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Class Schedule

November Class Schedule

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November 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.

Saute And Sauces

Sign up for this lesson of culinary fundamentals and add valuable skills to your cooking knowledge. The Sauce making principals of each recipes can add depth and diversity to your meals; mastering the dynamic skill of Sauté will add a wide range of dishes you can confidently prepare with ease. Come for an inspiring lesson of Sautéed Breast of Chicken with Wild Mushrooms Jus Lie (lightly thickened Sauce) and Rosemary Roasted Potatoes; Mediterranean-style Shrimp Scampi with Roasted Garlic Tomatoes and Basil with Beaten Butter Sauce and Linguini Pasta; Chili Rubbed Pork Tenderloin with Pan Juice Tequila Butter Sauce served with Creamy Grits; Simple Sautéed Fish with Beurre Noisette (Brown Butter) Lemon and Capers with classic Tourneed (Barrell) Potatoes, and Sautéed Filet of Beef with Red Wine Sauce.

THIS IS A HANDS-ON CLASS

Tues Nov 3

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9:30 AM – 12:30 PM

Scott Weaver

65.00

Intro To Chinese

Enjoy an introduction to creating foods and flavors of Chinese cuisine. These specialties are traditional favorites for great meals you can prepare easily at home. Sign up to learn General Tso's Chicken and Pork Lo Mein, and oven-baked Rice.

This Is A Virtual Class

Wed Nov 4

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2:00 – 4:00 PM

Lisa Brisch

30.00

Intro To Chinese

Enjoy an introduction to creating foods and flavors of Chinese cuisine. These specialties are traditional favorites for great meals you can prepare easily at home. Sign up to learn General Tso's Chicken and Pork Lo Mein, and oven baked Rice.

This Is A Virtual Class

Wed Nov 4

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6:00 – 8:00 PM

Lisa Brisch

30.00

Parisian Pleasures

Parisian cuisine is world famous for the fine flavors achieved with quality ingredients and cooking techniques with classic beginnings. Come for a fun and rewarding lesson to learn Crispy Potato Galettes with Shrimp & Crème Fraiche Appetizer and Salad of Mixed Greens with French Bread Croutons & Fresh Herb inaigrette. The entrée is Pan-Roasted Sole with Caper-Brown Butter Sauce and Classic French Ratatouille. Dessert will be Parisian Crepes with Fresh Berries & Whipped Cream.

THIS IS A HANDS-ON CLASS

Thurs Nov 5

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6:30 – 9:30 PM

Linda Martin

65.00

Lunch And Learn

Come for a great lesson meant for enjoyment in the fall. Our DEMONSTRATION lesson teaches a menu great for entertaining. Enjoy Oven Roasted Sundried Tomato Pesto Chicken with Basil Oil, Orzo Pilaf with Green Onion & Fresh Parmesan and Cast Iron Cooked Brussels Sprouts with Toasted Garlic. Dessert will be Dark Chocolate Cake with Homemade Coffee Ice Cream & Chocolate-Espresso Sauce.

THIS IS A DEMONSTRATION CLASS

Fri Nov 6

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12:00 NOON – 1:00 PM

Linda Martin

30.00

Gourmet Couples

Invite your partner to spend a fun evening cooking together as part of the group creating a gourmet three course menu which we will serve with a sampling of wine. Come for a very fun evening to learn Fig & Goat Cheese Crostini with Port Sauce Amuse and Grilled Caesar Salad with Rosemary Croutons, served with Pinot Grigio. The entrée is Cast Iron Seared New York Steak with Cabernet Au Jus, Oven Roasted Garden Beets & Carrots with Dijon Butter & Fresh Dill, served with Cabernet Sauvignon. Dessert will be Warm Cinnamon-Apple Crisp with Homemade Vanilla Ice Cream & Bourbon-Caramel Sauce. 

