Beginning Pastry : Jan 27, 2014 - Jan 31, 2014
No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking.
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.
Instructor: Christina Korting Time: 4:00 pm-9:00pm Cost: $595
Veg/Vegan Cooking – Salads : Jan 26, 2014
Create the opportunity for healthful eating with some simple knowledge about how to choose, store and prepare salad fixings and dressings. We’ll work with legumes, grains, nuts and cheeses as sources of protein, taste multiple dressings, learn to prep hearty greens like kale to make them more appealing in raw salads and work with local ingredients to compose seasonal salads. Greek salad with chickpeas and feta; French lentil salad on hearts of romaine; kale salad with farro, apple and currants; asparagus and arugula with poached eggs and lemon vinaigrette.
On-line Registration Note:
To register more than 1 person for a given class, you need to add each person to your cart individually until we can correct the issue. Sorry for any inconvenience.
Instructor: Betty Shewmon Time: 1:30-4:30pm Cost: 75
Essential Knife Skills : Jan 25, 2014
Nothing separates the pros from the rookies like good knife skills. find out how to buy, sharpen, hold and use the most important tool in your kitchen arsenal. Learn to chop and dice with the best of them while your instructor cooks up your freshly cut vegetables into roasted vegetable pizza; Chinese chicken salad; french onion soup with melted cheese and crusty french bread and winter vegetable soup with garlic herb croutons.
BRING: an 8. or 10. chef’s knife.
Instructor: Catherine St. John Time: 11:00am-2:00pm Cost: 75
Friday Night Date Night – S. America : Jan 24, 2014
Spend an evening exploring dishes that look familiar to European or Asian preparations but have a distinct local flair. Our menu includes: from the ranching areas of Paraguay: rustic meatball soup; from the tropical shores of Brazil from the Italians that heavily populated the area near Rio de la Plata: spinach cannelloni with bacon and walnuts; and representing the strong Chinese influences in Peru: stir-fried beef with oven-fried potatoes.
On-line Registration Note: To register more than 1 person for a given class, you need to add each person to your cart individually until we can correct the issue. Sorry for any inconvenience.
Instructor: Anne Haynam Time: 6:30-9:30pm Cost: 170
Seafood Workshop : Jan 23, 2014
This is probably the number one area people ask for help in. Cooking seafood at home can be tricky. What to buy? What to look for when buying? What cooking methods should be used for different types of seafood. We will discuss this in detail along with cooking five different types of seafood with five different cooking methods. Crab cake sliders with roasted tomato aoili and cabbage slaw; panko crusted tilapia with homemade tartar sauce and oven fries; fresh fettuccine with steamed mussels in a garlic, tomato and butter broth; poached shrimp for a shrimp cocktail with two sauces (homemade cocktail and Asian citrus plum sauce); sear roasted salmon with composed butters (flavored butters).
Instructor: Catherine St. John Time: 6:30-9:30pm Cost: 80
Techniques & Theory I – Salt and Water : Jan 21, 2014 - Jan 21, 2014
Techniques & Theory of Cooking
Catherine has long been looking for a text book for this 3-part series (12 classes) and she has 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 class series. Whether you are a novice cook, an experienced home cook or a professional cook, these are all 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.
Techniques & Theory of Cooking Part I - (D)
We will start this series by taking a look at some basic ingredients we all have in our kitchens. Water, salt, onions and acid are all part of our everyday kitchen, but what do they really do for us in our cooking? We will look beyond the recipe and delve into the power of each of these ingredients and how they are the workhorse of our cooking. We will finish the series by using many of these same ingredients to make sauces that will elevate your cooking to a new level. Catherine St. John, 6:30 p.m.-9:30 p.m., Diploma awarded for series. $60 single class/$232 for series (Register for all 4 classes and we will apply the discount).
Salt and Water (D)
Sounds simple! Why is salt and water so important in cooking? These are two ingredients we take for granted. They are always there, as much as we need. But, do we really understand the important roll they play in cooking? In this class you will learn how to use these two important yet simple ingredients. The menu will include: brined roasted chicken with preserved lemons; classic chicken stock; home-cured bacon used for a killer BLT; raw zucchini salad and easy potato soup.
