2012 Let’s “Where recipes come to life”
Schedule Get Cookin’
IACP INTERNATIONAL Les Dames The
Award of OF CULINARY
D’Escoffier James Beard
Excellence PROFESSIONALS International FoundaTion
Culinary Expert & Author
Wednesday, September 5th
Thursday, September 6th
Celebrity T.V. Personality
Saturday, october 6th
Celebrity “Pop Up” CristinA FerrAre
Tuesday, october 23rd John Ash Ludo LeFevre
Follow us on:
Tuesday, october 16th
Baking Expert FACEBOOK TWITTER PINTEREST YOUTUBE
Friday, october 26th 4643 Lakeview Canyon Road • Westlake Village, CA 91361
Saturday, october 27th (818) 991-3940
Visit our website: www.letsgetcookin.com • Register online for classes!
LGC Announcements, Services and Special Promotions
SUMMER-FALL 2012 OUR CATERING SERVICES
Welcome to the Summer-Fall edition of our cooking class brochure. Let’s Get Cookin’ offers catering services for special dinners, holiday parties,
With summer upon us and autumn not far behind, I like to think weddings, business events, etc. Our cooking school has a repertoire of
about all the fresh ingredients available at the local Farmer’s markets recipes from some of the best teachers in the world and for every type of
when planning classes. Most of our instructors will be teaching occasion. Our staff members are experts in beautiful food presentation
recipes based on what is in season and we urge you, our customers and have catered parties for celebrities as well as for local businesses
to support the farmers that come to your neighborhood. Tim McGrath and individuals. We can provide the best quality food and arrange for
and I will be doing a class together on Sunday, July 22, beginning at all related services to help make your event a huge success. Please feel
the Westlake Village Farmer’s Market and ending up at the school free to call us when planning your next personal or business party event.
where students will cook a meal with the ingredients purchased and Ask for Liz, our catering director. You can also reach her by email at
no recipes. Hope you can join us. email@example.com.
With social networking taking over the communication channels, we CORPORATE TEAM BUILDING, COMPETITIONS, PRIVATE
are trying to become more and more connected. We are now on
Pinterest as well as Facebook. I am sending more tweets, especially GROUP CLASSES AND KITCHEN RENTALS
about upcoming events and newsworthy links related to food and Teamwork in the kitchen leads to teamwork on the job. Our school
food celebrities. Please feel free to follow me and also check out my welcomes and encourages “team building” workshops that focus on
blog, Hungry Thymes for the latest commentary from my point of cooking and preparing a meal. These workshops bring out creativity
view. We have lots of pictures on Facebook from our classes and I and enhance the skills of individuals while reinforcing cooperation,
will try to add more recipes as well as interactive requests, offers, achievement and morale as a group. We have done these workshops
etc. You will be rewarded if you participate. Look for information on with local groups from Amgen, Wellpoint, Intuit, Yahoo, Baxter, Bank of
pop-up classes (a new concept) on our back page. America, Dave Power and Associates, Washington Mutual, The Motion
Picture Association, Xerox Corporation, Accenture, Health Net, Verizon,
See you soon! Kinko’s and The Williams Company. We have also worked with several
Phyllis and Staff private dental offices and real estate firms. Workshops are “hands on”
and task oriented. Sessions usually run from 2 1/2 - 3 hours and can
SAVE ON COOKING CLASSES AND MERCHANDISE be scheduled during the day or in the evening when classroom space is
Here are several ways for you to take your favorite classes this season available. Costs range from $85 to $115 per person, depending on the
and save money too. 1) Sign up for 5 or more cooking classes (each menu, beverages and amount of time and preparation needed. At the
at least $75.00) by July 14, and get a free additional $75.00 end of each session, participants will enjoy eating the meal they cooked
class during the current class session. This offer does not include together. Please call and talk to Phyllis for more details and to schedule a
classes that are part of an entire series. Only one free class is allowed workshop. We have team building information sheets and a list of sample
per person and this class cannot be credited or transferred beyond menus available upon request. We can also arrange group competitions
the current session of classes. To be eligible, you must sign up for and off site trips to wine country destinations. Private cooking classes
all six or more classes (including the free one) at the same time. for other special groups, birthday parties, showers, etc. may be arranged
2) A few select classes have special “couples and friends pricing” so at our school or in private homes. Phyllis can do culinary coaching and
you can bring a partner or friend and save money. Look for them in consultation one on one or with
the schedule. 3) Check our website and facebook page and special small groups in her own newly
emails for additional online coupons. Students who attend classes designed kitchen, in your kitchen
are often introduced to new products that are used by our teachers. or at the school when available.
We will discount these selected items as well as other items in the Finally, our kitchen at the school
store 10% on the day of class. For students enrolled in a class series, and at Phyllis’s home is available
the discount applies during the entire series. Ongoing discounts are to rent for photo shoots, video-
offered to professional chefs and caterers. Please note that special taping, special promotions, etc.
sale items may be excluded. Watch for our special cookware and
other promotions in the store and shared in our online emails. PERSONAL CHEF SERVICES
We have started a new referral service where some of our culinary school
LGC WEBSITE, FACEBOOK, YOU-TUBE, TWITTER, BLOG, graduates or students will come to your home and cook a meal or several
AND PINTEREST meals for the week based on your own lifestyle and dietary requirements.
Visit our website at www.letsgetcookin.com. Find out about new Please contact Phyllis by email or phone for further details.
classes before you get your next schedule in the mail. You may
register online for all classes and purchase merchandise and gift CLASSROOM RULES AND ETIQUETTE
certificates. We now have a great facebook page on our website with Please note that our cooking classes generally run three hours in length
up to date information about classes, recipes of the week,product of and include sampling the food in small to moderate portions. Wine
the week, and lots of pictures. There is a You -Tube video about our and/or alcohol is offered by the school as an extra beyond the
menu offered in the class and is always served with food. Under
professional classes. We are beginning to use Pinterest also to share
no circumstances will we allow students to bring in their own wine
pictures of both merchandise and dishes made in classes. We also or alcohol to drink during class. In hands-on participation classes,
notify you of special events and foodie happenings on facebook and students should wear full-length pants or skirts, tops that cover arms and
you can follow Phyllis on Twitter for more up to date news. Follow close-toed low-heeled shoes. This is for protection and safety. Please
Hungry Thymes, Phyllis’s blog. Our website also has a cookware keep talking to a minimum so that others may hear the instructor during
store component which we will be growing soon with a selection of class. Babies and small children are not allowed in adult classes.
key products along with recipes and special tips. We do currently
provide hyperlinks to the websites of our authors and chefs so that CLASS RESERVATION & CANCELLATION POLICIES. REGISTRATION
you may ask them specific questions, find out more about them, get FOR CLASSES MUST BE ACCOMPANIED BY PAYMENT.
extra recipes, information about their tours, etc. If you would like You may register for classes in person, or by phone with your Visa,
to be notified of special events, classes, offers, sales, etc. by MasterCard or American Express card, or by mail with a check, money order
email, please send your email address to us at lgcookin@aol. or credit card information. You may now also register on our website at
com. We are hoping to go paperless and send this brochure www.letsgetcookin.com. Please mark your calendar, as we do not send
out through email only by this fall. written confirmations or reminders. IF YOU CANNOT ATTEND A CLASS,
YOU MUST CANCEL AT LEAST 48 BUSINESS HOURS IN ADVANCE
TO RECEIVE STORE CREDIT. YOU MAY SEND SOMEONE TO TAKE
THE PERFECT GIFT! YOUR PLACE IF YOU CANNOT ATTEND AND IT IS TOO LATE TO
We have gift certificates available for both cooking classes and CANCEL. PARTIES OF 6 OR MORE MUST GIVE 5 BUSINESS DAYS
merchandise all year around. These are perfect for birthdays, shower NOTICE SO WE HAVE THE OPPORTUNITY TO FILL THEIR SPOTS. For
and wedding presents, etc. We can also make up custom theme gift reservations and further information call (818) 991-3940.
baskets with gadgets, cookbooks and specialty foods for any personal
or business gift occasion. Would you like a signed cookbook for a
friend or relative? We have many signed cookbooks and these make
great gifts too.
Westlake Culinary Institute
PROFESSIONAL COOKING SERIES
Tim McGrath, CCP
This course is a 24 session program specifically or Wednesdays. Classes for the next series will begin on Monday,
designed for individuals thinking of a career in September 10 at 6:00 PM; and Wednesday, September 12, at 9:00 AM.
the food industry as a restaurant chef, caterer, Class sessions will continue in these time slots every week, with the
personal chef, or other food related position. It is exception of holidays such as Thanksgiving, Christmas, and New
also recommended for individuals already work- Year’s Day. Any dates missed by students may be made up in future
ing in the field who would like to develop more sessions as per the attendance agreement. All potential students are
practical knowledge and skills. Serious and pas- encouraged to fill out an application for the program and to make
sionate home cooks are also eligible to enroll. a deposit on the course as soon as possible. Classes fill quickly. We
will offer a free class on Wednesday, August 15 at 6:30 PM entitled
The program is divided into three parts with each offering a combination “Exploring a Professional Food Career” for all potential students.
of lectures, demonstrations and hands on instruction. Practical consider- Please sign up ahead. Students enrolled are also required to take a
ations in controlling food costs, coordinating timing and teamwork in the 3 hour prerequisite knife skills class with Tim that is scheduled for
restaurant kitchen, creative menu planning and food presentation will be Sunday, September 9 at 10:30 AM and again at 2:30 PM. Students
stressed as part of the course. At the end of this series, students will all get can attend either session. The fee for this class is included in the
together and cook a graduation banquet or participate in a special project tuition. The next series of classes will begin in March, 2013. There
for the final session. will be another orientation class in February.
Please note that our classes are limited to 16 students per session and PREREQUISITE KNIFE SKILLS CLASS
run 5 hours in length each week. Students in the course are eligible to be
involved in our Student Assistant Program where they get the opportunity PART I PROFESSIONAL COOKING
to assist teachers and chefs, participate in our Catering operations and in CLASS 1 COURSE OUTLINE, SAFETY, SANITATION,
Community Service functions in return for credit toward classes outside of CULINARY TERMS, SALADS
this series. Our students have been invited to assist with major food func-
tions such as The Academy Awards, Wolfgang Puck’s annual L.A. Food CLASS 2 CHICKEN - BUTCHERING, STOCK, BRAISING,
and Wine Festival, Taste of the Nation, the Ultimate Dining Experience, ROASTING, GRILLING, ETC.
and a number of other charitable events. Students who complete all three CLASS 3 BASIC BAKING - BREADS, DOUGHS, FILLINGS, PIES,
sequences, homework assignments and participate in the preparation for
and execution of the banquet or special project will receive a certificate of TARTS, SCONES
completion. They will be referred for restaurant and other food related job CLASS 4
openings if qualified and interested in those positions. In addition, promising and MEATS - BROWN STOCK, BUTCHERING,
students may be placed in apprenticeship positions at selected restaurant CLASS 5 DIFFERENT CUTS & USES
and hotel kitchens so that they will have the opportunity to experience real
work situations before they finish the program. CLASS 6 FISH and SHELLFISH - FILLETING and
The course instructor is Tim McGrath who has been in the field of
culinary arts for more than 35 years. A graduate of the Culinary Institute of
CLASS 7 SOUPS and BASIC SAUCES
America in 1976, Tim apprenticed at George Blanc in Vonnas and Michel CLASS 8 VEGETABLES, HERBS, EXOTIC FRUITS and REVIEW
Rostang in Paris. He held positions as executive chef of restaurants in New
York City, Los Angeles and San Francisco. Tim worked as a private chef PART II PROFESSIONAL COOKING
for Julie Andrews and Blake Edwards and other celebrities. One of the
weddings he catered was covered live on local television. For the last 19 CLASS 9 PASTA - BASIC FRESH and DRIED PASTAS with
years Tim has owned and operated The Cooks Gathering, his own full CLASSIC SAUCES
service catering company. He has catered everything from large corporate CLASS 10 SHELLFISH - CLEANING, SHELLING and
events to private weddings and dinners. During that time Tim taught cooking PROPER COOKING
classes across the country to both home cooks and budding profession-
CLASS 11 PATE A CHOUX and PUFF PASTRY USES
als. He has also written a cookbook, Great Tastes For All Seasons. To
enhance his knowledge of world cuisines, Tim has traveled to Thailand, CLASS 12 GAME IDENTIFICATION and PREPARATION
Turkey, Mexico, Peru, Argentina, France, England, Italy and Spain. CLASS 13 SALADS - CLASSIC and CONTEMPORARY
CLASS 14 EGG COOKERY - TIMBALES, SOUFFLES, MERINGUES
Tim is a member of the International Association of Culinary Professionals.
