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Surfas Culinary District
3225 W. Washington Blvd. Los Angeles, CA 90018
310-559-4770

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Event/Date Description 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

 
Event/Date Description 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

 
Event/Date Description Price/Location
1413

Sat, May. 11, 2019 @ 9:00 AM
Mother's Day Cooking Class with Chef Alain Giraud 9am - Noon
 
Saturday May 11th, 9am - Noon
$125 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees
 

Mother's Day Cooking Class Menu:

  • Green Asparagus & Tarragon Velouté
  • Roasted Salmon, Snow Peas & Antiboise Sauce
  • Petits Choux with Chantilly & Berries 

Bonne Fête Maman! Celebrate Mother's Day with a unique experience by Chef Alain Giraud. Chef Giraud has always loved sharing his passion for fine dining by teaching others how to cook. His technique to create fun, educative, and interactive experiences for his students. An experience that reflects the passion and expertise of a great Chef.      

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

 
Event/Date Description Price/Location
1414

Sat, May. 11, 2019 @ 1:00 PM
Mother's Day Cooking Class with Chef Alain Giraud 1pm - 4pm
 
Saturday May 11th, 1pm - 4pm
$125 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees

 

Mother's Day Cooking Class Menu:

  • Green Asparagus & Tarragon Velouté
  • Roasted Salmon, Snow Peas & Antiboise Sauce
  • Petits Choux with Chantilly & Berries

Bonne Fête Maman! Celebrate Mother's Day with a unique experience by Chef Alain Giraud. Chef Giraud has always loved sharing his passion for fine dining by teaching others how to cook. His technique to create fun, educative, and interactive experiences for his students. An experience that reflects the passion and expertise of a great Chef. 

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

 
Event/Date Description Price/Location
1409

Sat, May. 18, 2019 @ 3:00 PM
101 Epic Dishes - Book Signing Jet and Ali Tila 3pm to 5pm
 
Saturday May 18th, 3pm - 5pm
Book Signing, with purchase of book
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees

  • This event is only for book signing. Book and taxes are included in price. 

 

Jet and Ali Tila will be signing their new book 101 Epic Dishes from 3pm to 5pm. Q&A and Picture only. 

Here’s the truth: making food worth savoring and showing off isn’t as difficult as you like to think it is. All it really takes is a solid foundation of cooking techniques, and lucky for you, celebrity chef and self-proclaimed Mr. Miyagi Jet Tila is ready to pass all his know-how on to you.

Jet and his pastry partner-in-crime, Ali have carefully selected the most essential recipes that pull double duty by tasting delicious and teaching you foundational cooking skills that will easily transfer to other cooking endeavors. Mastering perfect pan-roasted rib-eye steak means both that your dinner is going to be delicious and that you are ready to season and sear other cuts of meat like a pro. southwestern BBQ and ranch chicken salad helps you build must-have knife skills, and crumbly apple pie will arm you with the ability to make the perfect flaky pie dough that can be used in countless other desserts.

101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches―all while whipping up some delicious dishes.

 

 

 

$24.08

Jet & Ali Tila

Los Angeles

 
Event/Date Description Price/Location
1408

Sat, May. 18, 2019 @ 6:00 PM
Jet & Ali Tila After Hour Book Sign with Demo 6pm to 9pm
 

Saturday, May 18th, 6pm to 9pm
Exclusive Event - Book Signing, Q&A, Demo Event $99 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees


  • Demo, Complimentary Beer and Wine, Signed Book, Q&A and Picture with Chefs all included in Price.
 

Here’s the truth: making food worth savoring and showing off isn’t as difficult as you like to think it is. All it really takes is a solid foundation of cooking techniques, and lucky for you, celebrity chef and self-proclaimed Mr. Miyagi Jet Tila is ready to pass all his know-how on to you.
Jet and his pastry partner-in-crime, Ali have carefully selected the most essential recipes that pull double duty by tasting delicious and teaching you foundational cooking skills that will easily transfer to other cooking endeavors. Mastering perfect pan-roasted rib-eye steak means both that your dinner is going to be delicious and that you are ready to season and sear other cuts of meat like a pro. southwestern BBQ and ranch chicken salad helps you build must-have knife skills, and crumbly apple pie will arm you with the ability to make the perfect flaky pie dough that can be used in countless other desserts.
101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches―all while whipping up some delicious dishes.
 
