Los Angeles Times: Give the gift of travel and experiences
Read the full article here
Give the gift of travel and experiences
Cooking classes
The budding cook might enjoy a few hours at Eatz LA, where hands-on cooking classes revolve around options like Thai cuisine (coconut soup with lemongrass) to homemade gnocchi (sweet potato with shallots). Each class includes a four- to five-course meal, plus cocktails and wine for the adults. 612 N La Brea Ave., Los Angeles.
$105 a class. Purchase here→
Here Are 7 of L.A.’s Most Creative Cooking Classes
EATZ
Mid-Wilshire
You are offered a canapé the minute you walk into an Eatz class because every cooking class should begin with a bite-sized treat. Most classes teach you to prepare (and devour) multi-course meals and there is always alcohol involved. If you can get into the ever-popular Whiskey A Go Go class— where you infuse the stuff into everything from shrimp to sweet potatoes—do it. Eatz classes start and end with food—there will be leftovers.
37 Likes, 0 Comments - vince akuin (@run.vnc) on Instagram: "Night in Bangkok. We made that. #EATZ #cookingclass 🍲 #Thai food #padthai"
Read the full article here: https://www.lamag.com/digestblog/7-l-s-creative-cooking-classes/
MODERN LUXURY: What’s Cookin’?
With the holidays and the meals that come with them quickly approaching, there’s no better time to learn the ins and outs of the kitchen. Here’s a roundup of L.A.’s best cooking classes, so you can be the hit of every soiree this season.
2. Eatz
This popular L.A.-cooking haunt offers up a bevy of options including everyday favorites like Pasta From Scratch and Cooking With Beer or seasonal options like A Pumpkin Dinner Party and A Classic Southern Thanksgiving. Indulge in all-you-can-drink wine and cocktails while you cook, and the four- to five-course meal you helped create once the class is over. $105 per person, 612 N. La Brea Ave., L.A., 310.824.3586
CGTN: Solving the processed food puzzle by cooking for yourself
Americans eat a lot of processed food: a whopping 70% of our diet comes from these chemical-laden, salty, sugary packaged products. While it’s convenient to reach for these ready-made meals, it’s not healthy – even when food labels claim it is.
Health consultant Beth Woodard advises sticking to the perimeter of the grocery store, stocking up on produce like greens and lean proteins and staying away from the center aisles full of processed foods.
Americans eat a lot of processed food: a whopping 70% of our diet comes from these chemical-laden, salty, sugary packaged products. While it’s convenient to reach for these ready-made meals, it’s not healthy – even when food labels claim it is.
“A general rule of thumb I stick to: If you can’t understand it, your body can’t understand it,” said Woodard.
And the processed food problem isn’t confined to the United States. According to Michael Roberts, a professor at UCLA School of Law, the Western diet is being exported to other countries, where products like soda and chips are becoming increasingly significant parts of people’s diets.
One simple solution is to incorporate more home-cooked meals into our diets. That’s Niki Tehranchi’s philosophy, a chef and founder of EATZ in Los Angeles, where she teaches people how to cook fresh food and encourages them to use their newly acquired skills in the kitchen to steer clear of processed foods.
“I think a processed food is a processed food is a processed food. At the end of the day, it’s still processed, which means it’s not as good for you as going and getting a real onion, a real tomato, and brown rice, and real chicken and cooking it yourself,” said Tehranchi.
In this week’s episode, Full Frame contributor Sandra Hughes investigates the misleading food labels and dazzling supermarket displays that leave many consumers confused and brings you expert advice on what you can do to avoid the pitfalls of processed foods.
CBS Local: Top Cooking Classes In Los Angeles
For those who like it, few things in life are as rewarding as cooking your own meal. Whether you’re a great chef / cook or not, there are plenty of classes to help you hone your technique and help you learn to cook a delicious meal. Whether you’re an experienced cook, a novice or anywhere in between, cooking classes are a great way to learn to cook, improve your culinary skills, meet like-minded foodies and have a lot of fun. We sampled some of the best cooking classes around town to get a feel for the “vibe.” Here were our favorites.
EATZ LA
612 N. La Brea Avenue
Los Angeles, CA 90036
(310) 824-3586
www.eatzla.com
EATZ LA offers a fun, social and informative experience with the cooking classes offered on La Brea just south of Melrose. The students are positioned around a giant counter where they are partnered with one other student to share a burner, cutting board and tools. If you’re a novice, you need not worry. Individuals, couples, small groups and beginners are welcomed at this cooking establishment. Each class is very social, hands on and you’ll engage with the other students and create, as a group, delicious fare which you can recreate easily at home. In addition, classes including a five course meal as well as cocktails or wine. Students at EATZ are provided with all the necessary equipment and supplies as well for every class. To see a schedule of upcoming classes which you can book online, visit EATZ LA’s Upcoming Classes.
