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EVENTSTART-END
Lunch & Learn - Hearty Fare
Open Seats 6
2014-10-1
11:00 am
-2:00 pm
Knife Skills
Open Seats -1
2014-10-2
6:30 pm
-9:30 pm
Sushi Workshop
Open Seats 4
2014-10-5
1:30 pm
-4:30 pm
Pierogi Workshop
Open Seats 0
2014-10-6
6:30 pm
-9:30 pm
Science of Good Cooking - Soups, Stews & Chilis
Open Seats 15
2014-10-7
6:30 pm
-9:30 pm
All Things Pumpkin
Open Seats 7
2014-10-9
6:30 pm
-9:30 pm
Friday Night Date Night - Wine Harvest Dinner
Open Seats 1
2014-10-10
6:30 pm
-9:30 pm
Bread Baking - Healthy & Hearty Breads
Open Seats 2
2014-10-11
10:00 am
-1:30 pm
What's for Dinner? Vegetarian Pies
Open Seats 5
2014-10-12
1:30 pm
-4:30 pm
Cast Iron Cooking
Open Seats 5
2014-10-13
6:30 pm
-9:30 pm
Science of Good Cooking - Pasta and Their Sauces
Open Seats 17
2014-10-14
6:30 pm
-9:30 pm
Bacon Workshop
Open Seats 2
2014-10-16
6:30 pm
-9:30 pm
Intro to Sausage Making
Open Seats 9
2014-10-19
1:30 pm
-4:30 pm
Fall Cupcake Workshop
Open Seats -1
2014-10-20
6:30 pm
-7:30 pm
Chocolates & Candies
Open Seats -1
2014-10-21
4:00 pm
-2014-10-24
9:00 pm
Bread Baking - French Bread
Open Seats 6
2014-10-25
10:00 am
-1:30 pm
What's for Dinner? Weeknight Meals
Open Seats 6
2014-10-26
1:30 pm
-4:30 pm
Crepe Workshop
Open Seats 10
2014-10-27
6:30 pm
-9:30 pm
Science of Good Cooking - Rice, Grains & Beans
Open Seats 19
2014-10-28
6:30 pm
-9:30 pm
Lunch & Learn - Taste of Indonesia
Open Seats 10
2014-10-29
11:00 am
-2:00 pm
Cheese Making
Open Seats 5
2014-11-2
1:30 pm
-4:30 pm
Science of Good Cooking - Vegetables
Open Seats 19
2014-11-4
6:30 pm
-9:30 pm
Foundations II
Open Seats 9
2014-11-5
4:00 pm
-2014-11-9
9:30 pm
Lunch & Learn - Holiday Treats
Open Seats 10
2014-11-5
11:00 am
-2:00 pm
Science of Good Cooking - Poultry
Open Seats 18
2014-11-11
6:30 pm
-9:30 pm
Lunch & Learn - Kitchen Presents
Open Seats 10
2014-11-12
11:00 am
-2:00 pm
Thanksgiving Desserts
Open Seats 8
2014-11-13
6:30 pm
-9:30 pm
Friday Night Date Night - Marrakesh, Morocco
Open Seats 1
2014-11-14
6:30 pm
-9:30 pm
What's for Dinner? Vegetable Thanksgiving
Open Seats 7
2014-11-16
1:30 pm
-4:30 pm
Science of Good Cooking - Meat Techniques
Open Seats 17
2014-11-18
6:30 pm
-9:30 pm
Lunch & Learn - Holiday Sides
Open Seats 9
2014-11-19
11:00 am
-2:00 pm
Thanksgiving Side Dishes
Open Seats 11
2014-11-20
6:30 pm
-9:30 pm
Thanksgiving Main Course
Open Seats 11
2014-11-22
11:00 am
-2:30 pm
Science of Good Cooking - Fish & Shellfish
Open Seats 17
2014-11-25
6:30 pm
-9:30 pm
Science of Good Cooking - Eggs
Open Seats 19
2014-12-2
6:30 pm
-9:30 pm
Holiday Appetizer Workshop
Open Seats 11
2014-12-3
6:30 pm
-9:30 pm
Sweet Holiday Gifts
Open Seats 9
2014-12-4
6:30 pm
-9:30 pm
Holiday Appetizer Workshop
Open Seats 10
2014-12-5
11:00 am
-2:00 pm
Make & Take Cookie Dough Workshop
Open Seats 4
2014-12-8
11:00 am
-3:00 pm
Science of Good Cooking - Sauces Part I
Open Seats 18
2014-12-9
6:30 pm
-9:30 pm
Winter Woking
Open Seats 6
2014-12-11
6:30 pm
-9:30 pm
Friday Night Date Night - Florence, Italy
Open Seats 1
2014-12-12
6:30 pm
-9:30 pm
Science of Good Cooking - Sauces Part II
Open Seats 18
2014-12-16
6:30 pm
-9:30 pm

Lunch & Learn - Hearty Fare


Oct 1,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

Hearty Fare For Colder Weather

Wednesday, October 1 Fresh broccoli salad takes a turn for the weather (rhymes with "better") with the delicious additions of crisp bacon and sharp cheddar cheese, a prelude to sensational red wine-braised beef short ribs and carrots, paired with pungent, sweet and luscious garlic mashed potatoes. For dessert, the intoxicating famous brandy Alexander pie.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Hearty Fare $ 75.00

Knife Skills


Oct 2,2014 - Time: 6:30 pm - 9:30 pm

Essential Knife Skills:

Thursday, October 2

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’ll follow Catherine as she guides you through each cut. You’ll then use your vegetables to make the following dishes: kung pao vegetable stir fry; roasted vegetable pizza with goat cheese; French onion soup; and Moroccan carrot salad with a mint vinaigrette.

