Fall 2019 October ~ November ~ December · 2019. 8. 29. · Fall 2019 October ~ November ~ December SWEET BASIL IS A GOURMETWARE STORE, COOKING SCHOOL, & MARKET CAFE! Since we opened

Fall 2019

October ~ November ~ December

SWEET BASIL IS A GOURMETWARE STORE, COOKING SCHOOL, & MARKET CAFE!

Since we opened our Gourmetware store & Cooking School in 1993 our goal at Sweet Basil has been

to provide under one roof a resource for entertaining supplies, cooking tools & recreational cooking

classes. (In 2013 our master plan was completed when the Market Cafe opened for lunch.) We hope

you’ll stop by often for all your holiday entertaining needs, fun, educational & relaxing cooking

classes & lunch in our relaxed & comfortable Cafe that specializes in made-from-scratch sandwiches,

salads, & specialty soups-of-the-day & desserts.

THE STORE

DREAMFARM was founded in 2003 in a backyard shed in Canberra, Australia & designs innovative

kitchenwares. We’re proud to make these award winning gadgets & kitchen tools availble at Sweet

Basil. You’ll fall in love with their Smood (potato masher), Holey Spadle (slotted spoon), Chopula (a

chopping spatula), the Supoon (scraping spoon), and more.

COOKING SCHOOL

We average 10 hands-on classes a week with a wide

variety of subjects. You should also consider a

private cooking class for all kinds of gatherings.

Classes for employees are very popular for team

building as well as for just a doggone good time.

All of our classes are taught by experienced Chef

instructors who know that a successful class is

educational, fun & (of course!) delicious.

MARKET CAFE

Our Market Café is open for lunch

Monday - Saturday from 11am – 3pm. We

have seating in our Café, in the store & on

the patio. We take reservations, welcome

group parties, & Take Out (Call us at 480-

596-5628.) Need your lunch delivered to

your office or home? Call EZ CATER at

1-800-488-1803 or go online. See the Web

address at the right >>>

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. 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.

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.

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

“Fire in the belly of a cook is very important.

If you don’t have it – your cooking tastes old.”

Barbara Tropp

http://www.sweetbasilgourmet.com/classes.html


OCTOBER Wednesday October 2 6:30 – 9:30 PM…OKTOBERFEST Lisa Brisch 65.00

Wouldn’t it be fun to be in Germany for this annual celebration! Since we can’t all be there,

we’ll make our own party here with an authentic German Harvest menu paired with traditional

Beer. Join this fun class and learn to make Pretzel Bites with Beer Cheese Dipping Sauce; Sweet

and Sour Cabbage Salad with Apple and Fennel; Pork Tenderloin with Mustard and Onions over

fresh Spaetzle; Grilled Brats and Beer; Crispy Chicken Schnitzel, and warm Potato Salad with

Beer and Mustard Dressing. Dessert will be hand-made Apple Strudel. We’ll enjoy this feast

with a sampling of German Beers!

Thursday October 3 6:30-9:30 PM FRESH FOODS FOR FALL Linda Martin 65.00

The harvest is here in all its glory and to enjoy it we’ve designed a menu with an assortment of

the best farm fresh vegetables. Discover how to use these vegetables in creative recipes that

bring the flavors to life! Come to make Harvest Pizza with Bacon, Red Onion, Apples, &

Fontina Cheese; warm Goat Cheese & fresh Pear Salad with Endive, Greens, & Shallot

Vinaigrette; Butter Sautéed Chicken Florentine with Shallots, Garlic, & fresh Spinach; Roasted

Green & Yellow Squash with Red Onion, Portabella with Sun-dried Tomato Vinaigrette; Cast

Iron Bacon & Sweet Potato Hash, and roasted Cauliflower Gratin with Gruyere & Parmesan.

Dessert will be skillet Salted Caramel Apple Crisp with homemade Vanilla Ice Cream.

Friday October 4 12Noon-1:00 PM LUNCH AND LEARN Terri Milligan 30.00

Treat yourself to a delicious lunch with a lesson you will enjoy preparing in your own kitchen!

Celebrate the season with this DEMONSTRATION menu. Join us for Strip Steak with Brandy

Peppercorn reduction, served with roasted Fingerling Potatoes with Chive Basil Pesto, and

roasted Asparagus. Dessert is Pumpkin Cheesecake Mousse with crushed Gingersnaps. Friday October 4 6:30-9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Invite your partner to share an evening of culinary delights! Our three course menu is matched

with two wines served with the meal. Come for a great lesson and prepare Wasabi Deviled Egg

Amuse, and Iceberg Wedge Salad with creamy Blue Cheese Dressing and crispy Bacon, served

with Sauvignon Blanc. The entrée is grilled New York Steak with Dried Cherry-Shallot Confit &

Cola Gastrique; Roasted Poblano Chili Gratin with Corn & Crema; Yukon Gold Potatoes

Mashed with White Truffle Oil, and Curry scented roasted fresh Vegetables, served with

Cabernet Sauvignon. Dessert will be Cinnamon & Sugar Italian Doughnut Bites with Dark

Chocolate-Amaretto Dipping Sauce.

Saturday Oct 5 9:30 AM-12:30 PM KIDS COOK PIZZA & PASTA M Stockmar 60.00

Kids if you are 8 or above, here is a great lesson teaching how to make Pizza and Pasta from

scratch. Come to learn here so you’ll be able to make Pizza and Pasta at home! Our lesson is

Spaghetti Cupcakes with Chicken Carbonara; Apple and Sausage Macaroni and Cheese; Instant

Pot Cheesy Taco Pasta; Bacon Cheeseburger Pizza; Anti Pasti Stromboli; BBQ Pork and Corn

skillet Pizza, and Caramel Apple Crisp dessert Pizza.

Saturday Oct 5 2:00 – 5:00 PM MEATLESS MEDITERRANEAN Terri Milligan 65.00

We’re focused on great tasting lighter foods and flavors from this sun drenched part of the world.

Gain an understanding of ingredients, spices and cooking methods to be able to prepare these

specialties for yourself. Our lesson is Baked Red Lentil Falafel with Kale and Carrot Ribbons;

Carrot Pasta Ravioli with Mascarpone Thyme Crème; Mediterranean Moroccan Honey glazed

Eggplant; Jeweled Turmeric Couscous with Dried Figs, Cranberries and Apricots; Tomato and

Roasted Vegetable Risotto with fresh Basil, and Turkish Vegetable Fritters with Cucumber Lime

Yogurt Sauce. Dessert will be Orange Almond Cake with Citrus Syrup.


Tuesday October 8 9:30 AM-12:30 PM MULTI-POT EASE Melissa Stockmar 60.00

This class is for you if you want to learn to use a multi-pot with all the cooking methods

available in the functions. Bring your own to learn or use ours for this lesson of family friendly

meals. Each recipe will be made with a multi-pot. Come to learn Spicy White Bean and Winter

Greens Stew; Cranberry glazed Chicken Wings; Caribbean Chipotle Pork Sliders with Pineapple

Slaw; Mongolian Beef with Sticky Sauce and Brown Rice; Butternut Squash and Pancetta

Risotto; Beef Carnitas with quick Mole and Avocado Salsa, and Maple Crème Brûlée.

Tues Oct 8 - Mon Dec 23 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; Hors d’oeuvres &

International; & Desserts & Graduation Dinner.

Wednesday October 9 6:30 – 9:30 PM ASIAN TAKE OUT Lisa Brisch 65.00

Give yourself the treat of learning to make Oriental take-out foods so you can prepare them at

home. Experience learning to use traditional ingredients, spices and cooking methods to create

the dynamic flavors these foods are known for. This fun lesson teaches Vegetarian Pho with

Carrots, Noodles, & Edamame; Pork Pot Stickers with Scallion Soy Dipping Sauce; Japanese

Stir-fried Noodles with Beef; Ginger-Scallion Chicken; Stir-fried Sichuan-style Shrimp with

Zucchini, Red Bell Pepper, & Peanuts, and Chinese Chicken Lettuce Wraps.

Thursday October 10 6:30-9:30 PM MAGIC MEDITERRANEAN Linda Martin 65.00

Experience the pleasure of Mediterranean cuisine in a lesson teaching how to use light, flavorful,

healthy ingredients that turn into foods which taste and “feel” great! Our lesson is Grilled Shrimp

with fresh Mint Pesto; Mediterranean chopped Salad with Roma Tomatoes, Kalamata Olives,

Feta, & Balsamic-Lemon Vinaigrette; crispy pan seared Salmon over roasted Butternut Squash,

Kale, & Spinach with Maple-Dijon Dressing; skillet roasted Chicken with Garlic, Olives,

Tomatoes, & White Wine; Couscous with sautéed fresh Vegetables, Lemon, & Capers, and oven

roasted Cauliflower with Tahini Sauce. Dessert is Almond-Lemon Cake with fresh Berries.

