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Sweet Basil |
| Class | Day, Date & Time | Instructor | Fee | |
EASTER ENTERTAINING |
Thursday April 1 |
Linda Hunt |
$55 |
|
| Here is a lovely menu you could share with friends & family on this special holiday. Join us to learn Fried Kasseri Cheese with Kalamata Olives; Salad of Spring Greens, Beets & Pine Nuts, with Goat Cheese Crostini; Grilled Flank Steak with Avocado, Corn, & Poblano Relish; Tomato, Onion, & Potato Gratin; & Carrots & Sugar Snap Peas with Lemon & Herbs. Dessert will be Strawberry Napoleons with Mascarpone Cream. | ||||
FABULOUS FISH |
Thursday April 1 |
Linda Martin |
Full |
|
| Gain valuable knowledge about how to shop for the best in a variety of fish & learn to prepare it using these outstanding recipes! Our lesson will be Grilled Mahi Mahi with Yellow Pepper-Cilantro Pesto; Poached Salmon with Creamy Herb Vinaigrette; Fish en Croute with Lemon Butter Sauce; Potato Crusted Tilapia with Mango Salsa; Grilled Fish Tacos with Lime Mayonnaise, Cabbage & Cilantro; Halibut Filets with Olives & Oregano, & Grilled Red Snapper with Fresh Tomato Relish. | ||||
LUNCH AND LEARN |
Friday April 2 |
Linda Hunt |
$25 |
|
| Sign up for this DEMONSTRATION so you can sit back & enjoy a great lunch & lesson. Our menu will be Sautéed Chicken Breasts with Asparagus, Spring Onions, & Tarragon-Parsley Gremolata, served with Parmesan Twists. Dessert will be Coffee-Caramel Crème Brûlée. | ||||
GOURMET COUPLES |
Friday April 2 |
Patricia Ribeiro |
Full |
|
| Plan a great evening of cooking & wine sampling with your partner! Our menu will be White Bean Bruschetta & Three Mushroom Tart with Sage Whipped Cream on a bed of Baby Greens, served with Pinot Grigio. The entrée is Oven Roasted Beef Tenderloin with Citrus-Chanterelle Vinaigrette; warm Sesame-Spinach Roulade & Risotto Cake; & Mini-Cheddar Cheese Soufflés in Tomato Shells served with Shiraz. Dessert will be Coffee Crème Brûlée. | ||||
COOKING WITH JAN & LIVIA |
Saturday April 3 |
Jan & Livia D'Atri |
$55 |
|
| Plan a fun-filled morning & learn secrets of the D'Atri family cooking magic. Jan & Livia will fill you with food, stories & laughter. Enjoy a DEMONSTRATION of recipes from their two cookbooks including Pasta Fagiole; Pork Shoulder with Apple Sauce & fresh-made Pasta; Grissini (Bread Stick); & Dessert of Easter Cake & Brenda's Fudgy Paddy Cake. | ||||
CHINESE SPECIALTIES |
Saturday April 3 |
Melissa Stockmar |
$55 |
|
| If you've ever wanted to learn about Chinese cooking, here is your chance. This fun class will introduce you to many aspects of Oriental cooking & you'll learn first hand how to make all of these delicious specialties. Join us for a great afternoon of cooking to prepare Coconut Beef & Noodle Soup; Garlic, Chive & Salmon Dumplings with Soy Dipping Sauce; Shrimp Cantonese Stir-fry with Jasmine Rice; Beef & Pepper Stir-fry with Hoisin Sauce & Brown Rice; Mu Shu Pork with Plum Sauce & Sesame Pancakes; Red Curry Peanut Chicken Stir-fry with Snap Peas & Sticky Rice; & Fried Ginger Puffs with Vanilla Ice Cream. | ||||
COOKING WITH HERBS |
Tuesday April 6 |
Melissa Stockmar |
$55 |
|
| Learn to use fresh herbs in your cooking to create more interesting & flavorful dishes. In this class, learn which herbs work best with a wide variety of foods. Join us for Smoked Salmon, Dill & Goat Cheese Phyllo Rolls; Roasted Pork Loin in Green Sauce with Balsamic Gazed Red Potatoes; Lasagna with Ricotta Walnut Pesto, Eggplant & Sausage; Black Olive & Rosemary Roasted Chicken with Root Vegetables; Zucchini Basil Gratin; & Tomato, Romano Cheese & Herb Bread Pudding. Dessert will be Roasted Peaches filled with Almonds & Tarragon. | ||||
