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classes


Click on Event Name for description/registration
EVENTSTART-END
Knife Skills
Open Seats 0
2015-9-1
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2015-9-2
1:00 pm
-6:00 pm
Foundations I
Open Seats 8
2015-9-9
4:00 pm
-2015-9-13
9:00 pm
CLE - Pate a Choux
Open Seats 0
2015-9-12
12:00 pm
-3:00 pm
Science of Good Cooking - Appetizer
Open Seats 7
2015-9-15
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2015-9-16
4:00 pm
-10:00 pm
Mozzarella Workshop
Open Seats 4
2015-9-16
6:30 pm
-9:30 pm
Mini Cheesecakes
Open Seats 10
2015-9-17
6:30 pm
-9:30 pm
CLE - CCLK Open House
Open Seats 0
2015-9-17
6:00 pm
-10:00 pm
French Bread Workshop
Open Seats -2
2015-9-19
10:00 am
-1:30 pm
CLE - Sushi Workshop
Open Seats 10
2015-9-19
12:00 pm
-3:00 pm
CLE - Waffle Brunch
Open Seats 16
2015-9-20
11:00 am
-1:00 pm
Beginning Pastry Workshop
Open Seats 6
2015-9-21
4:00 pm
-2015-9-25
9:00 pm
CLE - Private Event
Open Seats 0
2015-9-21
4:00 pm
-8:00 pm
CLE - A Night on Rappahannock
Open Seats 0
2015-9-23
6:00 pm
-10:00 pm
CLE - Real Food Challenge
Open Seats 18
2015-9-25
11:00 am
-2015-9-26
6:00 pm
Date Night - Cocktail Party
Open Seats 8
2015-9-26
6:00 pm
-9:00 pm
Kids - All About Corn
Open Seats 10
2015-9-26
10:00 am
-12:00 pm
Teens - All About Corn
Open Seats 9
2015-9-26
1:00 pm
-3:30 pm
Clam Bake
Open Seats 7
2015-9-27
1:30 pm
-4:30 pm
CLE-Wendy Kromer Macarons
Open Seats 16
2015-9-28
10:00 am
-4:00 pm
Science of Good Cooking - Dressings & Salads
Open Seats 11
2015-9-29
6:30 pm
-9:30 pm
CLE-Cake Decorating
Open Seats 11
2015-9-30
6:30 pm
-9:30 pm
Date Night - Mexican Small Plates
Open Seats 2
2015-10-2
6:30 pm
-9:30 pm
CLE-French Bread Workshop
Open Seats 10
2015-10-3
11:00 am
-2:30 pm
Mediterranean: Small Plates and Snacks
Open Seats 8
2015-10-4
1:30 pm
-4:30 pm
CLE - Intro to Pasta
Open Seats 12
2015-10-4
1:30 pm
-3:30 pm
Pierogi Workshop
Open Seats 2
2015-10-5
6:30 pm
-9:30 pm
Science of Good Cooking - Soups, Stews, & Chilis
Open Seats 10
2015-10-6
6:30 pm
-9:30 pm
Foundations II
Open Seats 8
2015-10-7
4:00 pm
-2015-10-11
9:00 pm
CLE - Private Event (GP)
Open Seats 0
2015-10-10
3:00 pm
-6:00 pm
Science of Good Cooking - Pasta and Their Sauces
Open Seats 9
2015-10-13
6:30 pm
-9:30 pm
Private Event
Open Seats 0
2015-10-14
6:00 pm
-10:00 pm
Baking with Pumpkins
Open Seats 7
2015-10-15
6:30 pm
-9:30 pm
CLE - Clam Bake
Open Seats 16
2015-10-17
6:00 pm
-9:00 pm
Kneadlessly Simple Breads
Open Seats 8
2015-10-17
10:00 am
-1:30 pm
CLE - Fall Soups
Open Seats 13
2015-10-18
1:30 pm
-3:30 pm
Chocolates & Candies
Open Seats 9
2015-10-19
4:00 pm
-2015-10-22
9:00 pm
CLE - French Farm Cooking
Open Seats 16
2015-10-23
6:00 pm
-9:00 pm
Pasta Workshop
Open Seats 11
2015-10-24
11:00 am
-2:00 pm
CLE-Hot Chocolate & Cookies
Open Seats 16
2015-10-24
12:00 pm
-3:00 pm
Mediterranean: Full Plate Salads
Open Seats 10
2015-10-25
1:30 pm
-4:30 pm
CLE-Mozzarella Wkshp
Open Seats 11
2015-10-25
1:30 pm
-4:30 pm
Stuffed Cabbage & Chicken Paprikash Workshop
Open Seats 8
2015-10-26
6:30 pm
-9:30 pm
Science of Good Cooking - Rice, Grains, & Beans
Open Seats 10
2015-10-27
6:30 pm
-9:30 pm
