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Chicago Tribune
August 8, 2007
By Nina A. Koziol
Dog days have arrived. But there's still time to flee
from the grind. Perhaps you've been pondering how to celebrate an
impending Big Birthday or a special anniversary or you just need a
revitalizing getaway. Should you go somewhere exciting? Exotic? Entertaining
or educational? If you're like many foodies, you'll head to the kitchen
for all these things and more. But not just any kitchen. More...
AAA Living
May/June 2008, Wisconsin edition.
Used with permission.
by Tara Titcombe
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Feb. 16, 2009
Business News
By Donna Marie Pocius
Kathy McCarthy felt she had unfinished business
in her life after she lost a parent.
So, she created her own business shortly after her
mother passed away in 1996. She reflected on making chocolate candy
with her mom on a mink ranch west of Oshkosh, where she grew up. And
the idea of becoming a chocolatier came to her.
"I asked myself, 'What is it I really want to
do?' I had made candy for many years. My mom and I would make it at
Christmas and other times. I really enjoyed it, and I wanted to see
what I can do with it as a business," she said.
McCarthy founded Kathy's Gourmet Chocolates in Scottsdale
in 2001. Now, she splits her time between Arizona and the Door Peninsula,
where she offers her chocolates at the Savory Spoon Marketplace, affiliated
with the Savory Spoon Cooking School, Ellison Bay. Over the past two
years, she taught truffle and holiday candy-making classes there,
as well.
She connected to Savory Spoon in 2006 after enrolling
in, of all things, a chocolate class, then led by Janice Thomas, chef
and school owner. McCarthy shared with Thomas her experience in Arizona,
where she won first place awards in the caramel and toffee categories
in the 2000 Arizona State Fair. More...
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"Participating in a class at the Savory Spoon was the
highlight of my food-themed Elderhostel trip. The clear
instructions, helpful tips, versatile working surfaces, plethora
of tools and delicious recipes culminated in a superb meal.
Hooray and thanks!
~ Ruth M.
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Peninsula Pulse
July 13 2007
 As
an organizer of running events for 15 years, Betsy Titterington hadn't
hit her stride in a career she loved until she became involved with
the culinary arts. Now manager of the Marketplace within the Savory
Spoon Cooking School in Ellison Bay, Titterington is helping to set
the pace for gourmet tastes in northern Door County.
Titterington is rarely behind the counter in the 1870's
former schoolhouse that houses the cooking school and market. She moves
about the cozy, 500 sq. ft retail space enthusiastically educating customers
on culinary tools, gourmet treats and the history and current use of
the building. More...
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"I have participated in a number of classes and look forward
to attending more this season. Janice is very organized
and a wonderful teacher. The classes are small enough that
you actually learn cooking skills and menus that you can
confidently prepare for family and friends. It is practical,
informative and a lot of FUN."
-Jessie Raymaker
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Peninsula Pulse
July 27, 2007
 "More
and more people are coming over to the dark side because life is better
over here," says Kathy McCarthy, of Sister Bay.
The dark side McCarthy refers to is dark chocolate.
According to the chocolatier, dark chocolate is "true" chocolate,
meaning it has an appreciably higher content of cacao (also known
as cocoa) beans than milk chocolate.
McCarthy can be found extolling the virtues of dark
chocolate during her "Sweet Saturdays with Kathy," a series of four
candy-making classes now under way at the Savory Spoon in Ellison
Bay. During the classes, McCarthy introduces students of all ages
to candy making. The one and one-half hour classes include taste tests
of various chocolates, an overview of the history of chocolate, and
the demonstration and hands-on experience of making truffles, caramels
(including turtles), pralines and toffees. More...
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The Capital Times
12/27/2007
Mary Bergin
ELLISON BAY -- Janice Thomas will christen your
new baby, but it will be done in the kitchen, not in a church.
The co-owner of Savory Spoon cooking school, open
seasonally and by private arrangement, also travels nationwide to
help new homeowners feel more at ease with their appliances.
These kitchen christenings began eight years ago,
in an old adobe house in Tucson, Ariz., where Thomas used to live.
The kitchen was tiny, and an interior designer had recommended that
Thomas help acclimate the homeowners to their revamped space.More...
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Kathleen Meisinger
www.kathleenscakes.com/
Kathleen Meisinger, guest chef for our
Cake Decorating like a Pro, has plenty of great things to say about
her travels to Door County on August 20th and her experience at the
Savory Spoon Cooking School. According to Kathleen: In less than four
hours, students learned to torte, fill and frost two cakes. They learned
to fill a pastry bag and pipe stars, dots and leaves. Students were
asked to bring in flowers to decorate their cakes using CakeVase®.
The finished products were truly stunning. It's amazing what can be
learned in the right environment, with the right tools and with a
determined mind!" Check out her Blog: web.me.com/kathleenscakes
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Door County Magazine
Winter 2007-2008
By Paige Funkhouser
 I
am a native Californian transplanted to Wisconsin, and I say: Wisconsin
cheese is better than California cheese. This isn't based on any sort
of exact scientific tests, nor do I have any professional experience
in, as the French would say, "fromage."
Wisconsin cheese, as many of my Californian friends
and relatives who've been on the receiving end of Wisconsin cheese
will tell you, is just creamier. The cheese is smoother, fresher tasting,
as though the animals that produced the milk were better cared for
and loved. I hypothesize that part of the better care coincides with
the smaller dairy farms scattered around Wisconsin, compared to the
stinky megalopolis farms that span Central California. More...
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"I am really enjoying your cooking classes. The kitchen
space is wonderful with all of us preparing food at different
work stations. My cooking sure has improved and your classes
have given me inspiration and brought me out of the "same
old" menu. Thanks"
~ Pat W.
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Peninsula Pulse
February 20, 2009
Janice Thomas, proprietor of the Savory Spoon
Cooking School in Ellison Bay, enhances her onsite instructional courses
with culinary excursions. This spring Thomas will lead a small group
to southern France.
With "The Flavors of Provence," a seven-day trip through
one of the most beautiful and taste tantalizing regions of Europe,
students will visit professional teaching kitchens, local markets,
and specialty shops. Immersing themselves in the extraordinary cuisine
of the region, students will participate in hands-on cooking classes.
More...
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Madison Magazine
Sept. 2009
By Amy Seigel
Romantic retreats and family vacations are some
of life's most precious gifts. But let's face it: when you really
need to let your hair down, your best friends are your best travel
companions. While your options are endless, here are three excellent
itineraries to try.
Southern Comfort
Everyone likes one-stop shopping†and whether you're
thinking about a quick escape for you and your BFF or a big get-together,
choosing a full-service resort is one of the best ways to streamline
the planning process.
With 6,800 acres of rolling hills and a panoply of
amenities and activities, Eagle Ridge Resort & Spa has enough of everything†hiking,
biking, horseback riding, golf, hot-air balloon rides and more†to
satisfy the desires of even the most diverse group of women. And the
vast array of specialty boutiques, galleries and restaurants in nearby
Galena, Illinois, makes for a delightful daytrip, just in case you
need a break from utter relaxation. More...
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Savory Spoon Cooking School, All
Rights Reserved
12042 Highway 42 • Ellison Bay,
WI 54210 • Phone: (920) 854-6600
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