Landau's Catering and Events

Ready to Go Thanksgiving Dinner

2011-11-08T16:44:00.000-08:00

Autumn Lettuce Salad

with Roasted Pears and Sugared Pecans

Maple Dijon Vinaigrette

Herb Butter Basted Fresh Northwest Natural Roast Turkey

(Your choice of whole or carved)

with

Rich Pan Gravy

Savory Sage and Sausage Stuffing

Yukon Gold Mashed Potatoes

Sweet Potato Casserole with Pecan Crumble

Roast Fall Vegetables with Fresh Thyme

(Carrots, Parsnips, Brussels Sprouts, Shallots, Squash with Red Grapes and Fresh Thyme)

Fresh Green Beans Almandine

Homemade Cranberry Relish

Country Biscuits with Pomegranate Clementine Butter

with

Your Choice of Homemade Pie

Madagascar Vanilla Whipped Cream

Pumpkin Spice Pie

Blue Ribbon Apple Crumb Pie

Southern Pecan Pie

Old Fashioned Chocolate Cream Pie

Additional Pies are $19.75 each

PRICING

DINNER FOR 6, WITH 1 PIE $270.00

DINNER FOR 10, WITH 2 PIES $390.00

DINNER FOR 14, WITH 3 PIES $539.00

DINNER FOR 18, WITH 4 PIES $670.00

PLUS TAX

THE FINE PRINT

Orders and Payment must be place at least 72 hours before pick-up date
Pick up Wednesday, November 23 between NOON TO 6:00PM

10:00AM TO NOON ON THANKSGIVING DAY

To order, please contact David Landau, 425.882.1300
or

david@landauscatering.com

Recipe of the Month

2011-11-04T16:16:00.000-07:00

Sweet Pear and Apple Salad with Bitter Endive and

Cream Blue Cheese Dressing

Serves 4

Ingredients

4 heads Endive- mixing the red and green varieties together are perfect

for the holidays.

2 Red eating applies – Honeycrisp, Cameo

2 Pears, tender Anjous works well here

½ cup Chervil, tarragon, Italian parsley –use any or a mixture of these herbs

Torn or roughly chopped

For The Dressing

2 ounces Blue cheese - Maytag Blue works well here

¼ cup Heavy cream

5 tablespoons Extra virgin olive oil, plus a little more for drizzling

4 tablespoons Cider vinegar

6 tablespoons Water

Method

1. Separate the leaves from the endive, then wash and spin them dry. Core your apples and slice them into matchsticks. Core the pears, slice into eighths and place in a large bowl with the endive, apple and most of the herbs.

2. To make your dressing, please all your dressing ingredients into a blender and blend for just 15 seconds until smooth. Taste to make sure you’ve got a little extra acidity in there to cut through the bitterness of the leaves, and season if necessary.

3. Pour three quarters of the dressing over the salad and toss – divide them between four plates, and finish with a little extra dressing, the remaining herbs and a little drizzle of extra virgin olive oil.

4. A few walnuts crumbled over the top are a nice addition!

Adapted from Jamie Oliver's, Jamie At Home

SUMMER WINEMAKER'S DINNER

2011-08-24T15:03:00.000-07:00

GOOSE RIDGE ESTATE WINERY

SUMMER WINEMAKER'S DINNER

PASSED HORS D'OEUVRES

Grilled Proscuitto Wrapped Fig with Balsamic Drizzle

2010 Riesling

SALAD COURSE

Summer Greens with Shaved Fennel and Warm Breaded Chevre Disc

with Toasted Pecans and Blueberries

Sherry Vinaigrette

2009 Chardonnay

FIRST ENTREE

Roasted Jumbo Prawns

Orange Horseradish cocktail Sauce

On a bed of Celery Salad

2010 Pinot Gris

SECOND ENTREE

Roast Marinated Fillet of Beef

Red Wine Sauce

Potatoes Anna

2006 Sol Duc Meritage

SWEET BITE

Warm Dark Chocolate Polenta Cake

White Chocolate Ganache

2007 Merlot

2011-08-16T13:01:00.000-07:00

Garden Tour with Ciscoe

Ciscoe and Mary Morris graciously opened their home to help raise money for the Starlight Foundation on Thursday August 11, 2011. The highlight of the evening was a tour of Ciscoe’s garden followed by a delicious buffet donated by Landau’s Catering and Events under the shaded patio of wisteria.