CLE - Beer-BQ Pig Carving
Open Seats 0
2015-10-28
6:00 pm
-10:00 pm
Bacon Workshop
Open Seats 9
2015-10-28
6:30 pm
-9:30 pm
Baking - Rolls
Open Seats 10
2015-10-29
6:30 pm
-9:30 pm
CLE-Bacon Wkshp
Open Seats 16
2015-10-30
6:00 pm
-9:00 pm
CLE - Food Photography
Open Seats 10
2015-10-31
1:00 pm
-5:00 pm
Kids Halloween
Open Seats 10
2015-10-31
10:00 am
-12:00 pm
Teen Halloween
Open Seats 10
2015-10-31
1:00 pm
-3:30 pm
Thanksgiving Dinner
Open Seats 10
2015-11-1
11:00 am
-3:00 pm
Science of Good Cooking - Vegetables
Open Seats 11
2015-11-3
6:30 pm
-9:30 pm
Foundations III
Open Seats 9
2015-11-4
4:00 pm
-2015-11-8
9:30 pm
CLE - Private Event
Open Seats 0
2015-11-8
2:00 pm
-6:00 pm
Science of Good Cooking - Poultry
Open Seats 11
2015-11-10
6:30 pm
-9:30 pm
Private Event
Open Seats 0
2015-11-11
6:30 pm
-9:00 pm
Date Night - Burgundy France
Open Seats 8
2015-11-13
6:30 pm
-9:30 pm
CLE - Holy Cannoli
Open Seats 16
2015-11-13
6:00 pm
-9:00 pm
Teen Thanksgiving
Open Seats 10
2015-11-14
1:00 pm
-3:30 pm
Kids Thanksgiving
Open Seats 10
2015-11-14
10:00 am
-12:00 pm
CLE-Girls Phyllo Night
Open Seats 16
2015-11-14
6:00 pm
-9:00 pm
Mediterranean: Flexitarian Supper
Open Seats 10
2015-11-15
1:30 pm
-4:30 pm
CLE-Thanksgiving Dinner
Open Seats 10
2015-11-15
11:00 am
-3:00 pm
Thanskgiving Sides
Open Seats 12
2015-11-16
6:30 pm
-9:30 pm
Science of Good Cooking - Meat Techniques
Open Seats 11
2015-11-17
6:30 pm
-9:30 pm
CLE - Dessert Duel
Open Seats 0
2015-11-18
6:00 pm
-10:00 pm
Crepe Workshop
Open Seats 10
2015-11-19
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2015-11-19
11:00 am
-2:30 pm
Galettes - Sweet & Savory
Open Seats 8
2015-11-21
10:00 am
-1:30 pm
CLE- Cheesecakes
Open Seats 16
2015-11-21
12:00 pm
-3:00 pm
Science of Good Cooking - Fish & Shellfish
Open Seats 11
2015-11-24
6:30 pm
-9:30 pm
Stuffed Pasta Workshop
Open Seats 12
2015-11-28
11:00 am
-2:00 pm
Science of Good Cooking - Eggs
Open Seats 11
2015-12-1
6:30 pm
-9:30 pm
Date Night - Champagne
Open Seats 10
2015-12-4
6:30 pm
-9:30 pm
Holiday Appetizers
Open Seats 11
2015-12-4
11:00 am
-2:00 pm
CLE - Napoletana Pizza
Open Seats 12
2015-12-5
11:00 am
-2:30 pm
CLE-Holiday Dinner
Open Seats 10
2015-12-6
11:00 am
-3:00 pm
Holiday Appetizers
Open Seats 12
2015-12-7
6:30 pm
-9:30 pm
Science of Good Cooking - Sauces Part I
Open Seats 10
2015-12-8
6:30 pm
-9:30 pm
One Dough - 5 Cookies
Open Seats 9
2015-12-11
11:00 am
-2:00 pm
CLE-Make & Take Cookies
Open Seats 20
2015-12-12
11:00 am
-4:00 pm
Holiday Dinner
Open Seats 10
2015-12-13
11:00 am
-3:00 pm
CLE - A Christmas Story
Open Seats 16
2015-12-13
5:00 pm
-7:30 pm
Science of Good Cooking - Sauces Part II
Open Seats 10
2015-12-15
6:30 pm
-9:30 pm
CLE - Private Event (GP)
Open Seats 0
2015-12-17
8:00 am
-10:00 am
Kids Holiday Fun
Open Seats 10
2015-12-19
10:00 am
-12:00 pm
Teen Cookie Workshop
Open Seats 10
2015-12-19
1:00 pm
-3:30 pm
CLE-Gifts from the Kitchen
Open Seats 16
2015-12-19
12:00 pm
-3:00 pm
CLE - A Christmas Story
Open Seats 16
2015-12-20
5:00 pm
-7:30 pm
CLE-Little Shop of Horrors
Open Seats 16
2016-1-16
5:00 pm
-7:30 pm
CLE-Little Shop of Horrors
Open Seats 16
2016-1-30
5:00 pm
-7:30 pm

