Wednesday Sept 22nd 6:00 PM
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. Phillis’ classes teach techniques that will adapt to other
recipes rather than just new recipes.
Her goal is to encourage her students to have fun in the kitchen,
trying new recipes once they understand the basics.
Phillis teaches six to eight classes a week in gourmet shops with
class sizes ranging from 10 to 50.
Phillis
is the author of four cookbooks with two currently in print: FAST AND
FABULOUS CHICKEN BREASTS, and her newest, FAST AND FABULOUS ENTERTAINING
MENUS. She is currently
working on a third in the Fast and Fabulous series, FAST AND FABULOUS
CASUAL AND ELEGANT ENTREES.
As
a free-lance food writer, Phillis’ articles have appeared in COOK’S
ILLUSTRATED and COOKING PLEASURES magazines, including such titles as
“How to Cook Brussels Sprouts”, “The Way to Cook Carrots”,
“Creamed Soups with No Cream”, “Savory Soups and Stews”,
“Light Main Dishes” and “Cooking
in
Season—Belgian
Endive”. She has also
written cover stories for the food section of the San Diego
Union-Tribune.
Phillis
is a professional member of Les Dames d'Escoffier’s
San Diego Chapter.
Phillis graduated from the University of California at San Diego with a Bachelor of Arts degree in Anthropology and Literature and did graduate work in Education at Claremont Graduate School. A native of California, she now resides in north San Diego County.
Join Phillis Carey, cookbook author and instructor, for a fun night cooking up some very special and delicious summer recipes. These recipes offer easy-yet-elegant ideas for entertaining, with a gourmet accent and a minimum of fuss.
Menu
Mexican Chopped Romaine and Cabbage Salad with Chipotle Grilled Chicken,
Corn, Black Beans, Tomatoes, Olives and Feta and a Tart Lime Vinaigrette
Hazelnut Crusted Salmon Fillets with Fresh Blackberry/Raspberry Sauce
Argentine Chimichurri Top Sirloin with Cotija Cheese served with
Roasted Red Potatoes and Onions with Chili Powder and Oregano
Calypso Rum Spiced Pork Tenderloin with Coconut Jasmine Rice
Apricot Glazed Shortbread Strips with Almonds
** Limited Spaces Available ** Sign Up Today **
$59.00
Phillis Carey SUMMER
ENTERTAINING ENTREES
Tuesday August 3rd 6:00 PM