Get ready to travel to 4 distinct areas of the Caribbean: Puerto Rico, Cuba, Jamaica and Trinidad, where our int. chefs are combining the old with the new and are bringing culinary flair and a tropical twist to these colorful island cuisines. Local, spicy, delicious, mouthwatering, different. So open your palate and ……..taste the Caribbean!

Flavors of Mexico

Join chef Suzanne for some exquisite and basic Mexican cooking. Step by step she will introduce you to some traditional dishes from this sunny and colorful South American region, such as fresh Guacamole and Tomato Salsa, Tequila Lime chicken with Mexican rice. Jicama Salad, drunken Plantains and so much more… This class will introduce you to a worldwide popular cuisine ensuring perfect finished results.

Mexican Sopas

Chef Suzanne travels yearly to Mexico and conducts culinary trips with home-style Mexican cooking in Najarit. in Mexico it's "soup of the day," that first course that is required on any comida corrida menu. Most Mexicans do not consider their main meal complete without a bowl of soup to start it off. Comforting, nourishing, easy to swallow, soup has been touted for centuries as being the ideal food for both the healthy and the infirm. Although the Mexican tradition of eating soup as a first course is not followed on an everyday basis north of the border, the soups presented by Chef Suzanne in this class will be teamed up with crusty bolillos or French bread, or warm tortillas, for a satisfying winter meal. Family style soups such as Caldo Tlalpeño:  Chicken Vegetable Soup, Sopa de Ajo:  Garlic Soup, Sopa de Lentejas: Lentil Soup, Sopa de Fideos: Vermicelli Soup, Pozole: Pork and Hominy Soup, Sopa de Elote: Corn Soup will be on the menu. So get out the stockpot and get ready to fill your home with the fragrance of the most soul-nourishing food of all, keeping in mind the words of the French writer who observed "a good soup is worth more than a false philosophy."

Regional West Mexican Cuisine

Mexican food has become one of the most popular and sought after cuisines in many parts of the world and has put Mexico on the gastronomic world map.
Chef Suzanne has collected some authentic home-style recipes from the specific Nayarit and Jalisco area, where she organizes culinary trips to warm Mexican family hospitality at Punta Monterrey. While she goes over this region’s specialties, she is cooking up some exotic dishes such as Guacamole and Tomato Salsa, Fish Ceviche on Tostadas, Stuffed Poblano Chilies with Meat or Cheese, Beef Stew with Peruano Beans, Mexican rice with peas and Green Herb Rice, Refried Beans, Spicy Tomatillo Sauce, Tropical Pineapple and Cabbage Salad, Nopales salad (cactus), Tamarind and Hibiscus coolers, Mexican Banana Bread and more. You also will be making your own tortillas in class.

Cinco de Mayo Fiesta

A Mexican dinner fiesta to celebrate Mexican heritage in class exploring the history of this celebration day and is cracking open a piñata full of sunny Mexican recipe delights with flavorful Nopales Salsa on Tostades, colorful Chicken and Beef Fajitas with warm tortillas, healthy Mexican cabbage salad and top it of with a decadent Tres Leches Cake.

Flavors of Brazil

Discover the eclectic Cuisine of the largest country in South America. Chef Suzanne is inviting you to this tropical country, famous for its beautiful beaches, Bossa Nova, and Carnival celebrations. Culinary traditions are vast and varied. Brazilian cuisine is full of contrasting flavors. Traditional dishes such as Cilantro Soup, Tomato Salad Brazilian Style, Fish stew with Coconut, Goiás Style Chicken, Coconut and Pepper Scented Rice, Brazilian flan, Sweet Bread and more will be enjoyed in class

San Francisco by the Bay

Discover your own City by the Bay and it’s own unique cuisine. We are cooking a sumptuous Fisherman’s wharf Cioppino and reveal you the secret on how to make a Sourdough Bread, a Californian Caesars Salad and China town almond cookies. A true Californian style meal!

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ASIAN and SOUTH-EAST PACIFIC

Thai Cuisine

Our international chef is inviting you for another culinary journey to Thailand. Simple, but delicious popular Thai dishes will be prepared such as Thai Basil Chicken, Pad Thai and many more delights. We’ll get you acquainted with a variety of Thai spices and ingredients such as lemongrass, lime leaves, curies etc. Join us to discover a new, hot and trendy cuisine.

Let’s Wok and Roll

What could be simpler? A wok, a spatula and a few minutes time – these plus fresh ingredients, are the elements of stir-frying, which brings out the best of good food. In this workshop, we will cover a complete meal in a wok, from appealing appetizers to delicious desserts. Beyond the Oriental stir-fry, our chefs will make the wok turn out with impressive surprise dishes because we adapted our woks to delicious other cuisines.

Classic Sweets from Down Under

G' Day Mate! Chef Suzanne is traveling to Australia in this class. Australia's first settlers brought with them the tastes of 18th century Great Britain. Today, influenced by the large number of immigrants from Mediterranean, Asian and other countries, reflects Australia's multicultural society. Because of this, there is a wide variety of exquisite and vibrant food in the land down under! One thing many visitors notice immediately is the proliferation of pastry shops in Australia. The natives may be laid-back, but they're also pumped full of sugar. Chef Suzanne will take your taste buds on a journey of classic Australian sweets that have stood the test of time and cannot be improved by any culture such as Australia’s favorite dessert Pavlova(named after the famous Russian ballerina), Lamingtons (traditional small sponge cake squares covered in chocolateicing and sprinkled with coconut) and Anzac biscuits (traditional biscuits/cookies dating back to World War I). Join us for a classic Australian dessert feast.

Shabu Shabu: Japanese Hot Pot cooking

The Origins of Shabu Shabu cooking date back many years, where families gathered around a large hot pot for their evening meal. Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot broth. Chef Suzanne who travels to Japan for her culinary inspiration is introducing you to heartwarming hotpot cooking as party entertaining or as family style dinner. Starting with a home made dashi broth we are creating a vegetarian and meat hot pot with a variety of healthy vegetables to dip, such as cabbage, various mushrooms (i.e. enoki, shiitake), Japanese green onions, carrots, spinach, and pretty much any quick cooking vegetable that you want to throw in with filter thin meat slices. The freshly cooked ingredients can be dipped into a variety of sauces provided for additional flavor that will be made in class such as Sour Ponzu and Sesame dipping. Additions of tofu and udon noodles will make this a comfort dish to warm you up and entertain your family and friends with Japanese style.Refreshing hot green tea is on the house.

Indonesian Cuisine

Chef Suzanne is taking you around the world again to one of the "original" Spice Islands of south East Asia with a cuisine still largely unknown to the outside world. In this demo class she lets you discover a feast of spices and flavors, for you to enjoy in a full course meal with authentic dishes such as: Indonesian Zucchini soup, Sumatran Fish curry & Yellow rice, French Beans Indonesian style and sweet Djakarta Banana delight for dessert.

