April Cooking Classes

April Cooking Classes
Sweet Basil’s April Cooking Classes feature a wide variety of cuisines and techniques, taught by cooking professionals. The schedule of classes follows. Schedule is updated daily.

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Class Day, Date & Time Instructor Fee
KIDS COOK
Snack Foods
Saturday April 1
9:30 AM-12:30 PM
Melissa Stockmar
$55
Kids ages 8 & above will have a great time learning to make snack foods for themselves, siblings & friends. Mom & Dad can let kids take over & make this great selection! Come for Chocolate Chip Zucchini Protein Bars; Mexican Chicken Cream Cheese Pinwheels; Chicken Salad & Cranberry Chutney Roll-Ups; Tropical Fruit Salsa with homemade Baked Flour Tortilla Chips; Egg Salad Lettuce Wraps; Homemade Whole Grain Fig Newtons & Nutella Banana Sushi made with Chocolate Crepes.
EASY OUTDOOR ENTERTAINING
Saturday April 1
2:00-5:00 PM
Lisa Brisch
$60
Take your friends to a new place with a casual, fun outdoor party, serving a delicious menu of finger foods! Come for an afternoon of fun to prepare Tomato Bruschetta with Arugula Pesto &  Goat Cheese; Herbed Shrimp Toasts; Dirty Martini Deviled Eggs; Prosciutto Scallops on Rosemary Skewers with Balsamic Glaze; Steak Crostini with Cilantro Sauce; Lemon-Caper Parmesan Potato Salad Bites; Mini Lemon Cheesecakes, & Cocktail of a Grapefruit Sidecar.
PRIZED PASTA
Tuesday April 4
9:30 AM – 12:30 PM
Melissa Stockmar
$60
Learn to make the very best Pasta for yourself & your family! These homemade specialties will add many great dishes to your dinner choices. Come learn to make & stretch your own Pasta including Chicken Carbonara with homemade Whole Wheat Fettuccini; Gnocchi & Bacon Gratin with Garlic Béchamel Sauce; Chilled Penne Pasta Salad with Balsamic Grilled Vegetables & Parmesan Vinaigrette; Grilled roasted Garlic Tilapia with Linguini & Citrus Pesto Sauce Goat Cheese & Eggplant Tortellini with Pancetta, Tomato Sauce, Salmon, & Spinach; Grilled Corn & Cherry Tomato Bowtie Pasta with Basil, & Boursin Cheese Ravioli with Brown Butter Lemon Sauce.
DESERT SPECIALTIES
Tuesday April 4
6:30-9:30 PM
Linda Martin
$65
Come & learn how remarkable the foods & flavors of Southwest cuisine truly are. Our lesson introduces locally & regionally grown foods. The menu is Chorizo stuffed-Bacon wrapped Dates; Grilled Corn & Watercress Salad with Spiced Pecans; Coffee & Spice rubbed Pork Tenderloin with Chipotle Cream Sauce; Roasted Chilies with Chorizo & Cotija Cheese; Agave Glazed Roasted Carrots with fresh Rosemary, & Indian Fry Bread with Desert Clover Honey. Dessert is Goat Cheese & Pistachio Mini Cheese Cakes with Tequila-Lime Syrup.
CAST IRON COOKING
Wednesday April 5
6:30-9:30 PM
Amy Barnes
$60
Take that great old Cast Iron Pan you’ve had around for years & turn it into a pan that produces some of the best foods you can make! This class will help you discover the magic of cooking like your Grandmother cooked. Come for a great lesson on Wagon Pepper Steak; Garlic Fried Chicken with Scallion Mashed Potatoes; Cowboy Blackened Catfish with Brown Butter; pressed whole Chicken with Black Pepper Maple Glaze; Cheddar Jalapeno Corn Sticks; Cast Iron Buttermilk Biscuits with Jam, & Pineapple Upside down Cake.