Friday October 11 12Noon-1:00 PM LUNCH AND LEARN Linda Martin 28.00

A great lunch is in your future when you sign up for this DEMONSTRATION lesson. Come

enjoy pan seared Shrimp on Baby Arugula with shaved Asiago & Champagne Vinaigrette,

served with Black Pepper Biscuits and Sweet Butter. Dessert will be Creamy Vanilla Bean

Cheese Cake with Strawberries & fresh Whipped Cream.

Friday Oct 11 6:30-9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Join us for a class where couples work together to create an amazing three course gourmet meal.

The meal will be enjoyed with a sampling of wines. Come for a lesson of Wild Mushroom &

Mozzarella amuse on Crostini, and Fall Greens with toasted Walnuts & Parmesan tossed with

warm Balsamic Dressing, served with Chardonnay. The entrée is Bourbon BBQ Salmon with

Grilled Corn & Watercress Salad; oven roasted shaved Zucchini with Parmesan & Garlic;

individual Green Chili Mac & Cheese, and Tequila & Butter glazed Carrots, served with Pinot

Noir. Dessert will be White Chocolate Bread Pudding with Vanilla Ice Cream & Bourbon

Praline Sauce.

SWEET BASIL FACT Our Market Café is open for lunch Monday thru

Saturday from 11am – 3pm.


Saturday October 12 9:30 AM-12:30 PM VEGAN VARIETIES M Stockmar 60.00

The most sought after alternative diet is the Vegan diet. As a natural healthy way of eating,

choices for preparing meals using Vegan principals are endless. Enjoy an inspiring class with

recipes you can use for a long time. Our lesson is Grilled Zucchini Ribbon Salad with charred

Tomato Vinaigrette; Spiced Lentil Tamale Pie; Curried Tomato Stew with Chickpea Dumplings;

Harissa-roasted Vegetable bowl with Bulgur Pilaf; Sweet Potato Gnocchi with crispy Kale, and

Porcini Mushroom Burger. Dessert will be Apple Spiced Cake with Maple Buttercream.

Saturday October 12 2:00 – 5:00 PM TIME FOR TACOS The Kitchen Source 40.00

Come for an afternoon of culinary fun when our friends from The Kitchen Source in California

and Arizona are here to dazzle us with their assortment of great cooking tools and a

DEMONSTRATION of best of the best Tacos! Come for an afternoon of fun, great eating and

Margaritas! Experience “Grandma’s Tacos” with fried Taco Shells, slathered with Sour Cream,

filled with Chicken sautéed in butter, Tomatoes, Lettuce, and Beans then dressed with

Vinaigrette; grilled Chicken Tacos with Cowboy Caviar and Shrimp Tacos with tart Slaw and

Avocado. We’ll enjoy this Taco feast with fresh and frosty Margaritas!

Tues Oct 15 9:30 AM-12:30 PM FARMER’S MARKET MAGIC Melissa Stockmar 60.00

Local harvest foods are the focus of this lesson. Come learn to use a variety of Farmer’s Market

produce with cooking methods that best enhance their flavors. Join this fun class to prepare

Roasted baby Beet Salad with toasted Hazelnuts and Goat Cheese; Butternut Squash and Parsnip

Soup with Cider Cream; Chicken and Root Vegetable Galette with Cheddar-Thyme Crust;

Grilled Brussels Sprouts Pizza with Bacon, Pecorino and Mozzarella Cheese; Dijon crusted Flat

Iron Steak with Brown Butter Mushrooms, and Blueberry-Port Wine Pork Tenderloin with

Roasted Garlic and Herb Root Vegetables. Dessert will be Caramel-glazed Pear Cake.

Wednesday October 16 6:30 – 9:30 PM SOUS VIDE Lisa Brisch 65.00

Sous Vide cooking opens the door to creating bright fresh flavors using a natural, healthy

cooking process. Learn about the method and how it enhances the flavors of many foods in this

interesting lesson. This class will prepare Starbucks-style Sous Vide Egg Bites - Eggs blended

with Cream, Cottage Cheese & Herbs; sous vide Chinese Chicken Salad with Romaine, Soy, Red

Pepper & Scallions; Caramelized Onion, Gruyère, & sous vide Sausage Panini on Country

Bread; sous vide Strip Steaks with Balsamic Cream Sauce; sous vide Salmon Tacos with Latin

Slaw, and sous vide Glazed Carrots. Dessert will be Chocolate Pots de Crème, cooked sous vide.

Thursday October 17 9:30 AM-12:30 PM AUTUMN PIES Amy Barnes 60.00

Enjoy the flavors of Autumn and great tasting Pies! This is a perfect time of year for Pie baking

and learning how to make a great Pie Crust. Come for a fun lesson of Cherry Pear Pie with

Walnut Streusel; Swedish Sour Cream Apple Pie; Cranberry Almond Tart with Pumpkin Spice

Ice Cream; Buttermilk Pecan Pie with flaky Pie Crust; Lemony Sweet Potato Pie with Buttery

Pie Crust, and Peanut Butter Pie with Pretzel Crust.

Thurs Oct 17 6:30-9:30 PM DINNER & WINE PAIRING L Martin, D Lapmardo 75.00

Here is a marvelous lesson with a combination of gourmet food and wines matched to

complement each other. Come for a culinary lesson and a wine matching lesson. The lesson is

Bacon wrapped Chorizo-filled Date amuse and Salad of Avocado, Pink Grapefruit, & Butter

Lettuce with Champagne-Honey Vinaigrette, serves with Dry Riesling; grilled Sea Scallops over

Saffron Risotto, served with Pouilly-Fuisse; pan seared Rib-Eye Steak with Herb Butter; cast

iron sautéed Brussels Sprouts with toasted Garlic, and Petite Baked Potatoes with Crème Fraiche

& Chives, served with Zinfandel. Dessert will be warm Flourless Chocolate Cake with White

Chocolate Crème Anglaise.


Friday October 18 12Noon-1:00 PM LUNCH AND LEARN Amy Barnes 28.00

Enjoy Amy’s amazing German specialties with an Oktoberfest menu and traditional recipes. Our

DEMONSTRATON teaches Crispy Chicken Schnitzel with Garlic and Onion Gravy, served

with Buttery Späetzle Noodles and braised Red Cabbage. Dessert will be warm Apple Strudel

with Schnapps Whipped Cream.

Friday October 18 6:30-9:30 PM GOURMET COUPLES Lisa Brisch 150.00 per couple

Come with your partner to share the lessons of an amazing three course Gourmet menu. Learn to

prepare savory Fig and Blue Cheese Shortbread, and Mixed Greens Salad with Goat Cheese,

Oranges, & Orange-Fennel Vinaigrette, served with Chardonnay. The entrée will be Phyllo

wrapped Salmon with Leeks, Red Pepper, & Basil Aioli; skillet-roasted Carrots flavored with

Honey, Oranges and Parsnips; Mediterranean Couscous with Chickpeas, Scallions, & Feta, and

roasted Cauliflower with Lemon and Capers, served with Pinot Noir. Dessert will be Flourless

Lemon Almond Cake with Raspberry Sauce.

Saturday Oct 19 2:00 – 5:00 PM FRENCH COUNTRY HARVEST Terri Milligan 65.00

French country foods are like no other. Lovely flavors come from best quality ingredients and

well executed cooking techniques. Enjoy an afternoon of preparing French foods to learn recipes

you can use for a long time. Our lesson is Parsnip and Pear Bisque with Frizzled Parsnips;

Roasted Shallot Madeleines with Savory Herb Butter; Melted Leek and Bacon Quiche; Beef

Bourguignon with Buttered Noodles, and Roasted Root Vegetable Tatin. Dessert will be Autumn

Spice Crème Brûlée with Spicy Ginger Snaps. We’ll enjoy our meal with a Spiced Apple Cider

Sparkling Wine Cocktail. Mon Oct 21 – Nov 25 3:45-5:45 PM KIDS COOK AFTER SCHOOL Melissa Stockmar 300.00

Give your child (ages 8 to 12), a jump start learning to cook, with our six week fundamentals of

cooking series. Kids will learn by working hands on with the chef. Sign up for this fun and

valuable experience. We’ll make: WEEK 1 - Safety and Knife skills (Soup and Sauces):

Lemon Chicken and Orzo Soup; Macaroni and Cheese Soup with Tomato Bruschetta; Pork and

Vegetable Pot Stickers with Soy Ginger Sauce, and Apple Pie Spring Rolls with Caramel Sauce.

