Passion for Spices™ Wishes Everyone Happy Holidays

 
 

Passion For Spices™ wishes everyone happy holidays! We want to thank you for joining us in the kitchen this year and helping to support our mission with every class and gift card purchase.

This is a special time of year where we gather with friends and family around the table and in the kitchen. We encourage you to have fun and be creative in the kitchen with new, healthy recipes. Cooking together and sharing food and recipes with loved ones is a wonderful way to create memories that will last a lifetime.

Looking ahead to the new year, we have many exciting classes coming up and are actively scheduling more every week to include a variety of cuisines, from Indian and Spanish to Mediterranean and many more! Our cooking classes and workshops are the perfect way to spend quality time with friends and family while learning a new skill and meeting new people. Click here to check out our schedule and see what we have coming up in the new year!

Need a last minute holiday gift? Give the gift of a unique cooking experience! Our gift cards are the perfect present for everyone on your list. 

We're looking forward to seeing you in the kitchen in the new year! Happy holidays from all of us at Passion For Spices™.

Sincerely,

The Passion for Spices™ Team

Spice up your holiday menu with some new ideas from our team at Passion for Spices™. Click on the menu image below to view the recipes!

 
 

Happy Thanksgiving from Passion for Spices™

With the holiday season upon us, Passion for Spices™ would like to extend our deepest gratitude to our community. To our students, clients, partners, chefs, and everyone who helps us further our mission of healthy eating and sustainable lifestyle practices, thank you. We are truly thankful for our platform and the opportunity to share our culinary knowledge with you and showcase different foods and cultures of the world.

Over the past fifteen years since the inception of Passion for Spices™, we have seen firsthand the power of cooking, the connection it fosters and the joy that is created when we gather in the kitchen and at the table. Food is medicine, not only in the way it physically sustains us but in its ability to inspire conversation, joy, and a sense of belonging. 

Our success would not be possible without our friends and gracious hosts at Calvary Church. They are fierce supporters of our mission and we are grateful for their partnership.

This holiday season, we hope you are able to spend time at the table with friends, family, and neighbors, to share meals and make memories.

We would love to see you at one of our upcoming classes. Please take a look at our schedule, there's something for everyone! And if you're struggling to find a holiday gift for someone in your life, consider purchasing a Passion for Spices™ gift card; they can be used at any of our classes.

Here are some highlights from our third annual Autumn Luncheon at Calvary Church. It was a wonderful way to kick off the holiday season! Check out some photos and the menu from the event below.

Happy Holidays!

 
 

Passion for Spices™ 2025 Cooking Camp Culinary Teen Competition

 
 

Our fifth week of the Passion for Spices™ Cooking Camp began with the students returning to the basics. They focused on mastering soups, broths, and improving their knife skills. For their first dish, the young chefs prepared a flavorful golden carrot ginger soup, putting their newly learned knife techniques to work as they chopped carrots and onions. They also created a refreshing gazpacho andaluz, blending tomato, garlic, bread, and other fresh ingredients into a smooth, vibrant soup. To round out the day, they cooked a classic fried rice, incorporating eggs, vegetables, and aromatic spices.

 
 
 
 

On the second day, the students focused on starters and salads. They began with savory chicken and vegetable gyoza, learning how to prepare the flavorful filling by combining minced chicken, finely chopped vegetables, soy sauce, and ginger. Another appetizer on the menu was smashed Yukon gold potatoes, lightly seasoned with salt and pepper. To complement the potatoes, the students prepared a rosemary orange barley salad. They whisked together vinegar, parsley, mustard, and other ingredients to create a tangy dressing, then tossed it with a mix of barley and wheat berries to finish off this salad.

 
 
 
 

For day three, the students prepared some tasty side dishes. They started off with some tandoori-style roasted chicken. The students also made some grilled zucchini. They further utilized their knife skills to score the zucchini, which was then sauteed. It was then served with a flavorful cherry tomato sauce. The final side they made was mashed potatoes with garlic confit. The garlic was cooked slowly until golden brown and was served with the potatoes.

