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Class Schedule

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September CLASS SCHEDULE

VIRTUAL CLASS INFORMATION

CLASS DESCRIPTION
Join our virtual class for a live demonstration featuring three recipes with instruction by one of our top Sweet Basil Cooking School chefs. The chef will lead you through the entire cooking process. Participate by making one or all the recipes along with the chef in the comfort of your own kitchen or just watch and make the recipes later. Simply print out the shopping list and suggested equipment information we provide you. It’s that simple!
GETTING READY
Enroll either online or by calling our store at (480) 596-5628. Two days before class you will receive recipes, a shopping list for ingredients and an equipment list that you can print out at home. You’ll also receive a special zoom link that will allow you to enter the class.
JOINING THE CLASS
Prior to class, make sure to download the Zoom app on the device you are going to use for viewing the class.

Log into class 5 to 10 minutes before the start time. Simply click on the Zoom link that was emailed to you to “sign in.”

You will be placed in a virtual “waiting room.” As the class time approaches, you will be let into the class by the chef or Sweet Basil Gourmet Cooking School class moderator.

SOME ZOOM TIPS
You will be muted when you enter the class. We ask that you stay muted so that we don’t have people trying to talk over each other.

We also ask that you turn off your video once you enter the class. If everyone has their video on, our class video may appear grainy.

QUESTIONS DURING CLASS
Turn on your chat feature on the Zoom application. You can ask questions to the chef instructor by typing your question into the chat feature. Throughout the class the moderator will direct your questions to the chef. If the chef is not able to address all the questions, there will be an allotment of time after class to address them.
AFTER THE CLASS
After class, we will ask you to complete a comment card for your thoughts about the class. We value your feedback and want to know what you enjoyed along with any suggestions you might have.

Hands-On Class Information

Join us in our comfortable modern kitchen for lots of exciting classes. For our in house classes, at this time and for everyone’s safety, we require students to provide their own masks and wear them during class. Hands-on classes begin with a lecture about the recipes being prepared. Students are invited into the kitchen (gloves will be provided) to choose the recipes they want to prepare. Preparation and cooking take place until the recipes are completed. Students are then served a meal of the foods prepared. The instructor will review the recipes with the group with input from each team.

Demonstration classes will require masks to be provided by the student and worn during class. We will require students to social distance in our seating area. We are limiting our class size to 10 people in order to maintain correct social distancing.

VEGAN & GLUTEN FREE

Add satisfying new foods to your repertoire of Vegan and Gluten free cooking. This inspiring lesson offers recipes with great flavors and easy preparations. Come to learn and enjoy Gluten free Honey spiced Salmon with Zucchini and Goat Cheese Quinoa Salad; Eggplant Polenta Stacks with Mozzarella, Roasted Pepper Sauce & Basil Oil; and Vegan Grilled Zucchini Ribbon Salad with Tomato Vinaigrette and Harissa-roasted Vegetable Bowl with Bulgar Pilaf.

THIS IS A HANDS-ON SERIES

Tues Sept 1

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9:30 AM – 12:30 PM

Scott Weaver – Kahala Brands, Pieology Pizzeria, Craftworks Restaurants and Breweries

65.00

FUNDAMENTAL COOKING

If you cook a little and want to understand the how’s and why’s of cooking to make you a better cook, this series is for you! In this four week series we will focus on basic cooking principals including:

  1. Cooking methods – how and why methods are used
  2. Ingredients how to select, store and prep
  3. Procedures – how to perform the technique in a recipe to achieve best results.

Join us for –

Week 1: Knife skills; Sautéed Chicken Breast; Sautéed Vegetables from knife skills, and Mashed Potatoes.

Week 2: Deviled Eggs; Salad with Classic Vinaigrette, and Classic Stove Top Macaroni & Cheese.

Week 3: Roasted Pork Tenderloin with Balsamic Sauce; Twice Baked Potato, and Rice Pilaf.

