Hands-On Cooking Classes + Thanksgiving Dinner with Susana Trilling
Week of November 18, 2023
Susana offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Susana will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.
Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Thanksgiving Mexican Delights 4:45 PM Sign Up
Savor an unforgettable Thanksgiving feast, where Chefs Susana Trilling and Chef Reyna Venegas merge their talents to create a Mexican symphony of flavors. Join us for a celebration that marries the heart of Oaxaca with the bounty of our Tres Estrellas Organic Farm, promising a unique holiday experience! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.
Susana Trilling is a chef, teacher, caterer, author, TV host, food consultant and director of Seasons of My Heart Cooking School in Oaxaca, Mexico. She was a chef/owner of 2 NYC restaurants, Rick’s Lounge and Bon Temps Rouler,and Seasons of my Heart Catering. Susana has lived in Oaxaca since 1988, where her two sons were born and raised on their ranch. She is considered an authority about Oaxacan food and has authored 4 books, featured in numerous magazine articles and was the host of her own PBS series that ran for 6 years, as well as participating in various TV shows with leading chefs and TV hosts from all over the world. She has been a guest chef and is a member of IACP, Mexican Mycology Association and Slow Food International. She is currently teaching, leading tours and is a partner in her line of mole sauces called ¡Ya Oaxaca! being distributed in the US.