Cooking School at Great News 1788 Garnet Ave.
Pacific Beach, CA 92109 --
(858) 270-1582
October
Cooking in Paris
Thursday, October 16 at 6 pm
There’s nothing like food in Paris! This class will bring Paris into your kitchen with fabulous flavors you’ll want to share.
Individual Spinach Soufflés Surrounded with Lemony Garlic Prawns and topped
with Hollandaise Sauce
Roast Chicken with Mustard Thyme Sauce with Garlic and Olive Oil Smashed Gold Potatoes and Green Salad with Fennel and Olives
Pan-Roasted Filet Mignon with Boursin Cheese and Red Wine Sauce with Creamed Spinach
Chocolate Mousse with Whipped Cream and Chocolate Covered Espresso Beans
Friday Night Dinner Party—Fall Comfort Food
Friday, October 17 at 6 pm
As the weather begins to cool, we think of fires and comfy cooking and eating. This menu is the perfect fall meal. HANDS-ON—This series is loads of fun! Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to practice their knife skills and get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.
Apple Cheddar Salad with Creamy Chive Vinaigrette
Buttermilk Cheddar Biscuits
Garlic Roasted Chicken Breasts with Bacon, Parsley and Fingerling Potatoes
Green Beans with Sage and Pancetta
Cinnamon Apple Pie with Walnut Streusel
Martinis and Hors d’oeuvres
Thursday, October 23 at 6 pm
From the traditional to the fanciful Martinis are all the rage! Enjoy several to keep up your spirits as you sample a wide array of tasty appetizers and an elegant dessert.
Martinis: Tropical Peach Martini, Pomegranate Rouge Martini, Coconut Lemongrass Rumtini
Hors d’oeuvres:
Lemon Peppercorn Shrimp with Artichoke Basil Pesto
Baguette Pizzettes with Fontina, Tomato, Basil and Prosciutto
Honey Mustard Baked Chicken Drumettes
Triple Cheese and Spinach Puff Pastry Canapés
Tiny Chive Pancakes topped with Bacon, Cheddar and Sour Cream
Tiramisu Angel Cake Torte with Chocolate and Almonds
Fall Tea Time
Tuesday, October 28 at 10:30 am
Teas are all the rage for baby and wedding showers or any casual entertaining event. These recipes are geared more towards fall and winter flavors to make your celebration perfect.
Chicken Salad and Cranberry Brie Toasts
Tarragon-Caper Egg Salad Rolls with Smoked Salmon
Sweet Potato-Bacon Scones with Honey Butter
Smoked Sausage and Caramelized Onions Puff Pastries with Peach Chutney Topping
Chai Spice Star Cookies
Caramel Hazelnut Mini Tarts
Entertaining with Style
Thursday, October 30 at 6 pm
The holiday season is upon us with all the entertaining this entails. Here are several fancy, yet easy to prepare, dishes destined to “wow” your dinner guests.
Filet Mignon on a Roasted Portobello Mushroom with Blue Cheese and Red Wine Port Sauce
Orzo Risotto topped with Buttery Shrimp and Roasted Broccollini
Chicken Breast Sauté with Morel Mushrooms and Fresh Tarragon Cream Sauce
Fresh Herb Roasted Pork Tenderloin with Cherry and Red Grape Wine Sauce
Bittersweet Mocha Pecan Roll with Chocolate Ganache Filling
November
Fast and Fabulous Chicken Breasts Tuesday, November 4 at 10:30 am
Learn the ins and outs of preparing perfect boneless chicken breasts every time as you pound your way through these recipes.
Artichoke-Spinach topped Crispy Chicken Breasts
Oven-Fried Walnut Chicken with Pomegranate Sauce
Panko and Pine Nut Crusted Chicken with Basil Cream Sauce
Roasted Chicken Breasts Stuffed with Shiitake Mushrooms and Provolone
Wrapped in Prosciutto
Tarragon Chicken with Asparagus and Parmesan
Fast and Fabulous Chicken Breasts
Thursday, November 6 at 6 pm
Learn the ins and outs of preparing perfect boneless chicken breasts every time as you pound your way through these recipes.
