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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!

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

SATURDAY, FEBRUARY 3            COOKING WITH RUM

DARK RUM RUMAKI WITH SWEET AND SOUR DIP

RUM-BRAISED PORK TENDERLOIN WITH WINTER SQUASH

COCONUT RUM CAKES

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

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

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

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

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

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

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!

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