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Sweet Basil |
| Class | Day, Date & Time | Instructor | Fee | |
CHINESE FINGER FOODS |
Tuesday March 2
|
Melissa Blackburn |
$50 |
|
| Make your next party stand out with an Oriental theme! These Chinese morsels are easy to prepare & great for entertaining! Enjoy this inspiring lesson & learn to make Chicken Satay with Peanut Dipping Sauce; Pork Pot Stickers with Soy Dipping Sauce; Rice Paper Vegetable Rolls with Tofu & Nuoc Cham; Plum Chicken Lettuce Wraps; Beef & Roasted Vegetable Spring Rolls with Soy Ginger Sauce; Pineapple, Cream Cheese & Crab Pot Stickers with Sweet & Sour Sauce; & Banana Fritters with White Chocolate & Candied Ginger Ice Cream. | ||||
EGGS EXTRAORDINAIRE |
Wednesday March 3
|
Linda Hunt |
$50 |
|
| Treat yourself to a wonderful class & learn how to handle all the tricky aspects of egg cookery. This lesson incorporates the use of eggs in classic methods so you'll know how to successfully prepare these specialties. Come join the fun & learn to prepare a versatile Vegetable Frittata; Espresso Crème Brûlée; a classic French Omelet; Poached Eggs with Hollandaise; Lemon Soufflé with Blueberries; Deviled Eggs with Smoked Salmon; & Caramel Flan. | ||||
PIZZA WITH PIZAZZZZ |
Thursday March 4
|
Amy Barnes |
$50 |
|
| Treat your family, friends & neighbors to the best pizzas anywhere - made right in your own kitchen! This lesson offers an outstanding array of favorites. Join us to learn how to create a perfect crust, then make Santa Fe Cornmeal Veggie & Chorizo Pizza; Chicago-style Sausage Pan Pizza; Teriyaki Chicken Pizza; Grilled Pizza Margherita; Four Cheese White Pizza with Basil & Garlic; & Chocolate Hazelnut Pizza. | ||||
SAUTÉ & SAUCES |
Thursday March 4
|
Linda Martin |
Full |
|
| If you love to cook, this two-in-one lesson teaches the quick cook method of sauté, combined with a valuable array of sauces you can use every day. Come learn & get inspired! We'll prepare seared Scallops with Champagne-Vanilla Butter Sauce; Pan-sautéed Beef Tenderloin Steaks with Port Rosemary Sauce; Sautéed Swiss Chard with Mushrooms Diane; Sautéed Chicken Breasts with Whole Grain Mustard & Sage; Sautéed Bacon-wrapped Pork Medallions with Apple-Cider pan sauce; Pan-sautéed Salmon with Lemon-Butter Sauce; & Cognac-flamed Sautéed Apples with Caramel Sauce. | ||||
LUNCH & LEARN
|
Friday March 5
|
Amy Barnes |
Full |
|
| Enjoy a little Irish tradition at this culinary lesson! Our chef sprinkles a little Leprechaun Dust on these specialties so you'll think you've died and gone to heaven with this lunch! Our DEMONSTRATION is Irish Split Pea Soup; Slow Baked Corned Beef with Brown Sugar Crust & Colcannon (Cabbage & Potatoes). Dessert is Bread Pudding with Irish Whiskey Sauce. | ||||
GOURMET COUPLES |
Friday March 5
|
Patricia Ribeiro |
Full |
|
| Here is a great menu you & your partner can work together to prepare. Join this fun lesson to learn Portobella Mushroom Bruschetta & creamy Mushroom Soup with Asiago Cheese Crouton, served with Rose. The entrée is Pan-sautéed Salmon with Curried Corn Sauce & Tomato Chutney; Mushroom & Pea Quinoa Risotto & Phyllo-wrapped Asparagus & Boursin Cheese, served with Gewurztraminer. Dessert will be Floating Islands (Poached Meringue served with Crème Anglaise & Caramel Sauce.) | ||||
COOKIE CREATIONS |
Saturday March 6
|
Melissa Blackburn |
$50 |
|
| We're going to spend the morning learning to create a fabulous array of cookies! Sign up so you'll be able to make all these for you & your family. We'll learn Shortbread Cookies filled with Jam; Sugar Cookies with Sour Cream Frosting; Cowboy Cookies (an "everything" cookie with Oats, Peanut Butter, Chocolate Chips & Nuts); Molasses Spice Cookies; White Chocolate Coconut Macadamia Nut Cookies; Chocolate Toffee Cookies; & Maple Snicker Doodles. | ||||