COOKING WITH HERBS & SPICES
Thursday April 6
9:30 AM – 12:30 PM
Lisa Brisch
$60
Learn to use fresh Herbs & Spices to add new dimensions to your cooking. This lesson introduces the flavor profile of each so you gain an understanding of what it adds here & to anything you cook. Come for a fun & valuable lesson on Tomato Bread & fresh Herb Salad (fresh Basil & Mint); Lemon-Thyme Salmon with Spiced Parsley Mayonnaise (fresh Thyme, Parsley, Cilantro, dried Oregano & Cayenne) ; Rosemary Shrimp Scampi Skewers; Jamaican Jerk Pork Tenderloin (fresh Thyme, Allspice, Nutmeg, & Cinnamon); Spiced Basmati Pilaf (Cinnamon, & Cloves); Sautéed Green Beans with Spice Glazed Pecans (fresh Rosemary, Cumin, & Cayenne) & dessert of Spice Cake (Cardamom, Allspice, Nutmeg, Cloves, & Cinnamon).
INNOVATIVE COOKING
Roasting & Grilling
Thursday April 6
6:30-9:30 PM
Linda Martin
$65
This intermediate-advanced class will focus on roasting & grilling. If you are past the beginning stage of cooking & ready for new challenges, this class for you! Come learn roasted Butternut Squash, Bacon & fresh Rosemary Pizza; Grilled Chicken Chili with Roasted Chilies & Pinto Beans; Grilled Tomatoes with Mixed Greens & Blue Cheese Dressing; Roasted Vegetable Enchiladas with Tomatillo Sauce; Roasted Brussels Sprouts & Yukon Potatoes with Pancetta, & Grilled Polenta Shortcakes with Marsala Berries & Sweet Mascarpone.
LUNCH & LEARN
Shrimp Scampi
Friday April 7
12:00 Noon-1:00 PM
Linda Martin
$28
Here is a delicious opportunity to treat yourself to an amazing lunch while you learn how to prepare it for your own uses. Come for a DEMONSTRATION of Shrimp Scampi, Rosemary, & Fontina Pizza, served with Classic Caesar Salad. Dessert will be Chocolate Decadence Cupcakes with dark Chocolate Cake, Fudge Frosting & shaved Chocolate.
GOURMET COUPLES
Friday April 7
6:30-9:30 PM
Linda Martin
$150 per couple
This class is for couples who enjoy cooking together & learning a new three course gourmet menu. Join a group of like-minded couples & be part of creating this delicious three course gourmet menu. We will prepare Crab Cakes with Dijon-Caper Remoulade; Crispy Romaine Salad with Herb Vinaigrette served with Sauvignon Blanc. The entrée is Coffee & Spice Rubbed & Grilled Pork Tenderloin with Chipotle Cream Sauce; Crispy Bacon Fried Rice, & Roasted Asparagus with Toasted Hazelnuts & Lemon served with Merlot. Dessert is Pear & Apple Crostata with Caramel Sauce.
CUPCAKE CRAZY
Saturday April 8
9:30 AM-12:30 PM
Melissa Stockmar
$60
Learn to make these prize winning Cupcakes so you can impress everyone with your artistry! Our fun lesson is Malted Cupcakes with Marshmallow Frosting; Mississippi Mud Pie Cupcakes with Devils Food Cupcakes; Bananas Foster Cupcakes with Rum Butter Cream, Caramel Drizzle, & Candied Pecans; Margarita Cupcakes with Lime Butter Cream, Tequila Syrup & Candied Lime Zest; Piña Colada Cupcakes with Vanilla Bean Pineapple Confit; Mocha Irish Cream Cupcakes with Chocolate Curls, & Fluffer Nutter Cupcakes.
ORIENTAL SPECIALTIES
Saturday April 8
2:00-5:00 PM
Lisa Brisch
$60
Learn about the ingredients, spices & methods of creating these Oriental specialties. This delicious menu is Cilantro & Curry Hummus with Wonton Chips; Vietnamese-style Beef with Garlic, Black Pepper, & Lime; Indonesian-Style Fried Rice (Nasi Goreng); Dak Bokkeum with Spinach (Korean Chicken with Spinach); Asian Roasted Green Beans with Shiitake Mushrooms; Sautéed Carrots with Ginger, Orange, & Scallions, & Mango-Coconut Sherbet.
