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Spring 2020 April ~ May ~ June We Love Robin Williams' Belief That Spring 2020 April ~ May ~ June We love Robin Williams’ belief that “Spring is nature’s way of saying ‘Let’s Party’! We hope you’ll join us for some great new cooking classes. And be sure to check out our new Essence of Cooking ~ Intermediate which begins on April 14th. And do join us for lunch at the Market Cafè and try our new menu. (We’ve added a Chopped Cobb Salad which we’re told is awesome!) And you’ll find some great additions to our Gourmet Store like the ChirpyTop, Instant Pot tools and Heritage Steel cookware described below. And as for “Let’s Party”: We’d love to host your private party in our Cooking School kitchen. A WINE POURER. IT REALY CHIRPS! The ChirpyTop™ wine pourer from GurglePot is amazing. This little bird chirps while you serve your favorite wine. Made from stainless steel and silicone, this wine pourer features hidden whistles that create the cute chirp. Plus, it is designed for a drip free pour, so your table stays tidy. Hand wash recommended. INSTANT POT HEADQUARTERS Sweet Basil is your Instant Pot tool headquarters! 1. Silicone Roasting Rack 2. Metal Roasting Rack 3. Silicone Steamer Basket 4. Cook/Bake Pan with lid & divider 5. Large & Small Mesh Steamer Baskets HERITAGE STEEL COOKWARE FROM HAMMER STAHL There are a lot of different kinds of cookware out there. Heritage Steel from Hammer Stahl is different. They use a titanium-stabilized 316Ti cooking surface that is 20 times more resistant to corrosion than HERITAGE type 304 steel, creating the most non-reactive and durable cooking STEEL surface available. And they use 3 layers of aluminum to ensure even COOKWARE heating and type 304 steel for improved corrosion resistance and luster on the exterior and 400 steel as an interior layer for better induction. Most other manufacturers use a stick handle that is often uncomfortable or imbalanced in your hand. They created a custom hollow handle constructed from five separate machined parts that both fits comfortably in your hand and stays cool while on the stovetop. Welcome to Sweet Basil Cooking School! Join us in our comfortable, modern kitchen for lots of exciting classes! Most of the classes are hands-on so you have the benefit of learning by doing. Demonstration classes are noted in the descriptions. Each class includes a copy of the recipes & a meal of the foods prepared. You can register for a class in the store or by phone. This PDF Class Schedule is not updated. An updated class schedule is available on our Web site: https://www.sweetbasilgourmet.com/class-schedule CANCELLATION POLICY: If you must cancel a class, we can refund the amount or give you credit for another class up to one week before the class. Up to 72 hours before the class, we can give you credit for another class. No refunds or credit can be given for cancellations less than 72 hours before a class. ~ All Kids & Teens summer camp dates & faqs are on the last page. ~ KIDS & TEENS COOK SUMMER CAMPS CANCELLATION POLICY Please select the dates for your Cooking Camp carefully. There are no refunds given for canceling Kids & Teens Cook Summer Camps. Kids & Teens Cook classes that are canceled up to one week before the class will receive credit for other classes. Always at Sweet Basil Complimentary gift-wrap for any purchase of $25.00 or more. Remember, we can ship your gifts (UPS) anywhere in the United States. If you haven't tried our rich and flavorful Gaviña Coffees, you should! And when you join the Coffee Club and purchase 10 pounds of coffee, you get the next pound free. Engaged? Or know someone who is? Our Bridal Registry offers a complete selection of cookware and accessories for entertaining. Out-of-town guests can call or e-mail the store and our staff will help with selections. ([email protected]) Our colorful Gift Baskets are great for gift giving! They combine convenience and thoughtfulness for anyone - out of town relatives and friends, business associates & colleagues, corporate gift giving - anyone who would enjoy a selection of "gifts within a gift!" They can be custom-made from just about anything in the store - including our bountiful selection of gourmet foods - or order from our pre-made selection. Gift Certificates are available in any amount online, in the store or by phone. They are good for cooking classes and store merchandise. Knife Sharpening Ask us about Private & Team-building cooking classes. Sweet Basil Instructors Amy Barnes – Impeccable Pig Restaurant; Hyatt, Gainey Ranch Lisa Brisch – Dinner Thyme Personal Chef Service Linda Martin – Anthem Country Club; Owner, Dinner Designs Catering Terri Milligan - Savory Spoon Cooking School, Edible Door Magazine, youtube.com Melissa Stockmar – Boulders Resort, Copperwynd Resort, Dean & Deluca “Life happens in the kitchen.” Andrew Zimmern TO REGISTER