November Cooking Classes

November Cooking Classes

Sweet Basil’s November 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
BEEF & GREENS
Tuesday
November 1
9:30 AM-12:30 PM
Melissa Stockmar
$55
Here is a super healthy way to loose weight in a short period of time. This class introduces combinations of protein & fruits & vegetables in great tasting recipes. Learn what many already know about how to drop pounds quickly. Our lesson is Turkey Taco Lettuce Wraps with Black Bean & Corn Salsa; Tuscan Chicken Skillet in a Smoked Tomato Sauce; Zucchini & Shrimp Scampi with Lemon; New York Strip Steak with Roasted Garlic & Herbs, served with Portobello & Balsamic Sauce; Apple-Cinnamon Pork Loin with Spiced Butternut Squash; Roasted Brussels Sprouts with Cherries & Balsamic Roasted Cauliflower, & Sweet Potato Soup with Cider Cream Drizzle & Toasted Pumpkin Seeds.
RISOTTO OF MANY FLAVORS
Wednesday
November 2
9:30 AM-12:30 PM
Stephanie Riley
$55
Master making this soul satisfying specialty & discover the many flavors you can create to fit a wide variety of entrees. Our delicious lesson is Fried Mozzarella Risotto Cakes with Roasted Tomato & Arugula Salad; Chicken Marsala & Mushroom Risotto; Chorizo, Kale, & Tomato Barley Risotto; Turkey Osso Buco with Parsley-Rosemary Gremolata; Lemon-Herb & Spinach Risotto; Butternut Squash, Bacon, & Gruyere Risotto, & Mexican Chocolate Risotto with Candied Almonds.
SMOKE IT OR GRILL IT!
Wednesday
November 2
6:30-9:30 PM
Stephanie Riley
CXL
Learn the methods of Grilling & Smoking to create the flavors of these amazing recipes! This fun lesson introduces Panzanella Salad; Grilled Corn on the Cob with Bacon Butter; Grilled Chicken with Board Dressing; Grilled Pork Kebabs with Ginger Molasses BBQ Sauce; Eggplant Caprese with Grilled Tomato & Basil Vinaigrette; Tomato & Cheddar Pie, & Grilled Banana Split with Ice Cream & Smoked Almonds.
SOUP & BREAD BEAUTIES
Thursday
November 3
9:30 AM-12:30 PM
Amy Barnes
CXL
Homemade Soup & Bread together make some of the most satisfying combinations for family meals. Come learn how fun & delicious it is to make these all from scratch. Our lesson combines Irish Stout Beef Stew with Cheese Straws; Shrimp Stew with Fennel & Leeks; Moroccan Chicken Stew with Sweet Potatoes over Couscous; Classic French Onion Soup with French Bread & Provolone; “Big Batch” Vegetable Soup with Cheddar & Sage Biscuits & Strawberry Champagne Soup with Lemon Shortbread Cookies.
TUSCANY IN FALL
Thursday
November 3
6:30-9:30 PM
Linda Martin
$60
Enjoy a lesson teaching the use of Tuscan specialties harvested in fall to achieve a magical Italian culinary experience. This fun lesson is Caponata on Crostini; Tuscan Panzanella Salad; Pumpkin Ravioli with Sage Brown Butter Sauce; Mushroom Stuffed Chicken with White Wine Butter Sauce; Sautéed Vegetables with Olives & Herbs, & Saffron Risotto. Dessert will be Tuscan Mascarpone Amaretti.
LUNCH & LEARN
Asian Fried Chicken Thighs with Green Onion Ginger Sauce
Friday
November 4
12 Noon-1:00 PM
Amy Barnes
$26
Oriental inspired flavors are the focus of a delicious lunch & DEMONSTRATION. Join us to learn these recipes & delicious menu for entertaining. Come enjoy Asian Fried Chicken Thighs with Green Onion Ginger Sauce, & Sesame Jasmine Rice with Edamame. Dessert is Banana Rum Macadamia Flambé over Brown Sugar Ice Cream.
GOURMET COUPLES
Friday
November 4
6:30-9:30 PM
Stephanie Riley
$150 per couple
You & your partner can be part of a wonderful cooking experience when you sign up for this class. Come be part of creating Ricotta & Roasted Tomato Crostini & Spinach Soup with Spicy Roasted Chickpeas, paired with a Wine Steward white wine selection. The entrée is Spanish Baked Fish with Lemon-Wine Sauce; Spanish-style Stuffed Peppers & Smoky Mashed Potatoes with Bacon, paired with a Wine Steward white wine selection. Dessert will be Basque Cake (Pastel Vasco).
