Class Schedule

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November Classes
Call Sweet Basil Cooking School to register at 480-596-5628.
DATE / TIME EVENT FEE INSTRUCTOR
Wednesday November 01, 2017 9:30 am - 12:30 pm PRESSURE COOKER, SLOW COOKER
Options for cooking dinner quickly with recipes that give you delicious meals is the focus of the Pressure Cooker part of the lesson. We’ll also learn some amazing slow cooker recipes that make putting dinner together a no-brainer when you get home from work. Come for a great lesson of both methods with Beet Salad with Walnuts and Blue Cheese; Asian-Style Chicken Wings; Ziti with Sausage and Peppers; Italian Meatloaf; Creamy Mashed Potatoes; Parmesan Risotto, and Rice Pudding.
$60 Chef Lisa Brisch
Wednesday November 01, 2017 6:30 pm - 9:30 pm SOUTHWEST THE BEAUTIFUL
Discover how to create the most amazing flavors, blending traditional Southwest foods & contemporary ingredients. This is a menu you can use for any occasion. Join us to learn Romaine, grilled Avocado, & Smoky Corn Salad with Chipotle Caesar Dressing; Steak Mole with Cilantro; Beer braised Pork Carnitas; Fideo (Mexican Chicken Spaghetti); fresh Corn Tortillas with homemade Salsa Verde; Arroz Blanco, and Pan-fried Refried Bean Burritos with Avocado Salsa. Dessert will be Mexican Chocolate Mousse with Burnt Rum.
$65 Chef Amy Barnes
Thursday November 02, 2017 9:30 am - 12:30 pm AUTUMN IN TUSCANY
Learn to create flavors found in the beautiful countryside of Tuscany. Use these amazing recipes for amazing dinner parties that will impress your guests. Our lesson is Avocado, Tomato & Basil Panzanella Salad; Sicilian Chicken with Tomato and Olives; Homemade Fettuccini with crispy Bread Crumbs; Tomato and Thyme Shortbreads with Olive Gremolata; Risotto made with Faro, Sweet Corn, Wild Mushrooms, and Polenta. Dessert is Pine Nut Tart with Marsala-infused Fruit Sauce.
$65 Chef Terri Milligan
Thursday November 02, 2017 6:30 pm - 9:30 pm LADIES NIGHT OUT
Ladies, plan a fun night out learning a great new menu which would be perfect to use for holiday entertaining or when you gather friends together. Our finger food menu is one you’ll get rave reviews when you serve it! Come learn Panko Crusted Crab Bites with Roasted Pepper-Chive Aioli; Chili Rubbed Shrimp with Avocado-Corn Salsa; Thai Chicken Flatbread Pizza with Spicy Peanut Sauce; Puff Pastry with Spinach & Artichoke; Peppered Steak Skewers with Balsamic Syrup, and Toasted Blue Cheese & Caramelized Onion Mini Sandwiches. Dessert is Dark Chocolate & Caramel Tartlets with Fleur de Sel. We’ll sit down and eat it all with a “No Stress Cocktail” (Vodka, Coconut Rum, Peach Schnapps, Pineapple & Cranberry Juice).
$65 Chef Linda Martin
Friday November 03, 2017 12:00 pm - 1:00 pm LUNCH & LEARN Chicken, Asiago and Pear Tart
Treat yourself to an amazing lunch at our DEMONSTRATION class. This menu would be fun to prepare for guests, creating your next dinner party! Join us for warm Chicken, Asiago and Pear Tart served with Arugula, Grape and Almond Salad with Balsamic Reduction dressing. Dessert will be Blueberry Lemon Upside Down Cake.
$28 Chef Amy Barnes
Friday November 03, 2017 6:30 pm - 9:30 pm GOURMET COUPLES
You and your partner can plan an amazing culinary experience when you join us to learn this gourmet menu, served with a sampling of wine. Our menu begins with seared Scallops with Thai Chili Black Bean Sauce, and Watercress Salad with Spiced Pecans & Dijon Vinaigrette, served with Pinot Grigio. The entrée is Cast Iron Beef Filets with Cabernet Au Jus; Roasted Garlic-Cauliflower Puree; Flame Grilled Fresh Broccoli, and Poblano Gratin with Roasted Corn & Crema, served with Cabernet Sauvignon. Dessert will be Flourless Chocolate Cake with Toasted Almond Ice Cream.
$150 per couple Chef Linda Martin
Saturday November 04, 2017 9:30 am - 12:30 pm KIDS & PARENTS COOK
This class is for people ages 8 & above who like to cook with Mom or Dad and have an interest in learning new recipes. Come be partners & have fun learning Bacon Cheeseburger Chowder; Coconut Chicken Fingers with Honey Orange Sauce; Chicken Parmesan Meatloaf; Mexican Turkey Lasagna; Baked Butternut Squash Rigatoni with Parmesan Cheese Sauce, and; Texas Cheese Steak Sandwiches with Sweet Onions. Dessert is Cookies and Cream Bunt Cake with Fudge Drizzle.
$60 per person Chef Melissa Stockmar
Saturday November 04, 2017 2:00 pm - 5:00 pm THAI TREASURES
The foods & flavors of Thai cuisine open up a world of ingredients and spice combinations that are fresh & completely satisfying. Learn how to make these dishes on your own so you can enjoy them at any time! Come for fresh Spring Rolls with Dipping Sauce; Chicken Lettuce Wraps; Shrimp Pad Thai; Stir-Fried Beef with Chiles and Shallots; Green Curry with Tofu and Bok Choy; and Sweet and Salty Coconut Rice, and Mango Sorbet.