Garden Menu

Sundried Tomato and Basil Pesto Terrine

with Artichoke Canapes

Mushrooms Florentine

Herbed Clafoutis with Tomato Jam

Prosciutto, Melon and Mint Skewers

with Balsamic Drizzle

Marinated Manchego Canapes

with Roasted Red Pepper

Crabcakes Remoulade

Lamb Sausage Rolls with Mango Chutney

Watermelon Cumin Skewers

Assorted Sweet Bites

Honey Cheese Cake with Passion

Fruit Curde

Little Chocolate Cakes with

Ganache Glaze

Fresh Raspberry Tartlets with

White Chocolate Mouse

Chocolate Espresso Crackles

Snickerdoodles

Sky Toda Peters, Ciscoe Morris, and Loren Amodt

Landau's Catering and Events

Bridal Luncheon

2011-06-30T13:22:00.000-07:00

Passed Hors D’Oeuvres

Dungeness Crabcakes

Remoulade Sauce

Herbed Clafoutis

Tomato Jam

Bridal Buffet

Grilled Prawn Salad with Jicama, Papaya and Kiwi

Asian Chicken Salad

Passion Fruit Vinaigrette

Pineapple Strawberry Mint Salad

Marrakesh Quinoa Salad

Brioche Love Knot Rolls

Creamery Butter

Assorted Sweet Bites

Trio of Mini Cupcakes

Lemon

Red Velvet

Chocolate

Fresh Fruit Tarts with White Chocolate Mousse

Lemon Curd Tarts

Raspberry Thumbprint Shortbread Cookies

2011-06-11T10:45:00.000-07:00

TRILOGY FOOD AND WINE CLUB DINNER

Thai chicken Patty

Sweet Chili Sauce

DuBrul Vineyard Riesling, Owen Roe

Ricotta Ravioli

With Eggplant, Sun Dried Tomato, Spinach and Feta

Abbots Table Red Wine, Owen Roe

Boneless Beef Shortribs

Garlic Mashed Potatoes

Sharecropper Cabernet Sauvignon, Owen Roe

Trio of Cheeses

Arugula Salad, Citrus Dijon Dressing

Roe Rosa Mystica Cabernet Franc, Owen Roe

Raspberry Rhubarb Crème Brule

Late harvest Semillion, Owen Roe

For more information about Owen Roe wine: http://owenroe.com/owen-roe.php

Aunt Tana's Riccota Cookies

2011-04-23T18:59:00.000-07:00

This little cookie is a family favorite over the Easter Holidays. It's a great project for little ones. We have used them dressed up for a wedding and brightly colored for a family reunion.

Aunt Tana's Riccota Cookies

Ingredients:

For the Cookie

2 cups sugar

½ pound butter

3 eggs

Zest of a lemon

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 pound ricotta, full

2 teaspoon pure vanilla extract

For the Glaze

1 pound powder sugar, sifted

1 teaspoon vanilla

½ cup water or milk - you may need more

Method:

For the Cookie

1. Preheat the oven to 350 degrees F. Grease your cookie sheets.

2. Mix together the ricotta and vanilla in one bowl, and set it aside. In a second bowl, whisk together the flour, salt and baking soda. Set this aside as well.

3. In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Add the three eggs, one at a time along with the lemon zest beating until incorporated.

4. Turn down the speed of your mixer and add the ricotta and vanilla mixture alternatively with the dry ingredients. Don't over mix.

5. Place (about 2 tablespoons for each cookie) onto the baking dish about two inches apart on your cookie sheet. They are going to be like soft little mounds.

6. Bake in the middle of your preheated oven for about ten minutes or until they have browned slightly on the bottom of the cookie. The top of these cookies should be pale and the texture soft - like a little cake.

7. Take the cookies out of the oven and let them rest for a minute then, place them onto a rack to cool.

For the Glaze

1. Mix together in a bowl all the ingredients. You want this glaze to run off the spoon - it's going to cling somewhat to the cookie, but ultimately you want the glaze to drizzle down the sides. Add liquid as needed.

2. Divide the glaze into several bowls - however many colors you are going to use, and add, a drop to start, of each food color into its own bowl of glaze. Stir and keep adding until you get the perfect colors. Now comes the fun part. Lay some parchment or wax paper down on your table. Place a rack of cookies over this paper. Decorate the cookies with a drizzle colored glaze. The glaze will run down the cookies and drip onto the paper. Keep the cookies on the racks until they have dried, about 2 hours. Afterwards, cleanup will be as easy as throwing away the paper.

