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.

    PhilDunnCooks.com

    Tel: 859-533-3553  |  Email: Phil@PhilDunnCooks.com

     

    © 2016 by Phil Dunn