November Class Schedule

Plan a fun evening with your partner and make it special with a cooking class! This evening will be spent working with a group of couples preparing a three-course gourmet menu where each couple is part of producing the meal. Choose what you would like to do and watch it all come together as you learn new cooking techniques, fabulous recipes and enjoy an amazing meal served with a sampling of wine. Our fun lesson will be Mushroom, Grape and Blue Cheese Tartines and Arugula and Fennel Salad with Lemon-Anchovy Vinaigrette, served with Sauvignon Blanc. The entrée is Roasted Chicken Thighs with Creamed Shallots and Bacon with Roasted Sweet Potatoes with Maple-Thyme Glaze and Green Beans with Caramelized-Shallot Butter, and Skillet-Roasted Cauliflower with Capers and Pine Nuts, served with Pinot Noir. Dessert will be Pancake Soufflé with Caramelized Apples and Vanilla Ice Cream. Priced per Couple.

In this class we will learn about fundamental French doughs and batters. The methods of making creams, fillings and textures for custards and creams are next; pastry relies on them as fillings and sauces. Learning to build and assemble pastries is the last piece of the puzzle. This menu is how we will learn these principles so that you have the knowledge to create these classics on your own. Join us for Crepes with Berries and Apricot Beurre Monté; Almond Croissants (rum-soaked day-old croissants filled and topped with toasted almond cream, baked until crisp, fragrant and showered with sliced almonds); Chocolate Madeleines (tender, shell-shaped French butter cakes infused with dark chocolate, baked with a lightly crisp edge and soft, moist crumb); Grand Marnier Soufflé; French Apple Cake; Torsades au Chocolat (Chocolate Pastry Twists), and Lemon Sables (French shortbread cookies).

One wonderful way to have an impressive party is to invite your guests to brunch! A daytime party is a terrific way for people to avoid nighttime driving and celebrate the holidays with an impressive menu with its combination of beautiful, delicious food! This lesson will show you how to plan your time, your menu and teach a menu your guests will talk about for a long time after. Come join in, have fun, and take home the knowledge of how you make this amazing brunch. Our lesson is Maple Bacon French Toast Casserole; Savory Italian Breakfast Strata; New York Steak & Caramelized Onion Crostini with Horseradish Cream; Mushroom Gruyère Tartlets, and Smoked Salmon, Cucumber & Dill Tea Sandwiches; Cranberry Mimosa Brunch Cake, and French Almond & Brioche Bostock. We will enjoy our brunch with a Champagne Margarita Cocktail.

You can be the host who confidently presents a show stopping meal of restaurant quality. This dish is the kind that makes guests ask if you really made it! Beef Wellington makes a statement and with the skills learned in this lesson, it is the dish you can create when you have a special anniversary, dinner, or holiday. The lesson will teach you to prepare it perfectly, beginning with choosing the right cut, making duxelles, wrapping the pastry, and cooking it to the perfect temperature. Come for a fun and dynamic class to learn Easy & Elegant Smoked Salmon Dill Ring; Beef Wellington with Garlicky Mashed Potatoes; Brussels Sprouts Sauté, Holiday Caesar Salad with Buttered Brioche Garlic Croutons. Dessert will be Mini Pecan Pie Rosettes with Whipped Cream.

We are excited to welcome Hui back to Sweet Basil for a hands-on class of his popular and much loved cuisine. He will teach SOME of his secrets so you can learn how his amazing flavors are made. Join us for an adventure in Chinese cooking to learn Bean Sauce, Chicken Lettuce Wraps with Black Bean Sauce; Mongolian Beef with Black Pepper Flank Steak; Sweet & Sour Shrimp with Snow Peas; and dessert of Crispy Banana Spring Rolls with five spice Powdered Sugar.

In this class you can take advantage of the remarkable things an air fryer can do. It can cook everything you love with a practical tool that makes meals lighter, and crispier with less mess over conventional cooking. Come let us show you how air fry cooking is fun and how successful results will be! Our great lesson will make you pull your air fryer from your garage and use it every day! Join us for an air fry lesson teaching Ham and Brie Pastries with Apricot Dijon Sauce; glazed mini Meatloaves; Eggplant Parmesan rounds topped with Marinara & Mozzarella; Garlic Ranch Wings; easy Shrimp Fajitas, and Parmesan & Cream Cheese stuffed Mushrooms.

