“That’s my philosophy, to elevate the simple. I want you to see this and know that this is something you can really make!”
–Susan Steffan, Breakfast Diva
The menu changes every couple of months. Earlier this year, participants learned how to make this decadent chocolate dessert. For tickets, visit breakfastdiva.com.

Later in the class, a student begins working the dough for the homemade egg noodles. The noodles go through a pasta machine available in downtown Galena at Grateful Gourmet.

Another key ingredient in the afternoon: Rigopoulos Grove Olive Oil, made in Greece by relatives of the same Rigopoulos family that owns Log Cabin. For Susan, she’s determined to use the school to work with and complement as many other Galena businesses as she can.

She encourages students to use the best ingredients they can afford. She also knows how to stretch a dollar until it screams: in her pre-Galena days, she fed six kids on a small budget.

“That’s my philosophy, to elevate the simple. I want you to see this and know that this is something you can really make!” And to Susan, that is a major compliment. “The best thing that happens is if someone sends me a picture of something they made at home.”

The menu for this class changes every month. The class is every bit for hardcore foodies as it is for two girlfriends looking for something to do on a Saturday afternoon.

And, of course, the best part is the chance to try out what you just made at the end of the class.

The seats are limited for the class. For information on times and location for the summer, visit breakfastdiva.com.

2016 Spring/Summer Galenian

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