THE MINTY: COOKING CLASSES AT EATZ + RECAP OF MAKING PASTA BY HAND
EATZ on La Brea offers a variety of cooking classes that would be fun for friends, couples, parents and kids, showers, bachelorette (and bachelor!) parties or anyone who wants to learn how to cook. Check out their list of classes to find something fun to do soon.
I grabbed my best friend for a pasta making class. First the instructor teaches you a few basics on holding a knife and then we dove right into making dough which we turned into lasagna, linguine and ravioli. We also made cauliflower gratin and stuffed cannoli shells.
One of the chopping tricks I learned was to hold the knife not just by the handle but to pinch the knife itself. You also form a claw with your other hand to hold whatever you’re chopping or cutting so you don’t accidentally cut yourself.
Although I’ve seen people make dough (and I helped make it once before), it’s still incredible to me a few simple ingredients turn into my favorite thing- noodles.
Once the dough was made and rested, we started rolling. Making pasta by hand builds up muscles! But I can see why people love pasta makers now. We did a number of things with our dough but making sure it was evenly rolled out was key.
I learned a neat trick with herbs like thyme and tarragon. Rather than plucking each individual leaf, simply hold the stem and run your fingers down and the leaves will just pop off.
For the lasagna, we took turns cutting up veggies and adding to our sauce. I loved the lasagna as it hid all my silly shaped pasta sheets!
One of the easiest things is to make your own fresh pasta noodles. I made sure I cut these to “linguine” size but try making them thinner or thicker based on your preference.
Fresh pasta cooks so quickly! We ate this straight from the pan (well, we did put our pasta into bowls).
When we were done with it all, we enjoyed our food immediately after the class but some opted to take home their creations. EATZ also provides wine as part of their beverages.
Although we didn’t make our own cannoli shells, we had fun stuffing these with whipped cream infused with Kahlua and chocolate chips!
I would love to take a French cooking class, street food or maybe learn a new dish for Thanksgiving. How about this Southern Thanksgiving class? Or there’s a Fall one as well. Sushi would be fun as well!
So what cooking class are you going to take?
HoopLA: EATZ COOKING CLASS
I had never done a cooking class before, but after having a night at EATZ, (612 N La Brea Ave., Los Angeles, CA 90036) I am hooked. It’s a great date night, night out with friends or a private party. They offer extremely personal cooking classes in a fun dinner party environment.
I loved how it was one large table, so you were able to interact with other people and it created a fun, friendly, atmosphere. Plus, most of the time, you cook in groups and everyone has a hands-on experience.
During each class, you will enjoy a surprise pre-made appetizer to nosh on, unlimited wine, fresh and delicious seasonal ingredients, wine pairings or cocktails made from scratch, recipes and culinary tips.
Courtney was our instructor and she was so welcoming, knowledgable and patient. She taught us knife skills, cooking tips and how to prepare the perfect martini, deviled eggs, Waldorf salad, beef wellington and mini pineapple upside down cakes.
The night is a great night and a unique way to change up your typical weekend evening. I highly recommend grabbing your significant other or a friend and cook up some fun!
LA Weekly: Eatz Opens In December + Recipe for Khoresh Fesenjan
ELINA SHATKIN
Chef and founder Niki Tehranchi likes for an evening at Eatz to feel as much like a dinner party as it does a cooking class. After nearly two-and-a-half years of running her DIY cooking school out of her house, she'll be moving into new, professional digs on December 1st.
The upgrade will find Eatz at 612 N. LaBrea Ave., the former space of short-lived pizzeria Verrazano's (sniff, sniff) and before that, The Pig. The number of classes will increase from 2-3 per week to 4-6 per week.
These include the six-week Condensed Culinary School Series that covers a different subject every week (chicken, seafood, pastry, etc.) as well as one-off, themed classes like Your Home Steakhouse, Tapas and Easy Weeknight Eats.
"It's really hands-on," Tehranchi says. "People get to know each other in the class. They drink wine while they're doing it."
She also shared with us her recipe for khoresh fesenjan, a tart chicken and pomegranate stew she learned to cook from her mother and now teaches in her Persian Dinner Party class.
"I'm Persian. We had dinner parties that went until 3 a.m. I was trying to think of a way to combine socializing and cooking. [Eatz] is social as much as its instructional."
Khoresh Fesenjan
From: Niki Tehranchi of Eatz
Note: The dish is meant to be served with steamed basmati rice.
Serves: 2
2 teaspoons olive oil
1/2 pound chicken, cut up
1/4 white onion, thinly sliced
3 ounces walnuts, toasted and finely ground in a food processor
1/4 teaspoon kosher salt
2 cups pomegranate juice
1-2 tablespoons pomegranate molasses
1/8 teaspoon cardamom
2 teaspoons sugar
1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.