Lisa Brisch Class Schedule

A wine-country entertaining class teaches you how to host with the effortless charm of Napa and Sonoma — where gatherings feel luxurious but never fussy, and every detail is guided by seasonality, simplicity, and a love of good wine. Come for an inspiring class to be part of a group preparing this great menu. Our lessons are Bruschetta with Greens and Fontina; Golden Beet Salad with Avocado and Feta; Salmon Cakes with creamy Lemon Herb Dipping Sauce; easy Chicken Marbella; Carrot Risotto; whole roasted Cauliflower with Almond-Herb Sauce and Lemon Almond Butter Cake. We will enjoy a sampling of wine with the meal.

Asian Finger foods are so much fun to make during the summertime because they assemble, bold, colorful flavors that are so satisfying for warm-weather eating. They bring the excitement of Asian street markets into bite-sized, shareable dishes that feel exactly right on hot days. Enjoy a dynamic, fun cooking experience and join us for Pork Lettuce Wraps (San Choy Bao); Thai Basil Chicken rice paper; Dumplings; Malaysian Glazed Chicken Wings; Vietnamese Banh Mi Sliders; Scallion Pancakes; oven-fried Cauliflower with salty-sweet Chili Crisp Sauce, and Indonesian-Style Corn Fritters with Chili-Garlic Mayo.

This Fish class will teach you to prepare Seafood that’s bright, tender, and full of clean, refreshing flavor. Fish cooks in minutes, pairs beautifully with seasonal Produce, and doesn’t heat up the kitchen. Our class includes how to choose it, season it, and cook it perfectly. The lessons are Garlicky Shrimp Tacos; Salmon with Mustard Piccata Sauce; Creamy Fish with Mushrooms and Bacon; Baked Fish with Olives AND Ginger Roasted Fish AND Leeks Vinaigrette; Puttanesca Poached Fish, and Soy Butter Fish with AND Snow Peas.

This class takes you far beyond an experience of making pretty cookies – it gives you mastery over one of the most finicky AND elegant of pastry treats. This challenge along with the knowledge of how to get them right gives you complete satisfaction and a rewarding experience. Come for a great class to learn Lavender Lemon Macarons; Pecan-Maple Macarons; Orange Creamsicle Macarons; Tiramisu Macarons, and Peanut Butter AND Jam Macarons.

This class offers an introduction to one of the most celebrated regional cuisines in France. Known for its use of fresh Vegetables and Herbs, Olive Oil and Seafood, the class will experience using the types of ingredients that come from the region. Learning how the land and sea are connected through ingredients, you will understand of the simple, fresh philosophy of Provencial cuisine. Join us for a culinary adventure to prepare Pissaladière (Puff Pastry Tart topped with Caramelized Onions, Olives, AND fresh Herbs); Chicken Veronique (Chicken Cutlets with a White Wine Cream Sauce, Grapes AND Tarragon; Sautéed Pork Tenderloin Medallions and Orange pan sauce with Fennel and Green Olives; Lentil, Tuna, and roasted Pepper Salad; summer Tomato Gratin with Basil; French Potato Salad with Radishes, Cornichons, and Capers, and Lemon Souffles.

This class on French Pastries provides a foundation for the techniques of French baking which can seem intimidating until the steps are broken down into manageable skills. The fundamental Pastry Doughs are defined and understood with hands-on guidance and instruction so that classics like Pate a Choux, Short crust Pastry and laminated Doughs are made and understood. Additionally, fillings, glazing and finishing will be taught with an understanding of how temperature, timing and techniques create perfect results. Come for a fun and enlightening class to master these French baking skills. Our lesson is French Almond-Rum Cake (Gâteau Nantais); Chocolate Crepes; Lemon Lavender Madeleines; Cinnamon Sugar Cruffins (Croissant Muffins); Cream Puffs (light and crisp Pastry Shell and creamy Vanilla Custard filling); Raspberry Bostock (toasted Brioche brushed with Syrup AND topped with Raspberry Jam AND sweet Almond Cream), and Berry Clafoutis (baked Custard studded with fresh Berries).

Learn how to create vibrant, well-balanced flavors using fresh culinary Herbs. We will begin by identifying culinary Herbs and understanding each flavor and how they best pair with foods. We’ll discuss how to store them and how to use a knife to chop, chiffonade, and use to elevate AND balance flavors in your everyday meals. Come for a fun and enlightening lesson to learn Summer Corn Salad with Basil-Buttermilk Dressing; Bruschetta with Almond Mixed Herb Pesto (Parsley, Thyme, Tarragon, Sage, AND Oregano); Herb and Scallion Frittata (Kuku Sabzi – a Persian Frittata packed with Cilantro, Parsley, AND Dill); Poached Salmon with Herb and Caper Vinaigrette (Parsley AND Tarragon); Pan-Seared Strip Steaks with Chive-Horseradish Butter; Broccoli with Spanish Green Herb Sauce (Cilantro AND Parsley), and Lavender Scones with Lemon Curd.

