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classes


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EVENTSTART-END
Jared Bergen
Open Seats 10
2014-4-22
6:30 pm
-9:30 pm
Foundations II
Open Seats 1
2014-4-23
4:00 pm
-2014-4-27
9:30 pm
Tech & Theory III - Series
Open Seats 14
2014-4-29
6:30 pm
-9:30 pm
Techniques & Theory III - Soups
Open Seats 15
2014-4-29
6:30 pm
-9:30 pm
Dining on the Great Wall - Fusion
Open Seats 3
2014-4-30
6:30 pm
-9:30 pm
Bread Baking - No Knead
Open Seats 1
2014-5-3
10:00 am
-1:30 pm
Advanced Pastry Cakes and Tortes
Open Seats 5
2014-5-5
4:00 pm
-2014-5-9
9:00 pm
Friday Night Date Night - Spring Market
Open Seats 0
2014-5-9
6:30 pm
-9:30 pm
Techniques & Theory III - Saute & Roast
Open Seats 14
2014-5-13
6:30 pm
-9:30 pm
Foundations III
Open Seats 6
2014-5-14
4:00 pm
-2014-5-18
9:30 pm
Techniques & Theory III - Braising & Poaching
Open Seats 14
2014-5-20
6:30 pm
-9:30 pm
Dining on the Great Wall - Spring Rolls
Open Seats 3
2014-5-21
6:30 pm
-9:30 pm
Outdoor Grilling - Memorial Day BBQ
Open Seats -1
2014-5-22
6:30 pm
-9:30 pm
Techniques & Theory III - Grilling & Frying
Open Seats 15
2014-5-27
6:30 pm
-9:30 pm
Outdoor Grilling - Smoke & Fire
Open Seats 0
2014-5-29
6:30 pm
-9:30 pm
Outdoor Grilling - International
Open Seats 0
2014-6-5
6:30 pm
-9:30 pm
Growing and Cooking (with) Herbs
Open Seats 13
2014-6-8
1:30 pm
-4:30 pm
5-Day Intensive Bread Clinic
Open Seats 8
2014-6-16
9:00 am
-2014-6-20
4:00 pm
Kids Camp 1
Open Seats 5
2014-6-23
10:00 am
-2014-6-27
12:30 pm
Teen Camp Pro
Open Seats 4
2014-7-7
10:00 am
-2014-7-11
2:00 pm
Kids Camp II
Open Seats 8
2014-7-14
10:00 am
-2014-7-18
12:30 pm
Teen Baking Camp
Open Seats 9
2014-8-4
10:00 AM
-2014-8-8
2:00 PM

Jared Bergen


Apr 22,2014 - Time: 6:30 pm - 9:30 pm
Gnocchi, Risotto and Polenta (D) Join us for an evening with one of Cleveland’s up and coming chefs. Chef Bergen will create an Italian inspired menu focusing on making gnocchi and risotto. The menu will include chilled farro salad with olives, wild greens, fontanella, red wine vinaigrette; potato gnocchi with braised oxtail; risotto capasante with roasted garlic and lemon foam; polenta with braised calamari and olives in spicy tomato broth. Jared Bergen, Chef de Cuisine, Flour Chef Jared Bergen is a 2003 graduate of the Culinary Institute of America, Hyde Park. Jared has worked on the East Coast with Ming Tsai, Charlie Palmer restaurant Group at Aureole and several other new York City restaurants. for the last 10 years he has worked with Cleveland based chef dante. Chef Bergen was the chef de cuisine at dC Pasta in strongsville and is currently the chef de cuisine of flour, a modern Italian American restaurant in Moore- land Hills.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Jared Bergen $ 75.00

Foundations II


Apr 23,2014 - Apr 27,2014 Time: 4:00 pm - 9:30 pm

Grande Diplome

This very special diploma is granted to students who complete the Culinary Foundations Program and the Pastry Program requirements as outlined below.

Culinary Foundations: The Building Blocks of Great Cooking

Every cook, whether a professional or a home cook, needs a good solid foundation in cooking techniques and methods. So whether you are hoping to launch a career as a pastry chef at a top rated restaurant, start a catering business, be a better cook for your own enjoyment or something in between, we have a program to match your goals.

Culinary Foundations Program

This program will cover solid cooking techniques, with improvements to adjust to the changing world of food. It is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You’ll become a more creative and efficient cook by learning how to design recipes, enhance menus, and cook more economically. We will focus on organization, knife skills, seasoning, correcting and working with fresh ingredients, and using as much locally produced products as possible.