PIES & TARTS FOR FALL
Saturday
November 5
9:30 AM-12:30 PM
Melissa Stockmar
$55
The Crust is the first lesson. Everyone will make a Crust then move on to the enchanting sweet & savory combinations of Southwest Tart with Chorizo, Fire Roasted Corn, & Poblano Peppers; Mediterranean Pie with Roasted Chicken, Peppers & Artichokes; Mushroom & Fontina Cheese Pie; Smoked Salmon, Leek & Boursin Cheese Pie; Praline Tarts with Bourbon Whipped Cream; Plum Crostata with White Chocolate Ice Cream, & Apple & Almond Custard Tarts with Butterscotch Sauce.
JAPANESE SPECIALTIES
Saturday
November 5
2:00-5:00 PM
Stephanie Riley
$55
Here is a lesson rich in authentic recipes & traditional Japanese flavors. Come enjoy this introduction to Japanese cuisine preparing Salmon-Avocado & Spicy Salmon Sushi Rolls; Wedge Salad with Carrot & Ginger Dressing; Tempura Fried Vegetables with Soy Dipping Sauce; Chicken Yakitori with Baby Bok Choy & Shiitakes; Udon Noodles with Tofu; Spinach & Black Pepper Sauce; Edamame Fried Rice, & Matcha Green Tea Macarons.
FONDUE PARTY
Tuesday
November 8
9:30 AM-12:30 PM
Melissa Stockmar
CXL
Sign up here & your next gathering could be a fabulous Fondue party where guests enjoy sitting around the table mixing it up! Our lesson is Roasted Pumpkin & Gruyere Fondue with Pumpernickel Bread; Porcini & Serrano Ham Fondue with Herb Roasted Vegetables; Crispy Smoked Salmon Fondue with Lemon Dill Aioli; Coconut Shrimp Fondue with Sweet Chili Raspberry Sauce; Maple Beef Fondue with Caramelized Shallots & Blue Cheese Sauce; Chicken Fondue with Curried Chutney Broth & Thai Chili Sauce, & White Chocolate & Toffee Swirl Fondue with Pound Cake & Fresh Berries.
HEALTHY THANKSGIVING
Wednesday
November 9
9:30 AM-12:30 PM
Stephanie Riley
$60
This “trial” Thanksgiving lesson adds healthy cooking methods with a twist to a menu of traditional favorites. Come for a delicious & inspiring dress rehearsal of this favorite holiday menu. Our lesson is warm Brussels Sprouts Salad with Roasted Butternut Squash & Cranberries; Saffron Cauliflower Soup with Sesame Oil; Roasted Turkey Breast Roulade stuffed with Spinach & Mushrooms; Roasted Garlic Mashed Rutabagas with Mushroom-Onion Gravy; Green Bean Casserole with Caramelized Onions, & Paleo Thanksgiving Stuffing. Dessert will be Sweet Potato Pie with Date-Nut Crust.
FUNDAMENTAL SAUTE SKILLS
Wednesday
November 9
6:30-9:30 PM
Stephanie Riley
$65
Learn this valuable skill of quick cook stove-top cooking. This lesson will teach how to do it easily with a little practice! Come for Saute of Shrimp over Fried Tomatoes; Chicken Durand; Saute of Beef with White Wine & Rosemary; Okra & Black Eyed Pea Saute; Roasted Pepper & Artichoke Saute, & Saute of Winter Fruit with Vanilla Bean Ice Cream.
BEEF WELLINGTON
Thursday
November 10
9:30 AM-12:30 PM
Amy Barnes
$60
Plan a dinner party that will WOW all of your guests. Our amazing lesson will be: warm Brussels Sprouts Salad with Hazelnuts & Cranberries with Maple Bacon Dressing; Individual Beef Wellingtons with Gorgonzola; Garlic Red Potato Gratin with Gouda Cheese; Rosemary Pull-apart Dinner Rolls, & Mushroom Caps stuffed with Spinach & Three Cheeses. Dessert is Chocolate Decadence Cake with Bourbon Whipped Cream.
