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Professional Technique Program (P)

Catherine St. John

We have made some exciting changes and revised our Professional Technique Program. This fast paced program will continue to cover the solid cooking techniques, with improvements to adjust to the changing world of food. This program is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You'll become a more creative, efficient, and professional cook by learning how to design recipes, enhance menus, and cook more economically.

GRANDE DIPLOME REQUIREMENTS: Level I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus 7 series of (4) classes and 1 series of (4)
Visiting Chefs.*

* Some classes can be taken separately

LEVEL I: BASIC: Feb. 13-17, June 4-8

Stengthen your confidence in the kitchen. We will take you from the beginning steps and help you build a strong foundation of the fundamentals and techniques of cooking. Introduction to stocks; sauces; sautés; dry and moist heat methods; soups; frying; and knife skills using classic French based technique. We will focus on recipe development, shopping, menu planning, plate presentations, and organization.

LEVEL II: INTERMEDIATE: Apr. 2-6

Level I required. Introduction into World Cuisines: Day One: Asia; Day Two: Italy; Day Three: Latin America; Day Four: Mediterranean; Day Five: Classic
American. Each day will focus on some of the classic dishes from each region and how French Technique has influenced it. This class builds upon the classic
French based technique covered in Level I. We will apply those techniques to other cuisines of the world and discuss the primary flavor components and styles of each region. We encourage you to then move into a more in-depth study available in our new evening series, World Cuisine.

LEVEL III: ADVANCED: May 14-18

Level I and II required. This week will focus on classic French & other European dishes including: Classic Cassulet–White Bean Casserole with Duck Confit,
Sausages & Pork (students will make duck confit and sausages for this dish); and Traditional Bouillabaisse. You will also get the opportunity to plan menus, do the shopping and write recipes based on the 3 week course of study.

Professional Pastry (D & P)

Christina Korting

Developed by Christina Korting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.

PASTRY DIPLOMA REQUIREMENTS: All 5 pastry participation workshops, 5 demonstration or participation pastry classes, 4 visiting pastry chef classes, and the 5-Day Intensive Bread Clinic.*

* Some classes can be taken separately

INTERMEDIATE PASTRY WORKSHOP FRENCH I: Feb. 26-29
Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces.

CHOCOLATE AND CANDIES WORKSHOP: Mar. 11-14
No prerequisites. Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies.

INTERMEDIATE PASTRY WORKSHOP FRENCH II: April 22-25
Learn pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations.

ADVANCED PASTRY WORKSHOP CAKES & TORTES: May 27-30
Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan.

5-DAY INTENSIVE BREAD CLINIC: Jan. 7-11; June 9-13
No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy gives step-by-step techniques, essential yeast and chemistry expertise. This is a progressive and complete workshop for all levels of bakers. You will be working with the straight method as well as with pre-ferments. Make French bread, whole wheat bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins, and bread pudding.

Back to Basics I (P)

Mary Jones

Tues. Jan. 29: VEGETABLE KNIFE SKILLS

We will teach you how to buy, sharpen, hold and use the most essential tool in your kitchen. You will be chopping, dicing, slicing and mincing as you prepare: Bruschetta with Matchstick Pepper Strips; Pasta Primavera; Asian Chicken Salad; Julienne Vegetables with a Dijon Mustard Sauce; Orange-Onion Spinach Salad with a Honey-Lime Dressing.

Tues. Feb. 5: CHICKEN KNIFE SKILLS

Cut up a whole chicken and find that there is a lot more to the bird than you find on the grocery store shelves. With fresher poultry and bones for stock, you won’t be willing to pay the butcher to do this for you anymore. We will utilize every part of the bird as we make: Braised Chicken Legs with Fruited Rice; Chicken with Sun Dried Tomatoes and Cream; Chicken Roulades with Wilted Spinach and Mozzarella; Honey Chicken Wings; Sautéed Chicken Thighs with Teriyaki Glaze.

Tues. Feb. 12: FUNDAMENTALS OF STOCK MAKING

Nothing will improve the flavor of your dishes more that homemade stock. You will make stock from start to finish and learn how to use it to enhance the foods you prepare at home: Escarole Soup; Parmesan Risotto with Asparagus; Classic Chicken Divan; Chicken Sauté with Raspberry Deglazing Sauce; Glazed Radishes.

Tues. Feb. 19: EXPLORING CHICKEN

Now that you are a pro at cutting and boning a chicken, learn a few more tips on handling, cutting and preparing chicken: Deep Dish Chicken Pot Pie; Hot Cashew Chicken Salad; Chicken Kiev; Simple Coq au Vin; Chicken Breast with Asparagus Mousse.

