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EVENTSTART-END
Foundations III
Open Seats 3
2015-5-27
4:00 pm
-2015-5-31
9:30 pm
CLE - Wine & Cheese Tasting
Open Seats 20
2015-6-4
5:30 pm
-7:30 pm
CLE - Private Event
Open Seats 0
2015-6-4
9:00 am
-10:30 am
CLE - Date Night Bar Food
Open Seats 16
2015-6-6
6:00 pm
-9:00 pm
Bread - Pizza Napoletana Plus
Open Seats 0
2015-6-6
10:00 am
-1:30 pm
Cooking with Herbs
Open Seats 3
2015-6-7
1:30 pm
-4:30 pm
CLE - Peter Reinhart Sprouted Grains
Open Seats 35
2015-6-8
6:00 pm
-9:00 pm
CLE - Peter Reinhart Pizza
Open Seats 31
2015-6-9
6:00 pm
-9:00 pm
CLE - Private Event
Open Seats 0
2015-6-10
6:00 pm
-9:30 pm
CLE - Beer & Bacon Tasting
Open Seats 17
2015-6-11
5:30 pm
-7:30 pm
CLE - Date Night Grilling
Open Seats 14
2015-6-12
6:00 pm
-9:00 pm
CLE-Pasta Workshop
Open Seats 16
2015-6-13
6:00 pm
-9:00 pm
Intensive Bread Clinic
Open Seats 4
2015-6-15
9:00 am
-2015-6-19
4:00 pm
CLE - Wine & Cheese Tasting
Open Seats 20
2015-6-18
5:30 pm
-7:30 pm
CLE - Date Night Thailand
Open Seats 16
2015-6-19
6:00 pm
-9:00 pm
CLE - Girls Night Apps
Open Seats 16
2015-6-20
6:00 pm
-9:00 pm
Kids Camp 1
Open Seats -4
2015-6-22
10:00 am
-2015-6-26
12:30 pm
Kids Camp 1
Open Seats 1
2015-6-22
1:30 pm
-2015-6-26
4:00 pm
CLE - Beer & Bacon Tasting
Open Seats 20
2015-6-25
5:30 pm
-7:30 pm
Date Night - Asian Street Food
Open Seats 10
2015-6-27
6:00 pm
-9:00 pm
CLE-Grilling Beer Bash
Open Seats 16
2015-7-1
6:00 pm
-9:00 pm
CLE - Kids Fish Fry
Open Seats 12
2015-7-8
10:00 am
-12:00 pm
CLE - Teen Fish Fry
Open Seats 12
2015-7-8
1:30 pm
-4:00 pm
Date Night - Italian
Open Seats 10
2015-7-11
6:00 pm
-9:00 pm
CLE-Stuffed Pasta
Open Seats 16
2015-7-12
6:00 pm
-9:00 pm
Teen Camp Pro
Open Seats 4
2015-7-13
10:00 am
-2015-7-17
1:30 pm
CLE - Date Night Far East
Open Seats 16
2015-7-24
6:00 pm
-9:00 pm
Kids Camp Baking
Open Seats -1
2015-7-27
10:00 am
-2015-7-31
12:30 pm
CLE-Grilling Ribs
Open Seats 16
2015-7-31
6:00 pm
-9:00 pm
Date Night - Spanish
Open Seats 8
2015-8-1
6:00 pm
-9:00 pm
CLE - Kids Knife Skills
Open Seats 11
2015-8-5
10:00 am
-12:00 pm
CLE - Teen Knife Skills
Open Seats 12
2015-8-5
1:30 pm
-4:00 pm
CLE-Grilling Seafood
Open Seats 16
2015-8-7
6:00 pm
-9:00 pm
Teen Baking Camp
Open Seats 5
2015-8-10
10:00 AM
-2015-8-14
1:30 pm
CLE - Date Night Tomatoes
Open Seats 16
2015-8-21
6:00 pm
-9:00 pm
CLE - Private Event
Open Seats 0
2015-8-27
4:00 pm
-7:00 pm
Sushi Wkshp
Open Seats 8
2015-8-29
12:30 pm
-3:30 pm
Knife Skills
Open Seats 10
2015-9-1
6:30 pm
-9:30 pm
Knife Skills
Open Seats 10
2015-9-3
11:00 am
-2:00 pm
Foundations I
Open Seats 10
2015-9-9
4:00 pm
-2015-9-13
9:00 pm
Science of Good Cooking - Appetizer
Open Seats 12
2015-9-15
6:30 pm
-9:30 pm
Mozzarella Workshop
Open Seats 10
2015-9-16
6:30 pm
-9:30 pm
Mini Cheesecakes
Open Seats 10
2015-9-17
6:30 pm
-9:30 pm
French Bread Wkshp
Open Seats 9
2015-9-19
10:00 am
-1:30 pm
Beginning Pastry
Open Seats 10
2015-9-21
4:00 pm
-2015-9-25
9:00 pm
Date Night - Cocktail Party
Open Seats 12
2015-9-26
6:00 pm
-9:00 pm
Kids - All About Corn
Open Seats 10
2015-9-26
10:00 am
-12:00 pm
Teens - All About Corn
Open Seats 10
2015-9-26
1:00 pm
-3:30 pm
Clam Bake
Open Seats 10
2015-9-27
1:30 pm
-4:30 pm
CLE-Wendy Kromer Macarons
Open Seats 16
2015-9-28
10:00 am
-4:00 pm
Science of Good Cooking - Dressings & Salads
Open Seats 12
2015-9-29
6:30 pm
-9:30 pm
CLE-Cake Decorating
Open Seats 12
2015-9-30
6:30 pm
-9:30 pm
Date Night - Mexican Small Plates
Open Seats 10
2015-10-2
6:30 pm
-9:30 pm
Mediterranean Small Plates
Open Seats 10
2015-10-4
1:30 pm
-4:30 pm
Pierogi Workshop
Open Seats 10
2015-10-5
6:30 pm
-9:30 pm
Science of Good Cooking - Soups, Stews, & Chilis
Open Seats 12
2015-10-6
6:30 pm
-9:30 pm
Foundations II
Open Seats 10
2015-10-7
4:00 pm
-2015-10-11
9:00 pm
Science of Good Cooking - Pasta and Their Sauces
Open Seats 12
2015-10-13
6:30 pm
-9:30 pm
Baking with Pumpkins
Open Seats 10
2015-10-15
6:30 pm
-9:30 pm
Kneadlessly Simple Breads
Open Seats 10
2015-10-17
10:00 am
-1:30 pm
Chocolates & Candies
Open Seats 10
2015-10-19
4:00 pm
-2015-10-22
9:00 pm
Pasta Workshop
Open Seats 10
2015-10-24
11:00 am
-2:00 pm
CLE-Mozzarella Wkshp
Open Seats 10
2015-10-25
1:30 pm
-4:30 pm
Mediterranean Full Salads
Open Seats 10
2015-10-25
1:30 pm
-4:30 pm
Stuffed Cabbage / Chicken Paprikash
Open Seats 9
2015-10-26
6:30 pm
-9:30 pm
Science of Good Cooking - Rice, Grains, & Beans
Open Seats 12
2015-10-27
6:30 pm
-9:30 pm
Bacon Workshop
Open Seats 10
2015-10-28
6:30 pm
-9:30 pm
Baking - Rolls
Open Seats 10
2015-10-29
6:30 pm
-9:30 pm
Kids Halloween
Open Seats 10
2015-10-31
10:00 am
-12:00 pm
Teen Halloween
Open Seats 10
2015-10-31
1:00 pm
-3:30 pm
Thanksgiving Dinner
Open Seats 10
2015-11-1
11:00 am
-3:00 pm
Science of Good Cooking - Vegetables
Open Seats 12
2015-11-3
6:30 pm
-9:30 pm
CLE-Wusthof Knife Skills
Open Seats 16
2015-11-4
6:00 pm
-9:00 pm
Science of Good Cooking - Poultry
Open Seats 12
2015-11-10
6:30 pm
-9:30 pm
Date Night - Burgundy France
Open Seats 10
2015-11-13
6:30 pm
-9:30 pm
Teen Thanksgiving
Open Seats 10
2015-11-14
1:00 pm
-3:30 pm
Kids Thanksgiving
Open Seats 10
2015-11-14
10:00 am
-12:00 pm
Flexitarian Supper
Open Seats 10
2015-11-15
1:30 pm
-4:30 pm
CLE-Thanksgiving Dinner
Open Seats 10
2015-11-15
11:00 am
-3:00 pm
Thanskgiving Sides
Open Seats 10
2015-11-16
6:30 pm
-9:30 pm
Science of Good Cooking - Meat Techniques
Open Seats 12
2015-11-17
6:30 pm
-9:30 pm
Crepe Workshop
Open Seats 10
2015-11-19
6:30 pm
-2015-11-18
9:30 pm
Science of Good Cooking - Fish & Shellfish
Open Seats 12
2015-11-24
6:30 pm
-9:30 pm
Stuffed Pasta Workshop
Open Seats 10
2015-11-28
11:00 am
-2:00 pm
Science of Good Cooking - Eggs
Open Seats 12
2015-12-1
6:30 pm
-9:30 pm
Date Night - Champagne
Open Seats 10
2015-12-4
6:30 pm
-9:30 pm
Holiday Appetizers
Open Seats 10
2015-12-4
11:00 am
-2:00 pm
CLE-Holiday Dinner
Open Seats 10
2015-12-6
11:00 am
-3:00 pm
Holiday Appetizers
Open Seats 10
2015-12-7
6:30 pm
-9:30 pm
Science of Good Cooking - Sauces Part I
Open Seats 12
2015-12-8
6:30 pm
-9:30 pm
One Dough - 5 Cookies
Open Seats 10
2015-12-11
11:00 am
-2:00 pm
Holiday Dinner
Open Seats 10
2015-12-13
11:00 am
-3:00 pm
Science of Good Cooking - Sauces Part II
Open Seats 12
2015-12-15
6:30 pm
-9:30 pm
Kids Holiday Fun
Open Seats 10
2015-12-19
10:00 am
-12:00 pm
Teen Cookie Wkshp
Open Seats 10
2015-12-19
1:00 pm
-3:30 pm

Foundations III


May 27,2015 - May 31,2015 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 32 individual classes (Science of Good Cooking I, II, and III are required).

FOUNDATIONS III: Advanced

Wednesday-Sunday, May 27-31

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.

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 III $ 150.00

CLE - Wine & Cheese Tasting


Jun 4,2015 - Time: 5:30 pm - 7:30 pm
CLE - Wine and Cheese Tasting $35   While it's difficult to imagine not enjoying a sip of wine with a hunk of your favorite cheese, certain combinations will particularly titillate your tongue and make your heart sing. Join Chef Lisa Pucci Delgado for a sampling  of 5 Ohio cheeses and 5 wines from MCellars (Harpersfield, OH). Learn which cheese types best match your favorite wines and get insider tips on how to find the right match on your own. Cheese will also be served with side accompaniments.    