THIS IS A HANDS-ON CLASS

Fri Nov 6

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6:30 – 9:30 PM

Linda Martin

FULL

Kids Cook

Kids ages 8 and above, come for a class teaching how to make some of your favorite foods so that you can make them any time you want! Our lesson is Grandma’s best Macaroni and Cheese (better than the blue box variety); Classic Pizza Margarita with Mozzarella, Tomatoes and Basil; Spaghetti and hand-made Meatballs; Fresh Ramen Noodles Soup Bowl; and Crazy good Loaded Hot Dog Pizza.

THIS IS A HANDS-ON CLASS

Sat Nov 7

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9:30 AM – 12:30 PM

Scott Weaver

65.00

Beauty Of Spain

Plan a fun afternoon and learn about the unique, hearty and wonderfully satisfying flavors of Spanish cuisine. This inspiring lesson of famous dishes includes: Basque Chicken Sauté with Roasted Peppers and Green Olives; Ensalada Valencia (Oranges, Olives and Fennel Salad); Tortilla de Patatas (Spanish Potatoes with Vegetables, Onion and Garlic); Romanesco Sauce with Grilled Vegetables, and dessert of Cherry Basque Pie.

THIS IS A HANDS-ON CLASS

Sat Nov 7

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2:00 – 5:00 PM

Terri Milligan

65.00

Pie Baking Perfection

Get into the fun and excitement of making your own Pies starting from scratch. Learn the easy way to make amazing Pie Crusts then fill your creations with these luscious, tempting fillings. Our lesson teaches Classic Apple Pie with Thyme-infused Lattice Crust, topped with Crème Anglaise; Rich Bittersweet Chocolate-Kahlua Tart with Salted Caramel Drizzle; Savory Thyme Infused Chicken Pot Pie with Carrots, Onions, Peas and Corn; Creme Brûlée Pie with Vanilla Custard and Chef Scott’s bountiful Bourbon Pecan Pie decorated with whole glazed Pecans, lavished with Whipped Cream.

THIS IS A HANDS-ON CLASS

Tues Nov 10

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9:30 AM – 12:30 PM

Scott Weaver

65.00

Easy Make Ahead Appetizers

Treat yourself to a fun lesson of delicious finger foods so you can create and serve them to people who will love what you’ve cooked specially for them. Our easy-to-make creative lesson is Crostini with Gorgonzola, Caramelized Onion Fig Jam and Butternut Squash on Toast, and Prosciutto & Gruyere Puff Pastry Pinwheels.

This Is A Virtual Class

Wed Nov 11

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2:00 – 4:00 PM

Lisa Brisch

30.00

Easy Make Ahead Appetizers

Treat yourself to a fun lesson of delicious finger foods that you can create and serve them to people who will love what you’ve created for them. Our easy-to-make creative lesson is Crostini with Gorgonzola, Caramelized Onions, and Fig Jam and Butternut Squash on Toast, and Prosciutto & Gruyere Puff Pastry Pinwheels.

This Is A Virtual Class

Wed Nov 11

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6:00 – 8:00 PM

Lisa Brisch

30.00

GRILL IT!

Make your grill your friend! This class teaches how to feel at ease grilling an entire meal. Come gain knowledge of heat levels, temperatures and timing while using your grill. This fun lesson teaches Rosemary Skewered Grilled Shrimp; Grilled Caesar Salad with Garlic Croutons; Perfect Grilled Rib-Eye Steak with Blue Cheese & Rosemary Butter, and Grilled Asparagus with Candied Bacon. Dessert will be Homemade & Grilled Butter Pound Cake with Chocolate-Espresso Sauce and Freshly Whipped Cream.

THIS IS A HANDS-ON CLASS

Thur Nov 12

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6:30 – 9:30 PM

Linda Martin

65.00

Lunch and Learn

Here is an easy and delicious meal you can enjoy preparing for yourself, family and friends. Our DEMONSTRATION will inspire you with a menu of Maple Balsamic Glazed Salmon with fresh Strawberry Salsa, served with Couscous with Apricot Vinaigrette and fresh Mint. Dessert will be French Autumn Apple Cake with Rum-infused Chantilly Cream. We’ll enjoy it all with a French Champagne Cocktail.