Artichoke-Spinach topped Crispy Chicken Breasts
Oven-Fried Walnut Chicken with Pomegranate Sauce
Panko and Pine Nut Crusted Chicken with Basil Cream Sauce
Roasted Chicken Breasts Stuffed with Shiitake Mushrooms and Provolone
Wrapped in Prosciutto
Tarragon Chicken with Asparagus and Parmesan
Friday Night Dinner Party—Cooking with Beer
Friday, November 7 at 6 pm
Cooking with beer, like cooking with wine, adds depth of flavor to each dish and of course, we’ll be drinking beer as well. HANDS-ON—This series is loads of fun! Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to practice their knife skills and get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.
Beer Battered Shrimp with Marmalade Sauce
Chef’s Romaine Salad with Cucumber, Eggs, Mushrooms, Tomatoes and
French Beer Dressing
Cheddar Chive Beer Bread
Sirloin Steak Strips with Spicy Beer Mustard Marinade
Mustard Mashed Potatoes
Green Beans with Caramelized Shallots
Cinnamon Beer Streusel Cake
Quick and Easy Lunch—Italian Style
Tuesday, November 11 at 11:30 am
This quick 1 1/2 hour class shows just what can be done in a flash with great ingredients and a bit of planning.
Pan-Roasted Panko-Crusted Halibut with Pesto Butter and Tiny Tomatoes
Risotto Alfredo
Green Beans with Pine Nuts
Espresso Chocolate Pudding Cakes
The Essentials of Roasting
Thursday, November 13 at 6 pm
Warm up the house with both heat and aroma as you practice the basics of what you learn about roasting in this class.
Standing Rib Roast with Green Peppercorn Port Sauce
Brined Turkey Breast with Cranberry Jus
Butterflied and Rolled Pork Tenderloin with Balsamic BBQ Glaze
Roasted Sweet and Russet Potatoes with Hazelnuts
Roasted Apple and Cider Sauce Compote with Vanilla Cream
An Elegant Turkey Dinner
Saturday, November 15 at 11 am
Let’s take the basics and elevate them by adding new flavors to old stand-bys. This class is great for both beginners and as well as those who want some new ideas on how to create a great Thanksgiving dinner.
Roast Turkey with Maple-Herb Butter and Maple Brandy Gravy
Cranberry Port Cumberland Sauce
Country Bread Dressing with Smoked Ham and Hazelnuts
Make-Ahead Mashed Potatoes with Sautéed Leeks
Green Bean Sauté with Balsamic Glazed Caramelized Shallots
Pumpkin Pie with Spice Crust and Crystallized Ginger Walnut Streusel Topping and Brown Sugar Whipped Cream
Holiday Appetizers
Tuesday, November 18 at 10:30 am
Cocktail parties are all the rage and you’ll shine as a host of the best of all celebrations with these super appetizers.
Mini Spanish Crab Cakes with Manchego Cheese and Roasted Pepper Aioli
Creamy Mushroom and Ham Stuffed Roasted New Potatoes
Smoked Salmon on Ricotta Lemon Artichoke Pesto Pizzettes
Gorgonzola Topped Red Pepper-Cherry Chutney Toasts
Sherried Swiss and Shrimp Fondue Baked in a Bread Loaf
Brie en Croute with Caramel and Walnuts
California Thanksgiving
Thursday, November 20 at 6 pm
What could be better than serving a fun and very California style Thanksgiving dinner this year. We’ll also be serving a festive Margarita.
Pomegranate Lime Margaritas
Pomegranate Mustard Glazed Shrimp on Mixed Greens with Jalapeno Goat Cheese Toasts
and Pomegranate Seeds
Herb-Roasted Turkey Breast with Chipotle Cranberry Sauce
Jalapeno Cornbread Dressing with Turkey Sausage
Southwestern Succotash with Poblano Chilies, Red Peppers, Lima Beans and Corn
Rosemary and Garlic Roasted Yams
Pumpkin-Amaretti Cookie Tiramisu
Friday Night Dinner Party—Holiday Cooking with a Twist
Friday, November 21 at 6 pm
It’s Turkey, but not the same old thing—everything starts out traditional and twists into something fun and tasty and it’s really good any time of the year! HANDS-ON—This series is loads of fun! Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to practice their knife skills and get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.
Belgian Endive and Watercress Salad with Pears, Walnuts and Blue Cheese
Cream Chive Drop Biscuits
Maple-Plum Glazed Boneless Turkey Breast
Vanilla Sweet Potato Mash
Browned Butter Brussels Sprouts with Hazelnuts and Lemon
Pumpkin-Orange Crème Brûlée
December
Holiday Brunch Ideas
Tuesday, December 2 at 10:30 am
This year instead of having everyone over to dinner, try an early more casual event and serve brunch or whip one of these up for Christmas or New Year’s morning.
Dutch Puffed Apple Pancake with Dried Cranberries and Walnuts
Easy Potato and Boursin Frittata
Holiday Savory Bread Pudding with Sausage, Mushrooms and Parmesan
Eggnog Muffins
Almond French Toast with Blueberry-Maple Syrup
Winter Citrus Fruit with Greek Yogurt and Ginger
Entertaining with Easy—Holiday Wine Dinner
Wednesday, December 3 at 6 pm
Want a great new menu for entertaining or simply want to get out and enjoy a fun evening this holiday season. Join us--we’ll be serving distinctive wines chosen especially for this menu.
Broccoli Mascarpone Soup with Fresh Chives
Roasted Red Pepper and Parmesan Biscuits
Pork Tenderloin with Green Peppercorn Riesling Sauce, Fresh Herbs and Pine Nuts
Yukon Gold Potato Gratin with Bacon and Caramelized Onions
Green Beans with Sun-Dried Tomato Butter
Chocolate Kahlua Brownie Cheesecake Torte
Quick and Easy Lunch--Holiday Party Cooking
Tuesday, December 9 at 11:30 am
This quick 1 1/2 hour class shows just what can be done in a flash with great ingredients and a bit of planning.
Pork Tenderloin with Red Grape, Rosemary Wine Sauce
Red and White Baby Mustard Roasted Potatoes
Green Beans with Bacon and Fresh Sage
Chocolate Fudge Cake with Chocolate Ganache Sauce and Dried Cherry Compote
Make-Ahead Party Dishes
Thursday, December 11 at 6 pm
Invite friends and family for a great meal and feel rested and relaxed with these make-ahead dishes.
Puff Pastry Turnovers filled with Shrimp, Scallops and Spinach in a Creamy Mushroom
Shallot Sauce
Herb Stuffed Chicken Roll-Ups with Cranberry Green Peppercorn Sauce
Mexican Abondigas Soup for a Crowd with Rice, Cilantro, Queso Fresco and Tortilla Chips
Turkey and Artichoke Stuffed Shells with Pancetta Arrabbiata Sauce
Raspberry Glazed Chunky Brownie Cheesecake
Holiday Wine Country Cooking
Saturday, December 13 at 11 am
Wine Country Cooking is a specialized cuisine seen mostly in restaurants and features
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.
Roasted Butternut Squash Soup with Cider Cream and Chives with Pecan Biscuits
with Orange Honey Glaze
Pan-Roasted Filet Mignon with Syrah Wine Sauce on Creamy Goat Cheese
Mashed Potatoes
Chicken Breasts and Artichokes in a Mushroom Rosemary Sun-Dried Tomato Wine Sauce
on Orzo tossed with Feta Cheese
White Chocolate Mousse on Dark Chocolate Cake Rounds with Chocolate Port Sauce and Port-Soaked Dried Cherries
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