Fall 2020 October ~ November ~ December Join us in the Store, the Market Café & check out our many opportunities for Hands- On, Demonstration & Virtual Cooking Classes on the next page! CHICAGO METALLIC LOAF PANS “With bread all sorrows are less.” Don Quixote Covid-19 unleashed an amazing pastime: the joy of baking bread! We’ve found that the best tool for baking loaves of bread is Chicago Metallic’s Loaf Pans. We Carry them in 1 & 1½ pounds and a set of 4 Mini Loaf Pans. ZAVOR LUX LCD MULTI-COOKER The ZAVOR LUX LCD Multi-Cooker is truly a Multi-tasker! It’s a Pressure Cooker, a Slow Cooker, a Rice Cooker & a Yogurt Maker! You’ll love the large LCD (Liquid Crystal Display screen) & easy to use controls. It has 10 cooking functions & more than 30 settings for one-pot cooking and ATK* tested it as 3x faster than the competition!!! We’d love to show it to you! America’s Test Kitchen*: Best Multi-Cooker HAMMER STAHL 21 PIECE CLASSIC CUTLERY COLLECTION The first thing to know about these knives is that they are made from the highest quality high-carbon German steel. And very important for a long life: these blades have a taper-ground edge which makes them easy to sharpen. The handles are made from very durable and ergonomic Pakkawood for comfort. The heel - the rear part of the cutting edge of the blade – is sharp for increased productivity. The arrows point to the two removable steak knife blocks. We’d love to show you all these features! You’ll know why this is such a wonderful investment and makes an incredible gift! A. Main Block & Two Removable Steak Knife Blocks B. 8” Honing Steel C. 8” Bread Knife D. 10” Slicer E. 8” Carving Knife F. Carving Fork G.7” Vegetable Cleaver H. 7.5” Santoku Knife I. 4.5” Santoku Knife J. 5” Cheese Knife K. Eight 4.5” Steak Knives L. 3.5” Paring Knife
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Transcript
Fall 2020
October ~ November ~ December
Join us in the Store, the Market Café & check out our many opportunities for Hands-
On, Demonstration & Virtual Cooking Classes on the next page!
CHICAGO METALLIC LOAF PANS
“With bread all sorrows are less.” Don Quixote
Covid-19 unleashed an amazing pastime: the joy of baking
bread! We’ve found that the best tool for baking loaves of
bread is Chicago Metallic’s Loaf Pans. We Carry them in 1 &
1½ pounds and a set of 4 Mini Loaf Pans.
ZAVOR LUX LCD MULTI-COOKER
The ZAVOR LUX LCD Multi-Cooker is truly a Multi-tasker!
It’s a Pressure Cooker, a Slow Cooker, a Rice Cooker & a
Yogurt Maker! You’ll love the large LCD (Liquid Crystal
Display screen) & easy to use controls. It has 10 cooking
functions & more than 30 settings for one-pot cooking and
ATK* tested it as 3x faster than the competition!!! We’d
love to show it to you!
America’s Test Kitchen*:
Best Multi-Cooker
HAMMER STAHL 21 PIECE CLASSIC CUTLERY COLLECTION
The first thing to know about these knives is that they are made from
the highest quality high-carbon German steel. And very important for a
long life: these blades have a taper-ground edge which makes them easy
to sharpen. The handles are made from very durable and ergonomic
Pakkawood for comfort. The heel - the rear part of the cutting edge of
the blade – is sharp for increased productivity. The arrows point to the
two removable steak knife blocks. We’d love to show you all these
features! You’ll know why this is such a wonderful investment and makes
an incredible gift!
A. Main Block & Two Removable Steak Knife Blocks B. 8” Honing
Steel C. 8” Bread Knife D. 10” Slicer E. 8” Carving Knife
F. Carving Fork G.7” Vegetable Cleaver H. 7.5” Santoku Knife
I. 4.5” Santoku Knife J. 5” Cheese Knife K. Eight 4.5” Steak
Knives L. 3.5” Paring Knife
TO REGISTER FOR CLASSES CALL: 480-596-5628
Welcome to Sweet Basil Cooking School!
