Winter 2020 January ~ February ~ March

SWEET BASIL IS A GOURMETWARE STORE, COOKING SCHOOL, & MARKET CAFE! We hope you’ll visit often in the New Year! Our Gourmetware store is stocked with just about everything you’ll need for cooking & entertaining & join us for lunch in the Market Café & sign up for a cooking class in our Cooking School. And when you are looking for a thoughtful gift, our Gift Baskets & Gift Certificates are perfect. And remember that a Private Party in our comfortable kitchen makes any occasion special. SOBREMESA WOODEN BOWLS FROM PERU From the heart of the Amazon rain forest in Peru, indigenous Yanesha artisans hand carve these beautiful wooden bowls from sustainably grown trees. (The word ‘sobremesa’ means ‘over the table,’ a name inspired by the Spaniards’ tradition of lingering after a meal to savor the conversation and company of others.) These bowls are available in 14, 17, 20 inch

deep bowls and a shallow 14 inch bowl.

CUISINART AIR FRYER TOASTER OVEN This whisper-quiet beauty has 7 (!) functions: AirFry, Convection Bake, Convection Broil, Bake, Broil, Warm, & Toast. We really fell in love with the non- stick easy-clean interior. You’ll appreciate the  Adjustable Thermostat  60 Minute Timer/Auto Shutoff  Toast Shade Selector- Timer  An Oven Rack, Pan, & AirFryer Basket are included. A-60 THE AUTODOGMUG Doggone it! This is fantastic. Water bowls are inconvenient. The AutoDogMug® is the first and only, one handed hydration system for dogs. Squeeze and water fills the bowl for your pup to drink, release and the remaining water returns to the bottle. Comes with a removable strap that can be used as a handle or for attach to a pack. (Charlie loves his!)

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.

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

“A balanced diet is a cookie* in each hand.” Barbara Johnson

*Especially when the cookies are homemade from the Market Café!

TO REGISTER FOR CLASSES CALL: 480-596-5628

JANUARY Thursday January 2 9:30 AM - 12:30 PM SOUP AND STEW Amy Barnes 60.00 Soups and Stews have comfort qualities that taste especially great this time of year. Learn the methods and techniques for preparing this yummy array of specialties for enjoyment this season. Our lesson is Creamy Shrimp & Corn Stew topped with Stars; Cauliflower & Leek Vichyssoise Soup; Sherried Pork & Sweet Stew; Spicy Tomato & Red Lentil Soup; Parsnip Bisque with Rosemary Romano Ribbons; Curry Pumpkin Soup, and French Pot Baked Beef Stew. Friday January 3 12:00 Noon – 1:00 PM LUNCH AND LEARN Amy Barnes 28.00 Enjoy this delicious Chicken lunch with the added feature that it’s a low fat recipe! Our DEMONSTRATION is Creamy Baked Parmesan Crusted Chicken Breast served with Roasted Winter Vegetables with Balsamic & fresh Herbs. will be Cherry Pear Pie with Walnut Streusel. Friday Jan 3 6:30 – 9:30 PM GOURMET COUPLES Lisa Brisch 150.00 Per Couple Sign up for this fun evening of cooking so that you and your partner can share the experience of creating a gourmet menu with other couples. You’ll also enjoy a sampling of wines with the meal. Join us for Parmesan Cups with Herbed Goat Cheese Mousse and Creamy Root Vegetable Soup served with Sauvignon Blanc. The entrée is Pan Roasted Salmon with Pomegranate- Balsamic Glaze; Orzo Risotto with Tomatoes; Roasted Brussels Sprouts with Garlic & Parmesan, and Buttered Carrots with Orange & Parsley, served with Pinot Noir. Dessert will be Meyer Lemon Panna Cotta with Raspberry Sauce. 150.00 per couple Sat Jan 4 9:30 AM - 12:30 PM KIDS PLAY WITH DOUGH M. Stockmar 60.00 Kids if you are 8 or above, come for a creative morning of making all kinds of fun including Pizza Dough & Holes! You can become the baker in your family! We’ll learn to make Garlic and Cheese Pull Apart Rolls; Country White Bread with Strawberry Jam; Apple Bread Knots; Pesto Chicken Pinwheels; Yeast Doughnut Holes filled with Nutella; Blueberry and White Chocolate Scones with Lemon Glaze, and Pepperoni and Cheese Pizza Breadsticks. Sat Jan 4 2:00 – 5:00 PM RISOTTO AND PASTA WORKSHOP T. Milligan 65.00 A hands on experience is the best way to understand the ins and outs of making perfect homemade Pasta and Risotto. Each of our recipes will be made from scratch; you’ll learn the techniques for each. Come for a fun afternoon and learn Chicken Piccata with Lemon Fettuccini; Homemade Pasta with Puttanesca Sauce; Pappardelle Pasta with Vodka Tomato Reduction; Butternut Squash and Goat Cheese Ravioli with Maple Sauce; Sundried Tomato and fresh Basil Risotto; Baked Wild Mushroom Risotto with Caramelized , and Gingersnap Dessert Risotto with Brandied Fruit. Tuesday Jan 7 9:30 AM - 12:30PM PARISIAN PERFECTION Melissa Stockmar 60.00 Gain an understanding of the beauty of classic French dishes with a fun and inspiring lesson. You’ll learn interesting techniques with each of these specialties. Come for Cauliflower and Goat Cheese Soufflé; Pissaladiere with Caramelized Onion, Olives and Anchovies; Chicken Cassoulet; Grilled Paillards of Beef with braised Red Cabbage and Port Wine reduction; Bouillabaisse with roasted Garlic and Parmesan Crostini; Brussels Sprouts and Bacon , and Pear and Hazelnut Clafoutis.

Food Fact Pissaladiere ~ a Provençal open tart resembling pizza.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Tuesday January 7 6:30 – 9:30 PM FINGER FOOD FEASTS Linda Martin 65.00 Learn a special array of delicious bite sized specialties to use when you host your next gatherings. Our fun lesson is Swiss Fondue Appetizer with Gruyere & White Wine; Bacon wrapped Puff Pastry Twists; Beef Tenderloin & Boursin Cheese Bites with Chives; Pumpkin Ravioli Bites with Sage Butter; Chorizo Taquitos with fresh Orange & Tomato Relish; Cajun Crispy Sweet Potato Fries with Garlic-Cheese Sauce, and Pecan Tartlets with fresh Whipped Cream. We’ll enjoy our party bites with a Blood Orange Champagne Cocktail. Wed Jan 8 6:30 – 9:30 PM INSTANT POT & MULTI COOKER Lisa Brisch 65.00 This valuable Instant Pot or multi cooker lesson will teach how to use all the wonderful functions! Bring your pot to use if you like. We’ll prepare Pressure Cooker with Parmesan-Rosemary Chips; Osso Bucco with Chicken Thighs; Braciole (Cheese stuffed and rolled Flank Steak) with Mushroom Sauce; Butternut Squash Risotto; Garlic Mashed Potatoes, and Carrot Soufflé; and Dulce de Leche with Vanilla Ice Cream. Thursday January 9 9:30 AM - 12:30 PM CAST IRON BEAUTY Amy Barnes 60.00 What has worked so well for generations is still great! Learn methods of cooking with cast iron that achieve the best results! This fun and valuable lesson will teach you One Skillet Crispy Chicken Thighs with Fennel, Leeks and Buttery Orzo; Corn Bread Biscuits with Chorizo Gravy and Scallions; , Potato & Winter Squash Hash with Fried Eggs; Shrimp & Cannellini Beans in Tomato and Fresno Chile Broth; Creamy Salmon Piccata with Spaghetti & Sundried Tomatoes and Blackened Steak Salad with Berry Vinaigrette and Cheese. Dessert is Giant Chocolate Chip Skillet Cookie a la Mode. Thursday January 9 6:30 – 9:30 PM TUSCAN IN WINTER Linda Martin 65.00 The unique combination of ingredients native to Tuscany in winter is what this class will use and explore. Come enjoy a lesson preparing an array of seasonal specialties including: Baby Kale Tuscan Caesar Salad; Tuscan Winter Vegetable Soup with Basil Pesto; Roasted Whole Chicken with Lemon, Garlic, & Rosemary; creamy fresh Herb Polenta; Roasted Eggplant, , & Pears with Pancetta and fresh made Italian Bread with Sweet Butter. Dessert will be Apple & Pear Rustic Crostata with Sweet Mascarpone. Friday Jan 10 12:00 Noon – 1:00 PM LUNCH AND LEARN Terri Milligan 30.00 This lovely menu will be a delicious lunch, but come so you can also learn these recipes for your own entertaining purposes. Our DEMONSTRATION lesson is Miso-glazed Salmon served with Maple roasted Sweet Potatoes with Bacon and Green Onions and Roasted Asparagus. Dessert will be smooth and lovely Lemon Mousse with fresh Berries. We’ll enjoy a White Wine Mojito. Fri Jan 10 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 Per Couple Invite your partner to share a fun evening of cooking and learn to prepare a gourmet three course menu. We’ll serve it with a sampling of wines. Our lesson is Caramelized Pear & Smoked Gouda Amuse and Caesar Salad with Feta and Croutons served with Pinot Grigio. The entrée is Slow roasted Rosemary-Garlic Pork Loin with Fig & Port Reduction Sauce; Pan seared fresh Broccolini; Porcini Mushroom Creamy Risotto, and Grilled Sweet Potatoes with Cumin Spiced Oil, served with Merlot. Dessert will be Chocolate-Brandy Pots De Crème with Grand Marnier Whipped Cream & Orange Zest.