WEEK 2 - Egg Cookery: Sausage breakfast Tacos with Potato Hash and fried Eggs; Broccoli

and Cheese Quiche; fluffy Ham and Mushroom Omelet; Avocado Toast with Poached Eggs, and

Bacon and Vanilla Crepes filled with Pumpkin Mousse and Butterscotch Sauce; WEEK 3 -

Grilling and Roasting: Roasted Turkey Roulades (rolled) with Apple Cranberry filling; Garlic

Herb Butter - roasted Chicken Breasts; Grilled Potato, Onion, Bacon and Cheese packets; Grilled

Orange Molasses Pork Tenderloin with grilled Balsamic Asparagus, and Grilled Banana Splits

with Cinnamon Ice Cream. WEEK 4 - Entrées and Sides: Grilled Yogurt Ranch Chicken Satay

with Mediterranean Couscous; Herb crusted Pork Tenderloin with Mushroom Sauce; Beef Short

Ribs with Garlic Mashed Potatoes; Parmesan and Basil crusted Tilapia with sweet Red Pepper

Sauce, and Vegetable Gratin with White Sauce and Pesto Bread Crumbs.

WEEK 5 - Working with Dough (Yeast, Pasta, and Puff Pastry): Grilled Pizza Margarita;

Classic Cinnamon Rolls with Vanilla Cream Cheese Icing; Puff Pastry Caramel Apple Strudel,

and Pesto and Ricotta Ragu. WEEK 6 - Desserts: Nutella Linzer Cookies; Honey Gelato with

Honey Orange glazed grilled Pineapple; Pumpkin Pie Tartlets with Cinnamon Whipped Cream;

Apple Caramel Cheesecake Bars, and Pear Dumplings with Maple Orange Sauce.

SWEET BASIL FACT A Private Party at Sweet Basil is perfect for celebrations

& Team Building. https://www.sweetbasilgourmet.com/team-building-n-private-

parties

https://www.sweetbasilgourmet.com/team-building-n-private-parties

https://www.sweetbasilgourmet.com/team-building-n-private-parties


Tuesday Oct 22 9:30 AM-12:30 PM FAMILY FISH FEAST Melissa Stockmar 60.00

This class offers a variety of family friendly Fish recipes which you can easily prepare, with

flavors everyone should enjoy. Come for a lesson of quick and easy dishes to learn Shrimp

Chowder; Orange and Soy Glazed Tilapia en Papillote; Butter sauteed Salmon with Basmati

Rice and Apple-Current Relish; Grilled Rosemary skewered Mahi Mahi with Asparagus and

Lemon Cous cous; Red Snapper Tacos; with Cabbage Slaw; pan seared Cod with Olives and

Lemon and Almond crusted Trout with Cranberry Brown Butter Sauce.

Thursday Oct 24 9:30 AM-12:30 PM STEAKHOUSE AT HOME Amy Barnes 65.00

Treat yourself to the timeless specialties of traditional Steak Houses. Learn to easily prepare

these recipes to enjoy these foods and flavors at home! Our lesson is steakhouse Iceberg Wedge

Salad with Gorgonzola & crispy Pancetta; cast iron pan-seared Rib-Eye Steak topped with Sauce

Béarnaise; Creamed Baby Spinach with Garlic with Crostini Dijonnaise; loaded Yukon Baked

Potato casserole with Bacon, Green Onion, Sour Cream, and Cheddar Cheese; pan-fried

Chopped Steaks with Mushrooms and Onion Gravy, and air-fried Onion Strips with House

Ranch Dip. Dessert will be warm Chocolate Raspberry Cakes with Raspberry Sauce. We’ll enjoy

this great menu with creamy Pumpkin Vanilla Martinis.

Thursday October 24 6:30-9:30 PM AUTUMN IN TUSCANY Linda Martin 65.00

Gain an understanding of how to create the flavors found in foods from the countryside of

Tuscany this time of year! Our lesson offers a culinary adventure with recipes for roasted

Eggplant with Tomatoes, Garlic, & Basil on Grilled Crostini; Harvest Salad with roasted Beets,

Baby Arugula, & Goat Cheese with Balsamic & Oregano Dressing; oven roasted Chicken with

Pancetta, Olives, & White Wine; pan seared Salmon with Herbs, Garlic, Olives, & Tomato;

Fusilli Pasta with fresh Tomato & Basil Sauce, and sautéed Squash & Peppers with fresh Herbs.

Dessert will be Mascarpone Amaretti dessert with Berries & shaved Chocolate.

Friday October 25 12:00 Noon – 1:00 PM LUNCH AND LEARN Lisa Brisch 28.00

Enjoy a DEMONSTRATION lesson perfect for entertaining! Come for Sautéed Pork Tenderloin

Medallions with Tomatoes & Balsamic reduction, served with roasted Brussels Sprouts with

Garlic & Parmesan. Dessert will be Chocolate Pecan Torte with Chocolate Glaze.

Friday Oct 25 6:30-9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Invite your partner to share a special date night and enjoy a gourmet three course meal with all

the trimmings! Our lesson is accompanied by a sampling of wines. Come be part of preparing

seared Chili Dusted Shrimp amuse with Avocado-Corn Relish and fresh Baby Spinach Salad

with crispy Bacon, hardcooked Egg, Red Onion, shaved Parmesan & Brown Sugar-Balsamic

Dressing, served with Sauvignon Blanc. The entrée is grilled Rib-Eye Steak with Tomato &

fresh Basil Relish; Twice Cooked Masala Spice Mashed Potatoes; Steakhouse Spinach Gratin,

and homemade Buttermilk Biscuits with sweet Honey Butter, served with Shiraz. Dessert will be

individual Peach Tarts with Homemade Vanilla Ice Cream & Sweet Zinfandel Syrup.

Saturday October 26 9:30 AM-12:30 PM CUPCAKES & SPRINKLES M Stockmar 60.00

Come for an amazing lesson on baking Cupcakes then learn to decorate them so they look like

they were done by a pro! That would be you! Come to make Apple Spice stuffed Cupcakes with

Caramel Buttercream; Brown Butter Pumpkin Cupcakes with Spiced Cream Cheese Frosting;

Chocolate Bourbon Pecan Pie Cupcakes with whipped Ganache Frosting and Candied Pecans;

Almond Citrus Cupcakes with Italian Vanilla Buttercream and candied Zest; Sweet Potato

Cupcakes with Caramelized seven-minute Frosting; Chocolate Orange Candy Corn Cupcakes,

and Chai Tea Cupcakes with Cinnamon Buttercream and Fondant Autumn Leaves.


Saturday October 26 2:00 – 5:00 PM THAI THAI BABY… Terri Milligan 65.00

Enjoy a lesson on the flavors, spices and ingredients of Thai specialties. Learn to use and

integrate them to create amazing Thai flavors with each recipe. Our lesson will be Grilled Red

Snapper in Banana Leaf with Green Onion and Cilantro Sauce; Grilled Long Beans with

Peppercorn Black Bean Garlic Sauce; Tom kha gai (Coconut Milk Chicken Soup with

homemade Red Curry Paste); Thai Lemongrass Shrimp with Green Papaya Mango Salad; Nam

Tok Thai Beef on Jasmine Rice, and Coconut Sticky Rice with Mango and Pandan Leaves. We’ll

enjoy Riesling Sangria with Lychees with the meal.

Tuesday October 29 9:30 AM-12:30 PM PASTA PERFECT Melissa Stockmar 60.00

When you taste Pasta from scratch, you’ll know you’ve gone to culinary heaven! This class will

mix it up with homemade and store bought Pastas, then add made from scratch Sauces for

perfect combinations. Our lesson is Fall Squash and Chicken Carbonara with Pancetta and Sage;

Cheese Tortellini with Asparagus and Lemon Brown Butter Sauce; Carrot Ravioli with Spinach

Ricotta filling and Pesto; Pea and Mint Gnocchi with Lemon Cream Sauce; Cheesy Sausage and

Rigatoni Pie with fried Basil; Chorizo Bolognese with Poblano Pesto Fettuccini and Cojita

Cheese, and Farfalle with Ricotta, Chickpeas, Kale and Dates.

Wednesday October 30 6:30-9:30 PM HERE’S THE BEEF! Lisa Brisch 65.00

Increase your knowledge about many cuts of Beef you can choose from; what they are and how

to cook them. Come get comfortable with their qualities and cooking methods with this lesson of

Smoked Tri-Tip with Santa Maria Salsa & Grilled Zucchini; Grilled Flat Iron Steak with Kale &

Beet Risotto; Grilled Vietnamese Skirt Steak Sandwiches (Banh Mi); Roast Beef with Scallion-

Caper Sauce & one pot Mashed Potatoes; Ragu alla Bolognese with Crispy Garlic Bread; Sous

Vide Juicy Hamburgers with oven roasted Sweet Potato Fries, and braised Chuck Roast made

into shredded Beef Enchiladas.