Join us in our comfortable, modern kitchen for lots of exciting classes! Most of the classes are hands-on so
you have the benefit of learning by doing. Demonstration classes are noted in the descriptions. Virtual classes
offer the opportunity to take a class from the comfort of your kitchen and cook along with our chef as she
leads you through the lesson while cooking in our kitchen. Classes held at Sweet Basil include a copy of the
recipes & a meal of the foods prepared. Virtual classes include a copy of the recipes, a shopping list of
ingredients and an equipment list emailed to you several days before your class. You can register for a class on
our web site sweetbasilgourmet.com, in the store or by phone. Class schedules are available on our Web site:
http://sweetbasilgourmet.com/classes/
COVID SAFETY PRACTICES: Your safety is our most important goal. During the Pandemic with hands-on classes we have
created cooking stations in our kitchen so that each person is 6 feet from the next person during the lesson. Masks are required
throughout class and we provide gloves which must be worn during class. The kitchen is sanitized before and after each class.
When it’s time to eat, in order to achieve minimal contact, the food is plated and served to each student by the chef and assistant.
These standards are maintained so that each person in class is following CDC guidelines for recommended safety. In our
Demonstration classes each person is seated 6 feet from the next person.
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.
HOLIDAY COOKIES CANCELLATION POLICY: Please select class dates and times carefully as there can be
no switching, refunds or credits for these classes. You may send someone else in your place.
Enjoy lunch and a lesson with an array of contemporary flavors paired with timely autumn
ingredients. Enjoy a DEMONSTRATION of Shaved Brussels Sprout, Apple and Pomegranate
Salad; Skillet Mustard and Roasted Apple Chicken Breast with Pan Sauce and Butternut Squash.
Dessert will be Pear Crisp with Cinnamon Whipped Cream. We’ll serve a Cranberry Ginger
Moscow Mule with lunch. THIS IS A DEMONSTRATION CLASS
FRI OCT 23 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple Make this a great night with your partner preparing an amazing three-course meal with together
with other couples. We’ll serve a sampling of wines when everyone sits down to enjoy it. Come
to learn Chorizo stuffed Bacon Wrapped Date Amuse and Salad of Warm Walnut Crusted Goat
Cheese on Baby Greens, served with Chardonnay. The entrée is Roasted Beef Tri-Tip with
Madeira-Mushroom Sauce and Grilled Red Potatoes with Watercress & Blue Cheese Vinaigrette,
served with Zinfandel. Dessert will be Dark Chocolate Cake with Candied Ginger Ice Cream &
Chocolate-Rum Sauce. THIS IS A HANDS-ON CLASS
SAT OCT 24 BREAD BAKING II Scott Weaver 9:30 AM – 12:30 PM 65.00
This Bread making lesson starts with making a variety of Sourdough Crackers using the
sourdough starter made in week one. We’ll go on to work with yeast Breads learning the step-by-
step process for each. Breads include the Flat Bread – Naan, served with Yogurt Dip; traditional
Italian Loaf; Focaccia decorated with Peppers, Herbs and Tomatoes, and Gluten-free Bread.
Come for an inspirational Bread-making lesson to bake recipes you can love using often in your
daily life. THIS IS A HANDS-ON CLASS
SAT OCT 24 GLUTEN FREE & DELICIOUS Terri Milligan 2:00 – 5:00 PM 65.00
If you are eating a gluten free diet, this class will teach you an exciting variety of flavors to add
to your repertoire of gluten free favorites. Come for an inspiring and fun lesson to make Grilled
Tandoori Tofu with Red Peppers and Broccoli; Chocolate Waffles with Homemade Cinnamon
Syrup; Jackfruit “Carnitas” Corn Tortilla Tacos; Seeded Beet and Carrot “Burgers” with Tahini
Sauce, and Dark Chocolate Walnut Bars. THIS IS A HANDS-ON CLASS
TUESDAY OCT 27 PASTA AND SAUCES Scott Weaver 9:30 AM – 12:30 PM 65.00
Learn to make fresh Pasta adding vegetables and flavorings to the Dough for flavor and variety.
