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classes


Click on Event Name for description/registration
EVENTSTART-END
Julia Child - Pate a Choux
Open Seats 7
2016-5-3
6:30 pm
-9:00 pm
Whisk - Cinco de Mayo
Open Seats 22
2016-5-5
6:00 pm
-8:00 pm
Date Night - Spring Small Plates
Open Seats 6
2016-5-6
6:30 pm
-9:30 pm
Stuffed Breads
Open Seats 0
2016-5-7
10:00 am
-1:30 pm
Knife Skills
Open Seats 7
2016-5-9
6:30 pm
-9:00 pm
CLE - Pierogi Workshop
Open Seats 12
2016-5-9
6:00 pm
-9:00 pm
Julia Child - Classic French
Open Seats 8
2016-5-10
6:30 pm
-9:00 pm
Intro to the Grill
Open Seats 4
2016-5-12
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2016-5-13
6:00 pm
-9:00 pm
Cupcake Workshop
Open Seats 0
2016-5-14
11:00 am
-4:00 pm
Stuffed Pasta
Open Seats 2
2016-5-15
1:30 pm
-4:30 pm
CLE - Bacon and Beer
Open Seats 30
2016-5-16
6:00 pm
-8:00 pm
CLE - Private Event
Open Seats 0
2016-5-17
6:00 pm
-9:00 pm
Julia Child - Spring in France
Open Seats 7
2016-5-17
6:30 pm
-9:00 pm
Grilling Seafood
Open Seats 4
2016-5-19
6:30 pm
-9:30 pm
Whisk - Wine & Pottery
Open Seats 25
2016-5-20
6:00 pm
-8:00 pm
Cook by Book: Jerusalem
Open Seats 11
2016-5-23
6:30 pm
-9:30 pm
Chicken Knife Skills
Open Seats 8
2016-5-25
6:30 pm
-9:00 pm
CLE - Private Event
Open Seats 0
2016-5-26
8:00 am
-2:00 pm
Grilling Ribs
Open Seats 8
2016-5-26
6:30 pm
-9:30 pm
Grilling Steaks & Chops
Open Seats 10
2016-6-2
6:30 pm
-9:30 pm
Date Night - Grilled Steaks
Open Seats 0
2016-6-4
6:00 pm
-9:00 pm
Whisk - Art & Wine
Open Seats 29
2016-6-6
6:00 pm
-8:00 pm
Chef Ky-Wai Stir Fry
Open Seats 7
2016-6-7
6:30 pm
-9:30 pm
CLE - Bacon and Bourbon
Open Seats 30
2016-6-8
6:00 pm
-8:00 pm
CLE - Private Event
Open Seats 0
2016-6-9
11:00 am
-3:30 pm
CLE - Date Night Italian American
Open Seats 16
2016-6-10
6:00 pm
-9:00 pm
CLE - Date Night Grilling Steaks
Open Seats 16
2016-6-11
6:00 pm
-9:00 pm
Kids Cooking Camp
Open Seats 0
2016-6-13
10:00 am
-2016-6-17
12:30 pm
Chef Ky-Wai Rice Dishes
Open Seats 9
2016-6-14
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2016-6-15
1:00 pm
-4:00 pm
CLE - Date Night Asian Grill
Open Seats 16
2016-6-18
6:00 pm
-9:00 pm
CLE - Private Event
Open Seats 0
2016-6-21
11:00 am
-3:30 pm
Chef Ky-Wai Noodle Dishes
Open Seats 5
2016-6-21
6:30 pm
-9:30 pm
5 Day Bread Clinic
Open Seats 10
2016-6-22
4:00 pm
-2016-6-26
9:00 pm
Teen Cooking Camp
Open Seats 8
2016-6-27
10:00 am
-2016-7-1
1:00 pm
Chef Ky-Wai Vietnamese / Thai
Open Seats 5
2016-6-28
6:30 pm
-9:30 pm
Fundraiser - Nothing Butt Cancer
Open Seats 100
2016-6-30
6:30 pm
-10:30 pm
Knife Skills
Open Seats 12
2016-7-6
6:30 pm
-9:00 pm
CLE - Date Night Thai
Open Seats 16
2016-7-8
6:00 pm
-9:00 pm
CLE - Date Night Grilled Ribs
Open Seats 16
2016-7-9
6:00 pm
-9:00 pm
Farmer's Market Cooking
Open Seats 12
2016-7-9
11:00 am
-2:00 pm
Date Night - India
Open Seats 12
2016-7-16
6:00 pm
-9:00 pm
Kids Baking Camp
Open Seats 0
2016-7-18
10:00 am
-2016-7-22
12:30 pm
CLE - Date Night Vietnam
Open Seats 16
2016-7-22
6:00 pm
-9:00 pm
Teen Baking Camp
Open Seats 7
2016-8-1
10:00 am
-2016-8-5
1:00 pm
CLE - Private Event
Open Seats 0
2016-8-5
6:00 pm
-9:00 pm
Date Night - Farm to Table
Open Seats 8
2016-8-6
6:00 pm
-9:00 pm
CLE - Date Night Cuba
Open Seats 16
2016-8-12
6:00 pm
-9:00 pm
Farmer's Market Cooking
Open Seats 12
2016-8-13
11:00 am
-2:00 pm

Julia Child - Pate a Choux


May 3,2016 - Time: 6:30 pm - 9:00 pm
NEW! French Cooking with Julia Child We will be mastering the art of French cooking with Julia Child by taking on some of her recipes in this series. We’ll start each class with an appetizer, entrée and finish with dessert, all from her book Mastering the Art of French Cooking Volume I.  If you do not have this book as part of your cookbook library you will after these classes!  Book will be available for purchase at the student discount of 15%.  Sign up for all 4 classes and get 20% off the book. Ellen Velez; $75 per class; 6:30-9:00 pm The Art of Pate a Choux and Other French Things - Tuesday May 3 We will teach you how to make gruyere gougeres (fancy French cheese puffs) with a pate a choux dough. This dough is so easy to make and so versatile that it's one of my favorites because it lends itself to being sweet or savory. We'll then have two variations of Quiche Lorraine with Glazed Baby Carrots and a Simple Green Salad. We will finish our French meal with some crepe making that we will turn into the classic dessert Crepe Suzette. Guest chef for this class is Catherine St. John

