Sweet Basil
February Cooking Classes

Tuesday February 2
9:30AM-12:30PM

Melissa Blackburn

$55

Fondue is great for a casual party. You provide the ingredients & let your guests do the cooking! In this fun class we'll experience all the types of fondue starting with Emmentaler Fondue with Caramelized Shallots served with French Bread and assorted Grilled Vegetables; Spicy Thai Fondue with Coconut Milk; Coconut Shrimp-fried Fondue with Honey Chipotle Dipping Sauce; Maple Beef Fondue with Blue Cheese Sauce; Apricot-glazed Pork Tenderloin Fondue with Cherry Chutney; & Turtle Fondue with Pound Cake, Marshmallows & Fresh Fruit.

Wednesday February 3
9:30AM-12:30PM

Laura Slama

Full

Enjoy this tapas & paella party & learn to prepare these great dishes for your own party. Join us to learn Crispy fried Gorgonzola Bites; Garlicky Stuffed Tomatoes; Roasted Peppers with Olive Oil, Balsamic & Garlic, with Crusty Bread; Pepper Crusted Beef Brochettes with Caramelized Onion, Horseradish Cream, & Goat Cheese Baked in Tomato Sauce. The entrée will be Seafood Paella with Shrimp & Mussels; & Chicken, Chorizo & Butternut Squash Paella.

Wednesday February 3
6:30-9:30PM

Patricia Ribeiro

$55

Ladies, gather your girl friends for a fun night out & spend it cooking, eating, enjoying a cocktail & learning these great recipes: Shrimp Dumplings with Dipping Sauce; Buffalo Chicken Appetizer with Cucumber Ranch Dressing; Linguine & Prosciutto Frittatas with Mascarpone & Prosciutto baked in Muffin Cups; Mini Shrimp Calzones; Lentil & Split Pea Dip with Roasted Garlic Naan (Indian Bread); & Salmon Cakes. Dessert will be Caramel Apple Cheesecake Bars with Streusel Topping. We'll enjoy a yummy Peach & Yogurt Vodka Cocktail.

Thursday February 4
9:30AM-12:30PM

Amy Barnes

$55

Laissez les bon temps rouler! ("Let the good times roll!") with this fabulous menu. We'll learn Shrimp Étouffée over steamed Rice; Spicy Andouille & Chicken Creole Pasta; Turkey Sausage Jambalaya; Drunken Collard Greens with Smoked Pork Chops & Beer; & Crispy Hush Puppies. Dessert will be Ravishing Red Velvet Cake.

SUSHI SAVVY

Thursday February 4
6:30-9:30PM

Linda Martin

Full

If you love sushi, come & learn to make it for yourself so you can enjoy it any time! This lesson has everyone eating sushi through the evening, so come hungry! Our lesson will be Sushi Rice; Spicy Tuna, Avocado, Cucumber, & Black Sesame Seed Inside-Out Roll; Tempura Shrimp Roll with Avocado & Green Onion; Roll of Cucumber, Avocado, Daikon Sprouts & Carrots with Toasted Sesame Seeds; Smoked Salmon Maki with Mango, Red Onion & Cilantro; Crab Nigiri with Wasabi & Chives; & Fresh Salmon Nigiri with Garlic Mayonnaise & Noori.

LUNCH & LEARN
Chicken Étouffée

Friday February 5
12:00 PM-1:00PM

Amy Barnes

$25

Mardi Gras comes just once a year - so come enjoy this party! Our DEMONSTRATION lesson offers a delicious & decadent menu of Chicken Étouffée over Steamed Rice with Sweet Potato Casserole. Dessert will be Creole Bread Pudding with Whiskey Sauce. Ca c'est bon!

GOURMET COUPLES

Friday February 5
6:30-9:30PM

Patricia Ribeiro

Full

Here is a delicious classic menu you won't want to miss! Bring your partner to share a fun evening of cooking & sampling wines. Our lesson begins with Prosciutto & Goat Cheese Bruschetta with Black Lentils & Goat Cheese Soufflés with mixed Greens & Raspberry Vinaigrette, served with Sauvignon Blanc. The entrée will be Veal Scaloppini with Prosciutto & Sage Ravioli & Stuffed Tomatoes with Spinach, served with Pinot Noir. Dessert is Chocolate Phyllo Napoleons with Raspberry Pastry Cream.