My Aunt Tana would add flaked coconut to the wet glaze, and we sometimes use sanding sugar to add a little sparkle. Get creative - pretty soon you will have these pretty cookies all dolled up and ready to be devoured by children young and old. Just let the glaze dry before storing the cookies in an air tight container. Use wax paper or parchment between the layers if you are stacking them. Refrigerating causes the glaze to weep, so best eaten within 3 days.

2011-03-16T12:11:00.001-07:00

SALMON WITH SORREL SAUCE Serves 2

INGREDIENTS

1 tablespoon butter

1 tablespoon olive oil

2 (8 ounces) salmon fillets, skin and bones removed

10 sorrel leaves, washed, stems removed and torn into three or four large pieces. (Cutting with a knife will bruise the leaves causing them to turn color) Sorrel is a sour herb – that when added to soft wine infuses sauce and napped over delicate, sweet fresh salmon, is a perfect combination of sweet, savory, salty, and sour.

4 ounces fish stock

1 ounce dry vermouth

2 ounces white wine

2 tablespoons shallots, minced

2 ounces heavy cream

Wedge of lemon

Salt and Pepper

METHOD

1. Preheat your oven to 350 degrees and place a rack in the center of the oven.

2. To flatten the salmon fillets; place a piece of plastic wrap on the counter and spray or drizzle with a little olive oil.

3. Lay a fillet of salmon onto the plastic wrap, spray with a little oil and cover with another piece of plastic wrap. With a meat mallet, or something as simple as a good heavy frying pan, flatten the fillet carefully so that it is of even thickness. This will ensure that the fish will cook evenly. Repeat this process with the second fillet.

4. Meanwhile – let’s make the sauce. Put the stock, vermouth, wine and shallots in a non-reactive pan and boil until reduced by half. Strain the sauce into a bowl, and then put it back into the pan, and add the cream – bring to a simmer – stir the sauce and keep it on a simmer until it has thickened enough to coat the back of a spoon. Take the pan off the heat and season with a little salt and pepper and a squeeze of lemon juice.

5. Now for the salmon. Place an oven safe sauté pan over medium high heat, and when the pan is hot, add the oil and butter. When the butter foams, add the fillets into the pan, right side down, and don’t touch them for 2 minutes. With a thin spatula, turn the fish over and let them cook another 2 minutes – they should release easily, if not, let them cook a little longer on the first side. Put the sauté pan in the oven and bake the fillets for another 5 minutes. (Note: The timing is for a fillet that is about one inch thick – if it’s thinner – you may be able to skip this step.) You can tell if the salmon is perfect if you start to see the “milk” rising to the surface of the fillets – these are the proteins. As soon as you see them, the fish is ready.

6. While the fish is in the oven, finish the sauce. Bring the sauce gently back to temperature and toss in the sorrel. It will wilt like spinach. Do this at the last minute, as it will turn grey before your eyes – It’s very sensitive to heat.

7. To Serve– Place a puddle of sauce onto a warmed plate and nestle one of the fillets on top of the sauce. Drizzle with additional sauce. Serve this with accompaniments like parsleyed rice, or roasted new potatoes, and I think a little asparagus or haricots verts with gremolata would be perfect.

A crisp Montrachet and you have the perfect homage to spring!

Bon Appetit!

Mushroom Soup with Toasted Bread

2011-02-20T14:22:00.000-08:00

Ingredients
Three 1/2-inch slices of sourdough bread (6 ounces), crusts removed
4 tablespoons unsalted butter

1 1/2 pounds white mushrooms, coarsely chopped
2 portobello mushrooms—stems discarded,

black gills reserved for garnish, caps coarsely chopped
2 large garlic cloves, thinly sliced
Salt and freshly ground white pepper
6 cups vegetable broth or water
3/4 cup heavy cream
12 dill sprigs

Directions
Preheat the oven to 300°. Bake the bread slices on a baking sheet for about 1 hour and 40 minutes, until deeply browned.
In a pot, melt the butter. Add the mushrooms and the garlic; season with salt and pepper. Cover and cook over moderate heat, until the mushrooms are softened, 5 minutes. Add the broth and 1/2 cup of the cream; bring to a boil. Cover and simmer until the mushrooms are tender, 10 minutes.
Add the toasted bread to the soup; simmer until softened, 5 minutes. Working in batches, puree the soup in a food processor. Return the soup to the pot, season with salt and pepper and keep warm.
In a saucepan, bring the remaining 1/4 cup of cream to a boil. Remove from the heat; whisk until frothy. Ladle the soup into bowls, top with the frothed cream, garnish with the dill and portobello gills and serve.