Store Fact A Sweet Basil Gift Certificate makes a thoughtful gift. sweetbasilgourmet.com/gift-certificates

TO REGISTER FOR CLASSES CALL: 480-596-5628

Saturday Jan 11 9:30 AM - 12:30 PM HEALTHY NEW YEAR M. Stockmar 60.00 Greet the New Year with a plan to eat well and reduce from the indulgences of the holidays. This lesson will put you on the right track and will give you delicious new meal options. Join us for Swiss Chard and Caramelized Onion Street Tacos with Tomatillo Sauce; Moroccan Lentil and Chickpea Soup; Pan roasted Pomegranate Salmon with Balsamic Shallot Brussels Sprouts; Thyme and Prosciutto stuffed Chicken with Orange Vinaigrette; Shredded Green Chili Beef over Parsnip Potatoes; Cowboy Steak with Coffee and Chili Rub, Chipotle roasted Butternut Squash Mashed, and Fudgy Almond Butter Brownies. Saturday January 11 2:00 – 5:00 PM PASSPORT TO PINOT Terri Milligan 65.00 We’ll indulge in the lovely fruity flavor of Pinot Noir in each of these recipes. Come for a lesson to explore how to use the wine to prepare fresh Melon, Blackberry and Prosciutto Salad with Red Wine Honey Vinaigrette; Cream of Mushroom Soup with Pinot Noir and fresh Thyme; Rosemary and Cracked Peppercorn Strip Steak with Pinot Noir and Wild Mushroom reduction; Pinot Noir Risotto with Bacon and Shallots; Pinot Noir braised Chorizo with smoky Black Beans, and Brussels Sprouts with Pinot Noir Balsamic drizzle. Dessert is Chocolate Pinot Noir Bundt with Cinnamon Whipped Cream. Tuesday Jan 14 9:30 AM - 12:30PM HEALTHY ! Melissa Stockmar 60.00 With the holidays over, you don’t have to be in denial of the sweet end to a meal. Come learn how easy and yummy it can be at this lesson teaching how to bake Chocolate-Hazelnut and Salted Caramel Tart; Vanilla Chai Cupcakes with Maple Yogurt Frosting; Chickpea and Dark Chocolate Chunk Brownies; Paleo Raspberry Cinnamon Tart; Malted Chocolate Pudding Cake; Creamy Coconut Pie, and free Berry Pavlova with Lemon Curd. Tues Jan 14-March 31 6:30 – 9:30 PM ESSENCE OF COOKING Linda Martin 780.00 This 12-week culinary course is for those who want to learn about all facets of cooking to become good well rounded cooks at home. This series includes lectures; written materials; demonstrations of culinary terms; techniques & tools; ingredient selection; menu planning & presentation techniques. Hands-on lessons with new recipes will be: Kitchen Basics, Terminology & Knife Skills; Sauces; Soups; Sautéing & Braising; Eggs; Grilling & Roasting; Fish & Shellfish; Potatoes, Pasta & Rice; Quick Breads & Yeast Breads; Desserts, Hors d’oeuvres; International Cuisine, & Graduation Dinner.

www.sweetbasilgourmet.com/essence-of-cooking

Thursday Jan 16 9:30 AM - 12:30 PM SOUTHERN HOSPITALITY Amy Barnes 60.00 We’re inviting y’all in for an adventure of Southern culinary traditions learning the ins and outs of Southern cooking with all the trimmings. This fun lesson explores current and traditional dishes including: Garlic Butter Roasted Shrimp Cocktail; Spinach Salad with Blue Cheese and Dressing; Cheddar & Cayenne Shortbreads; Smothered Chicken and Vegetables in Onion Gravy over Rice; Southern Fried Cabbage with Bacon and Onions; Cast Iron Buttermilk Biscuits with Pecan Honey Butter, and Creole Bread Pudding with Bourbon Sauce.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Thursday Jan 16 6:30 – 9:30 PM MEDITERRANEAN MEDLEY Linda Martin 65.00 Mediterranean cuisine is one of the most popular trends in cooking today. Used as a foundation of healthy diets world-wide, fresh flavors created from quality fresh foods make it popular. Come learn to create it for yourself with a lesson of Garlicky Chick Pea Hummus with fresh made Pita Bread; Prosciutto & Fennel Salad with Balsamic & Mint; Grilled Salmon Charmoula (Cumin, Cilantro, Lemon, Paprika); fresh Herb & Brown Butter Rice; sautéed Eggplant, Zucchini, Leeks, & Peppers over , and oven roasted Cauliflower with Sauce. Dessert will be Flourless Lemon-Almond Cake with fresh Berries. Friday January 17 12:00 Noon – 1:00 PM LUNCH AND LEARN Lisa Brisch 30.00 Enjoy a delicious lunch prepared in front of you with our DEMONSTRATION lesson. Come to enjoy Chicken Scaloppini with Mushrooms and Peppers over Polenta served with Roasted Carrots. Dessert will be Meyer Lemon Posset (Pudding) with Berry Sauce. Sat Jan 18 9:30 A - 12:30 P KIDS, PARENTS & PASTA M. Stockmar 50.00 Per Person Kids (ages 8 and above) and parents will be partners learning to make Pasta from scratch and preparing delicious Pasta dishes. These recipes can be used for lots of future family meals. Join in for a fun morning of cooking to prepare Butternut Squash Fettuccini with Herb Brown Butter Sauce; Three Cheese Tortellini with Pesto Cream Sauce; Penne Pasta with Beef and Mushroom Bolognese and Parmesan Crisps; Chicken Carbonara with homemade Garlic ; and Bacon Gratin with White Sauce; Basil Bowtie and Bruschetta Pasta, and Caramel Apple dessert Ravioli. Sat Jan 18 2:00 – 5:00 PM SOUTHERN ITALIAN FAVORITES Terri Milligan 65.00 Foods from the southern provinces of Italy are blended with the bright lively flavors produced locally with many Mediterranean flavors. Learn to use the ingredients that thrive in the warm southern climate and create a wealth of regional specialties. This fun Italian lesson is Sicilian Chicken sauté with Black Olives and Tomatoes; Eggplant Caponata Crostini; Sweet Potato Gnocchi with Sage and Maple Butter; Mushroom and Fontina Stuffed Potatoes; Polenta Bites with Mushrooms and Fontina; Pasta e Fagioli with Escarole, and Pine Nut Torta with Mascarpone Marsala Crème. Tuesday Jan 21 9:30 AM - 12:30PM ASIAN FINGER FOODS Melissa Stockmar 60.00 Using an Asian palate of ingredients, this lesson will teach you to create a dynamic array of “bites” with Asian flavors which you can offer guests at your future gatherings. Come enjoy an Asian culinary experience and learn Rice Paper Shrimp and Vegetable Rolls with Nuoc Cham (dipping Sauces); Chinese steamed Pork Buns with Ponzu Sauce; Asian Hoisin Beef Kabob bites; Sticky Chicken Wings with spicy Mint Sauce; Asian shredded Pork Wonton Tacos with Pickled Onions; Chili Cauliflower bites, and Mashed Banana with Five Ice Cream. Wednesday Jan 22 6:30 – 9:30 PM FRENCH COUNTRY FLAVORS Lisa Brisch 65.00 From a country rich in culinary history, French country-style dishes are made with local ingredients, using foods of the very best quality. Come gain an understanding of this type of preparation and have fun learning to prepare Bacon, Garlic, and Thyme Gougères (Pastry with Cheese); Hearty Lentil Soup; Quiche Lorraine; Chicken & Mushroom Crepes with Sauce Mornay (White Sauce with Gruyere & Parmesan); Skillet Cassoulet; Caramelized Onion & Potato Gratin, and Meyer Lemon Pots de Crème with Raspberry Sauce prepared Sous Vide style.

