Passion for Spices™ is Thankful for Breaking Bread with Communities

Thanksgiving is a wonderful time of the year to show your gratitude for your family friends and community. Passion For Spices™ is grateful for all of our clients, friends and family, who have come to our cooking school, enhanced their culinary acumen, while breaking bread.

We are very appreciative of our wonderful team at Passion for Spices™ which make this all happen. It gives us joy to share the culinary knowledge and showcase the foods of the world while promoting healthy eating and sustainable lifestyle practices.

Women in Business Inspirational Leadership Luncheon

Here is an TapInto article by Bobbi Pier showcasing a Women in Business luncheon that Passion For Spices™ hosted recently.

Please enjoy our curated, complimentary menu from Passion for Spices™ for you and your family this holiday season. (credits to our content artist Dmitri G. for these awesome illustration).

Happy Thanksgiving to all!

Aromatic Turkey

Ingredient:
1 20 pound whole turkey
1 cup kosher salt
1 cup honey
4 allspice berries
2 cinnamon sticks
3/4 cup celery
2 bay leaves
4 peppercorns
1 sprig thyme
2 tsp. Keralan curry powder
10 cups water or to cover turkey
1 cup dry white wine
Ghee
Paprika

Recipe:
1. Heat all ingredients and bring to a boil.
2. Let the brine cool before adding to the turkey. Then stir in white wine.
3. Refrigerate in the brine for 4 days.
4. Once the turkey is ready to roast, preheat the oven to 325 degrees F. dry turkey well then coat with ghee and paprika.
5. Roast the turkey in the oven until the internal temperature reaches 165 degrees, about two hours. Take our the turkey and tent it with aluminum foil for an hour.

For more recipes visit our Recipes page

(credits to our content artist Dimitriji G. Medenica for these awesome illustration).

To learn more about our upcoming events, please check out our Upcoming Cooking Classes in the link below:

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Thankful for Passion for Spices™ Cooking School

We are very thankful for the growth of our cooking school. We welcome everyone from beginners to experts to join us, as you experiment with real food, and enhance your cooking skills. We are thrilled that more and more community and friends are interested in our exclusive culinary experiences where you get expert culinary instruction. Our classes are available for Kids Classes, Adult Classes, Corporate Events, and Private Events.

We want to wish everyone a Happy Thanksgiving!

This holiday season, we are grateful for introducing some specials for celebrating the holidays with friends and family. We would like to share the wide vareity of cooking classes avbailable and break bread with your friends and families.

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Thankful for Our Organic Spice Line

Keralan Curry

Kashmiri Garam Masala

Our spice blends are crafted using the highest quality of spices complete with anti-oxidants and anti-inflammatories to help boost the immune system for optimal health. These blends were also produced using a sustainable and eco-friendly process which creates its flavorful finish.

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Give the Gift of Spices For the Holiday Season

Passion for Spices Gift Card

A unique gift that can be used to register for a cooking class, buy spices, and book a private cooking event!

Shop Gift Cards

Passion For Spices™ Celebrated the Cuisine of Syrian Christians

Last weekend, we had a special event at Passion for Spices™ when Lathika George, the author of The Kerala Kitchen, came visiting. It was a celebration of a very special cookbook which features the cuisine of my own community, the Syrian Christians of Kerala. The revised version comes 15 years after it was first published by Hippocrene Books, New York and has a new Foreword by Dr. Abraham Verghese, author of The Covenant of Water.
The evening started with a video message from Dr. Verghese who spoke of his deep connection with the cuisine of his community, food from his grandmother's kitchen, the same recipes that feature in his book.
The menu for the multi course sit-down dinner was curated by Lathika George and brilliantly executed by Chef Hemant Mathur and his team worked around the clock to produce a sparkling ginger-lemon crush, appetizers, and one delicious dish after the other - all recipes are from The Kerala Kitchen.

Here are some highlights of the event. We had many friends and family travel from all over to attend this special event. They enjoyed the special Kerala feast, executed by Michelan Star Chef Hemant Mathur and team.

