COOKING CLASSES & SPECIAL EVENTS
A culinary tour of the distinctive cuisines of Galicia, Cataluña, Andalusia, and Castillan-León, areas renowned for their seafood, tapas, rice dishes and beef and ham, respectively, and so much more.
Spanish Cuisine is now a major trend in the US, thanks to the intense flavors of its cuisine, the popularity of TAPAS as a social way to dine, and scientific evidence that the Spanish Mediterranean Diet is very healthy and a good way to lose weight. We’ll cook and taste several traditional dishes like paella and gazpacho, sauces such as allioli, sofritto (long-cooked onions) and romesco (tomato-nut sauce), and a variety of tapas.
PASTRIES — Tues. April 14th
Have you ever been tempted to make croissant dough or puff pastry—or just to use the filo sheets that are available in the stores? How about Danish pastry—would you like to make your own bear claws and other favorite pastries? In this class we’ll explore the range of leavening agents you can use to make pastries, and the sweet and savory items you can produce.
INDIAN CUISINE – Tues. April 28th
Awesome flavors, fantastic methods of cooking meat and vegetables, spices that merge together to achieve a balance that is unique and delicious—it’s all part of a heart-healthy, protein-infused diet that you will want to make a part of your lifestyle. A cuisine that has always been one of our favorites.
BRUNCH– Tues. May 5th
We have many customers who fondly remember our Sunday brunches and we are very happy to offer a class that shows you how you can make many of the brunch dishes that were great favorites. This class is just in time for you to plan a graduation brunch for the delight of your graduates, families and friends.
All Classes — 6:30–9:00 pm
$70. / person. Alcoholic beverages $10. extra
Please call to make your reservation, or make it when you visit Leon Bistro
Event Planning — Winter 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.
- 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
- 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
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.
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:
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).
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.
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.
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.
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.
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.
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