TUSCAN TRADITIONS |
Wednesdays April 7 & 14 |
Laura Slama |
$110 |
|
| Learn to capture the flavors & style of the foods you find in Tuscany. This fun two-part series introduces authentic recipes & techniques from this favorite region! Come to learn: Week I: Bruschette with Ceci Bean Puree & Chopped Arugula Salad; Bistecca Alla Fiorentina; Zucchine Al Forno Con Pecorino Toscano (Baked Zucchini with Pecorino); & Tuscan Pici (Spaghetti) with Breadcrumbs, Herbs & Anchovy. Dessert is Florentine Easter Cake (Schiacciata Alla Florentina). Week II: Tuscan Ribollita with Kale, White Beans & Olive Oil Drizzle; Flatbreads with Pears, Pecorino & Toasted Walnuts & Truffled Honey Drizzle; Gamberi e Cannellini Alla Toscana (Shrimp with Cannellini Beans); & Involtini Di Vitello e Prosciutto (Veal Rollatine with Prosciutto). Dessert will be Torta Di Semolina Al Limone (Lemon Semolina Cake). | ||||
MAGICAL MOLES |
Wednesday April 7 |
Patricia Ribeiro |
$55 |
|
| Learn to create the most magical of flavors using traditional Mexican Mole combinations that are served so often on special occasions! Come for a fun evening to learn Shrimp & Mango Adobado Salad with Roasted Corn & Avocado Salsa; Mole Beef Chili with Cheddar Cheese; Grilled Tuna with Yellow Mole Sauce & Chayote Succotash; Chicken with Green Mole Cream Sauce & Tamarind Glaze; Chicken Tamale with Mole Poblano; Tamarind-Glazed Pork Chops & Sweet Potatoes with Mole Cream; & Churros with Chocolate Mole Dip. | ||||
CHILI COOK-OFF |
Thursday April 8 |
Amy Barnes |
$50 |
|
| Put your cooking skills to work in this fun class while we make dynamic & delicious varieties of chili. Our lesson is New Mexico Beef, Tomato & Green Chili; White Bean & Chicken Chili; Chili Con Carne with Cheddar Shortcakes; Chicken Cashew Mole; Hearty Pork, Beef & Black Bean Chili & Skillet Cornbread with homemade Tortillas. | ||||
| Class | Day, Date & Time | Instructor | Fee | |
PHYLLO & PUFF PASTRY |
Thursday April 8 |
Linda Martin |
Full |
|
| Here is a great class that will teach you how to effortlessly work with phyllo & puff pastry to create an array of delicious specialties. Sign up to learn Goat Cheese Soufflés in Phyllo Cups with Frisee Salad; Phyllo-crusted Pork Tenderloin with Creole Mustard; Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes & Goat Cheese; Crabmeat & Baby Asparagus Napoleons; Roasted Tomato Tart; Mushroom Stuffed Brie en Croute; & Petit Pains Chocolat. | ||||
LUNCH AND LEARN |
Friday April 9 |
Laura Slama |
Full |
|
| Invite a friend to share lunch & a DEMONSTRATION class. This is a menu you'll enjoy recreating! Our lesson is Citrus Chicken Fricassee with Shallots & Morels, served with Roasted Asparagus. Dessert will be Pineapple Shortcakes with Dulce De Leche Whipped Cream. | ||||
GOURMET COUPLES |
Friday April 9 |
Patricia Ribeiro |
Full |
|
| Invite a partner & join us for a great evening of cooking & sampling wines. Our gourmet menu will be Bruschetta with Mediterranean Tomato Topping & Baked Crab Cakes with Avocado Mousse over Mixed Greens, served with Sauvignon Blanc. The entrée will be Artichoke & Sun-Dried Tomato Stuffed Chicken Breast; Herbed Potatoes with Garlic Aioli Dipping Sauce; & Asparagus with Orange-Mustard Sauce & Sauce Mousseline, served with Pinot Noir. Dessert will be Nectarine-Berry Crisp served with Vanilla Ice Cream. | ||||