Recipe by Michel Bras from foodandwine.com

VALENTINES DAY DINNER

2011-02-14T16:20:00.000-08:00

VALENTINES DAY DINNER
At Matthews Estate

Seafood Sampler
Kumomato Oyster Kirkpatrick
Dressed Dungeness Crab on Endive
Gravlax with Dill Mustard Sauce with Arugula Salad Garnish
2009 Columbia Valley Sauvignon blanc

Mushroom Soup with Toasted Bread
2008 Columbia Valley Blackboard Red

Boneless Beef Shortribs
Braised in a Red Wine Sauce
with Orange Zest, Cinnamon, Ancho Chili

Yukon Gold Mashed Potatoes
with Crisp Shallots

Sautéed Rainbow Baby Carrots
with Fennel and Onion
Candy Ginger Butter
2007 Columbia Valley Claret

Deconstructed Black Forest Cake
Dark Chocolate Polenta Cake
Black Cherry Compote
Chocolate Fudge Pots De Creme
Kirsch Infused Whipped Cream
2008 Columbia Valley Syrah

2009-11-05T16:22:00.000-08:00

Beaujolais Nouveau Release Wine Tasting & Dinner

Thursday, November 19th, 2009

7:00PM

The Library at Landau's Catering and Events

17825 NE 65th Street - Suite A-120

Redmond, WA 98052

To all who love wine, join us to taste the 2009 release of France's Beaujolais Nouveau. Complement this with a delicious tradtitional "bistro style" five course dinner. We will serve Beaujolais Nouveau from the following leading producers:

George Duboeuf

Joseph Drouhin

Domaine de Vissoux

Menu

Passed Hors D'Oeuvres

Pate Roulade

Smoked Salmon Canapes

Herbed Clafoutis with Tomato Jan

Dinner

Coq Au Vin

Roast Yukon Gold Potatoes

Haricots Verts with Fresh Thyme

Dessert

Individual Apple Tartin

Calvados Creme Anglaise

Assorted Petit Fours

Coffee and Tea

Reserve your seat today!

The Library, at Landau's Catering and Events,

is located in Redmond with lots of parking.

Seating is limited~Please book early!

We hope you can join us.

$75 per person

Limited to 32 guests

Call Landau's 425.882.1300 or Email info@landauscatering.com

http://www.landauscatering.com/

Full refund remitted if we do not reach our minimum reservation.

HARVEST FEAST AND FARM TOUR

2009-09-10T14:21:00.000-07:00

Recipe of the Month: Home Roasted Tomato Soup

2009-09-07T10:12:00.000-07:00

Home Roasted Tomato Soup

Enjoy a serving of home comfort food, Roasted Tomato Soup! We love this versatile recipe that goes well along the side of Garlic Bread, Salad, a Grilled Sandwiches, or even as a starter to a nice Roasted Beef Tenderloin dinner.

Roasted Tomato Soup

Yield 4-6 servings

Ingredients

* 2 1/2 pounds Fresh Tomatoes [mix heirlooms, cherry, vine and plum if you like]

* 6 cloves of Garlic, peeled
* 2 small Yellow Onions, sliced

* Vine cherry tomatoes for garnish

* 1/2 cup Extra Virgin Olive Oil

* Salt and Freshly Ground Black Pepper

* 1 Quart Chicken Stock

* 2 Bay Leaves

* 4 Tablespoons Butter

* 1/2 cup Basil leaves, chopped [optional]

* 3/4 cup Heavy Cream [optional]

Directions

Preheat oven to 450 degrees F
Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlice cloves and onions onto a baking tray. If using the Vine Cherry Tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot [set aside the vine roasted tomatoes for later]. Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Enjoy!

Recipe of the Month: Mexican Grilled Corn

2009-08-03T13:09:00.000-07:00

Mexican Grilled Corn

Street vendors all across Mexico sell this style of roasted or grilled corn. You can even serve the corn on a platter with all of the fixings on the side, so your company can make their own...