 
MENU:

  • Jet’s Famous Chicken and Waffles with Maple Syrup and Sriracha
  • Sweet and Salty Brown Butter Chocolate Chip Cookies
 
 
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

$99.00

Jet & Ali Tila

Los Angeles

 
Event/Date Description Price/Location
1424

Fri, May. 24, 2019 @ 4:00 PM
Artisan Pizza with Noel Brohner 4pm - 7pm
 
Saturday May 24th, 4pm - 7pm
Hands-On Cooking Class, $125.00 per person
TEST KITCHEN, Surfas Culinary District
3225 W Washington BlvdLos Angeles 90018
Special In Store Discounts for Attendees

Get your artisan pizza game on! Whether you are a beginner or an experienced home baker, Noel can help you unlock your inner pizza genius. He'll teach you the same recipes and artisan baking techniques he teaches to L.A.'s best restaurant chefs, so you can go back to your home kitchen and make great artisan pizza and bread in your own oven. It may sound crazy but Noel promises to set you on your way to making better pizza and bread than you get at most restaurants and pizzerias.

Noel will cover a variety of beginning, intermediate and advanced baking topics: flour types, hydration and how water affects the final product, yeast versus sourdough, mixing styles, artisan dough techniques and characteristics, controlling fermentation, oven techniques, topping preparation and home-hacks that everyone can do.
Noel has been working in the restaurant industry for over 25 years. The best chefs in L.A. call him in regularly to launch and fine-tune their artisan pizza and bread programs, including Bestia, Republique, Felix, Rose Cafe and many more. Besides having an A-List roster of private pizza catering clients, Noel also loves to share his artisan pizza and bread recipes and techniques with home bakers. These days, you can find him at the Slice & Pint in El Segundo, opening any day now. 


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

Noel Brohner

Los Angeles

 
Event/Date Description Price/Location
1404

Sat, May. 25, 2019 @ 1:00 PM
Alicia Maher’s “Taste of El Salvador’s Pupusa Master Class” 1pm to 4pm
 
Saturday May 25th, 1pm - 4pm
Hands On Cooking Class, $100 per person
TEST KITCHEN, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees
 

Alicia Maher, Gourmand Award winner and author of Delicious El Salvador and El Salvador, Sabores Deliciosos. Join us for my “Taste of El Salvador’s Pupusa Master Class”. You will learn how to make the masa from scratch and how to prepare authentic meat and vegetable fillings for this iconic Salvadoran dish. Plus, Alicia will also teach you how to prepare other recipes and talk about Salvadoran food history. 

The Pipil, the indigenous people of El Salvador, are credited with the invention of the Pupusa. The word “pupusa” derives from the Nahuat language and it has two possible meanings, either “stuffed” or “puffy,” perhaps in reference to the fillings and how pupusas puff up after cooked.Our Pipil ancestors filled them with ground red beans, vegetables, blossoms, and seafood. When the Spanish arrived in the first part of the 16th century they introduced new ingredients such as cheese and pork, and as a result, new varieties like the Pupusa Revuelta (Mixed) emerged.

In 2005, the Salvadoran government issued legislation designating the Pupusa the national dish of El Salvador. They are simply delicious and showcase the artisan quality of our culinary traditions.

 

Menu:

  • Fresco de Chan (red lemonade with chia seeds, colored with strawberry extract) 
  • Curtidos (Pickled cabbage, carrots, onions…)
  • Salsa de tomate (Salvadoran tomato sauce)
  •  
  • Pupusas de queso (cheese pupusas)
  • Pupusas de queso con loroco (cheese and loroco pupusas)
  • Pupusas de frijoles rojos (red refried beans pupusas)
  • Pupusas de chicharron (pork pate pupusas)
  • Pupusas Revueltas (pork pate, red refried beans and cheese pupusas) 
  • Pupusas de Ayote (zucchini, summer squash)
  •  
  • Leche Poleada (Salvadoran Vanilla Custard)

 

 

Alicia Maher was born and raised in Santa Ana, El Salvador. She is the bilingual author and publisher of Delicious El Salvador: 75 Authentic Recipes for Traditional Salvadoran Cooking, a 2014 Gourmand winner for Best First Cookbook of the World. Her translation of Delicious El Salvador, El Salvador, Sabores Deliciosos: 75 Recetas Auténticas de la Cocina Tradicional Salvadoreña, was a semi-finalist, category translation, in the 2018 Gourmand awards. 