$65 Chef Lisa Brisch
Tuesday November 07, 2017 9:30 am - 12:30 pm ROAST & BRAISE
Roast and braise cooking methods open the door to creating many delicious meals using foods enjoyed so much this time of year. Learn to master these methods with Roasted Butternut Squash and Sage Pie; Roasted Pork Shoulder with Mustard, Sage and Honey Polenta; Slow roasted Dill Salmon with Fennel and Citrus; Balsamic Glaze, and Braised Artichokes with Sun-dried Tomatoes and Mint. Dessert is Roasted Vanilla Pears with Gingersnap Crumble and Cinnamon Whipped Cream.
$60 Chef Melissa Stockmar
Wednesday November 08, 2017 9:30 am - 12:30 pm MAKE AHEAD MEALS
If getting dinner on the table seems difficult to accomplish, let us help you get ahead of the game with this delicious menu and strategy for preparing it so you’re ready when you need it. This inspiring class teaches Crispy Polenta Triangles with Herbed Goat Cheese; Stuffed Mushrooms with Blue Cheese and Scallions; Chicken Manicotti; Flank Steak Stuffed with Roasted Peppers, Ham, and Provolone; Twice Baked Potatoes with Broccoli, Cheddar and Scallions, and Green Bean Casserole. Dessert is Individual Chocolate Soufflés.
$60 Chef Lisa Brisch
Wednesday November 08, 2017 6:30 pm - 9:30 pm INFLAMATORY REMEDIES
This class will be team taught by Chef Amy Barnes and Nutritional Consultant Amy Baragar. From the class you’ll gain an understanding of the foods that are good to eat when you have inflammatory health issues. Our lesson includes a lecture and preparing Roasted Beets with Salmon, Broccoli, and Avocado; Rib-Eye Steak with Celeriac and Horseradish Purée, Thyme Butter; Crispy Coconut Crusted Pan-Fried Chicken; Bacon Pesto with Zucchini Zoodles; Coconut Flour Biscuits; Bacon, Spaghetti Squash, and Parmesan Cakes. Dessert is Mexican Chocolate Ice Cream made with Avocados. Relief can be on the way!
$65 Amy Baragar, Chef Amy Barnes
Thursday November 09, 2017 9:30 am - 12:30 pm SIDE DISH SUPERSTARS
Side dishes can make the difference between a good and a superstar meal! Come for an inspiring class to learn an array of dishes to you can use with the entrée of your choice. Our fun & delicious lesson is roasted Butternut Squash and Brussels Sprouts dressed with Sage Brown Butter; Zucchini, Tomato and Basil Gratin; Hasselback Autumn-spiced Sweet Potatoes; Winter White Vegetable Bisque with Parsnips, Yukon Gold Potatoes and Cauliflower; Prosciutto and Gruyere Cheese Bread Pudding; Boursin Cheese Spinach Casserole, and Drunken Cranberry and Pistachio Cheese Log with Grand Marnier soaked Cranberries.
$60 Chef Terri Milligan
Thursday November 09, 2017 6:30 pm - 9:30 pm TAMALE TREASURES
We’re teaching all the secrets to making amazing homemade Tamales just in time for gift giving at the holidays! Come for an inspirational lesson to create the very best of these specialties. Our menu 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, and Traditional Beef Tamales with Red Sauce. Dessert will be Apple-Pecan Dessert Tamales.
$65 Chef Linda Martin
Friday November 10, 2017 12:00 pm - 1:00 pm
Lunch & Learn
Come enjoy a delicious lunch to learn the best way to create this classic favorite entree. Our DEMONSTRRATION lesson is Coq Au Vin, braised with Bacon, Mushrooms and Garlic. We will serve it with creamy Garlic Mashed Potatoes. Dessert is yummy and decadent Caramel Bread Pudding.
$28 Chef Lisa Brisch
Friday November 10, 2017 6:30 pm - 9:30 pm GOURMET COUPLES
Invite your partner to enjoy a delicious menu and experience preparing a gourmet menu in this class of couples cooking together. Enjoy a very fun evening to prepare Coconut Crusted Shrimp with Lime Chile Sauce and Avocado & Pink Grapefruit Salad with Champagne Vinaigrette, served with Sauvignon Blanc. The entrée is Coriander-crusted Seared Ahi with Black Bean Salsa; Sake Steamed fresh Carrots; Garlic & Chile Spiced Stir-Fried Eggplant and Indian Fry Bread with Desert Honey, served with Pinot Noir. Dessert will be Rustic Pear & Apple Crostata with Rum-Caramel Sauce.
$150 per couple Chef Linda Martin
Saturday November 11, 2017 9:30 am - 12:30 pm BREAD BASICS
Create Breads that taste amazing & wow all who share them with you! Our lesson will get you comfortable using Yeast in Breads, Rolls & Breakfast Specialties. Come for an inspired lesson to learn Cracked Wheat Loaf with Sunflower Seeds; Parmesan-Rosemary Crackers; Pancetta, Potato and Chive Rolls with Roasted Garlic Butter; Cranberry Orange Babka Loaf Bread; Pumpkin, Pecan and Raisin Sticky Buns, and Buttermilk Rolls with Whipped Orange Honey Butter. Dessert is Chocolate Chip, Hazelnut and Sour Cherry Fougasse (like Foccacia).
