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April 2019
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#1411 at 9:00 AM
HERO DINNERS: Complete One-Pan Meals That Save the Day by Marge Perry and David Bonom

#1412 at 1:00 PM
Spring Cooking Class with Chef Alain Giraud
Class/Date Description Openings / Price / Location
1411

Sat, Apr 27 2019 @ 9:00 AM
HERO DINNERS: Complete One-Pan Meals That Save the Day by Marge Perry and David Bonom
 
Saturday April 27th, 9am - 11am
Book Signing, Q&A with Free Demo
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees

Come see and taste as Marge Perry and David Bonom demonstrate how to get a complete, well-balanced meal on the table— in just one sheet pan or skillet. 

As  recipe developers for top magazines and major food companies, Marge Perry and David Bonom cook all day. But they are the first to admit that even if you love to cook, the last thing you want at the end of a long day is to wash a sink full of pots and pans. With their new book, HERO DINNERS: Complete One-Pan Meals That Save the Day (on-sale: April 2) Marge and David will give you the superpowers to transform everyday ingredients into delicious, well-balanced meals using just one sheet pan or skillet.

With clear, easy-to-follow instructions, Marge and David show you how to magically elevate commonplace ingredients into delicious meals you’ll make again and again. Sometimes the “magic” lies in respecting the inherently good flavors of the ingredients, as in branzini roasted with orange slices, drizzled with a simple caper vinaigrette and accompanied by crisp roast potato slices layered with tomato and fennel. Other times, savvy use of interesting condiments, such as Moroccan harissa paste, or simple blender sauces like Peruvian Aji Verde, lend robust flavor with very little work.

The 100 mouthwatering recipes (plus a few bonus one-pan desserts) in HERO DINNERS help you create meals that you can feel good about eating and feeding to your family, including:

· Ancho Chicken Pot Pie with Cornbread Drop Biscuit Topping

· Peruvian Chicken with Aji Verde with Purple Potatoes and Brussels Sprouts

· Ooey Gooey Mac and Cheese

· Smothered Pork Chops with Collards and Black Pepper Grits

· Rigatoni with Meat Sauce

· Asparagus, Peas, and Egg Pizza

· Gochujang Skirt Steak with Scallion Polenta and Broccoli

· Apricot-Honey Spare Ribs with Smash-Roasted Potatoes and Green Salad

· Skillet Lasagna with Caramelized Onions and Spinach

HERO DINNERS is your powerful everyday mealtime solution: armed with the recipes in this book, you’ll make hero dinners every night of the week.

Marge Perry and David Bonom are the owners of Vittles & Verbs, a company that provides food content to media, commodity boards, and corporations of all sizes. They live just outside New York City with two well-fed dogs and an oversized cat. 

Marge is an award-winning writer for Newsday, regular contributor for Rachael Ray Every Day, health columnist for AllRecipes magazine, and founder of the blog A Sweet and Savory Life. Her work has appeared regularly in numerous publications, including the New York Times, Cooking Light, Eating Well, Self, Better Homes and Gardens, Fine Cooking, Prevention, and more. She is a chef-instructor at Institute of Culinary Education and teaches food writing both there and at New York University.

David started his culinary career at Union Square Café and is a CCP (Certified Culinary Professional). After cooking for such notable clients as the Tisch family, Bette Midler, (then) First Lady Hillary Clinton, and Sotheby’s, David served as test kitchen director for a number of publications. He has contributed to many Weber grilling, Weight Watchers, and Flat Belly Diet cookbooks, along with many others. His recipes appear regularly in Rachael Ray Every Day, Cooking Light, Better Homes and Gardens, Eating Well, Fine Cooking, and many other magazines.

 

HERO DINNERS is your powerful everyday mealtime solution: armed with the recipes in this book, you’ll make hero dinners every night of the week.

 

The recipes in Hero Dinners explore a world of flavors but are easy enough for anyone to do anywhere. You’ll be the champ with your friends and family with tips from these seasoned pros and a delightful collection of recipes that can be made without any fuss, in any home kitchen, in just one single pan.”

—David Lebovitz, author My Paris Kitchen and The Perfect Scoop

“A genius book from two of my favorite cooks based on just two pieces of cookware, Hero Dinners makes getting a tasty dinner on the table every night of the week a complete no-brainer. It’s perfect for the harried working couple or family.”

