January Cooking Classes

January Cooking Classes

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

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Class Day, Date & Time Instructor Fee
PLEASURES OF PASTA
Tuesday January 3
9:30 AM-12:30 PM
Melissa Stockmar
$55
The very best way to eat Pasta is to prepare it fresh. Nothing compares. Come learn how to make it & fall in love with these winter specialties! Our lesson is Butternut Squash, Shrimp & Sage Risotto; Tagliatelle Pasta with Corn Pesto, & Sun-dried Tomatoes; Portobella Mushroom Ravioli with Caramelized Onion Marsala Sauce; Pumpkin Tortellini with Pecan Brown Butter Sauce; Gnocchi Casserole with Blue Cheese Sauce; Baked Ziti with Herb Roasted Chicken, Smoked Mozzarella & Roasted Red Pepper, & Herb Linguini with Smoked Salmon & Veggies in Lemon Cream Sauce.
ULTIMATE SOUP & BREAD
Wednesday January 4
9:30AM-12:30 PM
Stephanie Riley
$55 
Not much compares with the satisfying goodness of homemade Soup paired with warm & yummy fresh Bread. Learn how much fun it is to make Soup & Bread from scratch & you’ll have combos for lots of great meals! Our lesson is Loaded Baked Potato Soup with Brown Butter Irish Soda Bread; Creamy Tomato Tortellini Soup with Rosemary-Parmesan Zucchini Bread; Miso Soup with Tofu with Japanese Vegetable Pancakes; Portuguese Kale & Sausage Soup with Brazilian Cheese Puffs & Triple Chocolate Banana Bread. 
STIR-FRY STARS
Wednesday  January 4
6:30-9:30 PM
Stephanie Riley
FULL
Pull out your Wok & get ready to add some sizzle in your life! This dynamic lesson combines specialties from several Asian cuisines for amazing Oriental flavors! Come have fun & learn Japanese Steak House Salad with Ginger-Carrot Dressing; Spicy Peanut Tofu Stir-Fry; Thai Noodles with Chicken & Broccolini; Beef & Bok Choy with Ginger & Brown Rice; Fried Red Rice with Swiss Chard & Mushrooms & Kung Pao Brussels Sprouts. Dessert is Caramelized Pineapple with Ginger Brown Sugar Ice Cream.
GRILL, SMOKE & MARINATE
Thursday January 5
9:30 AM-12:30 PM
Amy Barnes
$60
Learn to cook an entire meal using your Grill & Smoker! This lesson teaches methods & techniques so your food is cooked perfectly. Our lesson is Alder Plank Smoked Salmon with blender-made Hollandaise of Hazelnut Brown Butter; Flank Steak Pinwheels stuffed with Feta & Spinach; Tomato & Basil marinated Grilled Shrimp with Sautéed Cauliflower Rice; Grilled Potato Packets with Pancetta, Asparagus & Sweet Peppers; Greek Yogurt marinated Chicken Kebabs with Saffron Rice, & Grilled Winter Peaches with homemade Coconut Ice Cream. We’ll enjoy it all with Grilled Pineapple Margaritas.
NO FEAR GRILLING
Thursday  January 5
 6:30-9:30 PM
 
Linda Martin
$60
No more fear of grilling for you with this fun, informative lesson! Come learn technique, timing & the best way to prepare each of these foods using a Grill! Grill Flatbread with Romano, fresh Tomatoes, & Olive Oil; Portabella, Tomato & Romaine Grilled Salad; Perfect Grilled Steak with Garlic Butter; Chicken on the Grill with Balsamic Barbecue Sauce; Grilled Red Potatoes with Watercress & Blue Cheese Vinaigrette, & Grilled Fresh Vegetables with Basil Oil. Dessert is Homemade Pound Cake on the Grill with Chocolate Espresso Sauce & Whipped Cream.
