Cooking Classes

Phillis CareySpring & Summer Cooking Classes

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.
Phillis Carey2
RESERVATIONS REQUIRED. NO DROP-INS.
To register for classes, email
philliscarey@aol.com or call (760) 942-1756. Payment is due at the class!

Asian-Inspired Seafood
Tuesday, 4/11/17   at 11:30 am
$50 for members  $55 for non members
Seared Scallops with Soy-Butter Sauce;
Velvet Shrimp in Garlic Sweet Tangy Sauce;
Braised White Fish with Black Bean Miso Ginger Sauce and Shiitake Mushrooms;
Broiled Thai Spiced Salmon with Chili Lime Sauce and Garlic Spinach;
Lemony Ginger Rice Pudding with Fresh Strawberries.

Wine Country Cuisine
Tuesday, 4/18/17   at 11:30 am
$47 for members   $52 for non members
Creamy Arugula Vichyssoise;
Butternut Squash Polenta with Sausage and Caramelized Onions;
Broiled Salmon with Smoked Salmon Butter and Linguine with Asparagus and Lemon Sauce;
Maple and Mustard Glazed Pork Tenderloin with Roasted Brussels Sprouts with Bacon, and Pecans;
Port Chocolate Cake with Raspberry Buttercream.

Spring Italian Dining
Tuesday, 5/16/17 at 11:30 am
$50 for members   $55 for non members
Limoncello Prosecco Sparkler;
Shrimp Bruschetta with Mascarpone Cheese;
Porchetta-Style Stuffed Pork Tendelroin;
Porcini and Button Musrhoom Risotto with Parmigiano-Reggiano Cheese;
Green Beans in Arugula Salsa Verde;
Caprese Chocolate Almond Torte with Amaretto Zabaglione.

____________________________________________________________________________________________

Cooking Classes by Chef April
Registration required (858) 459-0831

Spring Time Healthy Eating
Forming an attractive fruit and cheese platter, cedar plank salmon with forbidden black rice and greens, apple and cherry puff pastry w/ vanilla bean ice cream.
Thu, Apr 13, 6-8pm, $35/M, $40/NM

Light & Healthy Italian
Charcuterie board, bread and Italian dipping sauces, pan seared white fish with white wine and caper sauce, tortellini with light lemon cream sauce and garlic parmesan vegetables, ricotta cheese cake.
Thu, Apr 27, 6-8pm, $35/M, $40/NM