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Wine $ 35.00

CLE - Private Event


Jun 4,2015 - Time: 9:00 am - 10:30 am

Location


Street
City, Postcode

Event Fees:

CLE - Date Night Bar Food


Jun 6,2015 - Time: 6:00 pm - 9:00 pm
1111d“A Passion for the Culinary Arts” accurately describes the love Chef Eric Wells’ has for food. Born and raised in Cleveland, Ohio, Chef Eric has always enjoyed cooking. As a youth, his mother taught him the magic of pairing different ingredients, spices and herbs to create marvelous dishes. Before she passed in 2003, Chef Eric promised his mother that he would take his passion for food and make it his career of choice. Enjoy a fun evening with chef Wells as he shares his favorite bar food with you.  There is a little of everything on the menu: Spicy Guacamole with Tostados Sweet Buffalo Wings with Ranch Dressing Mini Burgers with Rosemary Fries Triple Chocolate Brownies with Vanilla Ice Cream   This class is priced per person

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Bar Food $ 85.00

Bread - Pizza Napoletana Plus


Jun 6,2015 - Time: 10:00 am - 1:30 pm
Bread Baking with Kathy Lehr 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. Kathy spent a week in May of 2014 in Southern California with the VPN Association learning how to make authentic Napoletana style pizzas and doughs. She’ll now teach you the same techniques and explain what makes a truly wonderful pizza dough with a variety of uses. You may never want to order out pizza or buy store bought bread again. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class. Napoletana Pizza Plus!: Saturday, June 6 Kathy will show you how to use the Napoletano pizza dough to make either a baked or fried calzone, filled with ricotta, mozzarella, Italian ham, parmesan, and basil. We’ll bake this. After baked, this calzone is topped with a fresh tomato sauce and more basil. Secondly, we’ll use frying techniques to make pizza montenara. These are small circular pieces of dough pierced with a fork and deep fried. When cooled, they are topped with tomatoes, mozzarella, basil, parmesan and olive oil. They are placed in a hot oven on tiles and baked for a few minutes, then drizzled with olive oil and they are ready to eat. The last item is the Angelettos (Little Angels). A piece of dough is rolled out and cut into strips. These strips are deep fried. They are topped with a spicy marinara sauce, parmesan, basil, and salt and pepper. Some of the Angelettos will be held back to make Angelettos Nutella. Yes, they are drizzled with Nutella and dusted with powdered sugar for a yummy dessert! At the end of class you will be making the dough the take home. Please bring a medium size bowl.

Location


Street
Hudson, Postcode

Event Fees:

Bread - Pizza Plus $ 80.00

Cooking with Herbs


Jun 7,2015 - Time: 1:30 pm - 4:30 pm
Demonstration Growing and Cooking with Herbs: Sunday June 7 This class will be team-taught by Catherine st. John and Fran Blank. You may have seen Fran on Fox 8’s Good Day Cleveland or perhaps you’ve read her blog Kitchen Cousins, but there’s 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 Loraain 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 p.m.-4:30p.m., $60

Location


Street
Hudson, Postcode

Event Fees:

Herbs $ 60.00

CLE - Peter Reinhart Sprouted Grains


Jun 8,2015 - Time: 6:00 pm - 9:00 pm
Peter Reinhart, CCP (Certified Culinary Professional) Peter Reinhart is the author of ten books, including the winner of the International Association of Culinary Professionals (as well as James Beard Foundation’s) Book of the Year Award for The Bread Baker’s Apprentice (2002). His most recent book, Bread Revolution, was released in October, 2014. His books have also won two other James Beard Awards:Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor (2008), and Crust & Crumb (1997). Another book, Peter Reinhart’s Artisan Breads Everyday, was nominated for yet another James Beard Award. His other books include the best selling, American Pie: My Search for the Perfect Pizza (2004), and in 2012 he released, The Joy of Gluten-Free, Sugar-Free Baking. Peter is the full time Chef on Assignment at Johnson & Wales University in Charlotte, NC, where he teaches courses on baking, as well as on food and culture. In addition to writing and teaching, as the owner of Reinhart Culinary Development Peter is also a product developer and consultant for a number of major international food companies, appears regularly television and radio shows, is a culinary and keynote presenter at conferences around the world, and is also the host of the popular video website, PizzaQuest.com. He is the consulting partner at Pure Pizza, Charlotte’s first organic, farm to table pizzeria, and also serves on a number of local non-profit boards, including The Seventh Street Public Market, and also The Community Culinary School of Charlotte, a training program for people who have experienced barriers to employment.   The Bread Revolution: Sprouted Grain Flour Breads, the Next Frontier Sprouted flour is, according to noted baker and author Peter Reinhart, the next big frontier in baking, partly because it is the most nutritious form of whole grain but, even more important, because it tastes better than any other versions of whole grain breads. It fulfills what Reinhart calls the "Baker's Mission," To evoke the full potential of flavor trapped in the grain. In this class he will share five formulas from his newest book that explain all about this new frontier and he will demonstrate the methods used to make dozens of variations. Menu: Sprouted Whole Wheat Master Loaf; Sprouted Wheat Buttermilk Pancakes; Sprouted 100% Corn Bread; Sprouted Wheat Fruited Focaccia; Sprouted "Struan" Multi-Grain Bread.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Reinhart Grains $ 90.00

CLE - Peter Reinhart Pizza


Jun 9,2015 - Time: 6:00 pm - 9:00 pm
Peter Reinhart, CCP (Certified Culinary Professional) Peter Reinhart is the author of ten books, including the winner of the International Association of Culinary Professionals (as well as James Beard Foundation’s) Book of the Year Award for The Bread Baker’s Apprentice (2002). His most recent book, Bread Revolution, was released in October, 2014. His books have also won two other James Beard Awards:Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor (2008), and Crust & Crumb (1997). Another book, Peter Reinhart’s Artisan Breads Everyday, was nominated for yet another James Beard Award. His other books include the best selling, American Pie: My Search for the Perfect Pizza (2004), and in 2012 he released, The Joy of Gluten-Free, Sugar-Free Baking. Peter is the full time Chef on Assignment at Johnson & Wales University in Charlotte, NC, where he teaches courses on baking, as well as on food and culture. In addition to writing and teaching, as the owner of Reinhart Culinary Development Peter is also a product developer and consultant for a number of major international food companies, appears regularly television and radio shows, is a culinary and keynote presenter at conferences around the world, and is also the host of the popular video website, PizzaQuest.com. He is the consulting partner at Pure Pizza, Charlotte’s first organic, farm to table pizzeria, and also serves on a number of local non-profit boards, including The Seventh Street Public Market, and also The Community Culinary School of Charlotte, a training program for people who have experienced barriers to employment.     Demonstration class American Pie: Perfect Pizza at Home Pizza is the world's favorite food and everyone wants to know how to make it at home as good as their favorite pizzerias. In this class, Peter Reinhart will teach you all the tricks, beginning with the most important part -- the dough -- and then onto toppings, sauces, oven techniques, and shaping. Everything you need to make the perfect pizza (and also the pizza of Northern Italy, focaccia). Menu: Three types of doughs (classic, country, and focaccia), four variations of focaccia presentations (herb oil; tomato pesto; potato bacon and Parmesan; and blue cheese, walnut and caramelized balsamic onions); and a variety of red and white pizzas including: Margherita; caramelized garlic and sausage; New Haven-style white clam; wild mushroom with truffle oil, and more.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Reinhart Pizza $ 90.00

CLE - Private Event


Jun 10,2015 - Time: 6:00 pm - 9:30 pm

Location


Street
City, Postcode

Event Fees:

CLE - Beer & Bacon Tasting


Jun 11,2015 - Time: 5:30 pm - 7:30 pm
CLE - Beer and Bacon Tasting $35 Is there anything better in life than bacon? Maybe beer. Put them together and it’s food and drink heaven. Chef Lisa Pucci Delgado has 5 delicious beer from Great Lakes Brewing Co. and bacon pairings to share! A few of the bacon's are her own creations.  Neuske's Bacon will be featured.   Bacons: Applewood Peppered Triple thick Bourbon barrel glazed Smoked

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Beer $ 35.00

CLE - Date Night Grilling


Jun 12,2015 - Time: 6:00 pm - 9:00 pm
1111d“A Passion for the Culinary Arts” accurately describes the love Chef Eric Wells’ has for food. Born and raised in Cleveland, Ohio, Chef Eric has always enjoyed cooking. As a youth, his mother taught him the magic of pairing different ingredients, spices and herbs to create marvelous dishes. Before she passed in 2003, Chef Eric promised his mother that he would take his passion for food and make it his career of choice. Summer is here and chef Wells is bringing out the grills so join him and learn the tricks of the trade on grilling.  He has put together a great menu for the night including: Grilled Shrimp Caesar Salad Grilled Flatbread with Pancetta, Arugula and Goat Cheese Grilled Flank Steak with Roasted Garlic Chimichurri Roasted Fingerling Potato Salad and Grilled Asparagus Grilled Peach Sundaes This class is priced per person

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Grilling $ 85.00

CLE-Pasta Workshop


Jun 13,2015 - Time: 6:00 pm - 9:00 pm

Pasta workshop: Friday June 13:

In this hands on class you will learn how to make Egg Pasta and Spinach Pasta. We will then make 2 sauces everyone should know how to make. Slow Roasted Tomato Sauce with Fresh Basil and Parmesan Cheese and White Clam Sauce with Fresh Herbs. We will serve this with a Classic Tomato, Basil and Mozzarella Salad and Garlic Herb Bread.

Catheirne St. John, 6:00-9:00 pm, $75


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44236

Event Fees:

CLE-Pasta $ 75.00

Intensive Bread Clinic


Jun 15,2015 - Jun 19,2015 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

CLE - Wine & Cheese Tasting


Jun 18,2015 - Time: 5:30 pm - 7:30 pm
CLE - Wine and Cheese Tasting $35   While it's difficult to imagine not enjoying a sip of wine with a hunk of your favorite cheese, certain combinations will particularly titillate your tongue and make your heart sing. Join Chef Lisa Pucci Delgado for a tour of 5 Kerry Gold cheeses and 5 wines from Kosicek Vineyards (Harpersfield, OH). Learn which cheese types best match your favorite wines and get insider tips on how to find the right match on your own.  The wine maker will be on-site to answer any questions you may have about the wines.  Cheese will also be served with side accompaniments.    

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Wine $ 35.00

CLE - Date Night Thailand


Jun 19,2015 - Time: 6:00 pm - 9:00 pm
1111d“A Passion for the Culinary Arts” accurately describes the love Chef Eric Wells’ has for food. Born and raised in Cleveland, Ohio, Chef Eric has always enjoyed cooking. As a youth, his mother taught him the magic of pairing different ingredients, spices and herbs to create marvelous dishes. Before she passed in 2003, Chef Eric promised his mother that he would take his passion for food and make it his career of choice. Time to take a trip to the Pacific rim with chef Wells as he takes you to Thailand this evening.  Learn his techniques on this popular cuisine: Bangkok Salad with Miso Dressing Shrimp Thai Curry Pad Thai Rice Pudding with Mangoes   This class is priced per person

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Thailand $ 85.00

CLE - Girls Night Apps


Jun 20,2015 - Time: 6:00 pm - 9:00 pm
Saturday June 20 Girl's Night Out-Appetizers Join us for a fun night out with the girls making some fun appetizers that are sure to fill you up and give you great ideas for your next gathering. We will start by making a Grilled Onion & Gorganzola Dip with Kettle Chops; Tangle of Roasted Peppers with Goat Cheese and Balsamic Glaze served on Toasted French Bread; Spicy Apricot Chicken Skewers served on an Apricot and Almond Couscous; Mini Crab Cakes with a herbal Tartar Sauce served on Cucumber Rounds; Spanikopita (Spinach & Feta phyllo triangles); and we will finish with Chocolate Molten Cake with a Raspberry Sauce.   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Girls Night Apps $ 85.00

