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.

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