March Cooking Classes

March Cooking Classes

Sweet Basil’s March Cooking Classes feature a wide variety of cuisines and techniques, taught by cooking professionals. The schedule of classes follows and is updated daily.
August Cooking Classes at Sweet Basil Gourmetware & Cooking School

Class Day, Date & Time Instructor Fee
SUPERIOR SAUTE
Wednesday March 1
9:30 AM-12:30 PM
Stephanie Riley
$55
Experience how much fun it is to saute as you gain the skill by practicing in this class! Learn this impressive menu of warm Kale & Caramelized Mushrooms Salad with Goat Cheese; Creamy Chestnut Soup with Sautéed Root Vegetables; Chicken Fajitas with Fire-Roasted Salsa; Lamb Shawarma with Tahini-Yogurt Sauce; Sautéed Spaghetti Squash & Chard with Onions, Currants, & Pine Nuts, & Honey-Lemon-Glazed Cauliflower. Dessert will be Chocolate Ice Cream with Sautéed Strawberries in Pinot Noir Sauce.
BACON, BREWS & BBQ
Wednesday March 1
6:30-9:30 PM
Stephanie Riley
$60
Party time! Get into the swing & step out with this menu. These recipes give you lots of options when you’re ready for fun! Join us to learn Beer & Cheddar Fondue with Sausage & Pretzel Bites; Chicken, Bacon & Ranch Layer Salad; Sonoran Hot Dogs with Bacon & Tomatillo Salsa; Pulled Pork with Brown Ale BBQ Sauce & Creamy Cole Slaw; Crispy Roasted Smashed Potatoes with Bacon & Cheese, & Grilled Brussels Sprouts. Dessert is Chocolate Stout Cake with Chocolate Bourbon-Sour Cream Frosting. 
AMAZING OUTDOOR PARTIES
Thursday March 2
9:30 AM-12:30 PM
Amy Barnes
$55
We are at the perfect time of year for outdoor gatherings & parties. Here is a fun menu you can use for  large or small groups! Come for a fun morning of cooking to prepare this special menu of Shrimp Fajitas on the Grill; Chuck Wagon Pepper Steak over Rice; Garlic Fried Chicken with Scallion Mashed Potatoes; Cowboy Blackened Catfish; Foil Pack Grilled Salmon & Asparagus with Lemon Butter; Healthy Grilled Turkey & Spinach Meatloaf with BBQ Sauce. Dessert is Grilled Vanilla Peaches with Cinnamon Ice Cream. We’ll enjoy it with Cowboy Beeritas.
SUSHI PLEASE
Thursday March 2
6:30-9:30 PM
Linda Martin
$60
When you’ve mastered the techniques for making Sushi, you’ll have the option to enjoy it whenever you want it! Join us for an inspired class & learn where to buy the Fish, how to store it, then prepare it. Come hungry, we’ll eat as we go. Our lesson is Sushi Rice; Tempura Shrimp Roll with Avocado & Green Onion; Beef Tataki Sushi Roll; Spicy Tuna, Avocado, Cucumber & Black Sesame Seed Inside-Out Roll; Ginger & Fresh Vegetable Maki; Avocado & Fresh Salmon Nigiri, & Sweet Rice Dessert Nigiri.
LUNCH & LEARN
Tequila Shrimp over Green Chili Rice
Friday March 3
12:00-1:00 PM
Linda Martin
$30
Here is a delicious Southwest inspired menu with flavors you’ll enjoy for lunch or whenever you serve it for dinner! Learn to create these dynamic flavors using local ingredients in amazing combinations. Our DEMONSTRATION is Tequila Shrimp over Green Chili Rice, served with Julienned Zucchini Roasted with Herbs & Garlic. Dessert will be Kahlua Cake with Salted Caramel Sauce & Vanilla Bean Ice Cream.
GOURMET COUPLES
Friday March 3
6:30-9:30 PM
Linda Martin
$150 per couple
Plan a date night with your special someone to learn this gourmet menu of a three course meal, served with wines. Come & be part of learning to prepare Potato Galettes with Shrimp & Crème Fraiche, & Endive, Pear & Stilton Salad, served with Pinot Gris. The entrée is Pan Roasted Chicken with Mushrooms & Rosemary; Braised Vegetables with Lemon & Dijon, & Black Pepper Biscuits with Sweet Butter, served with Merlot. Dessert will be Almond-Lemon Cake with Fresh Berries.