Other Techniques & Theory Part I classes:
The Power of the Onion:Tuesday, February 4
Acid and Vinaigrettes:Tuesday, February 11
Sauces: Not On The Side:Tuesday, February 25
Techniques & Theory I Series
Instructor: Catherine St. John Time: 6:30 p.m.-9:30 p.m. Cost: 60
Techniques & Theory I – Series : Jan 21,
Techniques & Theory of Cooking Part I – Series (D)
We will start this series by taking a look at some basic ingredients we all have in our kitchens. Water, salt, onions and acid are all part of our everyday kitchen, but what do they really do for us in our cooking? We will look beyond the recipe and delve into the power of each of these ingredients and how they are the workhorse of our cooking. We will finish the series by using many of these same ingredients to make sauces that will elevate your cooking to a new level.
Salt and Water:Tuesday, January 21 (D)
The Power of the Onion:Tuesday, February 4 (D)
The onion is a chef’s secret weapon. This is another ingredient that is always there and should be a kitchen staple. Most recipes call for them, but what do they really do? What kind of onions do we use and when? All these questions will be answered and more. French onion soup with French bread and gruyère cheese; roasted shallot dressing with a simple mixed green salad; leek and potato tart, and macaroni and cheese with sauce soubise (white sauce with onions).
Acid and Vinaigrettes:Tuesday, February 11 (D)
While it is a given that acid will be used in the vinaigrettes, we will also be demonstrating the power of acid in other dishes. Not only do we balance acids with oils for salad dressings and marinades, but we use acid for cooking (ceviche) and for brightening the flavors of soups, stews, sauces and other dishes. Vinaigrettes are the fifth mother sauce. Not only are they used for salads but they make a great sauce for grilled fish and meats. Seafood ceviche with chilies and lime; pulled pork with North Carolina barbeque sauce; creamy tomato soup with balsamic vinegar; caprese salad with a simple vinaigrette and roasted cod with chorizo vinaigrette.
Sauces: Not On The Side:Tuesday, February 25 (D)
Some restaurants have chefs that do nothing but make the sauces. The Saucier is the heart of the kitchen. A sauce can make or break a dish. Don’t get the balance right or break the sauce and the dish is ruined. In this class we will look at some of the mother sauces and how simple additions can turn them into a new sauce. The focus of this class is not so much the protein or vegetable in which they are served, but the sauce. Roasted chicken with a herb velouté sauce; asparagus with hollandaise sauce; pan grilled steak with two sauces (sauce bordelaise and sauce béarnaise), penne pasta with homemade marinara sauce; and pan seared salmon with a white wine herb beurre blanc sauce (white wine butter sauce).
Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 232
Veg/Vegan Cooking – Series : Jan 26,
Introduction to Vegetarian and Vegan Cooking
Whether you’re vegetarian, vegan, or just trying to improve your healthful options, this series is about learning to prepare fun, tasty, and interesting plants-first food. Come learn about the techniques and ingredients that will allow you to become more spontaneous, and less recipe-dependent in the kitchen. We’ll tackle some favorite recipes that include variations on popular ethnic dishes, versatile sauces and dressings, pressure cooked beans, pot-pie, salads and hearty sandwiches.
Salad Evolution: Sunday, January 26
Two Ethnic Favorites: Sunday, February 2
A pot-pie version of Indian samosas with potatoes, cauliflower and peas in an oil pastry crust, and a vegetarian version of a Mexican posole: a stew made with smokey peppers, hominy, tomatillos and pumpkin seeds. Samosa pot-pie with mint chutney; vegetarian posole with multiple garnishes; chocolate-nut dipped fruit skewers.
Wonderful, Versatile Marinara Sauce: Sunday, February 23
A good mother sauce for vegetarian cooking can really make the dish. We will make a large pot of sauce and then use it in three different dishes. Spaghetti squash with marinara and parmesan crisps; non-dairy cream of tomato soup; vegetable lasagna with vegan adaptations.
Hearty, Happy, Meatless Sandwiches: Sunday, March 9
People miss biting into a classic sandwich when they opt for a vegetarian diet, but you can still have a satisfying sandwich by mixing and matching good flavors and ingredients. Portabello mushroom, arugula, and roasted red pepper aoli; Vietnamese-style tofu hero on baguette; lentil sloppy joes with creamy cole slaw and oven fries; soup of the day.
Instructor: Betty Shewmon Time: 1:30-4:30pm Cost: 292
Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236
Western Reserve School of Cooking | Hudson, Ohio | Copyrights 2012