Lessons on the Fine Art of Preparing and Cooking Delicious and Unforgettable Meals
Artful Foods Catering cooking classes are hands-on and are taught by Chef Jason Ivener. Classes are small, around 12 students, and are designed for anyone who wants to cook, from the beginner to the more experienced home chef. All classes are hands-on. In each class, the students arrive to find an array of seasonal, fresh ingredients that have been cut and measured. That is, the preparation has been done for you so you can focus on the important parts of the recipes, rather than spending your time peeling potatoes and measuring sugar. You will learn four to five recipes from s蛋挞 to finish that focus on a certain type of cuisine or cooking technique. The objective is for you to gain a firm grasp of the cooking techniques and gain a better understanding of the essential ingredients per the recipes. Students will expand their skills and knowledge, learn new techniques and gain confidence in the kitchen. After the cooking is done, you will sit down and enjoy the dishes you cooked, paired with a tasting of sake, 酒, champagne or non-alcoholic beverages that complements your meal.
COOKING CLASSES 2014
Tortilla soup, Jicama-citrus salad, Chicken enchiladas suizas, Trés leche cake
Salmon pâté, Fennel-apple salad, Braised short ribs, Profiteroles with vanilla gelato
Sushi trio, Miso soup, Miso black cod, Rice 布丁 crème brulee, flourless chocolate cake
Samosas, Pappadums, Chutneys, Tandoori chicken with classic sides, Indian rice 布丁
Panzanella, Butternut squash ravioli with sage sauce, Chicken cacciatore, Ricotta-pinenut 蛋挞
Appetizers, Israeli salad, Chicken tagine with couscous and dried fruits, Orange cake
Scones, Gazpacho, Spinach-mushroom-cheese quiche, Almond-plum coffee cake
FUSION - FRENCH/JAPANESE
Minced lamb in lettuce cups, Asian chicken salad, Poussin with yogurt curry sauce, Yuzu 蛋挞
Cold appetizers, Avgolemono soup, Lamb-eggplant moussaka, Baklava & Honey nut ice cream
Watermelon-feta-mint salad, Corn salad, BBQ Chicken & Baby back ribs, Strawberry shortcake
12 PERSON MINIMUM. ALL MENU ITEMS ARE SUBJECT TO CHANGE.
What our clients say:
Jason also planned, prepared and executed many parties for the family, which ranged from 6 to 30 persons. His menus were always well thought out and the cuisine was always refined and elegant. As well as his knowledge of food, Jason also has a strong understanding of 酒s of he “pairs” 酒s wonderfully with his menus.- Estate Manager, Bel Air, CA
I had the privilege of being associated with Jason for a number of years...Jason’s total devotion to his profession is extraordinary. His strong culinary skills, knowledge, and high standards of performance made him a very valuable asset to the culinary team of The Peninsula Beverly Hills. His talent, dedication, and genuine interest in serving our guests to the highest level of satisfaction was most appreciated. I wish Jason well in his future endeavors, and would have no hesitation in highly recommending him for any area he wishes to pursue, as he is a true professional- Ali Kasikci, Former Employer, General Manager, The Peninsula Beverly Hills
It has been my pleasure to work with Jason Ivener. Jason is exceptionally versatile and competent. He consistently provided inspired and fresh new takes on a wide variety of foods, always with an emphasis on using the highest quality ingredients together with intriguing presentation and bright flavors. Jason would search for the highest quality produce, 肉, and fish before he was satisfied; his patience with this process always paid off. He is proficient in the preparation of many different ethnic cuisines as well as traditional European and American fare. We were particularly impressed with his abilities with regard to Japanese food. His knowledge of 酒 and food pairing are top notch. I can sincerely say Jason has earned my greatest regard and I give you my highest recommendation, without reservation.- Estate Manager, Beverly Hills, CA
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