Culinary Foundations Program Requirements Foundations I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 28 individual classes (Cooking Techniques I, II, and III are required), and four Featured Chef classes.

FOUNDATIONS II: Intermediate

Wednesday-Sunday, April 23-27

Wed-Fri 4:00 p.m.-9:30 p.m., Sat and Sun 9:30 a.m.-4:00 p.m.

$150 deposit with remaining balance of $445 due at 1st day of class

Foundations I required.

Introduction into World Cuisines: Day One: Italy; Day Two: Mediterranean; Day Three: Asia; Day Four: Latin America; 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.

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

foundations II $ 150.00

Tech & Theory III - Series


Apr 29,2014 - Time: 6:30 pm - 9:30 pm
Now that we have covered many of the basic ingredients in the kitchen we will delve into cooking techniques. In this series of four classes we will look into soups (yes, it is a technique), sautéing, roasting, braising, poaching, pan grilling (although outdoor grilling with be discussed) and frying. All of the techniques are used in the professional kitchen on a daily basis and can easily be translated to the home. Catherine St. John, 6:30 p.m.-9:30 p.m., Diploma awarded for series, $65 single class/$252 for series. No prerequisites. Soups: Tuesday, April 29 Soup is one of the easiest meals to make. You can make it with chicken stock, vegetable stock, beef stock or plain water if that is all you have. It is a great way to use up leftovers and a wonderful lesson in how to season. Soup can be made from almost anything. In this class we will be revisiting some of the ingredients in earlier classes and be tasting the soups at different stages of seasoning to drive home just how important salt, herbs, spices and acids are in your cooking. Split pea and ham soup; cream of celery soup with Irish cheese; sausage and kale soup; and we will finish with pantry soup (soup made from everyday things found in most pantries). An overview of stock making will be covered as well. Sautéing and Roasting – In the Hot Seat: Tuesday, May 13 The word sauté means “to jump”, or having your pan hot enough so that the food jumps in the pan. It is a dry heat method of cooking. To sauté is a rapid a’la minute cooking technique. It is the most popular of the restaurant cooking techniques. Roasting is also a dry heat method of cooking. While sautéing is done on the stove top, roasting is done in the oven. You can roast at a high heat or you can slow roast at a low heat – it just depends upon what you are cooking. Roasting is great for meats, fish and vegetables. Sauté of chicken breast with tarragon butter sauce; sautéed wild mushroom medley; roasted butternut squash with sage butter; roasted cauliflower purée with roasted garlic and Greek yogurt, and to finish a maple-brined boneless pork loin roast with apples, onions and mustard bread crumb. Braising and Poaching – Moist Heat/Gentle Heat: Tuesday, May 20 Both braising and poaching are moist heat environment methods of cooking. Braising is primarily used for tougher cuts of meat (short ribs, pork shoulder, pot roasts), while poaching is usually reserved for more delicate types of foods (eggs, fish and vegetables). Braised boneless beef short ribs with hoisin glaze; braised chicken thighs with bacon, onions and beer; spinach salad with warm bacon dressing and the perfect poached egg and poached salmon in court bouillon. Grilling and Frying: Tuesday, May 27 Fire is king when it comes to imparting great flavor to meats, seafood and vegetables. While this class will not be able to provide an outdoor grilling experience, we will take some of the techniques and apply them to the indoor grill and grill pan. Most people are afraid to deep fry, feeling that it makes a mess and produces greasy food. While we should not be eating fried foods on a daily basis, it is a good and valid technique to know. Pan grilled flat iron steak with grilled onions and chimmichuri sauce served in a grilled flat bread; grilled and marinated vegetables for a vegetable and goat cheese wrap; oven fried french fries and beer battered fried fish with tartar sauce.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Tech III - Series $ 252.00