Kids Camp 1


Jun 22,2015 - Jun 26,2015 Time: 10:00 am - 12:30 pm
New Menus! Kids Camp I Sherry Barros and Catherine St. John, June 22-26, 10:00 a.m.-12:30 p.m., $250, Ages 8-12 Kitchen Confidence: Each day your child will learn new confidence in the kitchen. We’ll also focus on organizational skills, kitchen safety, and cleaning up after themselves. They’ll try new foods and old favorites while working with new friends. With the confidence they gain in the kitchen they’ll be able to help cook dinner at home and for family events. Day One: Mexico Today we’ll focus on Mexico and make chicken enchiladas with homemade enchilada sauce; homemade salsa and nacho sauce served with corn chips and then we’ll finish with flan (Mexican caramel custard). Please bring a few containers to take home any leftovers. Day Two: Kid Favorites Who doesn’t love chicken fingers? Every kid I know loves them. We’ll be making our own chicken fingers in this class, but with a twist. Our chicken parmesan and pecan coated chicken fingers will have a tasty coating of cracker crumbs, parmesan and ground pecans. They’ll then be pan fried and finished in the oven. We’ll serve them with our own signature honey mustard sauce. We’ll then make a corn and garlic herb butter saute and finish with black and white brownies (½ cheesecake, ½ brownies). Please bring a few containers to take home any leftovers. Day Three: Asian Influences This class will explore the Far East and the influences Asian flavors have had on Western culture. Our menu will include Asian sticky ribs (soy, garlic, ginger and brown sugar marinated pork ribs slow baked and finished with a sweet sticky red sauce); pan fried noodles with vegetables; and we’ll finish by writing our own fortunes and stuffing them into fortune cookie foldovers. Please bring a few containers to take home any leftovers. Day Four: Breakfast for Lunch Breakfast is a meal that can be eaten anytime of day. We’ll have fun in the kitchen today making some yummy breakfast favorites. We’ll start by making egg, bacon and cheese muffin cups (individual omelettes); blueberry buttermilk pancakes with maple syrup and finish with fresh fruit kabobs with a yogurt and cream cheese dip. Please bring a few containers to take home any leftovers. Day Five: Italy We’ll end our week by visiting Italy. Please have your child bring an 8" x8" foil pan to class with them. Not only will they be making a pan of lasagne roll ups with meat sauce, but they’ll also be bringing home a pan to share with the family. We’ll be making a Caesar salad and while Caesar salad isn’t a traditional Italian salad (tt comes from Tiajuna, Mexico) it’s a favorite that I’ve found most kids will eat. We’ll end our meal with some homemade chocolate gelato. Please bring a few containers to take home any leftovers. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Kids Camp I $ 250.00

Kids Camp 1


Jun 22,2015 - Jun 26,2015 Time: 1:30 pm - 4:00 pm
New Menus! Kids Camp I Sherry Barros and Catherine St. John, June 22-26, 1:30-4:00 p.m., $250, Ages 8-12 Kitchen Confidence: Each day your child will learn new confidence in the kitchen. We’ll also focus on organizational skills, kitchen safety, and cleaning up after themselves. They’ll try new foods and old favorites while working with new friends. With the confidence they gain in the kitchen they’ll be able to help cook dinner at home and for family events. Day One: Mexico Today we’ll focus on Mexico and make chicken enchiladas with homemade enchilada sauce; homemade salsa and nacho sauce served with corn chips and then we’ll finish with flan (Mexican caramel custard). Please bring a few containers to take home any leftovers. Day Two: Kid Favorites Who doesn’t love chicken fingers? Every kid I know loves them. We’ll be making our own chicken fingers in this class, but with a twist. Our chicken parmesan and pecan coated chicken fingers will have a tasty coating of cracker crumbs, parmesan and ground pecans. They’ll then be pan fried and finished in the oven. We’ll serve them with our own signature honey mustard sauce. We’ll then make a corn and garlic herb butter saute and finish with black and white brownies (½ cheesecake, ½ brownies). Please bring a few containers to take home any leftovers. Day Three: Asian Influences This class will explore the Far East and the influences Asian flavors have had on Western culture. Our menu will include Asian sticky ribs (soy, garlic, ginger and brown sugar marinated pork ribs slow baked and finished with a sweet sticky red sauce); pan fried noodles with vegetables; and we’ll finish by writing our own fortunes and stuffing them into fortune cookie foldovers. Please bring a few containers to take home any leftovers. Day Four: Breakfast for Lunch Breakfast is a meal that can be eaten anytime of day. We’ll have fun in the kitchen today making some yummy breakfast favorites. We’ll start by making egg, bacon and cheese muffin cups (individual omelettes); blueberry buttermilk pancakes with maple syrup and finish with fresh fruit kabobs with a yogurt and cream cheese dip. Please bring a few containers to take home any leftovers. Day Five: Italy We’ll end our week by visiting Italy. Please have your child bring an 8" x8" foil pan to class with them. Not only will they be making a pan of lasagne roll ups with meat sauce, but they’ll also be bringing home a pan to share with the family. We’ll be making a Caesar salad and while Caesar salad isn’t a traditional Italian salad (tt comes from Tiajuna, Mexico) it’s a favorite that I’ve found most kids will eat. We’ll end our meal with some homemade chocolate gelato. Please bring a few containers to take home any leftovers. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Kids Camp I $ 250.00

CLE - Beer & Bacon Tasting


Jun 25,2015 - Time: 5:30 pm - 7:30 pm
CLE - Beer and Bacon Tasting $35   Is there anything better in life than bacon? Maybe beer. Put them together and it’s food and drink heaven. Chef Lisa Pucci Delgado has 5 delicious beer from Cellar Rats Brewery and bacon pairings to share!  A few of the bacon's are her own creations. Neuske's Bacon will be featured. Bacon Applewood Peppered Triple thick Bourbon barrel glazed Smoked

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Beer $ 35.00

Date Night - Asian Street Food


Jun 27,2015 - Time: 6:00 pm - 9:00 pm
NEW!  Saturday Night Date Night:  Our Friday Night Date Night have become so popular we though add a few Saturday events.  So grab your partner (or best friend) and come join us in the kitchen for some culinary fun. Catherine St. John, $170 per couple, 6:00-9:00 pm Asian Street Food:  Saturday June 27 Street food is one of the most popular was to eat when traveling to the Far East.  Chef Hugh Carpenter popularized this way of eating in the US back in the 1980's by bringing Asian Fusion food to the West Coast.  We will be making some of these dishes in the fun interactive class.  We will start with Thai Coconut Chili Shooters; Singapore BBQ Chilie Shrimp; Vietnamese Submarine Sandwiches (roasted pork, liver pate (optional but classic), and pickled vegetables) (Bon Mi); Chicken Satay with Ginger Peanut Glaze and finish with some Coconut Ice Cream with Fresh Mango.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Date Night - Asian $ 85.00

CLE-Grilling Beer Bash


Jul 1,2015 - Time: 6:00 pm - 9:00 pm

4th of July Grilling Beer Bash: Wednesday July 1:

The 4th of July is upon us and what better time than to brush up on the grilled skills. We will pull out the charcoal grills and teach you the basics of grilling. This entire meal will be done on the grill. We will start with Grilled Crostini with Tomatoes, Brie, Basil and Balsamic Glaze; Grilled Caesar Salad; Grilled Beer Brined Pork Tenderloin served with Apple Ginger Slaw; Grilled Peel and Eat Shrimp with a Spicy Beer Butter, Grilled Vegetable Medley and finish with Brown Sugar Grilled Pineapple served over Vanilla Bean Ice Cream. We will be pairing samples of local brews with this menu. Full bottles will be available for purchase.

Catherine St. John, 6:00-9:00 pm, $85


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Grilling $ 85.00

CLE - Kids Fish Fry


Jul 8,2015 - Time: 10:00 am - 12:00 pm
Who doesn’t love a fish fry? But we all hate the smell of a deep fryer and it isn’t exactly the safest method of cooking. We’re going to simplify the method and create a fish fry the whole family will love. The menu will include panko crusted tilapia with tartar sauce; oven fried potato crisps; apple coleslaw and finish with a surprise dessert. Please wear closed toed shoes and bring a few containers to take home leftovers.   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.   Catherine St. John, 10:00 a.m.–12:00 p.m., $45, (8-12 years old)

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Kids Fish $ 45.00

CLE - Teen Fish Fry


Jul 8,2015 - Time: 1:30 pm - 4:00 pm
Who doesn’t love a fish fry? But we all hate the smell of a deep fryer and it isn’t exactly the safest method of cooking. We’re going to simplify the method and create a fish fry the whole family will love. The menu will include panko crusted tilapia with tartar sauce; oven fried potato crisps; apple coleslaw and finish with a surprise dessert. Please wear closed toed shoes and bring a few containers to take home leftovers. Catherine St. John, 1:30p.m.–4:00 p.m., $50, (13-18 years old)     Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.  

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Teen Fish $ 50.00

Date Night - Italian


Jul 11,2015 - Time: 6:00 pm - 9:00 pm
NEW!  Saturday Night Date Night:  Our Friday Night Date Night have become so popular we though add a few Saturday events.  So grab your partner (or best friend) and come join us in the kitchen for some culinary fun. Catherine St. John, $170 per couple, 6:00-9:00 pm Italian Nights:  Saturday July 11 In this interactive class we will be making one or most popular private event menus.  This menu is inspired by some Italian classics with a new twist.  Roasted Red Pepper, Mozzarella and Basil Bruchestta; Shaved Fennel and Parmesan Salad with a Lemon Vinaigrette; Italian Wedding Soup; Chicken Saltimbocca (chicken stuffed with provolone and sage and then wrapped in prosciutto) served with fresh fettuccine in a Slow Roasted Tomato Sauce and we will finish with Individual Tiramusi.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Date Night - Italy $ 85.00

CLE-Stuffed Pasta


Jul 12,2015 - Time: 6:00 pm - 9:00 pm

Stuffed Pasta Workshop: Sunday July 12:

Come join us for this fun hands on class on making Ravioli and other styles of stuffed pasta. We will be making our own pasta dough, rolling it out and then stuffing it with these delicious fillings. Spinach and Spicy Sausage Ravioli simmered in a Creamy Tomato Sauce; Lasagne Rolls with Meat Sauce and baked with in a homemade Bechamel Sauce with Italian Cheeses and Roasted Vegetable Tortellini in a light Lemon Cream Sauce.

