 |
Sweet Basil |
| Class | Day, Date & Time | Instructor | Fee | |
SUMMER ON THE GRILL |
Thursday June 3 |
Linda Martin |
Full |
|
| Grilling is a great way to cook because it adds such great flavor to anything you can put on the grill. Add to your grilling skills with new foods, preparation methods & delicious recipes. Join us for a fun session to prepare Grilled Scallop Appetizer with Hoisin & Orange Sauce; Grilled Salmon with fresh Nectarine Salsa; Grilled Steak with Paprika-Parmesan Butter; Grilled Lemon-Rosemary Chicken Under a Skillet; Grilled Vegetables with Mixed Greens & Blue Cheese Dressing; & Grilled Herb Potatoes. Dessert will be Grilled Pound Cake with Pineapple Salsa & Tequila Whipped Cream. | ||||
LUNCH AND LEARN |
Friday June 4 |
Laura Slama |
$25 |
|
| Take a lunch break to enjoy a great menu & lesson for entertaining. Our DEMONSTRATION will be Linguine with Shrimp & Creamy Roasted Tomatoes, Baby Romaine Salad with Crispy Prosciutto & Parmesan Vinaigrette. Dessert will be Panettone Bread Pudding with Amaretto Sauce. | ||||
GOURMET COUPLES |
Friday June 4 |
Patrician Ribeiro |
Full |
|
| Join us for an evening of cooking & wine sampling you won't soon forget. Bring your partner to share the experience! Our lesson this evening will be Fava Bean Toasts & Asian Pear Salad with Roasted Tamari Sauce, served with Gewurztraminer. The entrée will be Pecan & Blue Cheese Chicken Breast; Crab & Artichoke Soufflé; Wild Mushroom Risotto; & Roasted Cauliflower in White Wine with Oregano, fresh Tarragon, Garlic & Parmesan, served with Pinot Noir. Dessert will be Profiteroles with Vanilla Ice Cream, Strawberries & Chocolate Sauce. | ||||
SENSATIONAL SALADS |
Saturday June 5 |
Shelley Sikora |
$50 |
|
| As the temperatures heat up you want meals to be lighter. This class offers a delicious array of meal-sized salads for lots of delicious summertime meals. Come for a fun & delicious lesson to learn Roman-style Summer Salad; Heirloom Tomato Salad with Ricotta Salata & Creamy Garlic Vinaigrette; Artichoke, Fennel, Asparagus, Green Bean & Mushroom Salad, topped with Grilled Halibut in a Wild Mushroom Vinaigrette; Campanelle Pasta Salad; Pasta Salad with Arugula Pesto, Grilled Chicken Breasts & Feta; & Black & Red Kir Royale Salad. | ||||
A SCHOOL OF FISH |
Tuesday June 8 |
Patricia Ribeiro |
$55 |
|
| Learn all the best ways to cook fish with outstanding results! This lesson includes a perfect accompaniment with each dish. Join us & cast your line to create Tortilla Fish Soup; Fish Tacos with Chipotle Crema & Salsa Fresca; Moqueca (Brazilian Fish Stew with Coconut Milk); Tilapia with Crabmeat, Pecans, Citrus, Spinach, & Brown Butter; Seared Tuna Steak with White Bean Tomato Salad; Lentil Puttanesca with Sautéed Salmon; & White Fish Baked in Vine Leaves with Fennel & Lemon. | ||||
PARTY IN THE KITCHEN |
Wednesday June 9 |
Laura Slama |
$55 |
|
| Here's a great idea for a party! Invite everyone into your kitchen to share the experience of cooking together! With a little planning & a great menu like this one everyone will have fun! Join us to learn Wild Mushroom & Gruyere Tartlets; Tostada Bites with Crab, Shrimp & Scallops; Phyllo-wrapped Salmon with Lemon Aioli; Fresh Herb Marinated Chicken Skewers with Harissa & Hummus; & Baked Rigatoni with Spinach, Ricotta & Fontina Cheese. Dessert will be Angel Food Cupcakes with Fresh Raspberry Swirl. | ||||
LOW FAT FAVORITES |
Wednesday June 9 |
Patricia Ribeiro |
Full |
|
| Learn to cook using low-fat flavors that leave the fats behind. This is a valuable lesson if you'd like to look & feel your swimsuit-best this summer. Join us to learn Shrimp stuffed with Crab; Mini Sausage Quiche; Grilled Eggplant with Caponata Salsa; Stir-fried Beef & Snow Peas with Brown Rice; Chicken over Couscous; Grilled Salmon with Tropical Salsa; & Sea Bass en Papillote with Lemony Asparagus. | ||||
