Loup de Lou

10/13/2024

10/13/2024

Oops!!!!! Forgot the drawing!!! Give me a few minutes….. 😂🤦🏻‍♂️

10/10/2024

Got our wines in! We’re ready for our Zion Culinary Excursion ….

10/08/2024

We’re giving away this room for our trip! If you want to enter this contest, follow these steps:

1. Like our page
2. Type, “ME” and enter
3. Share our page to your page(and with your friends…sharing more doesn’t increase your chances, it just shows us you love us 😁)

Our Zion trip is 10/25-27th. No cash value if you win(because you know someone asked…🤦🏻‍♂️). If you don’t win, we still have rooms available! The drawing will be this Sunday. Winner will be drawn LIVE this Sunday at 2pm here. Tune in and see if you win! Good luck!!! 😁

10/05/2024

So very true….. and share my events! 😁😂🍕👨🏻‍🍳

10/02/2024

Pizza classes are back! 10/5, come join us at my home for an amazing 3 course pizza class. You stretch your dough, build your own pizza and Chef Lou will cook it! This is a 21+ class and open to 12 guests. Looking to build your own class? Give us a call! 480-669-9494 or online: www.LoupdeLou.com

09/20/2024

Our menu is complete with wines for our Zion Culinary Excursion ! Book your room now before our price increase Sunday!

1st: Escargot & Wild Mushroom Pithivier

2021 MELVILLE SANDY'S BLOCK PINOT NOIR

2nd: Chicken Parmesan with Roasted Broccoli and Garlic with 3 Cheese Mousse

2021 LEWIS SAUVIGNON BLANC

3rd: Lobster Tortelloni with Lobster Sauce and Brandy Foam

2021 DUMOL ESTATE CHARDONNAY

4th: Leg of Lamb Hunters Style with Yam and Potato Gratin

2017 HESTAN MEYER VINEYARD CABERNET SAUVIGNON

Dessert: Torte Della Nonna

TENUTA DI CAPEZZANA VIN SANTO

09/18/2024

Thinking about holiday parties? Better hurry…dates are filling fast! 🎅🏼🎄🥂🍷

Over 27 years cooking professionally, Lou Swartz has done everything in kitchens. From pastry chef to executive chef, he now brings his expertise to your home. Loup de Lou offers food & wine pairing dinner to teaching an in-home cooking class, it's all about creating memories as well as amazing food...

09/12/2024

Did you know the best way to freeze your chicken stocks/soups is this way? Lay them flat on a sheet tray in your freezer and stack gallons of stock till you’re ready to use. Just make sure to not overfill the bags, it will expand when frozen. Leave some room inside 😁👨🏻‍🍳

08/14/2024

I got a little behind(which isn’t something I’ve never accused myself of having before 😂), but I’ll have the fall cooking classes posted tomorrow! By the way, we’re filling up with catering, so if you’re planning a party this season, I recommend booking now. October is almost full!!! 😁👨🏻‍🍳❤️

08/06/2024

Pepitas, garlic, rosemary, oregano and mint getting mashed up and trussed in this legolamb(I turned it into a LOTR character).

06/25/2024

We let our “rogue cilantro” go to seed every year. We got a decent amount of coriander(enough for us for sure). Seemed like a fun idea to use the leftovers for a nice start to getting that pizza oven fired up tonight. So, I started making my dough yesterday, getting a sponge going. Finished the dough today, letting it rise 4 times. I have a great dough recipe, but I do love trying new ones. Never stop trying new things!

06/14/2024

To tip or not to tip? Or, to automatically add it to the bill and assume the client will be 20% appreciative with services rendered…? 😂🤦🏻‍♂️

What do you think of tipping a caterer/staff? Add it automatically? Add it into the cost without their knowledge? Let it up to the customer to decide?

06/04/2024

I think I’m becoming more and more obsessed with making the perfect pizza. And, finding the best regional pizza. NY, New Haven, Chicago, Detroit, Philly and, yes, Arizona! Wood fired vs double stacked old school Blodgett ovens…I’ve worked on both(Blodgett ovens are fantastic for making my cheesecakes in…just saying). Oh, and the toppings! Toppings are huge! When I order a mushroom pizza, I want a pizza studded with shrooms! Not just hidden amongst the piles(or puddles if using cheap) of cheese! Anyway, I’m going to do some fun research on making pizza over the next few hot months here. When we come back to teaching pizzas in September, we will do a tasting. Thin crust, bar pie, deep dish, Detroit style, East Coast style…

So, if you want to do some tastings with me, let me know. I’ll be doing some experimenting on Saturdays….

05/24/2024

Hey Google when you gonna approve my business I’ve paid you for???? Or, better yet, answer your f@&$ing emails to your clients?!? Wish Lougle was real…..

05/09/2024

We catered a weekend up in Torrey, UT last year. Absolutely beautiful area. Such a great weekend. Capitol Reef was amazing.

See The Itinerary

05/07/2024

“Half off ha da pizza”!!!

05/05/2024

Who wants to join us in Utah in October? Zion Culinary Excursion