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Sweet Basil |
| Class | Day, Date & Time | Instructor | Fee | |
PASTRY 101 |
Tuesday November 3 |
Melissa Blackburn |
$55 |
|
Love to bake? Come for a fun & inspiring lesson to learn a wide range of baking techniques & truly outstanding desserts. We'll make Apple Butter Crepes with Brandy Vanilla Sauce; Orange Sabayon Cake with Chocolate Mousse & Ganache Glaze; Milk & Dark Chocolate Bread Pudding with Irish Cream Sauce; Chocolate, Cherry & Almond Phyllo Roll; Gingerbread with Cinnamon Mascarpone Cream; Chambord Plum Tart; & Chocolate Zabaglione with Orange Biscotti. |
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FRENCH & FABULOUS |
Wednesday November 4 |
Laura Slama |
Full |
|
We'll take a page or two from Julia's book & discover how to create these French treasures in your own kitchen. Come to learn Cauliflower & Leek Soup with Truffle Oil drizzle; Chopped Salad Nicoise with seared Sashimi Grade Tuna & Sherry Vinaigrette; Asparagus, Prosciutto & Gruyere Tartines; Sauté de Boeuf a la Bourguignonne - (Beef Sauté with Red Wine, Mushrooms, Bacon & Onions) & fresh Mussels steamed in Wine & seasonings. Dessert will be Vanilla Bean Soufflé with Orange Sauce. |
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SENSATIONAL SOUTHWEST |
Thursday November 5 |
Amy Barnes |
$50 |
|
This class will teach you to use Southwest ingredients, spices & flavors to create truly spectacular foods. Join us for a fun session to prepare Spicy Black Bean Cakes with Ancho Cream; Sausage stuffed Jalapenos; Jicama & Pineapple Salad with Cilantro Vinaigrette; Arizona Carnitas with Green Chiles & Homemade Tortillas; & Rillitos de Pollo en Salsa Guajillo (Chicken Rolls). Dessert will be Ancho Molten Chocolate Cakes. |
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SOUPS & BREADS |
Thursday November 5 |
Linda Martin |
Full |
|
Learn to make your own hearty, delicious & soul-satisfying Soups. There's no comparison between these & the canned variety. Don't miss out - sign up early to learn Chicken Tortilla Soup with Spicy Corn Muffins; Steamed Clams in Broth with fresh Italian Bread; Roasted Tomato Soup with Croutons & Cheese Scones; Ginger-Pumpkin Soup with Scallion-Goat Cheese Muffins; Minestrone with White Beans & Pasta with Foccacia Bread; Spicy Black Bean Soup with Cranberry-Walnut Pumpkin Bread & Cream of Wild Mushroom Soup with Parmesan-Black Pepper Biscuits. |
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LUNCH AND LEARN |
Friday November 6 |
Linda Hunt |
$25 | |
Take a lunch break to enjoy a lesson with a menu perfect for entertaining! Our DEMONSTRATION will be seared & roasted Beef Fillets with Bourbon Barbecue Sauce, served with Parmigiano Garlic Mashed Potatoes. Dessert will be Gingerbread-Pear Cobbler with Whipped Cream. |
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GOURMET COUPLES |
Friday November 6 |
Patricia Ribeiro |
Full |
|
Come with your partner to enjoy a culinary lesson of a classic menu served with a sampling of wines. Our lesson begins with an appetizer of Green Olive & Goat Cheese Crostini with Parmesan, & Cauliflower & Mushroom-Parsley Salad, served with Pinot Grigio. The entrée will be Beef Stroganoff made with Beef Tenderloin; Späetzle in Brown Butter & Portobello Mushrooms stuffed with Spinach & Goat Cheese, served with Cabernet Sauvignon. Dessert will be Hungarian Chocolate Walnut Torte with fresh Strawberries. |
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BEAUTIFUL BRUNCH |
Saturday November 7 |
Melissa Blackburn |
$55 |
|
Brunch & beautiful fall mornings create a lovely combination for entertaining. Invite friends to share this tantalizing menu offering including: Pumpkin Muffins with Coconut Topping; Sausage & Mushroom Strudel with Boursin Cheese; Cranberry & Apple-glazed Turkey Breasts; Crepes with Smoked Salmon & Eggs with Dill Cream Sauce; Caramelized Onion Herb Potato Casserole; & roasted Chicken, Bacon, & Arugula Quiche. Dessert will be Apple & Almond Turnovers with Maple Glaze. |
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KNIFE SKILLS |
Saturday November 7 |