LUNCH & LEARN
Sautéed Chicken with Blue Cheese Cream Sauce
 Friday January 6
12:00-1:00 PM
Linda Martin
$26
Start the New Year off right with lunch & a lesson could be your next dinner party menu. Enjoy our DEMONSTRATION & lunch of sautéed Chicken with Blue Cheese Cream Sauce, served with Marsala Glazed Carrots. Dessert is Rustic Blueberry & Raspberry Tart.
GOURMET COUPLES
Friday January 6
6:30-9:30 PM
Linda Martin
FULL
Couples will be partners creating this delicious three course meal & will enjoy a sampling of wine with the meal. Plan a special culinary evening preparing Roasted Tomato-Vodka Soup Shots & Salad of Mixed Greens with Arugula Pesto & Walnut Crusted Goat Cheese, served with Sauvignon Blanc. The entrée is Beef Tenderloin Stroganoff with Brandy & Mushrooms over Buttered Noodles; warm Homemade French Rolls with Herb Butter, & Oven Roasted Asparagus with Lemon Gremolata, served with Merlot. Dessert is Bananas Foster & Vanilla Bean Ice Cream.
CUPCAKES & SPRINKLES
Saturday January 7
9:30 AM-12:30 PM
Melissa Stockmar
$55
All of your special occasions can be over the top good when you can offer these creative cupcakes! Learn how to make these specialties your own! Our lesson is Zucchini Ginger Cupcakes with Cream Cheese Frosting & Candied Ginger on top; Boston Cream Pie Cupcakes with White Chocolate Shards; Rocky Road Cupcakes with Devil’s Food Cake & Marshmallow Filling; Vanilla Bean Cupcakes with Sautéed Pears & Candied Hazelnuts; Lemon Blueberry Cupcakes with Lemon Icing & Lattice Decoration; Cappuccino Cupcakes with Caramel Mocha Buttercream, & Chocolate Peanut Butter Pretzel Cupcakes.
MACARON MAGIC
 Saturday January 7
2:00-5:00 PM
Stephanie Riley
FULL
Discover how much fun it is to make these magical cookies for yourself! With a little instruction & practice you can master the art of Macaron making & have them turn out perfectly! Our lesson is: Raspberry Macarons; Mexican Chocolate Macarons; Fig & Mascarpone Macarons, & Matcha Green Tea Macarons. 
ITALIAN COMFORT FOODS
Tuesday January 10
9:30 AM-12:30 PM
Melissa Stockmar
$55
This lesson teaches authentic “from scratch” Italian or comfort foods! Come learn what Italian Mamas have always known! Our lessons are Potato & Herb Foccacia with Roasted Garlic Dipping Oil; White Bean & Spinach Soup; Meatball & Pesto Sliders; Prosciutto-wrapped Pork Tenderloin with Tomato Wine Sauce; Sole Piccata with Lemon-Pepper Linguini, & Roasted Chicken with Herb Gnocchi. Dessert will be Pistachio & Chocolate Chip Cannolis.
ESSENCE OF COOKING
Tuesdays
January 10 – March 28
6:30-9:30 PM
Linda Martin
$660
This 12-week culinary course is for those who want to learn about all facets of cooking to become 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.
COOKING WITH HERBS
Wednesday January 11
9:30 AM-12:30 PM
Stephanie Riley
CXL
Cooking with fresh Herbs is fun & adds lots of great flavor to your meals! Come learn to distinguish the culinary Herbs & their flavors, & learn what foods are best complimented by each. Our lesson is Rosemary skewered Shrimp with Mint Pesto; Butternut Squash & Cranberry Tabbouleh with Parsley, Mint, & Feta; Olive-Thyme Focaccia Bread; Poached Salmon with Lemon-Dill Mousseline Sauce; Sweet Potato Gnocchi with Brown Butter-Sage Sauce, & Roasted Curried Cauliflower with Cilantro. Dessert is Lemon-Basil Crème Brûlée. We’ll enjoy it all with a Rosemary-Ginger Gimlet.
