Marjorie offers three types of classes:

Public Classes, held in the Los Angeles area

Custom Classes, with two-three students, held in your kitchen or Marjorie's

Cooking Parties, with four-six people, held in your kitchen

To attend a public class, simply follow the instructions below with each class listing.

To schedule a custom class or cooking party, please click here to send Marjorie an inquiry and to schedule availability.

Marjorie's public class schedule (below) is regularly updated. Check back often or subscribe to our RSS feed ( ) to stay automatically informed when new classes are added.


Public Classes

 

Friday, March 20, 2009 - It's All Greek to Me

Celebrate the flavors of Greece with a culinary adventure. You will prepare: Eggplant Croquettes with Tsatziki Sauce, Pasticio, Lamb Souvlaki, Grilled Greek Spiced Vegetables, Baklava.
$85
7 p.m.
Chefs Inc.
10955 West Pico Blvd.
Los Angeles, CA
For more information or to register go to:
www.chefsinc.net
or call:
(310) 470-2277

posted Saturday, February 14, 2009 by Marjorie at 9:42 AM



Wednesday, March 25, 2009 - Celebration of Srping

Time to enjoy the flavors of spring. You will prepare: Crab-Stuffed Mushroom Caps, Linguine with Artichoke Hearts and Pine Nuts, Grilled Lamb Chops with Chimichurri Sauce, Arugula, Endive and Fennel Salad, Lemon Souffles.
$85.00
6:30 p.m.
Chefs Inc.
10955 West Pico Blvd.
Los Angeles, CA
For more information or to register go to:
www.chefsinc.net
or call:
(310) 470-2277

posted by Marjorie at 9:38 AM



Sunday, March 29, 2009 - Simply Italian Kids Cooking Class

Inspire your little chef to explore the flavors of Italy. They will learn to prepare: Herbed Goat Cheese Crostini, Penne with Sweet Italian Sausage, Butter Lettuce Salad with Marinated Pears, Chocolate Cones filled with Cream and Chocolate.
$65
11 a.m.
Chefs Inc.
10955 West Pico Blvd.
Los Angeles, CA
For more information or to register go to:
www.chefsinc.net
or call:
310) 470-2277

posted by Marjorie at 9:37 AM




Custom Classes: In Your Kitchen or Marjorie's

The following recipes are taught in groups of two to three students.  Prepare and enjoy your culinary creations with your fellow students.   Hands-on or demonstration sessions are held in Marjorie’s kitchen or yours (location permitting).   Classes run approximately 3 hours and include an appetizer or vegetable and dessert.  Each participant receives a recipe booklet containing all the dishes prepared.  Private classes are also available upon request; prices may vary.  These classes may also be taught as cooking parties for four to six students. To inquire about a class or to schedule one, please click here.

Please review our sample menus below.

Simple and Quick Pastas
When there's "no time to cook," these sauces come to the rescue.
  • Marinara: Chopped Roma tomatoes simmer with garlic, olive oil and oregano, accented with green olives.
  • Aglio e Olio: This clear sauce, served over linguine, is made only with garlic, olive oil, salt, black pepper, red pepper, parsley and pasta water.
  • Penne Primavera: Fresh basil, oregano, parsley and ripe Roma tomatoes produce a light, aromatic sauce for Penne.
To inquire about this class or to schedule one, please click here.
 

 

Fresh Pasta
There’s nothing like homemade pasta, especially when you make it yourself.
  • Ravioli: Fresh ravioli is stuffed with a rich ricotta and parmigiano reggiano cheese filling and served with tomato and basil sauce. 
  • Tagliatelle: Thin sheets of pasta dough are cut into ribbons of pasta and served with a tomato vodka cream sauce.
  • Tortellini: Circles of egg pasta are stuffed with a rich chicken marsala stuffing and served with a nut pesto.
To inquire about this class or to schedule one, please click here.

 

Simple but Elegant Chicken
These chicken dishes are simple enough for everyday and elegant enough for company.
  • Chicken Marsala: Thinly sliced chicken breasts are simmered with garlic, shallots, crimini mushrooms and sweet marsala wine.
  • Rosemary Chicken: Grilled chicken breasts are seasoned with fresh rosemary and garlic and served atop a green salad.
  • Chicken Picatta: Thinly sliced chicken breasts are browned and topped with a rich sauce of lemon, capers and butter.
To inquire about this class or to schedule one, please click here.

 

Seafood Fare
Classic Neapolitan delicacies from the sea.
  • Linguine with Clam Sauce: Fresh clams are simmered with garlic, parsley and lemon in a delicate clear sauce or robust tomato sauce. 
  • Shrimp in White Wine: Shrimp are sautéed in white wine with garlic, parsley, shallots and lemon.
To inquire about this class or to schedule one, please click here.
 

 

A Neapolitan Christmas Eve
Celebrate the holidays Italian style — you’ll never serve turkey again.
  • The delicate flavors of lobster, shrimp and clams are combined in a light tomato sauce seasoned with garlic, shallots, parsley, lemon and white wine.
To inquire about this class or to schedule one, please click here.

 


Cooking Parties: In Your Kitchen

Send your guests to the kitchen when you host a cooking party in your own home (location permitting). Learn to prepare a four-course meal with friends, then sit down together and enjoy a wonderful evening repast. Each participant receives a recipe booklet containing all the dishes prepared. Cooking sessions begin two hours prior to desired serving time. Custom-designed menus are available upon request; prices may vary. To inquire about a class or to schedule one, please click here.

NOTE:  Prices include all ingredients.

Menu #1

Appetizer: Salad Caprese
Thick slices of fresh ripe tomatoes are layered with buffalo mozzarella and freshly picked basil, then drizzled with olive oil.

First Course: Mushroom Risotto
Porcini and white mushrooms, parmigiano-reggiano cheese and white wine blend in this delicately flavored risotto.

Second Course: Chicken Marsala
Thinly sliced chicken breasts and mushrooms are sautéed in garlic and shallots, then splashed with marsala wine to create a luscious sauce.

Vegetable: Baked Asparagus with Parmesan
Lightly steamed asparagus is topped with parmigiano-reggiano cheese and butter, then baked to a golden brown.

 

Menu #2

Appetizer: Stuffed Mushrooms
White mushrooms caps, stuffed with chopped mushroom stems garlic and parsley are topped with bread crumbs, dotted with olive oil and baked.

First Course: Pasta Puttanesca
Black and green olives, capers, anchovies, garlic, a dash of crushed red pepper cook with chopped tomatoes in a robust sauce served over spaghetti or penne.

Second Course: Steak alla Pizzaiola
Porterhouse steak is smothered in a rich tomato sauce seasoned with garlic, oregano and dash of crushed red pepper. 

Vegetable: Seasonal Greens with Vinegrette
A variety of fresh greens, including arugula, Romaine and escarole are tossed with tomatoes in light vinaigrette dressing.

To inquire about this class or to schedule one, please click here.

 

Menu #3

Appetizer: Prosciutto and Melon
The slightly salty taste of prosciutto ham complements the sweetness of cantaloupe slices.

First Course: Fresh Tagliatelle with Tomato Sauce
Freshly made tagliatelle is topped with a sauce of fresh chopped tomatoes seasoned with onion and fresh basil. 

Second Course: Shrimp in White Wine
Shrimp are quickly sautéed in olive oil, garlic, shallots, parsley, lemon and white wine.

Vegetable: Sautéed Spinach with Olive Oil and Garlic
Fresh spinach is lightly steamed and sautéed with a touch of garlic and olive oil.

To inquire about this class or to schedule one, please click here.
 
 
     

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