Techniques & Theory III - Soups


Apr 29,2014 - Time: 6:30 pm - 9:30 pm
We have long been looking for a text book for this 12-part series and we believe we’ve found it. Cleveland based cookbook author, Michael Ruhlman, has come out with just such a book. Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto, has it all. Everyone who loves to cook should read and learn from this book. We will break down his 20 must-know techniques into a 12 part series. Whether you are a novice cook, an experienced home cook or a professional cook. These classes will be techniques you should know and understand. These classes will be technique driven, not menu driven. Recipes were chosen because of the lessons they teach us about each technique. The classes will build on each other and can be taken as a whole series or you can take a class that interests you. Our hope is that you become hooked on learning more and take more than one class. While it is not required that you have Ruhlman’s Twenty as a textbook for taking the classes, it is recommended. We will continue to venture through Michael Ruhlman’s book, Ruhlman’s Twenty. Now that we have covered many of the basic ingredients in the kitchen we will delve into cooking techniques. In this series of four classes we will look into soups (yes, it is a technique), sautéing, roasting, braising, poaching, pan grilling (although outdoor grilling with be discussed) and frying. All of the techniques are used in the professional kitchen on a daily basis and can easily be translated to the home. Catherine St. John, 6:30 p.m.-9:30 p.m., Diploma awarded for series, $65 single class/$252 for series. No prerequisites. Soups: Tuesday, April 29 Soup is one of the easiest meals to make. You can make it with chicken stock, vegetable stock, beef stock or plain water if that is all you have. It is a great way to use up leftovers and a wonderful lesson in how to season. Soup can be made from almost anything. In this class we will be revisiting some of the ingredients in earlier classes and be tasting the soups at different stages of seasoning to drive home just how important salt, herbs, spices and acids are in your cooking. Split pea and ham soup; cream of celery soup with Irish cheese; sausage and kale soup; and we will finish with pantry soup (soup made from everyday things found in most pantries). An overview of stock making will be covered as well.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Tech III-Soups $ 65.00

Dining on the Great Wall - Fusion


Apr 30,2014 - Time: 6:30 pm - 9:30 pm

Chinese cooking is hailed as one of the world’s greatest, actually an entire collection of fine cuisines. Unfortunately, most Chinese restaurants have settled into a rather dreary routine of bland sameness and predictability. The remedy is simple, as always: make your own and make it exciting again. Join Tom Johnson who brings the palate and sensitivity of a French chef to help you make it confidently.

Tom Johnson, 6:30 p.m.-9:30 pm, $75 per single class, $292 series.

Chinese Fusion:

Wednesday, April 30

Fusion food by definition is mixing the flavors of two or more cultures. In this class Chef Tom will do just that. Your menu will include a cold appetizer of "strange flavor" eggplant, moo shu pork with our own homemade pancakes called "doilies", and eight treasure stuffed tomatoes and tea.


Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Great Wall Fusion $ 75.00

Bread Baking - No Knead


May 3,2014 - Time: 10:00 am - 1:30 pm

Join one of the countries foremost authorities on bread baking. Kathy Lehr has been teaching bread baking at WRSOC for over 25 years and now teaches all over the country. In this series you’ll learn the basics of classic French bread, to-die-for pizza and clazones, ciabatta bread, and so much more. You’ll never want to buy store bought bread again.

Kathy Lehr, 10:00 a.m.-1:30 p.m., $75 per class.

No Knead Artisan Bread:

Saturday, May 3

The key to making beautiful breads without kneading and storing the doughs for days will be explained in depth. You can have incredible dough at your convenience to bake when you are ready! Techniques used in European bakeries for ages have just come to light in our country. Learn the techniques through making a master white wheat bread, cheddar cheese and chive bread and an olive tapenade bread. You’ll see how to make free formed loaves and how to bake in a cloche (cast iron or ceramic pot) using an even wetter dough. You’ll be making a dough at the end of class to take home. BRING: a medium sized bowl to class, as well as a plastic bench scraper.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Bread Baking No Knead $ 75.00

Advanced Pastry Cakes and Tortes


May 5,2014 - May 9,2014 Time: 4:00 pm - 9:00 pm

Developed by Christina Körting, 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-part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.

Monday-Thursday, May 5-8

4:00 p.m.-9:00 p.m.

$150 deposit required. Balance of $345 due on 1st day of class

Beginning Pastry, French I, French II required

Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan.

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cakes and Tortes $ 150.00

Friday Night Date Night - Spring Market


May 9,2014 - Time: 6:30 pm - 9:30 pm

Looking for something new to do on a Friday night? Join us for this popular series and share good food and learning with new friends. Everyone will get a great hands-on experience cooking with Chef Anne Haynam and then sit down to enjoy the fruits of their labor. You may even get some great ideas for your own entertaining at home. You may bring beer or wine to enjoy with your meal.

Anne Haynam, 6:30 p.m.-9:30 p.m., $170 per couple for single class/

$665 per couple for series.

