Ever wonder “how do they do it?” ever want to sneak into the kitchen at your favorite restaurant and watch masters at work? Here at SUGAR & SPICE, “they” is just Marilyn, long-time owner of The Mansion of Golconda, former Chef at Green Turtle Bay and Author of Two cookbooks, “More To Love” and “Happy Endings”. After teaching cooking classes at Kitchen Affairs in Evansville Indiana, for ten years, and a semester of International Cuisine at West Kentucky Technical College in Paducah, Marilyn chose Grand Rivers as the location for an open kitchen classroom, to teach social cooking as entertainment.

And what a kitchen. SUGAR & SPICE is located in the former residence of Patti & Bill Tullar, founders of Patti’s 1880’s Settlement. the Tullar Family renovated the building, returning the interior back to Patti’s unique perspective. To meet licensing requirements for local and state restaurant codes, they sponsored the cabinetry, the stainless steel amenities and the underlying and unseen support system. Result: a perfect combination of function and design. Reason: to give Marilyn their mother’s dream kitchen, so she could achieve her longtime goal.

While based on television cooking shows, there are significant differences. This is a working kitchen in a real house, not a stage set. Click on the Cooking Class Schedule link for a list of our upcoming classes. Don't see one you like or that fits into your schedule? Call for information about how a class can be customized for you and a small group of friends. Then come hungry, enjoy "the show," eat a full meal of all the dishes prepared and take home copies of these delicious recipes to share with your family and friends.

Go on through to the back of the house, where Marilyn works in the single most beautiful commercial kitchen in all of Western Kentucky. Sit at the 12’ marble counter, and read through the meal descriptions of class offerings on the summer/fall schedule. Even if you never have to cook another meal as long as you live, you’ll still want to stay, watch, learn and EAT.

Hands-on Basic French Loaf From Start to Finish (4 hours)

recipes, techniques &

Styling for Herb Foccacia, Bavarian Wheat, Multi-Grain,

Walnut Wheat & Garlic-Herb

$35

Escargot in Puff Pastry,

Duck Breast with Plums & Armanaque

Potato-Onion Tart

Salad of Field Greens, Strawberries & Raspberry Vinaigrette

Chocolate Éclairs

Marilyn interprets Julia Child.

Coq au Vin (Chicken in Red Wine, Bacon & Mushrooms and

Beef bourguignon, Potatoes Anna

Greens with Classic Vinaigrette

Éclairs with Pastry Crème

Shrimp Empanadas

choice of Pollo Relleno (Cheese-stuffed Chicken breast) $30

Or Cocoa & Pepper Crusted Scallops with Pineapple Salsa $35

Spicy bean & rice cakes

Beef Tenderloin from Loin to Plate

Killer Beef Stock

Carpaccio Salad

Bits & Pieces Appetizer

Beef Medallions with Garlic Cream

Bleu Moo ~ Whole roasted Stuffed Tenderloin $35

Cheddar Crackers With Black Cherry Dip

Waldorf Salad

Flaaared & Fried Pork Chops, With Pan Gravy

Macaroni & cheese

Green Beans, ‘Maters & New ‘Taters

featuring Portabella Mushroom with Herb Jus,

Tomato & Fresh Mozzarella Salad with Balsamic Dressing

Beef Spiedini with Pesto & Mushroom Demi-Glace

or

Or Veal Saltimbocca

Linguine with Asparagus & Zucchini in Herb Cream

Or Risotto with onions & Asiago

Zabaglione

Clams, Oysters, Mussels, Shrimp & Lobster Tail

Each participant has their own basket of shellfish, to be opened & cooked by Marilyn in a variety of ways including

Clams Casino, Oysters Rockefeller, Mussels in White Wine & Garlic

Hurricane Shrimp, Lobster Newburg (or just steamed)

half-dozen appetizers made in minutes from ordinary pantry items, if you go shopping after class.

Includes: Brie stuffed Mushrooms, Sausage Fritters, Parmesan Crispies,

Bacon-Wrapped Dates with Feta & Walnuts, Balsamic Reduction

Pumpkin Dip with Gingersnaps & Artichoke& Shrimp Goodies $25

Casseroles Created in Minutes Using Ordinary Pantry Items When You’re Out of Tuna & Mushroom Soup Including

Mystery Meat Mush

Pasta Noodle Dump

Vegetable Stoop

& More

Planting, Caring & Using

Hollandaise, Beurre Blanc (Classic Wine & Butter Sauce)

Fresh Tomato, Bordelaise (Red wine sauce), Alfredo,

I am experienced in the following cuisines:

Egyptian, Indian, Spanish (Tapas), Moroccan,

German, Vietnamese, Greek, Chinese & Thai.

Recipes & Details On Request.