July 28, 2021

Come Cruise with Phillis Carey

 Cruising Southern Europe & Casablanca

                       from Lisbon to Rome

                    * * with Phillis Carey * *


Join Phillis for a Culinary Cruise enjoying

                    Oceania’s “Southern Europe Icons”

            October 13 to 24, 2022     11-Night Cruise


 As we sail onboard the Riviera you will enjoy some of  

the finest cuisine at sea on this culinary cruise from

Lisbon, Portugal to Rome, Italy.

       

Oceania’s “OLife” Fares… 

                ·        Included:  Roundtrip Economy Air (from most major U.S. airports)

                ·        Included:  Unlimited Internet

                ·        Plus:  choose ONE of these per stateroom

                                           * Beverage Package (Beer, Wine and Champagne at lunch and dinner)

                                           * Six Shore Excursions

                                           * $600 Shipboard Credit 

Exclusive Amenities for Phillis Carey’s Group...

            ·        Included:  Private Cooking Class by Phillis

            ·        Included:  Private Culinary Presentation by Phillis

            ·        Included:  Private Welcome Reception

            ·        Included:  Private Farewell Reception

          ·        Included:  Pre-Paid Gratuities

           

            ·        Optional:  Pre-Cruise Culinary Tour

            ·        Optional:  Private Group Culinary Tours in Casablanca and Marseille

For cruise info and to book:

https://www.martindaletravelandtours.com/GroupRegistrations/view/99930

or call Adam Martindale at (619) 879-3601           

March 30, 2021

Classes May 2021

 


                               Phillis Carey Cooks!! 

                  VIRTUAL MAY 2021 COOKING CLASSES

 All Classes are demonstration classes held virtually on Zoom. Each class is $25. There is a payment code next to each class title. Click on that link (PAY NOW) and it will take you to paypal’s payment portal—at this time you must sign up for each class individually. All classes are approximately 1 1/2 hours though may be up to 2 hours.

Once your payment is received, Phillis will send you an email within 24 hours confirming that reservation. You will receive the recipes and a reminder email 3 days before the class which will also include the Zoom sign in link.  Be sure to print out the recipes and to download the Zoom app on your computer, laptop, tablet or phone so you will all set the day of the class.

The classes will be taped to make them available for those who cannot attend the live class or to give the attendees an opportunity to review the class for any tips they might have missed. If you cannot attend the live class and wish to purchase the taped class simple register for the class as described. The price for this is the same, $25. I will send out the link to the video after the class is completed, either that day or the next.  Everyone who has registered for the class will receive the link for the taped class whether they attend or not.


FRESH SPRING CUISINE       $25     PAY NOW

Wednesday, May 12 at 11 am

Roasted Asparagus and Potato Soup with Crème Fraiche and Chives;

Savory Gruyere, Thyme and Ham Quick Bread;

Thai Style Lettuce Wraps with Soy Lime Chicken, Red Curry Coconut Noodles,

          Marinated Cucumbers and Bean Sprouts;

Chicken Primavera with Tomato, Peas, Basil and Prosciutto Topping on

Spaghetti Squash Alio Olio;

Strawberry Cheesecake Tart with Cookie Crust and Fresh Strawberry Sauce.

 

ITALIAN PRIMAVERA          $25     PAY NOW

Wednesday, May 26 at 11 am

Air-Fried (or roasted) Artichoke Hearts with Salmoriglio Sauce

(Sicilian Olive Oil, Lemon and Oregano Sauce);

Risotto Primavera with Leeks, Asparagus and Spring Peas topped with Prosciutto

Wrapped Garlic Shrimp;

Sheet Pan Balsamic Rosemary Accordion Pork Tenderloin Stuffed with Prosciutto,

Provolone Cheese, Roasted Yellow Pepper and Tomato on a bed of sliced

Zucchini with Parmesan Polenta;

White Chocolate Lemon Torta Caprese with Lemon Whipped Cream.

February 1, 2021

March and April Cooking Classes 2021

Cooking Class Menus for March and April 2021 
taught by Phillis Carey via Zoom
All classes are $25.


After signing up for the class you will receive confirmation within 24 hours.
Three days before the class you will receive the recipes and the Zoom link so
you can sign in on the day of the class.
The class will be taped and the video will be sent later on the class day.  
If you cannot attend the class simply sign up and you will receive the video that day.  
Also, you may pay for a previously taught class and receive that video any time.
 

Pacific Rim Flavors—Bursting with Flavor but Simple to Prepare

Wednesday, March 10 at 11 am              PAY NOW

Pac Rim Caesar Salad with Creamy Lime Dressing, Grapes and Toasted Cashews;

Coconut-Lemongrass and Ginger Shrimp with Snap Peas and Coconut Rice;

Miso and Sesame Marinated Skirt Steak with Sautéed Spinach;

Chicken Breasts in Asian Tangerine Sauce with Hoisin, Sesame and Asparagus;

Candied Ginger Lemon Panna Cotta.

 

Fabulous Skillet Cuisine—One-Pan Suppers 

Saturday, March 20 at 11 am             PAY NOW

French Onion and Bacon Skillet Mac and Cheese;

Louisiana Shrimp in Creole Sauce;

Italian Sausage, Ricotta, Artichoke and Red Onion Frittata

with Roasted Cherry Tomato and Basil Topping;

Santa Fe Green Enchilada Chicken Toss with Corn and Black Olives served with Corn Tortillas.

 

Savory Salmon—Great with Any Fish

Wednesday, April 7 at 11 am            PAY NOW

Wine Country Broiled Salmon with Fresh Blackberry Ginger Sauce;

Mediterranean Seared Salmon with White Beans, Spinach, Lemon and Sicilian Olives;

Stuffed Salmon with Dilly Cream Cheese, Feta and Lemon Butter;

Maple Bacon Broiled Salmon with Fresh Thyme.

 

Cinco de Mayo—Let’s Celebrate  

Saturday, April 24 at 11 am             PAY NOW

Amaretto Orange Margaritas;

Cheesy Chipotle Corn Dip with Corn Chips and Cucumber Slices;

Baked Chicken and Refried-Bean Chimichangas with Creamy Salsa Verde, Tomato

and Olive Topping;

Grilled Ancho-Rubbed Skirt Steak with Three-Chili Sauce and Cotija Cheese Sprinkle;

Caramel Filled Churro Cookies with Hot Chocolate Dip.