spring 2020 april ~ may ~ june · to register for classes call: 480-596-5628 saturday april 4 2:00...

Spring 2020

April ~ May ~ June

We love Robin Williams’ belief that “Spring is nature’s way of saying ‘Let’s Party’! We

hope you’ll join us for some great new cooking classes. And be sure to check out our

new Essence of Cooking ~ Intermediate which begins on April 14th. And do join us for

lunch at the Market Cafè and try our new menu. (We’ve added a Chopped Cobb Salad

which we’re told is awesome!) And you’ll find some great additions to our Gourmet

Store like the ChirpyTop, Instant Pot tools and Heritage Steel cookware described

below. And as for “Let’s Party”: We’d love to host your private party in our

Cooking School kitchen. A WINE POURER. IT REALY CHIRPS!

The ChirpyTop™ wine pourer from GurglePot is amazing. This little

bird chirps while you serve your favorite wine. Made from stainless

steel and silicone, this wine pourer features hidden whistles that

create the cute chirp. Plus, it is designed for a drip free pour, so

your table stays tidy. Hand wash recommended.

INSTANT POT HEADQUARTERS

Sweet Basil is your

Instant Pot tool headquarters!

1. Silicone Roasting Rack

2. Metal Roasting Rack

3. Silicone Steamer Basket

4. Cook/Bake Pan with lid & divider

5. Large & Small Mesh Steamer Baskets

HERITAGE STEEL COOKWARE FROM HAMMER STAHL

HERITAGE

STEEL

COOKWARE

There are a lot of different kinds of cookware out there. Heritage Steel

from Hammer Stahl is different. They use a titanium-stabilized

316Ti cooking surface that is 20 times more resistant to corrosion than

type 304 steel, creating the most non-reactive and durable cooking

surface available. And they use 3 layers of aluminum to ensure even

heating and type 304 steel for improved corrosion resistance and luster

on the exterior and 400 steel as an interior layer for better induction.

Most other manufacturers use a stick handle that is often

uncomfortable or imbalanced in your hand. They created a custom hollow

handle constructed from five separate machined parts that both fits

comfortably in your hand and stays cool while on the stovetop.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Welcome to Sweet Basil Cooking School!

Join us in our comfortable, modern kitchen for lots of exciting classes! Most of the classes are hands-on so

you have the benefit of learning by doing. Demonstration classes are noted in the descriptions. Each class

includes a copy of the recipes & a meal of the foods prepared. You can register for a class in the store or by

phone. This PDF Class Schedule is not updated. An updated class schedule is available on our Web site:

https://www.sweetbasilgourmet.com/class-schedule

CANCELLATION POLICY: If you must cancel a class, we can refund the amount or give you credit for another

class up to one week before the class. Up to 72 hours before the class, we can give you credit for another

class. No refunds or credit can be given for cancellations less than 72 hours before a class.

~ All Kids & Teens summer camp dates & faqs are on the last page. ~

KIDS & TEENS COOK SUMMER CAMPS CANCELLATION POLICY

Please select the dates for your Cooking Camp carefully. There are no refunds given for canceling Kids & Teens

Cook Summer Camps. Kids & Teens Cook classes that are canceled up to one week before the class will receive

credit for other classes.

Always at Sweet Basil Complimentary gift-wrap for any purchase of $25.00 or more. Remember, we can ship your gifts (UPS)

anywhere in the United States. If you haven't tried our rich and flavorful Gaviña Coffees, you should! And

when you join the Coffee Club and purchase 10 pounds of coffee, you get the next pound free. Engaged? Or

know someone who is? Our Bridal Registry offers a complete selection of cookware and accessories for

entertaining. Out-of-town guests can call or e-mail the store and our staff will help with selections.

([email protected]) Our colorful Gift Baskets are great for gift giving! They combine

convenience and thoughtfulness for anyone - out of town relatives and friends, business associates &

colleagues, corporate gift giving - anyone who would enjoy a selection of "gifts within a gift!" They can be

custom-made from just about anything in the store - including our bountiful selection of gourmet foods - or

order from our pre-made selection. Gift Certificates are available in any amount online, in the store or by

phone. They are good for cooking classes and store merchandise. Knife Sharpening Ask us about Private &

Team-building cooking classes.

Sweet Basil Instructors

Amy Barnes – Impeccable Pig Restaurant; Hyatt, Gainey Ranch

Lisa Brisch – Dinner Thyme Personal Chef Service

Linda Martin – Anthem Country Club; Owner, Dinner Designs Catering

Terri Milligan - Savory Spoon Cooking School, Edible Door Magazine, youtube.com

Melissa Stockmar – Boulders Resort, Copperwynd Resort, Dean & Deluca

“Life happens in the kitchen.”

Andrew Zimmern

https://www.sweetbasilgourmet.com/class-schedule


APRIL

Wednesday April 1 2:00 – 5:00 PM PARISIAN PREFERENCE Lisa Brisch 65.00

Experience the joy of creating specialties from this culinary capitol for your own use. Our lesson

teaches mastery of classic techniques. Come to learn Caramelized Onion Tartlets; Arugula,

Radish, Mint, and Pea Salad; Goat Cheese, Leek, & Potato Galette with Nut Crust; Steak au

Poivre with Brandy Cream Sauce; Stuffed Chicken Breasts (Mushrooms, Leeks, Thyme) with a

White Wine Mustard Sauce, and Braised Spring Vegetables (Asparagus, Radishes, Peas with

fresh Herbs & Citrus). Dessert will be Stacked Crepe Cake with Ganache.

Thursday April 2 9:30 AM – 12:30 PM EASTER GATHERINGS Amy Barnes 65.00

Use this special day as an occasion to gather friends and family for a fun time and a delicious

meal. Come for our lesson of Grilled Lamb Chops appetizer with Tarragon Aioli & Gremolata;

Baked Breaded Cauliflower Florets with Herbed Feta Dip; Roasted Honey Mustard Pork Loin

with Carrots, Onions & Hasselback Potatoes; Roasted Yam and Kale Salad with Red Wine

Vinegar; Lavender Lemon Scones with whipped Butter; Apple and Cheddar Cheese Soufflés,

and Classic Flambéed Crepes Suzette.

Thursday April 2 6:30 - 9:30 PM SPRING COCKTAIL PARTY Linda Martin 65.00

This is a beautiful time of year to host a party offering light delicious foods easily enjoyed when

friends gather together. Come be part of learning our lovely menu of Jalapeno & Gruyere Mini

Soufflés; oven baked Crab Cakes with Lemon Aioli; Shrimp & Chorizo Flatbread Pizza Bites

with Manchego Cheese; Smoked Gouda & Caramelized Pear Mini Grilled Cheese; Walnut Pesto

& Goat Cheese with fresh Avocado on Grilled Crostini; Mini Spinach & Artichoke Cream Puffs,

and Strawberry & Lemon Tiramisu Pastries, served with a Prosecco Cocktail.

Friday April 3 12:00 Noon – 1:00 PM LUNCH AND LEARN Lisa Brisch 28.00

Plan to come for lunch where you’ll learn a new menu to use for your own entertaining needs.

This delicious combination is presented as a DEMONSTRATION. Join us for Herbed Roast

Pork Tenderloin, served with Carrot Soufflé. Dessert will be Caprese Flourless Chocolate and

Almond Torte.

Friday April 3 6:30 - 9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

This class is for couples ready to learn a three course gourmet menu while cooking together as

partners for the evening. This lesson offers a sampling of wines with the meal. Join us this fun

evening for Baklava style Baked Brie with Pistachios & Orange-Cardamom Syrup and Grilled

Corn and Watercress Salad with Balsamic & Honey-Dijon Vinaigrette, served with Sauvignon

Blanc. The entrée will be Cedar Plank Grilled Salmon with fresh Herb Pesto; Individual Green

Chili Mac & Cheese; Charred Zucchini with Basil Oil and Tequila & Butter Braised Carrots,

served with Pinot Noir. Dessert will be Cruzan Banana & Rum Flambé with Vanilla Bean Ice

Cream.

Saturday April 4 9:30 AM – 12:30 PM GLUTEN FREE FAVORITES M Stockmar 60.00

Learn to make gluten free living easy with preparations that are delicious and come together

easily. This great lesson uses lots of fresh foods including Rice Paper Spring Vegetable Rolls

with Peanut Ginger Dip; Chipotle Lime Cauliflower Hummus with Jicama Fries; Cuban Quinoa

bowls with spicy Chicken, Black Beans, Plantains, and Pineapple Salsa; Crispy Zucchini Tacos

with Kale and Cabbage Slaw, Lime Crema, and Almond Flour Tortillas; Grilled Chimichurri

Pork Tenderloin with charred Corn and Queso Fresco Cheese; Butter basted Salmon with

Creamed Corn and Red Bell Pepper Coulis, and Cashew Butter Salted Chickpea Blondies.


Saturday April 4 2:00 – 5:00 PM COOK WITH HERBS & FLOWERS T Milligan 65.00

Learn to use culinary herbs and flowers to enhance your favorite recipes and add color, drama

and flavor. This fun and valuable lesson of lighter fare is so satisfying this time of year. Join us

to learn Garden of Eden Spring Rolls with Peanut Ginger Dipping Sauce; Herbes de Provence

and Honey Glazed Grilled Chicken Breast Salad with Honey Basil Vinaigrette; Edible flower

Morning Crepes with Lavender Syrup; Rosemary and Thyme Mustard-encrusted Salmon with

Saffron and edible petal Chardonnay reduction; Toasted edible flower Confetti Cake with Grand

Marnier-infused Berries; Herb and flower Goat Cheese rolled in fresh Herbs, and Savory Herb

Scones with fresh Herb and flower Butter.

Monday April 6 6:30 – 9:30 PM TAKEDA THAI Moulay Zougari 65.00

Treat yourself to a DEMONSTRATION lesson with the Thai master and Restaurant owner of

Takeda Thai. Moulay will show us his amazing recipes and secrets to how his food achieves the

very best flavors! In this class we will learn and taste: making Spring Rolls; Thai Lettuce Wraps;

cutting Meats for Stir-fry; cooking Chicken for Stir-fry. Last how to cook Pad Thai; Thai Panang

Curry and Thai Green Curry.