CHEESE MAKING MAGIC
Saturday March 4
9:30AM-12:30 PM
Melissa Stockmar
$55
Experience how easy & fun it is to make Mozzarella Cheese from scratch! Once you know the technique, you can make anything Cheesy & good! With the Mozzarella we make, we’ll  prepare Turkey Mozzarella Sliders; Ratatouille Bruschetta with Mozzarella & Balsamic Drizzle; Fried Mozzarella with Caper-Parsley Sauce; Mozzarella & Ricotta Fritters with Red Pepper Dipping Sauce; Spinach, Artichoke, Mozzarella & Red Pepper Dip with Pita Chips; Flatbread with Mozzarella, Prosciutto & Fig Jam, & Mozzarella Stuffed Grilled Portabellas with Balsamic Glaze. 
SPECIALTIES OF INDIA
Saturday March 4
2:00-5:00 PM
Stephanie Riley
$55
This cuisine is one of unmatched flavors! Learn about the spices, ingredients & food combinations so you can prepare these specialties for yourself! This lesson teaches Garlic-Herb Naan & Ginger-Honey Naan (Indian Flatbread); Samosas (Spiced Potato-Stuffed Pastries); Butter Chicken (Murgh Makhani) with Cucumber-Yogurt Raita; Spinach with Indian Cheese (Saag Paneer); Indian-Spiced Cauliflower & Potatoes (Aloo Gobi), & Chickpeas with Tomatoes, Spices & Basmati Rice (Chana Masala). Dessert is Indian Rice Pudding.
KIDS COOK PIZZA & PASTA
Tuesday  March 7
9:30AM-12:30 PM
Melissa Stockmar
$55
This class for people ages 8 & above teaches everyone to make Pizza Crust with toppings, then  Pasta from scratch, including rolling & cutting Spaghetti & Fettuccine. Our lesson is BBQ Chicken Pizza with Corn Relish; Cheeseburger Pizza with Ground Beef, Bacon, & Cheese Sauce; White Pizza with Tomatoes & Basil; Chicken & Pasta Casserole with Mixed Veggies; Beef Lasagna with Cream Sauce; Spaghetti Pizza with Pepperoni, & S’Mores Pizza for dessert.
RISE & SHINE
Wednesday March 8
9:30AM-12:30 PM
Stephanie Riley
$55
Start your family’s weekend off with any of these breakfast treats! They will feel special when you take the time to make these specialties. Come for a fun morning to learn Cheese Blintzes with Blueberry Sauce; Buttermilk Biscuits with Creamy Sausage Gravy; Bacon Jam, Arugula, & Egg Sandwich; Sweet Potato Hash with Caramelized Onions, Sausage, & Eggs; Scrambled Eggs with Sun-Dried Tomatoes, Feta, & Herb Croutons; Broccoli & Cheddar Potato Pancakes, & Harvest Nut & Grain Pancakes.
SAUCE & SAUTE
Wednesday March 8
6:30-9:30 PM
Stephanie Riley
FULL
Take your culinary skill level up a notch with this lesson! We’re teaching contemporary Sauces you can use for lots of recipes; & the technique of Saute – stove top cooking hot & fast! Come for a fun & inspiring class to learn Sautéed Brussels Sprouts Salad with Pistachios, Cranberries, & warm Bacon Dressing; Blackened Shrimp with Spicy Remoulade Sauce; Beef Stroganoff with Mushroom-Sour Cream Sauce; Pork Tenderloin with Thyme-Honey Balsamic Pan Sauce; Herb Späetzle in Brown Butter Sauce, & Sautéed Zucchini Noodles & Cherry Tomatoes with Pesto Sauce. Dessert is Sautéed Bananas with Cardamom-Praline Sauce & Vanilla Ice Cream.