His passion for teaching and mentoring has drawn him to an organization CLASS 15 APPETIZERS
called Careers through Culinary Arts Program (C-CAP). This is a national CLASS 16 WINES - IDENTIFICATION and TASTING
organization that awards scholarships to schools such as the Culinary
Institute of America, Johnson & Wales, Los Angeles Trade Tech, The Art PART III PROFESSIONAL COOKING
Institute, Mission College and our own Westlake Culinary Institute. Tim
helps to train both students and teachers involved in over 30 high schools CLASS 17 ADVANCED PASTA and PIZZAS TO ORDER
in Los Angeles for this yearly culinary scholarship competition. CLASS 18 ADVANCED SEAFOOD and LOBSTER PREPARATIONS
CLASS 19 CROISSANTS, BRIOCHE, GENOISE, CAKES
Tim will arrange special tours of wholesale and ethnic markets at no extra
charge, except for meals. Optional dinners at fine dining and ethnic restau- CLASS 20 ASIAN CUISINE
rants will be offered for students to help develop their palates, experience CLASS 21 MEXICAN AND SOUTHWESTERN CUISINE
different cuisines, explore visual presentations, and to meet successful CLASS 22 PATES, SAUSAGES, TERRINES
chefs during the course. Textbooks, personalized chef’s jackets, chef’s
caps, professional knives and knife cases will be available for purchase at CLASS 23 ADVANCED INTERNATIONAL SAUCES
a discount in the store. Students receive an ongoing 15% discount in the CLASS 24 BANQUET OR FINAL PROJECT -
store (20% on all knives) and invitations to attend several featured classes PREPARATION and GRADUATION!!!
with authors and chefs outside of the course for free.
$4750 For the Complete 24 Session Series, payable with a
Following is an outline of the 24 sessions and what they cover.
deposit and additional installments. Call the school for more
There are two separate groups that meet once a week on Mondays
Westlake Culinary Institute
ADVANCED PROFESSIONAL PASTRY COURSE PROFESSIONAL PASTRY COURSE
Mary Bergin Mary Bergin
Ten sessions beginning on Friday, August 3, 6:00 PM Ten sessions beginning on Friday, October 19, 6:00 PM
This course is designed to complement the lessons learned in the first Pro- Expert baker, Mary Bergin will teach this popular comprehensive pastry
fessional Pastry Course with Mary Bergin (see description below.) She has course. Mary was the Executive Pastry Chef at Spago Hollywood from
been teaching the Professional Pastry Course at WCI for the last 4 years. Each 1987-1992, following in Nancy Silverton’s footsteps. She left to launch
session in this series will cover a particular subject with lecture, demonstra- Spago, Las Vegas where she served as Executive Pastry Chef for over 10
tion, and full participation. Students will work as teams to complete assign- years. Mary developed and ran her own bakery in Las Vegas, helped to
ments in class. A certificate will be issued at the end of the 10 sessions. start a restaurant in Boston and returned to California about 4 years ago.
Note: Completion of our first Professional Pastry Course or another She now teaches, does private events, and consults. Mary is the co-author
similar course is required to take this course. of Spago Desserts and Spago Chocolate. She lives in Santa Rosa,
SESSION 1 – Friday, August 3, 6:00 PM
This course is for students interested in learning the basic techniques
Introduction to Advanced Professional Pastry Course
needed to begin a professional pastry career. Each session will cover
and Strudel: Review of first Professional Pastry Course techniques, etc.
a particular subject with lecture, demonstration, and full participation.
and overview of advanced. Mary will demonstrate strudel dough, demo apple
Students will work as teams to complete assignments in class. A
filling, stretching and filling. Students will make pear gorgonzola, potato and
certificate will be issued at the end of the 10 sessions.
sausage, and sweet cheese strudels.
SESSION 1 – Friday, October 19, 6:00 PM
SESSION 2 – Saturday, August 4, 9:00 AM CHOUX PASTE AND PASTRY CREAMS: BASIC VANILLA,
Introduction to Classical Cakes and Ice Creams: Dobosh Torte, ALMOND, CHOCOLATE, ORANGE AND ESPRESSO. SWANS,
Marjolaine, Opera Cake, Sachertorte. Each group will make 1 of the classi- HORNS, LADY LOCKS, PROFITEROLES, PARIS BREST.
cal cakes including cake layers and fillings. Students will also prepare vari-
ous ice creams and semifreddo. SESSION 2 – Saturday, October 20, 9:00 AM
BASIC PIE AND TART DOUGHS: PATE SUCRE, PATE BRISEE,
SESSION 3 – Saturday, August 4, 2:00 PM SHORT DOUGH, SWEET ITALIAN DOUGH, FLAKY PIE DOUGH.
Croissant Dough and Fillings: Plain croissants, maple glazed bacon
croissants, chocolate filled croissants, almond croissants. SESSION 3 – Saturday, October 20, 2:00 PM
PIES AND TARTS: ROLLING OUT, SHAPING AND DECORATING
SESSION 4 – Sunday, August 5, 9:00 AM DOUGH, FRUIT, BROWN BUTTER, CUSTARD AND CREAM
Classical Cake Finishing & Decorating: Each group will finish cakes FILLINGS; CROSTADAS, TURNOVERS, MINI-TARTS; CARAMEL,
with glazes; students will make a variety of decorations including chocolate CHOCOLATE, CRÈME ANGLAISE SAUCES.
leaves, chocolate cigarettes, ruffles, fans, musical notes, sugar work, etc. and
decorate cakes. SESSION 4 – Sunday, October 21, 9:00 AM
MAKING AND WORKING WITH PUFF PASTRY: MAKING
SESSION 5 – Sunday, August 5, 2:00 PM
DETREMPE, BUTTER BLOCKS AND ROLLING OUT PUFF PASTRY
Introduction to Candy Making: Each group will make a batch of various
candy fillings including homemade fondant, marzipan, chocolate creams,
SHAPES; NAPOLEONS, SAVORY PUFF PASTRIES; SCALLOPED
caramels and jellies. Homework will be for each student to make a candy fill- ALMOND FILLED; SALMON EN CROUTE; APPLE TARTE TATIN,
ing that they didn’t work on with their group in class and bring it on Friday, FRENCH APPLE TART.
August 17th. Each person will also prepare a cake or pastry and bring it to
the last class to finish decorating as their final project. SESSION 5 – Sunday, October 21, 2:00 PM
SOFT ROLLS, FOCACCIA, PAN BREADS AND BRIOCHE: LEAN
SESSION 6 – Friday, August 17, 6:00 PM DOUGH BUTTERMILK ROLLS, GARLIC KNOTS, BREAD STICKS;
Preparing Candy Fillings for Dipping: Mary will demonstrate tempering FOCACCIA WITH TOPPINGS; PIZZETTES, SOFT BREAD STICKS,
chocolate, dipping prepared candy, decorating candies. PANINI; BRIOCHE STICKY BUNS, SMALL AND BIG TETES,
SAVORY TARTS, CHOCOLATE BRIOCHE AND DEEP DISH PIZZA.
SESSION 7 – Saturday, August 18, 9:00 AM
Introduction to Danish Dough and Fillings: Mary will demonstrate SESSION 6 – Friday, November 2, 6:00 PM
Danish dough. All groups will prepare Danish dough and fillings including CHOCOLATE CONFECTIONS: TEMPERING CHOCOLATE,
traditional apple and raspberry pinwheels, chocolate and almond Danish, GANACHE, TRUFFLE CREAM AND CREAM FILLINGS; SHAPING,
and pastry cream filled Danish. FILLING AND MOLDING CONFECTIONS; DIPPING & DECORATING
CANDIES AND TRUFFLES.
SESSION 8 – Saturday, August 18, 2:00 PM
Danish & Petit Fours: Finish Danish Dough, fill, shape and freeze. Make SESSION 7 – Saturday, November 3, 9:00 AM
cake layers and fillings for Petit Fours: lemon biscuit with lemon curd filling, BASIC CAKES: CHIFFON, BUTTERMILK, DEVIL’S FOOD, SPONGE,
chocolate biscuit with chocolate truffle filling, toasted almond biscuit with
ANGEL FOOD, GENOISE, LADYFINGERS.
chocolate pastry cream, vanilla and chocolate jaconde layers with cognac
pastry cream. Make sugared flowers for decoration.
SESSION 8 – Saturday, November 3, 2:00 PM
MERINGUES, BUTTERCREAMS, FILLINGS AND FROSTINGS:
SESSION 9 – Sunday, August 19, 9:00 AM
Danish & Finishing Petit Fours: Finish Danish, prepare glaze for Petit
ITALIAN MERINGUE, SWISS MERINGUE, BASIC BUTTERCREAMS,
Fours (vanilla, lemon and chocolate); cut Petite Fours and glaze/decorate LEMON CURD, TIRAMISU FILLING; FROSTINGS, CRÈME BRULEE
with candied flowers. FILLING.
SESSION 10 – Sunday, August 19, 2:00 PM SESSION 9 – Sunday, November 4, 9:00 AM
Introduction to French Macarons & Certificate Project Completion: CAKE FINISHING & DECORATING: BEGINNING TECHNIQUES.
Each student will make a small batch of decorative French Macarons. Final
touches will be made to each person’s project and they will be presented SESSION 10 – Sunday, November 4, 2:00 PM
for review. Each student who completes the course will receive a certificate CAKE DECORATING AND FINISHING:
and we willl have a small party where we will serve Petit Fours and French ADVANCED TECHNIQUES, WRITING AND USING TRANSFERS.
Macarons (and perhaps a little champagne)!
$1495 For The Course $1495 For The Course
LGC Summer Camps, Parent/Child, Teen/Pre-Teen Classes
KIDS CULINARY CAMP, Sylvia Rieman LGC PARENT/CHILD WORKSHOPS
Monday, August 6, Tuesday, August 7, Sylvia Rieman
Thursday, August 9, 11:00 AM - 1:00 PM
These fun hands-on classes are designed for teams of parents, grand-
Designed for 6-9 year olds, this three day camp includes lunch every parents or other adults and children to work together around a
day while teaching different skills in a 2 hour hands-on format. particular theme. Coordination and cooperation are stressed,
and everyone has a great time. These classes are recommended for
Breakfast First & Foremost including Waffles, Eggs and children ages 6-12.
Lunches For Home and School including Pasta Salad, MADAGASCAR 3: EUROPE’S MOST WANTED
Sandwiches and Brownies Saturday, July 14, 2:30 PM
Fun With Pizza including making the Dough, Gloria the Hippo, Melman the Giraffe, Alex the Lion and Marty the Zebra
Various Toppings, Salad and Dessert. are all trying to get back to the U.S. but find themselves stuck in Europe.
$165 For the Series Since they are a ‘wanted’ quartet, they try hiding out and blending in
with a circus by creating bizarre acts. Join them on a culinary adventure
as they flee through Monte Carlo, Rome and the Swiss Alps.
