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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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