Class Schedule

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January Classes
DATE / TIME FEE INSTRUCTOR NAME/DESCRIPTION
Wednesday January 3 6:30-9:30 PMFULLLISA BRISCHGRILL FRIENDLY
Turn your grill into one of your greatest cooking assets with the lessons from this class! Come to learn our amazing menu, master heat levels and timing to create grill perfection! Our lesson is Grilled Vegetable Salad with mixed Vegetables, Grilled Croutons & Balsamic Vinaigrette; Grilled Chicken Souvlaki (skewered Chicken)with Cucumber Yogurt Sauce) and Pita Bread; Steak Tacos with Grilled Corn Salsa; Sweet and Saucy Grilled Salmon with Apple Glaze; Grilled Potato Salad; Grilled Broccoli with Garlic Butter, & Grilled Panini with Fig, Goat Cheese, and Honey.
Thursday January 4 9:30 AM – 12:30 PM60.00TERRI MILLIGANPASTA SECRETS
Hot or cold, Pasta is an ingredient that has no season. Learn delicious Pasta dishes that are fun and to make. Our lesson is Fettuccini with Herb-roasted Chicken, Tomatoes and Basil; Pappardelle Pasta with mixed Mushrooms and Prosciutto; Asian Fettuccini Pasta Salad; Corn and Mascarpone Ravioli with Herb Cream Sauce, & Gnocchi with Bacon Crème Sauce. Dessert will be Chocolate Ravioli with Mascarpone and Mint drizzled with Bittersweet Chocolate Sauce and Cinnamon-Vanilla Ice Cream.
Friday January 5 12:00 Noon -1:00 PM28.00LISA BRISCHLUNCH & LEARN
This lesson combines contemporary, classic and all-time favorite recipes in our DEMONSTRATION. Come enjoy a warm and satisfying lunch of Brussels Sprouts Salad with Dijon, served with Brandy Beef Stew. Dessert will be decadent Chocolate Cake with Chocolate Frosting.
Friday January 5 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLES
Invite your partner to share an evening cooking an amazing three course menu with a group of couples, then enjoy it all with a sampling of wines. Our lesson begins with crispy Potato Galettes with Tarragon Crème Fraiche & Grilled Shrimp, Endive & Radicchio Salad with Blue Cheese & Dijon Vinaigrette, served with Sauvignon Blanc. The entrée is Pan Seared Pepper Crusted New York Steak with Cabernet Cream Sauce; Angel Hair Pasta with Shrimp & Lemon Gremolata; individual Spinach Gratins, and Agave Glazed Carrots with fresh Rosemary, served with Cabernet Sauvignon. Dessert will be Dark Chocolate Ganache Cakes with fresh Strawberries.
Saturday Jan 6 9:30 AM – 12:30 PM60.00M STOCKMAR
MAGICAL MACARONS
Learn to create perfect little French Macarons & master the technique for making each of these yummy flavors! Our lesson is Chocolate Macarons with Coconut Rum Filling; Vanilla Bean Macarons with Orange Blueberry Butter Cream; Coffee Macarons with dark Chocolate Kahlua filling; Caramel Brûlée Macarons, and Raspberry and Lemon White Chocolate Cream Macarons.
Saturday January 6 2:00 – 5:00 PMFULLLISA BRISCHFOODS OF PARIS
Contemporary French will be our lesson with an amazing menu & recipes you can enjoy for a long time. Join in this fun hands-on class to learn Frisée Salad with Bacon and Sherry-White Wine Vinaigrette; Apple and Brie Crêpes; Sole Meuniere with Browned Butter, Lemon & Capers; Vegetable Clafouti with Roasted Vegetables baked in a Custard Batter; Smoked Salmon, Goat Cheese, and Artichoke Quiche; Chicken with 40 Cloves of Garlic, & Steak Frites. Dessert will be melt in your mouth creamy Crème Brûlée.
Mon Jan 8 – Feb 12 3:45 – 5:30 PM300.00M STOCKMARKIDS COOK AFTER SCHOOL
This six week after school program is for kids 8 to 14 who like to cook! We will introduce cooking methods & techniques beginning with Knife skills, including stove top cooking & cooking in the oven. Hands-on instruction includes Week 1: Knife Skills – Teriyaki Beef; Bell Pepper Wraps with Plum Sauce; Sesame Ginger Beef with Green Beans and Rice; Pineapple and Pork with Sweet Pepper Stir-fry, and Mini Pear Cobbler. Week 2: Quick Breakfast Foods – Tropical Waffle Bake with Granola Streusel; Egg, Mushroom & Potato Tots in a skillet; Cupcake Frittatas with Sausage, Bacon & Cheddar; Sweet Potato Hash with Fried Eggs and Turkey, and Cheese Blintzes with mixed Berries. Week 3: Soup and Sandwiches – Sausage & Tortellini Soup; Baked Potato & Bacon Chowder; Chicken Pot Pie Soup; Cuban Panini with Garlic Roasted Pork, and Philly Cheese Steak Sandwiches. Week 4: Foods Around the World – Turkey & Spinach Taquitos; Chinese Fried Rice with Hoisin Pork; Chicken Cordon Bleu Burgers; Bruschetta with Basil, Roasted Tomatoes & Ham, and Apple Pie Bars. Week 5: Grilling – Kebabs of Pork and Tomatoes with Pesto; Grilled Meatball Sandwiches; Steak Tacos with Grilled Veggies; Chicken BLT Sliders with Guacamole, and Grilled Pineapple with Brown Sugar Crust and Cinnamon Ice Cream. Week 6: Cookies and Ice Cream – Chocolate Crinkle Cookies; Raspberry Thumbprint Cookies; Rocky Road Bars; Sweet & Salty Peanut Butter Ice Cream, and Chocolate Banana Malt Ice Cream.
Tues Jan 9 9:30 AM–12:30 PM60.00M STOCKMARDINNER TIME SOUPS & SIDES
Hot, hearty and delicious are what you’ll learn with these yummy winter meal combinations. Come for a great class to learn Beet Soup with Ginger and Apples; Spiced Moroccan Chicken, Lentil, and Chickpea Soup with Pita Chips; Vegetable Soup with Beef and Faro with Red Pepper Scones; Italian Wedding Soup with Mini Turkey Meatballs, and Parmesan Toasts; Chorizo & Shrimp Gumbo with Jasmine Rice; White Pork Chili with Poblano Biscuits, and Potato, & Arugula Bisque with Artichoke Bruschetta.
Tuesdays Jan 9 – March 27 6:30-9:30 PM780.00LINDA MARTINESSENCE OF COOKING
This 12-week culinary course is for those who want to learn about all facets of cooking to become good well rounded cooks at home. This series includes lectures; written materials; demonstrations of culinary terms; techniques & tools; ingredient selection; menu planning & presentation techniques. Hands-on lessons will be: Kitchen Basics, Terminology & Knife Skills; Sauces; Soups; Sautéing & Braising; Eggs; Grilling & Roasting; Fish & Shellfish; Potatoes, Pasta & Rice; Quick Breads & Yeast Breads; Hors d’oeuvres & First Courses; Baking & Desserts, & Graduation Dinner.
Wednesday Jan 10 9:30 AM – 12:30 PM60.00LISA BRISCHFABULOUS & LOW CARB
If you enjoyed the holidays… a little more than you counted on… this class may be your way to a new, slimmer you while enjoying great foods!! Come for an inspiring lesson to learn these delicious, slimming recipes! Our lesson is Grilled Bacon Cheeseburger Meatballs; Ragout alla Bolognese over Zucchini Noodles; Gyro Lettuce Wraps with Tomatoes and Tzatziki Sauce; Shrimp Salad with Roasted Peppers and Basil; Steak Taco Salad; Chicken Enchilada Meatballs with Roasted Tomatillo Salsa, and individual Spinach and Bacon Quiche.
Thurs Jan 11 9:30 AM – 12:30 PM60.00T MILLIGANMEDITERRANEAN MYSTIQUE
Discover how to create the subtle yet dynamic flavors of Mediterranean cuisine. Our delicious lesson is Moroccan Burgers with Spicy Mayonnaise and Beet and Orange Mint Salsa; Quick preserved Lemons; Vegetable Fritters with Preserved Lemon and Mint Yogurt garnish; Chicken Kefta Kabobs with Herb and Mint Sauce; Turkish stuffed Eggplant, and One-pot Mediterranean Orzo Pasta. Dessert is Garam Masala Carrot Cake with Cardamom Cream Cheese Frosting.
Friday January 12 12:00 Noon – 1:00 PM28.00AMY BARNESLUNCH & LEARN
Join us for a delicious lunch and learn specialties for entertaining. Our DEMONSTRATION is Baked Shrimp Scampi over wilted Spinach and Linguini, served with Cheesy Garlic Bread. Dessert is Raspberry White Chocolate Mousse Parfait.