Week 4: Pan-Roasted New York Strip Steak with Madeira Mustard Sauce; Seared Salmon with Honey Balsamic Sauce, and Glazed Carrots.

THIS IS A VIRTUAL SERIES

Wed Sept 2, 9, 16, 23

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2:00 – 5:00 PM

Lisa Brisch

260.00

ROMAN HOLIDAY

Traditional Roman foods are made up of combinations of fresh, seasonal, simply prepared ingredients with influences from cultures from surrounding countries. Specialties prepared for generations are classic dishes enjoyed in newer form today. Learn to prepare and enjoy some of these classic dishes in our lesson of Roman Style Pizza with Roasted Grape Tomatoes; Cacio e Pepe (Spaghetti with Black Pepper, Butter, & Parmesan); Chicken Saltimbocca with Fresh Sage, Mozzarella, & White Wine, and Stracciatello (Roman Egg Drop Soup). Dessert will be Mocha Chip Gelato with Whipped Cream.
THIS IS A HANDS-ON CLASS

Thur Sept 3

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6:30 – 9:30 PM

Linda Martin

65.00

GOURMET COUPLES

Sign up with your partner to enjoy a delightful culinary experience as you prepare a gourmet meal with other couples. Our lesson is Chili Dusted Shrimp Amuse with Corn Relish and Grilled Peppers with Caper-Basil Vinaigrette, served with Sauvignon Blanc. The entrée is Grill Roasted Her bed Pork Tenderloin with Balsamic-Red Wine Sauce, and Saffron & Bacon Slow Cooked Risotto, served with Merlot. Dessert will be Deconstructed Apple Pie with Homemade Vanilla Ice Cream.
THIS IS A HANDS-ON CLASS

Fri Sept 4

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6:30 – 9:30 PM

Linda Martin

150.00 Per Couple

PIZZA PLEASURE

When you can make your own Pizza from scratch there are no limits to the flavor combinations you can create. Come learn the principals of making a great crust, then be part of creating these specialty Pizzas. Our lesson is Hand-stretched Pizza with Fresh Mozzarella, Tomatoes & Basil; BBQ Chicken Pizza with Smoked Gouda & Red Onion; Grilled Spicy Italian and Fresh Tomato Pizza; Caramelized Onion & Mushroom Pizza with Fontina & Fresh Herbs, and Roasted Chicken, Herb & Cherry Tomato Pizza.
THIS IS A HANDS-ON CLASS

Tues Sept 8

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9:30 AM – 12:30 PM

Scott Weaver

CXL

CAST IRON COOKING

So many foods are made better when you cook in Cast Iron pans. This lesson guides you through recipes you can use for daily cooking as well as entertaining with flair! Come learn a delicious array of foods including: Lemon & Rosemary Chicken under a Skillet; Cast Iron Grilled Steak with Green Peppercorn Sauce; Cast Iron Spicy Brussels Sprouts; Skillet Corn Bread with Honey Butter and Skillet Salted Caramel Apple Crisp with Vanilla Ice Cream.
THIS IS A HANDS-ON CLASS

Sat September 5

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9:30 AM – 12:30 PM

Scott Weaver

65.00

FOODS OF LONDON

Treat yourself to an evening learning about the traditional British foods which have been loved for centuries. Learn about British specialties including famous pub foods. We’ll enjoy our London specialties with a little English-syle Beer. Come for a fun evening of food and cooking to learn Beer Battered Pub Style Fish & Chips with Malt Vinegar; Pork Vindaloo with Turmeric, Cinnamon, & Fresh Ginger; Pan Seared Rib Eye Steak with Yorkshire Puddings; Beef & Vegetable Pasties (hand Pies), and Sticky Toffee Pudding with Whipped Cream.
THIS IS A HANDS-ON CLASS

