Lenore
du
Jour
Cooking Classes And Culinary Events
I am passionate about food. Food is my language.
I look forward to cooking with you!
#120 / Sat Feb 4 / 6pm / Hands On / $75
DATE NIGHT! THAI ME UP!
Thom Ka Gai Coconut Soup
Tuna Tataki Avocado Wrap
Vegetable Cakes & Dipping Sauce
Thai Orange Salmon & Spicy Chili Garlic Oil Noodles
Baked Vanilla Ginger Rice Pudding
#121/ Thurs Feb 9/6-9pm/Tasting/ $35
HAPPY HOUR WINE AND CHEESE TASTING
You will be greeted with a glass of bubbly.
Three White Wines & Three Red Wines Tasting
Selection of Imported & Domestic Cheeses, Breads, & Fruits
Baked Vanilla Ginger Rice Pudding
#122 / Sunday Feb 12 / 10-3pm / Reservations
GALENTINE’S BUBBLE & BRUNCH & FAIRY HAIR & SHOPPING
$25 BRUNCH ONLY
$30 BRUNCH AND 1 GLASS OF BUBBLY
$40 BRUNCH AND UNLIMITED BUBBLY
GODDESS MEGAN FAIRY HAIR $25 / 10 SILK STRANDS
HEATHER BLING’S BLING BAR 20% OFF / 1 Free w/ $49
To reserve for brunch and your fairy hair time
Call 954-491-2340
#123 Tues Feb 14 / pick up 2-5pm / $125 for 2
A Catered Affair in Your Own Home! An evening with no limitations.
4-course luscious dinner, that I have prepared just for the two of you.
VALENTINE'S DAY SEDUCTION DINNER FOR TWO
“The Art of Entertaining is Knowing Who to Call”
Call 954-491-2340 to order Seduction Dinner for Two!
#124 / Thurs Feb 16 / 6pm / Hands On / $65
BETTER WITH BACON SAVORY & SWEET
OMG Bacon Sausage Roll Slider
Bacon Popcorn
Creamy Goat Cheese Bacon Dip
Manchego Bacon Wrapped Dates
Bacon Fat Ginger Snaps
Bacon Apple Toffee Croustade
#125 / Tues Feb 21 / 6pm / Hands On / $65
STAR OF THE SHOW SOUPS
New England Clam Chowder
Vegetable Curry Chowder
Butternut Squash Apple Bisque
Spiced Manhattan Seafood Chowder
Mexican Corn & Shrimp Bisque
#126 / Fri Feb 24 / 6pm / Hands On / $75
DATE NIGHT! DINNER IN A PARISIAN BISTRO
Petite Gougeres
French Onion Soup Gratine’
Chicken Confit Sauce Vierge
Potato Gratin Dauphinois
Baked Lemon Pudding Cake Raspberries
#127/ Sat. Feb 25 / 11-2pm / No Charge
BE HAPPY! READ BOOKS! BE HAPPY!
SATURDAY FEB 25 11-2PM FREE BOOK EXCHANGE
Bring a book, take a book, bring more than one book!
Wine and Tea Bar Open
Lunch & Glass of Wine $25
#128 / Fri March 3 / 6pm / Hands On / $65
4 KEY SKILLS IN ONE DINNER
Seared Filet of Beef with Calvados Herbed Butter
Citrus Herb Salad & Classic Vinaigrette
Wild Mushroom Orzo
Dark Chocolate Mousse
#129 Wed March 8/6pm/Hands-On / $65
INTERNATIONAL WOMEN’S DAY ***** STAR CHEFS
Honoring 5 Fabulous Women Chefs / 5 Delicious Recipes
Pecan Chicken Paula Deen
Tarte Tatin Julia Child
Coquille St Jacques Ina Garten
Chickpeas with Spinach Joyce Goldstein
Pappardelle, Pancetta, and Fresh Tomatoes Lidia Bastianich
#132 / Fri March 17 / 5pm -9pm Reservations / $42
LIVE 4 FOOD / LOVE 2 EAT
☘️ LENORE COOKS ST. PATRICK’S DAY ☘️
☘️First Course Choice of
1~Guinness Onion Cheese Bread Soup
2~Shamrock Salad w/ Beets, Goat Cheese, Mandarin Oranges & Nuts
☘️Second Course Choice of
1~Braised Stout Beef Short Rib Stew
2~ Brown Sugar-Mustard Crusted Slow-Baked Corned Beef and Cabbage
3~ Irish Whiskey & Honey Glazed Salmon
☘️Dessert Choice of
1~Apple Crumble with Irish Whiskey Cream
2~Whiskey Caramel Bread Pudding
Served with Irish Soda Bread, Cream Biscuits and Marmalade Butter
Call 954-491-2340 to reserve your table!