 

Alicia’s mission is to preserve, rescue and document authentic Salvadoran recipes for her children, future generations, and food lovers everywhere. She lives in Los Angeles with her husband Joseph. They are the parents of three wonderful sons. Alicia graduated from UCLA in 1992, Bachelor in Art History.

 

Alicia and her recipes have been featured by Gerry Furth-Sides for Local Food Eater, CNN Latino, MundoFox, Esmitv, The Latin Kitchen, Barbara Hansen for Cook’s Cook Magazine, Bill Esparza for Los Angeles Magazine, La Opinion, EFE, El Tiempo Latino, El Salvador.com,  Amy Riolo Blog, Spicy Peach Blog, and much more. Alicia was named El Salvador's Culinary Ambassador by UCLA Magazine, Revista Ella from El Salvador, and Sercano TV. She has taught Salvadoran cooking classes at Whole Foods, Surfas Culinary District, Latin Food Fest, and on live TV in Viva La Mañana, a morning show in El Salvador. In 2017, at the invitation of the Culinary Historians of Southern California, she gave a talk on Salvadoran food history at the Los Angeles Grand Central Library.

 

Alicia was a contributor to The Immigrant Cookbook: Recipes That Make America Great, from Interlink Publishing. She represented the millions of Salvadoran immigrants living in the US. 

 

Author & Publisher: Delicious El Salvador and El Salvador, Sabores Deliciosos
Websites: http://deliciouselsalvador.com/https://aliciamaher.com/
Follow me on:
 FacebookInstagramYouTube  Pinterest Linkedin



 

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

 

$100.00

Chef Alicia Maher

Los Angeles

 
Event/Date Description Price/Location
1425

Fri, May. 31, 2019 @ 4:00 PM
Artisan Pizza with Noel Brohner 4pm - 7pm
 
Saturday May 31st, 4pm - 7pm
Hands-On Cooking Class, $125.00 per person
TEST KITCHEN, Surfas Culinary District
3225 W Washington BlvdLos Angeles 90018
Special In Store Discounts for Attendees

Get your artisan pizza game on! Whether you are a beginner or an experienced home baker, Noel can help you unlock your inner pizza genius. He'll teach you the same recipes and artisan baking techniques he teaches to L.A.'s best restaurant chefs, so you can go back to your home kitchen and make great artisan pizza and bread in your own oven. It may sound crazy but Noel promises to set you on your way to making better pizza and bread than you get at most restaurants and pizzerias.

Noel will cover a variety of beginning, intermediate and advanced baking topics: flour types, hydration and how water affects the final product, yeast versus sourdough, mixing styles, artisan dough techniques and characteristics, controlling fermentation, oven techniques, topping preparation and home-hacks that everyone can do.
Noel has been working in the restaurant industry for over 25 years. The best chefs in L.A. call him in regularly to launch and fine-tune their artisan pizza and bread programs, including Bestia, Republique, Felix, Rose Cafe and many more. Besides having an A-List roster of private pizza catering clients, Noel also loves to share his artisan pizza and bread recipes and techniques with home bakers. These days, you can find him at the Slice & Pint in El Segundo, opening any day now. 


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

Noel Brohner

Los Angeles

 
Event/Date Description Price/Location
1426

Sat, Jun. 1, 2019 @ 9:00 AM
Vegan Sushi with Chef Acooba Scott 9am - Noon
 
Saturday June 1st, 9am - Noon
Hands On Cooking Class - $85 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018

Ever want to make vegan sushi in your own kitchen? This is your chance to learn the art of Sushi making for the home. In this 3 hour workshop Chef Instructor Acooba Scott will teach you the basic skills you will need to make delicious Vegan Sushi. 
Dr. Acooba Scott is an experienced educator, as well as an accomplished vegan chef and baker, with decades (literally) of experience developing and perfecting recipes, figuring out strategies to sustain a plant-based lifestyle, and of course, cooking for her family and others.
Today there are many more resource available (All hail Vegan Cheese and Vegan Ive-Cream!!), but this lifestyle choice still presents a challenge Accoba.com is here to help, with recipes, tips and techniques to support YOUR plant-based journey!! 
 

