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Summer 2019 July ~ August ~ September

SUMMERTIME, AND THE LIVING IS EASY Are you ready for some hot (and cool) summertime fun? And let’s make it EASY! We’re looking forward to sweet corn & summer songs & dips in the pool & getting our picnic basket ready for a trip to California beaches. Stop by Sweet Basil for lunch inside our cool Market Café & join us for a cooking class in our cool Cooking School kitchen or get ready for grilling season in our BBQ department & check out the latest & greatest additions to our Gourmetware store described below.

MOTHER’S* LITTLE HELPER! It caught our eye when the Zavor LUX Multi-Cooker received a “RECOMMENDED” from America’s Test Kitchen. What a gem. And talk about EASY! This Pressure Cooker, Slow Cooker etc. comes with a stainless steel removable cooking pot & stainless steel cooking rack. It also cooks rice (brown & white), risotto (!) and steams rice. And Keep Your Kitchen Cool! let’s not forget about making yogurt. We carry this sleek beauty in two sizes: 6QT & 8QT. * AND DAD’S TOO!

LET THE GOOD TIMES ROLL SIP & SMACK! Summer taste buds will be thrilled with: SIP: ORANGE CREAMSICLE SLUSHIE ~ Mix with Whipped Cream & Vodka SIP: LEMON DROP SLUSHIE ~ Mix with Vodka SNACK: CRACKER SMACK: Mix Olive or Canola Oil & The Good Times folks from Maine have Saltines with the “Slightly Spicy in the included bag and created some cool sips and a snack that smack it for a tasty snack. will be perfect for Zonies, pool-side parties, fireworks viewing, Phoenix Preserve Picnics or....

WIPE OUT We’re thinking napkins here The folks at Sophistiplate have some perfectly portable, sturdy & elegant paper plates & napkins. Stuff ‘em in your picnic 5½” Navy 8½” Navy 6½” Vichy 10” Vichy basket or use them poolside or when Gingham Gingham Red Red hosting streaming binge parties. How Napkins Dessert Napkins Lunch EASY is that? Plates Plates

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. An updated class schedule is available on our Web site: www.sweetbasilgourmet.com/classes.html

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 ; 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

"Summertime is always the best of what might be." Charles Bowden

TO REGISTER FOR CLASSES CALL: 480-596-5628

INTERNATIONAL CULINARY ADVENTURE: We’re offering an exciting 11 week culinary series through the summer with weekly classes that will explore amazing cuisines around the world! Jump start your summer with this Culinary Adventure, have fun and gain an understanding and perspective of native foods from each country. Our series is hands-on, focused on the culinary specialties which best represent the featured country. Each class stands alone; however the more series classes you take the less the price per class. Every class includes discussion of the cuisine, ingredients, methods and tools and equipment unique to the cuisine.

EXPERIENCE IT ALL! CULINARY ADVENTURE PRICING When In Rome – July 2 Korean Kitchen - July 16 Series class prices, based on the number of Basking in Bermuda – July 30 classes taken: Havana Cabana - August 6 1 – 3 Classes $65.00 Beautifully Japanese – August 13 4 – 6 Classes 10% discount $58.50 World Street Foods – August 20 7 – 9 Classes 15% discount $52.00 per class Flavors of India – August 27 10 - 11 Classes 25% discount 48.00 per class Taste of Provence – September 3 Beijing and Beyond – September 10 The New Irish Table – September -17 Portuguese Primer – September 24

JULY WHEN IN ROME Linda Martin Tuesday July 2 6:30 – 9:30PM The foods of this beautiful city are woven into a mixture of amazing ingredients, flavorings and cooking methods. Join is for a soul satisfying Italian culinary lesson to enjoy Cacio e Pepe (Spaghetti with Butter, Pepper, & fresh grated Parmesan); Roman-style Pizza with Roasted Grape Tomatoes; Chicken Saltimbocca with fresh Sage, Mozzarella & White Wine; Bucatini all’Amatriciana with Pancetta & fresh Tomato Sauce; Stracciatella A La Romana (Roman Egg Drop Soup); Pasta Carbonara Alla Romana, and Mocha Chip Gelato. Culinary Adventure Class 65.00 GOURMET COUPLES Linda Martin Friday July 5 6:30 – 9:30PM This date night class is for couples who enjoy great food and are ready for an evening cooking together with other couples. Join us for this fun three course lesson. Our menu is Thai Spice Chicken Amuse with Sweet Chili Sauce, and cool Watercress, Avocado, & Spiced Pecan Salad with White Wine Vinaigrette, served with Moscato. The entrée is Cedar Plank Salmon on the Grill with Cilantro Pesto; Orzo with Green Onion & fresh Parmesan; Roasted fresh Vegetables with Sun-dried Tomato Vinaigrette and Grilled Sweet Potatoes with Paprika, Cinnamon, & Cumin, served with Pinot Noir. Dessert will be Dark Chocolate Ganache Cakes with fresh Strawberries. 150.00 per couple

Food Fact Sweet chili sauce is known as nam chim kai in Thailand

TO REGISTER FOR CLASSES CALL: 480-596-5628

KIDS COOKING CAMP M Stockmar Monday -Friday July 8 – 12 9:30AM – 12:00PM This series for kids ages 8 to 12 introduces a new theme each day with great recipes which can be repeated at home. Come for a fun week of cooking to learn: MONDAY - French Breakfast: Brown Butter Vanilla Crepes with Berry Sauce; Bacon, Cheddar and Onion Quiche; Croque Madame ; Cheese Frittatas with Ratatouille; Brioche Custard Bread Pudding with Salted Butter Caramel; Potato and Herb Gratin, and Chocolate Croissants. TUESDAY - Chinese Stir-fry: Egg Drop Soup; Vegetable Wraps with Soy Dipping Sauce; Chicken Chow Mein; Ginger Sesame Beef and Snap Pea Stir-Fry with Brown Rice; Hoisin Pork and Garlic Noodle Stir-Fry; Korean Beef and Broccoli Bowl with Jasmine Rice, and Banana Chocolate Chip Spring Rolls with Caramel Sauce. WEDNESDAY - Little Italy: Pesto, Mozzarella and Cherry Tomato Bruschetta; Margarita Pizza; Homemade Linguine Noodles with Butter Tomato Garlic Sauce; Mini Sausage and Ricotta Lasagna Cups; Chicken Parmesan Subs; Mushroom and Cheese Ravioli, and Cannoli Cupcakes with Ganache. THURSDAY - Mexican Fiesta: Avocado Egg Rolls with Honey Cilantro Dipping Sauce; Flank Steak with Sweet Peppers and Onions; Roasted Vegetable and Black Bean with Tomatillo ; Mini Chicken ; Turkey Nacho & Sour Cream Tortilla Bake; Mango Strawberry Salsa with Cinnamon Crisps, and Sopapillas with Cinnamon Gelato. FRIDAY - English Bake-Off: Banoffee Pie (Graham Cracker Crust, Bananas and Caramel); Orange Marmalade Tart; Vanilla Custard Trifle with Sponge Cake and fresh Fruit; Classic Vanilla Shortbread Cookies; Fruit Fool with Rhubarb and Strawberries; Apple Crumble and Plum Upside Down Cake. 300.00 TEENS COOKING CAMP Linda Martin Monday -Friday July 8 – 12 2:00 – 4:30 PM This summer cooking series is for people ages 13 to 17 that are ready to learn a lot more about cooking. Come for a week of lessons with a fun new topic each day. Our menus are MONDAY - Better than Take-out Homemade Pizza: Pancetta & Mushroom Pizza with Three Cheeses; Hand Stretched Pizza with Fresh Mozzarella, Tomatoes, & Basil; Fig & Caramelized Onion Pizza with Fontina Cheese; Bacon & Tomato Homemade Pizza with Mozzarella; Sautéed Veggie Pizza with Mozzarella & Asiago Cheese; Roasted Chicken, Herb, & Cherry Tomato Pizza, and Grilled Italian Sausage Pizza with Mozzarella & Parmesan. TUESDAY - World Food Tour: Brazilian Style Tomato, Cucumber, & Pepper Salad with Lime, Olive Oil, & Green Onions; Vietnamese Street Tacos with Pickled Cucumber & Carrots; Tuscan Sautéed Chicken Piccata with Lemon & Capers; Hawaiian styled Grilled Beef Short Ribs; Cuban (Chicken with Rice); General Tso Chinese Chicken with Ginger & Garlic, and Thai fried Bananas with Chocolate Dipping Sauce. WEDNESDAY - Basic Baking: Blueberry Coffee Cake; Cranberry & Orange Scones; Apple Spice Muffins; Homemade English Muffins with Jam & Butter; Homemade Garlic ; Cinnamon Rolls with Vanilla Icing, and Italian Bread with Herbed Butter. THURSDAY - Summer Salads: BBQ Chicken Chopped Salad with Peanut Dressing; Grilled Corn & Watercress Salad with Spiced Pecans; Spicy Ground Beef Salad with Crispy Greens & Salsa Vinaigrette; Italian Antipasto Salad with Salami, Provolone, Tomatoes & Lemon Vinaigrette; Grilled Steak Salad with Peaches, Pecans, & Dijon Dressing; Romaine Salad with Potatoes & warm Bacon Dressing, and Homemade with Garlic Croutons & roasted Salmon.