Sauces made from scratch will complete each Pasta dish. Come for a fun lesson to learn Classic
fresh-made Fettuccine Alfredo with Peas and Pancetta; Autumn Fusilli Pasta with Herbed Cherry
Tomatoes and fresh Mozzarella; fresh Spinach Pasta with Walnut Pesto and Sage Butter; fresh
Beet Pasta with Cilantro and Lemon Butter Sauce, and fresh Black Pepper Pasta with Melty
Mozzarella and Fresh Tomato Sauce. THIS IS A HANDS-ON CLASS
TO REGISTER FOR CLASSES CALL: 480-596-5628
WEDNESDAY OCTOBER 28 MULTI COOKER Lisa Brisch 2:00 – 4:00 PM 30.00
Using a Multi-cooker can make your food preparation blissfully easy. Come learn the steps to
slow cook and pressure cook these specialties. Our lesson is Chef Lisa's Famous Carrot Soufflé
and Classic Deviled Eggs, and Macaroni and Cheese. THIS IS A VIRTUAL CLASS
WEDNESDAY OCTOBER 28 MULTI COOKER Lisa Brisch 6:00 – 8:00 PM 30.00
Using a Multi-cooker can make your food preparation blissfully easy. Come learn the steps to
slow cook and pressure cook these specialties. Our lesson is Chef Lisa's Famous Carrot Soufflé
and Classic Deviled Eggs, and Macaroni and Cheese. THIS IS A VIRTUAL CLASS
THURS OCT 29 CAST IRON CREATIONS Linda Martin 6:30 – 9:30 PM 65.00
Discover the way to best use cast iron to achieve great results with these recipes. This fun and
interesting lesson teaches Cast Iron Blackened Rib-Eye with Horseradish Cream Sauce; Lemon
& Rosemary Chicken Under a Skillet; Cast Iron Bacon & Sweet Potato Hash, and Spicy Cast
Iron Cooked Brussels Sprouts. Dessert will be Blackberry & Peach Skillet Cobbler with
Homemade Vanilla Ice Cream. THIS IS A HANDS-ON CLASS
FRIDAY OCT 30 LUNCH AND LEARN Scott Weaver 12:00 NOON – 1:00 PM 30.00
Come for a yummy lesson & learn classic recipes you’ll love to make for yourself. This
DEMONSTRATION lesson is Chilled Potato and Leek Soup with Creme Fraiche and Chives;
Chicken Scallopini with Spinach, Tomatoes, and Mushrooms served with Buttered Linguini
Pasta. Dessert will be No-Bake Chocolate Peanut Butter Cookies and Vanilla Bean Ice Cream. THIS IS A DEMONSTRATION CLASS
FRI OCT 30 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple
Create a special date night and invite your partner to share an amazing culinary experience. The
three-course menu you will learn will be prepared by a group of couples each taking on part of
the lesson. Come for Shrimp & Chorizo Pizza Amuse with Escarole & Manchego Cheese, and
Roasted Beet & Baby Arugula Salad with Goat Cheese & Balsamic Dressing, served with
Sauvignon Blanc. The entrée is Pan Seared Pork Tenderloin with Star Anise & Hoisin-Red Wine
Sauce and Cast Iron Bacon & Sweet Potato Hash, served with Merlot. Dessert will be White
Chocolate Bread Pudding with Homemade Vanilla Ice Cream & Bourbon-Praline Sauce. THIS IS A HANDS-ON CLASS
SAT OCT 31 BREAD BAKING III Scott Weaver 9:30 AM – 12:30 PM 65.00
In the third class of the Bread Baking series you’ll learn to make Classic English Muffins using
both a Sourdough starter and Yeast, New York-style Everything Bagels with Whipped Cream
Cheese; Toast Platter with Avocado Toast with Roasted Cherry Tomatoes and Egg Toast with
Prosciutto and Spinach, and Goat Cheese, Arugula and Lemon Zest; and yeasty, irresistible melt-
in-your-mouth Cinnamon Rolls with a Brown Sugar Glaze. THIS IS A HANDS-ON CLASS
Food
Facts
In the San Francisco Bay area, people have been eating avocado toast since at
Chicken with Pancetta, Olives, & White Wine; Sautéed fresh Vegetable with Olives & Herbs,
and Olive Oil Cake with Blackberry Jam & Sweet Mascarpone. THIS IS A HANDS ON CLASS
FRI NOV 20 LUNCH AND LEARN Scott Weaver 12:00 NOON – 1:00 PM 30.00
Join us for a delicious and satisfying lunch and DEMONSTRATION lesson to learn a healthy
combination of contemporary recipes. Sign up for Savory Pumpkin Soup served with Scott’s
Roasted Vegetable Sandwich on Country Bread with roasted Eggplant, Zucchini, melty
Mozzarella and Fontina Cheeses and Roasted Peppers served open-faced with Herbed Garlic
Aioli. Dessert will be fresh Lemon Gelato with Gingersnap Cookies. THIS IS A DEMONSTRATION CLASS
Store Fact
A Sweet Basil Gift Basket is a great gift anytime! We always have Ready-2Go
Gift Baskets available or we can help you create a Gift Basket from just about
anything in the store.