Thursday October 31 9:30 AM-12:30 PM BIRDS OF A FEATHER Amy Barnes 60.00

Chicken, Turkey, Roast Cornish Game Hen and Duck have come to roost in our kitchens. They

are easy on the pocketbook, easy to prepare and offer endless choices for dinners, family

gatherings and special occasions! Come for a great lesson to learn Hoisin roasted Cornish Game

Hens with Cucumber Salad; Asian fried Chicken with Green Onion Dipping Sauce; Bacon

wrapped BBQ rubbed Turkey Tenders baked with Pecan Rice Pilaf; air fried Pickle Juice Brined

Chicken Strips with House Special Dip; Apple Braised Turkey Thighs with Red Curry Mashed

Sweet Potatoes; Rio Grande Turkey Meatloaf stuffed with Bacon, Cheese and Jalapeños; seared

Crispy Skin Duck Breast with Duck Fat Fried Potatoes, and Hasselback Chicken Breast stuffed

with Spinach and Cheddar Cheese.

Thursday October 31 6:30-9:30 PM FISH OF THE SEA Linda Martin 70.00

We’re going to take the fish of the sea and pair it down to a few that are easy to prepare,

flavorful for all types of tastes and easily found in the market. Come for an inspiring class, learn

to prepare easy stove top braised Red Snapper with New Potatoes & Garlic; pan seared Tilapia

with Lemon & Baby Arugula; sautéed Sole with Shrimp, Lemon, Capers, & Parsley; pan roasted

Cod with Brown Butter Sauce & fresh Herb Rice Pilaf; Lemon-Ginger poached Halibut; oven

roasted Cod with Cherry Tomatoes, Olives, Capers, & Lemon, and simple Cedar Plank Grilled

Salmon with Pesto.

SWEET BASIL FACT We always have Ready-2-Go Gift Baskets available or

we’ll make a custom gift basket for you!


NOVEMBER Friday November 1 12Noon-1:00 PM LUNCH AND LEARN Terri Milligan 30.00

Enjoy a lunch and DEMONSTRATION lesson with Asian flair! Flavors are nicely satisfying and

easy to create! Come for a lesson of Cocoa rubbed Salmon with Orange Mango Salsa, Spiced

Basmati Rice with Coconut Milk and Cashews. Dessert will be Mango Key Lime Coconut Tart.

We’ll enjoy it all with a Ginger Mint infused Champagne Cocktail.

Friday Nov 1 6:30-9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Come for a dynamic evening of cooking and be part of a group of couples creating this amazing

menu! Our lesson is Shrimp & Chorizo Pizza amuse with Escarole & Manchego Cheese, and

Salad of Radicchio & Blue Cheese with Peppered Almonds & Red Wine Vinaigrette, served

with Chardonnay. The entrée is Butter sautéed Chicken Marsala; Grilled fresh Asparagus with

Lemon Zest & Balsamic Syrup; Slow cooked Brown Butter Risotto, and Agave Glazed Carrots

with fresh Rosemary, served with Merlot. Dessert is Tiramisu in a glass with Coffee Liqueur,

fresh Whipped Cream, & shaved Chocolate.

Saturday November 2 9:30 AM-12:30 PM MACARON MAGIC M Stockmar 60.00

These beautiful & delicate little Cookies are treasures when you can create them easily from

scratch. Treat yourself to a lesson that will show them perfectly every time. Come to learn

Vanilla Bean Macarons with Orange Champagne Buttercream; Pumpkin Macarons with French

Chai Spice Buttercream and hand painted Autumn Leaves; Lavender Macarons with White

Chocolate, and Earl Grey Macarons with Cranberry filling and candied Zest.

Saturday November 2 2:00 – 5:00 PM SHELL GAME Terri Milligan 65.00

Shellfish in its glory can be one of our favorite culinary treats! Sign up for a lesson teaching how

to best prepare it including how to purchase, and handle it the way it should be done. Come for

an amazing class to make Oyster Rockefeller Bisque with Rosemary Toast; Coconut Curry

Prince Edward Isle (PEI) Mussels; Crab and Corn Cakes with fresh Herb and Citrus Aioli;

Prosciutto wrapped Shrimp with homemade Whiskey-infused Barbeque Sauce; Seared Scallop

Tacos with Green Chile Chutney, and Seafood Paella. We’ll enjoy it all with Limoncello

Prosecco with Blueberries and fresh Thyme.

Tuesday Nov 5 9:30 AM-12:30 PM BEAUTIFUL BREADS Melissa Stockmar 60.00

Learn to make Bread with a sampling of yeast doughs to get a well rounded understanding how

breads develop from start to beautiful finish. Our great lesson teaches Turkish grilled Flatbread

with Honey, Pistachios, and Cardamom; Chocolate and Cherry Stromboli Loaf; Spinach and

Parmesan Focaccia; Cranberry Orange Rolls with Vanilla Bean Cream Cheese Frosting;

Parmesan, Zucchini & Red Pepper Bread with Sun-dried Tomato Garlic Butter, and Pumpkin

Eggnog Cinnamon Rolls.

Wednesday November 6 6:30-9:30 PM PRICELESS PARISIAN Lisa Brisch 65.00

Foods from Paris offer a stunning array of choices with layers of flavors woven through each

recipe. Enjoy the creation of these time tested specialties with credits to this beautiful city. Our

lesson is Bacon & Spinach Tartine (toasted Bread slices with Bacon, Spinach, & melted Gruyere

Cheese); roasted Golden Beet & Winter Squash Salad; Dijon & Brandy Beef Stew; Chicken

Veronique (Chicken Cutlets with a White Wine Cream Sauce, Grapes & Tarragon); whole Pot-

Roasted Cauliflower with Tomatoes; Roasted Potato Salad with Mustard-Walnut Vinaigrette &

Crepes with Chocolate & Orange. We’ll enjoy it all with a Lavender French 75 Cocktail.


Thursday November 7 9:30 AM-12:30 PM GET SAUCEY ! Amy Barnes 60.00

Add a flavorful Sauce to a dish and new dynamics come to life! Learn the techniques & methods

of Sauce making so you can make them your own & use them in lots of dishes! Our lesson is

Shrimp Scampi with Green Onion Sauce and Orzo Risotto; Pan-fried Steak with Béarnaise &

Crispy Potato Cake; Pork Loin with White Wine-Mustard Sauce and creamy Rice with Lemon,

Herbs, and Parmesan; Steak Mole with Cilantro over oven-baked Polenta; Chicken Sauté with

Honey-Orange Sauce and Scallion Mashed Potatoes, and homemade Fettuccine with Brown

Butter and Sage pan Sauce. Dessert will be Vanilla Ice Cream with warm Bittersweet Chocolate

Port Sauce.

Thursday November 7 6:30-9:30 PM SMOKING & GRILLING Linda Martin 65.00

Turn your desire to cook perfectly grilled foods into a reality with this fun and sassy lesson.

Learn to cook and smoke all parts of a menu with perfect timing and amazing flavors. Our lesson

is Smoky Monterey Jack Cheese with fresh Tomato Salsa; Grilled Romaine, Portabella, &

Tomato Salad with Tarragon Vinaigrette; Stove Top Brown Sugar Smoked Salmon;

Chicken on the Grill with homemade Balsamic BBQ Sauce; Stove Top Smoked Pork Tenderloin

with fresh Herb Chimichurri Sauce, and grilled fresh Vegetables with Basil Oil. Dessert is

grilled Homemade Butter Pound Cake with Chocolate Espresso Sauce & freshly Whipped

Cream.

Friday November 8 12Noon-1:00 PM LUNCH AND LEARN Linda Martin 30.00

Sign up for a DEMONSTRATION lesson with a menu made for fall and savor these flavors with

every bite! Our lesson is Slow Braised Beef Short Ribs served with creamy Sage & roasted

Garlic Mashed Potatoes and Butter sautéed fresh Carrots. Dessert is Chocolate-Toffee-Pecan Pie

with Bourbon Whipped Cream.