Location

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

Event Fees:

French Cooking $ 75.00

Whisk - Cinco de Mayo


May 5,2016 - Time: 6:00 pm - 8:00 pm
Cinco de Mayo Featuring Melissa's Produce Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States. Come celebrate Cinco de Mayo and learn a little about chilies in the process.  We will be sampling different chilies as well as setting up a salsa bar so that you can create your own salsa! We will also have chips, pork, chicken and homemade nacho sauce so that you can build their own nacho bowl. There will also be a vegetarian option using  steamed lentils. Hot sauces from fRed Hot will be available to sample (and purchase). Spices from Mom's Gourmet will be utilized as well and will be on hand for purchase. What would Cinco de Mayo be without beer? BORING. There will be a blind beer tasting contest featuring 4 Mexican beers.  Can you figure out what they are?  The winner(s) will receive a house prize (TBD). And for those of you not into beer, we will have a cash bar for Margarita's, wine, and of course more  beer! Kick off your celebration with us!

Location

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

Event Fees:

Whisk - Cinco de Mayo $ 40.00

Date Night - Spring Small Plates


May 6,2016 - Time: 6:30 pm - 9:30 pm
Small Plates of Spring – Friday May 6 As spring approaches, the farmer’s market offer new and exciting local ingredients to incorporate. Join Chef Anne for an evening creating a small plates menu: Fava Bean Puree on Crostini with oil-cured Olives and Feta; Proscuitto & Asparagus with Whole Grain Mustard Sauce; Mushroom Tart with Gruyere & Young Onions; Seared Halibut with Farro and Black Rice with Pea Shoots and Tangerines; Panna Cotta with Strawberries and Balsamic Glaze. BYOB is permitted. Anne Haynam; $90; 6:30-9:30pm.

Location

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

Event Fees:

Date Night $ 90.00

Stuffed Breads


May 7,2016 - Time: 10:00 am - 1:30 pm
Stuffed Breads – Saturday May 7
Probably the most famous of all stuffed “breads” should be the first that we attempt to make- Chicago Deep Dish Pizza!  
It’s unlike any other form of pizza!  Next we will be making a filled bread stuffed with either an olive tapenade or a mushroom duxelle, 
your choice.  Once the breads are filled, Kathy will show you how to twist them into delicious bread sticks.  The final stuffed bread 
will be Tortano, an Italian ring filled with salami, pecorino and pepper.  Kathy will demonstrate how to make the doughs.  You will 
make a dough to take home.  Kathy Lehr; $85; 10am-1:30pm

BRING:  a medium size bowl. 

Location

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

Event Fees:

Stuffed Breads $ 85.00

Knife Skills


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

Location

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

Event Fees:

Knife Skills $ 75.00

CLE - Pierogi Workshop


May 9,2016 - Time: 6:00 pm - 9:00 pm
Pierogi Workshop - Monday May 9
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 also 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.
Wine/Beer /Liquor is available for purchase (credit card or exact cash)

Location

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

Event Fees:

CLE - Pierogi $ 75.00

Julia Child - Classic French


May 10,2016 - Time: 6:30 pm - 9:00 pm
NEW! French Cooking with Julia Child We will be mastering the art of French cooking with Julia Child by taking on some of her recipes in this series. We’ll start each class with an appetizer, entrée and finish with dessert, all from her book Mastering the Art of French Cooking Volume I.  If you do not have this book as part of your cookbook library you will after these classes!  Book will be available for purchase at the student discount of 15%.  Sign up for all 4 classes and get 20% off the book. Ellen Velez; $75 per class; 6:30-9:00 pm Classic French Cooking - Tuesday May 10 We will show you how to make a proper aioli and we'll eat it over steamed crudite to really showcase the flavor. Then we'll dive into a rich beef stew (Julia's famous Boeuf Bourguignon) and finish with mastering the famous chocolate souffle.

Location

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

Event Fees:

French Cooking $ 75.00

Intro to the Grill


May 12,2016 - Time: 6:30 pm - 9:30 pm
BACK by DEMAND! Outdoor Grilling This popular series is back! Grilling is an art. Getting the coals right, choosing the right charcoal and the right set- up depending upon what you are cooking will give you the best chance of success. Learning how to control the flames and not let them control you is the key. We will be using charcoal grills but will address how to do the grilling on a gas grill. These classes are weather dependent and will be held in our back parking lot. If the weather is bad we will still hold class in the kitchen as it is too hard to reschedule. These classes are usually a sell out and will be limited to 12 students. If you get shut out please get on a wait list as spots sometimes open up. If we get enough people we will run the class again. PLEASE WEAR CLOSED TOED SHOES TO THESE CLASSES AND ALL CLASSES! Catherine St. John; $90 per class; 6:30-9:30 pm Intro to the Grill - Thursday May 12 In this class we will be addressing how to set up the grill for indirect heat grilling. We will produce a menu that is entirely off of the grill. You will enjoy Grilled Caesar Salad; BBQ Dry Rubbed Chicken with a Whiskey Sauce; Grilled Bacon Cheese Burgers with Homemade Ketchup and all the fixin's; Grilled Vegetable Medley and finish with Smores All Grown Up ( toasted marshmallows dipped in chocolate ganache with orange liquor and rolled in graham cracker crumbs).

Location

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

Event Fees:

Grilling $ 90.00

CLE - Private Event


May 13,2016 - Time: 6:00 pm - 9:00 pm

Location


Street
City, State Postcode

Event Fees:

Cupcake Workshop


May 14,2016 - Time: 11:00 am - 4:00 pm
Cupcake Workshop – Saturday May 14 Join Pastry Chef Maureen Leonard for a fun day of making spring-inspired cupcakes. In this 5 hour workshop you will learn how to make a moist cupcake batter, basic pipping techniques, how to work with a pastry bag, make lemon curd, pastry cream, chocolate mousse and meringue. You will create Lemon Curd cupcakes with Meringue; Double Chocolate cupcakes with Chocolate Mousse and Cassata cupcakes. Maureen Leonard; $125; 11am-4 pm. BRING: a pastry box or sheet pan to take home your cupcakes.

