New Season, New Menu, New Classes

A note from RoseRoseLeBoeuf.jpg

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 sarah and jakelife 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)

 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!


                 LA Food Works                    2010 Spring/Summer Menu  

    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.

3.10 nlpicAn LA Food Works Event includes:

* 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 Turkey Burgers with Creamy Red Pepper Sauce                       Summer Zucchini Salad and Orzo with Fennel

                                                   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!

1/3  cup chopped chives
1/2  cup chopped parsley
1/2 cup olive oil
1/2 teaspoon salt
2 1/2 pounds Yukon Gold potatoes
3/4 cup milk
1/4 cup butter-cut into 1 inch pieces
1 teaspoon salt
1/2 teaspoon white pepper
parsley mashed potatoes

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 Idaho potatoes) have low moisture and lots of starch, so they are light and dry when cooked. They absorb staggering amounts of butter, milk and salt without a qualm. Yukon Golds, a versatile in-between variety, have medium moisture and starch. They mash up into a mound of great flavor, creamy texture, and invitingly yellow flesh that looks buttery even before you've stirred in the first dollop."

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,, 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!
Just willingness to put on an apron,
get your hands a little messy,
indulge in some great food
and have lots of fun playing in the kitchen!

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!


For information or to book your event, contact Rose LeBoeuf at 310-288-0100 for an event planning kit, pricing and date availability.