Store Fact Join our Gaviña Coffee Club: purchase 10 pounds of coffee & you get the next pound free.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Thursday Jan 23 9:30 AM - 12:30 PM GRILL, RUB, MARINATE Amy Barnes 60.00 We’re using all the techniques and processes to teach how to cook with an entire meal using your grill. Learn to gauge temperatures, cooking times and grill processes at this fun lesson. Come for Balsamic Grilled Portobello Steaks over Parmesan Garlic, Mashed Potatoes; Grilled Filet of Beef with Blue Cheese and Jalapeno Compound Butter; Sesame Chicken Skewers with Vegetable Slaw; Jerked, Rubbed and Baked Chicken; Grilled Pork Chops with -Seed Rub and Mango Sauce; Marinated Shrimp with Champagne Beurre Blanc, and Grilled Pound Cake with Pineapple Salsa and Tequila Whipped Cream. Thursday January 23 6:30 – 9:30 PM BOUNTIFUL BRUNCH Linda Martin 65.00 Entertaining with a menu of beautiful brunch foods creates lovely way to host a gathering. Offer all or part of this sumptuous menu and you will shine as a hostess with amazing culinary talents! Our lesson is fresh Fruit & Yogurt Parfaits with homemade Granola; Pan seared Breakfast Sausages with Maple Glaze; Caramelized Onion & Fontina Cheese Quiche; Sweet Potato & Bacon Hash with Poached Eggs & Hollandaise; Homemade Cinnamon Rolls with Vanilla Icing; Cheddar & Herb Biscuits with Brown Sugar Ham, and Blueberry Blintzes (Tender Crepes with Cheese Filling & Blueberry Sauce). We’ll enjoy our brunch with a Mimosa Cocktail. Friday Jan 24 12:00 Noon – 1:00 PM LUNCH AND LEARN Amy Barnes 28.00 Come for a DEMONSTRATION lesson and enjoy these Italian specialties for lunch as you learn to prepare it for your own uses. Our yummy menu is Giant Turkey Meatball topped with Marinara and melted Mozzarella served with Farfalle Pasta, & Broccoli with Garlic and Olive Oil. Dessert will be Amaretto with thick Almond Graham Cracker Crust. Fri Jan 24 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 Per Couple Plan a date with your partner and be part of the group preparing this delightful three course menu. Our lesson is Walnut Pesto & Goat Cheese on Grilled Crostini with fresh Avocado Amuse and Salad of Shaved Fennel & Prosciutto with Balsamic & fresh Mint, served with Sauvignon Blanc. The entrée is Tandoori-style Grilled Chicken with Garlic, Ginger, Coriander, & Cumin; Flash Cooked Spinach & Shallots; Bucatini All’amatriciana with Pancetta & Spicy Tomato Sauce, and Buttermilk Dinner Biscuits with Burnt Onion Butter, served with Shiraz. Dessert will be Cinnamon with Salted Caramel Sauce & Vanilla Bean Ice Cream. Sat Jan 25 9:30 AM - 12:30 PM MAGNIFICENT M. Stockmar 60.00 The easiest and best way to learn to create these beautiful little French cookies is learn the steps and processes from our professional , Melissa. With her guidance you can learn to make them so they turn out perfectly. Come for a fun lesson to make Vanilla Bean Macarons with Chocolate Blackberry Ganache; Lime Coconut Macarons with White Chocolate Coconut Ganache; Raspberry Macarons with French Rose Butter Cream; Praline Macarons with Salted Caramel filling, and Chocolate Macarons with Italian Pomegranate Butter Cream. Sat Jan 25 2:00 – 5:00 PM COOKING WITH AN ITALIAN MAMA Jan d’Atri 65.00 The theme of this class is inspired not by a cookbook but a real life team of an Italian mother and daughter who have cooked together all their lives. Local celebrity and friend Jan d’Atri and her Mom (Livia) will be here to teach their Italian specialties which simply melt in your mouth. Join us for this special hands-on culinary lesson to learn Caprese Appetizer; Mama’s “Stolen” Caesar Salad; Polenta and Sausage; Mama’s Meatball with Meat Sauce and fresh Pasta, and Mama’s very special Rum Cake for dessert.

Food Fact “Caprese” denotes that it originated from the Italian island of Capri.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Tues Jan 28 9:30 AM - 12:30PM SUPER BOWL PARTY! Melissa Stockmar 60.00 May your favorite team win! To help the team along, gather friends to enjoy the best foods for game watching. Join our party to learn Korean Wings with Sesame Dipping Sauce; Cheesy Bacon Spinach Dip; White Chicken Chili with Jalapeno Relish; Firecracker Shrimp with Sweet Chili Sauce; Pressure cooker Pork Carnitas with Pineapple and Red Onion Relish; Buffalo Chicken Pizza with Blue Cheese drizzle and Skillet Browned Butter Toffee and Chocolate Chip Cookie with Malted Ice Cream. Thursday Jan 30 9:30 AM - 12:30 PM CASSEROLE CRAVINGS Amy Barnes 60.00 Casseroles are the original one-pot meal. See how they’ve been dressed up and made “modern” with foods we enjoy so much. This class will teach how to make one and freeze one for two meals cooked once. Come for a delicious lesson of Chicken Chilaquiles with Ancho Cream & Cilantro; Savory Gorgonzola & Chive Bread Pudding Manicotti with Italian Turkey Sausage Casserole; Charleston Breakfast Casserole with Bacon, Eggs, White Cheddar & Croutons; Crab Strata with Capers & Dry Sherry; Chiles Rellenos Casserole with Creamy Tomatillo-Avocado Salsa, and Doughnut Bread Pudding with Coffee Ice Cream. Friday Jan 31 12:00 Noon – 1:00 PM LUNCH AND LEARN Linda Martin 30.00 This menu will be fun to learn so you can use it for family meals or entertaining. Sign up for our DEMONSTRATION of slow roasted Chicken with Red Wine, Shallots, & Mushrooms served with oven crisped Potatoes with Lemon & Sea Salt and flash roasted fresh Broccoli. Dessert will be Bourbon-Butterscotch Pudding with fresh Whipped Cream. Friday Jan 31 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 Per Couple Invite a partner to share the experience of preparing an amazing three course gourmet meal with a group of couples. Our lesson will be served with a sampling of wines. Join us for Swiss Fondue Croquette Bite Amuse with Gruyere & White Wine and Shaved Brussels Sprouts Salad with Pecans & Pecorino, served with Pinot Grigio. The entrée is Salt & Pepper Cast Iron New York Strip Steaks with Red Wine Bordelaise Sauce; flash cooked Shoestring Potatoes with Parsley; Marinated Grilled Peppers, Onions, & Zucchini with Basil Pesto, and Smoked Chili Scalloped Sweet Potatoes, served with Cabernet Sauvignon. Dessert will be Bourbon-Butterscotch Pudding with Crystallized Ginger & freshly Whipped Cream. FEBRUARY Saturday Feb 1 9:30 AM - 12:30 PM INDIAN SPECIALTIES M. Stockmar 60.00 The foods of Indian cuisine while not so different from ours use and flavorings to create delicious and satisfying flavors. Come for a great lesson to gain an understanding of how to create classic Indian foods. Our lesson is Roasted with Paneer Cheese and Saffron- Chili Butter Sauce; Roast Eggplant and Mint Salad with Chickpeas and Tamarind; Butter Chicken with Saffron Garlic Naan Bread; Pork Vindaloo with Basmati Rice; Pressure cooker Lamb Stew in Coconut Milk; Grilled Kashmini (Chili Paste) and Cinnamon Salmon with Red Lentil Tarka (Cumin & Hot Chilies), and Pistachio and Chocolate Phyllo Parcels with Sweet Tahini Dip. Saturday Feb 1 2:00 – 5:00 PM CHOCOLATE WORKSHOP Terri Milligan 65.00 Ahead of the Valentine’s Day celebration this lesson will teach about how Chocolate is made from Cocoa Bean to finished product. We will taste a variety of Chocolates then learn how to use them in recipes from sweet to savory. Come for a fun and interesting lesson to make Spicy Tomato Chocolate Soup; Quick Chicken Mole Enchiladas; Bittersweet Chocolate Truffles; Chocolate Fettuccini with Nutella Sauce; Flourless Chocolate and Olive Oil Cake; Triple Chocolate , and Mexican Hot Chocolate with Vanilla Bean and Chilies.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Tue Feb 4 9:30 AM - 12:30PM EASY GOURMET VALENTINE M Stockmar 60 .00 Here is a fun menu you can easily prepare for your sweetheart or family around this day celebrating Love. Our lesson is Cauliflower Bisque with Brown Butter Croutons and Red Bell Pepper drizzle; Roasted Baby Beet Salad with Arugula, toasted Hazelnuts and Goat Cheese; Bucovina with winter Pesto and roasted Butternut Squash; Sugar and Spice Pork Tenderloin with Red Wine Risotto; Prosciutto-wrapped Chicken Roulades stuffed with Mushrooms and Boursin Cheese; Salmon Wellington Purses with Chive Butter Sauce, and Raspberry Champagne Cupcakes with Raspberry French Butter Cream. Thurs Feb 6 9:30 AM - 12:30 PM LADIES VALENTINE’S LUNCH Amy Barnes 60.00 All the steps to this special meal are fun. Planning, shopping and preparing then sharing and enjoying this beautiful menu with friends. Come learn a delicious menu of Roasted Garlic, Brie and Grape Crostini; Curried Shrimp Bisque; Sautéed Chicken Cutlets with Lemon Artichoke Caper Sauce; Creamy Classic Noodles Romanoff with Sautéed Parsnips & Carrot Julienne. Dessert will be Chocolate Pudding Cake and Vanilla Bean Ice Cream. Friday February 7 12:00 Noon – 1:00 PM LUNCH AND LEARN Lisa Brisch 28.00 Come for a delicious lunch and enjoy a DEMONSTRATION lesson with a Mardi Gras theme. This specialty is one you can easily repeat at home. Sign up and enjoy Shrimp & Grits served with Roasted Green Beans & Onions. Dessert will be Café au Lait Pots de Crème made Sous Vide style. Friday Feb 7 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 Per Couple This class is for people who enjoy great food and want to be part of creating this three course gourmet meal. Invite your partner to come with you to share Herb Roasted Salmon Bite Amuse with Vodka Aioli, and fresh Orange & Avocado Salad with Bacon & Cilantro-Lime Dressing, served with Chardonnay. The entrée is Oven roasted Swordfish Tagine style with Garlic, Lemon, & Saffron; Grilled Zucchini with Marinated Roasted Peppers; Kimchi Fried Rice, and Flash Cooked Shoestring Sweet Potatoes, served with Pinot Noir. Dessert will be Caramelized Pear & Almond Upside with Sweet Mascarpone. Saturday February 8 9:30 AM - 12:30 PM VALENTINE TEA Melissa Stockmar 60.00 In the tradition of a classic English tea, our Valentine’s Day celebration teaches a sweet menu of finger foods which we’ll enjoy with delicious hot tea! Our lesson is Carrot and Ginger Tea Sandwiches on Raisin Bread; Prosciutto, Goat Cheese and Fig Jam Tea Sandwiches; Strawberry Chicken Salad Tea Sandwiches with Candied Almonds; Lavender Shortbread Cookies with Lemon Glaze; Espresso Chocolate Chip Madeleines; Dill Cream Puffs filled with Lemon Shrimp Salad, and Earl Gray and Vanilla Bean Scones with Honey Glaze. Saturday February 8 2:00 – 5:00 PM COOKING WITH BOBBY GRIGGS 50.00 Join us for an afternoon of great foods and dynamic DEMONSTRATION when friend Bobby Griggs of Hammer Stahl Cookware is here to share an impressive menu made with Hammer Stahl Heritage Steel cookware. In addition to being a great cook, Bobby is entertaining and shares his stories from his experience as VP of Sales and all around great Dad. He will prepare Tataki with Ponzu Sauce; Pan Seared Pork Chops with Korean Bulgogi Sauce; One Pan Pasta with Lemon, Fennel, Italian Sausage and Kale. Dessert will be top of the stove Upside down Cake with Raspberry Glaze.