This class will take you on a journey to explore regional foods, culture, cooking techniques, come from around the world where people eat in casual settings as well as from vendors on the streets. the lreets. This fun lesson.is Stacked Ham AND Cheese Quesadillas (Sincronizadas – stacked AND griddled Flour Tortillas with Ham AND Monterey Jack served with pickled Carrots AND Jalapeños); Zanzibari Pizza (griddled Roti “pockets” filled with spiced Ground Meat, Cabbage, Tomato, Shallot, Egg, and Cheese, served with Ketchup and Hot Sauce); Beef Suya (marinated Short Rib skewers grilled with spicy peanuty Suya Seasoning – ground roasted Peanuts, Ginger, Cayenne, Paprika, Onion and Garlic Powders); Cuban Pressed Sandwich (pressed, toasted Sandwich of Roasted Pork, Ham, Cheese, Butter, AND Mustard on Sweet Egg Bread); Jerk Chicken; Lamb, Harissa, and Almond Sausage Rolls, and Cajeta Caramel Empanadas (baked sweet Pastry filled with Mexican Caramel (Cajeta) and rolled in Cinnamon Sugar).

This class provides a fountain of knowledge on how to use proteins to create balanced meals while eliminating the use of animal products. These recipes introduce plant forward foods used in creative ways to make foods that taste great and are easy to plan and prepare. Come for a fun and enlightening cooking experience so that you can incorporate these lessons into a new way of eating. Our lesson is Silken Tofu–Miso Tartines with Avocado, Cucumber and Sesame (toasted sliced Bread topped with a creamy vegan spread of Silken Tofu, Miso, Vinegar, AND Sesame and finished with sliced Avocado, Cucumber and Sesame Seeds); Italian Flatbread with Salsa Verde; Vegan Caesar Salad Spears; Buffalo Cauliflower Bites with Vegan Ranch Dressing; Roasted Vegetable Street Tacos with Cilantro Pesto; Pav Bhaji (Mashed Vegetable Curry Sliders), and Spring Rolls with Carrot-Ginger Dipping Sauce.

This class opens the door to wonderful foods from this region and with foods that feel good to eat during the summer. Fresh seasonal produce is the cornerstone to creating bright, crisp flavors. Using basic ingredients like Olive Oil, Garlic, Lemon, Herbs, you will learn to create light, satisfying dishes. Enjoy a lesson made for summer with Kale Tabbouleh (Salad of Quinoa with finely chopped Kale and Parsley, Cucumber, Tomatoes, Shallot, Lemon, and Olive Oil); Yogurt and Olive Oil Flatbreads; Pork Souvlaki with Tzatziki and Tomato-Onion Salad; Chicken Tagine; Spiced Lamb Meatballs with Yogurt AND Herbs; Pearl Couscous with Creamy Feta AND Chickpeas, and Cornmeal Rosemary Cake with Pine Nuts AND Orange Glaze.

This class is focused on southwest cuisine with bold, sun-driven flavors that define the Arizona foods we love – Chilies, Corn, Cheeses, Beans, grilled Meats, and Salsas. You will learn to roast a Chili, then peel and use it to make layered flavors with sauces, marinades, and stews. Also, we will learn to gauge heat levels and use the variety of fresh and dried Chilie dishes to flavor. This lesson will put you on the road to creating your own favorite Southwest dishes. Come join us for Mexican Shrimp Cocktail (Cóctel de Camarón); Tortilla Soup; Chicken Fajitas; Beef Soft Tacos; Cheese Enchiladas with Red Sauce; Mexican Street Corn, and Mexican Chocolate Brownies.

Make this a date night! Come with your partner and be part of the group making an amazing three-course dinner. Together you will chop, stir, and cook the recipe you choose, sharing the experience in a fun, relaxed setting. We will serve the courses with a sampling of wine. Come have fun and learn Dirty Martini Deviled Eggs Amuse with Charred Onion, Tomato, AND Arugula Salad, served with Sauvignon Blanc. The entrée will be Pan-Seared Pork Tenderloin with Shallot-Balsamic Sauce; Rosemary AND Mustard Herbed Mashed Sweet Potatoes with Caramelized Onion; Green Beans with Caramelized-Shallot Butter, and Herbed Rice and Pasta Pilaf, served with Pinot Noir. Dessert will be Key Lime Panna Cotta. Priced per Couple.