August 01, 2000
Meetings & Conventions: Short Cuts August 2000

August 2000
Short Cuts:Cooking with the stars
Taste test: Susan Spicer’s creations
Few will complain about a meal when the chef is
Susan Spicer, owner of New Orleans’ four-star Bayona restaurant.
It’s more likely diners will sorrowfully savor that last bite of a
favorite menu item, knowing they might never taste the likes of it
again. If only the master chef were to share her secrets& Of
course, Spicer and other star chefs will do just that (for a
price). A group from Sprint PCS recently enjoyed a hands-on demo
during which Spicer concocted her signature goat cheese crouton
with mushrooms in Madeira cream. “Cooking is an appreciated art,
and groups benefit from a relaxed activity that is away from the
norm,” says Spicer. The ideal class size is 20 or fewer; larger
groups will have less interaction, she says. (For information, call
Joseph Jones, 504-522-0588.)
In New York City, Lidia Bastianich, star of Lidia’s Italian
Kitchen on PBS and co-owner of New York City’s Esca, offers
cooking classes for 30. (Contact Shelly Burgess, 212-758-1488.) And
in Santa Monica, Calif., Mary Sue Milliken and Susan Feniger, of
Border Grill fame, lead groups through the preparation of an entire
meal. Milliken and Feniger, who have long co-hosted Too Hot
Tamales on the Food Network, soon will have a new PBS show,
Border Girls. (Contact Carollynn Bartosh,
310-451-1655.)
To find chefs for hire in other areas, consult the International
Association of Culinary Professionals (www.iacp.com).
TERENCE BAKER
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