Spring Market to Table Dinner:

Friday, May 9

The bounty of spring is upon us. This menu features clean, simple preparations that will set you up for easy entertaining in the weeks to come. Pea and edamame puree with fromage blanc and crostini; roasted asparagus and mushrooms over baby greens with a farm fresh poached egg; halibut and salmon skewers with parsley lemon butter over garden orzo and finish with mango sorbet.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Friday Date - Spring Market $ 170.00

Techniques & Theory III - Saute & Roast


May 13,2014 - Time: 6:30 pm - 9:30 pm
We have long been looking for a text book for this 12-part series and we believe we’ve found it. Cleveland based cookbook author, Michael Ruhlman, has come out with just such a book. Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto, has it all. Everyone who loves to cook should read and learn from this book. We will break down his 20 must-know techniques into a 12 part series. Whether you are a novice cook, an experienced home cook or a professional cook. These classes will be techniques you should know and understand. These classes will be technique driven, not menu driven. Recipes were chosen because of the lessons they teach us about each technique. The classes will build on each other and can be taken as a whole series or you can take a class that interests you. Our hope is that you become hooked on learning more and take more than one class. While it is not required that you have Ruhlman’s Twenty as a textbook for taking the classes, it is recommended. We will continue to venture through Michael Ruhlman’s book, Ruhlman’s Twenty. Now that we have covered many of the basic ingredients in the kitchen we will delve into cooking techniques. In this series of four classes we will look into soups (yes, it is a technique), sautéing, roasting, braising, poaching, pan grilling (although outdoor grilling with be discussed) and frying. All of the techniques are used in the professional kitchen on a daily basis and can easily be translated to the home. Catherine St. John, 6:30 p.m.-9:30 p.m., Diploma awarded for series, $65 single class/$252 for series. No prerequisites. Sautéing and Roasting – In the Hot Seat: Tuesday, May 13 The word sauté means “to jump”, or having your pan hot enough so that the food jumps in the pan. It is a dry heat method of cooking. To sauté is a rapid a’la minute cooking technique. It is the most popular of the restaurant cooking techniques. Roasting is also a dry heat method of cooking. While sautéing is done on the stove top, roasting is done in the oven. You can roast at a high heat or you can slow roast at a low heat – it just depends upon what you are cooking. Roasting is great for meats, fish and vegetables. Sauté of chicken breast with tarragon butter sauce; sautéed wild mushroom medley; roasted butternut squash with sage butter; roasted cauliflower purée with roasted garlic and Greek yogurt, and to finish a maple-brined boneless pork loin roast with apples, onions and mustard bread crumb.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Tech III-Saute $ 65.00

Foundations III


May 14,2014 - May 18,2014 Time: 4:00 pm - 9:30 pm

Grande Diplome

This very special diploma is granted to students who complete the Culinary Foundations Program and the Pastry Program requirements as outlined below.

Culinary Foundations: The Building Blocks of Great Cooking

Every cook, whether a professional or a home cook, needs a good solid foundation in cooking techniques and methods. So whether you are hoping to launch a career as a pastry chef at a top rated restaurant, start a catering business, be a better cook for your own enjoyment or something in between, we have a program to match your goals.

Culinary Foundations Program

This program will cover solid cooking techniques, with improvements to adjust to the changing world of food. It is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You’ll become a more creative and efficient cook by learning how to design recipes, enhance menus, and cook more economically. We will focus on organization, knife skills, seasoning, correcting and working with fresh ingredients, and using as much locally produced products as possible.

Culinary Foundations Program Requirements Foundations I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 28 individual classes (Cooking Techniques I, II, and III are required), and four Featured Chef classes. Pre-requisites: Foundations I and Foundations II FOUNDATIONS III: Advanced Wednesday-Sunday, May 14-18 Wed-Fri 4:00 p.m.-9:30 p.m., Sat and Sun 9:30 a.m.-4:00 p.m. $150 deposit with remaining balance of $445 due at 1st day of class Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I and II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working with advanced techniques in French cuisine, but making them relevant to today’s way of eating.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Foundations III $ 150.00

