LEARN TO CREATE DIPS, APPETIZERS AND PATIO DRINKS

George Geary

Thursday, February 16, 6:30-8:30 p.m

$45.00

Tired of the same old cheese and crackers? Learn to creaet fast, simple and elegant make-ahead appetizers. And some great patio umbrella drinks, too!

• Black Bean Chipotle Dip with Nachos
• Roasted Red Bell Pepper Guacamole Dip
• Peach Mango Salsa with Pita Chips
• Baked Fresh Herb Cheesecake with Stone Ground Crackers
• Caribbean Pineapple Cocktail
• Watermelon Rum Splash

FAST AND FABULOUS FISH

Phillis Carey

Wednesday, February 22, 6:30-8:30 p.m.

$65.00

Trying to eat more fish, but just don’t know how to prepare it? Try these quick and easy recipes on your family and friends.

• Roasted Sun-Dried Tomato Halibut with Garlic Oregano Crump Topping
• Honey Chipotle Broiled Salmon on Corn and Cilantro Mashed Potatoes
• Broiled White Fish with Green (Spinach/Arugula) Sauce
• Pecan Crusted Fish Fillets with Caper Remoulade
• Lemon Curd Limoncello Tiramisu

LET’S DO DIM SUM

Susan Vollmer

Monday, February 27, 6:30-8:30 p.m.

$45.00

A fun way to entertain your friends with these small Oriental bites.

• Deep-Fried Chicken Filled Crepes
• Shrimp and Green Onion Dumplings in Red Bell Peppers with Soy Dipping Sauce
• Steamed Beef, Orange and Ginger Shao Mai
• Chinese Barbecued Baby Back Ribs in a Hoisin-Ginger Marinade

ENTERTAINING ENTREES WITH EASE

Phillis Carey

Wednesday, March 7, 6:30-8:30 p.m

$65.00

A bit fancy but easy to prepare and very delicious – these entrees are perfect for your next dinner party!

• Quick Filet Mignon Bourguignon with Garlic Mashed Potatoes
• Fresh Herb and Crumb Crusted Chicken Breasts with Lemon Picatta Sauce
• Risotto Primavera with Leeks, Asparagus and Baby Peas topped with Grilled Prosciutto wrapped Garlic Shrimp
• Pan-Roasted Pork Tenderloin with Dried Cherry Port Sauce
• Chocolate Kahlua Torte with a Cheesecake Swirl

IT’S ALL ABOUT THE BLUE CHEESE

George Geary

Wednesday, March 14, 6:30-8:30 p.m.

$45.00

Blue cheese is a specialty cheese known all over the world, but in different regions. They use Roquefort in French, Gorgonzola in Italy and Stilton in England with the best blue cheese in American being Maytag from Iowa. We will ship in this premium cheese from the Midwest and also use some European cheeses.

• Blue Cheese Peppercorn Dressing on a Bed of Spring Greens
• French-Style New Red Potatoes with Roquefort
• Butterflied Pork Chops with Gorgonzola
• Cinnamon Nutmeg Baked Apples with Stilton

SUNDAY BRUNCH

Phillis Carey

Wednesday, March 21, 6:30-8:30 p.m.

$55.00

Here are several fun ideas – both savory and sweet – to help celebrate any Sunday morning or for Easter or how About Mother’s Day.

• Benedict Baskets with Spinach, Hot Pepper Cheese and Spicy Hollandaise
• Ham, Spinach, Roasted Pepper and Mushroom Italian Cheese Ciabatta Bread Strata
• Overnight French Toast with Almond Streusel and Apricot Maple Syrup
• Twisted Bacon Spirals with Cinnamon and Brown Sugar
• Blueberry Buckle with Streusel Topping

FAST AND FABULOUS SPRING DINNER

Susan Vollmer

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

$45.00

A wonderful dinner menu that is full of the flavors of spring.

• Curried Asparagus Soup with Red Peppers, Mushrooms and Tarragon
• Mixed Greens with Strawberries, Pistachios and Goat Cheese with a Balsamic Honey Vinaigrette
• Sautéed Chicken Breasts with Raspberry Vinegar and Shallots
• Baked Rice with Fresh Tomato Sauce, Mozzarella and Fresh Basil
• Chocolate Hazelnut Tart

IT’S ALL ABOUT THE LEMONS

George Geary

Tuesday, April 10, 6:30-8:30 p.m.

$45.00

Besides chocolate, lemon is the second favorite flavor of the world.  Lemons are bright, sunny bursts of fruit.  This class will focus on lemon uses that will tickle your taste buds and make you “pucker up”.  Lemons are not just for dessert!