Sign up with your partner for a fun evening of cooking a three course gourmet meal. Enjoy the

experience and cook with other couples to create this meal. Our lesson is Pear, fresh Thyme, &

Blue Cheese Tartlet amuse and Salad of Baby Greens, Radishes, & fresh Herbs with Champagne

Vinaigrette, served with Chardonnay. The entree is Herb Roasted Beef Tri Tip with Homemade

Béarnaise Sauce; Flame Grilled fresh Broccoli; Angel Hair Pasta with Olive Oil, Toasted

Walnuts, Parsley, & fresh Grated Parmesan, and Butternut Squash roasted with Fennel, Cumin,

Cinnamon, & Turmeric served with Zinfandel. Dessert will be Cannoli from scratch with Sweet

Ricotta, Chocolate, & Orange Zest.

Sat Nov 9 9:30 AM-12:30 PM PARENTS & KIDS BAKE M Stockmar 60.00 per person

Parents and kids will team up to learn and make some of the most wonderful holiday baked

goods anywhere! You’ll have so much fun with these recipes and you can use them as great gifts

for the special people in your life! Join in to make Cherry Shortbread Cake Bites; Baked Hot

Chocolate with Graham Cracker Crumbs and Marshmallow Whipped Cream; Pumpkin Bars with

Cinnamon Cream Cheese Buttercream; Peanut Caramel Brownie Bites; Chocolate Caramel Corn

Cupcakes; Vanilla Twinkie Bundt Cake, and Dark Chocolate Salted Almond Truffle Tart.

SWEET BASIL FACT Need a Market Café lunch delivered to your home or office?

You can call EZ CATER at 1-800-488-1803 or order online at

https://www.ezcater.com/catering/sweet-basil-market-cafe-1

https://www.ezcater.com/catering/sweet-basil-market-cafe-1


Saturday November 9 2:00 -5:00 PM PACIFIC ASIAN FUSION Terri Milligan 65.00

This lesson of Pacific Asian foods will introduce you to ingredients, flavorings, spices and

methods of creating tantalizing Asian flavors. Learn to create them for your own dining pleasure.

Our lesson is Sesame-encrusted Tofu “Poke” bowl with Black Rice and Edamame; Chinese BBQ

Pork Tenderloin Lettuce Wraps with Daikon Carrot Slaw; Chicken Thighs with Spicy Hoisin

Sauce; Pineapple Fried Rice; Udon Noodle Salad with Ancho Chile and Citrus Vinaigrette, and

Hawaiian Asian Guacamole with Wonton Chips. We’ll enjoy all of this great food with Frozen

Strawberry and Dragon Fruit Margaritas. Tuesday Nov 12 9:30 AM-12:30 PM HOT OFF THE GRILL Melissa Stockmar 65.00

Learn to grill all parts of a meal and gain an understanding of using a grill so you can gauge

correct temperatures, timing, & maximum flavor. Our lesson is Grilled Kale and sweet Peppers

Salad with Avocados and roasted Harissa (Red Pepper) Chickpeas; Grilled Brown Sugar Butter

crusted Shrimp with Chipotle Cocktail Sauce; Margarita Chicken Lollipops; Grilled Skirt Steak

with Candied Chili Glaze with New Potato and Corn Salad; Cedar plank Bacon-wrapped

Chicken Roulades with Dates and Manchego Cheese; Grilled Orange-glazed Baby Back Ribs

with Chili-Peanut Dust, and Grilled Vanilla Bean Pound Cake with Rum Pineapple Salsa.

Wednesday November 13 6:30-9:30 PM MULTI-COOKER EASE Lisa Brisch 65.00

Multi-pot cooking has taken hold as one of the most popular cooking techniques ever. If you

own one or want one, come learn how these pots cook and learn to understand each function.

You can bring and use your own or learn by using ours. Our lesson is cooking Eggs for

Deviled Eggs; cooking Beets for a Salad of Walnuts, Goat Cheese, & Greens; braising for

shredded Beef Enchiladas; cooking Risotto and Pasta for Risotto with Garlic Shrimp and Ziti

with Sausage & Peppers, and boiling Potatoes for Potato Salad. For dessert we’ll make Pudding

for Chocolate Almond Pudding Cake with Raspberry Sauce.

Thursday November 14 9:30 AM-12:30 PM WEEKEND BRUNCH Amy Barnes 60.00

This time of year is a beautiful time to host a Brunch - serve it inside or out - and offer this

inviting menu! Come to learn and enjoy Feta Eggs Florentine (poached Eggs topped with

Spinach and Feta), served in Toast “cups” with warm Herbed Hollandaise; tender Crepes filled

with bites of Turkey, drizzled with Tarragon White Wine Sauce; Whole Grain Bread Strata

baked with Asparagus, & Cheddar Cheese; Sweet & Sassy shredded Sweet Potatoes with

Chipotle; easy melt-in-your-mouth Cinnamon Rolls drizzled with White Icing; Mixed Greens

Salad with Strawberry Balsamic Vinegar, Feta and toasted Walnuts, and baked Blueberry Blintz

Soufflé. We’ll enjoy our Brunch with Cranberry Morning Margaritas.

Friday November 15 12Noon-1:00 PM LUNCH AND LEARN Amy Barnes 28.00

Here is lunch made for the season with a dynamic DEMONSTRATION of party foods. Come for

a great meal and learn Chicken Osso Bucco with Wine Sauce served with Garlic and Spinach

Mashed Potatoes. Dessert will be Apple Galette with Spiced Apples a la Mode with Cinnamon

Ice Cream.

Friday November 15 6:30-9:30 PM GOURMET COUPLES Lisa Brisch 150.00 per couple

This lesson is for people who like to cook together and enjoy great food! Come as a couple to

join in this three course lesson preparing Dirty Martini Deviled Eggs, and Creamy Cauliflower

Soup with Browned Butter & Chives, served with Sauvignon Blanc. The entrée is New York

Strip Steaks with sautéed Onions & Mushrooms; Spinach & Herb Risotto; Rosemary Sweet

Potato Stacks, and Roasted Broccoli with Garlic, served with Cabernet Sauvignon. Dessert will

be Roasted Pears with Golden Raisins & Hazelnuts over Vanilla Bean Ice Cream.


Saturday November 16 9:30 AM-12:30 PM CAKE DECORATING M Stockmar 75.00

The art and techniques of Cake Decorating are fun skills to call on for creating beautiful cakes.

In this class a demonstration will show how to ice a Cake, create borders, make flowers and

leaves and write using a pastry bag. Students will practice each of these techniques, then will

receive a baked cake ready to design, decorate and when finished take home. Supplies are

included.

Saturday November 16 2:00 – 5:00 PM FROZEN ASSETS Terri Milligan 65.00

This great lesson in time for the holidays shows how to make an amazing menu of finger foods,

then put them away until you are ready to serve them! They are made to be frozen ahead of time!

We’ll eat these but you’ll learn step-by-step how to make these easy foods for your holiday

entertaining! Come for a fun and valuable lesson of Mini-Meatballs with Spicy Asian Glaze;

Curry Lime Chicken Phyllo Bites; Cheese Gougere (Cream Puffs) with Creamy Artichoke

Filling; Puff Pastry Palmiers sweet and savory; Spinach and Gruyere Bites with Tzatziki (Minted

Yogurt) Sauce, and Tomato Thyme Shortbreads with Olive Tapenade. Dessert will be Frozen

Miniature S’more Pies with homemade Meringue.

Tuesday Nov 19 9:30 AM-12:30 PM SOUTHWEST SPARKLE Melissa Stockmar 60.00

Southwest cuisine encompasses so many great ingredients, cooking methods and Southwest

Chilies for maximum flavor! Our fun lesson is Quinoa Salad with Chili Citrus Vinaigrette,

roasted Poblanos, and Cojita Cheese; Shrimp Cakes with Tomato Corn Relish and Sriracha Lime

Sauce; Pork Tenderloin with Red Chili Cider Glaze and Apple-Pine Nut Chutney; Chili Rellenos

with Chicken, Goat Cheese, Mushrooms and Chipotle Cream Sauce; Chorizo Enchiladas with

Guajillo Sauce; Butternut Squash Empanadas with Pineapple Chipotle Chutney, and Chocolate

Chili Tarts with Cinnamon Whipped Cream.

Wednesday November 20 6:30-9:30 PM GIVING THANKS Lisa Brisch 65.00

Thanksgiving is a special meal every time we prepare it. Come learn how an update to this

special meal makes it easier, lighter, and healthier! We’ll prepare Brussels Sprouts Salad with

Bacon Croutons; “Fast” Roast Turkey and Dried Cherry Stuffing; Butternut Squash Gratin; Multi

Cooker Green Bean Casserole (from scratch Mushroom Cream Sauce); Sweet Potato Pecan

Streusel, and multi cooker Mashed Potatoes, & make ahead Gravy. Dessert will be light and

luscious Pumpkin Mousse.