THIS IS A DEMONSTRATION CLASS

Fri Nov 13

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12:00 NOON – 1:00 PM

Terri Milligan

FULL

Holiday Appetizers

Throw a holiday party and dazzle your guests with a menu that will stand out with a beautiful presentation and a lavish array of flavors. Treat your guests to Antipasto Rosemary Wreath-with Salami, Prosciutto, Turkey, Gorgonzola, Mozzarella Balls, Olives, Artichoke Hearts, Marcona Almonds and Grapes with Pita Rounds and Focaccia Bread; Holiday Baked Brie with Puff Pastry and Cranberries; Crab Stuffed Mushrooms; Individual Cranberry Cheese Rolls skewered with Rosemary, and Roasted Asparagus-wrapped with Prosciutto & Balsamic Drizzle.

THIS IS A HANDS-ON CLASS

Sat Nov 14

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9:30 AM – 12:30 PM

Scott Weaver

65.00

Comforting Soup and Bread

There is something so satisfying about making and eating Soup. Add homemade Bread and the meal is complete. When you know the techniques to making Soup with fresh ingredients, you won’t want to go back to store-bought varieties. Treat yourself to a great lesson and learn Moroccan Butternut Squash with Coconut Crème; Winter White Vegetable Bisque with Spiced Pepitas; Corn Chowder with Chile Lime and Cotija Cheese; Mozzarella, Basil and Sun-dried Tomato Quick Bread, and Pumpkin Spiced Scones with Cinnamon Butter.

THIS IS A HANDS-ON CLASS

Sat Nov 14

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2:00 – 5:00 PM

Terri Milligan

FULL

Small Gatherings

Here is an impressive combination of foods with a complete meal of finger foods which will gain praise and provide complete enjoyment. Come for a fun morning of preparations to learn warm Creamy Spinach and Artichoke Dip with toasted Baguette Rounds; Pork Tenderloin roasted and sliced with a spread of Tapenade on Croustade; Charcuterie Board – variety of Italian Meats, Fontina, Manchego and Blue Cheeses, Mixed Olives and Apple Butter; Lemon Hummus with Roasted Vegetables, and warm Cheese Gougeres “little Cheese Puffs”.

THIS IS A HANDS-ON CLASS

Tues Nov 17

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9:30 AM – 12:30 PM

Scott Weaver

65.00

Cinnamon Rolls

From the comfort of your own kitchen learn to make these yeasty, yummy Cinnamon Rolls made with lots of Brown Sugar and Saigon Cinnamon and drizzled with white Icing. They are great treats to make for your family at the Holidays or any time you want a special morning treat. We’ll pair them with Yogurt Fruit Parfaits with Homemade Granola.

This Is A Virtual Class

Wed Nov 18

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2:00 – 4:00 PM

Lisa Brisch

30.00

Cinnamon Rolls

From the comfort of your own kitchen learn to make these yeasty, yummy Cinnamon Rolls made with lots of Brown Sugar and Saigon Cinnamon, drizzled with white Icing. They are great treats to make for your family at the Holidays or any time you want a special morning treat. We’ll pair them with Yogurt Fruit Parfaits with Homemade Granola.

This Is A Virtual Class

Wed Nov 18

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6:00 – 8:00 PM

Lisa Brisch

30.00

Tuscan Holiday

Specialties from Tuscany are wonderful flavors to enjoy any time and the more often the better! Come learn to make these recipes perfect for the holidays or whenever you’re having a special occasion! We’ll make Homemade Grilled Flatbread with fresh Tomato, Basil, & Romano Cheese; Roasted Pears, Walnuts & Baby Arugula Salad with Shallot Dressing; Oven Roasted Chicken with Pancetta, Olives, & White Wine; Sautéed fresh Vegetable with Olives & Herbs,
and Olive Oil Cake with Blackberry Jam & Sweet Mascarpone.

