Winter Cooking Classes
With Phil Dunn
JANUARY - MARCH 2024
Chase the winter blues away! Winter is the ideal time to perfect your cooking skills and discover some new culinary delights. Tickle your taste buds with bourbon or rum-based recipes, plan a Valentine's date night with your sweetheart, enjoy a night out with friends, or boost morale with a one-of-a-kind team-building experience.
Don't forget that Gift Certificates are available and make great presents!​
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FRIDAY, JANUARY 26 CHOWDER, BISQUE & GUMBO
MANHATTAN CLAM CHOWDER WITH TOMATO BRUSCHETTA
LOBSTER BISQUE WITH WEISENBERGER CORN STICKS
CHICKEN, ANDOUILLE & OKRA GUMBO
STICKY TOFFEE PUDDING
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SATURDAY, FEBRUARY 3 COOKING WITH RUM
DARK RUM RUMAKI WITH SWEET AND SOUR DIP
RUM-BRAISED PORK TENDERLOIN WITH WINTER SQUASH
COCONUT RUM CAKES
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FRIDAY, FEBRUARY 9 DATE NIGHT DINNER #1
CHICKEN COQ AU VIN WITH TOASTED GARLIC BREAD
BLUE CHEESE SOUFFLÉ
FRESH SPINACH SALAD WITH POPPY SEED DRESSING
BREAD PUDDING WITH BUTTERSCOTCH CRÈME ANGLAISE
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SUNDAY, FEBRUARY 11
MONDAY, FEBRUARY 12
TUESDAY, FEBRUARY 13
SPECIAL VALENTINE'S DINNER (PLEASE SPECIFY DATE WHEN BOOKING!)
HEART SALAD - ARTICHOKES, ROMAINE, PALM, CLASS FRENCH DRESSING
SAUTÉED BEEF TIPS IN TOMATO NESTS ON PECAN WILD RICE
BRIOCHE YEAST ROLLS
RED VELEVET CAKE WITH STRAWBRERRY CREAM CHEESE FROSTING & BOURBON CHOCOLATE SAUCE
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SATURDAY, FEBRUARY 17 COOKING WITH BOURBON
ROMAINE SALAD WITH MARINATED ARTICHOKE HEARTS &
BOURBON VINAIGRETTE DRESSING
BOURBON GLAZED PORK TENDERLOIN WITH HONEY GARLIC SAUCE
BOURBON PECAN CHOCOLATE PIE WITH WARM CARAMEL SAUCE
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FRIDAY, MARCH 8 A FUN AND EASY DINNER PARTY
BACON-WRAPPED GOAT CHEESE-STUFFED DATES
CHICKEN CORDON BLEUGRASS WITH GARLIC VELOUTE SAUCE
TWICE-BAKED NEW POTATOES WITH SOUR CREAM
HUMMINGBIRD BUNDT CAKE WITH CREAM CHEESE GLAZE
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SATURDAY, MARCH 16 DATE NIGHT DINNER #2
STEAK & HERB CROSTINIS WITH ROASTED GARLIC DIP
ROASTED LEMON CHICKEN WITH RISI BISI RISOTTO
CHOCOLATE CHIP CREAM PUFFS FILLED WITH BUTTERSCOTCH MOUSSE
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FRIDAY, MARCH 22 SHELLFISH YOU WILL ENJOY!
MARYLAND CRAB CAKES WITH HOMEMADE REMOULADE SAUCE
MOULE FRITES - MUSSELS WITH HOMEMADE FRENCH FRIES
PROFITEROLES WITH PEPPERMINT ICE CREAM & WHITE CHOCOLATE SAUCE
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This series of my cooking classes will be structured a bit differently than those in the past. During the past two years, many people who signed up for classes did not show up on the evening of the class they requested. For that reason, I am going to require that classes be paid in advance, either by check or cash. And I am limiting every class to eight persons. If a class fills and there is interest in a second class, I will do my best to schedule that class.
The cost of my classes will remain at $75 per person. The only ways to register for a class will be to call me at 859-533-3553 or to email me at phildunn1948@gmail.com. I will not take reservations on my website as I have done in the past.
My kitchen is at Architectural Kitchens & Baths, the little yellow house located at 345 Lafayette Avenue, at the corner of Lafayette & Euclid Avenues. Classes will begin at 6 p.m. Parking is available on the Euclid Avenue side of our building or in the Republic Bank parking lot. The entrance to my kitchen is on the Euclid Avenue side of the building.
Don't forget that gift certificates are available & make great presents!