Catherine St. John, $75, 1:30-4:30 pm


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Stuffed Pasta $ 75.00

Teen Camp Pro


Jul 13,2015 - Jul 17,2015 Time: 10:00 am - 1:30 pm
New Menus! Teen Camp Pro Sherry Barros and Catherine St. John, July 13-17,10:00 a.m.-1:30 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: Mexican Favorites We’ll move away from the favorite taco and burrito bar idea and make chicken enchiladas with homemade enchilada sauce; black bean soup with a cumin cream; Mexican rice and flan (Mexican caramel custard). Please bring a few containers to take home any leftovers. Day Two: Italian Favorites Chicken parmesan is one of the most popular items on any Italian inspired menu. We’ll learn all the techniques that make for a successful breaded chicken. We’ll serve our chicken parmesan with an easy to make tomato sauce and melted mozzarella cheese and homemade fettuccini; We’ll then make a traditional Italian bread and tomato salad and finish with individual tiramisu. Day Three: Asian Influences Today the students will learn one of the most popular menus over the years at WRSOC. We’ll start with making Asian sticky ribs (soy, garlic, ginger and brown sugar marinated pork ribs slow baked and finished with a sweet sticky red sauce); pan fried noodles with vegetables; chicken wonton soup; and we will finish by writing our own fortunes and stuffing them into fortune cookie foldovers. Please bring a few take home containers to take home any leftovers. Day Four: Breakfast for Lunch We’ll learn how to make frittas (basically a crustless quiche). Frittas can be made from any leftovers you may have in the fridge. There is never an excuse to say “There’s nothing to eat”. As long as you have eggs and whatever is in the fridge, you have a meal. Students will create their own with whatever we have in the kitchen. We’ll serve our creations with blueberry buttermilk pancakes and fresh fruit kabobs with a yogurt cream cheese dip. Please bring a few containers to take home any leftovers. Day Five: Italy Again When we ask what style of food our teen students want more of they always say Italy. Please bring an 8" x 8" foil pan to class. Lasagne rolls with meat sauce; garlic cheese bread; Caesar salad with homemade croutons, antipasto skewers (Italian meats, cheeses and marinated vegetables); and finish with chocolate gelato. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Teen Camp $ 325.00

CLE - Date Night Far East


Jul 24,2015 - Time: 6:00 pm - 9:00 pm
1111d“A Passion for the Culinary Arts” accurately describes the love Chef Eric Wells’ has for food. Born and raised in Cleveland, Ohio, Chef Eric has always enjoyed cooking. As a youth, his mother taught him the magic of pairing different ingredients, spices and herbs to create marvelous dishes. Before she passed in 2003, Chef Eric promised his mother that he would take his passion for food and make it his career of choice. Tonight chef Wells shares his passion on food from the Far East.  Join him as he shares his unique flair on a popular cuisine: Asian Spinach Salad Pork Pot Stickers with a Ginger Soy Dipping Sauce Chicken Stir Fry with Vegetable Fried Rice Lemon Crème Brulee   This class is priced per person

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Far East $ 85.00

Kids Camp Baking


Jul 27,2015 - Jul 31,2015 Time: 10:00 am - 12:30 pm
New Menus! Kid’s Camp II: Baking Catherine St. John, July 27-31, 10:00 a.m.-12:30 p.m., $250, Ages 8-12 When asking the kids what kind of cooking classes they want we always get the answers is loud happy voices “DESSERTS!”. So here you go, a week full of baking and fun. Please have your child bring a sack lunch the first three days. Thursday and Friday’s menus will include a lunch. Day One: Cupcakes We’ll start the week by making and decorating cupcakes. We’ll make cookies and cream cupcakes and moist yellow cupcakes with a chocolate ganache frosting. We’ll also provide a variety of toppings to decorate them with. Please bring a container to take home your cupcakes. Day Two: Quick Breads and Muffins Today students will make blueberry coffee cake muffins with a streusel topping; zucchini bread (now they’ll know what to do with all that zucchini growing in the garden); and lemon poppy seed muffins with lemon glaze. Please bring a container to take home your breads. Day Three: Cookies Who doesn’t love a good cookie? We’re going to jazz up some sugar cookies by making individual fruit pizzas; quadruple chocolate cookies; and chewy peanut butter cookies. Please bring a container to take home your cookies. Day Four: Bagels and Pretzels One dough, two different shapes. Today we’ll make bagel dough and make bagels with different toppings. We’ll take the same dough to make pretzels with salt or cinnamon sugar toppings. We’ll provide sandwich makings so the kids can create their own sandwiches for lunch. Please bring a container to take home your bagels and pretzels. Day Five: PIZZA DAY! We’ll finish our week by making our own pizza dough and creating our own specialty pizzas. We’ll also make some garlic herb cheese sticks with marinara sauce for dipping. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Kids Baking $ 250.00

CLE-Grilling Ribs


Jul 31,2015 - Time: 6:00 pm - 9:00 pm

Friday Night Grilling Ribs: Friday July 31:

We are pulling out the grills and putting on the bibs for this Friday night Rib Feast. We will prepare 3 different styles of ribs in the class and serve them with some amazing side dishes. Grilled Baby Back Ribs with a Dry Rub and Whiskey BBQ Sauce; Asian Plum Spare Ribs and County Style Ribs with a Spicy Apricot Glaze. We will serve our Ribs with Garlic Chili Corn Pinwheels; Potato, Arugula and Bacon Salad and Grilled Asparagus.

Catherine St. John, $85, 6:00-9:00 pm


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Date Night $ 85.00

Date Night - Spanish


Aug 1,2015 - Time: 6:00 pm - 9:00 pm
NEW!  Saturday Night Date Night:  Our Friday Night Date Night have become so popular we though add a few Saturday events.  So grab your partner (or best friend) and come join us in the kitchen for some culinary fun. Catherine St. John, $170 per couple, 6:00-9:00 pm Spanish Nights:  Saturday August 1 We will be having some fun in tonight's class with a Spanish inspired menu.  We will start with Madjel Dates Stuffed with Manchego Cheese and wrapped in Nueske's Bacon; Classic Spanish Gazpacho (chilled tomato and vegetable soup) with an Avocado Creme; we will then make a Chicken and Seafood Paella and finish with a Classic Spanish Flan served with fresh fruit.  So come prepare to eat well.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Date Night - Spain $ 85.00

CLE - Kids Knife Skills


Aug 5,2015 - Time: 10:00 am - 12:00 pm
We’ll teach kitchen safety, proper knife skills and organization all while having fun in the kitchen making some great Chinese inspired food. The menu will include Chinese chicken salad with soy ginger dressing; pork fried rice with vegetables and pineapple; and Chinese style chicken soup with wonton noodles. Please wear closed toed shoes and bring a few containers to take home leftovers. Catherine St. John, 10:00 a.m.–12:00 p.m., $45, (8-12 years old)   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Kids Knife $ 45.00

CLE - Teen Knife Skills


Aug 5,2015 - Time: 1:30 pm - 4:00 pm
We’ll teach kitchen safety, proper knife skills and organization all while having fun in the kitchen making some great Chinese inspired food. The menu will include Chinese chicken salad with soy ginger dressing; pork fried rice with vegetables and pineapple; and Chinese style chicken soup with wonton noodles. Please wear closed toed shoes and bring a few containers to take home leftovers. Catherine St. John, 1:30 p.m.-4:00 p.m., $50, (13-18 years old)     Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Teen Knife $ 50.00

CLE-Grilling Seafood


Aug 7,2015 - Time: 6:00 pm - 9:00 pm

Friday Night Grilling Seafood: Friday August 7:

Seafood is probably one of the most difficult (or people think it is) to grill. We will pull out the grills again and breakdown the basics so you can be successful grilling seafood at home. Grilled Sea Scallops served with a fresh Tropical Salsa; Grilled side of Salmon with Soy Ginger Glaze, Grilled Spiced rubbed Mahi Mahi from which we will make fish tacos.

Catherine St. John, $85, 6:00-9:00 PM


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Date Night $ 85.00

Teen Baking Camp


Aug 10,2015 - Aug 14,2015 Time: 10:00 AM - 1:30 pm
New Menus! Teen Baking Camp Catherine St. John, August 10-14, 10:00 a.m.-1:30 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 will provide pizza on the last day. Day One: Cupcakes We’ll start the week by baking and decorating our own cupcakes. This is a fun way to work on different decorating techniques. Black and white brownie cups (½ brownie, ½ cheesecake); carrot cupcakes with cream cheese frosting and chocolate cupcakes with mocha buttercream. Please bring a sheet pan or box to take home your cupcakes. Day Two: Quick Breads and Muffins While similar to a cupcake, these breads have a little more to them than your average cup cake. Lemon poppyseed bread with lemon glaze; apple cinnamon crunch muffins; banana nut bread. Please bring a sheet pan or box to take home your cupcakes. Day Three: Yeasted Breads There’s nothing quick like your own homemade bread. We’ll cover the basics of classic French bread baked on stones; garlic herb foccica bread and mini whole wheat loaves. We’ll provide bags to take home your breads in. Day Four: Cookies Who doesn’t love fresh baked cookies out of the oven? We’ll put a little twist on our cookies for this class. Individual fruit pizzas (sugar cookies topped with cream cheese, apricot glaze and fresh fruit); quadruple Chocolate chunk cookies (this cookie uses four different types of chocolate) and will delight any chocolate lover. Please bring a sheet pan or pastry box to take home your cookies. Day Five: Pizza and Ice Cream We’ll finish off the week by making our own pizza and ice cream sundae bar. We’ll make our own pizza dough, sauce and a selection of toppings. Students will create their own pizzas which we’ll bake on stones in a very hot oven. Then we’ll create two different flavors of ice cream and serve with our own homemade hot fudge sauce, caramel sauce and a variety of toppings. Students will decide eailer in the week what flavors they want to create by using a base recipe and then adding different flavors to them. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and be ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Teen Baking $ 325.00

CLE - Date Night Tomatoes


Aug 21,2015 - Time: 6:00 pm - 9:00 pm
1111d“A Passion for the Culinary Arts” accurately describes the love Chef Eric Wells’ has for food. Born and raised in Cleveland, Ohio, Chef Eric has always enjoyed cooking. As a youth, his mother taught him the magic of pairing different ingredients, spices and herbs to create marvelous dishes. Before she passed in 2003, Chef Eric promised his mother that he would take his passion for food and make it his career of choice. Late Summer means one thing; TOMATOES.  So tonight chef Wells will do everything tomatoes as we enjoy a late Summer night in Cleveland: Tomato Gazpacho Bruschetta with Tomatoes, Basil and Balsamic Pan Seared Chicken Breast with Roasted Tomato Salsa, Parmesan Risotto and Roasted Asparagus Tomato Tart Tatin   This class is priced per person

Location

WRSOC @ CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Tomato $ 85.00

CLE - Private Event


Aug 27,2015 - Time: 4:00 pm - 7:00 pm

Location


Street
City, Postcode

Event Fees:

Sushi Wkshp


Aug 29,2015 - Time: 12:30 pm - 3:30 pm
Sushi Workshop: Saturday August 29 Ever wanted to learn how to make your own sushi? In this popular workshop you’ll learn how to make the rice and prepare a variety of ingredients to create your own signature rolls. We’ll be making California roll; Kappa Maki (cucumber roll), Sesame Salmon Roll; Crab Mango roll with mango cilantro chili sauce and a vegetarian roll. We’ll make all of these rolls together and then set you loose to create your own rolls. Please bring a container to take home your rolls. Catherine St. John, 12:30 p.m.-3:30 p.m., $80

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Sushi $ 80.00

Knife Skills


Sep 1,2015 - Time: 6:30 pm - 9:30 pm
Essential Knife Skills: Tuesday September 1 or Thursday, September 3

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 hold your knife properly and cut vegetables more efficiently. You will follow Catherine as she guides you through each cut. You will then use your vegetables to make the following dishes: Potato and Onion Soup, Pasta with Roasted Vegetables and Pesto Sauce; French onion soup; and Potato and Carrot Salad.

BRING: an 8˝ or 10˝ chef’s knife.

Catherine St. John, Tuesday class 6:30-9:30 pm or Thursday class 11:00 am- 2:00 pm, $75.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Knife Skills $ 75.00

Knife Skills


Sep 3,2015 - Time: 11:00 am - 2:00 pm
Essential Knife Skills: Tuesday September 1 or Thursday, September 3

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 hold your knife properly and cut vegetables more efficiently. You will follow Catherine as she guides you through each cut. You will then use your vegetables to make the following dishes: Potato and Onion Soup, Pasta with Roasted Vegetables and Pesto Sauce; French onion soup; and Potato and Carrot Salad.

BRING: an 8˝ or 10˝ chef’s knife.