THIS IS A HANDS-ON CLASS

Thurs Nov 19

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6:30 – 9:30 PM

Linda Martin

65.00

Lunch and Learn

Join us for a delicious and satisfying lunch and DEMONSTRATION lesson to learn a healthy combination of contemporary recipes. Sign up for Savory Pumpkin Soup served with Scott’s Roasted Vegetable Sandwich on Country Bread with roasted Eggplant, Zucchini, melty Mozzarella and Fontina Cheeses and Roasted Peppers served open-faced with Herbed Garlic Aioli. Dessert will be fresh Lemon Gelato with Gingersnap Cookies.

THIS IS A DEMONSTRATION CLASS

Fri Nov 20

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12:00 NOON – 1:00 PM

Scott Weaver

30.00

Gourmet Couples

Plan a great evening cooking a gourmet menu with your partner. You will be part of a group creating a three-course meal which will be accompanied by a sampling of wine. Our lesson is Seared Sea Scallop Amuse with Champagne-Butter Sauce and Fall Greens Salad with Toasted Walnuts & Parmesan with Balsamic Dressing, served with Sauvignon Blanc. The entrée will be Flame Cooked Gorgonzola Crusted Filet Steaks with Shallot-Port Sauce, and Slow Cooked Saffron Risotto, served with Merlot. Dessert will be Flourless Chocolate Cake with Dark Chocolate Sauce and Fresh Raspberries.

THIS IS A HANDS-ON CLASS

Fri Nov 20

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6:30 – 9:30 PM

Linda Martin

FULL

French Pastries

If you like to bake, here is a great lesson teaching classic French Pastries which you can accomplish with surprise and delight! Experience making from scratch – classic favorite Pastries including: Classic “Genoise” Chocolate Cake with Ganache; Savory French “Pate Brisee” Alsatian Onion Tart (from the northeast of France, made with wonderful Cheese and Onions and French Pie Crust); Sweet French “Pate Sucree” Lemon Tart with Candied Pistachios (a lighter style Tart with a sweet French Pie Crust); Classic Puff Pastry Napoleons using Puff Pastry filled with Vanilla Pastry Crème topped with Chocolate Ganache, and Country-style Fresh Apple Galette with Creme Fraiche.

THIS IS A HANDS-ON CLASS

Sat Nov 21

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9:30 AM – 12:30 PM

Scott Weaver

65.00

HORS d ’OEUVRES & SMALL PARTIES

This is the time of year we realize how much we have to be thankful for. Our class celebrates the Holiday and creates a way to best celebrate with the people close to us in small gatherings. Our friend Gus Dallas from LA will be here to join in preparing an easy impressive menu of finger foods for the holidays. He will show us some of his best tools and cookware and will entertain with all the great jokes he has stored up for us. Come for a fun afternoon to enjoy Artichoke Cheese Wontons; Tomato Crostini with Creamy Feta; Baked Brie Bites and Pepper Crusted Steak with Horseradish Crème on Garlic Toast. We’ll enjoy it all with Eggnog Punch and Hot Ruby with Bubbles.

THIS IS A DEMONSTRATION CLASS

Sat Nov 21

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2:00 – 5:00 PM

Gus Dallas

CXL

Make Ahead Thanksgiving

Making Thanksgiving dinner is an easy, fun meal to prepare when you have good recipes and the know-how to do it. This TWO-PART series (Monday & Tuesday) will show you how to make your dinner – from your home – ahead of time when you follow Chef Lisa in her step-by-step instructions. This lesson starts with the side dishes you can make ahead and hold including Candied Pecan Sweet Potato Casserole (no marshmallows!); Turkey Gravy and make ahead Mashed Potatoes.