Saturday February 6
9:30AM-12:30PM

Melissa Blackburn

Full

Plan a fun morning & invite a friend or relative to share a traditional tea with a sweet Valentine theme! Learn specialties you can use again to treat friends, family or your sweetheart! Join us to prepare Dill Cream Puffs stuffed with Lemon Shrimp Salad; Cranberry Orange Bread with Orange Glaze; Turkey & Cranberry Chutney Tea Sandwiches with Candied Walnuts; Smoked Salmon & Egg Tea Sandwiches; Pesto Chicken Tea Sandwiches with Roasted Red Peppers; Blueberry Scones with Lemon Curd & Toffee Coffee Cake.

PASTA PLEASURE

Tuesday February 9
9:30AM-12:30PM

Melissa Blackburn

$55

Learn first hand the joys of creating pasta from scratch. We'll combine fresh-made & dried pastas with delicious sauces for outstanding meals! These are recipes to treasure. Come for Homemade Eggplant Ravioli with Roasted Red Pepper Cream Sauce; Homemade Creamy Corn & Chicken Tortellini with Tarragon Brown Butter Sauce; Pan-seared Rosemary & Ricotta Gnocchi Gratin with Roquefort Cream Sauce; Santa Fe Chicken Tortellini Casserole; Dill Linguini with Smoked Salmon & Vegetables in a creamy Lemon Sauce; Asparagus & Sun-dried Tomato Pesto Lasagna; & Chocolate Chip-Pecan Shells with Caramel Sauce.

ITALIAN COCKTAIL PARTY

Wednesday February 10
9:30AM-12:30PM

Laura Slama

Full

Offer these stunning morsels at your next party & your friends will think you're a culinary goddess! Our party menu is Porcini & Cremini Mushroom Tartlets; Roasted Red Pepper, Parma Ham & Parmesan Mini Frittatas; Sage & Pancetta-wrapped Shrimp with Citrus Aioli; Cocktail Tomatoes Stuffed with Capers, Olives & Pine Nuts; Smoked Provolone Polenta Bites with Sun- dried Tomato Pesto; & Italian Beef Tenderloin Sliders with Pepperoncini Slaw.

Wednesday February 10
6:30-9:30PM

Shelley Sikora

Full

Classic pasta dishes don't come around every day. Sign up for this great class & take home the delicious knowledge of how to prepare these all-time favorites! Our lesson will be "Swanky" Mac & Cheese; Pasta with Veal, Sausage & Porcini Ragu; Five Spice Duck with Butternut Squash Ravioli & Broccoli Rabe; & Rigatoni with Mozzarella & Italian Sausage.

Thursday February 11
9:30AM-12:30PM

Amy Barnes

$50

We happen to know that the best way to a man (or woman's) heart is with fabulous food! Come learn to prepare these recipes for your sweetheart just in time for Valentine's Day! Our lesson is marinated Goat Cheese with Oven-roasted Roma Tomatoe Bruschetta; Garlic-Mustard grilled Beef Tenderloin on Skewers; Roasted Potatoes with Bacon, Onions & Sage; Mixed Greens with Tarragon Vinaigrette; & Popovers with Gruyere Cheese. Dessert is Chocolate Fudge Cake with Fudge Icing.

Thursday February 11
6:30-9:30PM

Kyle Hogan

Full

If you want to be able to use your knives more efficiently, join us to chop, dice & slice using top- of-the-line cutlery. Our friend from Wüsthof-Trident will lead you through this hands-on class. Kyle will introduce you to classic knife cuts, discuss different types of cutlery & show how to maintain your knives. Once you know how to easily chop, slice & dice you'll be amazed at how efficient you'll be in the kitchen. When you attend, you'll receive a complimentary pairing knife & a 10% discount on Wüsthof cutlery!

LUNCH & LEARN
Sautéed Shrimp Cakes with Lemon-Ginger Beurre Blanc

Friday February 12
12:00 PM-1:00PM

Linda Hunt

$25

Enjoy a yummy lunch & interesting culinary lesson at this DEMONSTRATION class. Come for Sautéed Shrimp Cakes with Lemon-Ginger Beurre Blanc & Garlicky Rice. Dessert will be Pecan-Fig-Bourbon Cake with Vanilla-Bourbon Glaze.