TAMALE TRADITIONS
Thursday March 9
6:30-9:30 PM
Linda Martin
$60
You can’t believe how great Tamales can taste until you make your own! This fabulous class will teach classic & contemporary flavors. Tamale parties can be your new way to entertain! Come learn to make basic Tamale Dough, then Chicken Tamales with Mole Sauce; Hot Chorizo Tamales with Guacamole; Cumin & Pork Tamales with Green Sauce; Spicy Butternut Squash Tamales with Black Bean Salsa, & Traditional Beef Tamales with Red Sauce. Dessert will be Apple-Pecan Dessert Tamales. 
LUNCH & LEARN
Shrimp Scampi with Homemade fresh Spaghetti
Friday March 10
12:00-1:00 PM
Stephanie Riley
$26
This specialty has such great flavors & is easy & fast to prepare for family or entertaining! Sign up & enjoy our DEMONSTRATION of Shrimp Scampi with Homemade fresh Spaghetti & Roasted Brussels Sprouts with Bacon. Dessert will be fresh Pizzelles with Vanilla Bean Ice Cream and Strawberries in Pinot Noir Sauce.
GOURMET COUPLES
Friday March 10
6:30-9:30PM
Linda Martin
$150 per couple
Bring your partner for a fun evening of cooking & experience the fun of being part of the team that creates this amazing three course menu. Our lesson is Mushroom & Goat Cheese Toasts with Basil Oil, & Grilled Avocado-Tomato Salad, served with Pinot Gris. The entrée is Homemade Fettuccini with Mushrooms & Truffle Oil; Pesto Stuffed Pork Tenderloin with Balsamic-Red Wine Sauce, & Grilled Zucchini with Marinated Red Peppers, served with Merlot. Dessert is Chocolate Red-Wine Truffles.
KIDS COOK – FAMILY DINNERS
Saturday March 11
9:30 AM-12:30 PM
Melissa Stockmar 
FULL
Moms, you can let your kids take over making dinner! They can do it all with these “made for families recipes! Come for a great lesson (if you are 8 & above) to make Macaroni & Broccoli Soup with Garlic Bread; Parmesan & Basil Crusted Chicken Breast with Pesto Sauce; Caprese Panini with Mozzarella, Tomato, Basil Oil & Balsamic Dressing; Mini BBQ Meatloaves with Sweet Potato Fries, & Creamy Polenta with Meat & Mushroom Ragout. Desserts are Strawberry Oatmeal Bars & Cocoa Ripple Bundt Cake with Ganache Glaze.
WINE COUNTRY ENTERTAINING
Saturday March 11
2:00 – 5:00 PM
Stephanie Riley
$55
Here is great way to entertain – combining a menu of tantalizing finger foods with a variety of luscious wines that complement the food. Come learn a fun tantalizing menu of Blue Cheese, Fig, & Caramelized Onion Palmiers; Mini Crab Cakes with Lemon-Herb Aioli; Endive Spears with Stilton, Pecans, & Caramelized Pears; Brie & Mushroom Fondue with Crispy Smashed Potatoes; Rosemary-Skewered Pancetta-wrapped Apples with Manchego, & Parmesan Bacon Gougères. Desserts will be Mini French Silk Pie Bites. 
PHYLLO & PUFF PASTRY
Tuesday March 14
9:30 AM-12:30 PM
Melissa Stockmar
$55
This lesson will get you comfortable working with Phyllo & Puff Pastry & offers an assortment of delicious foods! You’ll be at a new level of culinary expertise when you can make Spinach, Artichoke, & Feta Puff Pastry Quiche; Potato, Onion & Bacon Puff Pastry Strudel; Phyllo Cups filled with Balsamic dressed Greens; Apples, Blue Cheese & Spiced Walnuts; Phyllo Purses filled with Chicken, Brie & Cranberries, with Black Pepper Maple Cream Sauce; Pork Wellingtons with Herb-Mushrooms & Cheese with Port Wine Sauce. Dessert is Baklava with Hazelnuts & Chocolate & Puff Pastry Tart with Almond Filling & Vanilla Custard Sauce.