FRENCH COUNTRY FOODS
Wednesday January 11
6:30 PM-9:30 PM
Stephanie Riley
$60
There are many reasons why classic French food is so loved & adored. Come & learn for yourself how wonderful these specialties are. Our lesson is warm Mixed Greens & Bacon Salad with Poached Egg & Red Wine Sauce; homemade French Bread with Roasted Garlic-Herb Butter; Roasted Beet Soup with Crème Fraiche; Alsatian Bacon & Onion Tart; Dijon Chicken with White Wine & Mushrooms, & Sweet Potato, Parmesan & Goat Cheese Galette. Dessert is Pear Tarte Tatin with Vanilla Ice Cream.
CHILIES OF THE SOUTHWEST
Thursday January 12
9:30 AM-12:30 PM
Amy Barnes
$55
Learn dynamic ways to use Southwest Chilies & gain an understanding of their flavors, & mild to spicy heat levels. We’re making Grilled Sausage-stuffed Jalapenos with fresh Yogurt Herb Dip; Mango & Habanero Salsa & fresh-made Baked Tortilla Chips; Poblanos stuffed & roasted with Chorizo Sausage, Shrimp & Rice; Crunchy Buttermilk & Cornmeal Crusted Chicken baked in Green Sauce, & Green Chili Cheeseburgers with Charred Anaheim Chiles & Sautéed Onions. Dessert is Chipotle Lemon Bars. We’ll enjoy it all with Jalapeno & Cucumber Margaritas.
A SCHOOL OF FISH
Thursday January 12
6:30-9:30 PM
Linda Martin
FULL
Learn to prepare many kinds of Fish in this interesting class! Learn how to select it, how to choose the cooking method, & gauge the cooking time. Our lesson is Blackened Fish with Chipotle-Lime Coleslaw; Lemon-Ginger Poached Halibut; Grilled Fish Kebabs with Korean Barbecue Sauce; Coriander Crusted seared Ahi with Black Bean Salsa; Tilapia Piccata with Glazed Carrots; Oven Roasted Cod with Cherry Tomatoes, Olives, & Capers, & Grilled Salmon with Charred Garlic & Tomato Relish.
LUNCH & LEARN
Gluten Free Chicken, Mushroom & Leek Pot Pie with Flaky Pie Crust
Friday January 13
12:00-1:00 PM
Stephanie Riley
$26
This DEMONSTRATION class teaches a completely gluten free menu. You’ll never know it’s gluten free, the flavors are amazing! Join us for a valuable lesson of Romaine Wedge Salad with Parmesan Peppercorn Dressing, & Gluten Free Chicken, Mushroom & Leek Pot Pie with Flaky Pie Crust. Dessert will be Chocolate Olive Oil Cake.
KIDS COOK – Healthy Snacks
Saturday January  14
9:30 AM-12:30 PM
Melissa Stockmar
FULL
Kids ages 8 & above will love these “healthy” treats when they make them themselves! These flavorful recipes are fun to make & really are healthy! Sign up to learn Fruit Salsa with Cinnamon Tortilla Chips; Creamy Taco Turkey Roll-ups; Honey Grilled Fruit Kabobs with Cream Cheese Dip; Veggie Quesadillas; Chicken Salad Tea Sandwiches; Basil Pesto Hummus with Pita Chips & Cherry Chocolate Chip Granola Bars.
GLUTEN FREE GOODNESS
Saturday January 14
2:00 – 5:00 PM
Stephanie Riley
FULL
If you are gluten intolerant or cook for someone who is, this class will open doors again to enjoying your favorite foods. Discover how these recipes can work for your dietary needs or simply enjoy them because they are healthy! Come for an inspiring lesson to learn Blueberry Muffins; Pesto Margherita Pizza; Sweet Potato Biscuits with Ham-Dijon Butter; Chicken, Broccoli, & Cheddar Pot Pie; Beef Burgers with Blue Cheese & Caramelized Onions on Homemade Burger Buns; Fresh Pasta with Roasted Garlic-Paprika Tomato Sauce, & Hazelnut-Brown Butter Brownies with Vanilla Ice Cream.