CONTINUED 

TO REGISTER FOR CLASSES CALL: 480-596-5628

CONTINUED  FRIDAY - Teens Dessert Bake-Off: Students will work in teams to make these fabulous desserts. Each team will compete for recognition of their dessert based on Judges evaluation. Recipes include: Pecan dusted Puff Pastry with Caramelized Pears & Whipped Cream; Flourless Chocolate Cake with White Chocolate Sauce & Raspberries; Blueberry & Raspberry Tart with sweet Mascarpone Cream; Deconstructed Apple Pie with Salted Caramel & Vanilla Ice Cream; Vanilla Bean Crème Brulee with Whipped Cream & Glazed fresh Strawberries. 300.00 GOURMET COUPLES Lisa Brisch Friday July 12 6:30 – 9:30PM This class features a three course gourmet menu served with a sampling of wines with the meal. Come with your partner for a fun evening of cooking to prepare Bruschetta with Black Olive Pesto, Ricotta & Basil and Summer Vegetable Salad with Cucumber, Tomatoes, Red Bell Pepper, Radishes and Romaine, served with Pinot Grigio. The entrée is Cast Iron seared New York Strip Steak with Madeira Mustard Sauce; Sous Vide Smashed Potatoes; Herbed Roasted Carrots and Pan-Roasted Zucchini with Gremolata, served with Shiraz. Dessert will be Raspberry Soufflés. 150.00 per couple ALOHA Linda Martin Saturday July 13 2:00 – 5:00 PM The cool breezes and beautiful azure ocean beckons as we explore the amazing flavors, spices and cooking methods of the islands. Come for this fun lesson to gain understanding & appreciation of these specialties. We’ll learn Pork Pot Stickers with Soy & Mirin Dip; Island Green Salad with Papaya Dressing; Grilled Hawaiian style Brined Chicken with Pineapple- Ginger Sweet & Sour Sauce; Macadamia Crusted Ahi Tuna with Pineapple-Ginger Salsa; Hawaiian style Beef Grilled Short Ribs; authentic Hawaiian Macaroni Salad, and Banana Cake with Rum Whipped Cream & Toasted Coconut. 65.00 LIGHT, EASY DINNERS Melissa Stockmar Tuesday July 16 9:30AM – 12:30PM This lesson should inspire you with foods that will taste great with easy preparations this summer. Treat yourself and your family to Veggie Broccoli Burgers with melted Cheese and Sweet Potato Wedges; Balsamic Strawberry Pasta Salad with Spinach; Spiced grilled Chicken with Cilantro Lime Butter; Grilled Salmon and Lemon with Asparagus Salad; Sweet Corn and Black Bean Tacos with Avocado Relish; Teriyaki Turkey Lettuce Wraps with Grilled Pineapple, and Quinoa Panzanella Salad with Lemon Shrimp and charred Tomatoes. 60.00 KOREAN KITCHEN Linda Martin Tuesday July 16 6:30 – 9:30PM In our continuing Culinary Adventure Series we’re exploring the flavors, foods and techniques of Korean cuisine. Come learn a little of their amazing produce and combinations of Fish, Barbecued Meats, Seasonings and Spices. The lesson is Pork Bulgogi seared Pork Tenderloin with Ginger & Korean spices; Dak Galbi - Spicy Chicken Stir-fry; Kimchi & Udon Noodle Stir Fry; Mung Bean Pancakes with Soy & Vinegar Dipping Sauce; Grilled Short Ribs; Kimchi Fried Rice, and Hotteok - Sweet Pancake Dessert. Culinary Adventure Class 65.00

Store Fact A Sweet Basil Gift Certificate is a great gift anytime! It can be used in the Store, for Cooking Classes & in the Market Café.

TO REGISTER FOR CLASSES CALL: 480-596-5628

CATCH OF THE DAY Lisa Brisch Wednesday July 17 6:30 – 9:30PM Learn to prepare Fish of all kinds with methods that best compliment their flavor, texture and density. Our lesson teaches what is possible with each variety. This summer menu is Fish Cakes with Green Goddess Sauce; Poached Fish Fillets with Miso-Ginger Vinaigrette; Stir-Fry Trinidad Pepper Shrimp; Pan-seared Swordfish with Creamy Dijon-Caper Sauce; Broiled Tilapia with Thai Coconut-Curry Sauce; Salad Niçoise with grilled Fresh Tuna, and Phyllo-wrapped Salmon with Leeks. 65.00 LUNCH AND LEARN Lisa Brisch Friday July 19 12:00 Noon – 1:00 PM Treat yourself to a great lunch and a nice break from your routine. This summer menu is one you can repeat for your family, sharing these yummy summer flavors. Our DEMONSTRATION is easy Sautéed Chicken Cutlets with Sherry, Green Olives & Almonds, served with Buttered Green Beans. Dessert will be Lemon Pudding Cakes. 28.00 GOURMET COUPLES Linda Martin Friday July 19 6:30 – 9:30PM This class is for people who like good food and want to enjoy an evening learning a new gourmet menu. Come with your partner for a great evening and be part of preparing this three course meal which includes Fried Green Tomato Amuse with Buttermilk-Peppercorn Sauce, and Salad of Mixed Greens, Hard Cooked Egg, and Croutons with Herb Vinaigrette, served with Sauvignon Blanc. The entrée is Grilled Gorgonzola crusted Beef Filet with Shallot-Port Sauce; Creamy Goat Cheese Grits with Caramelized Onions; Oven Roasted Carrots & Beets with Dijon Butter & Dill, and Grilled Red Potatoes with Watercress & Blue Cheese, served with Cabernet Sauvignon. Dessert will be Homemade Coffee Ice Cream with Chocolate-Espresso Sauce, Whipped Cream, & shaved Chocolate. 150.00 per couple INSTANT POT COOKING Melissa Stockmar Saturday July 20 9:30AM – 12:30PM The Instant Pot is one of the most amazing new ways to get dinner together in a short period of time. Come learn the ins and outs of using an Instant Pot so you can understand all its functions and use them easily. Our lesson is Chilled Pea and Leek Soup with roasted Garlic Crème Fraiche; Pork with quick Sauce and sliced Avocados; Jamaican-style Chicken Thighs with Plantains; Coffee braised Chuck Roast with Balsamic Potatoes; Quinoa Risotto with Bacon, Cherry Tomatoes, and Parmesan Cheese; Mediterranean Chicken with Artichokes, Fennel and Olives, and Apricot Almond Pudding Cake with White Chocolate Ice Cream. 60.00 CHINESE TAKE-OUT Linda Martin Saturday July 20 2:00 – 5:00 PM It’s not always so easy to find great Chinese take-out when you want it. Explore how to make some of your favorite dishes on your own! Our great menu includes: Crispy Vegetable Egg Rolls with Honey-Mustard Dipping Sauce; foil-wrapped Chicken Bundles; Chinese Lemon Chicken; Stir-Fry Beef & Broccoli with Oyster Sauce; General Tso’s Sweet Deep ; Pork & Vegetable Fried Rice, and Chinese Almond Cookies 60.00 KIDS COOKING CAMP M Stockmar Monday -Friday July 22 -26 9:30AM – 12:00PM Kids if you are between 8 and 12 join us for this great series so you can learn to make all these fun foods! We’ll have a great theme each day and you’ll get to eat everything we make! Our series is – Monday - Breakfast Around the World: Swedish Pancakes with sweet Cheese Berry Filling; Canadian Potato and Sausage Perogies; Italian Apricot and Pancetta Strata; Mexican Shredded Beef and Bean Chilequiles with Corn Tortillas and Queso Fresco Cheese; Venezuelan Vegetable and Bean ; American Fried Egg and Ham on fluffy Buttermilk Biscuits; French Chocolate Croissants, and Italian Orange Marmalade Crostata. CONTINUED 

