Phillis Carey’s cooking classes cover a wide range of topics from basic techniques to entrees and feasts. She features quick ways to cook chicken, vegetarian cooking, international and regional cuisines, soups, appetizers and offer special classes with a seasonal focus, and more.
Reservations are always required. Please, no drop-ins.
Chicken Pot Pie Soup with Pastry Crust Crisps; Mexican Street Corn Soup with Shrimp and Bacon, Cotija Cheese and Cilantro; Chicken Cordon Bleu Chowder with Ham, Potatoes and Swiss Cheese; Creamy Tomato Tortellini Soup with Spinach and Parmesan Cheese; Snickerdoodle Cheesecake Cookie Bars.
WINTER COMFORT FOODS
Tuesday, January 21, 11:30am
Bacon and Onion Focaccia Tart; Chicken Cordon Bleu Lasagna with Ham and Swiss; Pork Tenderloin with Creamy Mustard and Bacon Sauce on Cheesy Grits;
Chicken Chile Verde with Tomatillos, Poblano Chilies and White Beans; Nutella Mascarpone Pie with Chocolate Crumb Crust and Hazelnuts.
SIMPLE AND DELICIOUS ENTREES FOR 2020
Tuesday, January 28, 11:30am
Roasted Poblano, Sausage and Corn Soup; Mediterranean Fish en Papillote (Wrapped in Parchment) with Artichoke Hearts, Kalamata Olives and Capers; “Tastes like Porchetta” Sautéed Fennel Chicken Breasts with Bacon Herbed Topping; Italian Braised Pork Tenderloin with Quick Tomato Sauce on Polenta Cacio e Pepe; Salted Caramel Sheet Cake with Brown Sugar Buttercream Frosting and Caramel Drizzle.
VALENTINE’S DAY DINNER
Tuesday, February 4 at 11:30 am in La Jolla
Tuesday, February 11 at 11:30 am in La Jolla
Warm Butter Poached Shrimp Salad with Tangelos, Butter Lettuce and Tarragon Citrus Dressing; Beef Wellington Tarts with Port Mushroom Sauce; Individual Potato Gratins with Garlic-Herb Cheese; Asparagus with Dijon Mustard and Fresh Thyme; Personal-Size Chocolate Pavlovas Filled with Dark Chocolate Pastry Cream.
COOL WEATHER ENTREES
Tuesday, February 25, 11:30am
Creamy Reuben Soup with Corned Beef, Sauerkraut and Rye Crisps; Spinach, Cream Cheese and Herb Stuffed Pork Tenderloin with a Bacon Weave Crust; Chicken Chile Verde with Poblanos, Tomatillos and Avocado Garnish; Quick Chili Cheesesteak Stew with Beans and Pepper Jack Cheese; Carrot Cake Pie with a Buttery Crust and Cream Cheese Frosting.
Tuesday, March 3, 11:30am
Salmon Burgers with Red Pepper and Caper Sauce;
Thai Salmon with Coconut Milk, Ginger, Lime and Basil and Coconut Rice: Bruschetta Salmon Sauté with Tomatoes, Basil, Parmesan and Balsamic Glaze;
Roasted Tandoori-Spiced Salmon with Pickled Onions;
Glazed Lemon Lime Cookies.
HEARTY MEDITERRANEAN FLAVORS
Tuesday, March 10, 11:30am
Fattoush—Middle Eastern Bread Salad with Pickled Grapes, Toasted Pita and Yogurt, Dill and Sumac Dressing;
Pesto Chicken Lasagna Rolls with Spinach and White Sauce; InstaPot Pork Ragu Over Creamy Parmesan Polenta; Sicilian Shrimp and Couscous with Saffron and Toasted Almonds; Apple Pecan Phyllo Twist with Maple Syrup.
Tuesday, March 17, 11:30am
French Onion and Bacon Skillet Mac and Cheese with Crispy Onion Topping; Louisiana Shrimp in Creole Sauce with Fresh Herbs; Mongolian Beef and Broccoli with Hoisin-Ginger Sauce and Sticky Rice; Beef and Bacon Meatballs stuffed with Mozzarella Cheese in Amatriciana Sauce; Blueberry Vanilla Bean Cobbler with Ice Cream.
TANGY SPRING CITRUS DISHES
Tuesday, March 31, 11:30am
Fresh Citrus Margaritas; Coconut Milk Lime Shrimp with Fresh Basil; Glazed Honey Orange Salmon with Citrus Basmati Rice Salad; Chicken Breast Sauté with Mushrooms and Asparagus with Creamy Lemon Dill Sauce; Coconut Lime Macaroons; Triple Citrus Cheesecake with Lemon Pastry Crust and Orange Marmalade Glaze.
WINE COUNTRY COOKING
Tuesday, April 7, 11:30am
Cilantro Ginger Macadamia Pesto Shrimp Bruschetta with Crème Fraiche; Fennel and Orange Arugula Salad with Lemon Ginger Vinaigrette; Salmon or Chicken with Fresh Blackberry Ginger Sauce; Five-Spice and Garlic Roasted New Potatoes; Orange Asparagus Toss; Cannoli Cake Roll with Brandied Apricot Filling and Pistachio Nut Crust.
Tuesday, April 14, 11:30am
Tuscan Tortellini Soup with Chicken Sausage, Tomatoes and White Beans; Scampi Linguine with Lemony Breadcrumb Topping; Chicken Fusilli with Saffron Sun-Dried Tomato and Spinach Sauce; Sausage, Portobello Mushroom, Red Wine and Tomato Ragu with Pappardelle;
White Chocolate Strawberry Tiramisu.
BETTER WITH BACON
Tuesday, April 21, 11:30am
Maple Bacon Jam with Brie; Potato-Leek Soup with Bacon;
Buttermilk Bacon Cheddar Chive Biscuits; Bacon-Weave Wrapped Southwest Burger Roll with Chili and Cheese Filling; Bacon Wrapped Blackberry Dijon Pork Tenderloin with Red Onions; Maple Bacon Magic Squares.
CINCO DE MAYO SAN DIEGO
Tuesday, April 28, 11:30am
Cheesy Chipotle Corn Dip with Chips and Cucumber Slices; Baked Chicken and Bean Chimichangas with Salsa Verde, Tomato and Olive Topping; Grilled Ancho-Rubbed Skirt Steak with Three-Chili Sauce and Cotija Cheese Sprinkle; Cabbage Slaw with Creamy Chili Vinaigrette;
Caramel Filled Churro Cookies with Hot Chocolate Dip.