Back to Basics II (P)

Mary Jones

Tues. Mar. 4 SAUTE

Sauté classes are always a sellout! This technique is widely used and extremely versatile. Skillet seared Flank Steak with Spicy Ginger Marinade; Roasted Vegetable Ragout; Chicken with Peppered Brandy Sauce; Sautéed Greens with Roasted Garlic; Bourbon Glazed Carrots.

Tues. Apr. 8: ROAST

A classic technique every good cook should know. Self-Basting Rosemary and Orange Chicken; Honey Ginger Lime Pork Tenderloin; Roasted Potatoes with Garlic; Roasted Red Pepper Agradolce over pasta; Roasted Asparagus.

Tues. Apr. 15: BRAISE

Won’t be a mystery after this class. Carbonade of Beef with Bacon; Beer Braised Veal Brisket with Onions and Parsnips; Braised Chicken Breasts with Lemon Cream Sauce; Red Cabbage Braised with Vinegar and Bacon.

Tues. Apr. 29: POACH

Not just for eggs! Eggs Benedict; Crudités of Vegetables with Garlic Aioli; Triple Layer Fillets with Golden Beurre Blanc; Cold Poached Chicken Breasts with Cucumber Dill Sauce; Poached Pears with Crème Anglaise.

Cooking Techniques I - Basic (D)

Catherine St. John

Tues. Feb. 5: INTRO TO THE KITCHEN - A Simple Menu for Four

Become comfortable with the equipment in the kitchen and learn how to prepare a simple yet elegant meal for family and friends to enjoy. Tomato, Basil Bruschetta with Fresh Mozzarella. and Balsamic Glaze; Tossed Green Salad with Goat Cheese Croutons, Toasted Pecans and Sherry Vinaigrette; Roast Pork Tenderloin with Dried Fruit Chutney; Baked Rice Pilaf; Vegetable Spaghetti (very thin strips of Carrots, Zucchini, and Yellow Squash sautéed with Olive Oil); Chocolate Mousse Pie.

Tues. Feb 12: THE ART OF SAUTE

Learn how easy it is to sauté your way to a great meal. We’ll cover proper heat, oils, method for sauté, the right types of foods to use when sautéing, when to use a non-stick pan, cast iron or stainless steal lined pan. Shrimp with Lemon Caper Butter; Breast of Chicken with Balsamic Orange Sauce; Yukon Gold Potatoes with Caramelized Onions; Green Beans with Garlic and Fresh Herbs; Sautéed Apples with Brandy over Ice Cream.

Tues. Feb. 19: WORLD OF SOUPS

Catherine’s Leek and Potato Soup; Easy Black Bean Soup with Cumin Cream; Home Style Chicken Soup with Noodles; Roasted Tomato Soup with Basil Oil; Spicy Sausage and Kale Soup; Double Ginger Cookies.

Tues. Feb. 26: PASTA

Learn how to prepare these recipes for 2 people or for a crowd. We will discuss how to cook and hold pasta ahead of time and how to prepare these recipes for easy cooking when it’s time to serve. Pasta: Fettuccine with Meat Ragout; Linguini with White Clam Sauce; Penne with Salmon, Leeks and Wild Mushrooms in a Light Cream Sauce; Orzo Pasta Salad with Roasted Vegetables; Classic Crème Brulee.

Cooking Techniques II - Intermediate (D)

Catherine St. John

Tues. Mar. 4: ROASTING & BAKING

This is a classic cooking technique every cook needs to know. Roasting and Baking (Dry heat cooking): Roast Loin of Pork with a Dried Fruit Compote; Twice Baked Potatoes; Baked Breast of Chicken with Spinach and Ricotta Stuffing with Lemon Rosemary Oil); Roasted Vegetable Medley; Ultimate Baked Macaroni and Cheese; Orange Almond Biscotti Dipped in Chocolate.

Tues. Mar. 11: BRAISING & POACHING

Take the mystery out of these two useful cooking methods. Braising and Poaching (Moist heat cooking): Braised Pork Shoulder for Pulled Pork Sandwiches; Braised Chicken Thighs with Onions, Bacon and Beer; Poached Chicken; Chicken Salad with Apples and Walnuts; Oven Poached Sole Stuffed with Crab; Poached Pears in Port Wine.

Tues. Mar. 25: UNDERSTANDING SEAFOOD

Using the right seafood for the right cooking method. Broiled Orange Roughy with Soy Ginger Glaze; Braised Cod Fish in Coconut Curry (served over steamed brown rice); Seafood Chowder; Sauté of Salmon with Lemon Caper Sauce (intro into a Beurre Blanc Sauce), Homemade Chocolate Pudding.

Tues. Apr. 8: CHICKEN, CHICKEN, & MORE CHICKEN

Chicken is a very versatile part of our diet. Learn how to properly handle, cut, and prepare. Brined Roast Chicken with Dried Cherry Sauce; Chicken Satay with Spicy Peanut Sauce; Sauté of Chicken with Champagne Cream Sauce, Mushrooms and Roasted Shallots; Chicken Salad with Roasted Tomato Vinaigrette; Lemon Bars with Shortbread Crust.