GET SAUCY
Tuesday January 17
9:30 AM-12:30 PM
Melissa Stockmar
$55
Learn how fun & easy it is to make a wide variety of Sauces to complement your meals. Add  dynamics to your cooking with knowledge of Beef & Asparagus Rolls with Maltaise Sauce (Hollandaise with Orange); Chicken & Brie wrapped in Phyllo with Black Pepper-Maple Sauce; Manicotti of Shrimp & Ricotta with Lemon Béchamel Sauce; Roasted Herb Chicken with Chasseur (Brown Sauce); & Macadamia crusted Tilapia with Beurre Blanc Sauce (Butter, Lemon & Cream). Dessert is Cinnamon Apple Fritters with Rum Caramel Sauce.
CARB FREE COOKING
Wednesday January 18
9:30 AM-12:30 PM
Stephanie Riley
$55
Did you indulge at holiday celebrations? Get your game plan on – to a slimmer you – with this inspiring lesson! Healthy does taste good! Come learn Sesame Peanut Zucchini Noodle Salad; Gingerbread Energy Bars; Mediterranean Cauliflower-Crust Pizza; Turkey Shepherd’s Pie with Mashed Rutabagas; Eggplant Fries with Marinara, & Cincinnati Chili-Stuffed Spaghetti Squash. Dessert is Paleo Key Lime Pie. Yum!
ROAST, BRAISE & STEW
Wednesday January 18
6:30-9:30 PM
Stephanie Riley
CXL
Master each of these cooking methods & learn recipes for satisfying winter meals. Come to learn Roasted Garlic White Pizza; Kale Salad with Roasted Butternut Squash and Maple-Sherry Dressing; Chorizo-Potato Stew with Swiss Chard; Wine-Braised Lamb Shoulder Chops with Figs; Spicy Roasted Sweet Potatoes with Orange & Honey, & Braised Green Beans with Tomatoes & Garlic. Dessert is Mixed Berry Fool with Homemade Vanilla Wafers. We’ll enjoy it all with Sparkling Bourbon & Roasted Pear Cocktail.
LITTLE PIGGY WENT TO MARKET
Thursday January 19
9:30 AM-12:30 PM
Amy Barnes
$55
The many choices of Pork offer endless lean & healthy foods you can prepare for family & friends. Come & learn how each cut of Pork is paired with the best cooking method! Our yummy lesson is Crispy Fried Pork Wontons with Sweet & Sour Sauce; Sautéed Pork Tenderloin Diablo (Hot Mustard & Horseradish Sauce); Center Cut Chops stuffed with Pesto & Feta, baked with Balsamic Glaze; BBQ Ham & Pineapple Pizza on homemade Crust; Sautéed Bacon-wrapped Pork Medallions with fresh-made Zucchini Pasta; Stuffed Pork Tenderloin with Prosciutto & Mushrooms, & Cast Iron Pork Fajitas with Lime & Cilantro Brown Rice & Black Beans.
LUNCH & LEARN
Sautéed Almond Crusted Chicken
Friday January 20
12:00-1:00 PM
Amy Barnes
FULL
This lunch offers a menu you could use for dinner parties. Amy will show you step-by-step in her DEMONSTRATION how you can dazzle your guests! Come learn Sautéed Almond Crusted Chicken Cutlets with Scallion Beurre Blanc, served with Shiitake Mushroom Brown Rice. Dessert is Lemon Crème Brûlée with fresh Berries.
GOURMET COUPLES
Friday January 20
6:30-9:30 PM
Linda Martin
FULL
Invite your partner to share a fun culinary experience preparing a gourmet three course meal, then enjoy it all with a sampling of wines. Couples will prepare Crab Rangoon (Crab wrapped in Wonton Wrappers), & Salad of Mixed Greens with Grilled Tomatoes & Blue Cheese, served with Pinot Gris. The entrée is  Seared Shrimp with Saffron-Butter Sauce; Julienned Roasted Vegetables with Olive Oil & fresh Herbs, & Toasted Basmati Rice with Thyme, served with Chardonnay. Dessert will be Rustic Peach Tart with Toasted Almonds & Sweet Mascarpone.