Friday January 12 6:30-9:30 PM150 per coupleLINDA MARTINGOURMET COUPLES
You and a partner can learn this inviting three course menu and share the experience with a group of couples. Our lesson is French Endive with crispy Bacon, Roasted Sweet Potato, & Crème Fraiche, and baby Spinach & fresh Mushroom Salad with Tarragon Vinaigrette, served with Chardonnay. The entrée is Grilled Salmon with Citrus-Butter Sauce; Saffron Scented Risotto; oven Roasted Asparagus with Tomatoes, Olives & Basil, and flash-fried Sweet Potatoes with fresh Herbs, served with Pinot Noir. Dessert is Bourbon-Caramel Sauce over sautéed Granny Smith Apples with Vanilla Ice Cream
Sat Jan 13 9:30 AM – 12:30 PM60MELISSA STOCKMARKIDS COOK BREAKFAST
If you like to cook and are age 8 or above, learn to make these amazing dishes for your family Breakfasts! We’ll learn Crepes stuffed with Orange Ricotta filling and mixed Berry Compote; Skillet Egg Bruschetta with Bacon and Pesto; Ham and Cheddar Hash Brown Bake; Caramel Apple Sticky Buns; Sausage, Potato and Egg Empanadas, and Maple baked Oatmeal with Berry Sauce.
Saturday January 13 2:00 – 5:00 PM60LISA BRISCHWOK IT!
Learn to use your Wok as a fast way to prepare dinner and enjoy Asian flavors, with little muss or fuss. Join this fun class to prepare Basil Chicken with wilted Basil, Serrano and Shallots; Vietnamese-style Beef with Garlic, Black Pepper and Lime; Singapore Noodles with Rice Noodles in Curry Sauce, Shrimp & Veggies; Steamed Dumplings with Ground Turkey, Ginger & Scallions; Fried Rice with Bean Sprouts and Peas; Sweet and Spicy Ginger Green Beans, and dessert of Thai Fried Bananas.
Tues Jan 16 9:30 AM – 12:30 PM60MELISSA STOCKMARCAST IRON GOODNESS
Learn by doing about the versatility of your cast iron pan by using it. Join in this fun and informative class to prepare Bacon and roasted Corn Pudding; Pan seared Rosemary Gnocchi with Gorgonzola Sauce; Caramelized Pork Chops with Apples, Onions and tangy glazed Carrots with Cranberries; Ancho Shrimp on Smoked Gouda Corncakes; Cast iron seared Rosemary and Garlic Rib-Eye Steaks with Browned Butter and Parmesan Red Potatoes; Brown Sugar Citrus Tilapia with Sautéed Snap Peas and Almonds. Dessert will be Cast Iron Apple Toffee Cake.
Wednesday January 17 9:30 AM – 12:30 PM60LISA BRISCHFISH FOR DINNER
With all the varieties of great Fish available, you’ll enjoy these specialties with your friends and family! Our lesson is Seafood Risotto with Shrimp, Bay Scallops, and White Wine; grilled Fish Tacos with Maui Maui; Southern quick side dish Maque Choux with Shrimp; Olive Oil poached Cod with Miso-Ginger Vinaigrette; Clams simmered with Cream, mixed with Farro, and Kale; Thai Shrimp Cakes; Poached Salmon with Sour Cream Dill Sauce, and Seafood Risotto.
Wednesday January17 6:30-9:30 PMFULLAMY BARNESROASTING GOODNESS
Learn how roasting brings out the flavors of so many foods, enhancing their depth & bringing the goodness to life. This lesson teaches Pork Tenderloin roasted with seasoned stuffing and wrapped in Bacon; crispy Rosemary Chicken Thighs roasted with Red Potatoes; roasted Cauliflower Steaks with Lemon Butter Sauce; Pan-roasted mixed Italian Sausages with Bell Peppers and Onions; roasted Shrimp Cocktail with sassy Cocktail Sauce; Spatchcocked (whole roasted) Chicken with Orange Brown Butter, & roasted Pear and Rosemary Upside Down Cake.
Thursday January 18 6:30-9:30 PM65LINDA MARTINPOKE FAVORITES
The multi cultural Asian cuisine is all the rage with Poke combinations including many choices of Fish, Veggies and toppings. Come have fun learning to make it for yourself and your family. Our lesson is Tuna Poke Appetizer with fresh Avocado & Homemade Chips; California Roll Poke; fresh Crab Poke over Sesame Noodles; Tuna Poke Bowl with Brown Rice & Kale; Salmon Poke Bowl with Chilies, Garlic, & Cashews; Shrimp Poke Bowl with Brown Rice & Spicy Mayo and Salmon Poke on Greens with Wasabi Peas & Pickled Cucumber.
Friday January 19 12:00 Noon – 1:00 PMFULLLINDA MARTINLUNCH & LEARN
Learn a delicious menu that’s fun to share with a friend! Our DEMONSTRATION is Grilled Chicken & Pear Salad with Caramelized Onions, Baby Greens, Feta, & Champagne Vinaigrette and Homemade French Rolls with Sweet Butter. Dessert is Bittersweet Chocolate Pudding Cakes with Whipped Cream & Shaved Chocolate.
Friday January 19 6:30-9:30 PMFULLLINDA MARTINGOURMET COUPLES
Invite a cooking partner to create this amazing menu & enjoy a sampling of wines. Our great lesson is Beer marinated Spicy Butter-poached Shrimp, and Salad of Mixed Greens with Croutons & Champagne-Shallot Vinaigrette, served with Pinot Grigio. The entrée is Coffee & Spice rubbed Grilled Pork Tenderloin with Arugula Pesto; Herb & Goat Cheese Soufflés; Sautéed Peppers, Squash, & Tomatoes with Olives & fresh Herbs, and Cast Iron Honey Roasted Brussels Sprouts, served with Merlot . Dessert will be Double Chocolate Cake with Bourbon Whipped Cream & Shaved Chocolate.
Sat Jan 20 9:30 AM – 12:30 PM60.00MELISSA STOCKMARCUPCAKES & SPRINKLES
Learn to make these sweet little Cakes your very own, so you can use them for all of your special occasions. We’ll bake, ice, and then decorate so you can know how to make them look like they were made by professional bakers! Come for a fun morning to make Vanilla Crème Brûlée Cupcakes; Caramel Pecan Carrot Cake Cupcakes; Coconut Key Lime Cupcakes with Candied Lime wedges; Cookies and Cream Cupcakes; Lemon Cupcakes with Blueberry Butter Cream and fresh Blueberries; Apple Snicker Doodle Cupcakes with Cinnamon Butter Cream and Apple Chips, and Dark Chocolate Cupcakes with Raspberry White Chocolate Butter Cream and Chocolate Hearts.
Saturday January 20 2:00 – 5:00 PM65.00LISA BRISCHBEEF TENDERLOIN
The classic “king” of special occasion dinners is the theme here. Come learn to prepare a perfect Beef Tenderloin complete with a variety of sauces and accompanied side dishes. Our menu is Roasted Red Onion and Pear Salad; Duchess Potatoes, and Spinach Gratin. The main event, Beef Tenderloin, will be enjoyed with Porcini Red Wine Sauce; Béarnaise Sauce and Madeira Mustard Sauce. Dessert will be decadent Chocolate Mousse.
Tuesday January 23 9:30 AM – 12:30 PM60.00MELISSA STOCKMARTACO TUESDAYS
Come for our version of Taco Tuesday and see why we’re having a Tuesday Taco party! So many delicious combinations are possible! Learn Grilled Chipotle Chicken Tacos with Radish & Cucumber Salad; Chorizo, Zucchini and Corn Tacos with Tomatillo-Avocado Salsa; Ancho and Lime Steak Tacos with Grilled Poblanos, Onions and Cojita Cheese; Adobo Pork Tacos with Grilled Pineapple Salsa; Hawaiian Tilapia Tacos with Pineapple Pico de Gallo, and Spicy Roasted Cauliflower and Chickpea Tacos with Cabbage Slaw and Avocado Crema. Dessert will be Cinnamon Churros with Ancho Chili Chocolate Dipping Sauce.
Wednesday January 24 9:30 AM – 12:30 PM60.00LISA BRISCHVEGETABLE HEAVEN
If you don’t eat meat or are interested to learn creative preparation of Vegetables, this class will open the doors! Learn to capture the goodness and natural flavors of each Veggie. The lesson will inspire with a menu of Pasta, Roasted Broccoli, Garlic, and Almonds; Faro with Balsamic-Rosemary-Roasted Shallots and Grapes over Roasted Portabellas; Crispy Polenta Cakes with Wild Mushrooms Ragout; Seared Cauliflower Steaks with Red Pepper-Walnut Sauce; Grilled Vegetable Tacos with Cilantro Pesto; Butternut Squash Risotto with Spinach and Toasted Pine Nuts, and Carrot Soufflé.
Wednesday January 24 6:30-9:30 PM65.00AMY BARNESSOUP & CHILI
Learn to create these soul satisfying Soups and Chilies to enjoy the goodness of homemade. Our lesson is Chicken & Andouille Sausage Gumbo with roasted Red Potatoes; Double-Dutch Mac and Cheese with Spinach; Creamy Corn and Shrimp Chowder with Cast Iron Cornbread; Turkey Chili smothered Sweet Potatoes; Buttery Barley Risotto with Portobello Mushrooms; Chili Con Carne with Cheddar Cheese Shortcakes, & Mini Mason Jar Apple and Oatmeal Crisps with Nutmeg Ice Cream.