PREMIERE PASTAS
Wednesday March 15
9:30 AM-12:30 PM
Stephanie Riley
$55
This lesson is ideal for people who love fresh Pasta & varieties of Pasta dinners. Get inspired & learn to make Pasta from scratch! Our lesson is Kale & Bow Tie Pasta Caesar Salad; Spinach & Cheese Ravioli with Roasted Garlic Tomato Sauce; Baked Orzo with Shrimp, Lemon, & Feta; Roasted Butternut Squash Lasagna; Fettuccine with Wild Mushrooms & Pancetta, & Spaghetti Bolognese. Dessert is “the very best” Classic Tiramisu. We’ll enjoy it all with Lemon-Strawberry Prosecco Sangria.    
PIZZA WITH PASSION
Wednesday March 15
6:30-9:30 PM
Stephanie Riley
$60
Home-made Pizza compares to no other, it’s simply the best! Wouldn’t it be great to create your own combinations to enjoy at any time? This class will teach you how – starting with making a perfect Crust, then on to creating Prosciutto & Pesto Pizzettes; Roasted Broccoli-Cheddar Pizza; Meatball Pizza; Caramelized Onion & Bacon Pizza; Garlic Parmesan Knots; Wild Mushroom, Kale, & Fontina Pizza, & Cinnamon Streusel Pizza.
CUBAN CREATIVITY
Thursday March 16
9:30 A-12:30 PM
Amy Barnes
$55
Cuban cuisine incorporates foods we love in combinations that make exciting & inviting flavors, with its’ own special sizzle! This fun lesson & creative menu is yours to enjoy! Come & learn to be inspired with Cuban Picadillo – Ground Beef simmered with Tomatoes & Spices; Butterflied Cuban Pork Chops stuffed with Ham, Swiss Cheese & Pickles with Citrus Sauce; Cuban Red Beans with Ham Hocks; Fried Green Plantains with Garlic Mojo Sauce, & Empanadas de Pollo  (Chicken Turnovers). Dessert will be sweet & creamy Arroz con Leche – Rice Pudding. We’ll enjoy it all with Frozen Mojitos.
CUPCAKES & COCKTAILS
Thursday March 16
6:30-9:30 PM
Linda Martin
$60
Treat yourself to a little elegant indulgence & learn to create specialty Cupcakes with the most amazing flavors! These little Cakes can be perfect bite sized treats for all of your special occasions! Our lesson is Carrot Cupcakes with Vanilla Buttercream; Banana Cupcakes with Vanilla Buttercream; Chocolate-Rum Cupcakes with Chocolate Buttercream; Red Velvet Cupcakes with Cream Cheese Icing, & Vanilla Cupcakes with Rum Buttercream & Toasted Coconut. Our Cocktails:  Chocolate Martini & Prosecco-Ginger Cocktail.
LUNCH & LEARN
Slow Baked Corned Beef & Potato Casserole
Friday March 17
12:00-1:00 PM
Amy Barnes
$26
The luck of the Irish is with us at our DEMONSTRATION & St Paddy’s Day lunch & lesson. Irish or no, you’ll enjoy the melt-in-your-mouth goodness of Slow Baked Corned Beef with Brown Sugar Crust, served with Potato Casserole. Dessert will be Whiskey Pie with Graham Cracker Crust. 
GOURMET COUPLES
Friday March 17
6:30-9:30 PM
Linda Martin
$150 per couple
Invite your partner to share a fun culinary experience & be part of creating this three course menu of elegant & showy specialties. We’ll enjoy it all with a sampling of wines. Our lesson is Potato Pancakes with Dill Crème Fraiche & Caviar, & Salad of Spinach, Butter Lettuce, & Mushrooms with Tarragon Vinaigrette, served with Sauvignon Blanc. The entrée is Salmon Wellington with Champagne-Butter Sauce; Mushroom & Brown Butter Risotto, & Pan Roasted Broccoli with Garlic, with Pinto Noir. Dessert is Crepes Suzette Flambé.