Southeast Asian Street Foods

Once the exclusive fare of market vendors, Southeast Asian "street foods" are evolving as a part of the American culinary mainstream. Our chefs are inviting to come and try some dishes such as Sizzling Saigon Crepes, Ha and Hamachi Tartare, Nuoc Cham, Aromatic Lemongrass Patties, Hanoi Beef and Noodle Soup, Bangkok-Style Pad Thai and many more.

Japanese Home Style Cooking (Chef Mai and Chef Suzanne)

Join us for a healthy and unique Japanese home style, culinary adventure. Mai Ward is a Japanese native and will take us to her home town to reveal her unique regional Japanese cuisine secrets. We’ll go beyond sushi and tempura and introduce you to a brand new style of unfamiliar Japanese cooking

Easy Japanese for Summer Entertaining

Chef Suzanne if inviting you to Japan, Land of the Rising Sun and full of traditions and customs, offering a variety of dishes and regional specialties. Japanese cuisine is rich, diverse, and intriguing. In this class, easy to prepare dishes such as deep fried Tofu in Dashi Soup, Spinach with Peanut Sauce, Assorted Seaweed Salad, Cabbage Noodle Pancake with Seafood, Cold Soba Noodles, Salmon in Green Tea and rice, Green Ice Cream Tea, Pancake with Sweet Bean Paste and more, will be prepared and enjoyed while we go over specific ingredients and techniques, so you too can bring a taste of Japan to your dinner table.

Chinese Flavors in a Wok

Chef Suzanne is sharing her most favorite and versatile pan in the kitchen to entertain you with Chinese culinary treasures, unlocking the spirit of Chinese wok cooking and will take you into the heart of wok creations with techniques of old world wok cooking into today’s kitchen. For the Chinese a stir-fry is a revered dish, the quintessential balance of flavor, texture and unique seared aroma. Authentic meat, fish and vegetable dishes will be cooked just quickly until their juicy succulence are rendered. Crisp and refreshing without oily or overcooked sauces such as Kung Pao Chicken, Chiu Chow Style Pork with cellophane noodles, Shanghai Style Shrimp and Snow Cabbage with Edamame, Stir fried Bok Choy, Garlic Lettuce, Spicy Garlic Eggplant, Tofu with Cilantro Relish, Roasted Sesame Spinach, Aromatic Fried Rice, Black Rice, Scallion and Ginger Lo Mein and more.

Easy and Healthy Japanese Cooking

Chef Suzanne brought back some easy and healthy home-style cooking recipes from her travels to Japan to share with you in this 2-session class.

She will get you acquainted with the typical Japanese cooking methods and a great variety of ingredients so you can entertain Japanese style at home with healthy and fresh ingredients, which will be a feast for the eyes and stomach. Dishes such as Pan-fried tofu with caramelized spring onions sauce, Stir fried eggplant in sake miso sauce, Yakitori chicken, Simmered squid and daikon, Miso soup, Assorted Seaweed Salad, Vegetable Tempura, Cabbage Noodle Pancake Osaka Style, Udon Noodles with egg broth and ginger, Spinach with Peanut Sauce, Steamed sweet potato cake, Sweet Green tea ice cream, Fish shaped cake with sweet azuki bean filling and more while green tea will be on the house.

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BELGIAN

Belgian Cuisine

Introduction to the many joys and rewards of Europe's best-kept culinary secret: Belgian Cuisine. Students will learn from a native international chef, how to prepare a festive menu that is cooked with French Finesse and German generosity. Traditional Beer Soup, hearty Belgian Endive and Ham Gratin, Chocolate Mousse and so much more will be the perfect fall menu to entertain.

Belgian Cuisine for Summer

Introduction to the many joys and rewards of Europe’s best-kept culinary secret: Belgian Cooking! Chef Suzanne a Belgian native, will demonstrate you how to prepare authentic Belgian dishes, such as Cream of Endive Soup, true French Fries that were invented in Belgium, real Mayonnaise, Tomate aux Crevettes (shrimp with tomatoes), Salad greens with endives and decadent Dame Blanche (ice cream with Belgian chocolate sauce and Advocat (egg Liqueur).

Fabulous Waffles

From morning to midnight you will be bound to serve these favorites for family meals and high-spirited entertaining. In this class you will learn many ways to prepare waffles as a sweet dessert, as a savory appetizer or as a tasty side dish. We’ll go over the techniques and practical advice for serving, storing and mastering this culinary delight. If available bring waffle iron.

Belgian Fall Cuisine

Introduction to the many joys and rewards of Europe's best-kept culinary secret: Belgian Cuisine. Students will learn from native chef Suzanne, how to prepare a festive menu that is cooked with French finesse and German generosity. Hearty dishes such as: TraditionalCream of Endive Soup, Belgian Chicons & Ham Gratin with Potato Puree, Fall Salad and Country Buttermilk Pie, will warm your hearts for the cold season. After this class, you too will be inspired to bring some European specialties to your table.

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BREADS and BAKING

Quick Breads

Enjoy the heart-warming aroma of fresh baked bread in your home this fall. Come and learn the passion of Chef Toussaint and Chef Suzanne. This session they invite you to learn a medley of some new quick breads with different ingredients and easy to prepare.

Speciality Breads

A wide array of specialty artisan breads will be made in class such as: Olive bread, Rosemary bread, Chocolate bread and more. An impressive Three-Tiered Braided Christmas Bread will be your centerpiece on the holiday table this year including the wonderful aroma of oven fresh baked breads in your home!!! Our chefs take care of heart-warming soup to enjoy these breads with.

European Whole Grain Breads

Eating more whole-grains is one easy way to make a significant impact on your health. The crust, the texture, the aroma, the taste-a hearty whole grain bread makes a meal by itself. In this demo class, Chef Suzanne will cover 4 healthy whole grain breads with a variety of grains (such as rye, whole wheat, pumpernickel and more). She will go over the techniques on working with starters and sourdoughs that make these European breads so unique in taste and will introduce you to high quality organic flours and seeds to bake, top and mix such as flax seeds, sunflower seeds and more. A heartwarming soup will accompany these breads in class for you to enjoy as a wholesome meal.

French Baguettes Workshop

The ovens will be fired up and that warm, tantalizing aroma of fresh baked bread will be everywhere. Freshly baked bread is one of the most welcome treats you can offer your friends and family. Learn how different methods such as poolish, sourdough or sponge can create several style baguettes from simple to complex tastes. Chef Suzanne will give you each a portion home of her unique sourdough starter to culture at home and share her professional baking tips and secrets for successful baguette making.

In this hands on workshop you will be making preferments, doughs, and proofing on day 1 and the 2nd day we will be kneading, rolling, and creating multiple shaping methods, and most rewarding of all: “baking off your baguettes to take home and enjoy”.