Thursday January 25 9:30 AM – 12:30 PM60.00TERRI MILLIGANDIY SUPPER CLUB
Do It Yourself Retro Supper Club is the rage with classic long time favorite dishes. Come flirt with these dynamic recipes: Oyster Rockefeller Bisque; Loaded Supper Club Mashed Potatoes; Steak Diane with Mushroom Brandy Sauce; Spinach and Boursin Cheese Casserole; Classic Caesar Salad with Parmesan Crisps, and Grasshopper Pie Parfait. We’ll enjoy our “Supper Club” lesson with a Brandy Old Fashioned Cocktail.
Thursday January 25 6:30-9:30 PMFULLLINDA MARTINSTREETS OF NEW ORLEANS
From the Arizona desert, we’ll make a party to rival the culinary legend of New Orleans! Come for an amazing Cajun lesson and create Grilled Shrimp Remoulade on Iceburg Lettuce; Cajun Crab Étouffée; Bourbon Street Soufflé Potatoes with Béarnaise; Chicken & Andouille Sausage Gumbo; New Orleans-style Red Beans & Rice; Bananas Foster with Praline Sauce & Vanilla Ice Cream, and French Quarter Beignets. We’ll enjoy it all with a Kir Royale Cocktail.
Friday January 26 12:00 Noon – 1:00 PM28.00TERRI MILLIGANLUNCH & LEARN
Enjoy this great menu for lunch & learn how to create it for your own entertaining purposes. Our DEMONSTRATION is Balsamic Maple Glazed Salmon, served with Jeweled Moroccan Couscous. Dessert is Toasted Brûlée Angel Food Cake with fresh Fruit.
Friday January 26 6:30-9:30 PMFULLLINDA MARTINGOURMET COUPLES
You and your partner are invited to enjoy an evening with us preparing a three course gourmet menu, then enjoy it with a sampling of wines. Come learn to prepare Crostini with Grilled Corn, Tomatoes & Smoked Paprika, and Mixed Greens with Avocado, Bacon, & Feta with Champagne Vinaigrette, served with Chardonnay. The entrée is Oven Roasted Mahi Mahi with Tomatoes, Saffron & Cilantro; Spinach & Mushroom Enchiladas with Spicy Red Sauce; Julienned Carrots, Zucchini & Yellow Squash with fresh Herbs, and Simmered Black Beans with Bacon, Cumin & Chile, served with Pinot Noir . Dessert is Warm Cinnamon-Apple Crisp with Vanilla Bean Ice Cream & Whiskey Caramel Sauce.
Sat Jan 27 9:30 AM – 12:30 PMFULLM STOCKMARKIDS & PARENTS COOK DINNER
If you are 8 or above, come with your adult partner and learn these recipes. You’ll be a team to cook at home when dinner time rolls around! Join us to learn Turkey Taco Salad Bowl with Avocado Ranch Dressing and Pico de Gallo; Parmesan Meatball Casserole; Chicken, Bacon and Vegetable Alfredo Pot Pies; Mustard Orange Pork Tenderloin with Parmesan Sweet Potato Wedges, Pasta Casserole with creamy Ham and Peas Sauce with Parmesan Crust; and Cilantro Lime Flank Steak Tacos with Homemade Flour Tortillas. Dessert is Apple Cinnamon Oat Crisps.
Sat Jan 27 2:00 – 5:00 PMFULLLINDA MARTINESSENTIAL ITALIAN SUNDAY DINNER
Fans of Italian foods can learn a menu of Classic Italian specialties in this fun class. Join us for Caponata on Grilled Crostini; Caesar Salad with Rosemary Croutons; Homemade Cheese Ravioli with fresh Marinara; Chicken Piccata with Capers & Lemon; Sautéed Vegetables Puttanesca; and Wild Mushroom Risotto. Dessert will be Cannoli from Scratch.
Tuesday January 30 9:30 AM – 12:30 PM60.00MELISSA STOCKMARGLUTEN FREE
When dietary needs move you to gluten free cooking, learn to prepare menus from scratch for healthy, flavorful fresh foods. Our lesson is a delicious combination with Turkey Wraps with Mango Slaw; Gluten Free Flatbread with Blue Cheese Spread, Herb Grilled Flank Steak and Caramelized Onions; Balsamic Pork Arugula Salad with Lentils and Apples; Gluten Free Chicken and Root Vegetable Dumpling Chowder; Honey-spiced Salmon with Zucchini and Goat Cheese Quinoa Salad; Eggplant Polenta Stacks with Mozzarella, Roasted Red Pepper Sauce and Basil Oil, and Hazelnut Brown Butter Brownies.
Wednesday January 31 6:30-9:30 PM65.00AMY BARNESPASTA SPECIALTIES
This lesson will let you experience Pasta making from scratch, then moves on to teach advanced fundamentals. Come to learn Chorizo and Shrimp Sautéed with Toasted Pasta; Butternut Squash Mascarpone Gnocchi with Cayenne Spiked Sage Butter; Creamy Chicken and Spinach Lasagna Rolls; Homemade Farfalle Pasta with Pesto Sauce; Three Cheese Tortellini in Herbed Chicken Broth; Sweet Strawberry Coconut Risotto, & Apple, Cheddar and Ricotta Cheese Dessert Lasagna.
February Classes
DATE / TIME FEE INSTRUCTOR NAME/DESCRIPTION
Thursday Feb 1 9:30 AM – 12:30 PM60.00TERRI MILLIGANSPECTACULAR SPANISH
Learn about the captivating foods and flavors of Spanish cuisine as our lesson includes culinary specialties from several Spanish regions. Come experience and enjoy Spanish Salad of Oranges and Kalamata Olives with fresh Greens and Cumin Orange Vinaigrette; Spanish Meatball Tapas with Smoked Paprika Tomato Sauce; Chicken and Shrimp Paella; Patatas Bravas (roast Potatoes with Smoked Paprika Tomato Sauce); Red Wine braised Chorizo with Spicy Black Beans. Dessert is Dolce de Leche Crepes with Bittersweet Chocolate Sauce and Caramel Sauce
Thursday February 1 6:30-9:30 PM65.00LINDA MARTINSUSHI EASE
If you love Sushi, come learn to make it at home so you can enjoy it at any time! Our fun lesson teaches where to purchase your Fish and how to do it all start to finish! Our lesson is Sushi Rice; Shrimp & Avocado Tempura Roll; Spicy Tuna, Avocado, Cucumber & Black Sesame Inside-Out Roll; Veggie Sushi Roll with Spicy Dipping Sauce; Nitro Roll with Sriracha, Ahi Tuna, Cucumber, Garlic, & Pickled Ginger; Shrimp Salad & Tobiko Nigiri, and Nigiri with Salmon, Wasabi, & Lemon Zest.
Friday February 2 12:00 Noon – 1:00 PM28.00AMY BARNESLUNCH & LEARN
This lesson offers a perfect opportunity to invite a friend to share lunch with a lesson! Come enjoy Amy’s great menu & DEMONSTRATION of Pan-fried Herb Crusted Flank Steak with Blue Cheese and Pan-Roasted Grapes, served with Brown Butter and Buttermilk Mashed Yukon Gold Potatoes. Dessert is warm Flourless Chocolate Cake with Caramel Sauce.
Friday February 2 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLE
Plan a special date night for the experience of sharing and preparing a three course menu shared by a group of couples. Our delicious lesson is Caramelized Shallot Baked Brie and Wedge Salad with Creamy Blue Cheese Dressing, Bacon, & Cracked Pepper, served with Chardonnay. The entrée is Grilled Flat Iron Steak with Red Wine Pan Sauce; Cast Iron Peppers, Shiitakes, & Baby Bok Choy with Ginger & Sesame Oil; Green Chili Mac & Cheese, and Charred Asparagus with Candied Bacon, served with Cabernet Sauvignon. Dessert will be Rustic Blueberry & Raspberry Rustic Tart with Vanilla Bean Crème Anglaise.
Saturday Feb 3 9:30 AM – 12:30 PM60.00M STOCKMARCHOCOLATE PLEASURES
If you love Chocolate as much as we do, then it should be a regular part of your diet! Come for an inspirational class to learn to use it in each amazing recipes! Our decadent lesson is Chewy Chocolate Fudge Pie; Raspberry Cheesecake Truffles; Bailey’s Chocolate Mousse Cake; Dark Chocolate Macaroon Tart; Milk Chocolate Caramel and Shortbread Bark; White Chocolate Lemon Soufflés; and Baked Hot Chocolate with Cinnamon Whipped Cream.
Tuesday Feb 6 9:30 AM – 12:30 PM60.00MELISSA STOCKMARMEATLESS MAINS
There are many reasons to not eat Meat and many great alternative dishes with amazing recipes. Come learn these entrees with healthy fresh and abundantly flavorful Vegetables! Our lesson is Lentil, Eggplant and Barley Soup with Tahini; Butternut Squash, Caramelized Onion and Goat Cheese Tart; Black Bean, Butternut Squash and Mushroom Enchiladas with Poblano Sauce; Portobello Mushroom and Root Vegetable Shepherd’s Pie; Mixed Vegetable Paella; Broccoli, Pepper and Carrot Stir-Fry with Ginger Walnut Pesto, and Pasta Gratin with Kale and Ricotta Cream and Acorn Squash Sauce.