Knife Skills


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

Nothing separates the pros from the rookies like good knife skills. Find out how to buy, sharpen, hold and use the most important tool in your kitchen arsenal. Learn to hold your knife properly and cut vegetables more efficiently. You will follow Catherine as she guides you through each cut. You will then use your vegetables to make the following dishes: Potato and Onion Soup, Pasta with Roasted Vegetables and Pesto Sauce; French onion soup; and Potato and Carrot Salad.

BRING: an 8˝ or 10˝ chef’s knife.

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


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Knife Skills $ 75.00

CLE - Private Event


Sep 2,2015 - Time: 1:00 pm - 6:00 pm

Location


Street
City, Postcode

Event Fees:

Foundations I


Sep 9,2015 - Sep 13,2015 Time: 4:00 pm - 9:00 pm

Grande Diplome

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

Culinary Foundations: The Building Blocks of Great Cooking

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

Culinary Foundations Program

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

Culinary Foundations Program Requirements

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

FOUNDATIONS I: Basic

Wednesday-Sunday, September 9-13

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

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

   

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Foundations I $ 150.00

CLE - Pate a Choux


Sep 12,2015 - Time: 12:00 pm - 3:00 pm

Pate a choux (paht-ah-shoo): Saturday, September 12

Pate a choux (paht-ah-shoo) is a classic French dough that can magically be turned into a sweet or savory recipe. You will make the pate a choux dough, then learn to turn it into six variations: cream puffs, chocolate eclairs, profiteroles, churros, French beignets and gougeres.  Anna Weisend, 12 – 3 pm, $75

A pastry chef and sugar artist, Anna is the creative force at The Grand Finale which she opened in 2000. She has won several awards for her cakes and her work has been published in newspapers and magazines in the USA, UK, and Russia.  She appeared in the television special “Wedding Cake Wars” on WEtv. Anna has worked in conjunction with David Tutera and her clientele has included former congressman Martin Hoke, JRB Publishing, The Kirby Company, the Nestlé Corporation, and many satisfied brides. Anna has an Associate Degree in Culinary Arts and shares her knowledge and experience teaching her skills locally, nationally and internationally since 2003 in both sugar techniques and pastry arts. She has also had the privilege of judging pastry and sugar competitions locally and internationally.


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Pate a Choux $ 75.00

Science of Good Cooking - Appetizer


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

Appetizer:

Tuesday, September 15

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


Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Apps $ 75.00

CLE - Private Event


Sep 16,2015 - Time: 4:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

Mozzarella Workshop


Sep 16,2015 - Time: 6:30 pm - 9:30 pm
Mozzarella Workshop: Wednesday, September 16 The lost art of cheese making is making a comeback in today’s DIY kitchen. Although a certain mystique surrounds the concept of making cheese at home, the effort is as simple as following a recipe. Are you looking for a new culinary adventure? Making cheese in your own kitchen can be a gratifying experience and a fun family adventure. In this hands-on workshop, simple, delicious mozzarella cheese will be made from common kitchen equipment and ingredients, recipes and resources will be shared. We’ll make pesto stuffed mozzarella and mozzarella roulade filled with prosciutto and basil. Abbe will also show you how to make a simple, homemade, fresh ricotta cheese. BRING: a pair of cotton lined dish gloves and a container to take home your cheese. Abbe Turner, Lucky Penny Farm & Creamery, 6:30-9:30 p.m., $75.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Mozzarella Wkshp $ 75.00

Mini Cheesecakes


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

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


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Cheesecakes $ 75.00

CLE - CCLK Open House


Sep 17,2015 - Time: 6:00 pm - 10:00 pm
Cleveland Culinary Launch and Kitchen  is hosting its 3rd annual Fall Showcase, Thursday, September 17th! Come sample products from all of CCLK's newest members, get a tour of the Kitchen, enjoy food and drink, and win amazing prizes! Admission, as always, is free but registration is required at the link below! We hope to see you there! We will be open as well so please stop in to see us. https://www.eventbrite.com/e/3rd-annual-cclk-fall-showcase-tickets-18187573522?aff=es2

Location

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

Event Fees:

French Bread Workshop


Sep 19,2015 - Time: 10:00 am - 1:30 pm
Baking with Kathy Lehr (P) Join one of the countries foremost authorities on bread baking. Kathy Lehr has been teaching bread baking at WRSOC for over 25 years and now teaches all over the country. In this series you will learn the basics of classic French bread, No Knead bread techniques and Galette's sweet and savory. Please bring a bowl to take home your doughs. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class.    French Bread Workshop: Saturday September 19 This class will give you a formula to create any bread you desire! Follow Kathy Lehr through the basic chemistry of what happens when you combine yeast, flour, water, and salt. Once these are mastered, you should be producing beautiful and tasty breads! You’ll also learn about various grains and how they react to yeast. There are many tips for the busy working person, and how to eliminate many of your fears and misconceptions. You’ll have the opportunity to shape and bake a perfect French loaf (a batard) as well as make the dough to take home and bake in your own oven. To accompany our chewy French loaves, you’ll see how to make a Caesar salad using your leftover (if there ever is any!) stale bread.  

