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A YEAR OF COOKING with Chef Blažena

Any of the menus below I have demostrated at Williams Sonoma can be given in your home or in the inviting and unique MAVERICK Cooking Studio.
The cooking events are available by appointment, during the day, evenings or on weekends (slight surcharge for Saturday evenings).
You can schedule the events as:
- private "COOKING WITH FRIENDS" party
- Demo lesson for about 2.5 hours (watch the Chef while you sample the food and sip your BYOB wine)
- Participation cooking class for about 3 hours. Learn through hands-on experience!

COOKING with 5 INGREDIENTS
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March through May or anytime

Simple recipes for everyday dining. These flavorful, easy dishes will reduce your time in the kitchen, satisfy your appetite and allow you time to spend with family and friends

Daikon-Carrot-Ginger Salad has a clean, refreshing taste and can be enjoyed either as a light starter or a side dish.
Braised Chicken with Shallots, Garlic and Balsamic Vinegar Sauce. Discover how only a few ingredients deliver a rich flavor. Sautéed in bacon, this is a simple yet hearty dish, satisfying every appetite.
Green Beans Bacon Bundles are sprinkled with “secret” spices (you’ll know!) and oven baked. Another yummy side veggie to fall in love with!
Strawberry Parfait is a stylish, simple fresh fruit dessert, always successful and delicious finale to your dinner.


SPRING DELIGHTS
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April trough June or anytime

Join Chef Blažena for a couple of hours packed with techniques and fabulous recipes bursting with spring flavors, sure to brighten up your menu plans this spring. Take home great recipes for:

Balsamic Baby Spinach Salad with Strawberry, Pignoli Nuts and Gorgonzola Delicate, tender salad offering tasty and exciting blend of “sweet fruit and green” flavors. Simply excellent!
Spring Ginger-Carrot Soup is well-rounded, balanced soup, which combines the flavors of sweet carrots with tangy ginger in a chicken broth. A great spring entrée starter!
Pan Seared Bifteck Béarnaise (Sautéed steak with Sauce Béarnaise)sirloin steak, sliced and served with "delicioux" Sauce Béarnaise. Along with pommes frites (French fries to us) this is a favorite equivalent of “fast food” in any of the French Brasseries
Asperges au Printemps Asparagus, the ultimate herald of spring - laced with European Vinaigrette dressing with Chives.


CELEBRATION BRUNCH (such as MOTHER's DAY, Bridal or Baby Shower Brunches)
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April through June or anytime

A lot of reasons to celebrate are ahead of us this and next month. Mother’s’ Day, Memorial Weekend cook out, that special Birthday of a family member or a friend, Graduations or Bridal Shower Brunch! So, let’s get cooking

Elegant Brie Tartlets with Piquant Conserve easy and sophisticated appetizer, so suitable for countless variations! Chef Blažena will give you plenty of how-to ideas!
Balsamic Boneless Chicken with Golden Raisins and Lemon Zest in White Wine-Tarragon Marinade on a bed of Arugula -fantastic way to prepare chicken that combines the subtle sweetness of balsamic vinegar with golden raisins and lemon zest. Sautéed in white wine-tarragon marinade and served on a bed of Arugula and Romaine leaves is a favorite in French and Italian bistro alike, as it will be in your home!
Barley Salad-lightly sweet, nutty flavor of this superb grain salad is a delicious and healthy surprise. This salad makes you a ‘barley lover’ should you still be such candidate!
Pêaches Cardinal (Peaches) drizzled with Raspberry coulis, served with a scoop of Vanilla Ice cream (optional). Outstanding and simple!


MARGARITA KISSED TAPAS
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Around Cinco de Mayo, of course - but not necessarily as this menu is great for anytime snacking of Tapas afficionados

Let’s take a culinary trip South of the Border and overseas, to Spain, where Tapas Bars are the art in "noshing"!
As the weather gets warmer and the sun smiles on us, we feel inspired to invite friends over for a little something!
Learn how to prepare a few fabulous morsels and entertain your guests with a “sizzle”!

Albondigas in Tangy Tequila Sauce this impossibly ‘retro’ dish (cocktail meatballs) is a crowd pleaser! The hot Italian sausage meat & beef meatballs are “spiced up” with the flavors of orange, lime, hot pepper jelly and, of course, tequila. While serving it might not necessarily earn you a call from the Gourmet magazine, your guests will want a copy of this recipe – pronto!
Tequila-Chipotle Shrimp shrimp are served tapas style (speared with tooth picks or on small corn tortilla chips) dressed in a super sauce – a symphony of hot, sweet and smoky flavors. Great with drinks or Chef Blažena will give you a tip for great quesadillas from the left overs (should there be any!)
Tropical Fruit Salad Borracho ’drunken’ Fruit Salad is a luscious blend of fresh mango, pineapple, papaya, star fruit and such, laced with tequila-lime dressing and garnished with (possibly fresh) coconut shavings. Great to clean the palate after our spicy tapas!
Manzana Sangría since we can not serve alcoholic drinks, we’ll taste this virgin sparkling apple juice version. Chef Blažena will teach you ‘the drift’ and you can add your tequila or wine to this recipe at home.