Food Fact Korean Bulgogi Sauce: a blend of soy sauce, brown sugar, asian pear (or red apple), garlic, ginger, ground black pepper and sesame oil.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Tuesday Feb 11 9:30 AM - 12:30PM KETO,VEGAN, PALEO Melissa Stockmar 60.00 If you want those pounds to slide off here is a lesson teaching popular weight loss methods for cooking and eating. Come for a fascinating class to learn what works best for you. Our lesson is Paleo Chipotle Lime Cauliflower Hummus with Jicama Fries; Keto Cedar Plank Bacon wrapped Chicken Roulades stuffed with Dates and Manchego Cheese; Vegan spiced Lentil and Tamale Pie; Vegan Harrisa roasted Vegetable Bowl with ; Keto Cheesy Eggplant-Spinach Gratin; and Paleo Beef Short Rib Tacos with Carrot and Cabbage Slaw and Keto Almond Tortillas. Wednesday February 12 6:30 – 9:30 PM AND PAELLA Lisa Brisch 65.00 Here is a lesson with authentic recipes and all the wonderful flavors that make Tapas and Paella fun and delicious! This lesson has great makings for a party! Come join our fun and learn to make Stuffed Mushrooms with Chorizo & Manchego; Spanish Tortilla with Egg & Potato; Patatas Bravas (crispy, Potatoes with smoky Tomato Sauce); Flatbreads with Olive & Roasted Pepper Relish; Shrimp Paella and Grilled Chicken & Sausage Paella. Dessert will be Flourless Spanish Almond Cake. We’ll enjoy a Sangria Blanco Cocktail with the meal. Thursday February 13 9:30 AM - 12:30 PM AIR FRYER FUN Amy Barnes 60.00 Frying has never been this fun! With an Air Fryer you can create any “fried” food and keep it healthy and avoid the mess! Come learn how versatile and fun these appliances are as you learn to cook Air Fried Foods! Our lesson is Chinese Take Out Sweet and Sour Pork with Jasmine Rice; Crispy Garlic Ranch Chicken Wings with Creamy Garlic Coleslaw; Air Fryer Brussels Sprouts with Bacon and Balsamic; Air Fryer Beef & Mushroom Meatloaf Sandwiches; Air Fryer Shrimp & Avocado Tacos with Creamy Green Salsa; Honey Roasted Red Potatoes, and Air Fryer Butter Cake with Brown Sugar, and Buttermilk Ice Cream. Thursday February 13 6:30 – 9:30 PM ROMANCE IN THE AIR Linda Martin 65.00 This Valentine’s day, make it an occasion you’ll always have as a great memory. Invite your sweetheart to take a class with a menu made for sharing and romance. Our special three course lesson is Caprese Flatbread Appetizer with fresh Tomatoes, Basil, & Balsamic Syrup; Baby Spinach Salad with warm Bacon Dressing; Salt & Pepper Cast Iron New York Strip Steak with Red Wine Bordelaise Sauce; Pancetta wrapped Asparagus with zested Lemon; Angel Hair Pasta with fresh Crab, Parmesan, & Toasted Bread Crumbs, and Homemade Black Pepper dinner Biscuits with Sweet Butter. Dessert will be Deep Dark Chocolate Cake with Whiskey Crème Anglaise & fresh Berries. Friday February 14 12:00 Noon – 1:00 .LUNCH AND LEARN Terri Milligan 32.00 Enjoy lunch with an Italian theme and DEMONSTRATION of Chicken Milanese (Chicken in Italian Breaded Seasoning and fried), served with a Salad of Arugula, roasted Radish and Fennel Salad and Oven roasted Broccoli with slivered Garlic. Dessert is Raspberry Chardonnay Trifle. We’ll enjoy lunch with a frozen Peach Bellini. Friday Feb 14 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple Plan a fun evening with your partner and share the experience of learning a gourmet menu with three courses. We’ll serve a sampling of wines to enjoy with the meal. Our lesson is Chilled Shrimp Amuse with Remoulade Sauce and Butter Lettuce Salad with Bacon, Dried Cherries, & Roquefort Cheese, served with Sauvignon Blanc. The entrée is Blackened Rib Eye Steak with Cream; individual White Cheddar Mac & Cheese with Garlic Bread Crumbs; fresh Brussels Sprouts Roasted with Mushrooms & Fried Shallots, and Ginger-Lime fresh Carrots, served with Zinfandel. Dessert will be Deep Dark Chocolate Cake with Whiskey Crème Anglaise.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Sat Feb 15 9:30 AM - 12:30 PM KIDS COOK PARTY FOODS Melissa Stockmar 60.00 Kids if you are aged 8 or above, come be part of learning to make party foods! Then when you have friends over you can make the recipes you think you and they will like best! This fun yummy lesson will teach you to make Chili Cheese Dog Cornbread Cups; Chicken and Spinach Taquitos; Creamy BLT Pasta; Bacon Cheeseburger Slider Bake; Pull apart Garlic Pizza Dipping Sauce. Saturday Feb 15 2:00 – 5:00 PM EXOTIC MIDDLE EAST Terri Milligan 65.00 Learn how various spices from the Middle East flavor different dishes. Learn to work with spices and blends like Tumeric, Sumac, and . Come for an interesting and exotic lesson to make Fattoush Salad with roasted Squash and Brussels Sprouts; Pea with pickled Radish and Minted Yogurt; Middle Eastern Beef Kabobs with Parsley and Mint Sauce; Honey Glazed Eggplant with Pomegranate Molasses and Mint; Turmeric Cardamom Rice with Golden Raisins and Pine Nuts, and Skillet Flatbread with roasted Vegetable Hummus. Dessert will be Rose Pistachio Ice Cream with Maamoul (Shortbread) stuffed Date Cookies. Tuesday February 18 9:30 AM - 12:30PM MORROCAN Melissa Stockmar 60.00 This north African cuisine, greatly influenced by Arab countries, brings to focus the use of many herbs and spices used in main dishes, including foods cooked in a tagine. Come learn how appealing the cuisine is while using their traditional cooking methods. Our lesson is Carrot Harissa and Lentil Soup; Moroccan Meatball Tagine with Lemon and Olives; Moroccan Tomato and Chickpea Soup with Couscous; Chicken, Apricot and Almond Tagine with Turmeric Rice; Moroccan-Spiced Pastitsio with Lamb and Feta; roasted Cauliflower with Green Tahini Sauce and Caramelized Dates, and Moroccan Orange Cake with Honey Syrup. Wednesday Feb 19 6:30 – 9:30 PM STREETS OF NEW ORLEANS Lisa Brisch 65.00 Get your beads and party blowers ready! Mardi Gras is six days away! This party comes straight from the heart of New Orleans with a cooking lesson of all the favorite classics. Join us to learn and enjoy Creole Deviled Eggs; Mini Crab Cakes with Remoulade; New Orleans Style BBQ Shrimp; Pork Short Rib Jambalaya; Grits & Cheddar Soufflé and Twice Baked Sweet Potatoes with Bacon Stuffing. Dessert will be Bananas Foster & Vanilla Ice Cream. We’ll enjoy it all with a Brandy Milk Punch Cocktail. Th Feb 20 9:30 AM - 12:30 PM TACOS, RELLENOS, ENCHILADAS A Barnes 60.00 This class teaches how to turn these specialties into amazing and over the top meals at home. Come gain an understanding of how to make each of them something extra special. Our lesson is Oaxaca Grilled Steak Tacos with Crisp Corn Taco Shells; Baked & marinated Cod Fish Tacos with Mango-Pineapple Slaw; Sour Cream Chicken Enchiladas; Baked & Marinated Shrimp Enchiladas with Salsa Verde; Authentic Chile Rellenos with Cotija Cheese; Cheese and Shrimp stuffed Roasted Poblanos with Red Bell Pepper Sauce, and Fry Bread with Honey. Thurs Feb 20 6:30 – 9:30 PM STREET FOODS OF THE WORLD Linda Martin 65.00 This lesson gathers an array of popular “finger foods” from around the world and teaches with a lesson on how to create these amazing flavors. Come for a fun and delicious class to make Thai Spice Chicken Meatballs with Sweet Chili Sauce; Vietnamese Street Tacos; Sri Lanka Style Coconut-Curry Caramel Corn; Indonesian Beef Satays with Lemon Grass & Cashew Sauce; Korean Kimchi Stir Fry; East Indian Spicy Potato , and Crispy Powder Sugar French .