BOUNTIFUL BREADS |
Saturday April 10 |
Melissa Stockmar |
$50 |
|
| You will soon have the aroma of breads in your kitchen. Sound great? Wait no longer! We'll start with a lesson on the use of yeast & then we'll mix, knead & proof all of these breads. Learn Muesli Bread with Honey Butter; Garden Vegetable Bread with Sun-dried Tomato Spread; Sour Cream & Chive Potato Rolls; Foccacia Milano Bread (Eggplant, Olives, Tomatoes & Parsley); Apricot Turban Bread (spiraled Bread of Apricots, Almond Paste & Raisins); Roasted Red Pepper & Garlic Rolls; & Chocolate Chip Sticky Buns. | ||||
CONTEMPORARY FRENCH |
Saturday April 10 |
Linda Hunt |
$55 |
|
| Enjoy a lesson with a flair for modern French cuisine. Come to learn Leek & Creme Fraiche Tart; Poached Chicken with Tarragon Sauce over Mixed Greens; Herb & Citrus Flatbread with Goat Cheese; Potato Salad with Capers, Mint & Green Onion; Provencal Gratin with Zucchini & Tomatoes; & Pear & Almond Tart with Chantilly Cream. Oui! | ||||
SAUCE SAVVY |
Tuesday April 13 |
Melissa Stockmar |
$55 |
|
| Learn to make sauces to add flavor & dimension to the meals you cook every day. Come for an inspiring lesson to prepare Beef & Asparagus Rolls with Maltaise Sauce (Orange Hollandaise); Chicken & Brie Phyllo Rolls with Black Pepper Maple Sauce; Shrimp & Ricotta Manicotti with Lemon Béchamel Sauce; Roasted Herb Crusted Chicken with Chasseur Sauce; & Macadamia- crusted Tilapia with White Chocolate Beurre Blanc Sauce. Dessert will be Cinnamon-Apple Fritters with Rum Caramel Sauce. | ||||
ESSENCE OF COOKING
|
Tuesdays April 13-May 4
|
Patricia Ribeiro |
$220 |
|
| This four week series is for people who have taken the Essence series or experienced cooks with a desire to increase knowledge. This course includes lectures; written materials; demonstrations of culinary techniques & principals; ingredient selection; menu planning & further knife skill development. Hands-on lessons will be: Week 1: Sauces & Sauté include review of the Essence I lesson, Secondary Sauces; & advanced Sauté technique. Week 2: Roasting, Grilling & Braising using meats, fish & vegetables - with focus on mastering these three cooking methods. Week 3: Phyllo, Puff Pastry, Soufflés, Tarts, & Pie Dough with advanced techniques & working with each dough using sweet & savory recipes. Week 4: Food Presentation - Plating & Garnishing; single plate & buffet presentation, including portions, quantities for buffets & hors d'oeuvre parties, flavoring techniques & holding guidelines. | ||||
TAPAS & PAELLA |
Wednesday April 14 |
Patricia Ribeiro |
Full |
|
| Come for a fun lesson on traditional Spanish party foods! Our class begins with a variety of Tapas or finger foods then a delicious combination of Paellas. Join us for Steamed Clams with Chorizo, Citrus & Saffron Aioli; Lamb Meatballs in Almond Sauce; Crab & Goat Cheese Empanadas with Mango Chutney; Fritto Misto with Lemon-Garlic Dipping Sauce (Squid, Shrimp, Fennel, Sweet Potato, & Beets); & Shrimp, Potato, & Cheese Tortilla. The entrée will be mixed Seafood Paella with Garlic Aioli & Chicken & Vegetable Paella. | ||||
GRILLING GIANTS |
Thursday April 15 |
Amy Barnes |
Full |
|
| Delight your family & friends with delicious new grilling recipes & lots of great grillin' flavors! This lesson teaches Grilled Flank Steak & Arugula Salad with Worcestershire Vinaigrette; Grilled Chicken Breast with Honeydew Salsa; Grilled Skirt Steak & Bell Pepper Sandwiches with Corn- Mayonnaise; Shrimp Skewers with Tzatziki Sauce, Spinach & Feta; Grilled Pork Tenderloin with Cherry Chutney & Polenta; & Grilled Romaine Salad with roasted Tomatoes. | ||||
