Cooking Classes

With Phil Dunn

November, December, January, February

Welcome back. Let's get ready for some wonderful holiday cooking! Bring your friends to learn some delicious new recipes to impress all your guests this holiday season. Don't forget that Gift Certificates are available, and they make great stocking stuffers for your friends and family! 

Sunday, Nov. 21 - Holiday Appetizers

Baked Brie in Puff Pastry with Caramelized Pecans, Pears & Apples

Mini Hot Browns - A Kentucky Tradition!

        Asparagus & Blue Cheese Bruschetta

Prosciutto-Wrapped Medjool Dates Stuffed with Goat Cheese

Smoked Salmon, Red Onion & Cucumber Canapés

 

 

Sunday, Dec. 5 - Low Fat & Vegetarian Dishes

Tomatoes Stuffed with Wild Rice, Mushrooms & Spinach

Artichoke & Low-Fat Feta Cheese Strata

Vegetable Torta with Fresh Herbs

Thyme & Olive Oil-Braised New Potatoes

 

Friday, Dec. 10 - Quick Breads, Crisps & Cobblers 

Asiago Cheese & Sun-Dried Tomato Quick Bread

Chicken Cobbler

Cinnamon Spice Apple Bread

Sugar Cookie Cobbler

Caesar Salad with Sweet Potato Croutons      

 

Sunday, Dec. 12 - Seafood Appetizers

Hot Clam Dip with Fresh Veggie Dippers

Catfish Fingers with Homemade Tartar Sauce

Cold Poached Salmon with Dill Sauce & Wasabi Mayonnaise

Coconut Shrimp with Spicy Cocktail Sauce

Friday, Jan. 7 - Vegetarian Bistro Cooking

Corn Fritters with Spicy Honey Aioli

Lentil, Olive & Rice Salad

Artichoke Fritters with Béarnaise Sauce

Whole Wheat Flatbread with Ratatouille

Apple & Cranberry Tarts

       

Sunday, Jan. 9 - Super Bowl Warm-Up

Chicken & Waffles

Bite-Size Cheddar Cheese Puffs

Mini BLT’s on Biscuits

BBQ Bacon Wrapped Little Smokies

Sweet Potato Bites with Guacamole, Crispy Bacon & Cilantro

Baked Cheeseburger Sliders

Yummy Easy Chocolate Cake

 

 

Saturday, Jan. 15 - 2 Chickens Can Give You 3 Dinners!

First: Spatchcocked Chickens with Root Vegetable Risotto

Second: Stir-Fry of Chicken, Sugar Snap Peas, Zucchini & Red Peppers

Third: Tuscan Style Chicken Soup

Ending with Warm Apple & Crisp Tarts

 

Saturday, Jan. 22 - A True Blue Dinner

Lobster Bisque with Blue Cheese Croutons

Boston Lettuce with Gorgonzola Aioli

Pan-Seared Blue Cheese-Stuffed Breast of Chicken

Red Wine-Poached Pears, Cranberry Filling & Crumbled Blue Cheese

 

Friday, Feb. 11, Saturday, Feb. 12 & Sunday, Feb. 13 

Valentine’s Dinners

Mixed Greens with Hearts of Palm & Artichoke Hearts

Beef Roulades with Béarnaise Sauce

Wild Rice with Blackened Mushrooms

Individual Red Velvet Cakes with Strawberry Cream Cheese Frosting

Classes begin at 6pm and are $75 per person, payable by cash or check. If you are not already on my mailing list, send a note on the 'Contact' page to be added so you can receive updates directly in your inbox. 

My classes are held at Architectural Kitchens & Baths, the yellow house across from Kroger on Euclid, at the corner of Euclid & Lafayette Avenues in Chevy Chase. The address, for those of you using global positioning, is 345 Lafayette Avenue. Parking is available on the Euclid Avenue side of the building and in the Republic Bank parking lot.

Please email me at phildunn1948@gmail.com or call me at 859-533-3553 to register for a class. I require a minimum of eight persons to conduct each class so get your family and friends to join you! Please give me 24 hours notice if you have to cancel so I can offer the space to someone else.