Seasonal Cooking Class
Text Suzanne at 323-505-2989 for details.
If you have a group of that wants to learn how to cook a specific type of foods, quick meals, nutrition focus or skill focus.
I can design a class to meet your requests.
Send a request to s@suzannetoro.com
Summer & Winter Cooking Classes in Session Worldwide
Previous Series of Classes
(Inquire Here About UP and Coming Classes)
July 17 Veggie Summer Outdoor Cooking:
Fire Roasted Chili Lime Corn
Grilled Summer Cabbage Wedge Salad with Honey Sesame Oil Reduction
Herbed Stuffed Catch of the Day
Roasted Squash with Seasoned Mushrooms and Onions.
(Vegetarian Substitutions can be made upon request)
August 14 Grilling
June 12 Summer Bento Box
Grilled Teriyaki Salmon (or Tempah)
Fresh Spring Rolls (Shrimp and/or Mushroom)
Miso Braised Carrots and Thyme
Green Tea Jasmine Rice with Seaweed
Coconut Lime Oolong Cooler
May 15 Veggie Spring Power Boost:
Green Jasmine Hibiscus Cooler
Sweet Potato Lentil Loaf with Miso Glaze
Brussel Sprouts with Dandelion Greens + Parsnips
Cauliflower and Mushroom Mash
Creamy Vegan Lavender Lemon Bars
An interactive cooking class that will teach you new cooking techniques, food wisdom and recipes to try during the matching season.
In addition, you will have the opportunity to connect deeper to you and food. Suzanne will share how to love cooking, eating and you.
Sample of Fall Seasonal Menu
Root Vegetable Soup
Spinach Salad with Roasted Carrots and Walnuts with Balsamic Dressing
Pesto Salmon (Vegetarian Option) with Herb Roasted potatoes
Apple Hand Pies and Lavender Whipped Cream
March 24 Mediterranean Menu (Previous):
Asparagus, Orange and Fennel Salad With Herb Balsamic Dressing
Mediterranean Quiche
Maple Sweet Potato Cakes
Dilled Cucumbers with Yogurt Dressing
Chickpeas with Mixed Greens Saute
Chocolate Avocado Mousse with Fresh Strawberries
April 3rd North America Spring Dinner Menu (Previous):
Spinach Salad with Roasted Beets, Leeks and Mushrooms
Herb-Lemon Buttered Pan Fried Salmon
Oven Roasted Potatoes
Saute Carrots with Peas + Seeds
Strawberry Soup with Lazy Daisy Cake
April 10 Thai Take-Out Menu (Previous):
Thai Steak and Noodle Salad
Pad Prik King (Green Beans with Tofu)
Chicken Khao Soi
Jasmine Coconut Rice with Fresh Mango
Thai Ice TeaPre
Experience: 32 years of Culinary Practice, Food Alchemy and global food studies via cooking, travel, research
and entertainment, Producer, Host & Chef for the Food Alchemy Dinners & Cooking Classes, International
and National Educator for Meditation, Yoga, Food, Inner Wellness, & Adventure Retreats.
Group Classes Space in home or on-line.
A minimum of (4) students must register to hold a group class.
Private Classes are taught in person or on-line. Classes length is 3-8 hours.
You will be fed and have some treats to take home with you.
