Phoenix Cooks Cooking Classes Lineup

The 7th Annual Phoenix Cooks! event taking place on the Saturday of Labor Day Weekend at JW Marriot Desert Ridge will offer sixteen 30-minute topical cooking classes on topics ranging from ‘Flat Iron Flexibility’ to ‘The ABC’s of Chardonnay’, to ‘Pate A Choux – Sweet & Savory’. The classes will be taught by chefs and experts in an intimate, interactive environment (25 people or less) during the event.

Check out the lineup of classes with seats still available at Phoenix Cooks:

• Moooo-cho Delicioso Enchilada Dip – Created with American yummy American cheddar Cheese and Cream Cheese. It’s super simple, but you’re friends will never know! Sponsored by the Arizona Milk Producers. Hosted by Jan D’ Atri of What’s Cooking with Jan D’Atri.
• Breast of Chicken a la Marsala – Take a tour into Classical Cooking using fine locally grown ingredients to capture the flavor of the peak of growing season and the rich & complimentary taste mushrooms lend to the dish. Hosted by Chef Bob Keiling of Red Bird Farms Chicken.
• Flat Iron Flexibility – Join Chef Dave as he shows you how to stretch your beef dollar using three simple cooking techniques which will create three delicious meals from one Flat Iron. Hosted by Chef David Zino of Arizona Beef Council.
• Italian Delicacy Ricotta Gnocchi – Chef Chris Nicosia’s Ricotta Gnocchi w/ Fresh Tomato Sauce, chiles and jarjoram will leave you swooning want wanting more!! Sponsored by the Arizona Milk Producers. Hosted by Chris Nicosia of Sassi
• A Taste of Alaska – Be a part of Chef Matt’s magic as he prepares a beautiful dish of Alaskan home grown products – Alaskan Amber Brewing beer with Alaskan King Salmon. The finished product: Alaskan Amber Mustard Crusted King Salmon. Hosted by Matt Alleshosue of Urban Chefs AZ.
• Light & Healthy Chicken Piccatta – Take a tour into Light & Healthy Cooking using fine local citrus and vegetables to showcase the vibrant color and texture that olive oil and lemon brings to the dish. Hosted by Chef Bob Keiling of Red Bird Farms Chicken.
• The Flavor Bridge – Join Chef Dave as he shows you how to add great flavor to your beef meals without relying on sodium and fat. You will learn about using aromatics, fresh herbs, reductions and umami to add flavor without adding fat. Hosted by Chef David Zino of Arizona Beef Council.
• The ABC’s of Chardonnay – Learn the ABC’s and the XYZ’s of the buttery yet fruitful wine. Featuring wines from Beringer Vineyards, Chateau St. Jean Winery, Greg Norman Estates, St. Clement Winery and Stags’ Leap Winery. Hosted by Jason Crum of Treasury Wine Estates.
• Spirit of Exploration – Come explore the botanicals that make Bombay Sapphire the World’s fastest growing major premium gin. Learn about the 10 different botanicals — like juniper, almonds and lemon — in a tasting seminar to tantalize the senses. Hosted by Gary Hayward of Bombay Sapphire.
• Terroir . . . Location is Everything! – Terroir is very different than Terror or Terrior. We’re talking about the land and soil of fine wines! Featuring wines from Kenwood Vineyards, Lake Sonoma Winery and Valley of the Moon Winery.  Hosted by David Walden of Heck Estates.
• Pate A Choux – Sweet & Savory – Learn how to make the versatile pastry dough that is used for Éclairs’, Cream Puffs, Profiteroles, Beignets, and Churro’s. We will teach you how to make different shapes, various fillings that are both sweet and savory as well as hot and cold. Hosted by Chef Eric Howson of Hyatt Regency Scottsdale.
• Mediterranean Meets Alaska – Be apart to watch this dyamic duo unite – P.E.I Mussels and local andouille sausage in spicy Alaskan Brewing I.P.A cilantro broth with crunchy bread. Hosted by Chef Patrick Karvis of Talking Stick Club.
• The Journey to the World’s Best Tasting Vodka – Come experience the creation of crafting Grey Goose Vodka as it begins with a selection of the very best ingredients from France, the unique production process and the special care instilled by the Maitre de Chai. Hosted by Guillaume Jubien of Grey Goose.
• High Altitude Winemaking – What affects to altitude have on the wine we drink? Does it make it more fruit-forward? More dry? Featuring the wines of Bodega Colome and The Hess Collection, Mount Veeder. Hosted by Jason Stickley of The Hess Collection.
• A Chocolate Affair – One of the World’s finest and most used ingredients: Chocolate Covertures. Understand and discover new and refined ways to work and enjoy chocolate while learning how important it is to inhale the aroma, admire the color, recognize texture and, of course, appreciate its taste! Hosted by Pastry Chef Kaushik Chowdhury of JW Marriott Desert Ridge.

*Schedule subject to change without notice

Class tickets are $10 each, in addition to the general admission ticket price for the event. View times or classes and order tickets online at phoenixcooks.com.

Make it a staycation and purchase the Phoenix Cooks Culinary Two-Night Package at the JW Marriot Desert Ridge for the event! The package is available Friday, September 2 through Saturday, September 3, and includes a deluxe guest room for two nights; one ticket to a Taste of Desert Ridge reception on Friday, Sept. 2; and one ticket to the Phoenix Cooks event on Sept. 3 from $339 single occupancy. For more information about JW Marriott Desert Ridge Resort & Spa, call 800-835-6206 or visit jwdesertridgeresort.com.