Tue April 7 9:30 AM – 12:30 PM PERSONAL PIZZA PREFERENCE M Stockmar 60.00

Treat yourself to a great lesson so you can discover how to make great Pizzas that fit your own

preferences. You’ll make Crust from scratch, then go on to creating these amazing gourmet

combinations. Come for Spring Lemon-Pea Pesto Pizza with Boursin Cheese and Smoked

Salmon; White Chicken Enchilada Pizza with Avocado Relish; BBQ Pulled Pork and Pineapple

Pizza; Asian Chicken Hoisin Pizza; Grilled Herb Pizza with Pears, Prosciutto, Blue Cheese, and

Balsamic drizzle; Leek, Bacon, and Mushroom Pizza with Monterey Jack Cheese, and Grilled

Blackberry Pizza with Mascarpone, Pistachios and Honey.

Tuesday April 7 6:30 - 9:30 PM TUSCAN TEMPTATIONS Linda Martin 65.00

Come for a wonderful lesson and learn to prepare foods and flavors from this delicious Italian

region. Using only the freshest ingredients, we’ll learn to prepare White Wine Steamed fresh

Clams with Garlic Crostini; Fennel & Orange Salad with Toasted Pine Nuts & Sea Salt; Apple

Cider & Juniper Berry Marinated Grilled Pork Tenderloin with Herb Pesto; Mushroom & Ricotta

Stuffed Chicken with White Wine Butter Sauce; Bucatini Pasta with Pancetta & Romano;

Tuscan Puttanesca Sauce over sautéed fresh Vegetables, and Rustic Berry Crostata with Sweet

Mascarpone Cream.

Wednesday April 8 2:00 – 5:00 PM ASIAN BOWL FOODS Lisa Brisch 65.00

Learn how to use the unique ingredients, seasonings and flavorings of Asian cuisine to make

dynamic meals that come together in a single bowl. This lesson offers recipes from several Asian

countries. Join the fun to learn Pork Egg Roll Bowl; Korean Shrimp BBQ Bowl; Ancient Grain

Buddha Bowl; Japanese Chicken Yakitori Bowl; Vietnamese Banh Mi Bowl; Hawaiian Tuna

Poke Bowl, and Thai Salmon Quinoa Bowl.

Thursday April 9 9:30 AM – 12:30 PM SHEET PAN DINNERS Amy Barnes 65.00

This great lesson shows how you can prepare a whole meal using a single pan to make dinner

preparations quick, delicious and easy. These recipes are perfect for spring time cooking and

make preparations fun and creative. Our lesson teaches Sheet Pan Shrimp Fajitas with warm

Flour Tortillas and Corn & Black Bean Guacamole; Sheet Pan Salmon & Bell Pepper with

Lemon Drizzle; Sheet Pan Smoked Sausage, Honey Crisp Apple, Brussels Sprouts, Rosemary

and Red Onion; Parmesan crusted Flank Steak with Red Potatoes, Asparagus and Garlic; Sheet

Pan Chicken and Mango Fajitas with Corn Tortillas and Creamy Avocado Salsa. Desserts will be

Coconut Almond Cookie Bark and Red Velvet Sheet cake with Butter Frosting.


Thurs April 9 6:30 - 9:30 PM SECRETS OF SAUCE MAKING Linda Martin 65.00

Sauces enhance foods with flavor, texture, moistness and appeal. Learn the basics of making

Sauces from scratch with different types of Sauces that can be used with many recipes. Our

lesson teaches Sautéed Shrimp with Saffron-Butter Sauce; fresh Vegetables Sautéed with Basil

Pesto; Roasted Red Pepper Sauce over oven roasted fresh Salmon; Pan Seared Steak with Sauce

Diane (Mushroom & Madeira Sauce); Béarnaise Sauce with perfect grilled Asparagus;

Gorgonzola & Walnut Cream Sauce with Penne Pasta. Dessert will be Cherries Jubilee (Flambé

Cherry Sauce) over Homemade Vanilla Ice Cream.

Friday April 10 12:00 Noon – 1:00 PM LUNCH AND LEARN Terri Milligan 32.00

Treat yourself to an amazing lunch and DEMONSTRATION lesson. Our menu is Cast-iron

skillet roasted Mandarin Orange Chicken with braised Baby Bok Choy served with Bacon

roasted Potatoes with Shallots, Thyme and Rosemary. Dessert will be Pine Nut Torta with

Cinnamon-scented Mascarpone Crème. We’ll sip a frosted Strawberry Prosecco cocktail with

lunch.


Sign up for this gourmet lesson and you and your partner will be with couples learning to prepare

a gourmet three course dinner. Our delicious meal will be Sautéed Mushroom & Goat Cheese

Toasts with Basil Oil, and Grilled Avocado & Tomato Salad with Pesto Dressing, served with

Pinot Grigio. The entree is Herb Roasted Beef Tri Tip with Brandy Cream Sauce; Yukon Gold

Potato Mash with White Truffle Oil; Spaghetti Squash with Olive Oil, fresh Parmesan & Black

Pepper, and fresh Asparagus roasted with Walnuts & Gorgonzola, served with Cabernet

Sauvignon. Dessert will be Ancho Dark Chocolate Cake with Chocolate Espresso Sauce &

Vanilla Ice Cream.

Saturday April 11 9:30 AM – 12:30 PM KIDS MAKE PASTA Melissa Stockmar 60.00

Kids ages 8 and above will learn how this favorite food can be made from scratch. We’ll also

cook packaged Pasta in combinations they will absolutely love! Sign up for this lesson to learn

Crispy Beef Ravioli with Creamy Marinara; Brown Butter Marinara with Spaghetti and

Parmesan Crisps; Chicken and Bacon Penne Pasta with Spinach; Skillet baked Ziti with Sausage,

Tomatoes and Sweet Peppers; Caprese stuffed Pasta Shells with Parmesan Sauce; Four Cheese

Macaroni Casserole with Thyme and Parmesan Crust, and Cannoli Pasta Bites.

Saturday April 11 2:00 – 5:00 PM GLOBAL VEGETARIAN Terri Milligan 65.00

If you don’t eat meat or are eating less of it these days, this lesson will introduce you to specialty

dishes from around the world. Learn how a variety of countries use local ingredients, Herbs and

Spices to make vegetarian recipes uniquely their own. Our lesson is Grilled Eggplant and

Hummus Wrap; Korean Sweet Potato Japchae Glass Noodle Stir Fry; Root Vegetable Tagine

with Moroccan Couscous; Arepas with Spicy Black Beans; Garden Risotto with Peas, Asparagus

and Spinach; Udon Noodles with Ancho Chile and Citrus Vinaigrette, and French Crepes with

Mascarpone Cream and fresh Berries.

Food

Facts

Japchae means “mixed vegetables” in Korean. Arepas are used almost like a tortilla

with a slightly sweet taste, as they are traditionally made with corn flour, but

cassava or yucca also can be used.


Tuesdays April 14 & 21 9:30 AM – 12:30 PM FRENCH PATISSIER M Stockmar 130.00

If you like to bake, the magic and beauty of baking French Pastries and Desserts can be learned

in this two part series. Come advance your skills and make classic and contemporary pastries

found at a French bakery. Our lessons are: Week 1 - Raspberry and Lemon Bavarian Cream

filled Napoleons; Earl Grey Macarons with Salted Caramel French Butter Cream; Lemon Tart;

Cream Puff “Swans” with Pastry Cream; French Apple Cake, and Crepes Soufflé Suzette. Week

2 – Puff Pastry Cream Horns filled with Vanilla Bean Bavarian Cream; Pear, Hazelnut and

Vanilla Bean Strudel; Chocolate Nut Sponge Roulade with Mocha Filling; Traditional French

Paris-Brest - Puff Pastry filled with Praline Mousseline Cream; Chocolate Orange Soufflé with

Crème Anglaise (Vanilla Sauce); and Pistachio & Honey Crème Brûlée.

Tue April 14 – May 19 6:30 - 9:30 PM ESSENCE INTERMEDIATE Linda Martin 390.00

This intermediate series introduces cooking concepts and more advanced recipes to take your

culinary knowledge to a greater understanding after learning the fundamentals of cooking. Come

for this great six part series to learn: Week 1: Smoky Chipotle Hummus on Flatbread; Shaved

Brussels Sprouts Salad with Pecans & Pecorino Cheese; Grilled New York Steak with Flaming

Jack Daniels Sauce; Petit Potatoes with Crème Fraiche & Chives; Grilled Peppers, Onions, &

Zucchini with Basil Pesto; Spinach Gratin, and dessert of Peach Tarts with homemade Ice Cream

and Sweet Zinfandel Syrup. Week 2: Chilled Poached Shrimp with Caper Remoulade Sauce;

Butter Lettuce Salad with Bacon, Dried Cherries, & Roquefort; Prosciutto & Gruyere Stuffed

Roasted Chicken with Tomato Confit & Chardonnay Butter Sauce; Brussels Sprouts with

Mushrooms & fried Shallots; Quinoa with Caramelized Onions; Julienne Carrots, Peppers, &

Squash Roasted with Olive, Garlic, & Herbs, and Dark Chocolate Cake with Whiskey Sauce.

Week 3: Shrimp & Chorizo Pizza with Escarole & Manchego Cheese; Fennel & Clementine

Salad with Bacon & Avocado; Five Spice Fire Roasted Pork Tenderloin with Mint Salsa;

Creamy Jalapeno Jack Cheese Grits with Tomatoes & Green Onion; Yukon & Sweet Potato

Gratin; Grilled Portabellas, Zucchini, & Peppers with Basil & Garlic Oil, and Vanilla Bean

Crème Brûlée with Whipped Cream & Glazed Strawberries. Week 4: Walnut Pesto & Goat

Cheese on Grilled Crostini with Avocado; Shaved Fennel & Prosciutto Salad with Balsamic &

Mint; Tandoori-style Grilled Chicken with Garlic, Ginger, Coriander, & Cumin; Slow Simmered

Black Beans with Carrots, Cumin & Red Pepper; Agave Glazed Carrots with Rosemary; Indian

Fry Bread with Sweet Honey, and Goat Cheese, Honey, & Pistachio Mini Cheesecakes with

Tequila-lime Syrup. Week 5: Smoked Salmon on Corn Cakes with Dill Crème Fraiche; Spinach

Salad with Bacon, Hard Cooked Eggs, & Balsamic Dressing; Pan Seared New York Steak with

Madeira-Mushroom Sauce; roasted Cauliflower Gratin with Gruyere & Parmesan; Grilled

Vegetables with Orange-Chipotle Dressing; Green Chili Cast Iron Corn Bread with Honey

Butter, and Chocolate-Brandy Pots de Crème with Orange flavored Whipped Cream & Orange

Zest. Week 6: Chorizo stuffed Bacon wrapped Dates; Kale Caesar Salad with Croutons; Grilled

Sea Scallops with Saffron Couscous; Roasted Garden Beets & Carrots with Dijon Butter & Dill;

Herb & Goat Cheese Soufflés; French Dinner Rolls, and Chocolate Decadence Cake with

Chocolate Ganache & Raspberries.