$60 Chef Melissa Stockmar
Saturday November 11, 2017 2:00 pm - 5:00 pm FALL IN PROVENCE ~ A FOOD LOVERS PARADISE
If you love good food, the menu from this region in France is one you will appreciate and treasure. Come learn from a Chef who teaches at her own cooking school in Provence. Our lesson is Smoked Salmon Tartare, Dill Croutons; Salad of Crispy Prosciutto and Egg with Green Olive Vinaigrette; Roast Pork Loin with Fig Confit, and Gratin of Potatoes, Leeks and Fennel. Dessert is Flakey Dark Chocolate Turnovers with Creme Fraiche.
$65 Hallie Harron
Tuesday November 14, 2017 9:30 am - 12:30 pm GLUTEN FREE GOODNESS
If your body works best by eliminating gluten from your diet, this class offers an array of recipes that taste great and are gluten free! Come join us and learn to increase the variety of foods you can enjoy. We’ll learn Lemon and Dill Quinoa Chicken Soup; Zucchini Noodles with Pesto; Eggplant, Ricotta, Squash and Root Vegetable Salad; Cherry-Port glazed Pork Loin Roast; Seared Cod with Pancetta, braised Fennel, and Kale; and Grilled Ancho-spiced Flank Steak with Carrot-Sweet Potato Mash and Snap Peas. Dessert is Flourless Chocolate Soufflé with Orange Custard Sauce.
$60 Chef Melissa Stockmar
Wednesday November 15, 2017 9:30 am - 12:30 pm HEALTHY THANKSGIVING
If you are making Thanksgiving dinner this year, why not give yourself, family and friends a break on the carbs & serve a delicious and healthier version of the traditional favorites. Our amazing updated menu is Celery Salad with Walnuts, Dates and Pecorino; Creamless Creamy Cauliflower Soup; Fig and Stilton-Stuffed Turkey Breast with Port Sauce; Lighter Skillet Green Bean Casserole; Marsala-glazed Winter Vegetables, and Herbed Mashed Sweet Potatoes with Caramelized Onion. Dessert is Spiced Pumpkin Cheesecake Mini-Cakes.
$60 Chef Lisa Brisch
Wednesday November 15, 2017 6:30 pm - 9:30 pm PASTA SECRETS
Come find out how wonderful fresh Pasta really is. We’ll mix & stretch all the varieties creating these light & flavorful recipes. Treat yourself to a fun morning of making Potato Gnocchi with Prosciutto and Peas; Classic Fettuccine Alfredo; Fresh Taglierini Pasta strands with Pesto Sauce; Hearty Pasta Bolognese; Spinach Ravioli with Tomatoes & Basil, and easy Rosemary Foccacia. Dessert will be Chocolate Fettuccine Noodles with Nutella Cream Sauce and fresh Berries.
$65 Chef Amy Barnes
Thursday November 16, 2017 6:30 pm - 9:30 pm ITALIAN COCKTAIL PARTY
We’ve gathered some of the best Italian flavors in a menu of finger foods that will melt in the mouths of your guests. Come learn a truly outstanding menu! Come to prepare Crostini with White Beans, Roasted Tomatoes & Basil Oil; Butter & Garlic Shrimp Scampi Bites; Mini Caprese with fresh Mozzarella, Tomato, & Basil; Mini Caprese Grilled Cheese; Stuffed Mushrooms with Peppers, Olives, & Romano Cheese; Macadamia Nuts & Ricotta in Puff Pastry; Grilled Steak Skewers with Pan Roasted Tomato-Basil Sauce, and Sweet Espresso-Mascarpone Tarts. We’ll enjoy it all with a glass of Prosecco.
$65 Chef Linda Martin
Friday November 17, 2017 12:00 pm - 1:00 pm LUNCH & LEARN Herb Crusted Pork Tenderloin with Fig & Port Sauce
This lovely menu has the makings of a great dinner party when you’re ready to be a star hostess! Your friends will rave at all parts of this menu! Enjoy a DEMONSTRATION and lunch of Herb Crusted Pork Tenderloin with Fig & Port Sauce served with Marsala Glazed Carrots and Yukon Gold Mashed Potatoes with Truffle Oil. Dessert will be Chocolate-Bourbon Cake with Shaved Chocolate & Coffee Ice Cream.
$30 Chef Linda Martin
Friday November 17, 2017 6:30 pm - 9:30 pm GOURMET COUPLES
Invite your partner for a date night and fun challenge of creating this three course menu. You’ll choose what you want to prepare and then sit down and enjoy it with a sampling of wines. Come for a fun evening to learn Grilled Clams Casino with Bacon & Garlic and Chipotle Caesar Wedge Salad, served with Moscato. The entrée is Prosciutto-wrapped Salmon with Balsamic drizzle & Grape Tomatoes; Smoked Chili Scalloped Sweet Potatoes; Char-grilled Vegetables with Lemon, Thyme, and Dijon Butter and Buttermilk Biscuits with Sweet Honey Butter served with Pinot Noir. Dessert will be Vanilla Crème Brule with Fresh Berries & Whipped Cream.
$150 per couple Chef Linda Martin
Saturday November 18, 2017 9:30 am - 12:30 pm MAGICAL MACARONS
Discover the magic of making your own perfect Macarons in this class. Come enjoy our lesson of Salted Caramel Praline Macaron; Neapolitan Macarons with Vanilla Bean Butter Cream Filling; Lavender and Caramelized Honey Macarons; Coffee Macarons with Dark Chocolate Kahlua Filling; White Chocolate Ginger Macarons; Pumpkin Spice Latte Macarons, & Chocolate Macarons with Grand Marnier Filling.