TEEN/PRE-TEEN CUISINE NIGHTS ROMAN PENNE ARRABIATA WITH GARLIC, TOMATOES, CHEESE,
Sylvia Rieman CHILES AND TINY MEATBALLS; ITALIAN ANTIPASTO SALAD WITH
MEATS, VEGETABLES, CHEESES AND A TASTY VINAIGRETTE;
These hands-on classes are designed for 10-16 year olds this summer. MONTE CARLO TEA BISCUITS SANDWICHED WITH JAM; FAMOUS
We require that students sign up for each entire weekly seires ahead. SWISS CARROT CAKE; CIRCUS SNOW CONES WITH FLAVORED
If space opens up due to cancellations, we will permit attendance SYRUPS.
in individual sessions. For complete information and daily menus, $95 Per Team
please visit our website at www.letsgetcookin.com. Please note that all
summer camps are 11:00AM - 2:00PM, Monday through Friday.
HAWAIIAN ISLAND FAVORITES
BACK TO BASICS Saturday, August 11, 10:30 AM
Monday, July 9, Tuesday, July 10, Wednesday, July 11, Hawaii is a melting pot for many cultures that have settled there from
Thursday, July 12, Friday, July 13, 11:00 AM-2:00 PM other Pacific Islands and the continent of Asia. Enjoy this menu which
combines native flavors with a variety of culinary techniques and tradi-
This week will include Basic Knife Skills, understanding of Terms and tions.
Measurements and the importance of a balanced diet. Students will
be taught to prepare breakfasts, lunches, dinners, side dishes, snacks ISLAND CHICKEN WINGS WITH ASIAN DIPPING SAUCE; PANIOLO
and desserts. Participants will be exposed to a variety of ingredients BBQ RIBS & PORTUGUESE SAUSAGE WITH SWEET AND SPICY
and learn how to prepare basic recipes emphasizing different methods CITRUS FLAVORED BARBECUE SAUCE; TROPICAL FRUIT SALAD IN
and skills. Each day students will be encouraged to use their imagina- LETTUCE CUPS WITH MANGO, PAPAYA, JICAMA AND PINEAPPLE;
HOMEMADE HAWAIIAN SWEET ROLLS; and for dessert, COCONUT
tion and creativity while teaching them safety and sanitation, culinary ICE CREAM and MACADAMIA NUT SHORTBREAD COOKIES.
terms, knife skills and organization in the kitchen. Cooperative team- $95 Per Team
work will also be emphasized.
$350 For The Series
LATE SUMMER BAKESHOP FAVORITES
Saturday, September 8, 10:30 AM
INTERNATIONAL BAKING Fresh produce is plentiful and delicious this time of year with the last
Monday, July, 23, Tuesday, July 24, Wednesday, July 25, of summer crops and the introduction of autumn’s harvest. Enjoy the
Thursday, July 26, Friday, July 27, 11:00 AM-2:00 PM season and bake up a storm!
This camp will include instruction in the choice of the different types LAST CHANCE FRESH PEACH PIE; HARVEST ZUCCHINI BREAD;
of ingredients such as all-purpose flour, cake flour, etc., and in the APPLE STOLLEN WITH SLICED CINNAMON SCENTED APPLES
BAKED IN A YEAST DOUGH; CINNAMON ROLLS WITH RAISINS,
use of equipment. The students will learn measuring and mixing tech-
PEARS AND PECANS; CHOCOLATE ALMOND BISCOTTI.
niques and emphasis will be placed on reading a recipe and following $95 Per Team
the directions. Students will also be given the opportunity for creativity
with recipes that will lend themselves to variations. Students will bake
Breads from Italy and France, Cookies from Scandinavia, Pastries A HAPPY HALLOWEEN WORKSHOP
from Austria, Savory recipes from South America and a variety of Saturday, October 13, 10:30 AM
American Baked goods. Trick or treat? Why not have both. Create the perfect haunted candy train
$350 For The Series centerpiece for all the creatures of the night to ride on Halloween.
A GHOSTLY GOBLIN HALLOWEEN TRAIN CENTERPIECE WITH
CANDY BARS AND MOLDED CANDIES TO CREATE THE GHOSTLY
INTERNATIONAL COOKING: WESTERN CULINARY TRAIL GOBLINS; ALL BEEF DEEP FRIED CORN DOGS; SCARECROW
Monday, August 13, Tuesday, August 14, Wednesday, August 15, CONFETTI COLE SLAW; HOMEMADE CARAMEL APPLES; SPARKLING
Thursday, August 16, Friday, August 17, 11:00 AM- 2:00 PM APPLE CIDER FLOATS WITH A SCOOP OF CINNAMON ICE CREAM.
$95 Per Team
This camp will trace the development of Western Cuisine starting
in its birthplace in the Middle East. Recipes will travel from the
Middle East Countries to Greece and then to Italy, France, England CHILDREN’S BIRTHDAY PARTIES
and across the Atlantic to the Eastern Seaboard of the United States. Our children’s birthday parties are extremely popular at Let’s Get
Knife skills, organization in the kitchen, sanitation and safety issues Cookin’. They are designed for children ages 7 and up, and can be held
will be addressed as part of the classes. Students will gain an appre- after school, Saturdays, Sundays, and any available time in our schedule.
ciation and understanding of specific ingredients from different coun- Each birthday child picks three to four of their favorite recipes and par-
tries as they also learn new culinary methods and techniques. ticipation by all guests is encouraged. These classes can accommodate
$350 For The Series up to 15 children and run approximately 2 1/2 hours. There is a flat
fee of $795 that covers food, paper goods, etc. A deposit of $200 is
required to hold a specific date. For more information, call the school.
LGC Pre-Teen/Teen Cuisine Nights & Basic Classes
TEEN /PRE-TEEN CUISINE NIGHTS, Sylvia Rieman BASIC TECHNIQUES FOR CREATIVE COOKING
Phyllis Vaccarelli, CCP, and JoAnn Hecht
These hands-on classes are designed for students ages 10-16. Participants
will learn basic cooking methods and skills that they will have the opportunity This series of demonstration classes has been designed to teach students
to practice both in class and at home. The following classes allow students the techniques needed to become knowledgeable and skillful cooks at
to explore other cultures and ethnic dishes right in the classroom. home. Bearing in mind that “basic” is not synonymous with “elemen-
tary,” cooks of all levels can benefit from this 6 part course. Classes
FIRE & ICE will emphasize both classical and contemporary cuisine and will feature
Friday, September 7, 6:00 PM menu planning ideas and practical applications as much as possible.
Opposites attract and often complement each other. This class will con- In each class techniques and methods will be explained and explicitly
trast a variety of hot grilled appetizers and ice cold desserts to delight
demonstrated with 5-6 recipes. There will be partial partcipation where
your palette and enhance your cooking repertoire.
possible. Students are encouraged each week to duplicate the recipes
BBQ CHICKEN WINGS SEASONED WITH SOY SAUCE, CILANTRO AND at home and to bring back questions the following week for discus-
HONEY; GRILLED TERIYAKI STEAK KEBOBS WITH MUSHROOMS, sion. For those contemplating a professional food career in the future,
PINEAPPLE CHUNKS AND CHERRY TOMATOES; SOUTHERN STYLE Basics may be an important first step.
LOUISIANA GRILLED SHRIMP WITH “DIRTY” RICE; POMEGRANATE
SORBET; HOMEMADE ICE CREAM SANDWICHES; TEMPURA DEEP- This course will be taught by Phyllis Vaccarelli, Director of Let’s Get
FRIED ICE CREAM. Cookin’, and JoAnn Hecht. Phyllis is a Certified Culinary Professional
$65 with the International Association of Cooking Professionals and has
had years of experience teaching, developing recipes, and working
with professional chefs, authors, and other instructors. JoAnn is
THE SPIRIT OF HALLOWEEN an excellent, well respected cooking teacher and caterer who has
Friday, October 12, 6:00 PM co-taught Basics and many other classes in addition to assisting chefs
and cookbook authors at Let’s Get Cookin’.
The days are getting shorter and soon there will be ghostly happenings
and the sounds of our favorite goblins and creatures of the night. Be Classes will be offered on Thursday mornings beginning on October 4,
prepared for a Halloween party with these scary, but tasty favorites. at 10:30 AM and in the evenings at 6:30 PM. Students who miss classes
are entitled to make them up in future sessions. Following is a complete
CREEPY DEVILED EGG EYE BALLS; DRACULA’S BEEF CHILI WITH outline of the course with some recipes listed.
GROUND BEEF AND VEGETABLES; MONSTER CHILI DOGS; HAUNTED
PUMPKIN PASTA SALAD WITH WAGON WHEEL PASTA, VEGETABLES
Part 1 – POACHING/BLANCHING/STEAMING/ BOILING
AND A SPECIAL HALLOWEEN DRESSING; ICHABOD CRANE’S
CARAMEL APPLES DIPPED IN CHOCOLATE AND MACADAMIA Thursday, October 4, 10:30 AM or 6:30 PM
Learn the correct way to Poach Seafood, Chicken and Fruit;
NUTS; WITCH’S BREW SPARKLING APPLE CIDER.
how to Blanch vegetables and maintain their color, and how to make a
$65 perfect Rice dish. Our famous Chinese Chicken Salad always gets rave
reviews as well as our Poached Pears in Raspberry Sauce. Students will
have the opportunity to practice some very basic knife skills.
QUICK AND EASY BASIC ENTREES
Phyllis Vaccarelli CCP and JoAnn Hecht Part 2 – ROASTING/BROILING/BAKING
You asked for it! For all of you who have taken our Basic Techniques, Thursday, October 11, 10:30 AM or 6:30 PM
More Basics, International and American Regional Basics…here is a Learn to Stuff and Roast Chicken and Potatoes to perfection,
series featuring Quick & Easy Basic Entrees with all new recipes. The the essentials of Broiling, how to make and Bake Pizza Dough and a
dishes are simple to prepare with healthy ingredients and exciting classic Creme Brulee.
flavors. Our methods are time saving and energy efficient utilizing the
pressure cooker, microwave, stovetop grill, sauté pans and the oven for Part 3 – SAUTEING/GRILLING/FRYING/STIR-FRYING
fast results without sacrificing taste. All of these classes will include a Thursday, October 18, 10:30 AM or 6:30 PM
combination of demonstration and participation. Classes will be offered Find out how to create fabulous Omelettes and Crepes, how to
every Saturday at 10:30 AM for 4 weeks beginning on July 7th. use a stove-top Grill, the major principles of Stir-Frying; and how to
Deep Fry so that foods are crisp, not greasy.
PART 1 – July 7, POULTRY: Grilled Chicken Paillards topped with
Tomato, Olive, Arugula and Goat Cheese Salad; Penne Pasta with Part 4 – BRAISING/STEWING/MICROWAVE/
Pressure Cooked Duck Ragout; Baked Greek Lemon Chicken with PRESSURE COOKING/SOUS VIDE
Orzo; Green Chile and Turkey Stew; Tropical Chicken Burgers with Thursday, October 25, 10:30 AM or 6:30 PM
Asian Slaw. Learn several methods of sealing in flavors and having them blend
either slowly or fast in a pressure cooker, microwave, or Sous Vide
PART 2 – July 14, FISH: Brazilian Style Shrimp with Basil and water bath for delicious results. Osso Buco and Risotto are always
Coconut Curry Sauce Served over Black Rice; Snapper in Crazy Water, favorites.
Quick Mediterranean Fish Stew with Mussels and Clams; Pan Seared
Halibut with Leeks, Mushrooms and Wine; Citrus Roasted Salmon with Part 5 – STOCKS AND SOUPS
Thursday, November 1, 10:30 AM or 6:30 PM
Peppers and Olives.
The basics of Stock Making will be explored in this class, including Fish,
PART 3 – July 21, VEGETABLES/GRAINS: Quick Eggplant Chicken, Vegetable, and Beef. Several of these stocks will be used as
Parmesan; Quinoa and Corn Risotto with Gigante Beans; Bulgar Salad bases for Vegetable Minestrone, French Onion Soup and more.
Stuffed Grilled Portobellos with Tomato Vinaigrette; Millet, Chard and
PART 6 – SAUCES AND VINAIGRETTES
Butternut Squash Bake; Roasted Root Vegetable Gratin.