GIRLS NIGHT OUT |
Thursday April 15 |
Linda Martin |
Full |
|
| Ladies, plan a fun night with your girlfriends & come learn an outstanding array of finger foods! We'll top off the evening with a Champagne cocktail! Join us for Pepper-crusted Steak with Horseradish Cream on Grilled Garlic Crostini; Coconut Shrimp with Sweet Chili-Lime Sauce; Smokey Corn & Tomato Bruschetta; Grilled Chicken Satay with Sake Marinade & Red Curry Peanut Dipping Sauce; & Bacon & Chive Deviled Eggs. Dessert will be Puff Pastry Tartlets with Whipped Cream & Strawberries. We'll enjoy our menu with a "Flirtini" (Champagne, Vodka, Orange Liqueur, & Pineapple Juice.) | ||||
LUNCH AND LEARN |
Friday April 16 |
Amy Barnes |
$25 |
|
| Here's an enticing menu for future entertaining! Join us for a DEMONSTRATION & delicious lunch of Olive Martini Braised Chicken Breasts with Garlic Angel Hair Pasta. Dessert will be French Silk Chocolate Pie. | ||||
GOURMET COUPLES |
Friday April 16 |
Laura Slama |
Full |
|
| Here's a great opportunity to spend a fun evening with your partner cooking & sampling wine with the meal. Come learn a gourmet menu & enjoy an evening of great food & wine. Our lesson will be Eggplant, Pesto & Goat Cheese Pizzette & Salad of Roasted Bell Peppers, Fresh Mozzarella, Tomatoes & Basil with Balsamic Vinaigrette, served with Pinot Grigio. The entrée will be Pan-seared Halibut with Sun-dried Tomato Tapenade; Orecchiette Pasta with Pancetta, Peas & fresh Herbs & Grilled Eggplant Involtini with Green Beans, served with Sangiovese. Dessert will be Caramel Pudding with Pecan Brittle. | ||||
PIZZA POWER |
Saturday April 17 |
Melissa Stockmar |
$55 |
|
| Learn to be the power house of homemade Pizzas! You can make the best-of-the-best pizzas at home with these creative recipes! Come to learn Grilled Pizza with Smoked Salmon, Dill Cream Cheese, Capers, & Caramelized Onion; Eggplant, Ricotta & Pancetta Calzones; Pizza with Spinach, Sausage, Salami & Roasted Red Pepper Sauce; Pizza with Fig Compote, Prosciutto, Blue Cheese, Arugula & Balsamic reduction; Southwest Pizza with Chorizo, Poblano Peppers, Queso Fresco Cheese & Corn Relish; & Chicken Alfredo Pesto Pizza with Sun-dried Tomatoes. For dessert, Sweet Pizza with Fruit & Almonds. | ||||
30 MINUTE MEALS |
Tuesday April 20 |
Melissa Stockmar |
$55 |
|
| This class is for busy Moms & people on the go! Learn delicious new recipes & ways to cook with fresh, healthy foods. Our fun lesson includes Gyro Burgers with Greek Salad; Pancetta-wrapped Chicken with Arugula-Fennel Salad & Orange Vinaigrette; Halibut with Avocado Mango Salsa & Jicama Slaw; Creamy Polenta with Bolognese Sauce; Grilled Vegetable Panini with Pesto Goat Cheese; Whole Wheat Fettuccini with Mushrooms, Sausage & Roasted Red Pepper Sauce; & Pork Cream Cheese Enchiladas. | ||||
FRESH FROM THE GARDEN |
Wednesday April 21 |
Laura Slama |
Full |
|
| Learn creative new ways to use & prepare the great produce you find at farmer's markets, grocery stores & in your own back yard! This class will give you lots of new ideas for creating healthy, delicious, & inspiring meals. Join us for Chicken Breasts stuffed with Apples, Almonds & Blue Cheese; Grilled Salmon, Zucchini & Yellow Squash Skewers with Roasted Tomato Coulis; Spinach & Goat Cheese Frittata; Avocado & Shrimp Cocktail in English Cucumber Cups; Pork Tenderloins with Blackberry Glaze & Grilled Fruit; & Market Fresh Fruit Crisp with Home Made Vanilla Ice Cream. | ||||
