February Cooking Classes

February Cooking Classes

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

June Cooking Classes at Sweet Basil Gourmetware & Cooking School

Class Day, Date & Time Instructor Fee
GRILL IT ALL!
Wednesday February 1
9:30AM-12:30PM
Stephanie Riley
$60
Make your grill a resource for cooking an entire meal. This lesson will help you to master the methods, techniques & correct grill temperatures. Come to learn Grilled Carrot & Arugula Salad with Brown Butter Vinaigrette; Grilled Artichokes with Green Goddess Dressing; Beef Tri-Tip and Zucchini Skewers with Smoked Paprika; Aioli Southwestern Lime Chicken with Ancho Chile Sauce; Orzo with Grilled Asparagus, Portobello & Feta, & Grilled Sweet Potatoes with Cilantro-Lime Dressing. Dessert is Grilled Peach Melba. 
SOUTHWEST THE BEAUTIFUL
Wednesday February 1
6:30-9:30 PM
Stephanie Riley
$60
Using a combination of contemporary & traditional ingredients, this lesson will teach you to blend & mix to achieve amazing flavor combinations. Come be inspired with Queso Fundido with Chorizo; Roasted Sweet Potato & Black Bean Salad with Avocado Dressing; Poblano & Cheese Tamales with Tomatillo Salsa; Texas-Style Chile Con Carne; Sonoran Flat Enchiladas, & Arroz Rojo (Red Rice). Dessert will be luscious Chocolate Tres Leches Cake. We’ll enjoy this great meal sipping Grilled Mango-Jalapeno Margaritas.
FAVORITE HAPPY HOUR FOODS!
Thursday February 2
9:30AM-12:30PM
Amy Barnes
$55
Make your next happy hour gathering a fun party with this menu of finger foods & cocktails! Friends will love your selection when you serve them Grilled Chicken Pineapple Sliders on Hawaiian Rolls; Baked Brie with Caramelized Onions & Crostini Dijonaise; Bacon-wrapped Jalapeno Cream Cheese stuffed Mushrooms; Buffalo Cauliflower bites with Blue Cheese Dressing & Asian Ground Beef & Hoisin Sauce Lettuce Wraps. Dessert is Lemon Cupcakes with Lemon Zest Frosting. Our Cocktail is a Raspberry Lemon-Lime Vodka Punch.   
VALENTINE DINNER PARTY
Thursday February 2
6:30-9:30 PM
Linda Martin
$60
Create a romantic evening or show how much you love the special person in your life when you serve this amazing dinner! Our delicious lesson is Brie Brûlée appetizer with Caramelized Apples; Butternut Squash Soup with Crème Fraiche & Chives; Spinach, Butter Lettuce, & Fresh Mushroom Salad with Dijon Vinaigrette; Petite White Truffle Mac & Cheese with Butter Sautéed Lobster; Seared Filets with Red Wine Reduction Sauce; Roasted Carrots with fresh Herbs. Dessert is Chocolate Ganache Cakes with fresh Strawberries. 
LUNCH & LEARN
Gourmet Beef Tenderloin Stroganoff
Friday February 3
12:00-1:00 PM
Linda Martin
FULL
This lesson teaches a menu you’ll get requests for again & again! Come for a great lunch & DEMONSTRATION of Gourmet Beef Tenderloin Stroganoff with Brandy & Mushrooms (over buttered noodles) served with Roasted Green Beans with Seasoned Crumbs. Dessert will be Bourbon Chocolate-Pecan Pie with Whipped Cream.   
GOURMET COUPLES
Friday  February 3
6:30-9:30 PM
Linda Martin
$150 per couple
Plan a special culinary inspired evening with your partner & enjoy being part of preparing this gourmet three course dinner. Our lesson is Endive with Sweet Potato & Crispy Bacon, & Butternut Squash Soup with Crème Fraiche, served with Chardonnay. The entrée is Pan Roasted Salmon & Shrimp with Martini Sauce; Toasted Garlic Couscous, & Roasted Green Beans with Herbs, Garlic, & Seasoned Crumbs, served with Pinot Noir. Dessert will be Individual Baked Alaska with Raspberry Sauce.