TO REGISTER FOR CLASSES CALL: 480-596-5628

CONTINUED  TUESDAY - Taco Tuesday: Barbeque Pork Tacos with Honey Mustard Slaw; Carne Asada Tacos with Roasted Tomato Salsa; Teriyaki Chicken Tacos with grilled Pineapple; Beef Tacos on Indian Fry Bread; Sweet Potato, Mushroom and Black Bean Tacos with Corn Relish; Crispy Chicken Tacos with Avocado Ranch Sauce, and Apple Pie Tacos with Cinnamon Whipped Cream. WEDNESDAY - Rice Bowls: Korean Beef and Brown Rice Bowl; Chicken, Pineapple, Coconut & Ginger Rice Bowl; Steak Fajita Rice Bowl with Grilled Tomato Salsa; Greek Turkey with Yogurt-Dill Sauce and Couscous; Pork Noodle Bowl with Peanut Coconut Sauce; Cheeseburger Bowl with Avocado Ranch Sauce, and Acai Bowl with Fruit Salsa and Vanilla Almond Granola. THURSDAY - Pizza Party: Sausage and Apple Breakfast Pizza; Turkey Taco Pizza; Garlic Ranch, Chicken and Bacon Pizza; Philly Cheese Steak Pizza with Cheese Sauce; Roasted Corn, Avocado, and Tomato Pizza; Meatball and Cheddar Pizza, and Cookies and Cream Dessert Pizza. FRIDAY- Cake Decorating Contest: Students will watch a demonstration of how to ice and decorate a cake using a pastry bag and tips. They will practice making lines, flowers and boarders. From there students will divide into teams and work together to create a theme for decorating a cake. Each team will be given a baked cake and will decorate it using colored icing, sugars and sprinkles. Teams will be evaluated on creating their theme by two judges. After that they will eat their creations! 300.00 TEENS COOKING CAMP Linda Martin Monday -Friday July 22 - 26 2:00 – 4:30 PM This class for people 13 to 17 introduces a wide variety of cuisines, foods and cooking methods with a new theme each day. Join us for a week of hands-on cooking. We’ll prepare MONDAY Italian Dinners: Hand stretched Pizza with fresh Mozzarella, Tomatoes, & Basil; Italian Panzanella Salad with Basil, Balsamic, & Olive Oil; Homemade Pappardelle Pasta and Marinara; Sautéed Vegetables with Olives & Herbs; Chicken Piccata with Capers & Lemon, and Risotto with Peas & Parmesan. Dessert is Rustic Apple Tart with Homemade Vanilla Ice Cream. TUESDAY French Classics: Mini Croque Monsieur - Ham & Gruyere Cheese Sandwiches; Mixed Green Salad with Croutons, Hard Cooked Egg, & Herb Vinaigrette; Pan Roasted Chicken with Mushrooms & Rosemary; Sautéed Fresh Fish with Brown Butter & Caper Sauce; Pommes Frites with Béarnaise Sauce, and Sautéed Green Beans, Baby Carrots, & Roasted Garlic. Dessert will be French Crepes with Strawberries & Whipped Cream. WEDNESDAY Hawaiian Islands: Pork Pot Stickers with Soy Dipping Sauce; Island Green Salad with Papaya Dressing; Grilled Hawaiian Chicken with Pineapple, Ginger & Soy; Macadamia crusted Ahi Tuna with Pineapple- Ginger Salsa; Grilled Beef Short Ribs; authentic Hawaiian Macaroni Salad, and dessert of Banana Cake with Whipped Cream & Toasted Coconut. THURSDAY Hola Mexico!: Charred Corn & Smashed Avocado with homemade Tortilla Chips; Marinated & Grilled Tacos Al Carbon; Chicken & Cheese Verdes; Chile Rellenos with Ranchero Sauce; Spicy Mexican Rice; Black Beans with & Cream, and Mexican Caramel Sundaes with Homemade Ice Cream & Whipped Cream. FRIDAY Teens Dessert Bake-Off: Students will work in teams to make these fabulous desserts. Each team will compete for recognition of their dessert based on Judges evaluation. Recipes include: 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 Brulee with Whipped Cream & Glazed fresh Strawberries. 300.00 ~ ~ ~ ~ ~ ~

TO REGISTER FOR CLASSES CALL: 480-596-5628

NOODLEING ASIAN NOODLES Terri Milligan Thursday July 25 6:30 – 9:30PM So many Asian Noodles, and here is a chance to learn about them, how their flavors vary and which to use with the foods and cooking methods that best compliment each. Come for a fun morning and immerse yourself in noodle knowledge! Our lesson is Singapore Noodles with homemade Chile Oil; Udon Noodle Salad with Ancho Chili and Citrus Vinaigrette; Soba Noodles with Carrot ribbons, roasted Beets and Sesame Vinaigrette; Rice Vermicelli, Mango and Basil Summer Rolls with Spicy Peanut Dipping Sauce; Lo Mein with Sesame Peanut Sauce, Brussels Sprouts, Carrots and Mushrooms, and Chicken and Rice Noodle Stir fry with fresh Ginger and Basil. Enjoy it all with Blueberry Pomegranate Saki Champagne Sparkler. 65.00 GOURMET COUPLES Lisa Brisch Friday July 26 6:30 – 9:30PM Sign up with your partner and be part of a group of couples working together to learn this amazing gourmet menu. Our three course menu includes a sampling of wines with the first two courses. Come to prepare Gingered Shrimp Toast and crisp Iceberg Salad with crunchy Radishes and Cucumbers and Carrot Ginger Dressing, served with Riesling. The entrée is Sous Vide Pork Tenderloin with Ginger Scallion Relish; Sweet & Spicy Ginger Green Beans; Coconut Ginger Rice and Sautéed Carrots with Ginger, Orange, & Scallions, served with Merlot. Dessert will be Individual Toasted Coconut Bread Pudding with Lemongrass garnish. 150.00 per couple KIDS COOK CAMP Linda Martin Monday -Friday July 29 – Aug 2 9:30AM – 12:00PM This class is for kids ages 8 to 12 who like to cook and are ready to learn more. Our weeklong series introduces a variety of cooking themes ending with a cooking challenge. Sign up for a fun week to learn: MONDAY – Pizza Party: Three Cheese Homemade Pizza with sweet Tomato Sauce; Roasted Potato Pizza with Cheese & fresh Herbs; Tomato & Bacon Pizza; Homemade Cheese & Italian Salad Pizza; Pepperoni & Cheese Pizza; BBQ Chicken Pizza, and S’mores Dessert Pizza. TUESDAY - Spaghetti Dinner: perfect Tomato Bruschetta; crispy Romaine Salad with creamy Italian Dressing & Croutons; Sunday Spaghetti & Meatballs with Tomato Sauce; baked Penne Pasta with Cream, Parmesan, & Toasted Bread Crumbs; fresh baked Italian Bread; Italian Sugar & Cinnamon Doughnut Holes, and Strawberry Gelato with Whipped Cream. WEDNESDAY - Kids Bake Shop: Homemade Flaky Biscuits with Honey Butter; Strawberry Short Cake with Whipped Cream; Apple & Spice Muffins; Chocolate Chip Banana Muffins; sweet Peach Muffins with Sugar & Pecan Topping; Blueberry Coffee Cake, and Cranberry- Orange Scones. THURSDAY - End of Summer Cook Out: Campsite Roasted Corn & Cheese Quesadillas with Salsa; Cook-out Steak with Dr. Pepper BBQ Sauce; best ever BBQ Beans; one pot no bean Chili; Potato Packets with Bacon and Cheese; Skillet Cornbread with Honey Butter, and Cinnamon Apple Crisp with Homemade Vanilla Ice Cream. FRIDAY – CUPCAKE WARS: Vanilla Cupcakes; Chocolate Cupcakes; Red Velvet Cupcakes Carrot Cupcakes, and Banana Cupcakes. Students will work in teams to compete and create their cupcakes and will ice and decorate them with a team theme. Instructor will judge each team and provide recognition to each team. 300.00 BASKING IN BERMUDA Linda Martin Tuesday July 30 6:30 – 9:30PM This class focuses on Island foods of the beautiful land of Bermuda. Learn to prepare the Fish, Veggies, Fruits and Sweets native to this part of the world. We’ll feast like they do and enjoy an Island-style cocktail with our great menu! Come for Bermuda Codfish Cakes; Shrimp & Avocado Salad with Jalapeno & Lime; Curried Carrot Soup with Coconut; Pan-seared Rockfish with toasted Almonds & Bermuda Bananas; Onion with Coriander Sauce, and Hoppin’ John Peas and Rice. Dessert will be Almond Loquat Cake with Toasted Almonds. Culinary Adventure Class 65.00

TO REGISTER FOR CLASSES CALL: 480-596-5628

KEEPIN’ COOL IN THE KITCHEN! Lisa Brisch Wednesday July 31 6:30 – 9:30PM With a few great recipes we can enjoy many foods through the summer that keep us interested in food and maintain a cool kitchen! Come for a fun inspiring lesson to learn these delicious summer treats! Our lesson is Gazpacho; Instant Pot Ziti with Chicken, Peppers, & Olives; Sous Vide Chipotle Lime Chicken Black Bean & Avocado Salad; Shrimp Salad with Romesco Vinaigrette; Pasta with Garden Pesto Sauce; Instant Pot Spinach Risotto with Shrimp & Goat Cheese, and dessert of Chocolate Hazelnut Mousse. 65.00 AUGUST PASS THE PASTA Terri Milligan Thursday August 1 6:30 – 9:30PM Pasta is a food enjoyed year round. Come learn how much fun it is to make Pasta from scratch, then add your own Sauce with light and fresh flavors to compliment! Our lesson is Chicken Piccata with Lemon Pasta; Cacio e Pepe (Peppered Pasta) with Brown Ale; Mediterranean Vegetable Orzo Salad with Mint and Basil; Homemade Fettuccini Salad with Dijon Mustard Vinaigrette, Roasted Corn, Tomatoes and fresh Herbs; Homemade Marinara, Spinach and Mozzarella Pasta Bundt Pie, and Chocolate Ravioli with Honey Mascarpone Mint Filling. We’ll enjoy it all with Frozen Peach Bellinis. 65.00 GOURMET COUPLES Linda Martin Friday August 2 6:30 – 9:30PM Make a date with your partner for a fun and interesting culinary lesson. Join us for Chorizo stuffed Bacon wrapped Dates Amuse, and shaved Brussels Sprouts Salad with Toasted Pecans, Romano Cheese & Balsamic Vinaigrette, served with Sauvignon Blanc. The entrée is flame roasted Five Spice Pork Tenderloin with Mint Salsa; Butter sautéed Red Onions with Wine & Rosemary; Penne Pasta with Gorgonzola-Walnut Sauce; Grilled Corn Salad with Lime-Shallot Butter & Cotija Cheese, served with Merlot. Dessert will be Intoxicated Rum Cake with Toasted Coconut & Vanilla Bean Whipped Cream. 150.00 per couple STIR-FRY Melissa Stockmar Saturday August 3 9:30AM – 12:30PM Stir-fry combines great flavors with Asian foods and is a cooking method keeping a kitchen cool in the summer. Come get inspired to do Stir-fry for yourself and enjoy a great meal with these fun recipes. Our lesson is Summer Squash Stir-fry with Farro; Teriyaki Chicken Fried Rice; Crispy Beef and Bell Pepper Hoisin Stir-fry; Spicy Ginger and Garlic Pork Stir-fry with Snap Peas and Egg Noodles; Honey Sesame Shrimp Stir-fry with Jasmine Rice; Sichuan Eggplant and Cashew Stir-fry, and Chicken Thai Basil Stir-fry with Zucchini Noodles. 60.00 SCHOOL OF FISH Melissa Stockmar Tuesday August 6 9:30 AM – 12:30PM Come learn how easy it is to cook Fish with knowledge of “how to” based on the best method, timing and complimenting flavors. This great lesson will teach Crunchy baked Fish and Chips with Yogurt Tartar Sauce; Pan-fried Orange Roughy Mediterranean style with fried Capers; Salmon Burgers with Wasabi Mayo and Parmesan Sweet Potato Fries; Grilled Red Snapper Fish Tacos with Avocado Salsa; Sesame Ginger Tilapia en Papillote; Coconut Shrimp with Chipotle Raspberry Sauce, and Grilled Swordfish with charred Leeks and Citrus. 65.00 HAVANA CABANA Linda Martin Tuesday August 6 6:30 – 9:30PM In our Culinary Series the foods and flavors of this gateway culture will open the door to specialties we can enjoy preparing in our own kitchens! Come for an introduction to Havana culinary culture and learn to prepare Rum-glazed grilled Shrimp with Mint Salsa; Curry- Grilled Steak Sofritas; Avocado & Red Onion Salad with Butter Lettuce, Olive Oil, & Lime; Pan Seared Red Snapper Escovitch (spicy Vegetable Sauce); Cuban Arroz Con Pollo; -slow skillet cooked Beef & Spices. Dessert will be . Culinary Adventure Class 65.00

