Phoenix Cooks : Where Food Happens

2011 Classes

There was SIZZLE from Phoenix Cooks! chefs and experts in the interactive, intimate environment of the 2011 Phoenix Cooks! Classes.

Each 30 minute Phoenix Cooks! Class was conducted in dedicated “breakout room” for a small group of 25 guests. A special thank you to all the sponsors and chefs who participated in this year’s classrooms.

The Phoenix Cooks! 2011 Classes!


Salon A	Hosted by: Jan D’Atri What’s Cooking with Jan D’Atri	Moooo-cho Delicioso Enchilada Dip And we’re not kidding, it is Moooo-cho Deliciouso! Created with American yummy American cheddar Cheese and Cream Cheese. It’s super simple, but you’re friends will never know! Sponsored by the Arizona Milk Producers.
Salon B	Hosted by: Chef Andrew Capek Bluewater Grill	Seasonal Seafood at Home – SOLD OUT This three course seafood menu is sure to delight at your next dinner party. Smoked Salmon Crostini with salmon lox, goat cheese, basil pesto, diced red onion, fried capers. Pan Seared Seabass with cumin scented potatoes, baby spinach, diced tomatoes and pea coulis. Key Lime Pie served with whipped cream and fresh strawberries.
Salon C	Hosted by: Chef Bob Keiling Red Bird Farms Chicken	Breast of Chicken a la Marsala Take a tour into Classical Cooking using fine locally grown ingredients to capture the flavor of the peak of growing season and the rich & complimentary taste mushrooms lend to the dish.
Salon D	Hosted by: Chef David Zino Arizona Beef Council	Flat Iron Flexibility – SOLD OUT Join Chef Dave as he shows you how to stretch your beef dollar using three simple cooking techniques which will create three delicious meals from one Flat Iron.


Salon A	Hosted by: Chris Nicosia Sassi	Italian Delicacy Ricotta Gnocchi Chef Chris Nicosia’s Ricotta Gnocchi w/ Fresh Tomato Sauce, chiles and jarjoram will leave you swooning want wanting more!! Sponsored by the Arizona Milk Producers.
Salon B	Hosted by: Matt Alleshosue Urban Chefs AZ	A Taste of Alaska Be a part of Chef Matt’s magic as he prepares a beautiful dish of Alaskan home grown products – Alaskan Amber Brewing beer with Alaskan King Salmon. The finished product: Alaskan Amber Mustard Crusted King Salmon.
Salon C	Hosted by: Chef Bob Keiling Red Bird Farms Chicken	Light & Healthy Chicken Piccatta Take a tour into Light & Healthy Cooking using fine local citrus and vegetables to showcase the vibrant color and texture that olive oil and lemon brings to the dish.
Salon D	Hosted by: Chef David Zino Arizona Beef Council – SOLD OUT	The Flavor Bridge Join Chef Dave as he shows you how to add great flavor to your beef meals without relying on sodium and fat. You will learn about using aromatics, fresh herbs, reductions and umami to add flavor without adding fat.


Salon A	Hosted by: Jason Crum Treasury Wine Estates	The ABC’s of Chardonnay Learn the ABC’s and the XYZ’s of the buttery yet fruitful wine. Featuring wines from Beringer Vineyards, Chateau St. Jean Winery, Greg Norman Estates, St. Clement Winery and Stags’ Leap Winery.
Salon B	Hosted by: Gary Hayward Bombay Sapphire	Spirit of Exploration Come explore the botanicals that make Bombay Sapphire the World’s fastest growing major premium gin. Learn about the 10 different botanicals — like juniper, almonds and lemon — in a tasting seminar to tantalize the senses.
Salon C	Hosted by: David Walden Heck Estates	Terroir . . . Location is Everything! Terroir is very different than Terror or Terrior. We’re talking about the land and soil of fine wines! Featuring wines from Kenwood Vineyards, Lake Sonoma Winery and Valley of the Moon Winery.
Salon D	Hosted by: Chef Eric Howson Hyatt Regency Scottsdale	Pate A Choux – Sweet & Savory – SOLD OUT Learn how to make the versatile pastry dough that is used for Éclairs’, Cream Puffs, Profiteroles, Beignets, and Churro’s. We will teach you how to make different shapes, various fillings that are both sweet and savory as well as hot and cold.


Salon A	Hosted by: Chef Patrick Karvis Talking Stick Club	Mediterranean Meets Alaska Be apart to watch this dyamic duo unite – P.E.I Mussels and local andouille sausage in spicy Alaskan Brewing I.P.A cilantro broth with crunchy bread.
Salon B	Hosted by: Guillaume Jubien Grey Goose	The Journey to the World’s Best Tasting Vodka Come experience the creation of crafting Grey Goose Vodka as it begins with a selection of the very best ingredients from France, the unique production process and the special care instilled by the Maitre de Chai.
Salon C	Hosted by: Jason Stickley The Hess Collection	High Altitude Winemaking What affects to altitude have on the wine we drink? Does it make it more fruit-forward? More dry? Featuring the wines of Bodega Colome and The Hess Collection, Mount Veeder.
Salon D	Hosted by: Pastry Chef Kaushik Chowdhury JW Marriott Desert Ridge	A Chocolate Affair – SOLD OUT One of the World’s finest and most used ingredients: Chocolate Covertures. Understand and discover new and refined ways to work and enjoy chocolate while learning how important it is to inhale the aroma, admire the color, recognize texture and, of course, appreciate its taste!