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Specialty Classes

Our specialty classes offer you a chance to meet cooking instructors and discuss the intimate details of their cooking secrets in an very comfortable setting.


September 2015 – January 2016
Register For Classes Here


Phillis Carey
Wednesday, September 23, 6:30-8:30 p.m

If you love Italian flavors, here are some fun combinations to add to your repertoire.

  • Risotto with Saffron, Quattro Formaggi and Grilled Pesto Shrimp
  • Oven-Fried Parmesan Crusted Butterflied Chicken Breasts Stuffed with Prosciutto, Basil, Sun-Dried Tomatoes and Fontina Cheese
  • Sirloin Steak Pizzaiola with Sausage and Mushroom Tomato Sauce and Spaghetti
  • Tiramisu with Cannoli Filling, Chocolate Chips, Cherries and Pistachio Nuts



Phillis Carey

Thursday, October 22. 6:30-8:30 p.m.

As the days shorten it’s time to enjoy warm hearty foods with bright flavors to remind us of warmer times.

  • Pretzel-Crusted Chicken Breasts with Cheddar Cheese Sauce and Broccoli Rice Pilaf
  • Pistachio Salmon Fillets with Apricot Glaze and Sesame Spinach
  • Mushroom and Bacon Stuffed and Rolled Pork Tenderloin with Mustard Thyme Crème Fraiche Sauce
  • Montreal Maple Pudding Cake


Phillis Carey
Thursday, November 5, 6:30-8:30 p.m.
Just in time for the holiday entertaining season, these appetizers are easy to prepare and create a “wow” whenever they show up at a party!

  • Salmon Pate (decorated in the shape of a fish) with Rye Crisps
  • Lavash Rolls with Goat Cheese, Prosciutto, Arugula and Peach Chutney
  • Mini Sweet Potato Pancakes with Apple-Bacon Chutney and Sour Cream Toppings
  • Avocado Pistachio Cheese Wreath
  • Savory Hot Pepper Jelly Topped Mini Cheesecakes with Pecan Crust
  • Artichoke Romano Bruschetta


Phillis Carey

Thursday, December 10, 6:30-8:30 p.m.
Our yearly tradition continues with this fabulous Holiday Feast. Start with a Champagne Cocktail and finish with a luxurious chocolate dessert.

  • Limoncello Champagne Cocktail
  • Butternut Squash Soup with Curried Spiced Pears and Toasted Pecans
  • Roasted Beef Tenderloin with Parmesan Prosciutto Crust and Port Reduction
  • Yukon Gold Potato and Wild Mushroom Gratin with Fresh Rosemary
  • Shredded Brussels Sprouts with Dried Cranberries
  • Black Cherry Chocolate Trifle


Phillis Carey

Thursday, January 21, 6:30-8:30 p.m.

  • Mexican Corn Soup with Chicken, Bacon and Tortilla Strips
  • Italian Sausage, White Bean and Orzo Soup with Fresh Spinach
  • Vietnamese Shrimp, Lemongrass and Rice Noodle Soup
  • Chicken Mushroom Soup with Herbed Buttermilk Dumplings
  • Red Velvet Cheesecake Tart with a Chocolate Cookie Crust


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