So Lucky!

March 8, 2012

Rose 4

The weather in LA this time of year can be a bit tormenting!  Temperatures seem to go back and forth from cool and wintery to warm and sunny within hours it seems.  Just when I feel like running out to a local farmer's market and picking up the latest spring veggies to hit the tables, it turns cold again and I just want to make more warm soups and stews.  Well, I guess by definition, that is spring and it happens to some extent everywhere.  However, my favorite thing about this time of year, are all those forgotten perennials in my garden that went dormant for the winter, seem to be bursting to life right now.  Oh how I wish the jasmine and camellias would hang out longer!!!!  March is my twins birthday month too.  They had their 16th birthday on the first and my daughter Sarah had her own cooking party this year to celebrate.  How awesome it was to be with her and her friends cooking in the kitchen!!!!!  How I wish they would hang out just a little bit longer too :)

March is also the time to celebrate St. Patrick's Day and our new Spring-Summer 2012 Menu! Read on and you'll see what we'll be whipping up as the weather turns warmer!   There's a great green recipe (I couldn't resist) and a tip for one of my favorite spring veggies too. Then, don't forget to become an LAFW Facebook fan. Click Here to get daily updates on the happenings in our kitchen. 

Wishing everyone the Luck of the Irish and lots of good food on your plates. Looking forward to cooking with you soon!


LA Food Works
Fall-Winter 2011 Menu

LA Food Works is proud to present its new Spring-Summer 2012 Menu! Our signature interactive, hands-on cooking events are ideal for corporate summer outings, team building exercises, client entertaining, birthday parties, showers and the celebration of any special occasion!

An LA Food Works Event Includes
* Hors d'oeuvre and beverage reception on arrival
* Fun and knowledgeable chef instructors to guide
   you through your recipes
* Private cooking and dining experience at our
   charming venues
* Seasonal gourmet menu selections for lunch,
   brunch or dinner
* Chef aprons to use while you are cooking
* Recipe packets for everyone to take home

Entreé Course Selections

White Wine Pouched Flounder with Lemon-Parsley Relish
Grilled Asparagus with Pine Nut Dressing
Provencal Bok Choy
Roasted Rosemary New Potatoes

Grilled Steak with Balsamic Glazed Peppers and Onions
(This option can be done with steak, salmon and/or chicken)

Arugula and Frisee Salad with Fresh Basil and Pecorino
Ragout of Spring Vegetables
Cauliflower Risotto

Pork and Choizo Kebabs
(This option can be done with chicken)
Tomato and Mint Salad with Pomegranate Dressing

Spicy Moroccan Carrots
Quinoa Tabbouleh

Red, White and Blueberry Chipotle Burgers
Chiffonade of Mixed Greens with Green Goddess Dressing
Chili-Herb Roasted Broccoli
Grilled Corn with Roasted Garlic and Herbs

Honey Bourbon Barbequed Chicken
Beet, Rhubarb and Orange Salad
Cajun Creamed Corn
Garlic and Chive Mashed Potatoes

Dessert Selections
S’more Cupcakes

Chocolate Pie with Fresh Whipped Cream

Peach and Almond Galette with Vanilla Ice Cream

Deconstructed Tiramisu

Blackberry Buttermilk Cake

Green Goddess Dressing

It's March and St. Paddy's Day is around the corner so I had to give you all something green to cook up in your kitchen!  I loved Green Goddess Dressing when I was a little girl but it has fallen out of style.  Recently I found this recipe in the LA Times Food Section and I was so excited! Maybe I'll bring it back! This spring and summer we are using it to dress a chiffonade of mixed greens (very long, thin slices of leafy greens) along with some carrot ribbons and, when they come in season, fresh corn kernels.  It's part of our new Spring-Summer 2012 Menu and is being served along with our Red, White and Blueberry Chipotle Burger.  This WONDERFUL dressing stays true to my childhood memories and, when I use some low fat mayo, is even kind of healthy!  It's also great as a dip served with fresh vegetables on a crudite platter.   

cup coarsely chopped parsley
cup basil leaves
1/4 cup roughly chopped chives
pound fresh spinach
1 1/2
tablespoons apple cider vinegar
1 1/2
cups mayonnaise
teaspoon Dijon mustard
teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon lemon juice

green goddess dressing


In a blender, pulse together the parsley, basil, chives, and spinach along with the cider vinegar. Remove mixture to a large bowl and whisk in the mayo, mustard, salt, pepper and lemon juice. Taste and adjust the flavorings and seasonings as desired. (This makes a generous 2 cups of dressing which will keep, covered and refrigerated, for up to 1 week).

Per 1 Tablespoon Serving: 101 Calories; 12g Fat (97.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 129mg Sodium.  

Source:  Los Angeles Times Food Section, July 11, 2011

Asparagus Tips

AsparagusThey're green and they are coming into season right now.  They're also part of our new  Spring-Summer 2012 Menu! I read this recently in a back issue of Cook's Illustrated Magazine regarding the different sizes of this tasty vegetable. I thought it was really interesting, so I'm sharing. "Asparagus spears are the plant shoots of an underground crown that can produce for up to 20 years. The thickness of a spear has nothing to do with its age. Rather, the diameter is d etermined by two factors, the age of the entire plant (younger crowns produce more slender stalks) and variety....While we found both fat and skinny stalks equally sweet, nutty and grassy, the thicker stalks, rather than the thinner stalks were more tender. The reason? The vegetable's fiber is slightly more concentrated in thinner spears. Choose thicker stalks for broiling, roasting and grilling. They stand the intense heat better, while thinner spears are good candidates for steaming and stir frying." Cook's Illustrated, March-April, 2011.

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 Parties, 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 10 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 availability.