$60 Chef Melissa Stockmar
Saturday November 18, 2017 2:00 pm - 5:00 pm CHOPSTICK LOVE
Join us for an afternoon of fun and an Oriental cooking lesson when our friends from LA and Phoenix are here to treat you to an amazing sampling of Oriental foods! In the DEMONSTRATION they will show us the best Tools, Pans and Equipment for preparation of each specialty! Come enjoy this fun and creative menu of Dim Sum of little steamed Pork Buns; Vegetable and Shrimp Tempura; Stir-Fry of Beef, Broccoli and Red Pepper with Black Bean and Garlic Sauce; California Rolls, and Steamed Salmon with Snow Peas. We’ll enjoy traditional Almond Cookies, sip Oolong Tea and a Saki Cockail! There will also be gifts for everyone to take home!
$40 Chef J Whiting, Gus Dallas
Tuesday November 21, 2017 9:30 am - 12:30 pm PIE PLEASURES
If you’re providing dessert for Thanksgiving, impress your family & friends with a beautiful delicious Pie made by YOU! Pick your flavor when you register, make it here, then take it home. You’ll have a beautiful dessert to serve and impress everyone at Thanksgiving! Be sure to bring your 9” Pie plate to class or you can purchase one at the store. Choices are: Oatmeal Pecan Pie with Cinnamon Autumn Leaves; Pumpkin Pie with Maple Pecan Streusel, & Double Crust Apple and Cranberry Pie with Vanilla Bean Sugar.
$60 Chef Melissa Stockmar
Wednesday November 22, 2017 9:30 am - 12:30 pm SOUP & BREAD NATURALS
Making Soup and Bread from scratch is a fun and delicious way to make and serve dinner! Here is a class teaching the techniques for Soup making; then Soup is paired with a perfect quick Bread! Come learn Loaded Baked Potato Soup & fluffy Biscuits with Fontina and Rosemary; Butternut Squash Soup & Cinnamon Swirl Cream Biscuits; Italian Sausage Soup with Kale and Rice & Crispy Garlic Bread; Chicken Tortilla Soup & Cheddar Cheese Beer Bread with Jalapenos; Thai Chicken Soup & Roti Bread (Flatbread); Classic Tomato Soup & Savory Cheese Muffins, and Creamy Broccoli and Cheddar Soup & Potato Scones.
$60 Chef Lisa Brisch
Friday November 24, 2017 12:00 pm - 1:00 pm LUNCH & LEARN Butternut Squash, Goat Cheese & Spinach Strudel
This DEMONSTRATION lesson offers a lunch & menu teaching how to make a delicious Strudel with amazing, flavorful Vegetables. Our lesson is Butternut Squash, Goat Cheese & Spinach Strudel. Dessert is homemade Vanilla Ice Cream with Caramel Sauce & Pumpkin Seed Brittle.
$28 Chef Terri Milligan
Friday November 24, 2017 6:30 pm - 9:30 pm GOURMET COUPLES
Sign up with your partner to enjoy a lesson you’ll prepare together beginning with Tempura Shrimp with Garlic Soy Sauce, and Salad of Roasted Beets, Goat Cheese, & Baby Arugula with White Balsamic Dressing served with Sauvignon Blanc. The entrée is Pan Roasted Pork Tenderloin with Star Anise, Hoisin, & Red Wine Sauce; Charred Asparagus with Lemon Gremolata; White Cheddar Mac & Cheese with Garlic Bread Crumbs and Sautéed Carrots with Zucchini & Mint, served with Merlot. Dessert will be Coffee Ice Cream with Chocolate Espresso Sauce, Whipped Cream & Shaved Chocolate.
$150 per couple Chef Linda Martin
Saturday November 25, 2017 9:30 am - 12:30 pm GINGERBREAD HOUSES
If you are age 8 or above, come decorate your own Gingerbread House, you can decorate with all the trimmings! There will be lots of candy to use to make the most beautiful house of your creation! Each decorator will take their own house home to enjoy through the holidays!
$60 Chef Melissa Stockmar
Saturday November 25, 2017 2:00 pm - 5:00 pm BITE SIZED HOLIDAY FAVORITES
Plan a party with a menu of traditional Holiday foods made into small-sized cocktail party bites! These flavor bites will WOW your guests with foods they know and love! Come learn this creative menu of Caesar Salad Spears; French Onion Soup Bites; Prosciutto-wrapped Pork Tenderloin in Mini Parmesan Cups; Beef Wellington Crostini with Horseradish Cream; Bacon wrapped Brussels Sprouts with Sherry Maple Sauce; Mini Sweet Potato Gratins, and Pecan Tassies. We’ll enjoy it all with a Cocktail of a Cranberry Kir Royale.
$65 Chef Lisa Brisch
Tuesday November 28, 2017 9:30 am - 12:30 pm FISH FOR FAMILIES
Fish can always be healthy, easy to prepare and made for everyone with these family favorite recipes. Join us for a great lesson that will teach where to find the best Fish, how to store it and cook it in a variety of ways. Our lesson is Grilled Orange-Garlic Shrimp Skewers; Spiced Rosemary Salmon Kebabs with Grilled Lemon; seared Cod with Cherry Tomato topping, Grilled Mahi-mahi with Za’atar flavored Chive Potatoes; Seared Trout with Lemon-Horseradish Cream, Prosciutto Kale and crispy Parsnips, and Steamed Rice.