Easy as Pie

Join Chef T and Chef Suzanne for a Pies and Tarts workshop. We will cover the basic techniques of pies and tarts and its endless varieties. Learn simple steps to consistently great pastry, made by hand and machine. We will teach you short pastry techniques for sweet and savory recipes and various fillings.

Baking and Pastries Workshop

Introduction to basic breads and dough’s, quick breads, cakes and cookies & plated desserts including custards, creams, mousses, sauces and garnishes.
We will guide you through all the basic principles with no fail mouthwatering recipes. After this workshop, you will be baking as a pro at home.

Summer’s Bounty Pies and Tarts

Enjoy delicious home made pies and tarts from fresh peak season fruits this summer. Chef Suzanne will go over the fundamentals, equipment and techniques to making doughs and crust, to shaping, filling and baking. You will see how easy it will be to make your own. Summer Fruit Pie, Peach Tarte Tatin with Puff Pastry and Lemon curd Tart with Strawberries and more will be made in class.

The Perfect Cake for Birthdays and Party Celebrations

Chef Suzanne is revealing her popular cake and cake decorations techniques in this demo class, to make the perfect party cake that can serve 12 up to 40 people. We’ll make a yellow and chocolate chiffon sheet cake with fruit and chocolate filings, whipped frostings and the most fun of all: the decorating part! Piping, frosting and decorating techniques will be covered and practiced, and best of all you get to eat all the cakes too!

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CAJUN and CREOLE

Cajun Cooking

For those who took Cajun 1, be ready for a new adventure, for newcomers; join us for a culinary trip to Louisiana. Gumbo, popcorn shrimp, bread pudding and much more will be on the menu. Chef T and Chef Suzanne will be kicking it up a notch this time again.

Cajun and Creole Cooking

Chef Toussaint and Chef Suzanne are inviting you to discover New Orleans. What keeps Cajun and Creole cuisine in a class by itself is its ability to combine the rich and diverse cooking methods of several cultures into a singular taste and philosophy. Ready to make that jambalaya a la New Orleans style? As the saying goes: "There are two times of day in Louisiana - mealtime and in between."

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FRENCH

Herbes de Provence

Chef Suzanne is inviting you to France, where you will discover the wonderful cuisine of cooking with herbes de Provence.
Flavorful meat, vegetable and bread dishes with fresh herbs such as rose-mary, thyme, oregano and more, will be prepared. Belgian Cuisine
Introduction to the many joys and rewards of Europe’s best-kept culinary secret: Belgian Cooking! Students will learn how to prepare summer recipes such as real french fries that were in-vented in Belgium and tomato aux crevette (shrimp with tomatoes) and more.

Savory Crepes for Lunch, Brunch or Dinner

A crêpe is a thin pancake. It originates from Brittany, a region in the west of France. Crêpes are usually of two types: sweet crêpes made with wheat flour, and savory galettes made with buckwheat flour. They may then be rolled or folded, and filled with different ingredients. Crepes are the ultimate in truly good, truly fast food. In Belgium and France the traditional thin, tender buckwheat pancakes are cooked in a flash and usually folded over a variety of simple fillings. Using Western ingredients, chef Suzanne will create four mouthwatering fillings to combine with the crepes right in the pan. Adding a simple salad for a quick light meal will get you inspired to many more crepes delights.Smoked Salmon Crepes, Chicken Pesto Crepes, Spinach and Mushrooms Crepes and Leek and Apple Crepes will be made and savored in class.

French Baguettes Workshop

Hors d’oeuvres for Entertaining

In this new hors d’oeuvres 2004 demo class, chef Suzanne will reveal more of her favorite and professional entertaining secrets. Popular international Hors d’oeuvres, will not only get you ready for creative entertaining for the holidays but will be a hit all year through. Appetizers such as warm Artichoke Dip with Herbed Pumpernickel, Grilled Vegetable Terrine, Country Pate with Rustic Breads, Beef Sate with Hot Mango Dip and Lemon Coconut Dahl Dip with Pitas, will be enjoyed in class.

Quiches for all Occasions

Impress your friends and enjoy these flavorful “tarts with a heart.” Come learn the endless possibilities that Quiches have to offer. You will learn the basic techniques on creating the perfect and no fail crust and we will cover several mouthwatering fillings. Quiches for dinner, as a side dish or as an appetizer, you will love them all. 4 different quiches will be covered and consumed in class, accompanied with a garden fresh specialty salad.

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FRUIT

Tropical Smoothies and Sorbets

Longing for summer already, get a head start with a variety of healthy smoothies and flavorful sorbets to get you in the summer mood.

Celebrate Autumn with Apple Season

Fall announces itself with a hint of coolness in the air and sudden profusion of juicy apples in every color. Once the darling of American comfort desserts such as apple pie, as well as the subject of the well-known adage "an apple a day keeps the doctor away," research has proven that antioxidants in apples fights many diseases. Chef Suzanne is bringing you a full menu such as Winter Soup with Apples, Broiled Brie and Apple appetizer; Roasted Red Curry stuffed Apple Chicken with Apple Jus, Fennel and Apple Salad. Apple and Calvados Tart and so much more. After all, it just isn't autumn if you haven't baked at least one apple dessert.

In Praise of Pears

With pears in season now, ripening from the end of summer to the beginning of winter it is the perfect time to bite into a delicious, sweet, juicy and loaded with nutrition pear, packed with vitamin C, potassium and dietary fiber. Chef Suzanne’s is introducing a new class where she is teaching you a full gourmet menu from appetizers to desserts, featuring pears in every recipe. Sweet and savory dishes such as Pear and Gorgonzola Bruschetta, Puffed Brie and Pear Bites, Pear Pizza with caramelized onions and prosciutto, Herbed Pear Couscous, Marinated Pork Tenderloin wit Pear relish, Pear and Green Salad with curry chili vinaigrette, Bistro Pear Tart, Amaretto Pear Upside-Down Cake and more.

Lemon Dishes with a Twist

Do you have a lemon tree in your back yard? Even if you don’t, California lemons are abundant all year through. Chef Suzanne is inviting you to create some Lemon Zesty Ideas and Dishes in this class, full of irresistible flavor and with a brilliant citrus burst. You’ll enjoy an unbeatable menu in this 2-session class, such as Citrus Southwest White Bean Dip Crostinis, Honey Roasted Chicken with Lemon and Tarragon, Lemony Roast Potatoes with Gremolata, Citrus Honey glazed Baby Carrots, Sparkling French Citron Presse Lemonade, Creamy Lemon Bars and so much more. Bring your lemons to class if you have plenty to share

Going Bananas

Chef Suzanne is going Bananas in this class. Bananas are rich in vitamins A, B and C and are a rich source of potassium. Combined with fiber, a banana gives an instant, sustained and substantial boost of energy. But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. So let’s do some fun cooking with global dishes such as African Banana Coconut Soup, Red Snapper with Pecan-Banana Butter, Banana Coconut Chicken, Caribbean Green Banana Salad, Truffled Banana Fritter Rolls, Old-Fashioned Banana Cream Pie and more. Tips and facts about world’s most healthiest fruit will be covered and we will put a variety of bananas to work in a unique, full course menu with plenty of exotic flavors.

