Lindsey Peeples -Photo by Crazy Dave
Peeples, a graduate of California School of Culinary Arts, Le Cordon Bleu, joined the redwhite+bluezz team in February 2009 as line cook and assumes her new position with the restaurant immediately.
“redwhite+bluezz is thrilled to announce Lindsey Peeples as its Executive Chef as well as Alfonso Galan as Sous Chef,” said André Vener, a partner in the six year old Pasadena staple for the finest in wine, food and live entertainment. “Lindsey has proven to be a tremendous asset to our restaurant throughout the years and is the ideal chef to take redwhite+bluezz to an even higher level of excellence in the New Year.”
redwhite+bluezz is also introducing a fresh new winter menu this January, much of it inspired by Peeples. The enhanced menu features Australian Rack of Lamb, New York Strip, Grilled Salmon Chimichurri as well as Creole Primavera, which was created by Peeples as a tribute to her heritage.
“Our menu is designed around what is seasonally at its prime,” noted Executive Chef Peeples. “We blend the freshest ingredients with the hottest trends to present a variety of delicious dishes for people to choose from. Our goal is to continually create and offer our customers cutting edge specialty dishes that encourage people to explore their palates.”
The menu also continues to feature such longstanding favorites as Crab Cakes and Duo Beef Sliders as well as a Great Plains Filet and Braised C.A.B. Short Ribs among others.
Winner of numerous media awards for food, wine and music, redwhite+bluezz is located in the heart of Old Pasadena at 70 South Raymond Avenue, Pasadena, CA 91105.