CHOCOLATE FANTASY
Saturday February 4
9:30 AM-12:30 PM
Melissa Stockmar
$55
If you’re a Chocolate Lover, you know the pleasures of Chocolate. Sign up & learn to work with it so you can enjoy Chocolate in all its’ forms. Come for Chocolate Tart with Ganache Glaze; Mexican Chocolate Pots de Crème with Chocolate Hearts; Crunchy Milk Chocolate Peanut Butter Layer Cake; Truffle Platter with Chocolate Raspberry, White Chocolate Ginger, & Milk Chocolate Hazelnut Truffles, & Heart-shaped Chocolate two layer Linzer Cookies with Raspberry Jam centers. 
GOURMET GLUTEN FREE BAKING
Saturday February 4
2:00-5:00 PM
Stephanie Riley
$55
Learn to make your favorite baked treats baking from scratch and no one will know they are gluten free! Come spend a great afternoon & learn to make Homemade Soft Pretzels with Cheddar-Dijon Dipping Sauce; Banana Chocolate Chip Pancakes; Caramelized Onion, Rosemary, & Parmesan Focaccia; Vanilla Layer Cake with Swiss Buttercream; Cheesy Pesto Dinner Rolls; Coconut Cream Pie with Flaky Butter Crust, & Pavlova with Lemon Curd & Berries.
TAPAS & PAELLA
Tuesday February 7
9:30 AM-12:30 PM
Melissa Stockmar
$55
Discover specialties from Spain & the amazing flavors you can create. It will open doors to delicious new ways to entertain! Come for this great class to prepare Tapas: Eggplant Fritters with Honey; Shrimp & Chorizo Croquettes; Dates stuffed with Almonds & Spanish Blue Cheese wrapped in Bacon; Crostini with Green Olives, Anchovies & Red Peppers; Rice Cakes with Lamb, Artichokes & Manchego Cheese, & Moroccan Chicken Phyllo Rolls with Red Pepper Dipping Sauce. The main event is Paella with Wild Mushrooms, Serrano Ham & Pork.
FOODS FROM THE SOUTH OF FRANCE
Wednesday February 8
9:30 AM-12:30 PM
Stephanie Riley
$60
Such amazing flavors come from this region! Now create them for yourself. This fabulous lesson teaches Salmon Nicoise Salad with Kalamata Vinaigrette; Creamy Leek Soup; Spaghetti with Olive Tapenade, Toasted Garlic Breadcrumbs & Mussels; Chicken, Sausage & White Bean Cassoulet; Provençal-stuffed Tomatoes; Haricots Verts with Toasted Walnuts & Chevre. Dessert is Lavender Crème Brûlée. We’ll enjoy it all with Basil French 75 Cocktails.   
SPANISH TABLE
Wednesday February 8
6:30-9:30 PM
Stephanie Riley
CXL
True Spanish cuisine is part magical & part regional. Come discover what you love best about it & explore the culinary traditions of the Galicia, Catalonia & Basque regions of Spain. Our lesson is Pan Con Tomate (Toast with Tomato, Manchego Cheese, & Serrano Ham); Grilled Romaine with Romesco Dressing; Fideos with Mussel; Spanish Chicken with Chickpeas and Chorizo; Papas Arrugadas (Wrinkled Potatoes) with Mojo Verde; Green Beans with Smoked Paprika & Marcona Almonds, & Churros with Hot Chocolate Sauce. We’ll enjoy our feast with Grilled Fruit Sangria.
CHICKEN INTERNATIONAL
Thursday February 9
9:30 AM-12:30 PM
Amy Barnes
$55
Discover how Chicken is used in cultures around the world! Each of these specialties with their great flavors could become family dinner favorites! Come to learn Korean Grilled Chicken Breast with Dipping Sauce; Baked Chicken Schnitzel with Brown Butter-fried Cabbage & Egg Noodles; Cilantro Stuffed Chicken Legs with Quinoa, Corn & Black Beans; Chicken Cordon Blue with Wine Sauce; Sausage stuffed Chicken Thighs with Italian Tomatoes & Spaghetti; Baked Huli-Huli Pineapple Chicken over Rice, & Thai Chicken Wings with Jalapeno Garlic Sauce.
