We have a full roster of cooking classes in Palm Springs.
The classes are the most popular and cover a variety of subjects.
The location is the Mizell Senior Center at 480 Sunrise Way
All classes are hands-on and generally run about four hours.
Class time is 2 PM-6 PM, Thursdays.
Class fee is $85.
Class size is limited to eight participants so please
call Chef Tony at 760-668-2005
or e-mail tleethomas@aol.com to reserve your space.
Super Duper Special: Register for three classes and receive a $35 discount.
Class schedule is as follows:
- April 10th
Hors d’ Oeuvres. Basil Wraps with Goat Cheese and Fig, Baby Brioche Sliders with Caramelized Onions and Blue Cheese, Bloody Mary Shrimp Shooters, Stuffed Endive with Stilton, Candied Pecans, and Cranberry, Stuffed Cremini Mushrooms with Italian Ham.
- April 17th
Fish Cooking: Aztec Shrimp Boil with Tomatillo Avocado Sauce, Broiled Salmon with Tomato Mint Salsa, Tilapia Piccata, Halibut in Parchment, Roasted Macadamia Nut Sea Bass.
- April 24th
Spanish Tapas: Tempura Mushrooms w/Lemon Paprika Aioli, Honeydew w/Serrano Ham, Garlic Shrimp Empanadas, Bacon Wrapped Scallops w/Thyme, Chorizo Meatballs w/Spinach and Feta.
- May 1st
Classic Sauces. The Five French Mother Sauces with derivatives; Hollandaise/Béarnaise, Volute/Lemon Tarragon, Espanole/Chasseur, Bechamel/Mornay, Tomato/Creole.
- May 7th
Vegetarian Meals: Polenta with Roasted Red Peppers, Squash Rice Casserole, Vegetarian Enchiladas, Vegetable Chili, and Vegetarian Lasagna
- May 15th
Pie Baking: Perfect Pie Crust, Double Crust Apple Pie, Lattice Top Cheery Pie, Chocolate Cream Pie, and Lemon Meringue Pie.
- May 22nd
American Regional Deep South: Captains Chicken, Turkey and Sausage Gumbo, Southern Cornbread, Crawfish Etoufee.
- May 29th
Summer Soups and Salads: Gazpacho Consommé, Cold Cucumber Soup, Fresh Fruit Salad, Caesar Salad in Parmesan Bowls, Thai Noodle Salad.
- June 5th
Hors d’ Oeuvres: Moroccan Meatballs, Garlic Pesto Shrimp, Thai Duck Rolls, Goat Cheese Puffs, Beet and Stilton Endive Boats.
- June 12th
Fish Cooking: Poached Lobster in Tarragon and Champagne, Fresh Salmon Cakes,w/Red Pepper Foam, Seared Sea Scallops with Blood Orange Vinaigrette, Roasted Halibut with Firey Citrus Salsa.
- June 19th
Classic Sauces. The Five French Mother Sauces with derivatives; Hollandaise/Béarnaise, Volute/Lemon Tarragon, Espanole/Chasseur, Bechamel/Mornay, Tomato/Creole.
- June 26th
Italian Cuisine. Roasted Bell Pepper Salad, Angel Hair with Sage Browned Butter Sauce, Fresh Basil Pesto, Shrimp and Corn Risotto.
One Four-Hour Hands-On Class
$85 per person
Class size is limited and you must register in advance with
Chef Tony at 760-668-2005 or e-mail
tleethomas@aol.com
Now you can purchase your classes here
Single Cooking Class, $85
During ceckout, don't forget to specify the date you want to attend.
3 Class Package, $220 - (save $35)
During ceckout, don't forget to specify the dates you want to attend.
Single Cooking Class, $85
You can add more classes during the checkout.
After we receive your payment we will send you the certificate.
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