Cooking Techniques III - Master (D)

Catherine St. John

Tues. Apr. 15: STOCKS

Stocks are the foundation of all classic cooking. They are straightforward, complexly flavorful, yet reasonably simple to make. They elevate good cooking to great cooking. We will prepare and set basic brown and poultry stocks, pointing out the major do’s and don’ts along the way. Classic French Onion Soup with Cognac and Port Wine; a simple sauté of Chicken Breast with a Mushroom-Madeira Sauce; a Milanese Risotto with Chicken Stock, Parmesan Cheese, and Saffron; a Szechwan Chinese Hot Pot of Lamb, Hot Chilies, Garlic,
and other amazing ingredients.

Tues. Apr. 22: MODERN SAUCES AND THEIR ANTECEDENTS

Fine cooking is composed of innumerable superb sauces, some very simple, some quite elaborate, all stemming from specific families such as white, brown, tomato, egg, and butter, and their forerunners now today’s very trendy reduction sauces; not to mention a whole second division of dessert sauces which are based on sugar. We will learn the mother sauces including two basic types of White Sauce, the basic Brown Sauce, the Hollandaise and Mayonnaise group, a basic Tomato Coulis, the Gastrique, and Sauce Caramel.

Tues. Apr. 29: ADVANCED TECHNIQUES FOR MEATS

Turning the spotlight on today’s meats and poultry, how to choose and what to do with them. The whole spectrum is vastly changed from a generation ago; fats have diminished along with traditional flavors; even health issues play a major role. This class will give the cook a wide range of technical options and which cuts are best prepared using them. Roasted Brined Turkey Breast served with a hearty Poultry Sauce; Roasted Chicken with built-in moisturizing and flavor enhancements; dry rubbed Grilled Pork Tenderloin Medallions with Fresh Raspberries and a Port Wine-Deglazing Sauce; stove-top Stew of Veal and Fresh Vegetables in White Wine; Lamb Shoulder Chops braised with Potatoes,
Onions, and Carrots à la boulangère; Tuscan Steak, lightly rubbed with Salt and Garlic, brushed with Olive Oil, and grilled over wood embers. The sauce...a miraculous drizzle of Fresh Lemon Juice.

Tues. May 6: THE EGG REALLY IS INCREDIBLE!

Where does one begin? I suppose with superb hard-cooked eggs, which we will devil and by which we will be bedeviled as we begin a broad sweep which will include 2 Soufflés, one savoury with Lobster, the other a Grand Marnier soufflé for dessert. In between we will examine the ease with which eggs can be turned into speedy, economical, diverse Omelettes and Sauces, and the eggs continuing role as a baking enrichment and leaven in a spectacular Chocolate Cake and Butter Cream Icing.

Famous in our Own Backyard (D)

Mon. Mar. 3: JANE SNOW

Join Jane as she demonstrates her favorite recipes from her 23 years as editor of the Beacon Journal's Food section–including Triple Coconut Cake with Bittersweet Chocolate Frosting; Asparagus and Salmon Spring Rolls with Spicy Orange Sauce; Double Lemon Muffins; Szechuan Ribs with Hot Chili Oil - "gorgeous, mahoganybrown ribs . . . slightly sweet, slightly hot and distinctly Asian;’’ and Akron's famous White French Salad Dressing.

Tues. May 13: BEV SHAFFER

Although she's known for her eclectic mix of cooking and teaching, Chef Bev Shaffer's desserts are simply not to be missed. Join her tonight as she shares some of her sensational, finger-lickin'-is-optional favorites with you, complete with her usual measure of tips and techniques. Double Strawberry White Chocolate Mousse; Brownie Volcano with Chocolate "Ash"; Chocolate "Bruschetta" with White Chocolate Pastry Cream; and a Tart Lemon Tart with Fresh Berries.

Mon. Jun. 9: LAURA TAXEL

About to release the latest edition of Cleveland Ethnic Eats: A Guide to the Authentic Ethnic Restaurants and Markets of Greater Cleveland, author Laura Taxel has her finger on the pulse of the greater Cleveland food scene. Currently, she is the editor and contributor to Feast! Magazine, which she founded in 2005. She is the recipient of numerous awards in journalism including 3rd Place, MFK Fisher Food Writing Award, Les Dames D’Escoffier International in 2006. Laura will be discussing the 2008 edition of Cleveland Ethnic Eats. She will cover the wide variety of ethnic choices in our area, including restaurants & markets. Come for this talk, book signing
and taste some of what this area has to offer without leaving the country.

