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

White Gull Inn: The Winner of GMA's Breakfast Challenge

If you watched “Good Morning America” the weekend of May 15 and 16 you learned who won the Best Breakfast in America Challenge. It was the White Gull Inn in Door County, Wisconsin. I can testify that the winning Cherry Stuffed French Toast slathered in real maple syrup is an amazing breakfast like no other.

The White Gull Inn in Fish Creek is a winner in many categories - accommodations, and scenic location, excellent service. For more than 100 years they have been serving the public. The Inn is just as famous for its Fish Boils – a must-do when in Door County.

Cherry Stuffed French Toast
1 loaf egg bread, unsliced
1 8-ounce packages cheese cream, room temperature
1 cups tart Montmorency cherries, drained, divided
3 eggs
1/2 cup milk
cinnamon, for garnish
powdered sugar, for garnish
maple syrup, for garnish

Trim ends from loaf and cut bread into six 1 1/2 inch thick slices.
Make a cut three-quarters down the middle of each slice.
Bread will appear to have to separate slices, but will be joined together at the bottom. Set aside.

In a small bowl, mix together cream cheese and one cup of the cherries. Spread approximately 1/6 cup of the mixture into the pocket of each slice of bread. Gently press slices together, evenly distributing filling.

In a separate bowl, beat eggs and milk together. Dip stuffed slices into egg mixture and coat all sides. Place immediately on a lightly oiled, heated griddle and sprinkle with cinnamon. Cook over medium heat until golden brown, turning to cook second side.

Remove cooked slices from griddle and place on a cutting board. Gently make a diagonal cut through each slice, forming two triangles. Arrange two triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve with maple syrup and butter.
For more information check www.whitegullinn.com.