Thursday, November 8, 10:30 AM or 6:30 PM
PART 4 – July 28, MEAT ENTREES: Boneless Pork Chop Saute with Learn to prepare the four Mother Sauces from which all classic and
contemporary Sauces are derived. Discover the many Oils and Vinegars
Orange Cranberry Sauce; Grilled Gaucho Skirt Steak with Chimichurri
available and how they can be combined to make Vinaigrettes. We
Sauce served with Pita Bread, Tomatoes and Grilled Onions; Pressure
will include classic Caesar Salad, Shrimp Creole and Grand Marnier
Cooked Moroccan Lamb Tagine with Honey and Apricots over Souffles in class.
Couscous; Shaking Beef Salad, Pan Roasted Tri Tip Steaks With Red
Wine Sauce Served With Oven Roasted Fries. $475 for the series; Individual classes are $85
Series $325; Individual Classes $85
LGC Basics & Featured Classes
BAKING AND PASTRY BASICS A CASUAL DINNER BY THE POOL; Diane O’Brien & Joe Menz
Rita Horn and Robin Robins Friday, July 6, 6:30 PM
Both Rita Horn and Robin Robins have established themselves as In California we are lucky to have warm summer evenings
baking and pastry experts on our staff and have taught numerous where we can dine al fresco, by the pool or outdoors overlook-
classes on breads, cakes, pies, cupcakes, cookies and more! These ing beautiful mountain scenery. So gather your friends and
make this easy to prepare dinner before the summer season is gone.
four classes are designed to give students an understanding of funda-
Diane and Joe will share all the techniques and prep ahead tips you
mental baking and pastry making techniques and methods. Because will need to succeed.
baking involves tactile learning, the classes will include hands-on
participation. A description of each class is listed below. Enrollment CLASSIC BELLINIS; STACKED HEIRLOOM TOMATOES WITH
will be limited, so sign up soon! Classes will begin on Tuesday, August BLACK OLIVE TAPENADE & SWEET BASIL DRESSING; SUMMER
28, and will be offered every week at 10:30 AM and 6:30 PM. FOCCACIA TOPPED WITH GRILLED EGGPLANT, PEPPERS
AND GOAT CHEESE; PLANKED GRILLED SALMON WITH JOE’S
PART 1 – August 28, PIES AND TARTS SPECIAL SEASONING; ROASTED CORN & BLACK BEAN SALAD
IN ENDIVE CUPS; and for dessert, GRILLED LEMON POUND CAKE
Students will be taught to prepare a traditional Two Crust Fruit Pie, WITH LIMONCELLO SAUCE.
Cream Pie, Fruit Tart and Savory Appetizer Tart. Proper Dough Holiday Week Special $65
Mixing, Rolling, Blind Baking, Filling Preparation and Finishing (Couples and Friends Special: 2 for $130)
Techniques will be demonstrated. Students will practice making their
own dough and will get to take some home. Quick and Easy Basics Series begins
Saturday, July 6, 10:30 AM, See page 6 for details.
PART 2 – September 4, CAKES
Students will learn to make 4 different kinds of cakes including THE ALL AMERICAN GRILL, Tim McGrath
Angel Food, a Two Layer Chocolate Butter Cake with Icing; Filled Thursday, July 12, 6:30 PM
Roulade Cake; and Decorated Chiffon Cupcakes. Techniques such as
Proper Measuring, Creaming, Folding, Frosting and Finishing will be We like to think of grilling and barbecuing like an American sport.
covered. In different parts of the country the marinades and sauces vary, but
the methods used to cook on the grill are often the same. With these
PART 3 – September 11, SMALL PASTRIES regional recipes Tim will show you how to become a grill expert, offer-
ing many tips and techniques for success.
This class will introduce techniques of working with packaged Phyllo SOUTHWESTERN STYLE GRILLED TURKEY BREAST WITH SPICY
Dough, fresh Pâte A Choux and store purchased Puff Pastry. Proper ORANGE MARINADE AND CILANTRO BUTTER RUBBED UNDER
Handling, Cutting, Filling, Sealing and Baking of each kind of dough THE SKIN; SMOKEY BBQ CHICKEN AND PORK RIBS WITH TEXAS
will be shown to help make them less intimidating to work with. BBQ SAUCE; CREOLE SHRIMP WITH TRINITY SAUCE; GRILLED
POTATOES WITH ROSEMARY AND GARLIC; CORN ON THE
PART 4 – September 18, BREADS COBB WITH LIME AND SMOKED OLIVE OIL; NORTH CAROLINA
PULLED PORK WITH COLESLAW ON A HAWAIIAN BUN; and for
dessert, SUMMER STONE FRUIT SKILLET PIE SERVED WARM
Students will learn to make Focaccia, Whole Wheat Bread and Rolls,
WITH HOMEMADE VANILLA BEAN ICE CREAM.
Challah, and a Stuffed Onion Poppy Seed Bread Ring. Kneading,
Rising, Shaping, Braiding and Forming techniques will all be covered.
$325 for the course; Individual classes are $85 MARTINIS TOO! JoAnn Hecht & Kevin Barker
Friday, July 13, 6:30 PM
It’s back to Martinis! This class has been a favorite with Martini
and Appetizer fans for several years and features both vodka and
gin based drinks with some very flavorful appetizers and a popular
dessert. If you haven’t taken this class yet, what are you waiting for?
Please sign up soon, as these classes always sell out.
SALE! SALE! SALE! SAVORY VEGETARIAN INDIAN SAMOSAS WITH GREEN APPLE
******************************************** MARTINIS; MINI BEEF WELLINGTONS WITH GORGONZOLA &
PANCETTA WRAPPED SHRIMP WITH JAMES BOND’S 007 MARTINIS;
MAPLE GLAZED DUCK PIZZAS WITH CLASSIC COSMOPOLITANS;
LET’S GET COOKIN’ BIG ANNUAL SUMMER CHOCOLATE ESPRESSO BROWNIES WITH “MOCHATINIS.”
CLEARANCE SALE $85 (Couples and Friends Special: 2 for $150)
Monday, July 2 – Wednesday, July 11 FAST AND FABULOUS PASTA SAUCES, Amanda Cushman
Tuesday, July 17, 6:30 PM
Now is the time to take advantage of super bargains on everything in
the store. Summer entertaining is here and we have lots of equipment The best pasta sauces are often those that can be prepared quickly
to help you meet your cooking and serving needs. with on hand ingredients. Amanda has created classic and modern
sauces that take little time to make, yet are deeply satisfying.
SAVE 25% OR MORE ON COOKWARE, BAKEWARE, GADGETS,
KNIVES, TABLETOP SERVING PIECES, APRONS AND GIFTS! PAPPARDELLE WITH RICOTTA SALATA AND OLIVES, PENNE
SAVE 15% ON BOOKS, FOOD AND KITCHEN APPLIANCES! WITH TURKEY SAUSAGE, SWISS CHARD AND PINE NUTS,
PASTA SHELLS WITH CHICKEN, MUSHROOMS AND CAPERS,
FUSILLI WITH PANCETTA AND FRESH TOMATO SAUCE, PASTA
WITH CARAMELIZED ONIONS, EGGPLANT AND PEPPERS, and for
dessert, BALSAMIC STRAWBERRIES WITH ICE CREAM.
LGC Featured Classes
WEEKDAY WORKSHOP REALLY COOL FROZEN FAVORITES!
****************************** JoAnn Hecht
WARM WEATHER PRESSURE COOKING, Phyllis Vaccarelli Tuesday, July 24, 6:30 PM
Wednesday, July 18, 10:30 AM
From fun party style popsicles to a spectacular grand
SUMMER VEGETABLE SOUP WITH PESTO; VITELLO TONNATO… finale dessert, these ice cream and frozen fruit based
COLD VEAL ROAST WITH TUNA MAYONNAISE, ROASTED RED recipes are all winners. JoAnn will cover the basics of
PEPPERS AND CAPERS; LEMON RISOTTO; CREAMY CHEESECAKE making delicious ice cream and sorbet bases and will
WITH FRESH BERRIES. give lots of suggestions for variations.
ZOKU POPS IN ASSORTED FUN SHAPES AND FLAVORS; BANANA
SPLIT ICE CREAM PIE; BLACKBERRY ICE CREAM SANDWICHES
WITH OATMEAL COOKIES; BAKED ALASKA WITH SPUMONI ICE
A FRENCH IMPRESSIONIST PICNIC,
Eyde Reilly and Elizabeth Ozaki
Thursday, July 19, 6:30 PM
Many menus have been inspired by art. A book called The French
OUT OF AFRICA, Mike Clarke and Joe Menz
Impressionist’s Table, Recipes and Gastronomy of 19th
Friday, July 27, 6:30 PM
Century France came out a few years ago and features several artists
who immortalized food in their paintings. Manet’s “Le Dejeuner sur Out of Africa comes a menu of sensuous and exotic dishes. Mike and
l’Herbe,” Renoir’s “Luncheon of the Boating Party” as well as paint- Joe will share their experiences with you on this culinary journey
ings of food by Monet, Toulose-Lautrec, and Cezanne all come to mind through the North African lands of Tunisia, Algeria and Morocco.
and have influenced this picnic menu.
TUNISIAN BRIK TURNOVERS STUFFED WITH PARSLEY, PARMESAN
CHILLED PEA SOUP WITH MINT; CLASSIC QUICHE LORRAINE; CHEESE, CAPERS AND TUNA; HARIRA SOUP WITH LAMB, LENTILS,
SALAD NICOISE WITH GRILLED TUNA, HARICOT VERTS AND TOMATOES, CINNAMON, GINGER AND TURMERIC; ORANGE AND
FINGERLING POTATOES; ROAST CHICKEN WITH LEMON AND OLIVE SALAD WITH PRESERVED LEMONS; MOROCCAN CHICKEN
ARTICHOKES, and for dessert, MADELEINES AND CHOCOLATE TAJINE WITH ONION, CHICK PEAS AND SPICES; CLASSIC
SORBET. COUSCOUS; and for dessert, KOESISTERS… A TRADITIONAL
$85 AFRICAN DOUGHNUT WITH CHOCOLATE RUM SAUCE. Drinks
will include AZIZA’S KIWI COCKTAIL; NORTH AFRICAN “NUTMEG”
WITH VODKA, CHAMBORD AND ELDERBERRY AND MINT ICED
MARGARITAS TOO! Denise Hoffman & Elizabeth Ozaki TEA WITH FRESH GINGER, CLOVES & CARDAMON.
Friday, July 20, 6:30 PM $85 (Couples and Friends Special: 2 for $150)
For those of you who have graduated from our Margarita
and Taco Bar class, here is another chance to drink more COOKING WITH JOREE
margaritas! This menu of Mexican style recipes has lots of great fla- Tuesday, July 31, 6:30 PM
vors to pair with a variety of modern tequila drinks. Come and join
the fun as Denise and Elizabeth lead this delicious summer Friday Joree Tamburro loves to cook elegant, exciting meals for friends with-
night workshop. out all the drama and tension. She is the author of Simple Solutions
for Gourmet Dishes, From Appetizers to Desserts and
GRILLED GAZPACHO WITH TOMATOES, ONIONS AND PEPPERS; Cooking with Jorée, Hollywood Style - The Glamour without
CRAB STUFFED CHILE RELLENOS WITH CHAYOTE RELISH; the Fuss. Here is a perfect menu for summer entertaining whether
GRILLED SKIRT STEAK WITH MOLE NEGRO; RED AND GREEN you are cooking for your Hollywood or Westlake Village friends.
MEXICAN RICE; BLACK BEANS; SPICY CORN BREAD; CINNAMON
MACAROONS WITH CARAMEL ICE CREAM; SANGRITAS AND MEDITERRANEAN FETA DIP; MIXED GREENS, MUSHROOMS
MEXICAN SUNSET MARGARITAS. AND FENNEL WITH GORGONZOLA DRESSING; LEMON SCAMPI
$85 (Couples and Friends Special: 2 for $150) CHARDONNAY; BAKED RISOTTO WITH PARMESAN CHEESE;
ZUCCHINI, YELLOW SQUASH, AND TOMATO GRATIN, and for
dessert, FRESH FRUIT TART WITH ALMOND PASTE.
