Phillis Carey has been teaching cooking classes throughout Southern California for more than thirty years. Her classes cover a wide range of topics, from basic techniques to holiday feasts, from quick ways with chicken to vegetarian cooking, international and regional cuisines. Her focus is on easy-yet-elegant menus for entertaining with a gourmet accent and a minimum of fuss. Her students remark that she is easy to follow and her recipes are “home-cook” friendly. As a free-lance food writer, Phillis’ articles have appeared in Cook’s Illustrated and Cooking Pleasures magazines. She has also written cover stories for the food section of the San Diego Union-Tribune and has self-published four cookbooks, including her currently available book, Fast And Fabulous Chicken Breasts. A native of California, she resides in Carlsbad…read more.
RESERVATIONS REQUIRED. NO DROP-INS.
To register for classes, email firstname.lastname@example.org or call (760) 942-1756. Payment is due at the class!
Summertime San Diego
Enjoy the fresh flavors of San Diego in these summertime dishes.
Menu: Grilled Fish Taco Salad with Black Beans, Tomatoes, Tortilla Strips and Avocado Dressing; Seared Scallops with Corn, Bacon and Avocado Relish; Grilled Skirt Steak with Smokey Red Chimichurri Sauce and Black Beans; Panzanella Verde with Basil, Arugula, Cucumbers, Green Olives and Capers; Strawberry Shortcake Cheesecake with a Sponge Cake Crust and Fresh Strawberry Swirl.
Tue, Jun 27, 11:30am, $50/M, $55/NM. Register at email@example.com or (760) 942-1756.
Tuesday, July 18 at 11:30 am in La Jolla $50/$55
The menu for this class will not be revealed until July 1, after Phillis returns from Sicily and pulls together her favorite recipes from the trip! Take a chance and enroll in the class even before you know the menu!
Fresh Summer Cuisine
Tuesday, August 15 at 11:30 am in La Jolla $50/$55
Eggplant Bruschetta with Feta Cheese and Scallions; Smoky Dry-Rubbed Baby Back Ribs with Fresh Peach BBQ Sauce; Summer Risotto with Zucchini, Mushrooms, Red Peppers, Fresh Corn and Crispy Prosciutto; Grilled Asian Flank Steak with Honey-Lime-Soy Marinade topped with Caramelized Corn Sauté with Ginger, Garlic and Cilantro; Almond Plum Tart with Almond Cream.