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


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

French Bread $ 80.00

CLE - Sushi Workshop


Sep 19,2015 - Time: 12:00 pm - 3:00 pm
Sushi Workshop: Saturday, September 19 Ever wanted to learn how to make your own sushi? In this popular workshop you’ll learn how to make the rice and prepare a variety of ingredients to create your own signature rolls. We’ll be making California roll; Kappa Maki (cucumber roll), Sesame Salmon Roll; Crab Mango roll with mango cilantro chili sauce and a vegetarian roll. We’ll make all of these rolls together and then set you loose to create your own rolls. Please bring a container to take home your rolls. Catherine St. John, 12:00.-3:00 pm, $80

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Sushi $ 80.00

CLE - Waffle Brunch


Sep 20,2015 - Time: 11:00 am - 1:00 pm

Waffle Workshop:

Learn how to make delectable Belgian style Raised Waffles and Apple Waffles with Maple Apple topping. We will also cover the proper way to scramble eggs and cook bacon. We will have fruit topping, whipped cream and real maple syrup to go with our waffle brunch.

Catherine St. John, 11-1 PM, $45


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Waffles $ 45.00

Beginning Pastry Workshop


Sep 21,2015 - Sep 25,2015 Time: 4:00 pm - 9:00 pm

Developed by Christina Körting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.

Pastry Diploma Requirements:

All 5 pastry participation workshops, 8 demonstration or participation pastry classes, 4-part Cake Decorating Workshop (in Cleveland) , Wendy Kromer-Schell (2 classes in Cleveland) and the 5-day Intensive Bread Clinic.

Beginning Pastry Workshop:

Monday-Friday, September 21-25

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

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

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

$150 deposit required to hold your spot  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Beg Pastry $ 150.00

CLE - Private Event


Sep 21,2015 - Time: 4:00 pm - 8:00 pm

Location


Street
City, Postcode

Event Fees:

CLE - A Night on Rappahannock


Sep 23,2015 - Time: 6:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

CLE - Real Food Challenge


Sep 25,2015 - Sep 26,2015 Time: 11:00 am - 6:00 pm
Raw Trainer 30 Day Living on Real Food Challenge - Workshop! The 30 Day Living on Real Food Challenge is the first step to new you. A you with more energy, with improved mental clarity, with glowing skin. A you with better body composition, increased athletic performance and so many other healthy improvements. What we will cover: Basic raw food prep, sprouting, dehydrating, desserts, kitchen skills, and more! $299 - Course also includes 10 hours of training, over 90 recipes, 4 weeks of meals, plans, and grocery lists to start on your 30 days of real food! Come ready to learn, change, and of course eat! September 25; Friday 6-9pm (serving dinner) September 26; Saturday 11am-6pm (serving brunch and dinner) Marisa DiCenso-Pelser The Raw Trainer B.S. Exercise Science Raw Food Chef/Teacher Email: marisa@rawtrainer.com Phone: 216-536-6000 Raw Food Website: www.rawtrainer.com Pilates Website: www.purehf.com Facebook:www.facebook.com/rawtrainer Instagram: @RawTrainer

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Food Challenge $ 299.00

Date Night - Cocktail Party


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

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


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Date Night $ 85.00

Kids - All About Corn


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Kids Corn $ 45.00

Teens - All About Corn


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Teens Corn $ 50.00

Clam Bake


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

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

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


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Clam Bake $ 80.00

CLE-Wendy Kromer Macarons


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

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Macaron $ 250.00

Science of Good Cooking - Dressings & Salads


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

Dressings and Salads:

Tuesday, September 29

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

 

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC D&S $ 75.00

CLE-Cake Decorating


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

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Cake Dec $ 395.00

Date Night - Mexican Small Plates


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

Looking for something new to do on a Friday night? Join us for this popular series and share good food and learning with new friends. Everyone will get a great hands-on experience cooking with Chef Anne Haynam and then sit down to enjoy the fruits of their labor. You may even get some great ideas for your own entertaining at home. You may bring beer or wine to enjoy with your meal. Anne Haynam, 6:30 p.m.-9:30 p.m., $170 per couple, per class

Mexican Small Plates:Friday, October 2

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


Location

WRSOC at CCLK
140 N. Main St
Hudson, 44236

Event Fees:

Date Night $ 85.00

CLE-French Bread Workshop


Oct 3,2015 - Time: 11:00 am - 2:30 pm
French Bread Workshop: Saturday, October 3 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 also see how to make a Caesar salad using your leftover (if there ever is any) stale bread. BRING: a plastic bench scraper, gallon sized Ziploc bags or medium bowl, apron and lunch sized brown paper bags to take home your doughs and baked breads. Kathy Lehr  Kathy is an educator, restaurant consultant, and bread expert. She was mentored by French Chef Danielle Forrestier and has been teaching at WRSOC for over 20 years. Kathy was trained by Zona Spray and is a graduate of WRSOC. Kathy has also received training from Jeff Hamelman and James MacGuire, both leading bread authorities. Her DVD, Classic French Bread and More… takes you step by step through the art of bread making.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Fr Bread $ 80.00

Mediterranean: Small Plates and Snacks


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

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


Location

WRSOC
140 N. Main St
Hudson, 44115

Event Fees:

Mediterranean $ 75.00

CLE - Intro to Pasta


Oct 4,2015 - Time: 1:30 pm - 3:30 pm

Pasta Workshop for Beginners:

Learn how to make semolina pasta dough and then using the KitchenAid pasta attachment for the stand mixer sheet and cut your pasta. You will be working in teams to make pasta to take home. Chef Catherine will then demonstrate a simple tomato sauce to pair with the pasta. She will also give you a few other sauce recipes for you to try at home. We will serve our pasta with some Focaccia bread and Green Salad.

