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, Baking 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 Pastry Stars; Cauliflower & Leek Vichyssoise Soup; Sherried Pork & Sweet Potato Stew; Spicy Tomato & Red Lentil Soup; Parsnip Bisque with Rosemary Romano Ribbons; Coconut 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. Dessert 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 Breads including Pizza Dough & Doughnut Holes! You can become the Bread baker in your family! We’ll learn to make Garlic and Cheese Pull Apart Rolls; Country White Bread with Strawberry Jam; Cinnamon Apple Bread Knots; Puff Pastry 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 Butter Sauce; Sundried Tomato and fresh Basil Risotto; Baked Wild Mushroom Risotto with Caramelized Onion, 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 Gratin, 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 Croquette 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 Hummus with Parmesan-Rosemary Pita 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; Pastrami, 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 Feta 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, Onions, & Pears with Pancetta and fresh made Italian Bread with Sweet Butter.