Lisa Brisch Class Schedule

This class will take you on a journey to explore regional foods, culture, cooking techniques, come from around the world where people eat in casual settings as well as from vendors on the streets. the lreets. This fun lesson.is Stacked Ham & Cheese Quesadillas (Sincronizadas – stacked & griddled Flour Tortillas with Ham & Monterey Jack served with pickled Carrots & Jalapeños); Zanzibari Pizza (griddled Roti “pockets” filled with spiced Ground Meat, Cabbage, Tomato, Shallot, Egg, and Cheese, served with Ketchup and Hot Sauce); Beef Suya (marinated Short Rib skewers grilled with spicy peanuty Suya Seasoning - ground roasted Peanuts, Ginger, Cayenne, Paprika, Onion and Garlic Powders); Cuban Pressed Sandwich (pressed, toasted Sandwich of Roasted Pork, Ham, Cheese, Butter, & Mustard on Sweet Egg Bread); Jerk Chicken; Lamb, Harissa, and Almond Sausage Rolls, and Cajeta Caramel Empanadas (baked sweet Pastry filled with Mexican Caramel (Cajeta) and rolled in Cinnamon Sugar).

This class provides a fountain of knowledge on how to use proteins to create balanced meals while eliminating the use of animal products. These recipes introduce plant forward foods used in creative ways to make foods that taste great and are easy to plan and prepare. Come for a fun and enlightening cooking experience so that you can incorporate these lessons into a new way of eating. Our lesson is Silken Tofu–Miso Tartines with Avocado, Cucumber and Sesame (toasted sliced Bread topped with a creamy vegan spread of Silken Tofu, Miso, Vinegar, & Sesame and finished with sliced Avocado, Cucumber and Sesame Seeds); Italian Flatbread with Salsa Verde; Vegan Caesar Salad Spears; Buffalo Cauliflower Bites with Vegan Ranch Dressing; Roasted Vegetable Street Tacos with Cilantro Pesto; Pav Bhaji (Mashed Vegetable Curry Sliders), and Spring Rolls with Carrot-Ginger Dipping Sauce.

This class opens the door to wonderful foods from this region and with foods that feel good to eat during the summer. Fresh seasonal produce is the cornerstone to creating bright, crisp flavors. Using basic ingredients like Olive Oil, Garlic, Lemon, Herbs, you will learn to create light, satisfying dishes. Enjoy a lesson made for summer with Kale Tabbouleh (Salad of Quinoa with finely chopped Kale and Parsley, Cucumber, Tomatoes, Shallot, Lemon, and Olive Oil); Yogurt and Olive Oil Flatbreads; Pork Souvlaki with Tzatziki and Tomato-Onion Salad; Chicken Tagine; Spiced Lamb Meatballs with Yogurt & Herbs; Pearl Couscous with Creamy Feta & Chickpeas, and Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze.

This class is focused on southwest cuisine with bold, sun-driven flavors that define the Arizona foods we love – Chiles, Corn, Cheeses, Beans, grilled Meats, and Salsas. You will learn to roast a Chile, then peel and use it to make layered flavors with sauces, marinades, and stews. Also, we will learn to gauge heat levels and use the variety of fresh and dried chile dishes to flavor. This lesson will put you on the road to creating your own favorite Southwest dishes. Come join us for Mexican Shrimp Cocktail (Cóctel de Camarón); Tortilla Soup; Chicken Fajitas; Beef Soft Tacos; Cheese Enchiladas with Red Sauce; Mexican Street Corn, and Mexican Chocolate Brownies.

Make this a date night! Come with your partner and be part of the group making an amazing three-course dinner. Together you will chop, stir, and cook the recipe you choose, sharing the experience in a fun, relaxed setting. We will serve the courses with a sampling of wine. Come have fun and learn Dirty Martini Deviled Eggs Amuse with Charred Onion, Tomato, & Arugula Salad, served with Sauvignon Blanc. The entrée will be Pan-Seared Pork Tenderloin with Shallot-Balsamic Sauce, Rosemary & Mustard; Herbed Mashed Sweet Potatoes with Caramelized Onion; Green Beans with Caramelized-Shallot Butter, and Herbed Rice and Pasta Pilaf, served with Pinot Noir. Dessert will be Key Lime Panna Cotta. Priced per Couple.

An Asian themed cocktail party has an intriguing feel of a sensory and lively occasion. It’s a time where you can treat guests to an assortment of beautiful foods in small bite-size pieces, with bold, Asian flavors. Come for a fun lesson to be able to create this seductive combination and delight your guests with Asian flavors at your next party. Our menu is Japchae Dumplings (crispy Potstickers filled with Glass Noodles and Vegetables); Bulgogi (Korean Beef Barbecue); fresh Spring Rolls; Hoisin-Glazed Baby Back Ribs; spicy Thai Squid with Chiles and Cilantro; Sticky Asian Chicken Wings, and Pakoras with Cilantro-Mint Chutney (South Asian spiced Vegetable Fritters).