Thur Nov 21 9:30 AM-12:30 PM WINE COUNTRY ENTERTAINING Amy Barnes 65.00

When it’s time to host a party, serve your favorite wines and offer these amazing foods for fun,

delicious pairings. Our menu is Vidalia Onion, Bacon & Crème Fraiche Pizza; Eggplant Caviar

Bruschetta; Fig Salad with Blue Cheese & Marcona Almonds; Pesto Grilled Shrimp Skewers on

Mixed Greens with Garlic Baguette Toasts; Sautéed Chicken Breast with Creamy Port Wine

Sauce; Red Wine Risotto with Cremini Mushrooms, and Crepes with Lemon Zabaglione. We’ll

enjoy it all with Red Wine Berry Spritzers.

Thursday November 21 6:30-9:30 PM LET THE PARTY BEGIN Linda Martin 65.00

Stress free entertaining is the theme here! Come for a fun inspiring class like no other to prepare

for your holiday party. With these easy stress free recipes and guidelines from the chef you can

expect to relax with your guests while at your own party! Come for Bacon-wrapped Chorizo

stuffed Dates; easy Crab Cake Bites with Lemon Aioli; Pepper-crusted New York Steak with

Horseradish Cream on Grilled Garlic Toast; Walnut & Goat Cheese Pesto on Endive Leaves;

Grilled Chicken Satays with fresh Basil Pesto; Bake Brie with Dried Cherries & Thyme, and

Bourbon-Pecan Tartlets with fresh Whipped Cream. We’ll sip a Prosecco Pomegranate Cocktail

while we enjoy our party menu!


Friday November 22 12Noon-1:00 PM LUNCH AND LEARN Lisa Brisch 28.00

Treat yourself to a light and delicious lunch with a DEMONSTRATION lesson showing how

easy it can be to prepare. Our lesson is Crispy Salmon sautéed in Lemon and Thyme with Lemon

Aioli, served with Roasted Broccoli dusted with Parmesan. Dessert will be Cranberry-Raspberry

Fools (pureed Fruit folded into Whipped Cream).


Spend the evening with your partner and a group of like minded “Foodies” preparing a fabulous

three course meal. We’ll serve a couple of wines with the meal. Our lesson is Fig & Goat

Crostini with Port Syrup amuse and Salad of Baby Spinach, Butter Lettuce, & fresh Mushrooms

with Dijon Vinaigrette, served with Sauvignon Blanc. The entrée is Cast Iron cooked Bacon

wrapped Pork Tenderloin Medallions with Apple Cider-Pan Sauce; Grilled fresh Vegetables with

Orange Chipotle Dressing; fresh Herb & Goat Cheese Individual Soufflés, and Smoked Chili

Scalloped Sweet Potatoes, served with Merlot. Dessert will be Bananas Foster Flambé with

Praline Sauce & Homemade Vanilla Ice Cream.

Sat Nov23 9:30 AM-12:30 PM CHERISHED CHOCOLATE Melissa Stockmar 60.00

If you love Chocolate and need a little more of it in your life, come for an amazing lesson

teaching how to work with it & make these great recipes! Our creations include White Chocolate

Almond Cranberry Tart; Cider Cake with White Chocolate Butterscotch Frosting; Dark

Chocolate Torte with Candied Cinnamon Almonds; Chocolate Mocha Dacquoise Napolean;

Black Forest Panettone Bread Pudding; Milk Chocolate Caramel Shortbread Bark, and Dark

Chocolate Coconut-Almond Cookie Bark.

Saturday November 23 2:00 – 5:00 PM SOUTHERN COMFORT Gus Dallas 50.00

Join us for an afternoon of culinary fun and Southern Food DEMONSTRATIONS when our

friends from LA and Phoenix are here. Come for our party to enjoy these great Southern

specialties while they show new products, tell stories and give away prizes! Come enjoy Fried

Green Tomatoes; Shrimp and Grits; Fried Chicken and Waffles; Creamed Spinach, and Banana

Pudding. We’ll enjoy Southern Sweet Tea and Sweet Tea Mint Juleps!

Monday Nov 25 6:30 PM – 8:30 PM SWEET BASIL HOLIDAY PARTY No Charge

Come spend the evening, do your holiday shopping and get ahead of the rush while you enjoy a

relaxing time. Sign up for this Holiday party (invite a friend to join you) and enjoy a glass or two

of wine. We’ll serve appetizers to go with the wine. While you are here, sign up for our gift

registry, and enter to win with our raffle. Check out our sale items and see lots of new

merchandise. HAPPY HOLIDAYS!!

Tuesday November 26 9:30 AM-12:30 PM VERY VEGGIE Melissa Stockmar 60.00

So many great Veggies, so many great recipes; come be a part of this veggie extravaganza! Our

lesson introduces Fire-roasted Onion Soup with Smoked Cheddar Dumplings; Autumn roasted

Root Vegetable Panzanella with Mustard Dressing; Lentil and Beet Tacos with Tomatillo

Avocado Salsa; Harissa Sweet Potato Fritters with Honey Drizzle; Farro with roasted Leeks, and

Butternut Squash and Smoky-Sweet Romesco Sauce; Artichoke and Fennel Paella, and

Mushroom and Bean Burgers with Caramelized Tomato Onion Relish.

Wednesday Nov 27 9:30 AM-12:30 PM GIVE THANKS FOR PIE Lisa Brisch 60.00

Bake today, give thanks tomorrow! Join us for a fun morning of Pie baking (we’ll eat Pie as

well) to create the Pie you can serve on Thanksgiving day! Bring your own dish to bake in or

purchase one from us. Tell us your flavor preference when you sign up and you have your

dessert plan in place! Choose from Chocolate Pecan Pie; Pumpkin Pie with Autumn Leaves and

Apple Pie with Cheddar Lattice Crust.


Friday November 29 12Noon-1:00 PM LUNCH AND LEARN Terri Milligan 30.00

Treat yourself and bring a friend to this delicious lunch lesson and learn to make it to use for the

holiday season! Our DEMONSTRATION is Shrimp Picata with White Wine, Lemon and

Capers, served with Fettuccini with Olive Oil tossed Breadcrumbs and fresh Herbs. Dessert will

be Individual Chocolate Glazed Gingerbread Cakes with Candied Orange Zest. We’ll enjoy it all

with a glass of Apple Cider Autumn Sangria.


Here is a great class and delicious menu you can enjoy preparing with your partner. Sign up

together and be a team with other couples. Our lesson is Chorizo filled Bacon-wrapped Dates,

and Carrot-Ginger Soup with Chili Butter & Toasted Almonds, served with Chardonnay. The

entrée is Pan seared Beef Filets with Cabernet Au Jus; Butter & Herb Roasted Vegetable

Mirepoix; Slow simmered Black Beans with Carrots, Cumin, & Red Pepper, and Grilled

Asparagus with Candied Bacon, served with Shiraz. Dessert will be Flourless Chocolate Cake

with Zinfandel Swirl Ice Cream and shaved Chocolate.

Sat Nov 30 9:30 AM-12:30 PM GINGERBREAD HOUSES Melissa Stockmar 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 to take home

and enjoy through the holiday season.

Saturday November 30 2:00 – 5:00 PM FRENCH PASTRIES Terri Milligan 65.00

Get ready for the holidays with a fabulous lesson that will open up the world of French Pastries

to you. With many great recipes and ways to use them, you’ll be able to prepare an amazing

assortment of finger foods! Come join this fun lesson to learn Wild Mushroom Upside Down

Puff Pastry Tartlets; Pear, Bleu Cheese and Onion Galette with Homemade Pate Brisee; Classic

Mille Feuille (Napoleon) with French Pastry Crème; Chocolate-Glazed Éclairs with Patisserie

Crème; Crème Puff appetizers stuffed with Frizzled Prosciutto, Apples and fresh Sage, and

Tiffany Blue French Macarons with Orange Water Buttercream. We’ll sip a Classic Champagne

Cocktail with Bitters Soaked Sugar Cube when we’re finished baking.

DECEMBER .

HOLIDAY COOKIES MELISSA STOCKMAR & LINDA MARTIN

Mondays December 9 & 16 6:30-9:30 PM

Tuesdays: December 3, 10, & 17 9:30 AM-12:30 PM

Saturdays: December 7, 14 & 21, 9:30 AM-12:30 PM

Saturdays: December 7, 14 & 21 2:00 – 5:00 PM

Tuesday December 3 9:30 AM-12:30 PM HOLIDAY COOKIES Melissa Stockmar 70.00

Make 14 varieties of specialty Holiday cookies! We will gather together 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


Wednesday December 4 6:30 -9:30 PM FISH FOR ALL Lisa Brisch 65.00

This lesson on Fish preparation offers a wide variety of Fish and uses preparation methods that

easily create the best flavors for each. Come for fun and inspiration and learn Chinese-style

Flounder steamed then finished with Sesame Oil and Soy Sauce, served over braised Garlic-

Ginger Greens; Grilled Cod & Squash Packets; sheet pan dinner of Roasted Salmon, Potatoes &

Broccoli; Tilapia Fish Tacos served with roasted Tomatillo Sauce & Pickled Onions; Sous Vide

Mahi Mahi with Ginger Scallion Relish & Garlic Ginger Jasmine Rice; Salmon Cakes with

Lemon Herb Dipping Sauce, and Swordfish grilled and served with Potato Skewers & drizzled

with Salsa Verde.