THIS IS A VIRTUAL CLASS

Mon Nov 23

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2:00 – 4:00 PM

Lisa Brisch

30.00

Stir-fry Stand-outs

Treat yourself to a dynamic, fun lesson and learn the process of successful Stir-Fry. Our lesson teaches classic favorite recipes with the valuable experience practicing classic Stir-Fry techniques. This lesson teaches Broccoli Beef Stir-Fry with Broccoli, Carrots, and Snow Peas; Orange Chicken Stir-fry with Orange, Soy Sauce, Celery and Red Pepper, Scallions and Sesame Seeds; White Rice and House Fried Rice; Szechuan Pork with Red Pepper, and Bok Choy, (aspicy dish from the southwest area of China), and Kung Pao Chicken- a zesty Chicken Stir-fry with Red Peppers, Roasted Peanuts, Snow Peas and Seasonings.

THIS IS A HANDS-ON CLASS

Tues Nov 24

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9:30 AM – 12:30 PM

Scott Weaver

65.00

Make Ahead Thanksgiving

The second lesson of our easy Make-Ahead Thanksgiving shows you how to make your Herbed Roasted Turkey, Stuffing with Dried Cherries, and Pear-Ginger Cranberry Sauce. As with the first lesson, you make your meal in your kitchen with Chef Lisa in our kitchen. She will show you how to cook it then get it ready for a perfect meal on Thanksgiving Day!

THIS IS A VIRTUAL CLASS

Tuesday Nov 24

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2:00 – 4:00 PM

Lisa Brisch

30.00

Lunch And Learn

Enjoy a Beef inspired lunch and DEMONSTRATION lesson with a menu you can prepare to surprise and satisfy family and friends. Come for Skillet Bourbon Strip Steak with Rosemary and Thyme, served with Roasted New Potatoes with Bacon and Lemon Zest. Dessert will be White Chocolate and Cherry Bread Pudding with Caramel Sauce. We’ll enjoy lunch with a French Champagne Cocktail.

THIS IS A DEMONSTRATION CLASS

Fri Nov 27

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12:00 NOON – 1:00 PM

Terri Milligan

30.00

Gourmet Couples

Create a special date night and come for an amazing culinary experience where you and your partner are part of creating this great meal. Our lesson is Tequila Flamed Shrimp Amuse and Charred Corn & Radicchio Salad with Balsamic Syrup & Shaved Parmesan, served with Sauvignon Blanc. The entrée will be Grilled Red Snapper with Jalapeno-Basil Sauce and Oven Roasted Fresh Broccoli, served with Pinot Noir. Dessert will be Salted Caramel Pots de Crème with Sea Salt & Freshly Whipped Cream.

THIS IS A HANDS-ON CLASS

Fri Nov 27

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6:30 – 9:30 PM

Linda Martin

FULL

Gingerbread Houses

This fun class is for builders ages 8 and above who want to create their own most beautiful Gingerbread House! You’ll get your own house, then all the icing you need to trim it. Next, you’ll choose from a HUGE array of candies and building (decorating) materials to decorate your house. When you’re done you will have your own amazing Gingerbread house, you’ll take home to enjoy through the holiday season.

THIS IS A HANDS-ON CLASS

Sat Nov 28

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9:30 AM – 12:30 PM

Scott Weaver

60.00

Mediterranean Vegetarian

The sun-drenched regions of the Mediterranean are rich with specialties which lend themselves to the vegetarian diet. We’re using these Mediterranean ingredients and blending them to create unforgettable flavors with recipes that include: Root Vegetable Tagine with Moroccan Couscous; Turmeric-Roasted Cauliflower with Pistachio Gremolata ; Sun-dried Tomato and fresh Sage Risotto, and Eggplant “Meatballs” with homemade Marinara Sauce. Dessert will be Orange Almond Cake soaked in Citrus Syrup.

THIS IS A HANDS-ON CLASS

Sat Nov 28

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2:00 – 5:00 PM

Terri Milligan

65.00

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!