KIDS COOK AFTER SCHOOL
Mondays
April 10 – May 15
3:45– 5:30 PM
Melissa Stockmar
$240
This six week after school program is for kids 8 to 14. We will introduce stove top & oven cooking methods & techniques. Hands on instruction includes:
Week 1: Knife Skills – Teriyaki Beef, Bell Pepper & Egg Noodle Stir Fry; Hoisin Chicken, Carrot & Pea Fried Rice;
Week 2: Breakfast Basics – Bacon & Cheddar Scones; Apple Pie Pancakes; Baked Cheddar Eggs & Potatoes; Breakfast Pizzas with Sausage, Eggs, Tomatoes & Cheese & Chocolate Glazed Doughnut Holes;
Week 3: Sandwiches, Soups & Salads – Mozzarella, Tomato & Pesto Panini; Hot Chicken Teriyaki Subs; Chunky Pizza Soup; Cheeseburger Soup; BLT Salad with Sweet Balsamic Dressing & Croutons;
Week 4: Potatoes, Pasta & Rice – Sweet Potato Chili Cheese Fries; Baked Potato Skins with Bacon, Cream Cheese & Chive Sour Cream; Creamy Lemon Parmesan Chicken with Linguini; Macaroni & Cheese Cupcakes & Sausage Risotto with Parmesan.
Week 5: Proteins & Veggies – Corn & Bell Pepper Salad; Parmesan Zucchini Fries; Lime Spiced Steak Tacos with Guacamole; Caramel Apple Pork Chops, & Grilled Aloha Chicken with Pineapple;
Week 6: Cupcakes & Cookies – Strawberry Cheesecake Cupcakes; Chocolate  Cupcakes  with Chocolate Buttercream Frosting; Peanut Butter & Rolo Cookies with Chocolate Drizzle & Sugar Cookies with colored Sugar decorations.
COOKING WITH MOULAY
Monday April 10
6:30-9:30 PM
Moulay Zougari
$65
A master of Thai cuisine, Moulay owns Takeda Thai Restaurant & his followers, recognizing his talent, have made it a huge success. Come be enchanted by his food & learn the methods to creating his specialties. The DEMONSTRATION lesson is Green Papaya Salad; Lettuce Wraps; Pad Thai; Takeda Thai Rice; Thai Red Curry, & Thai Dessert Surprise.
GLUTEN FREE COOKING
Tuesday April 11
9:30 AM – 12:30 PM
Melissa Stockmar
$60
If you feel better by eliminating gluten from your diet, here is a lesson that opens the doors to great tasting gluten free foods. Come be inspired to use wheat alternatives for many favorites! Our lesson is Garden Vegetable Soup; Quinoa, Caramelized Onion & Goat Cheese Stuffed Peppers; Beef Teriyaki Stir-Fry with Kale & Sweet Potatoes; Zucchini Noodles with grilled Lemon Garlic Shrimp, Spinach Pesto & Sunflower Seeds & Prosciutto-Spinach Chicken Roll with Mushrooms. Dessert is Lemon Yogurt Cake with Blueberry Compote.
COOKING FROM THE LOIRE VALLEY
Tuesday April 11
6:30-9:30 PM
Linda Martin
$65
Foods from this enchanting area of France are crisp & clean with each flavor standing out but melting into the next. Come experience what it’s like to cook from this region & learn Roquefort & Pear Strudel; Spinach, Butter Lettuce, & fresh Mushroom Salad with Dijon Vinaigrette; Herb & Goat Cheese Soufflés; Roasted Salmon with Tarragon-Chardonnay Beurre Blanc; Coq Au Vin, & Roasted Artichokes with Lemon & fresh Thyme. Dessert is Rustic Apple & Dried Cherry Galette with Caramel Sauce.
BRUNCH IT!
Wednesday April 12
9:30 AM-12:30 PM
Lisa Brisch
$60
Brunch is such a fun way to entertain & can be endlessly creative in offerings. Learn this amazing menu & delight your friends with your own Brunch party! Our great lesson is Maple pull-apart Bacon Biscuits; Deviled Egg Spread & Parmesan & Rosemary Crackers; Potato & Sausage Breakfast Popovers; Smoked Salmon & Caramelized Onion Mini Quiches; Individual Frittatas with Asparagus, Dill Goat Cheese French Breakfast Puffs; Mini Chocolate Chip Pancake Muffins, & Raspberry Champagne Cocktail.