TO REGISTER FOR CLASSES CALL: 480-596-5628

SUMMER AL FRESCO ENTERTAINING T Milligan Wed Aug 7 9:30AM – 12:30PM Once the sun goes down, so many things are possible when entertaining. Come learn some amazing recipes geared for easy casual gatherings with friends. Our fun lesson is Roasted Jalapeno and Shrimp Gazpacho; Yakatori Steak with Cucumber Avocado Salad and Green Curry Mayonnaise; Cocoa rubbed Salmon with fresh Orange Salsa, and homemade Ricotta and Roasted Grape Crostini, and Blackberry and Charred Corn Quesadillas with Tomatillo Salsa. Dessert will be Peach and Blueberry Puff Pastry Tart with Amaretto Crème. We’ll enjoy it all with a Strawberry Mint Champagne Mojito. 65.00 MULTI (Instant) POT COOKING Lisa Brisch Wednesday August 7 6:30 – 9:30PM Cooking with a Multi Pot or Instant Pot is one of the new fun methods of cooking. You can cook almost anything in just one pot. Come learn about all the functions of your pot in this class. Our lesson teaches Deviled Eggs; Beets with Walnuts, Goat Cheese, & Greens; Shredded Beef Enchiladas; Risotto with Garlic Shrimp; Ziti with Sausage & Peppers; Potato Salad and White Bean Salad. Dessert will be Cinnamon . 65.00 WHAT’S IN SEASON Amy Barnes Thursday August 8 9:30AM – 12:30PM We’re focused on fresh seasonal foods and recipes that take advantage of light combinations for summertime eating. Come for a fun summer culinary experience to learn Cuban Steak and Zucchini Skewers with Mojo Sauce; Antipasto Salad with Garden Vegetables, Fennel, Sweet Peppers, and Deli Meats with Red Wine Vinaigrette; Orecchiette Pasta with Grilled Shrimp, Yellow Squash and Basil Vinaigrette; Healthy Kale & Raw Almond Salad with Parmesan Black Pepper Biscotti; Grilled Eggplant Stacks with Tomato and Feta, and Crispy Golden Yukon Potato and Rosemary Pizza with Whole Milk Mozzarella. Dessert will be Apple Tart Tatin with Cinnamon Ice Cream. 60.00 LUNCH AND LEARN Lisa Brisch Friday August 9 12:00 Noon – 1:00 PM Enjoy lunch and a DEMONSTRATION lesson with a cool theme and delicious meal. Learn this great menu of fresh Fettuccini with Tomato & Almond Pesto, served with Green Salad and Bistro-style whole grain Mustard Vinaigrette with Shallots and fresh Herbs. Dessert will be Tiramisu Mousse. 28.00 GOURMET COUPLES Linda Martin Friday August 9 6:30 – 9:30PM Create a date night and invite your partner to be part of preparing an amazing three course gourmet menu. Our lesson is Tuna Poke Amuse with fresh Avocado & Ahi Tuna and crispy Romaine Salad with Grape Tomatoes & fresh Herb Vinaigrette, served with Sauvignon Blanc. The entrée is Korean-style Marinated & Grilled Beef Tenderloin Steak; Creamy Polenta with Sautéed Mushrooms; Cast Iron sautéed Brussels Sprouts with Toasted Garlic, and Spaghetti Squash with Olive Oil, fresh Grated Parmesan & Cracked Black Pepper, served with Shiraz. Dessert will be Ancho-Chocolate Cake with Chocolate Espresso Sauce & Homemade Rum Ice Cream. 150.00 per couple COOKING FOR COLLEGE Melissa Stockmar Saturday August 10 9:30AM - 12:30PM If you’re headed to college this fall, cooking for yourself is in your future. Come for a class introducing foods you can easily make for yourself with whatever you have for equipment, space or tools. These are easy “go to” favorites. Come to learn Southwest Chicken Salad Lettuce Wraps; Gazpacho; Shrimp, Lemon and Herb Skewers; Cheesy Beef and Bean ; Vegetable Quiche; Roast Beef Summer Rolls; quick Mushroom Risotto made in a microwave and Nutella Mug Cake with Whipped Cream. 60.00

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APPETIZER DINNERS Linda Martin Saturday August 10 2:00 – 5:00 PM A great way to eat lighter during the warm months is to make yourself appetizer size and style foods. These satisfying dinners are Mini Croque Monsieur with Béchamel Sauce; Pan-fried Crab Cakes with Dijon-Caper Remoulade; Roasted Vegetable Platter with Balsamic Syrup & Sea Salt; Grilled Crostini with Tomato-Basil Topping; Rib-eye Steak on Black Pepper Biscuits with Horseradish Cream; Roasted Corn Guacamole with Cotija Cheese & homemade Chips, and White Chocolate Mini Tarts with Whipped Cream & fresh Strawberries. 65.00 WHAT CAN I BRING POT LUCK DINNER M Stockmar Tue Aug 13 9:30AM– 12:30PM When you are invited to bring dinner to any gathering, here is a lesson of crowd pleasing dishes which will make it easy for you. Come have fun learning these recipes including Creamy Broccoli & Apple Salad; Buffalo (spicy) Turkey Meatballs with Blue Cheese Dipping Sauce; Chili-glazed Fried Chicken Lettuce Cups; Mushroom Tacos with charred Corn Salsa; Garlic Parmesan roasted Shrimp with Mango Dipping Sauce and Peach Pie Sheet Cake Bars. 60.00 BEAUTIFULLY JAPANESE Linda Martin Tuesday August 13 6:30 – 9:30PM In our continuing Culinary Adventure Series we’re exploring Japanese foods – ingredients, seasonings and cooking methods. Come learn about the clean delicious flavors and unique dishes of this cuisine. Our lesson is Kimchi Udon Noodle Stir Fry; California Roll Sushi with Shrimp & Avocado; Beef & Vegetable Teppanyaki with Lemon-Garlic Soy; Bacon Fried Rice; Grilled Beef Tenderloin Satays with Mango Salsa; Soba Noodle & Vegetable Salad, and ”Matcha” (Green Tea) Ice Cream. Culinary Adventure Class 65.00 SEAFOOD WRAP AND ROLL Terri Milligan Wed August 14 9:30AM – 12:30PM Treat yourself to a fun culinary adventure and amazing Seafood recipes. This lesson of Seafood all wrapped up will give you some great dishes to share with friends when you’re entertaining. Eat lighter yourself with Grilled Banana leaf wrapped Cod with Asian Chili Vinaigrette; Salmon and Asparagus in Papillote with Ginger-Lemongrass infused Basmati Rice; Shrimp Avocado Summer Rolls in Rice Paper; Seared Spice encrusted Tuna Nori Rolls; Crabmeat Strudel, and Prosciutto wrapped Shrimp with Homemade Bourbon Barbeque Sauce. We’ll enjoy our meal with a Frozen Strawberry Lime Margarita. 65.00 FRENCH COUNTRY FAVORITES Lisa Brisch Wed August 14 6:30 – 9:30PM So many great foods and flavors originated in the farms and villages of France. Come learn how natural ingredients, flavorings and easy cooking methods combine in delicious results. Our lesson is Mushroom Gruyere Puff Pastry Pinwheels; Lentil, Tuna, & Roasted Pepper Salad; Pork Tenderloin Medallions with Orange Pan Sauce, Fennel & Green Olives; Chicken Provencal (Braised Chicken with Tomatoes, Garlic, & Olives); Zucchini, Tomato, & Potato Tian with Caramelized Onions, and Roasted Green Beans with Sun-dried Tomatoes, Goat Cheese, & Olives. Dessert is Lavender Pots de Crème. 65.00 SALAD NIGHTS Amy Barnes Thursday August 15 9:30AM – 12:30PM Satisfying, cool, healthy and easy are tossed together in this lesson of amazing dinners of Salads. Introduce these recipes to your family and they will enjoy light, delicious and filling meals made for summer. Our lesson is Spicy Thai Shrimp and Corn Salad with Cashew Dressing; simple Asparagus Salad with hard cooked Eggs and Bacon Dijon Vinaigrette; Carne Asada Steak Salad with homemade Guacamole and ; shredded Raw Brussels Sprout Salad with Bacon, Avocado and Red Wine Vinaigrette; Mason Jar Asian Chopped Salad with layered Veggies and Sesame Soy Dressing, and Ranch Chicken Salad nestled in Avocado Cups. Dessert is Flourless Chocolate Peanut Butter Brownies A La Mode. 60.00 ~ ~ ~ ~ ~ ~ ~

