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.