$60 Chef Melissa Stockmar
Wednesday November 29, 2017 9:30 am - 12:30 pm PALEO PRIMER
If you are eating healthier and want to learn to cook the Paleo way, this class teaches Paleo principals using recipes with variety for family meals. Come learn to prepare Caribbean Chicken with Cilantro Lime Cauliflower “Rice”; Italian Turkey Meatball Soup with Sweet Potatoes and Escarole; Steak Kale Salad with Romesco Vinaigrette; Chicken Enchilada Meatballs with Roasted Tomatillo Salsa; Vegetable Hash and Bacon with Poached Eggs; Roasted Pepper and Spinach Frittata with Arugula Pesto, and Almond Banana Bread.
$60 Chef Lisa Brisch
Wednesday November 29, 2017 6:30 pm - 9:30 pm GRILL FRIENDLY
Make your grill a friend for cooking many foods you love, while you create distinctive grill flavors and cooking outside. Our delicious lesson is Flat Iron Steak with three Pepper Rub over grilled slices of Sourdough Bread; Jerked Chicken Wings with cool creamy Herb Dip; Margarita grilled Shrimp over Green Chili Rice; Chipotle-marinated Chicken Drumsticks; Ancho Chili rubbed Pork Tenderloin with Apricot Ginger Glaze; Grilled Italian rubbed Pork Chops with grilled Sweet Potato packets. Dessert will be Bananas Suzette over grilled Pound Cake.
$65 Chef Amy Barnes
Thursday November 30, 2017 9:30 am - 12:30 pm MOROCCAN MAGIC
Here’s an opportunity to learn about the flavors and foods from Morocco in this hands on class. Join us for Moroccan Carrot and Sweet Potato Bisque; Homemade Preserved Lemons; Chicken and Olive Tagine with Preserved Lemons; Mango-shaved Coconut Salad with Citrus Vanilla Bean Vinaigrette; Jeweled Turmeric Couscous with Dried Fruit; Moroccan “Lambsicles” with homemade Spicy Barbeque Sauce. Dessert is M’hannha – traditional Moroccan Almond Paste- filled Filo Dessert.
$60 Chef Terri Milligan
Thursday November 30, 2017 6:30 pm - 9:30 pm OSSO BUCCO
Come learn to make this fabulous dish for a new special dinner party menu. We’ll learn all the parts of this classic menu so you can recreate it perfectly for your own dinner parties. Join us for Caponata with Grilled Crostini; Sautéed Mushroom Ravioli with San Marzano Tomato Sauce; Romaine Salad with Herb Vinaigrette; Red Wine Braised Osso Bucco with Gremolata; Saffron Risotto, and Roasted Green Beans with Caramelized Shallots. Dessert is Dark Chocolate-Red Wine Truffles.
$70 Chef Linda Martin

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December Classes
Call Sweet Basil Cooking School to register at 480-596-5628.
DATE / TIME EVENT FEE INSTRUCTOR
Friday December 01, 2017 12:00 pm - 1:00 pm
LUNCH & LEARN Pan-fried Balsamic Glazed Sirloin Steak
This lesson & lunch menu are the perfect combination for a dinner party! Come enjoy the DEMONSTRATION and our menu of Pan-fried Balsamic Glazed Sirloin Steak, served with Roasted Potato Wedges, drizzled with Rosemary Butter. Dessert will be Caramel Apple & Pecan Napoleons with Brandied Whipped Cream.
$28 Chef Amy Barnes
Friday December 01, 2017 6:30 pm - 9:30 pm
GOURMET COUPLES
Come learn this fabulous three course menu and enjoy a sampling of wines. Bring your partner to cook as a team, prepare your choice of any part of this menu. We’ll learn Baked Brie wedges with Dried Cherries, and Thyme, and Spinach, Butter Lettuce & fresh Mushroom Salad with Tarragon Vinaigrette, served with Chardonnay. The entrée is Pan Sautéed Chicken with Blue Cheese Cream Sauce; Dijon-Butter Roasted Carrots with fresh Dill; New Potatoes with Lemon & Sea Salt and Sautéed Green Beans with Bacon & Garlic, served with Shiraz. Dessert is “Deconstructed” Apple Pie with Salted Caramel.
$150 per couple Chef Linda Martin
Saturday December 02, 2017 9:30 am - 12:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Saturday December 02, 2017 2:00 pm - 5:00 pm
ITALIAN COCKTAIL PARTY
Italian cuisine can make the perfect theme for a holiday party with foods that everyone loves! Our inspiring menu is doable for a party of any size! Come enjoy Olive Oil Crackers (Taralli); Prosciutto and Fig Crostada; Italian Chicken Bundles; Grilled Mussels with Salsa Verde; Pasta Frittata with Sausage and Peppers; Zucchini Ripiene (Stuffed Zucchini Cups); Baci di Dama (Hazelnut Meringue Cookies), and a Cocktail of Mela d’Alba (Apple Brandy Negroni).
