Summer Cooking Classes
With Phil Dunn
JUNE - AUGUST 2023
School may be over for the year, but my newest cooking classes are just getting started. (This is the kind of Summer School you will really enjoy!) Summer is the ideal time to perfect your cooking skills, upgrade some familiar dishes, and discover some new culinary delights. These classes are great for a date night, a family get-together, a night out with friends, or a team-building experience.
Don't forget that Gift Certificates are available and make great presents!​
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FRIDAY, JUNE 9 - FIVE MOTHER SAUCES
BUCKWHEAT CREPES WITH SPINACH & PINE NUTS (VELOUTE SAUCE)
KENTUCKY DEVILED EGGS BENEDICT WITH HOLLANDAISE SAUCE
GRATIN OF ASPARAGUS WITH MORNAY SAUCE
MOZZARELLA CHICKEN WITH MARINARA SAUCE & MUSHROOMS
BEEF STEW & ESPAGNOLE SAUCE (NOT STRAINED), CARROTS, CELERY & TOMATOES
FRIDAY, JUNE 16 - SUMMER PICNIC NUMBER 1
DEVILED EGG DIP PHIL’S PIMIENTO CHEESE
PEANUT BUTTER BREADSTICKS CHARCUTERIE BOARD
FRENCH ONION FLATBREAD 2023 SALADE NICOISE
FRIDAY, JUNE 23 - SUMMER PICNIC NUMBER 2
MINI ASPARAGUS QUICHES BROCCOLI SLAW MINI BLTS
POACHED SALMON & SMOKED SALMON PASTA SALAD
EGG SALAD & AVOCADO FINGER SANDWICHES
STRAWBERRY WATERMELON LEMONADE
FRIDAY, JUNE 30 - DINNER IN LYON, FRANCE
PISSALADIERE - FLATBREAD WITH CARAMELIZED ONIONS, OLIVES & ANCHOVIES
MEDITERRANEAN SHRIMP WITH FENNEL STUFFED ZUCCHINI PROVENCAL
BREAST OF CHICKEN STUFFED WITH GOAT CHEESE & FRESH HERBS
APRICOT TARTE TATIN
FRIDAY, JULY 7 - A SOUTHERN FISH FRY
BEER-BATTERED FRIED CATFISH & TILAPIA WITH HOMEMADE TARTAR SAUCE
JALAPENO HUSHPUPPIES CLASSIC CREAMY COLESLAW
OKRA, CORN & TOMATOES PHIL’S MAC & CHEESE
LEMON CHESS PIE
FRIDAY, JULY 14 - INTENSIVE FRENCH PASTRIES
ASPARAGUS & TOMATO TART GRUYERE PATE A CHOUX GOUGERES
PROFITEROLES & ECLAIRS APPLE GALETTE
CHOCOLATE TRIFLE WITH GANACHE & CREME PATISSERIE
FRIDAY, JULY 21 - DINNER AT A TRASTAVERE TRATTORIA
APEROL SPRITZ
PANZANELLA BREAD SALAD ANGEL HAIR CARBONARA
POLLO ALLA FIORENTINA - CHICKEN BREASTS WITH PARMESAN,
SPINACH & FRESH LEMON
GRAND MARNIER OLIVE OIL CAKE
FRIDAY, AUGUST 11 - A SPRING VEGETARIAN DINNER
MINI ASPARAGUS QUICHES
ARUGULA & BERRY SALAD WITH GOAT CHEESE & BALSAMIC VINAIGRETTE
POTATO GNOCCHI WITH SNAP PEAS, CHERRY TOMATOES & RICOTTA CHEESE
CAULIFLOWER PARMESAN AU GRATIN
SOMETHING WITH CHOCOLATE FOR DESSERT!
FRIDAY, AUGUST 18 - WINE WITH DINNER
MUSSELS STEAMED WITH SAFFRON IN A WHITE WINE BUTTER SAUCE
BRAISED GAME HENS WITH LEEKS & WHITE WINE LEMON SAUCE
THREE CHEESE RISOTTO
SPINACH SALAD WITH PINOT NOIR DRESSING
ROASTED BEETS WITH MALBEC & GORGONZOLA CHEESE
FRIDAY, AUGUST 25 - SALMON, SALMON & MORE SALMON
CRISPY-SKIN SALMON WITH LEMON, BUTTER & CAPERS
POACHED SALMON WITH CREAMY CUCUMBER DILL SALAD
GRILLED SALMON WITH CHIMICHURRI & ROASTED NEW POTATOES
ROASTED MISO-GLAZED SALMON WITH BABY BOK CHOY
Classes are held at Architectural Kitchens & Baths, the little yellow house at 345 Lafayette Avenue in Lexington, at the corner of Lafayette & Euclid Avenues. Parking is available on the Euclid Avenue side of the building, and in the Republic Bank parking lot, across Lafayette Avenue. The kitchen entrance is on the Euclid Avenue side at the back of the building.
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Classes begin at 6 PM. You may register by calling Phil at 859-533-3553 or by sending an email to phildunn1948@gmail.com. Classes are $75 per person per class, and you may pay with cash or a check. Gift certificates are available and make great presents!
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I require a minimum of eight persons to conduct a class, so get your family & friends to join you. Please give me at least 24 hours notice if you need to cancel a class, so I can offer the space to someone else.
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