Oct. 14, 2008 - Gelson's Cooking Connection

Gleson’s Cooking Connection

Phillis Carey’s Menus for February 2009                                 

Valentine’s Day Celebration                

Monday, February 2 at 6:30 pm

This is a perfect menu for two or more.  Start with perfect seared scallops and finish with a make-ahead decadent chocolate dessert.

Sesame-Seared Sea Scallops on Spinach Salad with Red Pepper Hearts and

Ginger Vinaigrette

Mini-Gougère Puffs

Beef Medallions with Cognac Cream Shallot Sauce

Mashed Yukon Gold Potatoes with Pancetta and Leeks

Sautéed Baby Vegetables with a Butter-Thyme Glaze

Make-Ahead Chocolate Soufflés with Caramel Sauce

You Asked For It—Chain Restaurant Dishes You Can Make At Home    Tuesday, February 3 at 10:30 pm

Learn how to make some of your favorite recipes from local chain restaurants.  You’ll recognize the names and now you’ll be able to prepare them at home.  

Hard Rock Café’s Baked Potato Soup with Bacon

House of Blues Rosemary Cornbread with Red Peppers

P.F. Chang’s Lettuce Chicken Wraps with Hoisin Sauce 

El Tortito’s Mexican Caesar Salad Topped with Tortilla Strips and

Grilled Chili-Lime Shrimp

California Pizza Kitchen’s Chicken Tequila Fettuccine

Cheesecake Factory’s Carrot Cake Cheesecake

Also, I'll be back at Gelsons later on in 2009, so save the following dates:  

Monday, April 27 at 6:30 pm and

          Tuesday, April 28 at 10:30 am

Monday, July 13 at 6:30 pm and

          Tuesday, July 14 at 10:30 am

Monday, October 19 at 6:30 pm and

          Tuesday, October 20 at 10:30 am

Apr. 20, 2008 - Gelson's Cooking Connection July 2008 Classes

Gelson's Cooking Connection

in the Calabasas Store

WINE COUNTRY ENTERTAINING FAVORITES    

Monday, July 14 at 6:30 am

Wine Country Cooking is a specialized cuisine featuring fresh full flavors and lots of cooking with wine.  These dishes are easy enough for the home cook but special enough to serve for a festive occasion

Papaya, Shrimp, Jicama and Toasted Pecan Romaine Salad with Papaya Dressing

Hazelnut Crusted Salmon Fillets with a Savory Berry Cassis Sauce onCaramelized Shallot and Spinach Swirled Potato Mash

Chicken Breast Roulades Stuffed with Prosciutto, Sun-Dried Tomatoes, Avocado and Goat Cheese topped with Creamy Dijon-Cilantro Wine Sauce        

Pork Tenderloin with Green Peppercorn Riesling Sauce, Fresh Herbs and Pine Nuts

Citrus and Sweet Wine Cake with Red Grapes and Chantilly Cream    

FAST AND FABULOUS SUMMER GRILLED ENTREES 

Tuesday, July 15 at 10:30 am

Feb. 26, 2008 - Gelson's Cooking Connection April 2008

Gelson's Cooking Classes

April 2008

WHERE’S THE BEEF?                                    

Monday, April 21 at 6:30 pm

American’s love their beef and nothing will ever completely take its place.  These dishes will add to your repertoire of tasty beef entrees.

Orange Marinated and Glazed Flank Steak with Roasted New Potato Salad with

Chipotle Orange Vinaigrette

Cajun Rubbed Filet Mignon with Creamy Creole Sauce

Risotto Bolognese (with Meat Sauce)

Strip Steak Diane Flambé with a Brandy Mustard Sauce

Strawberry Shortcakes with Ginger Cream Biscuits and

Romanoff Cream Topping

FAST AND FABULOUS ENTERTAINING ENTREES      

Tuesday, April 22 at 10:30 am

Jul. 29, 2007 - Gelson's Fall Classes 2007

Gelson's Cooking Connection

(818) 906-5711

22277 Mulholland Hwy., Calabasas, CA 91302

RESTAURANT-STYLE MAIN DISHES MADE EASY  Monday 10/15/07  6:30 pm

Normandy Style Pork Tenderloin with Caramelized Pears and Pear Brandy Sauce 

Pan-Roasted Filet Mignon Stuffed With Stilton Cheese in A Port Wine Reduction Served with Rosemary and Bacon Roasted Red Potatoes 

Shrimp and Mushroom Stuffed Salmon on Puff Pastry with Lemon Dill Beurre Blanc 

Chicken Breasts with Cranberry Green Peppercorn Sauce

Chocolate Hazelnut Cake Squares with Frangelico Milk Chocolate Frosting

ENTERTAINING HOLIDAY ENTREES

Tuesday 10/16/07  10:30 am

Butternut Squash Risotto topped with Garlic Sage Shrimp 

Spinach and Artichoke Stuffed Pork Tenderloin with Cran-Apple Glaze 

Pine Nut and Basil Crusted Salmon on a Bed of Mashed Potatoes with Chardonnay Basil Cream Sauce

Beef Fillets with Zinfancel Rosemary Sauce and Gorgonzola Butter

Triple Chocolate Torte with White Chocolate Chunks with Raspberry Sauce