WINE COUNTRY COOKING
Thursday
November 10
6:30-9:30 PM
Linda Martin
$65
We’re taking the lead from the foods & flavors found in the wine producing regions. Use any of these recipes, pair it with domestically produced wines, & you’ll create a deliciously satisfying culinary experience. Come for a lesson of Pan-Fried Crab Cakes with Dijon-Caper Remoulade; Garden Vegetable Tempura; Warm Goat Cheese & Pear Salad; Pork Medallions with Dried Cherry Sauce; Creamy Polenta with Gorgonzola, & Shaved Brussels Sprouts with Toasted Garlic. Dessert will be Mocha Pots de Crème.
LUNCH & LEARN
Roasted Pork Tenderloin with Rum-Red Chile Sauce
Friday
November 11
12:00 Noon-1:00 PM
Linda Martin
$26
Here is a delicious lunch with great flavors borrowed from our South American neighbors. Come enjoy a DEMONSTRATION & learn to create these wonderful dishes.  Our lesson is roasted Pork Tenderloin with Rum-Red Chile Sauce, served with Asparagus with Toasted Hazelnuts. Dessert will be Papaya Upside-Down Cake with Tequila Whipped Cream.
GOURMET COUPLES
Friday
November 11
6:30-9:30 PM
Eric Naddy
$150 per couple
Plan a fun evening with your partner & enjoy preparing this three course gourmet meal. This lesson will be served with a sampling of wine. Join us for Baked Cheese in Puff Pastry & Elegant Vegetable Minestrone Soup, paired with a Wine Steward rose selection. The entree is Herb Roasted Pork Loin with Parsley-Shallot Sauce; Fingerling Potatoes & Leeks, & Grilled Kale & Radicchio Salad with Almonds & Balsamic-Orange Glaze, paired with a Wine Steward red wine selection. Dessert will be Warm Berry Cobbler.
CAKE DECORATING
Saturday
November 12
9:30 AM-12:30 PM
Melissa Stockmar
$65
If you have wanted to be able to create professional looking cakes on your own, here is your chance to learn how to do it. This class will teach you how to use a pastry bag to create a variety of designs, write words, make flowers & borders. You’ll design & decorate a cake that you will take home. Supplies & a cake are included in the class.
SPECIALTIES OF PROVENCE
Saturday
November 12
2:00-5:00 PM
Hallie Harron
$60
Learn from a pro (one who owns her own cooking school in Provence) about the amazing foods & flavors from this famous culinary region of France. This magical menu begins with a Fall Salad of Tomato Clafouti Tarts; Fast Fougasse (Baguette); Crusty Roasted Pork Loin with Fennel & Apples with an Earl Grey Tea Marinade; Potato-Shallot Gratin, & Provencal Green Beans with Roasted Peppers. Dessert will be Pear Croustade with Lemon Pastry & Almonds with fresh Vanilla Ice Cream.
HOLIDAY COCKTAIL PARTY
Tuesday
November 15
9:30 AM-12:30 PM
Melissa Stockmar
$60
Host a Holiday Party & treat your guests to the most delicious foods of the season! This show stopper menu will have everyone singing your praises! Come for a great lesson of Peppered Beef Crostini with Blue Cheese Mousse & Caramelized Port Wine Onions; Zucchini-Dill Cakes with Sun-dried Tomato, Yogurt Sauce & Lemon Confit; Coconut Chicken Skewers with Chili-Raspberry Dip; Smoky Green Chili & Cheddar Cheese Timbale with Avocado Mango Salsa & Flour Tortilla Chips; Apricot Pork Crostini with Tart Cherry Chutney & Goat Cheese Spread, & Mini Brandy Cherry Galettes with Orange Whipped Cream.
SIDE DISH SUPERSTARS
Wednesday
November  16
9:30 AM-12:30 PM
Stephanie Riley
$55
Sometimes the best menus have one or two side dishes which make the meal unforgettable. Here is an opportunity to learn a group of outstanding specialties for your own inspired menus. Come for Mixed Green Salad with Brie & Pistachio Roasted Pears; Champagne Risotto with Wild Mushrooms & Watercress; Mini Herb Potatoes Anna; Roasted Red Onions filled with Bacon & Spinach Stuffing; Butternut Squash Casserole with Leeks, Prosciutto & Thyme; Silky White Bean & Sage Soup with Pancetta Croutons; Creamy Collard Greens, & Andouille Cobbler with Cornmeal Crust.