Location

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

Event Fees:

Cupcakes $ 125.00

Stuffed Pasta


May 15,2016 - Time: 1:30 pm - 4:30 pm
Stuffed Pasta Workshop – Sunday May 15 Come spend the afternoon with us making Stuffed Pasta. We will make our own pasta dough then make Roasted Butternut Squash and Goat Cheese Pockets with a Brown Butter and Caper Sauce and Spinach and Ricotta Ravioli with a Simple Tomato Cream Sauce. Catherine St. John; $75; 1:30 - 4:30 PM BRING: sheet pan to bring home any extra stuffed pastas.

Location

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

Event Fees:

Stuffed Pasta $ 75.00

CLE - Bacon and Beer


May 16,2016 - Time: 6:00 pm - 8:00 pm
Bacon & Beer: Demonstration Tuesday May 17 Ever wonder how to cure and smoke your own bacon? We will show you how to do a simple cure and how to build your own indoor smoker. We will then indulge in some bacon small plates using some of our home cured bacon and some Nueske's bacon from Wisconsin. Bacon Brown Sugar Smokey's with Montana Girl Mustard Dipping Sauce; Bacon and Kerrygold Hot Cheese Bacon Dip with French Bread; and BLT Sliders with Slow Roasted Tomatoes, Arugula and Aioli. We will pair local craft beers samples with each dish. Full bottles of beer will be available for purchase.  Catherine St. John; $50; 6-8pm

Location

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

Event Fees:

CLE - Bacon Beer $ 50.00

CLE - Private Event


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

Location


Street
City, State Postcode

Event Fees:

Julia Child - Spring in France


May 17,2016 - Time: 6:30 pm - 9:00 pm
NEW! French Cooking with Julia Child We will be mastering the art of French cooking with Julia Child by taking on some of her recipes in this series. We’ll start each class with an appetizer, entrée and finish with dessert, all from her book Mastering the Art of French Cooking Volume I.  If you do not have this book as part of your cookbook library you will after these classes!  Book will be available for purchase at the student discount of 15%.  Sign up for all 4 classes and get 20% off the book. Ellen Velez; $75 per class; 6:30-9:00 pm Spring Time in France - Tuesday May 17 We will start off with classic salad nicoise which is perfect for a starter or main course for either lunch or dinner. Then we will move on to mussels steamed in white wine and we'll make sure to have French bread on hand to sop up the sauce. Finally, we'll finish with an apple tart, a perfect accompaniment to a light dinner.

Location

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

Event Fees:

French Cooking $ 75.00

Grilling Seafood


May 19,2016 - Time: 6:30 pm - 9:30 pm
BACK by DEMAND! Outdoor Grilling This popular series is back! Grilling is an art. Getting the coals right, choosing the right charcoal and the right set- up depending upon what you are cooking will give you the best chance of success. Learning how to control the flames and not let them control you is the key. We will be using charcoal grills but will address how to do the grilling on a gas grill. These classes are weather dependent and will be held in our back parking lot. If the weather is bad we will still hold class in the kitchen as it is too hard to reschedule. These classes are usually a sell out and will be limited to 12 students. If you get shut out please get on a wait list as spots sometimes open up. If we get enough people we will run the class again. PLEASE WEAR CLOSED TOED SHOES TO THESE CLASSES AND ALL CLASSES! Catherine St. John; $90 per class; 6:30-9:30 pm Grilling Seafood - Thursday May 19 Cooking seafood is a tricky thing whether you are cooking it on the stove, in the oven or on the grill. You will learn the secret to grilling the perfect seafood and shellfish. We will start with Peel and Eat Spicy Cajun Shrimp with a Spicy Beer Butter and then we will move on to Grilled Mussels in a Garlic Herb Broth with Grilled Garlic Toast (this is done in a foil pan on the grill); Grilled Cedar Plank Salmon with Asian Ginger Rub served with Apple Ginger Coleslaw and Grilled Fruit Kabobs.

Location

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

Event Fees:

Grilling $ 90.00

Whisk - Wine & Pottery


May 20,2016 - Time: 6:00 pm - 8:00 pm
Gina DeSantis Ceramics   is coming to Western Reserve School of Cooking

Gina established a studio in the Screw Factory/Lake Erie Building in 2008 and began organizing twice yearly open studio events for the neighboring artists. After teaching for a decade she decided to establish her own classroom across the hall in 2013. Gina wanted to create awareness of the ceramic arts through classes, workshops and open studios. As of 2015 she is joined by multiple instructors and studio assistants.

Gina's work is sold locally through galleries, The Cleveland Flea and her studio in Lakewood, Ohio. Her work has been featured in Uncommon Goods, Cleveland Magazine, Lake Erie Living, Edible Cleveland and Midwest Living.

The Event: Students will hand building two dessert/appetizer sized plates. No pottery wheel required! Stamps and tools will be available to add decoration to the work. Students will have three glaze colors to choose from. Their staff will fire the artwork, glaze it, fire it again then return it to WRSOC wrapped in bags or boxes clearly marked with student names and the workshop date. The turnover time is 2.5-4 weeks depending on how quickly work dries and other classes going on at the studio. All completed work will be safe for the microwave and dishwasher. Hand building classes are perfect for all levels of artists...even students who have never tried clay before! A complimentary glass of wine is included along with a few simple appetizers.  

Location

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

Event Fees:

Whisk - Pottery & Wine $ 45.00

Cook by Book: Jerusalem


May 23,2016 - Time: 6:30 pm - 9:30 pm
NEW! Cook by the Book: Jerusalem – Monday May 23 Jerusalem by Yotam Ottolenghi and Sami Tamimi This has become on of my favorite books. Not only is it a beautiful book but the recipes are wonderful, vibrant and full of flavor. This is definitely a book that should be a part of your library. We will have the book available at a discount the night of class. Our menu will include Na'ama's Fattoush (basically a chopped salad of vegetables and herbs; Butternut Squash & Tahini Spread with Pita Bread; Chicken with Caramelized Onions and Cardamom Rice and Mutabbaq (Phyllo pie filled with ricotta and goat cheese with a lemon syrup). Catherine St. John; $80; 6:30-9:30pm

Location

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

Event Fees:

Jerusalem $ 80.00

Chicken Knife Skills


May 25,2016 - Time: 6:30 pm - 9:00 pm
NEW! Chicken Knife Skills – Wednesday May 25 Ever wonder how you can save money when buying chicken? It is easy to learn how to break down a whole chicken. In this class you will learn how to take apart a chicken and then use the different parts for making some great chicken dishes. Each student needs to bring a 5-5 1/2" boning knife and an 8" chefs knife and one whole chicken removed from it packaging and placed in a gallon ziploc bag in a small cooler with ice. Chef Ellen with guide you through cutting up your chicken after she demos two different ways of doing it. You will then use our chickens to make the following dishes: Chicken Tetrazzini is an old school chicken dish that I grew up on. It's a comforting dish with pasta, a ton of mushrooms and white wine. It's even good cold! Nashville hot chicken is all the rage these days. When it comes down to it, it's spicy fried chicken and it's delicious! Orange chicken is a staple in Chinese restaurants and one of my favorites, with it's tangy and slightly spicy sauce. Ellen Velez; $75; 6:30-9:00 PM BRING: 2 clean gallon ziploc bags to take home your chicken.

Location

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

Event Fees:

Chix Knife Skills $ 75.00

CLE - Private Event


May 26,2016 - Time: 8:00 am - 2:00 pm
Cleveland City Schools

Location


Street
City, State Postcode

Event Fees:

Grilling Ribs


May 26,2016 - Time: 6:30 pm - 9:30 pm
BACK by DEMAND! Outdoor Grilling This popular series is back! Grilling is an art. Getting the coals right, choosing the right charcoal and the right set- up depending upon what you are cooking will give you the best chance of success. Learning how to control the flames and not let them control you is the key. We will be using charcoal grills but will address how to do the grilling on a gas grill. These classes are weather dependent and will be held in our back parking lot. If the weather is bad we will still hold class in the kitchen as it is too hard to reschedule. These classes are usually a sell out and will be limited to 12 students. If you get shut out please get on a wait list as spots sometimes open up. If we get enough people we will run the class again. PLEASE WEAR CLOSED TOED SHOES TO THESE CLASSES AND ALL CLASSES! Catherine St. John; $90 per class; 6:30-9:30 pm BBQ Ribs - Thursday May 26 Get ready for the Memorial Day Weekend with a class on ribs. We will be using three different styles of pork ribs: baby back, spare rib and country ribs (not really ribs, but tasty on the grill) for this class then serving up some great sides to go with it. Menu will include Asian Sticky Spareribs; Grill Smoked Baby Back Ribs with a Coffee BBQ Sauce and Grilled Country Ribs with Montana Girl Mustard and Maple Glaze. While our ribs are on the grill we will be making some great sides to go with our rib fest: Roasted Red and Yellow Potato Salad with Green Beans; Summer Pasta Salad and Pressure Cooker Navy Beans with Bacon, Onions and BBQ Sauce.

Location

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

Event Fees:

Grilling $ 90.00

Grilling Steaks & Chops


Jun 2,2016 - Time: 6:30 pm - 9:30 pm
BACK by DEMAND! Outdoor Grilling This popular series is back! Grilling is an art. Getting the coals right, choosing the right charcoal and the right set- up depending upon what you are cooking will give you the best chance of success. Learning how to control the flames and not let them control you is the key. We will be using charcoal grills but will address how to do the grilling on a gas grill. These classes are weather dependent and will be held in our back parking lot. If the weather is bad we will still hold class in the kitchen as it is too hard to reschedule. These classes are usually a sell out and will be limited to 12 students. If you get shut out please get on a wait list as spots sometimes open up. If we get enough people we will run the class again. PLEASE WEAR CLOSED TOED SHOES TO THESE CLASSES AND ALL CLASSES! Catherine St. John; $90 per class; 6:30-9:30 pm Steaks and Chops Thursday June 2 We will finish out our grilling series with the kings of the grill: Steaks and Chops. While steaks and chops are a quicker grill than ribs and chicken, they do take some skill. We will be grilling Ribeye steaks with a Chicago Style rub and served with a Horseradish Cream Sauce and Double Cut Pork Chops with a Spicy Apricot Glaze. Will will serve our steaks and chops with Grilled Balsamic Onions, Grilled Garlic Herb Potatoes and a Green Salad.

Location

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

Event Fees:

Grilling $ 90.00

Date Night - Grilled Steaks


Jun 4,2016 - Time: 6:00 pm - 9:00 pm
Steak Night/Grill Night - Saturday June 4 We will hang out in the back parking lot and fire up the grill (weather permitting). If bad weather gets in our way, the show will go on in the kitchen. We will start with a grilled Asian Flank steak and create lettuce wraps with some simple pickled vegetables. We will then move on to the taste of summer with a grilled watermelon salad with feta cheese and a basil vinaigrette; Our main course will be Grilled flat bread filled with dry spice-rubbed flat iron steak with grilled onions and we will finish with a grilled fruit kabob served with vanilla ice cream and homemade caramel sauce. Catherine St. John; $90 / person ($180/couple); 6:00-9:00pm

Location

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

Event Fees:

Date Night $ 90.00

Whisk - Art & Wine


Jun 6,2016 - Time: 6:00 pm - 8:00 pm
Wine & Design is taking this party ON WHEELS to Western Reserve School of Cooking! Tired of the same old entertainment? Unleash your inner artist with Wine & Design out of Cleveland West / Rocky River in a fun and social environment. They provide everything. Jjust sign up, show up, sip up and paint!
Painting: Funky Trees
Join us as you paint your very own masterpiece. In this two hour session, your artist will walk you through step by step-NO artistic ability needed!  Your registration includes three samples of wines from Dreaming Tree. You will have the option to purchase more of your favorite, as desired.  Small appetizers will also be served.
When Dave Matthews (yes, THAT Dave Matthews) and Sean McKenzie first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it. They set out into wine country, looking for a way to make quality wines accessible to everyone. Along the way, they found inspiration in the down-to-earth characters and unforgettable flavors that give the region its rare kind of charm.  

Location

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

Event Fees:

Whisk - Art & Wine $ 45.00

Chef Ky-Wai Stir Fry


Jun 7,2016 - Time: 6:30 pm - 9:30 pm
Intro to Asian Flavors with Chef Ky-Wai Wong Chef Ky-Wai Wong is from Irvine California. He grew up in a Chinese family and has strong ties to Chinese cuisine. Chef Wong is a graduate of UCLA and Le Cordon Bleu in London. He has a vast cooking background in many cuisines beyond traditional Chinese. Among the area restaurants Chef Wong has worked in are Giovanni's, Fire Food and Drink, Lucky's Cafe and the Dante Restaurant Group. He is currently on the staff at Tri-C in the Hospitality Management Program as an Assistant Professor. Chef Wong is also a Certified Executive Chef by the America Culinary Federation. We are very please to have him with us for what is sure to be a great series on Asian cooking. Join Chef Wong for this wonderful series on Asian cooking. Each class will explore a different area or food of Asia. We will start with Introduction to Stir-Fry and Chinese Flavors and then move on to rice dishes, noodle dishes and Thai and Vietnamese cooking. These classes will be part lecture, part demo and part hands on. Chef Ky-Wai Wong; $80 per class; 6:30-9:30 pm Introduction to Stir-fry and Chinese flavors - Tuesday June 7 Lecture Topics: Northern/Southern Chinese Cooking Styles, Stir Fry Techniques Ingredients and products covered: Scallion/Ginger/Garlic, Golden Lily, Wood Ear fungus, Chinese eggplant, hoisin sauce, dark soy/light soy, oyster sauce, preserved black beans, fried garlic, cooking rice wine (Shaoxing and Sake), Thickeners: Cornstarch/Potato Starch Demo: Jasmine Rice (how to make without rice cooker) and Chicken and Pork Stock Recipes: Hot and Sour Soup; Eggplant Stir Fried with Spicy Hoisin Sauce; Stir Fry Chicken and Asian Mushrooms in Oyster Sauce; Cantonese Style Mussels in black bean sauce

Location

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

Event Fees:

Ky-Wai $ 80.00

CLE - Bacon and Bourbon


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

Location

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

Event Fees:

CLE - Bacon Bourbon $ 60.00

CLE - Private Event


Jun 9,2016 - Time: 11:00 am - 3:30 pm

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CLE - Date Night Italian American


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

Location

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

Event Fees:

CLE - Date Night $ 80.00

CLE - Date Night Grilling Steaks


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

Location

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

Event Fees:

CLE - Date Night $ 95.00

Kids Cooking Camp


Jun 13,2016 - Jun 17,2016 Time: 10:00 am - 12:30 pm
Kids Cooking Camp: Monday-Friday June 13 -17 Ages 8-12 We welcome another summer of cooking with kids ages 8-12 years old. Join Chef Ellen Velez (Ellen is a graduate of the of the Culinary Institute of America at Hyde Park) as she guides your child through the kitchen. Each class is designed to give them basic skills in the kitchen. Ellen will also cover kitchen safety, cleaning up after yourself and basic kitchen hygiene. Each day your child will experience new foods and new skills. Please let us know when signing up if your child has an allergy we need to know about. Please wear closed toed shoes and bring containers each day for leftovers (if any). Sometimes they eat it all! Ellen Velez; $250; 10:00-12:30 pm Monday June 13: Knife Skills Chinese Style We’ll work on your knife skills with this class and make three different stir-fry dishes using your knife skills. We'll make fried rice, which is always a favorite in my household because you can use anything you have on hand in the refrigerator. Then we'll do an easy and yummy chicken and broccoli stir fry and finally a pork lo mein, which everyone always loves. We'll finish off our day by learning how to supreme oranges. Tuesday June 14: The Art of the Saute Learn the very valuable skill of sauteing and making a pan sauce by making a saute of chicken with a citrus beurre blanc sauce (butter sauce). We'll also learn how to make sautéed green beans, rice pilaf and finally finish it off with a classic chocolate pudding. Wednesday June 15: Southern Classics We'll start our tour of the South perfecting the art of making buttermilk fried chicken. It'll be the best fried chicken you've ever had. (Your parents are going to make excuses to pick you up early just so they can have a drumstick.) The chicken will be accompanied by braised collard greens and mac and cheese. We'll make a nice bechamel sauce for the mac and cheese and then bake it. We'll finish our tour with a peach cobbler. Thursday June 16: Italian-American Italian-American day starts with a fresh tomato and mozzarella bruschetta. We’ll then make, shape and fry up our meatballs with red sauce simmering in the background, make and cut homemade pasta and finally finish it off with tiramisu. Friday June 17: American Classics Chili is different from state to state so I'm going to show you how to make a classic Texas beef chili which has a great Mexican influence on it. It'll be accompanied by corn bread (with and without jalapenos). We'll also learn how to roast a chicken and then properly take it apart and serve it with the juices and then we'll make a gravy. We'll end our week with a homemade brownie Sundae Bar.

Location

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

Event Fees:

Kids Cooking Camp $ 250.00

Chef Ky-Wai Rice Dishes


Jun 14,2016 - Time: 6:30 pm - 9:30 pm
Intro to Asian Flavors with Chef Ky-Wai Wong Chef Ky-Wai Wong is from Irvine California.  He grew up in a Chinese family and has strong ties to Chinese cuisine.  Chef Wong is a graduate of UCLA and Le Cordon Bleu in London.  He has a vast cooking background in many cuisines beyond traditional Chinese.  Among the area restaurants Chef Wong has worked in are Giovanni's, Fire Food and Drink, Lucky's Cafe and the Dante Restaurant Group.  He is currently on the staff at Tri-C in the Hospitality Management Program as an Assistant Professor.  Chef Wong is also a Certified Executive Chef by the America Culinary Federation.  We are very please to have him with us for what is sure to be a great series on Asian cooking. Join Chef Wong for this wonderful series on Asian cooking.  Each class will explore a different area or food of Asia.  We will start with Introduction to Stir-Fry and Chinese Flavors and then move on to rice dishes, noodle dishes and Thai and Vietnamese cooking.  These classes will be part lecture, part demo and part hands on.   Chef Ky-Wai Wong; $80 per class; 6:30-9:30 pm   Rice Dishes - Tuesday June 14 Lecture Topics: Rice Dishes Inspired from China, Japan, Singapore and Korea Ingredients and products covered: Short grain/long grain rice, rice wine vinegar, Thai curry paste, Nori, kimchi, Chinese Roast Pork (Char Siu) Demo: Short grain rice and sushi rice (how to make without rice cooker); Char Siu Pork Recipes: Fried rice Singapore style (with curry); Pork Fried Rice (with Char Siu); Sushi Rolls: California and Spicy Tuna (or Salmon); Veggie Korean Rice Bowl (Kimbap) and Congee Rice Porridge

Location

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

Event Fees:

Ky-Wai $ 80.00

CLE - Private Event


Jun 15,2016 - Time: 1:00 pm - 4:00 pm
UHHS

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CLE - Date Night Asian Grill


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

Location

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

Event Fees:

CLE - Date Night $ 95.00

CLE - Private Event


Jun 21,2016 - Time: 11:00 am - 3:30 pm

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Chef Ky-Wai Noodle Dishes


Jun 21,2016 - Time: 6:30 pm - 9:30 pm
Intro to Asian Flavors with Chef Ky-Wai Wong Chef Ky-Wai Wong is from Irvine California.  He grew up in a Chinese family and has strong ties to Chinese cuisine.  Chef Wong is a graduate of UCLA and Le Cordon Bleu in London.  He has a vast cooking background in many cuisines beyond traditional Chinese.  Among the area restaurants Chef Wong has worked in are Giovanni's, Fire Food and Drink, Lucky's Cafe and the Dante Restaurant Group.  He is currently on the staff at Tri-C in the Hospitality Management Program as an Assistant Professor.  Chef Wong is also a Certified Executive Chef by the America Culinary Federation.  We are very please to have him with us for what is sure to be a great series on Asian cooking. Join Chef Wong for this wonderful series on Asian cooking.  Each class will explore a different area or food of Asia.  We will start with Introduction to Stir-Fry and Chinese Flavors and then move on to rice dishes, noodle dishes and Thai and Vietnamese cooking.  These classes will be part lecture, part demo and part hands on. Chef Ky-Wai Wong; $80 per class; 6:30-9:30 pm Noodle Dishes - Tuesday June 21 Lecture Topics: Noodle Dishes Inspired from China, Korea and Japan Ingredients and products covered: Mung bean noodles, soba noodles, potato noodles, udon noodles, ramen noodles, Ho-Fun noodles, mein, tofu, canned Chinese mushrooms, Asian vegetables (Napa cabbage, bok choy, Chinese chives, bean sprouts, bamboo shoots) Demo: Ho-Fun Production Recipes: Chicken Soup with Glass Noodles, Chinese Mushrooms and Tofu; Soba Noodle Salad; Korean Beef and Noodle Salad; Udon and/or Ramen Noodle Soup; Ho-Fun (wide rice noodles) stir fried with Beef and Scallions; Vegetable Lo Mein

Location

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

Event Fees:

Ky-Wai $ 80.00

5 Day Bread Clinic


Jun 22,2016 - Jun 26,2016 Time: 4:00 pm - 9:00 pm
5-Day Bread Clinic: Wed – Sun June 22-26 Get hands-on experience and confidence to bake perfect bread every time. Kathy Lehr gives step-by-step techniques, essential yeast and chemistry expertise. No prerequisites. 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, June 22-24 4:00 – 9:00 PM; June 25-26 9:00 AM – 4:00 PM; $595 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 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARDS ANOTHER CLASS

Location

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

Event Fees:

Bread Clinic $ 150.00

Teen Cooking Camp


Jun 27,2016 - Jul 1,2016 Time: 10:00 am - 1:00 pm
Teen Cooking Camp: June 27-July 1 Ages 13-17 We welcome another summer of cooking with Teens ages 13-17 years old. Join Chef Ellen Velez (Ellen is a graduate of the of the Culinary Institute of America at Hyde Park) as she guides your teen through the kitchen. Each class is designed to give them basic skills in the kitchen. Ellen will also cover kitchen safety, cleaning up after yourself and basic kitchen hygiene. Each day your teen will experience new foods and new skills. Please let us know when signing up if your teen has an allergy we need to know about. Please wear closed toed shoes and bring containers each day for leftovers (if any). Sometimes they eat it all! Ellen Velez; $325; 10:00-1:00 pm Monday June 27: Knife Skills Chinese Style We’ll work on your knife skills with this class and make three different stir-fry with your knife skills. We'll make fried rice, which is always a favorite in my household because you can use anything you have on hand in the refrigerator. Then we'll do an easy and yummy chicken and broccoli stir fry and finally a pork lo mein, which everyone always loves. We'll finish off our day by learning how to supreme oranges. Tuesday June 28: The Art of the Saute Learn the very valuable skill of sauteing and making a pan sauce by making a saute of chicken with a citrus buerre blanc sauce (butter sauce). We'll also learn how to make sautéed green beans, make rice pilaf and finally finish it off with a classic chocolate pudding. Wednesday June 29: Southern Classics We'll start our tour of the South perfecting the art of making buttermilk fried chicken-.it'll be the best fried chicken you've ever had. (Your parents are going to make excuses to pick you up early just so they can have a drumstick.) The chicken will be accompanied by braised collard greens and mac and cheese. We'll make a nice bechemel sauce for the mac and cheese and then bake it. We'll finish our tour with a peach cobbler. Thursday June 30: Italian-American Italian-American day starts with a fresh tomato and mozzarella bruschetta. We’ll then make, shape and fry up our meatballs with red sauce simmering in the background, make and cut homemade pasta and finally finish it off with tiramisu. Friday July 1: American Classics Chili is different from state to state so I'm going to show you how to make a classic Texas beef chili which has a great Mexican influence on it. It'll be accompanied by corn bread (with and without jalapenos). We'll also learn how to roast a chicken and then properly take it apart and serve it with the juices and we'll make a gravy. We'll end or week with a homemade brownie Sundae Bar.

Location

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

Event Fees:

Teen Cooking Camp $ 325.00

Chef Ky-Wai Vietnamese / Thai


Jun 28,2016 - Time: 6:30 pm - 9:30 pm
Intro to Asian Flavors with Chef Ky-Wai Wong Chef Ky-Wai Wong is from Irvine California.  He grew up in a Chinese family and has strong ties to Chinese cuisine.  Chef Wong is a graduate of UCLA and Le Cordon Bleu in London.  He has a vast cooking background in many cuisines beyond traditional Chinese.  Among the area restaurants Chef Wong has worked in are Giovanni's, Fire Food and Drink, Lucky's Cafe and the Dante Restaurant Group.  He is currently on the staff at Tri-C in the Hospitality Management Program as an Assistant Professor.  Chef Wong is also a Certified Executive Chef by the America Culinary Federation.  We are very please to have him with us for what is sure to be a great series on Asian cooking. Join Chef Wong for this wonderful series on Asian cooking.  Each class will explore a different area or food of Asia.  We will start with Introduction to Stir-Fry and Chinese Flavors and then move on to rice dishes, noodle dishes and Thai and Vietnamese cooking.  These classes will be part lecture, part demo and part hands on. Chef Ky-Wai Wong; $80 per class; 6:30-9:30 pm Intro to Vietnamese and Thai - Tuesday June 28 Lecture Topics: Vietnamese and Thai Cooking Ingredients and products covered: pho spice, tapioca wrappers, fish sauce (quality indicators), thai chili, kaffir lime leaves, appropriate rice noodles for pho, salads and pad thai, green papaya, tamarind, lemon grass and Thai basil Demo: Summer Rolls Recipes: Chicken Pho; Summer Rolls with Peanut Dipping Sauce (Goi Cuon); Vietnamese Lettuce Wraps with Nuoc Chom; Thai Hot and Sour Soup (Tom Yum); Green Papaya Salad (Som Tum); Pad Thai (Shrimp or Chicken)

Location

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

Event Fees:

Ky-Wai $ 80.00

Fundraiser - Nothing Butt Cancer


Jun 30,2016 - Time: 6:30 pm - 10:30 pm
Join us for an evening of entertainment and food to help support Eric Lucas in his battle against colorectal cancer. Entertainment will be provided by alumni from Baldwin Wallace University's improv troupe, Faces for Radio, as well as other musical performances and stand-up by Bob McClure. Heavy appetizers provided by Western Reserve School of Cooking. Desserts provided by Save Room. Cash bar provided by The Bop Stop. A silent auction will be held at the event with winners being announced at 10:00. Tickets are $40 with 100% going towards Eric.

Location

Bop Stop
2920 Detroit Ave
Cleveland, OH 44113

Event Fees:

Nothing Butt Cancer $ 40.00

Knife Skills


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

Location

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

Event Fees:

Knife Skills $ 75.00

CLE - Date Night Thai


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

Location

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

Event Fees:

CLE - Date Night $ 85.00

CLE - Date Night Grilled Ribs


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

Location

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

Event Fees:

CLE - Date Night $ 95.00

Farmer's Market Cooking


Jul 9,2016 - Time: 11:00 am - 2:00 pm
Come join us for 2 great classes that will get you shopping the Hudson Farmers Market with Chef Ellen Velez. Get to know where your food comes from and experience true farm to table dining. You do not need to take both classes, but once you take the first you will be hooked and want to take the second. Please note that menus are subject to change based on what is available at the market on the day of class. Farmer's Market Cooking Class Part I Chef Ellen Velez Saturday July 9, 2016 11:00 - 2:00 pm $75 We will meet at the Western Reserve School of Cooking kitchen and then depart for the quick walk across the street to the Hudson Farmer's Market. Chef Ellen will guide you on a tour of the market to purchase ingredients for you menu. Please note that menus are subject to change based on the ingredients found at the market as they are always changing. You will learn how to shop not only for price but quality. Talk directly with the farmers and know where your food is coming from. You may also shop the market so you have things to take home with you. You will then return to our kitchen and create tomato and cucumber salad with feta and olives; curried egg salad with pita; Greek-style squash and Blackberry cobbler for dessert. Please dress for the weather as the show goes on rain or shine.

Location

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

Event Fees:

Farmer\'s Mkt $ 75.00

Date Night - India


Jul 16,2016 - Time: 6:00 pm - 9:00 pm
Dinner Party India - Saturday July 16 Come join us for an evening of Indian food and fun. The flavors of India are very bold and need not be overly spicy. You will learn how to make these popular dishes at home. We will start with Potato & Pea Samosa and then move on to the main course. Indian Butter Chicken; Saffron Rice; Spiced Dal (Lentils); Spinach and Panner (Indian cheese) curry; Garlic Raita (Yogurt sauce) and homemade Naan. Catherine St. John; $90 / person ($180/couple); 6:00-9:00pm

Location

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

Event Fees:

Date Night $ 90.00

Kids Baking Camp


Jul 18,2016 - Jul 22,2016 Time: 10:00 am - 12:30 pm
Kids Baking Camp: Monday-Friday July 18-22 Ages 8-12 Join chef and WRSO owner Catherine St. John for another summer of baking. We will provide lunch on the first and last day of the camp. For days two, three and four, please pack your child a healthy lunch or snack to help balance out the sweets. Please have your child wear closed toed shoes and bring containers to take home their treats in. We try hard to make each day fun and educational. To achieve this we do not “dumb down” what they are making. Everything they bake will be made from scratch. Students will learn how to mise en place (everything in its place) before we begin to bake. This is a great organizational skill to learn when cooking and baking. We will also expect each student to help clean as we go and take pride in what they produce. Please wear closed toed shoes and bring a container or sheet pan to take home your baked goods. Please let us know if there are any allergies we should know about. This is not a class that will be able to accommodate Gluten Free. Catherine St. John; $250; 10:00-12:30 pm; Day One: July 18: Quick Breads, Scones and Biscuits Day one starts out with making Garlic Herb Biscuits; Cinnamon Crunch Scones and Cheesy Corn bread. We will serve the biscuits and corn bread with some homemade chowder. We'll try and save the scones to share with mom and dad. Day Two: July 19: Cookies and Brownies On this day we will be baking Classic Chocolate Brownies; Chewy Chocolate Chip Cookies and Chewy Oatmeal Raisin Cookies. Please bring a lunch or snack. Day Three: July 20: Cakes and Cupcakes Today's class will focus on creating cake batters and learning how to cream, fold and stir properly: all the keys to making a tender cake not a tough one. Students will learn how to use a pastry bag and glaze fruit as well. We will be making Classic Yellow Cup Cakes with Chocolate Frosting; French Apple Cake and NY Style Mini Cheese Cakes with Fresh Fruit. Please bring a lunch or snack. A sheet pan is a good thing to bring this day to transport everything home. Day Four: July 21: Brunch and Then Some We will be working with yeast in this class in two different ways. We will be making Raised Waffles with Strawberries, Maple Syrup and Whipped Cream; Egg Strata (egg and bread casserole) and can add cheese, bacon, ham or sausage to this. They well be creating it with what is in the kitchen. Our second yeast experience will be Pretzel Bites with a Honey Mustard dipping sauce. No need for a lunch on this day. Day Five: July 22: Pizza Party We will celebrate a job well done with a pizza party. We will be making our own pizza dough and then let the kids loose to create their own pizza (hopefully we get more than cheese and pepperoni out of them). We will finish the week out with dessert pizza made with a homemade sugar cookie, cream cheese frosting and fresh fruit as a topper.