Food Fact Samosas are a fried or baked pastry with a savory filling, such as spiced potatoes.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Friday February 21 12:00 Noon – 1:00 PM LUNCH AND LEARN Amy Barnes 28.00 Here is a beautiful presentation of Chicken with a delicious recipe. Come enjoy it for lunch and learn the technique by watching Amy’s DEMONSTRATION. Our lesson is Hasselback Chicken Breast stuffed with Spinach, Ricotta and Cheddar Cheese served with Creamy Polenta with Rosemary and Parmesan. Dessert will be Lemon Blueberry Ricotta Bread Pudding with Lemon Sauce. Friday Feb 21 6:30 – 9:30 PM GOURMET COUPLES Terri Milligan 150.00 per couple Make a plan for date night with your partner and enjoy a great lesson and three course gourmet dinner. Come learn Amuse of Black and White Sesame Ahi Tuna with Wasabi Citrus Aioli and Pear Carpaccio Salad with shaved Parmesan and Red Wine Vinaigrette, served with Pinot Grigio. The entrée is Herb marinated New York Strip with Porcini Shallot Wine Sauce; Crispy Potato Stacks with fresh Rosemary; Grilled marinated Long Beans with Black Bean Sauce, and Brussels Sprouts Hash with toasted Coriander, served with Cabernet Sauvignon. Dessert will be Chocolate Crepes with Nutella Ice Cream. Saturday Feb 22 9:30 AM - 12:30 PM BEAUTIFUL CAKES Melissa Stockmar 60.00 If you love to bake, this class is for you. Melissa is a professional Pastry Chef and great teacher to learn the skill of baking Cakes. Come to learn the techniques of mixing, baking and decorating these amazing Cakes. Our lesson is Vanilla Orange Cake with Cardamom Syrup, Honey Butter Cream and Candied Orange Zest; Brown Sugar Cake with Milky Caramel Syrup, Milk Chocolate Butter Cream and English Toffee Coffee Crunch spiral with Kahlua Whipped Cream, and Coffee Crunch Brittle; Coconut Cake with Passion Fruit Curd and White Chocolate Butter Cream, and Chocolate Blackout Cake with Ancho Chocolate Butter Cream and Candied Cinnamon Almonds, Saturday Feb 22 2:00 – 5:00 PM TOUR OF TUSCANY Terri Milligan 65.00 This magical culinary tour of Tuscany will open the doors to the amazing foods they are famous for. Come for a fun and delicious experience to learn this array of classic Tuscan dishes. Our lesson is Homemade Ricotta and Roasted Grape Crostini; Wedding Soup with miniature homemade Meatballs; Homemade Fettuccini with Lemon Cream Sauce; Chicken Saltimbocca; Artichoke Heart, Fennel and Salami Antipasto Salad, and Crimini Mushroom and Sweet Corn Farro Risotto. Dessert will be Olive Oil Polenta Cake with Marsala-infused Fruit Compote. Tuesday Feb 25 9:30 AM - 12:30PM OODLES OF NOODLES Melissa Stockmar 60.00 Noodles from around the world are easily enjoyed when you understand what they are and how to prepare them. Our lesson teaches the differences between Rice, Wheat and Cellophane Noodles with dynamic dishes for every day meals. Join us for Udon Noodle Pancakes with Shiitake Mushrooms; Shrimp Pad Thai with Glass Noodles; warm Puttanesca Penne Pasta Salad; Pancetta Carbonara with Peas and Linguini; Teriyaki Salmon Soba Noodle Bowls with Crispy Shallots; Creamy Garlic Herb Mushroom Spaghetti, and Chorizo, Green Chili, and Cojita Cheese Rigatoni with Chipotle Cream Sauce. Wednesday February 26 6:30 – 9:30 PM SOUS VIDE Lisa Brisch 65.00 Sous Vide cooking is for anyone who appreciates achieving the full flavors of the foods they cook. The style is easy to learn and the possibilities of foods to cook are many. Each recipes uses the Sous Vide method (bring your own if you want to use it in class). Come for a fun and enlightening class to learn Starbucks-Style Egg Bites; Sous Vide Pork Tenderloin with Maple- Mustard Sauce; Waldorf Salad with Chicken; Salmon with Lemon-Caper Sauce; Butter-Basted Strip Steaks; Asparagus with Sous Vide Hollandaise, and Crème Brûlée.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Thursday Feb 27 9:30 AM - 12:30 PM STEAK HOUSE SECRETS Amy Barnes 60.00 Sometimes it’s just nice to stay at home, settle in, cook an amazing Steak and put all the good stuff with it. This lesson will show how to do just that. Come to learn Grilled Marinated Korean BBQ Beef Skewers; Cast Iron Pan-Seared Rib-Eye Steak Topped with Sauce Béarnaise; Creamed Baby Spinach with Garlic with Crostini Dijonnaise; Loaded Yukon Casserole with Bacon, Green Onion, Sour Cream, And Cheddar Cheese; Fajita Steak Salad with Southwestern Fiesta Salad, and Air-Fried Onion Rings with House Ranch Dip. Dessert will be warm Chocolate Raspberry Cakes with Raspberry Sauce. Thursday February 27 6:30 – 9:30 PM EASY FISH DINNERS Linda Martin 65.00 This lesson will take the guess work out of how to prepare Fish with an array of recipes and preparation methods you can easily use and enjoy. If you and your family love Fish come to learn sautéed Fillet of Sole with Shrimp, Lemon, & Capers; Poached Fish in Basil Cream Sauce; oven roasted Fish with Olive-Rosemary Bread Crumbs; quick & easy Cioppino (Fish Stew) with Fennel, Garlic, Thyme, & Red Wine; Blackened Tilapia with fresh Tomato Salsa & Zucchini Noodles; braised Red Snapper with New Potatoes & Garlic, and Walnut Crusted Ginger Salmon with fresh Herb Rice Pilaf. Friday February 28 12:00 Noon – 1:00 PM LUNCH AND LEARN Linda Martin 30.00 Join us for a DEMONSTRATION of a classic menu your guests will love: Salt & Pepper Cast Iron Steak with Red Wine Bordelaise with Grilled Fresh Asparagus with Toasted Hazelnuts, Roasted Red Potatoes with Rosemary & Garlic and a Deep Dark Chocolate Cake with Whiskey Cream Anglaise. Fri Feb 28 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 Per Couple This class is for couples who like to cook and are ready to learn a new and delicious gourmet menu. You’ll work together and be part of creating this great meal. Sign up for Blistered Shishito Pepper Amuse with Togarashi & Sea Salt; Shrimp Bisque with Fennel, Fresh Tomatoes, Saffron, & Brandy, served with Sauvignon Blanc. The entrée is Pan Seared Rockfish with Spanish Romesco Sauce; Charred Asparagus with Red Wine Braised Cipollini Onions; Sake Steamed Fresh Carrots, and Creamy Russet Potato, Roasted Garlic & Fresh Sage Mashed Potatoes, served with Pinot Noir. Dessert will be Chocolate-Rum Brownies with Homemade Coffee Ice Cream & Shaved Chocolate. Saturday February 29 9:30 AM - 12:30 PM KNIFE SKILLS Melissa Stockmar 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 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. From our practice we’ll make Fruit Salad, Sautéed Chicken and Vegetable Stir-Fry. Saturday Feb 29 2:00 – 5:00 PM FRENCH PATISSIERIE Terri Milligan 65.00 Spend an afternoon preparing decadent French Cookies and . Chef Terri Milligan is serving as the recipe editor of a cookbook focusing on French cookies, and she’s ready to share recipes and techniques with you prior to its publication! You’ll learn to make Orange Blossom Macarons; Rose Buttercream Macarons; Lavender Chocolate-dipped Madeleines; Almond Orange ; Lime Sable Cookies; Bittersweet Chocolate Puff Pastry Braid with toasted Almonds, and S’more Cream Puffs with toasted meringue topping.