Wednesday February 7 9:30 AM – 12:30 PM60.00LISA BRISCHFAST DINNERS
Busy people who like good food can find answers to preparing great meals – quickly – with this fun lesson. Come learn these dynamic “FAST” recipes including Flounder with Dill and Caper Cream Sauce & Salad with Bistro-style Mustard Vinaigrette; Sautéed Chicken and Green Beans with Lemon and Thyme; Skillet Teriyaki Beef and Vegetables; Shrimp with Orzo; Pasta Fagioli with Crispy Garlic Bread; Cheesy Meat Loaf Minis with Rosemary Potatoes, and Pasta with Mushroom Sauce.
Wednesday February 7 6:30-9:30 PM65.00AMY BARNESVALENTINE DINNER PARTY
Prepare a menu to amaze and delight your Valentine this year! When romance is in the air, take the lead with this menu and see where it goes! This fun lesson is Pan-Seared New York Steak with Roasted Shallot and Port Wine Sauce; Classic Gruyere Potato Gratin; Winter Green Salad Herb Butter; Bacon wrapped Artichoke Hearts, and Sherry Butternut Drops.
Thursday February 8 9:30 AM – 12:30 PM60.00TERRI MILLIGANSAKI TO ME
Recipes with Asian flair take center stage in this fun class with Asian-inspired flavors. Come learn to make these recipes your own. Our lesson is Vietnamese Summer Rolls with spicy Peanut Sauce; Soba Noodle and Thai Vegetable Salad; Chicken Pad Thai; Yakitori Steak with Cucumber Avocado Salad and Green Curry Mayonnaise. Dessert is Chocolate Banana Wontons with Sauce and Homemade Fortune Cookies. We’ll enjoy it all with a Ginger Tini cocktail.
Thursday February 8 6:30-9:30 PM65.00LINDA MARTINCHINESE NEW YEAR
We’ll make the Asian celebration the focus of an amazing class. Join us for this great lesson of Hot & Sour Soup; Foil wrapped Chicken Appetizer; Vegetable Pot Stickers with Garlic-Soy Dipping Sauce; Steamed Fish with Scallions & Ginger; Pan seared Sichuan Shrimp with Bean Thread Noodles, and General Tso’s Chicken. Dessert is New Year Almond Cookies. We’ll enjoy it all with a Good Luck Jade Cocktail.
Friday February 9 12:00 Noon – 1:00 PM28.00LISA BRISCHLUNCH & LEARN
Celebrate Mardi-Gras in this fun class. You won’t get your hands dirty, but will enjoy specialties of this culinary extravaganza! Our DEMONSTRATION is Mardi Gras Slaw, Creole Shrimp & Sausage Gumbo. Dessert will be New Orleans Bourbon Bread Pudding with Crème Anglaise.
Friday February 9 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLES
Invite your partner to share the experience of preparing a gourmet menu which we’ll enjoy, paired with a sampling of wines. Couples will create Pan-fried Crab Cakes with Dijon-Caper Remoulade, andTomatillo & Avocado Salad with Chili Pepper Dressing, served with Chardonnay. The entrée is Pan roasted Rib-Eye Steak with Smoky Chipotle Béarnaise; Butter & Herb Roasted Mirepoix; Oven roasted Asparagus with Shiitakes, Grape Tomatoes, & Balsamic Vinegar, and Skillet Corn Bread with Honey Butter, served with Zinfandel. Dessert is Rustic Apricot Tart with Honey, Almonds, & Sweet Mascarpone.
Saturday February 10 9:30 AM – 12:30 PM60.00M STOCKMARHEAVENLY CAKES
Learn to make Cakes from scratch with all the yummy variations in Cake making. Our lesson is Dulce de Leche Chocolate Cake with Caramel Butter Cream; Strawberries and Cream Cheesecake Cake; Vanilla Bean Cake with Lemon Curd Filling and Mascarpone Butter Cream; Hummingbird Cupcakes with Orange Butter Cream and Candied Pecans; Chocolate Macaroon Bundt Cake and Hazelnut Coffee Roulade Cake.
Saturday February 10 2:00 – 5:00 PM60.00LISA BRISCHMARDI GRAS PARTY
We may not be in New Orleans, but we sure are going to have a Mardi Gras Celebration! Come for a lesson of the classic favorites! Our lesson and party include: Cajun Sweet Potato Fritters with Remoulade; Muffaletta Sandwich; Pork Grillades (thin cut Pork cutlets with Cajun Spice) served over Rice; Chicken and Andouille Jambalaya; Creole Shrimp Gumbo, and Creamed Collard Greens. Dessert will be Mini King Cakes. We’ll enjoy our Cajun celebration with a Brandy Milk Punch Cocktail.
Tuesday Feb13 9:30 AM – 12:30 PM60.00MELISSA STOCKMARA YEAR OF PIES
This fun Pie class will teach how to make a perfect Pie Crust, then we’ll move on to seasonal favorites loved throughout the year! Our lesson is Strawberry Galette with Honey Basil Whipped Cream; Honey Butternut Squash Pie; Mini Chicken Pot Pies with Cream Cheese Dough; Kale Chorizo and Potato Pie; Butterscotch Praline Cream Pie; Chocolate Truffle Pie with Raspberry Sauce, and Mini Key Lime Pies with Almond Five Spice Crust.
Wednesday Feb 14 9:30 AM – 12:30 PM60.00LISA BRISCHITALIAN COCKTAIL PARTY
Finger food Italian style! Learn an authentic Italian menu to enjoy impressing your guests when this lesson turns into your own party! We will prepare Fontina Risotto Cakes with fresh Chives; Fried Parmesan Tortellini Bites with Marinara; Butternut Squash and Sage Crostini with Balsamic Glaze; Rosemary Shrimp Scampi Skewers; Grilled Beef Crostini with Arugula and Italian Salsa Verde, and Mini Quiche with Italian Sausage, Broccoli Rabe, and Mozzarella. Dessert is Milk Chocolate Hazelnut Panna Cotta. We’ll enjoy our Italian feast with a Raspberry-Lemon Prosecco Cocktail.
Wednesday February 14 6:30-9:30 PM65.00AMY BARNESSAUTE & SAUCES AMY BARNES
This class is actually two lessons in one. Learn the fine points of Sauce making, then the method of Sauté, quick cooking on your stove top. This lesson teaches recipes you can enjoy for a long time. Join us for Sautéed Chipotle Shrimp and Bacon Tacos with Spanish Brown Rice; Open Faced Flank Steak and Arugula Salad Sandwich on Ciabatta with Parmesan Vinaigrette; Sautéed Beet Greens with toasted Walnuts in Champagne Vinegar; Casserole of Sautéed Chicken with Hominy in Creamy White Wine Sauce; Cornmeal Cast Iron Biscuits with Chorizo Sausage Gravy, and Shrimp Pil Pil (Sautéed Shrimp in Garlic, Cayenne, and Butter Wine Sauce), served with Crusty Baguette. Dessert is Sautéed Pineapple with Rum Sauce over Homemade Chocolate Coconut Pound Cake.
Thurs Feb 15 9:30 AM – 12:30 PM60.00TERRI MILLIGANSOUPS & CHOWDERS
Enjoy the soul satisfying experience of making Soup whenever you want. This lesson offers an array of delicious recipes that are mmmm good! Come to learn Easy Vegetable Stock; Sweet Potato and Shrimp Chowder; Corn Chipotle Bisque; Bone Broth and Soba Noodle (gluten-free) Ramen Bowl; Chicken Pot Pie Soup; Red Lentil and roasted Red Pepper Soup with fresh Sage; Potato and Leek Soup (gluten-free) with frizzled Shiitake Mushrooms, and Cheddar Cheese and Herb Scones.
Thursday February 15 6:30-9:30 PM65.00LINDA MARTINDYNAMIC GRILLING
Make friends with your grill so that it is a resource you use for cooking many types of foods. Our lesson encompasses timing, temperatures & cooking methods of a wide variety of foods! Come for a great lesson of Grilled Shrimp with Roasted Garlic-Herb Butter; Grilled Romaine, Portabella, & Tomato Salad with Tarragon Vinaigrette; Grilled Steak with Arugula & Sun dried Tomato Pesto; Perfect Grilled Chicken with Balsamic Barbecue Sauce; Char Grilled Asparagus with Candied Bacon; Garlic, Red Chili, & Parmesan Grilled Potatoes. Dessert is Grilled Pears with Cinnamon & Brown Sugar over Homemade Vanilla-Rum Ice Cream.
Friday February 16 12:00 Noon – 1:00 PM28.00TERRI MILLIGANLUNCH & LEARN
Enjoy a lesson with a classic favorite entree. Our DEMONSTRATION lesson teaches Chicken Marsala with Red Wine and Mushroom Sauce, served with fresh Fettuccini tossed with toasted Herb Breadcrumbs. Dessert is Key Lime Parfaits.