Wednesday April 15 2:00 – 5:00 PM SOUS VIDE SECRETS Lisa Brisch 65.00

Discover the flavor enhancing method of cooking foods sous vide style with sustained slow, low

temperatures. The process allows foods to cook evenly retaining texture and moisture and

achieving the best natural flavors. Join us for a fun lesson to prepare this sous vide menu of

Starbucks-style Egg Bites; Tomato & Basil Bruschetta with sous vide Ricotta Cheese; Arugula

Salad with sous vide Shrimp and Lemon Vinaigrette; Chinese Salad with sous vide Ginger Soy

Chicken; Tomato Salad with Grilled Vegetables & Sous Vide Steak; sous vide Sweet Potatoes

with Bacon, and sous vide Strawberry Cheesecakes.

Thursday April 16 9:30 AM – 12:30 PM EGGSPANSION Amy Barnes 60.00

This fun class will teach the methods of successful Egg cookery from breakfast preparation and

specialties to using Eggs in appetizers, entrees and desserts. Learn to demystify the complexities

of cooking Eggs and learn to cook Eggs perfectly in all their forms. Our lesson is Poached Eggs

with Green Chile Hollandaise and Sweet Potato-Chicken Hash; baked Frittata with Artichoke

and Cremini Mushrooms; Croque Madame (Ham & Gruyere) Sandwich topped with Béchamel

Sauce and pan-fried Egg; family-style rolled Omelet with Spinach and Cheddar; and Italian-style

Sunny Side Up Eggs baked on a bed of Marinara, Milk, and Cheese, served with Garlic Bread.

Desserts will be Baked Lemon Custard Cakes and Strawberry & Cream Cheese Crepes.

Thursday April 16 6:30 - 9:30 PM ASIAN STREET FOODS Linda Martin 65.00

Asian street foods often represent the best most satisfying foods of a culture because the quality

of ingredients and flavors are what make them so popular with the local population. This lesson

offers a sampling of Asian specialties, teaching about the ingredients, flavorings and spices to

create a dynamic assortment. Come for a fun class to learn Flame cooked Ginger & Sesame Beef

Skewers; Vietnamese Spicy Pork Street Tacos; General Tso Chicken; Shrimp Banh Mi with

Pickled Onions; Vegetable Pot Stickers; Moo Shu Pork & Sesame Pancakes, and Asian-style

Sweet fried Bananas.

Friday April 17 12:00 Noon – 1:00 PM LUNCH AND LEARN Amy Barnes 28.00

Treat yourself to an Oriental lesson and delicious lunch with this inspiring menu. Our

DEMONSTRATION is Korean Steak Marinated in Sake and Shallots, sautéed and served over

Vegetable lovers Fried Rice. Dessert will be Green Tea Panna Cotta Custards.


You and your partner can be part of creating this amazing three course gourmet menu together

with other couples. Come learn and enjoy a delicious meal and prepare Shrimp Tempura with

Garlic-Mirin Soy Sauce, and Baby Kale Caesar Salad with French Bread Croutons, served with

Sauvignon Blanc. The entrée is Poached Red Snapper with Fennel & Vermouth with Orange-

Herb Vinaigrette; fresh Vegetables with Basil Pesto; Angel Hair Pasta with Olive Oil, Toasted

Walnuts, & Parsley, and oven roasted Shaved Zucchini with Parmesan & Garlic, served with

Pinot Noir. Dessert will be Chocolate-Grand Marnier Soufflés with fresh Whipped Cream.

Saturday April 18 9:30 AM – 12:30 PM PIECE OF CAKE Melissa Stockmar 60.00

If you like to bake come be part of creating and learning about these wonderful Cakes. We’ll

start each recipe from scratch. From the knowledge and experience gained in this class you’ll

dazzle everyone with Cakes you can bake. Come for a fun lesson on Buttermilk Lemon Cake

with Blueberry Cheesecake Filling and Italian Lemon Buttercream; Chocolate Cake with Milk

Chocolate Buttercream and Meringue Brûlée; Earl Grey Cake with whipped Ganache filling and

French Lavender Buttercream; Coconut Cake with Orange Curd filling and White Chocolate

Buttercream, and Vanilla Orange Cake, Cardamom Syrup, and Swiss Honey Buttercream with

Candied Orange Zest.


Saturday April 18 2:00 – 5:00 PM FRENCH FOR BEGINNERS Terri Milligan 65.00

Join us for a fun informative lesson on French cuisine focused on traditional cooking methods

found in classic recipes: Crepes filled with Caramelized Pear, Gruyere and Thyme; Potato and

Leek Bisque with toasted Almonds and Coriander Seeds; Beef Bourguignon; Asparagus Puff

Pastry Tart with Hollandaise Sauce, and Tomato, and Caramelized Onion Galette. Desserts will

be Chocolate-dipped Orange Madeleines and Chocolate Raspberry Crème Brûlée.

Wed April 22 – May 6 2:00 – 5:00 PM MULTI COOKER SERIES Lisa Brisch 195.00

This series will teach how to use your multi cooker and all its’ functions with ease. Come for a

fun and valuable series to learn to bake, stew, steam, roast, make soup, pressure cook, slow cook,

warm and reheat. Bring your own cooker to use in class and we’ll help you use it and understand

all of its options. Recipes include: Week 1: Deviled Eggs; Chicken Noodle Soup; Chicken and

Rice; Meatloaf; Macaroni & Cheese; Garlic Mashed Potatoes, and Fudgy Brownies. Week 2:

Hummus; Mole Chicken Chili; Meatballs & Marinara; Italian-style Pot Roast with Tomatoes &

Mushrooms; Mashed Sweet Potatoes; Sun-dried Tomato & Basil Polenta, and Carrot Soufflé.

Week 3: Glazed Beets with Orange & Walnuts; Pork Ribs with Cherry Cola Glaze; whole

Chicken with Rosemary & Lemon; Bolognese Sauce over Pasta; Mushroom Risotto; braised

Kale with Bacon, and Chocolate Almond Pudding Cake with Raspberry Sauce. Put your Multi

cooker to work and make it be the valuable tool you thought it could be!

Thurs April 23 9:30 AM – 12:30 PM FRENCH FROM THE FARM Amy Barnes 60.00

The essence of French cuisine comes from fresh ingredients brought from the farms to the

farmer’s markets. Come for a fun delicious lesson using the best farm raised products to produce

these amazing French specialties. Our lesson is Mixed Greens with Champagne Vinegar and

Bacon Dressing & topped with Fried Eggs; rich French Onion Soup topped with French Bread

Croutons and three Cheeses; Tomato & Egg Gratin with Gruyere Cheese and Tomato Sauce;

Coq au Vin - Red Wine braised whole Chicken; French Farmhouse sautéed 40 Garlic Clove

Chicken; Bacon & Brown Sugar Green Bean Bundles, and Apple Tart Tatin topped with Yogurt.

Thursday April 23 6:30 - 9:30 PM TASTE OF THAI Linda Martin 65.00

If you love Thai foods, come learn to make them for yourself in this fun and informative class.

You’ll become comfortable with the foods, spices and special ingredients used to create these

great dishes. Enjoy discovering the Thai experience as we learn to prepare Red Curry, Lime, &

Ginger spiced Thai Chicken Meatballs; Thai-style Spicy Beef with Coconut Rice; Tom Yum

Soup; Thai Yellow Curry Chicken with Vegetables; Spicy Stir-fried Eggplant with Garlic &

Chilies; Roasted Salmon with Red Curry & Baby Bok Choy, and Thai Coconut Ice Cream with

Crystallized Ginger.

Friday April 24 12:00 Noon – 1:00 PM LUNCH AND LEARN Linda Martin 30.00

A delicious lunch and knowledge of how to prepare it can be enjoyed when you sign up for this

DEMONSTRATION. Our lesson is Coffee & Spice seasoned Pork Tenderloin with Whiskey

Cream Sauce served with sautéed fresh Vegetables with Basil Pesto, and Herb & Brown Butter

Rice. Dessert will be fresh Blueberry & Raspberry Crostata with Vanilla Crème Anglaise.

Store

Fact

A Sweet Basil Gift Certificate is a great gift that can be used in the Store, the

Cooking school and in the Market Café.

https://www.sweetbasilgourmet.com/gift-certificates



Invite your partner to share in a fun and delicious lesson and be part of preparing a three course

meal with other couples. This meal will be served with a sampling of wines. Join us for Shrimp

& Chorizo Pizza with Escarole & Manchego Cheese, and Baby Spinach & Butter Lettuce Salad

with Mushrooms & Dijon Vinaigrette, served with Pinot Grigio. The entrée is Pepper-crusted

pan seared Beef Filets with Cabernet Cream Sauce; Shoestring Potatoes with Truffle Oil &

Herbs; Butter Sautéed Red Onions with Red Wine & Rosemary, and oven roasted Asparagus

with Toasted Hazelnuts & Lemon Zest, served with Shiraz. Dessert will be Bittersweet Dark

Chocolate Mousse with Vanilla Whipped Cream & Shaved Chocolate.

Saturday April 25 9:30 AM -12:30 PM INTERNATIONAL BREADS M. Stockmar 60.00

This class introduces Bread baking with specialties originating around the world. Build on your

baking repertoire with the amazing lessons from this class. Come for Pao de Queijo (Brazilian

Cheese Bread); Norwegian Lefse (Flatbread made from Potatoes) with sweet Whipped Butter;

Middle Eastern Saffron and Garlic Naan Bread; Conchas (Mexican Sweet Bread topped with a

shell shaped Shortbread); Armenian Lavosh with Sesame and Poppy Seeds; Classic Polish water

Bagel with Whipped Chive Cream Cheese, and German Kugelhopf (Sweet Bread baked with

Raisins, Almonds and Kirschwasser).