Bring a sheet pan to take home your pasta.

Catherine St. John, 1:30-3:30 PM, $45


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Pasta $ 45.00

Pierogi Workshop


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

Pierogi Workshop: Monday October 5

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

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


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Pierogi Wkshp $ 75.00

Science of Good Cooking - Soups, Stews, & Chilis


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

Soups, Stews and Chilis:

Tuesday, October 6

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

 

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC - Soups $ 75.00

Foundations II


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

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

Culinary Foundations: The Building Blocks of Great Cooking

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

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

Culinary Foundations Program Requirements Foundations I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 20 individual classes, and 12 part Science of Good Cooking are required.

FOUNDATIONS II: Intermediate Wednesday-Sunday, October 7-11 Foundations I required. Introduction into World Cuisines: Day One: Italy; Day Two: Mediterranean, Day Three: Asia, Day Four: Latin America, Day Five: Classic American. Each day will focus on some of the classic dishes from each region and how French technique has influenced it. This class builds upon the classic French-based technique covered in Level I. We will apply those techniques to other cuisines of the world and discuss the primary flavor components and styles of each region. Catherine St. John, Wednesday-Friday 4:00 p.m.-9:00 p.m., Saturday and Sunday 10:00 a.m.-4:00 p.m., $595   Bring: chef’s jacket, 8" or 10" chef’s knife, paring and boning knives. (Note: most items are available for purchase in our store, The Cookery. You’ll receive a 20% discount on items purchased for class in our store.)

$150 deposit

2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARD ANOTHER CLASS


Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Foundations II $ 150.00

CLE - Private Event (GP)


Oct 10,2015 - Time: 3:00 pm - 6:00 pm

Location


Street
City, Postcode

Event Fees:

Science of Good Cooking - Pasta and Their Sauces


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

Pastas and Their Sauces:

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

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Pasta $ 75.00

Private Event


Oct 14,2015 - Time: 6:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

Baking with Pumpkins


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Baking $ 75.00

CLE - Clam Bake


Oct 17,2015 - Time: 6:00 pm - 9:00 pm
Clam Bake:  Saturday, October 17 It's Clam Bake season so come join us and learn how to pull off a clam bake of your own in an untraditional way. Most clam bakes are cooked in a stacked steamer and can produce overcooked clams and soggy chicken and potatoes.  In this class you will learn to cook things in a way that each component of the meal will be the star.  We will start with a New England Style Clam Chowder, then move on to the main event: Dry Brined Roast Chicken; Roasted Mustard Crusted New Potatoes; Salad of Baby French Green Beans with a Shallot Vinaigrette; Stir-fried Corn Pin-wheels with Garlic Herb Butter and Steamed Clams with Garlic Parsley Broth and Crusty Bread. Catherine St. John, 6-9 pm.  $80

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Clam Bake $ 80.00

Kneadlessly Simple Breads


Oct 17,2015 - Time: 10:00 am - 1:30 pm
Baking with Kathy Lehr (P) Join one of the country's foremost authorities on bread baking. Kathy Lehr has been teaching bread baking at WRSOC for over 25 years and now teaches all over the country. In this series you’ll learn the basics of classic French bread, No Knead bread techniques and Galettes, sweet and savory. Please bring a bowl to take home your doughs. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class.   Kneadlessly Simple Breads: Saturday October 17 The no-knead technique is an incredibly easy method to create some great flavored breads. You will learn the history behind this technique, how to bake bread in a cloche and how to bake straight on tiles or a pizza stone. The “kneading” technique is so simple, you won’t believe it is possible. We will be making three breads in this class: Olive Tapenade, Three Cheese, and Chive. Kathy will also demonstrate a basic master dough recipe from which you may create other breads! You will be making one of these doughs to take home.   Please bring a medium size bowl.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Bread $ 80.00

CLE - Fall Soups


Oct 18,2015 - Time: 1:30 pm - 3:30 pm

Fall Soup Workshop:

In the class you will learn how to make your own chicken stock and vegetable stock. This is 2 very important basic stocks to learn. Making your own stock will change the way you cook. You can make large batches and freeze so you always have good stock on hand for soups, braises and sauce making.

Chef Catherine will demonstrate how simple it is to make good quality stock. We will then work as a team to make a Kitchen Pantry Soup (like a minestrone) with normal everyday ingredients you can find in your kitchen. Everyone loves a good Chicken Noodle Soup but thinks it takes time. We will shorten the time with a quick soup made from a rotisserie chicken you can pick up in any grocery store.

Catherine St. John, 1:30-3:30 PM, $45


Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Soups $ 45.00

Chocolates & Candies


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

Monday-Thursday, October 19-22

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

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

No prerequisites.

