COOKING CLASSES & SPECIAL EVENTS 

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LEON BISTRO
 
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*SAUCES MADE DIFFERENTLY –TUESDAY, OCTOBER 21st*

Let’s take another look at sauces, including those that avoid flour, and those achieved by slow reduction and other techniques.  We’ve done several classes on the classic mother sauces.  This class is on other ways to add flavor, moisture and complexity to your dishes.  Especially appropriate following the Girardet class!

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SEAFOOD COOKING CLASS TUESDAY, NOVEMBER 4th

 For seafood lovers, pescatorians and omnivores, we are offering a cooking class that focuses on seafood and shellfish in its splendor and variety.  Leon Bistro is very particular about its fish, we want it as fresh as possible. (It is usually flown in, nestled in ice, not frozen.) So we are delighted to have the opportunity to show you how to care for it and prepare it. By the way, the definition of a pescatorian is a person who does not eat the meat of mammals and birds, but does eat fish and shellfish.

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A RETURN TO ITALY – TUESDAY, NOVEMBER 11th
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 Italian food is so wonderful and such a universal favorite. Since it’s fall, we thought we’d take a tour of the food you might eat if you were in Italy right now. Dishes made with vegetables and fruits harvested in the fall, possibly including porcini mushrooms, truffles, chestnuts, figs and so very much more. It is also the season for wild boar, but we’ll skip that and maybe do bison instead. A delicious class.
you make the food you already love!

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COOKING CLASS ON FRENCH NOUVELLE CUISINE–ITS INFLUENCE ON WHAT WE EAT TODAY
TUESDAY, NOVEMBER 18th

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Fredy Girardet, who is known as the Chef of the Century, influenced many fine chefs including Julia Child, Jacques Pepin, Alice Waters and me (I did my thesis on him). His approach was “sophistication born out of simplicity”– minimum cooking, maximum flavor, fresh ingredients, inventive combinations and artful presentation.  It’s a class that will help you make the food you already love!

 

All Classes  —   6:30–9:00 pm

$70. / person.             Alcoholic beverages $10. extra

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A special offer for our Cooking Class attendees

We have many customers who come to multiple classes and we’d like to thank you for your interest and offer you a discount for the future.  For every 6 classes you attend—from April on—we’ll give you one free.  That’s equivalent to a $10 discount per class.

(It doesn’t include the wine and beer since that is optional anyway.)

Sound enticing?  We hope so. This offer will be good indefinitely. So check out our list of classes and anticipate even more offerings in coming months. For more information on the classes, check our website. We also invite you to tell us topics you would like us to cover.

Happy Cooking!

Please call to make your reservation, or make it when you visit Leon Bistro

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Event Planning — Summer 2014

 

Leon Bistro is available for private events at all times. We do charge a fee for the exclusive use of a private room and for opening the restaurant for a day or evening event.

 

Space Options

  • Wine Room Totally private or semi-private, holds up to 35 people.
  • Front Rooms Table 24—10 people, Semi-private; Table 21—20 people, semi-private
  • Entire Restaurant 110 people

 

Fees

  • Exclusive use of Wine Room, Wed & Thurs evenings–$150, Fri & Sat–$200
  • Exclusive or shared use of Front Rooms, when we are open—No Charge
  • Shared use of Wine Room, when we are open–No Charge
  • Part or all of the Restaurant on dates and hours when we are normally closed–$300

 

Special Diets

 

We are happy to accommodate special diets when we know in advance. We are not a totally gluten-free restaurant, but most of our dishes can be prepared gluten-free or paleo.

 

Children’s Menu

 

We offer a children’s menu with favorites such as mac and cheese, chicken tenders and the like. Older children can order half portions of the regular menu. Please ask for that menu.

 

Type of Event—in the Restaurant or Catered

 

Leon Bistro welcomes your special events, whether they be small dinner parties, larger sit-down banquets, buffets, luncheons, work-related gatherings, “cocktail” parties or other special events. We also cater, specializing in smaller groups of up to 20 people.