Store Fact Sweet Basil sharpens knives!

TO REGISTER FOR CLASSES CALL: 480-596-5628

MARCH Tuesday March 3 9:30 AM - 12:30PM THAI IT ON! Melissa Stockmar 60.00 If you enjoy Thai food, come learn how to create the flavors using the spices and ingredients unique to this cuisine. Our fun and delicious session teaches Spicy Lemongrass Soup with Chicken and Mushrooms; Crunchy Thai Peanut Quinoa Salad; Salmon Cakes with Cucumber- Peanut Relish; Green Curry Beef with Thai Eggplant; Pad kra pao gai (Thai Basil Chicken with Oyster Sauce), and Pad Thai with crispy Pork. Dessert will be Thai Coconut Honey Ice Cream with Banana Fritters. Wednesday March 4 6:30 – 9:30 PM MODERN SOUTHWEST Lisa Brisch 65.00 So many great foods can be created with Southwest cuisine using local ingredients and the dynamic variety of Chilies. Come learn how to create these great flavors for yourself with a contemporary group of recipes. Our lesson is Potato, Scallion & Chorizo Crispy Tacos; Pork Carnitas with Caramelized Onions and Chipotle; Skirt Steak Fajitas with Avocado Salsa; Tex- Mex Cheese Enchiladas; Poblano, Bacon and Cheddar Skillet Cornbread; Mexican Rice with Charred Tomatoes, Chiles, and Onion, and Waffle Iron with Chocolate Sauce. We’ll enjoy a Paloma Cocktail: (Grapefruit, Tequila & Club Soda). Thurs March 5 9:30 AM - 12:30 PM ST. PADDY’S DAY PARTY Amy Barnes 60.00 It’s a St. Paddy’s Day party and you’re invited to join in. You don’t have to be Irish to enjoy these foods and traditional specialties. Come for a great culinary experience to learn Pub Style Egg Rolls with Brandy, White Wine, and Mustard Sauce; Guinness Glazed Ribeye Steak Skewers with Smoked Gouda Fondue Dipping Sauce; Irish Sausage Rolls & Mustard Sauce; on Irish Soda Bread with Chive Butter; Irish Red Potato Bites stuffed with Corned Beef and Cheddar Cheese, and Irish - Potato Cakes. Dessert will be heavenly Chocolate Cream De Menthe Brownies & Mini Irish Coffees. Thursday March 5 6:30 – 9:30 PM FISH ON THE GRILL Linda Martin 65.00 This lesson teaches how to use your grill to create amazing flavors from a variety of fish. Come for a great session to learn how to get the right temperatures, timing and technique to cooking Fish perfectly on a grill. Our lesson is Flame Grilled Swordfish with Charred Leeks & Citrus; Cedar Plank Grilled Salmon with Brown Butter Sauce; Simple Grilled Nantucket Style Fish with Crispy Grilled Red Potatoes; Grilled Marinated Swordfish with Lemon-Dill Aioli; Gilled Mahi Mahi Fish Tacos; Lemon & Rosemary Grilled Cod with Grilled fresh Asparagus, and flame cooked Oregano Seasoned Shrimp with Orzo, Feta, Tomatoes & Dill. Friday March 6 12:00 Noon – 1:00 PM LUNCH AND LEARN Lisa Brisch 28.00 Enjoy a delicious Italian themed lunch in our DEMONSRTRATION lesson. Sign up and come for Chicken Cutlets over Orzo with Tomatoes, Garlic, & Basil served with Asparagus with Tomato Basil Relish Sous Vide style. Dessert is sweet and tart Flourless Lemon Almond Cake. Fri March 6 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 Per Couple Invite your partner to share a fun culinary lesson and learn a gourmet three course meal. Our menu is Prosciutto Amuse with Figs, Goat Cheese, & Baby Arugula, and Crispy Apple & Celery Root Salad with Toasted Hazelnut Vinaigrette, served with Pinot Grigio. The entrée is Beef Tenderloin Roast on the Grill with Gorgonzola Butter; Petite Baked Potatoes with Chives & Crème Fraiche; grilled Asparagus with Candied Bacon, and fresh Spaghetti Squash with Olive Oil, Parmesan, & Cracked Black Pepper, served with Cabernet Sauvignon. Dessert will be Bittersweet Chocolate Pudding Cakes with fresh Raspberry Sauce.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Saturday March 7 9:30 AM - 12:30 PM BEST BREADS Melissa Stockmar 60.00 There is something very special and delightful about baking Bread from scratch. This lesson will teach how to work with Yeast in each of the recipes. Come for a fun and amazing morning of Bread baking to learn Bialys with Caramelized Onions and Poppy Seeds; Cinnamon Raisin Swirl Loaf; Buttermilk Pull Apart Rolls with Honey Butter; Spicy Olive Cast Iron Bread; Pistachio Tahini Cardamom Rolls; Spring Asparagus Flatbread with Goat Cheese, and Pineapple Sweet Rolls with Vanilla Bean Cream Cheese Icing. Saturday March 7 2:00 – 5:00 PM WRAP AND ROLL Terri Milligan 65.00 Learn how the foods and flavors of Oriental origin can be enjoyed when all wrapped up in a variety of rolls. Our fun lesson teaches Grilled Banana Leaf Wrapped Cod with Asian Vinaigrette; Salmon and Asparagus en Papillote with Ginger Lemon Basmati Rice; Shrimp and Avocado Spring Rolls in Rice Paper; Seared Spice-Encrusted Tuna Nori Rolls; Seafood Creole Phyllo Wraps with Mustard Sauce; Prosciutto-Wrapped Shrimp with Homemade Bourbon Barbeque Sauce and Pina Colada Mimosa Tues March 10 9:30 AM - 12:30PM QUICK, EASY DINNERS FOR KIDS M Stockmar 60.00 If you are a kid 8 years old or older, this lesson teaches how to make dinner for your family when you don’t have a lot of time to spend. Come to learn Beef Enchilada Rice Casserole; Lemon and Parmesan Chicken with Fettuccini; Sheet pan Turkey BBQ Meatloaf with Sweet Potatoes and Broccoli; Roasted Vegetable Macaroni and Cheese with Crispy Garlic Breadcrumb topping; Raspberry Pork Medallions with Balsamic Roasted Potatoes; Sausage-cast iron skillet pan Pizza, and Pesto Meatball Panini with Roasted Red Pepper Marinara. Wednesday March 11 6:30 – 9:30 PM ITALIAN FAMILY DINNERS Lisa Brisch 65.00 If your family loves Italian food, come for a fun lesson with great recipes for dinners. Add to your repertoire with these classic Italian dishes. Come to learn Zuppa Toscana (creamy Potato Soup with Spicy Sausage & Kale); Chicken Braciole (Cheese stuffed Chicken Breasts in a Tomato Blush Sauce with sautéed Mushrooms); Italian Sunday Gravy (slow cooked Red Sauce with Beef & Pork over Pasta); Sautéed Flounder with Lemon-Basil Salsa Verde; Potato Cakes with Braised Hearty Greens, and Risotto Primavera. Dessert will be Orange Olive Oil Cake with Roasted Strawberries. Thurs March 12 9:30 AM - 12:30 PM SPRING COCKTAIL PARTY Amy Barnes 60.00 Entertain your friends with style and flair. Our Spring party menu will give you everything you need to impress and please guests at your future gatherings. Sign up for a fun lesson to make Panko crusted Shrimp Balls with Apricot Dipping Sauce; Spicy Sausage Wonton Cups and Lime Cream; Artichoke Bruschetta; Healthy Cauliflower Buffalo Bites with Blue Cheese Dressing and Celery; Herbed White Bean Spread with Baguette Toasts; Sugared Spiced Nuts, and Bittersweet Chocolate Soufflés. We’ll enjoy our party menu with Arizona Peach Sangrias. Thursday March 12 6:30 – 9:30 PM SPECTACULAR SUSHI Linda Martin 65.00 If you love Sushi, why not learn to make it yourself so you can enjoy it at home any time you’re in the mood for it. Our lesson teaches how to purchase Sushi-grade Fish then the techniques to prepare and roll it into amazing morsels of yummy bites. Come for a lesson of Sushi Sticky Rice; Shrimp Roll with Radish & Wasabi; Rainbow Roll (Shrimp & Tobiko with Red Snapper, Tuna, & Salmon); Inside-Out Smoked Salmon, Yellow Pepper, & Scallion Maki; Crab, Avocado, & fresh Mango Roll; Nigiri with Wasabi, Fresh Salmon, & Chives, and Crab Salad & Tobiko Nigiri.