It's been a long time since we last offered the Chinese menu. As most of you know we do not use soy products at Cafe Avalaun, but on this one night we allow Organic gluten-free San J Brand. I happen to feel that a bit of fermented soy is good for you if you are not reactive to it. Anyway, this menu has been very popular in the past and we hope you enjoy it again this time around. By the way, I think we've improved the recipes as well. And one more thing... You can now order on line here. So skip the phone and click away. Just remember to enter your preferred pick up time for Friday 1/19/18 between 6 pm - 8 pm. If you plan on dinning in then please call us to make reservations. 216-245-6666. Check out the pdf of the menu here.
I love the flavors and exotic ingredients of the South East Asian cultures. Vietnamese, Thai and more have a unique balance of taste and texture. We will touch on a few favorites in this class. Learn the secret to making your own Pho and a better than take out mango chicken curry. Sign up here!
Craving pizza, but most places that offer a gluten-free alternative are terrible or you run the risk of getting 'glutened' there. Our new take and bake pizza menu offers all sorts of variety of toppings and crust. Need a dairy free vegan pizza?! We can do that! Warning our crust contains a small amount of almond flour. We've tried alternatives and it's just not the same. (However, you can pre-order a 6 pack of nut free shells) One of my favorite things is Movie night with my family. You know what the best food for that is right!? PIZZA!! This is a special night that is for Pick Up only. The pizzas won't be baked. You take and bake. At 6:30 pm I'm going home to be with my family, watch a movie and chow down on pizza. All orders must be placed by 12 pm on Friday (pick up day). Place your order any time during the week for a pick up between 3 pm and 6:30 pm on Friday 1/26/18.
Our most popular class from last year because let's face it... we all need to reduce inflammation in our bodies. All of the ingredients and techniques in this class are designed for reducing inflammation and also maximize flavor at the same time. Sign up now or check out the other date March 4th.
Our food system and environment has caused so much damage to our health and it all starts with our gut. For some of us it is required to eliminate a huge list of foods for a period of time and slowly improve the health of our guts with specific strategies and plans. The hope is then we can eat as normal afterwards. I have been intrigued with special diets all my life. In fact, my very first cooking class I took when I was 16 years old in 1989 was focused on the Macrobiotic diet to help fight cancer. This class touches on those lessons I learned so many years ago. Sign up today!
In 2010 Jennifer and I were trying to get pregnant and like many folks we had some issues. We weren't in the right health zone for optimal baby making. We didn't know how much our food and environment was effecting this. To make a long story short after our failed attempts using conventional medicine I learned a lot in 2012 when we started on the paleo path and my education as a Health Coach. I befriended several major players in the global paleosphere that are experts on this topic. One of them created what he calls "GET SOME. Ice cream". LOL! I look forward to demonstrating some recipes and discussing optimal nutrition for baby making. Sign up here! I am a certified health coach licensed to compliment the advice of a Functional medicine doctor like Doctor Dorothy Sprecher. Anything we discuss should not be considered medical advice and you should consult an MD like Dorothy to take your whole being into consideration.
We're planning a special menu for Valentines week for dinner Wednesday, Thursday and Friday. Reservations will be taken for each night. This event will be updated with the menu and more information.
What can I say about one of the worlds' favorite cuisines?! Bellissimo comes to mind. My Grandmother was from Sicily. One of my earliest cooking memories is with her making gnocchi and meat sauce. I used to steal raw potato as she cut them to boil. Now, I've created a gluten-free version that is light and pillowy. We will also make other recipes to compliment the meal. One of the funnest things to make is Zabaglione and I've got a unique twist as well. Sign up asap this is sure to sell out.
Our most popular class from last year because let's face it... we all need to reduce inflammation in our bodies. All of the ingredients and techniques in this class are designed for reducing inflammation and also maximize flavor at the same time. Some of the techniques are inspired by my very first cooking class that I took when I was 16 in 1989. Macrobiotic cooking is one that is designed to be in tune with nature and one's self. Sign up for this class here.
Learning techniques is really the most important part of professional style cooking at home. Too often we make certain types of mistakes at home that Professional Chefs seem to have a special talent for. I can assure you after training multiple people to cook that have never cooked before that you too can create professional results in your home. This class is focused on quick pan cooking using specific methods to get certain results. Have you ever tried to pan fry chicken breast to get a nice brown crust and only end up with pale kind of boiled meat that is rubbery and dull? This class will unlock the secrets to great results every time. Register here.
Getting back to basics can really help sharpen one's ability to produce a meal effortlessly. Or maybe you've been meaning to learn how to cook, but waiting for the right thing to come along to get you started. This class is for beginners, but it also goes deep into really honing your skills as a home cook. This class might also be a great test drive for anyone considering the culinary field as a career. Before you invest in an expensive enrollment in a professional culinary program try this class and you'll get a taste of what it is like to be a culinarian. See more details on the registration page. Each class runs 6 pm - 8:30 pm. Saturday thru Monday March 17, 18 and 19.
Frying at home is not so simple. Stove top method is a challenge to get the temperature right and to maintain the correct temperature through out the cooking process. First free advice I can give is to invest in a good quality table top electric fryer. Personally, I'd shop at the restaurant stores and pay a bit more for a really durable piece of equipment. Adcraft makes a single basket fryer that retails for about $180. I've used other home style brands with success, but found that for large amounts they don't perform well. That being said, this class will show you various frying techniques and secrets you might not know or have had the chance to try out yourself. Really good French Fries are the epitome of the search for the perfect fried food. Method matters as does type of oil used. And oh yeah, fried chicken! Register for this class and grab a stack of napkins!