Join us for delicious cooking demonstrations by Chef Blazena in the cozy, modern, private showroom at
635 Lafayette Avenue, Hawthorne, NJ 07506
To keep the groups intimate, attendance for each class is limited to 8-12 guests. All classes are BYOB and your favorite wine glass, if you prefer.
To register by e-mail: ChefSeries@gmail.com
by phone: call Jessica at 973-427-7966
UPCOMING Cooking Demo Courses with Chef Blazena Federer
"HEARTY WINTER SOUPS AND STEW"
There's nothing more comforting on a busy week night than a bowl of hearty soup, chunk of country bread and a crispy green salad
Friday, January 27th, 2012 from 7:00PM to 9:30PM
COME AND COOK WITH US!
ON THE MENU:
- Bombay Tomato-Coconut Soup
Everyday staple ingredients in your pantry end up in an exotic corner of the world in this recipe. This flavor-packed soup features toasted coconut sprinkled on top and provides an extra-delicious crunch.
Cowboy Kettle Beef Soup-Stew
This soul-warming hearty stew is a satisfying meal, the perfect cure for winter blues and a great bring along for SUPER BOWL - this year on Sunday, February 5th!. This substantial and easy to make stew is popular with everyone who digs in - not only the cowboys and cowgirls in your family.
Austrian Potato-Cabbage-Dill Soup
A bowl of this unusual, excellent soup from fresh cabbage, potatoes and buttermilk is a favorite to fortify the aprčs ski crowds in the Austrian Alps . . . or at your own fireplace.
Bread Basket, Salad, Dessert
Complimentary. Chef’s choice plus coffee and tea.
Learn how to make these delectable comfort food dishes to share with your guests or family!Great meals at your fireplace!!
$65 per person includes dinner, recipes, instruction and the tricks-of-the-trade from a professional chef, while having fun, enjoying good food, company and ambiance.
Advanced registration and deposit due by Friday, January 20th, 2012
COMING IN MARCH 2012
PORK: THE OTHER WHITE MEAT"
Main entree will be "Orange Pork Chops flambeed in Cognac" appropriate side dish and vegetables; an appetizer or salad and a dessert.
Detailed Menu and date will be published by mid February 2012