BRING: an 8˝ or 10˝ chef’s knife. Catherine St. John, 6:30 p.m.-9:30 p.m., $75.    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Knife Skills $ 75.00

Sushi Workshop


Oct 5,2014 - Time: 1:30 pm - 4:30 pm

Sushi Workshop:

Sunday, October 5

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; spicy tuna roll; shrimp tempera 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, 1:30 p.m.-4:30 p.m., $80.    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Sushi $ 80.00

Pierogi Workshop


Oct 6,2014 - Time: 6:30 pm - 9:30 pm
Pierogi Workshop: Monday, October 6

Autumn Johnston began cooking at the age of five in her grandmother’s kitchen. Her grandmothers taught her how to make Polish classics such as pierogies, dumplings and pagash, along with classic American cooking. At the age of 16 she began working in several Ohio restaurants. She attended culinary school in Las Vegas and worked for years in "the front of the house" managing corporate and family restaurants. In 2009 Autumn opened Posh Pierogies and then The Pierogi Lady. The Pierogi Lady now offers over 50 varieties of pierogies, 16 varieties of vegan pierogies and other ethnic meals such as cabbage rolls, chicken paprikash, halushki, a variety of soups, as well as a full catering menu. 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’ll 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.

 

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

  Autumn Johnston (The Pierogi Lady), 6:30 p.m.-9:30 p.m., $75.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Pierogi $ 75.00

Science of Good Cooking - Soups, Stews & Chilis


Oct 7,2014 - 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 recommended 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.

These first four classes will take you through appetizers, salads, dressings, soups, stews, chilis, and pastas. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.

Catherine St. John, 6:30 p.m.-9:30 p.m., Certificate awarded for series. $65 per class All 12 classes are demonstration

Appetizer:

Tuesday, September 23

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.

Dressings and Salads:

Tuesday, September 30

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.

Soups, Stews and Chilis:

Tuesday, October 7

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.

Pastas and Their Sauces:

Tuesday, October 14 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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Dressings & Salads $ 65.00

All Things Pumpkin


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

We’re thrilled to add Becca Ritterspach to our list of great teachers. Becca is a graduate of our pastry program and has a great personality and talent for teaching. She is truly passionate about what she does and it comes through in her baked goods. Join Becca each month from fall into the holiday season for seasonal inspired dessert classes.

Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class

 

Fall Harvest Baking:

Thursday, September 25

Go beyond traditional autumn desserts that will explore the variety of flavors that late summer and early fall have to offer. This class will take you outside the traditional box, and will play with the big flavors of figs, brandy, and late summer grapes. Please bring a box or container to take home your goods. Fig and almond frangipane tart; poached apple tartlettes with brandied pastry cream and Tuscan grape and olive oil cake.

All Things Pumpkin:

Thursday, October 9  

We all love a good pumpkin pie, but this class will have students utilizing exciting methods and flavor combinations that enhance fall’s favorite gourd. These recipes will become new favorites that students will be able to use from the start of the season and well into the holidays. Please bring a box or container to take home your goods. Maple and pecan pumpkin pie; pumpkin toffee roulade with honeyed mascarpone; and pumpkin mousse in puff pastry cups with sugared pepitas.

Thanksgiving Desserts:

Thursday, November 13

Step up your traditional turkey day repertoire with holiday desserts that will leave your friends and family "ooo-ing" and "ahh-ing". Pecan pie is good, but pecan pie with bourbon and chocolate is great. Additionally this class will put a fall twist on the summer favorite of pound cake with fruit, and will take students through the steps of making a traditional Bavarian apple strudel. Please bring a box or container to take home your goods. Bourbon chocolate and pecan pie; grilled spiced pound cake with citrus and cranberry compote; and Bavarian apple strudel.

 

Sweet Holiday Gifts:

Thursday, December 4 What to get for the person who has everything? Dessert, of course! This class will give students step-by-step hands-on instruction on how to make personalized, edible gifts that are sure to please everyone on your nice list, and are incredibly affordable to make. Please bring a box or container to take home your goods. Almond and chocolate butter toffee crunch; brush embroidery sugar cookies; holiday s’mores kit (gingerbread "grahams", cinnamon swirl marshmallows, chocolate bars).

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

All Things Pumpkin $ 75.00

Friday Night Date Night - Wine Harvest Dinner


Oct 10,2014 - Time: 6:30 pm - 9:30 pm

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

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

Wine Harvest Dinner:

Friday, October 10

In the spirit of the wine harvest, enjoy an evening exploring foods that pair with white as well as red wines. This is a split menu such that two of the courses are geared toward a white wine pairing and two are best paired with red wine. Goat cheese quesadillas with roasted corn salsa and red pepper sauce, pan-roasted sea bass with red curry coconut sauce over forbidden rice, spicy sausage and wild mushroom ragu over polenta, buttermilk cake with riesling poached pears.

Destination: Marrakesh, Morocco:

Friday, November 14

Moroccan cuisine is one of the most diversified in the world as it’s been subject to the influences of Berber, Moorish, Mediterranean and Arab cultures. Enjoy a menu that explores the rich earthy flavors and the romance of North Africa: harira (soup), arugula and mint salad with oil-cured olives, oranges and ricotta salata, lamb kefta with chamoula sauce and mint parsley yogurt sauce, vegetable couscous, wilted spinach and herbs with preserved lemon, and bastilla with cardamon orange cream.

Destination: Florence, Italy:

Friday, December 12 Having explored the culinary scene of Florence and studied briefly under Benedetta Vitali (one of the three "diva" chefs of Florence), Anne shares some of her favorite food memories: ribollita – Tuscan cabbage and bean soup (a traditional heal-all soup), pork in the style of porchetta, zucchini and cheese filled ravioli, and semolina almond tart.


Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Friday Date Wine Harvest $ 170.00

Bread Baking - Healthy & Hearty Breads


Oct 11,2014 - Time: 10:00 am - 1:30 pm

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

Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class.

 

Festival of Fall Breads:

Saturday, September 13  

In this class we’ll truly be capturing the harvests of fall. We’ll start by making a harvest apple challah bread. Next we’ll turn to the potato harvest to create a soft potato/chive bread which we’ll be turning into a roll or bun (for your burger!). The last bread will be a maple syrup and cinnamon monkey bread for dessert. After making all three breads, Kathy will demonstrate two of these doughs and you’ll be making one of them to take home.

