Call Sweet Basil Cooking School to register at 480-596-5628.
This sweet menu will delight guests of all ages after a busy morning of collecting Easter Eggs! Spend a fun morning learning this impressive menu of Deviled Eggs 3 ways –Smoked Salmon and Herbs, Green Eggs and Ham, & Remoulade; Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette; Black Pepper Crepes with Tomatoes and Goat Cheese; Ham and Apple Dutch Baby; Bacon Scalloped Potatoes; Carrot Soufflé, & Angel Pie with Meringue Crust filled with Whipped Cream & Finely Chopped Chocolate.
Linda Martin & Deb Lapmardo
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 Bacon wrappedChorizo-filled Dates and Salad of Spring Greens, Hearts of Palm & Candied Pecans with Dijon Vinaigrette, served with a crisp Italian White Wine. The entrée is Marinated 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.
Wine Country Entertaining
Foods and flavors of the wine country are the focus of this fun class. Learn to create a menu that pairs perfectly with the wines found locally and regionally. Our menu is Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins; Olive and Caramelized Onion Tart; Sautéed Chicken Cutlets with Rosemary Lemon Sauce; Salmon Cakes with Creamy Lemon Herb Dipping Sauce; Potato-Gorgonzola Gratin; Asparagus Frittata with Mint and Parmesan; Chocolate Olive Oil Cake with Mascarpone Cream.
April 10th - June 26th
Essence of Cooking (Series)
This 12-week culinary course is for those who want to learn about all facets of cooking tobecome good well rounded cooks at home. This series includes lectures; written materials;demonstrations of culinary terms; techniques & tools; ingredient selection; menu planning &presentation techniques. Hands-on lessons will be: Kitchen Basics, Terminology & Knife Skills;Sauces; Soups; Sautéing & Braising; Eggs; Grilling & Roasting; Fish & Shellfish; Potatoes,Pasta & Rice; Quick Breads & Yeast Breads; Hors d’oeuvres & First Courses; Baking &Desserts, & Graduation Dinner.
Some of the most important tools in the kitchen
are the knives you use every day. Pair that with cutting
skills and knowledge of how to use your knives. This class
offers a hands-on experience teaching how to use your
knife with an array of fruits and vegetables to work
with. Our friend Toby Guidry from Wusthof
will be here to show you how to use a chef knife to chop,
slice and dice. We will discuss what knife to use for what
job and how to maintain your cutlery. Come gain new
skills and have fun learning. Toby will offer several amazing specials
Come for a fun afternoon of cooking and enjoy a
which could be called “Cooking with Tools That Do It Right and
Make Cooking Easy and Fun”! Our friend J Whiting will
be here from Muir Sales to show some of his best products
as he leads us through preparation of Romertopf Clay Pot Chicken in
White Wine with fresh Herbs; Vegetable and Potato
Frittata; Zucchini Spiralized Noodles with Alfredo Sauce;
Spinach and Artichoke Dip with Salsa de Parma Dip Mix
and Shrimp grilled with Key West Seafood Rub, from Salt
Sisters. Dessert will be Crème Brulee with Bella Tavola
Bake It With Silicone!
This class will teach baking with Silicone Bakeware. When you attend
you will receive a piece of Silicone Bakeware to take home! Choose what you
want to bake. Our lesson is Cinnamon Swirl Bread (loaf pan); Strawberry
Lemonade Layer Cake (round pan); Flourless Chocolate Cake Flowers covered in
Ganache (flower mold); Mini Orange Chiffon Cupcakes with Honey Butter Cream;
Chocolate Macaroon Bundt Cake with Milk Chocolate Glaze, and Apple Pie Bars with
Maple Glaze. 60.00
This year treat your Mom to a special
celebration for Mother’s Day with an invitation to
cooking class or invite her for lunch and use this menu for her! Our special
celebration menu is Cheddar and Apple
Chutney Tea Sandwiches with Candied Walnuts; Smoked
Mozzarella, Tomato, Prosciutto and Pesto Tea Sandwiches;
Roast Beef, Blue Cheese, Chive and Caramelized Onion
Tea Sandwiches; Herb Chicken Salad Tea Sandwiches with Cucumber; Lemon
Madeleines; Coffee Macaroons with Dark Chocolate Kahlua
Filling, and Coconut and Orange Scones with Vanilla Glaze. We’ll offer
hot Tea to enjoy with our beautiful menu.
Royal Wedding Cocktail Party
The Royal Wedding of Prince Harry and Meghan
will be one of the most celebrated occasions this
year. Come explore the foods and traditions just two days before
the real event! Our English storybook menu is Mini Meat
& Potato Hand Pies; Caramelized Onion and Goat Cheese
Crusted Shrimp Balls with Apricot Dipping Sauce; Wild
Mushroom Tartlets; Gruyere Walnut Wafers; Artichoke
Bruschetta; Royal Wedding Blueberry Scones with Clotted
Pimm’s Grand Champagne Punch.
Sassy Summer Celebration!
Our friends from California and Phoenix will be
with us to introduce a cool menu and cocktails for
warm weather entertaining! Come for our Summer Party to
enjoy and learn Double Street Tacos with Chorizo, Cotija
and Red Pepper Salsa; Marinated Shrimp Skewers on
Watermelon Steaks; cool Cucumber Salad with Rice Wine Vinaigrette;
filled with Egg, Bacon, Shallot & Queso Fresco. We’ll pair icy cold
cocktails including Silky Melon with Honeydew and Elderberry;
Red Love with Watermelon, Vodka & Thyme; and Passionrita
blended with Tequila, Passion Fruit & Lime. Our friends from the
Kitchen Source will show how the tools and gadgets used
will put these fun finger foods and cocktails together quite easily and
Celebrate Dad and his special day (Father’s Day
is June 17) and serve a menu he will love and won’t
soon forget. Learn to make it for him OR bring him to enjoy
the experience of cooking together. Our menu is
Cheese Stuffed Mushrooms drizzled with Garlic Butter; Spinach
Salad with Poppy Seed Vinaigrette; Bacon Wrapped Pesto-Stuffed
Chicken Breast; Grilled Balsamic Broccoli; Potato Gnocchi with
Rosemary Brown Butter Sauce, and Focaccia Bread
with Herb Oil. Dessert is Flourless Espresso Chocolate Cake. We’ll
enjoy it with a Grilled Peach Bourbon Smash Cocktail.