IN CELEBRATION OF DADS |
Thursday June 10 |
Amy Barnes |
$50 per person |
|
| Celebrate your Dad's special day with these great dishes including: Tarragon Phyllo Chicken Packets; Honey Pork Tenderloin Kabobs; Wedge Salad with Elegant Blue Cheese Dressing; Horseradish & Muenster Cheese Hamburgers; Pasta e Olio (Spaghetti with Olive Oil, Butter & Garlic). Dessert will be Rocky Road Brownies with Vanilla Bean Ice Cream. | ||||
SUPER SALADS & QUICK BREADS |
Thursday June 10 |
Linda Martin |
Full |
|
| Dinner-sized Salad with a Quick Bread make healthy, easy & light meals for summer-time. Join a great class to learn this outstanding group of recipes. We'll prepare Grilled Steak Salad with Peaches, Pecans, & Lime (Tomatillo Cheddar Cornbread); Greek Salad with Lemon & Herb Vinaigrette (Grilled Pita Bread); Grilled Caesar Salad (Caramelized Onion & Parmesan Scones); Crunchy Green Salad with Goat Cheese & Warm Bacon Dressing (Banana Walnut Bread); Mexican Chopped Salad with Honey-Lime Dressing (Blue Corn Muffins); Island Pork Tenderloin Salad with Citrus-Curry Vinaigrette (Cheddar Cheese Biscuits); & Tuscan Tuna Salad with Fennel (Grilled Garlic Bread). | ||||
LUNCH AND LEARN |
Friday June 11 |
Linda Hunt |
Full |
|
| Invite a friend & join us for a fun & informative DEMONSTRATION & lunch of Pan-Roasted Beef Filets with Rosemary & Lemon Butter with Blue Cheese Popovers. Dessert is Raspberry-Marsala Cake with Fresh Berries and Chantilly Cream. | ||||
GOURMET COUPLES |
Friday June 11 |
Patrician Ribeiro |
Full |
|
| You & your partner will enjoy cooking & sampling a couple of wines. Enjoy Sourdough Bruschetta with Chunky Olive Tapenade & Fried Chanterelle Salad with Creamy Parmesan Dressing, served with Sauvignon Blanc. The entrée will be Mushroom-stuffed Pork Chops with Vermouth Sauce; Poblano Pepper & Cilantro Rice & Asparagus Flan, served with Zinfandel. Dessert will be Banana Napoleon with Rum Cream & Caramel Sauce. | ||||
PIZZA WITH PIZZAZZ |
Saturday June 12 |
Shelley Sikora |
Full |
|
| Come learn to make the very best at home! This fabulous lesson starts with the Basic Grilled Pizza Dough and the "building blocks" for the best pizzas; The Chicagoan - Grilled Steak, Baked Potato & Sour Cream; Prosciutto with Caramelized Cantaloupe Chutney; Venetian-style Soppressata, Onion Marmalade & Walnuts; Tomato-Basil Piadina Dough with Grilled Chicken, Pesto, Pine Nuts, Olives & Piadina Limone; & Lemon Curd & Blueberries with Cream. | ||||
KIDS COOKING CAMP |
Monday-Friday |
Melissa Stockmar |
Full |
|
| This week-long series is for kid's ages 8 to 12 who like to cook & want to learn about different types of cooking. Come have fun & learn to cook by doing it! Our menus will be : Monday - Breakfast: Blueberry Waffles; Breakfast Pita Pockets; Hash Brown Casserole; Monkey Bread; Mushroom, Pepper, & Onion Frittata; Cream Cheese & Strawberry Jelly-stuffed French Toast; & Pigs-in-a-Blanket. Tuesday - Healthy Snacks: Deviled Eggs; Turkey, Provolone, & Cranberry Chutney Roll Ups; Parmesan Chicken Strips with Marinara Sauce; Hummus with Whole Wheat Pita; Peanut Butter Granola Bars; Shrimp Salad Cucumber Boats; Salsa with Baked Tortilla Chips. Wednesday - Pizza & Calzones: Sausage & Pepper Calzones; Alfredo Chicken Pizza; Loaded Baked Potato Pizza; Taco Pizza; Pesto Shrimp Calzones; Grilled Vegetable Pizza & Chocolate Dessert Calzones. Thursday - Soups & Salads: Creamy Potato & Bacon Soup; Minestrone with Cheese Tortellini; Creamy Tomato Soup; Tex-Mex Taco Salad; Mixed Greens Salad with Strawberry Dressing & Grilled Chicken; Chef Salad with Buttermilk Ranch Dressing; & Ambrosia Fruit Salad. Friday - Carnival Foods: Caramel Apples; M&M Popcorn Balls; Funnel Cakes; Indian Fry Bread with Chili & Cheese; Corn Dogs & Chicken Gyros. Kids & Teens Camps Cancelation Policy | ||||
| Class | Day, Date & Time | Instructor | Fee | |