COOKING FRESH FROM THE FARMER’S MARKET, $75
Tim McGrath and Phyllis Vaccarelli
Sunday, July 22, 9:45 AM
Students will meet in front at the Westlake Farmer’s Market located A MID-SUMMER’S NIGHT DREAM MENU,
in the parking lot of the Village Glen Shopping Center at the corner Pascale Beale
of Village Glen and Agoura Road. Gathering spot will be in front of Wednesday, August 1, 6:30 PM
The Wicked Café. This is just two blocks west of Let’s Get Cookin’.
Tim and Phyllis will guide students through the market and will focus Fresh and flavorful, this summer menu from
on buying the best seasonal produce to create a multi-course meal. Pascale will delight all of your dinner guests. Be
This time of year the market is full of luscious stone fruits, fresh corn,
prepared to invite them back for more!
lovely tomatoes and much, much more. There will be farm raised
chicken and grass fed meats available as possible proteins. Students
will have some free time to purchase items for themselves, so bring GOAT CHEESE CROSTINI APPETIZER; PEACH AND HEIRLOOM
your own bags to shop. Tim will conduct the class back at Let’s Get TOMATO SALAD; SEA BASS BAKED IN PARCHMENT WITH
Cookin’ beginning at 11:15. We will organize all the food with the TOMATO AND BLACK OLIVE TAPENADE; WILTED GARLIC
help of our assistants and decide what dishes to make together. The SPINACH, and for a delicious summer dessert, INDIVIDUAL
group will divide up into teams, prepare and cook the food, then sit BLUEBERRY CRUMBLES.
down all together to eat the meal. We will have some wine and iced $75
tea to serve with the food.
$85 (Couples and Friends Special: 2 for $150)
LGC Featured Classes
THE ART OF ARCHITECTUAL DESSERTS, AWESOME APPETIZERS FROM THE GRILL, Mary Bergin
Robert Wemischner Wednesday, August 8, 6:30 PM
Thursday, August 2, 6:30 PM
Move your cooking outdoors and make wonderful seasonal appetizers
for summer entertaining. Mary, who teaches our Professional Pastry
Pastry chef and culinary educator, Robert
courses will demonstrate these easy to prepare recipes with lots of use-
Wemischner has always been intrigued by the
ful tips for presentation and serving.
flavor potential of ingredients, from turmeric to
tea and from cumin to coffee. He is author of GRILLED FRESH FIGS WITH BLUE CHEESE AND POMEGRANATE
four books including Vivid Flavors, Gourmet BALSAMIC GLAZE; GRILLED VEGETABLE SLIDERS WITH
to Go, Cooking with Tea and his latest, The Dessert Architect. CILANTRO AIOLI; SHRIMP FRA DIABLO WITH SPICY TOMATO
He has taught baking and pastry for more than twenty years at Los SAUCE; GRILLED CHICKEN SKEWERS WITH MANGO CHUTNEY.
Angeles Trade Tech and has written articles for Food Arts, Angeleno $75
and Pastry Art and Design. He is a regular contributor to Dessert
Professional Magazine, The National Culinary Review, and also to
the tea website, www.tching.com. This new book focuses on how to FIFTY SHADES OF GREY SEDUCTIVE DATE NIGHT, Rita Horn
craft sensational multi-component desserts. Robert will demonstrate Friday, August 10, 6:30 PM
several and students will have the opportunity to create their own in The Fifty Shades Of Grey Trilogy that has captured the interest
teams. This class should prove inspirational to both professionals and of so many makes its debut at Let’s Get Cookin’ in the form of
serious home dessert lovers. a couple’s appetizer and cocktail cooking class. The menu will focus
RASPBERRY CHIFFON CAKE WITH LYCHEE SORBET AND on a variety of seductive foods & drinks sure to please even Christian
RASPBERRY GELEE; LAPSANG SOUCHONG CHOCOLATE TORTE, and Ana. We challenge you to join us and “Sign the Contract”.
WITH TEA GANACHE AND TEA BASED CREAM....MALTED MILK “LIP BITING” GRILLED BEEF TENDERLOIN SKEWERS; “BONDAGE”
CHOCOLATE ICE CREAM; PEACH GALETTE WITH NECTARINE WRAPPED SHRIMP WITH “VANILLA” BEAN CITRUS BEURRE
SORBET AND CINNAMON CARAMEL SAUCE; BROILED FRESH BLANC; “TWITCHY” HEARTS OF “PALM” SALAD CUPS WITH A
FIGS WITH MASCARPONE CREMA, SWEET BASIL SAUCE AND CHAMPAGNE VINAIGRETTE; “PLAYROOM” PRETZEL ROPES WITH
PINE NUT BRITTLE. A HOT CRAB DIPPING SAUCE; and for dessert, SPECIAL TRUFFLE
$85 POPS. The original cocktails will include: THE CHARLIE TANGO;
THE KINKY ANA; THE MERCURIAL MAN; THE FLOGGER.
$85 (Couples and Friends Special: 2 for $150)
Advanced Professional Pastry Course begins
Friday, August 3, at 6:00 PM. See page 4 for details. A SCANDINAVIAN CRAYFISH PARTY, JoAnn Hecht
Tuesday, August 14, 6:30 PM
A crayfish party is a traditional outdoor summertime eating
and drinking celebration in Scandinavia. The tradition originated in
GREAT GRILLING INDOORS
Sweden in August since this was the legal season to harvest the local
crayfish. It has since spread to other Nordic countries. Come join the
Amanda Cushman fun and learn some new recipes from a different part of the world. Did
Tuesday, August 7, 6:30 PM you know that the #1 rated restaurant in the world for the third year
in a row is Rene Redzepi’s Noma in Copenagen, Denmark?
You don’t have to give up the great taste of grilled
foods just because you’re an apartment dweller. SMORREBROD-OPEN FACE SANDWICHES WITH AQUAVIT
These global recipes bring the taste of the out- CURED GRAVLAX; TRADITIONAL SWEDISH MEATBALLS; WHOLE
doors inside although they work just as well on any CRAYFISH STEAMED IN ALE AND DILL; MUSHROOM AND CHEESE
outdoor gas or charcoal burning grill. You will be introduced to key PIE IN A POTATO CRUST; DANISH POTATO SALAD; SCANDINAVIAN
techniques of grilling as well as the latest indoor grilling equipment. BEER, and for dessert, CLASSIC LIGNONBERRY CREPES.
$85 (Couples and Friends Special: 2 for $150)
GRILLED TUSCAN BREAD WITH ROSEMARY WHITE BEAN PURÉE;
ASIAN SESAME RIBS; GRILLED SALMON WITH SOY-SESAME EXPLORING A PROFESSIONAL CULINARY CAREER
SAUCE; TURKEY BURGERS WITH CARAMELIZED ONION RELISH; AND THE WESTLAKE CULINARY INSTITUTE COURSE
SKIRT STEAK WITH LATIN GARLIC SAUCE; CORN AND ROASTED Chef Tim McGrath and Phyllis Vaccarelli, WCI Director
PEPPER SALAD, and for dessert, LEMON PISTACHIO BISCOTTI. Wednesday, August 15, 6:30 PM
For those students thinking about a professional food career as well as
serious home cooks who want to hone their knowledge and skills, this
is the perfect opportunity to obtain information about our Professional
WEEKDAY WORKSHOP Cooking Course to help you make up your mind. There will be a
discussion about career transition and job opportunities available in
the food industry at the present time. Tim will talk about the kind
HOW CORNY CAN YOU GET! Diane O’Brien of training recommended to get entry level positions in restaurants,
Wednesday, August 8, 10:30 AM and what you can expect to be doing as you move up the ladder in
Capture the fresh flavors of fresh corn this summer with these deli- a restaurant setting. Students who wish to enroll in our 24 session
cious recipes. Diane will demonstrate how to clean the husks and Professional Cooking Series are highly encouraged to attend this ses-
strip the corn kernels using tools that do not make a mess. sion and also to make a deposit to secure a spot prior to this session.
Deposits are entirely refundable through this evening. The next set of
SEARED SCALLOP AND CORN SALAD WITH RED PEPPER, Professional classes will begin on Monday, September 10, at 6:00 PM
AVOCADO AND BALSAMIC; SUMMER CORN SOUFFLE; CORN and on Wednesday, September 12, at 9:00 AM. See page 3 for further
CAKES TOPPED WITH SMOKED SALMON AND JALAPENO details about the program and how to make a deposit and fill out your
CRÈME; and for dessert, SWEET CORN CRÈME BRULEE. application online. (Note: As of this printing in June, our September
$60 Wednesday morning class is almost filled.)
LGC Featured Classes
ITALIAN PICNIC FOOD, Mary Bergin Basic Baking Series begins Tuesday, August 28 at 10:30 AM
Thursday, August 16, 6:30 PM or 6:30 PM. See page 7 for details.
Whether you are hanging out at the Jersey Shore,
watching the boats and bikinis go by or listening to an
A LAZY SUMMER’S DAY: DEMOS AND SALE
Andrea Bocelli concert at the Hollywood Bowl, every-
Saturday, August 25, 10:30 AM - 3:00 PM
one loves an Italian style picnic. Here is a menu that
you can prepare ahead and tote almost anywhere. Today it’s all about summer drinks, ices, popsicles, easy ice creams
and sorbets. We will make farm fresh vegetable juices, special iced
PROSCIUTTO, PARMESAN AND ARUGULA PIZZETTAS; POLLO teas, coffee drinks, carbonated flavored drinks, yogurt and fruit ice
MATTONNE...TUSCAN STYLE CHICKEN COOKED UNDER A pops, sorbet and ice cream. Items demonstrated and sampled will
BRICK WITH HEIRLOOM TOMATO MARMALATA; FRESH FENNEL be sale priced all day including our Vitamix, Hurom Juicer, Capresso
AND CECI SALAD; ITALIAN SESAME COOKIES. Automatics, Zoku Pop Makers, Cuisinart Ice Cream Makers, Teas and
$75 Tea equipment. We will also have drawings for free merchandise
throughout the afternoon. Enter our contest for Best Ice Cream recipe
and win a free Zoku gift. See info on our facebook page to enter.
HEALTHY JAPANESE COOKING, Cathy Rogers Free
Tuesday, August 21, 10:30 AM
Light and flavorful, these recipes utilize mostly seafood and the best of
summer produce. Watch Cathy demonstrate her creativity and innova- A LATE SUMMER HARVEST MENU,
tive presentations. Robin Malinger Atkin
Thursday, August 30, 6:30 PM
WRAPPED SCALLOPS WITH AVOCADO AND FIG SALSA; AHI
TUNA PIZZA WITH A FLAX CRUST AND WASABI SAUCE; Chef Robin Mallinger Atkin has both a degree
HAMACHI WITH GINGER, CHILI, CILANTRO AND PLUMS; KOBE in Culinary Arts from the prestigious CIA in
TRUFFLE SLIDERS; SALMON WITH BROWN RICE, SESAME GLAZE Hyde Park, N.Y. and a B.S. degree in Hospitality
AND PEACHES. Management. She worked at the two star Melisse
$85 in Santa Monica and spent several years working
for renowned Chef Wolfgang Puck at Granita Restaurant in Malibu
as Chef de Cuisine until it closed in 2005. Since then she has been
TAPAS! Tim McGrath working as a Private Chef and Caterer to many of Hollywood’s elite,
Wednesday, August 22, 6:30 PM teaching cooking classes and consulting to several restaurants while
Tim recently traveled to Spain where he sampled authentic Tapas raising a family with her chef-husband. She has been featured in the
dishes in different regions. These small dishes work well with each Malibu Times, Malibu Magazine and Los Angeles Magazine. Robin
other and make great flavorful appetizers or cocktail party food for is a big believer in cooking with fresh ingredients grown locally and
any occasion. this menu is perfect for late summer entertaining.