PERSONAL PIZZA
Saturday January  21
9:30 AM-12:30 PM
Melissa Stockmar
$55
Create endless Pizza pleasure when you can make Pizzas to your own satisfaction. Everyone will learn to make a Pizza Crust.  We’ll then move on to create Asparagus, Potato & Goat Cheese Pizza; Wild Mushroom, Caramelized Onion, & Fontina Pizza; Spicy Sausage & Swiss Chard Pizza; Southwest Cornmeal Crust, Chorizo, Poblano, Queso Cheese, Corn & Black Bean Pizza, & Roasted Chicken, Butternut Squash & Brie Pizza.
THE THAI TABLE
Saturday January  21
2:00 – 5:00 PM
 Stephanie Riley
$60
Explore the ingredients, spices & flavor combinations that make Thai cuisine so enchanting. This exciting lesson will prepare you to be able to create these specialties with ease. Come & learn Thai Spring Rolls; Green Papaya Salad; Shrimp Peanut Curry; Pineapple Fried Rice with Chicken; Moo Ping (Grilled Pork Skewers with Sticky Rice), & Pad Kee Mao (Drunken Noodles with Chicken). Dessert will be Coconut Ice Cream with Mango Sauce & Toasted Coconut.
WINTER VEGETABLE PATCH
Tuesday January 24
9:30 AM-12:30 PM
Melissa Stockmar
$55
Salute our many wonderful Farmer’s Markets. Learn to develop the goodness & enhance flavors of the Vegetables in this lesson. Our delicious recipes include:  Zucchini & Winter Squash Linguini with Butter Sauce & Hazelnuts; Root Vegetable Gratin with Goat Cheese Cream Sauce; Sweet Potato Bisque with Cider Cream Sauce & Spiced Almonds; Moroccan Eggplant & Couscous “Wellingtons” with Roasted Red Pepper Sauce; Wild Mushroom Ragout over Italian Cheese Gnocchi; & Butternut Squash Salad with Spinach, Pancetta & Shallot Vinaigrette. Dessert is Apple Fritters with Orange Glaze.
CATCH DU JOUR
Wednesday January 25
9:30 AM-12:30 PM
Stephanie Riley
$60
This inspiring Fish lesson includes information on how to choose, handle & store the Fish you purchase. Come for a fun & interesting lesson of Cedar Planked Salmon with Grilled Pineapple Pico de Gallo; Shrimp & Grits; Miso-Glazed Mahi-Mahi with Stir-Fried Red Rice; Ginger-Soy Red Snapper with Vegetables in Parchment; Fried Calamari with Butter-Roasted Tomato Sauce, & Baked Spinach stuffed Flounder with Shrimp Sauce. Dessert is Chocolate Olive Oil Cake with Mascarpone Whipped Cream.
BEEF TENDERLOIN & SAUCES
Wednesday January 25
6:30-9:30 PM
Stephanie Riley
FULL
Beef doesn’t get much better than this. Learn to create this amazing, classic dish & choose your favorite Sauce! You’ll have the perfect menu for entertaining! Join us to prepare Shaved Brussels Sprouts & Bacon Salad with Almonds & Pecorino; Herb-Gruyere Popovers; Sear-Roasted Beef Tenderloin with Bordelaise Sauce; Cognac-Peppercorn Cream Sauce; Garlic Butter Roasted Mushrooms; Potatoes Mousseline, & Grilled Asparagus with Béarnaise Butter. Dessert is Chocolate Mousse & Raspberry Coulis Parfait.