American Wine & Food Pairing (D)

Jennifer Wolfe Webb & Frank Schullo (Wine Manager - Heinen's)

Thurs. Feb. 21: OREGON AND WASHINGTON

Steamed Mussels with White Wine and Sweet Onions; Tillamook Cheddar Soup; Filet of Salmon en Papillote with Wild Mushrooms; Pear and Hazelnut Crisp.

Thurs. Apr. 3: NEW YORK

Chicken Spiedies (a specialty from the Finger Lakes area); New York Cheese and Fruit Kebabs; Long Island Duckling with Roasted Shallots, Grapes, and Fingerling Potatoes; Uptown Apple Torte.

Thurs. Apr. 24: CALIFORNIA

Avocado and Mushroom Salad with Parsley Vinaigrette; Bite-Size Goat Cheese and Walnut Cheesecakes; Tuna Burger with Arugula, Bacon, and Lemon-Shallot
Mayonnaise; Strawberries Romanoff.

Thurs. May 22: OHIO - Locally sourced ingredients paired with Ohio wines.

Sautéed Lake Erie Perch with Brown Butter Sauce and Asparagus; Roasted Butterflied Chicken Stuffed with Goat Cheese and Herbs; Pasta with Spinach Arugula Pesto; Maple Mousse with Whipped Cream.

Exploring the Mediterranean (D)

Wed. Jan. 30: SPAIN AND MOROCCO

Orange, Black Olive, and Cilantro Salad; Spanish Potato Omlette; Pork Pinchitos with Romesco Sauce and Green Olive Relish; Lamb and Prune Tagine with
Couscous. Jennifer Wolfe Webb

Wed. Feb. 13: GREECE, TURKEY AND THE LEVANT

Greek Meatballs; Tzatziki (Cucumber and Yogurt Salad); Baba Ghannouj (Smoked Eggplant Puree with Tahini); Lemon and Olive Oil Marinated Fish Steaks with Skordalia (Garlic Walnut Sauce); Chicken Pilaf Pie with Sultanas and Spices. Jennifer Wolfe Webb

Wed. Feb. 20: MEDITERRANEAN BREADS

Naan is a leavened flatbread and can be made without a tandoor oven! Chappati or Roti is made from durum wheat flour. A flaky Potato Paratha will be made on a hot griddle in minutes and lastly, Poori, a fried bread used for scooping will be made to accompany 3 sauces, Masala Kheema (Spicy Meat), Tomato Yogurt, and Cucumber Raita. Kathy Lehr

Wed. Feb. 27: FRANCE AND ITALY

Croutes with Olive and Tomato Tapenade; Crostini with Wild Mushrooms, Fontina and Gorgonzola; Gratin of Eggplant, Zucchini, Tomatoes, and Chickpeas; Oven-Roasted Shrimp Fennel, Garlic, and Lemon; Pasta Arrabiata. Jennifer Wolfe Webb

Journey Through Southeast Asia (D)

Tom Johnson

Thurs. Mar. 6: THAILAND

Mussel and Ginger Soup; an Orange Curry of Freshwater Fish and Vegetables; Crispy Fish Cakes served with a Sweet Pork Salad; Salad of Salted Beef Ribs braised in Coconut Cream.

Thurs. Mar. 13: VIETNAM

Hearty Beef Soup with Fresh Pineapple and Tomato; a Vietnamese Chicken and Sweet Potato Curry; Fried Cabbage with Scrambled Egg; and those astonishing
Rice Paper Spring Rolls, crisply fried and served with a Fresh Mint and Lettuce outer wrapper, accompanied by Nunc Cham Dipping Sauce.

Thurs. Mar. 27: MALAYSIA

Beef Satay with Peanut Sauce; Chicken in Spicy Coconut Sauce; a stir-fry of Shrimp with Asian Greens; Green Beans braised with Lemon Grass; and a luscious, made-ahead Mango Pudding.

Thurs. Apr. 10: INDONESIA

Beef Rendang, a rich Sumatran curry; Spice Islands Fried Chicken accompanied by Coconut Rice; savoury Eggplant in a Peanut Sambal; and as a very special
treat, a fabulous Dutch-Indonesian Spice Cake.

The Short List - Big Variety with Fewer Ingredients (P)

Wed. Mar. 26: SPRING DINNER

Italian Wedding Soup; Marinated Honeysuckle White Turkey Tenderloins; Fennel and Spinach Puree; Potatoes au Gratin; Rum Caramel Pears. Barbara Snow

Wed. Apr. 2: THE SIMPLE GOURMET

Potato, Spinach, and Onion Gratin; Roasted Veal Chops with Caramelized Onions and Tomatoes; Roasted Lemon Chicken; and Baked Pasta with Tomatoes and Shitake Mushrooms. Vicki Todd-Smith

Wed. Apr. 9: INTERNATIONAL TABLE

Parisian Red-Wine Braised Chicken with Garlic Mashed Potatoes; Mushroom and Asparagus Risotto with Insalata Verde (Italy); Spicy Asian Beef and Lettuce Rolls; Pastitsio (Layered pasta dish from Greece). Jennifer Wolfe Webb