CHILI COOK-OFF & BEER TASTING
Thursday February 9
6:30-9:30 PM
Linda Martin
$60
 We’re pairing the most amazing Chili recipes with side dishes to make these spectacular meals! You decide which soul satisfying combo is your favorite! Our lesson is Best-Ever Guacamole with Homemade Chips; Pork Chili Verde; Vegetarian Black Bean Chili; Grilled Chicken Chili; Texas-Style (No Bean) Chili, & Skillet Cornbread with Honey Butter. Dessert will be Cinnamon-Apple Crisp with Homemade Vanilla Ice Cream. We’ll top it off with a sampling of Beers. 
LUNCH & LEARN
Salmon with Lemon Tahini & Herb Pesto
Friday February 10
12:00-1:00 PM
Stephanie Riley
$26
We’re teaching a lesson with Mediterranean flavors in this DEMONSTRATION class. Come for slow-roasted Salmon with Lemon Tahini & Herb Pesto, served with Sautéed Spaghetti Squash with Garlic & Herbs. Dessert is Baklava with Cardamom Syrup. 

GOURMET COUPLES
Friday February 10
6:30-9:30 PM
Linda Martin
FULL
Couples get ready to have an amazing time as a team & part of a group of couples creating a three course gourmet meal. Our lesson is White Truffle Deviled Eggs, & Grilled Caesar Salad, served with Pinot Gris. The entrée is Pan Seared Steak with Red Wine Reduction; Charred Zucchini with Basil Oil, & Yukon Gold & Sweet Potato Gratin, served with Cabernet Sauvignon. Dessert will be Chocolate Grande Marnier Soufflés.
KIDS COOK PARTY FOODS
Saturday February 11
9:30 AM-12:30 PM
Melissa Stockmar 
$55
This class for kids ages 8 & above teaches a menu of yummy snacks they can make for themselves at home. Sign up for a lesson of kid friendly favorites! We’ll make Bacon & Cheddar Pinwheels; Turkey & Spinach Taquitos; Baked Macaroni & Cheese Cupcakes; Mini Pork BBQ Meatballs; Pizza Pockets of Ricotta & Pesto Chicken; Parmesan Zucchini Fries with Ranch Dipping Sauce, & Nutella & Banana Turnovers with Caramel Sauce.     
VALENTINE TEA PARTY
Saturday February 11
2:00 – 5:00 PM
Stephanie Riley
$55
Celebrate this special date with someone you Love! Our magical Tea Party pairs traditional Tea foods with a heart theme. These are recipes you can use for lots of special occasions! Come for a special afternoon to learn Tarragon-Shrimp Salad Tea Sandwiches; Avocado-Cucumber Tea Sandwiches with Dill and Mint; Cranberry Nut Bread and Honey-Cream Cheese Sandwiches; Cream Scones with Strawberry Butter; Heart-Shaped Dried Cherry & Chocolate Chip Scones, & Pink Champagne Macarons. We’ll finish with Chocolate Mousse Tartlets with Raspberries & pots of steaming Tea!
THE BREAD BASKET
Tuesday February 14
9:30 AM-12:30 PM
Melissa Stockmar
$55
There’s nothing better or sweeter than fresh baked Bread hot out of the oven! If baking is your thing, come for a wonderful morning to learn to bake these breads! The line-up is Garden Vegetable Bread with Sun-dried Tomato Spread; Bacon & Chive Potato Rolls; Apple Cinnamon Granola Bread with Honey Butter; Grilled Flatbread with Cilantro Dipping Sauce; Orange Blueberry Rolls; Fig, Caramelized Onion & Blue Cheese Focaccia, & Chocolate & Cherry Brioches with Chocolate Sauce.
