Our Spring Summer 2014 Menu is Here!

April 8, 2014

Rose 4

I like to visualize the calendar year in the form of a clock. New Year's Eve is at the top of the hour on 12 and 4th of July at the bottom on 6. So following on that image, we are just after 3 and rounding into the middle of the 2nd quarter with major changes underway! Here at LA Food Works, we've changed our menus and that is always so much fun! As the days brighten, so does the food and we are so excited to be cooking great seasonal and super flavorful new dishes with our clients. It's also really cool to see new food trends emerging. One major trend of late is the prevalence of coconut on menus and in markets these days. The popularity of the Paleo Diet has made this ingredient so much more accepted. As I see it, coconut is like Brussels sprouts. A few people had strong opinions against it, and that spoiled the enjoyment for everyone. No one wanted to offer it because they were under the impression that most didn't like it. Well now both coconut and Brussels sprouts are everywhere and our coconut tart is a favorite dessert for this coming season. Yay! because I've always LOVED coconut (and Brussels sprouts too!).

Have a look below at our all the great new offerings on our Spring-Summer 2014 menu, then scroll down further and check out a wonderful recipe for the favorite entree of the season...so far :). There's also a tip on how to keep your kitchen cool this summer. I hope you enjoy it all and don't forget to become an LAFW Facebook Fan. Click Here to get daily updates on the happenings in our kitchen.

Happy Spring everyone and I hope to be cooking with you all soon!  


LA Food Works
Spring-Summer 2014 Menu

LA Food Works is proud to present our new Spring-Summer 2014 Menu! Our signature interactive, hands-on cooking parties are ideal for corporate summer outings, summer associate events, 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

Grilled Flank Steak with Roasted Tomato and Three-Chile Salsa
(This option can also be done with steak and/or chicken)

Grilled Avocado and Smoky Corn Salad with Chipotle-Caesar Dressing
Roasted Cauliflower with Cilantro Pesto
Confetti Black Beans

Bruléed Vietnamese Chicken Breast
Sweet and Salty Cucumber Salad with Caramelized Shallots
Swiss Chard in Coconut Cream Sauce
Com Do (Red Rice)

Grilled Pork Loin with Treviso and Balsamic Glaze
(This option can also be done with pork, salmon and/or chicken)

Grilled Panzanella
Roman Chickpeas
Roasted Zucchini Ribbons with Fresh Ricotta and Herbs

Cherry Brie Beef Burgers
(This option can also be done with ground turkey)
Blueberry and White Bean Salad

Heirloom Tomatoes Stuffed with Corn and Zucchini
Fanned Lemon Roasted Potatoes

Mediterranean Roasted Trout en Papillote
(This option can also be done with fish and/or chicken)
Grilled Watermelon with Yogurt Dressing

Pearl Couscous with Olives and Roasted Eggplant
Grilled Vegetables with Harissa Dressing

Dessert Selections

Chocolate Dulce de Leche Tart with Kahlua Whipped Cream

Red Raspberry, White Chocolate and Blueberry Parfait

Peach Bread Pudding with Brandy Cream Sauce

Coconut Tart with Mango-Lime Coulis

Chocolate Bourbon Cupcakes with Strawberry Frosting


Grilled Flank Steak with
Roasted Tomato and Three-Chile Salsa

Every season there is an entree selection that is chosen by well over half my clients. It's usually a dish that is somewhat familiar but with an interesting twist. This season it's our Grilled Flank Steak with Roasted Tomato and Three-Chile Salsa.  And what's not to be excited about? Learning how to make a fresh salsa is a great technique to beef up your culinary arsenal. It's also really easy to make and so much more delicious than anything you get from a can or bottle. This salsa is fantastic on almost anything.  Not only with the steak, it's bright yet smoky flavor is wonderful with chicken, a meaty fish (swordfish or dorado) or some fresh guacamole and tortilla chips (it's even great spooned over grilled tofu!). Featured on our new Spring-Summer 2014 Menu, we are serving it with a smoky chipotle-Caesar salad, roasted cauliflower with cilantro pesto and confetti black beans. Email me for these recipes or serve with a fresh green salad and warm corn tortillas and grilled veggies for a light dinner. Either way, you may never buy salsa again!