Menu:
  • Sushi
  • Inari Sushi
  • Cuke Salad
  • Gyoza
  • Miso Gin
  • Vegan Caviar
 
What to expect:
 
Cooking class will be a hands-on experience with a trained Chef Instructor. Therefore we recommend comfortable, close-toe shoes and long hair pulled back.
Class prices vary based on technique and the menu.
Classes will vary in length, depending on content and will be listed in the description.
Classes are open to any skill level and for those 18 or older, unless noted in the description.
Classes are held in Surfas’ state of the art Test Kitchen.
Wine may be purchased by the glass or by the bottle at the Epicurean Center and brought into class in Orange County.
Wine may be purchase by the bottle and brought into class in Culver City.
A $10.00 corkage fee will be charged to each non-Surfas bottle.
Customers will receive a special discount of 10% off small wares and 5% off food purchases.
Recipes will be provided and a generous tasting of each dish will be enjoyed.
 
 
Return Policy and Cancellation Policy:
Surfas will offer a full refund to original tender 48 hours prior to event.
Less than 48 hours will be refunded as store credit minus a 20% cancellation fee.
Store credits may be used towards in-store purchases or a future cooking class.
 
 
At Surfas, we believe great cooking isn’t just about recipes; it’s about the techniques and essential ingredients.
 
Come experience the difference. Please call 310-559-4770 x 222 with any questions.
 

 

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

$85.00

Chef Acooba Scott

Los Angeles

 
Event/Date Description Price/Location
1427

Sat, Jun. 1, 2019 @ 1:00 PM
Vegan Sushi with Chef Acooba Scott 1pm - 4pm
 
Saturday June 1st, 1pm - 4pmn
Hands On Cooking Class - $85 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018

Ever want to make vegan sushi in your own kitchen? This is your chance to learn the art of Sushi making for the home. In this 3 hour workshop Chef Instructor Acooba Scott will teach you the basic skills you will need to make delicious Vegan Sushi. 
Dr. Acooba Scott is an experienced educator, as well as an accomplished vegan chef and baker, with decades (literally) of experience developing and perfecting recipes, figuring out strategies to sustain a plant-based lifestyle, and of course, cooking for her family and others.
Today there are many more resource available (All hail Vegan Cheese and Vegan Ive-Cream!!), but this lifestyle choice still presents a challenge Accoba.com is here to help, with recipes, tips and techniques to support YOUR plant-based journey!! 

Menu:
  • Sushi
  • Inari Sushi
  • Cuke Salad
  • Gyoza
  • Miso Gin
  • Vegan Caviar
 
What to expect:
 
Cooking class will be a hands-on experience with a trained Chef Instructor. Therefore we recommend comfortable, close-toe shoes and long hair pulled back.
Class prices vary based on technique and the menu.
Classes will vary in length, depending on content and will be listed in the description.
Classes are open to any skill level and for those 18 or older, unless noted in the description.
Classes are held in Surfas’ state of the art Test Kitchen.
Wine may be purchased by the glass or by the bottle at the Epicurean Center and brought into class in Orange County.
Wine may be purchase by the bottle and brought into class in Culver City.
A $10.00 corkage fee will be charged to each non-Surfas bottle.
Customers will receive a special discount of 10% off small wares and 5% off food purchases.
Recipes will be provided and a generous tasting of each dish will be enjoyed.
 
 
Return Policy and Cancellation Policy:
Surfas will offer a full refund to original tender 48 hours prior to event.
Less than 48 hours will be refunded as store credit minus a 20% cancellation fee.
Store credits may be used towards in-store purchases or a future cooking class.
 
 
At Surfas, we believe great cooking isn’t just about recipes; it’s about the techniques and essential ingredients.
Come experience the difference. Please call 310-559-4770 x 222 with any questions.


