Kids Cooking Camp
Fall break is a great time to learn more about cooking in a five-day class for people ages 8 and above. Come for a new lesson each day. We’ll start on Monday – Best of the Best: Homemade Pepperoni & Cheese Pizza; Vegetable Egg Rolls; Homemade Mac & Cheese with Garlic Breadcrumbs; Oven Baked Parmesan Chicken Nuggets; Spaghetti with Meatballs; Chicken Soft Tacos, and Ice Cream Sundaes with Homemade Vanilla Ice Cream, Chocolate, & Caramel Sauce. Tuesday – Main Dish Salads: Pan Seared Steak Salad with Balsamic-Herb Dressing; Romaine Lettuce Salad with Potatoes & Bacon Dressing; Crispy Lettuce Taco Salad with Homemade Chips; Caesar Salad with Homemade Dressing & Roasted Salmon; Mediterranean Chopped Salad with Honey-Lemon Dressing; Grilled Vegetable Pasta Salad, and
Chopped Chicken Salad with Homemade Ranch Dressing. Wednesday – Sweet Desserts: Peach Cobbler with Fresh Whipped Cream; Homemade Lemon Pound Cake with Fresh Berry Salsa; Banana Mini Cupcakes with Buttercream Frosting; Icebox Sugar Cookies with Sprinkles; Cinnamon Apple Crisp with Homemade Vanilla Ice Cream; Chocolate Chip-Oatmeal Cookies, and Candy Bar Brownies. Thursday – Soothing Soups: Roasted Tomato Soup with Croutons; Chinese Hot & Sour Soup; Homemade Chicken Noodle Soup; Minestrone Soup with Vegetables & Pasta; Chicken Tortilla Soup; Fresh Carrot Soup, and Cream of Broccoli Soup with Cheddar Cheese. Friday – Asian Specialties: Chicken Pot Stickers with Ginger Chili Dipping Sauce; Ground Beef Lettuce Cups; Baked Cream Cheese Green Onion Wontons with Sweet and Sour and Hot Mustard Sauces; Hoisin Baked Meatballs Over Jasmine Rice; Bacon Fried Rice; Baked Chocolate and Banana Wontons, and Almond Cookies.
MON – FRI OCTOBER 11 - 15
9:30 AM – 12:00 PM
ITALIAN FINGER FOODS
SATURDAY OCTOBER 30
2:00 PM – 5:00 PM
COMFORT FOOD HAPPINESS
Easy, delicious, and nostalgic might best describe the foods we’ll see DEMONSTRATED at this afternoon party brought to us by our Sales Rep friends from Phoenix and Los Angeles. As the demonstration unfolds, we will show how tools and gadgets found in our store can make your food preparation easier and more efficient. Come and enjoy a menu of Comfort Food favorites dialed up with a little gourmet flair, along with great stories and product giveaways. Our menu will be Caramelized Onion Dip and homemade Chips; BLT Bites; Meatloaf laced with Cheese and Bacon; Mac and Cheese with Lobster, and Chocolate Chip Ice Cream Sandwiches.
SATURDAY NOVEMBER 6
2:00 PM – 5:00 PM
Gus Dallas, J Whiting, Martie Sullivan
FALL’S FABULOUS FLAVORS
Our friends from Los Angeles will be here for an amazing class & DEMONSTRATION of foods that match the season and lead us into the holidays. During the DEMONSTRATION you will see many products used that are available in the store, showing how preparations can be made efficient and easier. This afternoon party will treat you to a menu of Fusilli, Beef and Cheese Pasta; Prosciutto, Goat Cheese and Figs wrapped in Puff Pastry; Butternut Squash Bruschetta with Fig Balsamic Glaze; Caramelized Onion and Beef Lollipops, and Smoked Trout on Pink Lady Apple slices with Crème Fraiche. These bites will be served with cocktails including Watermelon-Vodka Holiday Spritzer, Apple-Spiced Cocktail, and a Blushing Lady Martini.
SAT NOVEMBER 13
2:00 PM – 5:00 PM
HOLIDAY SHOPPING and WINE PARTY!!
We’re inviting all of our Sweet Basil friends to join us for a fun evening of wine, food, demonstrations and holiday shopping. This is the night to bring a wish list for yourself and shop for holiday gifts for your family and friends! We’ll have some great discounts all around the store! Come enjoy wine and finger food and treat yourself to a fun and fabulous shopping excursion! When you RSVP with us we’ll put your name into the pot for a raffle to win a new Hammer Stahl Stainless Steel Saute Pan!! Call us to be included: 480-596-5628.
MONDAY NOVEMBER 22
6:00 PM – 8:00 PM
PRIME TIME HOLIDAY DINNER
We’re going all out with this menu to teach a lesson that includes a Prime Rib of Beef. When you prepare this dinner, you’ll impress beyond everyone’s wildest dreams! Our lesson is Poached Shrimp Appetizer with Two Sauces (Spicy Cocktail & Caper-Remoulade) and Butter Lettuce Salad with Crisp Bacon, Dried Cherries, & Roquefort Vinaigrette. The entrée is Roasted Prime Rib with Thyme Au Jus & Horseradish Cream; Twice Cooked Yukon Gold Mash with Truffle Oil; Oven Roasted Green Beans with Garlic Breadcrumbs, and Fresh Herb Dinner Rolls with Sweet Butter. Dessert is Cherries Jubilee Flambé with Homemade Vanilla Ice Cream.