Friday February 16 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLES
Make plans for a special evening with your partner. Couples will prepare a three course dinner then enjoy it all with a sampling of wines. Come for Crostini with pan-roasted fresh Tomatoes, Garlic, & Herbs, and Salad of Baby Arugula, Fennel, & Shaved Asiago with Dijon Vinaigrette, served with Sauvignon Blanc. The entrée will be Pan-seared Halibut with Red Wine-Balsamic Sauce & Roasted Fennel; Tequila Glazed Carrots; Pumpkin Ravioli with Brown Butter Sauce; and Char Grilled Zucchini, Eggplant, & Peppers with Spicy Panko & Garlic Crumbs, served with Pinot Noir . Dessert will be Olive Oil Cake with Black Berry Jam & Mascarpone Cream.
Sat Feb 17 2:00 – 5:00 PM50.00L BRISCH & M STOCKMARCHEF COMPETITION
Our two chef instructors have teamed up to put on a show and compete to create an amazing menu! They will receive a market basket, will be timed on their production and will show you in real life what a chef competition is like! Join in the DEMONSTRATION to see them create a Shrimp appetizer, a beef entrée and Chocolate dessert. This fun class will have the audience be the judges and the eaters of their creations! We hope you will join us for a fun afternoon and be part of this intense culinary competition!
Mon Feb 19 – March 26 3:45 – 5:30 PM300.00M STOCKMARKIDS COOK AFTER SCHOOL
This six-week after school program is for kids 8 to 14 who like to cook! We will introduce cooking methods & techniques beginning with Knife skills, including stove top cooking & cooking in the oven. Hands on instruction includes Week 1: Asian Specialties - Turkey Taco Salad with Avocado Ranch Dressing and Corn Salsa; Potato Pasta Caesar Salad; Honey Chicken Stir-Fry with Garlic Noodles and dessert of Mini Apple Crumble Wonton Pies. Week 2: Healthy Breakfast on the Go – Apple Pecan Oatmeal Breakfast Cookies; Ham, Cheddar and Mushroom Egg Cupcakes; Banana Granola Pancake Bites; Turkey, Sausage, Spinach and Egg Taquitos with Salsa, and Hash Brown Cups with Eggs and Bacon. Week 3: Pasta Basics – Fried Pesto and Ricotta Ravioli with fresh Marinara Sauce; Ranch and Bacon Pasta Salad; Mac and Cheese Muffins; Sausage and Mozzarella Lasagna Rolls, and Ricotta and Chocolate Chip Pasta Shells with Butterscotch Sauce. Week 4: Meats – Beef Pot Pie Soup; BBQ Bacon wrapped Turkey Meatloaf; Chicken Fried Steak with Mashed Red Potatoes; Grilled Honey Mustard Chicken; Cobb Salad, and Pork and Cream Cheese Enchiladas. Week 5: Vegetables and Side Dishes – Parmesan Zucchini bites with Garlic Ranch Dip; Corn Pudding with Parmesan Cheese; Loaded Baked Potato Casserole; Broccoli, Shells and Cheddar Cheese Casserole, and Caprese Pasta Salad. Week 6: Desserts from around the World – Vanilla Crepes with Nutella and Bananas; Orange Chocolate Chip Cannoli Dip with Pretzel Cookies; Cinnamon and Sugar Churros with Hot Fudge Sauce; Oatmeal Apple Pie Bars and German Chocolate Brownies.
Tue Feb 20 9:30 AM – 12:30 PM60.00MELISSA STOCKMARCOOKING FOR THE WEEK
This class will help you to organize and prepare a weeks worth of dinners in one cooking session. This delicious array of meals will set you up with lots of options for the week. Spend a fun morning and learn Cumin-roasted Chicken Thighs with Squash, Fennel and Grapes; Spinach and Ricotta Gnocchi with Lemon, roasted Squash and Fennel; Pork Medallions with Herb-roasted Tomato pan Sauce with roasted Garlic Buttered Corn on the Cob; Spicy dry rubbed Flank Steak with grilled Corn Tomato Salsa and Parmesan Potato Wedges; Lemon-roasted Salmon with Asparagus and Potatoes, and Herb Yogurt Frittata with Potatoes and Basil-Dijon dressed Arugula Salad.
Wednesday Feb 21 9:30 AM – 12:30 PM60.00LISA BRISCHBREAKFAST FAVORITES
This class introduces amazing Breakfast specialties with lessons of a couple of classics. Enjoy a fun morning learning Pain Perdu (fancy French Toast) and Home Fries; Healthy Multigrain Pancakes with Maple Syrup and Homemade Breakfast Sausage; Potato and Sausage Breakfast Popover; Omelette of Roasted Poblano with Bacon, Tomatoes, and Goat Cheese; Parmesan Cloud Eggs (Whipped Whites with Parmesan baked then filled with Yolks & baked again); Eggs Benedict with fresh Hollandaise, & light and fluffy Cinnamon Rolls drizzled with White Icing.
Wednesday Feb 21 6:30-9:30 PM65.00AMY BARNESSOUTHWEST SPECTACULAR
Learn to create the amazing flavors of Southwest cuisine. Our dynamic menu is made for family meals and entertaining. Come for Roasted Chicken Enchiladas with Creamy Green Chile Sauce; Chimichurri Steak Fajitas with Drunken Peppers; Tacos De Alambre with Bacon and Ground Beef; Layered Nacho Salad with Anaheim and Cayenne Pepper Salad Dressing; Blue Cheese Jalapeno Poppers; Roasted Corn Guacamole & Black Bean Salsa with baked Tortilla Chips. Dessert is Chocolate Cupcakes with Chili Cream Cheese Frosting.
Thursday Feb 22 9:30 AM – 12:30 PM65.00TERRI MILLIGANPASSPORT TO PINOT
This fun lesson teaches how to take the most food friendly wine, and incorporate it into a menu of dishes which achieve amazing flavors! Come enjoy a lesson of Roasted Pear and Montrachet Salad with Red Wine Honey Vinaigrette; French Onion and Pinot Noir stuffed Mushrooms; Red Wine Risotto with Bacon and Shallots; Grilled Sirloin Steak with Pinot Noir and Wild Mushroom reduction, and roasted Vegetables with Red Wine Balsamic drizzle. Dessert is Walnut Crepes with Red Wine-poached Fruit, served with Cinnamon Ice Cream.
Friday February 23 12:00 Noon – 1:00 PM30.00LINDA MARTINLUNCH & LEARN
Learn a delicious recipe for Salmon with all the right trimmings! Our DEMONSTRATION is Roasted Salmon with Bourbon Barbecue Sauce over Grilled Corn & Watercress Salad, served with Oven Roasted Asparagus with Candied Bacon. Dessert will be Flourless Chocolate Cake with Toasted Almond Ice Cream.
Friday February 23 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLES
Couples will share preparation of a three course gourmet dinner, and enjoy a sampling of wines. Sign up for a fun culinary experience to learn Bacon wrapped Jalapeno-Jack Stuffed Shrimp and Market Chopped Salad with Grape Tomatoes, Olives, Artichoke Hearts, Feta, & Lemon-Balsamic Dressing, served with Pinot Grigio. The entrée is Pan seared Pork Medallions with Dried Cherry-Port Sauce; Flash Seared Shaved Brussels Sprouts with Toasted Garlic; Rum & Butter-glazed Carrots, and Twice Cooked Masala Mashed Potatoes, served with Merlot. Dessert is Peach & Blackberry Cobbler with Vanilla Bean Ice Cream.
Sat Feb 24 9:30 AM – 12:30 PM60.00 per personM STOCKMARFAMILIES COOK PARTY FOODS
This class is for people ages 8 and above and their Mom or Dad who will be partners in this fun experience. Our yummy Party menu will be Taco stuffed Twice Baked Sweet Potatoes; Tomato Basil Pizza Dip with Garlic Pita Chips; Bacon Cheeseburger Quesadillas; Parmesan Chicken Roll Ups with Alfredo Sauce, and Philly Cheese Steak Sliders with White Cheddar Sauce. Dessert is Brownie Cookies with Salted Caramel Cream Filling.
Saturday February 24 2:00 – 5:00 PM60.00LISA BRISCHMEDITERRANEAN MYSTIQUE
Enjoy a lesson that unlocks the methods of creating fresh flavors of this satisfying cuisine. The lesson is Chickpea and Yogurt Soup with Parsley and Dill; Herb and Pistachio Couscous Salad; Pomegranate and Orange Chicken Kebabs; Turkey Meatballs with Lemon Dill Yogurt Sauce; Grilled Eggplant with Sesame and Herbs, and Faro with Mushrooms and Thyme. Dessert will be Lemon Olive Oil Cake.
Tues Feb 27 9:30 AM – 12:30 PM60.00MELISSA STOCKMARPALEO PERFECT
Learn the methods of Paleo Cooking and gain an understanding of eating and preparing healthy non-processed foods. Each recipe is high in nutrients, using natural ingredients which allow our bodies to thrive. Come for an instructive and inspiring lesson to learn Zucchini and Bacon Fritters with Onion Relish; Chicken and Wild Mushroom Stew; Grilled Herb Salmon with Leeks and Macadamia Nuts; Sweet Potato with Carbonara; Pork Bolognese with Zucchini Noodles, and Beef and Butternut Squash steamed Taginestyle. Dessert is Mango and Berry Coconut Meringue Roulade.