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

$0.00

Chef Acooba Scott

Los Angeles

 
Event/Date Description Price/Location
1417

Fri, Jun. 7, 2019 @ 4:00 PM
Artisan Pizza with Noel Brohner
 
Saturday JUne 7th, 4pm - 7pm
Hands-On Cooking Class, $125.00 per person
TEST KITCHEN, Surfas Culinary District
3225 W Washington BlvdLos Angeles 90018
Special In Store Discounts for Attendees

Get your artisan pizza game on! Whether you are a beginner or an experienced home baker, Noel can help you unlock your inner pizza genius. He'll teach you the same recipes and artisan baking techniques he teaches to L.A.'s best restaurant chefs, so you can go back to your home kitchen and make great artisan pizza and bread in your own oven. It may sound crazy but Noel promises to set you on your way to making better pizza and bread than you get at most restaurants and pizzerias.

Noel will cover a variety of beginning, intermediate and advanced baking topics: flour types, hydration and how water affects the final product, yeast versus sourdough, mixing styles, artisan dough techniques and characteristics, controlling fermentation, oven techniques, topping preparation and home-hacks that everyone can do.
Noel has been working in the restaurant industry for over 25 years. The best chefs in L.A. call him in regularly to launch and fine-tune their artisan pizza and bread programs, including Bestia, Republique, Felix, Rose Cafe and many more. Besides having an A-List roster of private pizza catering clients, Noel also loves to share his artisan pizza and bread recipes and techniques with home bakers. These days, you can find him at the Slice & Pint in El Segundo, opening any day now. 


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

Noel Brohner

Los Angeles

 
Event/Date Description Price/Location
1428

Sat, Jun. 8, 2019 @ 9:00 AM
Artisan Bread Class with Lucio Mejia
 
Saturday June 8th - 9am to Noon
Baking Class - $100 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd
Los Angeles 90018

Lucio Mejia is an artisan bread baker with 8 years of experience baking bread in many of the best bakeries in Northern California, including Tartine, M.H. Bread and Butter and Base Camp Bakery. Lucio has focused primarily on sourdough and naturally levained breads and using a variety of whole grains which are local and heritage varieties. He is inspired by the potential of using only a few ingredients in combination with time and temperature to create a vast array of flavor and texture profiles. Despite working for years in professional bakeries with state of the art equipment, Lucio began baking at home, and has never lost touch with the practice of making a single loaf in his home kitchen to share with his family and friends.
 
Artisan bread workshop will cover how to make a traditional artisan loaf in a home oven that can rival what is on display at your best local bakery. We will use recipes for both sourdough and commercial yeast, each designed to maximize flavor and be approachable to the beginning baker. More advanced and intermediate techniques will be discussed and Lucio loves geeking out about bread, he will gladly help any more experienced bakers wanting to take their loaves to the next level. A portion of sourdough levain will be available to each person who attends the workshop.


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

 

$100.00

Lucio Mejia

Los Angeles

 
Event/Date Description Price/Location
1429

Sat, Jun. 8, 2019 @ 1:00 PM
Artisan Bread Class with Lucio Mejia
 
Saturday June 8th - 9am to Noon
Baking Class - $100 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd
Los Angeles 90018

Lucio Mejia is an artisan bread baker with 8 years of experience baking bread in many of the best bakeries in Northern California, including Tartine, M.H. Bread and Butter and Base Camp Bakery. Lucio has focused primarily on sourdough and naturally levained breads and using a variety of whole grains which are local and heritage varieties. He is inspired by the potential of using only a few ingredients in combination with time and temperature to create a vast array of flavor and texture profiles. Despite working for years in professional bakeries with state of the art equipment, Lucio began baking at home, and has never lost touch with the practice of making a single loaf in his home kitchen to share with his family and friends.

 

Artisan bread workshop will cover how to make a traditional artisan loaf in a home oven that can rival what is on display at your best local bakery. We will use recipes for both sourdough and commercial yeast, each designed to maximize flavor and be approachable to the beginning baker. More advanced and intermediate techniques will be discussed and Lucio loves geeking out about bread, he will gladly help any more experienced bakers wanting to take their loaves to the next level. A portion of sourdough levain will be available to each person who attends the workshop.