Makes 4 servings
Easy Preparation; Total time 25 minutes

2 Tb. Low-fat mayonnaise
2 Tb. Nonfat plain yogurt
1/2 tsp. Chili Powder
4 Ears corn, husked
4 Tb. Finely shredded Cotija or Parmesan cheese
1 Lime quartered

1. Preheat grill to medium - high heat
2. Combine mayonnaise, yogurt, and chili powder in a small bowl.
3. Grill corn, turning occassionally, until marked and tender, 8 yo 12 mminutes total. Spread each ear with 1 Tb. of sauce and sprinkle with 1 Tb. Cotija or Parmesan cheese. Serve with Lime wedges.

Note: Cotija cheese is also called Queso Anejo or Queso Anajado. It is an aged Mexican cheese similar in texture and flavor to Parmesan. You can find it in specialty cheese shops or Mexican grocery stores!

PORTABLE FEASTING - Cooking Demonstration Class

2009-07-15T12:12:00.000-07:00

COMING IN AUGUST ....

PORTABLE FEASTING - Cooking Demonstration Class
With Mary Jane Landau and Sky Toda Peters
Tuesday, August 4, 2009
6:30 PM - 9:00 PM
Landau's Catering and Events Kitchen, Redmond, WA

Going to an outdoor concert, movie in the park, or perhaps floating on a boat or camping sometime this summer? Even driving over to a friend's for a pot luck. Join us, as we share some new and totally portable menu ideas with you that are easy to prepare and surely going to wet everyone's taste buds.

Our class is going to include such delectable treats as a Roasted Prawn Salad with Fresh Dill, Double String Bean Salad with Dijon Vinaigrette, a Hearty Pressed Sandwich, Roast Smoked Paprika Chicken and Hand Pie (an old fashion favorite). We will also include lots of antidotes and ideas on everything from packaging your portable feast to great ideas for beverages that travel well.

$55.00 per person - includes complete class notes, a delicious tasting in our event space, The Library, after the class with beverage service, including wine. Please join us!

Class Registration Details:
Call 425.882.1300 for reservations or email us at info@landauscatering.com. Space is limited to 16 students and payment is required at time of registration. Sorry, we cannot offer a refund for a cancellation less than five business days prior to the class. You must be 21 years of age or older to attend this class.

Thank you.

TEEN KITCHEN RAID! Hands-On Cooking Class

2009-07-15T12:09:00.000-07:00

THIS TUESDAY July 21 Teens are invited to join us in the kitchen for some summer fun!

TEEN KITCHEN RAID! Hands-On Cooking Class
With Mary Jane Landau and Sky Toda Peters
Tuesday, July 21, 2009
2:00 PM - 5:00 PM
Landau's Catering and Events Kitchen, Redmond, WA

School is out, Summer is here, and what is there to eat? This Fun, Hands-On Cooking Class for teenagers will navigate them through the kitchen to make dishes that are quick, easy, and delicious using recipes they can savor all year long.

Vegetarian Pasta Salad, Summer Citrus Salad, Around the House Sandwich, Corn and Black Bean Salsa, Hummus, Spinach Dip, and Smore Brownies. Let's eat!

$35.00 per person - includes complete class notes, a delicious tasting in our event space, The Library, after the class with beverage service. Please join us!

Class Registration Details:
Call 425.882.1300 for reservations or email us at info@landauscatering.com. Space is limited to 16 students and payment is required at time of registration. Sorry, we cannot offer a refund for a cancellation less than five business days prior to the class.

Thank you.

Landau's Launches Website

2009-07-01T15:57:00.000-07:00

Evocative of family and tradition, Landau's Catering and Events award winning history has produced hundreds of Weddings, Corporate, and Special Events.

We are a full service, off-site catering company that has been serving Washington since 1987. Our location is an easily accessible, amazing 3,000 sq. ft. facility which also offers a private dining room we call ‘The Library’ and host’s a variety of events, up to 50 people.

Featured in such publications as Seattle’s Best Places, Travel-Holiday’s Fine Dining Guide, Bellevue Journal, and The Seattle Post-Intelligencer our quality is unparalled. Photos and Menus from many of our events can be seen at www.landauscatering.com. Some client favorites are the famous Lacquered Salmon, Grilled Jerk Chicken with Salsa Carnaval, Summer Salad with Strawberries, Almonds, Feta Cheese and Raspberry Vinaigrette, or Coconut Macaroons with Chocolate Ganache.