GRILLING-MEDITERRANEAN STYLE |
Wednesday April 21 |
Patricia Ribeiro |
$60 | |
| Come learn to create lots of delicious Mediterranean flavors on the grill! Our lesson will be Grilled Chicken Pitas with Yogurt Sauce; Yogurt-marinated Grilled Chicken with Harissa Sauce; Grilled Rib-eye Steak Salad with Poblano Vinaigrette; Grilled Flank Steak, Portobello & Green Bean Salad; Grilled Marinated Lamb with Arugula & Mint with Lemon Chickpea Puree; Grilled Salmon with Sherry Vinegar-Honey Glaze & Spicy Tomato Relish; & Grilled Pork Chops with Moroccan Spice Rub & Buttermilk Garlic Mashed Potatoes. | ||||
PASTA FAMILY FAVORITES |
Thursday April 22 |
Amy Barnes |
$50 |
|
| If your family loves Pasta, this class will give you an array of delicious new dinners. Come for a fun & creative lesson to learn Gemelli Alfredo Pasta with Prosciutto; Spinach Lasagna Roll-ups; Italian Meatball & Orzo Wedding Soup; Baked Penne Pasta with Turkey Sausage & Baby Portobello Mushroom Wine Sauce; Fresh Rolled Pasta with Basil Pesto; Mexican Chorizo Wonton Raviolis; & Baked Cinnamon Noodle Pudding. | ||||
NORTHERN ITALIAN CUISINE |
Thursday April 22 |
Linda Martin |
Full |
|
| The cuisine of northern Italy is unlike any other. Come learn how to create the magical flavors of this region from a chef who's been cooking Italian food all her life! This menu is one to treasure. We'll prepare Grilled Shrimp & White Bean Antipasto; Tuscan Roast Pork Loin with Sage & Rosemary; Italian-style Grilled Chicken Under a Brick; Caponata (Carrot, Red Onion, & Eggplant) with Potatoes; Sautéed Swiss Chard with Onions; & Wild Mushroom Risotto. Dessert will be Strawberries with Sweet Marsala Zabaglione. | ||||
LUNCH AND LEARN |
Friday April 23 |
Linda Martin |
Full |
|
| Plan a nice break in your day & come for a DEMONSTRATION of a classic dish. Our menu is Chateaubriand with Sauce Béarnaise & Bordelaise (Red Wine Sauce) served with Roasted Baby Vegetables, Mushrooms, & Pearl Onions. Dessert will be Frozen Chocolate-Rum Mousse. | ||||
GOURMET COUPLES |
Friday April 23 |
Patricia Ribeiro |
$150 per couple | |
| Sign up for a fun class where you & your partner will cook together & sample wines with the meal. Our lesson this evening will be Creamed Corn, Scallion, & Roasted Red Pepper in a Sponge Roulade with Roasted Pepper Pure, served with Rose. The entrée will be Rum-glazed Pork Tenderloin with Grilled Pineapple Relish; Goat Cheese Home-made Ravioli with Creamy Walnut Sauce; & Zucchini Fritters served with Merlot. Dessert will be Molten Chocolate Cakes with Mint Fudge Sauce served with Vanilla Ice Cream. | ||||
FAMILY BAKE SHOP |
Saturday April 24 |
Melissa Stockmar |
$50 per person |
|
| This class is for kids ages 8 & above & their Mom or Dad who want to learn first hand how to make great desserts & treats for the whole family. Join us to make Caramel-topped Toffee Pecan Blondies; Marshmallow Crunch Brownie Bars; Chocolate Biscotti dipped in White Chocolate; Seven Layer Magic Bars; Peanut Butter & Jelly Cupcakes; Triple Chocolate Bread Pudding with Vanilla Sauce; & Strawberry Cream Cheese Tarts. | ||||
SPRING DINNER PARTY |
Tuesday April 27 |
Melissa Stockmar |
$55 |
|