The event started off with a short video from Dr Abraham Verghese, author of the Covenant of Water and subject of Oprah Daily. This was a special surprise for his fans.

Dr Abraham Verghese, author of Covenant of Water, addressing the guests.

An Event highlight reel

The guests enjoying the Kerala Feast

We also had a book launch in New York at Chef Hemant Marthur’s restaurant, SAAR, A Tody Shop Event, courtesy of Christine Keeley.

Thank you Lathika George for showcasing the special cuisine through the stories and recipes from The Kerala Kitchen book.

Memories From Our 2024 Around the World Summer Cooking Camp

At Passion For Spices™ this year, our 15th annual Summer Around the World Cooking Camp was a great success again. We are thrilled to provide a platform for our young generation to learn about food and culture, and provide a true culinary experience. Our team at Passion for Spices™ were so happy to see the eagerness of our young chefs and their enthusiasm in learning new skill sets. We had a great group of happy campers. Please see the details below.

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American Road Trip

Cajun: Where the campers prepared gumbo, red beans, and dirty rice, and Roux and Beignets during the workshop

Southern BBQ: Where the campers prepared Pulled Chicken, Cornbread, and Cole Slaw and BBQ Sauce From Scratch with Chicken during the workshop

New York: Where the campers prepared New York Style Pizza and Chili Dogs, and Pretzels with Mustard during the workshop

New England: Where the campers prepared Johnny Cake and Baked Beans, and Pumpkin Whoopie Pie during the workshop

Midwest: Where the campers prepared Juicy Lucy and Runza, and Michigan Pasty during the workshop

Around the World

Italy: Where the campers prepared Homemade Ravioli, tomato sauce, and Garlic bread, and Biscotti during the workshop

China: Where the campers prepared General Tso’s Chicken, fried rice, and Dumplings during the workshop

Mediterranean: Where the campers prepared Muhamara, Hummus, Pita Bread, and Shakshuka during the workshop

France: Where the campers prepared Split Pea Soup, Croque Monsieur and French Apple Tart during the workshop

India: Where the campers prepared Butter Chicken, Raita, Naan Bread, and Sweet and Savory Parathas during the workshop

Arts and Science

Breads: Where the campers prepared Chocolate Zucchini Bread, Savory Cheese Puffs and scones during the workshop

Pickles and Canning: Where the campers prepared Quick Pickles, Jams and Canned Peaches during the workshop

Dumpling Day: Where the campers prepared Gyoza, Samosa, and Dumpling Soup during the workshop

All About Cheese: Where the campers prepared Cheese Fondue, Fresh Homemade Ricotta, and Ricotta Pancake during the workshop

Art of Pies: Where the campers prepared Chicken Pot Pie, Seasonal Fruit Cobbler, and Seasonal Fruit Galatte during the workshop

Farm to Table

Corn: Where the campers prepared Corn Chowder, Corn Muffins, and Popcorns with Various Toppings during the workshop

Squash: Where the campers prepared Butternut Squash & Lentil Curry with Rice, Seasonal Squash Muffin, and Pumpkin Bread during the workshop

Eggs: Where the campers prepared Curried Deviled Eggs, Classic Quiche, and Madelines during the workshop

Tomatoes: Where the campers prepared Tomato Soup, Baked Fries, Ketchup from Scratch, and Tomato Tart during the workshop

Stone Fruits: Where the campers prepared Peach Chutney and Chicken Kebab, Strawberry Ice Cream, and Seasonal Fruit Cobbler during the workshop

Culinary Teen Competition

One of our students, Miles LoPrete, wrote an account of his experiences during our Week 5 cooking camp:

This is my second year at Passion For Spices Culinary Teen Competition Summer Camp. Passion For Spices is an amazing highest-rated cooking school in the Summit area that helps you learn a bunch of new skills and techniques in cooking. The chefs and all the staff at Passion for Spices are more than happy to help you if you need help with learning something. Below I wrote my day-to-day experience and everything we learned!