—Sara Moulton, host of Sara’s Weeknight Meals on public television

 

 

Please be advised that food prepared in Surfas Test Kitchen may contain these ingredients: milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.
For more information, please contact Test Kitchen, at 310-559-4770 Ext. 222 or by e-mail events@surfasonline.com

$0.00

Guest Chef

Los Angeles

 
Class/Date Description Openings / Price / Location
1412

Sat, Apr 27 2019 @ 1:00 PM
Spring Cooking Class with Chef Alain Giraud
 
 
Saturday April 27th, 1pm - 4pm
$125 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees

Spring Cooking Class Menu

  • Tomato & Watermelon Gazpacho
  • Pan Roasted Daurade, Artichokes Barigoule
  • Strawberry Salad with Blood Orange & Basil

 

Chef Giraud has always loved sharing his passion for fine dining by teaching others how to cook. Chef focused his technique to create fun, educative, and interactive experiences for his students.

 

Born in Paris to a family of restaurateurs, Giraud credits his two grandmothers as his inspiration.  After receiving his degree in the culinary arts at Nîmes Culinary School, he spent four years at l'Ermitage Meissonnier in Avignon, two years at the Hotel de Crillon, and two years at the Grand Vefour, in Paris. The three are considered to be among the country's most venerable restaurants and, at the time, the Michelin Guide rated each restaurant two stars. In 1986, Giraud won first prize at the Culinary Minervois contest.  This led him to Provence, where he cooked at several restaurants, holding chef positions at the Hotel Imperator in Nîmes, Le Reverbere in Narbonne and Leonce in Florensac.

With 15 years of culinary experience behind him, Giraud arrived in the United States in 1988 settling in Los Angeles.  In April of that year he joined Michel Richard at Citrus, quickly moving up to Chef de Cuisine.  Together, they raised Citrus to the ranks of one of the country's most celebrated restaurants. In 1995, the Club Culinaire Français voted “Chef of the Year” Giraud.
Giraud moved to the Loews Santa Monica Beach Hotel in February 1997 as Chef Director. There, in January 1998, he opened Lavande, a French Provencal restaurant.  Shortly after opening, Lavande received glowing reviews from the Los Angeles Times and Gourmet Magazine, and was named one of the best new restaurants of 1998 by John Mariani of Esquire Magazine, as well as one of the ten best new restaurants of 1998 by Jonathan Gold of Los Angeles Magazine.
 
Giraud also has wide teaching experience.  He taught his own cooking series at Citrus, at Let’s Get Cooking, at Sur la table and at Seasonal Table. One of his most gratifying experiences was as a guest chef at the Merci Julia event in 1991, where the foremost chefs in the US got together to honor Julia Child. In 1998 he cooked for the first time at the James Beard Foundation in New York. In 2000, Giraud received the Chef of the Year award from the CA Restaurant Writers Association. He's a proud, ongoing participant in community events such as SOS Taste of Nations and the Specials Olympics.
 
In 2002, Giraud launched Bastide in Los Angeles. The Los Angeles Times gave Bastide an unprecedented "* * * * " four star review. This was followed by the title of Chef of the Year by Bon Appetit Magazine. Bastide was named one of the ten best new restaurants of 2003 by Los Angeles Magazine, restaurant of the year by Angelino Magazine. In 2003 Giraud became the first Chef in the western United States to receive the prestigious French Gold Medal of Tourism.
In 2004, Giraud created his own company, Four Stars Private Cuisine, offering exclusive private dining, outstanding cooking classes, and expert consulting.
In 2008, in partnership with Mike Garrett and Tommy Stoilkovich he created Anisette a French brasserie in Santa Monica. Anisette was name one of the best restaurant of the year by the Los Angeles Magazine, Best dishes of the year by both LA Weekly and the Los Angeles Times.
In 2011 he created is first personal venture, Maison Giraud, in Pacific Palisades, a restaurant with a bakery combined with his wife, Catherine, first retail store of her company Lavender Blue. Along with his many years of expertise, Alain now focuses on providing unique culinary experiences in his private catering business and cooking classes.
 
Giraud maintains a philosophy that California is similar to Provence in many ways, “I find it the perfect place to create Provencal-style food that is light and creative, with a sunny accent”. On his adopted “Riviera” Giraud has also taken domestic life to heart with wife Catherine and children Camille and Antonin.


Please be advised that food prepared in Surfas Test Kitchen may contain these ingredients: milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.
For more information, please contact Test Kitchen, at 310-559-4770 Ext. 222 or by e-mail events@surfasonline.com

$125.00

Chef Alain Giraud

Los Angeles