| " S T A Y I N G I N I S T H E N E W G O I N G O U T ! " |
C h e f l a s z l o Pr i v a t e C h e f S e r v i c e
L o n d o n ~ D u b a i ~ M o s c o w ~ B u d a p e s t
| Luxury, elegance, and a richness to satisfy the most demanding of palates, experience you can share with your loved ones, reward yourself with bliss, present to your friends a sumptuousness treat and immerse them well-being . . . . |
| Hungary You are sure to have heard about Budapest, one of the pearls of Europe, the capital of Hungary, set on the banks of the Danube. Perhaps you have even been here. But how much do you know about the other things to see in Hungary, the scores of beautiful places where you can enjoy a refreshing holiday? . . . more. |
| © 2008 Cheflaszlo Betéti Társaság All rights reserved ! For more information E-mail: design@cheflaszlo.com |
a l l o r g a n i c !
We formed partnerships with local farmers, ranchers, and artisan producers.
We demonstrate our purchasing habits to consumers by shopping in farmers’ markets and featuring their farmers’ names on
our menus. Cheflaszlo supports the "Buy Local" campaigns initiated by a number of state departments of agriculture and local
farming and environmental organizations.
We demonstrate our purchasing habits to consumers by shopping in farmers’ markets and featuring their farmers’ names on
our menus. Cheflaszlo supports the "Buy Local" campaigns initiated by a number of state departments of agriculture and local
farming and environmental organizations.
Our Private Chef extraordinaire will plan, shop and prepare a multi-course,
gastronomic experience for you and your guests, right in your own home.
Prior to your event he will discuss and plan the meal with you, going over any dietary
concerns. He will shop for the best seasonal produce available and arrive at your home
fully prepared. Working with the cooperation of a waiter and a housekeeper or
kitchen helper/dishwasher, our chef will prepare a gourmet meal for you and your
guests.
This is an evening you and your guests will enjoy to its fullest.
gastronomic experience for you and your guests, right in your own home.
Prior to your event he will discuss and plan the meal with you, going over any dietary
concerns. He will shop for the best seasonal produce available and arrive at your home
fully prepared. Working with the cooperation of a waiter and a housekeeper or
kitchen helper/dishwasher, our chef will prepare a gourmet meal for you and your
guests.
This is an evening you and your guests will enjoy to its fullest.
Booking Information
This experience is very popular so book in advance to avoid disappointment.
Check our availability on your special day by e-mail.
Reservations may be made up to three weeks in advance, but we welcome last minute
events as well. -- Prices, Menus, Pantry.
Check our availability on your special day by e-mail.
Reservations may be made up to three weeks in advance, but we welcome last minute
events as well. -- Prices, Menus, Pantry.
Tandoor in Santa Monica is the best, no question, we tried
all. Chef Jaswinder Singh is amazing cook, his wonderful
Indian food hits every possible taste bud - sweet, spicy, salty,
smooth, crunchy...
India is famous for its exotic cuisine prepared with artful and
exquisite combinations of spices. Here at Tandoor Chef
Jaswinder creates authentic cuisine from Northern India,
famous for its savory clay oven dishes and exotic curries. You
have to try his food. The restaurant located on 26th & Pico.
Tandoor Ultimate Indian Restaurant
2622 Pico Blvd, Santa Monica, Ca 90405
Tel.: (310) 581-9964
all. Chef Jaswinder Singh is amazing cook, his wonderful
Indian food hits every possible taste bud - sweet, spicy, salty,
smooth, crunchy...
India is famous for its exotic cuisine prepared with artful and
exquisite combinations of spices. Here at Tandoor Chef
Jaswinder creates authentic cuisine from Northern India,
famous for its savory clay oven dishes and exotic curries. You
have to try his food. The restaurant located on 26th & Pico.
Tandoor Ultimate Indian Restaurant
2622 Pico Blvd, Santa Monica, Ca 90405
Tel.: (310) 581-9964
We are now seeing the first signs of the 2008 vintage –
Bud Break! Those first green leaves are sprouting on the
pruned vines, as vineyard crews continue preparing for
the growing season. The hills and valleys are lush with
green cover crops and wildflowers and excitement is in
the air!