Thursday Sept 10

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6:30 – 9:30 PM

Linda Martin

65.00

LUNCH & LEARN

Sign up to have a wonderful lunch experience and learn a menu you’ll enjoy using for entertaining purposes year round. Our DEMONSTRATION is Sesame Salmon with Avocado Lime Sauce served with Grilled Coriander-Ginger Broccoli. Dessert is light and luscious Lemon Yogurt Cake with Strawberry-Basil Compote.
THIS IS A DEMONSTRATION CLASS

Friday Sept 11

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12:00 NOON – 1:00 PM

Scott Weaver

FULL

GOURMET COUPLES

Invite your partner to share a fun evening together learning a delicious gourmet menu prepared with other couples. We’ll enjoy this meal with a sampling of wines. The lesson is Grilled Shrimp on Rosemary Skewers Amuse and Romaine Wedge Salad with Chipotle Dressing & Cotija Cheese, served with Pinot Grigio. The entrée is Char-Grilled Rib Eye Steak with Brandy Cream Sauce and Flame Cooked Fresh Broccoli with Lemon & Garlic, served with Zinfandel. Dessert will be Flourless Chocolate Cake with Sweet Zinfandel Swirl Ice Cream & Shaved Chocolate.
THIS IS A HANDS-ON CLASS

Fri Sept 11

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6:30 – 9:30 PM

Linda Martin

FULL

KIDS MAKE SOUP & BREAD

If you are a kid who likes to cook and are 8 or above, come learn to make homemade Soup and Bread. When you know how, soups and breads will be so much fun to make and taste a lot better than what comes out of a can! Our great lesson is Potato Soup with Irish Soda Bread; Chicken Tortilla Soup with Green Chili Cornbread Muffins; Three Bean Chili with Biscuits; Tomato Bisque with Scones and Creamy Chicken and Rice Soup.
THIS IS A HANDS-ON CLASS

Sat Sept 12

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9:30 AM – 12:30 PM

Scott Weaver – Kahala Brands, Pieology Pizzeria, Craftworks Restaurants and Breweries

60.00

ALFRESCO DINING

Enjoy a lesson with a casual party-like menu which ideally can be enjoyed out of doors. This lovely cool cuisine makes a nice contrast to the hot summer weather. Come for a cool afternoon of cooking to learn Grilled Tequila-marinated New York Strips with Roasted Onion Gorgonzola Sauce; Blackberry and Charred Corn Quesadilla with Tomatillo Salsa; Asparagus and Gruyere Puff Pastry Tart; Avocado, Basil and Tomato Panzanella Salad, and Mint and Basil Shortcakes with Strawberry Ice Cream.
THIS IS A HANDS-ON CLASS

Sat Sept 12

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2:00 – 5:00 PM

Terri Milligan

65.00

PASTA DINNERS

Learn to make Pasta from scratch including mixing, kneading and stretching, then and put it together with a variety of complimentary foods. Each dish makes a delightful dinner in itself. This inspiring fun lesson teaches Spaghetti & Mussels with Tomatoes, White Wine and Basil; Spinach, Artichoke Cannelloni; Fettuccini with Pesto Cream Sauce & Grilled Chicken; Orecchiette with Brussels Sprouts, Pancetta and Hazelnuts, and Spinach Ricotta Gnocchi with Creamy Tomato Sauce.
THIS IS A HANDS-ON CLASS

Tuesday Sept 15

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9:30 AM – 12:30 PM

Scott Weaver

CXL

ISRAELI SPECIALTIES

New Israeli cuisine is takes its roots from traditional foods of the dispardic culture. Add innovative comfort foods & blending of newer culinary ideas from surrounding cultures, and a new cuisine has emerged. Enjoy a fascinating culinary lesson with satisfying flavors. Learn Chickpea Hummus with Cumin & Garlic and Homemade Pita Bread; Parsley & Baby Arugula Salad with Toasted Pine Nuts & Lemon-Tahini Dressing; Braised Chicken with Garlic, Fresh Tomatoes, Olives, White Wine, & Fresh Lemon; Israeli Couscous with Roasted Vegetables, and Flour less Lemon-Almond Cake with Fresh Berries.
THIS IS A HANDS-ON CLASS