TORTA WITH SPANISH OLIVE OIL PACKED TUNA, ROASTED HEIRLOOM TOMATO GAZPACHO WITH CROSTINI; ARUGULA
EGGPLANT, AND PEPPERS; FRIED CALAMARI RINGS WITH A SALAD WITH GRILLED PEACHES, CRISPY PANCETTA, HERB
SALSA OF PICKLED GARLIC, CAPERS AND PIQUILLO PEPPERS; GOAT CHEESE AND HONEY BALSAMIC VINAIGRETTE; GRILLED
BACALAO WITH ROASTED GARLIC AND CARAMELIZED ORGANIC FREE-RANGE CHICKEN BREAST WITH SWEET WHITE
ONION SAUCE; GRILLED BREAD WITH TOMATOES, CATALAN CREAMED CORN AND “POPPED” CHERRY TOMATOES; and for
STYLE;TORTILLA ESPAGNOLA WITH DILL CREME FRAICHE AND dessert, WARM SUMMER BERRY CRISP WITH VANILLA BEAN
DICED SMOKED SALMON; BAKED STUFFED PIQUIILO PEPPERS GELATO.
WITH QUESO REQUESON AND A MARCONA ALMOND CRUST; $75
MONTADITOS WITH PORK RILLETTES AND JAMON SERRANO;
accompanied by SPANISH CIDER AND RED SPANISH WINES.
$85 COOKING WITH JOHN ASH
Wednesday, September 5 and
Thursday, September 6, 6:30 PM
A FANGTASTIC TRUE BLOOD PARTY,
Phyllis Vaccarelli and JoAnn Hecht Many refer to Chef John Ash as the “Father of
Friday, August 24, 6:30 PM Wine Country Cuisine”. In 1980 he opened his
It’s season 5 of the series True Blood, set in the small town of Bon namesake restaurant, John Ash & Company, in
Temps, Louisiana. Although vampires really don’t eat human food, Santa Rosa, CA. It was the first restaurant in
they do know how to party and they do drink…human blood that Northern California wine country to focus on local,
is. Of course there are shapeshifters, werewolves, witches, maenads seasonal ingredients used to create dishes that
and fairies who all love to feast and drink…well maybe not exactly complement the wines being made in the region.
what we might want, and perhaps a little undercooked for our tastes. John currently travels the world teaching cooking classes to both
Anyway, the creators of the series have just released the True Blood home cooks as well as professionals. He is an adjunct instructor at
Cookbook which has many recipes you might want to try. Meanwhile the Culinary Institute of America in the Napa Valley where he teaches
here are some of our own creations with a Cajun twist. Wait ‘til you wine classes. In 2008, John was voted “Cooking School Teacher of
sink your teeth into these recipes! the Year” by the International Association of Culinary Professionals.
Author of 3 cookbooks, and working on the 4th, he has also hosted
VAMPIRE KISS MARTINIS; TRUE DEATH COCKTAILS; SHAPE- two programs on the Food Network as well as his long running radio
SHIFTER OYSTERS BON TEMPS; MARYANNE’S CAJUN STYLE show in Northern California.
BOUDIN SAUSAGE BITES; LAFAYETTE’S SEAFOOD GUMBO;
HOWLIN’ WEREWOLVES RED RICE AND BEANS; FAIRIE LIGHT See the description of classes at the top of the next page.
AMBROSIA SALAD and for dessert, SOOKIE STACKHOUSE
GRANDMA’S PECAN PIE BARS.
$85 (Couples and Friends Special: 2 for $150)
LGC Featured Classes
ON THE GRILL! John Ash A VIP DINNER, Cathy Rogers
Wednesday, September 5, 6:30 PM Thursday, September 13, 10:30 AM
The end of summer is almost here, but here in Southern California The holiday season will be upon us before you know it. Now is the
we can grill almost anything year around. Here is a menu of favorites time to build up your repertoire and gear up for those mad days of
that will help you extend your season while you learn new tips for entertaining. Here is a menu that will impress your most important
effortless grilling. guests with a symphony of flavors, colors and textures.
GRILLED PIZZA MARGHERITA WITH FRESH TOMATOES AND LOBSTER SALAD WITH ROASTED PEPPERS AND QUAIL EGG;
BASIL; GRILLED WILD MUSHROOM, GOAT CHEESE AND CITRUS GARLIC POTATO BREAD WITH PEAS, MINT, BURRATA CHEESE
SALAD; GRILLED STEAK TACOS WITH PEACH CHIPOTLE SAUCE; AND PROSCIUTTO; ORANGE PANCAKES WITH CARAMELIZED
GRILLED BRINED SHRIMP WITH LIVE FIRE GUACAMOLE; and PORK; SHORT RIBS AND PRIME ANGUS ROAST WITH YUKON
for dessert, PINEAPPLE WITH RUM-LIME GLAZE AND GINGER MASHED POTATOES; HORSERADISH CREAM, ONION RINGS AND
CUSTARD SAUCE. RED ONION MARMALADE; and for dessert, PEACH SHORTCAKE
$85 WITH CHANTILLY CREAM, PEACH ICE CREAM AND PEACHES.
AN ASIAN NOODLE ADVENTURE, John Ash “APPLES AND HONEY FOR ROSH HASHANAH,”
Thursday, September 6, 6:30 PM JoAnn Hecht and Eyde Reilly
Thursday, September 13, 6:30 PM.
Noodles of all kinds are a staple in Asian cuisines. For this class John
will explore four that are easily made, very flavorful and destined to A Rosh Hashanah meal should incorporate a new seasonal fruit, fish,
become favorites. challah, honey, pomegranates and carrots. These are all symbolic of
PHO...THE CLASSIC VIETNAMESE SPICED BEEF AND NOODLE health, happiness and prosperity for the new Jewish New Year. Here
SOUP; SPICY PORK WONTONS WITH SESAME SAUCE; THAI is a menu that everyone will love.
GRILLED CHICKEN RICE PAPER ROLLS; SICHUAN DAN DAN ROUND CHALLAH WITH APPLES; SMOKED WHITEFISH,
NOODLES WITH MINCED PORK AND PICKLED VEGETABLES. POMEGRANATE AND APPLE SALAD WITH HORSERADISH
$90 DRESSING; SAUTEED CHICKEN BREASTS WITH WHITE WINE,
TARRAGON, THYME, APPLES AND LEEKS; CARROT TZIMMES
WITH HONEY; CREAMY MASHED POTATO PIE WITH SMOKED
PAPRIKA CRUST; and for dessert, CROWNED APPLE CAKE.
MIDDAY GOURMET $85
MORE COOKING WITH TRADER JOE’S, T.J. TRAMONTO
Friday, September 7, 12:00 PM MODERN MARTINIS AND APPETIZERS,
T.J. returns with more time saving semi-prepared foods and sauces Phyllis Vaccarelli and Kevin Barker
from Trader Joes to make your life a little easier. Here is a complete Friday, September 14, 6:30 PM
meal in itself salad, a flavorful chicken breast dish and a seasonal Just when you thought the Martini craze was over, hip bars, clubs
easy dessert. and lounges are creating new and exciting drinks. These are not your
HEARTY ANTIPASTO SALAD WITH ITALIAN MEATS, BEANS grandfather’s Martinis, but a combination of bold new flavors with
AND VARIETY OF VEGGIES; SAUTEED CHICKEN MEDALLIONS exotic twists and garnishes. For all those students who have taken
WITH SUN-DRIED TOMATO AND BASIL CREAM SAUCE; VANILLA Martini and Appetizer classes with us over the years, now is your
PINEAPPLE UPSIDE DOWN CAKE ALA MODE. excuse to return for one more round.
$50 PATE A CHOUX FILLED WITH SMOKED SEAFOOD MOUSSE;
CUCUMBER VODKA MARTINI; ARANCINI…DEEP FRIED RICE
BALLS STUFFED WITH PROSCIUTTO AND FONTINA CHEESE;
EGRONI MARTINI WITH COMPARI, GIN AND AN ORANGE TWIST;
AHI TUNA SLIDERS; ASIAN POTSTICKERS; HINNY KICK MARTINI
MORE FAST & FABULOUS CHICKEN BREASTS, Phillis Carey WITH HANGAR ONE SPICED PEAR VODKA, LIME, JALAPENO
Wednesday, September 12, 6:30 PM AND GINGER BEER; and for dessert, CHOCOLATE RASPBERRY
Don’t forget to pound those chicken breasts for the perfect texture MOUSSE CUPS WITH CHOCOLATE CHAMBORD MARTINIS.
and juiciness every time! Here are several great ideas to add to your $85 (Couples and Friends Special: 2 for $150)
CAJUN CHICKEN SAUSAGE STUFFED CHICKEN BREAST ROLLS PUSH-UP-POP DESSERTS, Rita Horn
WITH FRESH HERB CREOLE SAUCE; BAKED PROSCIUTTO Saturday, September 15, 10:30 AM
WRAPPED CHICKEN BREASTS WITH CREAMY TOMATO
SAUCE AND FRESH BASIL; QUICK COQ AU VIN WITH BACON, The new Cupcake! These plastic single serving molds allow applica-
MUSHROOMS AND BABY ONIONS; OVEN-FRIED BROCCOLI AND tions from sweet to savory. This hands on class will focus on the
CHEDDAR CHICKEN BUNDLES; TANDOORI GRILLED CHICKEN sweet! All the cakes and fillings will be made from scratch. We will
BREASTS WITH TOMATO CHUTNEY. learn how to fill, assemble and decorate the Push-Up-Pops. The plastic
$85 molds are washable and reusable and additional molds will be avail-
able for sale at the store.
PEACH COBBLER PUSH-UP-POPS; RUM AND COKE PUSH-
UP-POPS; BOSTON CREAM PIE PUSH-UP-POPS; AMARETTO
LGC Featured Classes
MAMA JO-LENA’S SICILIAN RECIPES, Joanne Angilella Fine ADVANCED CANNING AND PRESERVING,
Wednesday, September 19, 6:30 PM JoAnn Hecht and Sharon Swerington
Joanne Angilella-Fine was born and raised in Buffalo, New Thursday, September 27, 6:30 PM
York. Her parents were Sicilian and as a young child she and
her brother grew up cooking with their Mom and Grandma in Join JoAnn and master canner, Sharon Swerington who will guide
the kitchen. She has many fond memories of making ravioli, meatballs you through more advanced techniques of canning such as pressure
and spaghetti sauce from scratch. Family traditions were treasured canning. When preserving combinations of food like animal proteins
and the motto in her household was “NOTHING BRINGS FAMILY and plant based ingredients there are more steps needed to insure
TOGETHER LIKE FOOD”!!! Now she has written a cookbook with sto- food safety. This class is right at the end of the summer harvest and
ries and pictures of her family entitled Mama Jo-Lena’s Cookbook, beginning of the fall harvest season. The recipes chosen take gift giv-
Memories of Growing Up Italian in New York. In class, Joanne ing into consideration for the holiday season.
will share some of her stories as she prepares the following recipes.
Books will be available for purchase. HERBED GREEN BEANS; AUTUMN FRUIT SALSA; SPAGHETTI SAUCE
SICILIAN STUFFED MUSHROOMS; SPINACH AND TURKEY WITH MEAT; RED ONION AND PORT MARMALADE; LIMONCELLO;
SAUSAGE RIGATONI; ANTIPASTO SALAD WITH MARINATED ROSEMARY PEAR CONSERVE AND ACCOMPANIMENTS.
VEGETABLES; CHICKEN PARMIGIANA; and for dessert, MOM’S $75
FAVORITE HOLIDAY CASSATA CAKE. DELICATE WINES WILL BE
SERVED TO COMPLIMENT THE MEAL!
