Cooking Classes
With Phil Dunn
Spring 2018
Sunday, February 11
Valentine's Dinner
Coquilles Saint Jacques
Petite Filet Mignon with Béarnaise Sauce
Wild Rice Pilaf Haricot Vert
Chocolate Souffles with Hot Fudge Peppermint Sauce
The charge for this class is $75 per person.
Monday, February 12
Valentine's Dinner
Coquilles Saint Jacques
Petite Filet Mignon with Béarnaise Sauce
Wild Rice Pilaf Haricot Vert
Chocolate Souffles with Hot Fudge Peppermint Sauce
The charge for this class is $75 per person.
Tuesday, February 13
Valentine's Dinner
Coquilles Saint Jacques
Petite Filet Mignon with Béarnaise Sauce
Wild Rice Pilaf Haricot Vert
Chocolate Souffles with Hot Fudge Peppermint Sauce
The charge for this class is $75 per person.
Friday, February 16
Lots of Chocolate!
The Best Chocolate Cake and the Best Chocolate Frosting
Kentucky Bourbon Balls
Chocolate Salted Caramel Tart
Chocolate Chip Cream Puff Swans Filled With Chocolate Mousse
Sunday, February 18
Fresh Pasta
Tagliatelle With Sautéed Beef Tips
Italian Sausage Cannelloni
Fettuccine Alfredo With Rotisserie Chicken & Vegetables
Bolognese Raviolis On Seared Pork Medallions
Friday, February 23
All 5 Mother Sauces
Bechamel - Veloute - Espagnole - Tomato - Hollandaise
These sauces & variations on them are the basis for most hot food cooking,
and very important for anyone who loves sauces. We will pair sauces with a variety of foods.
Sunday, March 4
Spring Soups
Curried Zucchini Soup
Classic Gazpacho
Cream of Tomato Soup with Country Ham & Cheese Croutons
Chicken Tortilla Soup
Friday, March 9
Spring Comfort Food
Classic Meat Loaf Roasted BBQ Chicken
Sun-Dried Tomato & Feta Cheese Pasta Salad
Wedge Salad with Homemade Blue Cheese Dressing
Strawberry Shortcake with Blueberry Chambord Sauce
Sunday, March 11
Phil's Favorites!
Some of the foods I have been preparing throughout my career.
Baked Seafood Toasts Olive Cheese Puffs
Salad Greens with Champagne Dressing Kentucky Hot Browns
Mini Dessert Tarts - Lemon, Pecan & Chocolate
Friday, March 16
St. Patrick's Day Dinner
Blonde Guinness Onion Soup with White Cheddar Croutons
Irish Lamb Stew Colcannon - Cabbage & Mashed Potatoes
Clonakilty Soda Bread St. Patrick's Day Green Velvet Cake
Saturday, March 24
Basic Yeast Doughs - 9 a.m.!!
We will start with a Basic Yeast Dough & then learn variations to include Whole Wheat Dough, Sweet Dough, & Brioche Dough. Bring your knives and we will sharpen them.
Please note that this class begins at 9 a.m.
Friday, April 6
French Family Dinner
Soupe Au Pistou Roasted Chickens with Herbes de Provence
Gratin Dauphinois Salad Greens with French Dressing
Baguettes from Sunrise Bakery Crème Brûlée
Saturday, April 14
Oaks & Derby Day Brunches
Country Ham Omelettes with Cheddar Cheese Biscuits
Perfect Hash Brown Potatoes
Skewers of Fresh Fruit Served in a Pineapple
Shrimp & Weisenberger Grits
Mint Juleps & Champagne Sangria
Friday, April 20
Derby Hors d'Oeuvres
Mini Hot Browns Bourbon Pulled Pork Sliders
Asparagus Roll-Ups Benedictine Finger Sandwiches
Mini Corn Cups Filled with Kentucky Beer Cheese
Pimiento Cheese Deviled Eggs
Friday, April 27
Fabulous Cream Pies!
Great Pie Crusts, plus Butterscotch, Triple Chocolate, Lemon, & Coconut Pies.
Dinner will be served.
Classes are all held at Architectural Kitchens & Baths, the yellow house at the corner of Lafayette & Euclid Avenues – for GPS, the address is 345 Lafayette Avenue. There is parking available on the Euclid Avenue side of the building as well as in the Republic Bank parking lot.
The cost for classes is now $60 per person, per class, except when noted otherwise in the list. Classes begin at 6 p.m., except for some morning classes on weekends.
You may register for classes online at phildunncooks.com, or by calling me at 859-533-3553. If you need it, my email is phildunn1948@gmail.com. If you need to cancel a reservation, please give me at least 24 hours notice to allow someone on the wait-list the opportunity to join the group.