Week 6: MYSTERY BASKET COOKING CHALLENGE – Each team receives a covered basket containing 10 to 15 unexpected ingredients. They have 120 minutes to prep, cook, and plate. In addition to the mystery basket, participants can use a curated selection of staple items (spices, oils, eggs, flour, etc.).

This class promises a few wonderful things! First, it will be fun and delicious; it has bold flavors, gorgeous presentations, and exciting combos that compete to steal the show of the entrée. Learn these irresistible dishes that create memorable evenings! Our dynamic lesson is Truffle Macaroni and Cheese with Gorgonzola Shrimp and Bacon; creamy Polenta with Brie and Sun-dried Tomatoes; roasted Pumpkin & Garlic Orecchiette; French Onion stuffed Potatoes topped with Gruyere; Chipotle spiralized Sweet Potato noodle salad with roasted Corn; Quinoa Risotto with assorted Mushrooms and Thyme, and Cornbread Sausage Stuffing.

This playful and creative combo creates a way for people to gather and share a meal while relaxing and having fun. Each person makes a meal for themselves - one bite at a time! This class teaches how to cook fondue using a variety of foods, then finish with a variety of dips; and cook raclette by grilling cheese, potatoes, veggies, sliced meats with toasty bread. This cozy, communal & indulgent way of cooking has been Swiss specialty for generations. Enjoy and learn the secrets of how to do it well. Our class will prepare Chili Con Queso (a creamy cheese dip made with chiles, tomatoes, and cheddar cheese, served with fried tortilla chips); Roasted Broccoli with Fontina Fondue; Vegetable Fondue (fresh vegetables dipped in a light batter and fried in the fondue pot until crisp; served with dipping sauces); Raclette with Smoked Sausage, Grilled Vegetables and Potatoes; Sweet & Sour Meatball Fondue; Chocolate-Frangelico Fondue with Bananas & Strawberries; Raspberry Mallow Fondue with Cookies (pureed raspberries, melted marshmallows, and cream).

Sauces are the secret to making food feel polished, special and memorable. Sauces add flavor, create depth, richness, and elegance to everyday meals. Come for a class that teaches techniques that build flavor by using pan drippings, stocks, wine, cream, butter, and seasonings. You will learn to reduce, thicken, balance, and finish a sauce to enhance the foods you cook. Come to make Sauce Diane (mushrooms, Dijon, lemon juice, Madeira wine, demi-glace) over Cast Iron Cooked New York Steak; Saffron-Butter Sauce over Oven Roasted Cod; Blender Béarnaise over Roasted Fresh Broccoli; Fresh Made Marinara over Linguine; Sun-dried Tomato Vinaigrette over Sautéed Fresh Vegetables; Bourbon BBQ Sauce with Grill Cooked Salmon, and Whiskey Hard Sauce over Fresh Baked Chocolate Cake.

Treat yourself to a lunch you’ll remember for a very long time. Our DEMONSTATION teaches this amazing combination – perfect for holiday entertaining. Our menu is Parmesan crusted grilled New York Steak, served with oven roasted Herbed Baby Potatoes & Carrots. Dessert will be warm chocolate-raspberry cakes with raspberry Chambord sauce. In addition, our lovely neighbor with “That’s Darling” clothing and gift store will join us for a fashion show to show off the beautiful clothing, accessories and jewelry.

Here is a special class made for couples who enjoy great food! Our lesson pairs you and your partner as a team cooking the part of the menu you want to create. This meal is a three-course gourmet combination served with a sampling of wine. Join us for a fun evening as we create Bake Brie Amuse with Cherries & Fresh Thyme; Shrimp Bisque with Brandy, Fresh Fennel, Tomatoes, & Saffron; Red Wine Slow Cooked Coq Au Vin (braised chicken with shallots, mushrooms, & red wine); Oven Roasted Carrots & Fresh Broccoli with Herbes de Provence; Fresh Made French Dinner Rolls with Sweet Butter; Crispy Shoe String Potatoes with Truffle Oil & Fresh Herbs; and Chocolate-Brandy Pots de Crème with Grand Marnier Whipped Cream. Priced per Couple.