Wednesday Feb 28 9:30 AM – 12:30 PM60.00LISA BRISCHMAKE AHEAD MEALS
This valuable lesson offers recipes and instruction on how to efficiently prepare dinners ahead of time so you can pull, heat and serve! A needed option for busy families! Come learn Crispy Polenta Triangles with Herbed Goat Cheese; Stuffed Mushrooms with Blue Cheese and Scallions; Twice Baked Potatoes with Broccoli, Cheddar and Scallions, and Butternut Squash Risotto with Sage & Parmesan. Dessert will be Frozen Chocolate Soufflés.
Wednesday February 28 6:30-9:30 PM65.00AMY BARNESLADIES NIGHT OUT
Plan a special evening with your girlfriends cooking and enjoying a sinfully good menu & cocktail at our Girls Night party! You can repeat this menu for your own parties. Join us for Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche; Spicy Shrimp Rémoulade on Molasses-Buttered Toast; Wild Mushroom Crostini with Thyme Vinaigrette and Truffle Oil; Mini Chicken and Pork Meatballs in Saffron Sauce; Hickory Bacon and Roasted Corn Gougères, and Three-Cheese Phyllo Triangles with Onions and Dill. We’ll enjoy it all with Vodka Rosemary Lemonade Fizz & Iced Root Beer Vodka Floats!
March Classes
DATE / TIME FEE INSTRUCTOR NAME/DESCRIPTION
Thursday March 1 9:30 AM – 12:30 PM60.00TERRI MILLIGANGET SAUCY
Sauce making can be an easy skill to master and will increase your cooking skill with knowledge of a few guidelines. Learn how adding a Sauce to many dishes will make each stand out as a specialty! Our lesson is Herbes de Provence Salmon with Saffron Chardonnay Sauce; Roasted Asparagus and Shallots with Béarnaise Sauce; Marinara Sauce Pizza and Ricotta Dip with Pita Bread; Tuscan Bread and Avocado Salad with Poached Egg and Hollandaise Sauce, and Butternut Squash and Spinach Lasagna with Béchamel Sauce. Dessert will be Cream Puff Swans with Chocolate Crème Anglaise Sauce.
Thursday March 1 6:30-9:30 PM65.00LINDA MARTINTERRIFIC TAMALES
Homemade Tamales are the best! Come learn the techniques to creating your own at home with these yummy, authentic recipes. Our lesson is Spiced Tamale Dough; Chicken Tamales with Mole Sauce; Hot Chorizo Tamales with Guacamole; Cumin & Pork Tamales with Green Sauce; Spicy Butternut Squash Tamales with Black Bean Salsa; Traditional Beef Tamales with Red Sauce, and Apple-Pecan Dessert Tamales. We’ll enjoy them all with a perfect Margarita.
Friday March 2 12:00 Noon – 1:00 PM28.00LISA BRISCHLUNCH & LEARN
Enjoy this crowd pleasing menu for your gatherings. Our DEMONSTRATION teaches a classic Italian menu which starts with a light Salad of Fennel, Oranges and shaved Parmesan. The entrée is Rigatoni with White Bolognese Sauce. Dessert is decadent Chocolate-Orange Tart.
Friday March 2 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLES
Bring your partner to enjoy an amazing culinary experience creating a gourmet three course menu. Our lesson is Crispy Fried Green Tomatoes with Buttermilk-Peppercorn Sauce and Lobster Bisque with Fennel, fresh Tomatoes, Saffron, & Brandy, served with Sauvignon Blanc. The entree is Prosciutto & Gruyere Stuffed Roasted Chicken with Tomato Confit of slow roasted Tomatoes and Thyme & Chardonnay-Butter Sauce; Pan Roasted Fresh Broccoli with Garlic; Spaghetti Squash with Olive Oil, Fresh Parmesan, & Black Pepper, and Provencal New Potatoes with Sea Salt & Lemon, served with Merlot. Dessert is Bittersweet Chocolate & Cherry Lava Cakes with Brandy Whipped Cream.
Sat March 3 9:30 AM – 12:30 PM60.00MELISSA STOCKMARTHE BREAD BASKET
If you like to bake, come learn to bake these amazing Breads! Have fun with Potato Dill Sandwich Bread; Cranberry Walnut Rolls with Honey Orange Butter; Spicy Olive Bread Boule with Sun-Dried Tomato Tapenade; Honey Wheat Dinner Rolls with Molasses Glaze; Garlic Parmesan Knots; Focaccia with Arugula Pesto and Roasted Tomatoes, and Country Apple Fritter Bread with Vanilla Bean Drizzle.
Saturday March 3 2:00 – 5:00 PM60.00LISA BRISCHTHAI IT ON
Here is a fun lesson introducing the foods, flavors and spices of Thai cuisine. Learn to create these amazing specialties for yourself. We’ll prepare Cucumber Salad with Chile, Mint, and Basil; Thai Coconut Soup; Roast Chicken with Spicy Thai Sauce; Thai Shrimp Curry; Grilled Beef Satay and Grilled Eggplant Salad with Thai Flavors, and Thai Style Curried Fried Rice. Dessert is Coconut Sorbet with Mango and Toasted Coconut.
Tues March 6 9:30 AM – 12:30 PM60.00MELISSA STOCKMARPASTA FOR FAMILIES
Introduce an array of yummy new Pasta dishes to your dinner repertoire. Our lesson teaches these fun recipes including Cheese Ravioli with Spinach Pesto and Squash; Chicken and Butternut Squash Cannelloni with homemade Crepes; Crab and Boursin Cheese Ravioli with Citrus White Wine Sauce; Meaty Merlot Ragout with Pappardelle Pasta; Pesto Gnocchi with Red Pepper Cream Sauce; Mediterranean Fettuccini with Herbed grilled Tilapia, Artichokes, Olives and Sun-dried Tomatoes; and Spinach Artichoke Bow Tie Pasta.
Wed March 7 9:30 AM–12:30 PM60.00L BRISCHPRESSURE COOKER, SLOW COOKER
This fun class will teach how to make each dish in the Pressure Cooker AND Slow Cooker! These fast and easy cooking methods and recipes give back time in your day and offer a delicious array of flavors. Join us to learn Salad with Walnuts and Blue Cheese; Asian-Style Chicken Wings; Ziti with Sausage and Peppers; Italian Meatloaf with Homemade Marinara, Provolone & Basil; Creamy One Pot Mashed Potatoes, and Parmesan Risotto with White Wine & Herbs. Dessert is creamy Rice Pudding with Cinnamon, Raisins & Rum.
Wednesday March 7 6:30-9:30 PMFULLAMY BARNESPIZZA ON THE GRILL
Pizza cooked on the grill captures flavors and textures that closely match brick oven pizzas. Come learn how to create amazing Pizza with your favorite combinations. Our lesson is Grilled Pizza Margarita with Tomatoes and Mozzarella; Arizona-style Cornmeal Crusted Chorizo Pizza; Cauliflower Pepperoni Pizza Bites with warm Marinara; Deep Dish Chicago-Style Italian Sausage Pan Pizza; Grilled Flatbreads with Caramelized Red Wine Onions, Turkey Sausage and Asiago Cheese; White Four-Cheese Pizza with Basil and Garlic, and Triple Chocolate Hazelnut Pizza.
Thursday March 8 9:30 AM – 12:30 PM60.00TERRI MILLIGANDINING AL FRESCO
This is a nice time of year to host an outdoor party, taking advantage of beautiful evening temperatures. Local and visiting friends will applaud your efforts when you serve this pleasing menu. Come enjoy Roasted Radicchio with Balsamic Glaze and Bleu Cheese; Pollo alla Diavola (spicy Chicken skewers) with Sun-dried Tomato Sauce; Herbmarinated Flank Steak with roasted Tomatoes, Arugula and Blue Cheese; Pork Tenderloin and Zucchini Ribbon Kebabs with Lemon Herb Mayonnaise Sauce; Roasted Cauliflower, Pomegranate and Herb Israeli Couscous Salad; Edamame and fresh Radish Tartines. Dessert will be Lavender Cupcakes with Honey Butter cream Frosting. We’ll enjoy it all with Rosé and fresh Berry Sangria.
Thursday March 8 6:30-9:30 PM65.00LINDA MARTINFISH FANTASY
This lesson offers recipes that make great meals for families with busy schedules. Our lesson is Blackened Catfish with Chipotle-Lime Coleslaw; Oven Roasted Salmon with Martini Sauce; Red Snapper poached with Fennel & Vermouth with Orange Vinaigrette; Bourbon BBQ Salmon with Grilled Corn & Watercress Salad; Oven Roasted Cod with Tomatoes, Garlic, & Wine over Angel Hair Pasta; Sautéed Fillet of Sole with CaperBrown Butter Sauce, and Pan Seared Breaded Tilapia with Lemon & Arugula.
Friday March 9 12:00 Noon – 1:00 PM28.00AMY BARNESLUNCH & LEARN
May the luck of the Irish be with you when you join our traditional St. Paddy’s Day celebration and DEMONSTRATION lesson. Enjoy Amy’s famous Brown Sugar Crusted Corned Beef, served with Colcannon (Cabbage & Potatoes). Dessert is Chocolate Guinness Stout Cake with Cream Cheese Frosting.