Thursday Dec 5 9:30 AM-12:30 PM CELEBRATE THE SEASON Amy Barnes 60.00

Make this the year you host the party you’ve wanted to have for a long time! This delightful

menu will treat your guests to foods they will absolutely love! Come to learn Miniature Baked

Crab Cakes with Tomato Ginger Jam; Roasted Mushrooms stuffed with Feta, Spinach, and

Pancetta; Goat Cheese and Sun-dried Tomato Tartines; crispy fried Parmesan Puffs; Buffalo

Chicken Phyllo Rolls, and baked Shrimp Taquitos with warm Salsa Verde. Dessert will be

Chocolate Raspberry Mini-Puffs. We’ll enjoy our celebration foods with Drunken Pumpkin Iced

Lattes.

Thursday December 5 6:30-9:30 PM TAMALES Linda Martin 65.00

The tradition of Tamale making in December continues here with a lesson teaching the how tos

of Tamale making from scratch. Learn to make the very best flavors while you master the

technique so you can create the very best for yourself, family and friends. Our menu is fresh

Tamale Dough; Chicken Tamales with Mole Sauce; Hot Chorizo Tamales with fresh made

Guacamole; Cumin & Pork Tamales with Tomatillo Salsa; Spicy Butternut Squash Tamales with

Black Bean Salsa, and Traditional Beef Tamales with Red Chili Sauce. Dessert will be Apple-

Pecan Dessert Tamales with Homemade Caramel Sauce.

Friday December 6 12Noon-1:00 PM LUNCH AND LEARN Linda Martin 28.00

Spend lunch time enjoying a fun and delicious lesson as you watch our DEMONSTRATION.

Our menu is Rum-glazed Shrimp over Baby Greens with Mint Salsa served with Shoestring

Potatoes with fresh Herbs. Dessert will be Bananas Foster over Vanilla Bean Ice Cream.

Friday Dec 6 6:30-9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Invite a partner to share a fun evening working as a team and preparing a three course gourmet

meal with like minded “foodies”. You will enjoy a great lesson and meal, served with a sampling

of wine. Our lesson is Smoked Salmon on Corncakes amuse with Dill Crème Fraiche, and fresh

Orange & Avocado Salad with crisp Bacon and Lime-Cilantro Vinaigrette, served with

Chardonnay. The entrée is sautéed Tilapia Piccata with White Wine, Lemon, & Capers; oven

roasted Cauliflower Gratin with Gruyere & Grated Parmesan; Cast Iron Honey Roasted Brussels

Sprouts, and Spaghetti Squash with Olive Oil, fresh Parmesan, & Black Pepper, served with

Pinot Noir. Dessert will be Goat Cheese, Honey, & Pistachio Mini Cheese Cakes with Tequila-

Lime Syrup.

Saturday December 7 9:30 AM-12:30 PM HOLIDAY COOKIES Linda Martin 70.00







Saturday December 7 2:00 – 5:00 PM HOLIDAY COOKIES Melissa Stockmar 70.00






Monday December 9 6:30 – 9:30 PM HOLIDAY COOKIES Melissa Stockmar 70.00












Wed Dec 11 9:30 AM-12:30 PM ITALIAN CHEESE MAKING Terri Milligan 60.00

Learn to make your own Ricotta and Mozzarella Cheeses, then turn your Cheeses into a delicious

assortment of recipes you can use for many types of meals. We’ll make Mozzarella and Ricotta

Cheeses from scratch; then Cast-Iron Skillet Caprese Chicken; Grilled Asparagus Salad with

Rosemary Croutons and fresh Mozzarella; Roasted Carrot and Herb Ricotta Puff Pastry Tart, and

Roasted Grape and Mint Ricotta Crostini. We’ll finish with dessert of Limoncello Tiramisu with

homemade Mascarpone and fresh Berries.

Wednesday December 11 6:30-9:30 PM FRENCH & FABULOUS Lisa Brisch 65.00

The beauty of French cuisine can be found in the simplicity of ingredients and purity of flavors.

Our menu is Winter Squash and Leek Soup with Herb Butter; Quiche Lorraine with Bacon and

Swiss Cheese; Chicken Bon Femme (Chicken Thighs braised in White Wine Sauce with Bacon,

Baby Potatoes & Thyme); Pork Chops with Brandy & Dried Plums; Caramelized Onion &

Potato Gratin, and Cider-glazed Root Vegetables (Carrots, Parsnips, and Turnips) with Apple

and Tarragon. Dessert will be Lemon Soufflés & enjoy a Cranberry French 75 Cocktail.

Thursday December 12 9:30 AM-12:30 PM PRIME TIME BEEF Amy Barnes 65.00

Learn to expertly prepare Prime Rib. Our dynamic lesson teaches Cranberry Spinach Salad with

Cider Dressing; boneless Prime Rib Roast with Herbed Breadcrumb Crust; Horseradish Mashed

Potatoes; roasted Asparagus with Poached Eggs and reduced Balsamic Vinegar Glaze; Vegetable

& Feta pan-fried Latkes, and Strawberry & Goat Cheese Bruschetta. Dessert will be Apple

Galette with Shortbread Crust.

Thursday Dec 12 6:30-9:30 PM ITALIAN HOLIDAY DINNER Linda Martin 70.00

Put Italian Pizzazz into your holiday celebration dinner this year. This lesson of authentic Italian

recipes will be fun to prepare and will make your guests very happy! Our lesson is Grilled

Crostini with slow Roasted Italian Caponata; Baby Arugula Salad with Toasted Walnuts, Fennel,

& Asiago Cheese; Cheese Ravioli with fresh Marinara; Herb seasoned Crown Roast of Pork with

Red Wine Pan Sauce; crispy Roasted Potatoes with Garlic, Rosemary & Pancetta, and flame

cooked fresh Peppers, Squash, & Onion with Basil Oil. Dessert will be Flourless Cappuccino

Cake with Espresso Zabaglione.


Friday December 13 12Noon-1:00 PM LUNCH AND LEARN Lisa Brisch 30.00

Take a break, relax and enjoy this amazing lesson as you savor each bite! Our

DEMONSTRATION is pan-seared Strip Steaks with Caramelized Balsamic Onions, served with

Roasted Carrots & Rosemary Potatoes. Dessert will be Chocolate Cloud Cake (Flourless

Chocolate Soufflé Cake topped with Whipped Cream & Chocolate shavings).

Friday Dec 13 6:30-9:30 PM GOURMET COUPLES Linda Martin 150.00 per couple

Make a plan to spend a special evening during the holidays with your partner preparing an

amazing three course dinner. Couples will work together sharing preparations and will enjoy a

couple of wines with the meal. Come to enjoy oven roasted Crab Cake amuse with Lemon-Caper

Aioli, and shaved Fennel & Crispy Prosciutto Salad with Balsamic & fresh Mint, served with

Pinot Grigio. The entrée is pan seared New York Steak with Madeira-Mushroom Sauce; Marsala

& Butter glazed fresh Carrots; Charred Zucchini with Basil Oil, and Black Pepper Dinner Rolls

with Sweet Butter, served with Zinfandel. Dessert is Chocolate Decadence Cake (Grand Marnier

Chocolate Cake with Chocolate Ganache & Raspberries.)













Monday December 16 6:30 – 9:30 PM HOLIDAY COOKIES Melissa Stockmar 70.00











Wednesday December 18 9:30 AM-12:30 PM SAKI TO ME Terri Milligan 65.00

We’re mixing it up with Oriental cuisines and a lesson of favorite specialties so you can make

them at home. These fun recipes will aquaint you with ingredients, flavors and spices from

several countries. Come for a fun morning to prepare Spice-encrusted Tuna Nori Rolls; Saki

Glazed Tilapia with Enoki Mushrooms and Coconut Lemongrass Basmati Rice; Thai Cashew

Chicken with dry Thai Birds Eye Red Chilies; Vietnamese Summer Rolls with spicy Peanut

Sauce; Mushroom and Steak Yakatori Kabobs with Cucumber; Avocado Salad with Green Curry

Mayonnaise, and Green Tea Mochi Ice Cream. We’ll enjoy it all with a Blueberry Pomegranate

Saki Sparkler.


