Summer Dining


June 8, 2010

One of my favorite cooking shows right now is Chopped, on Food Network.  Chefs are challenged to turn random selections of everyday ingredients into delicious dishes in only 20-30 minutes.  However, the selections are always an odd combination of ingredients.  For example, I just finished watching a show that required the chefs to use trout, strawberries, baby fennel and marshmallows to create an appetizer course.  I'm always amazed at what the contestants come up with. It reinforces my philosophy that good cooking is not the product of fancy and complicated techniques, but the combination of interesting ingredients which create something fresh and new for the pallet. When we put together the menus for our LAFW events, we strive to blend  interesting ingredients with fun methods that can easily be replicated in everyone's kitchen.  We are so fortunate to have wonderful markets here in the LA area, so I challenge you to go out and pick up a bunch of random stuff...mix and match them and see what you come up with. I'm sure you can come up with something fabulous!

Every day I post a little something about what is happening in our kitchen.  Sometimes it's a tip or trick, sometimes it's a quick recipe, other times it's news about a recent event.  You can follow along by becoming an LAFW Facebook Fan!  If you like my newsletter, you'll like this too!

This month, take a peak at some party ideas, entertaining tips and a great steak recipe.  Summer is here and it's time to enjoy good food and good friends.  Looking forward to cooking with you soon! 


Dining Al Fresco with LAFW

Mansfield Courtyard 2One of the best features of our LA summers is that it's rarely uncomfortable to be outside. Just beyond the doors of the LAFW kitchen, is our beautiful court yard, with a large shade tree and lots of twinkle lights.  It makes dining alfresco a quaint and intimate experience. This large and inviting patio is perfect for appetizer and grilling events as well as showers and team outings.  We can transform the space into a beautiful outdoor dining room for up to 30 people or a lovely cocktail area for up to 50.  So you bring the wine, we'll have the food and together you will have the perfect ingredients for a wonderful party!

Mansfield Courtyard

For more information or to book your event,
Rose LeBoeuf at 310-288-0100



Thai Steak with Red Curry Sauce


Bangkok Market is one of my favorite places to food shop in Los Angeles. It's on Melrose Avenue, just east of Larchmont Village, but walking in there is like a culinary Thai field trip.  It is unbelievable the variety of sauces, candies, teas, fresh fish and other authentic Thai delicacies that are on their shelves.  As a foodie, it's sensory overload!  We have been making the steak recipe below for many of our events this season.  Featured on our current Spring Summer Menu, it calls for a red curry sauce and fish sauce.  However, if you can't make it out to Bangkok Market, no worries...these ingredients are available in the Asian food section of most grocery stores.  This sauce is equally good on chicken but it has a kick to it.  Add the curry sauce slowly, and taste as you go, so it will have just the right amount of heat for you!  

1 1/2 pounds tri-tip or flank steak
  salt and pepper
1 tablespoon peanut oil
1/2 cup unsweetened coconut milk
2 tablespoon Thai red curry sauce
1 teaspoon lime juice
1/2 tablespoon fish sauce
1 teaspoon light brown sugar

thai Steak


Season steak all over with salt and pepper.

Heat olive oil in a large heavy duty skillet over medium high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total.  Alternately, heat and prepare barbecue.  Rub steak with peanut oil and grill for about 5 to 6 minutes on each side.  When the steak is done, transfer to a large plate, loosely cover with foil and keep warm.

Heat skillet on stove top over medium low heat. Add 1/3 cup water and bring to boil, scraping with wooden spoon to release any brown bits (if you sauted the steak in the pan). Add the coconut milk, curry paste, lime juice, fish sauce, and sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.

To serve, thinly slice the steak across the grain and transfer to plates. Spoon sauce over the top or on the side.  Serve with Spicy Carrot Salad.

Serves 4. Per Serving: 407 Calories; 29g Fat (63.7% calories from fat); 34g Protein; 3g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 123mg Sodium. 

If you'd like the recipe for the Spicy Carrot Salad, email me and I'll send it right out!

Party Tip!
wine glass
Do you have a problem with those wine glass charms that seem to be so popular lately?  They're suppose to help everyone keep track of their own glass.  However, I have found that after a drink or two, many of us forget which charm is ours.  A great way to help everyone stay on top of their glass is to write their name on it in Sharpie.  The marker will rinse off right away with soap and water, so put it on a place that will not get wet or oily.  Should someone forget their name...well, then it's probably time for them to loose their glass anyway!
Happy Summer!

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.