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

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Choco and Candy $ 150.00

CLE - French Farm Cooking


Oct 23,2015 - Time: 6:00 pm - 9:00 pm
French Farm Cooking: Friday, October 23 Jennifer Brush has a passion for all things French and it shows in her love of French Food and Wine. Join Jennifer for an evening of French food and wine. You will help cook this French inspired menu and enjoy wine parings to go with your meal.  Tarte au Chevre (Goat Cheese Tart) and  Salade de Cresson et de Batteraves aux Noix (Watercress, Beet and Walnut Salad), Coq au Vin (Chicken cooked in red wine), Clafoutis (baked dessert with fruit).  Jennifer Brush, 6-9pm, $90   Wines will be available for purchase.  No BYOB.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-French Farm $ 90.00

Pasta Workshop


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

Pasta Workshop: Saturday October 24

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

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


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Pasta $ 75.00

CLE-Hot Chocolate & Cookies


Oct 24,2015 - Time: 12:00 pm - 3:00 pm
Hot Chocolate and Cookies: Saturday, October 24 Is there a better combination when the weather starts to turn to Fall?  Learn how to make a luxury hot chocolate and then take it too the next level with endless variations. We will then make Chocolate and Pumpkin Swirl Brownies and The Ghosts of Cookies Past (pecan balls).  Anna Weisend, 12-3pm, $65  

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Cookies $ 65.00

Mediterranean: Full Plate Salads


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

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


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Mediterranean $ 75.00

CLE-Mozzarella Wkshp


Oct 25,2015 - Time: 1:30 pm - 4:30 pm
Mozzarella Workshop: Sunday, October 25 The lost art of cheese making is making a comeback in today’s DIY kitchen. Although a certain mystique surrounds the concept of making cheese at home, the effort is as simple as following a recipe. Are you looking for a new culinary adventure? Making cheese in your own kitchen can be a gratifying experience and a fun family adventure. In this hands-on workshop, simple, delicious mozzarella cheese will be made from common kitchen equipment and ingredients, recipes and resources will be shared. We’ll make pesto stuffed mozzarella and mozzarella roulade filled with prosciutto and basil. Abbe will also show you how to make a simple, homemade, fresh ricotta cheese. BRING: a pair of cotton lined dish gloves and a container to take home your cheese.  Abbe Turner, Lucky Penny Farm & Creamery, 1:30-4:30 pm $75.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Mozz $ 75.00

Stuffed Cabbage & Chicken Paprikash Workshop


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

Stuffed Cabbage & Chicken Paprikash Workshop: Monday October 26

In this hands-on class you will learn different variations of the classic cabbage roll and chicken paprikash. Cabbage rolls vary from country to country through out Europe and the Middle East. Recipes will be provided for several kinds and we will make 2 varieties. Chicken Paprikash, the most famous Hungarian stew is made differently from family to family. We will review two different varieties and make homemade spaetzles to go along with our dish. Autumn Johnston, 6:30 – 9:30p.m., $75.

Please bring a few containers to take home any leftovers.


Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Stuffed Cabbage $ 75.00

Science of Good Cooking - Rice, Grains, & Beans


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

Rice, Grains, and Beans:

Tuesday, October 27

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


Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Rice $ 75.00

CLE - Beer-BQ Pig Carving


Oct 28,2015 - Time: 6:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

Bacon Workshop


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Bacon Workshop $ 85.00

Baking - Rolls


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Baking $ 75.00

CLE-Bacon Wkshp


Oct 30,2015 - Time: 6:00 pm - 9:00 pm
Bacon Workshop—Makin’ Bacon!: Friday, October 30 Bacon has been all the rage for several years. It has dominated restaurant menus with many making their own bacon in-house.  In this workshop you will learn how to cure and smoke pork belly (using an indoor smoker). Each student will go home with a piece of pork belly they’ve cured in class. We’ll also use some Nueske’s Applewood, Applewood Pepper, and Cherrywood smoked bacons in our creations. We’ll then take our home made bacon and make the WRSOC Cobb Salad (Greens with bacon, blue cheese, hard boiled eggs, tomatoes, avocado and our own home made dressing); Smokey Tomato Soup with Red Onion Bacon Jam; Bacon Quiche with Kerrygold Irish Swiss cheese; Bacon Wrapped Pork Tenderloin with a Spicy Apricot Glaze.  Catherine St. John,  6:00-9:00 pm. $85

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Bacon $ 85.00

CLE - Food Photography


Oct 31,2015 - Time: 1:00 pm - 5:00 pm
Making Food Photographs With Appetite Appeal And That Tell A Story October 31; Saturday 1:00pm - 5:00pm (with a 30 minute break session); $90 Renowned food photographer and teacher Barney Taxel will present an afternoon of practical experiences that will provide basic food photography knowledge and tools for the non-professional photographer. Barney will cover exposure/lighting techniques, composition, and photo editing skills that will provide the participant with the toolbox for creating food photographs with appetite appeal, using the resources available in every home kitchen. After basic instruction, each student will have the opportunity to photograph dishes prepared and provided by WRSOC. These photographs will then be edited and commented on by Barney, followed by a second photography session for each student to apply their newly acquired skills. This is an intensive afternoon workshop. Each participant is required to provide their own digital camera that is capable of close up focusing, high ISO settings, and removable memory card. Phone and tablet cameras not acceptable. Limited to 10 participants.
  About Barney Taxel Barney has been photographing food professionally for over 30 years for cookbooks, magazines, newspapers, websites, and advertising. See http://www.taxelimagegroup.com/ Recently he has been photographing food in his home kitchen using only the most basic available light and modest digital technology to capture images with appetite appeal for his wife Laura's blogs in Edible Cleveland http://ediblecleveland.com/contributors/taxel-laura

