Spring is here and
so is our New Menu!
April 20, 2016
This spring I am writing a little later than usual because in March I spent an extended Spring Break visiting my daughter Sarah in Berlin (see below the pic of Sarah and me in front of a section of the Berlin Wall). What a treat it was to meet up with her as she is studying abroad! Then we got to do some traveling together to gorgeous Prague, Vienna and Italy. We had an amazing time filled with beautiful sights, fun adventures and great food! I went to six cities in 19 days. Yes, a lot of ground to cover. It really was like being on a college kid's spring break but, being that I am 52, and not 22, I got a little run down and unfortunately picked up a bug while I was on the road. I didn't have much of an appetite for a big chunk of my time in Italy which was such a shame. But Sarah, the museums, the art, the people and ultimately the gelato nursed me back to health! I did start feeling well enough again to have some great food in Florence and then in Rome and.... because of that little virus, I didn't gain a single pound while away!!!! So alls well that ends well! If you'd like to see some pictures from my trip, go check out my FB posts. Click here, my page is open, so you don't need to be my friend to see them, but friend me if you'd like. We can never have too many :).
Check out our new Spring-Summer 2016 Menu below and notice an Italian inspired steak we are doing this summer, then scroll down further to get the recipe. I hope you enjoy it all and don't forget to become an LAFW Facebook Fan. Click Here to get fun updates on the happenings in our kitchen.
Happy Spring everyone and I look forward to cooking with you all soon!
LA Food Works
Spring-Summer 2016 Menu
LA Food Works is proud to present our new Spring-Summer 2016 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
Spicy Grilled Chicken with Rhubarb-Mango Salsa
(This option can also be done with chicken and/or pork)
Creamy Lime Coleslaw with Pineapple and Quick Pickled Red Onions
Grilled Corn with Jerk Butter and Toasted Coconut
Sweet Potato Pancakes with Cilantro Chutney
Grilled Tuscan Tri-Tip with Red Pepper, Onion Sauté and Tapenade
(This option can also be done with steak and/or chicken or salmon)
Shaved Fennel and Green Bean Salad
Garlic Butter and Rosemary Roasted Mushrooms
Lamb and Beef Burgers on Fresh Pita with Date Ketchup
(This option can also be done with ground turkey)
Spinach Salad with Roasted Walnuts and Za’atar VinaigretteGrilled Summer Vegetables with Tahini Dressing
Baked Minty Rice with Feta and Pomegranate Relish
Slow Roasted Salmon with Tomato Fondue and Saffron Rouille
(This option can be done with salmon and/or chicken)
Grilled Lettuces with Herbed Avocado Dressing
Pearl Couscous with Eggplant, Basil and Shallot Vinaigrette
Grilled Korean Cut Gochujang Marinated Short Ribs
(This option can be done with ribs and/or chicken)
Smashed Cucumber Salad
Blistered Edamame with Gingered Carrots
Buckwheat Noodles with Chile-Scallion Oil
Peach and Pecan Sandy Crumble with Vanilla Ice Cream
Caramel Croissant Bread Pudding with Boozy Fudge Sauce
Coconut Banana Cake with Chocolate Rum Sauce
Chocolate S’mores Parfaits
Tarte au Formage with Lemon Cream and Blueberry Compote
Vegan and vegetarian diets happily accommodated
Grilled Tuscan Tri-Tip
Besides gelato, I really started to crave some steak once I started feeling better in Florence. Beef and steak are all over restaurant menus in that part of Italy. This is probably because of the abundant leather markets and shops all over the region, or maybe there is are abundant leather markets because there is so much steak offered at all the eateries?!? It's hard to know which begets the other, but no matter, they are both beautiful and tantalizing offerings. In Florence, they love their T-bone steaks but we are putting a California twist on our dish by using a leaner and more popular cut in our region... tri-tip. The seasoning and technique can be done on just about any protein you would want; chicken, pork, a hardy fish like swordfish or salmon, and even tofu, so don't write off this recipe if you don't eat red meat. We will be serving it with an Onion and Red Pepper Saute as well as some house-made Tapenade to enhance, but not compete with this delicious meat. If you'd like those recipes, email me, I'm happy to send any along! Featured on our new Spring-Summer 2016 Menu, I'm sure this dish will be a summertime favorite.
||pound tri-tip, trimmed with 1/4" fat cap on the top side
||cloves garlic, slide thin
tablespoon rosemary, finely chopped
||teaspoon red pepper flakes
||tablespoon cracked black pepper
||tablespoons Kosher or sea salt
||tablespoon olive oil
Season the steaks with rosemary, garlic, hot pepper, lemon zest, salt and pepper. Refrigerate at least 4 hours, but preferably overnight.
About an hour before grilling, remove steak from the refrigerator so it can come to room temp. After about 10-15 mins, sprinkle meat with salt and massage in olive oil.
Heat grill to medium high heat, leaving on section cool for indirect heating. When grill is thoroughly pre-heated, place meat, fat side down, on the cool side of the grill. This will let the meat grill slowly and not char the outside. Cook for about 15 minutes, rotating 1/2 way through to caramelize well. Turn the steak over, and grill, on the indirect heat, for another 10 minutes or until meat thermometer inserted into the center reads 125F for medium rare. Remove from heat and rest the steak 10 minutes before slicing. Slice meat thinly against the grain and serve with red pepper saute and tapenade.
Makes 8 servings. Per Serving: 461 Calories; 38g Fat (75.7% calories from fat); 25g Protein; 3g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 1493mg Sodium.
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.