COOKING CLASSES & SPECIAL EVENTS
WILDCARD BREWING AT LEON BISTRO ON THURSDAY, OCT. 9th
AS PART OF CHICO BREW WEEK
Join Jeff & Jenny Hansen, the founders of Wildcard, who will pour flights of their popular craft beers and talk with you about how they are made. At the same time Leon Bistro will offer appetizers we have specially paired with each of the beers. The event is scheduled for 5 to 7 PM, but the beers and appetizers will be available all evening.
COOKING CLASS ON FRENCH NOUVELLE CUISINE–ITS INFLUENCE ON WHAT WE EAT TODAY
TUESDAY, OCTOBER 14th
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!
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!
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.
All Classes – 6:30–9:00 pm
$70. / person. Alcoholic beverages $10. extra
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.
Please call to make your reservation, or make it when you visit Leon Bistro
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.
- 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