TO REGISTER FOR CLASSES CALL: 480-596-5628
FRI NOV 20 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple
Plan a great evening cooking a gourmet menu with your partner. You will be part of a group
creating a three-course meal which will be accompanied by a sampling of wine. Our lesson is
Seared Sea Scallop Amuse with Champagne-Butter Sauce and Fall Greens Salad with Toasted
Walnuts & Parmesan with Balsamic Dressing, served with Sauvignon Blanc. The entrée will be
Flame Cooked Gorgonzola Crusted Filet Steaks with Shallot-Port Sauce, and Slow Cooked
Saffron Risotto, served with Merlot. Dessert will be Flourless Chocolate Cake with Dark
Chocolate Sauce and Fresh Raspberries. THIS IS A HANDS-ON CLASS
SAT NOV21 FRENCH PASTRIES Scott Weaver 9:30 AM – 12:30 PM 65.00
If you like to bake, here is a great lesson teaching classic French Pastries which you can
accomplish with surprise and delight! Experience making from scratch - classic favorite Pastries
including: Classic “Genoise” Chocolate Cake with Ganache; Savory French “Pate Brisee”
Alsatian Onion Tart (from the northeast of France, made with wonderful Cheese and Onions and
French Pie Crust); Sweet French “Pate Sucree” Lemon Tart with Candied Pistachios (a lighter
style Tart with a sweet French Pie Crust); Classic Puff Pastry Napoleons using Puff Pastry filled
with Vanilla Pastry Crème topped with Chocolate Ganache, and Country-style Fresh Apple
Galette with Creme Fraiche. THIS IS A HANDS-ON CLASS
SAT NOV 21 HORS D’OEUVRES & SMALL PARTIES Gus Dallas 2:00 – 5:00 PM 40.00
This is the time of year we realize how much we have to be thankful for. Our class celebrates the
Holiday and creates a way to best celebrate with the people close to us in small gatherings. Our
friend Gus Dallas from LA will be here to join in preparing an easy impressive menu of finger
foods for the holidays. He will show us some of his best tools and cookware and will entertain
with all the great jokes he has stored up for us. Come for a fun afternoon to enjoy Artichoke
Cheese Wontons; Tomato Crostini with Creamy Feta; Baked Brie Bites and Pepper Crusted
Steak with Horseradish Crème on Garlic Toast. We’ll enjoy it all with Eggnog Punch and Hot
Ruby with Bubbles. THIS IS A DEMONSTRATION CLASS
MON NOV 23 MAKE AHEAD THANKSGIVING Lisa Brisch 2:00 – 4:00 PM 30.00
Making Thanksgiving dinner is an easy, fun meal to prepare when you have good recipes and the
know-how to do it. This TWO-PART series (Monday & Tuesday) will show you how to make
your dinner – from your home - ahead of time when you follow Chef Lisa in her step-by-step
instructions. This lesson starts with the side dishes you can make ahead and hold including
Candied Pecan Sweet Potato Casserole (no marshmallows!); Turkey Gravy and make ahead
Mashed Potatoes. THIS IS A VIRTUAL CLASS
TUES NOV 24 STIR-FRY STAND-OUTS Scott Weaver 9:30 AM – 12:30 PM 65.00
Treat yourself to a dynamic, fun lesson and learn the process of successful Stir-Fry. Our lesson
teaches classic favorite recipes with the valuable experience practicing classic Stir-Fry
techniques. This lesson teaches Broccoli Beef Stir-Fry with Broccoli, Carrots, and Snow Peas;
Orange Chicken Stir-fry with Orange, Soy Sauce, Celery and Red Pepper, Scallions and Sesame
Seeds; White Rice and House Fried Rice; Szechuan Pork with Red Pepper, and Bok Choy, (a
spicy dish from the southwest area of China), and Kung Pao Chicken- a zesty Chicken Stir-fry
with Red Peppers, Roasted Peanuts, Snow Peas and Seasonings.
THIS IS A HANDS-ON CLASS
TO REGISTER FOR CLASSES CALL: 480-596-5628
TUES NOV 24 MAKE AHEAD THANKSGIVING Lisa Brisch 2:00 – 4:00 PM 30.00
The second lesson of our easy Make-Ahead Thanksgiving shows you how to make your Herbed
Roasted Turkey, Stuffing with Dried Cherries, and Pear-Ginger Cranberry Sauce. As with the
first lesson, you make your meal in your kitchen with Chef Lisa in our kitchen. She will show
you how to cook it then get it ready for a perfect meal on Thanksgiving Day!
