Saturday mornings for some are about either recovering from the night before or having a lie in, but those early risers who would like to spend their weekend morning doing something a little more engaging, will enjoy the classes on offer at The Seahorse Grill. This is Elbow Beach's fourth in a series of classes that crisscross the world's cuisines. The week that I went Chef de Cuisine Tomasz Tabor delighted students with a host of People's Choice Award Winning Recipes, which were used during the Bermuda Gourmet Getaway. All had the delicate sweetness of vanilla.

Chef de Partie Venkateswara (Vishnu) Natarajan and Sommelier/Wine Steward David Gemmell, who enlightened the group on the pleasures of matching wines with cuisine, assisted Chef Tabor.

I arrived under the impression that attending a cooking class meant that it was going to be a hands-on affair and came in my comfortable shoes, but this was not meant to be, and it instead meant that we were to be seated at an elegant bar area where we observed, were served, and then enjoyed the sumptuous delights.

The chef explained that his aim was to keep the menu light, so that we didn't feel too full.

The first dish up was the Leaves of Spinach with Goats Cheese and Citrus, and a Marcona Almond Vinaigrette.

Watching Chef Tabor make the dish made it seem so simple and within a few minutes, he had sautéed, blended and was mixing the ingredients into the spinach. Tasty. This was followed by a very light Spiced Cauliflower and Apple Soup with a Lobster Beignet.

He started the soup, with what he suggested was the basis of any good soup, leeks, onions, garlic, bay leaves and thyme.

Mr. Tabor sautéed the onions, garlic, and Granny Smith apples, they were then deglazed with vermouth. He then added the cauliflower to chicken stock and once it was all soft, the chef blended the lot.

He then made the Lobster Beignet, which he said could be made with just about any seafood. He made a paste out of rice flour and water and added the scallions and lobster. This was deep fried and served in the centre of the bowl with the soup, which had cream added, poured from a tea pot around.

That was simple and delicious. When you think of risottos your mind automatically, as it should, thinks rice. However, Chef Tabor added a twist to this with his Roasted Georges Bank Scallop Potato and Leek "Risotto" and Champagne Vanilla Butter. The ingredients included finely diced potatoes, a small leek, olive oil, chopped thyme, tarragon, heavy cream, grated Parmesan, scallops, a vanilla bean, butter and champagne.

We saw him sauté the leeks and then add the potatoes and thyme; he then deglazed the pan with the cream and gently simmered the ingredients.

Once the potatoes were cooked, he added the tarragon and Parmesan. He then made the butter sauce and later seared the scallops for the mouth-watering treat.

The last but hardly least was the Duck Three Ways: Tea Scented Breast, Pistaschio Cruste Foie Gras and the Confit Salad.

All three were excellently executed and the memory of the delicacy still lingers.

The next class is this Saturday and it features the Taste of India 3 with Chef Vinay Racharla. The wines at my attendance ranged from an unsuspecting good Liebfraumilch to one of my all time favourites a superb white La Crema Pinot Noir.

All in all, Saturdays at the Seahorse Grill are delicious.

Classes begin at 12.30 pm to 2.30 pm. The cost is $160 per person and classes are limited to nine participants per class. For reservations, please call 239 9303 or email ebbda-shg@mohg.com. For more information on classes visit www.mandarinoriental.com/bermuda.