THANKSGIVING REHEARSAL
Wednesday
November  16
6:30-9:30 PM
Eric Naddy
$65
Learn to make Thanksgiving dinner fun & fabulous. Our “rehearsal” will teach how to prepare, time & serve a beautiful meal. This lesson includes preparation of Roast Turkey Breast; Sage & Sausage Stuffing; Cranberry Sauce with fresh Cranberries & Ginger; Honey Roasted Sweet Potatoes with Pecans, & Roasted Brussels Sprouts with Pancetta. Dessert will be Sweet Potato Pie & Chocolate Mousse Parfaits.
TAMALE SUPERSTARS
Thursday
November 17
6:30-9:30 PM
Linda Martin
$65
Learn from a pro how to make the very best Tamales. They make great holiday gifts, can be party foods or simply satisfying when you want the best! Our lesson begins with making 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 is Apple-Pecan Tamales.
LUNCH & LEARN
Mushroom Cannelloni with a Mixed Greens Salad
Friday
November 18
12:00 Noon-1:00 PM
Stephanie Riley
$26
Enjoy an Italian inspired lunch & lesson of the best kind of Cannelloni – home-made! Our DEMONSTRATION is Mushroom Cannelloni with a Mixed Greens Salad & Roasted Garlic Vinaigrette. Dessert is Nutella & Mascarpone Cream Pie.
GOURMET COUPLES
Friday
November 18
6:30-9:30 PM
Eric Naddy
CXL
Here is a fun fall menu which you can learn to prepare with your partner. Come for a fabulous lesson of White Bean & Escarole Soup & Roasted Vegetable Tarts paired with a Wine Steward white wine selection. The entree is Halibut a la Barigoule; Vegetable & Quinoa Pilaf, & Roasted Cauliflower with Lemon-Parsley Dressing, paired with a Wine Steward white wine selection. Dessert is Strawberry Tart Glazed with Apricot Jam.
CANDY MAKING
Saturday
November 19
9:30 AM – 12:30 PM
Melissa Stockmar
$55
Treat your family & friends to these sweet confections which make perfect Holiday gifts! Join us for Cranberry Chocolate Chunk Divinity; Coconut Cream Patties dipped in Dark Chocolate; Almond Buttercrunch Candy; Pecan Clusters – Rum-Caramel Pecans dipped in Dark Chocolate; French Almond Nougat; Toffee Coated with Hazelnuts & Milk Chocolate, & White Chocolate Peppermint Fudge.
BRUNCH BOUNTY
Saturday
November 19
2:00-5:00 PM
Gus Dallas, Martie Sullivan,
J Whiting
$40
Our friends from California & Phoenix are coming again to create the most amazing Brunch right in front of your eyes. They will show us the best Tools, Pans & methods of preparing each specialty! Join us for this fun Party & bring a friend or two to share the experience! Our DEMONSTRATION menu is Eggs Benedict with Tarragon Hollandaise; Pumpkin-Walnut Waffles; Fresh Fruit Compote with Lemon Crème Sauce; Asparagus-Cheese Frittata; Maple-Pecan Bacon, & Orange Muffins. We’ll top it all off with sparkling Mimosas.
POT ROAST PERFECTION
Tuesday
November 22
9:30 AM-12:30 PM
Melissa Stockmar
$60
Learn to make the most wonderful Pot Roast & turn it into a dinner party extravaganza! A perfect menu for holiday get-togethers! This great lesson is French Onion Soup with Sourdough Croutons & Gruyere Cheese; Butternut Squash Salad with Arugula, Cherries & Goat Cheese, dressed with Shallot Champagne Vinaigrette; Sweet Potato & Caramelized Onion Gratin; Wild Mushroom, Sage & Fontina Cheese Risotto; Pot Roast with Port Wine Glazed Carrots, & Stout Beer Pot Roast with Red Potatoes, Onions, & Peas.
RAGOUTS, STEWS & GRATINS
Wednesday
November  23
9:30 AM-12:30 PM
Stephanie Riley
$55
This lesson introduces cooking techniques that make soul satisfying comfort foods of winter. Come for a fun & inspiring morning of cooking to learn Coq au Vin (Red Wine Chicken with Mushrooms & Pearl Onions); Brussels Sprouts Gratin with Shallots & Rosemary; Asado de Bodas (Pork in Red Chile Sauce); Creamy Sweet Potato Gratin with Roasted Poblanos; Italian Sunday Gravy (Braised Meats in Tomato Sauce) with Pappardelle Pasta; Mushroom Ragout with Baked Butternut Squash & Cheese Polenta. Dessert is Raspberry Custard Gratin.
