Culinary School

 

I am very excited to present my Fall 2016/Winter 2017 Cooking Class Menus.

All classes come with Recipes, Instruction, Dinner, Wine, Coffee, or Water.

My friends, Greg Clemons and Margaret Minton will be back to assist.  In order to hold your place in a class, you must send your registration and payment. You may register online at my website www.scrumptiousinc.com with payment through PayPal or by mail with a check. This assures us a full class. If you are unable to come, you may send someone in your place, as there are no refunds. Classes are held in my home, Sunshine, at 4107 Indian Hills Road, Decatur, AL 35603.
~ Betty Sims



Tuesday, September 27, 2016

“A Taste of Italy” - I love Italian Food! I spent some time in Montepulciano, Italy, and came home with some wonderful recipes and memories. For appetizers, we will begin with an Antipasto Tray. Entrée will be Chicken Pomadoro, Polenta with Mascarpone Cheese, Spinach Salad with Italian Pancetta (bacon), Pine Nuts and Balsamic Vinaigrette, Italian Bread and Classic Tiramisu for Dessert.

This Class has Been Filled.



Thursday, October 6, 2016

“Welcome Back Sister Schubert, A Casual Company Supper” - We will begin with Hot Vidalia Onion Spread with Crostini, and Smoked Salmon Canapes, Shrimp and Cheese Grits with Applewood Bacon, Pecan Beet Salad, Sister’s Angel Biscuit with Strawberry Butter and George’s and Sister’s Chocolate Bread Pudding with Spiced Cream.

This Class has Been Filled.



Thursday, October 20, 2016

“Autumn Dinner Party” - Let’s start with Delicious Pimento Cheese Dip, “Frenched” Rack of Lamb, Orzo with Roasted Vegetables, Creamed Spinach, Asian Flavored Coleslaw, Cream Biscuits, and Easy Peach Cobbler with Vanilla Bean Ice Cream.

This Class has Been Filled.



Tuesday, October 25, 2016

“A Salute to Julia Childs” – Since I have spent several times in Julia’s chateau, La Pitchoune, in France, I must tell you about being there and recipes I brought home. For appetizers, we will serve Warm Brie Cheese with Spiced Apple Topping and Olive Spread, Pork Tenderloin Provencal, White Truffle Creamed Potatoes, Salad Caprese (tomatoes, fresh mozzarella, drizzled with balsamic vinegar), French Bread, and Vanilla Crème Brulee´.

This Class Has Been Filled



Thursday, November 3, 2016

“A Holiday Feast” – Starting with a Special Appetizer. Featuring Greg Clemons with the Beef. Prime Rib, the Entrée, with Horseradish and Blender Bearnaise Sauces, Elegant Cheese Potatoes, Corn Pudding, Spinach Salad with Mango Chutney Dressing, Sister’s Rolls, and Flaming Cherries Jubilee served over Vanilla Bean Ice Cream.

This Class Has Been Filled



Thursday, November 10, 2016

“A Holiday Feast” – Starting with a Special Appetizer. Featuring Greg Clemons with the Beef. Prime Rib, the Entrée, with Horseradish and Blender Bearnaise Sauces, Elegant Cheese Potatoes, Corn Pudding, Spinach Salad with Mango Chutney Dressing, Sister’s Rolls, and Flaming Cherries Jubilee served over Vanilla Bean Ice Cream.

This Class Has Been Filled



Thursday, January 26, 2017

THERE ARE STILL OPEN SLOTS AVAILABLE FOR THIS CLASS

“A Make Ahead Answer for a Large Dinner Party” – Spinach Dip with Scoops is the Starter and then comes the Party Chicken, Shrimp and Artichoke Casserole served over Basmati Rice, Fruit Salad with Peach Cream Dressing over a Chiffonade of Romaine Lettuce, and Chocolate Cobbler for Dessert.


Time: 6:00pm to 9:00pm - $55.00 per person



Thursday, February 9, 2017

“A Winter Favorite” – Great to serve for Valentine’s Dinner: Hot Corn Dip with Scoops, Beef Bourguignon, Spinach Salad with Mango Chutney Dressing, Quick Cheese Bread and Chocolate Chess Pie.

This Class Has Been Filled



**Please check website for class availability before registering. Classes that are filled will be marked “This class has been filled”