 
 
 
 

For the fourth day, the students made two main courses and a delicious dessert. They made Korean-style roasted chicken. They prepared a marinade with gochujang, gochugaru, and other seasonings. They also made baked lasagna with turkey, which could easily be substituted for mushrooms for a vegetarian option. For dessert, the students made a peach and blueberry cobbler to accompany the main dishes.

 
 
 
 

On the last day, the chefs came three hours early to prepare a large feast for their families. The students were divided into teams based on the recipes they wanted to prepare. For example, there was a team to prepare the Korean-style chicken, a team for the gazpacho, etc. However, they were presented with mystery ingredients to challenge their culinary skills. For example, the gazpacho team had to prepare a similar dish using watermelon instead of tomatoes. They then presented a beautiful buffet for their families.

 
 
 
 
 
 
 
 
 

Passion for Spices™ 2025 Cooking Camp Week 4

 
 

Our fourth week of the Passion for Spices™ Cooking Camp kicked off with potatoes. In the morning, the kids made a beef shepherd's pie. They chopped the onions and potatoes themselves and mashed the potatoes into a smooth topping. Along with the shepherd's pie, the young chefs also made the filling for poori with purple potatoes. During lunchtime, the kids all got to fill the poori with purple potatoes and chutney. In the afternoon, the students made potato au gratin: a simple French classic that's as delicious as it is hard to pronounce. Made with the best food combination in the world —cheese and potatoes —this recipe is certain to be a hit with everyone who tries it.

 
 
 
 

On the second day, we focused on a vegetable that's currently in season– tomatoes. The aspiring chefs started by chopping the ingredients for the tomato soup and then cooking them down. Then we made rolled cheese toasties for the campers to dip in their soup during lunch. Finally, we concluded the morning with a caprese salad, made with olive oil from Tuscany. The students sliced the mozzarella and tomatoes, and even learned how to chiffonade basil. Full-day students got to make a tomato tart in the afternoon. A tomato tart is a tasty way to use up any tomatoes leftover at the end of summer. It's pastry dough with a cheese-based filling, topped with tomato slices. It's like an upscale pizza, and might even taste better than one. Try making it at home and find out!

 
 
 
 

For the third day of our camp, we had recipes with corn. The young chefs made corn and potato chowder. The kids practiced removing the kernels from the cobs and slicing potatoes. The corn stock for the soup was made from leftover cobs. Stocks and broths are a fantastic use of kitchen scraps and a great way to reduce food waste. To pair with the corn chowder, the children made corn muffins from scratch. Corn muffins with soft butter and homemade strawberry preserves made for a sweet and hearty side dish to our corn chowder. After lunch, the aspiring chefs made various types of gourmet popcorn, including marshmallow, chocolate, and even curry. Then everyone sat down and watched part of a movie while they enjoyed their sweet treat.

 
 
 
 

On Thursday, the kids learned all about squash. They learned about the difference between all the different types of squashes, including zucchini, summer squash, and even spaghetti squash. The kids started by chopping up tomatoes and shallots to create a nice summery topping for our grilled zucchini. Then they scored and salted the zucchini, patting it dry right before it went into the pan. Once the zucchini was nicely browned, it was topped with the tomato mixture and served fresh. Along with the grilled zucchini, the kids also made zucchini bread. This zucchini bread was moist, chocolatey, and an enjoyable departure from the more common banana version. In the afternoon, the young chefs got to make squash and lentil curry. A great vegetarian dish that’s full of nutrients and protein. Everyone, vegetarians and meat eaters alike, loves this meal!

 
 
 
 

For our fifth and final day of cooking camp, the students learned all about berries. The kids made panna cotta, a creamy, jiggly dish that’s made with various types of dairy mixed with gelatin. The young chefs also sliced the strawberry fans that garnished each panna cotta. Using more berries, the students mixed the batter for blueberry muffins and spooned the mixture into muffin tins. The chefs also made pizza for the kids to enjoy during lunch so that they could eat something savory before they tried the sweets they made in class. For the afternoon, the students made seasonal berry hand pies. They made the filling from scratch and folded it carefully into the pie dough, crimping the edges to seal. Our campers started the weekend with full bellies and wide smiles!