Special Events, Scottsdale

Call Sweet Basil Cooking School to register at 480-596-5628.

January 25th
6:30pm - 9:30pmSTREETS 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 IceburgLettuce; Cajun Crab Étouffée; Bourbon Street Soufflé Potatoes with Béarnaise; Chicken& Andouille Sausage Gumbo; New Orleans-style Red Beans & Rice; Bananas Fosterwith Praline Sauce & Vanilla Ice Cream, and French Quarter Beignets. We’ll enjoy it allwith a Kir Royale Cocktail.$65Chef Linda Martin
February 10th
2:00pm - 5:00pmMARDI 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 SweetPotato Fritters with Remoulade; Muffaletta Sandwich; Pork Grillades (thin cut Porkcutlets with Cajun Spice) served over Rice; Chicken and Andouille Jambalaya; CreoleShrimp Gumbo, and Creamed Collard Greens. Dessert will be Mini King Cakes. We’llenjoy our Cajun celebration with a Brandy Milk Punch Cocktail.
$60Chef Lisa Brisch
February 7th
6:30pm - 9:30pmVALENTINE DINNER PARTY - Prepare a menu to amaze and delight your Valentine this year! When romance is in theair, take the lead with this menu and see where it goes! This fun lesson is Pan-SearedNew York Steak with Roasted Shallot and Port Wine Sauce; Classic Gruyere PotatoGratin; Winter Green Salad Herb Butter; Bacon wrapped Artichoke Hearts, and SherryButternut Drops.
$65Chef Amy Barnes
February 17th
2:00pm - 5:00pmCHEF COMPETITION - LISA BRISCH VS. MELISSA STOCKMAR - Our two chef instructors have teamed up to put on a show and compete to create anamazing menu! They will receive a market basket, will be timed on their production andwill show you in real life what a chef competition is like! Join in the DEMONSTRATIONto see them create a Shrimp appetizer, a beef entrée and Chocolate dessert. This fun classwill have the audience be the judges and the eaters of their creations! We hope you willjoin us for a fun afternoon and be part of this intense culinary competition!
$50Chef Melissa Stockmar & Chef Lisa Brisch
March 21st
9:30am - 12:30pmEASTER BRUNCH - This sweet menu will delight guests of all ages after a busy morning of collecting EasterEggs! Spend a fun morning learning this impressive menu of Deviled Eggs 3 ways –Smoked Salmon and Herbs, Green Eggs and Ham, & Remoulade; Asparagus and SpringGreens Salad with Gorgonzola Vinaigrette; Black Pepper Crepes with Tomatoes andGoat Cheese; Ham and Apple Dutch Baby; Bacon Scalloped Potatoes; Carrot Soufflé, &Angel Pie with Meringue Crust filled with Whipped Cream & Finely ChoppedChocolate.$60Chef Lisa Brisch
March 22nd
6:30pm - 9:30pmFOOD & 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 sonicely with each course. Come for an interesting & delicious lesson. Our menu is BaconwrappedChorizo-filled Dates and Salad of Spring Greens, Hearts of Palm & CandiedPecans with Dijon Vinaigrette, served with a crisp Italian White Wine. The entrée isMarinated Fire Roasted Pork Tenderloin with Blackberry-Red Wine Sauce; Bacon &Sweet Potato Hash; Crispy Herb Grilled Red Potatoes, and Pan Seared Broccolini withToasted Garlic, served with a California Cabernet Sauvignon. Dessert will be Chocolate-Grand Marnier Soufflés with Whipped Cream, served with a French Cabernet Sauvignon.$75Chef Linda Martin & Deb Lapmardo