Cranberry Dishes for the Holidays

Cranberries were once an important food and medicinal source for Native Americans and they were right. Fresh cranberries, which contain the highest levels of beneficial nutrients and packed with anti oxidants. At their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. and deserves great distinction in our culinary culture. Chef Suzanne is letting this native American berry shine in all it’s possibilities: from appetizer to dessert or as side dish and main meal You will be inspired to bring healthful dishes to your holiday table with great taste and color contrasts such as Cranberry Mango Salsa with Chips, Baked Brie With Cranberry Chutney and Pumpernickel, Sake and Beer Roasted Pork Loin with Cranberry-Ginger Chutney, Glazed Cranberry Orange Turkey,Cranberry Port Vinaigrette with Winter Greens, Wild and Rice and Cranberry Salad, Wilted spinach salad with dried Cranberries Pecans and Feta Cheese,Sweet Potatoes and Cranberry Galette, CranberryPistachio Biscotti, Christmas Cranberry Pudding and Cranberry Mulled Wine and Cranberry Spritzer. Chef Suzanne will go over festive touches with cranberries to adding bright dashes of color when you’re entertaining.

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HOLIDAY and FESTIVE

Perfect Pumpkin Dishes for the Holidays

Thanksgiving and Pumpkins go hand in hand - and there's plenty of good eating in store beyond pumpkin pie. Thanksgiving" is usually a culinary patchwork that contains some of the most prized and comforting food memories of our youth, mixed in with a few more recent classics picked up on the way to adulthood.
Chef Suzanne will introduce you to some new pumpkin dishes to innovate your holiday table this season. Delectable dishes such as South Western Pumpkin Soup, Spinach Salad with Pumpkin Seeds and Feta, Pumpkin Risotto with Sausage and Sage, Cheese stuffed Mini Pumpkins and Pumpkin Pear Strudel in Puff Pastry will be created in class.

Italian Vegetarian Holiday Feast

Christmas celebrations in Italy are steeped in traditions and is one of the biggest traditions of the year. During the Christmas holidays, fanciful specialties claim a place of honor at the table. These are traditional dishes that add a festive note to seasonal menus. Being vegetarian doesn’t mean that you have to miss out on all these Italian delights. Chef Suzanne who teaches yearly at the Cordon Blue Institute in Florence is presenting you a 5-course festive and classic holiday meal. Dishes such as Tuscan Mushroom Crostinis, Penne with Gorgonzola, Walnuts & Spinach, Carrot Sformati (vegetable custards) with Basil-Mascarpone Cream, Sicilian Good Luck Lentils, Braised Fennel with Parmesan and for dessert Peaches in Marsala Wine with Orange Cream. Join us for a healthy, nutritious, Italian Vegetarian Holiday Feast.

Christmas Sweets Around the World

Just like so much else, Christmas is celebrated differently around the world. Songs, traditions and what to eat are just a few of the variations that exist, but in spite of these differences, family, togetherness and sharing, remain a common entity regardless of the language one may speak. Chef Suzanne is helping you to add a twist to your holiday festivities this year, and she has put together a collection of recipes and information on customs from across the globe. Join us for an international demonstration tour of Holiday Delights such as Polish Poppy Seed Roll, Greek Christmas Bread, Mexican fried Bunuelos in Cinnamon Sugar, Old-fashioned Stollen from Germany, Italian Riccareli Cookies, Dutch Speculaas Tart. With so many delicious dishes to choose from, why not add a little international flair to your Christmas this year?

Romantic Valentine’s dinner for Two or a Crowd

The old saying the way to a man’s heart is through his stomach holds true for women too! No need to celebrate in an expensive restaurant this time, because Chef Suzanne is cooking up an intimate Valentine’s dinner for two or for a crowd, for you to enjoy at the intimacy of your own home. In this class you will learn to create a complete gourmet menu for you and your sweetheart. So you can shine and show off your cooking and entertaining skills for your Valentine or guests. Passionate Love Cocktail, Valentine's Day Caviar Heart Kisses, Salmon fillet and Wild Rice wrapped in Puff Pastry with creamy Dill Sauce, Asparagus Bundles with Tarragon Butter, decadent Chocolate-Espresso Pots De Crème and French Presse Coffee (Cafetiere) will be a hit on Valentines this year!

A Tuscan Holiday Dinner

Chef Suzanne is inviting you to celebrate a 5 course Tuscan Holiday Dinner in class. Traditional and hearty dishes from the Tuscan kitchen such as Liver Pâté and Mushroom Crostinis, Linguini with Walnut Sauce, Florentine Pork Roast, Tuscan Beans in Tomato Sauce with Sage and Pancetta, Tuscan Flatbread and Coffee Semifreddo (Ice Cream Drowned in Coffee) will be prepared. Join us for an evening of Italian Flavors, Music and Fun.

Thanksgiving Turkey Leftovers?

There are so many ways to enjoy turkey leftovers, Chef Suzanne will guide you to creativity with after Thanksgiving ingredients, which are at hand, and make the main elements that turn leftovers into fabulous meals. She will create some global and hearty leftover turkey winter dishes such as Tuscan Turkey Ribollita Soup, Turkey Tetrazzini Gratin (Pasta Casserole), Mongolian Turkey and Broccoli Stir Fry and Turkey and Black Bean Tamale Pie.

Cranberry Dishes for the Holidays

Easy Holiday Quick Breads

Quick breads are a quick, easy accompaniment to any holiday meal. No kneading or time to rise since they are leavened with baking powder or baking soda instead of yeast. As such they can be concocted in 10 minutes and be fully cooked and on the table in less than an hour. That’s quick indeed for the busy holiday season. The holidays are a great time for serving up special tasty treats that Chef Suzanne is introducing in this class special holiday quick breads and variations with no fail tips and techniques to add a delicious appetizing extra to your holiday festivities or as Christmas gifts. In this “hands on class” you will be making: Old fashioned Pumpkin Nut Loaf, Gingerbread Muffins, Tomato Basil Holiday Biscuits, Christmas Cranberry Scones, Glazed Chocolate Mini Loaves, Savory Cheese and Sun Dried Tomato Christmas Bread. After this class your home will be filled with wonderful fresh baked aromas and splendid holiday cheer.

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ITALIAN

Quick and Easy Italian

An introduction to healthy and simple Italian cooking, the way new Italian cuisine is presented in Italy today. In this class session, you will learn a full authentic Italian menu from appetizer to dessert, pasta to pizza. delicate salads and hearty soups but every session we’ll start with a hearty antipasto, easy and quick to prepare. Chef Suzanne travels extensively to Italy to bring back new and innovative recipes and will share her experiences, anecdotes and recipes from several gastronomic regions in Italy. She also teaches yearly at the Cordon Blue Institute in Florence. This class is only scratching the surface of Italian cooking, with endless possibilities guaranteed you will be back for more. Buon appetito!