Wed. Apr.16: FAST AND FURIOUS

Herb Crusted Chicken Roulades with Wilted Spinach in a Roasted Garlic Cream Sauce; Pomes Anna; Sautéed Mushrooms and Onions over Penne Pasta with a Roasted Tomato Cream Sauce; Toasted Orzo Pilaf with seared London Broil, Broccoli and Parmesan; Broiled Asparagus with a Balsamic Glaze and Parmesan Shards. Mary Jones

Women Chefs of Northeast Ohio (D)

Mon. May 5: KIM HORNER, Downtown 140

A 1992 graduate of Johnson and Wales University, Pastry Chef, Kim Horner’s decadent dessert creations have been delighting patrons of many of this area’s finest restaurants including the Ritz Carlton, The Inn at Turner’s Mill and currently Downtown 140. Spring & Summer Tarts: Chocolate Tart with Graham Crust; Whipped Mascarpone and Ganache Tart; Pear and Almond Tart; Crème Brulee Tart with Fresh Berries.

Mon. May 19: VICKI TODD- SMITH, The Mustard Seed Market

Victoria Todd-Smith: Vicki brings extensive international culinary experience from years of living in Europe, Australia and Asia. She attended Escuela de Cocina Cervantes in Spain and Cordon Bleu in Japan. She owned cooking schools, catering companies and a boutique wine business while living overseas. She has been a food editor, a consultant to the cruise and supermarket industries and is a frequent public speaker on food and beverage topics. She currently makes Mustard Seed Market her culinary home away from home! Spring Appetizers: Miniature Vietnamese Spring Rolls with Strawberry Chile Sauce; Provolone Pesto Loaf; Miniature Chicken Tostados; Spring Onion Biscuits with Smoked Salmon Spread.

Junior Chef Series (P)

MaryAnn Napolitano

Aug. 4 - Aug. 7: Junior Chef Series

Day 1: ITALIAN

Pasta, pasta, and more pasta! Experience and explore the different flavors five key Italian ingredients can create (olive oil, tomato, garlic, basil, and cheese) while using different textured pasta noodles. Angel Hair Pasta Pomodora; Rotini Pasta with Cheesy Sauce; Farfalle Pasta with Broccoli and Sausage; Spaghetti Bolognese; Pizza Fitta (Elephant Ear).

Day 2: FRENCH

Crepes galore. Enjoy the flavors of France. Quiche Lorraine Cups; Creamy Chicken Crepes; Chicken Saltimbocca Crepes; Dessert Strawberries and Cream Crepes; Peach Sundae Crepes.

Day 3: MEXICAN

Making appetizers and entrees with the flavors of Mexico. Chicken and Cheese Quesadillas; Mexican Rice; Nachos with Homemade Salsa and Fresh Guacamole; Steak Fajitas; Surprise Fiesta Dessert.

Day 4: ASIAN

What better way to start a journey into Asian cuisine than a hot bowl of Wonton Soup! Fried Rice; Cashew Chicken; Steak and Vegetable Stir-fry; Mango Smoothie.

Kids in the Kitchen (P)

Sat. Feb. 2: CHILDREN’S ETIQUETTE

Learn a variety of manners with this class including setting a table and table manners, proper introductions, and telephone manners. We will cover the almost-lost-art of thank you notes, responding to an invitation, and thanking a hostess. Lunch will be served including a soup, pasta, vegetable, and sautéed chicken breast, teaching the proper way to eat a meal. We’ll finish with
a Surprise Dessert. Please have children dress business casual. Mary Jones

Sat. Feb. 9: YA GOTTA HAVE HEART

A special class for your special valentine! In a safe and fun-filled class, children will make Valentine Decorated Cookies on a Stick, Red
Hot Cupcakes, Handmade Chocolate Hearts, and Cupid's Chocolate Oatmeal Kisses. Barbara Snow

Kids Chef Camp (P)

Barbara Snow

Tell your child to get ready to travel the world and learn about food, science and math in the fun setting of a real cooking school. Everyday will be a new adventure as we create a world full of flavors while developing good kitchen skills focusing on safety, science, math and of course taste! Diploma and "Passport to Good Eating" will be awarded. BRING an apron and wear closed-toe non-skid shoes.