Wednesday December 18 6:30-9:30 PM SOUP AND BREAD Lisa Brisch 65.00

For easy casual meals, treat everyone to Soup and Bread using these great combinations! Come

learn to make then from scratch including Creamy Root Vegetable Soup with Rosemary & Olive

Drop Biscuits; Butternut Squash Soup with Cinnamon Sugar Croutons, and Black Pepper & Sage

Popovers; Chicken & Vegetable Chowder with Savory Corn Muffins with Herbs, and Beef

Barley Soup with Cheese Bread.

Thurs Dec 19 9:30 AM-12:30 PM COOK WITH FIRE & SMOKE Amy Barnes 65.00

If you want to know the ins and outs of grilling and smoking a variety of foods, this class offers a

great lesson on technique with an amazing menu. Come be a part of learning Smoked Shrimp

Salad with Smoked Tomato Sherry Vinaigrette; Grilled Sesame Shell (New York) Steak &

Scallion Kebabs over Coconut Jasmine Rice; Black Tea Hot Smoked Salmon with Apple Pecan

Slaw; Grilled Chicken Wings tossed with Three Sauces - Spicy Peanut, Honey Mustard & Green

Salsa; and Maple-Orange Shrimp and Scallop Kebabs over Creamy Polenta. Dessert will be

Grilled Apple Pie Packets with Brown Sugar Ice Cream. We’ll sip Orange Margaritas with this

great meal!

Thursday December 19 6:30-9:30 PM TAPAS AND PAELLA Linda Martin 65.00

Tapas and Paella “roughly” translate to “Party in the Kitchen”! These authentic Spanish recipes

have the makings for many fun gatherings with family and friends. Come for a great lesson to

learn Flame grilled Shrimp with Serrano Ham; Rib-Eye Steak & Goat Cheese Empanadas; Rioja

Potatoes with Peppers & Spanish Chorizo; Radicchio Salad with Peppered Almonds & Blue

Cheese; Seafood Paella with Lemon, Parsley, & Garlic, and Paella of Sausage & Chicken with

Saffron Rice & Pickled Jalapenos. Dessert will be Mini Lemon Magdalena Cakes with Fresh

Berries. The cocktail to accompany these dishes will be perfectly paired Red Wine Sangria.

Friday December20 12Noon-1:00 PM LUNCH AND LEARN Amy Barnes 28.00

Enjoy this classic meal like you would enjoy an old friend you haven’t seen in a while. Our

DEMONSTRATION is Classic Beef Stroganoff over Buttered Egg Noodles, served with Maple

Bacon Roasted Brussels Sprouts. Dessert will be Chocolate Croissant Bread Pudding.

Friday December 20 6:30-9:30 PM GOURMET COUPLES Lisa Brisch 150.00 per couple

Make this a special date night with your partner and be part of creating a dynamic three course

gourmet meal with a group of like-minded couples. Our meal will be enjoyed with a sampling of

wine. Come to prepare Sizzling Cheese Pinwheels (shredded Cheese, chopped Salami, and

minced Scallions wrapped in Bread & Bacon), and creamy Wild Mushroom Soup, served with

Sauvignon Blanc. The entrée is Pork Tenderloin Medallions with Bourbon-Apple pan Sauce;

Roasted Delicata Squash with Herb Sauce; Creamed Kale with Caramelized Shallots, and

Herbed Rice & Pasta Pilaf, served with Merlot. Dessert will be individual Mint Chocolate Chip

Cheesecakes.







SWEET BASIL FACT Our Market Café makes Lunch To Go, accepts

reservations & will help with large parties.








Thurs Dec 26 9:30 AM-12:30 PM KIDS COOK BREAKFAST Melissa Stockmar 60.00

This class is for kids ages 8 and above who like to cook. If that is you, come for our lesson on

Breakfast foods that can be made for the whole family. Come have fun and learn so you can take

charge of breakfast in the mornings! We’ll make Carrot Cake Pancakes with Cinnamon Syrup;

Ham, Mushroom, and Cheese Frittatas; Lemon and Blueberry Tortilla French Bake; BLT Waffle

Sliders; Cornbread Breakfast Pizza with Bacon and Cheese; Baked Italian skillet Eggs with

Sausage, and Croque Monsieur with Fried Eggs.

Thursday December 26 6:30-9:30 PM SOUTHWEST SIZZLE Lisa Brisch 65.00

Southwest cuisine is never better than when cooked at home using amazing creative recipes!

Come learn to make these recipes your own. Our lesson is Tucson Cheese Crisp (crispy Flour

Tortilla topped with melted Cheese, diced Tomatoes & Chilies); Skirt Steak Tacos with

Homemade Bacon Fat Tortillas; Grilled Vegetable Tacos with Cilantro Pesto; Grilled marinated

Shrimp Skewers with Salsa Fresca; Green Chile Mac & Cheese with Bacon & Zucchini, and

Skillet Mexican Street Corn. Dessert is Popover Churros with Ancho Chocolate Sauce. We’ll

enjoy Frozen Strawberry Margaritas with our meal.

Friday December 27 12Noon-1:00 PM LUNCH AND LEARN Terri Milligan 30.00

Treat yourself to a special holiday lunch and DEMONSTRATION lesson. Come to enjoy

Crabmeat and fresh Herb Phyllo Strudel served with Butter Lettuce Salad with Bacon and

Roasted Tomato Vinaigrette. Dessert will be Hot Chocolate Cream Puffs with Toasted Meringue.

We’ll enjoy our lunch with a Poinsettia Champagne Cocktail.

Friday December 27 6:30-9:30 PM GOURMET COUPLES Lisa Brisch 150.00 per couple

Spend a fun evening with your partner learning a delicious three course gourmet meal. Our

lesson is Bruschetta with Port Caramelized Onions, Blue Cheese, & Walnuts and Creamy Carrot

Soup, served with Pinot Grigio. The entrée will be Roasted Beef Tenderloin with Herbed Butter

Sauce; Spinach Gratin; Roasted Butternut Squash with Shallots and Thyme, and Mashed

Potatoes with Horseradish and Chives, served with Shiraz. Dessert will be Cafe au Lait Custards

with Bourbon Whipped Cream.

Sat Dec 28 9:30 AM-12:30 PM PASTA FOR FAMILIES Melissa Stockmar 60.00/person

Kids ages 8 and above will work with their parent partner to learn these recipes. Come enjoy a

fun class and learn to make Pasta from scratch. Our lesson is Pappardelle Noodles with charred

Cauliflower, Capers and Mustard Herb Brown Butter Sauce; Linguine with spicy Italian Pork

and Sweet Pepper Ragu; Caprese Tortellini with Balsamic drizzle and Pesto Sauce; Boursin

Cheese and Shrimp Ravioli with Lemon Dill Sauce; Gnocchi and Bacon Gratin with roasted

Garlic Cream Sauce; Spinach and Ricotta Lasagna Rolls with Marinara Sauce, and Penne Pasta

with Lemon Parmesan Chicken.

SWEET BASIL FACT A Sweet Basil Gift Certificate makes a great gift! Call us

at 480-596-5628 or visit our Web page: https://www.sweetbasilgourmet.com/gift-

certificates

https://www.sweetbasilgourmet.com/gift-certificates

https://www.sweetbasilgourmet.com/gift-certificates


Saturday Dec 28 2:00 – 5:00 PM WORLD STREET FOODS Terri Milligan 65.00

Some of the best foods found anywhere are offered on street corners with vendors that have a

culinary specialty. This lesson offers a sampling from around the world of these types of

specialties – the ones’ you can hardly get enough of. Come for a fun and amazing lesson & learn

to prepare Dan Dan Singapore Noodles; Mediterranean Kofta Kabobs with Curry Lime Mint

Yogurt; Vietnamese Bánh Mi Sandwich; Chinese Dim Sum with fresh Ginger and Soy Dipping

Sauce; Tandoori Chicken with Basmati Rice and Spicy Tomato Chutney; Korean Kimchee Soup

with Pork Belly; Thai Chicken Fried Rice Noodles with Galangal and Cilantro, and Thai Cashew

Chicken with dry Thai Birds Eye Red Chilies, and Tofu. We’ll enjoy this great food with

Watermelon Tequila Agua Fresca.

Documents

Fall 2019 October ~ November ~ December · 2019. 8. 29. · Fall 2019 October ~ November ~ December SWEET BASIL IS A GOURMETWARE STORE, COOKING SCHOOL, & MARKET CAFE! Since we opened