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LUNCH AND LEARN Terri Milligan Friday August 16 12:00 Noon – 1:00 PM Here is a fun lesson you can use for lots of great meals. Come for a DEMONSTRATION to enjoy Hasselback Chicken Stuffed with Havarti Cheese, Sun-dried Tomatoes and Spinach, served with Basmati Rice with roasted Garlic, Pink Lentils and Pea Pods. Dessert will be Nectarine and Raspberry Frangipane Tart and Vanilla-scented Whipped Cream. We’ll enjoy this lunch with fresh Berry Rosé Sangria. 30.00 GOURMET COUPLES Linda Martin Friday August 16 6:30 – 9:30PM We invite you and a partner to join in this lesson of a three course gourmet meal. Come be part of preparing it with other couples and enjoy it with a sampling of wines. Our lesson is Grilled Crostini Amuse with fresh Tomatoes, Basil, & Truffle Oil, and Salad of Roasted Pears, Baby Arugula, & Walnuts with Shallot Vinaigrette, served with Sauvignon Blanc. The entrée is Sautéed Sole & Shrimp with Lemon & Capers; Sake steamed fresh Carrots; spiral cut roasted Zucchini with Olive Oil & fresh Herbs, and Crispy Grilled Red Potatoes with Garlic & Herb Oil, served with Rose. Dessert will be Raspberry & Blueberry Rustic Tart with Vanilla Crème Anglaise. 150.00 per couple KIDS MAKE DINNER Melissa Stockmar Saturday August 17 9:30 AM – 12:30PM If you are 8 or above this lesson is for you. Learn these dinner recipes and you will gain knowledge and independence in making dinner for yourself and your family. Our fun yummy lesson is Barbeque Chicken Pizza Quesadillas; Teriyaki Meatball Bowls; Cheesy Polenta with Meat Sauce; Pan roasted Cauliflower Pasta with Roasted Tomato Sauce; Crispy oven Baked Beef Chimichangas; Potato, Bacon, and Cheese Pierogies with Brown Butter Sauce; Quinoa Turkey Taco Bowls, and Mini Chocolate Blackout Cupcakes with Oreo Whipped Cream. 60.00 TACO STAND Melissa Stockmar Tuesday August 20 9:30AM– 12:30PM Tacos are a favorite food around the globe. So many varieties and so many choices! Come learn, have fun and explore some amazing flavors you can make them for yourself. Our lesson is Texas Chili Short Rib Tacos; Fish Tacos with Mango and Jicama Slaw; Tequila Lime Chicken Tacos with Tomatillo Avocado Salsa; Curry Rice and Vegetable Tacos; Moroccan Potato and Lentil Tacos; Indian Chickpea Tacos with Raita Sauce; and Cinnamon Ice Cream Tacos with Fruit Salsa. 60.00 WORLD Linda Martin Tuesday August 20 6:30 – 9:30PM Foods found at street vendor stands are some of the most flavorful of any you’ll find. What is the secret of these specialties? Come learn to create the magic for yourself! This lesson includes: Vietnamese Street Tacos with Spicy Pork & Pickled Cucumber; General Tso Chicken; Flame Cooked Mexican Street Corn; Crab & Andouille Jambalaya; Shrimp Banh Mi with Pickled Onion; Indian Fried Onion with Tamarind Chutney, and Greek Style Donuts with Honey Syrup. Culinary Adventure Class 65.00 SOUS VIDE Lisa Brisch Wednesday August 21 6:30 – 9:30 PM. Sous Vide style of cooking opens the door to bright fresh flavors and a natural healthy way to cook. Learn how to sous vide a variety of foods in this great class. Our lesson is Starbucks-style Egg Bites; Chinese Chicken Salad; Caramelized Onion, Gruyère, & Sausage ; New York Strip Steaks with Balsamic Cream Sauce; Salmon Tacos with Latin Slaw; Butter Poached and Glazed Carrots. Dessert will be smooth creamy Chocolate Custard. 65.00

Kitchen Fact Our Sweet Basil Cooking School Kitchen is COOL in the summer!

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LADIES COCKTAIL PARTY Amy Barnes Thursday August 22 6:30PM – 9:30PM Create a fun party for your girlfriends with this delicious menu! Our lesson includes a cocktail to enjoy with the meal. Come for a fun morning of cooking and learn Honey-Mustard Chicken and Sausage Skewers; Adobo Shrimp & Cucumber Cocktail Cups; Roast Beef and Avocado finger Sandwiches; warm Spinach-Parmesan Dip & Parmesan Cracker Crisps; Asiago-stuffed Dates with Bacon and Smoked Paprika; Teriyaki Cheese Ball with Crackers, and Kahlua Brownies. We’ll enjoy this all sipping Pineapple Mai Tais with Grilled Pineapple Garnish. 65.00 LUNCH AND LEARN Linda Martin Friday August 23 12:00 Noon – 1:00 PM This summer menu is perfect for entertaining or preparing for your family. Come for an impressive DEMONSTRATION of Pan Seared Beef Tenderloin with Red Wine Reduction Sauce served with Toasted Garlic Couscous and Julienned Vegetables with Garlic & Herbs. Dessert will be Dark Chocolate-Rum Brownies with Homemade Vanilla Bean Ice Cream & Caramel Sauce. 35.00 GOURMET COUPLES Linda Martin Friday August 23 6:30 – 9:30PM Invite a partner to spend a fun evening cooking with you and learn a delicious three course dinner. Our lesson is Sage & Gorgonzola Cheese Puff Amuse and Salad of Grilled Tomato & Mixed Greens with Blue Cheese Vinaigrette, served with Pinot Grigio. The entrée is Pan seared Rib Eye Steak with Homemade Béarnaise Sauce; Char Grilled Sweet Peppers with Capers & Balsamic Vinegar; Agave Glazed Carrots with fresh Rosemary, and Petite Baked Potatoes with Crème Fraiche & Chives, served with Shiraz. Dessert is Flourless Chocolate Cake with Chocolate Sauce & Raspberries. 150.00 per couple CUTIE PIES Melissa Stockmar Saturday August 24 9:30AM – 12:30PM We’re taking Pies and changing their faces to create yummy little sweet and savory Pies. These are good for summer dining and meals at any time of the day. Come for a great lesson and have fun making Mini Caramelized Onion Galettes with Cheddar-Thyme Crust; Peach and Strawberry Crumb Pies; Citrus Curd Pie with Basil Whipped Cream; Greek and Feta Pies with Spinach and Eggplant; Black Bottom Pie with Chocolate Crust, Bittersweet Chocolate Custard and Toasted Meringue; Strawberry Rhubarb Hand Pies, and Lemon-Buttermilk Ice Box Pie with Blueberry Compote. 60.00 WOW YOUR CROWD Linda Martin Saturday August 24 2:00 – 5:00 PM Finger foods are satisfying especially this time of year! Use this menu for easy entertaining and guaranteed crowd pleasing choices. Come for a fun lesson of Garlic Roasted Shrimp with Cocktail Sauce; Spicy & Creamy Wasabi Deviled Eggs; Grilled Chicken Skewers with fresh Ginger, Soy, & Sake; Pepper Crusted New York Steak with Horseradish Cream on Grilled Garlic Toast; Smoked Gouda & Caramelized Pear Mini Grilled Cheese; Endive Spears with Sweet Potato, Bacon, & Chives, and Mini Strawberry & Lemon Tiramisu Pastries. With the meal we’ll enjoy a Citrus Cooler Cocktail. 65.00 PALEO PREFERENCE Melissa Stockmar Tuesday August 27 9:30AM– 12:30PM Cooking Paleo is a healthy choice for many. This lesson teaches how the principals of using whole foods and healthy cooking methods create amazing Paleo meals. Join us for Zucchini and Bacon Fritters; Kale, Avocado, and Basil Gazpacho; Pulled Orange Pork Tacos in Lettuce Cups with Mango Relish; Grilled Chicken Skewers with Spicy Peach Barbeque Sauce; Shrimp with Spaghetti Squash; Bolognese Pizza with Cauliflower Crust, and Raspberry and Honey Chocolate Torte. 60.00

