Let the Food Fest Begin!


November 12, 2010

October is here and that means Halloween, which means that the holidays are right around the corner!  Can't believe I'm talking about all of this again...wasn't it just New Years 2010? Well, time marches on and with the holidays come lots of parties and lots of food.  We are so excited about our new appetizer menu below.  I've kept a couple favorites, but have introduced a lot of new items that are so delicious!  I can't wait to make them with all of you! 

This October is a very busy month for LAFW and we are very excited to be hosting clients from all over the country.  It is such a pleasure!  We have a fun, new event to offer our clients!  We call it Chefs' Challenge.  It involves teams working together to create unique dishes...no recipes included.  Every team gets a bowl of four common ingredients and they all share a big pantry.  It's up to the team to come up with their own dish and it is so interesting to see what everyone comes up with.  We've got some really educated foodies out there!

In this month's newsletter come have a look at our new Fall/Winter Appetizer Menu. I've also got a great appetizer recipe for any holiday ocassion plus a Halloween Giving idea that's perfect for cleaning out your closet!

Looking forward to cooking with you soon and don't forget to follow LAFW on


LA Food Works
Fall/Winter Appetizer Menu

LA Food Works is proud to present its new Appetizer Menu!

 Appetizer Event FW 2010Our Appetizer event is a fun and unique way for your group to celebrate and bond! This interactive cooking party involves you and your guests creating lots of delicious, interesting and hearty appetizers under the helpful guidance of our chefs! With plenty of opportunities to mingle, show off your culinary skills, and enjoy a variety of flavorful and filling mini plates, this party feels like a fabulous cocktail party. Great for larger groups and perfect for those who want to have fun cooking together, but don't want the formality of a sit down event.

    Savory Selections
Turkey, Brie and Cranberry Panini

Bacon Wrapped Dates Stuffed with Almonds and Goat Cheese

Irish Beef Pies

Shrimp Cakes with Chili-Lime Crema

Chicken Satay with Peanut Dipping Sauce

Mini Meat Ball Sliders

Caesar Salad Spears

Vegetable Samosas

Thai Chicken Lettuce Wraps

Blini with Crème Fraiche and House-made Gravlax

California and Vegetable Rolls

Pear and Gorgonzola Quesadilla with Fig Jam

Sweet Selections

Chocolate-Caramel Sandwich Cookies


Crepes with Assorted Fillings


Waffle Brownies with Whipped Cream and Hot Fudge


Bourbon Pecan Butter Balls

Blinis with Home-Cured Gravlax

As the holiday season ramps up, this classic appetizer, featured in our new  Fall/Winter Appetizer Menu, will be a hit at any party.  It takes a bit of planning, but it is so worth the time. Blinis are wonderful little pancakes that fry up in a flash.  Lots are made with buckwheat, but this recipe calls for regular flour...no special shoping trip.  And you will be so surprised at just how easy it is to make your own gravlax!  Both compenents to this dish are extremely versatile.  Make some extra salmon then serve it with bagels for a brunch or as part of a light salad.  You can top blinis with just about anything, sweet or savory.  Make a big batch, then freeze the extra for later.  When it's time to eat, brush them with melted butter and reheat for about 5 minutes in a moderate (350F) oven.  They'll taste amazing!

1/4 cup warm water
2 tbs. sugar, divided
2 tsp. dry active yeast
3 large eggs
vegetable oil
cups flour
tsp. salt
large egg whites
cups warm milk
tsp. crem of tartar
cup creme fraiche

gravlax - recipe below*


Blinis with Gravlax

Sprinkle yeast into a small bowl and add 1/2 teaspoon of the sugar and warm water. Set aside in a draft free spot for 10 to 20 minutes. The mixture should be full of bubbles; if not discard it and start again with fresh yeast.

In a medium bowl, place the egg yolks and gradually whisk in the oil to form a thick emulsion resembling mayonnaise.

In a large bowl, whisk together the flour, remaining sugar and the salt. Whisk in the yolk mixture until mixed (it will not be moist). Whisk in the yeast mixture and then gradually whisk in the warm milk, whisking until smooth.

Cover the mixture tightly with plastic wrap and set aside in a warm draft free place for 1 to 1 1/2 hours or until doubled in bulk and tiny bubbles appear all over the surface.

In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks. Fold the whites into the batter.

Heat the pan or griddle over medium heat until a drop if water sizzles when dropped onto the pan. Spray lightly with nonstick vegetable oil. Pour the batter by 1/4 cups on to a frying pan or griddle. Cook, adjusting the heat as necessary to avoid overbrowning, until the underside of each blini is golden brown and the upper side begins to dull, about 2 1/2 minutes. Transfer the cooked blini to a baking sheet and keep them, warm in a 200 degree oven until ready to serve.

Serve the blini with the creme fresh and gravlax on the side.

Makes about 32 blinis, 2 blini per serving: 180 calories; 10g fat (53% calories from fat); 10g protein; 33g carbohydrates; 1g fiber; 142mg cholesterol; 214mg sodium.

*For Gravlax: In a small bowl, combine 1/2 cup sugar and salt. Cover both sides of a 2 pound salmon fillet, cut in half, with the salt mixture. Sprinkle the flesh side of each fillet half with 1 tbs. freshly ground pepper. Place one fillet half, flesh side up, in a dish just large enough to hold it. Place one buch of chopped dill on top of this fillet, then cover with the second half, flesh side down to "sandwich" the dill.

Cover the dish lightly with plastic wrap and place a small pan or plate on top, weighing down the plate lightly, using some cans or another heavy dish. Refrigerate for at least 2 days and up to a week. Every 12 hours, turn the fish over in the brining liquid that has accumulated in the bottom of the pan to ensure that all parts are marinated evenly. Re-cover with plastic wrap and the weighed pan and return to the refrigerator.
Remove from the refrigerator. Scrape off most of the dill and seasonings, using a sharp knife, cut into paper-thin slices, pulling each slice away from the skin.

 Halloween Giving 

HalloweenHave you got lots Halloween costumes from years past stacked up in your closet? Do you have decorations that just don't do it for you anymore?  What about all that excess candy after the big night?  Well there is a great way to give new life to all that stuff.  Donate it to Alexandria House!  They got lots of kids who would love to put all your Halloween extras to good use!  You are welcome to bring your donations to LA Food Works and we will bring them over.  Or...go by the house yourself and meet all the wonderful people who live and work there.

Alexandria House Logo
Located in the heart of the Mid-Wilshire area, Alexandria House is a transitional residence for women and children working to overcome homelessness. It is also a community center providing education and enrichment opportunites for residents and neighbors alike.  In addition to housing 30+ women and children, they also have a wonderful child-care center as well as after-school and teen outreach programs.

All donations are tax deductible.  Click on the Alexandria House logo for more information on this amazing place!

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.