LUNCH & LEARN
Grilled Flatiron Steak & Creamy Risotto
Friday
November 25
12 Noon-1:00 PM
Lisa Brisch
$26
Join us for a delicious lunch & learn a great menu for entertaining! Our inspired DEMONSTRATION teaches tender Grilled Flatiron Steak & creamy Risotto with Beet Puree, Wilted Greens & Bleu Cheese. Dessert is Mini Spiced Pumpkin Cheesecake drizzled with Brown Sugar Bourbon Whipped Cream.
GOURMET COUPLES
Friday
November 25
6:30-9:30 PM
Stephanie Riley
$150 per couple
Couples who come for this lesson will have a fun & lively culinary challenge with this great menu.  Join this fun class & learn to prepare Ham, Gruyere & Honey-Dijon Palmiers & Wilted Spinach Salad with Fennel & Goat Cheese with a warm Pancetta Dressing, paired with a Wine Steward white wine  selection. The entrée is Sea Scallops with Citrus Reduction & Pepitas; Roasted Butternut Squash Puree & Melted Garlic Broccolini, paired with a Wine Steward white wine selection. Dessert is Butter Rum Puddings with Whipped Cream.
GINGERBREAD HOUSE DECORATING
Saturday
November 26
9:30 AM-12:30 PM
Melissa Stockmar
FULL
Join the fun of creating your own beautiful holiday house made of Gingerbread! Artists & decorators of all ages (must be 8 & above) will have the tools, Icing, Sprinkles & Candies of all shapes, sizes & colors, to create the most magical Gingerbread House! Spend the morning turning your House into a work of art that you’ll take home for the holidays. One house per house builder. Sign up early, this class fills quickly!
HOLIDAY COCKTAIL PARTY
Saturday
November  26
2:00-5:00 PM
Stephanie Riley
$60
Surprise & delight guests with a menu that will make your party the highlight of the season! Join us to learn Cranberry, Bacon Jam, Goat Cheese & Arugula Crostini; Brie & Raspberry en Croute Bites; Mini Chesapeake Crab Cakes with Lemon-Herb Aioli; Baked Asiago & Caramelized Onion Hummus; Mini Spinach & Mushroom Quiches; Apples on Horseback (Rosemary Skewered Pancetta-wrapped Apples with Manchego Cheese), & Salted Dark Chocolate-Almond English Toffee. We’ll enjoy it all with an adult cocktail of Rosemary-Ginger Gimlets.
SOUTWEST COCKTAIL PARTY
Tuesday
November 29
9:30 AM-12:30 PM
Melissa Stockmar
$55
Put some Southwest pizzazz into your holiday party with an offering your guests will really love! Have fun with this jazzy menu of finger foods. You will learn Grilled Corn Fritters with Shrimp & Jalapeno Lime Cream; Jalapenos stuffed with Chorizo & Ricotta wrapped in Bacon; Blue Corn-crusted Red Snapper with Chipotle-Mango Salsa; Southwest Bread Pudding with Green Chilies; Chili Rellenos stuffed with Roasted Chicken & Goat Cheese; Shredded Pork & Mushroom Enchiladas with Ancho Chili Cream Sauce, & Chocolate Chipotle Brownies with Cinnamon Ice Cream.
GLUTEN FREE HOLIDAY BAKING
Wednesday
November  30
9:30 AM-12:30 PM
Stephanie Riley
$55
Learn to bake like a pro with recipes so good they won’t seem like they are gluten free. Our lesson is Dinner Rolls with Honey-Herb Butter; Sausage and Cranberry Breakfast Quiche with Flaky Crust; Sticky Toffee Pudding Cakes; Russian Tea Cookies (Snowballs); Sicilian Tangerine Cake with Mascarpone Whipped Cream; Red Velvet French Macarons with Peppermint Cream Cheese Filling, & Triple Chocolate Rum Bundt Cake.
GREAT GUMBO
Wednesday
November 30
6:30-9:30 PM
Stephanie Riley
$60
Learn the magic of creating the very best Gumbo in this fun class. Our lesson is Traditional New Orleans Gumbo with Chicken & Sausage; Seafood Gumbo; Dirty Rice; Red Beans & Rice, & Creole Style Okra. Desserts will be Bananas Foster & Homemade Beignets.