PROOF OF PUDDING, CUSTARD, CRÈME BRÛLÉE
Saturday March 18
9:30 AM-12:30 PM

Melissa Stockmar
 
$55
Learn how easy & delicious it is to create these Dessert specialties. This fun & instructive lesson will lead you through the steps to making perfect Pudding & Custard. Come to learn Mocha Crème Brûlée with Espresso Whipped Cream & Vanilla Tuile; Blueberry & Candied Orange Crème Brûlée; Coconut Flan; Chocolate, Pecan & Bourbon Bread Pudding with Butterscotch Sauce; Chocolate Pudding Cake, & Lime Custard Tart with Shortbread Crust.
GREEK CUISINE
Saturday March 18
2:00 – 5:00 PM
Stephanie Riley  
$60
From this enchanted land of the sun with clean, healthy flavors comes a delicious lesson of Greek specialties! These recipes make amazing foods & are great for entertaining. Come to learn Greek Cheese & Phyllo Pie; Shredded Romaine & Cucumber Salad with Yogurt Dressing; Lemon Orzo Soup with Spinach; Grilled Leg of Lamb with Black Olive Puree; Crispy Potatoes with Lemon & Oregano, & Grilled Eggplant Rolls with Feta & Olives. Dessert is Greek Honey Cake with Whipped Cream. We’ll enjoy all of these great foods with an Ouzo-Pomegranate Cocktail! 
TACO TUESDAY
Tuesday March 21
9:30 AM-12:30 PM
Melissa Stockmar
$50
Taco Tuesday will take on a whole new life when you make these varieties on Tuesday on any day you choose! Come for a fun lesson to learn Cuban Fish Tacos with Grapefruit-Mango Salsa & Chipotle Cream; Asian Tacos of Shiitake, Sesame & Lentils with Carrot Slaw; Chorizo, Potato & Roasted Corn Tacos with Tomatillo Salsa; Grilled Flank Steak Tacos with Onions, Cilantro & Chimichurri Sauce; Moroccan Chicken Tacos with Red Pepper Salsa & Goat Cheese; Shredded Pork Tacos with Mole Sauce & Grilled Poblano Peppers. Dessert is Chocolate Tacos with Bananas, Chocolate Chip Ice Cream & Dulce de Leche Sauce!
SOUTHWEST GRILL
Thursday March 23
9:30 AM-12:30 PM
Amy Barnes
$55
We’ve rounded up the best flavors of Southwest foods & selected them for their grilling potential. These recipes make family dinners, dinner party foods & special occasion dinners! Come be part of learning Romaine Salad with Orange Cumin Dressing; Salsa-baked Goat Cheese with Corn Chips; Pan-fried New York Steaks with Ancho Chili Sauce & Salsa Verde; Mashed Potatoes with Cheddar Cheese & Poblano Chilies, & Southwest Corn Frittata. Dessert is Coffee Ice Cream & Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps.
LADIES NIGHT OUT
Thursday March 23
6:30-9:30 PM
Linda Martin 
$60
This class is for ladies who enjoy spending time with girlfriends mixing it up & preparing amazing finger foods & cocktails! Join us for Warm Goat Cheese Toasts with Walnuts, Honey & Rosemary; Tempura Vegetables with Soy-Ginger Dipping Sauce; Mini Caprese Grilled Cheese; Cajun Rib Eye Skewers; Sweet Chicken Bacon Wraps, & Coconut Shrimp with Chile-Lime Sauce. Dessert is Mini Chocolate Ganache Cakes. We’ll enjoy it all with a Rosemary Lemon Drop Cocktail.
LUNCH & LEARN
BLT Pasta with Orecchiette
Friday March 24
12:00-1:00 PM
Lisa Brisch
$26
A combination of some of the best ingredients will be found in this Pasta Specialty. Come for a great DEMONSTRATION & enjoy lunch of BLT Pasta with Orecchiette, Bacon, Arugula & Grape Tomatoes & Croutons, served with Cheesy (Asiago, Fontina & Mozzarella) Garlic Bread. Dessert is Brown Sugar Tart with Vanilla Custard & a layer of Brown Sugar.   