Location

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

Event Fees:

CLE - Photo $ 90.00

Kids Halloween


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Kids Halloween $ 45.00

Teen Halloween


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Teen Halloween $ 50.00

Thanksgiving Dinner


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Tday Dinner $ 85.00

Science of Good Cooking - Vegetables


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

Vegetables:

Tuesday, November 3

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

   

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Veg $ 75.00

Foundations III


Nov 4,2015 - Nov 8,2015 Time: 4:00 pm - 9:30 pm

Grande Diplome

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

Culinary Foundations: The Building Blocks of Great Cooking

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

Culinary Foundations Program

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

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

FOUNDATIONS III: Advanced

Wednesday-Sunday, November 4-8

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

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

Foundations I and II required.

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

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Foundations III $ 150.00

CLE - Private Event


Nov 8,2015 - Time: 2:00 pm - 6:00 pm

Location


Street
City, Postcode

Event Fees:

Science of Good Cooking - Poultry


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

SOGC $ 75.00

Private Event


Nov 11,2015 - Time: 6:30 pm - 9:00 pm

Location


Street
City, Postcode

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Date Night - Burgundy France


Nov 13,2015 - Time: 6:30 pm - 9:30 pm
New Menus!  Friday Night Date Night (P) Looking for something new to do on a Friday night? Join us for this popular series and share good food and learning with new friends. Everyone will get a great hands-on experience cooking with Chef Anne Haynam and then sit down to enjoy the fruits of their labor. You may even get some great ideas for your own entertaining at home. You may bring beer or wine to enjoy with your meal. Anne Haynam, 6:30 p.m.-9:30 p.m., $170 per couple, per class Taste of Burgundy France: Friday, November 13 Many of the world’s most expensive wines come from the Burgundy region of France but did you know that many of the most famous French dishes hail from this region as well?  Our menu features:  Gougeres (cheese puffs), Burgundy Salad with Poached Egg and  Garlic Croutons with Mustard Vinaigrette, Coq au Vin (Chicken in Red Wine), and Pain d’Epices (Dijon’s Gingerbread) with Mascapone Mousse and  Clementine Syrup.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

CLE - Holy Cannoli


Nov 13,2015 - Time: 6:00 pm - 9:00 pm
Holy Cannoli! : Friday, November 13 Learn to make this Italian indulgence from scratch!  We will be making the shells and two variations of the filling, Cherry, Almond, and Chocolate and Pistachio and Orange. Anna Weisend, 6 – 9pm, $75

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Cannoli $ 75.00

Teen Thanksgiving


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Teen TDay $ 50.00

Kids Thanksgiving


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Kids TDay $ 45.00

CLE-Girls Phyllo Night


Nov 14,2015 - Time: 6:00 pm - 9:00 pm
Phyllo Workshop: Saturday, November 14 Come learn how to work with phyllo pastry in this hands on workshop.  You will learn how to handle this delicate pastry and create some mouth watering appetizers, entrees and desserts.  You will each go home with some fresh phyllo pastry from Cleveland's own Athens foods.  Please bring a silicone pastry brush and a container to take home what you do not eat.  Everyone's favorite Spanikopita (spinach and phyllo triangles); Triopitas (3 cheese phyllo triangles); Chicken and Artichoke Phyllo Pouches; We will create our own Phyllo Crust Pizza and finish with Chocolate Raspberry phyllo tarts. Catherine St. John, $75

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Phyllo $ 75.00

Mediterranean: Flexitarian Supper


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Flexitarian $ 75.00

CLE-Thanksgiving Dinner


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

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-TDay $ 85.00

Thanskgiving Sides


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Tday Sides $ 75.00

Science of Good Cooking - Meat Techniques


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

Meat Techniques:

Tuesday, November 17

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

 

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Meat Tech $ 75.00

CLE - Dessert Duel


Nov 18,2015 - Time: 6:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

Crepe Workshop


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Crepes $ 75.00

CLE - Private Event


Nov 19,2015 - Time: 11:00 am - 2:30 pm

Location


Street
City, Postcode

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Galettes - Sweet & Savory


Nov 21,2015 - Time: 10:00 am - 1:30 pm
Baking with Kathy Lehr (P) Join one of the country's foremost authorities on bread baking. Kathy Lehr has been teaching bread baking at WRSOC for over 25 years and now teaches all over the country. In this series you’ll learn the basics of classic French bread, No Knead bread techniques and Galettes, sweet and savory.  Please bring a bowl to take home your doughs. Kathy Lehr,  10:00 am-1:30 pm. $80 per class Galettes, Both Savory and Sweet:  Saturday, November 21 In this hands-on class you will learn how one basic dough can be used to make sweet and savory dishes alike.  This dough is versatile enough for pies and tarts as well!  You will make an individual Apple and Almond Tart (based upon what is in season) and then a Mushroom, Onion and Cheese Galette.  At the end of the class, you will be making the dough to take home and create your own masterpiece! Please bring a medium-sized bowl.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Galettes $ 80.00

CLE- Cheesecakes


Nov 21,2015 - Time: 12:00 pm - 3:00 pm
Sweet and Savory Cheesecakes: Saturday, November 21 Cheese cakes can be sweet or savory. Learn to make a variety of cheesecakes using different methods.  We will make a traditional cheesecake with a lemon curd glaze,  a no bake chocolate Nutella cheesecake and an individual goat cheese and sundried tomato cheese cake on a green salad. Anna Weisend, 12 – 3 pm, $75

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Cheesecake $ 75.00

Science of Good Cooking - Fish & Shellfish


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

Fish and Shellfish:

Tuesday, November 24

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

 

Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Fish $ 75.00

Stuffed Pasta Workshop


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Stuffed Pasta $ 75.00

Science of Good Cooking - Eggs


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

The Science of Eggs:

Tuesday, December 1

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


Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Eggs $ 75.00

Date Night - Champagne


Dec 4,2015 - Time: 6:30 pm - 9:30 pm
New Menus!  Friday Night Date Night (P) Looking for something new to do on a Friday night? Join us for this popular series and share good food and learning with new friends. Everyone will get a great hands-on experience cooking with Chef Anne Haynam and then sit down to enjoy the fruits of their labor. You may even get some great ideas for your own entertaining at home. You may bring beer or wine to enjoy with your meal. Anne Haynam, 6:30 p.m.-9:30 p.m., $170 per couple, per class Champagne Anyone?: Friday, December 4 Nothing says celebration like champagne.  Learn some appetizers to pair with sparkling wine and also a salad and main course that use bubbly as one of the ingredients.  Perfect for a holiday celebration!  Blue Cheese Gougeres; Mustard Mascarpone Bruschetta; Pear, Baked Crab, Brie, Spinach and  Artichoke Dip; Toasted Walnuts and Mixed Greens with Champagne Vinaigrette; Seared Scallops with Champagne Tarragon Sabayon Sauce.

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Date Night $ 85.00

Holiday Appetizers


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Holiday Apps $ 75.00

CLE - Napoletana Pizza


Dec 5,2015 - Time: 11:00 am - 2:30 pm
Kathy Lehr has been teaching bread baking at WRSOC for over 25 years and now teaches all over the country. In this series you’ll learn the basics of classic French bread. Kathy spent a week in May of 2014 in Southern California with the VPN Association learning how to make authentic Napoletana style pizzas and doughs. She’ll now teach you the same techniques and explain what makes a truly wonderful pizza dough with a variety of uses. You may never want to order out pizza or buy store bought bread again.   Napoletana Pizza Plus!: Saturday, December 5 Kathy will show you how to use the Napoletano pizza dough to make either a baked or fried calzone, filled with ricotta, mozzarella, Italian ham, parmesan, and basil. We’ll bake this. After baked, this calzone is topped with a fresh tomato sauce and more basil. Secondly, we’ll use frying techniques to make pizza montenara. These are small circular pieces of dough pierced with a fork and deep fried. When cooled, they are topped with tomatoes, mozzarella, basil, parmesan and olive oil. They are placed in a hot oven on tiles and baked for a few minutes, then drizzled with olive oil and they are ready to eat. The last item is the Angelettos (Little Angels). A piece of dough is rolled out and cut into strips. These strips are deep fried. They are topped with a spicy marinara sauce, parmesan, basil, and salt and pepper. Some of the Angelettos will be held back to make Angelettos Nutella. Yes, they are drizzled with Nutella and dusted with powdered sugar for a yummy dessert! At the end of class you will be making the dough the take home. Kathy Lehr, 11:00 a.m.-2:30 p.m., $80 per class.   Please bring a medium size bowl.   Kathy Lehr    Kathy is an educator, restaurant consultant, and bread expert. She was mentored by French Chef Danielle Forrestier and has been teaching at WRSOC for over 20 years. Kathy was trained by Zona Spray and is a graduate of WRSOC. Kathy has also received training from Jeff Hamelman and James MacGuire, both leading bread authorities. Her DVD, Classic French Bread and More… takes you step by step through the art of bread making.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Pizza $ 80.00

CLE-Holiday Dinner


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

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Holiday $ 85.00

Holiday Appetizers


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Holiday Apps $ 75.00

Science of Good Cooking - Sauces Part I


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

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


Location

WRSOC
140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Sauces I $ 75.00

One Dough - 5 Cookies


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

Location

WRSOC
140 N. Main St
Hudson, 44236

Event Fees:

Cookie Dough $ 80.00

CLE-Make & Take Cookies


Dec 12,2015 - Time: 11:00 am - 4:00 pm
Make and Take Holiday Cookies: Saturday, December 12 Let’s save you the time and the mess...We do the shopping, we do the dishes!  Spend the afternoon with us, learn some of our favorite recipes, and leave with 6 dozen cookies.  You will leave with one dozen each of Raspberry Stuffed Shortbread, Gingerbread Men, Apricot Kolache, Chocolate Mint Sandwich Cookies, Lemon Crinkle, and Nutty Irishman.  Anna Weisend / Becky Rink, $120, 11:00am – 4:00pm   Bring: A container or plastic bags  for cookies.  

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115