Summer Flavors of Tuscany

Chef Suzanne is introducing you to Italy's heart of gastronomy: Tuscany. Come join us for an entire 5 course Tuscan menu from appetizers to dessert such as Tuscan Pecorino Cheese with honey and walnuts, Pasta with fresh tomatoes, basil and mozzarella, grilled Tuscan Chicken with Rosemary and Lemon, Arugula salad with fresh shaved Parmesan and Balsamic Berries in Ricotta. You will be inspired to compliment your table for entertaining "Italian Style" this summer.

Southern Italian Cooking

Our chefs have exquisite recipes ready for you that the South of Italy has to offer. From Sicily to Sardinia, these flavorful and healthy Mediterranean delights of the southern Italian region will tempt your palate. Our chefs are dedicated in teaching you how to cook complete menus, like real Italian Mamas in the kitchen. Mamma Mia che buono!

Southern Italian Cooking II

Come and learn Chef Suzanne’s new Italian passion. She has exquisite recipes ready for you that the South of Italy has to offer. From Sicily to Sardinia, these flavorful and healthy Mediterranean delights of this southern Italian region will tempt your palate. Our chef is dedicated to teach you how to cook a complete menu, like real Italian Mamas in the kitchen. Mama Mia!

The Italian Antipasto Table

Chef Suzanne travels extensively through Italy and is taking you this time to the trattorias in Italy, introducing you to the colorful antipasto tables with simple to prepare recipes including many traditional Italian favorites. Whether served as a start to a complete meal, as a side dish, or on their own. You will be inspired to bring this delicious aspect of Italian cuisine to your table at home.

Italian Paninis with Gusto

Are you looking for an easy summer meal? In this class, chef Suzanne is creating some new and exiting, upscale Grilled Italian Sandwiches. She will make you experience fine dining between two pieces of bread. A convenience key to weeknight meals and will please various tastes, while you bring a taste of Italy to your table. With just a few little touches you’ll learn how to make sandwiches into real gourmet meals with the freshest ingredients highlighting each other’s taste with wholesome artisan breads and only the freshest layering ingredients. No sandwiches oozing with mayonnaise and dripping with calories. Suzanne's Paninis are healthy and light. Accompanied with a Fresh Tossed Green Salad, 4 gourmet Paninis will be enjoyed in class, such as classic Panini, Basil Chicken Panini, Fresh Mozarella and Roasted Mushroom Panini and for Dessert …hmmm.. Chocolate Panini!

Soups of Italy

Come on a culinary tour of Italy and discover an irresistible collection of soups that Italy has to offer. From the sun ripened flavors of the south to the warming soups of the north. Suzanne is taking you an a culinary journey with some of Italy’s finest Zuppas and Minestras, through step by step instructions that are paired with distinctive and authentic tastes that will inspire you to make Soups of Italy part of your own repertoire of cooking. Soups such as Sweet Pepper Minestrone from Calabria, Tuscan Fish Stew “Cacciucco” Viareggio Style, fresh Pea Soup with Prosciutto from Lazio, Cabbage and Sausage Soup from Veneto, Minestrone with Fennel from Sardinia and Zucchini Soup from Naples.
Fresh oven baked foccacias will be accompanied to enjoy great tasting soups in class, the Italian Way.

Italian Desserts with a Passion

Italian pastries have a long and varied history. Many originated in classical times, and medieval specialties are as much part of the Italian repertoire today. Chef Suzanne teaches at the Cordon Bleu Institute in Florence and travels extensively to Italy to enrich her culinary passion. She is sharing step by step, her favorite Italian Dolce in this dessert class, carefully collected from several Italian family recipes and regions. Desserts to seduce you such as Trifle Pudding with Ricotta and Strawberries, Florentine Chocolate-Hazelnut Dome, Umbrian Apple Tart, Lemon Cream Pie from Santa Marguerite, Sicilian Ricotta Cheesecake and more. Join and indulge in our Italian Dolce Festa. Espresso to enjoy your sweets in class, is on the house.

Italian Pizzas

Come and learn how to make authentic Italian Pizza’s. You will learn how to make your own pizza dough from scratch and how to top the 2 classic Italian Pizza’s with all fresh ingredients: PizzaMargherita, Pizza Napolitana and a new Nutella dessert pizza. Chef Suzanne will go over history and anecdotes of Italy’s favorite pizzas.

Northern Italian Specialty Cooking

Chef Suzanne travels extensively through Italy for her culinary inspiration and teaches yearly at Cordon Blue in Florence (Italy).

Recently she spent quite some time in N. Italy, which offers hearty dishes for wintry fireplace dinners. Authentic specialty courses will be offered from specific areas such as Trentino, Piedmont, Lombardy and the Venice area. Northern Italy also produces Italy's greatest wines and cheeses, so high time to do some serious cooking with dishes such as Minestrone, Risotto alla Milanese, Brasato (beef simmered in Barolo wine), Cicchetti Polenta with Onions and Sausage, Piedmontese-Style Stuffed Peppers with Tuna, Cheese and Herbs, Rosemary Grissini (bread sticks), Salame al Cioccolato (Chocolate Salami), Torta Sbrisolana alla Mantova (crumble Almond Cake) and so much more will be covered in these 4 sessions, that it will be just a start to a Venetian carnival of flavors. A not to miss class experience of being part of La Famiglia Italiana with others in class who share your passion for Italian Cuisine.

Home-made Pasta Party

Always wanted to make you own pasta? After this class you will be ready to make your no-fail pastas in different colors and flavors. Chef Suzanne will go over the basic techniques of making your own pasta from scratch and an original Italian tomato sauce will be provided to compliment your meal in class.

Italian Vegetarian Holiday Feast

Tuscan Holiday Dinner I

“Everyone should try being Italian at least once a year”.
Chef Suzanne is inviting you to celebrate a 5 course Tuscan Holiday Dinner. Traditional and hearty dishes from the Tuscan kitchen such as Liver Pâté Crostinis, Linguini with Walnut Sauce, Florentine Pork Roast, Tuscan Beans in Tomato Sauce with Sage and Pancetta, Tuscan Flatbread and Coffee Semifreddo (Gelato Drowned in Coffee) will be prepared. Join us for some Italian holiday flair with a good appetite. Suzanne teaches yearly at the Cordon Blue Institute in Florence.