Location

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

Event Fees:

Kids Baking Camp $ 250.00

CLE - Date Night Vietnam


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

Location

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

Event Fees:

CLE - Date Night $ 90.00

Teen Baking Camp


Aug 1,2016 - Aug 5,2016 Time: 10:00 am - 1:00 pm
Teen Baking Camp: August 1 - 5 Ages 13-17 Join chef and WRSOC owner Catherine St. John for another summer of baking in this week long baking camp. We will provide lunch on the first and last day of the camp. For days two, three and four please have your teen pack a healthy lunch or snack to help balance out the sweets. Please have your teen wear closed toed shoes and bring containers to take hope their treats in. We try hard to make each day fun and educational. To achieve this we do not “dumb down” what they are making. Everything they bake will be made from scratch. Students will learn how to mise en place (everything in it's place) before we begin to bake. This is a great organizational skill to learn when cooking and baking. We will also expect each student to help clean as we go and take pride in what they produce. Please let us know if there are any allergies we should know about. This is not a class that we will be able to accommodate Gluten Free. Catherine St. John; 10:00-1:00 pm; $325 Day One: August 1: Quick Breads, Scones and Biscuits Day one starts out with making Garlic Herb Biscuits; Cinnamon Crunch Scones and Cheesy Corn bread. We will serve the biscuits and corn bread with some homemade corn chowder and Chicken Salad with Apples and Grapes. Day Two: August 2: Cookies and Brownies On this day we will be baking Classic Chocolate Brownies; Chewy Chocolate Chip Cookies and Chewy Oatmeal Raisin Cookies. Please bring a lunch or snack. Day Three: August 3: Cakes and Cupcakes Today's class will focus on creating cake batters and learning how to cream, fold and stir properly - all the keys to making a tender cake not a tough one. Students will learn how to use a pastry bag and glaze fruit as well. We will be making Classic Yellow Cupcakes with Chocolate Frosting; French Apple Cake and NY Style Mini Cheese Cakes with Fresh Fruit. Please bring a lunch or snack. A sheet pan is a good thing to bring this day to transport everything home. Day Four: August 4: Brunch and Then Some We will be working with yeast in this class in two different ways. We will be making Raised Waffles with Strawberries, Maple Syrup and Whipped Cream; Egg Strata (egg and bread casserole) and we can add cheese, bacon, ham or sausage to this. They will be creating it with whatever is in the kitchen. Our second yeast experience will be Pretzel Bites with a Honey Mustard dipping sauce. No need for a lunch on this day. Day Five: August 5: Pizza & Calzones We will be making our own pizza dough and then let them loose to create their own pizza (hopefully we get more than cheese and pepperoni out of them) and calzones. We will finish the week with dessert pizza made with a homemade sugar cookie, cream cheese frosting and fresh fruit as a topper.

Location

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

Event Fees:

Teen Baking Camp $ 325.00

CLE - Private Event


Aug 5,2016 - Time: 6:00 pm - 9:00 pm

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City, State Postcode

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Date Night - Farm to Table


Aug 6,2016 - Time: 6:00 pm - 9:00 pm
Farm to Table Dinner - Saturday August 6 Join Catherine St. John for this fun interactive dinner. Catherine will shop the Hudson Farmers Market earlier in the day and bring the freshest produce, meats and eggs to this creative dinner highlighting the best this area has to offer. (Menu subject to change based on available ingredients). Farmer's Market Tart (Quick puff pastry with Lucky Penny Goat Cheese and Market Tomatoes served with local greens and Olive Tap Vinaigrette; Thaxton's Garlic Soup with Garlic Crouton and Poached Farmers Market Egg; Locally Raised Chicken Roasted with Vegetables and Potatoes from the market served with an Herb Aioli; and for dessert we will make a fresh fruit crisp made from fruit and berries found at the market. Catherine St. John; $100 / person ($200/couple); 6:00-9:00pm

Location

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

Event Fees:

Date Night $ 100.00

CLE - Date Night Cuba


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

Location

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

Event Fees:

CLE - Date Night $ 90.00

Farmer's Market Cooking


Aug 13,2016 - Time: 11:00 am - 2:00 pm
Come join us for 2 great classes that will get you shopping the Hudson Farmers Market with Chef Ellen Velez.  Get to know where your food comes from and experience true farm to table dining.  You do not need to take both classes, but once you take the first you will be hooked and want to take the second.  Please note that menus are subject to change based on what is available at the market on the day of class. Farmer's Market Cooking Class Part II Chef Ellen Velez Saturday August 13, 2016 11:00 - 2:00 pm $75 Time to hit the market again.  We will meet at the Western Reserve School of Cooking kitchen and then depart for the quick walk across the street to the Hudson Farmer's Market.  Chef Ellen will guide you through a tour of the market and we will purchase ingredients for the days menu.  Please note that menus are subject to change based on the ingredients found at the market as they are always changing.  It is good to be able to know what you can substitute on the fly if an ingredient you are counting on is not available.  Get to know your local farmer and what they have to offer.  We will then head back to the kitchen and create a menu based on what we have found at the market.   balsamic green bean salad, grilled Caesar with grilled chicken, corn with cilantro-lime butter and finish with a delicious blueberry and blackberry rustic tart for dessert.  Please dress for the weather as the show goes on rain or shine.  You do not need to have taken Part I to take this class.

Location

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

Event Fees:

Farmer\\\'s Mkt $ 75.00



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com