ULTIMATE APPETIZERS
Wednesday February 15
9:30 AM-12:30 PM
Stephanie Riley
FULL
Host a cocktail party that will WOW your guests with the amazing foods you serve them. These delightful morsels will create a fun & inspiring lesson. Learn Cheesy Shrimp Scampi Dip with Toasts; Tomato-Bacon Jam & Goat Cheese Crostini; Phyllo-Wrapped Baked Brie with Baklava Filling; Spinach-Stuffed Mushrooms with Bacon & Feta; Roasted Poblano & Chipotle Hummus; Bacon-Wrapped Ginger-Soy Scallops, & Lemon Buttermilk Tartlets. We’ll enjoy it all with a French Kiss Cocktail of Vodka, Chambord, Champagne &  Raspberries.     
MARDI GRAS MAGIC
Wednesday February 15
6:30-9:30 PM
Stephanie Riley
FULL
Combine culinary magic & Cajun tradition! Learn to create these amazing Mardi Gras foods: Muffaletta Pinwheels; Shrimp & Andouille Jambalaya; Crawfish Étouffée with Rice; Oyster Po’ Boys with Spicy Remoulade; Chicken & Andouille Gumbo; Bananas Foster Bread Pudding, & French Quarter Beignets. The party is complete with a traditional Hurricane Cocktail!
BEEF WELLINGTON PARTY
Thursday February 16
9:30 AM-12:30 PM
Amy Barnes
$60
The ultimate Dinner Party specialty becomes a classic lesson! Learn Individual Beef Wellingtons with Sherry Cream Sauce; Onions au Gratin with Swiss & Parmesan Cheeses; Skillet braised Brussels Sprouts with Bacon & Garlic; Mashed Cauliflower with Sour Cream & toasted Bread Crumbs; Artichoke Heart-stuffed Mushroom Caps with Cream Cheese, & Cast Iron Zucchini Cornbread. Dessert is Chocolate Cakes with liquid Fudge centers.
TANTALIZING TUSCAN
Thursday February 16
6:30-9:30 PM
Linda Martin
$60
Learn to create these specialties from a region of culinary treasures. If you love Italian food, there is no better combination of true Italian flavors with magical qualities. This amazing lesson teaches Mushrooms & Goat Cheese Toasts with Basil Oil; Butter Lettuce Salad with Gorgonzola & Walnuts; Sautéed Tuscan Shrimp with White Beans, & Basil & Bucatini Pasta with Bacon, Tomato, & Pecorino Cheese. Dessert is Olive Oil Cake with Black Berry Jam & Sweet Mascarpone.
LUNCH & LEARN
Chicken Breast with Feta & Bacon & a Greek Orzo Salad
Friday February 17
12:00-1:00 PM
Amy Barnes
$26
Here is a great DEMONSTRATION lesson & meal which you can use when you want to serve something special! Come for lunch of  Sautéed Chicken Breast stuffed with Feta & Bacon, served with Greek Orzo Salad with Balsamic Vinaigrette. Dessert is easy & melt-in-your-mouth Chocolate Baklava.
GOURMET COUPLES
Friday February 17
6:30-9:30 PM
Linda Martin
FULL
Couples will have a great time with this creative lesson of gourmet foods! Come be part of preparing a delicious three course dinner of  Sundried Tomato Pesto on Crostini, & Grilled Corn & Watercress Salad, served with Sauvignon Blanc. The entrée is & Guava Glazed Pork Tenderloin with Sweet Potato Relish, served with Pan-seared Broccolini with Toasted Garlic & Truffled Shoe String Potatoes with fresh Herbs, & served with Merlot. Dessert will be Ancho Chocolate Cake with Espresso Sauce.