Sat April 25 2:00 – 5:00 PM FABULOUS FIESTA FLAVORS Kitchen Source 45.00

Come join the fun of a contemporary Fiesta and DEMONSTRATION of great foods and

cocktails with lots of special touches. Our friends from The Kitchen Source in LA and Phoenix

will be here for a party, sharing great recipes, serving cocktails and showing off amazing gadgets

and cooking equipment. Come for a fun afternoon to enjoy Specialty Nachos with Shrimp,

Garlic, Cilantro, Cotija, Lime and Jalapeno; Fajitas wrapped in Carne Asada (Sirloin cooked in

Butter) with sautéed Veggies; Chicken Tacos with Green Chili, Tomatoes and shredded Lettuce.

Dessert will be Cinnamon Churros dipped in Chocolate Sauce. We’ll enjoy our Party Foods with

a Mojito and a Tequila Rojo Hot Ruby Cocktail.

Tuesday April 28 9:30 AM – 12:30 PM SPECIALTIES FROM ROME M Stockmar 65.00

The foods and flavors from this capitol city are featured with specialties that represent the best of

their culinary secrets. Come for an amazing lesson and add these recipes to your repertoire of

favorite dishes. Our lesson is Fried Rice Balls with Bolognese Sauce; Cocktail Meatballs with

Arrabiata Sauce; Ricotta Crostini with Fig Jam, Prosciutto and Honey; Roman-style Pasta

Carbonara with Homemade Spaghetti; Veal Scaloppini with Lemons and Parsley; Chicken

Saltimbocca, and Crostada de Ricotta (sweet Ricotta Tart with Cinnamon and Rum soaked

Fruit).

Th April 30 9:30 AM – 12:30 PM BIG GRILL, MARINADES & SAUCES A Barnes 65.00

This is a perfect time to learn to make the grill your cooking friend. Learn to use it for preparing

your entire meal. When it’s too hot to turn on your oven, your grill can be your cooking

alternative. Join us for Grilled Coffee & Cola Marinated Flank Steak; Lime & Mustard Glazed

Grilled Salmon; Cuban Marinated Grilled Rib-eye Steaks; Jamaican Jerked Marinated Chicken

Thighs; Grilled Pork Burgers with Pineapple Poblano Salsa; Chicken Satay with Peanut Sauce,

and Grilled Peach Melba Topped with Raspberry Sauce and Lemon Ice Cream.

Store

Fact

A Sweet Basil Gift Basket makes any occasion special. Ready-To-Go-Baskets are

always available or we’ll help you create a Custom Gift Basket.

https://www.sweetbasilgourmet.com/gift-baskets


Thursday April 30 6:30 - 9:30 PM COOKED IN CAST IRON Linda Martin 65.00

Come learn what’s possible and how to use your cast iron to create amazing flavors and great

textures with your recipes. Our lesson is Cast Iron Tomato Salsa with Homemade Chips; Pan

Seared Chicken Fried Steak with Pan Gravy; Creole Rice with Andouille Sausage; Cast Iron

Potato Cake with Apples & Swiss Cheese; Perfect Cast Iron Cooked New York Steak with

Green Peppercorn Sauce; Cast Iron Spicy Brussels Sprouts, and Skillet Salted Caramel Apple

Crisp with Homemade Vanilla Ice Cream.

MAY

Friday May 1 12:00 Noon – 1:00 PM LUNCH AND LEARN Lisa Brisch 28.00

Sign up to enjoy a special lunch as you learn to prepare this great menu in our

DEMONSTRATION class. Come to learn Shrimp Cocktail Salad and roasted Asparagus with

Lemon-Shallot Vinaigrette. Dessert will be Orange Olive Oil Pound Cake with Slow-Roasted

Strawberries.

Friday May 1 6:30 - 9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Plan a fun evening with your partner preparing a great three course meal served with a sampling

of wines. Couples will cook together as we learn this gourmet menu. Join us for Caprese

Flatbread with fresh Tomatoes, Basil & Balsamic Syrup, and Salad of Tomatillo, Grape

Tomatoes, & Avocado with Roasted Chili Dressing, served with Chardonnay. The entrée is

Grilled Lemon & Rosemary Chicken with Sweet Balsamic Sauce; Charred Sweet Potatoes with

Paprika, Cinnamon, & Cumin Spiced Oil; Roasted fresh Green Beans with Caramelized Shallots,

and Crispy Bacon Fried Rice, served with Merlot. Dessert is Peach Galette with Vanilla Ice

Cream & Sweet Zinfandel Syrup.

Saturday May 2 9:30 AM – 12:30 PM KIDS MAKE DESSERT M STOCKMAR 60.00

Let your kids (ages 8 and above) indulge their interest in baking. This lesson will put them on

their way to lots of knowledge about baking! Our lesson is Shortbread Honey Caramel Slices;

Vanilla Sponge Cake with Whipped Cream and Berries; Raspberry Lemonade Cupcakes;

Chocolate Peanut Butter Fudge Bundt Cake with Ganache; Snickerdoodle Cream Cheese

Blondies; Chocolate Chip Cookie Dough Truffles, and Funfetti Shortbread Cookies.

Sat May 2 2:00 – 5:00 PM SPRING IN THE SOUTH OF FRANCE T Milligan 65.00

Foods and flavors from this enchanting region are never better than what comes from the Spring

harvest. Come for an amazing lesson to learn Pistou Provencal Soup with Basil Mint Pesto;

Shaved Apple, Cauliflower and Endive Salad with Creamy Herb Dressing; Cherry Tomato Puff

Pastry Tatin; Blueberry Lavender Scones; Roast Chicken Provencal with White Wine, Olives,

Tomatoes and Shallots, and Pear and Blue Cheese Pissaladiere (French Puff Pastry Pizza).

Dessert will be a French fruit Clafoutis (French baked pancake) with homemade Vanilla Bean

Ice Cream.

Tue May 5 9:30 AM – 12:30 PM SPANISH REGIONAL CUISINE M Stockmar 60.00

The foods and flavors from the regions of Spain are enticing, delicious and so satisfying. Come

learn to create specialties that make Spanish food so popular. Our fun lesson starts with

appetizers of Serrano and Mushroom Croquettes; Cabrales (Blue Cheese) Phyllo Rolls with

Sherry Dipping Sauce; Grilled Potatoes and Leeks with Romesco Sauce; Lamb and Artichoke

Rice Cakes with Red Pepper Sauce, and Cauliflower Gratin with Manchego and Almond Sauce.

The main event is Pork, Chickpea, and Sweet Pepper Paella. Dessert will be Pressure Cooker

Coconut Flan.


Thursday May 7 9:30 AM – 12:30 PM SPICE IT UP! Amy Barnes 65.00

This class is for all who love spicy foods and are ready to learn to use and distinguish flavors and

spice levels to create flavors with hot spicy results. Come for a fun “spicy” morning to learn

Spicy Penne with Vodka Tomato Cream Sauce and Spicy Italian sausage; Poblano Chile stuffed

with Chorizo, Shrimp and Rice; Ground Turkey, Serrano Pepper & Yam Tacos; Sriracha Grilled

Flank Steak in Butter Lettuce Cups, and Oven baked Mango & Habanero Chicken Wings.

Dessert is Cayenne Pepper Fudge with Watermelon Jalapeño Margaritas.

Thurs May 7 6:30 - 9:30 PM EASY MOTHER’S DAY DINNER Linda Martin 65.00

Show Mom how much you love her when you prepare this special dinner menu designed to be

easy on you! Come for a fun evening of cooking to learn Bake Brie Appetizer with Dried

Cherries & Thyme; Orange & Avocado Salad with Crisp Bacon & Chili-Lime Vinaigrette; Herb

Roasted Beef Tri Tip with easy Blender Béarnaise Sauce; Oven Roasted Julienned Carrots,

Squash, & Peppers with Olive Oil & fresh Herbs; Petite Baked Potatoes with Crème Fraiche &

Chives, and Homemade Black Pepper Dinner Biscuits with Sweet Butter. Dessert will be Dark

Chocolate Cake with Vanilla Ice Cream & Chocolate-Rum Sauce.

Friday May 8 12:00 Noon – 1:00 PM LUNCH AND LEARN Terri Milligan 32.00

Plan a special lunch and learn a great new menu you can use for entertaining! Our

DEMONSTRATION is Dijon Mustard and Herb rubbed Strip Steak with Bourbon Pan Sauce;

Leek, Potato and Gruyere Gratin; Roasted Asparagus, and Strawberry Rhubarb Crisp with

Orange-scented Whipped Cream. We’ll enjoy this lunch with Raspberry Ginger Prosecco Spring

Fizz.


This class is for people who like great food and are ready to learn a fun new gourmet menu as

couples work together to create this amazing three course meal. Come for Bacon Wrapped

Scallop Amuse with Apricot-Jalapeno Relish, and Iceberg Wedge Salad with Homemade Blue

Cheese Dressing & Crispy Bacon, served with Chardonnay. The entrée is Grilled Marinated

Flank Steak with Ancho-Red Wine Sauce; Slow Simmered Black Beans with Orange & Cumin;

Balsamic Glazed Potatoes & Pearl Onions, and Grilled Asparagus with Candied Bacon, served

with Zinfandel. Dessert will be Candied Pear Tart with Salted Pistachios.

Sat May 9 9:30 AM – 12:30 PM CUPCAKE CREATIONS Melissa Stockman 60.00

When it’s your time to offer a special celebration Cake, why not make it Cupcakes which are

perfect size desserts for any celebration! Our fun lesson will have you making beautiful creations

with the look of a professional baker. Our lesson is Margarita Cupcakes with Prickly Pear Butter

Cream and cactus design; Pink Champagne Cupcakes with French Rosewater Butter Cream;

Chocolate Blackberry Cupcakes with Swiss Lavender Butter Cream; Rainbow Sherbet

Buttermilk Cupcakes with Lemon, Lime, and Orange Butter Cream; Raspberry Trifle Cupcakes

with White Chocolate Butter Cream; Coffee Cupcakes with Salted Caramel Butter Cream, and

Earl Grey Cupcakes with Honey Butter Cream.

Saturday May 9 2:00 – 5:00 PM ITALIAN COASTAL CUISINE Terri Milligan 65.00

The Italian coastal areas of Amalfi and Campagna are filled with vibrant citrus, gorgeous

vegetables, succulent seafood and indulgent desserts. Our lesson is Grilled Eggplant with Garlic-

Cumin Vinaigrette, Feta and fresh Herbs; homemade Fettuccini Puttanesca; Cannellini Bean and

Artichoke Hummus with roasted Garlic Flatbread; Sweet Potato Gnocchi with frizzled Sage and

Lemon Butter; Caprese Salad with homemade Mozzarella, Basil and Tomatoes; Grilled Sicilian

Swordfish with Tomatoes and Capers, and Limoncello Cupcakes with Lemon Curd Cream

Cheese Frosting.