Techniques & Theory III - Braising & Poaching


May 20,2014 - Time: 6:30 pm - 9:30 pm
We have long been looking for a text book for this 12-part series and we believe we’ve found it. Cleveland based cookbook author, Michael Ruhlman, has come out with just such a book. Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto, has it all. Everyone who loves to cook should read and learn from this book. We will break down his 20 must-know techniques into a 12 part series. Whether you are a novice cook, an experienced home cook or a professional cook. These classes will be techniques you should know and understand. These classes will be technique driven, not menu driven. Recipes were chosen because of the lessons they teach us about each technique. The classes will build on each other and can be taken as a whole series or you can take a class that interests you. Our hope is that you become hooked on learning more and take more than one class. While it is not required that you have Ruhlman’s Twenty as a textbook for taking the classes, it is recommended. We will continue to venture through Michael Ruhlman’s book, Ruhlman’s Twenty. Now that we have covered many of the basic ingredients in the kitchen we will delve into cooking techniques. In this series of four classes we will look into soups (yes, it is a technique), sautéing, roasting, braising, poaching, pan grilling (although outdoor grilling with be discussed) and frying. All of the techniques are used in the professional kitchen on a daily basis and can easily be translated to the home. Catherine St. John, 6:30 p.m.-9:30 p.m., Diploma awarded for series, $65 single class/$252 for series. No prerequisites. Braising and Poaching – Moist Heat/Gentle Heat: Tuesday, May 20 Both braising and poaching are moist heat environment methods of cooking. Braising is primarily used for tougher cuts of meat (short ribs, pork shoulder, pot roasts), while poaching is usually reserved for more delicate types of foods (eggs, fish and vegetables). Braised boneless beef short ribs with hoisin glaze; braised chicken thighs with bacon, onions and beer; spinach salad with warm bacon dressing and the perfect poached egg and poached salmon in court bouillon.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Tech III - Braising $ 65.00

Dining on the Great Wall - Spring Rolls


May 21,2014 - Time: 6:30 pm - 9:30 pm

Chinese cooking is hailed as one of the world’s greatest, actually an entire collection of fine cuisines. Unfortunately, most Chinese restaurants have settled into a rather dreary routine of bland sameness and predictability. The remedy is simple, as always: make your own and make it exciting again. Join Tom Johnson who brings the palate and sensitivity of a French chef to help you make it confidently.

Tom Johnson, 6:30 p.m.-9:30 pm, $75 per single class, $292 series.

Roll into Spring:

Wednesday, May 21

Learn how to make spring rolls and heat things up with a flavor trip into the Szechwan area of China. Our own crisp spring rolls, filled with pork, shrimp, and vegetables, served with a Shanghai dipping sauce, crisply-fried freshwater fish served with meaty Szechwan "fish sauce", lemon chicken, steamed rice and tea.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Great Wall Spring Rolls $ 75.00

Outdoor Grilling - Memorial Day BBQ


May 22,2014 - Time: 6:30 pm - 9:30 pm
In these three classes you’ll learn basic grilling skills as well as more advanced techniques. Whether you grill on charcoal or use a gas grill, you’ll amaze yourself and others with the recipes and techniques you’ll learn from this series. The main skill learned here is to not let the fire control you–you control the fire. Catherine st. John will guide you through her years of experience with grilling and give you the knowledge and skills to be the grill master. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is our first concern. Catherine St. John, 6:30 p.m.-9:30 p.m., $80 per single class or $234 for all three classes. Memorial Day Barbeque: Thursday, May 22 What better way to start off the Memorial day weekend than with a barbeque. This is a menu that you’ll very easily be able to make all over again this weekend for your friends and family. This class will also cover basic grilling techniques and skills. The baconator burger (we’ll create an awesome burger stuffed full of bacon and all the fixins); grilled peppers stuffed with Italian sausage and cheeses then simmered in a spicy tomato

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Grilling Memorial Day $ 80.00

