At a Demo at DeGustibus
After a nice long run (over thirty years) of offering Weekly Cooking Demos (at the 92nd Street Y, Lincoln Square Synagogue, my apartment), I am ready to turn the Demos into a Portable Feast, in other words come right in your neighborhood, in your own home, synagogue, classroom, party room or office, anywhere in the New York area, and let you and your guests get ready for an exciting and delicious evening: Dinner and a Show!
Out of town? Here’s all the Info on Transportation!
The best part is, for the same flat price, you can make your group as large as you would like, up to even 80 guests! Keep reading!
WHAT OCCASION MIGHT CALL FOR A DEMO/DINNER PARTY?
- A Fund Raiser for your favorite cause or any organization
- Showcasing a line of products
- A date with friends who enjoy cooking as much as you do: we can format this as a workshop or a seminar, where all guests participate, for groups of 10 and under
- A Sheva Brachot party
- A bridal shower party
- A birthday party
- An office party
- A group of older friends or colleagues looking to simplify and streamline the preparation of their meals within healthy guidelines, even if it means cooking only for one!
- A group of high school pre- or post-graduate children looking to get primed for cooking on their own.
- Young brides setting up house along wholesome and sensible guidelines
- Empty nesters looking to streamline their meals, nutritiously and with no fuss.
- Young busy moms feeding their families in a jiffy, in good health and in style
PRESENTATION FEE: I charge a flat fee for my presentation, plus transportation costs. The flat fee starts at $1,000.00 and may increase based upon number of guests, location and type of venue. In order to secure the reserved date, I request a 50% deposit. The balance must be paid on the day of the demo. As soon as the date is secured, I get to work: we compose a menu together. Then I work on the recipes, send you shopping ingredient list, utensil list, room layout etc….
ASSISTANTS: We select assistants, the larger the group the more assistants. They are always taken from the guest list, and they are always delighted for the opportunity to work with a chef. We always get more assistants than we need.
PREP WORK: I arrive 2 full hours before the demo is called for. All ingredients must be in the kitchen, assistants must arrive at the same time I do, and we start prepping for the demo.
DEMO TIMING: Demo lasts 2 hours and is followed by dinner. Every guest is handed A copy of my latest cookbook, from which the great majority of my recipes are excerpted, with an option for purchasing it at the end of the demo.
BOOK SIGNING: During (or right after) dinner, we take the time to inscribe my cookbooks for guests who wish to purchase them. Typically, when the author is present, guests are delighted to buy their books. You can order the books directly from me at wholesale prices, and sell them to your guests at any price you would like, just as long as the final price doesn’t exceed the listed retail price.
SETTING: I trust you have all counter space, oven, stove, refrigeration, etc… The demo takes place in the hall or room adjoining the kitchen. The guests are seated in rows of chairs facing me. I stand from an “island” of home kitchen counter, or 2 8-foot tables, set up with all the ingredients I need for the demo. As soon as the demo ends, we serve dinner, either from a buffet or directly to the guests at their tables.
UTENSILS: Typically, we need the following items for any demo (this list gets refined according to the menu we choose, but these items are constant): A clip-on mike is an absolute must; a solid-color black apron, food processor with all blades, cutting boards, cutting knives, peelers, oven mitts, 2 portable burners for the demo (only if the demo is not in a home kitchen), mixing bowls, measuring cups and spoons, disposables dishes, cutlery and platters for serving. Everything else: pots, pans, skillets, etc…, we determine after we choose a menu.
FOR LARGER EVENTS (100 guests and over): Please visit my Book Levana page.
Please do not let this list daunt you. I am a pro, I am very organized, I do this all the time in the most far-flung locations, and the evening is always a great success. I promise you a wonderful event!
For questions and special orders call 1-800-433-5423.
Looking forward to cooking with you soon, all the best, Lévana.
Check out previous class schedules for menu ideas:
April 2012 – September 2012
October 2011 – April 2012
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