GOURMET COUPLES

Friday February 12
6:30-9:30PM

Patricia Ribeiro

Full

Celebrate Valentine's Day with your special someone & enjoy a gourmet meal, a sampling of wines & a fun evening preparing: Goat Cheese & Leek Cake with Lentil Salad, served with Sauvignon Blanc. The entrée will be Blanquette of Halibut & Clams with Lemon Dumplings; Spinach Casserole with Cheeses & Tomatoes filled with Pine Nuts, Herbs & Goat Cheese, served with Chardonnay. Dessert is Strawberry Tiramisu.

FAMILY BAKE SHOP

Saturday February 13
9:30AM-12:30PM

Melissa Blackburn

$50 per person

If your family likes to bake, sign up for this fun lesson. We'll teach recipes you'll enjoy for a long time. Kids must be 8 years old and can bring any adult they like. Join us for Chocolate Chip Peanut Butter Bars; Marshmallow & Butterscotch Brownies; Homemade Rocky Road Oreo Truffles; Doughnut Holes with Cinnamon Sugar Chocolate Glaze; Boston Cream Pie Cupcakes; & Thin Mint Cookies dipped in Chocolate.

Tuesday February 16
9:30AM-12:30PM

Melissa Blackburn

$55

Dessert lovers, this is a class you won't want to miss!! This lesson teaches an array of specialty desserts, each one better than the last! Our sweet lesson shows step-by-step how to make Sticky Toffee Pudding with Fudge Sauce; Cocoa Marzipan Pound Cake with Amaretto Glaze; Individual Hot Chocolate Cakes with Orange White Chocolate Sauce; Lemon Soufflés with Raspberry Sauce; Cream Puffs filled with Coffee Crunch Ice Cream topped with Ganache; Caramel Chocolate Chunk Tart; & Apple Brandy Crepes filled with Cinnamon Mousse topped with Candied Pecans.

FISH ON THE GRILL

Wednesday February 17
9:30AM-12:30PM

Laura Slama

Full

There are many ways to cook fish & grilling is one of them and great with the right know-how. Learn how to prepare grilled Tuna with Smoky Almond Romesco Sauce & Grilled Asparagus; Chipotle-grilled Swordfish with Papaya Black Bean Salsa; Southeast Asian Scallops over Savoy Cabbage Salad with White Miso Vinaigrette; Cedar Planked Salmon with Stone Ground Mustard-Honey Glaze; Grilled Shrimp & Roasted Bell Pepper Pizza with Fontina & Chevre; & Thai-Style Fish Brochettes with Plantains, Japanese Eggplant & Onions.

CHINESE SPECIALTIES

Wednesday February 17
6:30-9:30PM

Patricia Ribeiro

Full

Oriental flavors have tantalized Occidental taste buds for centuries. Learn how you can create these tantalizing flavors at home & enjoy Crab Dumplings with Dipping Sauce; Singapore Noodles; Spicy Shrimp, Celery, & Cashew Stir-fry; Tempura Chicken Fingers with Plum Sauce; Chicken Stir-fry with Peanut Sauce over Rice; Spicy Stir-fried Rice with Broccolini & Scallops; & Beef with Black Bean Sauce.

Thursday February 18
9:30AM-12:30PM

Amy Barnes

Full

Our classic dinner party menu starts with Celery Root Bisque with Thyme Croutons; Beef Wellington with Duxelles, wrapped in Puff Pastry; Chive & Parsley Mashed Potatoes; Haricots Vert with Bacon & Chestnuts; & Honey-glazed Roasted Carrots & Parsnips. Dessert will be Chocolate Orange Crème Brûlée.

Thursday February 18
6:30-9:30PM

Linda Martin

Full

Add new dimension to your menus with this lesson: Beef Filets in Puff Pastry with Madeira Sauce; Asparagus & Cheese Tart; Shrimp & Andouille Sausage Pot Pies; Baked Goat Cheese in Phyllo with Baby Greens; Sweet Potato & Salmon Quiche; Wild Mushroom Strudel with Arugula Pesto; & Pear Tart with Apple Cider-Caramel Sauce.