In the cellar, winemakers are tasting through the barrels
of the 2007 vintage, and first indications are that it is a
stellar year. The first whites and pinks of 2007 are being
bottled, and everyone is looking forward to sharing them
at the Vintners’ Festival on April 19th!
Bud Break! Those first green leaves are sprouting on the
pruned vines, as vineyard crews continue preparing for
the growing season. The hills and valleys are lush with
green cover crops and wildflowers and excitement is in
the air!
In the cellar, winemakers are tasting through the barrels
of the 2007 vintage, and first indications are that it is a
stellar year. The first whites and pinks of 2007 are being
bottled, and everyone is looking forward to sharing them
at the Vintners’ Festival on April 19th!
‘Tis the Season
Your Own Private Chef will:
- Make dieting easier. Your own private chef will enable you
to maintain your diet and help you to make losing weight
more tolerable and enjoyable. - Serve cuisine that's healthier. Your own private chef is
your best assurance that you will avoid foods that are bad
for you, while not sacrificing any of the pleasure and
satisfaction of fine dining. - Meet your personal health needs. Your own private chef
will be sensitive to any chronic conditions that
necessitate a particular diet. - Keep your children on a nutritionally sound diet. Your own
private chef will help your children to avoid the sweets
and saturated fats that are contributing to obesity, which
is reaching epidemic proportions among young people
today. - Save you the time and trouble of dining out so often. Your
own private chef will enable you to have your favorite
meals deliciously prepared to your individual taste and
served elegantly in the comfort and safety of your home.
Today, having your own private chef is more important than simply a matter of luxury and convenience. The right chef can
make a huge difference not only in the quality of your life, but in your health and in the well being of your loved ones.
make a huge difference not only in the quality of your life, but in your health and in the well being of your loved ones.
| Farmers market private chefs service in Los Angeles, working with the finest ingredients, abalone, alba truffles, rabbit, venison and wild games. Find out how to butcher deer. Whether you are vegan or a lover of foie gras, Chef Laszlo will redefine the concept of fine dining in the comfort of home.You'll be pleased to discover how affordable L.A. Cheflaszlo can be. Cheflaszlo offers catering, personal chef services, and other culinary services in Los Angeles and Southern California. www.cheflaszlo.com has catering menus, party guidelines, beverage quantities, and party checklists. Chef organic catering in Los Angeles CA, Southern California. Professional caterer and chef offers excellent home made food in Los Angeles, CA. Cheflaszlo serves Los Angeles, Beverly Hills, Pacific Palisades, Brentwood, Burbank, Culver City, Santa Monica, Sherman Oaks, Marina Del Rey, Hollywood, Malibu, Playa del Rey, and many other Southland communities. Personal chef services are available in Los Angeles County, CA, San Francisco, New York, Miami, Beverly Hills as well as catered events. Cheflaszlo caters parties, weddings, yachts, cruises, showers, dinners,brunches, any special occasion in LA. |
“Our motto is ‘yes,’ ” says Steve Wallace and
partner Christian Navarro, who notes that
customers are not charged for personal
shopping services. “If someone wants a case of
wine they had when they first got married for
an anniversary party they are throwing in the
Caribbean on a boat in 12 hours, we find a way
to get it to them. We make it our job to take
care of our customers.”
Indeed, it is the store that takes care of all
clients that ensures they will return.
www.wallywine.com
partner Christian Navarro, who notes that
customers are not charged for personal
shopping services. “If someone wants a case of
wine they had when they first got married for
an anniversary party they are throwing in the
Caribbean on a boat in 12 hours, we find a way
to get it to them. We make it our job to take
care of our customers.”
Indeed, it is the store that takes care of all
clients that ensures they will return.
www.wallywine.com
Wally's Wine and Spirit
Weather
At this time of year, we look for “winter weather” here in wine country. This hopefully means some rain to replenish the
soils and cold enough temperatures to keep the vines dormant until March or April. Days are generally cool, in the high 50’s
– 60’s. We have more “weather” this time of year than others, so bring raingear just in case and dress in layers as
temperatures can change throughout the day. It’s a nice time to visit – the stark contrast of the dormant vines against
wintery skies is striking, and crowds are much thinner than in the summer months! ...more.