A SUSHI, SASHIMI AND SAKE PARTY,
AUTUMN FLAVORS, Pascale Beale Denise Hoffman and Elizabeth Ozaki,
Thursday, September 20, 6:30 PM Friday, September 28, 6:30 PM
The fall season is here this weekend. As we rediscover all of the
seasonal produce now available again after a long hot summer, let us Sushi and Sashimi are really easy to make, and very popular to serve
create these delicious recipes with Pascale. at contemporary parties. Denise and Elizabeth will acquaint you with
standard terminology and discuss all of the ingredients and tools used
WARM GOLDEN BEET AND WATERCRESS SALAD; ROASTED to make both basic sushi and sashimi. They will also guide you in the
BLACK COD WITH A NUT CRUST AND AFRICAN YOGURT etiquette of presenting and eating sushi and sashimi with chop-sticks.
SAUCE; CONFIT OF SHALLOTS; COUSCOUS WITH HERBS; and Sake, both warm and cold will be introduced and served later as an
for dessert, CLASSIC APPLE TART. accompaniment. We promise you will have a lot of fun!
EDAMAME; CLASSIC MISO SOUP; CUCUMBER SALAD; STICKY
KEEP ON FOOD TRUCKIN’ JoAnn Hecht RICE; CALIFORNIA ROLLS; SPICY TUNA ROLLS; SMOKED EEL
Friday, September 21, 6:30 PM SUSHI; ASSORTED RAINBOW SASHIMI; JAPANESE TEMPURA
FRIED VEGETABLES; GREEN TEA ICE CREAM.
The passion for food trucks is still very much alive and it appears this $85 (Couples and Friends Special: 2 for $150)
trend is here to stay. Think of your favorite food and I bet there is a
food truck out there that will cater to you for a fee. Tonight JoAnn
will introduce you to food from 5 of the top 10 rated food trucks in the
country.These recipes are fun to make and even better to eat.
PULLED PORK SANDWICHES WITH COLESLAW FROM SEATTLE’S
MAXIMUS/MINIMUS PIG TRUCK; LOBSTER ROLLS AND OLD BAY
FRIES FROM SAN FRANCISCO’S CHOWDER TRUCK; HUARACHE CONTEMPORARY SOUPS,
OF POLLO FROM EL CHARRITO IN STAMFORD, CONNECTICUT; Cathy Rogers
DAILY FARMER’S MARKET VEGETARIAN DISH FROM CLOVER Tuesday, October 2, 10:30 AM
FOOD LAB IN CAMBRIDGE, MASSACHUSETTS; and for dessert,
CAMPFIRE S’MORES WITH BELGIUM CHOCOLATE ICE CREAM, Soup’s on! Explore the possibilities
TOASTED HOMEMADE MARSHMALLOWS AND HOT FUDGE of a whole meal in a bowl with these
FROM SWEET REPUBLIC ICE CREAM IN SCOTTSDALE, ARIZONA. delicious and nutritious modern day
$85 (Couples and Friends special: 2 for $150) soups.
THE ULTIMATE BENTO BOX, Elizabeth Ozaki ONION SOUP WITH LAMB BITES
Saturday, September 22, 10:30 AM AND GARLIC GLAZE; VEGETABLE
BENTO...is a single-portion take-out or home-packed meal, SOUP (THIS SOUP WILL MAKE YOU
typically consisting of rice, fish or meat and 1 or more pickled or cooked LOSE 10 POUNDS IN ONE WEEK);
vegetables as sides. Popular in Japan for several centuries, Bento boxes PEPPERED CRAB SOUP WITH
have traditionally been made out of specialized laquerware. More recently CHILEAN SEA BASS; GINGER SOUP
stainless steel compartment style boxes have become fashionable. Bento WITH SALMON, FRIED TOFU AND GREEN ONIONS; CORN SOUP
boxes have now invaded Western culture, as evidenced by many bento WITH SCALLOP TEMPURA.
websites (i.e. Flickr/Bento), and major companies like Rubbermaid offer- $85
ing bento friendly ice pack included, compartmented containers. We will
show you how to put your own upscale Bento Box together with the
following recipes for an authentic Japanese experience.
CHICKEN TERIYAKI; TEMPURA SHRIMP AND VEGETABLES;
SEASONED RICE IN TOFU POCKETS; SUNOMONO; JEWEL BOX
SUSHI; TONKATSU PORK WITH SPECIAL SAUCE and for dessert
outside the box, COCONUT BUTTER MOCHI WITH COCONUT ICE
$85 (Couples and Friends Special: 2 for $150)
LGC Featured Classes
MAGICAL MERINGUES, BIG BOWL OF LOVE PASTA TASTING PARTY,
Linda K. Jackson and Cristina Ferrare
Jennifer Evans Gardner Saturday, October 6, 10:30 AM
Wednesday, October 3, 6:30 PM
Spend the morning at Let’s Get Cookin’ with local
celebrity Cristina Ferrare as she prepares some of
Meringues are both magical and mys-
her favorite pasta dishes and more! Cristina began
terious. They can be spooned into pies or piped into any number of
her career as a famous supermodel at the age of 16
beautiful shapes. They can be baked, poached, whipped into silky
and graced the covers of every major fashion maga-
frostings, or folded into cakes to make them fluffier. They can be
zine including Vogue and Harper’s Bazaar. In the 1980’s she co-host-
combined with nuts, chocolate and fruit purees. The techniques of
ed AM Los Angeles for 5 years, co-hosted numerous times with Regis
making different meringues are deceptively simple and both Linda and
Philbin on “Live with Regis and Kathie Lee” and was a substitute
Jennifer will share their secrets with you. They have just authored a
co-host on “Good Morning America.” She also did The Home Show
new cookbook on the subject entitled Meringue which we will have
and several prime time magazine format series. Cristina is an accom-
available for purchase.
plished author, with her New York Times bestseller, Okay, So I Don’t
Have a Headache, Cristina Ferrare’s Family Entertainment,
Jennifer Evans Gardner is a food, travel, and wedding writer for The
Cristina Ferrare Style and her fourth book, Realistically Ever
LA Times, Zagat, The Huffington Post, and other publications. She
After. The success of her books attests to her expertise in the areas
owns Little Feet in the Kitchen - The Cooking School For Adventurous
of women’s health, well-being, culinary arts, stylistic design, as well as
Young Chefs and is the author of Barefoot in the Kitchen: The
her great zest for life and her humor.
Pregnancy Survival Cookbook and co-author of Bitchin’ in the
Kitchen: The PMS Survival Cookbook. Linda K. Jackson is a Her fifth book is a cookbook entitled A Big Bowl of Love which was
senior advertising and marketing executive in the food and beverage published in May, 2011, and inspired a show by the same name on the
industry with a real passion for making desserts. Oprah Winfrey Network. In the last year Cristina has been hosting a
series of web episodes for “Oprah.com” that includes cooking classes
CLASSIC FRENCH MERINGUES AND VARIATIONS INCLUDING with the emphasis on how to prepare delicious meals for families, who
HALLOWEEN GHOSTS AND HANUKKAH LIGHTS; CHOCOLATE are struggling with money, time and idea issues. She writes weekly
RASPBERRY MINI PAVLOVAS; MERINGUE TIRAMISU; ETON blogs for Harpo.com that includes recipes and answers to questions
MESS…A DELICIOUS ENGLISH DESSERT COMBINATION OF from viewers. Cristina has recently joined the “Oprah family” as a
FRESH STRAWBERRIES, WHIPPED CREAM, AND MERINGUE regular featuring Oprah’s favorite meals! As Cristina likes to put it,
COOKIES. “Serving up a big bowl of love.”
PAPPARDELLE WITH BOLOGNESE SAUCE; ANGEL HAIR PASTA
WITH OLIVE OIL, LEMON AND TOASTED WALNUTS; LOW-FAT
PASTA CARBONARA; MARINARA SAUCE IN LESS THAN 30
MINUTES SERVED WITH BEST EVER MEATBALLS; PASTA WITH
Basic Techniques For Creative Cooking begins Thursday, GRILLED SHRIMP; LIGHT SALAD OF BUTTER LETTUCE WITH A
October 4, at 10:30 AM or 6:30 PM. See page 6 for detsils. SHALLOT VINAIGRETTE; CHOCOLATE CHIP COOKIES; WINES.
OCTOBERFEST CHILI AND BEER PARTY! “MANGIA BENE” AUTUMN MENU FOR ENTERTAINING, Nina Riggs
Denise Hoffman and Kevin Barker Tuesday, October 9, 6:30 PM
Friday, October 5, 6:30 PM
Nina returns with an all new Italian Style menu for entertaining.
Bring your partner or a cooking friend to this lively and entertaining Savor the flavors of the season while you learn to make a com-
class where you will be cutting up in the kitchen in no time. Learn to plete meal, including handmade filled raviolis.
prepare several different kinds of chili recipes with accompaniments PUMPKIN RAVIOLI WITH TOASTED PUMPKIN SEEDS; GRILLED
such as home-baked cornbread, a special salad and delicious brown- BUTTERFLIED LEG OF LAMB MARINATED WITH FRESH GARDEN
ies. Explore some of the most popular Micro-Breweries and discover HERBS; ROCKET-KALE SALAD WITH LEMON-PARMESAN
what characteristics make each beer unique. Just be wary of vampires DRESSING AND TOASTED GRILLED CIABATTA CROUTONS;
that may be practicing tonight for Halloween! SWEET BABY POTATOES ROASTED WITH GARLIC AND OLIVE
OIL; ITALIAN BUTTER COOKIES WITH WALNUTS.
WHITE BEAN CHICKEN CHILI; ALL BEEF CHILI (NO BEANS); TEXAS $85
STYLE VEGETARIAN CHILI; HOMEMADE CORNBREAD; SANTA FE
SALAD; BRONCO BROWNIES; ASSORTED BOUTIQUE BEERS.
$85 (Couples and Friends Special: 2 for $150)
GREAT GRILLED CHEESE & AUTUMN SOUPS, Phillis Carey
Wednesday, October 10, 6:30 PM
Nothing says cool weather comfort food like a big pot of aromatic
WEEKDAY WORKSHOP soup. We’ve taken the theme even further and paired each soup with
***************************** a grilled cheese sandwich—oh yes!!
SMASHING PUMPKINS, Diane O’Brien BACON, CRAB, AVOCADO GRILLED CHEESE SANDWICH WITH
10:30 AM PARMESAN CRUST SERVED WITH CREAM OF TOMATO BASIL
SOUP; CROQUE MONSIEUR…GRILLED HAM AND GRUYERE
Tis the season to create new and exciting pumpkin based dishes and SANDWICHES TOPPED WITH BÉCHAMEL SAUCE…SERVED
Diane is ready to share these recipes with you. ALONGSIDE FRENCH ONION SOUP WITH BALSAMIC ONIONS
AND THYME; GRILLED PORTOBELLO PANINI WITH GREEN OLIVE
PUMPKIN PANZANELLA SALAD; PUMPKIN ENCHILADAS; THAI PESTO AND GOAT CHEESE ACCOMPANIED BY WHITE BEAN
PUMPKIN & SEAFOOD CURRY WITH SALMON & SHRIMP; SOUP WITH TURKEY ITALIAN SAUSAGE AND SPINACH.
PUMPKIN BREAD PUDDING WITH VANILLA BOURBON SAUCE. $85 (Couples and Friends Special: 2 for $150)
LGC Featured Classes
A SERIOUSLY SIMPLE PAELLA PARTY, FLAVORS OF THE CARIBBEAN, Tim McGrath
Diane Rossen Worthington Wednesday, October 24, 6:30 PM
Tuesday, October 16, 6:30 PM
Picture yourself on a Caribbean island surrounded by the sounds of
Diane Rossen Worthington returns to Let’s Get Cookin’ gentle ocean waves and Reggae music. No pirates here that we know
to promote her new cookbook, Seriously Simple of, at least not in this century. Discover the tastes of this tropical para-
Parties. Author of 19 cookbooks including Seriously dise with this menu from Tim, perfect for your next theme party.