On the first day of the camp, we learned how to make rice, soups, and knife skills. First, we made a soup, which was a super flavorful corn chowder that used the corn cobs in the broth to make the soup extra delicious. Next, we made traditional fried rice with eggs, vegetables, and spices. For our knife skills, we learned how to cut things that are a little trickier to learn such as ginger, and herbs.

On the second day, we learned how to make a super flavorful and simple grilled zucchini with fresh herbs, shallots, garlic, and topped with fresh tomato sauce. This day we also learned how to spatchcock a chicken and cut a chicken into 8 pieces. Spatchcocking is hard but it’s super important to learn ways of cooking a chicken. Most people don't know how to do this skill but it is super important to learn for a cheaper option for chicken. With this, we made two types of chicken, Super delicious and flavorful tandoori chicken, and a simple yet super good herb-grilled chicken. We also made an amazing garlic confit mashed potato. In the end, we all enjoyed this delicious meal.

On the third day, we learned how to make pasta two ways. First was an egg pasta dough used for the ravioli we were making, which we filled with a ricotta spinach filling that turned out great. We then used a cutting tool to get the pasta into a square shape. This was served with a homemade basil pesto sauce. Next, we learned how to make Semolina Pasta for the Orecchiette, which is a pasta with a similar size of gnocchi rolled over a fork or a tool with lines to get its iconic look. We served this pasta with an amazing homemade tomato sauce.

On the fourth day, we learned how to make 4 different types of desserts. The first one was a Peach Crisp which had a bunch of delicious fresh peaches, lots of warm spices, brown sugar, and topped with a homemade biscuit for the top. The second dessert we made was a Plum Cobbler Tart which was filled with fresh plums, an apple, and a bunch of warm spices along with a crisp crumbly top! Next, we made a Vanilla and Chocolate Pudding. It was super good and not overly sweet which I thought made it better than any other pudding I have had before. Last we made meringues which was for the next day because they had to sit for hours out to set. These where made with egg whites and sugar. At the end of ghe day we topped everything with ice cream!

On the last day, it was time for the cooking competition which was where we made a big meal for all of our families. We arrived 3 hours early to start our big meal. We started with prepping everything for a buffet-style meal. We also had to prep the dining room with tablecloths, silverware, plates, and napkins. We got assigned what to do in the kitchen and we tried our hardest to make the food super good in big batches. We also were assigned roles when the parents started coming in working as hosts and greeting people, as well as helping people to their seats. Once the parents started rolling in at 6 pm we started to bring out our food we worked super hard on. For this meal we had, garlic bread, fruit plates, smashed potatoes, Grilled zucchini with fresh tomatoes, Spinach Tahiri Rice, We also made Grilled chicken, and tandoori chicken as well as some ricotta-filled ravioli with a choice of tomato or pesto sauce. For dessert, we made peach cobbler topped with a scoop of fresh vanilla ice cream and meringues we prepped yesterday! It was really fun to feed the parents and our siblings and see them enjoying the food we worked hard on.

Overall the Passion-for-spices teen culinary camp was an incredible experience where I learned so much with making food from different cultures. I'm happy I did this camp a second year and overall truly enjoyed this class.

Soups, Salads, Broths: Our campers made a very well liked soups and starters, Corn Chowder and Spinach Tahiri for this event, as well as Grilled Zuchini. The Teens also built their skills like knife skills and basic stock making.

Starters, Homemade Pastas, and Sauces: in the spirit of the name, campers prepared a full complement of starters, with a Dumpling Assortment, Chicken Satay, and Semolina Pasta.

Sides and Desserts: Campers produced French Style Potatoes and Mediterranean Couscous with Rice to accompany any main course

Main Course: Our campers prepared the savory Roasted Spatchcocked Chicken with Classic Style Ratatouille, fit for a king. The final day, we had our annual cook off, where the camper’s parents came to sample everything that the campers had made.

Mystery Market Basket Competition: The Campers cooked a three course meal to present to friends and family.