Techniques & Theory III - Grilling & Frying


May 27,2014 - Time: 6:30 pm - 9:30 pm
We have long been looking for a text book for this 12-part series and we believe we’ve found it. Cleveland based cookbook author, Michael Ruhlman, has come out with just such a book. Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto, has it all. Everyone who loves to cook should read and learn from this book. We will break down his 20 must-know techniques into a 12 part series. Whether you are a novice cook, an experienced home cook or a professional cook. These classes will be techniques you should know and understand. These classes will be technique driven, not menu driven. Recipes were chosen because of the lessons they teach us about each technique. The classes will build on each other and can be taken as a whole series or you can take a class that interests you. Our hope is that you become hooked on learning more and take more than one class. While it is not required that you have Ruhlman’s Twenty as a textbook for taking the classes, it is recommended. We will continue to venture through Michael Ruhlman’s book, Ruhlman’s Twenty. Now that we have covered many of the basic ingredients in the kitchen we will delve into cooking techniques. In this series of four classes we will look into soups (yes, it is a technique), sautéing, roasting, braising, poaching, pan grilling (although outdoor grilling with be discussed) and frying. All of the techniques are used in the professional kitchen on a daily basis and can easily be translated to the home. Catherine St. John, 6:30 p.m.-9:30 p.m., Diploma awarded for series, $65 single class/$252 for series. No prerequisites. Grilling and Frying: Tuesday, May 27 Fire is king when it comes to imparting great flavor to meats, seafood and vegetables. While this class will not be able to provide an outdoor grilling experience, we will take some of the techniques and apply them to the indoor grill and grill pan. Most people are afraid to deep fry, feeling that it makes a mess and produces greasy food. While we should not be eating fried foods on a daily basis, it is a good and valid technique to know. Pan grilled flat iron steak with grilled onions and chimmichuri sauce served in a grilled flat bread; grilled and marinated vegetables for a vegetable and goat cheese wrap; oven fried french fries and beer battered fried fish with tartar sauce.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Tech III - Grilling $ 65.00

Outdoor Grilling - Smoke & Fire


May 29,2014 - Time: 6:30 pm - 9:30 pm
Outdoor Grilling Series In these three classes you’ll learn basic grilling skills as well as more advanced techniques. Whether you grill on charcoal or use a gas grill, you’ll amaze yourself and others with the recipes and techniques you’ll learn from this series. The main skill learned here is to not let the fire control you–you control the fire. Catherine st. John will guide you through her years of experience with grilling and give you the knowledge and skills to be the grill master. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is our first concern. Catherine St. John, 6:30 p.m.-9:30 p.m., $80 per single class or $234 for all three classes. Smoke and Fire: Thursday, May 29 In this class we’ll be working inside and outside. We have an indoor stove top smoker we’ll use to demonstrate an easy way to inject flavour into food. We’ll also continue to work on the outside grill to perfect your grilling skills. our menu will include indoor Asian smoked salmon with Thai peanut noodle salad; classic barbeque chicken with a dry rub and home made barbeque sauce served with German style potato salad; we’ll finish with spicy apricot glazed pork tenderloin served with a medley of grilled vegetables.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Grilling Smoke Fire $ 80.00

Outdoor Grilling - International


Jun 5,2014 - Time: 6:30 pm - 9:30 pm
Outdoor Grilling Series In these three classes you’ll learn basic grilling skills as well as more advanced techniques. Whether you grill on charcoal or use a gas grill, you’ll amaze yourself and others with the recipes and techniques you’ll learn from this series. The main skill learned here is to not let the fire control you–you control the fire. Catherine st. John will guide you through her years of experience with grilling and give you the knowledge and skills to be the grill master. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is our first concern. Catherine St. John, 6:30 p.m.-9:30 p.m., $80 per single class or $234 for all three classes. International Grill: Thursday, June 5 now that we have many of the basics down we’ll take a look at a few more advanced dishes. By advanced we mean fish and larger pieces of meat. These are the two areas in which people seem to have difficulty. You don’t need to be an advanced griller to take this class. our goal is to simplify the techniques so they’re not so scary. We’ll be making grilled tuna lettuce wraps with wasabi ginger rub and quick pickled vegetables; teriyaki grilled salmon with vegetable fried rice and tandori butterflied leg of lamb with grilled curry potatoes.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Grilling International $ 80.00

Growing and Cooking (with) Herbs


Jun 8,2014 - Time: 1:30 pm - 4:30 pm
Introduction to Growing and cooking with Herbs Sunday, June 8

Every year we are asked to do a class like this. While early April may be too early to plant your herb garden, it’s never too early to start planning. This class will be team-taught by Catherine St. John and Fran Blank - “Horticultural Educator whose goal is to educate and inspire”. You may have seen Fran on Fox 8’s Good Day Cleveland or perhaps you’ve read her blog Kitchen Cousins, but there is no better person to teach which herbs to plant and when. Fran has been gardening, teaching gardening and canning for 30 years. She can currently be found teaching throughout Cuyahoga and Lorian County and now here with us in Hudson. The menu will include compound herb butters; herb infused vinegars; herb oils, herbed yogurt cheese with flatbread crackers and many other uses for fresh herbs. We’ll also talk about how to dry your herb harvest for use in the colder months.