LUNCH & LEARN
Hoisin Barbecue Pork Ribs with Sesame Noodles

Friday February 19
12:00 PM-1:00PM

Linda Martin

$25

Enjoy a lunch with enticing Oriental flavors! This DEMONSTRATION lesson could turn into your next favorite entertaining menu! Come enjoy Hoisin Barbecue Pork Ribs with Sesame Noodles & Sake-steamed Asparagus. Dessert will be Tahitian Vanilla Crème Brûlée.

GOURMET COUPLES

Friday February 19
6:30-9:30PM

Linda Hunt

Full

Plan a fun culinary evening & invite your partner to cook with you & then enjoy a sampling of wines with the meal. Our lesson will be Black Olive Caper Tapenade on Toasted Pita Wedges & Goat Cheese Ravioli with Red Bell Peppers, served with Sauvignon Blanc. The entrée is Brown Butter Flatiron Steak with Herbed Focaccia Pesto; Oven Fries with Rosemary & Garlic; & Broccoli & Cauliflower with Lemon-Mustard-Chive Butter, served with Cabernet Sauvignon. Dessert will be Crepe-wrapped Chocolate Mousse with Raspberry Sauce.

Saturday February 20
9:30AM-12:30PM

Jan & Livia D'Atri

CXL

Plan a fun-filled morning & learn secrets of the D'Atri family cooking magic. Jan & Livia will fill you with food, stories & laughter. Enjoy a DEMONSTRATION & stories of cooking together as they prepare Pasta Fagiole; Pork Shoulder with Apple Sauce & fresh-made Pasta; Grissini (Bread Sticks); & desserts of Italian Rum Cake & Brenda's Fudge Paddy Cake.

Saturday February 20
2:00-5:00PM

Melissa Blackburn

Full

Learn to make your own beautiful party trays with the help of some expertise. This class is so much fun & you'll learn presentation & garnishing for each of these platters. Join us for an inspiring lesson to prepare an Hors d'oeuvres Platter of Chicken, Feta-Herb Phyllo Rolls with Sun-dried Tomato Dipping Sauce, Black Pepper Beef Crostini with Roasted Red Pepper Spread & Caramelized Onions, Mini Grilled Vegetable Tartlets & Brown Sugar-glazed, Bacon-wrapped Shrimp; an Antipasta Platter of Baby Portabella Napoleons with Smoked Mozzarella, Balsamic Vegetable roll-ups with Herb Goat Cheese, Grilled Prosciutto Asparagus Bundles; a Cheese & Fruit Tray with Roquefort-Grape Bon-Bons, Roasted Red Pepper Boursin Cheese Timbale; Parmesan Cheese Wedges; Garlic Herb Crackers; & an Assorted Fruit & Chocolate Dessert Tray with Nutella Chocolate Mousse in Tuile Cups, Chocolate Bavarian Cream Puffs, & Chocolate Espresso Truffles.

THE ART OF SAUTÉ

Tuesday February 23
9:30AM-12:30PM

Melissa Blackburn

Full

Learn how restaurant chefs are able to cook many meals very quickly using the sauté method. As we practice this cooking technique you'll learn to do it easily while preparing these fabulous recipes! Come learn Shrimp Sauté with Shiitake Mushrooms & Scallions with Linguine; Butternut Squash Risotto with Pancetta & Parmesan; Brie & Apple-stuffed Chicken Breasts with Pecan Rice Pilaf; Sesame Beef & Asparagus Stir-fry with Brown Rice; Wild Mushroom, Caramelized Onion & Gruyere Cheese Tart; Southwest Corn & Chicken Chowder; & dessert of Spiced sautéed Pears with Vanilla Bavarian Stuffed Crepes.

Wednesday February 24
9:30AM-12:30PM

Linda Hunt

Full

If you enjoy fish & shellfish, sign up for an interesting & valuable lesson on fish preparation. We'll discuss how to purchase & store fish, the advantages of frozen vs. fresh fish & the cooking methods which work best for each fish. Come for a fun & interesting class to learn Grilled Shrimp with Asian Peanut Pesto; Spicy Tomato-Mussel Soup; Pan-seared Scallops with Champagne Grapes & Almonds; Poached Salmon with Caper-Butter Sauce; Salad Nicoise with Grilled Tuna; & Roasted Halibut with Chili-Lime Butter.

