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