FOR CLASSES CALL: 480-596-5628 APRIL Wednesday April 1 2:00 – 5:00 PM PARISIAN PREFERENCE Lisa Brisch 65.00 Experience the joy of creating specialties from this culinary capitol for your own use. Our lesson teaches mastery of classic techniques. Come to learn Caramelized Onion Tartlets; Arugula, Radish, Mint, and Pea Salad; Goat Cheese, Leek, & Potato Galette with Nut Crust; Steak au Poivre with Brandy Cream Sauce; Stuffed Chicken Breasts (Mushrooms, Leeks, Thyme) with a White Wine Mustard Sauce, and Braised Spring Vegetables (Asparagus, Radishes, Peas with fresh Herbs & Citrus). Dessert will be Stacked Crepe Cake with Ganache. Thursday April 2 9:30 AM – 12:30 PM EASTER GATHERINGS Amy Barnes 65.00 Use this special day as an occasion to gather friends and family for a fun time and a delicious meal. Come for our lesson of Grilled Lamb Chops appetizer with Tarragon Aioli & Gremolata; Baked Breaded Cauliflower Florets with Herbed Feta Dip; Roasted Honey Mustard Pork Loin with Carrots, Onions & Hasselback Potatoes; Roasted Yam and Kale Salad with Red Wine Vinegar; Lavender Lemon Scones with whipped Butter; Apple and Cheddar Cheese Soufflés, and Classic Flambéed Crepes Suzette. Thursday April 2 6:30 - 9:30 PM SPRING COCKTAIL PARTY Linda Martin 65.00 This is a beautiful time of year to host a party offering light delicious foods easily enjoyed when friends gather together. Come be part of learning our lovely menu of Jalapeno & Gruyere Mini Soufflés; oven baked Crab Cakes with Lemon Aioli; Shrimp & Chorizo Flatbread Pizza Bites with Manchego Cheese; Smoked Gouda & Caramelized Pear Mini Grilled Cheese; Walnut Pesto & Goat Cheese with fresh Avocado on Grilled Crostini; Mini Spinach & Artichoke Cream Puffs, and Strawberry & Lemon Tiramisu Pastries, served with a Prosecco Cocktail. Friday April 3 12:00 Noon – 1:00 PM LUNCH AND LEARN Lisa Brisch 28.00 Plan to come for lunch where you’ll learn a new menu to use for your own entertaining needs. This delicious combination is presented as a DEMONSTRATION. Join us for Herbed Roast Pork Tenderloin, served with Carrot Soufflé. Dessert will be Caprese Flourless Chocolate and Almond Torte. Friday April 3 6:30 - 9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple This class is for couples ready to learn a three course gourmet menu while cooking together as partners for the evening. This lesson offers a sampling of wines with the meal. Join us this fun evening for Baklava style Baked Brie with Pistachios & Orange-Cardamom Syrup and Grilled Corn and Watercress Salad with Balsamic & Honey-Dijon Vinaigrette, served with Sauvignon Blanc. The entrée will be Cedar Plank Grilled Salmon with fresh Herb Pesto; Individual Green Chili Mac & Cheese; Charred Zucchini with Basil Oil and Tequila & Butter Braised Carrots, served with Pinot Noir. Dessert will be Cruzan Banana & Rum Flambé with Vanilla Bean Ice Cream. Saturday April 4 9:30 AM – 12:30 PM GLUTEN FREE FAVORITES M Stockmar 60.00 Learn to make gluten free living easy with preparations that are delicious and come together easily. This great lesson uses lots of fresh foods including Rice Paper Spring Vegetable Rolls with Peanut Ginger Dip; Chipotle Lime Cauliflower Hummus with Jicama Fries; Cuban Quinoa bowls with spicy Chicken, Black Beans, Plantains, and Pineapple Salsa; Crispy Zucchini Tacos with Kale and Cabbage Slaw, Lime Crema, and Almond Flour Tortillas; Grilled Chimichurri Pork Tenderloin with charred Corn and Queso Fresco Cheese; Butter basted Salmon with Creamed Corn and Red Bell Pepper Coulis, and Cashew Butter Salted Chickpea Blondies. TO REGISTER FOR CLASSES CALL: 480-596-5628 Saturday April 4 2:00 – 5:00 PM COOK WITH HERBS & FLOWERS T Milligan 65.00 Learn to use culinary herbs and flowers to enhance your favorite recipes and add color, drama and flavor. This fun and valuable lesson of lighter fare is so satisfying this time of year. Join us to learn Garden of Eden Spring Rolls with Peanut Ginger Dipping Sauce; Herbes de Provence and Honey Glazed Grilled Chicken Breast Salad with Honey Basil Vinaigrette; Edible flower Morning Crepes with Lavender Syrup; Rosemary and Thyme Mustard-encrusted Salmon with Saffron and edible petal Chardonnay reduction; Toasted edible flower Confetti Cake with Grand Marnier-infused Berries; Herb and flower Goat Cheese rolled in fresh Herbs, and Savory Herb Scones with fresh Herb and flower Butter. Monday April 4 6:30 – 9:30 PM TAKEDA THAI Moulay Zougari 65.00 Treat yourself to a DEMONSTRATION lesson with the Thai master and Restaurant owner of Takeda Thai. Moulay will show us his amazing recipes and secrets to how his food achieves the very best flavors! In this class we will learn and taste: making Spring Rolls; Thai Lettuce Wraps; cutting Meats for Stir-fry; cooking Chicken for Stir-fry. Last how to cook Pad Thai; Thai Panang Curry and Thai Green Curry.
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