$65 Chef Lisa Brisch
Tuesday December 05, 2017 9:30 am - 12:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Wednesday December 06, 2017 9:30 am - 12:30 pm
PERFECT PARTY BITES
Here is an easy delicious menu for a casual party with recipes that comes together easily and quickly! Treat yourself to learning a menu you’ll be confident to make and serve to any group! Our lesson is Bacon-Ranch Mini Cheese Balls; Dirty Martini Deviled Eggs; Shrimp Salad Rolls; Pork Banh Mi Crostini; Potato Gratin Stacks; Gruyere Parmesan Beignets, and Mini Whoopie Pies. Our Cocktail is Christmas in a Glass (Sparkling Wine with Gingerbread Syrup)
$60 Chef Lisa Brisch
Wednesday December 06, 2017 6:30 pm - 9:30 pm
TEMPTING TAMALES
Traditions are kept for all that’s good about them. Come learn the traditions of Tamale making with these authentic recipes! The holidays are the best time for making, giving and enjoying. Come for a great class to learn Classic Beef Tamales; Turkey Tamales with Cranberry Salsa; Salsa Verde Pork Tamales; Sweet Corn Tamales; Cilantro Avocado Chimichurri Dip and Fresh Salsa, and Sweet Spiced Tamales with Brown Sugar, Pecans, and Holiday Spices. We’ll enjoy them all with Margarita Punch.
$65 Chef Amy Barnes
Thursday December 07, 2017 9:30 am - 12:30 pm
HEALTHY HOLIDAY PARTY
Make your next holiday event an appetizer party. We’ll start with a special Poinsettia Champagne Cocktail. toast, then move on to a buffet of tasty holiday small bites. Our menu is Miniature Buckwheat Pancakes with Smoked Salmon; Moroccan Lamb Sliders with fresh Orange Beet Salsa; Spanish Meatballs with Smoked Paprika Tomato reduction; Homemade Wild Rice Crackers; Colorful Hummus duet–Beet Hummus with Mint.
$60 Chef Terri Milligan
Thursday December 07, 2017 6:30 pm - 9:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Friday December 08, 2017 12:00 pm - 1:00 pm
LUNCH & LEARN Bistro Steak
In the mood for a great Steak? Enjoy a DEMONSTRATION of a delicious lunch with Bistro Steak with Shallot and White Wine Butter Sauce served with Carrot Soufflé. Dessert is Angel Pie (similar to Chiffon) with delicate Egg Whites which melt in your mouth.
$28 Chef Lisa Brisch
Friday December 08, 2017 6:30 pm - 9:30 pm
GOURMET COUPLES
Partners will have fun working together to create this celebration menu with three courses staring with Shrimp, Chorizo, & Manchego Cheese Pizza Wedges and Iceberg Wedge Salad with Creamy Blue Cheese Dressing, served with Pinot Grigio. The entrée is Herb Crusted Roasted Pork Tenderloin with Fig & Port Sauce; Yukon Gold Mashed Potato with Truffle Oil; Roasted Julienned Yellow Squash with Fresh Herbs, and Green Beans Roasted with Caramelized Shallots, served with Merlot. Dessert will be Cherries Jubilee Flambé over Homemade Vanilla Ice Cream.
$150 per couple Chef Linda Martin
Saturday December 09, 2017 9:30 am - 12:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
FULL Chef Linda Martin, Chef Melissa Stockmar
Saturday December 09, 2017 2:00 pm - 5:00 pm
BEEF TENDERLOIN PARTY
Prepare this menu and become a culinary super star with all you serve it to. Sign up for this tremendous specialty class to learn Cherry Pecan Brie Toasts; Salad of Spring Mix with Candied Nuts, Goat Cheese and Cranberry Vinaigrette; Stuffed Beef Tenderloin with Caramelized Onions and Mushrooms; Roasted Brussels Sprouts with Bacon and Onion; Carrot Soufflé; Olive Oil Potato Gratin, and Chocolate Soufflés with Crème Anglaise. We will enjoy it all with a Champagne Cocktail.
$70 Chef Lisa Brisch
Tuesday December 12, 2017 9:30 am - 12:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Wednesday December 13, 2017 9:30 am - 12:30 pm
NEW YEAR’S EVE COCKTAIL PARTY
Gather your closest friends to greet the New Year with a menu they won’t be able to get enough of! This fun class teaches an amazing array of Finger Foods including: Bruschetta with Greens and Fontina; Upside down Mushroom Tartlets; Potato Pancakes with Smoked Salmon and Dill; Crab Pot Stickers with Soy-Sesame Dipping Sauce, and Balsamic Beef Ribbons with Salsa Verde. Dessert will be Salted Caramel Brownie Bites. We’ll enjoy it all with a Champagne Cocktail of Sparkling Wine, Brandy, and Orange Liqueur.
$60 Chef Lisa Brisch
Wednesday December 13, 2017 6:30 pm - 9:30 pm
BEEF WELLINGTON
Put delicious pizzazz into your next dinner party! These traditional recipes are fun to prepare and are loved by so many! Come for an inspiring class to create Cream of Brie Soup; Crabmeat Crostini with Chives and Crème Fraîche; Endive and Pear Salad with Gorgonzola Cream Dressing; Classic Beef Wellington – tender Beef wrapped gently in Puff Pastry and baked; Orzo “Risotto” with Parmesan Cheese and Thyme, & Roasted Root Vegetables with Rosemary. Dessert will be Baked Chocolate Puddings with Vanilla Whipped Cream.
$70 Chef Amy Barnes
Thursday December 14, 2017 9:30 am - 12:30 pm
BEAUTIFUL BRUNCH
Brunch makes a special daytime party for all lucky enough to be included. Come learn this amazing menu so you can create a truly special occasion for your friends! Our menu is Bloody Mary Shooters; Poached Eggs with Sweet Corn, Chorizo, Basil and Homemade Herb Croutons; Baked Praline French Toast; Skillet Sausage Biscuits with Guinness; Vegetable and Feta Strata; Buttermilk Blueberry Muffin Bundt Cake, & Caramelized Onion Waffles with Smoked Salmon and Truffle Herb Crème.