Tues May 12 9:30 AM – 12:30 PM KETO & PALEO PREFERENCE M Stockmar 60.00

A meal plan that opens the doors to losing weight and eating natural non-processed foods gives

you inspiration to use it to help you. Each meal plan will be explored in this interesting class.

Join us for a great lesson of Paleo Zucchini and Bacon Fritters with Onion Relish; Keto spicy

Beef and Cucumber Salad with Cashew Raita; Keto pan-seared Chicken with Balsamic Cream

Sauce, Mushrooms and Onions; Keto Beef and Bean stuffed Poblanos with Cauliflower Rice and

Lime Crema; Paleo Maple Bacon Pork Tenderloin; Paleo Chipotle Salmon Tacos with Peach

Salsa and gluten free Tortillas, and Paleo Mango and Berry Coconut Meringue Roulade.

Wed May 13 – June 3 2:00 – 5:00 PM COOKING FUNDAMENTALS L Brisch 260.00

This series is for people who want to learn to cook starting with basic lessons of food preparation

on Meat and Fish; Potatoes, Rice and Pasta, Vegetable cookery, Breads and Desserts. Come for

an introduction to all these subjects. Lessons are Week 1: Knife skills: Sautéed Chicken Breast;

Sautéed Vegetables from knife skills, and Mashed Potatoes. Week 2 - Sauté, Stir-Fry, Sauce

Making: Deviled Eggs; Salad with Classic Vinaigrette; Shrimp Scampi; Asian Chicken Stir-Fry

with Steamed Rice; Classic Stove Top Macaroni & Cheese; Pan-Roasted Broccoli, and Olive Oil

Pound Cake. Week 3 - Poaching, Soup making, Grilling & Baking: Poached Eggs over Toast;

Cream of Tomato Soup; Grilled Chicken Breast with Herb Sauce; Roasted Pork Tenderloin with

Balsamic Sauce; Twice Baked Potato; Rice Pilaf, and Chocolate Cake with Milk Chocolate

Frosting. Week 4 –Sautéing, Roasting, Sauce Making & Custard: Caramelized Onions & Potato

Tartlets; Caesar Salad; Pan-Roasted New York Strip Steak with Madeira Mustard Sauce; Seared

Salmon with Honey Balsamic Sauce; Roasted Sweet Potatoes with Maple Glaze; Glazed Carrots,

and Lemon Mousse with Berries.

Thursday May 14 9:30 AM – 12:30 PM SPECTACULAR SHRIMP Amy Barnes 65.00

If shrimp is a favorite at your house come explore delicious ways to prepare it with a variety of

great recipes. This fun morning offers Creamy Garlic Alfredo Shrimp Pizza on thin Crust;

Sesame Shrimp Stir-Fry; Bacon wrapped Barbeque Shrimp and Polenta with Green Chilies and

Cheese; Shrimp Étouffée with steamed Rice; Coconut-crusted Fried Shrimp; Shrimp Egg Foo

Yung, and Classic Shrimp Cocktail with Tequila-Lime Sauce.

Thursday May 14 6:30 - 9:30 PM ONE POT VEGETARIAN Linda Martin 65.00

This class is for people who are eating less meat or no meat at all these days. Come explore

recipes making complete vegetarian meals in one dish! Our lesson is Chana Masala (Spicy Chick

Pea Stew with Turmeric, Ginger, Chilies, & Tomatoes); Slow Braised Vegetables (French

Ratatouille); Vegetable Minestrone Soup with White Beans & Pasta; Black Bean &Vegetable

Chili; Couscous with Sautéed Fresh Vegetables; Bake Penne Pasta with Cream, Parmesan, &

Toasted Bread Crumbs, and Thai Red Curry Vegetables.

Friday May 15 12:00 Noon – 1:00 PM LUNCH AND LEARN Amy Barnes 28.00

Treat yourself to an amazing lunch and a cooking lesson teaching a menu you’ll have fun making

at home. Use it for entertaining, family gatherings, or your next pool party! Come enjoy a

DEMONSTRATION of Chicken Marsala Rigatoni with Roasted Mushrooms and Onions served

with Black Olive & Rosemary Focaccia Bread. Dessert will be Amaretto Chocolate Brownies

with Toasted Walnuts.

Market

Cafe Fact

Sweet Basil’s Market Café is open for lunch Monday ~ Saturday from 11am-3pm.

https://www.sweetbasilgourmet.com/menu



This class is for people who like to cook and eat great foods. Join a group of couples and be part

of creating this amazing three course dinner. Our lesson is Chili-dusted Shrimp with Corn Relish,

and Caprese Salad with fresh Tomatoes, Mozzarella, & Basil with Balsamic Syrup, served with

Pinot Grigio. The entrée is Grilled and Roasted Herbed Pork Tenderloin with Balsamic-Red

Wine Sauce; Julienned roasted fresh Vegetable with Garlic & Herbs; Grilled Peppers with

Caper-Basil Vinaigrette, and Saffron & Bacon Slow Cooked Risotto, served with Merlot. Dessert

will be Bittersweet Chocolate Pudding Cakes with Whipped Cream & Shaved Chocolate.

Sat May 16 9:30 A–12:30 P MOM & KIDS COOK ITALIAN M Stockmar 130.00 (two)

Italian is a favorite cuisine of many families. This class introduces recipes that are great for

family meals and can be made by kids and their Moms who share an interest in cooking. Come

for a great morning of cooking to make Pesto Lasagna with Spinach, Chicken, and Mushrooms;

Fettuccini with shredded Zucchini, Ricotta Cheese and Lemon; Sausage and Rigatoni Pie with

fried Basil; Cheese Tortellini with Asparagus and Lemon Brown Butter Sauce; Sweet Potato

Gnocchi with Maple Cream Sauce; Beef Ragout with Pappardelle Noodles, and Lemon Pepper

Spaghetti with Garlic Sauce and Herb grilled Shrimp.

Saturday May 16 2:00 – 5:00 PM BEAUTY OF BASQUE Terri Milligan 65.00

Come for an afternoon of culinary fun and explore the amazing cuisine of the Basque chefs. The

cuisine takes its’ roots in Spanish and French regional cuisine. Basque cuisine is influenced by

the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The

great mountainous nature of the Basque Country has led to a difference between coastal cuisine

dominated by Fish and Seafood, and inland cuisine with fresh and cured Meats, Vegetables and

Legumes and freshwater Fish. Learn how these geographic and regional influences combine to

create this amazing cuisine. Our lesson is Basque Chicken Sauté with Roasted Peppers and

Green Olives; Lentil and Chorizo Stew; Romesco Sauce with grilled Vegetables; Tortilla de

Patatas (Spanish Potatoes with Vegetables, Onion and Garlic); Chorizo stuffed Mushrooms;

Cherry Gâteau Basque Cake, and Kalimotxo Cocktail (Red Wine and Cola).

Tues May 19 9:30 AM – 12:30 PM MAGICAL MEDITERRANEAN M Stockmar 60.00

The hearts of many cuisines take their origins from the beautiful foods produced in the regions of

the Mediterranean. A blending of healthy ingredients grown in the sun-drenched climate make

creating specialties a joy to pursue. Come learn, and experience making healthy soul satisfying

foods including Roasted Eggplant and Bell Pepper spread with Pita Chips; Creamed Corn

Agnolotti with Artichoke Sauce; Grilled Salmon with Sherry Tarragon Vinaigrette and

Vegetable Ragout; Mediterranean Chicken and Vegetable Pie with Cornmeal and Parmesan

Crust; Mediterranean Chickpea Latkes with Lemon Herb dressed Arugula; Grilled Beef

Shawarma with Tahini Sauce and Pita Bread, and Olive Oil and Couscous Cake with Fig Syrup.

Thurs May 21 9:30 AM – 12:30 PM ALL AMERICAN COOKOUT Amy Barnes 60.00

Gather your family and friends for a culinary celebration of the best and most favorite foods to

enjoy celebrating our national holidays. Step up your game with these amazing recipes! Our

menu is Cowboy Caviar Black Eyed Pea Salad; True Grit Cast Iron Skillet Cornbread; Dijon

Mustard-Citrus Grilled New York Steak; Grilled Chicken with Brown Sugar BBQ Sauce, and

Cream Cheese Mashed Potatoes. Dessert is Blueberry Pie with Buttermilk Ice Cream and

Raspberry Beer Margaritas.


Thursday May 21 6:30 - 9:30 PM GRILLING IN SPRING Linda Martin 65.00

This time of year is best for firing up the grill, cooking all parts of the menu and hosting outdoor

gatherings large and small. Come for a fun and interesting class and learn how the grill is your

friend for so many preparations. Our lesson teaches Rum-glazed Grilled Shrimp with fresh Mint

Salsa; Grilled Avocado & Tomato Salad with Basil Pesto; Flame cooked Shrimp Scampi over

Angel Hair Pasta; Perfect Grilled Chicken with Balsamic BBQ Sauce; Grilled Vegetables with

Mixed Greens & Blue Cheese Dressing; Crispy Grilled Red Potatoes with Garlic, and

Homemade Grilled Butter Pound Cake with Strawberries & Whipped Cream.

Friday May 22 12:00 Noon – 1:00 PM LUNCH AND LEARN Linda Martin 30.00

This fun lunch menu offers a great meal with a DEMONSTRATION how to easily prepare it at

home. Our lesson is Delmonico style Pan-seared Rib Eye Steak with Grilled Portabella &

Balsamic-Shallot Sauce; Butter- roasted Mirepoix Vegetables, and crisp Shoestring Potatoes

with fresh Herbs. Dessert will be Italian Cinnamon & Sugar Doughnut Bites with Dark

Chocolate-Amaretto Sauce.


If you and your partner love great food, come for a fun evening of cooking with other couples

and be part of creating a gourmet three course meal served with a sampling of wines. Our lesson

is Grilled Shrimp on Rosemary Skewers, and Romaine Wedge Salad with Chipotle Dressing &

Cotija Cheese, served with Sauvignon Blanc. The entree is Grilled Rib Eye Steak with Brandy

Cream Sauce; Agave and Fresh Rosemary Glazed Carrots; Grilled Broccoli with Lemon &

Garlic, and Crispy Grilled Red Potatoes with fresh Herb Oil, served with Zinfandel. Dessert will

be Flourless Chocolate Cake with Sweet Zinfandel Swirl Ice Cream & Shaved Chocolate.