Italian Cooking “the Roman Way”

There is a wide, varied selection as far as gastronomy is concerned in Rome; choices range from an exclusive high-level cuisine to traditional, hearty Romanesca fare in all its manifold variations. The only way to really understand the heart and soul of Rome is by tasting its culinary splendors in a popular restaurant, this allows you to steep yourself in Roman culture while you discover the tastes and flavors of traditional cooking through the ages. If you are not traveling to Rome this time join Chef Suzanne who just came back from Rome and is sharing with you the Roman cuisine of the Lazio region in Italy. Pasta dishes such as Bucatini alla Amatriciana, Spaghetti alla Carbonara with humorous names are entertaining and abundant and always present in Roman cuisine. Second courses such as Beef Braciole, Saltimbocca alla Romana, vegetable side dishes, irresistible sweets such as Apple Berry Crostata, Roman Cheese Cake and more, are tied to the very antique popular traditions of the farmers in the surrounding countryside. Join us for an authentic 4-course meal Roman style with music and Good Company. Chef Suzanne teaches yearly at the Cordon Blue in Florence and Rome.

Classic Italian Pastas

One of the best reasons for eating pasta is that, in 15 minutes from start to finish, you can provide yourself with a complete meal.
The Italian cuisine is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history. Each region of Italy has a distinct cuisine and traditional dish. Chef Suzanne is taking you to Italy to introduce you to the authentic traditional classic pasta dishes from several regions. From Seafood to Meat and Vegetables pastas. 3 classic pastas will be covered in each class such as Linguini alla Vongole, Spaghetti alla Puttanesca, Spaghetti Aglio, Olio e Peperoncino, and so much more. A summer salad will include these Italian specialties in class.

Cooking with Balsamic Vinegar: Italy’s Gift to the Culinary World

Few foods have enjoyed the widespread fame of balsamic vinegar. Used not only as a condiment but also as a medicine of some sorts since the turn of the second millennium. This luxurious nectar has been processed in and around the city of Modena (Italy) since the year 1000. Chef Suzanne is inviting you on a gourmet course dinner class session, relying on Balsamico’s subtle sweetness and culinary virtue, lending several global dishes with a new culinary lift. From appetizers to main courses to even desserts, she will be going over the history, different qualities, food pairing possibilities and cooking methods with Italy’s precious elixir.Dishes such as Eggplant Rollatini, Roasted Chicken with Balsamic Tomato Sauce en Risotto Mantecato, Balsamic Roasted Asparagus, Balsamic Citrus Salmon on Cranbery Nut Balsamic Quinoa, Spicy Morrocan Lentil Soup, Seasonal Fruit Salad with Balsamic Vinaigrette and Balsamic Poached Pears with Mascarpone Cream will be enjoyed in class.

Tuscan Breeze

Simplicity is a hallmark in Tuscany. High in the hills of Italy, summer is welcomed with beef grilled over glowing coals and sprinkled with olive oil. Served with red wine and just-picked vegetables, it is the season at its simple best. Come and join Chef Suzanne who also teaches at the Cordon blue in Florence, for a home cooked Tuscan summer meal with only the freshest ingredients that summer has to offer. Dishes such as Tuscan White Bean Crostini, Peach, Pancetta and Arugula Salad, Florentine Style Porterhouse Steak, Lemon Risotto and grilled Figs with Mascarpone cream.

Cooking with Sicilian Marsala Wine

Marsala is Sicily's most honored wine. Marsala is the name for a blended fortified wine, aged for 2 years or more in casks produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine is frequently used in cooking, and is especially prevalent in Italian restaurants. Chef Suzanne is honoring Sicily’s gift with dark amber color, rich, smoky flavors, from sweet to dry with creating a unique full course menu from appetizers to dessert. Classic and innovative new recipes such as Chicken Marsala, Italian Marsala Meatloaf and Wild Mushrooms, Asparagus Risotto, Zabaglione (Italian custard dessert), Oranges infused with Marsala and so much more will be savored in class.

Italian Trattoria Cooking

Trattorias are less formal restaurants with casual service producing plentiful and robust home-style cooking. Chef Suzanne will take you on a culinary tour, covering many regions of Italy with simple and original family recipes she brought home from her yearly visits, using basic techniques with fresh and honest foods for you to experience a taste of Italy in your own home. Dishes such as Fennel and shrimp in wine sauce, Polenta, spinach and sausage lasagna, Peposo (Tuscan slow cooked Beef stew), Garlic risotto, Ricotta gnocchi, Fish soup with macaroni, Sausages with lentils, Pizza with wild mushrooms, Grilled zucchini salad, Bean salad with fresh mint dressing, Potato cake, Ricotta flatbread, Artichoke bottoms braised in olive oil with garlic and mint, Italian rice pudding, Heart shaped biscottis, Stuffed amaretti apricots, Chocolate almond torta and so much more will be savored in class.

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MEDITERREAN

Flavors from the Mediterranean

A culinary journey from Egypt toTurkey via Greece to the South of Spain. Our international chefs will cover a full authentic menu of this healthy and sunny cuisine, step by step so that you will be inspired to preparing these dishes at home

Vegetarian Mediterranean Summer Salads

Savor the Mediterranean with vegetarian salads full of healthy ingredients and dressings that jazz up the most weary palates and provide a carnival of flavors and textures that everyone can enjoy such as Tabouleh, Mediterranean Salad Platter with Pitas and several dips, Greek salad and Italian Panzanella.

A Crush on Olives

With Mediterranean ingredients and dishes becoming an integral part of the American kitchen, olive oil is now as essential to cooks in this country as it has been for centuries to Europeans. In this class Chef Suzanne goes over the making, tasting and identifying a variety of olive oils, the olive in history, its healthfulness and its journey to America. Full menus including appetizers, first courses, soups, salads, vegetables and even desserts will be created. Eclectic dishes such as California Tapenade, Greek Fish Salad with Avgolemono Sauce, Pappa al Pomodoro (Tuscan tomato and Bread dish), Pasta with shrimp and Picholinis, Almond Citrus Olive Oil Cake and many more colorful and healthy dishes will be savored in class.

Turkish Cuisine

Turkish Cuisine is a feast for all senses. Exotic aromas will tempt you even if you are not hungry. Get ready to travel to the land of the Sultans by learning how to prepare some healthy and authentic dishes of this flavorful cuisine.

Mediterranean Vegetarian Treasures

Our chefs are introducing you to popular flavorful vegetarian dishes from around the Mediterranean rim. If you like to learn how to cook with olive oil, herbs, fresh vegetables and grains, you will be surprised how tasty these dishes will compliment your table with flavor and healthfulness.

Tofu Goes Mediterranean

Soy protein provides numerous health benefits. Recent research suggests that soy may lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health concerns; reduce high blood pressure and some symptoms of menopause. Chef Suzanne has put tofu in her Mediterranean repertoire. She has some delicious home cooked meals ready for you all prepared with soy, such as Greek Salad with Tangy Lemon Tofu, Linguini with Toasted Garlic Sauce, Mediterranean Soup, Oven Roasted Tofu with Mushrooms and Lemon Tofu Cheesecake.