Catherine St. John, Tuesday class 6:30-9:30 pm or Thursday class 11:00 am- 2:00 pm, $75.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Knife Skills $ 75.00

Foundations I


Sep 9,2015 - Sep 13,2015 Time: 4:00 pm - 9:00 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 32 individual classes (Science of Good Cooking I, II, and III are required).

FOUNDATIONS I: Basic

Wednesday-Sunday, September 9-13

Wed-Fri 4:00-9:00pm  Sat./Sun 10:00 am.-4:00 p.m $150 deposit with remaining balance of $445 due at 1st day of class

Introduction to stocks, sauces, sautés, dry and moist heat methods, soups, frying, and knife skills using classic French based techniques. We will focus on recipe development, shopping, menu planning, plate presentations, and organization.

   

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Foundations I $ 150.00

Science of Good Cooking - Appetizer


Sep 15,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class  

Appetizer:

Tuesday, September 15

Appetizers are a great way to start a meal or even have as a meal if you have enough of them. This class is loaded with tons of useful techniques and methods you will use everyday in your cooking. Deviled eggs; bacon, scallion and caramelized onion dip with pita chips; homemade guacamole and sun-dried tomato and mozzarella tart.


Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Apps $ 75.00

Mozzarella Workshop


Sep 16,2015 - Time: 6:30 pm - 9:30 pm
Mozzarella Workshop: Wednesday, September 16 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. BRING: a pair of cotton lined dish gloves and a container to take home your cheese. Abbe Turner, Lucky Penny Farm & Creamery, 6:30-9:30 p.m., $75.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Mozzarella Wkshp $ 75.00

Mini Cheesecakes


Sep 17,2015 - Time: 6:30 pm - 9:30 pm
Baking with Jennifer Brush (P) Join Jennifer Brush for these great seasonal baking classes. Jennifer will cover Mini Cheesecakes for September, Pumpkin Desserts and a class on making your own rolls in late October just in time for the Holidays. Jennifer Brush, 6:30-9:30, $75   Mini Cheesecakes: Thursday: September 17:

If you are a cheesecake fan, these recipes will be all you need for holiday entertaining this fall.  Try your hand at baking and decorating pumpkin, chocolate, key lime, and carrot cake cheesecakes that are sure to be a hit.  Make sure you bring a container to take home your creations. Make sure you bring a container to take home your creations.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Cheesecakes $ 75.00

French Bread Wkshp


Sep 19,2015 - Time: 10:00 am - 1:30 pm
Baking with Kathy Lehr (P) 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 will learn the basics of classic French bread, No Knead bread techniques and Galette's sweet and savory. Please bring a bowl to take home your doughs. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class.    French Bread Workshop: Saturday September 19 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’ll 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’ll see how to make a Caesar salad using your leftover (if there ever is any!) stale bread.  

BRING: a plastic bench scraper, gallon sized Ziplock bags or medium bowl, apron and lunch sized brown paper bags to take home your doughs and baked breads.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

French Bread $ 80.00

Beginning Pastry


Sep 21,2015 - Sep 25,2015 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, 8 demonstration or participation pastry classes, 4-part cake decorating workshop (in Cleveland) , Wendy Kromer-Schell (2 classes in Cleveland) and the 5-day Intensive Bread Clinic.

Beginning Pastry Workshop:

Monday-Friday, September 21-25

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

$150 deposit.  Balance of $445 due on 1st day of class

No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking.

$150 deposit required to hold your spot  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Beg Pastry $ 150.00

Date Night - Cocktail Party


Sep 26,2015 - Time: 6:00 pm - 9:00 pm
NEW! Saturday Night Date Night (P) Our Friday Night Date Night have become so popular we thought we would add a Saturday event So grab your partner (or best friend) and come join us in the kitchen for some culinary fun. Catherine St. John, $170 per couple, 6:00-9:00 pm   1950's Cocktail Party: Saturday September 26

We had a very successful class in Cleveland that was based on the Playhouse Square performance of “I Love Lucy”. While we can't go to the play we can enjoy the food and drink. You will be welcomed with a Champagne Cocktail and then served one other mini cocktail during the class. This interactive class will consist of Assorted Deviled Eggs; Homemade Onion Dip with Corn Chips; Smoked Salmon Canapes with Capers and Dill; Shrimp Toasts; Pigs in a Blanket (homemade quick puff pastry, sausage and Montana Girl Mustard); Stuffed Cherry Tomatoes and what “I Love Lucy” themed class would be complete without some homemade Chocolate Truffles.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Date Night $ 85.00

Kids - All About Corn


Sep 26,2015 - Time: 10:00 am - 12:00 pm
Classes for Kids and Teens (P) Kids and Teens love to eat, but they will be more involved if they have a hand in making what they are eating. Given the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life. These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Kids: All About Corn: Saturday, September 26 Join Sherry Barros for this fun filled morning of cooking with corn. Not only will the kids have fun exploring different uses for corn, but they will also learn some knife skills, organizational skills and how to clean up after themselves (we parents love that part). They will be making Crazy Flavored Popcorn; Bacon Corn Dip; BBQ Chicken and Sweet Corn Pizza. Please bring an apron, an appetite and a container for any leftover food. Sherry Barros, 10:00 am -12:00 pm; $45

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Kids Corn $ 45.00

Teens - All About Corn


Sep 26,2015 - Time: 1:00 pm - 3:30 pm
Classes for Kids and Teens (P) Kids and Teens love to eat, but they will be more involved if they have a hand in making what they are eating.  Given  the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life.  These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Teens: All About Corn:  Saturday, September 26 There is more to corn than just eating it off the cob.  In this class the teens will be making will be making Crazy Flavored Popcorn; Bacon Corn Dip; BBQ Chicken and Sweet Corn Pizza and Corn Chowder.  Please bring an apron, an appetite and a container for any leftover food.  Sherry Barros,  1:00 – 3:30 pm, $50

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Teens Corn $ 50.00

Clam Bake


Sep 27,2015 - Time: 1:30 pm - 4:30 pm
Sunday Clam Bake: Sunday September 27

It's Clam Bake season so come join us and learn how to pull off a clam bake of your own in an untraditional way. Most clam bakes are cooked in a stacked steamer and can produce over cooked clams and soggy chicken and potatoes. In this class you will learn to cook things in a way that each component of the meal will be the star. We will start with a New England Style Clam Chowder then move on to the main event. Dry Brined Roast Chicken; Roasted Mustard Crusted New Potatoes; Salad of Baby French Green Beans with a Shallot Vinaigrette; Stir-fried Corn Pin-wheels with Garlic Herb Butter and Steamed Clams with Garlic Parsley Broth and Crusty Bread.

Catherine St. John, 1:30-4:30 pm, $80


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Clam Bake $ 80.00

CLE-Wendy Kromer Macarons


Sep 28,2015 - Time: 10:00 am - 4:00 pm
Wendy Kromer - Macaron Workshop: Monday September 28 Wendy is one of the for most authorities on cake decorating, decorated cookies and macarons. This full day work shop will give you first hand experience making these classic French cookies. You day will be divided up into 2 portions. The first part of the day (morning session) will be Wendy giving a demo on how to make and fill macarons. We will then break for lunch (lunch will be provided). After our break we then then divide into teams and each team will make and bake a different flavor of macaron. You will then make different fillings to finish off your macarons. You will be making Caramel Apple; Pumpkin Spice; Chocolate Chili and Coconut Lime. Please bring a sheet pan or pastry box to take home your finished macarons. Wendy Kromer-Schell, $250 (includes lunch,non-alcoholic beverages, all ingredients and materials needed for class), 10:00 AM-4:00 PM

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Kromer $ 250.00

Science of Good Cooking - Dressings & Salads


Sep 29,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class

Dressings and Salads:

Tuesday, September 29

Salads don’t just have to be in the form of lettuce. We’ve gone way past lettuce on a plate with a bottled dressing. While we’ll address the lettuce salad and the making of vinaigrettes, we’ll go further and make salads that can be served as part of a main meal or a light lunch. Herb vinaigrette; balsamic-mustard vinaigrette; aioli (garlic mayonnaise); thyme aioli; Caesar salad; lentil salad with olives, mint, and feta; French potato salad with radishes, cornichons, and capers.

 

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC D&S $ 75.00

CLE-Cake Decorating


Sep 30,2015 - Time: 6:30 pm - 9:30 pm
Cake Decorating Workshop Each beginner student will be able to have the basic skills to assemble and decorate a cake using techniques in buttercream and fondant, building a foundation to cake decorating. This class will run for four Wednesday evenings. You must register for all 4 classes. Becky Holden Rink, CSA, 6:30.-9:30 p.m., $395   Week One: Wednesday, September 30 The first week is dedicated to torting, filling, icing and simple piping techniques. Students will learn how to properly torte, fill and ice a cake then learn some of the foundational piping techniques including basic borders, line work and writing. Pre-class work and supplies (recipes will be provided): 12 cups buttercream (IMBC or American, either is fine). 2- 8" x 2" round layer cakes, cake wheel, long serrated knife,  12" offset spatula, 8" offset spatula, metal bench scraper, 12" round cake board (drum preferred), decorating tips #2, 3, 4, 18, and 104, 1D (icer tip) 10 & 789.  You will be provided with a cake and butter cream recipe. We will provide: Tooth picks, dental floss, piping bags, parchment triangles and use of any of the other equipment in the kitchen that may be needed.   Week Two: Wednesday, October 14 Students will work on the next level of piping techniques. We’ll learn compound borders, flowers, coloring icing, pattern transfers, as well as more modern buttercream techniques. We’ll also learn to use these piping techniques to decorate cupcakes. Pre-class work and supplies: You don’t need to bring cake to this class, but please bring one dozen cupcakes to work on, any flavor of your choice.  Also bring pastry tips #2, 4, 1A, 352, 109, 101, 104, 233, 18, rose nail, 8" offset spatula, 6-8 cups icing. We’ll provide small containers for color mixing, Americolor food color (green, yellow, pink, royal blue), and 12" disposable piping bags, paper towels,1/4 sheet cake boards and sucker sticks. Some of these supplies are available in the kitchen, but will need to be shared among the class.   Week Three: Wednesday, October 28 In this class, you’ll begin working with fondant. You’ll cover an 8" x 4" round cake and Becky will demonstrate how to cover a square cake. We’ll then create fondant decorations including draping, ruffles, ribbons, stripes, and other appliqués. We’ll also go over basic flowers and ribbon styled flowers. Supplies needed: Cake wheel, fondant smoother, rolling pin, cutting mat, pizza wheel (the smaller the better), 12" round cake round drum, small rolling pin, gum paste tool kit, metal bench scraper. We’ll provide fondant for each student, 8" x 4" round dummy cake, cutting mats, shortening, powdered sugar, cups for water, sucker sticks. Some of these supplies are available in the kitchen, but will need to be shared among the class.   Week Four: Wednesday, November 11 In the final class, you’ll create a tiered cake. You’ll learn how to properly construct and support a two-tiered butter cream cake. We’ll decorate the cake using techniques learned in previous classes. Please bring any final questions with you and Becky will be happy to answer them. We’ll also discuss transportation of your cake. You’ll need to bring your piping tips, cake box or pan to carry your cake, cake wheel and 1 cup butter cream (recipe provided). Pre-class work and supplies: Please bring an 8" x 4" round cake and a 6" x 4" round cake, both torted and crumb coated. 8 cups Buttercream (recipe supplied). Bring all supplies from the last 3 classes including, full set of tips (as outlined above), 12" x ½" cake drum, and rolling pin. We’ll provide 1 lb. fondant per student (for flowers), bubble tea straws, scissors, 6" cake board, disposable decorating bags, cups for water. Some of these supplies are available in the kitchen, but will need to be shared among the class. Please note that most items are available in our Hudson store. Please let us know what items you will need at the time of registration. You will receive a 15% discount on items purchased in our Hudson store.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Cake Dec $ 395.00

Date Night - Mexican Small Plates


Oct 2,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Friday Night Date Night (P)

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, per class

Mexican Small Plates:Friday, October 2

This menu represents my favorite way to eat – small samples of flavorful dishes that add up to a satisfying meal. Move beyond Tex-Mex and enjoy the complex flavors of Mexican fine dining via a small plates menu: Empanadas filled with Yellow Mole (Chicken), Crusty Baked Masa Boats with Roasted Poblano, Melted Cheese & Chorizo, Roasted Corn on the Cob with Oaxaca Sauce & Cheese, Crispy Oval Masa Cakes Filled with Black Beans, and learn garnishes such as tomatillo salsa & pickled red onions.