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FLAVORS OF INDIA Linda Martin Tuesday August 27 6:30 – 9:30PM Indian foods stand out in amazing ways with variety, flavors, spices and ingredients. Come gain first-hand knowledge of this dynamic and satisfying cuisine. Our lesson is Indian Punjabi (Spicy Potato Stuffed Pastries); Indian Lamb Curry; Chicken Tikka Masala; Garlic Naan; Chana Masala (Chickpeas with Garlic, Ginger & Spices); Pork Vindaloo with Turmeric, Cinnamon, & Ginger, and Semolina Coconut Cake with Orange & Rose Water. Culinary Adventure Class 65.00 VEGGIE VICTORIES Lisa Brisch Wednesday August 28 6:30 – 9:30PM Many are eating little or no meat for reasons of health, preference and simplicity. We’ll combine a little fun and creativity to learn how preparation of veggie specialties is endless! Come for a fun and inspiring lesson to learn Cauliflower Cakes with Cilantro-Mint Chutney; Shredded Beet & Potato Pancake with Orange-Chive Crème Fraiche; Summer Vegetable Gratin; Chickpea Tagine with Cauliflower & Almonds; Rigatoni with Roman Broccoli, Spinach, Garlic and Caper Sauce and Eggplant Involtini with Tomato Sauce and Parmesan. Desserts will be Chocolate Chip Zucchini Banana Bread & Sweet Avocado Ice. 65.00 SKINNY HOME COOKING Amy Barnes Thursday August 29 9:30AM – 12:30PM Want the few extra pounds that keep hanging on to go away? We have a lesson teaching how to use skinny foods and cooking methods with great flavors so you’re not missing anything! Get inspired then be successful losing with these recipes. We’ll prepare Garden Tomato & Basil Bruschetta; Thai Ground Turkey Breast, Shallots and Coconut Milk with Carrot Noodles; Easy One Pan Teriyaki Chicken, and mixed Vegetable and Pineapple Rice Baked Casserole. Dessert will be Roasted Strawberry, Brie & Chocolate Phyllo Tarts. We’ll enjoy our skinny meal with a Chia Watermelon Fresca! 60.00 HOLD THE HEAT Terri Milligan Thursday August 29 6:30 – 9:30PM Avoiding that room called the kitchen? Don’t let the heat be the reason. Come for a cool lesson of dishes with cool summer simplicity. Sign up for Spiralized Rainbow Raw Pad Thai; Walnut Tacos with Nectarine, Cherry and Mint Salsa; Raw Carrot and Spinach Nori Rolls; Zucchini, fresh Basil and Mint Pesto and Ricotta raw Lasagna, and Vegetable and Stone Fruit Ceviche Salad. Dessert is No bake Chocolate Mousse Bars with Cinnamon Cocoa Cream. We’ll enjoy an icy cold Tequila-spiked Watermelon Agua Fresca. 65.00 LUNCH AND LEARN Amy Barnes Friday August 30 12:00 Noon – 1:00 PM Treat yourself to a fun lunch and DEMONSTRATION lesson with a menu made for summer. Our combination is Chopped Sirloin with Gorgonzola Butter & Crispy Onion Strips served with Potato Salad made with Garlic Mayonnaise and Chives. Dessert will be Summer Apple Crisp with Nutmeg Whipped Cream. We’ll enjoy an icy cold Pink Sky Vodka Punch. 30.00 GOURMET COUPLES Linda Martin Friday August 30 6:30 – 9:30PM This class is for couples who like great food and are ready to spend an evening learning an amazing new menu! We’ll enjoy a sampling of wine with the meal. Join us for Crispy Potato Pancakes with Seared Shrimp & Crème Fraiche, and Greens & Radish Salad with fresh Herbs and Champagne-Lemon Vinaigrette, served with Chardonnay. The entrée is Ginger Marinated Grilled Chicken with Serrano-Garam Masala Cream Sauce; Roasted Fresh Green Beans with Caramelized Shallots; Angel Hair Pasta with Toasted Walnuts, Parsley, & Parmesan, and Charred Sweet Potatoes with Paprika, Cinnamon, & Cumin Spiced Oil served with Merlot. Dessert will be Individual Goat Cheese & Pistachio Cheese Cakes with Tequila-Lime Syrup. 150.00 per couple

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KIDS & PARENTS MAKE BREAKFAST M Stockmar Sat Aug 31 9:30AM – 12:30PM Making the most important meal of the day can be a culinary adventure when you team up to cook together. If you are eight and above, invite your parent to come with you and learn this amazing Breakfast assortment! Our lesson is Citrus Raspberry Coffee Cake; Cheesy Bacon Breakfast Lasagna; Ricotta, Blueberry and Raspberry Puff Pastry Boats; Frittatas with Zucchini, Squash, Pesto and Feta Cheese; Mushroom and Bacon Hash Brown Quiche; Tater Tot Pizza with Sausage and Fried Eggs, and Smore’s stuffed Belgian Waffles. 60.00 per person SEPTEMBER ITALIAN DINNERS WITH EASE Melissa Stockmar Tue Sept. 3 9:30AM– 12:30PM This favorite cuisine is a perfect subject for new dinners for busy families. Come enjoy a lesson that will provide recipes for many satisfying dinners. Our lesson is Grilled Steak Panzanella Salad with Roasted Red Pepper Vinaigrette; Italian Chickpea Stew with Pesto; Eggplant Parmesan and Tomato Butter Sauce; Cheese Tortellini with Tomato Spinach Cream Sauce; Chicken Carbonara Pasta Cups; Salmon Piccata with Lemon, and Apricot and Almond Cake with Cinnamon Topping. 60.00 TASTE OF PROVENCE Linda Martin Tuesday Sept 3 6:30 – 9:30PM The flavors of this enchanting region will come alive in the foods and combinations of this lesson. Learn how to create these specialties with the ease and simplicity of a French chef. Our lesson is Olive & Caper Tapenade on Crostini with Lemon Zest & Thyme; Baby Lettuce Salad with Radishes & Herbs; Cassoulet with White Beans, Sausage and Spinach Pesto; Sole Meunière with Brown Butter-Caper Sauce; Potatoes Gratin with Goat Cheese, Tomatoes, & Olives, and Browned Garlic Brussels Sprouts. Dessert will be Honey & Lavender Ice Cream with fresh Berries. Culinary Adventure Class 65.00 WHERE’S THE GLUTEN Terri Milligan Wednesday September 4 9:30AM – 12:30PM What no gluten? How can that be with recipes that taste so good? This lesson teaches the way to create flavor combinations with gluten free ingredients to achieve magic results. Come for a fun inspiring class to learn Carrot Pistachio Pesto Quinoa with Chickpeas and fresh Basil; Seeded Flatbread with Miso Carrot Butter; Coconut Curry Zoodle Noodle Soup; Chocolate Waffles with Homemade Cinnamon Syrup; Vegetable Fritters with Citrus Aioli; Citrus Shrimp and Rice Bowls, and Lemoncello and Almond Olive Oil . 65.00 ONE PERSON, ONE POT! Lisa Brisch Wednesday September 4 6:30 – 9:30PM This class is ideal for people who want to simplify cooking by using one pan, a few ingredients and small quantities to cook for themselves. Cooking for one means no leftovers and no big clean up! Come to this magical class and learn to do this for yourself! Our lesson is Roasted Salmon with Broccoli & Red Potatoes; Steak with Sweet Potatoes & Scallions; Roast Chicken with Cauliflower & Tomatoes; Sausage, Kale, & White Bean Pasta; Broccoli-Bacon Macaroni & Cheese; Chickpea & Artichoke Tagine and Spinach Risotto with Shrimp & Goat Cheese. Dessert will be easy and quick Chocolate Peanut Butter Acai Bowls with Bananas, Coconut and Cacao Nibs. 65.00 ITALIAN FINGER FOOD Amy Barnes Thursday September 5 9:30AM – 12:30PM Italian culinary delights are here! Enjoy a class of easy specialties you can prepare for dinners or a casual gathering of friends. This fun lesson is Chicken Pesto Frittata Bites; Smoked Mozzarella & Fig Jam Phyllo Cigars; fried Blue Cheese stuffed Olives with Lemon Aioli; Prosciutto, Grape & Fontina Cheese Pizzettas; Artichoke Fritters with Sun-dried Tomato Cream Sauce, and Mini Tomato Tarte Tatins with Boursin Cheese & fried Basil. Dessert will be Ricotta Cookies with Almond Glaze and Sprinkles. We’ll enjoy it all with a glass of Rosé Day-Time Punch. 60.00