Friday March 9 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLES
Plan a special evening for you and your partner learning to prepare three course gourmet menu. We’ll enjoy it with a sampling of wines. Our fun lesson is Serrano Ham wrapped Charred Shrimp and a Salad of warm Goat Cheese & Bosc Pears with Baby Greens & Shallot Vinaigrette, served with Riesling. The entrée is Char Grilled New York Steak with Three Herb Chimichurri Sauce; Butternut Squash Roasted with Fennel, Cumin, Cinnamon, & Turmeric; Grilled Zucchini & Portabellas with Balsamic & Garlic, and Petite Baked Potatoes with Crème Fraiche & Chives, served with Cabernet Sauvignon. Dessert will be Homemade Cannoli with Sweet Ricotta, Chocolate, & Orange Zest.
Sat March 10 9:30 AM – 12:30 PM60.00M STOCKMARKIDS COOK OUTDOOR FOOD
If you are aged 8 or above, come join us to learn a menu you can make and eat outdoors! Our fun lesson is Italian Pinwheels (Salami, Pepperoni and Ham with Cream Cheese Spread); Macaroni, Broccoli and Cheese Salad; Crispy Chicken Finger Subs with Cole Slaw; BBQ Pork Chops with Corn on the Cob; Grilled Pizza with Tomatoes, Mozzarella Cheese and Basil Pesto, and Hawaiian Burgers with Grilled Pineapple. Dessert will be White Chocolate Pound Cake.
Saturday March 10 2:00 – 5:00 PM60.00LISA BRISCHSOUTHERN TRADITIONS
Come experience the foods and flavors of Southern cooking which are deliciously unique to the South. Our specialty lesson introduces Cheese Boxes (homemade Cheez-its); Shrimp and Grits; Smothered Pork Chops with Onions, Southern Gravy, Bacon & Thyme; Alabama BBQ Chicken with White Sauce; Sweet Potato Corn Spoon Bread, creamy Soufflé with Corn Bites; Browned Butter Creamed Winter Greens. Dessert is Red Velvet Cupcakes.
Tuesday March 13 9:30 AM – 12:30 PM60.00MELISSA STOCKMARTAPAS & PAELLA
Here is a lesson that has the makings for great dinner parties. Come learn this fun crowd pleasing menu. Our lesson of Spanish specialties is Anchovy, Chickpea and Sun-Dried Tomato Phyllo Cigars; Tapas of baked Ricotta with Citrus and Olives on Crostini; Rice Cakes with Lamb, Artichokes and Manchego Cheese; Turkish Beef and Tomato Pizzas, and Roasted Red Pepper and Chili Hummus on Rosemary Olive Oil Crackers. The main event is Pork, Chick Pea and Sweet Red Pepper Paella.
Wed March 14 9:30 AM – 12:30 PM60.00LISA BRISCHRESTAURANT FAVORITES
Learn to create some favorite restaurant dishes for your own pleasure. This fun lesson teaches Pan-Roasted Mussels in Garlic Butter; Frisee Salad with Cranberry-Bacon Vinaigrette and Blue Cheese Pastries; Chicken Canzanese (Braised Chicken Thighs with Prosciutto, White Wine, & Herbs) Braised Beef Short Ribs with Red Wine Sauce; Risotto Alla Primavera; Creamed Spinach, and Slow-Cooked Whole Carrots. Dessert will be Chocolate Lava Cakes with Raspberry Truffle Center and Vanilla Ice Cream.
Wednesday March 14 6:30-9:30 PM65.00AMY BARNESHOLA!
Mexican specialties are part of our culture & are so satisfying when you have great recipes! Come learn to make these great dishes for yourself! Our lesson is Green Pozole with Hominy & Chicken; Chili-Rubbed Steak Tacos with Avocado Lime Salsa; Charred Chili Rellenos with Green Rice; Roasted Corn Guacamole with Cumin Chips; Sausage Jalapeno Chilies with Roasted Pepper Sauce; Roasted Chicken Nachos with Green ChiliCheese Sauce, and Glazed Lime Cake with Tequila Infused Strawberries.
Thursday March 15 9:30 AM – 12:30 PM60.00TERRI MILLIGANTUSCAN COUNTRY
Treat yourself to a lesson teaching about the magic and simplicity of authentic Tuscan specialties. Our fun and delicious menu includes Italian Wedding Soup; Roasted Wild Mushroom, Arugula and Homemade Ricotta Crostini; Rustic Tuscan Chicken with Olives, Hazelnuts and Figs; Homemade Fettuccini with Basil, Mint and Walnut Pesto, and Sweet Potato Squash Gnocchi with Hazelnut Maple Brown Butter. Dessert is Berry Tiramisu with Strawberry Ice Cream.
Thursday March 15 6:30-9:30 PM60.00LINDA MARTINWORLD OF SPICES
Learn to distinguish the use and flavor of Spices to make choices in flavoring your foods. Come for an interesting and inspiring class on Sautéed Shrimp with Saffron Cream Sauce; Spice Rubbed Grilled Rockfish with Cumin, Cinnamon, & Turmeric; Fennel Seed & Black Pepper Flatbread with Masala Roasted Tomatoes; Pork Tenderloin with Star Anise-Hoisin Sauce; Orange Chicken with Sichuan Peppercorns, and Roasted Root Vegetables with Herbes de Provence. Dessert will be Lemon Custards with Lavender & Mint.
Friday March 16 12:00 Noon – 1:00 PM30.00LINDA MARTINLUNCH & LEARN
This lesson could make a fun dinner party menu for your own entertaining. Enjoy our DEMONSTRATION lesson of Pan-seared New York Steak with Whiskey Cream Sauce; Yukon Gold & Sweet Potato Gratin, and Spiral cut Zucchini with Olive Oil & Fresh Herbs. Dessert is Candied Pear Tart with Vanilla Bean Ice Cream.
Friday March 16 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLES
Plan a fun date night with your partner and be part of preparing this gourmet three course menu. Couples will work together to create Southwest Eggrolls with Buttermilk Dipping Sauce and Spring Greens, and Hearts of Palm & Candied Pecan Salad with Dijon Vinaigrette, served with Pinot Grigio . The entrée is Pan Seared Rock Fish with BasilMint Pesto; Simmered White Beans with Roma Tomatoes, Garlic, & Herbs; Grilled Roasted Red Onion, Fennel, & Peppers, and Homemade French Rolls with Sweet Butter, served with Merlot. Dessert will be Ancho-Chocolate Cake with Chocolate-Espresso Sauce & fresh Rum Ice Cream.
Sat March 17 9:30 AM – 12:30 PM60.00MELISSA STOCKMARDESSERTS TO DIE FOR
Use the recipes of this amazing lesson for all your special occasions, celebrations and sweet treats! This class offers recipes you will treasure! Come to learn Toasted Coconut Tres Leches Pound Cake; Oatmeal Lemon Cream Bars; French Apple Cake; Chocolate Fudge Brownie Tart; Strawberry Ricotta Turnovers with Chocolate Gelato; Vanilla Bean Pear Strudel with Amaretto Custard Sauce, and Mini Irish Chocolate Cheesecakes with Chocolate Curls.
Saturday March 17 2:00 – 5:00 PM60.00LISA BRISCHASIAN FINGER FOODS
Treat yourself to a lesson of cross-cultural Asian party foods! These amazing foods and flavors include Pot Stickers; Crab and Cream Cheese Scallion Wontons; Shrimp Toasts (Deep Fried Shrimp, Ginger & Garlic Sandwiches); Beef Satay with Peanut Sauce; Sweet & Spicy Char Siu-Glazed Pork and Pineapple Buns; Korean Fried Chicken Wings with Sweet, Spicy and Salty Sauce, and Matcha Shortbread Cookies with Black Sesame Seeds.
Tues March 20 9:30 AM – 12:30 PM60.00M STOCKMARSPRING DINNER PARTY
Add this beautiful spring menu to your repertoire and use it when you want to create a great impression on your guests! Come for a fun lesson of Tarragon Cream Puffs filled with Smoked Salmon Salad; Calamari Fritters with Sweet Chili Mango Salsa; Phyllo Cups filled with Strawberry-dressed Greens, Candied Almonds and Goat Cheese; Sautéed Chicken Breasts with Citrus-Basil Pan Sauce; Herb crusted Pork Tenderloin with Potato and Leek Cakes, and Butternut Squash Tortellini with Walnut Cherry Brown Butter Sauce. Dessert is Blueberry Turnovers with Lemon Ice Cream.
Wednesday March 21 9:30 AM – 12:30 PM60.00LISA BRISCHEASTER BRUNCH
This sweet menu will delight guests of all ages after a busy morning of collecting Easter Eggs! Spend a fun morning learning this impressive menu of Deviled Eggs 3 ways – Smoked Salmon and Herbs, Green Eggs and Ham, & Remoulade; Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette; Black Pepper Crepes with Tomatoes and Goat Cheese; Ham and Apple Dutch Baby; Bacon Scalloped Potatoes; Carrot Soufflé, & Angel Pie with Meringue Crust filled with Whipped Cream & Finely Chopped Chocolate.