BRING: a medium sized bowl for your dough.  

Cheese Breads:

Saturday, September 27  

There is nothing more appealing to eat with your salads, soups or dinners than these breads. It’s good to have a variety of breads filled with your favorite cheeses to wow your friends. In this class Kathy will talk about what cheeses work in breads and which do not. We’ll start with an asiago, provolone and parmesan semolina bread. Next we’ll be making a goat cheese and herb loaf. The last item will be a cheddar and scallion scone. Kathy will demonstrate two of these and you’ll be making one of the doughs to take ho me.

BRING: a medium sized bowl for your dough.  

Healthy and Hearty Breads:

Saturday, October 11  

Sprouted grains are becoming a very hot item in breads, primarily because of the excellent nutritional value you receive. Kathy will talk about the technique of sprouting grains and will also give you sources to purchase sprouted grains for bread making. We’ll start by making the sprouted grain bread and follow it with a multigrain bread with oats, great for sandwiches, toast and just eating with a meal. The last will be wheat pitas, hand-rolled and puffed on tiles in the oven. These are delicious and tend to have a good shelf life. Kathy will demonstrate two of these doughs and you’ll be making one to take home.

BRING: a medium sized bowl for your dough.  

French Bread Workshop:

Saturday, October 25

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

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Bread Baking Healthy and Hearty $ 80.00

What's for Dinner? Vegetarian Pies


Oct 12,2014 - Time: 1:30 pm - 4:30 pm

Fun, delicious, and nutrient-packed food suitable for anyone trying to improve their overall health without depriving themselves of flavor and the simple joy of eating. This plants-first series is diabetic friendly, weight-loss friendly, and family friendly. Though not strictly vegetarian, it will be useful for anyone who is trying to flip their ratio of animal to plant based foods. Learning how to cook with all manner of vegetables (especially beans and lentils), fruits, and whole grains will enable you to come up with a long-term strategy for healthier eating.

Betty Shewmon, 1:30 p.m.-4:30 p.m., $75 per class

Hearty Salads:

Sunday, September 21

As an extension of a popular salad class last fall, here is a whole new way to think about salad. These salads are packed with nutrients and flavor and lend themselves to endless variations. Roasted acorn squash salad with curry vinaigrette; kale and cornbread panzanella with chicken sausage; broccoli and cherry tomatoes with chickpeas in a lemon basil vinaigrette; nicoise style salad with salmon, artichokes, sweet potatoes and olives.

Savory Vegetarian Pies:

Sunday, October 12

Flavorful and comforting, you can have your pie and eat it too. Learn how to minimize saturated fats by using an oil pastry crust, how to make a cold-rise whole wheat pizza dough, and how to utilize leftover rice as a quiche crust. Jerk-seasoned corn and bean bake; Indian style samosa pot pie with cauliflower, potatoes and peas; broccoli cheddar quiche on a crispy brown rice crust; and iron skillet pizza with caramelized onion, goat cheese and arugula.

 

Weeknight Meals:

Sunday, October 26

Quick and easy preparations for a busy work week. Learn how to stock the pantry, plan ahead and set yourself up for success in a hurry. Spicy shrimp tacos with red cabbage slaw and fresh salsa; pasta shells with kale and white bean caponata; potato salmon croquettes with mustard-dill sauce and roasted asparagus; refried bean tostadas with baked brown rice and assorted toppings.

 

Thanksgiving Fare:

Sunday, November 16 We’ll make a vegetarian main course (a cornucopia made out of pie crust and stuffed with roasted vegetables), explore ideas for Thanksgiving day leftovers, and make some popular side dishes. Shepard’s pie with turkey and mashed potatoes; roasted vegetable cornucopia with barley and gravy; apple and toasted almond stuffing; dairy-free pumpkin pie; and cranberry margaritas.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Veg Pies $ 75.00

Cast Iron Cooking


Oct 13,2014 - Time: 6:30 pm - 9:30 pm
Cast Iron Cooking: Monday, October 13

Cast iron skillets and cookware have been around for years. Cooking in cast iron is easy and really maintains a consistent heat. We’ll talk about how to season and maintain your cast iron pans. In this class we’ll be making corned beef hash with baked eggs; searded salmon with onions, kale, white wine and garlic; corn pudding with chilies and cheese; fried green tomatoes served with a bacon jam; and finish with pineapple upside down cake.

Catherine St. John, 6:30 p.m.-9:30 p.m., $75.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cast Iron $ 75.00

Science of Good Cooking - Pasta and Their Sauces


Oct 14,2014 - 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 recommended 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.

These first four classes will take you through appetizers, salads, dressings, soups, stews, chilis, and pastas. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.

Catherine St. John, 6:30 p.m.-9:30 p.m., Certificate awarded for series. $65 per class All 12 classes are demonstration

Appetizer:

Tuesday, September 23

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.

Dressings and Salads:

Tuesday, September 30

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.

Soups, Stews and Chilis:

Tuesday, October 7

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.

Pastas and Their Sauces:

Tuesday, October 14 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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Pasta and Sauces $ 65.00

Bacon Workshop


Oct 16,2014 - Time: 6:30 pm - 9:30 pm

Bacon Workshop—Makin’ Bacon!:

Thursday, October 16 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’ll 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 some Neuske’s applewood and cherrywood smoked bacon in our creations. We’ll then take our homemade bacon and make bacon, tomato grilled cheese with chipotle mayonnaise; smokey tomato soup with red onion bacon jam; individual bacon quiches with emmenthal cheese; bacon wrapped pork tenderloin with a spicy apricot glaze. Catherine St. John, 6:30-9:30 pm, $85      

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Bacon $ 85.00

Intro to Sausage Making


Oct 19,2014 - Time: 1:30 pm - 4:30 pm

Intro to Sausage Making:

Sunday, October 19

Join Melissa Khoury, owner of Saucisson Artisan Cured Meats and Sausage, for an afternoon of sausage making. Melissa will demonstrate how to breakdown and grind the pork, how to season it, and will talk about the fat ratios needed for making sausage and the equipment used. The class will then stuff the sausage, cook and eat it with two sauces created by Melissa. Melissa will use Mediterranean flavors in these sausages. We’ll have some equipment available for purchase or special order in our store.