Thursday Sept 17

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6:30 – 9:30 PM

Linda Martin

65.00

GOURMET COUPLES

Plan a fun date night with your partner to share preparing a gourmet meal with a delicious combination of dishes. Couples will work together to prepare Fried Green Tomato Amuse with Buttermilk-Peppercorn Sauce and Salad of Mixed Greens & Grilled Fresh Tomatoes with Blue Cheese Vinaigrette, served with Chardonnay. The entrée is Maple Glazed Pan Seared Chicken with Dijon Pan Sauce, and Oven Roasted Fresh Green Beans with Baby Carrots & Roasted Garlic, served with Merlot. Dessert will be Homemade Coffee Ice Cream with Chocolate Espresso Sauce & Whipped Cream.
THIS IS A HANDS-ON CLASS

Fri Sept 18

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6:30 – 9:30 PM

Linda Martin

150.00 Per Couple

BEST BREADS

Bread baking is part science and part magic. Created from a few simple ingredients, the best Breads follow simple step by step procedures. Learn from a professional how to make your Breads turn out perfectly while you enjoy the fun and pleasure of creating it from scratch. Our lesson is Italian Bread with Herb Butter; Easy Artisan Bread, Parmesan Rosemary Bread sticks and White Chocolate French Bread.
THIS IS A HANDS-ON CLASS

Sat September 19

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9:30 AM – 12:30 PM

Scott Weaver – Kahala Brands, Pieology Pizzeria, Craftworks Restaurants and Breweries

65.00

HARVEST IT

Harvesting foods gives us a way to control of what’s in the foods we eat while taking advantage of the harvest of the season. Canning has once again become a popular way to enjoy foods for months to come. This class will learn to prepare Red Pepper Relish with Goat Cheese Crostini; Pickled Beet Salad with Arugula, Goat Cheese and Balsamic Dressing; Apple Pecan Conserve with Sour Cream Biscuits; Tomatillo Relish with Pork Tenderloin, and Bacon Jam with Roasted Brussels Sprouts.
THIS IS A HANDS-ON CLASS

Tuesday Sept 22

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9:30 AM – 12:30 PM

Scott Weaver

CXL

BUBBA GUMP SHRIMP

The great foods from this inspired fictional movie come alive in this lesson. Treat yourself to a little southern satisfaction with Bubba Gump Shrimp Boil with Shrimp, Andouille Sausage, Red Potatoes, & Fresh Corn on the Cobb and Southern Garlic Toast, served with crisp & cool Southern Coleslaw, Macaroni and Cheese and Old Fashioned Southern Peach and Blackberry Cobbler.
THIS IS A HANDS ON CLASS

Tuesday Sept 22

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6:30 – 9:30 PM

Linda Martin

65.00

FOODS OF THE MED

Enjoy an inspired culinary journey with the foods and flavorings of the sunny Mediterranean regions. Satisfying healthy dishes come from freshly harvested and simply prepared foods that achieve maximum flavors. Come for a great lesson of Fennel Salad with Balsamic & Mint; Grilled Fresh Salmon with Charmoula (Cilantro, Parsley, Lemon, & Spices); Fresh Herb & Brown Butter Rice; Oven Roasted Cauliflower with Tahini Sauce, and Rustic Pear Tart with Toasted Almonds.
THIS IS A HANDS-ON CLASS

Thursday Sept 24

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6:30 – 9:30 PM

Linda Martin

65.00

LUNCH & LEARN

Come for a DEMONSTRATION and lunch with a menu meant for elegant, easy entertaining. Our lesson is Delmonico Style Pan-Seared Rib Eye Steak with Grilled Portabella & Balsamic-Shallot Sauce; Butter Roasted Mirepoix Vegetables and Crisp Shoe-String Potatoes with Fresh Herbs. Dessert will be Italian Cinnamon & Sugar Doughnut Bites with Dark Chocolate-Amaretto Sauce.
THIS IS A DEMONSTRATION CLASS