THIS IS A VIRTUAL CLASS
FRI NOV 27 LUNCH AND LEARN Terri Milligan 12:00 NOON – 1:00 PM 30.00
Enjoy a Beef inspired lunch and DEMONSTRATION lesson with a menu you can prepare to
surprise and satisfy family and friends. Come for Skillet Bourbon Strip Steak with Rosemary and
Thyme, served with Roasted New Potatoes with Bacon and Lemon Zest. Dessert will be White
Chocolate and Cherry Bread Pudding with Caramel Sauce. We’ll enjoy lunch with a French
Champagne Cocktail. THIS IS A DEMONSTRATION CLASS
FRI NOV 27 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple
Create a special date night and come for an amazing culinary experience where you and your
partner are part of creating this great meal. Our lesson is Tequila Flamed Shrimp Amuse and
Charred Corn & Radicchio Salad with Balsamic Syrup & Shaved Parmesan, served with
Sauvignon Blanc. The entrée will be Grilled Red Snapper with Jalapeno-Basil Sauce and Oven
Roasted Fresh Broccoli, served with Pinot Noir. Dessert will be Salted Caramel Pots de Crème
with Sea Salt & Freshly Whipped Cream. THIS IS A HANDS-ON CLASS
SAT NOV 28 GINGERBREAD HOUSES Scott Weaver 9:30AM – 12:30PM 60.00
This fun class is for builders ages 8 and above who want to create their own most beautiful
Gingerbread House! You’ll get your own house, then all the icing you need to trim it. Next,
you’ll choose from a HUGE array of candies and building (decorating) materials to decorate
your house. When you’re done you will have your own amazing Gingerbread house, you’ll take
home to enjoy through the holiday season. THIS IS A HANDS-ON CLASS
Cooking
School
Fact
Building and Decorating Gingerbread Houses is FUN for all ages!
SAT NOV 28 MEDITERRANEAN VEGETARIAN Terri Milligan 2:00 – 5:00 PM 65.00 The sun-drenched regions of the Mediterranean are rich with specialties which lend themselves
to the vegetarian diet. We’re using these Mediterranean ingredients and blending them to create
unforgettable flavors with recipes that include: Root Vegetable Tagine with Moroccan Couscous;
Turmeric-Roasted Cauliflower with Pistachio Gremolata; Sun-dried Tomato and fresh Sage
Risotto, and Eggplant “Meatballs” with homemade Marinara Sauce. Dessert will be Orange
Almond Cake soaked in Citrus Syrup. THIS IS A HANDS-ON CLASS
TO REGISTER FOR CLASSES CALL: 480-596-5628
DECEMBER
HOLIDAY COOKIES LINDA MARTIN, TERRI MILLIGAN, SCOTT WEAVER
Mondays: December 14 & 21 6:30 – 9:30 PM
Tuesdays: December 1, 8, 15 & 22 9:30 AM-12:30 PM
Thursdays: December 3, 10 & 17, 9:30 AM-12:30 PM
Saturdays: December 5, 12, 19, 9:30 AM-12:30 PM AND 2:00 – 5:00 PM
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
They make great gifts to share as a special treat! We will gather the ingredients for each cookie
ahead of time, you come make them and bake them, and when we’re finished, each person will
take home 16-18 dozen Cookies. We work in teams of two, so you can sign up with a friend to
be a team. Sign up early & bring a container to take your cookies home.
Note: Please see the Holiday Cookies cancellation policy on Page 2
THESE ARE HANDS-ON CLASSES
TUES DEC 1 HOLIDAY COOKIES SCOTT WEAVER 9:30 AM-12:30 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
They make great gifts to share for a special treat! We will gather the ingredients for each cookie
ahead of time, you come make them and bake them, and when we’re finished, each person will
take home 16-18 dozen Cookies. We work in teams of two, so you can sign up with a friend to
be a team. Sign up early & bring a container to take your cookies home.
Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
WEDNESDAY DECEMBER 2 THAI TREASURES Lisa Brisch 2:00 – 4:00 PM 30.00
Great Thai comes from using the best combination of ingredients and flavorings with an
understanding of using a Wok. Enjoy a fun experience and cook from your kitchen with Chef
Lisa in ours and learn how to incorporate ingredients that make amazing Thai flavors. Learn here
so you are free to make these specialties at any time! Our lesson is Thai Shrimp Bisque and
Jasmine Rice Cakes with Thai Vegetable Curry, and Bell Pepper, Cucumber, & Peanut Salad.