Melissa Khoury, 1:30 p.m.-4:30 p.m., $75.      

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Sausage $ 75.00

Fall Cupcake Workshop


Oct 20,2014 - Time: 6:30 pm - 7:30 pm
Fall Cupcake Workshop: Monday, October 20 SynDee Bergen from a Cookie and a Cupcake in Tremont will teach you how to make wonderful cupcake creations for cool fall days. SynDee will demonstrate how to make chocolate cake; yellow cake; pumpkin cake; buttercream and cream cheese frosting; caramel and apple compote. She’ll then cover basic piping skills. You’ll work side by side with SynDee to create candy cane swirl cupcakes; sprinkle dipped cupcakes; salted caramel cupcakes; apple cupcakes; maple bacon cupcakes; and pumpkin cream cheese cupcakes. Please bring pastry bags and an assortment of piping tips, including star tips and round tips. A light supper will be served. SynDee Bergen, 6:30 p.m.-9:30 p.m., $75.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cupcakes $ 75.00

Chocolates & Candies


Oct 21,2014 - Oct 24,2014 Time: 4:00 pm - 9:00 pm
Chocolate and Candies Workshop:

Tuesday-Friday, October 21-24

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:

Chocolates and Candies $ 150.00

Bread Baking - French Bread


Oct 25,2014 - Time: 10:00 am - 1:30 pm

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

Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class.

 

Festival of Fall Breads:

Saturday, September 13  

In this class we’ll truly be capturing the harvests of fall. We’ll start by making a harvest apple challah bread. Next we’ll turn to the potato harvest to create a soft potato/chive bread which we’ll be turning into a roll or bun (for your burger!). The last bread will be a maple syrup and cinnamon monkey bread for dessert. After making all three breads, Kathy will demonstrate two of these doughs and you’ll be making one of them to take home.

BRING: a medium sized bowl for your dough.  

Cheese Breads:

Saturday, September 27  

There is nothing more appealing to eat with your salads, soups or dinners than these breads. It’s good to have a variety of breads filled with your favorite cheeses to wow your friends. In this class Kathy will talk about what cheeses work in breads and which do not. We’ll start with an asiago, provolone and parmesan semolina bread. Next we’ll be making a goat cheese and herb loaf. The last item will be a cheddar and scallion scone. Kathy will demonstrate two of these and you’ll be making one of the doughs to take ho me.

BRING: a medium sized bowl for your dough.  

Healthy and Hearty Breads:

Saturday, October 11  

Sprouted grains are becoming a very hot item in breads, primarily because of the excellent nutritional value you receive. Kathy will talk about the technique of sprouting grains and will also give you sources to purchase sprouted grains for bread making. We’ll start by making the sprouted grain bread and follow it with a multigrain bread with oats, great for sandwiches, toast and just eating with a meal. The last will be wheat pitas, hand-rolled and puffed on tiles in the oven. These are delicious and tend to have a good shelf life. Kathy will demonstrate two of these doughs and you’ll be making one to take home.

BRING: a medium sized bowl for your dough.  

French Bread Workshop:

Saturday, October 25

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

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Bread Baking French Bread $ 80.00

What's for Dinner? Weeknight Meals


Oct 26,2014 - Time: 1:30 pm - 4:30 pm

Fun, delicious, and nutrient-packed food suitable for anyone trying to improve their overall health without depriving themselves of flavor and the simple joy of eating. This plants-first series is diabetic friendly, weight-loss friendly, and family friendly. Though not strictly vegetarian, it will be useful for anyone who is trying to flip their ratio of animal to plant based foods. Learning how to cook with all manner of vegetables (especially beans and lentils), fruits, and whole grains will enable you to come up with a long-term strategy for healthier eating.

Betty Shewmon, 1:30 p.m.-4:30 p.m., $75 per class

Hearty Salads:

Sunday, September 21

As an extension of a popular salad class last fall, here is a whole new way to think about salad. These salads are packed with nutrients and flavor and lend themselves to endless variations. Roasted acorn squash salad with curry vinaigrette; kale and cornbread panzanella with chicken sausage; broccoli and cherry tomatoes with chickpeas in a lemon basil vinaigrette; nicoise style salad with salmon, artichokes, sweet potatoes and olives.

Savory Vegetarian Pies:

Sunday, October 12

Flavorful and comforting, you can have your pie and eat it too. Learn how to minimize saturated fats by using an oil pastry crust, how to make a cold-rise whole wheat pizza dough, and how to utilize leftover rice as a quiche crust. Jerk-seasoned corn and bean bake; Indian style samosa pot pie with cauliflower, potatoes and peas; broccoli cheddar quiche on a crispy brown rice crust; and iron skillet pizza with caramelized onion, goat cheese and arugula.

 

Weeknight Meals:

Sunday, October 26

Quick and easy preparations for a busy work week. Learn how to stock the pantry, plan ahead and set yourself up for success in a hurry. Spicy shrimp tacos with red cabbage slaw and fresh salsa; pasta shells with kale and white bean caponata; potato salmon croquettes with mustard-dill sauce and roasted asparagus; refried bean tostadas with baked brown rice and assorted toppings.

 

Thanksgiving Fare:

Sunday, November 16 We’ll make a vegetarian main course (a cornucopia made out of pie crust and stuffed with roasted vegetables), explore ideas for Thanksgiving day leftovers, and make some popular side dishes. Shepard’s pie with turkey and mashed potatoes; roasted vegetable cornucopia with barley and gravy; apple and toasted almond stuffing; dairy-free pumpkin pie; and cranberry margaritas.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Veg-Meals $ 75.00

Crepe Workshop


Oct 27,2014 - Time: 6:30 pm - 9:30 pm

Crêpe Workshop:

Monday, October 27

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 Floretine (creamed spinach and chicken filling); French apple crêpes with caramel sauce and cheese blitz’s with a fruit topping.