FAMILY COOKING
Saturday February 18
9:30 AM-12:30 PM
Melissa Stockmar
FULL
Kids 8 & above & their adult partner will love the recipes that lead you through a lesson of meals for dinner. These are meals your family will ask for again & again. As a team you’ll learn to cook Potato & Root Vegetable Chowder with Bread Sticks; BBQ Chicken Salad with Black Beans, Corn Relish, & Fried Onions; Pasta Casserole with Cheese stuffed Shells, Italian Sausage Mushroom Tomato Sauce; Beef & Cream Cheese Enchiladas; Grilled Chicken Sandwich with Honey Mustard Dressing; Bacon, Avocado & Mozzarella Sliders on Pretzel Rolls; Pork Chops with Cinnamon Apple Cream Sauce & Rice Pilaf. Dessert is Vanilla Bean Pear Croustade with Buttermilk Ice Cream. 
MEDITERRANEAN MEDLEY
Saturday February 18
2:00-5:00 PM
Stephanie Riley
FULL
The clean fresh flavors of this inviting cuisine are like no others! Take the opportunity to gain this culinary knowledge so you can enjoy it & create it yourself! Our lesson is Feta & Red Pepper Dip with Grilled Flatbread; Fattoush Salad with Tomatoes, Cucumber, & Crispy Pita; Turkish Red Lentil Soup with Mint; Baked Shrimp with Fennel & Feta; Mediterranean Roasted Chicken with Mushrooms & Zucchini; Mujadara (Lebanese Lentils & Rice with Caramelized Onions); Fig & Pistachio Baklava, & Greek White Sangria.
SOUTHWEST SIZZLES
Tuesday February 21
9:30AM-12:30PM
Melissa Stockmar
FULL
The legend of Southwest foods are found in the flavor combinations & dynamic ingredients. Come learn what they are & how to create these most amazing native foods! Our lesson is Jalapenos stuffed with Chorizo & Ricotta, wrapped in Bacon; Blue Corn Crusted Tilapia with Chipotle-Mango Salsa; Southwest Bread Pudding with Roasted Green Chilies & Red Peppers; Pork Tenderloin with Red Chili Cider Glaze & Apple Pinenut Chutney; Chili Rellenos filled with Roasted Chicken & Goat Cheese with Tomato Cream Sauce, & Corn Custard with Chorizo. Dessert is Roasted Raspberry Bread Pudding with Tequila-Caramel Sauce.
ENGLISH GARDEN PARTY
Wednesday February 22
9:30 AM-12:30 PM
Stephanie Riley
CXL
The elegant & classic cuisine of the English countryside offers an array of delicious culinary choices to use for entertaining or your own pleasures. Come for a fun morning of cooking & make these English specialties.  Our lesson is Pea & Mint Soup; Egg & Watercress Tea Sandwiches; Coronation Chicken Salad Tea Sandwiches; Cream Scones with Currants, English Cream & Jam; Sausage Rolls with Mustard Sauce, & Salmon & Asparagus Quiche. Dessert is English Strawberry Trifle, & Pimm’s Cups Cocktails.
WIDE WORLD OF NOODLES & DUMPLINGS
Wednesday February 22
6:30-9:30 PM
Stephanie Riley
CXL
Noodles have a fascinating history throughout the world as a culinary staple of many cultures. Enjoy learning about them with these lessons of Buckwheat Noodle Salad; Cheese Tortellini with Pesto Cream & Broccoli; Chicken & Rolled Dumplings; Bacon, Cheddar, Onion, & Potato Pierogi with Sour Cream; Cheese Späetzle with Caramelized Onions; Chinese Potstickers with Soy Dipping Sauce, & Apple Dumplings with Vanilla Ice Cream.
ELEGANCE OF EGGS
Thursday February 23
9:30 AM-12:30 PM
 Amy Barnes
$55
Learn the many ways Eggs, can be used & practice how to prepare them perfectly! Our fun lesson will teach you Avocado Wheat Toast with Sunny side up Eggs & Chipotle Aioli; Huevos Rancheros in Tortilla Wraps with warm Salsa Verde; Mini Ham & Cheese Soufflés; Goat Cheese & Green Onion Pan Soufflé; Open faced Burger Eggs Benedict; Floating Islands (Meringues) with Vanilla Bean Custard Sauce, & Zabaglione with Marsala over Strawberries.
