Cooking Demos in NYC
Come See Lévana in Action: It’s Dinner and a Show!
SCROLL DOWN TO VIEW OUR WEEKLY CLASS SCHEDULE AND REGISTER!
Bring your friends, we’ll do the rest!
If you would rather book Lévana for your very own special celebration at your very own venue, find out all about her private and institutional demos!
WEEKLY CLASS INFO:
- TIME: MONDAY NIGHTS FROM 7 TO 9 PM, FOLLOWED BY DINNER
- LOCATION: Lévana’s home: 210 West 101st Street. #9L (Between Amsterdam Avenue and Broadway)
WEEKLY CLASS FEES: Register to Several Demos at a Time and Save!
- Single class: $55 per class
- 2 classes: $100.00
- 3 classes: $140.00. Includes a signed copy of In Short Order DVD Book Set
- 4 classes: $185.00. Includes a signed copy of Levana’s Table
- 5 classes: $230.00. Includes a signed copy of The Whole Foods Kosher Kitchen
- Child class fee (ages 12 and under): $40.00
- Dinner-Only guests: $35.00
Bring a new friend to class to receive a FREE paperback copy of Levana’s latest cookbook masterpiece – The Whole Foods Kosher Kitchen!
Please Note: No shows and cancellations with less than 3 business days’ notice will be refunded or exchanged.
Three convenient ways to register: Always run the demo dates by Lévana to confirm seats availability!
1. Pay online by credit card or Paypal (see below)
2. Call Lévana at (800) 433-5423 to pre-register over the phone.
3. Email Levana to let her know which class(es) you will be attending, how many of your guests will be attending, with their names and email addresses.
Monday January 9th:
Chocolate Fantasies
The good news is, it’s good for you! Innocent, affordable and delicious fantasies!
Chocolate bread pudding with caramel sauce; chocolate coconut tart; flourless chocolate hazelnut cake; chocolate espresso biscotti; chocolate cherry clafoutis.
Monday January 16th:
Dining à Française
Due to the overwhelming response we had for this menu, we are repeating it all over again, so those of you who couldn’t register to our sold-out demo get another chance!
Stay home with some French Classics, a good bottle of wine and some baguette: What could possibly beat this treat? I am including my award-winning Bourguignon!
Cream of asparagus; boeuf Bourguignon; herb-roasted potatoes; bibb lettuce and shallot salad; coffee macarons with chocolate filling.
Monday January 23rd:
Indian Feast. Gluten-free
Did you know my Tandoori mixture, from my cookbook “Levana Cooks Dairy-Free!” is a great favorite with kosher and non-kosher diners? You will understand what makes Indian cuisine so delicious and so much leaner. The Indian gamut of grains is so astounding that dinner is gluten-free almost without trying!
Vegetable tofu curry; fish Tandoori; jasmine rice; chick pea and lentil dosa with coconut chutney; ghee- and saffron-scented sweet potato pudding; chai tea.
Monday January 30th:
Wholesome Salad Dinners
I’m always asked what my lucky husband gets for dinner every night. And the honest answer is: Salad, salad, and more salad, in every shape and form! Here are three wonderful main-course salads you can adapt to your personal preferences: Play with the flavors and textures and get different results every time!
Lentil sausage salad with sprouts on baby spinach; chicken endive Waldorf salad: mock crab, smoked trout, potato and fennel salad on arugala; curried tofu egg salad with romaine and rice noodles.
Monday February 6th:
Tu BiShvat: Cooking with Fruit
Fruit is not just dessert or snack, but a valuable part of many wonderful easy dishes. Fruits pack lots of flavor and nutrition, and are fun to cook with.
Moroccan chicken dried fruit tajine with jasmine rice; curried parsnip apple soup; mixed greens with mango dressing; tropical fruit cake; mixed fruit salad.
Monday February 13th:
Glorious Asian Flavors. Gluten-free
Small costs of labor and money, but tastes like a great feast. Nothing like a great Pad Thai, the famous Thai National Dish served at every street corner. Gluten-free without even trying, and so wholesome!
Edamame, seaweed and sprout salad with toasted nori dressing; peanut butter pumpkin soup; chicken and beef pad thai; lychee kanten; coconut bubble tea.
Monday February 20th:
Quick and Healthy. Gluten-free
No time to cook? All the more reason to learn how to whip up sensible and delicious meals in good health in a jiffy! Here come not one but two perfect meals, prepared in minutes. After years of cooking up a storm, the quick-and-healthy theme emerges as the theme I became most devoted to.
1. Mock crab coconut miso soup with rice noodles; red cabbage salad with avocado and carrots; black bean, pumpkin and chestnut pudding. 2. Poached chicken breasts with mock hollandaise sauce; couscous; roasted asparagus; chocolate-dipped fruit.
Monday February 27th:
Purim: Mishloach Manot
Why do Purim baskets often get so silly? Here are just a few useful, simple and delicious edible gift ideas which will not get shuffled around: These goodies are for keeps, and we are showcasing them with a whole meal!
Mango dressing (served with salad), ginger liqueur, lemon oil, apple tomato chutney (served with salmon), herb pecan pesto sauce (served with pasta), caramel sauce (served with sorbet), hot chocolate mix (served at dessert time).
Monday March 5th:
The Whole-Grain Pasta Party
All these dishes are not only delicious and easy, but they are all very easily gluten-free adaptable. Please let me know if you have special gluten-free needs: I will happily accommodate you!
Spelt linguini with fennel tuna sauce; rice spaghetti and meatballs; soba noodles with wild mushroom sauce; penne alla vodka; salad and sorbet.
Monday March 12th:
Biblical Feast
I got the inspiration for this wonderful meal some years ago during a fascinating visit to Naot Kiddumim, near Jerusalem, where everything that was used to grow and harvest the “Sheva Minim” (olives, pomegranates, figs, grapes, dates, barley and wheat) is still intact, just as in the ancient days when it was operating. They even have a wonderful restaurant that serves their timeless goodies. I promise you a great throwback!
Trout baked in grape leaves; chicken with pomegranate sauce; date-nut bread; barley pilaf with kabocha squash and raisins; Almond, olive oil and honey spread; warm fig tart.
Monday March 19th:
Seder Feast. Gluten-free
Here’s a feast you won’t spend days knocking yourself out preparing: Even the stunning fish terrine is much easier to make than it sounds.
Wild mushroom soup; tricolor fish terrine with watercress sauce; mixed greens with walnut dressing; roast beef shoulder with root vegetables; individual potato kugels; orange almond cake, espresso brownies.
Register for 3 or more classes and save! Register for 5 classes and receive a free copy of The Whole Foods Kosher Kitchen!
CLASS ARCHIVES
Check out previous class schedules for menu ideas:
May 2011 – September 2011
October 2010 through April2011
April 2010 through August 2010
October 2009 through March 2010
May 2009 through September 2009
September 2008 through March 2009
May 2008 through September 2008
October 2007 through April 2008
April 2007 through September 2007
October 2006 through March 2007
March 2006 through September 2006
October 2005 through March 2006
May 2005 through September 2005
