Cooking with the stars

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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