We work with you to make the planning and catering of your event worry-free and within budget. So, whether Landau’s are off-site in Greater Seattle catering your special event, or engaged on-site at our Redmond venue, fine service is partnered with Landau’s expert and personal touch!

Landau's Catering and Events, 17825 NE 65th St. Suite A120, Redmond, WA 98052 - T: (425) 882-1300 www.landauscatering.com

Recipe of the Month: BAM!

2009-06-15T15:43:00.000-07:00

BAM! Big flavors, easy execution and a wonderful party idea for your celebrations with Dad, graduates, family and friends.

RUSTIC RUB RECIPE
From Chef Emeril Lagasse

We recommend you try this on tofu, fish, meats, or poultry.... especially delicious for a fish fry.

Ingredients
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Instructions
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.

Yields 2 Cups

Enjoy!

June 9 Southern Mediterranean Buffet Cooking Class!

2009-05-26T08:00:00.000-07:00

Planning that party of the summer? Let's explore a buffet that keeps you with your guests, not in the kitchen!

June 9, Tuesday - Southern Mediterranean Buffet Cooking Demonstration with Instructors David Landau and Sky Toda Peters. Join us!

When: June 9, 6:30 pm - 9:30pm
Where: Landau's Catering and Events Kitchen
$69 per person for this class
Follow us on a culinary journey as we demonstrate great recipes from Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond by Sara Jenkins and Mindy Fox ...using this hot new cookbook on the market - as our textbook! Enjoy a glass of wine or our fresh fruit fizz while learning to cook Grilled Lamb Brochettes with Shaved Onion Salad, Beet, Arugula, and Cucumber Salad with Yogurt Dressing, Chicken Salad with Tarragon Pine Nuts and Golden Raisins, Teverina Tiny Potato Salad, Mechuia and for dessert Spicy Lemon Chocolate Ganache Tart and Summer Fruit with Lemon, Sugar, and Mint. Afterwards, we gather in The Library to leisurely enjoy this savory buffet of delicious foods. Enjoy!!

TO REGISTER: Call (425) 882-1300 or email us at info@landauscatering.com. Space is limited to 20 and payment is required at time of reservation. No refunds for cancellations less than five business days prior to the event.

Note: If you would like to follow along with us in our featured cookbook, you may order the book from us, prior to class, at cost plus tax, shipping and handling. The order deadline is five days before your event. Book purchase is optional as class notes are always provided for you!

We look forward to seeing you!

About Our Instructors:
Mary Jane has had an amazing culinary path which has included fine dining restaurants all over the world, most recently 'Landau's' which was located in Bellevue. For many years Mary Jane also ran her own cooking school appropriately named, "At Home Cooking School". David Landau, born into a family of restaurateurs, working within its structure his entire life, brings an intuitive knowledge of the industry and a gregarious personality. The Landau's are hands on operators who love a party! Sky Toda Peters is our Chef and eight year veteran with Landau's and together they bring their easy to follow techniques and fun spirit to the table to share with you.

May Recipe of the Month

2009-05-22T18:53:00.000-07:00

May Recipe: Lemon Olive Oil Cake
From Olives & Oranges by Sara Jenkins and Mindy Fox

Lemon Olive Oil Cake is similar to pound cake, except olive oil is the fat used instead of butter, leaving the finished cake a richer texture!

Lemon Olive Oil Cake
~ Makes one 9-inch round cake ~ About 10 servings

Ingredients
3/4 cup extra-virgin olive oil, plus extra for the pan
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain whole milk yogurt
Finely grated zest of 3 lemons

Procedure
1. Put oven rack in center position and heat oven to 325ºF. Lightly oil a 9-inch springform pan.

2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

3. With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes, or until pale and thick. Add yogurt zest; beat to combine. With mixer on medium speed, add oil in a quick steady stream. Reduce speed to low and gradually add flour mixture just until blended. Whisk batter by hand to make sure that all ingredients are incorporated.

4. Pour batter into pan. Bake, rotating pan once, until cake is golden, center springs back to touch, and edges pull away from pan, 40 to 45 minutes. Cool for a minute or two on rack, then release from pan and cool completely before slicing.