Lisa Brisch Class Schedule
Kids & Teens Classes
2025 Winter Schedule PDF
Essence of Cooking
Feb. 2025 Classes
March 2025 Classes
*NEW* April 2025 Classes
Monthly List
February 2025
MACARONS~ CLASS IS FULL~
These delicate little French Cookies are so delicate and delicious but require exacting methods to make them perfectly. If you have wanted to learn how to make them, this is a fantastic opportunity. You will make a recipe from scratch under the watchful eye of our chef. Come have fun and learn to create Macaron perfectly. Our lesson includes Chocolate Macarons with Peppermint Buttercream; Strawberry Lemon Macarons; Coffee Macarons with Dark Chocolate Kahlua Ganache; Maple Bacon Macarons, and Peanut Butter & Jam Macarons.
ESSENCE OF COOKING – WK 8 – FEB 25~ CLASS IS FULL~
Pasta, Potatoes, & Rice
This week focuses on cooking the carbohydrate staples of pasta, potatoes, and rice. You’ll learn how to make pasta from scratch, cook potatoes in various ways (from mashed to roasted), and prepare rice and grains with perfect texture. We’ll also cover pairing these staples with sauces and seasonings that bring out their best qualities. By the end of the session, you’ll have a repertoire of comforting, satisfying dishes to add to your cooking toolkit.
PLANT IT FORWARD
This lesson introduces cooking with mostly vegetables, a little meat, and a little dairy for a healthy way of cooking and eating. We hope you can join us to learn an array of innovative and delicious recipes! Our menu is Long Life Noodles (Stir-fried fresh Asian Noodles, Napa Cabbage, & a little Pork); Baked Italian-style Cauliflower (Roasted Cauliflower with a Tomato Sauce and a little Ground Beef topped lightly with toasted Breadcrumbs and Romano Cheese); Carrot Soufflé; Roasted Cabbage with Mustard, Bacon, & Cream; Roasted Veggie Mac & Cheese; Potato, Scallion & Kale Cakes, and Dark Chocolate Avocado Pudding
March 2025
MEDITERRANEAN~ CLASS IS FULL~
This light healthy cuisine is always popular; maybe because so many fresh foods and flavorings are used to create magical flavors we so enjoy! In this class you will learn classic and contemporary recipes. Enjoy our Chickpea & Yogurt Soup; Palestinian Upside-Down Chicken & Rice (Maqlubeh); Baked Kefta with Tahini (Cigar shaped Spiced Ground Beef in Pita with Roasted Potatoes and Tahini Yogurt Sauce); Chard & Sausage with Crispy Spiced Chickpeas; Herb & Pistachio Couscous Salad; Grilled Eggplant with Sesame & Herbs, and Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze.
ESSENCE OF COOKING – WK 9 – MAR 4~ CLASS IS FULL~
Quick Breads, Flatbreads, & Yeast Breads
Baking bread from scratch is incredibly rewarding, and this week, you’ll learn the fundamentals of both quick breads (like muffins and scones) and yeast breads (like rolls and loaves). We’ll explore the basics of dough handling, kneading, and proofing, and you’ll practice shaping loaves and rolls. By the end of class, you’ll have warm, fresh bread to enjoy and a newfound appreciation for the art of baking.
WHOLE GRAIN GOODNESS
If you have ever wanted to understand the differences between whole grains and how to best use them, this is a great lesson to provide the knowledge you need. Come cook a variety of grains with recipes you will enjoy for a long time. Our lesson is Waldorf Salad with Steel-Cut Oats; Asparagus Tabbouleh (Bulgur Wheat, Roasted Asparagus, Crispy Prosciutto with Garlic, Lemon, Fresh Herbs, & Pistachios); Butternut Squash Brown Rice Risotto with Spinach & Toasted Pine Nuts; Oat Berry Pilaf with Walnuts & Gorgonzola; Lemon-Oregano Chicken with Farro Salad; Stuffed Acorn Squash with Barley, and Carrot Spice Steel-Cut Oatmeal.
TAPAS AND PAELLA~CALL 480-596-5628 TO REGISTER~
These Spanish specialties are the perfect theme for a great party. The Tapas appetizers are great finger foods that pair perfectly with wine. Paella is a one-dish specialty with so many great flavors and can be made for a few or a crowd! Come for a fun afternoon and join this party as we prepare this menu of Spanish-Style Deviled Eggs; Marinated Mushrooms; Spanish Tortilla with Chorizo & Scallions; Spanish-Style Roasted Vegetables with Sherry Vinegar; Grilled Chicken & Chorizo Paella; Shrimp Paella, and Lemon Sugar Burnt Basque Cheesecake. We will enjoy it all with crisp and cold Sangria Blanco.
ESSENCE OF COOKING – WK 10 – MAR 11~ CLASS IS FULL~
Desserts & Pastries
This week is all about indulgence! We’ll dive into the world of desserts and pastries, exploring techniques for creating sweets like cookies, tarts, custards, and pies. You’ll learn the basics of baking science, including how to work with doughs, batters, and fillings. From flaky pastries to creamy custards, you’ll discover how to make treats that impress and satisfy. Get ready to indulge your sweet tooth!
SOUTHWEST THE BEAUTIFUL~CALL 480-596-5628 TO REGISTER~
One of the beauties of Southwest cuisine is that it combines the new with the old. Robust flavors, vibrant colors and earthy aromas blended with Asian, South American, and Mexican foods and techniques. Come experience the creation of centuries old and contemporary flavors in this dynamic lesson. We will learn Cóctel de Camarón (Mexican Shrimp Cocktail); Cheese Enchiladas with Green Sauce; Orange-Guajillo Chili Pulled Chicken; Steak & Bacon Tacos; Grilled Vegetable Tacos with Cilantro Pesto; Zucchini Torte (Torte de Calabacitas), and Mexican Chocolate Butter Cookies.
LUNCH AND LEARN – MARCH 14
Have you ever wanted to learn the best way to prepare roasted Salmon? This lesson will give you the how to with all the preparation steps and methods. Join us for a DEMONSTRATION of an amazing meal and learn it for your own pleasure! Our lesson is Oven-Roasted Salmon with Orange-Mint Relish, served with Roasted Asparagus. Dessert will be Strawberry Cream Shortbread.
ASIAN APPETIZERS~CALL 480-596-5628 TO REGISTER~
If you love Asian flavors, here is the ultimate way to dive into a variety of foods and enjoy them all as finger foods! A perfect theme for a party with nibbling foods everyone will love! Come have fun, explore this cuisine, and learn to make these amazing finger foods! Out lesson is Japanese-Style Chicken Meatballs; Hoisin-Glazed Baby Back Ribs; Korean Chicken Wings; Negi Maki (Japanese Grilled Steak & Scallion Rolls); Oven-Fried Gobi Manchurian (Battered Cauliflower with a Salty-Sweet Sauce); Pakoras (South Asian Spiced Vegetable Fritters); Brown Sugar Butter Mochi (Browned Butter, Brown Sugar, Coconut Milk chewy Rice Flour Treats).
ESSENCE OF COOKING – WK 11 – MAR 18~ CLASS IS FULL~
Hors d’oeuvres
Perfect for anyone who loves to entertain, this week focuses on creating small, flavorful bites that are perfect for parties and gatherings. We’ll explore a range of hors d’oeuvres, from finger foods to bite-sized appetizers, discussing presentation, flavor balance, and how to serve guests with flair. By the end of the session, you’ll have the confidence to prepare elegant appetizers that wow any crowd.
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