NORTHERN ITALIAN SPECIALTIES
Wednesday April 12
6:30-9:30 PM
Lisa Brisch
$65
Experience the goodness of Italian flavors made with the freshest of ingredients in magical Italian combinations. This fun lesson is Rosemary Focaccia; fresh Chickpea Ravioli with Basil Pesto; Mushroom Risotto with Pancetta & Sage; Rosemary Steak Tips with Gorgonzola Polenta; Osso Bucco with Chicken Thighs; Gnocchi with Shrimp, Asparagus, & Pesto. Dessert is Tiramisu Mousse.
INFLAMMATORY RESCUE FOODS!
Thursday April 13
9:30 AM-12:30 PM
Amy Barnes
Amy Baragar
$60
Help your body feel better. If you have arthritis, or any condition with inflammation challenges, this class introduces foods & recipes that can help you feel better. Integrate these foods into your diet to help the discomfort. In this fascinating class learn Coconut Flour Biscuits; Coconut crusted Pan-fried Chicken; Zucchini Pasta with Bacon Pesto; Spaghetti Squash Cakes, & Rib-Eye Steak with Horseradish Puree & Thyme Butter. Dessert is Mexican Chocolate Ice Cream made with Avocados.
INNOVATIVE COOKING
Sauces & Saute
Thursday April 13
6:30-9:30 PM
Linda Martin
$65
This great class is for people with an intermediate or above knowledge of cooking. This lesson teaches complete meals with two advanced principals of cooking! Come for the fun & challenge of learning Sautéed Wild Mushrooms with Bourbon-Butter Sauce on Crostini; Sautéed Scallops on Watercress with Champagne-Butter Sauce; Sautéed Chicken Breasts with Whole Grain Mustard & Sage; Sautéed Steak with Port-Rosemary Sauce & Shoestring Potatoes; Sautéed Pork Medallions with Apple Cider-Pan Sauce, & Sautéed Vegetables with Puttanesca Sauce & Basil Oil. Dessert will be Bourbon-Caramel Sauce over Sautéed Apples & Vanilla Ice Cream.
LUNCH & LEARN
Fresh Pasta & Bolognese Meat Sauce
Friday April 14
12:00 Noon-1:00 PM
Lisa Brisch
$28
Learn to make this amazing Italian specialty for yourself! This DEMONSTRATION will show how to create fresh Pasta & wonderful Bolognese Meat Sauce, served with Crispy Garlic Bread. Dessert will be Balsamic Caramel Sauce over Vanilla Bean Ice Cream.
GOURMET COUPLES
Friday April 14
6:30-9:30 PM
Linda Martin
CXL
You & your partner can learn this delicious gourmet menu in the company of other couples, & enjoy a sampling of wines with the meal! This menu is Jalapeno stuffed Bacon-wrapped Shrimp; Tomato, Radicchio, & Grilled Peach Salad with Basil Oil, served with Pinot Grigio. The entrée is Roasted Halibut with Cherry Tomatoes, Olives, & Capers; Garlic & Herb Grilled Sweet Potatoes, & Wild Mushroom Risotto, served with Merlot. Dessert will be Caramelized Pear & Almond Upside-down Cakes.
BAKE SHOP
Saturday April 15
9:30 AM-12:30 PM
Lisa Brisch
$55
Learn how to bake a variety of warm, yummy Breads & Desserts that will put big smiles on the faces of your family & friends! These recipes introduce techniques for easy delicious specialties! Our lesson is Beer Batter Cheese Bread; Fluffy Biscuits; Peppercorn Biscuits; Coffeecake Muffins; Chocolate Soufflé; Lemon Bars with Powdered Sugar; & Strawberry Angelfood Cake with Chocolate Whipped Cream & fresh Strawberries.
KIDS & PARENTS COOK
Saturday April 15
2:00 -5:00 PM
Melissa Stockmar
FULL
As a team you & your child (aged 8 & above) can learn this amazing array of dishes to bring home & share with your family. This lesson is Pretzel-crusted Chicken Fingers with Honey Mustard Sauce; Steak Hoagies with White Cheddar Sauce & Grilled Onions & Peppers; Orzo Broccoli & Cheese Casserole; Tropical Pulled Pork Sliders; Stuffed Crust Margarita Pizza with Mozzarella, Tomato & Basil; BBQ Chicken Tacos with Corn & Black Bean Salsa; & Berry Turnovers with White Chocolate Chip Ice Cream.