130 / Fri March 10 / 6pm / Hands On / $85
DATE NIGHT! “PAELLA” A TRIP TO SPAIN
At each cook station, four guests will prepare and eat their own Paella. Each Table will decide what ingredients will be included … Sausage, Chicken, Shrimp, White Fish, Clams, Squid, Octopus, Mussels, and Vegetables. Served with Lenore’s prepared Fresh Herb Salad & Crusty Bread.
Spain’s Mediterranean Coast Specialty. It is said that the name “Paella” originated from an old tale where a young man cooked the dish for his lover. He made the dish para ella or “for her.” Enjoy preparing and eating this dish of saffron-flavored rice, cooked with meats, seafood, and vegetables.
#133 / Tues March 21 / 6pm / Hands On / $65
SPANISH TAPAS
24 Cloves of Garlic Shrimp & Spinach Potato Bombas
Torta Espanola Romesco
Crispy Parmesan Mushrooms
Olive Oil Saffron Almond Cake
#131 / Tuesday March 14 / 6pm / Hands on / $65
I LOVE CAST IRON! 4 WAYS TO USE MY SKILLET!
Vermouth Braised Chicken with Wild Mushrooms
Parmesan Smashed Yukon Gold Potatoes with Truffle Salt
Winter Salad, Bitter Greens, Caramelized Fruits, Nuts, and Gorgonzola
Chocolate Pecan Torte with Caramel Cream
#134 / Sat March 25 / 6pm / Hands On / $75
DATE NIGHT! UNDER THE TUSCAN SUN
Meatballs Parmesan Brodo
Eggplant Capunata Crostini
Herb Tomato Caper & Olive Crispy Baked Fish
Braised Baby Artichokes “Biscas”
Chocolate Espresso Almond Cookies
#135 / Fri March 31 / 6:30pm / Lenore Cooks!
IBERICO CAMPO GRANDE WAGYU PORK
“The Rolls Royce of Pork”
4 Course DINNER $65
RED WINE TASTING $35
Manchego Stuffed Bacon Wrapped Dates
Pork Confit, Brie, Fig, and Arugula Flatbread
Iberico Wagyu Pork Plate with Selection of Sauces: Mojo Picon, Secreto, Aioli, Chimichurri, Garlic Butter, Dried Fruit Red Wine, Romesco
With Crispy Potatoes, Grilled Vegetables, Bomba Rice, Roasted Onions & Tomatoes
Cake Caramel & Poached Seville Oranges
What is Campo Grande Iberico Pork? A prized pork product never confined to pens or crates, it is athletic, ranging over the dehesas (oak-shaded grasslands) of southern Spain and feeding on acorns, grubs, and plants. The result is pork the way it’s supposed to taste—or perhaps used to taste.
Call 954-491-2340 to reserve your table!
#136 / Thurs April 6 / 6pm / Hands On / $65
SALMON! EVERYONE’S FOREVER FAVORITES
4 different recipes and 4 different cooking techniques
See & taste the difference between farm raised salmon & line caught salmon.
Olive Oil Poached Salmon
Asian Steamed Salmon
Seared Silken Salmon
Gremolata Baked Salmon
#137 / Thurs April 13 / 6pm / Hands On / $65
MY GUILTY PLEASURE CHEESE
French Ham & Cheese Croque-Monsieur Appetizer
Melted Manchego Potato Chorizo Tapas
Goat Cheese and Panko Crusted Lamb Rack
Mascarpone Chocolate Torte
“Classes are fun & Informative with the Emphasis on Fun!”
What can you expect cooking with Lenore?
You will be chopping, slicing, and dicing while enjoying a fun, interactive, hands-on cooking class led by Lenore.
You will learn to fall in love with your kitchen and your kitchen will love you right back.
“Love is the Main Ingredient”
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The wine bar is open for purchase of beverages
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Teams are divided into groups of no more than 4 to a station.
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Hands-on classes are limited to 12-16 students, unless otherwise stated.
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You will be standing, cooking most of the class, then sit down to enjoy the fruits of your labor.
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Be comfortable, comfortable cloths, closed-toe shoes and have long hair tied back.
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Come ready to learn, meet new friends, have fun, and eat well.
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48 hrs cancelation, please.
Call Now 954 491 2340
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