With Phil Dunn
I think it is time to get back in the kitchen. Hopefully everyone is ready to learn some new recipes, gain some new skills, meet some new friends, and have fun in the kitchen again! We have survived COVID and hopefully everyone has been vaccinated so we will all feel safe being together again.
Friday, July 30 - 5 p.m.
Bourride - Fish & Shrimp Stew with Aioli
Coq au Vin - Chicken Cooked in White Wine
Provencal Vegetable Tian
Pear & Apricot Tarte Tatin
Saturday, July 31 - 9 a.m.
My Favorite Chocolate Cake
Baking a fabulous chocolate cake need not be a daunting task. Learn how to make a moist, rich cake with a choice of two frostings: Chocolate Italian Buttercream and my amazing double chocolate frosting. Lunch will be served.
Friday, August 6 - 5 p.m.
My recipe for a thin-crust pizza will be the basis for a variety of pizzas I guarantee you will enjoy. We will have a selection of ingredients so you can personalize your own pizza. These will include bbq chicken, caramelized onions & garlic, goat cheese, fresh spinach & herbs, italian sausage, parmesan, pesto and sun-dried tomatoes.
Saturday, August 7 - 9 a.m.
Cherry Pie with an Almond Crust
Apple & Cranberry pie with a Walnut & Nutmeg Crust
Pecan, Bourbon & White Chocolate Pie with a Toasted Pecan Crust
Ginger-Streusel Topped Pumpkin Pie
Lunch will be served.
Friday, August 13 - 5 p.m.
Date Night Special Dinner
Baby Spinach Salad with Oranges, Strawberries & Toasted Almonds
Garlic-Studded Roast Leg of Lamb with Leek & Mushroom Risotto
Sautéed Fresh Asparagus with Roasted Pine Nuts & Pink Peppercorns
Lemon Creme Brûlée with Fresh Raspberries
Saturday, August 14 - 9 a.m.
Saturday Bread Class
Fundamentals of Sourdough Breads
Learning How to Make Your Own Sourdough Starter
Sourdough Waffles with Individual Omelettes
Sourdough Brioche Bread & Rolls with Added Whole Grains
Monday, August 16 - 6 p.m.
A Selection of my Favorite Desserts
Austrian Apple Strudel "Mit Schlag" (With Whipped Cream)
Carrot Cake with Cream Cheese Frosting
Creme Brûlée With Variations
Wienerschnitzel will be our dinner entrée
Wednesday, August 18 - 6 p.m.
Filled Pastas and Crepes
We start with a basic pasta dough and my super-easy crepe batter.
Then, we make:
Spinach, Mushroom, & Garlic Tortellinis,
Meat-Filled Cannelloni Crepes, and
Vegetarian Manicotti Crepes
Caesar Salad and an Apple Crisp round out our meal.
Saturday, August 21 - 6 p.m.
Dinner from the Countryside
Baked Gruyere Cheese Puffs
Roasted Chicken with Fennel & Lemon
Perfect Hash Brown Potatoes
Gratin of Root Vegetables
My Yeast Rolls
Chocolate Chip Cookies
Monday, August 23 - 6 p.m.
Sheet Pan Dinners
Fajitas with Guacamole & Homemade Salsa
Pork Chops with Zucchini, Basil, & Wild Rice
Baked Feta with Broccolini, Tomatoes, Lemon & Orzo
Chocolate Cake Baked in a Sheet Pan for Dessert
Friday, August 27 - 6 p.m.
New Ideas with Chicken
Chicken & Waffles
Ina's Lemon Chicken Breasts
BLT Chicken with Rosemary Mayonnaise
Chicken Tetrazzini Lasagna
Plus, a Greek Salad and Strawberries Romanoff for Dessert
Saturday, August 28 - From 9 a.m. Until Noon
One-on-One Knife Skills Get-Togethers
Sharpen your knife skills -- and your knives!
You bring your own knives, we sharpen them on an oil stone, and I give you tips about the best ways to use your knives.
I will take reservations at 9:00, 9:30, 10:00, 10:30, 11:00, and 11:30.
The price for this 30-minute class is just $40.
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 as well as on Lafayette Avenue in front of the building.
Check the starting times as they vary depending on the class.
Classes are $75 per person. Cash and checks are accepted. Gift certificates are also available and make great presents for family & friends.
Please call (859-533-3553) or email (firstname.lastname@example.org) to reserve your place in the classes you are interested in. I require a minimum of eight persons to conduct each class so let your friends know in case they might like to attend. If you need to cancel a reservation, please let me know at least 24 hours in advance so I can offer the space to someone else.