FOOD & WINE PAIRING
Thursday February 23
6:30-9:30 PM
Linda Martin Deb Lepmardo
FULL
These two experts on Food & Wine will team teach & demonstrate how their wine selections pair so nicely with each course of this menu. Enjoy an enlightening experience & amazing meal & be part of creating Pan Fried Crab Cakes with Dijon-Caper Remoulade; Shaved Brussels Sprout Salad with Pecans & Pecorino Cheese; Coq Au Vin (Braised Chicken in Red Wine Sauce); Pan Seared Rib Eye with Herb Butter, Oven Roasted Carrots, & Petite Baked Potatoes with Crème Fraiche & Chives. Dessert is Red Wine-Chocolate Truffles.
LUNCH & LEARN
Shrimp with Orzo Pasta in a Sauce of White Wine & Herbs
Friday February 24
12:00-1:00 PM
Lisa Brisch
$26
Join us for a delicious lunch & DEMONSTRATION of an Italian-themed menu! Our lesson is Shrimp with Orzo Pasta in a Sauce of White Wine & Herbs, served with Garlic Spinach. Dessert is Flourless Chocolate Cake with Dried Plums, Dark Rum & Whipped Cream
GOURMET COUPLES
Friday February 24
6:30-9:30PM
Linda Martin
$150 per couple
This class is for couples who like to cook and enjoy doing it together! As a team you will work with other couples to create this delicious gourmet menu, paired with a sampling of wines. Come for Grilled Garlic Shrimp on Rosemary Skewers & Romaine Wedge Salad with Chipotle Dressing, served with Gewurztraminer. The entrée is Pan Seared Filets with fresh Crab & Béarnaise Sauce; Green Beans & Baby Carrots with Roasted Garlic, & Balsamic Glazed Potatoes & Pearl Onions, paired with Merlot. Dessert is Caramelized Pear & Almond Upside-Down Cakes.
LET’S EAT CAKE
Saturday February 25
9:30 AM-12:30 PM
Melissa Stockmar
FULL
Learn to make Cakes for yourself, family & friends that will have them all ooohing & ahhhing over your creations. This sweet, inspiring class will teach Vanilla Buttermilk Cake with Sugar Coated Blueberries & Lemon Curd; Cherry Chocolate Mousse Cake; Banana Cake with Dulce de Leche Frosting; Chocolate Cake with Peanut Butter Mousse & Peanut Brittle; Zucchini & Carrot Cake with Coconut Butter Cream; Ancho Chocolate Cake with Cinnamon Butter Cream, & Coconut Cake with Key Lime Frosting.  
CHOPPED!
Saturday February 25
2:00 – 5:00 PM
Stephanie Riley
$55
We’re having our very own culinary challenge with a competition you can be a part of. Sign up alone or as a team & choose your basket to create & cook something wonderful! You’ll have the help of our instructor with this fun challenge. When teams are finished our finale will be to eat the foods each team creates! Sign up for: Basket 1: Bacon, Arugula, Apple, Baguette, Goat Cheese; Basket 2: Puff Pastry, Roasted Garlic, Parmesan, Dried Figs, Prosciutto; Basket 3: Spaghetti Squash, Flat Iron Steak, Fish Sauce, Ancho Chiles, Kale, & Basket 4: Vanilla Wafers, Peanut Butter, Cream Cheese, Bananas, Chocolate Chips. 
LUNCH WITH FRIENDS
Tuesday February 28
9:30 AM-12:30 PM
Melissa Stockmar
$55
Use this menu to host a lunch for your girlfriends. You should get rave reviews with what you serve, & have fun preparing this menu. Join in to learn Corn Soufflé with Grape Tomato Salad & Goat Cheese; Squash, Quinoa, & Walnut Salad with shaved Parmesan; Carrot Soup with Ginger; Braised Chicken with Asparagus, Peas & Shallots, & Brown Sugar Glazed Salmon with Herbed Balsamic Sauce. Dessert is a Lemon-Orange Chiffon Cake.