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 10% discount. Please make sure your pan is seasoned before you bring it to class. Catherine St. John, 6:30 p.m.-9:30 p.m., $75.    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Crepes $ 75.00

Science of Good Cooking - Rice, Grains & Beans


Oct 28,2014 - 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 recommended 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

In this series we’ll continue with the science of cooking and explore rice, grains, beans, vegetables, poultry and meats. While it will be difficult to touch on everything in each of these categories, we’ll do our best to give you a good understanding of how to cook all of these ingredients better.

Catherine St. John, 6:30 p.m.-9:30 p.m., Certificate awarded for series, $65 per class

Rice, Grains and Beans:

Tuesday, October 28

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.

Vegetables:

Tuesday, November 4

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.

Poultry:

Tuesday, November 11

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. Orange-honey glazed chicken breast; crisp breaded chicken cutlets with parmesan (chicken Milanese); chicken paprikash and glazed roast chicken.

Meat Techniques:

Tuesday, November 18

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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Rice, Grains & Beans $ 65.00

Lunch & Learn - Taste of Indonesia


Oct 29,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

A Taste of Indonesia:

Wednesday, October 29 The allure of the Spice Islands has never been so popular; next to French, perhaps Tom Johnson’s favorite cuisine. Remember, our use of the word curry does NOT refer to the product out of a small can, but to a beguiling combination of flavors of our own combinations. The menu includes spicy balado chicken, fragrant curried eggplant, spicy pickled pineapple, golden rice braised in coconut milk, and creamy mango puddings.    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Indonesia $ 75.00

Cheese Making


Nov 2,2014 - Time: 1:30 pm - 4:30 pm
Mozzarella Workshop with Abbe Turner from Lucky Penny Creamery: Sunday, November 2

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 will make pesto stuffed mozzarella and mozzarella roulade filled with prosicutto and basil. Abbe will also show you how to make a simple homemade fresh ricotta cheese.

BRING: a pair of cotton line dish gloves and a container to bring home your cheese   Abbe Turner, Lucky Penny Farm and Creamery, 1:30 p.m.-4:30 p.m., $75.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cheese Making $ 75.00

Science of Good Cooking - Vegetables


Nov 4,2014 - 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 recommended 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

In this series we’ll continue with the science of cooking and explore rice, grains, beans, vegetables, poultry and meats. While it will be difficult to touch on everything in each of these categories, we’ll do our best to give you a good understanding of how to cook all of these ingredients better.

Catherine St. John, 6:30 p.m.-9:30 p.m., Certificate awarded for series, $65 per class

Rice, Grains and Beans:

Tuesday, October 28

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.

Vegetables:

Tuesday, November 4

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.

Poultry:

Tuesday, November 11

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. Orange-honey glazed chicken breast; crisp breaded chicken cutlets with parmesan (chicken Milanese); chicken paprikash and glazed roast chicken.

Meat Techniques:

Tuesday, November 18

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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Vegetables $ 65.00

Foundations II


Nov 5,2014 - Nov 9,2014 Time: 4:00 pm - 9:30 pm

Grande Diplome

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

Culinary Foundations: The Building Blocks of Great Cooking

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

Culinary Foundations Program

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

Culinary Foundations Program Requirements Foundations I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 32 individual classes (Science of Good Cooking I, II, and III are required).

FOUNDATIONS II: Intermediate

Wednesday-Sunday, November 5-9

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

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

Foundations I required.

Introduction into World Cuisines: Day One: Italy; Day Two: Mediterranean; Day Three: Asia; Day Four: Latin America; Day Five: Classic American. Each day will focus on some of the classic dishes from each region and how French technique has influenced it. This class builds upon the classic French-based technique covered in Level I. We will apply those techniques to other cuisines of the world and discuss the primary flavor components and styles of each region.

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

foundations II $ 150.00

Lunch & Learn - Holiday Treats


Nov 5,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

Holiday Treats

Wednesday, November 5 What’s for dessert? The choice is endless. How about: cranberry-Grand Marnier sorbet; a simple, basic bûche de Noël, the noted French cake roll filled with chestnut cream and lavishly frosted with bittersweet chocolate icing; a traditional steamed English plum pudding with two traditional sauces; meatless mince tarts with luscious crème anglaise!    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Holiday treats $ 75.00

Science of Good Cooking - Poultry


Nov 11,2014 - 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 recommended 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

In this series we’ll continue with the science of cooking and explore rice, grains, beans, vegetables, poultry and meats. While it will be difficult to touch on everything in each of these categories, we’ll do our best to give you a good understanding of how to cook all of these ingredients better.

Catherine St. John, 6:30 p.m.-9:30 p.m., Certificate awarded for series, $65 per class

Rice, Grains and Beans:

Tuesday, October 28

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.

Vegetables:

Tuesday, November 4

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.

Poultry:

Tuesday, November 11

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. Orange-honey glazed chicken breast; crisp breaded chicken cutlets with parmesan (chicken Milanese); chicken paprikash and glazed roast chicken.

Meat Techniques:

Tuesday, November 18

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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Poultry $ 65.00

Lunch & Learn - Kitchen Presents


Nov 12,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

Last Minute Presents From Your Own Kitchen:

Wednesday, November 12 The title of this class says it all and we present some dazzlers to ease this year’s crunch time. Everyone will love cranberry-toasted walnut bread; two fabulous dessert sauces, caramel and hot fudge to which you can add your own special flavouring, or even combine them; rosemary shortbread; and sinfully rich chocolate truffles. No one on your list will be left out and YOU will not be worn out.      

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Kitchen Presents $ 75.00

Thanksgiving Desserts


Nov 13,2014 - Time: 6:30 pm - 9:30 pm

We’re thrilled to add Becca Ritterspach to our list of great teachers. Becca is a graduate of our pastry program and has a great personality and talent for teaching. She is truly passionate about what she does and it comes through in her baked goods. Join Becca each month from fall into the holiday season for seasonal inspired dessert classes.

Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class

 

Fall Harvest Baking:

Thursday, September 25

Go beyond traditional autumn desserts that will explore the variety of flavors that late summer and early fall have to offer. This class will take you outside the traditional box, and will play with the big flavors of figs, brandy, and late summer grapes. Please bring a box or container to take home your goods. Fig and almond frangipane tart; poached apple tartlettes with brandied pastry cream and Tuscan grape and olive oil cake.

All Things Pumpkin:

Thursday, October 9  

We all love a good pumpkin pie, but this class will have students utilizing exciting methods and flavor combinations that enhance fall’s favorite gourd. These recipes will become new favorites that students will be able to use from the start of the season and well into the holidays. Please bring a box or container to take home your goods. Maple and pecan pumpkin pie; pumpkin toffee roulade with honeyed mascarpone; and pumpkin mousse in puff pastry cups with sugared pepitas.

Thanksgiving Desserts:

Thursday, November 13

Step up your traditional turkey day repertoire with holiday desserts that will leave your friends and family "ooo-ing" and "ahh-ing". Pecan pie is good, but pecan pie with bourbon and chocolate is great. Additionally this class will put a fall twist on the summer favorite of pound cake with fruit, and will take students through the steps of making a traditional Bavarian apple strudel. Please bring a box or container to take home your goods. Bourbon chocolate and pecan pie; grilled spiced pound cake with citrus and cranberry compote; and Bavarian apple strudel.

 

Sweet Holiday Gifts:

Thursday, December 4 What to get for the person who has everything? Dessert, of course! This class will give students step-by-step hands-on instruction on how to make personalized, edible gifts that are sure to please everyone on your nice list, and are incredibly affordable to make. Please bring a box or container to take home your goods. Almond and chocolate butter toffee crunch; brush embroidery sugar cookies; holiday s’mores kit (gingerbread "grahams", cinnamon swirl marshmallows, chocolate bars).

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Thankgiving Desserts $ 75.00

Friday Night Date Night - Marrakesh, Morocco


Nov 14,2014 - Time: 6:30 pm - 9:30 pm

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

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

Wine Harvest Dinner:

Friday, October 10

In the spirit of the wine harvest, enjoy an evening exploring foods that pair with white as well as red wines. This is a split menu such that two of the courses are geared toward a white wine pairing and two are best paired with red wine. Goat cheese quesadillas with roasted corn salsa and red pepper sauce, pan-roasted sea bass with red curry coconut sauce over forbidden rice, spicy sausage and wild mushroom ragu over polenta, buttermilk cake with riesling poached pears.

Destination: Marrakesh, Morocco:

Friday, November 14

Moroccan cuisine is one of the most diversified in the world as it’s been subject to the influences of Berber, Moorish, Mediterranean and Arab cultures. Enjoy a menu that explores the rich earthy flavors and the romance of North Africa: harira (soup), arugula and mint salad with oil-cured olives, oranges and ricotta salata, lamb kefta with chamoula sauce and mint parsley yogurt sauce, vegetable couscous, wilted spinach and herbs with preserved lemon, and bastilla with cardamon orange cream.

Destination: Florence, Italy:

Friday, December 12 Having explored the culinary scene of Florence and studied briefly under Benedetta Vitali (one of the three "diva" chefs of Florence), Anne shares some of her favorite food memories: ribollita – Tuscan cabbage and bean soup (a traditional heal-all soup), pork in the style of porchetta, zucchini and cheese filled ravioli, and semolina almond tart.


Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Friday Date Night Morocco $ 170.00

What's for Dinner? Vegetable Thanksgiving


Nov 16,2014 - Time: 1:30 pm - 4:30 pm

Fun, delicious, and nutrient-packed food suitable for anyone trying to improve their overall health without depriving themselves of flavor and the simple joy of eating. This plants-first series is diabetic friendly, weight-loss friendly, and family friendly. Though not strictly vegetarian, it will be useful for anyone who is trying to flip their ratio of animal to plant based foods. Learning how to cook with all manner of vegetables (especially beans and lentils), fruits, and whole grains will enable you to come up with a long-term strategy for healthier eating.

Betty Shewmon, 1:30 p.m.-4:30 p.m., $75 per class

Hearty Salads:

Sunday, September 21

As an extension of a popular salad class last fall, here is a whole new way to think about salad. These salads are packed with nutrients and flavor and lend themselves to endless variations. Roasted acorn squash salad with curry vinaigrette; kale and cornbread panzanella with chicken sausage; broccoli and cherry tomatoes with chickpeas in a lemon basil vinaigrette; nicoise style salad with salmon, artichokes, sweet potatoes and olives.

Savory Vegetarian Pies:

Sunday, October 12

Flavorful and comforting, you can have your pie and eat it too. Learn how to minimize saturated fats by using an oil pastry crust, how to make a cold-rise whole wheat pizza dough, and how to utilize leftover rice as a quiche crust. Jerk-seasoned corn and bean bake; Indian style samosa pot pie with cauliflower, potatoes and peas; broccoli cheddar quiche on a crispy brown rice crust; and iron skillet pizza with caramelized onion, goat cheese and arugula.

 

Weeknight Meals:

Sunday, October 26

Quick and easy preparations for a busy work week. Learn how to stock the pantry, plan ahead and set yourself up for success in a hurry. Spicy shrimp tacos with red cabbage slaw and fresh salsa; pasta shells with kale and white bean caponata; potato salmon croquettes with mustard-dill sauce and roasted asparagus; refried bean tostadas with baked brown rice and assorted toppings.

