The Savory Spoon in Door County, Wisconsin

The Savory Spoon in Ellison Bay on Wisconsin’s scenic Door County offers a variety of excellent cooking experiences. The cooking school is located in an historic building that was a school in the late 1800s and the classes continue but now they are cooking classes. Michael and Janice Thomas purchase and restored the building keeping its historic integrity in tact. The original school bell has been restored and rings to start each class.

Chef Janice Thomas has more the 20 years experience in the food industry and has studied at the Cordon Bleu in Paris and with well-respected chefs in France, Italy, and China. The classes reflect her diverse expertise with offerings featuring Spanish, French, Chinese, and Japanese recipes; and, of course, Door County specialties. She works closely with local Door County producers to provide a “Field to Fork” experience. There are hands-on classes, demonstrations, tastings, and children’s classes.

Before leaving check out the Savory Spoon's Market Place Shop where they have an incredible array of cheese along with unique cooking implements. For more information on Savory Spoon Cooking School log on to savoryspoon.com.

Coconut Soup With Shrimp
2 Tbsp. olive oil
4 cloves garlic, minced
1 Tbsp. finely chopped ginger
1/8 tsp. red crushed pepper
3 cups chicken stock
2 cups unsweetened coconut milk
½ white wine
2 Tbsp. fish sauce
1 tsp. Asian chili sauce sambal olek
Place a 4-quart saucepan over medium heat. Add the olive oil, garlic, peppers and ginger. Sauté until the garlic sizzles and turns white, then add the remaining soup broth ingredients. Bring to a low boil, reduce the heat to low, and simmer for 30 minutes. Prepare shrimp.
Seed and chop the tomatoes.
Last Minute Additions:
20 large shrimp, shelled and cut in half
½ pound vine-ripened tomatoes, seeded and chopped
2 Tbsp. cornstarch
1/3 fresh basil leaves or cilantro, chopped
Freshly grated nutmeg
Salt to taste
8-10 button mushrooms, firm white and sliced thin
1 lime cut into wedges
Combine the cornstarch with an equal amount of cold water. Set aside. Chop basil or cilantro. Bring soup to a simmer. Stir the cornstarch mixture into the soup. Add the shrimp, tomatoes, and basil or cilantro. Simmer about 1 minute until shrimp turn pink and are cooked. Taste and adjust the seasoning, particularly for chili sauce, and salt. Stir in mushrooms. Turn into soup tureen or individual bowl.
Garnish with lime wedges and more chopped herbs.
Serves 8