 

Preparation of a Menu

 

We ask that you schedule a conversation with our Chef, Ann Leon, to make up your event menu. She can help you make choices that are appropriate for your purposes and within your budget. We suggest that you peruse our current dinner menu and then review the following information:

 

Appetizers

 

These can be ordered per person or family-style. We recommend family-style since it gives guests an ample taste of an assortment of appetizers and is very reasonable in cost. Family-style appetizers are $5-$8 depending on the selection. Examples of family-style appetizers are Wild Mushroom Crostini, Wild Fried Calamari, and our own Sweet Potato Chips with Thai Green Aioli ($5/person) and Dungeness crab cakes ($8/person).

 

Salad

 

We offer a slightly smaller salad for private parties at $5/person. Choices are our house salad of mixed organic greens with apple, nuts, pickled onions, crouton and house-made balsamic vinaigrette, and our Caesar salad with house made dressing and optional anchovies.

 

Entrees

 

Please select entrees from our dinner menu or ask our Chef about other options. The Chef is often able to offer other choices, depending on the quality of the food on the market.

 

Desserts

 

We are proud to offer a wide selection of desserts made in-house or prepared for us by outstanding sources. For private parties, you may order a dessert sampler that serves 3 or more guests for $10, or a slightly smaller portion of a dessert on our menu for $5/per person.   There is a charge of $10 to cut and serve a dessert that you bring.

 

Beverages

 

We have a large wine list to choose from. For parties, we often suggest our house wine, Cartridge and Browne Chardonnay and Cabernet Sauvignon, which are $25 and $29/bottle respectively. We have several champagnes including Wycliff, which is quite nice and very reasonable at $15/bottle. Corkage is $15/bottle or no-charge if you bring one bottle and buy two.

We have quite a few fine craft beers on tap as well as other beer. The beers on tap change periodically so please ask for the current selection.

Ice Tea and carbonated soft drinks are no charge. Coffee and a pot of tea are $3.

We would be happy to run a tab for guests.

 

Automatic Gratuity

 

We charge an automatic gratuity of 18% on private parties, which we disperse to all employees who were involved in making the dining experience pleasurable for you and your guests. You may leave an additional amount, if you like, as an extra tip for the server. 

  

Hors d’oeuvre

 

The following hors d’oeuvre are priced to reflect our experience that customers like to serve five or more hors d’oeuvre per guest. Some of these items are one per person and some are several. If you would like a list with the prices of each, please let us know.

 

Pick five of the following at $17/person

 

Orland Farmstead Creamery Queso Fresco Cheese and Chile Wontons with a sweet garlic dipping sauce

Marinated and Grilled Rib Eye Brochettes with gorgonzola aioli

Vietnamese Salad Rolls, both vegetarian and prawn, peanut plum sauce

Mini-Soufflés with goat cheese, sweet peppers and artichoke hearts and bacon, Gruyere, caramelized onion and spinach.

Smoked Salmon Flautas with Thai sweet chili dipping sauce & avocado cream

Portobello Mushroom and Italian Eggplant Fritters, Shoyu and lemon sauces

Mini Chicken Curry Empañadas, cucumber vinaigrette

Fall-Off-The-Bone Sticky Ribs, sesame, garlic, ginger glaze and Carolina BBQ

Heirloom green Tomatoes, cornmeal encrusted  and fried, with green goddess sauce

Sweet Potato Chips with Thai green curry aioli

Truffled Olive Oil Popcorn

Wild Mushroom Crostini with toasted feta

Marinated Artichoke Heart Crostini with fromage blanc

Ricotta and Spinach Gnocchi with parmesan cream

Marinated and Grilled Chicken Asian Salad with cukes, carrots, sesame, avocado

and rice noodles

Grilled Chicken Satay with spicy peanut sauce

Beef Sliders with bacon/onion marmalade

Fried Calamari with lemon caper aioli

 

You may add or substitute any of the following for an additional $3.

 

Mini Dungeness Crab Cakes, nectarine coulis and avocado cream

Wild Coconut Prawns, apricot horseradish dipping sauce

Wild Prawns, basted with blackberry & honey and wrapped in bacon

 

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817 Main St.
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530-899-1105

 

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