Wednesday March 21 6:30-9:30 PM65.00AMY BARNESBREWS & BITES
This menu of beer bites paired with some tasty brews is a party in the making. Give yourself the treat of this amazing lesson! Our lesson is Kim Chi Flank Steak and Scallion Corn Tacos & Baked Jerked Chicken Wings with Mango Guacamole paired with Blue Moon Belgium White; Italian Sausage Risotto Cups & Mini Pretzel Dough wrapped Bratwurst with Mustard Dip served with Sam Adams Bohemian Pilsner; Irish Bacon and Swiss Cheese Beef Sliders made with Blonde Ale ; Green Chile & Portobello Grilled Cheese on Cornbread Grilled Cheese with Guinness Stout & Guinness Stout Chocolate Brownies.
Thurs March 22 9:30 AM – 12:30 PM65.00T MILLIGANGRILLING FISH & SEAFOOD
There is a little bit of magic happening when you can take your fresh Fish to the grill and come away with yummy grill flavors and tender, juicy cooked Fish. Learn to marinate, sauce and time your Fish so it’s perfectly cooked on the grill. Our lesson is Grilled Tilapia Tacos with spicy Black Beans and Avocado Crema; Homemade Tortillas; Herb marinated Swordfish with Olive Tapenade and Ratatouille; Grilled Ahi Tuna Salad Nicoise; Cedar-planked Salmon with Asian Vegetable Noodles; Moroccan Shrimp and Pineapple Kabobs with Mango Salsa, and Cast-iron skillet roasted Parmesan and Garlic Mussels.
Thurs March 22 6:30-9:30 PM75.00L MARTIN, D LAPMARDOFOOD & WINE PAIRING
Learn how to add a nice wine to your dinner party menus with the lessons from this class. Our chef and wine expert will teach how to prepare and choose wines that match so nicely with each course. Come for an interesting & delicious lesson. Our menu is Baconwrapped Chorizo-filled Dates and Salad of Spring Greens, Hearts of Palm & Candied Pecans with Dijon Vinaigrette, served with a crisp Italian White Wine. The entrée is Marinated Fire Roasted Pork Tenderloin with Blackberry-Red Wine Sauce; Bacon & Sweet Potato Hash; Crispy Herb Grilled Red Potatoes, and Pan Seared Broccolini with Toasted Garlic, served with a California Cabernet Sauvignon. Dessert will be ChocolateGrand Marnier Soufflés with Whipped Cream, served with a French Cabernet Sauvignon.
Friday March 23 12:00 Noon – 1:00 PM30.00TERRI MILLIGANLUNCH & LEARN
Enjoy a great lunch & learn to make this amazing specialty for your own entertaining needs. Our DEMONSTRATION is Crabmeat stuffed Shrimp with Sweet Potato Smash and Oven roasted Asparagus. Dessert will be Lemon Mousse with Berries.
Friday March 23 6:30-9:30 PM150.00LISA BRISCHGOURMET COUPLES
Sign up with your partner for a special culinary evening to learn this fun gourmet menu, served with a sampling of wines. Our lesson is Prosciutto Scallops with Rosemary Skewers & Balsamic Glaze and Fennel and Red Grape Salad with Creamy Tarragon Dressing, served with Sauvignon Blanc. The entrée will be Steak Diane with Mushroom & Red Wine and Brandy Sauce; Sugar-Glazed Roasted Carrots; Roasted BalsamicGlazed Mushrooms, and Yukon Gold Gruyere Galettes, served with Cabernet Sauvignon. Dessert is Individual Fallen Chocolate Cakes with Crème Anglaise.
Sat March 24 9:30 AM – 12:30 PM60.00 per personM STOCKMARKIDS & PARENTS – COOKING DINNER
If you are aged 8 or above, invite your parent to be your partner for this class so that you can learn and cook this menu together. Everyone will make part of this family dinner lesson which includes Broccoli-Macaroni and Cheese Chowder; Beef Tostadas with Salsa Verde; Caprese Panini Sandwiches; Apple and Cheese Stuffed Chicken Breasts with Maple Sauce; Mozzarella stuffed Meatballs with Marinara Sauce; Spinach, Chicken & Alfredo Lasagna. Dessert will be Berry and Ricotta Turnovers with White Chocolate Ice Cream.
Sat March 24 2:00 – 5:00 PM60.00LISA BRISCHWINE COUNTRY ENTERTAINING
Foods and flavors of the wine country are the focus of this fun class. Learn to create a menu that pairs perfectly with the wines found locally and regionally. Our menu is Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins; Olive and Caramelized Onion Tart; Sautéed Chicken Cutlets with Rosemary Lemon Sauce; Salmon Cakes with Creamy Lemon Herb Dipping Sauce; Potato-Gorgonzola Gratin; Asparagus Frittata with Mint and Parmesan; Chocolate Olive Oil Cake with Mascarpone Cream.
Tues March 27 9:30 AM – 12:30 PM60.00M STOCKMARFRENCH COCKTAIL PARTY
This beautiful menu is one you can use and enjoy for a long time. Learn a little about French classic recipes & how amazingly flavorful they are! Join us for a fun morning of preparing Asparagus and Gruyere Tarts; Brie en Croute (wrapped in Puff Pastry) with homemade Fig Jam; Mushroom, Caramelized Onion and Goat Cheese Phyllo Purses; Chicken Cordon Bleu Bites; French Dip Parmesan Herb Gougères; Steak au Poivre Crostini with Black Pepper Goat Cheese, and Brandy Cream Sauce and Apple Almond Galettes.
Wed March 28 9:30 AM – 12:30 PM60.00LISA BRISCHSOUTHWEST FINGER FOODS
Here is a winning theme for your next party. Learn to create this menu using foods and flavors of our native cuisine in creative combinations. Our menu is Southwestern Caesar Salad Spears; Corn Fritters with Roasted Tomatoes and Lime Aioli; Skirt Steak and Green Chile Cilantro Toasts; Mini Chicken Tostadas with Black Beans and Tequila Slaw; Grilled Shrimp Street Tacos with Grilled Tomatillo Salsa, and Beef and Bean Taquitos with Avocado Sauce. Dessert is Tres Leches Cupcakes.
Wednesday March 28 6:30-9:30 PM65.00AMY BARNESSPICE IT UP!
If you LOVE to cook and eat spicy foods, this class is for you! Our menu is made for those who are always looking for the next great explosion of heat! Our lesson is perfect Baked Jerk Chicken Drumsticks; Smoked Gouda-Chorizo Jalapeno Poppers; BaconWrapped Potato Bites with Spicy Chipotle Sour Cream Dipping Sauce; Serrano, Jalapeno, Poblano Pepper Pressure Cooker Carnitas with Corn Tortillas; Indian Chicken and Spicy Mango Curry over Basmati Rice; Spicy Sriracha Crispy Beef Strips Stir-Fry, and Mini Pan Fried Jalapeno Popper Egg Rolls, served with Raspberry Jalapeño Margaritas.
Thursday March 29 9:30 AM – 12:30 PM60.00TERRI MILLIGANSAUTE SECRETS
Sauté means “jump” in French. This classic cooking technique requires the ingredients to “jump” by not sticking to the pan. Learn how to sauté and discover how this French cooking technique will enhance your culinary skills. Our lesson is Herbes de Provence Chicken Breast with Brandy Cream Reduction; Peruvian sautéed Beef with roasted Potatoes and Peppers; Mediterranean Vegetable and Cashew Sauté with Herb Basmati Rice; Skillet Shrimp Primavera, and Italian Sausage and White Bean Sauté. Dessert will be Vanilla Bean Pudding with sautéed Pears and Caramelized Almonds.
Thursday March 29 6:30-9:30 PM65.00LINDA MARTINFOODS OF PROVENCE
This delightful lesson teaches how to create the light and enchanting flavors from the region of Provence. Add these wonderful specialties to your repertoire including Caramelized Onion & Apple Tarts with Gruyere & Thyme, and Baby Lettuce with Radishes & Spring Herb Salad. The entrée is Cassoulet with White Beans, Sausage, Fresh Herbs, & Spinach Pesto; Garlic Roasted Chicken with Sage & White Wine; Roasted Beets & Carrots with Dijon & Dill, and Provencal Roasted Potatoes with Lemon Zest. Dessert will be Dried Cherry & Apple Galette with Caramel Sauce.
Friday March 30 6:30-9:30 PM150.00 per coupleLINDA MARTINGOURMET COUPLES
Invite your partner to enjoy an evening preparing a three-course gourmet menu with a group of other couples. This lesson teaches a great entertaining menu. We hope you can join us for Tequila Flamed Shrimp Appetizer and Salad of Radicchio & Blue Cheese with Peppered Almonds, served with Pinot Grigio. The entrée is Herb Roasted Tri-Tip with Brandy-Cream Sauce; Bucatini Pasta with Bacon, Roma Tomato, & Pecorino; Caramelized Roasted Vegetables with Sun dried Tomato Vinaigrette, and Carrots with Dill & Champagne, served with. Dessert is Beer & Bacon Toffee Sundaes with Homemade Vanilla Ice Cream.