 

Thanksgiving Fare:

Sunday, November 16 We’ll make a vegetarian main course (a cornucopia made out of pie crust and stuffed with roasted vegetables), explore ideas for Thanksgiving day leftovers, and make some popular side dishes. Shepard’s pie with turkey and mashed potatoes; roasted vegetable cornucopia with barley and gravy; apple and toasted almond stuffing; dairy-free pumpkin pie; and cranberry margaritas.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Veg-Tday $ 75.00

Science of Good Cooking - Meat Techniques


Nov 18,2014 - 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 recommended 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

In this series we’ll continue with the science of cooking and explore rice, grains, beans, vegetables, poultry and meats. While it will be difficult to touch on everything in each of these categories, we’ll do our best to give you a good understanding of how to cook all of these ingredients better.

Catherine St. John, 6:30 p.m.-9:30 p.m., Certificate awarded for series, $65 per class

Rice, Grains and Beans:

Tuesday, October 28

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.

Vegetables:

Tuesday, November 4

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.

Poultry:

Tuesday, November 11

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. Orange-honey glazed chicken breast; crisp breaded chicken cutlets with parmesan (chicken Milanese); chicken paprikash and glazed roast chicken.

Meat Techniques:

Tuesday, November 18

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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Meats $ 65.00

Lunch & Learn - Holiday Sides


Nov 19,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

Sensational Holiday Accompaniments

Wednesday, November 19 Tom has everything here for you but the main course. The list includes broiled sea scallops in saffron cream; savory wild mushroom and brioche bread pudding; Tom’s celebrated potato and root vegetable gratin; Thomas Jefferson’s sweet potato biscuits; a pre-made, mulch-tiered gelatine salad for your younger guests (we’ll provide the simple recipe for you); and blackberry jam cake with caramel icing.        

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Holiday Sides $ 75.00

Thanksgiving Side Dishes


Nov 20,2014 - Time: 6:30 pm - 9:30 pm
Thanksgiving Side Dishes: Thursday, November 20

Half the battle of Thanksgiving is getting the side dishes done. In this class we’ll make some great side dishes for your holiday meal. We’ll talk timing, shopping, prep lists and getting things done without waiting until the last minute. Cornbread dressing with sausage and fennel; maple glazed roasted carrots; Brussels sprout hash with bacon, onions, brown butter and capers; homemade green bean casserole; and root vegetable gratin.

Catherine St. John, 6:30 p.m.-9:30 p.m., $75.

   

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Thanksgiving Side Dishes $ 75.00

Thanksgiving Main Course


Nov 22,2014 - Time: 11:00 am - 2:30 pm

Thanksgiving—The Main Course:

Saturday, November 22

We’ve covered the side dishes, now it’s time to get down to the main course. We’ll prepare turkey two different ways and you can choose your favorite for your Thanksgiving meal. First we’ll focus on just the breast meat. We’ll bone out a whole turkey breast, pound it and then spread a garlic herb butter on the meat and roll and tie it for roasting. We’ll make a turkey stock and herbal gravy to go with the turkey roulade. We’ll deconstruct a whole turkey and roast it in pieces. This allows you to have a perfectly roasted turkey and makes serving easier. The turkey will be served with a homemade cranberry pear sauce.

BRING: a whole turkey breast on the bone in a small cooler. You’ll be taking your turkey roll home with you.

Catherine St. John, 11:00 a.m.-2:30 p.m., $80.

     

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Thanksgiving Main Course $ 80.00

Science of Good Cooking - Fish & Shellfish


Nov 25,2014 - 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 recommended 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

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 series, $65 per class

Fish and Shellfish:

Tuesday, November 25

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.

The Science of Eggs:

Tuesday, December 2

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.

The Science of Good Sauce Making, Part I – The Five Mother Sauces: Tuesday, December 9

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.

The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 16 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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Fish & Shellfish $ 65.00

Science of Good Cooking - Eggs


Dec 2,2014 - 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 recommended 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

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 series, $65 per class

Fish and Shellfish:

Tuesday, November 25

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.

The Science of Eggs:

Tuesday, December 2

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.

The Science of Good Sauce Making, Part I – The Five Mother Sauces: Tuesday, December 9

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.

The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 16 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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Eggs $ 65.00

Holiday Appetizer Workshop


Dec 3,2014 - Time: 6:30 pm - 9:30 pm
Holiday Appetizers Workshop: Wednesday, December 3, 6:30 p.m.-9:30 p.m. or Friday December 5, 11:00 a.m.-2:00 p.m.

Pulling together a holiday appetizer party can be challenging. You need to make a variety of appetizers to please everyone without tying up your oven and keeping you from your guests. This menu will give you a balance of hot, cold and make-ahead appetizers that will make you not only the star of your party, but a guest as well. Mushroom cheese pinwheels; perfect deviled eggs (bacon and eggs); spanikopita (spinach and feta wrapped in phyllo); poached vegetable basket with roasted red pepper dip and pesto dip; apple, blue cheese and pecan endive cups and beer brined pork tenderloin sliders with apple slaw.

 

Catherine St. John, $80.

       

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Holiday Apps I $ 80.00

Sweet Holiday Gifts


Dec 4,2014 - Time: 6:30 pm - 9:30 pm

We’re thrilled to add Becca Ritterspach to our list of great teachers. Becca is a graduate of our pastry program and has a great personality and talent for teaching. She is truly passionate about what she does and it comes through in her baked goods. Join Becca each month from fall into the holiday season for seasonal inspired dessert classes.

Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class

 

Fall Harvest Baking:

Thursday, September 25

Go beyond traditional autumn desserts that will explore the variety of flavors that late summer and early fall have to offer. This class will take you outside the traditional box, and will play with the big flavors of figs, brandy, and late summer grapes. Please bring a box or container to take home your goods. Fig and almond frangipane tart; poached apple tartlettes with brandied pastry cream and Tuscan grape and olive oil cake.

All Things Pumpkin:

Thursday, October 9  

We all love a good pumpkin pie, but this class will have students utilizing exciting methods and flavor combinations that enhance fall’s favorite gourd. These recipes will become new favorites that students will be able to use from the start of the season and well into the holidays. Please bring a box or container to take home your goods. Maple and pecan pumpkin pie; pumpkin toffee roulade with honeyed mascarpone; and pumpkin mousse in puff pastry cups with sugared pepitas.