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

 

 

$100.00

Lucio Mejia

Los Angeles

 
Event/Date Description Price/Location
1415

Sat, Jun. 15, 2019 @ 9:00 AM
Father's Day Cooking Class 9am - Noon
 

Saturday June 15th, 9am - Noon
$125 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees
 
Father's Day Cooking Class Menu:

  • Crab Salad, Butter Lettuce, Heart of Palms
  • Rack of Lamb, Market Vegetables, Red Wine Jus
  • Chocolate & Hazelnut Crunch, Orange Sauceil

 

Bonne Fête Papa! Celebrate Father's Day with a unique experience by Chef Alain Giraud. Chef Giraud has always loved sharing his passion for fine dining by teaching others how to cook. His technique to create fun, educative, and interactive experiences for his students. An experience that reflects the passion and expertise of a great Chef.
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

 
Event/Date Description Price/Location
1423

Sat, Jun. 15, 2019 @ 1:00 PM
Father's Day Cooking Class 1pm - 4pm
 

Saturday June 15th, 1pm - 4pm
$125 per person
Test Kitchen, Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
Special In Store Discounts for Attendees
 
Father's Day Cooking Class Menu:

  • Crab Salad, Butter Lettuce, Heart of Palms
  • Rack of Lamb, Market Vegetables, Red Wine Jus
  • Chocolate & Hazelnut Crunch, Orange Sauceil

 

Bonne Fête Papa! Celebrate Father's Day with a unique experience by Chef Alain Giraud. Chef Giraud has always loved sharing his passion for fine dining by teaching others how to cook. His technique to create fun, educative, and interactive experiences for his students. An experience that reflects the passion and expertise of a great Chef. 
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

 
Event/Date Description Price/Location
1419

Thu, Jun. 20, 2019 @ 6:00 PM
Artisan Pizza with Noel Brohner
 
Saturday June 7th, 4pm - 7pm
Hands-On Cooking Class, $125.00 per person
TEST KITCHEN, Surfas Culinary District
3225 W Washington BlvdLos Angeles 90018
Special In Store Discounts for Attendees

Get your artisan pizza game on! Whether you are a beginner or an experienced home baker, Noel can help you unlock your inner pizza genius. He'll teach you the same recipes and artisan baking techniques he teaches to L.A.'s best restaurant chefs, so you can go back to your home kitchen and make great artisan pizza and bread in your own oven. It may sound crazy but Noel promises to set you on your way to making better pizza and bread than you get at most restaurants and pizzerias.

Noel will cover a variety of beginning, intermediate and advanced baking topics: flour types, hydration and how water affects the final product, yeast versus sourdough, mixing styles, artisan dough techniques and characteristics, controlling fermentation, oven techniques, topping preparation and home-hacks that everyone can do.
Noel has been working in the restaurant industry for over 25 years. The best chefs in L.A. call him in regularly to launch and fine-tune their artisan pizza and bread programs, including Bestia, Republique, Felix, Rose Cafe and many more. Besides having an A-List roster of private pizza catering clients, Noel also loves to share his artisan pizza and bread recipes and techniques with home bakers. These days, you can find him at the Slice & Pint in El Segundo, opening any day now. 


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

Noel Brohner

Los Angeles

 
Event/Date Description Price/Location
1418

Fri, Jun. 21, 2019 @ 4:00 PM
Artisan Pizza with Noel Brohner
 
Saturday JUne 7th, 4pm - 7pm
Hands-On Cooking Class, $125.00 per person
TEST KITCHEN, Surfas Culinary District
3225 W Washington BlvdLos Angeles 90018
Special In Store Discounts for Attendees

Get your artisan pizza game on! Whether you are a beginner or an experienced home baker, Noel can help you unlock your inner pizza genius. He'll teach you the same recipes and artisan baking techniques he teaches to L.A.'s best restaurant chefs, so you can go back to your home kitchen and make great artisan pizza and bread in your own oven. It may sound crazy but Noel promises to set you on your way to making better pizza and bread than you get at most restaurants and pizzerias.

Noel will cover a variety of beginning, intermediate and advanced baking topics: flour types, hydration and how water affects the final product, yeast versus sourdough, mixing styles, artisan dough techniques and characteristics, controlling fermentation, oven techniques, topping preparation and home-hacks that everyone can do.
Noel has been working in the restaurant industry for over 25 years. The best chefs in L.A. call him in regularly to launch and fine-tune their artisan pizza and bread programs, including Bestia, Republique, Felix, Rose Cafe and many more. Besides having an A-List roster of private pizza catering clients, Noel also loves to share his artisan pizza and bread recipes and techniques with home bakers. These days, you can find him at the Slice & Pint in El Segundo, opening any day now. 