Saturday May 23 9:30AM –12:30PM MACARON MASTERY Melissa Stockman 65.00

These sweet delicate little Cookies must be perfectly made to be the treasures we love so much.

The techniques and methods are taught in this class so you can count on yours turning out

beautifully after this class. Join us for a fun morning of baking to create Lavender Macarons with

Lemon Curd and French Vanilla Bean Butter Cream; Strawberry Shortcake Macarons with Basil

infused Italian Butter Cream; Espresso Macarons with Caramel swirl Butter Cream; Chocolate

Macarons with Coconut Rum Filling, and Vanilla Bean Macarons with Dark Chocolate Hibiscus

Ganache.

Sat May 23 2:00 – 5:00 PM SOUTH AMERICAN FLAVORS Terri Milligan 65.00

This class introduces the best of what we love most from our neighbors of the Southern

continent. Come for an interesting lesson to gain experience of the ingredients, spices and

specialties of this cuisine. Taste, learn and explore making Coffee and Ancho Chile rubbed Pork

Tenderloin with Bourbon Ancho Chili Coconut Reduction; Moqueca de Peixe (Brazilian Fish

Stew); Artisan Greens with Hearts of Palm, Red Onion, Shaved Fennel and Avocados; Potato

Gnocchi with Asparagus and Prosciutto; Fried Green Plantains with Guacamole; Grilled

Zucchini and Summer Squash with Chimichurri Sauce, and Chocolate Crepes with Dulce de

Leche and Cinnamon Whipped Cream.

Store Fact Our kitchen is a great place for your Team Building & Private Parties!

You and your guests will enjoy an experience cooking together (leave the

shopping, prep & clean up to us) and sit down to enjoy the delicious meal you have

all helped create!

https://www.sweetbasilgourmet.com/team-building-n-private-parties


Tuesday May 26 9:30 AM – 12:30 PM FISH FOR DINNER Melissa Stockmar 60.00

If you and your family like Fish, this lesson teaches how to understand the most commonly

found Fish at the markets and the best methods for preparation. Each recipe is made for family

dinners and easily comes together in very little time. We’ll learn and prepare Shrimp and

Vegetable Spring Rolls with Apricot Dipping Sauce; Grilled Cod Sandwiches with a Lemon, Dill

and Caper Aioli with Roasted Garlic and Parmesan Sweet Potato Fries; Pesto cedar plank

Salmon with Sun-dried Tomato Tapenade and Balsamic Red Potatoes; Ancho Chili rubbed

Tilapia with Jicama, Pineapple Salad and Cilantro Vinaigrette; Red Snapper with Curry Sauce,

Green Beans, and Baby Corn with Brown Rice; Smoked Trout with grilled Asparagus, Boursin

Cheese and Arugula, and Butter-basted Salmon with Basil Cream Corn and Roasted Red Pepper

Sauce.

Tuesday May 26 6:30 – 9:30 PM SUSHI SATISFACTION Linda Martin 65.00

Sushi lovers come learn how to make Sushi for yourself so you can have it at home any time!

When you’re confident knowing how to choose the Fish, make Sushi Rice and wrap it in Nori,

you’ll have a new skill with fun recipes to share with your friends! We’ll eat as we go, so come

hungry & ready to eat as much as you like. Our lesson is Sushi Rice; Avocado & Shrimp

Tempura Sushi Roll; Roll of Cucumber, Avocado, Daikon Sprouts, & Carrots with Toasted

Sesame Seeds; Beef Tataki Sushi Roll with fresh Radish & Chives; Inside-Out Spicy Tuna &

Lettuce Roll; Crab Salad & Tobiko Nigiri, and Avocado & Fresh Salmon Nigiri.

Thurs May 28 9:30 AM – 12:30 PM GRAINS –NEW SUMMER SIDES A Barnes 60.00

Discover how to cook a variety of Grains then use them in healthy, combinations as yummy new

side dishes. Come to learn Mediterranean Quinoa Salad with Shrimp; Barley Risotto Primavera;

Brown Rice & Swiss Chard; Black Eyed Peas stuffed in Bell Peppers; Rosemary Chicken

Couscous Salad; Israeli Couscous , Chicken Spinach Sausage & Feta ; Baked Polenta with fresh

Tomatoes and Parmesan, and creamy Arborio Vanilla Rice Pudding.

Thursday May 28 6:30 - 9:30 PM SPRING ITALIAN CLASSICS Linda Martin 65.00

Italian cuisine is at its’ best when the harvest of the season is paired with specialty local

ingredients. Come learn to create the flavors best known for spring with recipes. Join this fun

class to learn Crostini with Sautéed fresh Mushrooms, Garlic, & Herbs; Butter Lettuce Salad

with Gorgonzola & Walnuts; Shrimp Scampi with homemade Fettuccini; Butter Sautéed

Chicken Piccata with Capers & Lemon; Seafood Cioppino with fresh Fish, Mussels, Fennel, Red

Wine, & Garlic, and make from scratch Italian Bread with Herb Butter. Dessert will be Vanilla

Bean Panna Cota with Moscato marinated Berries.

Friday May 29 12:00 Noon – 1:00 PM LUNCH AND LEARN Lisa Brisch 28.00

Here is lunch with specialties you’ll enjoy preparing for yourself. Our DEMONSTRATION

teaches Charred Chinese Chicken Salad served with Buttered Carrots, Ginger and Cilantro.

Dessert will be Vietnamese Coffee Cake - Chocolate Cake with a Coffee and Sweetened

Condensed Milk Sauce and Mascarpone Cream Topping.


Plan a special date night with your partner! Our menu is: Fried Green Tomato with Buttermilk-

Peppercorn Sauce, and Salad of Mixed Greens & grilled Tomatoes with Blue Cheese

Vinaigrette, served with Sauvignon Blanc. The entrée is Maple Glazed Pan-seared Chicken with

Dijon Pan Sauce; Grilled Fresh Asparagus with Candied Bacon; Crispy Potatoes with Lemon &

Sea Salt, and Oven Roasted Green Beans with Baby Carrots & Roasted Garlic, served with

Merlot. Dessert will be Homemade Coffee Ice Cream with Chocolate Espresso Sauce &

Whipped Cream.


Saturday May 30 2:00 – 5:00 PM SIMPLY THAI Terri Milligan 65.00

The foods and flavors of Thai cuisine are like no other. Learn to make these specialties your own

with an understanding of the ingredients, spices and flavorings that make Thai cuisine so

delicious! This lesson teaches Grilled Thai Green Beans with Mango, Avocado and Cilantro;

Tom Kha Gai Soup (Thai Coconut Curry Soup); Thai Beef Waterfall Salad with Mango, Mint

and Cilantro, Tofu Banh Mi; Rainbow Vegetable Pad Thai; Thai-style Spicy Chicken in Lettuce

Cups, and Coconut Sticky Rice with fresh Mango.

JUNE

Tuesday June 2 6:30 – 9:30 PM GREEK TO ME! Linda Martin 65.00

Learn how the beauty of this Mediterranean region shines in the beautiful natural foods that

delight with amazing flavors. Come for this fun lesson to learn Flaming Saganaki Appetizer

(Flaming Greek Cheese & Condiments); Cool Tomato & Cucumber Salad with Feta, Olives, &

Capers; Classic stuffed Grape Leaves with Fennel, Pine Nuts, Rice, & Dill; Greek-style Pan

Seared Chicken with Artichoke, Lemon, & Sun-dried Tomatoes, and Roasted Potatoes with

Lemon & Sea Salt. Dessert will be Baklava and Greek Fried Doughnuts with Honey Syrup.

Thurs June 4 9:30 AM – 12:30 PM SUMMER COMFORT FOODS Amy Barnes 60.00

The foods of summer can be a mixture of your favorites with updates and twists to make these

recipes. Come for an inspiring & fun lesson to make Grilled Sesame Marinated Rib-eye Steak

Salad with Avocado and Rice Wine Vinaigrette; Margarita Shrimp Fajitas with Tortillas and

Guacamole; Air fryer Shrimp Boil with Potatoes Sausage, Corn and Shrimp; Summer Garden

Crustless Quiche with Swiss Cheese; Pesto Farfalle Pasta with Chicken, and Chicken Milanese

with Baby Arugula. Dessert is Summer Fruit Galette with Arizona Peaches, Strawberries and

Blueberries.

Thursday June 4 6:30 – 9:30 PM ASIAN NOODLE KNOW HOW Linda Martin 65.00

The Asian Noodle choices can leave you wondering when you try to understand what they are in

the market. Come for an interesting, inspiring lesson and learn about Noodle choices and how

they can be used in these yummy dishes. Our lesson answers all the questions. Come for

Malaysian Spicy Fried Rice Noodles; Soba Noodle & Vegetable Salad; Pan Seared Spicy

Szechuan Shrimp with Bean Thread Noodles; Mandarin Egg Noodles with Beef Tenderloin &

Vegetables; Chinese Orange Chile Noodles; Asian Noodle Mushroom & Cabbage Salad, and

Kimchi Udon Noodle Stir Fry.

Friday June 5 12:00 Noon – 1:00 PM LUNCH AND LEARN Amy Barnes 28.00

Sign up and treat yourself to a wonderful lunch and learn from the DEMONSTRATION to

prepare this meal you can use for entertaining. Our lesson is Sautéed Lemon Butter Chicken

Breast served with Oven Roasted Gnocchi and Summer Vegetables with fresh Thyme. Dessert

will be Champagne Cupcakes.

Friday June 5 6:30 - 9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Here is a fun menu to learn with your partner when you sign up for this lesson. Come for a fun

evening of cooking and eating to prepare Herb Roasted Salmon Bites with Vodka Aioli, and

Salad of Mixed Greens with Walnut Crusted Goat Cheese, served with Pinot Grigio. The entrée

is Cast Iron New York Steak with Rum-Chile Sauce; Slow cooked Brown Butter Risotto; Grilled

Brussels Sprouts with Bacon & Shallots, and Grilled Sweet Peppers with Capers Balsamic,

served with Cabernet Sauvignon. Dessert is Deconstructed Apple Pie with Salted Caramel &

Homemade Vanilla Ice Cream.


