Home Events Sweet Basil Cook Club COOK CLUB – 12 WK SERIES

COOK CLUB – 12 WK SERIES

We’re introducing the new Sweet Basil Cook Club with a new & fun approach to cooking and how to do it. What better way to spend the long sizzling summer than getting involved with a group of Foodies learning about cooking!

In this series we’ll approach cooking by addressing the HOW and WHY of the cooking process. Imagine understanding the difference between egg and water made Pasta; how to store cheese properly so it lasts; how to work with Chicken, keeping it safe through the cooking process. Each week we take on a new topic. The lesson will take you from knowing a little about how to cook it to having a complete well-rounded understanding of the subject and cooking process.

With each lesson we’ll become immersed in our topic! Starting with a review of the recipes, we’ll move to demonstration of ingredients and tips on how to best use them; demo and discussion of the tools and equipment used in preparation; next, the science of the food & understanding of ingredients (how and why the cooking process happens); hands-on cooking lesson of a full course meal; family meal of the foods prepared and last – maybe best of all a foodie discussion & evaluation of what was created – like a book club but way more delicious!!

Sound fun and lively? You bet it will be! You’ll be amazed how much you will learn in this short 12-week series. These are our subjects: Pasta; Cheese; Chicken; BBQ; Veggies; Eggs; Fish; Breads; Relishes and Condiments; Rice; Fruit; Desserts & Chocolate.

If you cannot attend a class, with three day notice you can receive credit for the class. See Sweet Basil Cook Club for a complete description of this series.

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Date

Monday Jul 11th

Time

6:30 pm - 9:30 pm

Local Time

  • Timezone: America/New_York
  • Date: Monday - Tuesday Jul 11 - 12th - th
  • Time: 9:30 pm - 12:30 am

REGISTRATION FEE

$950.00

MORE ABOUT THIS CLASS

REGISTER

Instructor

Jan D'Atri
Phone
480-596-5628
Email
info@sweetbasilgourmet.com
REGISTER

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