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Friday March 13 12:00 Noon – 1:00 PM LUNCH AND LEARN Terri Milligan 30.00 Add a new meal to your culinary repertoire with traditional Italian favorites! Come for a DEMONSTRATION of stuffed Chicken Marsala, and Rosemary and Sage roasted Potatoes with Citrus zest. Dessert will be Risotto Rice Pudding with Drunken Cranberries (Cranberries soaked in Orange Liqueur). Enjoy a Brandy Old Fashioned Prosecco Cocktail with the meal. Fri March 13 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple Invite a friend to be your partner at our Couples class and be part of a culinary lesson with an amazing gourmet menu. Come to learn Chilled Crab Nigiri Amuse with Wasabi & Chives, and fresh Tomato & Mozzarella Caprese Salad with Red Onion, fresh Basil, & Balsamic Syrup, served with Sauvignon Blanc. The entrée is Fillet of Sole in Papillote (parchment) with fresh Herbs, Tomato & Orange zest with White Wine Butter Sauce; Oven Roasted Crisp Potatoes with Lemon & Sea Salt; fresh Green Beans Roasted with Herbs, Garlic, & Seasoned Crumbs, and Spiral Cut Roasted Yellow Squash with Olive Oil & Herbs, served with Pinot Noir. Dessert will be French Quarter Beignets with Whiskey Hard Sauce & Chocolate Dipping Sauce. Sat March 14 9:30 AM - 12:30 PM CUPCAKES FOR KIDS Melissa Stockmar 60.00 Kids come and learn to make these amazing little Cakes with icing and decorated toppings. If you are 8 or above and like to bake, this class is for you! We’ll make Malted Milk Chocolate Cupcakes with Marshmallow Frosting; Caramel Apple Cupcakes with Spiced Buttercream; Devil’s Food Cupcakes with Nutella Buttercream; Lemonade Cupcakes with Strawberry Buttercream; Strawberry Shortcake Cupcakes with White Chocolate Buttercream; Root Cupcakes with Vanilla Ice Cream Frosting and Cherries, and Sugar Cookie Cupcakes with Vanilla Rainbow Swirl Butter Cream. Saturday March 14 2:00 – 5:00 PM FRUITS OF THE VINE Terri Milligan 65.00 In this fun and interesting class we’re introducing wine into each recipe to learn how to use it in cooking and understand how it influences the flavors you want to create. Come for a great lesson and learn to prepare Red Wine, Honey and Cinnamon infused Fig and Goat Cheese Tartlets; Leek and Red Wine Bisque; Melon, Basil and Prosciutto Salad with Red Wine Vinaigrette; Beef Bourguignonne with Pinot Noir; Charred Corn Chardonnay Risotto; Thyme and Rosemary grilled Fontina Sandwich. Dessert is Citrus-scented White Wine Cake with fresh Berries. Tues March 17 9:30 AM - 12:30PM SAUCES FINISH IT! Melissa Stockmar 60.00 Learn how easy it is to make Sauces so you can add interest and dimension to your daily cooking. We’ll learn fundamentals of Sauce making with a blend of contemporary and classic combinations. Our lessons are Carrot and Zucchini Fritters with Garlic and Dill Aioli; Ricotta and Basil Gnocchi with Vodka Sauce; Cedar Plank Salmon with Smoked-Almond Romesco Sauce; Pan seared Garlic Butter Steak with Mushroom Cream Sauce; Pork Medallions with Orange Reduction Sauce, Sweet Potatoes and Spinach; Chili Relleno Stuffed Chicken with Tomatillo Sauce, and Strawberry Pudding Soufflés with Lemon Crème Anglaise Sauce Wednesday March 18 6:30 – 9:30 PM ASIAN FINGER FOODS Lisa Brisch 65.00 Treat yourself and the people you cook for to this sampling of amazing Asian specialties. These recipes could be great meals or great finger foods for your gatherings with a new repertoire of flavors. We’ll make Pork Pot Stickers with crispy Crepe & Sichuan Soy Dipping Sauce; Shrimp Toasts with Shrimp, Ginger and Sesame; Malaysian glazed Chicken Wings; Saigon Crêpes with Shrimp, Bacon & Scallions; Korean Bulgogi (Ginger flavored Beef in Lettuce Cups with Dipping Sauce), Chicken Satay with Peanut Sauce and flakey Scallion Pancakes.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Thursday March 19 9:30 AM - 12:30 PM PIES FOR SPRING Amy Barnes 60.00 We’re taking a fresh approach to Pie making with a lesson of savory entrees AND amazing dessert Pies with light and fresh springtime flavors. Everyone will learn to make a Crust, then choose between Fresh Tomato Pie with Herbs and Mozzarella with Olive Crusts; Onion, Swiss & Bacon Tart; Mini Mexican Quiches with Cream Cheese Dough; Orange Meringue Pie with Buttery Pie Crust; Strawberry Rhubarb Pie, and Chocolate Chess Pie with Irish Cream Whipped Cream, and Queen Creek Peach & Oat Pie. Thursday March 19 6:30 – 9:30 PM GRILLING SEASON Linda Martin 65.00 Learn to make your grill your favorite method to cook almost anything!! This lesson teaches a meal prepared entirely on the grill. Come for a fun and delicious lesson of Grilled Garlic Shrimp Appetizer on Rosemary Skewers, and Charred Romaine Salad with Goat Cheese, Spiced Pecans, & Honey-Lime Dressing; Prosciutto, Watercress, & Fontina Cheese Grilled Pizza; Perfect Grilled Rib Eye Steak with Blue Cheese-Rosemary Butter, and Tandoori Style Grilled Chicken with Garlic, Ginger, Coriander, & Cumin, and Bacon wrapped Grilled Corn. Dessert will be Homemade Grilled Butter Pound Cake with Chocolate-Espresso Sauce & freshly Whipped Cream. Friday March 20 12:00 Noon – 1:00 PM LUNCH AND LEARN Amy Barnes 28.00 Enjoy a DEMONSTRATION lesson with the dish created for the coronation of queen Elizabeth. Who knows what year this dish was created? The sweet and tangy flavors are outstanding with a Curry & Mango Chicken Salad, served on Mixed Greens with Honey Mustard Dressing. The salad will be served with warm Sesame Orange Scones and whipped Butter. Dessert is slow cooked Chocolate Almond Pearl Tapioca Pudding with topped with Whipped Cream and toasted Almonds. Friday March 20 6:30 – 9:30 PM GOURMET COUPLES T Milligan 150.00 Per Couple Plan a special evening out with your partner and be part of creating a fabulous three course gourmet meal with a group of like-minded foodie couples. The fun lesson is Amuse of Buckwheat Blini Pancake with Avocado and fried Radish, and Moroccan-spiced Butternut Squash Bisque, served with Chardonnay. The entrée is Pan-seared Salmon with Tomatoes and creamy Spinach Herb Sauce; Fettuccini with Olive Oil Breadcrumbs; Snap Peas with fresh Mint Pesto, and Honey and Bourbon-glazed Carrots, served with Pinot Noir. Dessert will be Limoncello Tiramisu Saturday March 21 9:30 AM - 12:30 PM PERFECT PIZZAS Melissa Stockmar 60.00 Pizzas made at home are very personal with choices of Crust making technique and flavors for toppings being anything you want! This fun lesson teaches how to make a perfect Pizza Crust then we’ll add these contemporary and melt in your mouth ingredients. Our lesson is Potato, Brussels Sprouts and Gruyere Cheese Pizza; Bruschetta grilled Pizza with Arugula Pesto and Goat Cheese; Chicken Enchilada Pizza with Avocado Relish; Spinach Artichoke Flatbread Pizza with Garlic White Sauce; Thin crust Shrimp Scampi Pizza; Southwest Pizza with Poblano Pesto, Chorizo, and Blackberry Ricotta Pizza with Basil.

