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ABOUT culinary bliss LA

 

PAM REIMS

Le Cordon Bleu trained chef Pam Reims of culinary bliss LA, is a modern-day culinary expert.  In 2011, Reims created culinary bliss LA. She has honed her innovative cooking techniques and time saving approaches without eliminating taste or flavor.  Over the years, Reims has traveled the world and enjoyed different tastes and cultures, all the while adding to her expansive collection of recipes.  Reims has catered all sorts of events, from large parties to small intimate dinners.  She is a one-stop-shop for culinary bliss, creating decadent cuisine while making it all look effortless and chic.  Reims can work with a variety of dietary needs -- from those who are health conscious, gluten free, dairy free, or have any other food restrictions.  A cause close to her heart, Reims strives to help children eat and maintain a healthy diet.  Pam Reims lives in Encino, CA with her husband Josh, and two sons, Kyle and Casey.

 

phone

(310) 701 6073

 

 

JEN DICKER

After receiving her Teaching Credential and Masters in Education, Jen Dicker worked as a teacher for several years before retiring from the classroom to raise a family.  Little did she know at the time that her children would soon bring her right back to school, this time as a board member, chairperson and fundraiser.  Jen spent eight years on the Board at Hesby Oaks Leadership Charter during its formative years, where she served as Vice President and Fundraising Chair. During her time at Hesby Oaks, Jen chaired the annual Gala, the school’s largest fundraiser.  Currently, Jen serves on the Executive Board of the Mothers Guild at Notre Dame High School in Sherman Oaks.  Jen is excited to bring her meticulous organizational skills and attention to detail to culinary bliss LA. Jen lives in Encino with her husband. Kevin, and two children, Jake and Reilly. 

 

email

hello@culinaryblissla.com

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WEEKLY MENUS January 2019


WEDNESDAY, January 9TH:

Mixed Greens with Farro, Dried Cranberries, Pistachios and Citrus Vinaigrette Ponzu Glazed Boneless, Skinless Chicken Breast Slow Roasted Soy and Ginger Salmon Jasmine Rice Pilaf Oven Roasted Broccolini Vanilla Iced Blondie Bars (with or without Chocolate Chips)

 WEDNESDAY, January 16TH:

Southwestern Salad with Romaine, Black Beans, Grilled Corn, Cotija Cheese and Tortilla Strips (Roasted Chicken optional), Choice of Buttermilk Ranch or Cilantro Lime Vinaigrette Chicken Tortilla Soup Marinated Grilled Skirt Steak Homemade Cornbread with Honey Butter Oven Roasted Cauliflower Sticky Cinnamon Pull-Apart Monkey Bread

 WEDNESDAY, January 23rd:

Caprese Style Salad with Arugula, Baby Tomatoes, Fresh Mozzarella, Toasted Pine Nuts and Lemon Basil Vinaigrette Baked Ziti (Choice of Turkey or Vegetarian) Marinated Boneless, Skinless Chicken Breast with Fresh Pesto Sauce Homemade Garlic Bread Parmesan Roasted Brussels Sprouts Classic Chocolate Fudge Brownies or Salted Caramel Brownies  

WEDNESDAY, January 30th:

Butternut Squash Soup (Dairy Free) Soy and Ginger Marinated Flank Steak Honey Mustard Baked Chicken, by the piece Oven Roasted Broccoli with Toasted Panko Roasted Baby Potatoes Mini Mixed Berry Crisp (Homemade Vanilla Bean Whipped Cream optional)

 

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GIFT CARDS COMING SOON