At this time of year, we look for “winter weather” here in wine country. This hopefully means some rain to replenish the
soils and cold enough temperatures to keep the vines dormant until March or April. Days are generally cool, in the high 50’s
– 60’s. We have more “weather” this time of year than others, so bring raingear just in case and dress in layers as
temperatures can change throughout the day. It’s a nice time to visit – the stark contrast of the dormant vines against
wintery skies is striking, and crowds are much thinner than in the summer months! ...more.
The idea that wine and cheese are perfect companions is, I'm
afraid, one of the great myths, perpetuated perhaps by two
most feted and triumphant partnership-port and Stilton and
Roquefort and Sauternes. Generally speaking, cheese is one of
the trickiest foods to choose wine for. But is it any wonder?
Cheese is frequently strong and pungently flavoured; it is often
high in fat; it may be high in acid, it is often very salty; and it
can have a gluey, mouth-coating texture. Some cheese even
manage to combine all these wine -and tastebud-challenging
features- and the whole subject is made more complicated by
the fact that cheese vary as much from producer to producer
and according to maturity as do wines.
For all the new influences in New York, the west coats, too,
has seen an enormous change in its cooking in the last 15 or so
years -and all because of the wine. California cuisine based on a
super-abundance and variety of local fresh produce of all kinds,
is made to partner the wines - the Chardonnays and Cabernets,
the Merlots, Zinfandels and Pinot Noirs, the Sauvignons, the
Rhône-style wines and Italian blends. There is even a phrase for
it: "cooking to the wine". California cooking continues to
evolve and innovate, but the principle is constant to obtain
maximum flavour without being heavy-handed. While rest of
America can still treat garlic with reserve, here it is nothing to
find six cloves in a recipe, along with chilli peppers, olive oil,
afraid, one of the great myths, perpetuated perhaps by two
most feted and triumphant partnership-port and Stilton and
Roquefort and Sauternes. Generally speaking, cheese is one of
the trickiest foods to choose wine for. But is it any wonder?
Cheese is frequently strong and pungently flavoured; it is often
high in fat; it may be high in acid, it is often very salty; and it
can have a gluey, mouth-coating texture. Some cheese even
manage to combine all these wine -and tastebud-challenging
features- and the whole subject is made more complicated by
the fact that cheese vary as much from producer to producer
and according to maturity as do wines.
For all the new influences in New York, the west coats, too,
has seen an enormous change in its cooking in the last 15 or so
years -and all because of the wine. California cuisine based on a
super-abundance and variety of local fresh produce of all kinds,
is made to partner the wines - the Chardonnays and Cabernets,
the Merlots, Zinfandels and Pinot Noirs, the Sauvignons, the
Rhône-style wines and Italian blends. There is even a phrase for
it: "cooking to the wine". California cooking continues to
evolve and innovate, but the principle is constant to obtain
maximum flavour without being heavy-handed. While rest of
America can still treat garlic with reserve, here it is nothing to
find six cloves in a recipe, along with chilli peppers, olive oil,
Cheese & Wine
and a mountain of sage leaves and Italian parsley. Mashed potatoes may given zip with mustard; steak doused with
mustard, garlic, ginger and soy. A growing preference for vegetarian foods and a modern tendency for people to graze
during the day rather than sit down to cooked meals, both favor cheese. Nothing could be easier, tastier, or more
nourishing than a light meal of a few good pieces of cheese, with bread, salad, fresh fruit and a great glass of wine on
the side.
mustard, garlic, ginger and soy. A growing preference for vegetarian foods and a modern tendency for people to graze
during the day rather than sit down to cooked meals, both favor cheese. Nothing could be easier, tastier, or more
nourishing than a light meal of a few good pieces of cheese, with bread, salad, fresh fruit and a great glass of wine on
the side.
No doubt we shall continue to see cheeses being
offered at end of a formal lunch or dinner. However,
more and more people accept that unless we plan our
menus in order to leave room for cheese, only the
heartiest of appetites can do them justice.
It is at the specialty cheese shop - in a small town or a
large city - where the best cheeses can be bought. Just
like people with passion for good wines, lovers of
cheese have became both better informed and more
demanding in their choice. What they are looking for is
character and flavor, the attributes given to cheese by
the care and attention of the artisan cheesemaker
using traditional techniques rather than by the
technician applying science in a factory.
offered at end of a formal lunch or dinner. However,
more and more people accept that unless we plan our
menus in order to leave room for cheese, only the
heartiest of appetites can do them justice.
