Lisa Brisch Class Schedule

Invite your partner to share a special cooking experience and prepare a menu with a group of couples. We’ll create a gourmet three course meal, and each couple will cook the recipe of their choice. When it comes together, we’ll enjoy it with a sampling of wines. Come join the fun and be part of creating Cherry Pecan Brie Toasts and Summer Corn Salad with Basil-Buttermilk Dressing, served with Chardonnay. The entrée is Pan-Seared Chicken Breasts with Mustard, Rosemary, & Capers; Artichoke-Potato Gratin; Roasted Cauliflower with Bacon & Scallions, and Green Beans Amandine, served with Pinot Noir. Dessert will be Lemony Cream Cake. Priced for Two.

Street foods are like windows into a culture’s specialties and the food of its’ people. This lesson gives you first-hand experience using ingredients, spices, flavorings, and cooking methods of street foods around the world! Come join this fun and interesting class with Bhaji Sliders (Mumbai Spicy Potato & Cauliflower “Sloppy Joes”); Burmese Chicken (Chicken Thighs slow cooked in a Spiced Tomato Sauce with Lemongrass, Shallots, Ginger, & Garlic); Chicken Shawarma (Roasted Spiced Chicken Slices served on Pita with Lemon-Yogurt Sauce); Steak & Bacon Tacos (Tacos de Alambre); Jerk Chicken; Spinach Cheese Gozleme (Spinach & Cheese wrapped in Turkish Flatbread), and Air Fryer Churros with Chocolate Sauce.

Indian cuisine has many dynamic flavors with the spices, sauces, and cooking methods used. Come explore the depth of what is possible with these native recipes: Chana Masala (Chickpeas simmered until tender in a Spiced Tomato-Ginger Sauce); Chicken Biryani (Chicken Thighs cooked in layers of browned Onions, Garlic, Jalapenos & Spiced Rice (Cardamom, Ginger, Cinnamon, Cumin) with an Herbed Yogurt Sauce); Shrimp Curry; Murgh Makhani (Yogurt marinated Chicken cooked in a rich, creamy Spiced Butter Tomato Sauce); Aloo Gobi (Potato Cauliflower Curry); Palak Dal (Red Lentils seasoned with Ginger & Turmeric over wilted Spinach & Mustard & Cumin Spiced Golden Onions), and Gajar Halwa (Carrot & Cardamom Pudding).

Many fish varieties are found in the Baja area and are Fish that we love. This class will teach how to cook them to achieve maximum flavor while using a variety of cooking methods. The lesson teaches how to use herbs, flavorings, and spices to enhance each fish. Each recipe is paired with a perfect accompaniment. We hope you can join us for an amazing lesson of delicious, healthy foods! We’ll prepare Clamato Seafood Cocktail; Vegetables Verde with Cilantro Vinaigrette (Butter Lettuce Salad with Cucumbers, Bell Peppers, Avocado, & Pepitas drizzled with a Cilantro Vinaigrette); Chili & Citrus-Marinated Fish Tacos; Diablo Shrimp (Shrimp poached in a Spicy Tomato Reduction & served over Rice); Crab Salpicón (A refreshing Salad of Bell Pepper, Cucumber, Onion, Serrano Chiles, Cilantro, Lime Juice with cooked Crab & diced Avocado); Tuna Machaca (Marinated & sautéed Tuna with Tomatoes, Onions, Serrano Chiles. Served with Arroz Verde (Green Rice), and Lime Sherbet & Mango with Cilantro, Mint & Chile Powder.

Friday is date night at Sweet Basil! Come with your special person and share a fun cooking experience as you prepare a recipe from our three-course gourmet menu. When we’re finished cooking, we’ll enjoy a sampling of wine to accompany the courses. Our lesson this evening is Bruschetta with Greens & Fontina and Charred Onion, Tomato, & Arugula Salad served with Chardonnay. The entrée is Salmon en Cocotte with Leeks & White Wine (Slow Cooked Side of Salmon with Leeks, White Wine, & Herbs); Creamy Parmesan Orzo; Honey Glazed Carrots with Lemon & Thyme and Best Baked Spinach, served with Sauvignon Blanc. The dessert will be Almond Coconut Cake with Cherries & Pistachios with Homemade Vanilla Ice Cream. Priced for Two.