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. Wüsthof has offered a very sweet deal of a complimentary nine-slot knife block, a pair of shears & honing steel with this class. In addition & you'll receive a 10% discount on Wüsthof cutlery! |
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PARTY PLATTERS |
Tuesday November 10 |
Melissa Blackburn |
Full |
|
Entertaining is a joy when you can make your own beautiful party platters. Learn to plan & produce a tantalizing variety. Come for a fabulous lesson to learn Hors d'oeuvres platter of Espresso Beef Tenderloin Crostini with Port Wine Drizzle, Goat Cheese Mousse Crostini with Candied Spiced Nuts & Caramel, Sugar & Spice Pork Crostini with Cranberry Chutney; Seafood tray of Coconut Shrimp Lollypops, Crab Cakes with Roasted Garlic Aioli & Smoked Salmon Mousse Boats with Roasted Red Peppers; Cheese & Fruit tray of Smoked Gouda, Brie, Goat Cheese Timbale, with Crackers, Grapes & Berries; Crudités platter of roasted Vegetable Terrine, grilled Asparagus & Sun-dried Tomato Sauce. We'll finish with a holiday dessert platter of a Cream Puff Holly Wreath, Brandy Truffles & Chocolate Mint Sandwich Cookies. |
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SMALL PLATES OF THE WORLD |
Wednesday November 11 |
Laura Slama |
$55 |
|
Experience a culinary adventure that spans the globe with a dynamic sampling of finger foods! Come to learn Greek Grilled Leg Of Lamb Kabobs with Kalamata Olive Tapenade; Spanish Saffron Shellfish with Toasted Almonds & Tomatoes; South American Handmade Tortilla "Slippers" with Spicy Tomato, Shrimp & Onion Sauce; Japanese spicy Tuna-Soy Paper Rolls with Avocado & Hot House Cucumber with Sweet Soy Glaze; Russian Buckwheat Blinis with Smoked Salmon, Crème Fraiche & Red Onion; & Italian Antipasto-Mini Pizzas with Figs, Prosciutto, Gorgonzola & Balsamic drizzle. |
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MEDITERRANEAN MAGIC |
Wednesday Nov 11 |
Patricia Ribeiro |
Full | |
If healthier eating is in your game plan, come for a fun & inspiring lesson to prepare these Mediterranean specialties. These foods not only taste great but they're really good for you! Come to learn Baba Ghanouj & Tzatziki with toasted Pita Bread; oven roasted Salmon Mediterranean-style; roast Pork Tenderloin with Apple Onion Marmalade; Lentil, Rice & Veggie Casserole with Eggplant Sauce; Lemon-Oregano Chicken with Vegetable Stacks; Lamb Kabob with Mint Pesto & Spiced Cake with Almonds & Caramelized Oranges. |
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SOUP SAVVY |
Thursday November 12 |
Amy Barnes |
$50 | |
Learn how easy it is to prepare soups from scratch! This class will get you inspired to make these hearty, delicious combinations. Come to learn Roasted Tomato Soup with Crispy Parmesan Wafers; Sweet Potato & Portuguese Sausage Soup; Smoky Lentil Soup with Cheddar Toasts; White Bean & Chorizo Soup; Rapido Italian Meatball Soup & Parmesan Popovers. |
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HOLIDAY COCKTAIL PARTY |
Thursday November 12 |
Linda Martin |
$60 | |
If it's your turn to host a holiday party, you CAN DO IT with a little help from this lesson! You'll learn so much at this class including how much food to plan, how to organize ahead & make it look gorgeous! Come learn an outstanding menu of Grilled Rib-Eye on Cracked Black Pepper Biscuits with Horseradish Cream Sauce; Italian Sausage Antipasto Skewers; Crostini with Prosciutto, Gouda & Green Apple; Roasted Baby Potatoes with Bacon & Blue Cheese; Wild Mushroom & Mozzarella Canapés & Vegetable Egg Rolls with Hot Mustard Sauce & dessert of Pecan Tartlets. We'll enjoy our feast with a Holiday Cocktail of Pomegranate Royale. |
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LUNCH AND LEARN |
Friday November 13 |
Linda Martin |
$25 | |
Come for a delicious meal & learn a great menu for entertaining. Our DEMONSTRATION lesson is oven roasted Salmon with Grape Tomatoes & Olive Relish served with julienne Zucchini with Garlic & fresh Herbs. Dessert is melt-in-your-mouth Tiramisu Parfait. |
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GOURMET COUPLES |
Friday November 13 |
Patricia Ribeiro |
$150 per couple | |