Catherine St. John and Fran Blank, 1:30-4 :30 p.m., $60.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Herbs $ 60.00

5-Day Intensive Bread Clinic


Jun 16,2014 - Jun 20,2014 Time: 9:00 am - 4:00 pm
No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy Lehr 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. Kathy Lehr, 9:00 a.m.-4:00 p.m., $595 Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale. (Note: most items are available for purchase in our store, The Cookery.) 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARD ANOTHER CLASS Class maximum: 10 students.Please sign up early, classes fill quickly. Bring: chef’s jacket, flexible bench scraper, gram scale, instant-read thermometer, and a 1-gallon Ziploc bag or bowl. (Note: most items are available for purchase in our store, The Cookery at a 20% discount the week of class.) $150 deposit required to hold your spot

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Bread Clinic $ 150.00

Kids Camp 1


Jun 23,2014 - Jun 27,2014 Time: 10:00 am - 12:30 pm
Catherine St. John, June 23-27,10:00 a.m.-12:30 p.m., $250, Ages 8-12 Travel America: Each day your child will learn about our country’s great food traditions along with learning to try new foods. We’ll also focus on organizational skills, kitchen safety, and cleaning up after ourselves. Day One: Southwest This area of the country is known for it’s close ties with our Mexican neighbors to the south. We’ll be making chicken tortilla soup; Southwest nacho bar (including homemade nacho sauce) and finish with fresh fruit quesadillas with cinnamon sugar. Day Two: California Dreaming Your chef for the week, Catherine, is a native of California and she’ll show you a little bit from her neck of the woods. Spend the day in the San Francisco Bay area learning about the importance of fresh ingredients and shopping local. The menu today will include California turkey, bacon and avocado wrap; oven roasted potato chips and we’ll finish with fresh fruit custard tarts. Day Three: The Good ’Ol South Nothing is as satisfying as a stick-to-your- ribs Southern meal. This day we’ll hit all the favorites. Buttermilk biscuits; homemade gravy; buttered corn on the cob; buttermilk fried chicken fingers and apple crisp with vanilla ice cream. Day Four: Nothing Like Home–Midwest What’s better than enjoying what’s in our own backyard. On this day we’ll make chicken phyllo pockets (Athens phyllo is a Cleveland, Ohio company); honey glazed carrots; Titanic salad (iceberg lettuce, homemade 1000 island dressing and bacon), and for dessert we’ll make chocolate mocha cupcakes Day Five: East Coast Eats We’ll end our week of culinary travel on the East Coast where we go big or go home! Today we’ll make New England clam chowder; Philly cheese steaks and finish with a Ben & Jerry’s ice cream bar (we will have a variety of toppings including homemade chocolate sauce). BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and be ready to have some fun. ATTENTION PARENTS It is understood, that by registering your child for classes, that Western Reserve School of Cooking is not responsible for any injuries that may occur during a class. We make every effort to ensure the safety of your child, but accidents do happen in the kitchen.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

$ 250.00

Teen Camp Pro


Jul 7,2014 - Jul 11,2014 Time: 10:00 am - 2:00 pm
Catherine St. John, July 7-11,10:00 a.m.-2:00 p.m., $325, Ages 13-18 Teens will work together to create delicious menus that will certainly impress family and friends. We’ll focus on knife skills, organization, menu planning, and problem solving as we prepare favorites from America and other parts of the world. Day One: Asian Favorites Chicken wonton soup; crispy pork and vegetable spring rolls with citrus dipping sauce; chicken pineapple fried rice and finish with cortune cookie bowls filled with our own homemade fruit sorbet. Day Two: Mexican Favorites I don’t know too many teens that don’t love Chipotle. This day we’ll recreate your favorites to make your own monster burittos and rice bowls. We’ll make all the fixin’s including seasoned chicken and beef, Spanish rice, black beans, homemade salsa, guacamole and all the other garnishes that go on a great buritto. We’ll finish with fresh fruit quesadillas with cinnamon sugar. Day Three: Italy Italian food is always a crowd pleaser and no one will be more pleased than you with this menu. We’ll start with a fresh tomato, basil and fresh mozzarella salad (caprisi salad); Italian ricotta meatballs with homemade marinara sauce and fresh pasta; carlic cheese bread and tirimisu. Day Four: Greece This is one of my favorite cuisines and it’s also one of the world’s oldest cuisines. Greek salad with fresh vegetables, feta cheese and lemon dressing; chicken, lemon and egg soup; homemade pita bread; Greek meat patties and tasiki sauce (we’ll make our own gyros) and finish with honey baklava cups. Day Five: Poland Living in Northeast Ohio you know what a big influence Eastern Europe has had on the area. We’ll end tthe week by making two of Poland’s most famous dishes. Stuffed cabbage; potato, cheese and bacon pierogies with sour cream and dessert pierogies. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and be ready to have some fun.   ATTENTION PARENTS It is understood, that by registering your child for classes, that Western Reserve School of Cooking is not responsible for any injuries that may occur during a class. We make every effort to ensure the safety of your child, but accidents do happen in the kitchen.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Teen Camp Pro $ 325.00