TEENS COOKING COOK |
Monday-Friday |
Patricia Ribeiro |
Full |
|
| If you're a person between the ages of 13 and 18 & like to cook, this series will teach you a lot about cooking principles, techniques & a variety of cuisines. Come for a great week of cooking to learn: Monday - All American: Twice Baked New Potatoes; Creole Style Chicken & Savory Jambalaya; All-American Barbecued Beef with Noodles; Chicken Pie with Biscuit Crust; Stuffed Bacon Cheeseburgers; Macaroni Lasagna with Veggies & Beef; & Bourbon Street Butterscotch Brownies served with Home-made Ice cream. Tuesday - Asian: Asian Chicken Salad; Asian-Style Pork & Vegetable Noodles; Orange Glazed Wings; Fried Rice with Peas & Carrots; Chicken Spring Rolls; Stir-Fried Pork & Broccoli with Cashews; & Caramel-Apple Egg Rolls. Wednesday - Italian: Italian Caesar Salad with Polenta Croutons; Pork Chops alla Pizzaiola; Italian-American Meatballs with Marinara Sauce; Fettuccini Alfredo with Ham & Peas; Meat & Cheese Lasagna; Chicken Florentine & Banana Muffins with Mascarpone Cream Frosting. Thursday - Mexican: Mexican Tortilla Chicken Soup; Chili con Carne & Chili con Queso with Tortilla Chips; Mexican Rice; Chicken & Scallion Quesadilla with Beans; Picadillo Tacos (Pork); Chimichangas; & Churros with Chocolate Mole Dip. Friday - German: Warm German Potato Salad; Späetzle with Mustard Pork; Wiener Schnitzel with Cheese Mashed Potato; Beef Rolls with Ham & Vegetable Stuffing; Chicken Paprika; Apple Strudel with Fresh Berry Sauce & Whipped Cream; & German Chocolate Cake Roll. Kids & Teens Camps Cancelation Policy | ||||
GOURMET COUPLES |
Friday June 18 |
Linda Hunt |
Full |
|
| Share a fun evening with your partner cooking & sampling wines. Our couples lesson begins with Spicy Artichoke Mousse on Rice Crackers & Mixed Greens with warm Almond-Crusted Goat Cheese & Raspberry Vinaigrette, served with Sauvignon Blanc. The entrée is Slow-Roasted Salmon with Parsley-Garlic Sauce; Crème Fraiche & Chive Mashed Potatoes; Green Beans & Pearl Onions with crispy Prosciutto, served with Pinot Noir. Dessert will be Profiteroles with Cinnamon Ice Cream & Chocolate Sauce. | ||||
COOKING WITH HERBS |
Tuesday June 22 |
Patricia Ribeiro |
Full |
|
| Learn to use fresh herbs to add dynamic flavor to your cooking. We'll prepare Goat Cheese & Sun-dried Tomato Profiteroles with Herb Oil; Baby Potatoes with Creamy Goat Cheese & Fine Herbs; Grilled Shrimp with Lemon-Dill Butter & Orzo-Herbed Salad; Spicy Chicken Satays with Herbs & Vegetables; Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, & Pumpernickel Toast; Grilled Swordfish Kabobs with Fresh Herb Pesto Sauce; & Grilled Pork Tenderloin with Hazelnut Romesco & Fresh Oregano Vinaigrette. | ||||
SALMON & SHRIMP |
Wednesday June 23 |
Laura Slama |
Full |
|
| Learn these great new summertime recipes for shrimp & salmon lovers! Our lesson will be Spicy Shrimp & Chorizo Kebabs; Grilled Salmon with Teriyaki Shiitake Mushrooms; Flatbreads with Shrimp, Roasted Bell Peppers, Fontina & Chevre; Honey-Chipotle Glazed Salmon Skewers with Citrus Crema; Southwestern Fried Shrimp Chopped Salad with Market Vegetables & Pesto Ranch; & Penne with Salmon Puttanesca (Capers, Tomatoes & Olives). | ||||
SIZZLIN STIR-FRY |
Wednesday June 23 |
Patricia Ribeiro |
Full |
|
| Discover all the great things about this method of cooking including how quick, delicious and healthy it is! Join us to prepare Shrimp & Vegetable Egg Rolls; Fried Rice with Peas and Carrots; Shrimp in Garlic Sauce; Stir-Fried Beef with Green Beans and Peanut Sauce; Vegetarian Stir-fry Grilled Pizza; Chicken with Broccoli Stir-fry; & Teriyaki Salmon Stir-Fry. | ||||
SUMMER IN PROVENCE |
Thursday June 24 |
Linda Martin |
Full |
|
