COOKING CLASSES with
Originally a caterer and personal chef, Sue later became Culinary Coordinator for D&W Food Centers where she designed and operated the first recreational cooking school in Western Michigan, as well as running in-store demo programs for seven locations.
Over the years, Sue continued her passion for good food by producing and hosting the television show Get Fresh With Sue Chef, a farm-to-table cooking show that aired on every public television station in Michigan. A successful bottled spice line and cookbook soon followed.
Sue is married to another chef, of course. Together they own and operate four restaurants: Ottawa Beach Inn in Holland, The Mermaid Bar and Grill and Baldy’s Smoked Meats in Saugatuck, and Matchbox Diner and Drinks in Grand Rapids.
All cooking classes are demonstrations. Sit back, and watch Sue, and other guest chefs, prepare and educate while you sip on a glass of perfectly paired wine, beer, or cocktail. Come hungry, because there will be hearty samples of each dish. Leave with a full belly and a packet of recipes you can try at home.
Classes are held at Isabel's Market + Eatery with a maximum capacity 12 attendees.
September marks the height of the growing season here in Michigan and that means there is a treasure trove of fresh local produce ready for your tables. Watch as Sue demonstrates how to use these fresh ample ingredients to make delectable dishes such as apple-baked pork chops with a honey glaze, parsnip and pear bisque, French onion tart, rustic berry tart.
Traditional German food is the ultimate comfort food. Often times, people think of sausages, pretzels, and beer — but there is so much more than that! There are classics such as rinderroulade (often bacon, onions, mustard and pickles wrapped and rolled in thinly sliced beef), spatzle, pickled red cabbage and potato dumplings. Sue Chef will demonstrate these dishes as well as some sweet treats. Mindy Trafman, partner and sommelier at Cost 236 Restaurant & Bar, will also pair some German beers and wines to go with each dish.
During busy weeknights, there is nothing better than cooking an entire meal in one fell swoop! Sheet pan dinners contain everything you need: meat, veggie, and starch — all baked together in the oven, coming out hot and ready to eat. Some examples of the dinners Sue Chef will prepare are:
- Lemon chicken with asparagus and leeks
- Miso salmon with peas and red peppers
- Maple-mustard pork tenderloin with apples & acorn squash.
Plant-based diets are on the rise — and data that supports that it is not only sustainable, but good for our bodies and our planet! October in Michigan is the month to start your new plant-based way of life. There are so many great, fresh, local farm-raised vegetables that are just coming into season. Sue Chef will demonstrate several of her favorite dishes, with ample samples to make your evening a night out.
Growing up in Maine, Sue Chef was used to getting the freshest seafood straight off the boat and into the local markets. Her palate hasn’t changed, and she will share how to select the freshest seafood from right here in Michigan. What to look for, what to stay away from, and how to determine if it's really fresh. Plus, she will cook up a storm of delicious plates for you to sample:
- Salt-baked red snapper
- Mussels provencal
- Cedar-planked salmon
Everyone loves a good pizza! They key to great pizza is in the dough: Sue Chef will share her secrets on what makes the best dough, and offer a comparison on several frozen, pre-made doughs, as well as a vegan cauliflower crust. We will give our new Chicago Brick Oven a test, and you get to be the happy recipient of many great samples!
Eat ∙ Pray ∙ Love
Live vicariously through Sue Chef and her recent travels to Tuscany. The Italian countryside is home to some of the best foods that are grown and raised fresh in local orchards and farms. Recently returning from Italy, where Sue learned from the locals, she will demonstrate everything from fresh pasta with shaved truffle, to fried sage leaves, and anise biscotti — plus more!
You may cancel your registration up to two weeks prior to class for a full refund. No refunds can be issued after the two-week window, however you may transfer your ticket to another party at any time prior to class. The Culinary School at Isabel's and Sue Chef may cancel class at any time, for reasons unknown (such as weather, illness, mechanical issues, etc.) You will be personally notified via text or email and a full refund will be issued or class will be rescheduled at an agreed upon date.