Mon – Fri June 8 – 12 9:30 AM-12:00PM KIDS COOKING CAMP M Stockmar 300.00

Kids ages 8 to 12: this week of cooking camp will introduce you to a variety of great foods

you’ll learn here and then can make for your family. Our lessons are: Monday – BREAKFAST

FAVORITES: Breakfast Nachos with Turkey Sausage and Fried Eggs; Apple Pie Ricotta

Waffles; Eggs Benedict Toast Cups; Bacon and Onion Quiche; Sweet Potato Hash Cups;

Cinnamon Roll Monkey Bread, and Avocado Toast with Cloud Eggs. Tuesday – APPETIZERS

AROUND THE WORLD: Loaded Potato Pulled Pork Cups; Chicken and Cabbage Spring

Rolls with Sweet and Sour Sauce; Chili Con Carne Tacos with Tomatillo Salsa;

Indonesian grilled Beef Satays; Dominican Chimichurri Sliders; Falafel Sandwiches with Cherry

Tomato Cucumber Salad; Jumbo Soft Pretzels with Honey Mustard Dipping Sauce; Fried

Sesame Bananas with Honey Ice Cream. Wednesday – MEXICAN FIESTA: Queso Dip with

Spinach and Tomatoes with Flour Tortillas; Guacamole Corn Chip Salad; Mini Chicken

Chimichangas with Roasted Tomato Salsa; Fiesta Nacho Beef Casserole; Cream Cheese Corn

and Bell Pepper Pudding; Cheesy Avocado Salsa Chicken; Cinnamon and Sugar Churros served

with Horchata. Thursday – FAST, EASY FAMILY DINNERS: Cheddar Cheese Soup with

Tomato Bruschetta; Mini Lasagna Meat Cups; Apple and Cheese stuffed Chicken Breast with

Maple Sauce; Caprese Panini Sandwiches with Spinach Pesto; Pork Chops with Cinnamon

Apples and Maple Cream Sauce with Rice Pilaf; Mini BBQ Turkey Meatballs, and Sesame and

Orange Beef Stir-Fry with Jasmine Rice. Friday – CHOCOLATE DELIGHTS: Milk

Chocolate Caramel Truffles; Chewy Chocolate Fudge Tart; Caramel Banana Chocolate Crepes;

Dark Chocolate Ice Cream with Caramel Sauce; Chocolate Rolo Cupcakes; Oreo Cookie Fudge,

and Chocolate Peanut Butter Crunch Bars.

~ ~ ~

Mon – Fri June 8 – 12 2:00-4:30PM TEENS COOKING CAMP Linda Martin 325.00

This series is for teens who like to cook and have an interest in learning more. This five day

series will introduce a new theme each day. Come be part of learning: Monday – PIZZA

TIME!: Caprese Pizza with fresh Tomatoes, Mozzarella, & Basil; Butternut Squash, Bacon, &

Rosemary Pizza; Roman Style Pizza with Roasted Cherry Tomatoes; Pancetta & Mushroom

Pizza with Three Cheeses; Chicken, fresh Tomato, & Mozzarella Pizza; Onion, fresh Tomato, &

Mozzarella Pizza, and Grilled Vegetable Pizza with Arugula Pesto. Tuesday – SOUP DU

JOUR: French Onion Soup Gratinee; Roasted Tomato Soup with Arugula Pesto; Minestrone

with White Beans & Pasta; Butternut Squash & Sage Soup; Homemade Chicken Noodle Soup;

Cream of Broccoli & Cheddar Soup, and Chicken-Tortilla Soup. Wednesday – COOL

SUMMER SALADS: Pan- seared Steakhouse Salad; Grilled Chicken Chopped Salad with

Homemade Ranch Dressing; Fresh Pear & Goat Cheese Salad with Dijon Vinaigrette; Grilled

Corn Salad with BBQ Salmon; Mediterranean Chopped Salad; Tomato & Avocado Tower Salad

with Balsamic Dressing, and Grilled Vegetable Pasta Salad. Thursday – COOKING AROUND

THE WORLD: Vietnamese Street Tacos; Spanish Chicken & Sausage Paella; East Indian

Garlic Naan; Peking Hot & Sour Soup; Irish Beef Hand Pies; New Orleans Style Beignets with

Chocolate Dipping Sauce, and French Honey & Lavender Ice Cream with Fresh Summer

Berries. Friday – DESSERTS: Quick Apple Tarts; Dark Chocolate Mousse with Whipped

Cream; Pear & Apple Crostata with Caramel Sauce; Salted Caramel Custards; Mocha Chip

Gelato; Lemon & fresh Raspberry Tarts, and Crepes with fresh Strawberries & Whipped Cream.


Saturday June 13 2:00 – 5:00 PM VENICE IN SUMMER Jan d’Atri 65.00

These two Italian Ladies have a wealth of knowledge and amazing recipes that they’ve shared

throughout their lives. Now they will share their culinary treasures with you! Come for a

culinary experience preparing recipes from their recent trip to Venice! Jan and her Mom Livia

will teach Parmesan Crisps with Mini Tomato, mini Mozzarella Balls and Basil Skewers;

Spinach Salad with Momma's Famous Dijon Dressing; One Pot Wonderful Pasta with Grilled

Shrimp; Chicken Piccata; Authentic Risotto with Peas; Sautéed Zucchini, and Sunshine

Limoncello Pie.

Tues June 16 9:30 AM – 12:30 PM ITALIAN SUMMER TABLE Melissa Stockmar 60.00

Enjoy a lesson teaching about the summer foods found in the beautiful regions of Italy. You can

treat your family and friends to a delightful array of summer specialties with amazing Italian

flavors. Our lesson is Fried Stuffed Olives with Lemon Garlic Aioli; Grilled Summer Squash

Pizza with Goat Cheese and Walnuts; Chicken Piccata with Fried Capers and Herb Fettuccini;

Grilled Salmon with Artichoke Caponata; Creamy Shrimp Risotto with Mascarpone Cheese;

Pressure Cooker Beef Braciole, and Marsala and Fig Croustade.

Tuesday June 16 6:30 – 9:30 PM WOK AROUND THE WORLD Linda Martin 65.00

Asian communities around the globe use a wok for their primary cooking pan. Come learn how a

variety of cultures create amazing flavors using a wok to create with spices, flavorings and

ingredients unique their cultures. Our amazing lesson is Mongolian Stir Fry Lamb with Scallions

& Sesame Oil; Beijing Spicy Beef with fresh Ginger, Garlic, & Peppers; Thai Shrimp Stir-fry

with fresh Tomato & Basil; Kimchi Udon Noodle Stir-fry; Szechuan Spicy Eggplant Stir-fry;

Stir-fry Vegetable Lo Mein, and Korean Dak Galbi (Spicy Chicken Stir-fry).

Wednesday June 17 2:00 – 5:00 PM PLANT BASED CUISINE Lisa Brisch 65.00

For those eating a plant based diet, this class opens the door to new vibrant recipes with

minimally processed foods and no meat. Come learn about how to cook this way for your

pleasure and health! Our lesson is Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs;

Bulgur Spinach Tomato Casserole; Kale-Quinoa Cakes with Bell Pepper Relish; Cauliflower

Parmesan; Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes; Black

Bean Burgers with Avocado-Feta Spread, and Summer Vegetable Gratin with Zucchini and

Tomatoes.

Thursday June 18 9:30 AM – 12:30 PM DYNAMIC DAD’S DAY Amy Barnes 60.00

It’s always been true, “the best way to a man’s heart is through”… well you know the rest. Show

your Dad how much you love him with a celebratory dinner and a menu focused on HIS favorite

foods. This fun class teaches a dynamic menu and one you could invite him to create with you in

this class! Our lesson is Chicken Tarragon Phyllo Packets; Grilled Honey Pork & Peach

Tenderloin Kabobs; Wedge Salad with Chunky Blue Cheese Dressing; Horseradish Muenster

Cheese Burgers, and Crispy Sheet Pan Gnocchi with Mushrooms, Sausage, and Butternut

Squash. Dessert is Rocky Road Brownie with Vanilla Bean Ice Cream.

Thursday June 18 6:30 – 9:30 PM KETO AND PALEO Linda Martin 65.00

Learn about the diets that are successfully helping so many to lose weight and feel better doing

so! Come and learn to make the most amazing dishes in our inspiring lesson. We’ll learn Grilled

Shrimp Cocktail with Spicy Tomato Dipping Sauce; Orange & Avocado Salad with Crisp Bacon

& Cilantro-Lime Vinaigrette; Oven Roasted Cod with Cherry Tomatoes, Olives, & Capers; Pan

Seared New York Steak with Parsley Pesto; Roasted Cauliflower with Tahini Sauce; Grilled

Zucchini with Marinated Roasted Peppers, and Mango Sorbet with Fresh Blackberry Sauce.


Friday June 19 12:00 Noon – 1:00 PM LUNCH AND LEARN Linda Martin 28.00

This fun lesson is for anyone ready to learn a new menu and enjoy a delicious lunch of

summertime creations. Treat yourself to this DEMONSTRATION and enjoy Oven Roasted

Fresh Salmon with Sautéed Shrimp & Martini-Butter Sauce served with Julienned Roasted

Vegetables with Herbs & Garlic. Dessert will be Homemade Vanilla Ice Cream with Chocolate

& Raspberry Sauce.

Friday June 19 6:30 - 9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Plan a date night with your partner to enjoy a lesson of great foods, in a three course hands-on

class. Our menu is Crispy Potato Pancake with Seared Shrimp & Crème Fraiche, and Chopped

Fennel & Clementine Salad with Millionaire Bacon served with Sauvignon Blanc. The entrée is

Pan Seared Beef Filet with Butter sautéed Crab & Homemade Béarnaise Sauce; Bourbon Butter

Mushrooms; Oven Roasted fresh Asparagus with Lemon Gremolata, and Potato Gratin with

Cream & Parmesan, served with Shiraz. Dessert will be Cinnamon & Sugar Italian Doughnuts

with Dark Chocolate-Amaretto Dipping Sauce.

Saturday June 20 9:30 AM – 12:30 PM KNIFE SKILLS Melissa Stockman 60.00

Some of the most important tools in a kitchen are the knives you use. This class offers a unique

hands-on experience teaching how to easily use a chef’s knife and paring knife. Each participant

will receive an array of vegetables and fruit along with a chef’s knife and paring knife to work

with. As the instructor leads you through the lesson you’ll learn how to easily and safely chop,

slice, dice and julienne. Learn what knife to use with each job and how to maintain your knives

at home. From our practice we’ll make Fruit Salad, Sautéed Chicken and Vegetable Stir-Fry.

