Outdoor Grilling – Final Four : May 30, 2013
NEW MENUS! Outdoor Grilling and Smoking Series This popular charcoal grilling series is back and better than ever. We’ll take the mystery out of using a charcoal grill and give you techniques and recipes you’ll use for a lifetime. You’ll learn to control the fire and no longer have to worry about burnt, undercooked food. We’ll walk you through setting the fire, controlling the heat, direct and indirect heat grilling and what foods are best for the grill. Aprons recommended for all classes. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is out first concern. The Final Four (FULL)
No, we’re not talking basketball, we’re talking the four most popular meats to grill: ribs, chicken, hamburgers and pork. Choosing the right cut, grind, bone-in or boneless is the question. In this final grilling class we’ll make the following recipes and hopefully you’ll leave with a new understanding of which cuts and grinds to choose. Asian glazed spare ribs; classic dry rub chicken with a homemade beer barbequ sauce; the all American hamburger (we’ll grind our own special burger blend) with Nueske’s applewood smoked bacon and Kerrygold Irish cheese served with homemade chipotle ketchup and grill pork loin with a spicy apricot balsamic glaze. We’ll serve all of this with pressure cooker baked beans, oven fries and summer pasta salad.
Other Grilling classes ($312 for the series):
Introduction to the Grill in Small Bites:Thursday, May 2 Grilled Summer Shellfish Bake:Thursday, May 9 Up in Smoke!:Thursday, May 23
Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 80
Outdoor Grilling – Up in Smoke : May 23, 2013
NEW MENUS! Outdoor Grilling and Smoking Series This popular charcoal grilling series is back and better than ever. We’ll take the mystery out of using a charcoal grill and give you techniques and recipes you’ll use for a lifetime. You’ll learn to control the fire and no longer have to worry about burnt, undercooked food. We’ll walk you through setting the fire, controlling the heat, direct and indirect heat grilling and what foods are best for the grill. Aprons recommended for all classes. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is out first concern.
Up in Smoke! (FULL) We’ll now take a look at smoking meats and fish. We’ll use four different methods for smoking: cedar planks on a charcoal grill; wood chips in an electric and a charcoal fired smoker; and an indoor stove-top smoker. Cedar planked salmon with Asian chili glaze served with forbidden rice salad; applewood smoked pulled pork sandwiches with homemade barbeque sauce and jicama slaw; alderwood smoked peel and eat shrimp with cajun dust (indoor smoker) dipped in a spicy beer butter; smocked chicken nacho (charcoal smoker) with homemade nacho cheese sauce and roasted chili peppers.
Introduction to the Grill in Small Bites:Thursday, May 2 Grilled Summer Shellfish Bake:Thursday, May 9 The Final Four:Thursday, May 30
Wine Tasting – Italy : May 20, 2013
Wine Tasting and Food Pairing You don’t have to be a master sommelier or a Cordon Bleu trained chef to figure out which wines will enhance your dining and entertaining experiences. Join us for four fun and informative sessions focusing on the basic mechanics of matching wines with food. Each class will focus on wine from a specific geographic region with food pairings to go along with it. Topics discussed will include an overview of New World and Old World wine styles, which grape varieties are the most food versatile, how to build flavor bridges and how cooking methods and cuisine styles factor in the wines you select. Wines will be posted to www.wrsoc.com
Italian Food and Wine Pairing
Italy has long been known for it’s food and wine and how well they go together. You will enjoy a wonderful selection of wines paired with warm fresh figs stuffed with Taleggio cheese; steamed fresh P.E.I. mussels served in a garlic broth; shaved fennel and parmigiano reggiano salad with a lemon vinaigrette; chicken saltimoca (chicken stuffed with cheese and prosciutto) served with slow roasted tomatoes and mascarpone gelato with balsamic massarated strawberries.
Other Wine Tasting classes ($332 for the series):
French Bistro Food and Wine Pairing:Monday, February 25 American Food and Wine Pairing:Monday, April 1 Spanish Food and Wine Pairing:Monday, June 10
Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 85
Foundations III – Advanced : May 15, 2013 - May 19, 2013
Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I and II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working with advanced techniques in French cuisine, but making them relevant to today’s way of eating.
Bring: chef’s jacket, 10″ chef’s knife, paring and boning knives (Note: most items are available for purchase in our store, The Cookery.) $150 deposit 4-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT.
Instructor: Catherine St. John Time: 9:00am - 4:00pm Cost: 595
Cooking 101 – Chicken : May 13, 2013
NEW SERIES!Cooking 101 If you’re a beginning cook or a little rusty in the kitchen, then this is the series for you. Join WRSOC owner Catherine St. John for this series of basic menus filled with lots of techniques. Catherine will cover knifes skills, organization skills, cooking beyond the recipe, shopping strategies and much more. Chicken, Chicken and More Chicken (FULL) Chicken is still one of everyone’s favorite meals. Learning how to deal with the chicken breast can be tricky business. In this class we’ll focus on the sauté method of cooking and making pan sauces. We’ll learn how to cook beyond the recipe. If you understand the method and theory of what you’re doing, there is nothing you can’t make. Chicken picatta (lemon, caper and white wine sauce); chicken Marsala (chicken with Marsala wine and mushrooms); chicken Parmesan; baked rice pilaf; we will serve all of this with sauteed seasonal vegetables.