It is at the specialty cheese shop - in a small town or a
large city - where the best cheeses can be bought. Just
like people with passion for good wines, lovers of
cheese have became both better informed and more
demanding in their choice. What they are looking for is
character and flavor, the attributes given to cheese by
the care and attention of the artisan cheesemaker
using traditional techniques rather than by the
technician applying science in a factory.
The traditional cheesemaker is backed up by the careful husbandry of the farmer producing the finest milk. However, it
is not only the traditional cheeses that are proving so popular. New cheeses, too, are being developed and made by
hand, in limited numbers, on small farms in many areas of France.
is not only the traditional cheeses that are proving so popular. New cheeses, too, are being developed and made by
hand, in limited numbers, on small farms in many areas of France.
Mélisse, Mélisse, Mélisse ......
The restaurant earned two stars in the first-ever LA Michelin Guide,
congratulations from Cheflaszlo!
Mélisse is truly exceptional with an extensive wine list. Josiah Citrin is an
imaginative chef with impeccable execution and reputation, a rare
professional who is also teaching student chefs in his kitchen! I visited
Josiah on Friday night for an exclusive interview that I'm putting together
for Eszencia, (voted best wine magazine in Hungary), and for Hejszakacsok.hu,
a website with many student readers. But before we got started, he fed me
at the bar with an incredible five course dinner. The food is outstanding. It
was as if I dined at a fine Michelin-rated restaurant in Europe!
When I finished eating, he came and he explained every course I ate. He
took me to the kitchen for a tour and I ended up staying with him for over
three hours, and was able to shadow him and take pictures as well as take
notes. It was an amazing experience. I really saw what his kitchen can do,
and I will never forget how kind and ...... more.
congratulations from Cheflaszlo!
Mélisse is truly exceptional with an extensive wine list. Josiah Citrin is an
imaginative chef with impeccable execution and reputation, a rare
professional who is also teaching student chefs in his kitchen! I visited
Josiah on Friday night for an exclusive interview that I'm putting together
for Eszencia, (voted best wine magazine in Hungary), and for Hejszakacsok.hu,
a website with many student readers. But before we got started, he fed me
at the bar with an incredible five course dinner. The food is outstanding. It
was as if I dined at a fine Michelin-rated restaurant in Europe!
When I finished eating, he came and he explained every course I ate. He
took me to the kitchen for a tour and I ended up staying with him for over
three hours, and was able to shadow him and take pictures as well as take
notes. It was an amazing experience. I really saw what his kitchen can do,
and I will never forget how kind and ...... more.
| Chef-Owner Josiah Citrin |
Hire Your Own Private Chef !
Los Angeles best Indian Kitchen
"Wally's, in Los Angeles, is an example of extreme service." - The Atlantic Monthly
"The #1 wine store in Los Angeles" - Zagat Survey
"Top Shops" - Forbes
"The #1 wine store in Los Angeles" - Zagat Survey
"Top Shops" - Forbes
Dear Friend, here is how you can help
This video from The Humane Society of the U.S. is the one that led to the
largest beef recall in history.
It's really hard to watch. But I encourage you to try, and then take action online
by asking the USDA to clean up cruel slaughterhouses by banning "downers," or
animals who can't walk, from the food supply.
The current lax enforcement and loophole-ridden government policy allow
hideous abuses to occur, causing excessive suffering and endangering our food
supply. Please join me in asking the USDA to crack down on downers.
It will only take a minute.
See video from the undercover investigation, and take action to stop this
cruelty. WARNING: Very graphic images of cruelty.
This video from The Humane Society of the U.S. is the one that led to the
largest beef recall in history.
It's really hard to watch. But I encourage you to try, and then take action online
by asking the USDA to clean up cruel slaughterhouses by banning "downers," or
animals who can't walk, from the food supply.
The current lax enforcement and loophole-ridden government policy allow
hideous abuses to occur, causing excessive suffering and endangering our food
supply. Please join me in asking the USDA to crack down on downers.
It will only take a minute.
See video from the undercover investigation, and take action to stop this
cruelty. WARNING: Very graphic images of cruelty.