FLATBREAD SENSATIONS |
Saturday March 6
|
Shelley Sikora |
Full |
|
| Learn to create these delicious finger foods & you can whip them up in just a few minutes & serve for any occasion! Plan a fun afternoon as we prepare this fabulous assortment. Learn grilled Flatbread with Garlic-rubbed Fillet of Beef with White Beans & Sun-dried Tomato Chutney; Wild Mushroom Flatbread with Caramelized Onion & Blue Cheese; Flatbread with Bacon & Scallion Pesto; Cowboy Flatbread with Arugula Salad & Lemon Pepper Dressing; Parmesan Skillet Flatbread with Ricotta, Tomatoes & Garlic Oil; Oven-baked Flatbread with Pesto, Sausage & Manchego Cheese; Flatbread with Broccoli Rabe & Flatbread stuffed with Cheese & Prosciutto. | ||||
RUSTIC FRUIT DESSERTS |
Tuesday March 9
|
Melissa Blackburn |
$50 |
|
| With all the varieties of fresh fruit available, now is the perfect time to make & enjoy the classic, yummy desserts of this lesson. Come & learn so you can offer the very best! Our lesson will be Puff Pastry Fruit Tart with sweetened Ricotta Filling; Plum & Almond Croustade with Vanilla Bean Crème Anglaise; Rustic Goat Cheese Galette with Strawberries & Balsamic Reduction; Mixed Berry Turnovers with Cream Cheese Dough; Nectarine & Blueberry Crisp; Apple Frangipane Tarts; & Individual Apricot & Cherry Fried Pies. | ||||
SENSATIONAL SAUCES |
Wednesday March 10
|
Laura Slama |
Full |
|
| Sign up to learn the principals & techniques of sauce making. You'll be amazed how often you'll use these recipes when you know how to prepare them. We've paired each sauce with a matching food to taste the right combinations. Come to learn Blanched Asparagus with Sauce Maltaise; Filet of Beef with Sauce Bordelaise; Almond-crusted Salmon Tournedos with Lemon-Leek Cream Sauce; Southeast Asian Beef & Broccoli Stir-fry & Shrimp & Scallop Mornay. Dessert will be Dark Chocolate Roulade with Vanilla Bean Crème Anglaise. | ||||
THAI TEMPTATIONS |
Wednesday March 10
|
Patricia Ribeiro |
Full |
|
| Learn to make Thai specialties so that you can enjoy these foods at home. You'll gain an understanding of ingredients, spices & flavor combinations. Come for a delicious lesson to prepare Thai Corn Chowder; Thai Pork Dumpling Soup; Shrimp & Vegetable Pad Thai; Green Curry Shrimp & Eggplant; Thai-marinated Beef Cabbage Salad with warm Shallot Vinaigrette; Thai Chicken Stew; & Pork Loin with Thai Sauce & Papaya Salad. | ||||
GRILLING & SMOKING |
Thursday March 11
|
Amy Barnes |
Full |
|
| We'll explore the finer points of grilling & learn the techniques for using a stove-top smoker, as we cook our way to grilling & smoking greatness! Tease & tantalize the people you cook for with Cinnamon-cured Smoked Chicken Breasts with Cherry BBQ Sauce; Grilled Steaks with Whiskey Butter; Grilled Portobella Parmesan; Grilled Tuscan-style Chicken Under a Brick; & Sugar 'n Spice-brined Smoked Salmon. Dessert will be Ancho Chile Fudge Pie. | ||||
SOUTHWEST SENSATIONS |
Thursday March 11
|
Linda Martin |
Full |
|
| Sign up for a fun class to gain an understanding of the dynamics of Southwest flavors! Using native ingredients & spices, we'll create an impressive menu perfect for use at many types of occasions. Be part of the fun as we create Chili-glazed Shrimp with Tomatillo Sauce; Rice, Pinto Bean & Corn Salad; Mojito Pork Tenderloin in Corn Husks; Chicken with Chorizo & Cotija Cheese; Sautéed Southwestern Vegetables; & Green Chili Macaroni. Dessert will be a sweet 'n spicy Ancho-Chocolate Crème Brûlée. | ||||
LUNCH & LEARN
|
Friday March 12
|
Laura Slama |
$25 |
|