Simple Holidays and the top selling Seriously Simple,
Diane has also been a food and travel writer, editor, food consultant and CRAB FRITTERS SERVED WITH BANANA MANGO KETCHUP;
a James Beard award-winning radio show host. Her new cookbook is ROASTED PORK LOIN WITH HOMEMADE JERK RUB SERVED
full of enticing recipes and useful tips for throwing great parties. There WITH A GRILLED SWEET PLANTAIN-PINEAPPLE SALSA; SWEET
are sample theme menus and short cut cooking techniques, advice on
POTATO CORN CAKES; RICE AND SPICED BLACK BEANS (MOROS
how to set the table and how to stock your pantry for a party. Diane’s
recipes are always easy to follow and taste amazing! Y CRISTIANOS); and for dessert, TRES LECHES CAKE WITH
COCONUT MERINGUE FROSTING AND TOASTED COCONUT.
PROSCIUTTO AND BURRATA FIGS; SERRANO HAM, SPANISH $85
CHEESES AND BREADSTICKS; WHITE GAZPACHO; SALAD WITH
ROASTED GRAPES; PAELLA WITH SHELLFISH, CHICKEN AND
SPANISH SAUSAGE, and for dessert, LIMONCELLO ZABAGLIONE BAKING WITH NICK MALGIERI
WITH BERRIES. Friday, October 26, 6:30 PM and
$85 Saturday, October 27, 10:30 AM
A KNIFE SKILLS AND MAINTENANCE WORKSHOP, Nick Malgieri, former Executive Pastry Chef at
Chelsea Dressler Windows on the World and 1996 inductee into Who’s
Wednesday, October 17, 6:30 PM Who of Food and Beverage in America, is currently
director of baking programs at the Institute of Culinary
With the exception of your hands, knives are the most important tools in Education. The author of the new book Bread and 10
the kitchen. Chelsea Dressler is the daughter of legendary company found- other cookbooks, including the James Beard winner How to Bake
er, Bernd Dressler who began distribution of Messermeister knives and and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s
tools here in America. Messermeister is known as one of the finest brands recipes have been published widely, including in The New York Times,
of cutlery in the world today. In class students will learn how good forged The Chicago Tribune, The Washington Post, Food & Wine, Gourmet
knives are made, the right knife for each task; the 4 basic blades types and Bon Appetit. He is a contributing editor of Dessert Professional,
that can accomplish every task in the kitchen; how to properly hold knives; and a frequent contributor to Saveur. Nick has appeared on national
professional cutting motions and how to hone and keep knives sharp the
morning shows and local television throughout the United States, as
easy and safe way. We will provide vegetables for everyone to practice with
well as on the Food Network and with Julia Child and Martha Stewart.
in class and make a chicken and vegetable salad to eat with fresh bread,
This class is limited to 16 students so sign up soon. All students who attend Visit Nick’s website at www.nickmalgieri.com.
this class will get 20% off any Messermeister knives that are purchased on
the day of class and we will sharpen up to 3 of your own knives for free. ENTERTAINING BREADS, Nick Malgieri
There will be a drawing for a free knife gift in class. Friday, October 26, 6:30 PM
$60 Learn some delicious and easy to prepare breads as well as dishes to
accompany them or that are made from the bread you bake or buy.
Professional Pastry Course begins Friday, These breads are easy to make and Nick will share many of his profes-
October 19, 6:30 PM, See page 4 for details. sional techniques with students in this hands-on class.
LUDO BITES, Ludo Lefebvre HAZAR INDIVIDUAL TURKISH BREADS served with TURKISH
Tuesday, October 23, 6:30 PM EGGPLANT SALAD AND AUTHENTIC HUMMUS; CLASSIC
LIGURIAN FOCACCIA WITH A VARIETY OF MIX-INS AND TOPPINGS
Ludo Lefebvre is a culinary prodigy who has worked in
INCLUDING CARAMELIZED ONIONS, SAGE AND DRIED TOMATO,
some of the world’s most acclaimed restaurants since he
was fourteen, including many Three Star restaurants in
ROASTED GARLIC AND TOMATO, AND ROASTED PEPPER
France, L’Orangerie and Bastide in Los Angeles. Five years AND OLIVE; EASIEST BRIOCHE LOAF used to make CHEDDAR
ago he traded the security of a brick and mortar restaurant AND TOMATO BREAD PUDDING; SPINACH AND ROQUEFORT
for the freedom to cook outside the box. The result was BREAD PUDDING; CINNAMON RAISIN BREAD PUDDING AND
LudoBites, a touring pop up restaurant that roves the STRAWBERRY BREAD PUDDING; CHEESE “SOUFFLÉ” TOASTS.
streets of Los Angeles and now other locales playing to different sold-out $125
crowds every four months. LudoBites, the cookbook, is the chronicle of
that journey. Each chapter showcases the story and the wildly inventive food
of the seven different LudoBites incarnations so far, with recipes that merge BREAD: THE FINAL FRONTIER, Nick Malgieri
the techniques he perfected in his years at the finest French restaurants with Saturday, October 27 10:30 AM
the simplicity forced upon him by the limits of pop-up kitchens.
Baking bread at home doesn’t have to be difficult or a chore, but it
In 2010 Ludo and his LudoBites were thrust into the national spotlight when
Time Magazine called him “The Chef of the Future.” He was designated the does require a little advance planning. Learn make-ahead techniques,
“King of Pop Up” by GQ Magazine in its June 2011 edition and declared great easy bread recipes, and some delicious savory and sweet uses
the “World’s Best Chef with no restaurant.” Ludo has become a “rock star” for bread you bake yourself at home or buy at the market.
in the culinary world. In addition to his own show on the Sundance Channel,
Ludo Bites America, Ludo has appeared on numerous television shows EASIEST HOME-BAKED BREAD; FIG AND ALMOND BREAD;
including both seasons of Bravo’s Top Chef Masters (seasons 1 & 2), Iron ALBONDIGAS EN SALSA VERDE…MEXICAN MEATBALLS IN
Chef America, Hell’s Kitchen, Food(ography), Food Networks, “Ready Set TOMATILLO SAUCE; PANINI WITH PROSCIUTTO AND
Cook,” The Today Show, Access Hollywood and Extra. We welcome Ludo GORGONZOLA DOLCE; CINNAMON KNOTS…BUTTERY
back to Let’s Get Cookin’ and hope you will have the opportunity to watch BREAKFAST BUNS COVERED WITH CARAMELIZED CINNAMON
him prepare his amazing cuisine. Stay tuned to our website, facebook page SUGAR; TOTAL HEAVEN CHOCOLATE ALMOND CAKE.
and tweets as we will let you know the menu as soon as we have it. $90
$95 $110 with the LudoBites cookbook (normally $24.99)
This easy reference calendar includes all classes offered this session. Courses held in the morning are
shown at the top of the date boxes and evening classes at the bottom.
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Quick & Easy
DAY Casual Pool
1 2 3 4 5 6 Dinner 7
Teen Camp Teen Camp Teen Camp Teen Camp Teen Camp Quick & Easy
Fundraising All American Parent/Child
8 Dinner 9 PRO 10 11 12 Grill 13 Martinis Too! 14 Madagascar
Weekday Workshop Quick & Easy
Pro Wine Pressure Cooking Basics
Class & Appetizer French
15 Presentation 16 PRO 17 Pasta Sauces 18 19 Picnic 20 Margaritas Too! 21
Teen Camp Teen Camp Teen Camp Teen Camp Teen Camp Quick & Easy
Market Class Frozen
22 23 PRO 24 Favorites 25 26 27 Out of Africa
Cooking with Summer Night Architectural Advanced PRO Advanced PRO
29 30 PRO 31 Joree 1 Menu 2 Desserts 3 Pastry 4 Pastry
Advanced PRO Kids Camp Kids Camp Weekday Workshop Kids Camp Parent/Child
Pastry Corn Hawaiian
Advanced PRO Grilling L.A. Food & Wine Fifty Shades
5 Pastry 6 PRO 7 Indoors/Outdoors 8 Grill 9 Festival Begins 10 of Grey 11
Teen Camp Teen Camp Teen Camp Teen Camp Teen Camp Advanced PRO
Scandinavian Exploring Italian Picnic Advanced PRO Advanced PRO
12 13 PRO 14 Crayfish Party 15 PRO Career 16 Food 17 Pastry 18 Pastry
Advanced PRO Healthy Japanese Lazy Summer’s Day
Pastry Cooking Demos & Sale
Advanced PRO True Blood
19 Pastry 20 PRO 21 22 Tapas! 23 24 Party 25
26 27 PRO 28 Baking Basics 29 30 Harvest Menu 31 1
Baking Basics Midday Gourmet Parent/Child
LABOR DAY Trader Joes Bake Shop
2 3 4 Baking Basics 5 On the Grill
6 Noodles 7 Fire & Ice 8
New PRO Knife Skills Baking Basics VIP Dinner Push Up Pop
Ultimate Dining NEW PRO
Experience Fast & Fabulous Apples & Honey Modern
9 PRO Project 10 11 Baking Basics 12 Chicken Breasts 13 Rosh Hashanah 14 Martinis 15
Baking Basics PRO Ultimate
ROSH HASHANAH Bento Box
PRO Final Autumn Keep on
16 Evaluation 17 PRO 18 Baking Basics 19 Sicilian Recipes 20 Flavors 21 Food Truckin’ 22
NEW PRO PRO
Advanced Canning Sushi and
23 24 PRO 25 26 27 & Preserving 28 Sake Party 29
Big Bowl of Love
30 1 PRO 2 3 Meringues 4 Basics 5 Beer & Chili 6
Children’s Bureau Event
Mangia Bene Grilled Cheese Teen
7 8 PRO 9 Autumn Menu
10 & Soup 11 Basics 12 Halloween 13
Basics PRO Pastry
14 15 PRO 16 Paella Party 17 Knife Skills 18 Basics 19 PRO Pastry 20 PRO Pastry
PRO Pastry PRO Basics Bread: The Final
Flavors of the Entertaining
21 PRO Pastry 22 PRO 23 Ludo Bites
24 Caribbean 25 Basics 26 Breads 27
PRO NOV Basics
28 29 PRO 30 31 1 Basics 2 PRO Pastry 3
“Where recipes come to life” u.S. PoSTage
pa i d
Thousand oaks, Ca
Permit No. 12
****LET’S GET COOKIN’ SPECIAL ANNOUNCEMENTS****
POP-UP CLASSES/EVENTS THE LET’S GET COOKIN’ GOURMET CLUB
Join the club! Our Gourmet Cooking Club at Let’s Get
In today’s hyper-cyber paced world it is often impossible Cookin’ meets 6-8 times a year to cook a meal at the school,
to react fast enough when opportunities arise to do a attend special chef hosted restaurant dinners, travel together
special event or class and advertise this in our class to culinary/wine destinations, explore special market tours and
brochure, published every 4 months. food producing venues. We also meet and have theme dinners
in people’s homes. The club is run by Phyllis and Vince with in-
Let’s Get Cookin’ is happy to announce the introduction put and help from members. As members, students will receive
of Pop-Up Classes. These are special classes/events a standing 10% discount on all items in the store as well as spe-
that may be organized by our school or by you, our cial discounts on some classes and previews of special sales/
customers. events. It costs only $25.00 a year in dues to join the club.
Event fees will vary according to what is planned and estimated
expenses. Meals cooked at the store will include costs for staff-
Classes may be arranged at restaurants with chefs, at ing, food and wine.
private homes, in Phyllis’s home kitchen or at the Please email us with
school on days and times when the school is free. your suggestions for
These classes or events can be tailored to the needs of future events.
Stay tuned to our social media channels if you want Let’s Get Cookin’
to be informed of our plans. Contact Phyllis at “We bring recipes
firstname.lastname@example.org if you have an idea or request to life!”
for a class.
LGC CLASS COUPON
Good For 25% off Your Next $75 or $85 Class!
Cannot combine with any other discount such as couples discount. One coupon per customer.
Must be used at time of sign up, not after the fact. Can only be used for the classes in this catalog.
PRO classes, Children and Teens Classes, and Basic Series are not eligible for discount.
Expires August 31, 2012
4643 Lakeview Canyon Road • Westlake Village, CA 91361 • (818) 991-3940 $1.00