Tofu goes Mediterranean (Vegetarian)

Soy protein provides numerous health benefits. This time, Chef Suzanne has put tofu and soy in her Mediterranean repertoire and is showing you adventurous and new ways to add soy to your diet, to get full health benefits and most important enjoy good taste. She is introducing you to a new tofu world, full of flavors and versatility. Join her for some vegetarian home cooked meals: Soy and Spinach-Artichoke Dip with Whole Grain Breads, Linguini with Edamame in Roasted Garlic Sauce, Oven Roasted Balsamic Tofu in a Vegetable Medley, Greek Salad with Tangy Lemon Tofu Dressing and Decadent Chocolate Tofu Pudding.

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NORTH AFRICAN and MIDDLE EASTERN

Morocco and Tunisia

A feast for all senses. Our international chefs are taking you around the world again with flavorful exotic dishes and spices, typical regional dishes such as Moroccan Chicken Tagine, couscous and more. Tunisian and Moroccan cuisine is rich in spices to enhance, not mask, the flavor of food. Its kitchen excels in healthy cooking and offers a true sun cuisine.

A Taste of Persia

Chef Suzanne is inviting you to the world?s ancient cuisine: Persian Cookery.
Land of spices and Kebabs, Fruits and distinctive Rice dishes. Rich and diverse, Persian cuisine, coupled with the celebrated hospitality of the people is the crowning glory of the opulent Persian culture. Simply irresistible and sumptuous, Persian dishes are any gourmet's delight. It is an art that has passed on for generations. A full menu from appetizers, soups, salads, main dishes to dessert. In this class you will feast on dishes such as Eggplant and Yogurt Dip, Cheese and Walnut spreads, Cream of Barley Soup, Herb and Tamarind Shrimp, Chicken Kebab, Okra Stew, Saffron Steamed Basmati Rice, Paradise Almond Custard, Rose Water Rice Pudding and more.

Moroccan cuisine

A feast for all senses. Chef Suzanne is taking you around the world again with flavorful exotic dishes and spices, typical regional dishes such as Chicken Tagine, couscous. flavorful vegetable dishes and more. Moroccan cuisine is rich in spices to enhance, not mask, the flavor of food. Its kitchen excels in healthy cooking and offers a true sun cuisine. Join us for this hot and trendy cuisine

Flavors of Lebanon, the Jewel of the Middle East

Come join Chef Suzanne for one of her personal favorite cuisines.
She teamed up with two native cooks to bring you the best of Lebanon, which is the epitome of the Mediterranean diet. Discover an entire repertoire of herbs, spices and the freshness of ingredients; the assortment of dishes and combinations that are almost limitless. Lebanese meals are full of robust, earthy flavors and, like most Mediterranean countries; much of what the Lebanese eat is dictated by the seasons. The cooking of the Middle East has always had its devotees and eating Lebanese has delighted many people in recent years.
Even more with the recent awareness on the health benefits of Mediterranean diet, many Americans are discovering and embracing authentic Lebanese food. A full traditional course from appetizers, breads, stews; rice dishes to desserts will be enjoyed in class. With our special guests in class, we’ll go over Middle Eastern food culture, music and enjoy an authentic not to miss Lebanese feast.

Flavors of Morocco

Chef Suzanne (member of Int. Association of Culinary professionals) travels to Morocco to collaborate with the Rhode School of Cuisine in Marrakech where she teams up with native chefs to bring you back an exquisite authentic taste of healthy Moroccan cooking.

Get ready for a culinary Mediterranean trip to North Africa full of exotic flavors born of a fusion of African, Arabian and European influences. (Click here to see pictures from her stay in Morocco)

She will feature unique specialties of the vibrant street stalls of the medinas full of taste and spices that will tantalize your palates. Exclusive dishes such as Spiced Shrimp filo triangles, Fava Bean Soup, Morocco’s Lamb and Prune Tagine with couscous, Mince Meat Kebabs, Chicken Pastilla (wrapped in layers of filo), Carrot Salad, Eggplant in Tomato Coriander Sauce, Beet Root Salad, Tomato and Onion Salad, Semolina Bread, Moroccan honey Pancakes, Orange and Cinnamon Fruit Salad with Orange flower water, Almond Macaroons, Filo pastry Napoleons with Citrus flavored Cream, Almond cigars and more.

Every menu will be accompanied with soothing Moroccan Mint Tea and during this 4 session culinary adventure you will be perfected to a highly regarded Moroccan tea server while Chef Suzanne will go over traditions, techniques, music and artifacts to complete your culinary and cultural journey to Morocco.

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OTHER EUROPEAN

Swiss Cuisine

Our international chefs would like to take you for another culinary journey and have you discover Switzerland’s Cuisine. Come and discover this fine and authentic cuisine, culture and other Swiss delights. We’ll teach you how to make a traditional Swiss meal such as Schnitzel with Spatzle, apples in wine sauce, a mouthwatering apple strudel and much more. Yodeling in class is optional.

The Art of Fondue – The most Romantic Dinner for Two.

Chef T and Chef Suzanne are taking you around the world again with this Cooking Demonstration Class on this Swiss gastronomic sensation that will forever remain in style.
Tips, techniques and the full history of fondue will be covered. You will learn the culinary skills to make the perfect: Cheese, Meat and Dessert Fondue. Students will have the opportunity to taste all demonstrated fondues.

Hungarian Cuisine

Travel to Hungaria with us to specialize in Hungarian cooking. Flavors of Hungarian dishes are based on centuries old traditions in spicing and preparation methods.
Traditional Hungarian dishes abound in piquant flavors and aromas such as Hungarian Mushroom soup; Goulash and Strudel for dessert will enrich your culinary experience.

European Whole Grain Breads

Bohemian Cuisine (Hungarian & Czech Cooking)

Chef Suzanne is introducing you to Bohemian cooking. She brought some exiting recipes back from her recent trip to historical Central Europe. Join her for some hearty Hungarian and Czech cooking. This specific cuisine is based on centuries old traditions in spicing and preparation methods. Traditional dishes abound in flavors and aromas such as Hungarian Mushroom soup, Czech Dill Soup, Beef Goulash, Chicken in Sauerkraut, Czech dumplings, Hazelnut Crepes and Strudel for dessert, and much more will enrich your culinary repertoire.

English Afternoon Tea Party

Chef Suzanne came back from her travels to Europe with a suitcase full of European Delights. This time she spend some time in the UK to bring you some cherished British tradition with an afternoon Tea Party which can be a light elegant meal served between a light lunch and late dinner, usually between 3 and 5 o'clock, mainly confined in history to the aristocracy with their leisurely lifestyle. In this 2-class session we focus in the 1^st class on Tea Sandwiches and the 2^nd class the baked treats such as scones, and bite size pastries. Suzanne will also go over traditional Tea brewing techniques to accompany your delights in style.

