This summer, toast Tuesdays with our new series called "SIP AND STIR," an interactive event where you can engage in a fun, hands-on cooking activity, or sit back and relax with friends while enjoying a glass of wine or cocktail. This is a great way to celebrate an hour before dinner with friends (old and new!) and family.
Every Tuesday will feature a different ingredient or activity as well as visiting instructors and chefs. Participation in cooking is not necessary, but aprons will be provided for those who wish to chop, mix, and stir!
July 9: Susie Buck
Fried Artichoke Hearts with Chipotle Mayo
Greek Salad Cucumber Cups
Limited to 40 people.
Born in Fukuoka, Japan, Susie is the youngest of six siblings. Her father was an Air Force Colonel and her mother always learned and invented new ways to prepare food for her family. His 39-year Air Force career allowed her mom the opportunity to travel to many distant countries to experience different cuisines from all around the world.
Being the youngest, Susie had an opportunity to master all of her mother’s many recipes, some of which she could not even pronounce. She made her first attempt at sushi and sashimi for her home economics class and Mongolian barbeque at age 15. But don’t get the wrong idea; she can make a mean Texas slow cooked brisket and blue-ribbon winning pecan pie.
Susie was always the “ultimate hostess.” In 1996, she decided it was time to learn about the industry.
Although never formally trained, she introduced herself to Executive Chef of The Crescent Club, Helen Duran. She saw Susie was very serious about learning everything there was to know about food preparation. After 2 years with Helen, she was promoted to Executive Spa Chef of the Hotel Crescent Court. There, she created new menus and taught healthy food cooking classes to up-and-coming chefs. After a year, Susie was hired by a family in Allen, TX. As their personal chef, she was responsible for preparation of all meals for the family for more than 2 years. This added greatly to Susie’s repertoire.
In late 2000, Susie decided to settle in Oak Cliff and to pursue her dream of opening a catering business. Susie’s kitchen was the place where she prepared food for 6 to 600. It was a great idea, but she shortly outgrew her own kitchen.
Quickly, Susie became a familiar name and face in this section of Dallas. The Horchow family soon learned of Susie and hired her as their personal chef. Through the years, she has prepared meals for some of the most affluent members of Dallas’ elite. Although this would seem daunting to some, Susie would say, “It’s great to do what you love and make others smile.”
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