| Here's a fun lesson you might want to share with a friend. Come & enjoy an outstanding lunch & DEMONSTRATION of "Hanger" Steak with Shallot Wine Sauce & Pancetta-roasted Potatoes. Dessert will be Butterscotch-glazed Almond Shortbread. | ||||
GOURMET COUPLES |
Friday March 12
|
Patricia Ribeiro |
Full |
|
| Invite your partner to share a fun evening of cooking & enjoy this great menu with a sampling of wines. Our lesson will be Bruschetta with Prosciutto, Eggplant & Mozzarella & Frisee Salad with Beans, Goat Cheese & Warm Bacon Dressing, served with Fume Blanc. The entrée will be Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust; baked Zucchini Parmesan & Potatoes Gratin Dauphinois, served with Merlot. Dessert will be luscious Chocolate-Truffle Soufflés. | ||||
SPRING COCKTAIL PARTY |
Saturday March 13
|
Melissa Blackburn |
Full |
|
| Create a celebration & menu that will rival any caterer you could hire. This menu offers an array of morsels your guests won't be able to get enough of. Join us for a fun lesson of Butternut Squash & Goat Cheese Fritters with Maple Drizzle; Smoked Salmon Bon-Bons with Lemon-Dill Aioli; Phyllo Shrimp Cigars with Apricot Dipping Sauce; Roasted Red Pepper Cheesecake Bites with Pesto; Mango Steak Bites; Chicken & Papaya Salad in Puff Pastry Boxes; & Almond-filled Tartlets with Raspberry Jam & Fresh Berries. | ||||
SALSAS & QUESADILLAS |
Tuesday March 16
|
Melissa Blackburn |
$50 |
|
| These are easy to prepare, have the best flavors & make fast & delicious meals! Come for a fabulous lesson to prepare Tomatillo & Avocado Salsa with Fried Flour Tortillas; Roasted Jalapeno & Tomato Salsa; Mango Papaya Chipotle Salsa; Skirt Steak Quesadillas with Roasted Poblano Chilies; BBQ Pork Quesadillas with Smoked Gouda Cheese; Chicken & Chorizo Quesadillas; & Mushroom, Caramelized Onion & Goat Cheese Quesadillas. | ||||
SALMON & SHRIMP |
Wednesday March 17
|
Linda Martin |
Full |
|
| If these are favorites at your house, treat your family to an array of new recipes where shrimp & salmon are the main event! We'll learn Baked Shrimp Scampi; Shrimp Cakes with Chili & Lime Cream; Grilled Shrimp Remoulade; Pan-seared Salmon with "Martini" Sauce; Grilled Salmon with Orange-Balsamic Glaze; Wild Salmon with Couscous, Slow Roasted Tomatoes & Lemon-Oregano Oil; & Cedar Plank Salmon. | ||||
TAMALES |
Wednesday March 17
|
Patricia Ribeiro |
Full |
|
| Learn how you can make these time-honored, traditional treats at home! Come for a great evening & learn to prepare Basic Tamale Dough; Butternut Squash Tamales; Green Corn Tamales with Cheese; Chicken & Goat Cheese Tamales with Chile Verde Sauce; Chorizo Tamales with Green Mole; BBQ Shrimp Tamales with Grilled Pineapple-Tomatillo Salsa; & Bittersweet Chocolate Tamales with Ancho Chiles, Prunes, Raisins with Chocolate Sauce | ||||
HERB GARDEN COOKING |
Thursday March 18
|
Amy Barnes |
Full |
|
| Our chef grows her own herbs & will share her knowledge as she teaches how to match culinary herbs with foods. Come for a fun & inspiring lesson learning to prepare: Herbed Goat Cheese Tart; Grilled Chicken Breasts with White Rosemary BBQ Sauce; Spaghetti with Walnut Sage Pesto; Pan-seared Steak with Mushrooms, Merlot & Thyme; Amy's Basil Risotto; & Strawberry Shortcake with Mint & Whipped Cream. | ||||
CASSEROLE CREATIONS |
Thursday March 18
|
Shelley Sikora |
Full |
|
| If you & your family love casseroles don't miss this chance to learn recipes your family will treasure! Join us for a fun & delicious lesson to learn Mustard Chicken Casserole; Chili Rellenos Casserole; Confetti Cornbread with Crusted Shrimp; Southwest Shepard's Pie; Beef Tenderloin Gnocchi; Chicken & Andouille Casserole; & Shrimp & Wild Rice Casserole | ||||
LUNCH & LEARN
|
Friday March 19
|
Linda Hunt |
Full |
|