Thanksgiving Desserts:

Thursday, November 13

Step up your traditional turkey day repertoire with holiday desserts that will leave your friends and family "ooo-ing" and "ahh-ing". Pecan pie is good, but pecan pie with bourbon and chocolate is great. Additionally this class will put a fall twist on the summer favorite of pound cake with fruit, and will take students through the steps of making a traditional Bavarian apple strudel. Please bring a box or container to take home your goods. Bourbon chocolate and pecan pie; grilled spiced pound cake with citrus and cranberry compote; and Bavarian apple strudel.

 

Sweet Holiday Gifts:

Thursday, December 4 What to get for the person who has everything? Dessert, of course! This class will give students step-by-step hands-on instruction on how to make personalized, edible gifts that are sure to please everyone on your nice list, and are incredibly affordable to make. Please bring a box or container to take home your goods. Almond and chocolate butter toffee crunch; brush embroidery sugar cookies; holiday s’mores kit (gingerbread "grahams", cinnamon swirl marshmallows, chocolate bars).

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Sweet Holiday Gifts $ 75.00

Holiday Appetizer Workshop


Dec 5,2014 - Time: 11:00 am - 2:00 pm
Holiday Appetizers Workshop: Wednesday, December 3, 6:30 p.m.-9:30 p.m. or Friday December 5, 11:00 a.m.-2:00 p.m.

Pulling together a holiday appetizer party can be challenging. You need to make a variety of appetizers to please everyone without tying up your oven and keeping you from your guests. This menu will give you a balance of hot, cold and make-ahead appetizers that will make you not only the star of your party, but a guest as well. Mushroom cheese pinwheels; perfect deviled eggs (bacon and eggs); spanikopita (spinach and feta wrapped in phyllo); poached vegetable basket with roasted red pepper dip and pesto dip; apple, blue cheese and pecan endive cups and beer brined pork tenderloin sliders with apple slaw.

 

Catherine St. John, $80.

       

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Holiday Apps II $ 80.00

Make & Take Cookie Dough Workshop


Dec 8,2014 - Time: 11:00 am - 3:00 pm
Make and Take Cookie Dough Workshop: Monday, December 8

Join pastry chef Becky Holden Rink for this fun workshop. You’ll be paired with a partner and work with Becky as she shows you how to make new cookies for the holidays. Each person will go home with a ½ batch of each cookie dough. Becky will have a batch of each dough already made so you can taste each cookie you’ll be making at home.

Christmas/winter cookies; peanut toffee bars; butterballs; pistachio cookies; pumpkin kisses and nutty Irishman.

Bring: 6- 1 gallon Ziplock bags with your name on them. We’ll provide a light lunch. Becky Holden Rink, 11:00 a.m.-3:00 p.m., $85.        

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Make & Take Dough $ 85.00

Science of Good Cooking - Sauces Part I


Dec 9,2014 - 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 recommended 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

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 series, $65 per class

Fish and Shellfish:

Tuesday, November 25

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.

The Science of Eggs:

Tuesday, December 2

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.

The Science of Good Sauce Making, Part I – The Five Mother Sauces: Tuesday, December 9

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.

The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 16 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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Sauces Part I $ 65.00

Winter Woking


Dec 11,2014 - Time: 6:30 pm - 9:30 pm

Winter Woking:

Thursday, December 11

While this may be a play on words, this class is designed to help you understand wok cooking a little more. This is the Chinese version of a one pot meal. Serve these dishes with a pot of steamed white or brown rice and you have a meal already to go. This class will also cover knife skills, organizational skills (misse en place) and timing. You’ll learn what can be done ahead of time and what has to wait until the last minute. Stir-fried beef with peppers and bamboo shoots; stir-fried pork with ginger and onions; vegetable and tofu stir-fry with soy ginger glaze and pineapple chicken fried rice. We’ll be using both white sticky rice and brown rice.

Catherine St. John, 6:30 p.m.-9:30 p.m., $75.          

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Winter Woking $ 75.00

Friday Night Date Night - Florence, Italy


Dec 12,2014 - Time: 6:30 pm - 9:30 pm

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

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

Wine Harvest Dinner:

Friday, October 10

In the spirit of the wine harvest, enjoy an evening exploring foods that pair with white as well as red wines. This is a split menu such that two of the courses are geared toward a white wine pairing and two are best paired with red wine. Goat cheese quesadillas with roasted corn salsa and red pepper sauce, pan-roasted sea bass with red curry coconut sauce over forbidden rice, spicy sausage and wild mushroom ragu over polenta, buttermilk cake with riesling poached pears.

Destination: Marrakesh, Morocco:

Friday, November 14

Moroccan cuisine is one of the most diversified in the world as it’s been subject to the influences of Berber, Moorish, Mediterranean and Arab cultures. Enjoy a menu that explores the rich earthy flavors and the romance of North Africa: harira (soup), arugula and mint salad with oil-cured olives, oranges and ricotta salata, lamb kefta with chamoula sauce and mint parsley yogurt sauce, vegetable couscous, wilted spinach and herbs with preserved lemon, and bastilla with cardamon orange cream.

Destination: Florence, Italy:

Friday, December 12 Having explored the culinary scene of Florence and studied briefly under Benedetta Vitali (one of the three "diva" chefs of Florence), Anne shares some of her favorite food memories: ribollita – Tuscan cabbage and bean soup (a traditional heal-all soup), pork in the style of porchetta, zucchini and cheese filled ravioli, and semolina almond tart.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Friday Date Italy $ 170.00

Science of Good Cooking - Sauces Part II


Dec 16,2014 - 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 recommended 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

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 series, $65 per class

Fish and Shellfish:

Tuesday, November 25

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.

The Science of Eggs:

Tuesday, December 2

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.

The Science of Good Sauce Making, Part I – The Five Mother Sauces: Tuesday, December 9

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.

The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 16 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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Sauces Part II $ 65.00



Contact Us

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

Tel: 330.650.1665
Fax: 330.650.6920

Email: info@wrsoc.com