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

Noel Brohner

Los Angeles

 
Event/Date Description Price/Location
1422

Sat, Jun. 29, 2019 @ 11:00 AM
Summer BBQ'ing with Chef Lowell Kay
 
Saturday June 29th, 11am - 2pm
Cooking Class - $75 per person
Test Kitchen - Surfas Culinary District
3225 W Washington Blvd, Los Angeles 90018
 
 
Class Description:
Join Chef Lowell to learn about the fundamentals of grilling! Learn how to prep fun and delicious dishes perfect for the summer! Pick up tips and tricks that will have your friends and family calling you the GRILL MASTER! 
 
Menu:
  • ​Bone Marrow with Chimichurri
  • Grilled Bread
  • Flat Iron Steaks
  • Asparagus, Corn, Red Peppers
  • Grilled peaches with Pound Cake and whipped cream or ice cream
 
 
Instructor Bio:
Most chefs find their passion for cooking later on in life.  Lowell Kay has been in a kitchen since he was 5 years old and has never stopped experiencing what the world has to offer on a plate.  He was fortunate to have traveled the world, studied and cooked for Diplomats and friends, owned a catering business and now resides in Los Angeles, where he shares his love for food.  Based upon his travels, he brings a diverse palate that would be best described as fusion of the world, creating themed evenings that feature culturally diverse flavors.  When asked a question, his most likely answer will be “yes”.   This has created a life of many interesting stories, successes and failures, but most importantly an openness to new ideas, combinations and dare we say, thinking on the edge. 
 
 
What To Expect:
The 2 1/2- hour cooking class will be a hands-on experience with a trained Chef Instructor. 
Classes are open to any skill level and for those 18 or older, unless noted in the description.
Classes are held in Surfas' state of the art Test Kitchen.
Class price is per person. Class prices vary based on the technique and the menu. 
Recipes will be provided and a generous tasting of each dish will be enjoyed.
We recommend comfortable, closed-toe shoes and long hair pulled back.
Students will receive a special discount of 10% off on small wares and 5% off on food in-store purchases the day of class.
 
Return and Cancellation Policies:
Surfas will offer a full refund to original tender 48 hours prior to event.
Less than 48 hours will be refunded as store credit minus a 20% cancellation fee.
Store credits may be used towards in-store purchases or a future cooking class.

$75.00

Chef Lowell Kay

Los Angeles

 
Event/Date Description Price/Location
1421

Sat, Jul. 20, 2019 @ 1:00 PM
Artisan pizza with Noel Brohner
 
Saturday July 20th, 1pm - 4pm
Hands-On Cooking Class, $125.00 per person
TEST KITCHEN, Surfas Culinary District
3225 W Washington BlvdLos Angeles 90018
Special In Store Discounts for Attendees

Get your artisan pizza game on! Whether you are a beginner or an experienced home baker, Noel can help you unlock your inner pizza genius. He'll teach you the same recipes and artisan baking techniques he teaches to L.A.'s best restaurant chefs, so you can go back to your home kitchen and make great artisan pizza and bread in your own oven. It may sound crazy but Noel promises to set you on your way to making better pizza and bread than you get at most restaurants and pizzerias.

Noel will cover a variety of beginning, intermediate and advanced baking topics: flour types, hydration and how water affects the final product, yeast versus sourdough, mixing styles, artisan dough techniques and characteristics, controlling fermentation, oven techniques, topping preparation and home-hacks that everyone can do.
Noel has been working in the restaurant industry for over 25 years. The best chefs in L.A. call him in regularly to launch and fine-tune their artisan pizza and bread programs, including Bestia, Republique, Felix, Rose Cafe and many more. Besides having an A-List roster of private pizza catering clients, Noel also loves to share his artisan pizza and bread recipes and techniques with home bakers. These days, you can find him at the Slice & Pint in El Segundo, opening any day now. 


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

Noel Brohner

Los Angeles