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