GRILLING WITH GUSTO
Tuesday April 18
9:30 AM – 12:30 PM
Melissa Stockmar
$60
Learn to make the Grill your good friend! This fun lesson teaches an entire meal cooked on the grill. Come for an inspiring lesson of Grilled Spiced Salmon & Lemon Kebabs with Caper Aioli; Grilled Bread Salad with Balsamic Grilled Peppers, Zucchini, Squash & Onions with Feta Cheese; Sweet Chicken Wings with Cherry BBQ Sauce; Herb Grilled Hanger Steak with Fennel & Tomato Salad; Pork Tenderloin with Charred-Chili Adobo & Tomatillo Salsa; Grilled Cauliflower Steaks with Sun-dried Tomato Pesto; & Grilled Banana Splits with Coffee Ice Cream, Mocha Sauce & Candied Almonds.
TUSCAN FINGER FOODS
Tuesday April 18
6:30-9:30 PM
Linda Martin
$60
Tuscan cuisine is famous for fresh ingredients & amazingly simple combinations of local ingredients. Tap into  these Tuscan flavor creations: Grilled Flatbread with fresh Tomatoes, Romano & Garlic Oil; Pumpkin Ravioli with Sage Butter; Grilled Sausage Bites with Balsamic Reduction; Mini Capers Grilled Cheese; Basil, Macadamia Nuts, & Ricotta in Puff Pastry, & Steak Skewers with Tomato-Basil Sauce. Dessert is Chocolate Dipped Hazelnut Biscotti.
FISHIN’ AROUND
Wednesday April 19
6:30-9:30 PM
Amy Barnes
$65
If fish is a favorite at your house, come learn new ways to shop, store & cook it! This great lesson includes: Parmesan Crusted Broiled Tilapia; Saucy Sautéed Snapper with Bay Shrimp; Grilled Salmon with Lime Butter Sauce; Tuna & Red Onion Spiedini Kebabs; Baked Mahi-Mahi & Potatoes with Rosemary & Garlic; Shrimp Risotto with fresh Herb Butter, & Scallops with Pine Nuts & Browned Butter Vinaigrette.
SOUTHWEST PLEASURES
Thursday April 20
9:30 AM – 12:30 PM
Lisa Brisch
$60
Foods from our Southwest region are filled with dynamic satisfying flavors unlike any other cuisine. Spend a morning learning to create these delicious specialties for yourself & your family. You may be impressed how these easy it is to make these amazing combinations! Our lesson is Chile Con Queso & fresh Tortilla Chips; Marinated Tomato Salad with Jalapeno & Queso Blanco; Steak Fajitas with Tri-tip, Sweet Onions & Red Peppers; Chiles Rellenos; Cheese Enchiladas; Mexican Street Corn, & Churro Popovers.
BEGINNING COOKING
Thursdays
April 20 – May 11
6:30-9:30 PM
Linda Martin
$240
This four week series is for people who want to turn little or no cooking experience into being comfortable in the kitchen, learning to understand recipes, ingredients, cooking methods & techniques. You’ll gain a whole new repertoire of meals you can prepare for yourself, family & friends! This class teaches:
Week 1: Knife Skills: How to choose, hold, and care for your knives. We will practice knife cuts & prepare Curried Carrot Soup; Stir-Fry Chicken with Vegetables; Mashed Potatoes with Butter, Sour Cream, & Chives, & Fresh Fruit & Mint Salad.
Week 2: Roasting, Steaming & Searing, & Sauce Making: The lesson is Lemon-Thyme Beurre Blanc with roasted Salmon; Caper Brown Butter Sauce & roasted Salmon; Hollandaise with steamed Asparagus; Bordelaise over pan-seared Steak; Cheese Sauce over steamed Broccoli & Red Wine Reduction with Pan-seared Steak. Dessert is Caramel Sauce with homemade Vanilla Ice Cream.
Week 3: Roasting & Grilling: Roasted Pork Tenderloin with Dijon Peppercorn Sauce; Balsamic Roasted Whole Chicken; Roasted Marinated Vegetables; Soy & Mirin Grilled Salmon with Mango Salsa; Garlic & Herb Sweet Potatoes on the Grill, & Grilled Red Onions with Balsamic & Rosemary.