Mon.: FRANCE Tues.: SPAIN Wed.: ITALY Thurs.: MEXICO Fri.: AMERICA

Participation Classes

Wed. Apr. 23: ESSENTIAL KNIFE SKILLS-CHICKEN

Knowing how to cut up a whole chicken gives you fresher poultry and bones for stock for less money than those unsavory packaged birds floating in their juices. Savvy cooks make the most of fresh local chicken saving money and time. We utilize every part of the bird five ways so you can learn to make stock and turn it into rich Classic Chicken Stock for French Onion Soup; Boned and Stuffed Chicken Legs with Dried Fruit Compote; Chicken Sauté with Artichokes & Tomatoes in a White Wine Sauce. BRING: chef’s knife, boning knife and a paring knife. Catherine St. John

Wed. Mar. 12 or Wed. May 28: ESSENTIAL KNIFE SKILLS-VEGETABLES

Nothing separates the pros from the rookies like good knife skills. Find out how to buy, sharpen, hold, and use the most important tool in your kitchen arsenal. Learn to chop and dice with the best of them while Catherine cooks up your freshly cut veggies into Pasta Primavera with Julienned Vegetables; Kung Pao Chicken; Roasted Vegetable Pizza with Goat Cheese; and more! BRING: chef’s knife and a paring knife. Catherine St. John

Thurs. Jan. 24: FONDUE PARTY

Enjoy a night out with friends! Basil Pesto Fondue with Italian Cheeses; Brie, Roquefort, and Wild Mushroom Fondue; Cheddar Fondue with Beer and Mustard; Toblerone Dark Chocolate, Honey, and Almond Fondue; Praline Pecan Fondue. Jennifer Wolfe Webb

Thurs. Feb. 7: CAKE DECORATING

Learn the skills you will need to decorate a cake like a professional. Beginning with the basics, you will learn how to bake, torte, fill, and apply icing. Receive proven recipes and learn basic techniques for handling the tools of the trade. A decorating kit with pastry bag and tips are included. BRING: Ask at registration for supply list. Nita Moczadlo

Thurs. Feb. 7: CHINESE NEW YEAR DIM SUM PARTY

Chinese New Year is the most glorious and colorful Chinese festival on the lunar calendar. If you can’t fly off to Hong Kong to enjoy the timeless traditions and exciting attractions join us for an enticing Cantonese style celebration. Learn the basics of making your own Dim Sum for a party no one will soon forget. Steamed Plum Chicken Buns; Mini Meat Balls in a Peanut Coconut Sauce; Shrimp Shui Mai; Pork Pot Stickers with Soy Dipping Sauce; Fresh Basil Spring Rolls with Chicken & Shrimp and a Spicy Peanut Sauce. Catherine St. John

Sat. Feb. 9: PASTA WORKSHOP

There is no comparison between store-bought and homemade when it comes to pasta. Learn how to make fresh pasta by hand and machine. We’ll turn our creation into Homemade Linguini with Broccoli Florettes and Traditional Alfredo Sauce; Homemade Angel Hair Pasta with Vodka, Tomato and Onion Sauce. BRING: Take home container for pasta. Mary Jones

Thurs. Feb. 21: ALL ABOUT AIRBRUSH – CAKE DECORATING

Not using your airbrush as much as you'd like? Come see how easy it is to add depth to your designs with basic airbrush techniques that will set your cakes sprays apart from all the rest. All students must bring their own airbrush, line and compressor. BRING: Ask at registration for supply list. Nita Moczadlo

Sat. Apr. 19: FRENCH BREAD WORKSHOP

This class will give you a formula to create any bread you desire! Follow Kathy through the basic chemistry of what happens when you combine yeast, flour, water, and salt. Once these are mastered, you should be producing beautiful and tasty breads!! We will be working with various mixing and shaping techniques as well as baking methods for the perfect French Bread. You also will learn about various grains and how they react to yeast. There are many tips for the busy, working person and how to eliminate many of your fears and misconceptions. BRING: flexible bench scraper and an instant-read thermometer. Kathy Lehr

Mon. Feb. 25: LE CREPERIE I - The Basics

You’ll be flipping crepes in no time as you master the art of crepe making in this introductory course. This tasty, yet super simple menu will have you serving up crepes anytime. Bring an apron and order your 8-inch nonstick crepe pan and spatula when registering. Basic Savory Crepes; Fruity Goat Cheese Triangles; Black Forest Ham and Roasted Vegetable Crepes; Chocolate-Hazelnut Half-Moon crepes with Crème Chantilly. Cynthia Holub

Thurs. Feb. 28: TOM JOHNSON’S ORGAN RECITAL

Organ meats have taken an extremely bad rap in America, because of a lack of knowledge of simple advance preparation, cooking techniques, and timing. Tom will guide you through an illuminating taste of these culinary delights which will change your perspective, allay your prejudices, and delight your taste buds. Mousse-Pâté of Duck Livers laced with Grand Marnier; savoury Venetian-style Calves Liver sautéed with White Wine, Lemon Zest, and Caramelized Onion; the classic Parisian Bistro Salad of Calves Brains and Field Greens with Brown Butter Vinaigrette; and a sumptuous Puff Pastry Feuilletée filled with Veal Sweetbreads and Fresh Mushrooms braised in Cream and Cognac, atop Fresh Asparagus Spears. Tom Johnson