| Learn a delicious method for preparing salmon at our DEMONSTRATION class. Our menu is Roasted Salmon with Olive, Sun-dried Tomato & Breadcrumb Crust served with Rosemary-Lemon Orzo Pilaf. Dessert will be Sautéed Apple Pie with Brandied Whipped Cream. | ||||
GOURMET COUPLES |
Friday March 19
|
Patricia Ribeiro |
Full |
|
| Bring your partner to learn this beautiful spring menu & sample a couple of wines when you sit down to enjoy this meal. Couples will work together to prepare Sweet Pea & Prosciutto Crostini & Garlic Lamb & Vegetable Spring Rolls, served over Mixed Greens, with Sauvignon Blanc. The entrée will be Goat Cheese, Apricot & Sage-stuffed Chicken Breasts with Risotto Cakes filled with Wild Mushrooms & Pancetta; & Creamed Belgian Endive, served with Pinot Noir. Dessert will be Peaches & Cream Bread Pudding with Amaretto Sauce. | ||||
PHYLLO & PUFF PASTRY |
Saturday March 20
|
Melissa Blackburn |
Full |
|
| Here is a great lesson teaching the methods to successfully work with phyllo & puff pastry. As we prepare this delicious combination you will explore a new world of culinary creativity. Join us for Walnut & Blue Cheese Strudel; Asparagus & Brie Phyllo Rolls; Smoked Salmon, Goat Cheese, & Leek Tart with Puff Pastry Crust; Eggplant Wellington with Marinara Sauce; Phyllo Cups filled with Apricot-Pork & Port Wine-dressed Greens; Chicken & Vegetable Pot Pie; & Chocolate-Hazelnut Ricotta Pie with Phyllo Dough Crust. | ||||
TAPAS & PAELLA |
Tuesday March 23
|
Melissa Blackburn |
$55 |
|
| This lesson offers an easy & delicious party theme for a few or a crowd. Offer these tapas before the main event, then wow guests with this seafood extravaganza! Come learn Asparagus, Artichoke, & Chicken Tartlets; Chorizo Cheese Puffs with roasted Red Pepper Dipping Sauce; Turkish Spiced Pork & Tomato Mini Pizzas; Moroccan Baked Phyllo Rolls with Shrimp served with a Sweet and Hot Pepper Tomato Relish; & Seafood Paella. | ||||
PIES & TARTS FOR SPRING |
Wednesday March 24
|
Linda Hunt |
$55 | |
| We'll each master the art of crust making, then go on to create amazing sweet & savory pies & tarts! Our lesson will be Pissaladière (Onion Tart with Anchovies); Seafood & Tomato Cream Tart; Classic Quiche Lorraine; Lemon Pie with Pressed-in Crust; Spiced Apple Pie with Cheddar Crust; Raspberry Galette; & Bittersweet Chocolate & Hazelnut Tartlets with Caramel-Espresso Sauce & Sherry Whipped Cream. | ||||
PASSOVER CELEBRATION |
Wednesday March 24
|
Laura Slama |
$55 |
|
| If you're the host of this year's celebration, learn a menu that offers style & wonderful flavor so that you'll please & impress your guests. Come for a great class to learn individual Noodle Kugels; Leek & Potato Soup; Asparagus & Caramelized Onion Farfel; Caramelized Carrots & Creamy "No Cream" Parsnips; & Roasted Bell Pepper & Spinach-stuffed Beef Roulade with Red Wine Sauce. Dessert will be Chocolate Mandelbrot. | ||||
CHILIES OF THE SOUTHWEST |
Thursday March 25
|
Amy Barnes |
Full |
|
| Chilies add so many dynamic flavors. Come learn what's hot & what's not & how to use them to get the flavors you want. This delicious lesson teaches Poblano Chilies Stuffed with Chorizo & Shrimp; Chicken-fried Pork with Jalapeno Honey Sauce; Roasted Green Anaheim Chile Stew; Chicken Quesadillas with Serrano Chiles & White Cheddar; & Southwestern Caesar Salad with Chipotle Dressing. Dessert will be Habañero Cookies. | ||||
GREGARIOUS GRILLING |
Thursday March 25
|
Linda Martin |
Full |
|
| Step out of your grilling comfort zone & join this class where we'll teach you to successfully grill a variety of foods. Come learn the techniques, & gain the expertise to gauge temperatures correctly. Our lesson will be Grilled Shrimp with Roasted Garlic-Herb Sauce; Grilled Salmon Fillets with Balsamic Glaze; Grilled Chicken, Red Onion & Mint Kebobs with Greek Salad; Grilled Vegetable Salad; Grilled Steak with Charred Onion Rings; Garlic & Herb Sweet Potato Fries on the Grill; & Grilled Peach Cobbler. | ||||