| If you like to entertain, come learn this beautiful menu so you can invite friends for a gathering this spring! This easy yet elegant combination will be Tarragon Cream Puffs filled with Smoked Salmon Salad; Calamari Fritters with Sweet Chili Mango Salsa; Phyllo Cups filled with Strawberry-dressed Greens, Candied Almonds, & Goat Cheese; Sautéed Chicken Breasts with Citrus-Basil Pan Sauce; Apricot Pork Tenderloin with chilled Cous-Cous Salad; Butternut Squash Tortellini with Walnut Cherry Brown Butter Sauce; & Sour Cream Peach Tarts. | ||||
FISH OF THE SEA |
Wednesday April 28 |
Laura Slama |
$55 |
|
| This lesson will teach a variety of easy cooking methods for fish. Come for a delicious, inspiring session. We'll prepare Chilled Cucumber Soup with Salt-roasted Shrimp & Chile Oil Drizzle; Halibut with Parsley-Lemon Sauce & Roasted Potato Skewers; Grilled Nicoise Tuna Steaks with Tomato-Green Bean Salad; Penne with Spicy Braised Swordfish; Mahi Mahi with Plantain-Pineapple Chutney; & Orange Roughy Vera Cruz with Mexican Rice. | ||||
PORTUGUESE COOKING |
Wednesday April 28 |
Patricia Ribeiro |
$60 | |
| Come & learn some of the specialties of this beautiful part of the world & use these recipes for entertaining or integrating into your families meals. Come for Portuguese Potato Dumpling Soup; Iberian Burger with Madeira Mushrooms & White Gazpacho Mayonnaise; Cod Fritters (Bolinhos De Bacalhau); Linguica Crusted Redfish with Olive-Tomato Sauce, Fried Calamari & Feta; Roasted Eggplant stuffed with Rice Dressing; & Meat Pies with Spicy Tomato Sauce. Dessert will be Chocolate Tarts. | ||||
CHICKEN MANY WAYS |
Thursday April 29 |
Amy Barnes |
Full |
|
| So many Chicken dishes, so little time. Take time out to learn these fabulous recipes - you'll be amazed how often you'll use them. Come to learn Oven Baked Fried Chicken with Mushroom Gravy; Asian Fried Chicken with Green Onion Dipping Sauce; Chicken Fried Chicken with Cowboy Mashed Potatoes; Pretzel Crusted Baked Chicken Breast with Honey Mustard Sauce; Cold Poached Chicken with Chinese Garlic Sauce; Oven Baked Mustardy Chicken Wing Lollipops; & Fried Chicken Tenders with Horseradish Dipping Sauce. | ||||
SUSHI SAVVY |
Thursday April 29 |
Linda Martin |
Full |
|
| Come for a fabulous class to learn the methods & techniques of preparing Sushi. After this you can have your own Sushi parties. Learn to make Sushi Rice, then: Avocado, Bacon, & Red Onion Roll; Salmon, Jalapeno, & Mango Maki; Tuna & Avocado Inside-Out Roll; Red Pepper, Cucumber, Green Onion, & Radish Sprout Sushi; Shrimp Nigiri with Garlic Mayonnaise & Cilantro; & Tuna, Wasabi & Cucumber Nigiri. | ||||
LUNCH AND LEARN |
Friday April 30 |
Amy Barnes |
$25 |
|
| Come for a delicious & completely satisfying DEMONSTRATION lunch & lesson. Our menu is Bacon & Anaheim Green Chili Quiche with crispy pan-fried Hash Browns. Dessert will be Strawberry-Rhubarb Pudding Cake. | ||||
GOURMET COUPLES |
Friday April 30 |
Patricia Ribeiro |
$150 per couple |
|
| Plan a fun date night with your culinary partner! Join us to learn Shrimp Bruschetta & Cold Pasta Salad with Smoked Salmon, Cucumbers & Salmon Roe, served with Sauvignon Blanc. The entrée will be Roasted Tapenade Crusted Salmon; Green Bean & Fried Onion Casserole with Red Onion Marmalade & Celery Root Puree, served with Pinot Noir. Dessert will be Ginger Poached Pear served with Ice Cream & Chocolate Sauce. | ||||
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| 10749 North Scottsdale Road #101 Scottsdale, Arizona 85260 Tel: 480-596-5628 Fax: 480-367-1722 www.sweetbasilgourmet.com E-Mail:sweetbasil@sweetbasilgourmet.com | |||