Lisa Brisch Class Schedule
Kids & Teens Classes
2025 Winter Schedule PDF
Essence of Cooking
Jan. 2025 Classes
Feb. 2025 Classes
March 2025 Classes
Monthly List
January 2025
BREAD BASICS
Learning the ins and outs of baking bread begins with understanding how to use Yeast! From there, methods and procedures are what we’ll focus on as a group. This lesson combines Yeast and non-Yeast Breads for lessons on some of our favorites! Come for Pull-Apart French Onion Bread; English Muffins; Multigrain Soda Bread; Yogurt & Olive Oil Flatbreads; Dilly Onion Bread; Easy Sandwich Bread, and Neapolitan Salami-Provolone Buns.
FRENCH AND FABULOUS
French cuisine is so much fun to understand; it brings together classic cooking techniques with fresh ingredients and flavors that are unmatched by any cuisine! Come for a lesson of classic dishes which include: Beet, Apple, & Walnut Salad; Tomato Tart with Olives & Gruyère; Country French Pork Chops, seared and cooked with a Pan Sauce of Dried Plums, Olives, Red Wine, Vinegar & Butter; French Chicken in a Pot, slow roasted Chicken cooked with Vegetables; Best Baked Spinach with wilted Spinach, baked with Gruyere Cheese and Breadcrumbs; French Potato Salad with Radishes, Cornichons, & Capers, and Crepes with Sautéed Apples & Caramel Sauce.
ESSENCE OF COOKING – WK 4 – JAN 28
Sautéing & Braising
Sautéing and braising are essential cooking methods for adding depth and richness to dishes. This week, we’ll cover the differences between dry-heat and moist-heat cooking, focusing on when and how to use each method. You’ll learn how to sauté ingredients to develop flavor and braise meats and vegetables to achieve tender, flavorful results. This session will teach you how to elevate everyday meals by controlling heat, timing, and seasoning for perfect dishes.
DINNER PARTY DESSERTS
Step up your game at the end of a meal with these beautiful desserts! These are winning creations that offer a special ending to a special dinner. Come to learn White Chocolate Mousse with Raspberry Sauce; Skillet Chocolate-Orange Soufflé; Lemon Posset with Berries; Salted Butter Caramel-Chocolate Mousse; Lemon Orange Tart; Chocolate Pots de Crème; Puddings Chômeur (Individual "Puddings” with a Cake-like Biscuit texture & crusty edges moistened by Maple & Cream).
LUNCH AND LEARN – JANUARY 31
Why not treat yourself to a special lunch and learn a menu from our DEMONSTRATION a menu to use for your entertaining purposes. These recipes are easy to re-create and great for dinner parties. Join us and let us pamper you by serving Steak Peperonata - Seared Flat Iron Steak seasoned with Oregano in Tomato and Red Bell Pepper Sauce with Garlic, Capers and fresh Basil. It will be served with Herb Roasted Potatoes. Dessert is Lemon Buttermilk Cake with Raspberry Whipped Cream.
February 2025
VIETNAMESE SPECALTIES~ CLASS IS FULL~
The flavors of Vietnamese foods are some of the most well rounded of any Asian cuisine, using fresh ingredients, spices, and sauces in dynamic combinations! If you like Vietnamese foods, learn to make it for yourself! Our great lesson teaches Vietnamese Meatball & Watercress Soup (Canh); Rice Noodles with Lemongrass Shrimp; Shaking Beef; Chicken Curry with Scallion Sauce & Green Beans; Crispy Sweet Potato Pancake Lettuce Wraps, and Vietnamese Streusel Cake.
ESSENCE OF COOKING – WK 5 – FEB 4
Grilling & Roasting Meat & Poultry
Mastering grilling and roasting techniques will give you the confidence to tackle meats and poultry. This week, you’ll learn about marinades, rubs, and seasonings that enhance natural flavors, as well as how to achieve the perfect doneness through proper timing and temperature control. You’ll also explore oven roasting versus stovetop grilling and how to create succulent, beautifully caramelized meats. By the end of this week, you’ll feel ready to handle steaks, chicken, and roasts with ease.
SOUS VIDE
The Sous Vide way of cooking is a method that brings out the best natural flavors of the foods you cook. It is done by holding food at a consistent temperature in a sealed bag inside a water bath. This maintains the integrity of the food and results in achieving maximum flavor. Sous Vide continues to gain popularity among home cooks and we hope you can join us for an amazing lesson! Our menu is Egg Bites; Balsamic Beets; Cod with Herb Butter Sauce; Pepper-Crusted Steak with Worcestershire-Butter Sauce; Red Chili Chicken; Sweet Potato Salad, and Key Lime Pie in Jars.
CHOCOLATE SAMPLER~CALL 480-596-5628 TO REGISTER~
Working with Chocolate can be tricky to get right. Come for a delightful, yummy experience to learn to use Chocolate by melting, tempering, glazing and spreading it. Our lesson will be Chocolate Soufflé; Chocolate Chunk Financiers (Bite-sized Browned Butter, Almond Flour Cakes with a Chocolate Chunk center); Chocolate-Orange Mousse; White Chocolate and Dried Cherry Scones; Dark Chocolate Gelato; Mini Chocolate-Hazelnut Cheesecakes, and White Chocolate-Dulce De Leche Shortbread.
ESSENCE OF COOKING – WK 6 – FEB 11
Fish & Shellfish
This week’s focus is on fish and shellfish, which require delicate techniques to retain their natural flavors and textures. You’ll learn the basics of selecting fresh seafood, as well as methods for preparing and cooking different types, from fillets to whole fish. Techniques like pan-searing, steaming, and poaching will be covered, with tips on seasoning and serving. You’ll leave class confident in handling and preparing a variety of seafood dishes.
WRAP IT UP
Wraps make easy meals since they use an array of foods wrapped in any style of “Bread.” Come for a lesson of easy to prepare delicious combos including:: Apricot-Blue Cheese Angels (Bites of Puff Pastry wrapped around a sweet mixture of Dried Apricots, Walnuts, Honey, Lemon, Cinnamon, and Blue Cheese); Korean Sizzling Beef Lettuce Wraps; Prosciutto Wrapped Cod with Lemon-Caper Butter; Grilled Halloumi Wraps (Halloumi Cheese grilled and wrapped in Pita with Yogurt Sauce); Spinach Cheese Gozleme (Spinach & Cheese wrapped in Turkish Flatbread); Bacon Wrapped Green Beans, and Easy Apple Strudel (Tender Apples wrapped in Phyllo Pastry).
MARDI GRAS~ CLASS IS FULL~
We will celebrate Fat Tuesday right here in our kitchen and be in step with the celebration of Carnival so enjoyed in New Orleans. Come join in as we create an amazing party with the Mardi Gras foods! Our party menu is Shrimp Cocktail with Creole Remoulade; Arugula, Orange, & Fennel Salad with Sweet Creole Spiced Pecans; Shrimp Étouffée; Chicken & Andouille Jambalaya; Green Beans with Caramelized Onions & Bacon; Sweet Potato & Swiss Chard Gratin, and Café au Lait Pots de Crème. We will enjoy our party foods with a Brandy Milk Punch Cocktail.
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