FARMER’S MARKET MAGIC
Thursday January 26
9:30 AM-12:30 PM
Amy Barnes & Karen Ferneau
$60
If you are a fan of the Farmer’s Markets, don’t miss this opportunity to learn from the growers, one who writes about it, & one who is an expert at preparing it all! This interesting team-taught class includes Arizona Republic writer Karen Ferneau & our Chef Amy, together with conversation with actual producers/farmers from one of our leading Farmer’s markets. They will share about produce, growing methods & the popularity of what they harvest. Our hands-on cooking lesson will be fresh-made Soup of Italian Sausage, Cauliflower, Portobello Mushroom & Kale; Oven-fried Parmesan Chicken with Celery Root Mash; Southwestern Ground Beef filled Cabbage Rolls; Bacon, Kohlrabi & Yellow Crookneck Squash skillet & Black Eyed Peas with Collard Greens & Turnips. Dessert will be Arizona Date Turnovers. We’ll enjoy Grilled Grapefruit & Tequila Paloma Cocktails with this amazing meal! 
LUNCH & LEARN
Asian-Caramel Chicken served with Citrus Couscous Salad
Friday January 27
12:00-1:00PM
Lisa Brisch
$26
Sign up for a delicious & creative lunch & learn how to create these amazing flavors from this DEMONSTRATION class. Come for Asian-Caramel Chicken (Sweet & Spicy Baked Chicken Thighs) served with Citrus Couscous Salad with Ginger, Oranges & Scallions. Dessert is an Avocado Shake (Vietnamese Avocado Smoothie). You can’t believe how good these flavors are!
GOURMET COUPLES
Friday January 27
6:30-9:30 PM
Linda Martin
$150 per couple
Come with your partner for a fun & dynamic culinary experience & be part of preparing this delicious menu. The lessons are Romano, Parsley & Garlic Stuffed Mushrooms, & Tomato & Avocado “Tower” Salad with Balsamic Vinaigrette, served with Sauvignon Blanc. The entrée is Fennel Crusted Pork Loin with Red Wine Pan Sauce; Roasted Carrots with Dijon Butter, & Potato Gratin with Cream & Parmesan, served with Merlot. Dessert is Vanilla Bean Crème Brûlée with Fresh Berries.
PARISIAN BRUNCH
Saturday January  28
9:30 AM-12:30 PM
Stephanie Riley
FULL
Here is an opportunity to learn to prepare a magical Brunch so you can host an elegant daytime party offering this French-themed Brunch menu. Each specialty makes a delicious start to the day! Come enjoy a fun morning learning Poached Eggs on Toast; Bacon & Leek Quiche; Almond Pain Perdu (French Toast) with Macerated Strawberries; Omelette Soufflé with Spinach; Croque Monsieur (Fried Ham & Gruyere Sandwich with Bèchamel); Sautéed Apple & Brie Crepes, & Yogurt Crème Brûlée with Fresh Fruit and Granola. We’ll enjoy a French Connection Cocktail (Champagne, Cognac, Lemon, Raspberries) with the meal!
TEENS COOK INTERNATIONAL
Saturday January  28
2:00 – 5:00 PM
Melissa Stockmar
CXL
This class is for people between 13 & 17 who like to cook. The lesson explores foods from France & Italy, combining specialties from each country. Come for an interesting & challenging class to prepare: Potato Bisque with Garlic Croutons; Nicoise Salad with Shallot-Mustard Dressing; Brie & Wild Mushroom Fondue with French Baguette; Chicken Cordon Bleu with Paprika Cream Sauce, & Mushroom Crusted Pork with Parmesan Polenta. Desserts are Chocolate Soufflé with Raspberry Sauce & French Apple Tart Tatin with Cinnamon Ice Cream.
QUICHE, TARTS & PIES
Tuesday January 31
9:30 AM-12:30 PM
Melissa Stockmar
$55
This class starts with a lesson on mastering a perfect Crust! From there we’ll move on to make these Quiche, Tarts & Pies. Sign up for an amazing lesson to learn Roasted Red Pepper & Goat Cheese Quiche; Smoked Salmon & Leek Quiche; Caramelized Onion & Pancetta Tarts; Raspberry Tart with Lemon Whipped Cream; Apple-Almond Tart with Butterscotch Sauce; Chocolate Truffle Pie with Orange-Champagne Sauce, & Double Cherry Pie with Streusel Topping.