Other Cooking 101 classes ($292 for the series):
Simple Menu for Four:Monday, April 15 The Pasta Bowl:Monday, April 29 One-Pot Meals:Monday, May 6
Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 75
Outdoor Grilling – Shellfish Bake : May 9, 2013
Grilled Summer Shellfish Bake You don’t have to wait until fall to make this entertaining menu. Everything will be made on the grill along with some great side dishes. Grilled/steamed little neck clams and P.E.I. mussels in a garlic broth; grilled herb marinated chicken breasts, grilled corn and new potatoes; and grilled sausage, all served with creamy coleslaw and grilled marinated vegetable salad.
Introduction to the Grill in Small Bites:Thursday, May 2 Up in Smoke!:Thursday, May 23 The Final Four:Thursday, May 30
Cooking 101 – One Pot Meals : May 6, 2013
NEW SERIES!Cooking 101 If you’re a beginning cook or a little rusty in the kitchen, then this is the series for you. Join WRSOC owner Catherine St. John for this series of basic menus filled with lots of techniques. Catherine will cover knifes skills, organization skills, cooking beyond the recipe, shopping strategies and much more. One-Pot Meals
No matter what the time of year, it’s good to have some one-pot meals under your belt. We’ll talk about what can be done ahead and frozen, and what has to be left to the last minute. Turkey and black bean chili with jalapeno cheese corn bread; chicken noodle soup with buttermilk drop biscuits and shepherd’s pie with garlic mashed potato crust.
Simple Menu for Four:Monday, April 15 The Pasta Bowl:Monday, April 29 Chicken, Chicken and More Chicken:Monday, May 13
Girls’ Night Out – Japan : May 4, 2013
NEW SERIES! Girls’ Night Out Join WRSOC Owner Catherine St. John for four fun filled Saturday nights out with the girls. We will visit different cuisines during this tour of the world. Get your girlfriends together and come have a fun night of cooking. You may bring your favorite bottle of wine to enjoy with your meal.
Japanese Dinner Party
Tonight we will visit Japan with a fun interactive dinner party. Spicy tuna maki; miso soup with tofu and spinach; shrimp and vegetable tempura; yaki soba (pan-fried noodles); pork ton katsu (panko crusted pork cutlet) and berry sorbet with macadamia nut cookie bowls.
Other Girls’ Night Out classes ($332 for the series):
Spanish Dinner Party:Saturday, February 23 Mediterranean Dinner Party:Saturday, April 6 Grill Night: Girls on the Grill Italian Style: Saturday, June 15
Outdoor Grilling – Small Bites : May 2, 2013
NEW MENUS! Outdoor Grilling and Smoking Series This popular charcoal grilling series is back and better than ever. We’ll take the mystery out of using a charcoal grill and give you techniques and recipes you’ll use for a lifetime. You’ll learn to control the fire and no longer have to worry about burnt, undercooked food. We’ll walk you through setting the fire, controlling the heat, direct and indirect heat grilling and what foods are best for the grill. Aprons recommended for all classes. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is out first concern. Introduction to the Grill in Small Bites
Learn the basics of setting a charcoal fire and grilling on direct and indirect fire. The entire menu will be done on the grill and will show you how you can have a fun, entertaining experience made-up of a variety of appetizers. Lemongrass steak lettuce wraps; grilled vegetable caponata (vegetable, caper and olive spread served on toast points); brined and grilled peel and eat shrimp with chili butter; Afgan chicken satay (yogurt, garlic and ginger marinade), lamb souvlaki with grilled bread.
Other Grilling classes ($312 for the series): Grilled Summer Shellfish Bake:Thursday, May 9 Up in Smoke!:Thursday, May 23 The Final Four:Thursday, May 30
Outdoor Dessert Buffet : May 1, 2013
Put together a dessert buffet that holds up to the heat of the outdoors. Perfect for all your upcoming summer celebrations. You’ll also get tips on impressive displays within your budget. S’more cupcakes, apple pocket pies, cherry toffee oatmeal cookies, lemon addiction cookies, and mini blueberry turnovers. BRING: a sheet pan or pastry box to take home any leftovers.
Instructor: Anna Weisend Time: 6:30pm-9:30pm Cost: 75
Advanced Pastry – Cakes & Tortes : May 7,
Offered Spring of 2014
Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan.
Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale.
(Note: most items are available for purchase in our store, The Cookery.) $150 deposit 4-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT.
Instructor: Christina Korting Time: 9:30am - 4:00pm Cost: 495