$60 Chef Terri Milligan
Thursday December 14, 2017 6:30 pm - 9:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Friday December 15, 2017 12:00 pm - 1:00 pm
LUNCH & LEARN Roasted Root Vegetable Galette
Learn an impressive menu great for all and perfect for people who don’t eat Meat! Our DEMONSTRATION is Roasted Root Vegetable Galette with Parsnips, Sweet Potato, Carrots, Beets and Goat Cheese, served with Apple Salad mixed with Walnuts and Spiced Cider Vinaigrette. Dessert will be Vanilla Bean & Lavender Panna Cotta.
$28 Chef Terri Milligan
Friday December 15, 2017 6:30 pm - 9:30 pm
GOURMET COUPLES
Plan a special evening with your partner and other couples creating this amazing dinner enjoyed with a sampling of wines. Our lesson is Avocado Toasts with Pan Roasted Cherry Tomatoes & Balsamic Syrup and Radicchio Salad with Blue Cheese & Spiced Almonds, served with Chardonnay. The entrée is Sautéed Scallopine of Chicken with Saffron Cream Sauce; Angel Hair Pasta with Toasted Walnuts, Parsley, & Olive Oil; Roasted Brussels Sprouts with Bacon, Balsamic & Garlic, and Marsala & Butter Glazed Carrots, served with Shiraz. Dessert is Mocha Chip Gelato with Whipped Cream & Toasted Almonds.
$150 per couple Chef Linda Martin
Saturday December 16, 2017 9:30 am - 12:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Saturday December 16, 2017 2:00 pm - 5:00 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
FULL Chef Linda Martin, Chef Melissa Stockmar
Tuesday December 19, 2017 9:30 am - 12:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Wednesday December 20, 2017 9:30 am - 12:30 pm
FRENCH HOLIDAY DINNER
Give your holiday meal a delicious theme so you can dazzle your guests with your culinary creativity. Our French themed dinner begins with an appetizer of Salmon Rillettes & Winter Squash Soup with Gruyere Croutons. The entrée is Rack of Pork with Green Peppercorn Sauce; Green Beans with Caramelized Onions and Bacon; Glazed Carrots with Cranberries and Oranges, and French Mashed Potatoes with Cheese and Garlic. Dessert will be Chocolate, Prune and Rum Cake with Salted Caramel Sauce. We’ll enjoy it all with a French 75 Cocktail!
$70 Chef Lisa Brisch
Wednesday December 20, 2017 6:30 pm - 9:30 pm
SOUPS ON!
Come for the fun experience of making soups from scratch. You’ll learn the methods to making the best so you can enjoy them during the winter months. These delicious combinations include New Mexico Chili with Cheddar Cheese Shortcakes; Italian Wedding Soup with Tiny Turkey Meatballs; Chicken Mole Cashew Chili; Garlic and Onion Bisque; Smoked Chicken Chowder; Broccoli Soup with Cheddar Toasts, & Black Bean Soup with dusted Tortilla Strips.
$65 Chef Amy Barnes
Thursday December 21, 2017 6:30 pm - 9:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Friday December 22, 2017 12:00 pm - 1:00 pm
LUNCH & LEARN Boeuf Bourguignonne
Enjoy a delicious lunch with a classic French theme at our DEMONSTRATION lesson. Our menu is Boeuf Bourguignonne with Red Wine, Pearl Onions & Mushrooms, served with roasted Carrots with fresh Dill. Dessert will be White Chocolate Bread Pudding with Vanilla Ice Cream & Bourbon Praline Sauce.
$30 Chef Linda Martin
Friday December 22, 2017 6:30 pm - 9:30 pm
GOURMET COUPLES
Celebrate with your partner and create this impressive meal enjoyed with a sampling of wines. Our lesson is Sautéed Mushroom and Goat Cheese Toasts and Basil Oil, paired with Salad of Butter Lettuce, Gorgonzola, & Walnuts and tossed with Creamy Italian Dressing, served with Sauvignon Blanc. The entrée is Beef Wellington with Mushroom Duxelles & Green Peppercorn-Brandy Sauce; Celery Root Puree with White Truffle Oil; Butter-Bourbon Sautéed Fresh Mushrooms, and Green Beans, Carrots & Roasted Garlic, served with Cabernet Sauvignon. Dessert is Chocolate Decadence Cake with Ganache & Raspberry Coulis.
$150 per couple Chef Linda Martin
Saturday December 23, 2017 9:30 am - 12:30 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Saturday December 23, 2017 2:00 pm - 5:00 pm
HOLIDAY COOKIES
Make 14 varieties of specialty Holiday cookies in each class! When we’re finished, each person will go home with 16-18 dozen cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & be sure to bring a container to take your cookies home.
$70 Chef Linda Martin, Chef Melissa Stockmar
Tuesday December 26, 2017 9:30 am - 12:30 pm
KIDS COOK
This fun class for people ages 8 and above teaches International Appetizers and Desserts. Learn these delicious recipes so you can share them with your family and friends! Our lesson is Pepperoni Pizza Pinwheels; Mini Bacon-wrapped Sausages; Cheddar Fondue with Vegetable Kabobs and French Bread; Southwest Eggrolls with Cheesy Chicken, Corn, and Black Beans; Teriyaki Turkey Meatballs; Cream Puffs filled with Custard and topped with Chocolate Sauce, & Apple Tart Tatin with Cinnamon Ice Cream.