Week 4: Baking: Cheddar Cheese Scones; Scallion-Goat Cheese Muffins; Southern Biscuits with Sausage Gravy; English Muffins; Cinnamon Rolls; Grilled Pizza with Marinara; Fontina, & Caramelized Onions, & Italian Bread with Herb Butter.
LUNCH & LEARN
Chicken Fried Steak Cuban Style
Friday April 21
12:00 Noon-1:00 PM
Amy Barnes
$30
Here is a lesson with a little Latin Pizzazz! Come for a DEMONSTRATION & enjoy an outstanding lunch of Chicken Fried Steak Cuban style served with Black Beans & White Rice. Dessert is Mojito Cake. Lunch will be served with Pineapple Spritzers.
GOURMET COUPLES
Friday April 21
6:30-9:30 PM
Linda Martin
$150 per couple
Couples who like to cook will enjoy the experience of being partners with other foodies learning to create this delicious gourmet dinner paired with wines. Join us to be part of making Crostini with Fontina, Bacon & Chives, & Gazpacho Soup with Fresh Tomatoes & Vodka, served with Sauvignon Blanc. The entrée is Seared Rib Eye Steak with Brandy-Peppercorn Sauce; Fettuccine with Walnuts, Parsley, & Parmesan, & Tequila & Butter Braised Carrots, served with Zinfandel. Dessert will be Bittersweet Chocolate Pudding Cakes.
CREPES, TARTS & PUFF PASTRY
Saturday April 22
9:30 AM – 12:30 PM
Melissa Stockmar
$60
If you like to bake or are ready to learn about these specialties, this is a great class for you! Come learn the techniques & methods for making the best Crepes, Tarts & Puff Pastry dishes. Our lesson is French Leek Tart; Chicken, Artichoke, & Brie Crepes with Honey; Spring Vegetable & Goat Cheese Custard Tart; Butternut Squash, Pancetta & Asiago Puff Pastry Squares; Brown Butter & Raspberry Tart with Lemon Whipped Cream; Tiramisu Crepes with Candied Hazelnuts, & Banana Tarte Tatin with Rum Caramel Pecan Ice Cream.
TAPAS & PAELLA PARTY
Saturday April 22
2:00 – 5:00 PM
Lisa Brisch
 
In the Spanish tradition we’re combining the appetizers (Tapas) & one pot entrée (Paella) in one lesson so you can bring your party in the kitchen & enjoy the flavors of great Spanish specialties! Our lesson is Grilled Bread with Serrano Ham, Manchego, & Olives; Spanish Tortilla (Egg & Potato wedges); Grilled Peppers with Sherry Vinegar, Green Olives, & Capers; Cremini Mushrooms Stuffed with Spanish Ham; Chicken & Chorizo Paella; Seafood Paella with (Shrimp, Chorizo, Mussels); & Crema Catalana with Lemon, Orange, Cinnamon Custard. Our cocktail is Sangria Blanco.
ELEGANT VEGETABLES
Tuesday April 25
9:30 AM – 12:30 PM
Melissa Stockmar
CXL
The elegant vegetable is often overlooked in favor of its heartier, tougher big brother – Meat! Come learn to unlock the magic of Vegetables’ goodness & deliciousness with this inspiring class! Our lesson is Spicy Tomato Soup; Roasted Eggplant & Bell Pepper Dip with Garlic Pita Chips; BBQ Cauliflower & Chickpea Tacos with Creamy Lime Slaw; Squash, Bell Pepper & Tomato Gratin; Corn Cake Stacks with White Cheddar & Arugula; Herb, Mushroom, Caramelized Onion & Gruyere Cheese Tarts, & Spinach Zucchini Bread Pudding with Lemon & Feta Cheese.
LADIES NIGHT OUT
Tuesday April 25
6:30 PM – 9:30 PM
Linda Martin
$65
Ladies, gather a group of your girlfriends to enjoy an evening preparing a menu of finger foods! Our delicious lesson is Grilled Rib Eye on Cracked Black Pepper Biscuits with Horseradish Cream; Wild Mushroom & Mozzarella Canapés; Boursin with Sun-dried Tomatoes & Pesto; Smoked Gouda & Caramelized Pear Grilled Cheese; Roasted Salmon Bites with Sun-dried Tomato Vinaigrette & Sweet Chicken Bacon Wraps with Buttermilk-Peppercorn Dip. Dessert is Lemon Curd & fresh Raspberry Tartlets. We’ll enjoy this feast with Tequila Cosmos.