| Take a culinary journey to this beautiful part of France & explore its enchanting flavors. Our lesson will be Sweet Pepper Salad; Herb Pasta with Butter & Parmesan; Crab Soup with Fennel & fresh Tomatoes; Salad Nicoise; Tuna Steaks with Saffron & Artichokes; & Provencal Grilled Eggplant. Dessert will be Honey & Lavender Ice Cream with Fresh Summer Berries. | ||||
LUNCH & LEARN |
Friday June 25 |
Linda Martin |
$25 | |
| Come south of the border for this DEMONSTRATION class. Ole! Enjoy Shrimp Fajitas with Pico De Gallo; Chopped Romaine & Watercress Salad with Salsa Vinaigrette & Margarita Sorbet and Cinnamon & Sugar Tortilla Crisps for dessert. | ||||
KIDS COOKING CAMP |
Monday-Friday |
Melissa Stockmar |
Full |
|
| This week long series is for kids ages 8 to 12 who are ready to learn a lot about cooking. Monday - Comfort Foods: Mini BBQ Meat Loaves; Fried Chicken with Mashed Potatoes; Ranch Burgers; Macaroni and Cheese Casserole Potato Skins; Pork Chops with Cinnamon Apples; Fudge Brownie Sundaes. Tuesday - Wraps : Chicken Caesar; Grilled Balsamic Vegetable with Cream Cheese; Beef Chow Mein; Southwest with Flank Steak and Salsa; Tropical Shrimp Salad; BLT; & Shredded BBQ Pork with Coleslaw. Wednesday - Italian: Italian Chop Salad with Fried Cheese Croutons; Fried Zucchini Strips with Marinara Sauce; Ricotta Pesto, Mushroom, and Sausage Lasagna; Shrimp and Asiago Cheese Risotto; Eggplant Parmesan with Linguini; Basil & Parmesan-crusted Chicken with a Roasted Red Pepper Cream Sauce; Tiramisu Cupcakes. Thursday - Pool Party: Shredded Chicken Nachos; Onion Rings; Pork & Vegetable Kabobs with Peanut Sauce; Grilled Potato Salad; Flank Steak Quesadillas with Homemade Salsa; Cheddar & Mushroom-stuffed Burgers; Chocolate Chip Cookie Ice Cream Sandwiches. Friday - Sweet Breads : Toffee Bar Coffee Cake; Banana Chocolate Chip Muffins; Chocolate Brioche; Peach Turnovers; Cinnamon Rolls with Cream Cheese Icing; Mini Lemon Breads with Vanilla Glaze; Sour Cream Caramel Apple Pound Cake. Kids & Teens Camps Cancelation Policy | ||||
TEENS COOKING CAMP |
Monday-Friday |
Patricia Ribeiro |
$250 | |
| This series is for teens ages 13 to 17 who want to learn a lot more about cooking. This great series will have you cooking foods from around the globe. Come for a week of fun & challenge as we prepare: Monday - South American: Corn-Flour Patties with Chorizo & Potato Filling; Empadinhas (Brazilian Chicken-filled Finger Pie); Sopa de Crème de Palmito (Creamed Hearts of Palm Soup); Picadillo with White Rice (from Peru); Pupusas (home-made Tortilla Dough filled with Turkey Ragu from El Salvador); Humitas a la Chilena (Mexican Tamales) & Chocolate-Banana Empanadas from Argentina. Tuesday - Oriental: Wonton Soup; Egg Rolls filled with Chicken and Veggies with Sweet & Sour Sauce; Japanese Beef and Vegetables (Sukiyaki); Sesame Noodles with Chicken; Chicken Stir-fry with Peanut Sauce over Rice; Plantains & Pork Fried Rice & for dessert: Wontons filled with Apples, Banana & Almonds. Wednesday - Southwest: Chicken Fajita Salad; Southwest Cheese Grits; Sonoran Pasta; Spiced Chicken Tenders with Dipping Sauces; Southwest Turkey Burgers; Beef Fajitas & Chocolate-Banana Tortillas for dessert. Thursday - Greek: Spinach & Three Cheese Triangles; Greek Potato Salad: (Patatosalata); Kofta Kebabs with Tzatziki; Greek Chicken Stew with Cinnamon Couscous; Greek Zucchini Cakes; Greek Pork Meatballs (Pork Keftedes); Greek Turnovers (Diples, a Greek Pastry) for dessert. Friday - French: Chorizo Puffs; Lentil Salad; Small Crepes with Tomatoes & Mozzarella Zucchini Gratin; Soufflé au Fromage (Cheese Soufflé); Thinly Sliced Fillet of Chicken with Blue Cheese Sauce & Sautéed Potatoes; Profiteroles filled with Vanilla Ice Cream & topped with Chocolate Sauce. Kids & Teens Camps Cancelation Policy | ||||
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| 10749 North Scottsdale Road #101 Scottsdale, Arizona 85260 Tel: 480-596-5628 Fax: 480-367-1722 www.sweetbasilgourmet.com E-Mail:sweetbasil@sweetbasilgourmet.com | |||