$60 Chef Melissa Stockmar
Wednesday December 27, 2017 9:30 am - 12:30 pm
WOK IT ALL
Meals created in a Wok offer an amazing array of foods and are quick and easy to prepare. If you have a busy family, this could be a great way to give them amazing meal choices! Join us for Crisp Apple-Pork Spring Rolls with Honey-Basil Sauce; Spicy Lime Cauliflower Stir fry; Soy Butter Pasta with Garlic Shrimp and Shiitakes; Crispy Mongolian Beef Stir fry with Sesame Brown Rice; Pan-fried Udon Noodles with crispy Tofu; Honey Sesame Chicken with Spiced Basmati Rice, & Singapore Curry Noodle Stir fry.
$60 Chef Melissa Stockmar
Wednesday December 27, 2017 6:30 pm - 9:30 pm
SOUTHWEST SPIRIT
Create dynamic dishes with foods native to our region using amazing combinations of ingredients, spices & specialties. These recipes could be great for family meals or entertaining. Come have fun and learn Tucson Cheese Crisp; Tortilla Soup; Black Bean and Avocado Salad; Arrachera Fajitas (Grilled Skirt Steak); Pan-Roasted Chicken with Mole Sauce; Chile Rellenos, and Baja Date Cake. We’ll enjoy it all with Chili Pineapple Margaritas!
$65 Chef Lisa Brisch
Thursday December 28, 2017 9:30 am - 12:30 pm
CHICKEN INTERNATIONAL
This lesson takes a favorite food & transforms it into an array of international specialty dishes. Our lesson is Black Bean and Sweet Potato Quesadillas; Moroccan Chicken Brochettes; Chicken Galliano; Asian Chicken Dumplings; Chicken Wonton Ravioli with Balsamic blistered Tomatoes; Chinese Chicken Salad with Snap Peas, Black Sesame Seed and Cashews, & Harissa Chicken Stir Fry.
$60 Chef Terri Milligan
Thursday December 28, 2017 6:30 pm - 9:30 pm
PALEO PRIMER
If you are enjoying the Paleo diet or want to learn how to prepare recipes using the Paleo principals, this is a great class to learn a variety of great Paleo recipes. Our lesson is Mushroom Carpaccio with Gremolata; Bangkok Chicken Wings with Pineapple Coconut Cauliflower “Rice”; Mediterranean Beef Skewers; Spaghetti Squash Bolognese; Sole with Arrabbiata Sauce over Zucchini Noodles, and Butternut Squash Fries. Dessert is Pumpkin Mug Cakes.
$65 Chef Lisa Brisch
Friday December 29, 2017 12:00 pm - 1:00 pm
LUNCH & LEARN Asparagus and Gruyere Puff Pastry Tart
Celebrate the end of the year with a lunch that ends with a spectacular Cream Puff shaped swan! Our DEMONSTRATION lesson is Asparagus and Gruyere Puff Pastry Tart, served with a Salad of fresh Greens with Cranberries, Candied Walnuts & Apples. Dessert will be Crème Puff “Swans” with Vanilla Whipped Cream and Strawberry and Crème Anglaise Sauce.
$28 Chef Terri Milligan
Friday December 29, 2017 6:30 pm - 9:30 pm
GOURMET COUPLES
Bring your partner for a great evening of cooking a gourmet three course meal and enjoy with paired wines: Blue Cheese and Walnut Gougères, and Cream of Roasted Carrot Soup served with Freixenet Brut. The entrée is Roasted Pork Tenderloin with Dried Cherry-Port Sauce and Marmalade; Braised Brussels Sprouts with Bacon and Pecans; Pureed Butternut Squash with Sage and Toasted Almonds, and Rosemary Sweet Potato Stacks, served with Merlot. Dessert is Caramelized Pears with Blue Cheese and Black Pepper-Caramel Sauce.
$150 per couple Chef Lisa Brisch
Saturday December 30, 2017 9:30 am - 12:30 pm
FAMILY COOKING
If you are 8 or above, bring your adult partner and spend a fun morning cooking as a team! You’ll master an array of recipes that will make delicious family dinners. Our lesson is Fried Eggplant Bruschetta; White Bean Minestrone Soup with Herb Monkey Bread Biscuits; Asparagus Risotto with Chives and Parmesan Cheese; Creamy Balsamic skillet Chicken; Pressure Cooker Italian Beef Sandwich; Sausage and Pesto Calzones, & Struffoli (little fried Dough Balls covered in Honey and colored Sprinkles).
$60 per person Chef Melissa Stockmar
Saturday December 30, 2017 2:00 pm - 5:00 pm
CHEESE AND WINE PARTY
Here’s an experience you won’t forget! Learn to make Cheese from scratch & use it to prepare a menu of finger foods! We’ll pair it with a couple of wines! This afternoon of fun and cooking begins with students making fresh Queso Fresco and Ricotta. From there we’ll prepare Marinated Tomato Salad with Jalapeño and Queso Fresco; Pasta Salad with Roasted Tomatoes and Queso Fresco; Quesadillas with Queso Fresco and Roasted Peppers; Tomato Bruschetta with Ricotta and Basil; Zucchini Stuffed with Ricotta; Pasta with Peas, Pine Nuts, and Ricotta, and warmed Berries with Honey and fresh Cheese.
$65 Chef Lisa Brisch
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