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New Season, New Menu, New Classes A note from Rose March 2, 2010 Hi Everyone...It’s March! Spring is around the corner and things are changing, AGAIN! Yesterday was my twin daughter and son's fourteenth birthday. The years go by, my children get older, but I still feel like I’m 29. I know I’m not alone with these feelings – there are lots of you out there just like me! These simple, yet wonderful mile stones always remind me how important it is to celebrate the good things in With the change of season, also comes a change in the LAFW menu. Check out our website or have a look below to see our new selections for our private cooking and team building events. My guests have some great times celebrating at our LAFW parties. I hope you’ll keep it in mind for your next special occasion. I’ve also got some great cooking classes coming up too, along with a wonderful recipe for St. Patty’s Day. Of course it involves some green food, so have a look below and enjoy! May the luck of the Irish be with us all and don't forget to wear green on the 17th! Rose LA Food Works is proud to present our Spring/Summer Menu for 2010 . Our Signature, Interactive-Hands on Cooking Parties are ideal for Summer Associates Outings, Team Bonding Exercises, Client Entertaining, Meetings, and the Celebration for any Special Occasion.
* An hors d'oeuvre and beverage reception on arrival. * Fun & knowledgeable chef instructors to guide you through your recipes. * A private cooking and dining experience at our charming venues. * Seasonal gourmet menu for lunch or dinner. * Chef aprons to use while you are cooking. * Recipe packets for you to take home.
First Course Selections Spring Pea Minestrone Soup Miso Soup with Fresh Spring Vegetables Grilled Asparagus and Butter Lettuce Salad with Chive Dressing Summer Waldorf Salad Watermelon and Feta Salad Entrée Selections
Thai Steak with a Red Curry Sauce Spicy Carrot Salad and Peanut-Sesame Noodles
Grilled Greek Seafood with Lemon and Oregano Tabbouleh and Garlic Potatoes
Grilled Chicken Breasts with Cucumber and Pineapple Sambal Broccoli and Bok Choy Stir Fry and Coconut Rice
Smokey
Curried Lamb Kebabs Grilled Eggplant with a Yogurt Mint Sauce and Couscous with Chick Peas
Dessert Selections Nectarine Cake with Ginger-Blueberry Coulis Apricot Soufflé with Vanilla Rum Crème Anglaise
Chocolate Peanut Butter Cup Cupcakes Strawberry Rhubarb Shortcakes with Whipped Cream Parsley Mashed Potatoes Green beer, green bagels, green bread, and green mashed potatoes?!? All acceptable on St. Patrick's Day! We've been making this tasty version of the standard mashed potato recipe all fall and winter long. The beautiful chartreuse tint comes from olive oil infused with parsley and chives. Perfect for St. Patty's Day, but great all year round too! I made them for a friend and her children. Her daughter loves them so much, they are now a staple on the family's dinner table. Who knew it could be so easy to love eating our greens!
To make potatoes: Peel and dice the potatoes. Place the potatoes in a large pot, cover with salted water, and bring to a boil over high heat. Cook, uncovered, for about 20 minutes, or until tender. Meanwhile, make parsley oil: Puree chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine strainer into a glass bowl, pressing on the herbs to express as mush oil out as possible. Discard solids and reserve oil. Bring milk, butter, salt and pepper to a simmer, stirring until butter is melted. Drain potatoes in a colander and return to the pot. Add the hot milk mixture and mash with a potato masher until almost smooth (do not beat with an electric mixer!). Stir in 2-4 tablespoons of the parsley oil. If desired, serve potatoes drizzled with some of the remaining oil. Makes 6 servings. Per Serving: 249 Calories; 27g Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 541mg Sodium. A note about potatoes taken from Gourmet Magazine, November 2009 - It's final issue. "When it comes to mashed potatoes, different types of spuds will give different results, depending on their moisture and starch contents. Red and white boiling potatoes are very moist (thus they hold together well during cooking) and don't have much starch; when mashed, they aren't as fluffy as russets but take on flavors such as garlic or caramelize onions beautifully. Russets (a.k.a. baking or Click below on the links for more information and to register!
Vegetarian Indian Cooking, Sunday, March 7 at 11am Session two of Chef Tahia's classes is yet another culinary journey through the spices and dishes of India. These easily prepared vegetarian dishes are both authentic and delicious. For this session you will learn to make Pakoras (golden vegetable fritters), Sauteed Okra with Chilies and Spices, Fire Roasted Eggplant (Baigan), Malai Kofta (Spiced Potato Balls in Curry), Rice Pilaf Garnished with Fresh Herbs. Old Favorites and New Updates - Passover Cooking Class, Sunday, march 14 at 11am Want to rev up your Passover Seder Menu with my time tested recipes as well as some new items to update your meal. On this Sunday morning, I will be sharing with you my secret recipes for my "Always Tender, Never Tough" Brisket and the fluffiest Matzo Balls you've ever had. I've got a great Haroset recipe with figs and dates as well as a wonderful dish to accompany any meat on the table, Herb-Braised Mushrooms. Finally for dessert, I'll share with you my favorite Matzo Toffee recipe as well as an Almond and Orange Blossom Cake with Orange Pomegranate Compote that is so divine you'll want to make all year round. Foodie Friday, March 26 at 7pm Come join fellow foodies and culinary enthusiasts to create a wonderful dinner in the LAFW kitchen. Kind of like a cooking class, kind of like a dinner party, and lots of fun. Come with a friend, come with a group, or come on your own and meet new friends with similar cooking interest. On the menu for the evening we will be a doing some new recipes from our new menu! We'll start with our Miso Soup with Spring Vegetables. Then for our main course, we'll do our new Grilled Chicken Breasts with Cucumber and Pineapple Sambal; Broccoli and Bok Choy Stir Fry; and Coconut Rice. Finally, for dessert we'll be preparing our new Strawberry Rhubarb Shortcakes with Whipped Cream. YUM!!! WANT TO USE THESE TIPS AND RECIPES IN YOUR E-ZINE. BLOG OR WEB SITE? You can, as long as you do not alter the information in any way and include a credit that reads "by Rose LeBoeuf, www.lafoodworks.com, Interactive Cooking Classes, Parties, and Corporate Team Building Events for Groups Looking for a Fun and Unique Dinning Experience." LA Food Works Events Ideal for Team Building, Holiday Celebrations, Client Entertaining, Birthday Parties, Showers and Private Gatherings. Let LA Food Works make your party one which your guests will not soon forget! No previous cooking experience required! We also happily design Custom Cooking Parties. If you have a group of 8 or more foodies who love great food and playing together in the kitchen, contact us and we will design a custom menu or theme class for you and your group. Our interactive cooking parties both unify and entertain...perfect for any occasion that requires great food, interesting activities and lots of fun! 310-288-0100
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life because that time goes by in a flash. No matter how hard I try, the train keeps rolling, and I’m going to hop on and enjoy the ride! So, Happy Birthday Sarah and Jake! It’s amazing to watch you grow! (From the left...Jake, Buster, Pumpkin, and Sarah)
An LA Food Works Event includes: