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EVENTSTART-END
Date Night - Sicilian Wine Bar
Open Seats -3
2016-2-12
6:30 pm
-9:30 pm
Lobster Workshop
Open Seats 0
2016-2-13
6:30 pm
-9:30 pm
Stuffed Pasta Workshop
Open Seats 0
2016-2-14
1:30 pm
-4:30 pm
Essentials of Grains
Open Seats 6
2016-2-16
6:30 pm
-9:00 pm
Whisk - Chocolate & Wine
Open Seats 0
2016-2-17
6:30 pm
-8:30 pm
Asian Rice & Noodles
Open Seats 7
2016-2-18
6:30 pm
-9:30 pm
CLE - Date Night India
Open Seats 6
2016-2-19
6:00 pm
-9:00 pm
Essential Knife Skills
Open Seats -1
2016-2-20
11:00 am
-1:30 pm
Girls Night - Soups & Stews
Open Seats 5
2016-2-20
6:30 pm
-9:00 pm
Mozzarella Workshop
Open Seats 5
2016-2-21
1:30 pm
-4:30 pm
CLE - Diabetes Diet
Open Seats 11
2016-2-21
1:30 pm
-4:00 pm
CLE - Private Event
Open Seats 0
2016-2-21
6:30 pm
-9:30 pm
CLE - Pasta Workshop
Open Seats 12
2016-2-22
6:00 pm
-9:00 pm
Essentials of Poultry
Open Seats 6
2016-2-23
6:30 pm
-9:00 pm
Thai and Vietnamese
Open Seats -3
2016-2-25
6:30 pm
-9:30 pm
CLE - Cooking with Whiskey
Open Seats 4
2016-2-27
12:00 pm
-2:00 pm
French Bread Workshop
Open Seats 5
2016-2-27
10:00 am
-1:30 pm
Sushi Workshop
Open Seats -4
2016-2-28
1:30 pm
-4:30 pm
Essentials of Meats
Open Seats 8
2016-3-1
6:30 pm
-9:00 pm
Stuffed Cabbage & Chicken Paprikash Workshop
Open Seats 7
2016-3-2
6:30 pm
-9:30 pm
Turkish Street Food
Open Seats 10
2016-3-3
6:30 pm
-9:30 pm
CLE -Date Night Middle East
Open Seats 8
2016-3-4
6:00 pm
-9:00 pm
Croissants & Puff Pastry Workshop
Open Seats 7
2016-3-5
11:00 am
-2016-3-6
4:00 pm
CLE - Sushi
Open Seats 14
2016-3-6
1:30 pm
-4:30 pm
Essentials of Seafood
Open Seats 9
2016-3-8
6:30 pm
-9:00 pm
Easter Brunch
Open Seats 8
2016-3-10
6:30 pm
-9:00 pm
CLE - Private Event (ECDI)
Open Seats 0
2016-3-10
6:00 pm
-9:00 pm
Date Night - Dumplings
Open Seats -3
2016-3-11
6:30 pm
-9:30 pm
Sauteing and Roasting
Open Seats 11
2016-3-12
11:00 am
-2016-3-13
4:00 pm
CLE - Heart Disease Diet
Open Seats 16
2016-3-13
1:30 pm
-4:00 pm
Essentials - Old School Sauces
Open Seats 6
2016-3-15
6:30 pm
-9:00 pm
CLE - Simple Fast Pasta
Open Seats 16
2016-3-16
6:00 pm
-8:30 pm
CLE - Private Event (ECDI)
Open Seats 0
2016-3-17
6:00 pm
-9:00 pm
CLE - Date Night Asian Street Food
Open Seats 16
2016-3-18
6:00 pm
-9:00 pm
Girls Night - Entertaining
Open Seats 10
2016-3-19
6:30 pm
-9:00 pm
Foundations Italian Cooking
Open Seats 8
2016-3-19
11:00 am
-2016-3-20
4:00 pm
CLE - Healthy Cooking Basics
Open Seats 13
2016-3-20
1:30 pm
-4:00 pm
CLE - Essential Knife Skills
Open Seats 14
2016-3-21
6:00 pm
-8:30 pm
Essentials - New School Sauces
Open Seats 7
2016-3-22
6:30 pm
-9:00 pm
The Art of the Pie
Open Seats 4
2016-3-23
6:00 pm
-9:30 pm
Whisk - @ the Bop Stop
Open Seats 100
2016-3-23
6:30 pm
-8:30 pm
Moroccan Table
Open Seats 11
2016-3-24
6:30 pm
-9:30 pm
CLE - Private Event (ECDI)
Open Seats 0
2016-3-24
6:00 pm
-9:00 pm
Napoletana Pizza
Open Seats -2
2016-3-26
10:00 am
-1:30 pm
CLE - Date Night Bourbon Street
Open Seats 0
2016-3-26
6:00 pm
-9:00 pm
CLE - Casseroles
Open Seats 16
2016-3-28
6:00 pm
-8:30 pm
Essentials of Pantry Cooking
Open Seats 9
2016-3-29
6:30 pm
-9:00 pm
CLE - Moroccan Table
Open Seats 16
2016-3-29
6:00 pm
-9:00 pm
Mediterranean Feast
Open Seats 8
2016-3-31
6:30 pm
-9:30 pm
CLE - Private Event (ECDI)
Open Seats 0
2016-3-31
6:00 pm
-9:00 pm
CLE - Date Night Dim Sum
Open Seats 16
2016-4-2
6:00 pm
-9:00 pm
CLE - Chicken Knife Skills
Open Seats 16
2016-4-5
6:00 pm
-8:30 pm
CLE - Private Event (ECDI)
Open Seats 0
2016-4-7
6:00 pm
-9:00 pm
CLE - Date Night Turkish Street Food
Open Seats 16
2016-4-8
6:00 pm
-9:00 pm
CLE - The Chef's Secrets
Open Seats 16
2016-4-12
6:00 pm
-8:30 pm
CLE - Private Event (ECDI)
Open Seats 0
2016-4-14
6:00 pm
-9:00 pm
Breakfast Pastry Workshop
Open Seats 8
2016-4-16
11:00 am
-2016-4-17
4:00 pm
CLE - Private Event
Open Seats 0
2016-4-20
6:00 pm
-9:00 pm
CLE - Private Event (ECDI)
Open Seats 0
2016-4-21
6:00 pm
-9:00 pm
CLE - Date Night Cooking with Beer
Open Seats 16
2016-4-22
6:00 pm
-9:00 pm
CLE - Nick Malgieri's Pastry
Open Seats 16
2016-4-26
6:00 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2016-4-27
6:00 pm
-9:00 pm
CLE - Date Night Mediterranean
Open Seats 16
2016-5-7
6:00 pm
-9:00 pm
CLE - Date Night Mexico
Open Seats 16
2016-5-14
6:00 pm
-9:00 pm
CLE - Bacon and Beer
Open Seats 30
2016-5-17
6:00 pm
-8:00 pm
CLE - Sauteing and Pan Sauces
Open Seats 16
2016-5-24
6:00 pm
-8:30 pm
CLE - Waffle Brunch
Open Seats 20
2016-6-5
1:00 pm
-3:00 pm
CLE - Bacon and Bourbon
Open Seats 30
2016-6-9
6:00 pm
-8:00 pm
CLE - Date Night Italian American
Open Seats 16
2016-6-10
6:00 pm
-9:00 pm
CLE - Date Night Grilling Steaks
Open Seats 16
2016-6-11
6:00 pm
-9:00 pm
CLE - Brunch Buffet
Open Seats 20
2016-6-12
1:00 pm
-3:00 pm
CLE - Date Night Asian Grill
Open Seats 16
2016-6-18
6:00 pm
-9:00 pm
CLE - Kids Cooking Camp
Open Seats 16
2016-6-20
10:00 am
-2016-6-24
12:30 pm
CLE - Teen Cooking Camp
Open Seats 16
2016-6-20
1:30 pm
-2016-6-24
4:00 pm
CLE - Elegant Brunch
Open Seats 20
2016-6-26
1:00 pm
-3:00 pm
CLE - Date Night Thai
Open Seats 16
2016-7-8
6:00 pm
-9:00 pm
CLE - Date Night Grilled Ribs
Open Seats 16
2016-7-9
6:00 pm
-9:00 pm
CLE - Date Night Vietnam
Open Seats 16
2016-7-22
6:00 pm
-9:00 pm
CLE - Date Night Cuba
Open Seats 16
2016-8-12
6:00 pm
-9:00 pm

Date Night - Sicilian Wine Bar


Feb 12,2016 - Time: 6:30 pm - 9:30 pm
Friday February 12 : Sicilian Wine Bar Classics In Italy, the Enoteca, or wine bar, features small plates that are hearty and perfect for brightening up a February evening. Our menu is: Green Bean and Blood Orange Salad, Cheese Stuffed Risotto Balls with Toasted Pistachios, Stuffed Swordfish Involtini, Sicilian Meatballs, and Shrimp and Sicilian Pesto over Fusilli. Anne Haynam; $170 per couple; 6:30-9:30 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Date $ 85.00

Lobster Workshop


Feb 13,2016 - Time: 6:30 pm - 9:30 pm
Saturday February 13: Lobster Workshop Spend Valentines Eve with us making some mouthwatering lobster dishes. Learn how to cook a whole lobster and then use it to make the following dishes. Lobster Fritters with Remoulade Sauce; Lobster & Mango Cocktail; Lobster and Corn Chowder; Lobster Mac & Cheese and we will finish with a decadent Chocolate Fondue with fresh fruit. You may bring wine to this class. Catherine St. John; $125 per person; 6:30-9:30 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Lobster $ 125.00

Stuffed Pasta Workshop


Feb 14,2016 - Time: 1:30 pm - 4:30 pm
Sunday February 14: Stuffed Pasta Workshop Come spend Valentine's Day with us making Stuffed Pasta. We will make our own pasta dough then make Roasted Butternut Squash and Goat Cheese Pockets with a Brown Butter and Caper Sauce and Spinach and Ricotta Ravioli with a Simple Tomato Cream Sauce. Catherine St. John; $75; 1:30 - 4:30 PM BRING: sheet pan to bring home any extra stuffed pastas.

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Stuffed Pasta $ 75.00

Essentials of Grains


Feb 16,2016 - Time: 6:30 pm - 9:00 pm
NEW SERIES! Essentials of Everyday Cooking In this new series join our newest staff teacher Chef Ellen Velez and she shows you all the basics you will need to learn the Essentials of Everyday Cooking. This twelve part series will build upon each other and give you all the basic knowledge and skills to bring new life to your everyday meal plan. Whether you are cooking for a family or yourself you will learn that cooking from scratch is not as intimidating as it may seem. Come ready to learn, have fun, cook and share what you create with new friends. Ellen Velez; $75 per class;6:30-9:00 PM If you sign up for all twelve classes in this series you will receive the 12th class for free Tuesday February 16: All About Grains We all need at least 1 day a week that does not center on meat. Learn how to make butternut squash and barley risotto; lemony lentil soup; quinoa taboulleh and quinoa veggie burgers. You will find these recipes to be full of flavor and be very satisfying as a main course. Tuesday January 12: Stocks and Soups Tuesday January 19: Salad as the Main Tuesday January 26: Eggs for Dinner Tuesday February 2: Vegetables as the Main Tuesday February 9: Pasta Tuesday February 23: Poultry Tuesday March 1: Meat as the Main Tuesday March 8: Seafood Basics Tuesday March 15: Old School Sauces Tuesday March 22: New School Sauces Tuesday March 29: Pantry Cooking

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Essential Cooking $ 75.00

Whisk - Chocolate & Wine


Feb 17,2016 - Time: 6:30 pm - 8:30 pm
WRSOC presents a Whisk event on Feb 17th from 6:30-8:30pm $45
Chocolate & Wine Tasting with Lilly Handmade Chocolates
Amanda & Joshua Montague are classically trained chefs who decided to change direction from savory to sweet to create unique & flavor-forward truffles, chocolate bars & other confections along with craft beer & fine wine pairings, for the fine folks of Cleveland, Ohio. Open since 2008 in the bustling Tremont neighborhood, this sweet & salty team has created a world class chocolate wonderland!
PLAN FOR THE EVENING: -We will discuss & taste the main chocolates used in daily production of our delicious truffles from the 3 main chocolate producers they use (Valrhona, Callebaut & Felchlin) -Let’s Talk Flavor profiles (how they determine what goes with what/how they come up with flavors) -Chocolate & Wine Pairing Tips (dos & dont’s of wine pairing, specific vs general guidelines) -The Main Event-The Chocolate & Wine Tastings to Enjoy - Sparkling Wine WITH “Frou Frou” truffle & Mango Crunch Bar Mini - Meiomi Pinot Noir WITH “PB Monster” truffle & Terrapin Slider Bar Mini -Two Hands Sexy Beast Cabernet Sauvignon WITH “Red Planet” truffle & Chomp Monster Bar Mini -Fonseca LBV Port WITH “Cheers” truffle & Amazeballs Confection ** Wines are subject to change depending upon availability **
 Each attendee will receive a small gift from Lilly's
SWEET CHEEKS
salted caramel + dark chocolate
MAUI WOWIE
Madagascar vanilla bean + black lava salt + white chocolate

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE-Whisk $ 45.00

Asian Rice & Noodles


Feb 18,2016 - Time: 6:30 pm - 9:30 pm
NEW! Intro to Asian Cooking In this four part series you will learn some of the important basics of cooking Chinese, Thai and Vietnamese food. With the techniques you will learn you will be able to cook restaurant quality food at home. You do not need to take all 4 classes. Catherine St. John; $75 per class; 6:30-9:30 PM Thursday February 18: Intro to Rice & Noodles Rice and noodle dishes are the main stay of an Asian diet. You will learn how to make some classic Asian rice and noodle dishes in this class. We will start in China with Spicy Szcechuan Noodles; then move to Thailand for a Thai Peanut Rice Noodle Salad; and finish in Japan with an easy Vegetable Brown Fried Rice and Katsu Don (breaded pork cutlet served over steamed rice with a fried egg). Thursday February 4: Intro to Stir-Fry and Asian Flavors Thursday February 11: Dim Sum Workshop Thursday February 25: Into to Thai and Vietnamese

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Rice & Noodles $ 75.00

CLE - Date Night India


Feb 19,2016 - Time: 6:00 pm - 9:00 pm
Friday February 19: Date Night - India Come join us for an evening of Indian food and fun. The flavors of India are very bold and need not be overly spicy. You learn how to make these popular dishes at home. We will start with Potato & Pea Samosa and then move on to the main course. Indian Butter Chicken; Saffron Rice; Spiced Dal (Lentils); Spinach and Panner (Indian cheese) curry; Garlic Raita (Yogurt sauce) and homemade Naan. Catherine St. John; $180 per COUPLE; 6:00-9:00 pm. Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 90.00

Essential Knife Skills


Feb 20,2016 - Time: 11:00 am - 1:30 pm
Wednesday January 20 or Saturday February 20: Essential Knife Skills Learn how to pick out the right knife along with how to sharpen, hold and use your knife like a seasoned professional. We will be using a chef knife for this hands on class. Bring your own or use one of ours. You will learn how to slice, dice, chop and julienne your way through the kitchen. BRING: several quart size ziploc bags to take home your veggies. This class is more focused on the knife skills and not so much on the cooking, but fear not, Catherine will cook up a couple of recipes to sample during class. Catherine St. John, $75; Jan 20 6:30-9:00 PM; Feb 20 11:00 AM – 1:30 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Knife Skills $ 75.00

Girls Night - Soups & Stews


Feb 20,2016 - Time: 6:30 pm - 9:00 pm
NEW ! Girl's Night Out Join Chef Ellen Velez for these fun interactive cooking class with you girl friends. Learn some new recipes and techniques while in a fun and entertaining environment. Ellen Velez; $75; 6:30-9:00 PM Saturday February 20: Soups and Stew Warm up a cold winter night with these favorites: Hearty beef stew; French Onion soup and New England Clam chowder . We will serve crusty bread with your dishes.

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Girls Night $ 75.00

Mozzarella Workshop


Feb 21,2016 - Time: 1:30 pm - 4:30 pm
Sunday, February 21: Mozzarella Workshop The lost art of cheese making is making a comeback in today’s DIY kitchen. Although a certain mystique surrounds the concept of making cheese at home, the effort is as simple as following a recipe. Are you looking for a new culinary adventure? Making cheese in your own kitchen can be a gratifying experience and a fun family adventure. In this hands-on workshop, simple, delicious mozzarella cheese will be made from common kitchen equipment and ingredients. Recipes and resources will be shared. We’ll make pesto stuffed mozzarella and mozzarella roulade filled with prosciutto and basil. Abbe will also show you how to make a simple, homemade, fresh ricotta cheese. Abbe Turner, Lucky Penny Farm & Creamery, 1:30-4:30 pm $75. BRING: a pair of cotton lined dish gloves and a container to take home your cheese.

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Mozz $ 75.00

CLE - Diabetes Diet


Feb 21,2016 - Time: 1:30 pm - 4:00 pm
Overview of Diet That Treats Diabetes

This is all about increasing fiber, in the form of complex carbohydrates. Foods that are high in both fiber and carbohydrates will actually lower your blood sugar. This requires eating more plant-based proteins that come from beans, lentils, and grains. It also means eating more vegetables and fruits overall. Animal foods are not prohibited but when you focus solely on meat, which has no fiber, you tend to eat less fiber overall. Many people do not know how to cook vegetarian foods in a way that sustains their tastebuds, so you have to learn a few tricks in the kitchen. Meat-less meals should not leave you feeling deprived! A medical expert may also be on-site to answer questions.

Menu

Winter Smoothie with Sweet Potato, Apple and Cranberry

Tuscan Bean Soup with Bread and Hearty Greens

French Lentil Salad on Crisp Romaine Hearts

Portabello Mushroom Sliders with Capers and Red Pepper

Sunday February 21; 1:30-4:00pm $70; Betty Shewmon

Betty is a graduate of WRSOC in Hudson with her initial training under Zona Spray. She is also trained as an Exercise Physiologist and a Social Worker. Through her company, Lifestyle Outfitters Inc., she works as a wellness coach for both private clients and employees of self- insured companies. Betty is part of a national movement in medicine that focuses on cooking instruction, as well as exercise and stress management to help prevent lifestyle related diseases.

David Shewmon: Dave has been a practicing Endocrinologist for 28 years. He is currently seeing patients at the Cleveland Clinic’s Lakewood Diabetes & Endocrine Center. He has had an interest in lifestyle interventions for metabolic diseases such as diabetes for many years. Dave and Betty have collaborated to design & run cost effective lifestyle intervention programs for self insured companies that create net savings within the first year through sustained decreases in drug expenditures. One of his long-term interests is exploring avenues of collaboration between medicine and industry to help decrease costs while improving health care outcomes.

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE-Healthy $ 70.00

CLE - Private Event


Feb 21,2016 - Time: 6:30 pm - 9:30 pm
Chabad of Downtown Cleveland

Location


Street
City, State Postcode

Event Fees:

CLE - Pasta Workshop


Feb 22,2016 - Time: 6:00 pm - 9:00 pm
Monday February 22:  Pasta Workshop Learn how to make Semolina Egg Pasta dough and then roll it out to make Fettuccini and Spaghetti.  We will use the KitchenAid pasta attachment and we can also use the hand crank machines if that is what you will be using at home.  We will make two simple sauces to sample with our pasta (a simple tomato sauce and a sauce made with garlic, bacon and eggs).   BRING:  a sheet pan to take your uncooked pasta home which you can then dry or freeze. Catherine St. John; $75; 6:00-9:00 PM.

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Pasta $ 75.00

Essentials of Poultry


Feb 23,2016 - Time: 6:30 pm - 9:00 pm
NEW SERIES! Essentials of Everyday Cooking In this new series join our newest staff teacher Chef Ellen Velez and she shows you all the basics you will need to learn the Essentials of Everyday Cooking. This twelve part series will build upon each other and give you all the basic knowledge and skills to bring new life to your everyday meal plan. Whether you are cooking for a family or yourself you will learn that cooking from scratch is not as intimidating as it may seem. Come ready to learn, have fun, cook and share what you create with new friends. Ellen Velez; $75 per class;6:30-9:00 PM If you sign up for all twelve classes in this series you will receive the 12th class for free Tuesday February 23: Poultry We’re going to stick with the classics like chicken piccatta and marsala; chicken cacciatore; coq au vin in this class. These are great old school chicken recipes that will have a permanent spot in your recipe file. These recipes offer basic cooking techniques, including sauteing and braising, and are very easy to change to create your own spin. Tuesday January 12: Stocks and Soups Tuesday January 19: Salad as the Main Tuesday January 26: Eggs for Dinner Tuesday February 2: Vegetables as the Main Tuesday February 9: Pasta Tuesday February 16: All About Grains Tuesday March 1: Meat as the Main Tuesday March 8: Seafood Basics Tuesday March 15: Old School Sauces Tuesday March 22: New School Sauces Tuesday March 29: Pantry Cooking

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Essential Cooking $ 75.00

Thai and Vietnamese


Feb 25,2016 - Time: 6:30 pm - 9:30 pm
NEW! Intro to Asian Cooking In this four part series you will learn some of the important basics of cooking Chinese, Thai and Vietnamese food. With the techniques you will learn you will be able to cook restaurant quality food at home. You do not need to take all 4 classes. Catherine St. John; $75 per class; 6:30-9:30 PM Thursday February 25: Into to Thai and Vietnamese While we could probably do four classes on this subject alone, we will try and cover the basics in this one class. Mastering a good coconut Thai curry opens you up to a world of possibilities. You can use it as a base to create chicken, shrimp, vegetable or pork curries. Everyone should know how to make one of the most popular Thai noodle dishes, Pad Thai, and we will visit two popular dishes from Vietnam: Fresh Vietnamese Spring Rolls and Pho (Vietnamese Noodle soup with a variety of toppings). Thursday February 4: Intro to Stir-Fry and Asian Flavors Thursday February 11: Dim Sum Workshop Thursday February 18: Intro to Rice & Noodles  

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Asian $ 75.00

CLE - Cooking with Whiskey


Feb 27,2016 - Time: 12:00 pm - 2:00 pm
Saturday, February 27; Cooking with Whiskey Tom's Foolery (Chagrin Falls, OH)
Tom’s Foolery began as a hobby: a barn, a still, and a family with passion for quality and tradition.  Today, they make all of their products the same way, by hand, just one-barrel-at-a-time. Tom’s Foolery is a traditional American distillery where they make great products from scratch and share the experience with friends. Their focus is on  Applejack, Bourbon, and Rye Whiskey, pot-distilled in the heart of America’s Snowbelt.
Tom’s Foolery is a place for people to be inspired and to connect with friends, family, and a traditional way of life. Tom’s Foolery is part of a community; while they grow a portion of our own fruit and grain, they also get to know the local farmers who produce additional grain for our whiskey and fruit for our applejack.  They try not to take ourselves too seriously.  They always welcome new friends, a chat with a neighbor, and have time to share a meal and a drink with a guest.
Join us in a unique class cooking with Tom's Foolery bourbon, Rye Whiskey, and Applejack.  Maybe even try them straight up!  Our menu will include:
Phyllo Wrapped Shrimp on a bed of micro green with Apricot Bourbon Sauce Pork Tenderloin Sliders with Straight Rye Caramelized Onions (served with a side of bourbon glazed Bacon and Brussels Sprout skewers) Apple Bread Pudding with AppleJack Sauce

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE-Whiskey $ 60.00

French Bread Workshop


Feb 27,2016 - Time: 10:00 am - 1:30 pm
Bread Baking with Kathy Lehr Saturday February 27 Classic French Bread This class will give you a formula to create any bread you desire! Follow Kathy Lehr 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! You’ll also 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. You will have the opportunity to shape and bake a perfect French loaf (a batard) as well as make the dough to take home and bake in your own oven. To accompany our chewy French loaves you will see how to make a Caesar salad using your leftover (if there ever is any!) stale bread. Kathy Lehr; $80; 10:00 AM – 1:30 PM BRING: a plastic bench scraper, gallon sized Ziploc bags or medium bowl, apron and lunch sized brown paper bags to take home your doughs and baked breads.

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

French Bread $ 80.00

Sushi Workshop


Feb 28,2016 - Time: 1:30 pm - 4:30 pm
Sunday February 28: Sushi Workshop Learn the basics of sushi making. Sushi is not so much a recipe as it is a technique. Mastering the rice is the major job for learning to make good sushi. We will review this process along with equipment and ingredients needed to make a variety of sushi at home. In this class you will learn how to make the following rolls and then be set free to create your own combinations. California Roll (inside out roll with krab, cucumbers and avocado); Kappa Maki (cucumber roll); Smoked Salmon & Asparagus Roll; Spicy Tuna Roll (spicy mayo); Futo Maki (big roll); and Shrimp Tempura Roll. Catherine St. John; $85; 1:30 - 4:30 PM BRING: a container to take home any extra sushi you make and there will be extra!

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Sushi $ 85.00

Essentials of Meats


Mar 1,2016 - Time: 6:30 pm - 9:00 pm
NEW SERIES! Essentials of Everyday Cooking In this new series join our newest staff teacher Chef Ellen Velez and she shows you all the basics you will need to learn the Essentials of Everyday Cooking. This twelve part series will build upon each other and give you all the basic knowledge and skills to bring new life to your everyday meal plan. Whether you are cooking for a family or yourself you will learn that cooking from scratch is not as intimidating as it may seem. Come ready to learn, have fun, cook and share what you create with new friends. Ellen Velez; $75 per class;6:30-9:00 PM If you sign up for all twelve classes in this series you will receive the 12th class for free Tuesday March 1: Meat as the Main Learn how to properly cook a pot roast, pork schnitzel and boneless short ribs…all impressive entrees to serve up.   Tuesday January 12: Stocks and Soups Tuesday January 19: Salad as the Main Tuesday January 26: Eggs for Dinner Tuesday February 2: Vegetables as the Main Tuesday February 9: Pasta Tuesday February 16: All About Grains Tuesday February 23: Poultry Tuesday March 8: Seafood Basics Tuesday March 15: Old School Sauces Tuesday March 22: New School Sauces Tuesday March 29: Pantry Cooking  

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Essential Cooking $ 75.00

Stuffed Cabbage & Chicken Paprikash Workshop


Mar 2,2016 - Time: 6:30 pm - 9:30 pm
Wednesday March 2: Stuffed Cabbage & Chicken Paprikash Workshop In this hands-on class you will learn different variations of the classic cabbage roll and chicken paprikash. Cabbage rolls vary from country to country through out Europe and the Middle East. Recipes will be provided for several kinds and we will make two varieties. Chicken Paprikash, the most famous Hungarian stew is made differently from family to family. We will review two different varieties and make homemade spaetzles to go along with our dish.. Autumn Johnston, 6:30 – 9:30 PM, $75. BRING: a few containers to take home any leftovers

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Cabbage $ 75.00

Turkish Street Food


Mar 3,2016 - Time: 6:30 pm - 9:30 pm
NEW! Thursday March 3: Turkish Street Food With the growing popularity of Ethnic Street Food, there is no better place to explore than the bold flavors of Turkey. Street food is defined as food you buy from street carts or trucks and can hold in your hands and eat while walking or standing. We will let you sit and eat in this class and we will not make you eat in the cold snow. We hope that the warm flavors of these Turkish foods will warm you on a cold winter night. Balik Ekmek is a popular street food in Istanbul. It is a grilled or baked fish served on sour dough bread with a Saffron Aioli and a Sumac, Red Onion and Tomato Salad; Lahmacun (Turkish flat bread pizza); Borek (Turkish meat pies made with Yufka dough (filo); Durum Kebob (Kebob wrap with spiced yogurt, tomatoes and lettuce). Catherine St, John; $85; 6:30-9:30 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Turkish $ 85.00

CLE -Date Night Middle East


Mar 4,2016 - Time: 6:00 pm - 9:00 pm
Friday March 4: Date Night Middle East Cuisine We’ll freshen up our date night with healthy Middle Eastern food and serve it up mezze plate style. We’ll be making a bounty of amazing food like falafel with tahini sauce, baba ghanoush, beef kabobs, taboulleh and we can’t teach a Middle Eastern class without hummus. For dessert we’ll do a cinnamon date cake, which is a perfect way to end the meal. Ellen Velez; $170 per COUPLE; 6:00-9:00 pm;  Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 85.00

Croissants & Puff Pastry Workshop


Mar 5,2016 - Mar 6,2016 Time: 11:00 am - 4:00 pm
NEW! Baking with Maureen Leonard Saturday & Sunday March 5, 6: Two Day Croissants & Puff Pastry Workshop Fresh croissants with homemade apple butter, anyone? Learn how to make this flaky, buttery delight in your own kitchen. Techniques you learn will also be applied to making a puff pastry where you will begin to see how diverse this dough can be. Not only can you make desserts, but also savory applications. Please bring a container to take home your pastries. We will serve a light lunch. Suitable for beginners and experienced bakers. Maureen Leonard; $250; 11:00-4:00 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Pastry $ 250.00

CLE - Sushi


Mar 6,2016 - Time: 1:30 pm - 4:30 pm
Sunday March 6:  Sushi Workshop Learn the basics of sushi making.  Sushi is not so much a recipe as it is a technique.  Mastering the rice is the major job for learning to make good sushi.  We will review this process along with equipment and ingredients needed to make a variety of sushi at home.  In this class you will learn how to make the following rolls and then be set free to create your own combinations.  California Roll (inside out roll with krab, cucumbers and avocado); Kappa Maki (cucumber roll); Smoked Salmon & Asparagus Roll; Spicy Tuna Roll (spicy mayo); Futo Maki (big roll); and Crab Roll. Catherine St. John; $85; 1:30 - 4:30 PM   BRING: a container to take home any extra sushi you make and there will be extra!

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Sushi $ 85.00

Essentials of Seafood


Mar 8,2016 - Time: 6:30 pm - 9:00 pm
NEW SERIES! Essentials of Everyday Cooking In this new series join our newest staff teacher Chef Ellen Velez and she shows you all the basics you will need to learn the Essentials of Everyday Cooking. This twelve part series will build upon each other and give you all the basic knowledge and skills to bring new life to your everyday meal plan. Whether you are cooking for a family or yourself you will learn that cooking from scratch is not as intimidating as it may seem. Come ready to learn, have fun, cook and share what you create with new friends. Ellen Velez; $75 per class;6:30-9:00 PM If you sign up for all twelve classes in this series you will receive the 12th class for free Tuesday March 8: Seafood Basics Seafood is super quick to cook and is always a go to when you're short on time. Become more confident in your own kitchen when making these seafood dishes. We’ll make beer steamed mussels, sautéed scallops with brown butter sage sauce, crab cakes and shrimp curry. Tuesday January 12: Stocks and Soups Tuesday January 19: Salad as the Main Tuesday January 26: Eggs for Dinner Tuesday February 2: Vegetables as the Main Tuesday February 9: Pasta Tuesday February 16: All About Grains Tuesday February 23: Poultry Tuesday March 1: Meat as the Main Tuesday March 15: Old School Sauces Tuesday March 22: New School Sauces Tuesday March 29: Pantry Cooking

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Essential Cooking $ 75.00

Easter Brunch


Mar 10,2016 - Time: 6:30 pm - 9:00 pm
NEW ! Thursday March 10: Easter Brunch When you entertain, you want to do as much as you can before your guests arrive, much like a restaurant preparing for service. Prepare an egg strata, make ahead French toast, broiled grapefruits and easy corn and blueberry muffins for your guests. Ellen Velez; $75; 6:30-9:00 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Brunch $ 75.00

CLE - Private Event (ECDI)


Mar 10,2016 - Time: 6:00 pm - 9:00 pm

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Date Night - Dumplings


Mar 11,2016 - Time: 6:30 pm - 9:30 pm
Friday March 11: Around the World in Dumplings Many of the world’s culinary traditions feature pockets of dough wrapped around a savory filling. In this class we will travel the world and taste the similarities and uniqueness of each dish. Pork & Leek Potstickers with Ginger Soy Sauce, Beef Picadillo Empanadas with Avocado Crema, Goat Cheese & Scallion Ravioli with Kalamata Olive Butter Sauce, Cheese and Potato Pierogi with Caramelized Onions, and Aloo Samosa (Potato & vegetable) Anne Haynam; $170 per couple; 6:30-9:30 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Date Night $ 85.00

Sauteing and Roasting


Mar 12,2016 - Mar 13,2016 Time: 11:00 am - 4:00 pm
NEW! Foundations of Sauteing and Roasting Saturday March 12 & Sunday March 13 11:00 AM - 4:00 PM In this two day workshop you will learn the techniques involved in sauteing and roasting. Both of these methods of cooking are the core of the kitchen and with a little practice can be mastered. They will become the centerpiece of your cooking. Saute is defined as: To cook food in a small amount of fat over moderately high heat, usually with the goal of browning the food. The word saute comes from the French verb sauter, meaning “to jump”, since traditionally food is tossed about by jerking the pan back and forth. Roast is defined as: To cook foods in a pan in a hot oven. High oven temperatures ensure even cooking and minimizes moisture loss. Suitable for beginners and experienced cooks. Catherine St. John, $250 Day One: Sauteing: We will begin this workshop with a quick demo of a sauted chicken marsala. This demo will show the method and techniques involved with a basic saute. We will then learn how to take that recipe and create our own spin on a saute dish. You will be divided into teams and be given ingredients to create your own dish with what is in the kitchen. This is the best way to learn the methods and techniques involved in sauteing. We will also cover the blanching method for vegetables and create a wonderful vegetable medley to go with your saute dish. We will be using chicken, pork and salmon as a base for your saute dishes along with a pantry full of ingredients to use. Day Two: Roasting: We will start this class with the Perfect Roast Chicken. This will be a dry brined chicken with a white wine herb sauce. Once you master this recipe you will be the hero of your kitchen as it can be used for many other dishes. We will roast an extra chicken and use the meat for Chicken Pot Pie with Roasted Vegetables. We will serve our Roasted Chicken with Roasted Broccoli with Lemon, Garlic and Oregano. On Saturday we will start a Roasted Pork Shoulder in a Spicy Rub and make Mid-Winter Pulled Pork Sandwiches with Vinegar Sauce on Sunday.

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Saute Roast $ 250.00

CLE - Heart Disease Diet


Mar 13,2016 - Time: 1:30 pm - 4:00 pm
Overview of Diet That Treats Heart Disease

This is all about minimizing intake of animal products and fat. It is the most limiting of all the diets for treating lifestyle related illness, and is directed at people that have already had a coronary event or medical intervention for heart disease. People who have a family history of heart disease, want to prevent heart disease, or who have an intolerance of Statin medication will also find this useful. This diet is basically the diabetic plants-first diet, with an added emphasis of minimizing fat intake. This is where good cooking know-how can really help you enjoy food, even as you modify what it is you are eating. A medical expert may also be on-site to answer questions.

Menu

Roasted Squash and Apple Soup

Red Lentil Pecan Pate with Raw Vegetable Platter

Salad Dressing Tasting Bar Featuring Non-Fat and Low-Fat Dressings

Pressure Cooked Chickpeas with Harissa Sauce over Baked Polenta

Sunday March 13; 1:30 - 4:00 pm $70; Betty Shewmon

Betty is a graduate of WRSOC in Hudson with her initial training under Zona Spray. She is also trained as an Exercise Physiologist and a Social Worker. Through her company, Lifestyle Outfitters Inc., she works as a wellness coach for both private clients and employees of self- insured companies. Betty is part of a national movement in medicine that focuses on cooking instruction, as well as exercise and stress management to help prevent lifestyle related diseases.

David Shewmon: Dave has been a practicing Endocrinologist for 28 years. He is currently seeing patients at the Cleveland Clinic’s Lakewood Diabetes & Endocrine Center. He has had an interest in lifestyle interventions for metabolic diseases such as diabetes for many years. Dave and Betty have collaborated to design & run cost effective lifestyle intervention programs for self insured companies that create net savings within the first year through sustained decreases in drug expenditures. One of his long-term interests is exploring avenues of collaboration between medicine and industry to help decrease costs while improving health care outcomes.

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE-Healthy $ 70.00

Essentials - Old School Sauces


Mar 15,2016 - Time: 6:30 pm - 9:00 pm
NEW SERIES! Essentials of Everyday Cooking In this new series join our newest staff teacher Chef Ellen Velez and she shows you all the basics you will need to learn the Essentials of Everyday Cooking. This twelve part series will build upon each other and give you all the basic knowledge and skills to bring new life to your everyday meal plan. Whether you are cooking for a family or yourself you will learn that cooking from scratch is not as intimidating as it may seem. Come ready to learn, have fun, cook and share what you create with new friends. Ellen Velez; $75 per class;6:30-9:00 PM If you sign up for all twelve classes in this series you will receive the 12th class for free Tuesday March 15: Old School Sauces We’ll focus on teaching you the five mother sauces (tomato, veloute, hollaindaise, espagnole, and béchamel) and cover what dishes to make from these sauces. We will serve them with vegetables and the appropriate proteins to high light their rich flavor. Tuesday January 12: Stocks and Soups Tuesday January 19: Salad as the Main Tuesday January 26: Eggs for Dinner Tuesday February 2: Vegetables as the Main Tuesday February 9: Pasta Tuesday February 16: All About Grains Tuesday February 23: Poultry Tuesday March 1: Meat as the Main Tuesday March 8: Seafood Basics Tuesday March 22: New School Sauces Tuesday March 29: Pantry Cooking

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Essential Cooking $ 75.00

CLE - Simple Fast Pasta


Mar 16,2016 - Time: 6:00 pm - 8:30 pm
Simple and Fast Pastas Wednesday March 16 All of these pastas are delicious with just a few high quality ingredients, which is exactly the way they cook in Italy. Cacio e Pepe is one of my favorites to cook when I’m hungry later at night because it’s light, easy and so good. We’ll make a 10 minute pesto to pair with pasta of your choice, a 15 minute meat sauce and a carbonara. Couple these with a large salad with veggies and you have dinner. Ellen Velez; $70; 6:00-8:30pm Wine/Beer/Liquor will be available for purchase (credit card or exact cash).  

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Pasta $ 70.00

CLE - Private Event (ECDI)


Mar 17,2016 - Time: 6:00 pm - 9:00 pm

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CLE - Date Night Asian Street Food


Mar 18,2016 - Time: 6:00 pm - 9:00 pm

Date Night - Asian Street Food

Friday March 18

Tonight we will be cooking from some of Hugh Carpenter's favorite recipes for Asian Street Food. Hugh is well known for bringing Asian Fusion food to the West Coast 30 years ago. We will be making Singapore BBQ Chile Shrimp; Vietnamese Submarine Sandwiches (Bon Mi) ; Beef Satay on Skewers with Classic Peanut Dipping Sauce; Coconut-Chile-Shooters; and finish with Coconut Ice Cream with Fresh Mango. Catherine St. John; $190 per couple; 6:00-9:00pm

Wine/Beer/Liquor is available for purchase (credit card or exact cash).


Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 190.00

Girls Night - Entertaining


Mar 19,2016 - Time: 6:30 pm - 9:00 pm
NEW ! Girl's Night Out Join Chef Ellen Velez for these fun interactive cooking class with you girl friends. Learn some new recipes and techniques while in a fun and entertaining environment. Ellen Velez; $75; 6:30-9:00 PM Saturday March 19: Stress-free Entertaining Here are a few easy recipes to do ahead of time so you can spend as much time with your guests as possible. We’ll be making Asian fish in a packet, pulled pork with collard greens and potato gratin and citrus chicken over rice .

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Girls Night $ 75.00

Foundations Italian Cooking


Mar 19,2016 - Mar 20,2016 Time: 11:00 am - 4:00 pm
NEW! Foundations of Italian Cooking Saturday March 19 & Sunday March 20 11:00 AM - 4:00 PM In this two day workshop you will learn some of Italy's classic dishes. You will prepare two complete meals and side dishes each day and enjoy what you have made. BRING: containers for any leftovers . And come hungry! Suitable for beginners and experienced cooks. Catherine St. John, $250 Day One: We will make a lighter version of Eggplant Parmesan; Homemade Lasagne (making our own noodles); introduction into making risotto (Risotto Milanese) and Hazelnut Orange Biscotti. We will also begin prep for Sunday's class. Day Two: We will take the leftover risotto from Saturday and make Arancini Veneziani (Venetian Rice Fritters); Pasta Fagioli; Potato Gnocchi; Bracciola (Italian Beef Rolls braised in Tomato Sauce) and finish the day with Tiramisu

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Italian $ 250.00

CLE - Healthy Cooking Basics


Mar 20,2016 - Time: 1:30 pm - 4:00 pm
Eating At Home For Improved Health

A soup, dough, pasta, hearty lunch salads, snack, and reliable breakfast options adds up to a week of good eating. Getting organized in the kitchen makes eating better a lot easier, and leads to better health overall. Learn how to shop, store and cook nutritious food in the midst of a busy life. Anything you cook at home is going to have less salt, fat, sugar, and excess calories than what you get eating out. Our menu holds up well in the fridge for multiple days, and provides you with healthy meals and snacks in minutes. A medical expert may also be on-site to answer questions.

Roasted Vegetable Lasagna

Whole Wheat Pizza Dough

Indian Red Lentil Soup with Crock-pot Braised Chicken

Bulgur, Chickpea and Cherry Salad

Kale Salad with Apples, Currants, and Almonds

Sunday March 27; 1:30-4:00 pm; $70; Betty Shewmon

Betty is a graduate of WRSOC in Hudson with her initial training under Zona Spray. She is also trained as an Exercise Physiologist and a Social Worker. Through her company, Lifestyle Outfitters Inc., she works as a wellness coach for both private clients and employees of self- insured companies. Betty is part of a national movement in medicine that focuses on cooking instruction, as well as exercise and stress management to help prevent lifestyle related diseases.

David Shewmon: Dave has been a practicing Endocrinologist for 28 years. He is currently seeing patients at the Cleveland Clinic’s Lakewood Diabetes & Endocrine Center. He has had an interest in lifestyle interventions for metabolic diseases such as diabetes for many years. Dave and Betty have collaborated to design & run cost effective lifestyle intervention programs for self insured companies that create net savings within the first year through sustained decreases in drug expenditures. One of his long-term interests is exploring avenues of collaboration between medicine and industry to help decrease costs while improving health care outcomes.

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE-Healthy $ 70.00

CLE - Essential Knife Skills


Mar 21,2016 - Time: 6:00 pm - 8:30 pm
Monday March 21:  Essential Knife Skills Learn how to pick out the right knife along with how to sharpen, hold and use your knife like a seasoned professional.  We will be using a chef knife for this hands on class.  Bring your own or use one of ours.  You will learn how to slice, dice, chop and julienne your way through the kitchen.   BRING: several quart size ziploc bags to take home your veggies.   This class is more focused on the knife skills and not so much on the cooking, but fear not, Catherine will cook up a couple of recipes to sample during class.  Catherine St. John,  $75;  6:00-8:30 PM

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Knife Skills $ 75.00

Essentials - New School Sauces


Mar 22,2016 - Time: 6:30 pm - 9:00 pm
NEW SERIES! Essentials of Everyday Cooking In this new series join our newest staff teacher Chef Ellen Velez and she shows you all the basics you will need to learn the Essentials of Everyday Cooking. This twelve part series will build upon each other and give you all the basic knowledge and skills to bring new life to your everyday meal plan. Whether you are cooking for a family or yourself you will learn that cooking from scratch is not as intimidating as it may seem. Come ready to learn, have fun, cook and share what you create with new friends. Ellen Velez; $75 per class;6:30-9:00 PM If you sign up for all twelve classes in this series you will receive the 12th class for free Tuesday March 22: New School Sauces Learn how to make five modern sauces (barbecue, salsa, avocado cream, chimichurri and peanut butter sauce) and what to pair with each sauce.   Tuesday January 12: Stocks and Soups Tuesday January 19: Salad as the Main Tuesday January 26: Eggs for Dinner Tuesday February 2: Vegetables as the Main Tuesday February 9: Pasta Tuesday February 16: All About Grains Tuesday February 23: Poultry Tuesday March 1: Meat as the Main Tuesday March 8: Seafood Basics Tuesday March 15: Old School Sauces Tuesday March 29: Pantry Cooking

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Essential Cooking $ 75.00

The Art of the Pie


Mar 23,2016 - Time: 6:00 pm - 9:30 pm
NEW! Baking with Maureen Leonard Wednesday March 23: The Art of the Pie Learn the perfect pie dough and tart dough tips and tricks. From here you can make lemon meringue pie or quiche for brunch. These methods are a versatile and quick way to impress. You will be making mini versions of Lemon Meringue Pie; Bananna Cream Pie and Quiche. Please bring a sheet pan to carry your pies home with you. Suitable for beginners and experienced bakers. Maureen Leonard; $85; 6:00-9:30 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Baking $ 85.00

Whisk - @ the Bop Stop


Mar 23,2016 - Time: 6:30 pm - 8:30 pm
(click on bold titles for more information) A Whisk event on March 23, 2016 at the Music Settlement Bop Stop. Come join us for a fun filled evening featuring LIVE jazz with - The Dale Rothenberg Duo Food bites from our featured caterers of the Cleveland Culinary & Launch Kitchen: - Fire & Ash - Ashley Young - Young Sprouts Food - SarahDownes - Raw Trainer - Marisa DiCenso-Pelser Cash Bar 2920 Detroit Ave (Ohio City); 6:30-8:30pm; $25 There is free parking adjacent to the building and free street parking.

Location

Bop Stop
2920 Detroit Ave
Cleveland, OH 44113

Event Fees:

CLE-Whisk $ 25.00

Moroccan Table


Mar 24,2016 - Time: 6:30 pm - 9:30 pm
NEW! Thursday March 24: The Moroccan Table Moroccan food highlights the flavors of North African Food. It is bold with is spices and flavors. We will explore some of the popular flavors of this North African Country. Come for a night of great food and good company. We will make Homemade Harissa (a spice paste of garlic, olive oil, spices and chilies); Moroccan Olive Salad; Carrot Salad with Cumin & Harissa dressing; Chicken Tagine with Lemons and Olives; Seven Vegetable Couscous and Almond Cigars with Honey. Catherine St. John; $85; 6:30-9:30 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Moroccan $ 85.00

CLE - Private Event (ECDI)


Mar 24,2016 - Time: 6:00 pm - 9:00 pm

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Napoletana Pizza


Mar 26,2016 - Time: 10:00 am - 1:30 pm
Bread Baking with Kathy Lehr Saturday March 26: Authentic Napoletana Pizza and More in Your Home Oven! In this class we will take the authentic dough of Naples and begin by learning the techniques for shaping and baking a true Margherita pizza. You will each shape, dress and bake one. I will discuss the ingredients for both the dough and the toppings. Next, using the same dough we will be shaping and baking the disk of dough for the Pannetello Sandwich. This is puffed in the oven, cut in half and filled with goodies; lettuce , olive oil, parmesan cheese, mozzarella cheese, sliced tomatoes, chopped scallions, and prosciutto. Finally Kathy will demonstrate how to make the dough and you will make the dough to take home. Kathy Lehr; $80; 10:00 AM – 1:30 PM BRING: an apron, a medium size bowl and a plastic flexible scraper (available at WRSOC)

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Pizza $ 80.00

CLE - Date Night Bourbon Street


Mar 26,2016 - Time: 6:00 pm - 9:00 pm
Saturday, March 26th: Date Night - Bourbon Street Party Are you still looking for more from the Big Easy after Mardi Gras?  Well we will continue the party with our spin on the popular New Orleans cuisine with this great menu: Crawfish Fritters with Remoulde Sauce; Spinach Salad with Pickled Cucumbers and Onions served with a Creole Dressing; Shrimp and Andouille Sausage Etouffee; Dirty Rice and Beans; and Bread Pudding with Bourbon Apple Cider Sauce. Catherine St. John; $190 per COUPLE. 6:00-9:00 pm  Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 95.00

CLE - Casseroles


Mar 28,2016 - Time: 6:00 pm - 8:30 pm
We’re bringing casseroles back Monday March 28 So you hear the word casserole and you think of the 50’s casseroles where you add a can of soup and there isn’t a veggie in sight? Think again, these one dish meals are full of flavor and great to cook on a Sunday and eat throughout the week. My favorite is this take on a moussaka with ground lamb, tomato sauce and eggplant, it’s so delicious! We’ll also do an aromatic Indian-spiced tomato and egg casserole…who said you can’t have eggs for dinner. Finally we’ll do a baked hominy casserole with chilies and chicken. Ellen Velez; $70; 6:00-8:30pm Wine/Beer/Liquor will be available for purchase (credit card or exact cash)  

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Casseroles $ 70.00

Essentials of Pantry Cooking


Mar 29,2016 - Time: 6:30 pm - 9:00 pm
NEW SERIES! Essentials of Everyday Cooking In this new series join our newest staff teacher Chef Ellen Velez and she shows you all the basics you will need to learn the Essentials of Everyday Cooking. This twelve part series will build upon each other and give you all the basic knowledge and skills to bring new life to your everyday meal plan. Whether you are cooking for a family or yourself you will learn that cooking from scratch is not as intimidating as it may seem. Come ready to learn, have fun, cook and share what you create with new friends. Ellen Velez; $75 per class;6:30-9:00 PM If you sign up for all twelve classes in this series you will receive the 12th class for free Tuesday March 29: Pantry Cooking We’ll give you a list of things to stock in your pantry and freezer that may make figuring out what’s for dinner a bit easier and show you three recipes to make from these staple items, including shrimp and grits, Linguini and clam sauce and marinated chicken with roasted carrots and rice pilaf. Tuesday January 12: Stocks and Soups Tuesday January 19: Salad as the Main Tuesday January 26: Eggs for Dinner Tuesday February 2: Vegetables as the Main Tuesday February 9: Pasta Tuesday February 16: All About Grains Tuesday February 23: Poultry Tuesday March 1: Meat as the Main Tuesday March 8: Seafood Basics Tuesday March 15: Old School Sauces Tuesday March 22: New School Sauces  

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Essential Cooking $ 75.00

CLE - Moroccan Table


Mar 29,2016 - Time: 6:00 pm - 9:00 pm
Moroccan Table Tuesday March 29 Moroccan food highlights the flavors of North African Food. It is bold with is spices and flavors. We will explore some of the popular flavors of this North African Country. Come for a night of great food and good company. We will make Homemade Harissa (a spice paste of garlic, olive oil, spices and chilies); Moroccan Olive Salad; Carrot Salad with Cumin & Harissa dressing; Chicken Tagine with Lemons and Olives; Seven Vegetable Couscous and Almond Cigars with Honey. Catherine St. John; $85; 6:00-9:00 PM   Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Morocco $ 85.00

Mediterranean Feast


Mar 31,2016 - Time: 6:30 pm - 9:30 pm
NEW! Thursday March 31: Mediterranean Feast This is one of my favorite classes to teach. Having lived on the island of Crete for four months after cooking school for my internship was a life changing experience. The food of the Mediterranean is fresh, healthy and full of flavor. This is a great menu to share family style and always brings people together. We will make our own Pita Bread which we will serve with Greek Salad; Flaming Greek Cheese; Cucumber Yogurt Salata; Beef & Lamb Meat Patties and Shrimp Baked in Pot with Feta. Catherine St. John; $85; 6:30-9:30 PM

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Mediterranean $ 85.00

CLE - Private Event (ECDI)


Mar 31,2016 - Time: 6:00 pm - 9:00 pm

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CLE - Date Night Dim Sum


Apr 2,2016 - Time: 6:00 pm - 9:00 pm
Dim Sum Date Night Saturday April 2 Come learn how to make some popular Dim Sum foods for your next couples  get together. This is a fun way to entertain and try new foods. You  will learn how to make Char Shiu Pork; Steamed Plum Chicken Buns; Chicken and Vegetable Spring Rolls with a Hot Mustard Dipping Sauce;  Shrimp Toasts and Shrimp Shiu Mai (pan steamed shrimp dumplings). Catherine St. John; $180 per couple; 6:00-9:00 pm   Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Dim Sum $ 180.00

CLE - Chicken Knife Skills


Apr 5,2016 - Time: 6:00 pm - 8:30 pm
Ever wonder how you can save money when buying chicken? It is easy learn how to breakdown a whole chicken. In this class you will learn how to take apart a chicken and then use the different parts for making some great chicken dishes. Each student needs to bring a 5-5 1/2" boning knife and a 8" chefs knife, 1 whole chicken removed from it packaging and place in a gallon ziplock bag in a small cooler with ice. Chef Ellen with guide you through cutting up your chicken after she demos 2 different ways of doing it. You will then use our chickens to make the following dishes: Chicken tetrazzini is a old school chicken dish that I grew up on. It's a comforting dish with pasta, a ton of mushrooms and white wine. It's even good cold! Nashville hot chicken is all the rage these days, when it comes down to it, it's spicy fried chicken and it's delicious! Orange chicken is a staple on Chinese restaurants and one of my favorites with it's tangy and slightly spicy sauce. Ellen Velez; $75; 6:00-8:30 PM BRING: 2 clean gallon ziplock bags as well as you will be taking home your chicken.   Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Knife Skills $ 75.00

CLE - Private Event (ECDI)


Apr 7,2016 - Time: 6:00 pm - 9:00 pm

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CLE - Date Night Turkish Street Food


Apr 8,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Turkish Street Food Friday April 8 With the growing popularity of Ethnic Street Food, there is no better place to explore than the bold flavors of Turkey. Street food is defined as food you buy from street carts or trucks and can hold in your hands and eat while walking or standing. We will let you sit and eat in this class and we will not make you eat in the cold snow. We hope that the warm flavors of these Turkish foods will warm you on a cold winter night. Balik Ekmek is a popular street food in Istanbul. It is a grilled or baked fish served on sour dough bread with a Saffron Aioli and a Sumac, Red Onion and Tomato Salad; Lahmacun (Turkish flat bread pizza); Borek (Turkish meat pies made with Yufka dough (filo); Durum Kebob (Kebob wrap with spiced yogurt, tomatoes and lettuce). Catherine St, John; $190 per couple; 6:00-9:00 PM   Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 190.00

CLE - The Chef's Secrets


Apr 12,2016 - Time: 6:00 pm - 8:30 pm
The Secret Chef Tuesday April 12 I’ll share with you the tips of the trade for catering you own dinner party and actually enjoy it. We’ll make two appetizers: fig and olive tapenade served with goat cheese and crostini and ham and cheese puff pastry. For dinner we’ll make fish in a packet which is a one dish meal that you can 100% prepare ahead of time and pop in the oven before you serve. For dessert we’ll make a flourless chocolate cake with raspberry coulis. Ellen Velez; $75; 6:00-8:30pm Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Chef Secrets $ 75.00

CLE - Private Event (ECDI)


Apr 14,2016 - Time: 6:00 pm - 9:00 pm

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Breakfast Pastry Workshop


Apr 16,2016 - Apr 17,2016 Time: 11:00 am - 4:00 pm
NEW! Baking with Maureen Leonard Saturday & Sunday February 6, 7: Two Day Breakfast Pastry Workshop Make a four-star breakfast! Be ready to impress your guests at any brunch or for Valentine’s Day breakfast in bed. Learn how to create French crepes, Champagne sabayon and other breakfast pastries. Perhaps, even Brioche French toast? We will serve a light lunch. BRING: a container to take home your pastries. Suitable for beginners and experienced bakers. Maureen Leonard; $250; 11:00-4:00 PM  

Location

Western Reserve School of Cooking
140 N. Main St
Hudson, OH 44236

Event Fees:

Pastry $ 250.00

CLE - Private Event


Apr 20,2016 - Time: 6:00 pm - 9:00 pm

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CLE - Private Event (ECDI)


Apr 21,2016 - Time: 6:00 pm - 9:00 pm

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CLE - Date Night Cooking with Beer


Apr 22,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Cooking with Beer Friday April 22 Being that my husband is a brewmaster, we always have beer in the house. Along with drinking it, I also cook with it. We’ll beer steamed clams with herbs and butter for starters, then we’ll make a chili with beer and bratwurst cooked in beer with smothered cabbage and finish it off with a delicious chocolate beer cake. Ellen Velez; $190; 6:00-9:00pm Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 190.00

CLE - Nick Malgieri's Pastry


Apr 26,2016 - Time: 6:00 pm - 9:30 pm
A Whole New Generation of Doughs 6:00-9:30pm $125 per person Hands-on Learn some delicious and delicate pastry doughs that are as easy to prepare as they are to use for savory and sweet tarts and pastries. See how to make a hand-pulled strudel from paper-thin dough – you’ll be amazed at how easy it is… Viennese strudel dough: Mixed by machine and pulled to transparent thinness by hand Classic apple strudel: Apples scented with butter, cinnamon, currants and walnuts Savory olive oil dough: Almost too easy to prepare and roll Provençal spinach tart: Seasoned spinach with a touch of grated cheese and ricotta All-season tomato tart: Appetizer tart of tangy grape tomatoes and herbed goat cheese Never-fail sweet pastry dough Chocolate hazelnut tarts: A great combination of flavors Pistachio and raspberry tarts: They taste as beautiful as they look

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

Malgieri - Doughs $ 125.00

CLE - Private Event


Apr 27,2016 - Time: 6:00 pm - 9:00 pm

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CLE - Date Night Mediterranean


May 7,2016 - Time: 6:00 pm - 9:00 pm
Date Night Mediterranean Saturday May 7 Having lived on the island of Crete for four months after cooking school for my internship was a life changing experience. The food of the Mediterranean is fresh, healthy and full of flavor. This is a great menu to share family style and always brings people together. We will make our own Pita Bread which we will serve with Greek Salad; Flaming Greek Cheese; Cucumber Yogurt Salata; Beef & Lamb Meat Patties and Shrimp Baked in Pot with Feta. Catherine St. John; $190 per couple; 6:00-9:00 PM   Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 190.00

CLE - Date Night Mexico


May 14,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Mexico Friday May 14 Join us for a post Cinco de Mayo night with Chef Ellen Velez. Take a journey through Mexico with posole soup a delicious roast pork and hominy stew, shredded beef tacos with lime and avocado, arroz a la mexicana and of course silky flan for dessert. Ellen Velez; $170; 6:00-9:00pm   Wine/Beer /Liquor is available for purchase (credit card or exact cash)  

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 170.00

CLE - Bacon and Beer


May 17,2016 - Time: 6:00 pm - 8:00 pm
Bacon & Beer: Demonstration Tuesday May 17 Ever wonder how to cure and smoke your own bacon? We will show you how to do a simple cure and how to build your own indoor smoker. We will then indulge in some bacon small plates using some of our home cured bacon and some Nueske's bacon from Wisconsin. Bacon Brown Sugar Smokey's with Montana Girl Mustard Dipping Sauce; Bacon and Kerrygold Hot Cheese Bacon Dip with French Bread; and BLT Sliders with Slow Roasted Tomatoes, Arugula and Aioli. We will pair local craft beers samples with each dish. Full bottles of beer will be available for purchase.  Catherine St. John; $50; 6-8pm

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, o 44115

Event Fees:

CLE - Bacon Beer $ 50.00

CLE - Sauteing and Pan Sauces


May 24,2016 - Time: 6:00 pm - 8:30 pm
Sauteing and Pan Sauces Tuesday May 24 You’ll learn to master the difficult art of sautéing and pan sauces in this class. Each of you will make your own dinner and really learn how to properly saute. We’ll do chicken piccatta, chicken marsala and chicken with a classic burre blanc. Then you can apply it to any protein when you cook at home. Ellen Velez; $80; 6:00-8:30pm Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Saute $ 80.00

CLE - Waffle Brunch


Jun 5,2016 - Time: 1:00 pm - 3:00 pm
Waffle Brunch Sunday June 5 In this class we will make Raised Sour Dough Waffles with sauteed seasonal fruit in real maple syrup; The perfect scrambled eggs with herb goat cheese and homemade chicken apple sausage patties.  We will provide 1 Mimosa or Bloody Mary per person (no substitutions). Coffee and tea included.  Extra drinks will be available for purchase. Catherine St. John; $60; 1:00-3:00pm

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Waffle Brunch $ 60.00

CLE - Bacon and Bourbon


Jun 9,2016 - Time: 6:00 pm - 8:00 pm
Bacon & Bourbon: Demonstration Thursday June 9 We will do a cured bacon demo, and we will booze it up and make what I call "Drunken Bacon". Our cure will include some bourbon and after it is smoked it will be braised in Apple cider and bourbon. We will serve this bacon with caramelized onions on homemade pretzel rolls. Our other dishes will include bacon wrapped shrimp in Athens phyllo with a bourbon BBQ sauce and Bacon, Kerrygold Cheddar and Baby Dutch Potato Skins (Melissa's Produce).  Samples of the bourbon used will be available as well as full drinks for sale.  Catherine St. John; $60; 6-8pm

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Bacon Bourbon $ 60.00

CLE - Date Night Italian American


Jun 10,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Italian American Friday June 10 No we aren't talking Chef Boyardee here for those of you old enough to remember that name. We’ll celebrate a night of comforting Italian-American food starting off with a yummy escarole soup, then make an amazing pasta with sausage and broccoli rabe for the first course, chicken parmasean for the main and zabaglione with strawberries. Ellen Velez; $160 per couple; 6:00-9:00pm   Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 160.00

CLE - Date Night Grilling Steaks


Jun 11,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Grilling Steaks Saturday June 4 Choosing the right steak for the grill can be a tricky thing. Strip? Ribeye? Flank? Flat Iron? and the list goes on and on. In this class we will discuss and grill a few different kinds of steaks. We will start with a grilled Flat Bread that we will fill with grilled flank steak, grilled onions and a Chimichurri sauce (spicy green herb sauce); We will take break from the grill and prepare a green salad with a selection of fresh grilled vegetables and goat cheese; for our main course we will prepare a dry rubbed rib eye steak with a Blue Cheese butter and serve with twice baked potatoes with bacon, cheese, chives and sour cream. Please note that we will do our best to cook the steaks to everyone"s degree of doneness. Catherine St. John; $190 per couple; 6:00-9:00pm Wine/Beer/Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 190.00

