Fall Classes October through
December 3, 2008
October
Classic Steakhouse Cuisine
Wednesday, October 1 at 11 am or 6 pm
Steakhouses are all the rage these days, but why go out when you can create great meals right in your own kitchen.
Creamy Spinach Artichoke Dip
Blackened Rib Eye Steaks with Creamy Cajun Sauce
Twice-Baked Cheddar-Bacon Tall Potatoes
Grilled Filet Mignon with Lemon Butter Steak Sauce
Cheese Fries with Bacon and Taco Ranch Dip
Brown Sugar Pumpkin Cheesecake
Fast and Fabulous Fall Chicken Breasts
Wednesday, October 8 at 11 am or 6 pm
Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time. Here are several great ideas to add to your recipe box.
Italian Chicken Cordon Bleu with Parmesan Mornay Sauce with Peas and Prosciutto
Chicken in White Wine with Red Grapes and Tarragon
Baked Artichoke and Feta Stuffed Chicken Rolls in Oregano Marinara Sauce
Chicken Rellenos with Cilantro Pesto and Goat Cheese Filling
Lemon Marinated Fennel and Rosemary Rubbed Chicken Breasts with Lemon Aioli
Caramel Almond Squares with Ice Cream
Fabulous Fridays—It’s Greek to Me!
Friday, October 10 at 6 pm
Take a short trip to the Greek Isles as we eat our way through a fabulous meal with two Greek wines chosen especially for this meal.
Hummus with Fresh Dill and Pita Wedges
Vegetable Moussaka with Eggplant and Mushrooms
Grilled Herb-Marinated Chicken and/or Lamb Kebobs
Orzo Baked with Greek Cheeses and Oregano
Green Bean, Red Pepper and Kalama Olive Salad with Feta Dressing
Raspberry Almond Phyllo Tart
Martini and Hors d’Oeuvres
Tuesday, October 14 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 a delightful dessert.
Martinis: Drop Kick Martini, Peach Cosmo, Mocha Martini
Hors d’Oeuvres: Lavash Pizza Squares with Smoked Mozzarella, Prosciutto and Arugula
Roasted Red Pepper Feta Dip with Pita Crisps
Baked Chicken Fingers with Tart Cranberry Dipping Sauce
Lemony Goat Cheese and Sun-Dried Tomato Wontons with Cilantro Pesto Dip
Caramelized Onion, Bacon and Gruyere Puff Pastry Triangles
Upside-Down Pumpkin Cake with Amaretto Pumpkin Cream Topping
“Do it with Julia”
Wednesday, October 15 at 11 am or 6 pm
Julia Child has been gone a bit more than 3 years now but her food and cooking philosophy lives on. This class pays tribute to several of her special dishes. Bon Appetit!
Roulade au Fromage with Spinach and Ham Filling
Coq au Vin (Chicken in Red Wine) vs. Chicken Fricassee (Chicken in White Wine)
Soubise (Rice and Onions)
Beef Bourguignon with Tiny Onions and Mushrooms
Giant Apple Turnover with Sweet Pastry Crust and Custard Sauce
Learn-a-Lunch—Italian Entertaining
Friday, October 17 at Noon
In this daytime series, Phillis serves up a lesson in cooking a fabulous meal, all in one hour.
Roasted Red Pepper and Asiago Cheese Caesar Salad with Roasted Garlic Dressing
Italian Chicken Breast Sauté with Prosciutto, Mushrooms, Tomatoes and Fresh Basil
LinguineTossed with Garlicky Sautéed Zucchini and Pine Nuts
Espresso Chocolate Brownies with Mascarpone Cream
Harvest Soups and Bread
Wednesday, October 22 at 11 am or 6 pm
Nothing says cool weather comfort food like a big pot of aromatic soup. We’ve taken the theme even further and paired each soup with a quick bread to serve at its side.
Autumn Pear and Pumpkin Soup with Bacon, Pear and Parmesan Scones
Cheddar Soup with Sherry and Fresh Thyme with
Cornmeal, Cheddar and Sun-Dried Tomato Muffins
Italian Sausage and Tomato Soup with Fresh Basil served with
Artichoke-Zucchini Focaccia
Butterscotch Brownie Torte with Ice Cream and Butterscotch Sauce
Martini and Hors d’Oeuvres
Tuesday, October 28 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 a delightful dessert.
Martinis: Drop Kick Martini, Peach Cosmo, Mocha Martini
Hors d’Oeuvres: Lavash Pizza Squares with Smoked Mozzarella, Prosciutto and Arugula
Roasted Red Pepper Feta Dip with Pita Crisps
Baked Chicken Fingers with Tart Cranberry Dipping Sauce
Lemony Goat Cheese and Sun-Dried Tomato Wontons with Cilantro Pesto Dip
Caramelized Onion, Bacon and Gruyere Puff Pastry Triangles
Upside-Down Pumpkin Cake with Amaretto Pumpkin Cream Topping
Fast Fish
Wednesday, October 29 at 11 am or 6 pm
Trying to eat more fish, but just don’t know what to do with it? Try out these quick and easy recipes on your family and friends.
Cajun-Spiced Orange Glazed Salmon Fillets
Panko Coated Orange Roughy with Tomatoes and Pesto Butter
Mediterranean Baked Tilapia with Tomato, Basil, Caper and Olive Sauce
Halibut with Creamy Orange Tarragon Sauce
Fresh Cranberry Coconut Bars with Pecan Crust
November
Pacific Rim Favorites
Tuesday, November 4 at 6 pm
Mix and match tastes leaning on Asian flavors and add a pinch or two of spice—that’s what we’ll be cooking up tonight. This cuisine is filled with taste surprises that are fun to duplicate at home!
A Trio of Appetizers: Crab Cakes with Lemongrass Aioli, Coconut Lime Shrimp with Basil,
Red Curry Chicken Wontons with Plum Sauce
Pan-Seared Steaks with Thai Chili Butter
Rice Noodles with Shiitake Mushrooms, Snap Peas and Scallions and a Red Curry Sauce
Caramelized Pineapple Rum Tiramisu with Toasted Coconut
Fall Entertaining Entrees
Wednesday, November 5 at 11 am or 6 pm
Planning lots of dinner parties this season—here are several sensational holiday inspired entrees to get you off to a good start.
Turkey Tenderloins with Maple Balsamic Glaze and Cranberry Compote with
Sweet Corn Bread Pudding
Garlic Spiced Roast Pork Tenderloin with Mustard Tarragon Sauce
Steak Stroganoff with Buttery Mushrooms and Crème Fraiche on Egg Noodles
Butter-Broiled Salmon Fillets with Beurre Rouge (Red Wine Butter Sauce)
Apple Cake with Hot Caramel Sauce and Ice Cream
Learn-a-Lunch—Argentine Steakhouse
Friday, November 7 at noon
In this daytime series, Phillis serves up a lesson in cooking a fabulous meal, all in one hour.
Grilled Top Sirloin Steak Strips with Chimicurri Sauce
Roasted Potatoes and Red Onions with Chili Powder and Oregano
Jicama, Cucumber and Chili Slaw
Crispy Crepes with Pecans and Dulce de Leche Sauce
Martini and Hors d’Oeuvres
Tuesday, November 11 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 a delightful dessert.
Martinis: Drop Kick Martini, Peach Cosmo, Mocha Martini
Hors d’Oeuvres: Lavash Pizza Squares with Smoked Mozzarella, Prosciutto and Arugula
Roasted Red Pepper Feta Dip with Pita Crisps
Baked Chicken Fingers with Tart Cranberry Dipping Sauce
Lemony Goat Cheese and Sun-Dried Tomato Wontons with Cilantro Pesto Dip
Caramelized Onion, Bacon and Gruyere Puff Pastry Triangles
Upside-Down Pumpkin Cake with Amaretto Pumpkin Cream Topping
Thanksgiving Dinner with a Twist
Wednesday, November 12 at 11 am or 6 pm
Let’s take the basics and elevate them by adding new techniques and 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.
Cranberry Apple Pecan Layered Salad
Butterflied Turkey with Herb Glaze and Shiitake Mushroom Gravy
Country Bread Dressing with Bacon and Leeks
Rosemary-Chive Make-Ahead Garlic Mashed Potatoes
Garlic-Spiked Broccoli with Dried Cranberries
Pumpkin Walnut Roulade with Ginger Cream Cheese Filling and Ginger-Rum Spiked Cream
Fabulous Fridays—Maple Inspired Holiday Dinner
Friday, November 14 at 6 pm
Real maple syrup is sweet but not too and oh, so flavorful. Enjoy the rich smooth maple flavor highlighted in this fall entertaining meal as well as two specially chosen wines that pair well with this meal..
Autumn Slaw with Apples, Yams, Cabbage and Maple Dressing
Cinnamon Scented Pumpkin Biscuits
Spiced Rubbed Pork Tenderloin with Maple Cranberry Glaze
Corn and Goat Cheese Polenta
Green Beans with Orange Zest and Buttery Pecans
Vermont Maple Bread Pudding with Walnut Praline
Holiday Appetizers and Desserts
Tuesday, November 18 at 6 pm
It’s fun to entertain during the holidays and here are several recipes for both savory and sweet bite size treats that are guaranteed to wow your guests.
Creamy Garlic and Spinach Fondue with Vegetable, Shrimp and Tortellini Dippers
Tiny Boursin Biscuits with Seared Beef Tenderloin and Cranberry Chutney
Gorgonzola and Pear Grilled Pizzettes
Asian Sesame, Sausage and Vegetable Phyllo Strudel with Hoisin Dipping Sauce
Peppermint Twist Cookies
Tiny Fudge Brownie Tortes with White Chocolate Swirls
The Essentials of Roasting
Wednesday, November 19 at 11 am or 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 Béarnaise Sauce
Roasted Butterflied Chicken with Herb Butter and Mushroom Madeira Sauce
Blood Orange and Rosemary Roasted Pork Tenderloins
Roasted Rosemary Garlic Cubed Sweet Potatoes
Roasted Pears with Caramel Sauce, Pistachios and Crème Fraiche
December
Champagne and Chocolate
Tuesday, December 2 at 6 pm or
Wednesday, December 3 at 11 am
We’ll be pouring two special champagnes during class as we celebrate the holiday season with this remarkable, yet easy to prepare meal.
Creamy Lobster Bisque
Filet Mignon with Roasted Garlic Thyme Sauce
Lemony Caramelized Button Mushrooms with Garlic and Thyme
Smashed Red Potatoes with Bacon and Parsley
Green Beans with Sage and Pancetta
Double Chocolate Cherry Torte with Chantilly Cream