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SALADS and SOUPS

Warm Autumn Salads

Just because it's getting cold outside doesn't mean we don't appreciate the fresh crunch and crisp snap of a green salad leaf. You can turn green leaves into winter comfort food by tossing in all sorts of cooked additions, providing a contrast of cold and hot and an exciting mix of textures and colors. Chef Suzanne will get you adventurous in this demo class with full flavored salad recipes such as roasted Root Vegetable Salad, Wild mushroom and Prosciutto on Spinach, Thai Stir fried Seafood on Frissee Salad and Lentil and Vegetable Salad with Goat's Cheese and Arugula.

Vegetarian Mediterranean Summer Salads

Sensational Salad Suppers

Chef Suzanne will introduce you to fresh inspirations for satisfying one-dish meals. Salad suppers are meant to satisfy hungry appetites while providing nourishing healthful food. An excellent choice for hot summers when nothing seems quite right. Join us for eye pleasing and great entertaining salads, quick to make such as Asian Chicken Noodle Salad with Peanut Dressing, Warm Scallop Salad with Citrus Vinaigrette, Pasta Salad with fresh summer vegetables, Caesar’s salad California style.

Heart warming Soups 1

In depth demonstration class. What else can be better than the comfort of a heart-warming soup? From an exotic Spinach Lime soup to a traditional French Water Cress soup and more. Chef Suzanne will be cooking healthy soups such as Chicken Noodle soup, Hearty Lentil soup, Tortilla soup, Pumpkin soup and so more. Fresh oven baked breads are on the house. Once you learn the basic ingredients and techniques, there is no stopping you anymore on creating the most adventurous and nutritious soups.

Heart warming Soups 2

In depth demonstration class. What else can be better than the comfort of heart-warming soup and some fresh oven baked bread?
Our chefs have a new soups session ready to warm you up for the cold winter months. Once you learn the basic ingredients and techniques, there is no stopping you anymore on creating the most adventurous and nutritious soups. Fresh Broccoli-Cheese Soup, Swiss Cabbage Soup, Creamy Mexican Chayote Soup, Italian Wedding soup and more. Students will have the opportunity to taste all demonstrated soups and breads.

Heart warming Soups 3

What else can be better than the comfort of a heart-warming soup? How do you combat the chills, colds, and sometimes-dreary weather that hangs around during the winter months? If you're like chef Suzanne, you’ll fire up the stove, pull out your stock pot, and make soup. Packed with fresh vegetables, hearty meats or legumes, and everything else you need to keep yourself going this winter, soups are the answer to busy schedules and stuffy heads. Because they freeze and store so well, soups are a natural for make-ahead meals. In the time it takes to make a huge pot of soup, you can have yourself dinners for days when you're too busy or tired to cook, lunches on the go, and even first courses for those surprise guest. Tasty soups such as Sausage and Red Lentil Soup, Indian Style Coconut Chicken Soup, Seafood and Wild Rice Soup and more will be tasted in class with Suzanne’s oven fresh breads.

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SEASONAL

FALL & WINTER

Warm Autumn Salads

Heart warming Soups 1

Heart warming Soups 2

Heart warming Soups 3

Celebrate Autumn with Apple Season

Belgian Fall Cuisine

SPRING & SUMMER

Summer’s Bounty Pies and Tarts

Tropical Smoothies and Sorbets

Longing for summer already, get a head start with a variety of healthy smoothies and flavorful sorbets to get you in the summer mood.

Vegetarian Mediterranean Summer Salads

Belgian Cuisine for Summer

Summer Flavors of Tuscany

Chef Suzanne is introducing you to Italy’s heart of gastronomy: Tuscany. Come join us for some flavorful dishes that she brought back from Tuscany. The dishes you will learn in this class will certainly compliment your table for entertaining this summer.

Cooking with Tomatoes: Summer's Finest Fruits

Summer is tomato season. Can anyone deny the compelling pleasure of a summer tomato plucked right from the vine? Summer farm stands and supermarkets are bursting with best-of-the-best tomatoes. Tomato is one of the most universally loved foods; a powerhouse of antioxidants and its versatility in cooking is phenomenal. Chef Suzanne is pleased to share her appreciation for the summer's bounty and will let the tomato star together or solo in a whole range of tomato dishes to further inspire you: from soup to bread, from entrée to dessert, she will incorporate the tomato in every phase of the meal. Dishes such as Spanish Pipirana Salsa,Tomato, Cilantro Soup, Couscous Salad,Village Farm Tomato, Feta and Basil Salad, Sun-Dried Tomato and Olive Bread, Chicken Nicoise,Fish with Roasted Tomatoes and Caper Sauce, Heirloom Tomato and Toasted Garlic Gratin, Green Tomato Chocolate Cake and more.

Easy Japanese for Summer Entertaining

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SINGLE INGREDIENT

Savory Spices and Herbs

Come and learn the secrets of spices and herbs in combination with foods. Chef Suzanne will take you around the world again with extraordinarily but yet simple and healthy dishes full of global flavors such as Pomegranate Braised chicken, Red Snapper in anise tomato sauce, Dill rice, Bulgur salad with allspice, Basil-pineapple ice, Anise-pistachio crepes and so much more. We will prepare full menus from appetizers to desserts, a true culinary adventure.

Garlic for Garlic Lovers

Do you love garlic as much as Chef T and Chef Suzanne? It is time to come join us for a stinking good time! We will create an abundant garlic menu for you, to enjoy to the fullest. Garlic soup, Garlic chicken and so much more garlic on our menu, what about garlic for dessert?

Cooking with Grains

Eating more whole grains and fiber may help reduce the risk of many cancers. Chef Suzanne will introduce you to several tasty dishes containing several healthy grains; making it a culinary feast to get the fiber we need every day. Different grains and cooking methods will be covered and dishes such as Lentil barley soup, North African Couscous Paella, Quinoa-salad fiesta, Bulgur Pilaf with Chickpeas, Oat Bran Cookies and so much more will be made in class. After this class you will be able to add nutritious and healthy dishes to compliment your dinner table at home.

Chocolate for Chocolate Lovers

If you are a chocolate lover, this will be your class. Many chocolate dishes from a chocolate mousse cake to chocolate sauces to fruits poached with chocolate and more. This will be the time to indulge yourself. Chef Suzanne will go over tips and everything you need to know about chocolate, how to choose it, how to cook it, drink it, above all, enjoy it.

Lemon Dishes with a Twist

Cooking with Liquid Gold: HONEY

Chef Suzanne is inviting you to nature’s miracles processed by buzzing honeybees to what Aristotle called the result “the nectar of the gods”.
Natural healing and medicinal properties of honey are transformed into delectable meals. Many range of specialty honeys are used from appetizers to main course to desserts. Dishes such as Grilled Honey Feta Cheese appetizer, Apple and Endive Salad with Honey Dijon dressing, cr