BEEF IT UP
Wednesday April 26
6:30-9:30 PM
Amy Barnes
CXL
Beef. It’s what’s for dinner & lunch & breakfast! Come for a lesson of specialties you’ll love to share with your family & friends including Rio Grande Beef Burritos with Roasted Peppers & Spanish Rice with Zucchini; Country Fried Steak & Milk Gravy with Sour Cream ‘n’ Chive Potatoes; Jalapeno-Blue Cheese Burgers with Black Bean, Corn, & Tomato Salad with Feta Cheese; Greek-Style Rib Eye Steaks with Lemon Pepper Pasta; Beef Tenderloin in Creamy Porcini Sauce with New Potatoes; Meatball Sliders, & a beverage of Frozen Springtime Gin, Tea & Citrus Punch.
PALEO PRIMER
Thursday April 27
9:30 AM – 12:30 PM
Lisa Brisch
FULL
Learn the ins & outs of the Paleo diet with recipes inspired with Meat, Fish, Vegetables, & Fruits, eliminating processed foods. This healthy & delicious lesson will get you on board with the Paleo way. Come to learn Sweet Potato Hummus & Seeded Crackers; Kale & Avocado Salad; Bacon Sweet Potato Waffles; Indian-Spiced Roast Salmon with Cilantro Lime Vinaigrette; Chicken Lettuce Wraps; Zucchini Spaghetti & Meatballs. Dessert is Chunky Monkey Muffins with Chocolate, Bananas & Walnuts.
LUNCH & LEARN
Rum-glazed Shrimp over Baby Greens with Mint Salsa
Friday April 28
12:00 Noon-1:00 PM
Linda Martin
$28
Enjoy a delicious lunch menu which could be your next favorite menu for entertaining. Our DEMONSTRATION lesson is Rum-glazed Shrimp over Baby Greens with Mint Salsa served with Shoestring Sweet Potatoes with fresh Herbs. Dessert is Bananas Foster over Vanilla Bean Ice Cream.
GOURMET COUPLES
Friday April 28
6:30-9:30 PM
Linda Martin
$150 per couple
This lesson is for couples who enjoy cooking together & have a curiosity about foods & learning new recipes. Our fun three course dinner is Grilled Clams Casino with Bacon & Garlic, & Roasted Pear & Arugula Salad with Walnuts & Shallot Vinaigrette, served with Pinot Grigio. The entrée is Mushroom & Pancetta stuffed Chicken with Chardonnay-Butter Sauce; Browned Garlic Brussels Sprouts, & grilled Potatoes with fresh Herbs & Lemon, served with Merlot. Dessert is Pear Tart with Ancho Chili-Chocolate Sauce.
KIDS COOK
Sleepover Foods
Saturday April 29
9:30 AM – 12:30 PM
Melissa Stockmar
$55
This class is for people ages 8 & above who cook & are ready to learn new foods perfect for sleep overs. Come enjoy the fun of making Chip Chicken Lollypops with BBQ Sauce; Soft baked Pretzels with Cheddar Sauce; Turkey & Cream Cheese Taquitos with Tomato Salsa; Pepperoni & Sausage Pizza Cups, & Hawaiian Beef Sliders with Grilled Pineapple. Dessert is Chocolate Caramel Fondue with Pound Cake & fresh Fruit & Strawberry Ice Cream Sodas with White Chocolate covered Strawberries.
PRESSURE COOKER PRIMER
Saturday April 29
2:00 – 5:00 PM
J Whiting
$25
Learn to use a pressure cooker to reduce the cooking time to 1/3 of conventional cooking. This informative & insightful lesson explores the use of stove top & electric pressure cookers. Enjoy this fun DEMONSTRATION of Coffee Ancho Pulled Pork; Pressure Cooker Pickles; Garlicky Smashed Potatoes; Bacon Lemon Brussels Sprouts, & Milk Chocolate Rice Pudding with Bourbon Caramel.