2 1/2 pounds flank steak

tablespoons olive oil

salt and pepper to taste
medium tomatoes, ripe but still firm
1 onion, quartered
cloves of garlic, unpeeled
dried ancho or cascabel chiles - stems and seeds removed
arbol chiles - stems and seeds removed
tablespoons olive oil
cups boiling water
canned chipotle chile in adobo sauce
tablesspoons fresh lemon juice
teaspoon kosher salt, or more to taste

Steak with Roasted Tomato and Chile Salsa


Place steak in a baking dish and rub with olive oil. Sprinkle generously with salt and pepper massaging meat to infuse flavors. Allow steak to rest and come to room temperature (about ½ hour out of the fridge) before grilling. Preheat grill to medium-high.

Meanwhile, make salsa. Heat a perferated grill pan on the grill and then place the tomatoes, onion wedges and garlic on it. Grill the vegetables, turning as needed, until there are brown spots all over, about 10-15 minutes. Alternately, preheat broiler and set a rack 3 in. from heating element. Line a large rimmed baking pan with foil and put tomatoes, onion, and garlic in it. Broil the vegetables, turning as needed, until browned in spots all over, 15 to 20 minutes. When the vegetables are cooked, transfer to a bowl as done. Let cool.

While vegetables are grilling, wipe the outside of the chiles with a damp cloth if they look dusty. Pull out and discard seeds and stems from the chiles, breaking them open a bit if needed. Turn on fan over stove. Heat olive oil in a large frying pan over medium-high heat, add ancho and arbol chiles, and cook, turning often with a slotted spoon, until slightly softened and darkened in spots, 1 to 2 minutes.

Reserving oil in pan, transfer chiles to a small, deep bowl and pour 2 cups boiling water on top. Let stand until chiles are softened, about 20 minutes. Discard 1 cup liquid.

When the chiles have softened, whirl them with the reserved soaking liquid along with the chipotle in a food processor until very smooth. Cut tomatoes and onion into chunks. Peel garlic. Add vegetables to chile purée and pulse until nearly smooth.

Reheat oil in pan over medium-high heat. Add chile mixture and bring to a simmer, stirring. Cook, stirring, for about 3 minutes to blend flavors. Pour salsa into a bowl and let cool while grilling the steak.

Grill steaks 5-6 minutes per side or until it is lightly charred on the outside and medium rare inside. Let steak rest for 5-10 minutes before slicing.

When ready to serve, slice steak against the grain at a 45degree angle in long thin slices. Stir in lemon juice into salsa and season to taste with salt. Spoon salsa on top of steak and serve extra on the side. Enjoy!

Makes 6 Servings. Per Serving: 361 Calories; 23g Fat (58.1% calories from fat); 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 359mg Sodium.

Using your BBQ as an Extra Oven

lafw grillThis past fall I was finally able to do something I've dreamed about for many, many years. I built an outdoor grill station on my courtyard. I'm so happy with how it turned out and I've been using it like crazy!  I've also come to realize a grill is so much more than just a barbeque...it can also be an extra oven. Over the holidays it was great to use when the ovens inside were full and I look forward to doing the same thing this summer when the weather turns warm. What a great way to keep the kitchen from heating up and to infuse foods with that delicious smoky bbq flavor. I should have realized this so much sooner because you don't need fancy equipment; you just need to know the trick to keep your food from getting too hot. The trick is indirect heating and here's what you do. Heat your grill to medium high.  When the grill is all warmed up, lower the temp on gas grills to medium low and turn off half your burners.  If you use a charcoal grill, move your coals over to one side.  Place your food on the half of the grill that has no heat under it and roast, bake or heat as you would in a regular oven. Make sure to watch your food carefully and invest in a good meat thermometer because cooking times may vary. As you get the hang of it, you'll love your new outdoor kitchen!

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, Summer Outings, 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.