THIS IS A VIRTUAL CLASS
WEDNESDAY DECEMBER 2 THAI TREASURES Lisa Brisch 6:00 – 8:00 PM 30.00
Great Thai comes from using the best combination of ingredients and flavorings with an
understanding of using a Wok. Enjoy a fun experience, cook from your kitchen with Chef Lisa in
ours, and learn how to incorporate ingredients that make amazing Thai flavors. Learn here so
you are free to make these specialties at any time! Our lesson is Thai Shrimp Bisque and Jasmine
Rice Cakes with Thai Vegetable Curry, and Bell Pepper, Cucumber, & Peanut Salad. THIS IS A VIRTUAL CLASS
THURS DEC 10 EASY HOLIDAY DINNER Linda Martin 6:30 – 9:30 PM 70.00
This great holiday menu offers an easy way to have a group of people for dinner entertaining
using these recipes. Our lesson is Baked Brie Appetizer with Dried Cherries & Fresh Thyme;
Herb Roasted Beef Tri-Tip with Easy Blender Béarnaise Sauce; Oven Roasted Julienned Carrots,
Squash, & Peppers with Olive Oil & Fresh Herbs, and Petite Baked Potatoes with Crème Fraiche
& Chives. Dessert will be Dark Chocolate Cake with Homemade Vanilla Ice Cream &
Chocolate-Rum Sauce with Frosted Cranberry & Mint Garnish. THIS IS A HANDS-ON CLASS
FRI DEC 11 LUNCH AND LEARN SCOTT WEAVER 12:00 NOON – 1:00 PM 30.00
Sign up for a delicious lunch and DEMONSTRATION of Thai-style Sautéed Pork Medallions
with Coconut Rice and crispy Shallots, served with Zucchini Carpaccio with Lemon Zest, Olive
Oil, Walnuts and Parmesan. (These recipes are great for entertaining!) Dessert will be Yogurt
Panna Cotta with Pineapple Granita. THIS IS A DEMONSTRATION CLASS
FRI DEC 11 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple
Make this evening a special date night and invite your partner to come to prepare an amazing
meal with a group of other couples. Our lesson of a three-course meal is Walnut Pesto & Goat
Cheese on Grilled Crostini with Fresh Avocado Amuse and Crisp Iceberg Wedge Salad with
Creamy Blue Cheese Dressing, served with Sauvignon Blanc. The entrée is Flame Cooked
Rosemary Chicken with Blackberry-Red Wine Sauce and Cast Iron Cooked Brussels Sprouts
with Toasted Garlic, served with Merlot. Dessert will be Homemade Coffee Ice Cream with
Chocolate Espresso Sauce. THIS IS A HANDS-ON CLASS
SAT DEC 12 HOLIDAY COOKIES LINDA MARTIN 9:30 AM-12:30 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
They make great gifts to share a special treat! We will gather the ingredients for each cookie
ahead of time, you come make them and bake them, and when we’re finished, each person will
take home 16-18 dozen Cookies. We work in teams of two, so you can sign up with a friend to
be a team. Sign up early & bring a container to take your cookies home.
Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
SAT DEC 12 HOLIDAY COOKIES SCOTT WEAVER 2:00 – 5:00 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
They make great gifts to share a special treat! We will gather the ingredients for each cookie
ahead of time, you come make them and bake them, and when we’re finished, each person will
take home 16-18 dozen Cookies. We work in teams of two, so you can sign up with a friend to
be a team. Sign up early & bring a container to take your cookies home.
Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
Market
Café
Fact
Why is our Iced Tea so great? It’s Tropicana from Germany and imported by
the San Francisco Herb Company. Ingredients: Black OP tea, calendula petals, safflower petals, cornflower petals, rose petals, natural and artificial mango and passionfruit flavors (It’s available to take home at our Front Desk.)
TO REGISTER FOR CLASSES CALL: 480-596-5628
MON DEC 14 HOLIDAY COOKIES LINDA MARTIN 6:30 – 9:30 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
They make great gifts to share a special treat! We will gather the ingredients for each cookie
ahead of time, you come make them and bake them, and when we’re finished, each person will
take home 16-18 dozen Cookies. We work in teams of two, so you can sign up with a friend to
be a team. Sign up early & bring a container to take your cookies home.
Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
TUES DEC 15 HOLIDAY COOKIES SCOTT WEAVER 9:30 AM-12:30 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
We will gather the ingredients for each cookie ahead of time, you come make them and bake
them, and when we’re finished, each person will take home 16-18 dozen Cookies. We work in
teams of two, so you can sign up with a friend to be a team. Sign up early & bring a container to
take your cookies home. Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
WED DECEMBER 16 COOK ONCE, EAT TWICE Lisa Brisch 2:00 – 4:00 PM 30.00
This class is designed to make your life simpler and easier especially when you don’t have much
time to make dinner! This lesson teaches how to use one set of recipes to make a meal, then take
the left-overs and turn it into a second meal. From your own kitchen, cook along with Chef Lisa
in our kitchen and learn to make Sausage & Beef Meatballs with Marinara and then turn it into a
meal of “Pizza” Stuffed Peppers. THIS IS A VIRTUAL CLASS
WED DECEMBER 16 COOK ONCE, EAT TWICE Lisa Brisch 6:00 – 8:00 PM 30.00
This class is designed to make your life simpler and easier especially when you don’t have much
time to make dinner! This lesson teaches how to use one set of recipes to make a meal, then take
the left-overs and turn it into a second meal. From your own kitchen, cook along with Chef Lisa
in our kitchen and learn to make Sausage & Beef Meatballs with Marinara and then turn it into a
meal of “Pizza” Stuffed Peppers. THIS IS A VIRTUAL CLASS
THURS DEC 17 HOLIDAY COOKIES TERRI MILLIGAN 9:30 AM-12:30 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
We will gather the ingredients for each cookie ahead of time, you come make them and bake
them, and when we’re finished, each person will take home 16-18 dozen Cookies. We work in
teams of two, so you can sign up with a friend to be a team. Sign up early & bring a container to
take your cookies home.
Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
THURS DEC 17 WOK AROUND THE WORLD Linda Martin 6:30 – 9:30 PM 65.00
Learn from the experience in this class how to stir-fry to be able to “quick cook” these recipes to
enjoy the dynamics of great Oriental flavors. Come for Mongolian Stir-Fry Lamb with Scallions
& Sesame Oil; Thai Shrimp Stir-Fry with fresh Tomatoes & Basil; Beijing Spicy Beef with
Fresh Ginger, Garlic, & Peppers; Kimchi Udon Noodle Stir-Fry, and Stir-Fry Vegetable Lo
Mein. THIS IS A HANDS-ON CLASS
TO REGISTER FOR CLASSES CALL: 480-596-5628
FRIDAY DEC 18 LUNCH AND LEARN Terri Milligan 12:00 NOON – 1:00 PM 30.00
Treat yourself to a holiday celebration with a menu made for special occasions! Our
DEMONSTRATION lesson is a delicious Brandied Chicken and Apple French Crepe, served
with Holiday Salad of fresh Greens, Sugared Nuts and Pomegranates. Dessert will be White
Chocolate Peppermint Mousse Parfait and a Poinsettia Prosecco Cocktail. THIS IS A DEMONSTRATION CLASS
FRI DEC 18 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple
Plan a special evening with your partner and spend a great evening being part of creating a
delicious three-course gourmet meal. Couples will work together to prepare Sautéed Mushroom
& Goat Cheese Toasts with Basil Oil Amuse, and Butternut Squash Soup with Maple Crème
Fraiche, served with Chardonnay. The entrée is Beef Wellington with Green Peppercorn Sauce
and Butter Sautéed Green Beans, Baby Carrots, & Roasted Garlic, served with Cabernet
Sauvignon. Dessert will be Individual Chocolate Bread Puddings with Bourbon Custard Sauce. THIS IS A HANDS-ON CLASS
SAT DEC 19 HOLIDAY COOKIES LINDA MARTIN 9:30 AM-12:30 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
They make great gifts to share a special treat! We will gather the ingredients for each cookie
ahead of time, you come make them and bake them, and when we’re finished, each person will
take home 16-18 dozen Cookies. We work in teams of two, so you can sign up with a friend to
be a team. Sign up early & bring a container to take your cookies home.
Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
SAT DEC 19 HOLIDAY COOKIES SCOTT WEAVER 2:00 – 5:00 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
They make great gifts to share a special treat! We will gather the ingredients for each cookie
ahead of time, you come make them and bake them, and when we’re finished, each person will
take home 16-18 dozen Cookies. We work in teams of two, so you can sign up with a friend to
be a team. Sign up early & bring a container to take your cookies home.
Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
MON DEC 21 HOLIDAY COOKIES LINDA MARTIN 9:30 AM-12:30 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
We will gather the ingredients for each cookie ahead of time, you come make them and bake
them, and when we’re finished, each person will take home 16-18 dozen Cookies. We work in
teams of two, so you can sign up with a friend to be a team. Sign up early & bring a container to
take your cookies home. Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
Store
Facts 1. We offer Complimentary gift-wrap for any purchase of
$25.00 or more.
2. We can ship your gifts (UPS) anywhere in the United States.
TO REGISTER FOR CLASSES CALL: 480-596-5628
TUES DEC 22 HOLIDAY COOKIES SCOTT WEAVER 9:30 AM-12:30 PM 70.00
Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!
