Women Chefs of Northeast Ohio

WRSOC is pleased to welcome 4 of the area's top chefs to share their stories of success in the culinary world , as well as a menu selection of their spring favorites.

7:00-9:30pm, $175 Series/$45 Single Class

Mon. Apr. 21: JILL VEDAA, Wine Bar Rocky River

Jill Vedaa has been working in some of the best kitchens of Northeast Ohio for the past 14 years including Lola, Mise, Flying Fig, Saucy Bistro and now Wine Bar. She believes in good, simple and flavorful food with Southwest and Asian influences. Spring Fusion: Green Chili and Tomato Salsa; Chicken "Potstickers" with a Napa Cabbage Slaw and Citrus Ginger Glaze; Homemade Flatbread; Roasted Tomato Sauce.

Mon. Apr. 28: PAMELA COLE-WATERMAN, Duet

Pamela began her culinary career in high school as a "Kitchen Witch." Waterman moved to Northern California, where she gained valuable experience cooking with some of America's finest Chefs. In 1994, Waterman moved back to Cleveland and became the Executive Chef of The Lockkeepers in Valley View. After 12 years at the helm of one of Cleveland's Four Diamond restaurants, Waterman, along with her partner Brad Schmid, opened Duet, Fine Catered and Prepared Foods in Rocky River. Waterman and her partner offer a full line of catering services, thus bringing Waterman back in a full circle to where she started her career as a Kitchen Witch! Spring in Venice: Seafood Risotto with Fresh Spring Legumes; Grilled Leg of Lamb with Artichoke Tapenade and Crispy Polenta Fries; Strawberry Semifreddo.

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.

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