Treat yourself & a partner to a fun evening of cooking & wine sampling. We'll prepare an appetizer of fresh Corn Soup with Roasted Corn Guacamole & Crostini with Sun-dried Tomato Tapenade, served with Sauvignon Blanc. The entrée will be Breast of Chicken on a savory Pastry of Pumpkin with Dried Cranberry & White Chocolate Balsamic Sauce; & Arugula, Bacon & Gruyere Soufflé, served with Pinot Noir. Dessert will be individual Croissant Bread Puddings with Dried Cherries, Chocolate & toasted Pecans with Chocolate Sauce. |
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RESCUED RECIPES |
Saturday November 14 |
Jan & Livia D'Atri |
$50 | |
Jan & Livia have done it again! They've created a new cookbook from their collection of treasured but forgotten recipes. This book - Rescued Recipes, Volume 1- is now available. Come hear their stories & enjoy a fabulous meal as they DEMONSTRATE recipes from the book. They'll prepare Grandma Hattie's One Pot Chicken Dish with Peaches & White Wine; Refrigerator Rolls made into Croissants; moons & clovers; Stove-top Boysenberry Cobbler & Chocolate Mint Brownies. Rescued Recipes will be available and Jan & Livia will sign books after class. |
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GIFTS FROM THE HEART |
Saturday Nov 14 |
Melissa Blackburn |
$50 |
|
Make your own beautiful homemade gifts for the special people in your life. These gourmet treats are unique, delicious & beautifully packaged. We'll make Candied Citrus Peels for Teas; Candied Spiced Nuts; Ginger Cranberry Chutney; Edible Gingerbread gift tags for presents; Sweets bag filled with Almond Nougat & Dark Chocolate Caramels; Miniature Chocolate Boxes for Candies & Peppermint Chocolate Sticks for Hot Chocolate. |
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BREAD BASICS |
Tuesday November 17 |
Melissa Blackburn |
$50 |
|
Learn to make fabulous breads for yourself, special occasions & gift giving. You'll learn to work with Yeast so that part is easy. Come for a fun, inspiring lesson to make Cranberry Orange Bread with Almond Glaze; Apple & Pecan Coffee Cake with Rum Spiced Drizzle; Whole Wheat Bread with Oat Bran; Pesto Potato Bread with Sun-dried Tomato Butter; Thyme & Cheddar Cheese Muffins with Sweet Red Peppers; Caramelized Onion & Pancetta Foccacia & Red Wine Rolls with Spiced Pecans & Blue Cheese Butter. |
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HOLIDAY COCKTAIL PARTY |
Wednesday November 18 |
Laura Slama |
Full |
|
Plan a fabulous Holiday party with foods that look beautiful, taste fabulous & impress all. We'll discuss how much food to plan, how to organize ahead & make it all look beautiful! Come for an inspiring lesson to create Crispy Pancake Duet: Sweet Potato with Ginger Shrimp, Zucchini-Potato with Smoked Salmon; Crème Fraiche Cocktail Meatballs a la Bloody Mary; Phyllo wrapped Figs with Prosciutto, Gorgonzola & Port-Balsamic Drizzle; Rosemary & Thyme Chicken Kebabs with Lemon-Garlic Yogurt Sauce; Spicy Jamaican Beef Dumplings with Mango-Apricot Dipping Sauce & Onion & Goat Cheese Puff Pastry. |
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THANKSGIVING REHEARSAL |
Wednesday November 18 |
Linda Martin |
Full |
|
If you're the host at Thanksgiving this year, do it with ease & confidence. Offer this menu & you'll create a fun, delicious celebration. We'll learn to prepare warm Goat Cheese Toasts with Rosemary, Walnuts, & Honey; Roast Turkey with Pan Gravy & Cornbread-Chorizo Stuffing; Sautéed Green Beans with Garlic & Ham; Mashed Potatoes with Sage & White Cheddar; & Orange-scented Cranberry Sauce with Marmalade. Dessert will be Cinnamon Pecan Bourbon Pie & Sweet Potato Pie with Whipped Cream |
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THANKSGIVING REHEARSAL |
Thursday November 19 |
Amy Barnes |
Full |
|
Make sure Thanksgiving at your house is a big success! We'll show how to create a delicious meal with all the trimmings & no worries. Come to learn Lemon Dijon Roasted Turkey with Mushroom Gravy; Creamy Golden Yukon Mashed Potatoes; Harvest Stuffing with Turkey Sausage, Cranberries & Pecans; Roasted Vegetables with fresh Herbs; Triple Cranberry Sauce & Sweet Basil famous Chive Cream Biscuits. Dessert will be Pumpkin Toffee Pie. |