Sat. Mar. 1: STUFFED PASTA WORKSHOP

Once we cover the technique of basic pasta making, the options are endless. Use your imagination to sauce, stuff, and fill your way to a fantastic meal. Handmade Stuffed Ravioli with Mushroom Duxelle in a Roasted Garlic Cream Sauce; Roasted Vegetable Lasagna with a Velvety Béchamel Sauce. BRING: Take home container for pasta. Mary Jones

Wed. Mar. 5: GOURMET PIZZA AND CRAFT BEER

Taught with Fred Karm from Hoppin’ Frog Brewery; each pizza will be paired with a Hoppin’ Frog beer. Caesar Salad with Bacon; Cracker Crust Pizza Bianca and Wild Frog Wheat; Thai Chicken Pizza and Mean Manalishi Double I.P.A.; Deep Dish Sweet and Spicy Sausage and Pepper Pizza and Gulden Fraug Belgian Ale; Wild Mushroom, Blue Cheese, and Roasted Garlic Pizza and Bodacious Black and Tan; Dark Chocolate and B.O.R.I.S. the Crusher Oatmeal Imperial Stout Brownies. Jennifer Wolfe Webb

Sun. May 4 : SUSHI WORKSHOP

Love sushi but unsure of how to attempt it on your own? Learn the basics of preparing outstanding sushi at home. Impress friends with your knowledge of the history of sushi as well as your skill in creating it. California Roll (inside out roll); Vegetable Roll; Spicy Tuna Roll; Crab Roll with Wasabi Mayo; Sesame Salmon Roll. BRING: Take-home container. Catherine St. John

Sat. Mar. 15: SIMPLY DELICIOUS BRUNCH

Entertain with ease. Devilled Eggs in Curry Sauce; Savory Ham and Mushroom Bread Pudding; Sausage, Pepper and Potato Frittata with Green Salad; Ginger-Glazed Fresh Fruit; Cinnamon Sugared Bacon; Morning Glory Muffins; Macadamia Nut Coffee Cake. Jennifer Wolfe Webb

Mon. Apr. 7: TOFU TAKES THE STAGE

The health benefits of soy have both vegetarians and meat-eaters looking for ways to add tofu into their diet. This class will introduce students to using regular and silken tofu forms throughout a four-course meal in addition to the basics of tofu smoothies. Beer Battered Coconut Tofu; Mixed Greens with Creamy Basil, Lemon & Tomato Tofu Dressing; Tofu Country Captain Casserole; Chocolate Peanut Butter Tofu Cupcakes with Tofu Chocolate Frosting; Almond Joy Tofu Smoothie. Anne Haynam

Sat. Apr 12: BAGELS, BIALYS AND BUNS

The bagel will show how breads can be made chewy by a water bath and baking. We will also dive into making soft pretzels. The bialy will become a weekly treat after you experience this class. Lastly you will learn how to make a great hamburger (or any other type of) bun using potatoes! Kathy Lehr

Sat. May 3: MOZZARELLA WORKSHOP

Dreaming of salads and pizza with fresh Mozzarella? Learn to make fresh mozzarella at home! Using curd from Gallucci's Italian Market in Cleveland, we will be making Prosciutto and Roasted Red Pepper Mozzarella Roulade, Marinated Mozzarella bites; Baked Pasta with Mozzarella and Radicchio; Mozzarella-stuffed Turkey Cutlets; Mozzarella Bruschetta with Grilled Peppers and Garlic. BRING: a new pair of cotton-lined rubber gloves and a container to take home the cheese you will create! Barbara Snow

Wed. May 7: BEEF TENDERLOIN WORKSHOP

Tenderloin is on sale again, but you’re not sure what to do with it. Bring a tenderloin with you to class and we will show you how to clean, trim and cut the tenderloin into serving pieces for 4 different recipes. We’ll wrap your tenderloin to take home and prepare recipes from our tenderloin in class. Black Bean Chili with Beef Tenderloin Trim; Grilled Korean Beef Kabobs; Seared Tenderloin Steaks with Green Peppercorn Sauce; Roasted Tenderloin Salad with Sun-dried Tomatoes and Pesto. BRING: 1 untrimmed Beef Tenderloin in a small cooler. Catherine St. John

Sat. May 10: PHYLLO WORKSHOP

Learn the tricks to make working with this centuries old pastry dough easy. Hot Apple and Fontina Cheese Turnovers; Deep Dish Sausage and Olive Pizza with Phyllo and Vegetable Pot Pies; Honey Walnut Baklava Rolls. Catherine St. John, with fresh Phyllo compliments of Athens Foods