Sat June 20 2:00 – 5:00 PM DINNER WITH THE CORLEONES T Milligan 65.00

We can only imagine what sitting and the table with the Corleone family would be like, but you

can join us as we explore and create the Italian specialties that likely were found at their dinner

table. Come for a fun and authentic Italian lesson to enjoy Polenta, Fontina and Wild Mushroom

appetizer bites; Chicken Piccata with White Wine Caper Sauce; Broccoli Rabe Risotto with

Grilled Lemons; Grilled Romaine Caesar Salad with Parmesan Crisps; Gorgonzola, and

Caramelized Pear and Goat Cheese Sandwich. Desserts will be Classic Italian Jam Crostata

Dessert Pie, and Chocolate Hazelnut Biscotti.

~ ~ ~

Mon – Fri June 22 – 26 9:30 AM-12:00PM KIDS COOKING CAMP M Stockmar 300.00

Kids ages 8 to 12 will learn a lot about cooking in our week long class. We’ll work on a new

theme each day with hands-on lessons. Come experience making great foods with these lessons.

Monday – BREAKFAST SPECIALTIES: Stuffed French Toast with Caramelized Bananas;

Apple Granola Baked Oatmeal; Beef Hash with Fried Eggs; Strawberries and Cream Coffee

Cake Muffins; Breakfast Taquitos with Bacon, Eggs, and Cheese; Sausage Breakfast Pizza with

Hash Brown Crust; Spinach Egg and Cheese Breakfast Panini. Tuesday – CHINESE FINGER

FOODS: Chicken Satay with Peanut Dipping Sauce; Pork Pot Stickers with Soy Dipping Sauce;

Rice Paper Vegetable Rolls with Ginger Sauce; Plum Chicken Lettuce Wraps; Beef and Roasted

Vegetable Spring Rolls with Garlic Sauce; Pineapple, Cream Cheese, and Crab Pot Stickers with

Sweet and Sour Sauce, and Banana Fritters with White Chocolate and Candied Ginger Ice

Cream.

CONTINUED

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CONTINUED

↓ Wednesday - ITALIAN FAVORITES: Pesto, Mozzarella, and Cherry Tomato Bruschetta; Anti-Pasta

Chopped Salad with Creamy Herb Dressing, Salami, Provolone Cheese, and Tomatoes; Thin Margarita

Pizza; Spaghetti with Butter Tomato Garlic Sauce; Chicken Carbonara Pasta Cups; Turkey Meatball and

Mozzarella Cheese Panini, and Nutella Mousse with Chocolate Chip Biscotti. Thursday – FOURTH OF

JULY BBQ: Kettle Corndogs with tangy BBQ Sauce; Hawaiian Burgers with grilled Pineapple and

Sweet Soy Glaze; Mini Chicken Pesto Sliders with Parmesan Sweet Potato Fries; Pressure cooker BBQ

Pulled Pork Sandwiches with Pineapple Slaw; Pretzel Chicken Fingers with Honey Mustard Dipping

Sauce; Bacon and Cheddar Potato Packets, and Mini Berry Tarts with Buttermilk Ice Cream. Friday –

FRENCH DESSERTS: Cream Puffs filled with Vanilla Bavarian Crème; Honey and Orange

Madeleines; Brown Butter Crepes filled with Caramel Mousse; Chocolate Soufflés; Apple Tarte Tatin

with Cinnamon Ice Cream; Lemon Glazed Mini Pound Cakes, and Bittersweet Chocolate Tart.

~ ~ ~

Mon – Fri June 22 – 26 2:00-4:30PM TEENS COOKING CAMP Linda Martin 325.00

Teens ages 13 to 18 will be introduced to a wide variety of foods and themes in this challenging

series. Come learn to prepare these interesting menus and add to your cooking knowledge. Our

lessons are Monday - ISLAND CUISINE: Pork Pot Stickers with Soy Dipping Sauce;

Macadamia Roasted Salmon with Ginger-Pineapple Salsa; Island Green Salad with Papaya

Dressing; Grilled Hawaiian Style Chicken with Pineapple-Ginger Sauce; Hawaiian Style Grilled

Beef Short Ribs, and authentic Hawaiian Macaroni Salad. Dessert will be Banana Cake with

Whipped Cream & Toasted Coconut. Tuesday – TASTE OF CUBA: Picadillo; Cuban Arroz

con Pollo; Albondigas (Meatballs) with Saffron-Tomato Sauce; Fried Plantain Tostones with

Mojo Sauce; Cuban Black Beans & Rice; Grilled Steak with Chimichurri Sauce, and Bolivian

Doughnuts with Salted Caramel Sauce. Wednesday – FLAVORS OF BEIJIING: Peking Hot

& Sour Soup; Steamed Salmon Dumplings with Soy Dipping Sauce; Moo Shu Pork with Sesame

Pancakes; Steamed Fish with Scallions & Ginger; Orange Chile Noodles; Soba Noodle &

Vegetable Salad, and Chinese Almond Cookies. Thursday – INTERNATIONAL DESSERTS:

Irish Apple Cake; Greek Doughnuts with Honey Syrup; Brigadeiros (Brazilian Fudge); Spanish

Mini Lemon Cakes with Fresh Berries; Thai Fried Bananas with Chocolate Dipping Sauce;

French Crepes with Strawberries & Whipped Cream, and Latin Tres Leches Cake. Friday -

TEEN DESSERT BAKE-OFF: Teens will work in teams to make one of the following

fabulous desserts. When completed desserts will be presented to judges who will determine: Best

team work; Best team to follow a recipe; Best presentation; Best use of time and Best overall

Dessert. Awards will be presented. Students will choose from Pecan Dusted Puff Pastry with

Caramelized Pears & Whipped Cream; Flourless Chocolate Cake with White Chocolate Sauce &

Fresh Raspberries; Blueberry & Raspberry Tart with Sweet Mascarpone Cream; Deconstructed

Apple Pie with Salted Caramel & Vanilla Ice Cream, and Vanilla Bean Crème Brule with

Whipped Cream & Glazed Fresh Strawberries.

Store Fact If you haven't tried our rich and flavorful Gaviña Coffees, you should! And when

you join the Coffee Club and purchase 10 pounds of coffee, you get the next pound

free.


Friday June 26 6:30 - 9:30 PM GOURMET COUPLES Lisa Brisch 150.00 per couple

Invite your partner to share a fun culinary experience with an evening of cooking and eating a

three course meal paired with a sampling of wines. Our yummy lesson will be Spinach and

Bacon Tartine and Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette, served with

Pinot Grigio. The entrée is Salmon roasted in Herb Butter; Caprese roasted Asparagus with

Tomatoes, Mozzarella, Basil and Balsamic Glaze; Rice and Pasta Pilaf with Golden Raisins and

Almonds, and Glaze Roasted Carrots with fresh Herbs, served with Pinot Noir. Dessert will be

Strawberry Shortcakes with Cream Cheese Whipped Cream.

Saturday June 27 2:00 – 5:00 PM PASTABILITIES Terri Milligan 65.00

Pasta is a satisfying food anytime you serve it. This fun lesson teaches how to make it from

scratch and match it with Sauces which are delicious for summertime eating. Join us for this

delicious culinary experience to be part of making Carrot Pasta Ravioli with Mascarpone Thyme

Filling; Four Cheese artisan Mac and Cheese; Homemade Pasta with Vodka Sauce; Potato

Gnocchi with Bacon Cream Sauce; Fettuccini Alfredo with Brussels Sprouts and Mushrooms;

Asian Fettuccini Salad with Sesame Vinaigrette, and Citrus Rum Angel Hair Pasta Pie. Tuesday June 30 9:30 AM-12:30 PM CELEBRATE WITH FINGER FOODS M Stockmar 60.00

No matter the occasion, make your celebrations a main event people talk about for a long time. With this

menu you’ll be the rock star! Come learn to make and enjoy these amazing bites of wonderful! Our lesson

is Spicy Shrimp Wonton Cups; Cucumber Cups filled with Thai Beef Salad; Zucchini Fritters

with Sun-dried Tomato Sauce and Lemon Confit; Bruschetta with roasted Garlic Goat Cheese,

Fig Jam and Prosciutto; Dill Crepe Cornets with Smoked Salmon Mousse and Lemon Confit;

Chicken, Butternut Squash, and Brie Quesadillas with Strawberry Mango Salsa, and Rice Paper

spicy Kung Pao Spring Rolls.

Tuesday June 30 6:30 – 9:30 PM FISHIN’ AROUND Linda Martin 65.00

Here is a lesson teaching how to choose fish at the market and select the best cooking method for

each variety used in class. Come learn about each of these Fish as we prepare Oven Roasted

Salmon with Martini-Butter Sauce; Grilled Red Snapper with Jalapeno-Basil Sauce & Grilled

Vegetables; Pan Roasted Cod with Brown Butter Sauce and Fresh Herb Rice Pilaf; Poached Fish

in Basil-Cream Sauce; Fish Cakes with Caper-Parsley Sauce; Pan Seared Breaded Tilapia with

Lemon & Arugula, and Cedar Plank Grilled Salmon with Cilantro Pesto.

KIDS SUMER CAMPS 2020

JUNE- June 8-12 ~ 9:30am-12pm

June 22-26 ~ 9:30am-12pm

JULY

July 6–10 ~ 9:30am-12pm

July 20-24 ~ 9:30am-12pm

July 27-31 ~ 9:30am-12pm

AUGUST

August 3-7

TEENS SUMMER CAMPS 2020

JUNE - June 8-12 ~ 2:00pm-4:30pm

June 22-26 ~ 2:00pm-4:30pm

JULY

July 6-10 ~ 2:00pm-4:30pm

July 20-24 ~ 2:00pm-4:30pm

July 27-31 ~ 2:00pm-4:30pm

1. Every Summer Camp has a different menu

2. Please select the dates for your Cooking Camp carefully. There are no refunds given for

canceling Kids & Teens Cook Summer Camps. Kids & Teens Cook classes that are

canceled up to one week before the class will receive credit for other classes.

spring 2020 april ~ may ~ june · to register for classes call: 480-596-5628 saturday april 4 2:00...

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