Wok cooking provides an endless array of choices of what to cook in a one-pan vessel using Asian ingredients, Sauces, & Spices. This “quick cook” lesson explores ways to create dynamic meals using Beef, Pork, Shrimp, Chicken and Vegetables. Come for an inspiring class and learn how it all comes together in a wok. Our lesson will be Spiced Pork Lettuce Wraps; Beef Chow Fun; Sweet, Sour, and Spicy stir-fried Orange Chicken and Broccoli with Cashews; Curry Noodles with Shrimp and Coconut; Pork-fried Rice; Vegetable Lo Mein, and Thai-style Vegetable stir-fry with Garlic and Black Pepper.

This elegant yet down-to-earth class crafts a Wine country experience with bountiful produce to create fresh and fully flavorful dishes reflecting the signature of the area. Come for a fun & satisfying lesson to build healthy, natural and sophisticated foods. Our menu is Savory Mushroom and Brie Tart; Kale Salad with crispy Parmesan-Cauliflower Croutons; pan-seared Strip Steaks with Red Wine Sauce; Sautéed Chicken with Chardonnay Sauce; Garlic-Lemon Green Beans with Toasted Breadcrumbs; Herbed Summer Squash and Potato Torte. Dessert will be Carrot & Orange Olive Oil Cake.

Ease the fear you have of using your grill. This class will empower you to have confidence with new knowledge and understanding of how to control heat levels, placement on the grill and timing of the foods you cook. This fun class may make grilling your most fun method of cooking. Our summertime lesson is Grilled Nectarine and Blue Cheese Bruschetta; Mexican-style grilled Pork Cutlets (Pork Tenderloin cutlets coated in warm Chili-Garlic Oil, then topped with a Chipotle Lime Cilantro Sauce); Portuguese Grilled Garlic Beef & Tomato Skewers (Beef skewers marinated in Bay Leaf–Garlic seasoned Salt, grilled with Cherry Tomatoes, and finished with a buttery Madeira pan Sauce); Singapore Shrimp Satay with Cashews, Coconut, & Chiles; Citrus Cilantro Grilled Garlicky Chicken; Grilled Zucchini with Lemony Ricotta; Rum-Spiked Grilled Pineapple with Toasted Coconut with Homemade Vanilla Ice Cream.

This Asian class will take you on a culinary journey through the world of vibrant foods – sizzling grill food, bold beautiful herbs, spices and colorful dishes. Learn to bring together irresistible flavors with fast, fun cooking techniques and treat yourself to a delicious discovery of Asian flavors. We hope you can join us for our lesson of Aloo Chicken (Punjabi-style Chicken and Potatoes in a warmly spiced, Cashew-enriched Tomato-Onion Gravy); Coconut Lime Shrimp (Gingery Shrimp simmered in a lightly sweet, spicy Coconut-Lime Broth and served over Rice); Korean Sizzling Beef Lettuce Wraps; Indonesian Stir-Fried Noodles; Cabbage Okonomiyaki (Pancakes); Oven-Fried Gobi Manchurian (spiced Cauliflower tossed in a tangy, salty sweet sauce); Hong Kong-Style French Toast (custardy, shallow-fried Peanut Butter French Toast Sandwiches topped with Butter and Sweetened Condensed Milk).

This subject lends itself to a lively, social and flavor-paced food experience. We will begin with Tapas – bite-sized morsels that pair perfectly with wine. We will move on to prepare two Paella recipes. We hope you can come to our party & learn how fun it is to put this great food together! Our menu will be Spanish Pork Bites (Pinchos Morenos - seared Pork Tenderloin bites rubbed with warm Spices, Garlic, Herbs, and Olive Oil); Sautéed Mushrooms with Garlic, Parmesan, and Breadcrumbs; Pan con Tomate (Garlic-rubbed grilled Sourdough topped with grated ripe Tomatoes, Olive Oil, and Sea Salt); Salmorejo (chilled, ultra-smooth Tomato and Bread purée drizzled with Olive Oil and served with chilled Shrimp); Chicken & Chorizo Paella and Shrimp Paella. Dessert will be Spanish Almond Cake (Tarta de Santiago). We will enjoy it all with a glass of Sangria.

This French basic class is a builder of skills that you use in every-day cooking and are fundamental building blocks to becoming a good cook. With each French inspired recipe, we will learn and use the techniques of knife skills, sauté, searing, roasting, making sauces and learning about creating layers of flavors. This great lesson includes: Spinach and Bacon Tartines; pan-roasted Chicken with Tart Tarragon Sauce; roasted Cod with Lemony Almondine (roasted flaky White Fish topped with a Brown Butter, Lemon, and toasted Almond Sauce); Pork Tenderloin Medallions with Brandy and Dried Plums; Tomato Gratin; French Potato & Green Bean Salad and Brandied Cherry Frangipane Tart.