About Us
Francine and Jamie Alba first met in 1978 as trained actors shooting a film in New York City. Nine months passed before they would meet again, this time in Los Angeles. They discovered they had a lot more in common than just acting. Both were raised in New York, in large Italian-American families with roots in Palermo and Rome. As a couple they sought to continue a tradition of hearty home-cooked meals with fellow Italian actors in a night of cooking where everyone took part, including Al Pacino, Frankie Avalon and Ed Marinaro.
Jamie and Francine used old world recipes they learned from their grandmothers. Over time, these popular evenings ended up taking place primarily at the young couples home, which soon became known as, Camp Alba.
Francine and Jamie began to collect their own recipes and traveled to Italy to find new ones. They opened their first Sisley Italian Kitchen in 1989 to rave reviews. Over the next twenty years their continued success brought a new opportunity. Diet trends come and go, and Sisley always made it a priority to offer modified dishes to accommodate their customers changing needs; without ever sacrificing taste. Some family and friends who had embraced a Vegetarian lifestyle soon approached Jamie and Francine looking for an alternative to the bland and unappetizing options they faced. After an exhaustive two years of research and development, these longtime restaurant mavericks created what can be definitively called the best tasting Vegetarian Dishes you will ever try.
The Life Foods Company presents to you Vegetarian Dishes with restaurant quality flavor, free of cholesterol and trans fats, great sources of protein, using chicken, meat, and fish substitutes with textures indecipherable from their real counterparts. The recipes for Sisleys best selling dishes are now available in Vegetarian options that taste as good, if not better, than the originals. Earlier this year, in a taste test challenge featured on KTLA, Jamie Alba served a judges panel made up of hungry local fire fighters, and on-air anchors, both the original items and the Vegetarian versions. Judging on appearance, flavor, and texture, the results were clear. Not only was isolating the Vegetarian version nearly impossible, but every plate was eaten clean of its contents. Life-long meat eaters agreed that this was a flavor
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