Friday Sept 25

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12:00 NOON – 1:00 PM

Linda Martin

FULL

GOURMET COUPLES

Sign up for a great evening of culinary entertainment. Invite a partner to share a cooking experience preparing an impressive gourmet meal. Our lesson is Chorizo Taquito Amuse with Fresh Orange & Tomato Relish and Tomato, Avocado, & Radish Sprout Layered Salad with Balsamic Vinaigrette & Basil Oil, served with Sauvignon Blanc. The entrée is Cast Iron Blackened Rib Eye Steak with Homemade Béarnaise Sauce and Charred Asparagus with Red Wine Braised Cipollini Onions, served with Zinfandel. Dessert will be Flourless Chocolate Cake with White Chocolate Sauce & Fresh Raspberries.
THIS IS A HANDS-ON CLASS

Fri Sept 25

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6:30 – 9:30 PM

Linda Martin

150.00 Per Couple

KIDS BAKE SHOP

If you are 8 or above and like to bake, come learn to make these yummy treats for you and your family. They will love what you can bake for them from the recipes of this lesson! We will learn to make French Apple Tarts; Old Fashioned Strawberry Shortcake; Sugar Cookies with Sprinkles; Cranberry-Orange Scones and Chocolate Chip Banana Muffins.
THIS IS A HANDS-ON CLASS

Sat September 26

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9:30 AM – 12:30 PM

Scott Weaver

60.00

QUICK, EASY SAUTE

This lesson teaches the quick & fast method of Sauté. Come learn to use it as a time saver when making dinner; and when you want the flavor and texture of sauté. This fun & valuable lesson teaches Shrimp Scampi; Sautéed Chicken with fresh Herbs & Ginger; Sautéed Beef with Rosemary & Sautéed Mushrooms; Spicy Fish sautéed with Olives and Cherry Tomatoes and Sauté of Asparagus, Artichokes & Mushrooms with Tarragon Vinaigrette.
THIS IS A HANDS-ON CLASS

Tues Sept 29

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9:30 AM – 12:30 PM

Scott Weaver

65.00

CHINESE TAKE OUT

Treat yourself to a lesson of easy Chinese favorites you will enjoy most when you make them yourself. Sign up to learn Crispy Vegetables Egg Rolls with Honey-mustard Dipping Sauce; Chinese Lemon Chicken; Pork & Vegetable Fried Rice; Stir-Fry Beef & Broccoli with Oyster Sauce, and Chinese Almond Cookies.

THIS IS A HANDS-ON CLASS

Tuesday Sept 29

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6:30 – 9:30 PM

Linda Martin

65.00

SAUCE MAKES THE MEAL

Discover how easy and rewarding it is to make a Sauce to accent and flavor your recipes. This lesson will guide you step by step creating three valuable Sauces to add to your cooking arsenal. Join us from home to learn Pork Tenderloin with Port-Balsamic Sauce; Fresh Tomato Herb Sauce over Pasta or Zoodles, and Caramel Sauce with Variations (Bourbon, Balsamic, Chocolate, Black Pepper, Port).
THIS IS A VIRTUAL CLASS

Wed September 30

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2:00 – 4:00 PM

Lisa Brisch

30.00

CANCELLATION POLICY

If you must cancel a class, we can refund the amount or give you credit for another class up to one week before the class. Up to 72 hours before the class, we can give you credit for another class. No refunds or credit can be given for cancellations less than 72 hours before a class.

HOLIDAY COOKIES CANCELLATION POLICY

Please select class dates and times carefully as there can be no switching, refunds or credits for these classes. You may send someone else in your place.

CALL US TODAY TO REGISTER!