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LUNCH AND LEARN Lisa Brisch Friday September 6 12:00 Noon – 1:00 PM We have an amazing Sous Vide lesson to share! Come for a DEMONSTRATION to learn Spinach Salad with Mushrooms, Capers, Blue Cheese and Sous Vide New York Steak, served with Herbed Garlic Bread. Dessert is Banana Pudding Parfaits. 28.00 GOURMET COUPLES Linda Martin Friday September 6 6:30 – 9:30PM Invite your partner to share a culinary experience and be part of creating a three course gourmet meal. Our menu is Chorizo Amuse with fresh Orange & Tomato Salsa, and Crispy Romaine Salad with Herb Vinaigrette, served with Riesling. The entrée will be Pan seared fresh Salmon with Martini Sauce; flash fried Sweet Potatoes with fresh Herbs; Curry scented roasted fresh Vegetables, and Homemade French Dinner Rolls with Sweet Butter, served with Pinot Noir. Dessert will be Vanilla Bean Crème Brûlée with fresh Berries & Whipped Cream. 150.00 per couple CALENDAR OF COOKIES Melissa Stockmar Sat September 7 9:30AM – 12:30PM This class offers a chance to have fun making Cookies inspired by the months of the year. Each recipe offers a seasonal flavor specialty and amazing melt in your mouth results. Come enjoy this Cookie making experience and learn September-Peanut Butter and Jelly Thumbprints; October - Pumpkin Spice Shortbread Sandwich Cookies with Brown Butter Filling; November- Bourbon Pecan Pie Bars; December- Italian Rainbow Cookies; Jan- Healthy Oatmeal and Dark Chocolate Chunk Cookies; February- Vanilla Macarons with White Chocolate Rose Butter Cream, and March- Citrus Vanilla Pinwheels. 60.00 KIDS COOK AFTER SCHOOL Melissa Stockmar Mondays Sept 9 – Oct 14 3:45 – 5:45 PM If you are aged 8 or above, this weekly after school series will introduce you to many fun cooking subjects. WEEK 1 – Knife Skills (Bowls): Quinoa Avocado Breakfast Bowls with Fried Eggs; Coconut Peanut Chicken Bowl; Southern Barbeque Pork and Corn Bowl; Strawberry Orange Trifle with Ladyfingers. WEEK 2 – Appetizers: Turkey Meatballs with Orange Glaze; Barbeque Chicken Polenta Bites; crunchy Lemon-Pesto Garden Salad with Bacon; Pork Satays with Peanut Sauce, and Beef and Pepper Jack Tostadas. WEEK 3 – Pasta: Grilled Ratatouille Linguini; cold grilled Vegetable Penne Pasta with Balsamic Dressing; Ricotta Gnocchi with Creamy Marinara; Ricotta and Sausage Ravioli with Alfredo Sauce, and Chocolate Hazelnut Manicotti with Fudge Sauce. WEEK 4 –One Pan Dinners: Sheet pan Pineapple Chicken Fajitas; Honey Orange Glazed Pork with Sweet Potatoes; Extra crunchy Sheet pan Mac and Cheese; Sheet pan Mongolian Beef and Broccoli, and Turkey Chili with Sweet Cornbread Topping. WEEK 5 – Side Dishes and Vegetables: Tomato and Basil Risotto; Corn and Bacon Soufflé; Roasted Asparagus with Lemon Pesto; Twice baked Loaded Ranch Potatoes, and Brown Sugar Glazed Carrots with Parsley. WEEK 6 Desserts of the World: Apple Pie Tarts a la Mode; Chocolate Mousse Cups; Sopapillas with Cinnamon and Sugar; Linzer Cookies with Strawberry Jam, and Chocolate Cherry Biscotti. 330.00 PERSONAL PIZZAS Melissa Stockmar Tuesday September 10 9:30 AM– 12:30PM Making Pizza is great fun when you can make your Crust from scratch and turn it into amazing creations based on your preferred ingredients. We’ll begin with Crust making and everyone will make their own, then move on to this amazing line up of recipes. Join us for a fun morning to learn Neapolitan Pizza with San Marzano Tomatoes and Mozzarella; Pesto Pizza with Goat Cheese; Sausage Pizza with Fontina Cheese; Wild Mushroom, Caramelized Onion and Herb Cheese Pizza; Mediterranean Pizza with Artichokes, Spinach, Sun-dried Tomatoes and Olives; Maple Chicken and Brie Cheese Pizza with Butternut Squash, and dessert Pizza with grilled Peaches, Ricotta and Honey. 60.00

TO REGISTER FOR CLASSES CALL: 480-596-5628

BEIJING AND BEYOND Linda Martin Tuesday Sept 10 6:30 – 9:30PM Beijing is a culinary capitol of the Asian continent. Join us for a lesson to learn about this cuisine. Our menu is Peking Hot & Sour Soup; Steamed Salmon Dumplings with Soy Dipping Sauce; Moo Shu Pork with Sesame Pancakes; Mongolian Pan seared seasoned Lamb with Scallions & Sesame Oil; Beggars Chicken (braised whole Chicken with Coriander, Peppercorns, & Star Anise); Beijing Spicy Beef with Fresh Ginger, Garlic, & Peppers, and Chinese Almond Cookies. Culinary Adventure Class 65.00 TREMENDOUS TOMATOES Terri Milligan Wednesday Sept 11 9:30AM– 12:30PM Summer is Tomato time every year! Come discover how to enjoy the natural goodness and flavors from Tomatoes used creatively in these recipes. This fun specialty class teaches Cornmeal and Rosemary Galette with Tomatoes, Montrachet and fresh Roasted Jalapeno; Tomato Gazpacho with Flaming Tequila Cilantro Shrimp; Cheddar Tomato Cobbler; Butter Basil Shrimp with Tear Drop Tomatoes on Mozzarella; Tomato and fresh Basil stuffed Chicken Breast with Lemon Wine Reduction, and Rustic Raspberry and Tomato Tart. We’ll enjoy it all with a Bloody Maria Cocktail. 65.00 TUSCAN TO DIE FOR Lisa Brisch Wednesday September 11 6:30 – 9:30PM Combine ingredients of the Tuscan countryside and summertime and you can create delightful soul satisfying foods. Come for this Italian culinary experience to learn Stuffed Mushrooms with Pancetta, Shallots & Sage; Marinated Pepper Salad with Basil, Capers & Pecorino; Steak A La Fiorentina (Grilled Steak Seasoned with Olive Oil & Herbs); Chard & Sausage with Crispy Spiced Chickpeas; Spaghetti with Cherry Tomatoes, Olives, Capers, & Pine Nuts, and Zucchini with Garlic & Lemon. Dessert will be Fig &Walnut Torte. 65.00 DIP IT AROUND THE WORLD Amy Barnes Thurs September 12 9:30AM – 12:30PM This fun class will take you around the world with each culture and its recognized Dip and accompaniment. Join in to learn recipes for gatherings of all types. We’ll make Greek layered Dip with Cannellini Beans, Feta, Olives and Cucumbers with toasted Pita Chips; Irish Pub Cheese made with Irish Lager, served with Marble Rye and Apple Slices; Homemade Naan with Red Lentil Dip; Queso Fundido With Chorizo and Corn Chips; Baba Ghanoush Eggplant Dip with warm Pita; Roasted Yukon Potatoes with Sour Cream and French Onion Dip, and German Chocolate Fondue with Homemade Chocolate Chip Shortbread Cookies and Strawberries. 60.00 LUNCH AND LEARN Amy Barnes Friday September 13 12:00 Noon – 1:00 PM Come in and cool off while you enjoy a delicious lunch and DEMONSTRATION. Our lesson is Croissant Steak Sandwich with Caramelized Onions and Horseradish Mayonnaise served with Two Potato Salad with Mustard Dressing. Dessert will be fresh Summer Berry Pie with Vanilla Bean Ice Cream. 28.00 GOURMET COUPLES Linda Martin Friday September 13 6:30 – 9:30PM If you like to cook, invite your partner to join you for a class and cook together as a team creating this three course gourmet menu. Join in to learn Fig Jam & Brie Bruschetta Amuse, and Grilled Caesar Salad with Rosemary Croutons & perfect Caesar Dressing, served with Sauvignon Blanc. The entrée will be Butter Sautéed Chicken Marsala with Chives & Fresh Mushrooms; Cast Iron Spicy Brussels Sprouts with Toasted Garlic; Oven Roasted Green Beans with Garlic & Seasoned Crumbs, and Individual Yukon & Sweet Potato Gratins, served with Merlot. Dessert is Cherries Jubilee Flambé over Homemade Vanilla Bean Ice Cream. 150.00 per couple

TO REGISTER FOR CLASSES CALL: 480-596-5628

CAKE DECORATING Melissa Stockmar Saturday September 14 9:30AM – 12:30PM The art & techniques of cake decorating are fun skills to call on for many occasions. In this class, we’ll demonstrate how to fill & ice a Cake, create borders, make flowers and leaves & write with icing. Each student will practice these techniques & then receive a baked cake to design, decorate & take home. Supplies are included. 70.00 SAVORING THE SOUTHWEST Melissa Stockmar Tues Sept 17 9:30AM – 12:30PM Learn about the amazing foods and flavors native to our region in this lesson. We’ll introduce Chilies, seasonings and food combinations that make Southwest flavors dynamic and popular. Come to learn Beef and Sweet Potato Empanadas with Fire roasted Tomato Salsa; Pear, Almond and Bacon Flautas with Goat Cheese; Chorizo, Roasted Garlic and Poblano Pepper Tarts; Mole- style Pork and Squash Chili; Ancho-rubbed Steaks with grilled Mango Butter and Chipotle roasted Red Potatoes; Creamy Chicken Enchiladas with Poblano Peppers, Ancho Cream Sauce and Tomatillo Salsa, and Bread Pudding. 60.00 THE NEW IRISH TABLE Linda Martin Tuesday Sept 17 6:30 – 9:30PM In our continuing International Culinary series we’re exploring the flavors and customs of the new Irish cuisine. Ireland is currently experiencing a culinary revolution by combining locally produced ingredients and creating exciting new recipes with contemporary flair. Come for Irish Beef (Hand Pies); Purple Cabbage & Pecan Salad; Irish Lamb & Vegetable Stew Cottage Pies (Shepherd’s Pie); Traditional Irish Soda Bread; Colcannon (Mashed Potatoes with Bacon, Cabbage, & Butter), and dessert of Irish Apple Cake with Whiskey Hard Sauce. Culinary Adventure Class 65.00 SWEET AND SAVORY TARTS Terri Milligan Wednesday Sept 18 9:30AM– 12:30PM Starting with Crust making, we’ll learn to make the sweet and savory varieties. This lesson teaches Tarts for any meal of the day. Come to learn Melted Leek and Havarti Tart with fresh Rosemary; Butternut Squash Goat Cheese Hand Pies; Roasted Shallot and Balsamic Tart Tatin; Stone Fruit Crostada with Pecan Crisp Topping; Key Lime Coconut Whipped Cream Tart, and Asparagus, Bacon and ricotta Tart. We’ll enjoy our menu with a Piña Colada Mimosa. 65.00 SPANISH PARTY FOODS Lisa Brisch Wednesday September 18 6:30 – 9:30PM Spanish towns and cities are dotted with cafes, and bars that specialize in the little bite sized foods of Tapas. These yummy morsels are eaten everywhere with the regional favorites offered wherever you land. Come for a fun culinary adventure and learn Sizzling Garlic Camarones (Shrimp) with Sherry & Paprika; Pinchos Morunos (Spanish Pork Bites); Spanish Albondigas (Meatballs) in Almond Sauce; Roasted Cauliflower with Paprika & Chorizo; Cremini Mushrooms stuffed with Serrano Ham; Patatas Bravas (Crispy Potatoes with a Spicy- Smoky Tomato Sauce), and Torrijas (Sherry-Soaked French Toast). 65.00 KNIFE SKILLS Amy Barnes Thursday September 19 6:30 – 9:30PM 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 knife and paring knife. Each participant will receive an array of vegetables and fruit along with a chef 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. 50.00