Location

WRSOC at CCLK
140 N. Main St
Hudson, 44236

Event Fees:

Date Night $ 85.00

Mediterranean Small Plates


Oct 4,2015 - Time: 1:30 pm - 4:30 pm
Back By Popular Demand! The Mediterranean Style of Eating (P) The hallmark of a Mediterranean lifestyle is togetherness. Family and friends cook, eat, and clean up together, quite an accomplishment with today’s packed schedules, but well worth the effort. Mediterranean cooking utilizes non-processed, fresh ingredients, lean meats, and plenty of beans, nuts, and whole grains. It is primarily plant based with minimal high sugar foods and olive oil as the primary fat. Health experts all agree we have to find a way to get Americans back into their kitchens. Come join us in the preparation of some colorful and tasty food, suitable for getting everybody involved. We will also discuss tips for finding a role for kids in the kitchen, use and storage of fresh greens and herbs, planning ahead for ease of meal preparation, and the recycling of recipe components to increase kitchen efficiency.Betty Shewmon, 1:30-4:30pm, $75 per class   Small Plates and Snacks: Sun. October 4

Fresh, easy and fun, appropriate for a party buffet or expanded into full dinner menu. Small portions allow for more tasting and variety. Tupelo Honey Cafe Shrimp and Grits; Spicy Lentil-Walnut Burgers in pita pockets; Trio of Goat Cheese Spreads on Crostini and Roasted Ratatouille on Zucchini Linguine


Location

WRSOC
140 N. Main St
Hudson, 44115

Event Fees:

Mediterranean $ 75.00

Pierogi Workshop


Oct 5,2015 - Time: 6:30 pm - 9:30 pm

Pierogi Workshop: Monday October 5

You’ve probably seen the Pierogi Lady at the local farmers market, including the Hudson Farmer’s Market. Now you can learn all you need to know to make your own creative fillings and the secrets to a great dough. You will cover all of these important areas: Fillings – what is good in a pierogi? Are your fillings the right consistency? Will fillings leak out of the pierogi? Dough – is dough soft yet elastic? How do you make vegan dough? Rolling dough – how to use a dough roller or rolling pin to get dough thin but not too thin. Filling pierogies – how to keep the filling inside and how to pinch them. Autumn will also cover how to combat such problems as pierogies that explode in the pot or stick to the bottom. She will also show you how to sauté and will describe how to steam, bake, deep fry and boil pierogies. Autumn Johnston (The Pierogi Lady), 6:30 – 9:30p.m., $75.

BRING: a container to take home any pierogies you do not eat.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Science of Good Cooking - Soups, Stews, & Chilis


Oct 6,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class  

Soups, Stews and Chilis:

Tuesday, October 6

The one pot meal is an art. Blending the right meats, vegetables, stocks and seasoning takes some skill, but it’s a skill worth learning. Any one of these dishes would be worthy as a weeknight meal or of serving to your guests for a special occasion. The beauty of one pot meals is that they’re better made a day or two ahead of time as they taste better if allowed to sit in the refrigerator. Working ahead allows you to just heat and eat. Quick chicken stock; classic chicken soup with shells, tomatoes, and zucchini; garlic-potato soup; white chicken chili; and Hungarian beef stew.

 

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC - Soups $ 75.00

Foundations II


Oct 7,2015 - Oct 11,2015 Time: 4:00 pm - 9:00 pm
Culinary Foundations Program by Catherine St. John

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

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 20 individual classes, and 12 part Science of Good Cooking are required.

FOUNDATIONS II: Intermediate Wednesday-Sunday, October 7-11 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. Catherine St. John, Wednesday-Friday 4:00 p.m.-9:00 p.m., Saturday and Sunday 10:00 a.m.-4:00 p.m., $595   Bring: chef’s jacket, 8" or 10" chef’s knife, paring and boning knives. (Note: most items are available for purchase in our store, The Cookery. You’ll receive a 20% discount on items purchased for class in our store.)

$150 deposit

2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARD ANOTHER CLASS

   

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Foundations II $ 150.00

Science of Good Cooking - Pasta and Their Sauces


Oct 13,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class  

Pastas and Their Sauces:

Tuesday, October 13 I can’t tell you how many people ask me for a good tomato sauce recipe. Well in this class not only will we make a killer tomato sauce, we’ll take a look at some other styles of sauces and pasta dishes. Marinara sauce; classic basil pesto served with penne pasta; classic spaghetti and meatballs for a crowd; and pasta alla Norma (eggplant, garlic, anchovies and tomatoes).

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Pasta $ 75.00

Baking with Pumpkins


Oct 15,2015 - Time: 6:30 pm - 9:30 pm
Baking with Jennifer Brush (P) Join Jennifer Brush for these great seasonal baking classes. Jennifer will cover Mini Cheesecakes for September, Pumpkin desserts and a class on making your own rolls in October just in time for the Holidays. Jennifer Brush, 6:30-9:30, $75
Gourdness Gracious-we are crazy about pumpkin!: Thursday October 15:
Bring on the fall harvest!  We’ll be ready to make pumpkin whoopee pies, pumpkin bars, caramel pumpkin pot-au-crème, chocolate pumpkin cake, and pumpkin doughnut muffins. Make sure you bring a container to take home your creations. 

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Baking $ 75.00

Kneadlessly Simple Breads


Oct 17,2015 - Time: 10:00 am - 1:30 pm
Baking with Kathy Lehr (P) Join one of the country's 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, No Knead bread techniques and Galettes, sweet and savory. Please bring a bowl to take home your doughs. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class.   Kneadlessly Simple Breads: Saturday October 17 The no-knead technique is an incredibly easy method to create some great flavored breads. You will learn the history behind this technique, how to bake bread in a cloche and how to bake straight on tiles or a pizza stone. The “kneading” technique is so simple, you won’t believe it is possible. We will be making three breads in this class: Olive Tapenade, Three Cheese, and Chive. Kathy will also demonstrate a basic master dough recipe from which you may create other breads! You will be making one of these doughs to take home.   Please bring a medium size bowl.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Bread $ 80.00

Chocolates & Candies


Oct 19,2015 - Oct 22,2015 Time: 4:00 pm - 9:00 pm
Chocolate and Candies Workshop:

Monday-Thursday, October 19-22

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

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

No prerequisites.

Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies.

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Choco and Candy $ 150.00

Pasta Workshop


Oct 24,2015 - Time: 11:00 am - 2:00 pm

Pasta Workshop: Saturday October 24

In this class you will learn how to make a basic Semolina Pasta Dough and from there, add ingredients to create a variety of flavorful pastas. Catherine will then set you loose to sheet out your pasta and cut it. We will then make Ricotta Meatballs in a Simple Tomato Sauce; Spinach Pasta with White Clam Sauce and Pasta Alla Carbonara ( Bacon, Eggs and Cheese).

BRING: a sheet pan to take home any extra pasta. Catherine St. John 11:00 a.m.-2:00 p.m., $75.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Pasta $ 75.00

CLE-Mozzarella Wkshp


Oct 25,2015 - Time: 1:30 pm - 4:30 pm
Mozzarella Workshop: Sunday, October 25 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

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Mozz $ 75.00

Mediterranean Full Salads


Oct 25,2015 - Time: 1:30 pm - 4:30 pm
Back By Popular Demand! The Mediterranean Style of Eating (P) The hallmark of a Mediterranean lifestyle is togetherness. Family and friends cook, eat, and clean up together, quite an accomplishment with today’s packed schedules, but well worth the effort. Mediterranean cooking utilizes non-processed, fresh ingredients, lean meats, and plenty of beans, nuts, and whole grains. It is primarily plant based with minimal high sugar foods and olive oil as the primary fat. Health experts all agree we have to find a way to get Americans back into their kitchens. Come join us in the preparation of some colorful and tasty food, suitable for getting everybody involved. We will also discuss tips for finding a role for kids in the kitchen, use and storage of fresh greens and herbs, planning ahead for ease of meal preparation, and the recycling of recipe components to increase kitchen efficiency.Betty Shewmon, 1:30-4:30pm, $75 per class

Full-Plate Salads: Sun. October 25

When you add a small amount of meat or legumes or grains to a salad, it becomes a meal and more than just a side dish. Summer Panzanella with Heirloom Tomatoes; Bulgur Salad with Chickpeas and Cherries; Sauteed Duck Breast on Mixed Greens with Tangerine, Cherry and Five Spice Vinaigrette and Arugula and Asparagus with Poached Egg and Lemon Vinaigrette.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Mediterranean $ 75.00

Stuffed Cabbage / Chicken Paprikash


Oct 26,2015 - Time: 6:30 pm - 9:30 pm

Stuffed Cabbage & Chicken Paprikash Workshop: Monday October 26

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 2 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 – 9:30p.m., $75.

Please bring a few containers to take home any leftovers.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Stuffed Cabbage $ 75.00

Science of Good Cooking - Rice, Grains, & Beans


Oct 27,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class

Rice, Grains, and Beans:

Tuesday, October 27

While we’re used to seeing all of these items as a side dish, they can also be a main dish. We’ll touch on some really great techniques when cooking this food group. We’ll make the long cooking risotto a little more approachable with a quick cooking method. We’ll take a look at cooking beans, brown rice and poltena as well. Cuban black beans and rice; baked brown rice with parmesan, lemon and herbs; no-fuss risotto with chicken and herbs; and creamy polenta with wild mushroom and rosemary topping.


Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Rice $ 75.00

Bacon Workshop


Oct 28,2015 - Time: 6:30 pm - 9:30 pm
BACK BY POPULAR DEMAND! Bacon Workshop—Makin’ Bacon!: Wednesday October 28   Bacon has been all the rage for several years. It has dominated restaurant menus and many make their own in-house bacon. In this workshop you will learn how to cure and smoke pork belly using an indoor smoker. Each student will go home with a piece of pork belly they’ve cured in class. We’ll also use Nueske's Applewood, Applewood Pepper and Cherrywood Smoked bacons in our creations. We’ll then take our homemade bacon and make WRSOC Cobb Salad (Greens with bacon, blue cheese, hard boiled eggs, tomatoes, avocado and our own homemade dressing); smoky tomato soup with red onion bacon jam; bacon quiche with Kerrygold Irish Swiss cheese; bacon wrapped pork tenderloin with a spicy apricot glaze.   Catherine St. John, 6:30-9:30 pm, $85

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Bacon Workshop $ 85.00

Baking - Rolls


Oct 29,2015 - Time: 6:30 pm - 9:30 pm
Baking with Jennifer Brush (P) Join Jennifer Brush for these great seasonal baking classes. Jennifer will cover Mini Cheesecakes for September, Pumpkin desserts and a class on making your own rolls in October just in time for the Holidays. Jennifer Brush, 6:30-9:30, $75 We are on a roll! Thursday October 29 Just in time for the Holidays-Learn the secrets to making great dinner rolls by learning time saving techniques that don’t keep you tied to the kitchen.  You’ll learn how to make different varieties of rolls with and without yeast such as crusty pancetta rolls, caramelized onion and cheddar biscuits, Greek knotted rolls and French bread rolls with a crisp crust and chewy texture.  Make sure you bring a container to take home your creations.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Baking $ 75.00

Kids Halloween


Oct 31,2015 - Time: 10:00 am - 12:00 pm
Classes for Kids and Teens (P) Kids and Teens love to eat, but they will be more involved if they have a hand in making what they are eating.  Given  the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life.  These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Kids Halloween:  Saturday, October 31 Come join us as we make some "spooktacular"" Halloween treats. We will learn how to make home made chocolate cupcakes from scratch and then decorate them two different ways. Ice cream cone hats atop a cupcake decorated using buttercream frosting and other fun toppings. Then we will use the cupcake again to make a scary Frankenstein head topped with green buttercream frosting and a face of your choosing. Each child will bring home two treats from each project, so bring a container to take home these masterpieces. It will be a sweet hit with your little goblins. Lisa and Ashley Tyburski, 10 am - 12 pm, $45

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Kids Halloween $ 45.00

Teen Halloween


Oct 31,2015 - Time: 1:00 pm - 3:30 pm
Classes for Kids and Teens (P) Kids and Teens love to eat, but they will be more involved if they have a hand in making what they are eating.  Given  the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life.  These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Teens Halloween:  Saturday, October 31 Have some fun in the kitchen and join us as we make three delicious Halloween treats sure to please.  We will make merigue ghosts that can "haunt " alone or sit upon the homemade vanilla cupcakes we will make in class together. We will learn to prepare a delicious buttercream frosting  and easy ways to decorate using a piping bag. Finally, we will finish with some Harvest Hash. A colorful mixture of sweet and salty treats that you can customize to your liking.  Pretzels, m & n's , Chex mix drizzled in chocolate, candy corn and others sure to make anyone smile.  A recipe you can customize to any holiday or themed event.  Please bring a container to take home your treats.  Lisa and Ashley Tyburski, 1-3:30 pm, $50

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Teen Halloween $ 50.00

Thanksgiving Dinner


Nov 1,2015 - Time: 11:00 am - 3:00 pm
A Very Approachable Thanksgiving:  Sunday November 1 Thanksgiving dinner can be an overwhelming task and can make what is to be a joyful family get together into a stressful one.  With Chef Tom at the helm you will breeze through this elegant yet doable menu with ease.  Chef Tom will help you with hints and techniques that will make this a Thanksgiving to remember.  We will also be pairing wines with each course  On the menu:  A simple Coquille of Bay Scallops, Bacon, and White Wine; Waldorf Salad with Ohio Cortland Apples; Roasted Brined Turkey Breast with Country Ham “Giblet” Gravy; Brioche Bread Pudding of Wild Mushrooms; Individual Oven-Roasted Pumpkins; Saute of fresh Brussels sprouts with Caramelized Shallots and Champagne Vinegar and Pecan Pie with Cranberry Grand Marnier Sorbet.  Tom Johnson, $85, 11:00 am – 3:00 pm

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Tday Dinner $ 85.00

Science of Good Cooking - Vegetables


Nov 3,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class

Vegetables:

Tuesday, November 3

There are so many different techniques and cooking methods for vegetables that it can be hard to know which one works best for which vegetable. We’ll take a look at roasting, blanching, sautéing, stewing and mashing. Make-ahead blanched green beans; green beans with shallots and vermouth; roasted Brussels sprouts with bacon and pecans; roasted cauliflower with curry-yogurt sauce with cilantro; caponata (eggplant and tomato spread) served with crusty French bread; and mashed potatoes and root vegetables.

   

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Veg $ 75.00

CLE-Wusthof Knife Skills


Nov 4,2015 - Time: 6:00 pm - 9:00 pm
Knife Skills with Wusthof: Wednesday, November 4 Join Wusthof's Executive Chef, Mike Garaghty, for a fun evening of knife skills.  A welcoming cheese and cracker platter will be offered and then it will be time to start cutting.  Chef Mike will cover the following:   History of Wüsthof Essential knives 4 Blade shapes Cutting surfaces Pinch grip demo Low rock technique – Celery, carrots Pull back technique - peppers High rock – onions diced and julienne Mince - parsley Guide hand – Spinach chiffonade Paring knife – Turning and peeling technique – strawberries, oranges Garnish – radish mouse Demo - honing and sharpening   A dessert will be served during the final demonstration of honing / sharpening.  Wusthof knives will be available for purchase at a 10% discount.  A Wusthof paring knife will be included as part of the class price.  Mike Garaghty, 6 – 9pm, $75

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Knife Skills $ 75.00

Science of Good Cooking - Poultry


Nov 10,2015 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (The Book) We have for the past several brochures used Ruhlman’s Twenty as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to Cook’s Illustrated The Science of Good Cooking. These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. Science of Good Cooking (P and D) These classes will take you through appetizers, salads, dressings, soups, stews, chilis, pastas, rice, grains, beans, vegetables, poultry , meats, fish and shellfish, eggs, and two classes dedicated to the art of sauce making. While the last two classes aren’t taken from The Science of Good Cooking, sauces are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods. We will do a combination of hands on and demonstration. This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. Catherine St. John, 6:30 p.m.-9:30 p.m., Certificate awarded for taking all 12 classes. $75 per class Poultry: Tuesday, November 10 Poultry is more than just chicken, although it’s the most popular form of poultry on the market. It’s an art to cook chicken well and know what method of cooking to use for each cut. Pan-grilled chipotle-lime chicken breasts served on lightly dressed greens; crisp breaded chicken cutlets with Parmesan (chicken Milanese); chicken paprikash with buttered noodles and dry brined roast chicken with Asian plum glaze.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

SOGC $ 75.00

Date Night - Burgundy France


Nov 13,2015 - Time: 6:30 pm - 9:30 pm
New Menus!  Friday Night Date Night (P) 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, per class Taste of Burgundy France: Friday, November 13 Many of the world’s most expensive wines come from the Burgundy region of France but did you know that many of the most famous French dishes hail from this region as well?  Our menu features:  Gougeres (cheese puffs), Burgundy Salad with Poached Egg and  Garlic Croutons with Mustard Vinaigrette, Coq au Vin (Chicken in Red Wine), and Pain d’Epices (Dijon’s Gingerbread) with Mascapone Mousse and  Clementine Syrup.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Teen Thanksgiving


Nov 14,2015 - Time: 1:00 pm - 3:30 pm
Classes for Kids and Teens (P) Kids and Teens love to eat, but they will be more involved if they have a hand in making what they are eating.  Given  the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life.  These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Teen Thanksgiving:  Saturday, November 14 Need ideas for all that leftover turkey? Come join us as we turn those leftovers into a tasty post holiday meal.  We will make a bread cornucopia filled with turkey salad that each student will make.  Your family will "gobble" these up!  We will then learn to make tasty sweet cherry lattice cupcake pies.  Flaky pie crust lined in a cupcake tin filled with cherry filling and topped with a lattice cut out or crumb topping. A new twist on an old favorite.  Bring a container to bring home these tasty treats.  Lisa and Ashley Tyburski, 1:00-3:30 PM, $50 Lisa and Ashley Tyburski, 1:00-3:30 PM, $50

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Teen TDay $ 50.00

Kids Thanksgiving


Nov 14,2015 - Time: 10:00 am - 12:00 pm
Classes for Kids and Teens (P) Kids and Teens love to eat, but they will be more involved if they have a hand in making what they are eating.  Given  the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life.  These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Kids Thanksgiving:  Saturday, November 14 A bountiful selection of recipes your child can make for thanksgiving or anytime.  we will learn how to make delicious dinner rolls  with a selection of butters and spreads to make this holiday a special one.  Will make a herbed butter spread, seasonal apple butter with fall spices and some pilgrim inspired cranberry butter, can you say yum!!!  We will then make some fall colored play dough cookies fun to make and better to eat. Each child will make the dough in class as well as bring home the finished product and dough to bake at home with you later.  Bring a container to carry home these masterpieces.  Lisa and Ashley Tyburski, 10:00-12:00 PM, $45

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Kids TDay $ 45.00

Flexitarian Supper


Nov 15,2015 - Time: 1:30 pm - 4:30 pm
Back By Popular Demand!  The Mediterranean Style of Eating (P) The hallmark of a Mediterranean lifestyle is togetherness. Family and friends cook, eat, and clean up together, quite an accomplishment with today’s packed schedules, but well worth the effort.  Mediterranean cooking utilizes non-processed, fresh ingredients, lean meats, and plenty of beans, nuts, and whole grains. It is primarily plant based with minimal high sugar foods and olive oil as the primary fat.  Health experts all agree we have to find a way to get Americans back into their kitchens.  Come join us in the preparation of some colorful and tasty food, suitable for getting everybody involved.  We will also discuss tips for finding a role for kids in the kitchen, use and storage of fresh greens and herbs, planning ahead for ease of meal preparation, and the recycling of recipe components to increase kitchen efficiency.   Betty Shewmon, 1:30-4:30pm, $75 per class Flexitarian Supper featuring Both Vegetarian and Seafood Entrees Sun. November 15 Learn how to make a delicious non-dairy cream soup, prepare fish simply on the stove top, create a surprisingly delicious vegetarian “meatloaf”,  put together a salad that keeps for 4 days in the fridge, and make a classic Italian cake out of wine and olive oil.  Fresh Corn Chowder with Sweet Peppers; Baked Sole with Lemon Basil Pesto on a Bed of Braised Chard Vegetable “Meatloaf” with Italian Checca Sauce; Kale, Farro and Apple Salad and Orange Cornmeal Cake.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Flexitarian $ 75.00

CLE-Thanksgiving Dinner


Nov 15,2015 - Time: 11:00 am - 3:00 pm
A Very Approachable Thanksgiving:  Sunday,  November 15 Thanksgiving dinner can be an overwhelming task and can make what is to be a joyful family get together into a stressful one.  With the Chef Tom at the helm you will breeze through this elegant yet doable menu with ease.  Chef Tom will help you with hints and techniques that will make this a Thanksgiving to remember.  We will also be pairing wines with each course  On the menu:  A simple Coquille of Bay Scallops, Bacon, and White; Wine; Waldorf Salad with Ohio Courtland Apples; Roasted Brined Turkey Breast with Country Ham “Giblet” Gravy; Brioche Bread Pudding of Wild Mushrooms; Individual Oven-Roasted Pumpkins; Saute of fresh Brussels sprouts with Caramelized Shallots and Champagne Vinegar and Pecan Pie with Cranberry Grand Marnier Sorbet.  Tom Johnson, $85, 11:00 am – 3:00 pm

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-TDay $ 85.00

Thanskgiving Sides


Nov 16,2015 - Time: 6:30 pm - 9:30 pm
Thanksgiving Side Dishes:  Monday November 16 Need some new ideas for Thanksgiving side dishes?  This class will do that and also help you navigate what can be done a head of time and what has to be done last minute.  Maple Roasted Baby Carrots; Potato and Onion Gratin with Swiss Cheese; Lime Spiked Sweet Potato Puree with Shallot Vinaigrette; Brussels Sprout Hash with Bacon and Pecans; Mashed Root Vegetables with Herb Butter.  Catherine St. John, $75, 6:30-9:30 pm

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Tday Sides $ 75.00

Science of Good Cooking - Meat Techniques


Nov 17,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class

Meat Techniques:

Tuesday, November 17

Like chicken, choosing the right cut of meat for the right cooking method can be tricky. Not every cut is best for grilling and stewing. Stir-fried beef with snap peas and red peppers; pan grill-roasted flat iron steak with romesco sauce; classic pot roast and oven-barbecued spareribs.