Kids Camp II


Jul 14,2014 - Jul 18,2014 Time: 10:00 am - 12:30 pm
Catherine St. John, July 14-18,10:00 a.m.-12:30 p.m., $250, Ages 8-12 Travel the World with Taste: Travel the world with us as we prepare some international favorites. You’ll experience new flavors while learning essential kitchen skills and of course, having a great time with friends. Day One: Greece We’ll kick off the week by visiting one of the oldest cultures in the world, but leave your togas at home and slap on your aprons for a fun and exciting day of new flavors. Greek salad with fresh vegetables, feta cheese and lemon dressing; homemade pita bread; Greek meat patties and tasiki sauce (we will make our own gyros) and finish with honey baklava cups. Day Two: Italy Italian food is often a kid’s favorite type of food, so today we’ll have a pizza and pasta party. We’ll make giant ricotta meatballs in marinara sauce with spaghetti; garlic herb bread and create our own pizzas. We’ll even make a dessert pizza you’re sure to love. Day Three: Asia What better way to work on knife safety and skills then doing a little stir fry? We’ll make sweet and sour pineapple chicken; pork fried rice and finish with fortune cookie bowls filled with mango sorbet. Day Four: France Imagine sitting at an outdoor café in sunny Paris. Now imagine eating this great French menu, oh, wait–not only will you be eating it, you’ll be cooking it. Soupe au pistou (French country soup); croque-monsieur (French grilled ham and cheese with a bechamel sauce); French apple crêpes. Day Five: Poland Living in Northeast Ohio you know what a big influence Eastern Europe has had on the area. We’ll end the week by making two of Poland’s most famous dishes. Stuffed cabbage; potato, cheese and bacon pierogies with sour cream and dessert pierogies. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and be ready to have some fun.   ATTENTION PARENTS It is understood, that by registering your child for classes, that Western Reserve School of Cooking is not responsible for any injuries that may occur during a class. We make every effort to ensure the safety of your child, but accidents do happen in the kitchen.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

$ 250.00

Teen Baking Camp


Aug 4,2014 - Aug 8,2014 Time: 10:00 AM - 2:00 PM
Catherine St. John, August 4-8, 10:00 a.m.-2:00 p.m., $325, Ages 13-18 Get ready to prepare some sweet and savory favorites as we cover the foundations of baking. Learning basic techniques and organization skills will take the stress out of baking and make it a fun and enjoyable experience! BRING: a sack lunch the first four days and we’ll provide pizza on the last day. Day One: Cookies Creamy peanut butter chocolate bars; soft and chewy sugar cookies; raspberry thumb print cookies. Day Two: Quick Puff Pastry Individual fruit Napoleon’s (pastry cream andchocolate ganache); cheese sticks; chicken pot pie pockets. Day Three: Bread Classic French bread; homemade bagels and Italian bread sticks. Day Four: Pies Caramel apple crunch pie; mini pecan pies and mini fresh fruit tarts. Day Five: Cake Cake and cupcakes: moist yellow cupcakes filled with chocolate ganache; cookies and creme cupcakes with Oreo creme frosting; lemon curd filled cake with buttercream frosting. BRING: an apron, container for leftovers and wear closed-toe non-skid shoes. ATTENTION PARENTS It is understood, that by registering your child for classes, that Western Reserve School of Cooking is not responsible for any injuries that may occur during a class. We make every effort to ensure the safety of your child, but accidents do happen in the kitchen.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

$ 325.00



Contact Us

Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665
Fax: 330.650.6920

Email: info@wrsoc.com