FRENCH CULINARY PRIMER

2 Wednesdays:
February 24 & March 3
6:30-9:30PM

Laura Slama

Full

Expand your cooking skills & learn key concepts of classic French cooking. Come get inspired, have fun & learn to master these principals as we cook our way through these great recipes! Week 1: Rich Mushroom Soup with Toasted Bread; Leek, Gruyere & Prosciutto Tart; Butter Lettuce Salad with Caramelized Apples, Brie Crouton, & Toasted Almonds in Champagne Vinaigrette; Pan-seared Chicken Breasts in Brandy Cream Sauce; Grilled Sea Scallops with Tarragon Beurre Blanc & dessert of Chocolate Madeleines. Week 2: Amuse-Bouche of Mille-Feuille (Puff Pastry) filled with Smoked Salmon, Horseradish Crème Fraiche & Cucumber; Classic Soupe a l'Oignon Gratinee; Pan-seared Beef Filet with Caramelized Shallot-Madeira Wine Reduction; Yukon Gold Potato Galette with Chevre; Braised Fennel with Blue Cheese Crumbles & dessert of Vanilla Bean Soufflé With Roasted Strawberry Coulis.

Thursday February 25
9:30AM-12:30PM

Amy Barnes

Full

Making tarts that turn out perfectly every time starts with the crust. This lesson removes the mystery of crust making, with each person making a crust, then moving on to prepare the sweet or savory tart of your choice. Sign up for a fun morning to make Zucchini, Gruyere & Bacon Quiche; Sweet Italian Turkey Sausage & Tomato Quiche; Ham & Swiss Puff Pastry Tart; Lemon Curd Tart; Toasted Coconut Tart; & Strawberry & Chocolate Tart with Walnut Crust.

FAMILY FISH FAVORITES

Thursday February 25
6:30-9:30PM

Linda Martin

Full

If you're a family of fish eaters, come enjoy this inspiring lesson & add these recipes to your repertoire of family dinners. We'll prepare Grilled Swordfish Kebobs with Fresh Herb Pesto; Blackened Catfish with Chipotle-Lime Slaw; Crabmeat-stuffed Sole with Garlic Bread Crumbs; Fish Fillets with Tomatoes & Olives in Parchment; Chinese-style Steamed Fish with Ginger & Soy; Halibut Fish & Chips with Tartar Sauce; & Grilled Tilapia with Salsa Fresca.

LUNCH & LEARN
Shrimp-stuffed Sole with Celery Root & Potato Gratin

Friday February 26
12:00 PM-1:00PM

Laura Slama

Full

Learn this light & delicious menu with sole so that you can share it with the people you cook for. This DEMONSTRATION teaches Shrimp-stuffed Sole with Celery Root & Potato Gratin. Dessert will be Double Chocolate Bundt Cake with Rich Chocolate Ganache Glaze.

GOURMET COUPLES

Friday February 26
6:30-9:30PM

Patricia Ribeiro

Full

Here is a fun & delicious lesson to share with your partner. You'll enjoy sampling a couple of wines to accompany this gourmet meal. Join us for Tomato & Anchovy Bruschetta & Stacked Tomato Salad with Black Olive Tapenade & Sweet Basil Dressing over Mixed Greens, served with Chenin Blanc. The entrée will be Rosemary & Goat Cheese Stuffed Beef Tenderloin with Wild Mushroom Sauce; Baby Potatoes with Creamy Blue Cheese & Fine Herbs & Roasted Asparagus with Béarnaise Sauce served with Cabernet Sauvignon. Dessert will be Chocolate Banana Bread Pudding with Banana Caramel Sauce.

BREAD BASICS

Saturday February 27
9:30AM-12:30PM

Melissa Blackburn

Full

Learn the secrets of using yeast in these mouth-watering, delicious breads. Our fabulous lesson should inspire & excite the bread baker in you! Join us for a fun morning to make Corn Rolls with Honey Butter; Pesto Potato Rolls; Bran Date Bread; Mediterranean Foccacia; Olive & Ricotta Bread; Oatmeal Molasses Rolls; & Sticky Buns with Almonds.