TO REGISTER FOR CLASSES CALL: 480-596-5628

LUNCH AND LEARN Terri Milligan Friday September 20 12:00 Noon – 1:00 PM This class is for people who enjoy great food paired with a lesson and recipes you can use for lots of great meals. Our DEMONSTRATION is Shrimp Scampi in parchment with Lemon- scented Linguini served with Snap Pea and Strawberry Salad with fresh Mint and Montrachet. Dessert will be Autumn Spiced Crème Brûlée. We’ll enjoy this yummy lunch with a Pom Pom Pomegranate Champagne Cocktail. 30.00 GOURMET COUPLES Linda Martin Friday September 20 6:30 – 9:30PM Bring your partner for a fun evening of cooking and join in with other couples to create an amazing three course meal. Our lesson is Sautéed Sweet Shrimp Amuse with Chipotle-Butter Sauce, and Grilled Peach Salad with Baby Arugula, Onion, Pecans, & Blue Cheese, served with Sauvignon Blanc. The entrée is Cast Iron Beef Tenderloin Steak with Red Wine Reduction Sauce; Toasted Garlic Couscous; Julienned Oven Roasted Fresh Vegetables with Garlic & Herbs, and Charred Zucchini with Basil Oil, served with Cabernet Sauvignon. Dessert will be Chocolate-Grand Marnier Soufflés with freshly Whipped Cream & Orange Zest. 150.00 per couple CRAFT OF BAKING Melissa Stockmar Saturday September 21 9:30AM – 12:30PM Baking is an art learned most easily with a little guidance and direction. This class provides valuable lessons for the beginning baker on classic baking techniques and methods. Come learn Hazelnut Crumble Cake with Nutella Icing; Chai Brulee Tarts; Plum and Vanilla Bean Strudel with Chambord Gelato; Pumpkin Crepes with Cinnamon Apples; Chocolate Soufflé with Prickly Pear Whipped Cream; Pistachio Roulade with Raspberries and White Chocolate Cream, and Dark Chocolate Pot de Crème with Spiced Pepita Brittle. 60.00 EASE OF CAST IRON Linda Martin Saturday September 21 2:00 – 5:00 PM Cast Iron cookware has been around a long time and has once again become incredibly popular for its versatility, browning quality and flavors that come from using it. Come for a great lesson of fresh Tomato & Jalapeno Cast Iron Salsa with Homemade Chips; Skillet Potato Cakes with Apples & Jarlsberg Cheese; Cast Iron Perfect Seared Steak with Green Peppercorn Sauce; Blackened Catfish with Chipotle-Lime Coleslaw; Green Chili Cast Iron Skillet Corn Bread, and Cast Iron Spicy Brussels Sprouts. Dessert will be Skillet Salted Caramel Apple Crisp with Vanilla Ice Cream. 65.00 FOODS OF PARIS Melissa Stockmar Tuesday September 24 9:30AM – 12:30PM The capitol of France has been the food capitol of the world for centuries for many reasons. Our Parisian lesson will immerse you in the French culinary culture with recipes you can always find enjoyment preparing. Come for a fun culinary lesson to prepare Gruyere Cheese Soufflé with Mixed Greens and Lemon Vinaigrette; Bacon and Potato Galettes with Thyme and Onions; Parisian Salad with Mushrooms, Fennel, Artichokes and Nicoise Olives; Wild Mushroom- crusted Pork Tenderloin with Dijon Gnocchi; Grilled Paillards of Beef with Port Wine Reduction, and Stuffed Bacon and Apple Chicken with White Wine Sauce. Dessert will be Mixed Berry Clafoutis. 60.00 PORTUGUESE PRIMER Linda Martin Tuesday September 24 6:30 – 9:30PM Learn about the foods and flavors of this unique cuisine. Our interesting lesson teaches Portuguese style Steamed Clams with Linguica Sausage & White Wine; Caldo Verde (Soup of Potatoes, Onions, & Kale with Garlic & Olive Oil); Bacalhau au Forno (oven roasted Cod with Tomatoes & Olives); Portuguese Beef Stew with Red Wine & Ruby Port; Peri Peri (Grilled Chicken with Crispy Potatoes), and Portuguese Rice & Beans. Dessert will be Pasteis de Nata (Vanilla Custard Tarts). Culinary Adventure Class 65.00

TO REGISTER FOR CLASSES CALL: 480-596-5628

BACKYARD BAR-B-QUE Amy Barnes Thursday September 26 9:30AM – 12:30PM Make your backyard the oasis for entertaining with a menu to impress all your guests. This lesson of crowd pleasing recipes is Pork Tenderloin and Bacon Twirls Grilled and Glazed with Carolina Golden Mustard BBQ Sauce; Mexican Lime & Cilantro Grilled Flank Steak; Barbeque Chicken Pizza with Rosemary Pizza Dough; Grilled Ancho Chile Bacon-wrapped Corn on The Cob; Cave Creek Boot Stomping oven roasted BBQ Chicken, and Baby Back Ribs with Peachy Barbeque Sauce. Dessert will be Peanut Butter Blondie Brownies. We’ll enjoy it all with Mason Jar Beeritas. 60.00 HARVEST MOON DINNER Terri Milligan Thursday September 26 6:30 – 9:30PM Why not entertain by the light of the Harvest Moon? This Harvest menu is inspired with seasonal specialties of dinner party foods. Come for a fun lesson of Harvest Salad with roasted Squash, Cranberries and Vinaigrette; Fontina and Prosciutto Bread Pudding; Parsnip and Pear Bisque; Mushroom Puff Pastry Upside Down Tartlets, and Flank Steak Roulade with Bacon, Spinach, Crimini and Sun-dried Tomatoes with Red Wine reduction. Dessert will be Butternut Squash Crisp with Cinnamon Ice. We’ll enjoy our meal with a Spiced Apple Cider Sparkling Wine Cocktail. 65.00 LUNCH AND LEARN Amy Barnes Friday September 27 12:00 Noon – 1:00 PM Enjoy an amazing lunch with recipes of Southwest specialties. This DEMONSTRATION lesson teaches Sheet Pan Shrimp Fajitas with Creamy Mexican Green Chile Rice Casserole. Dessert will be Coconut Flan. We’ll enjoy it all with cool refreshing Sangria Lemonade Punch. 30.00 GOURMET COUPLES Terri Milligan Friday September 27 6:30 – 9:30PM This is a perfect date night class. Invite your partner to share a fun and delicious culinary experience as you learn a gourmet three course meal. Our lesson includes a sampling of two wines with the meal. Sign up to learn Seared Sea Scallop with Lemon Butter Sauce, and Butter Lettuce Salad with Bacon and Roasted Tomato Vinaigrette, served with Chardonnay. The entrée will be Seared Marinated Strip Steak with Cognac Peppercorn Reduction; Leek creamed Potatoes; Oven roasted Broccoli with Mustard Butter, Pine Nuts and roasted Red Pepper, and Honey and Bourbon Glazed Baby Carrots, served with Zinfandel. Dessert will be Chocolate Raspberry Crème Brûlée. 150.00 per couple QUICK BREADS AND BEYOND Melissa Stockmar Sat Sept 28 9:30AM– 12:30PM Add new dimension to your Bread baking knowledge as we push the boundaries with the best non-yeast creations! Come have fun and learn to create fluffy cast iron Biscuits with Honey Butter; Whole Grain Cranberry-Apple Scones; Sweet Potato Bread with Caramel Spiced Pecan Topping; Italian Herb Sun-dried Tomato Bread; Yeast free, cast iron Honey Date Bread; Pumpkin Oat Bread with Pepita Crunch Streusel, and Rosemary and Asiago Crackers with Sea Salt. 60.00

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TO REGISTER FOR CLASSES CALL: 480-596-5628