With this lesson you will master French Pastry skills. Come discover the techniques & step-by-step methods of making these specialties. Our lesson will be Browned Butter Gateau Magique (Magic Cake with a firm, Flan-like Bottom, creamy, Pudding Center & Souffle Crown); French Breakfast Puffs (Mini Browned Butter Cakes coated in Cinnamon & Sugar); Peach Tarte Tatin; La Bête Noire Cake (French for The Black Beast", a decadent Flourless Chocolate Cake known for its rich, velvety texture & intense Chocolate Flavor); French Apricot Pastry (Puff Pastry Twists filled with Apricot Jam); Salted Butter Caramel-Chocolate Mousse, and Lemon Pots de Crème (Little Pots of Lemon Custard).

Sauces add so much flavor to a dish & are often what gives a recipe great flavor. In this class we’ll focus on Sauces that are light, easy to make, & complimentary to each accompaniment. Come for a fun morning of cooking to learn sauce making including New York Strip Steak with Chimichurri (Spicy Herbed Sauce of Parsley, Cilantro, Oregano, Garlic, Red Pepper Flakes, Vinegar & Olive Oil); Sautéed Pork Medallions with Cilantro & Coconut Pan Sauce; Pan-Seared Salmon & Mango-Cucumber Salsa; Indoor BBQ Chicken with Honey-Scallion BBQ Sauce; Pasta with Bagna d’Inferno (Spicy Tomato Sauce with Garlic & Anchovies), and Green Beans & Vietnamese Scallion Sauce. The dessert will be Puff Pastry Squares with Instant Pot Dulce de Leche.

Plan a fun lunchtime excursion and join us for a DEMONSTRATION lesson with a cool summertime meal. Join us for Sous Vide Mozzarella Chicken (Perfectly cooked moist chicken breasts topped with melted Mozzarella Cheese), served with Arugula, Tomato, & Pesto Salad with Crispy Garlic Bread. Dessert will be Chocolate Hazelnut Mousse.

Cantonese stands out as one of the cornerstones of Chinese cuisine. It incorporates edible meats and uses steaming and stir frying as common cooking methods. It often uses preserved food to create dynamic flavors. Come learn about this style of cooking. Our lesson is Char Siu-Glazed Pork & Pineapple Buns (Glazed pork slices served in sweet buns with charred pineapple); Cantonese-Style Black Pepper Beef & Potatoes; Sook Mei Faan (Cantonese Creamed Corn with Tofu & Rice); Chinese White-Cooked Chicken with Ginger-Soy Dressing (Poached Chicken with Scallions, Cilantro, Sherry, Soy Sauce, & Ginger over Napa Cabbage); Oven-Steamed Fish with Scallions & Ginger, and Vegetable Lo Mein. Dessert will be Double Mango Pudding.

The art of creating Tapas or little finger foods is fun because it incorporates Spanish ingredients, flavorings, and food combinations. Originally created for Spanish happy hour, Tapas are most often enjoyed with a glass of wine or sherry. Add one dish of Paella and you have a party! Join us for a fun lesson on it all! We’ll prepare Spanish Chilled Almond & Garlic Soup; Patatas Bravas (Crispy Potatoes with a Smoky Tomato Sauce); Roasted Peppers with Sherry Vinegar, Green Olives, & Capers; Stuffed Mushrooms with Chorizo & Manchego, and Shrimp Paella; Chicken & Chorizo Paella. Dessert will be Torrijos (Sherry-Soaked French Toast). We’ll have Sangria Blanco with our meal.

Big bold flavors describe what we love about Korean cuisine. With its share of spicy ingredients, there’s always a flavor high to enjoy. Come learn to create it with this lesson and menu of Chilled Sesame-Soy Korean Noodles with Gochujang; Korean-Style Steaks with Spicy Cilantro Sauce; Shrimp & Kimchi Rice Bowl; Korean Sizzling Beef Lettuce Wraps; Gochujang-Glazed Eggplant with Fried Scallions; Cheesy Cabbage Tteokbokki (Stir-Fried Chewy Rice Cakes with Fried Shallots, Gochujang, melted Mozzarella, & Crunchy Cabbage), and dessert of Dalgona Coffee (Whipped Coffee spooned over Hot or Cold Milk creating Layers.)

These beautiful French Cookies can be your own perfect creations when you understand the technique and methods of how to make them. In this step-by-step lesson you’ll master the fine points of how to make your cookies look beautiful and taste amazing. Our lesson is White Chocolate Hazelnut Macarons; S'mores Macarons; Salted Caramel Macarons; Key Lime Pie Macarons, and Orange Creamsicle Macarons.