LUNCH & LEARN
|
Friday March 26
|
Linda Martin |
Full |
|
| Treat yourself to an easy delicious lunch & menu you'll want to prepare for your family & friends. Our DEMONSRATION will be Sun-dried Tomato Pesto-crusted Chicken Breast over Creamy Herb Polenta with Roasted Green Beans. Dessert will be Rum Cake with "Drunken" Strawberries. | ||||
GOURMET COUPLES |
Friday March 26
|
Laura Slama |
$150 per couple |
|
| Come learn an impressive gourmet meal & share the experience with a partner. Couples will work together & enjoy a sampling of wines with the meal. Sign up to prepare Smoked Salmon Napoleon with Horseradish Crème Fraiche & Mixed Greens Salad with Blue Cheese, Toasted Almonds & Belgian Endive with Balsamic Vinaigrette, served with Chenin Blanc. The entrée is Prosciutto-wrapped Halibut with Tomato-Caper Butter Sauce; Twice Baked Yukon Gold Potato "Cakes"; & grilled Asparagus with Herbed Bread Crumbs, served with Chardonnay. Dessert will be Phyllo Cups with Lemon Curd & fresh Berries. | ||||
KNIFE SKILLS |
Saturday March 27
|
Melissa Blackburn |
Full |
|
| Learn to use your knives more efficiently! Join us to chop, dice & slice. You'll be introduced to classic knife cuts & we'll discuss different types of cutlery how to maintain your knives. Once you know how to use a chef knife, you'll be amazed at how efficient you'll be in the kitchen. We'll prepare a Mixed Green Salad with Balsamic Vinaigrette from our practice. If you purchase a knife while you're here, you'll receive a 15% discount & a complimentary garnishing knife to take home. | ||||
MEDITERRANEAN |
Tuesday March 30
|
Melissa Blackburn |
Full |
|
| Sign up to create foods from this sunny part of the world & enjoy a lesson on the ingredients, spices & combinations that make these dishes so enticing. Our lesson is Herb Flat Bread with Eggplant & Roasted Red Pepper Hummus; Gnocchi with Goat Cheese & Walnut Sauce; Braised Chicken with Tomatoes & Olives with Roasted Fingerling Potatoes; Home-made Herb Linguini with grilled Tuna, Roasted Peppers, Artichokes, Tomato, & Portabella Mushrooms. | ||||
INTERNATIONAL VEGETARIAN |
Wednesday March 31
|
Laura Slama |
Full |
|
| This lesson gathers recipes from cultures around the world. Come learn these delicious & healthy combinations. Our lesson will be a warm Spaghetti Squash Salad with Olives & Feta; Grilled Portobella & Baby Greens with Pomegranate Mustard Vinaigrette; Crunchy Baked Fennel with Parsley, Thyme & Parmesan Crust; Southeast Asian Red Curry Noodles; Roasted Sweet Potato and Plantain Soup with Fried Plantains & Smoky Chipotle Crema; & Flatbreads with Roasted Tomatoes, Mushrooms & Fontina. | ||||
GREEK ISLES CUISINE
|
Wednesday March 31
|
Patricia Ribeiro |
Full |
|
| Here is a delightful lesson on the specialties of the beautiful Greek islands. Come learn to make these specialties for your own enjoyment with all of the delicious flavors! Our lesson will be Spinach and Three Cheese Triangles; Greek Potato Spinach and Feta Cheese Omelet; Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi); Greek Moussaka; Chicken with Tomato and Feta Cheese Sauce; Savory Pumpkin and Fennel Pies (Bourekia); & Rolled Baklava, (Baklava Orthi) | ||||
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| 10749 North Scottsdale Road #101 Scottsdale, Arizona 85260 Northeast Corner of Scottsdale & Shea Find us! MapQuest Tel: 480-596-5628 Fax: 480-367-1722 www.sweetbasilgourmet.com E-Mail:sweetbasil@sweetbasilgourmet.com Hours: Monday - Saturday 9:30AM - 6PM Sunday - 12 Noon - 4PM |
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