We will gather the ingredients for each cookie ahead of time, you come make them and bake
them, and when we’re finished, each person will take home 16-18 dozen Cookies. We work in
teams of two, so you can sign up with a friend to be a team. Sign up early & bring a container to
take your cookies home. Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS
SAT DEC 26 SOUTHWEST SIZZLE Scott Weaver 9:30 AM – 12:30 PM 65.00
Enjoy a class with all the sizzle Southwest cuisine can offer! Our lesson teaches about the foods
and flavors of our region with recipes you can have fun using often for family and friends. Come
discover these specialties including Cowboy Caviar- made with Black Beans, Pico de Gallo,
roasted Corn, Avocado with fresh-made Tortilla Chips; Green Chili Macaroni and Cheese with
roasted Green Chilies, melty Cheeses with Roasted Corn and Bread Crumbs; Spicy Maria Burger
a Spectacular Beef Burger dressed with slightly sweet Jalapeño Relish, Chipotle Aioli, Pepper-
Jack Cheese and slices of Avocado on a Brioche Bun; Elote Salad- a chilled salad with roasted
Corn, roasted Poblano, Queso Fresco and Cilantro with Chili Lime Dressing. Dessert will be
Chili-Glazed Grilled Pineapple served warm with Vanilla Ice Cream. THIS IS A HANDS-ON CLASS
SATURDAY DEC 26 WORLD FOOD TOUR Terri Milligan 2:00 – 5:00 PM 65.00
Take a fun inspiring culinary journey of world-famous specialties! Our delicious, inspiring
lesson teaches Kimchi-Glazed Flat Iron Steak with Miso Grilled Vegetables; Crab Beignets with
Flatbread, and Fried Green Plantains with Guacamole. Dessert will be Chocolate Crepes with
Nutella Ice Cream. THIS IS A HANDS-ON CLASS
TUE DEC 29 KIDS, PARENTS & DINNER S. Weaver 9:30A–12:30P 65.00 per person Kids if you are 8 or above, invite a parent or adult to come with you to learn to make these
yummy dinners! Help out with some new ideas and recipes your whole family will love! We’ll
learn to make Mini Chicken and Waffle “Sliders”, served with Maple Syrup and Raspberry
Sauce. Classic Caesar Salad Romaine, Cheesy Croutons, freshly grated Parmesan Cheese and
Caesar Dressing; Artisan Grilled Cheese Panini with four Cheese and Roasted Tomato Soup;
Sourdough Focaccia Pizza- with fresh-made Bread Crust topped with Pizza Sauce, Cheese and
Sausage. Dessert will be “Fruit Loop” Ice Cream and Chocolate Chip Cookies. THIS IS A HANDS-ON CLASS
TUES DEC 29 FRENCH FOR BEGINNERS Terri Milligan 6:30 – 9:30 PM 70.00 This class for beginner cooks to more advanced teaches French classic specialties for which
French cuisine is known. Come be part of a fun and inspiring lesson and dining experience to
learn Beef Bourguignon; Asparagus Puff Pastry Tart with Hollandaise Sauce; Crepes filled with
Caramelized Pear, Gruyere and fresh Thyme; Potato and Leek Bisque with toasted Almonds and
Coriander Seed garnish. Dessert will be Chocolate Raspberry Crème Brûlée. THIS IS A HANDS-ON CLASS
TO REGISTER FOR CLASSES CALL: 480-596-5628
WED DEC 30 SOUTHWEST FLAVORS Lisa Brisch 2:00 – 4:00 PM 30.00
Enjoy a lesson focused on the amazing foods and flavors of our native cuisine. This lesson where
you’ll cook along with the Chef will teach all about the methods of preparing these specialties
perfectly. Sign up to learn Torta de Elote (Corn Soufflé) and Tex-Mex Cheese Enchiladas with
Chile Gravy. THIS IS A VIRTUAL CLASS
Food Fact 1. “Elote” is basically an ear of corn but best known with the “fixins”:
slathered in a spicy mixture of mayonnaise, crema, and chili powder
and then sprinkled with cheese. thekitchn.com
WED DEC 30 SOUTHERN ITALIAN FLAVORS Terri Milligan 6:30 – 9:30 PM 65.00
Southern Italian cuisine incorporates versions of favorites from the Italian culture with
ingredients grown and harvested in the southern provinces. Enjoy an Italian culinary experience
enlightening us to essential specialties and ingredients of the south. Our delicious lesson teaches
Sicilian Chicken sauté with Black Olives and Tomatoes; Crispy Orzo with Artichokes and
Lemon; Pasta e Fagioli with Escarole; Homemade Fettuccini Cacio e Pepe (Pepper and Cheese
Pasta). Dessert will be Lemon Olive Oil Cake with Vanilla-Scented Whipped Crème. THIS IS A HANDS-ON CLASS