GOURMET COUPLES
Friday March 24
6:30-9:30 PM
Lisa Brisch
$150 per couple
Here is a great menu you & your partner will have fun learning together along with other couples in the class. Our lesson begins with Boursin Mushroom Puffs – Sautéed Mushrooms & Shallots mixed with Garlic & Herb Boursin Cheese, wrapped in Puff Pastry, & Roasted Pepper Salad with Basil, Capers & Pecorino, Mixed Greens & Parmesan, served with Sauvignon Blanc. The entrée is Tuscan-style Roast Pork with Pancetta, Garlic and Rosemary; Risotto with sautéed Fennel, Leeks & Spinach, & Roasted Carrots with Shallots, served with Merlot. Dessert is Brown Sugar Caramel Soufflés.
KNIFE SKILLS
Saturday March 25
9:30 AM-12:30 PM
Melissa Stockmar
$55
Get comfortable with how to hold, use & maintain the most important tool in your kitchen – the Chef Knife! Learn to use a chef’s knife properly so that you can chop, slice, & dice with the skills of a pro. This great lesson will lead you through an array of classic cutting techniques & will guide you to build culinary skills as you prepare this menu. Join us for practice with an array of veggies & fruit. We’ll practice with that, then go on to make Chicken Stir-fry, Mashed Potatoes & Fruit Salad. 
ARTISAN GOODNESS
Tuesday March 28
9:30 AM-12:30 PM
Melissa Stockmar
$55
There is an art to cooking almost everything! This class teaches the artistry of making & canning Jellies, Jams, Pickles, & Mustards that will earn you big praises. Come enjoy a great lesson & make Lemon Scones with Blackberry Jam; Fig Jam Crostini with sliced Apples & shaved Parmesan; Apple Jelly with Oatmeal Muesli Bread; Spicy Refrigerator Dill Pickles; Bread & Butter Pickles; Homemade Whole Grain Dijon Mustard; Honey Mustard & Pretzel Crusted Chicken.
HEALTHY DINNER PARTY
Thursday March 30
9:30 AM-12:30 PM
Amy Barnes
FULL
Here’s a new idea for entertaining – a menu inspired with “healthy” foods! Your guests will appreciate (really love) your concern for their health when you serve all or part of this delicious collection. This lesson is Grilled Flank Steak with Black Beans, Corn & Tomatoes; Sautéed Shrimp Scampi Tacos with Zesty Coleslaw; Tortilla Crusted Chicken Tenders with Roasted Red Bell Pepper Dip; Mexican Cauliflower Rice with Cilantro & Tomato; Butternut Squash Muffins with Guacamole Butter, & Arugula Salad with crispy Prosciutto, Parmesan & Fried Eggs. Dessert is Almond Cake with fresh Berries. We’ll also enjoy Margarita Spritzers.
ESSENTIAL ITALIAN
Thursday March 30
6:30-9:30 PM
Linda Martin
$60
Italian food lovers, here is a great class with classic Italian specialties you’ll enjoy preparing again & again! Come for this fun & inspired lesson to make hand-stretched Pizza with fresh Tomatoes & Basil; Classic Caesar Salad; Homemade Cheese Ravioli with Marinara; Sautéed Chicken Marsala; Fresh Italian Bread with Herb Butter, & Braised Broccoli with Garlic. Dessert will be Cannoli from Scratch.
LUNCH & LEARN
Chicken & Sausage Ragout
Friday March 31
12:00-1:00 PM
Lisa Brisch
$26
This tempting & delicious menu could be the start of something wonderful for your family & guests. Come for lunch & a DEMONSTRATION of Romaine Salad with Bacon & Avocado, dressed with Green Goddess Dressing. The entrée is Chicken & Sausage Ragout in Red Wine Tomato Sauce served over Pasta with Parmesan Cheese. Dessert is Spice Cake with Cream Cheese Frosting.
GOURMET COUPLES
Friday March 31
6:30-9:30 PM
Linda Martin
$150 per couple
You & your partner can have an amazing evening as a team preparing this gourmet three course meal. Join in with other couples to learn Shrimp Tempura Appetizer with Garlic-Soy Sauce, & Watercress & Avocado Salad with Spice Pecans, served with Gewurztraminer. The entrée is Pan seared Scallops with Port Reduction Sauce; Curry Scented Roasted Vegetables, & Homemade French Bread with Herb Butter, served with Chardonnay. Dessert is Cherries Jubilee over Vanilla Bean Ice Cream.