Wed. May 21, 6:00-9:30 or Thurs. May 22, 11:00-2:30: SEAFOOD WORKSHOP

Back by popular demand! Not confident about cooking seafood? Let us change you mind. This class begins at the local Heinen’s seafood counter. We will discuss how to buy, store, and select the best cooking method for each type of seafood. Crab Cakes with Roasted Tomato Aioli; Sear Roasted Salmon with Mango Basil Sauce, Steamed Mussels in a Saffron Garlic Broth with Garlic Toasts; Grilled Shrimp Salad with Feta Cheese and Oranges, Panko (Japanese Bread Crumbs) Crusted Tilapia with Herbal Tartar Sauce and Oven Fries. Catherine St. John

Thrill of the Grill (P)

Catherine St. John

Thurs. May 29: GRILLING BASICS

Grilled Pizza Margarita; Grilled Caesar Salad; Grilled Garlic Herb Yukon Gold Potatoes; Grilled Balsamic Vegetables; Grilled Pork Tenderloin Brined in Beer with Ginger Reduction Sauce.

Thurs. Jun. 5: GRILLING SEAFOOD

Grilled Whole Side of Salmon on a cedar Plank with Wasbi Ginger Butter; Peel and Eat Shrimp with Spicy Beer Butter; Grilled Sea Scallops with Tropical Fruit Salsa; Grilled Tuna Steak for Salad Niciose.

Thurs. Jun. 12: INTERNATIONAL CHICKEN GRILLING

Grilled Asian Plum Chicken (for Chinese Chicken Salad); Tandori Chicken Thighs with Curry Rice; Jamaican Jerk Chicken with Mango Cilantro Salsa; BBQ Chicken
with Whiskey BBQ Sauce.

Thurs. Jun. 19: RIBS: RUBBED, SAUCED & GLAZED

Country Style Pork Ribs with Dijon Maple Glaze; Baby Back Ribs with Sweet and Spicy Dry Rub; BBQ Spareribs with Homemade BBQ Sauce; Warm Potato and Augula Salad; White Bean Salad with Olives and Herb Dressing; Grilled Garlic Corn.

Sourdough Workshop (P)

Kathy Lehr

Sat.-Sun. Mar. 29-30: Prerequisite: French bread or Intensive Bread Clinic.

Back from studying with James McGuire, translator of world renown Raymond Calvel’s Taste of Bread, Kathy will simplify pre-ferments and sourdough. This 2-day workshop will incorporate sourdough into a variety of breads, rolls, biscuits, and pancakes. You will also work with other pre-ferments, not as complex as sourdough.

Teen's Chef Camp (P)

Barbara Snow

Mon.- Fri.  Jul. 21-25

Teens will be introduced to good kitchen habits that will set them on the right path for a lifetime of success in the kitchen! This week-long basic cooking technique class focuses on "doing things the efficient way" with many of the techniques professionals use! Homemade Mozzarella, from-scratch Pasta, real Pizza (yes, we toss the dough!) and Pie Crust are just some of the topics that will be covered. Explore the world of seasoning and spices and learn how to custom-design your own recipes. This is a week of hands-on activities of basic prepping, cooking, tasting, and enjoying all things food. Diplomas will be awarded. BRING: Apron, wear closed-toe non-skid shoes, take-home container, samples will be brought home daily!

Weekend Cooking Techniques Workshop (P)

Catherine St. John

Sat.- Sun. Apr. 26-27

Brush up and expand your cooking skills, methods, and techniques in this 2-day workshop. This class will help make you a smarter cook and more efficient and creative in your meal planning. On Day One, we will cover menu development, recipe development, sautéing, baking, pan sauces, knife skills, salad dressings, soups, timing, and plate presentation. We will work with fresh vegetables, herbs, chicken, seafood, salad greens, fruit, and a variety of ingredients
found in most pantries. Day One menu will be provided by the chef Catherine St. John. Spend Day Two working with the same ingredients, but this time you will develop the menu and recipes. Building on the skills and techniques covered in Day One you will create a completely different menu. This requires working in teams to take the skills learned and apply them to the meals you will prepare.

Artisan Cheese & Olive Oil Tasting (D)

Vicki Todd-Smith

Mon. Mar. 10

This fun informative class gives you the opportunity to explore two culinary treasures. Get your questions answered on how to select the proper oils for cooking and finishing. From blue to brie and beyond, learn cheese types, textures and cheese presentation. Expand your knowledge and enjoy a sampling of the wide variety of fine cheeses and olive oils we have available to us in our area.

Afternoon Spring Tea (D)

Jennifer Wolfe Webb

Fri. Apr. 11

Gather a group of friends to enjoy this delightful afternoon tradition. An assortment of fine teas; Roasted Asparagus and Goat Cheese Frittata Squares;
Curried Chicken Salad in Puff Shells; Fresh Strawberry Almond Tart; Lemon Cream Daisies; Apricot Shortbread Bars.