Store Fact Sweet Basil carries Pizza Stones, Pizza Peels, Pizza Pans, & Pizza Cutters.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Sat March 21 2:00 – 5:00 PM PROVENCIAL PERFECTION Terri Milligan 65.00 Learn how the influences of the Mediterranean are a welcome flavor component to this style of French foods. Learn the regional specialties of this beautiful area and enjoy this charming French menu. The lesson will be Chicken Française with Herb Buttered Noodles; Herb de Provence roasted Salmon Niçoise Salad; Gruyere Croque Monsieur Sandwich; Leek, Potato and Montrachet Galette; White Bean Bisque with fresh Rosemary Pesto, and Bacon and Goat Cheese Popovers. Dessert will be Apple Tatin with Vanilla Bean Ice Cream. Tuesday March 24 9:30 AM - 12:30PM CHOCOLATE DELIGHTS! M Stockmar 60.00 If you love Chocolate and want more of it in your life, this class will show and teach how to use and work with it in a variety of ways with each wonderful specialty! Come for an interesting, sweet, and informative class to learn Salted Almond Truffle Tart; Dark Chocolate Hazelnut Cream Cheese Puffs; White Chocolate Pots de Crème with Lemon Raspberry Sauce; Chocolate Macarons with Toasted Coconut Butter Cream; Dark Chocolate Buttermilk Cake with Mascarpone Frosting; Milk Chocolate Cherry Linzer Tart, and Orange White Chocolate Soufflés with Vanilla Sauce. Wednesday March 25 6:30 – 9:30 PM PARISIAN SPECIALTIES Lisa Brisch 65.00 Specialties from this culinary capital are delightful and so flavorful. This class offers a lesson which will prepare you to create these Parisian dishes! Our lesson is Cherry Pecan Brie Toasts; Frisée Salad with Blue Cheese, Dried Cherries & Walnut Vinaigrette; Asparagus-Goat Cheese Tart; Beef Burgundy (slow cooked Beef in a Red Wine Mushroom Sauce); Chicken Divan (Chicken Breast in a Sherry Cream Sauce with Broccoli); Baby Potatoes cooked in Brown Butter, and Lemon Crepes with Strawberries, Jam, & Mascarpone. Thursday March 26 9:30 AM - 12:30 PM PALEO PRIMER Amy Barnes 60.00 The Paleo way opens lots of avenues for continuing to enjoy many foods you love while using it as an effective and popular weight loss method. Come learn what it’s about and how to cook using Paleo principals. Our fun class teaches Curried Beef & Mashed Cauliflower Shepherd’s Pie; Boneless Chicken Wings with Honey Sriracha Sauce; Pepperoni Meatza.(Meat Pizza) with Cheese, Herbs and meat crust; Unstuffed Casserole; Mongolian Skirt Steak and Veggie Stir fry; Shrimp Scampi with Zucchini Noodles, and Cast Iron Pork Chops with Apples, Bacon, Onions. Thursday March 26 6:30 – 9:30 PM TASTE OF PORTUGESE Linda Martin 65.00 Learn about the foods and flavors of this unique cuisine. Known for seafood, piri-piri style cooking and Custard Tarts; it boasts an amazing array of flavor sensations and makes us thing of comfortable and sunny summer days. Our fun and interesting lesson will introduce you to Portuguese-style Steamed Clams with Linguica Sausage & White Wine; Caldo Verde (Soup of Potatoes, Onions, & Kale with Garlic & Olive Oil); Bacalhau ao Forno (Oven Roasted Cod with Tomatoes & Olives); Portuguese Beef Stew with Red Wine & Ruby Port; Piri Piri (Portuguese Grilled Chicken with Crispy Potatoes); Portuguese Style Rice & Beans, and Pasteis de Nata (Portuguese Vanilla Custard Tarts). Friday March 27 12:00 Noon – 1:00 PM LUNCH AND LEARN Linda Martin 30.00 Enjoy a grilling lesson and lunch of a menu you may want to use for your own entertaining. Our DEMONSTRATION lesson is a Marinated & Grilled Chicken with Ginger-Cream Sauce, Turmeric Seasoned Basmati Rice and Oven Caramelized Fresh Cauliflower. Dessert will be Fresh Pear & Apple Galette with Sweet Mascarpone Cream.

TO REGISTER FOR CLASSES CALL: 480-596-5628

Fri March 27 6:30 – 9:30 PM GOURMET COUPLES Linda Martin 150.00 Per Couple You and your partner will be a team when you sign up to learn this delightful gourmet menu. Our lesson is Puff Pastry & fresh Crab layered Mini Napoleons Amuse, and Baby Greens & Hearts of Palm Salad with Candied Pecans & Dijon Vinaigrette, served with Sauvignon Blanc. The entrée is Charred New York Steaks with Grilled Onions & Chipotle-Red Pepper Sauce; Grill Roasted Vegetables with Pine Nut Pesto & fresh Parmesan; Butter & Bourbon Sautéed fresh Mushrooms, and Grilled Red Potatoes with Garlic & Herb Oil, served with Shiraz. Dessert will be Deep Fried Bananas Dessert with Coconut Ice Cream & Rum-Chocolate Sauce. Sat March 28 9:30 A - 12:30 P PARENTS & KIDS & SNACKS M Stockmar 50.00 Per Person If you are aged 8 or above, invite your parent to come with you and take a fun class with a menu of amazing snack foods. You’ll be able to make these later for yourself and your friends. You can decide what to make from Bacon and Cheddar Puff Pastry Pinwheels; Kid friendly Rainbow Veggie Sushi; -crusted Chicken Fingers with Honey Mustard; BBQ Turkey Cheeseburger Bites; Parmesan Sweet Potato Tots with Yogurt Ranch Sauce; Homemade Apple Butter and Cheddar Quesadillas, and Acai Dessert Smoothie Bowls with Homemade Vanilla Granola. Saturday March 28 2:00 – 5:00 PM AL FRESCO DINING Terri Milligan 65.00 This menu is meant to be enjoyed outside when the weather is perfect for dining out of doors. Come for this delicious Spring lesson and be part of creating these foods so you can make the recipes your own! Our menu is Grilled Tequila-marinated New York Strips with roasted Onion Gorgonzola Sauce; Moroccan Chicken Brochette with roasted Chickpeas and Spring Greens; Blackberry and charred Corn Quesadillas with Tomatillo Salsa; Asparagus and Gruyere Puff Pastry Tart; Avocado, Basil and Tomato Panzanella Salad; Mint and Basil Shortcakes with Strawberry Ice Cream. We’ll enjoy a Strawberry Mint Prosecco Sparkler.

TO REGISTER FOR CLASSES CALL: 480-596-5628