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FONDUE PARTY |
Thursday November 19 |
Linda Martin |
$60 |
|
Here is fun way to have a party with everyone gathered around - cooking & eating! This lesson teaches classic fondue making including: Cheese fondue with Gruyere & White Wine with Apples & Italian Sausage; German Cheddar & Beer fondue with toasted Bread Cubes & Broccoli Florets; tempura fondue with Shrimp & Vegetables & Garlic-Soy dipping sauce; hot oil fondue with marinated Chicken & Red Potatoes with Peach Barbecue Dipping Sauce; sizzling Beef Broth & Wine fondue with Beef Tenderloin, Mushrooms & Cabernet dipping sauce. Dessert will be Orange & Chocolate fondue with Pound Cake, Marshmallows, Strawberries & Bananas. |
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LUNCH AND LEARN |
Friday November 20 |
Laura Slama |
$25 | |
Stop in to enjoy an easy & delicious lunch lesson. Our DEMONSTRATION is Spicy Apricot Glazed Salmon served with Orzo Pilaf & sautéed Broccoli. Dessert will be Ice Cream Sandwiches with White Chocolate Macadamia Nut Cookies. |
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GOURMET COUPLES |
Friday November 20 |
Linda Hunt |
Full |
|
Come with your partner to learn a fabulous French-inspired menu & enjoy a sampling of wines with the meal. Our lesson begins with an appetizer of Provencal Tart with Herbed Goat Cheese & crisp Vegetable Chips, served with Fume Blanc. The entrée will be Halibut braised in Wine with Tomato-Herb Sauce; Oven-Roasted Potato Galettes & broiled Sugar Snap Peas, served with Rose. Dessert will be Double Chocolate Soufflé with Cognac Whipped Cream. |
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CANDY MAKING |
Saturday November 21 |
Melissa Blackburn |
Full |
|
Fill the stockings at your house with candies of your own making! This assortment is perfect for holiday gift giving! Join us to learn Peppermint Bark with White & Dark Chocolate; Chocolate covered Almond Toffee; Macadamia Nut Brittle; Mint Fudge; Chocolate Brandy Truffles; White Chocolate Kirsch Truffles & Marshmallows for homemade Hot Chocolate. |
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THE SWEET SPOON |
Saturday November 21 |
Shelley Sikora |
$55 | |
Come for a fun afternoon & a sweet lesson of family style desserts. Died & gone to heaven? Your family will think so when you serve these treats. Join us to learn Panna Cotta with Wild Berry Sauce; French Apple Cobbler; Strawberry Dumplings; Apple-Cranberry Kissel (Custard) with Sweet Sour Cream; Pumpkin Gingerbread Trifle; Pumpkin Flan & Gingered Cranberry-Pear Cobbler. |
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THANKSGIVING PIES |
Tuesday November 24 |
Melissa Blackburn |
$50 |
|
Make the perfect pie for your Thanksgiving celebration. Bring your own 9" pie dish & we'll provide everything else you'll need, starting with a lesson on pie crusts. Choose one of these flavors: Bourbon Orange-Chocolate Pecan Pie; Pumpkin Pie with Maple-Pecan Streusel or Apple & Cranberry Crumb Pie. You'll take your pie home to enjoy with your family. |
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LUNCH AND LEARN |
Friday November 27 |
Amy Barnes |
$25 |
|
Learn an easy way to prepare a classic Chicken Fried Steak with all the trimmings at this DEMONSTRATION class. The lesson includes the "Steak" with Country Gravy, served with Green Onion Mashed Potatoes. Dessert will be no-bake Chocolate & Cream Cheese Pie. |
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GINGERBREAD HOUSES |
Saturday November 28 |
Melissa Blackburn |
$50 |
|
This class is for all kids who are 8 or older. Come build & decorate your own Gingerbread House & create one that is uniquely yours. We'll provide the house, candies & all the goodies to turn your gingerbread house into a wonderland creation! When you're finished you'll take it home! Please note: one house per person. |
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| 10749North Scottsdale Road #101 Scottsdale, Arizona 85260 Tel: 480-596-5628 Fax: 480-367-1722 www.sweetbasilgourmet.com E-Mail:sweetbasil@sweetbasilgourmet.com | |||