Food Alchemy…Cooking Classes

by admin
spring food cleansing

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

Next Series of Classes (Register Here)

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 Menu TBD

 

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 veggies

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

hand pies cooking class

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.

Questions and Special Requests as it relates to eating preferences and/or allergies…send to s@suzannetoro.com