• Lemon Cheese Dip on Stone Ground Crackers
• Lemon Dijon Vinaigrette on Salad Greens
• Lemon Cajun Spicy Shrimp
• Lemon Swirl Cheesecake

GLOBAL MEZES, TAPAS AND TWO SANGRIAS

Phillis Carey

Friday, April 13, 6:30-8:30 p.m.

$55.00

Small plates of appetizer size servings are to be found all over Europe and now in the U.S. Try out these fun dishes at home as appetizers or meals in themselves and don’t forget the Sangria!

• Passion Fruit White Wine Sangria and Southwestern Tequila Red Wine Sangria
• Catalan Toasts with Tomato, Garlic and Serrano Ham
• Phyllo Pizza with Three Cheeses, Tomatoes and Oregano
• Grilled Prawns with Romesco Sauce (Tomato, Paprika, Roasted Pepper and Nut Puree) and Saffron Rice
• Street Size Tacos with Shredded Grilled Chicken, Black Beans, Cilantro Slaw and Cotija Cheese
• Tuscan Eggplant and Pesto Crostini with Provolone and Parmesan Cheese

MEXICAN BARBECUE

Susan Vollmer

Tuesday, April 17, 6:30-8:30 p.m.

$45.00

Let’s get outside and party!  Just in time for Cinco de Maio celebrations.

• Santa Fe Margaritas
• Chile Con Queso Dip with Homemade Tortilla Chips
• Guacamole Salad with Tomatoes and Beets
• Barbecued Chicken in Red Chile Sauce garnished with Cheddar Cheese and Scallions
• White Chocolate and Macadamia Brownies with Hot Fudge Sauce

THE WONDERFUL WORLD OF BACON

Phillis Carey

Wednesday, April 25, 6:30-8:30 p.m.

$60.00

It’s true that everything is better with bacon.  Here are some favorites and even a bacon and chocolate dessert

• Bacon Jam on Cheddar and Tomato Toasts
• Bourbon Flambéed Filet Mignon with Smoky Bacon Sauce
• BLT and White Bean Salad with Basil Dressing with Blue Cheese
• Southern Style Pork Tenderloin with Bacon Mushroom Gravy with Sweet Potato Bacon Biscuits
• Butterscotch Maple Bacon Chocolate fudge

ALL ABOUT CHOCOLATE

George Geary

Tuesday, May 1, 6:30-8:30 p.m.

$45.00

Chocolate is Americans’ favorite flavor.  Here is a chocolate class packed with chocolate

• Mini-Raspberry Chocolate Molten Cakes
• Milk Chocolate Peanut butter Brownies
• Amaretto Almond Chocolate Cake
• Mocha Macadamia Nut chocolate Chunk Cookies

TASTY BURGERS (or sliders) AND SALADS

Phillis Carey

Wednesday, May 9, 6:30-8:30 p.m.

$55.00

In plenty of time for Memorial Day and the whole summer stretched out ahead – try these fun burgers made from chicken, turkey and shrimp for a change all paired with side salads to complete a tasty meal.

• Shrimp Cake Sliders with Spicy Lime Aioli and Spinach with Black Bean Mango Salad with Feta Cheese
• Caesar Chicken Burger with Red Onion and Basil on Sourdough Rolls with Caesar Coleslaw with Tangy Caper Dressing
• Southwest Salsa Turkey Burger with Pepper Jack Cheese with Chipotle Potato Salad with Fresh Corn
• Blackberry White Chocolate Fool with Toasted Almonds

TROPICAL COCKTAIL PARTY

Susan Vollmer

Tuesday, May 15, 6:30-8:30 p.m.

$45.00

From the world of palm trees, white sand, crystal clear blue water comes the theme for this party.

• Champagne Punch with Lime, Orange Juice, Rum and Brandy
• Almonds seasoned with Cumin, Sugar and Red Pepper flakes
• Chilled Shrimp and Crab Claws with Lime Mayonnaise
• Baked Coconut Chicken Bites with Dijon Mustard
• Rum-Glazed Baby Back Ribs
• Beef and Pork Mini Pastries

SENSATIONAL SALAD SUPPERS

Phillis Carey

Wednesday, June 6, 6:30-8:30 p.m.

$55.00

As summer approaches it’s nice to have a variety of main dish salads to serve on relaxed warm evenings.

• Greek Marinated Grilled Steak and Onion Salad with Roasted Red Pepper Feta Cheese Topping, Cucumbers, Kalamatas Olives and Baby Spinach with Pita Crisps
• Curried Mango Chicken and Cashew Salad on Butter Lettuce with Ginger Orange Scones
• Grilled Salmon Nicoise Salad with Tiny Potatoes, Green Beans, Tomatoes, Eggs, Olives and Watercress
• Spicy Shrimp Salad with Chipotle Vinaigrette, Avocado, Grape Tomatoes, Arugula and Sunflower Seeds
• Snickerdoodle Brownies