxanne's ended its 2 1/2 -year run Tuesday, despite a reputation that reaped accolades in many of America's major food publications and drew tourists from all over the world. Roxanne Klein, who was executive chef at Roxanne's, took an artist's approach to raw, or living, foods.
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