FATHER’s DAY BACKYARD BBQ
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June is the best month for this menu; never-the-less this good food will be appreciated any time during the summer months

Summer is around the corner! Parties are planned! The backyards beckon to celebrate with Dad, family or friends. This hearty recipe collection will satisfy substantial appetites!
Garden Salad “Trifle” elegant and delicious layers of crispy lettuce, celery, garden peas, bacon, garbanzos, sun ripe tomatoes and hard-boiled eggs. Impressive presentation and easy to prepare ahead
Filet Mignon Steaks with Grilled Blue Cheese stuffed Pears Pears packed with blue cheese, ham and chives filling will deliver a unique, unforgettable balance to the steaks and surprisingly please your palate
Roasted BBQ Rosemary Garlic New Potatoes real food for real men! Robust, easy, delicious to roast on the grill. An outstanding favorite at any BBQ party. Forget the potato salad at this gathering!


FRENCH CUISINE SERIES
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Anytime is the right time for French Cuisine:) Chef Blažena offers a delicieux collection of French Cooking classes as below and beyond.

A Taste of Burgundy
Provençal Table
French Bistro Cooking


Bon Appétit!
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1) A TASTE of BURGUNDY
Burgundy is the quintessential France. Experience the rustic cuisine of the French farmers and the lush countryside, synonymous with classic home-style French cooking. Chef Blažena takes you through the rustic cuisine of pastoral hills and valleys of this luscious region of France as you sample:
Baby Lettuce Salad with warm Cassis Vinaigrette – this rather extravagant salad is an experience! It combines sweet, savory and rich flavors. Delectable greens dressed in vinaigrette from hazelnut (or walnut) oil, shallots and, of course, Cassis (the traditional flavor of the Burgundy region), balanced with pear slices and chopped hazelnuts.
Burgundian Mushroom Cream Soup with a Touch of Cognac - Every mouthful of this soup is extraordinary. Eating it a “gastronomique experience” - yet, it is simple to make. White cèpes mushrooms, cream and chicken stock are simmered and puréed to silky, smoothness. A whisper of Cognac embellishes the delicate flavor
Coq au Vin Blanc Blažena’s visually pleasing adaptation of the famous dish, modified with a white wine, adds a delicious twist on the quintessential “plat du jour” fare served all over France and the world. The class will be rounded up enjoying a glass of virgin Kir, transporting you miles away…..!
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2) PROVENÇAL TABLE
Chef Blažena will demonstrate how to put ‘French twist’ on abundant ingredients from our Garden State and create vibrant flavors of Provence.
The fare will include
Salade Niçoise, a true Provençal classic from la Côte d'Azur (this salad is perfect for a lunch or light dinner by itself, along with a crusty baguette and a glass of wine)
Fruits de Mer à la Provençale-Crevettes et Coquilles (Shrimp and Scallops) - we’ll sample the popular fare served in the countless bistros along the Mediterranean coast
Provençal Potato Salad with Shallots and Sherry Vinaigrette is so easy to prepare and is an absolute winner any time. Great to bring along to any BBQ party.
Fraises aux Crème Fresh Strawberries and Fruits with special Marshmallow Dip.... Oh la, la!
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3) FRENCH BISTRO COOKING
description under French Series in the Maverick Cooking section (Link below), or e-mail the chef if you are interested in this menu.


PARTY on the PATIO
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From May to August

Simple and elegant do-ahead dishes, so you can enjoy your party with your guests. Of, course, you still can fire up the grill to serve your favorite meats or fish along these delicacies

Tarragon-Dijon Tomato Salad slices of juicy, ripe New Jersey tomatoes, now in their peak season, garnished with red onion and parsley, dressed in special Tarragon-Dijon dressing deliver a delicieux salad with zing
Grilled Gourmet Chicken Roulades with Wine Butter Sauce this mushroom stuffed chicken breast is a true and delectable recipe for entertaining!
Dilled Potato Salad nice complement to the grilled chicken or delicious snack for lunch next day at the office (if anything is left!)
BBQ Pineapple juicy fresh pineapple, marinated with sweet spices and ginger, delivers an exotic and terrifically tasting touch to your outdoor party menu!


FALL OUTINGS – PICNIC SERIES
**************************************************** September through mid November
Island Beach Picnic
Mountain Picnic

In the two classes “Fall Outings,” you will learn to prepare delightful fare with international flair, perfectly suitable for a picnic, sport event or a fall hike in the mountains. Pack up these delectable recipes, a bottle of Merlot or Bordeaux, along with a blanket and take off for a nice weekend hike and enjoy the Indian summer. Or, maybe you’d prefer to call a group of friends and set a stage for a tailgate picnic?


HORS D’ OEUVRES SERIES
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November and early December
These two independent classes will get you ready for the holiday celebrations
Elegant European Hors d’ Oeuvres
Popular and Hearty Appetizers


Learn the simple techniques and sample mouth-watering collection of a variety of hot and cold appetizers to pamper your family and welcome your friends – or to make for just nibbling on any time, holiday season or not!
And Voilà! Now, let's celebrate and enjoy life.


HOLIDAY OPEN HOUSE
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Early December or before any holidays

As the holiday season nears, don’t panic! We will tackle a few holiday-do-ahead delectables, suitable for entertainment, which leave you time to enjoy your company. Tantalizing, yet uncomplicated fare will please your palate and impress your guests. Compliments will abound!

Menu consists of:
Snow Peas Nibbles
Endive and Frisée Salad with fresh Pears and Marinated Figs
Bacon Wrapped Sea Scallops in Maple Cream Sauce
Veal Ragoût in Shallot-Sherry Sauce & Cognac


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More classes open to public are frequently added, please call me or visit my website soon again for the latest update.