CLE - Brunch Buffet


Jun 12,2016 - Time: 1:00 pm - 3:00 pm
Brunch Buffet Sunday June 12 Trying to figure out what to serve for a Brunch buffet can be difficult. You need food that can be served hot, room temperature or cold. Fritatta's and egg stratta's are the perfect answer for this problem. You will learn how to make these hearty egg casseroles and serve with Blueberry Crunch Muffins or Coffee cake and Fresh Fruit skewers with a cream cheese yogurt dipping sauce. We will provide 1 Mimosa or Bloody Mary per person (no substitutions). Coffee and tea included.  Extra drinks will be available for purchase. Catherine St. John; $65; 1:00-3:00pm

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Brunch Buffet $ 65.00

CLE - Date Night Asian Grill


Jun 18,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Asian Grill Saturday June 18 What better way to use your grill than by grilling full flavored Asian inspired ingredients. We begin the night with a Thai inspired Barbecued peel and eat Gulf shrimp; next these grilled beef lettuce wraps with pickled vegetable as sure to be a crowd pleaser; our main course will be a Cedar planked salmon with a ginger spice rub. We will serve this with steamed sticky rice and grilled Baby Bok Choy with a soy glaze. We will finish things up with grilled brown sugar pineapple with coconut ice cream. Catherine St. John; $190 per couple; 6:00-9:00pm   Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 190.00

CLE - Kids Cooking Camp


Jun 20,2016 - Jun 24,2016 Time: 10:00 am - 12:30 pm
Kids Cooking Camp Ages 8-12 June 20-24 Does you child your child love to cook and bake? Are they always trying to help you in the kitchen? In this week long cooking camp your child will learn basic kitchen skills like knife skills, kitchen safety, organizational skills and the most important one of all "how to clean up after themselves" all while having fun making some new foods and some old favorites. Please let us know if your child has any food allergies we need to be aware of. Please have them wear closed toed shoes and bring a few containers each day to bring home any leftovers (if any). Catherine St. John; $250; 10am-12:30pm Monday July 11: Breakfast For Lunch? Otherwise known as Brunch We will start the week by making a filling brunch menu. These recipes will have you wanting them to make you brunch every weekend.  Apple Cinnamon Crunch Muffins; Fresh Fruit Kabobs with Yogurt Cream Cheese Dipping Sauce; Breakfast Potatoes and an Egg, Cheese and Sausage  Scramble. Tuesday July 12: Taco Tuesday! Today we will go south of the boarder and make some tasty Mexican food. Homemade salsa and Chips; Homemade Nacho Sauce; Seasoned Beef and Chicken for soft tacos with all the fix in's (lettuce, cheese, salsa, beans and sour cream); and finish with Strawberry Cream Cheese Quesadilla's with Cinnamon Sugar. Wednesday July 13: Kids Favorites Kids love Chicken Fingers and Mac and Cheese. Probably 2 of the most popular items on kids menus in restaurants, but here's the twist our to not come out of the freezer and into a microwave. We will be making our from scratch. Parmesan Buttermilk Chicken Fingers with Honey Mustard Dipping Sauce; Stove Top Mac & Cheese and Black and White Brownie Cups. We may even try and sneak in a vegetable or two. Thursday July 14: Trip to Italy What would a cooking camp be without a trip to Italy. We will be making Italian Wedding Soup; Homemade Ricotta Meatballs simmered in a Simple Tomato Sauce served with Spaghetti and cheesy Garlic Bread. Friday July 15: Pizza Party We do not call for pizza delivery or take it from the freezer. We will be making our own pizza dough and creating a pantry of ingredients for everyone to make their own pizza. Hopefully we can get beyond cheese and pepperoni. We will finish the week with an Ice Cream Sundae Bar with homemade Chocolate Sauce and Caramel Sauce.

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Kids Camp $ 250.00

CLE - Teen Cooking Camp


Jun 20,2016 - Jun 24,2016 Time: 1:30 pm - 4:00 pm
Teen Cooking Camp Ages 13-17 June 20-24 Whether you are getting ready to head to college or into high school this camp will teach your teen how to cook and bake some great food. Knowing how to cook is a life skill and will serve them well as they approach adulthood. Each day they will be making everything from scratch and learn the importance of organization and good knife skills (and cleaning up after yourself). Please wear closed toed shoes and bring containers each day for any leftovers (if any left). Catherine St. John; $325; 1:30-4:00pm Monday July 11: Breakfast for Lunch Whether it is morning, noon or night Teens love nothing more than a good breakfast. In this first day of cooking we will make Buttermilk Waffles with Fresh Fruit and Maple Syrup; Breakfast Potatoes; Nueske's Applewood Bacon; and Joe's Special Eggs (We always made these in restaurants when you worked a Sunday Morning. There was always someone named Joe who worked there and it was a great way to use up leftovers). Tuesday July 12: Burrito Tuesday We'll go south if the boarder and make a great big burrito bar with all the fix in's. Homemade Salsa with Corn Chips; Homemade Nacho Sauce; Seasoned Chicken and Beef; Mexican Rice and Black Beans. You will then be able to build your own giant burrito and make nacho's as well. Wednesday July 13: Down South Nothing fills the belly like comfort food. We will be making homemade Buttermilk Biscuits; Stove Top Mac & Cheese; Buttermilk Fried Chicken and Collard Greens cooked with Bacon and we will finish with a seasonal Fruit Crisp. Thursday July 14: Italy This week of cooking would not be complete without a taste of Italy. We will start by making our own homemade semolina pasta to serve with Ricotta Meatballs simmered in a Simple Tomato Sauce. We will serve this with a Caprese Salad (tomatoes, mozzarella and basil); Homemade Focaccia Bread and Cannoli. Friday July 15: Pizza and Calzone We will finish the week with homemade Pizza and Calzone. We will make our own pizza dough and create a pantry on ingredients for everyone to make their own pizza or calzone. We will serve this with a Caesar Salad and finish with an Ice Cream Bar with homemade Chocolate Sauce and Caramel Sauce.

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE- Teen Camp $ 325.00

CLE - Elegant Brunch


Jun 26,2016 - Time: 1:00 pm - 3:00 pm
Elegant Brunch Sunday June 26 Eggs Benedict are very popular on restaurant brunch menus. You will learn how to poach eggs a head of time so all you have to do is reheat that morning and assemble the eggs Benedict for service. You will learn how to make classic Hollandaise sauce and a Baked eggs sardue recipe (creamed spinach and artichokes) that is perfect for a larger crowd. We will serve our egg dishes with a sweet potato hash with onions and bacon. We will provide 1 Mimosa or Bloody Mary per person (no substitutions). Coffee and tea included.  Extra drinks will be available for purchase. Catherine St. John; $70; 1:00-3:00pm

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Elegant Brunch $ 70.00

CLE - Date Night Thai


Jul 8,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Thai Friday July 8 Join Chef Ellen Velez on a special night exploring Thai cuisine. The balance of spice and acidity has made Thai food is one of her favorite cuisines. We’ll make a Tom Yum soup, classic Pad Thai with shrimp, Red curry with chicken and mango sticky rice pudding for dessert. Ellen Velez; $170 per couple; 6:00-9:00pm     Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 170.00

CLE - Date Night Grilled Ribs


Jul 9,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Grilled Ribs Saturday July 9 What would a series of grilling classes be without a class on ribs. This class will focus on Baby back ribs and St. Louis style spareribs and you be the judge on which ones you like the best. Both styles take a different approach and have very different results. Dry rubbed Baby back ribs with a Coffee BBQ sauce; St. Louis style spare ribs with a sticky Asian glaze. We will serve our ribs with Apple ginger coleslaw; Easy baked beans with brown sugar and Nueske's bacon; and a Warm potato salad with arugula. Catherine St. John; $190 per couple; 6:00-9:00pm Wine/Beer/Liquor is available for purchase (credit card or exact cash).

Location

Western Reserve School of Cooking
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 190.00

CLE - Date Night Vietnam


Jul 22,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Vietnam Friday July 22 Vietnamese food is so light, acidic and delicious and makes everyone feel happy. So join us for nice Summer night and learn about the food s of Vietnam. We’ll learn how to make summer rolls which are a perfect way to start a meal with their clean finish of fresh herbs, a light beef salad with pickled vegetables is a perfect second course, grilled pork chop wraps is a perfect entrée and we’ll top it off with classic Vietnamese coffee. Ellen Velez; $180; 6:00-9:00pm Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 180.00

CLE - Date Night Cuba


Aug 12,2016 - Time: 6:00 pm - 9:00 pm
Date Night - Cuba Friday August 12 Now that country relations are open, let's all be friends, right? Let’s have a taste of a few classic Cuban dishes with empanadas, Ropa Vieja (shredded beef) steamed yucca with mojo sauce and arroz con leche (rice pudding) for dessert. Ellen Velez; $180; 6:00-9:00pm Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

Western Reserve School of Cooking at CCLK
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

CLE - Date Night $ 180.00



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com