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Passion For Spices™ Team is Gearing Up For our Annual Around The World Cooking Camp 2024

We are thrilled to have our Annual Summer Camp for kids and teens in person for 2024. Passion for Spices™ Team will strictly be following the state guidelines along with our own protocols to maintain the health of our campers and the Passion for Spices™ Team. This is our 15th year of our Around the World Summer Camp. The Passion for Spices™ Team can’t wait to be with the campers and enjoy the culinary adventure.

Foods Of The World I: American RoadTrip
July 8-12

This year, we have introduced our new week, Foods of the World I: Roadtrip America, where the young chefs will explore different food and culture of different regions in the US. We will be introducing them to the New England, New York, Cajun, Southern BBQ, and Midwest food. Some of the highlights include the Cajun/Creole day, where the campers will be cooking Andouille Corn Gumbo, Red Beans and Rice, and Beignets.

Foods of the World II: Around the World
July 15-19

The Passion for Spices Team is looking to forward to welcoming the campers to a fun culinary. The second week is our international Foods of the World Week, where the young chefs will be making stops all around the globe. This year, the culinary regions that the young chefs will experience are the Italian, Chinese, Mediterranean, French and Indian.

Arts & Science
July 22-26

The third week of our summer cooking camp is all about the art and science of the cooking process. Our chefs will be teaching basic cooking techniques, and the young chefs will get enhanced in their skills of making various dishes including pasta, baked goods, etc. This year we will be showcasing the art and science of cheese, breads, dumplings, pies and canning.

Farm To Table
July 29-August 2

For the Farm to Table week, we will be showcasing local and fresh seasonal food ingredients, and utilizing them in multiple recipes. The young chefs are introduced to various fruits and vegetables, and our recipes will enhance their culinary skills as well as get them used to a variety of foods in their diet. This year we will be featuring corn, tomatoes, squashes, eggs, and stone fruits to the young chefs. Each day the campers will be learning outdoor cooking methods and enjoying the abundance from the local farms.

Culinary Teen Competition
August 5-9

For our Culinary Teen Competition, we put several teams of teens to the progressive culinary test! Our professional chefs will be working with each team everyday, and each team will learn new techniques, building their skills as they go. At the end, they will increase their skills in planning, preparing, creating and presenting a 3 course meal using mystery ingredients from our seasonal "market basket" along with open access to our "community pantry." Finished dishes will be judged on presentation, use of seasonal ingredients, technique, flavor development, and teamwork. Based on their performance, teams are awarded points, with each team receiving a daily score. On the final day, daily scores will be added together and whichever team has the most points wins!

As we showcase here, our young chefs ages vary from five to teen, and is organized in such a way that they learn at their appropriate levels. Our Passion for Spices™ team are well experienced professionals, who will be guiding and training the kids to get the best experience in this culinary journey.

All  of the ingredients used during the weeks of camp are organic, fresh, and non-processed. Each day we have a totally different theme, but all to show kids that their food can be delicious, healthy, and sustainably grown!

Check out the details of our Around the World Summer Camp below, including the camp brochure and registration page:

Father's Day Special Cooking Together 2024

At Passion for Spices™, we create food experiences and memories with families and friends by providing a platform to teach techniques and classic recipes from around the world. As always, we make sure to procure the highest quality food ingredients, both local and sustainable.

We would like to share our curated cooking classes, especially for Father’s Day, which will be a memorable gift for Dad this year. We have several choices including grilling, seafood specials, and classic menus from regions of the world. Our team is looking forward to celebrating a special father’s day cookout.

Below are the details of some of our curated classes:

Father’s Day Special: American Steakhouse

Shrimp Remoulade

Chopped Salad with Blue Cheese Dressing

Pan Seared Roasted Fillet with Quick Pan Sauce

Creamy au Gratin Potatoes

Herb Roasted Grape Tomatoes and asparagus

Toffee Cake with Spiced Whipped Cream

Celebrate Father's Day Italian Style

Risotto Milanese

Kale and Borlotti Polenta

Milanese Style Braised Veal Shank

Tiramisu

Passion for Spices™ Cooking School

Organic and Kosher Spices

Adult Cooking Classes

Gift Cards