Spring, Appetizers and Fools

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March 25, 2010

I think it’s Spring’s bright sunshine, the clear skies, the fresh foliage and amazing flowers that cause all those little things that need to be fixed in my house to suddenly become unbearable to look at. This time of year always inspires me to do my version of spring cleaning, and it usually involves some sort of planting and building maintenance. This week I planted a long overdue flower bed full of rose bushes. I also repainted my living room and dining room, replenished some other flower beds and trimmed trees. Everything just looks so much prettier with a freshening up. At LA Food Works, we’ve also been freshening up our cyber profile! We finally have a Facebook Fan Page and we are adding lots of pictures from our events. We look forward to keeping everyone up to date with news about what’s happening in the LAFW kitchen as well as providing tips on fun and interesting culinary experiences. You can have a look and become a fan by following this link!

This month we’ve got our new Appetizer Event Menu up and ready to go. Have a look below, there's is really something for everyone. I’ve also got a fun April Fools’ recipe that is no joke, as well as more great  cooking classes on the schedule. So sign up and come out and cook with us!

Whether you are celebrating Passover or Easter or heading out for Spring Break, I wish you all a wonderful start to beautiful spring!


         Appetizers newsletterLA Food Works
        Appetizer Menu  


LA Food Works present it's new  Appetizer Menu for Spring-Summer 2010 . When you host an Appetizer Event with LAFW, you and your guests will work with our chefs on a multiple stations creating these fun and filling bites!  This event is great for larger groups and we have venues that can accommodate up to 150 guests!



Savory Selections


Bangers and Mash 


Tuna Nicoise Panini 


Goat Cheese and Onion Marmalade Cups 


Potato Baskets with Grilled Tenderloin and Horseradish Cream 


Shrimp Cakes with Chili-Lime Crema 


Beef Satay with Fresh Mint-Soy Vinaigrette 


Blue Cheese Beef Burger Sliders with Canadian Ketchup 

Zucchini Pancakes with Feta and Tomato Salsa 


Caesar Salad Spears 


Vegetable Samosas 


Thai Chicken Lettuce Wraps 

Grilled Stuffed Grape Leaves Served with Olivado 


California and Vegetable Rolls 


Spicy Salmon Tartare with Avocado Relish on Tortilla Rounds 


Sweet Selections

Chocolate-Caramel Sandwich Cookies


Crepes with Assorted Fillings


Waffle Brownies with Whipped Cream and Hot Fudge


Mini Lemon Strawberry Napoleons

Our Appetizer Event also includes a tossed salad, gourmet cheese platter and tray of assorted cookies to compliment your hors d’ouevres choices.

Raspberry Fool

 I could not resist having this dessert as my April recipe!  It has no pranks attached but it is kind of hysterical how easy it is to make such a delicious creation...It's also a great Passover dessert!  A Fruit Fool is an English dessert dating back to the 1600’s. The origin of the name has been lost, but thankfully, not the recipe! It consists simply of a fruit puree and whipped cream. The most popular version is made with gooseberries, but you can do it with almost any fruit. I also like to give it some crunch by adding a layer of cookie crumbs when I’m assembling the dessert in a pretty glass. To reduce the chilling time, chill a sheet tray in the freezer then spread the fruit very thin. Refrigerate the fruit until cold. This is a great recipe to make ahead with fresh fruit for dinner parties all spring and summer long. 

1 pound raspberries
2 tablespoons water
2 teaspoons lemon juice
3/4 cup sugar
8 ounces heavy cream, chilled
1/4 teaspoon vanilla

Raspberry Fool

Put the berries and lemon juice into a large, heavy saucepan and place over medium heat. As the berries heat, crush them with a potato masher or wooden spoon, then cook, stirring and mashing frequently, until the berries are quite juicy and somewhat pureed, about 10 minutes. Stir in the sugar to taste, using a lessor amount if you like your desserts a little tart.

Remove the pan from the heat and transfer the berries to a bowl. Let cool, cover, and refrigerate until chilled. Approx. 3 hours.

In a chilled bowl, whisk the cream until soft peaks form. Stir the vanilla into the chilled berries and then fold the whipped cream into the berries just until mixed.

Spoon the mixture into champagne flutes, wineglasses, or small sundae glasses. Serve immediately or cover and refrigerate for up to 1 day.

Makes 6 servings. Per Serving: 300 Calories; 15g Fat; 1g Protein; 42g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 16mg Sodium. 

Click below on the links for more information and to register!

 Vegetarian Indian Cooking, Sunday, March 7 at 11am Session three of Chef Tahia's Indian cooking classes rounds off the series with another tantalizing menu of traditional, vegetarian dishes.  On tap for this class, you will learn to blend spices and create your own Garam Masala as well as prepare Potatoes Laced with Cumin, Curried Chick Peas, Green Bean Poriyal and Rice Pilaf Garnished with Cardamoms and Cloves. 

The Flavors of Spring - Saturday, April 17 at 11am  With spring, comes the long - awaited asparagus, ramps, rhubarb, spring peas and baby lettuces. In this class we will use these ingredients and others, to prepare our Spring Pea Minestrone Soup; Risotto Verde; Baby Lamb with Spring Vegetables; Caramelized Onions with Braised Baby Peas and New Potatoes; Wilted Lettuce Salad with Warm Pecan and Herb Goat Cheese; Strawberry Rhubarb Shortcake; and Lavender Cookies 

Foodie Friday, April 30 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 Grilled Asparagus and Butter Lettuce Salad with Chive Dressing.  Then for our main course, we'll make a wonderful Pistachio Crusted Seabass; Rice Pilaf and Arugula; Crispy Fennel. Finally, for dessert we'll be preparing Fresh Strawberry and Lemon Napoleons. 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!
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.