 

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Meat Tech $ 75.00

Crepe Workshop


Nov 19,2015 - Nov 18,2015 Time: 6:30 pm - 9:30 pm
Crêpe Workshop:  Thursday November 19 Learn the art of making crêpes. We’ll go through techniques for making just a few or enough for a crowd, with both savory fillings and sweet fillings. Crêpes Florentine (creamed spinach and chicken filling); French apple crêpes with caramel sauce and cheese blintz’s with a fruit topping. Catherine St. John, 6:30 p.m.-9:30 p.m., $75   BRING: A container to take home some crêpes. You’ll need a seasoned 8 or 9 inch crêpe pan. We sell these in the store so please order one at the time of sign-up and receive your 15% discount. Please make sure your pan is seasoned before you bring it to class.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Crepes $ 75.00

Science of Good Cooking - Fish & Shellfish


Nov 24,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class

Fish and Shellfish:

Tuesday, November 24

This is one area that we find most cooks lack confidence. Unless you grew up on the coast where fresh fish and shellfish were readily available, it’s hard to know what to cook and what method to use. For a lot of people seafood is reserved for eating out or when traveling to a coastal area. Seafood in Northeast Ohio has become more available and isn’t hard to cook if you know and understand a few simple cooking methods. Pan-seared sesame-crusted tuna steaks with ginger, soy sauce with scallions; salmon in cocotte with celery and orange; pan-seared sea scallops in a lemon brown butter; and stir-fried szechuan-style shrimp with zucchini, red bell Peppers and peanuts.

 

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Fish $ 75.00

Stuffed Pasta Workshop


Nov 28,2015 - Time: 11:00 am - 2:00 pm
Stuffed Pasta Workshop: Saturday November 28 Looking for something fun to do on Thanksgiving weekend?  Why not come and make some stuffed pasta with us?  We will be making our own dough and sheeting it out. Then we will create stuffed pasta in different shapes and colors.  The menu will include Sausage and Spinach Tortellini in a light Cream Sauce; Butternut Squash Ravioli with a Brown Butter Sage and Caper Drizzle and a 3-cheese Ravioli in a simple Tomato Sauce.  Catherine St. John  11:00 a.m.-2:00 p.m., $75. BRING: a sheet pan to take home any left over ravioli and a pastry wheel for cutting pasta.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Stuffed Pasta $ 75.00

Science of Good Cooking - Eggs


Dec 1,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class

The Science of Eggs:

Tuesday, December 1

Eggs are considered to be the perfect food and at the same time one of the most difficult foods to cook. Over cook them and they can be tough and rubbery, but cook them just right and they can be the most incredible things you can eat. They’re inexpensive and can make a great breakfast, brunch, lunch or dinner in a pinch. Broccoli, ham and Irish cheese (Kerrygold) frittata; hearty scrambled eggs with bacon (Nueske’s); shallot and Swiss; the prefect French omelet; deep dish quiche Lorraine. If time allows we will also look at how to fry eggs.


Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Eggs $ 75.00

Date Night - Champagne


Dec 4,2015 - Time: 6:30 pm - 9:30 pm
New Menus!  Friday Night Date Night (P) 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, per class Champagne Anyone?: Friday, December 4 Nothing says celebration like champagne.  Learn some appetizers to pair with sparkling wine and also a salad and main course that use bubbly as one of the ingredients.  Perfect for a holiday celebration!  Blue Cheese Gougeres; Mustard Mascarpone Bruschetta; Pear, Baked Crab, Brie, Spinach and  Artichoke Dip; Toasted Walnuts and Mixed Greens with Champagne Vinaigrette; Seared Scallops with Champagne Tarragon Sabayon Sauce.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Date Night $ 85.00

Holiday Appetizers


Dec 4,2015 - Time: 11:00 am - 2:00 pm
Holiday Appetizer Workshop:  Friday December 4, 11:00-2:00 pm  or Monday December 7, 6:30-9:30 pm Looking for some new ideas for you holiday gathering?  In this class we will learn to make Spicy Apricot Chicken Skewers; Antipasto skewers (roasted peppers, marinated mozzarella, olives and Genoa salami); Onion and Gorgonzola Dip; Ham and  Cheese Palmiers with Honey Mustard; Dried Figs with Ricotta, Walnuts and Honey and Vanilla Bean Shortbread dipped in Chocolate.  Catherine St. John, $75.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Holiday Apps $ 75.00

CLE-Holiday Dinner


Dec 6,2015 - Time: 11:00 am - 3:00 pm
Chef Tom's Very Smart Holiday Dinner: Sunday, December  6   Join Chef Tom is this very elegant yet approachable Holiday dinner menu.  We will be serving wine pairing with each course to give you an idea of what would go with the meal. Lobster Bisque with Cognac; Crown Roast of Pork with Apricot, Pecan and cornbread Dressing; Pan Gravy; Braised Spinach with Mushrooms and Southern Blackberry Pie with Creme Brulee Ice Cream.  Tom Johnson, $85, 11:00 am-3:00 pm.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Holiday $ 85.00

Holiday Appetizers


Dec 7,2015 - Time: 6:30 pm - 9:30 pm
Holiday Appetizer Workshop:  Friday December 4, 11:00-2:00 pm  or Monday December 7, 6:30-9:30 pm Looking for some new ideas for you holiday gathering?  In this class we will learn to make Spicy Apricot Chicken Skewers; Antipasto skewers (roasted peppers, marinated mozzarella, olives and Genoa salami); Onion and Gorgonzola Dip; Ham and  Cheese Palmiers with Honey Mustard; Dried Figs with Ricotta, Walnuts and Honey and Vanilla Bean Shortbread dipped in Chocolate.  Catherine St. John, $75.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Holiday Apps $ 75.00

Science of Good Cooking - Sauces Part I


Dec 8,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class The Science of Good Sauce Making, Part I – The Five Mother Sauces: Tuesday, December 8

In this class we’ll discuss the importance of using homemade or high quality stock bases in your sauce making. French cooking is based on the five mother sauces. These sauces are the béchamel (white sauce: roux thickened sauce made with milk); veloute sauce (roux thickened sauce made with chicken stock); espagnole (brown sauce: roux thickened sauce made with veal stock); classic tomato sauce and hollandaise sauce (made from egg yolks and clarified butter). We’ll be making each of these sauces along with some of their children. For example, when you add a reduction of tarragon vinegar and peppercorns and mix it with hollandaise you get sauce bearnaise. We’ll be branching each sauce off by adding ingredients to create another new sauce. The focus here are the sauces and not the dishes made with them. We’ll be serving each sauce with the appropriate vegetable or protein.


Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Sauces I $ 75.00

One Dough - 5 Cookies


Dec 11,2015 - Time: 11:00 am - 2:00 pm
One Dough/5 Different Cookies:  Friday December 11 We always like to have a lot of different cookies on hand at the holidays, but making different doughs can be both time-consuming and expensive.  Pastry Chef Becky Rink will teach you how to make a basic Shortbread dough and then turn it into five varieties of amazing cookies.  You will be making Scotch, Chocolate, Cinnamon Caramel, Chai, and Peanut Toffee Shortbread cookies.  You will also be making the cinnamon caramel from scratch.  We will serve a light lunch.  Please bring gallon zip lock bags and a pastry box or sheet pan to take cookies home. Becky Rink, $80, 11:00am-2:00pm

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Cookie Dough $ 80.00

Holiday Dinner


Dec 13,2015 - Time: 11:00 am - 3:00 pm
Chef Tom's Very Smart Holiday Dinner:  Sunday December 13 Join Chef Tom is this very elegant yet approachable Holiday dinner menu.  We will be serving a wine pairing with each course to give you an idea of what would go with the meal. Lobster Bisque with Cognac; Crown Roast of Pork with Apricot, Pecan and cornbread Dressing; Pan Gravy; Braised Spinach with Mushrooms and Southern Blackberry Pie with Creme Brulee Ice Cream.  Tom Johnson, $85, 11:00 am-3:00 pm.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Holiday Dinner $ 85.00

Science of Good Cooking - Sauces Part II


Dec 15,2015 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our textbook for this series and while we still highly recommend this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All classes are demonstration / participation

We’ll finish this series of 12 classes focusing on fish and shellfish, eggs, and two classes dedicated to the art of sauce making. While the last two classes aren’t taken from The Science of Good Cooking, sauces are probably one of the most important things you can make in the kitchen–they can make or break a dish.

Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 15 Now that we’ve taken a look at the five classic mother sauces it’s time to look at more contemporary sauces. These are sauces that have become popular in the last 25 years or so. They’re lighter in texture and flavors and do not use roux as a thickener. While these sauces are now more popular than the classic sauces in the previous class, it’s still important to have a working knowledge of them. We’ll be covering pans sauces; butter sauces; cold sauces; fruit salsas; and cream sauces. Sautéed chicken with a simple lemon herb pan sauce; sear-roasted salmon with an orange beurre blanc sauce; cucumber mint yogurt sauce served with Greek meat patties; pan grilled chicken with a fresh pineapple salsa; and sautéed shrimp served with a watercress cream sauce.

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Sauces II $ 75.00

Kids Holiday Fun


Dec 19,2015 - Time: 10:00 am - 12:00 pm
Classes for Kids and Teens (P) Kids and Teens love to eat, but they will be more involved if they have a hand in making what they are eating.  Given  the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life.  These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Kids Holiday Fun:  Saturday December 19 No winter would be complete without a visit from Frosty the Snowman. Come join us as we make snowman on a stick, a yummy combination of marshmallows dipped in white chocolate on a stick with a face and buttons of your creation.  We will use royal icing and candy pieces to make this one of a kind masterpiece. A simple treat that they can make and share with their friends. Then we will prepare a melted snowman. A homemade sugar cookie topped with royal icing and a marshmallow head on top. We will learn how to make a delicious sugar cookie dough  and decorate these cuties in class. Each child will bring home finished product and extra dough to bake at home on a cold winters night.  Lisa and Ashley Tyburski, 10:00 am - 12:00 pm, $45

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Kids Holiday $ 45.00

Teen Cookie Wkshp


Dec 19,2015 - Time: 1:00 pm - 3:30 pm
Classes for Kids and Teens (P) Kids and Teens love to eat, but they will be more involved if they have a hand in making what they are eating.  Given  the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life.  These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Teen Holiday Cookie Workshop:  Saturday December 19 Take charge of the holiday baking with this holiday cookie trio! We will make a delicious and easy sugar cookie dough and cut them out using holiday themed cutters. We will then learn to "flood" them with royal icing and decorate them with a variety of sanding sugars. Then we will make a cream cheese sugar cookie recipe to create holiday Jam Pot cookies. These beautiful pots are made in cupcake molds and then filled with raspberry jam and topped off with shaved coconut. A delicious finish we will make Coco mint Blossom cookies. These chocolate cookies are baked with a Hersey mint kiss in the middle.  These cookies are easy to make and can be made ahead and frozen. Sure to make your whole family smile. You will need a container to get these cookies home.  Lisa and Ashley Tyburski, 1:00-3:30 pm, $50

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Teen Cookies $ 50.00



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com