Outdoor Grilling – Smoke & Fire : May 29, 2014
In this class we’ll be working inside and outside. We have an indoor stove top smoker we’ll use to demonstrate an easy way to inject flavour into food. We’ll also continue to work on the outside grill to perfect your grilling skills. Our menu will include indoor Asian smoked salmon with Thai peanut noodle salad; classic barbeque chicken with a dry rub and home made barbeque sauce served with German style potato salad; we’ll finish with spicy apricot glazed pork tenderloin served with a medley of grilled vegetables.
On-line Registration Note:
To register more than 1 person for a given class, you need to add each person to your cart individually until we can correct the issue. Sorry for any inconvenience.
Instructor: Catherine St. John Time: 6:30-9:30pm Cost: 80
Outdoor Grilling – Memorial Day : May 22, 2014
What better way to start off the Memorial Day weekend than with a barbeque. This is a menu that you’ll very easily be able to make all over again this weekend for your friends and family. This class will also cover basic grilling techniques and skills. The baconator burger (we’ll create an awesome burger stuffed full of bacon and all the fixins); grilled peppers stuffed with Italian sausage and cheeses then simmered in a spicy tomato sauce; barbeque babyback ribs with bourbon barbeque sauce; El Paso baked beans and Pineapple coleslaw
Dining on the Great Wall – Rolls : May 21, 2014
Learn how to make spring rolls and heat things up with a flavor trip into the Szechwan area of China. Our own crisp spring rolls, filled with pork, shrimp, and vegetables, served with a Shanghai dipping sauce, crisply-fried freshwater fish served with meaty Szechwan “fish sauce”, lemon chicken, steamed rice and tea.
Instructor: Tom Johnson Time: 6:30-9:30pm Cost: 75
Foundations III – Advanced : May 14, 2014 - May 18, 2014
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.)
2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT.
Instructor: Catherine St. John Time: Wed-Fri 4:00-9:30 p.m. / Sa-Su 9:30 a.m.-4:00 p.m. Cost: 595
Friday Night Date Night – Spring Market : May 9, 2014
The bounty of spring is upon us. This menu features clean, simple preparations that will set you up for easy entertaining in the weeks to come. Pea and edamame puree with fromage blanc and crostini; roasted asparagus and mushrooms over baby greens with a farm fresh poached egg; halibut and salmon skewers with parsley lemon butter over garden orzo and finish with mango sorbet.
Instructor: Anne Haynam Time: 6:30-9:30pm Cost: 170
Advanced Pastry – Cakes & Tortes : May 5, 2014 - May 8, 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.)
4-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT.
Instructor: Christina Korting Time: 4:00-9:00pm Cost: 495
Bread Baking – No Knead : May 3, 2014
The key to making beautiful breads without kneading and storing the doughs for days will be explained in depth. You can have incredible dough at your convenience to bake when you are ready! Techniques used in European bakeries for ages have just come to light in our country. Learn the techniques through making a master white wheat bread, cheddar cheese and chive bread and an olive tapenade bread. You’ll see how to make free formed loaves and how to bake in a cloche (cast iron or ceramic pot) using an even wetter dough. You’ll be making a dough at the end of class to take home.
BRING: a medium sized bowl to class, as well as a plastic bench scraper.
Instructor: Kathy Lehr Time: 10:00am - 1:30pm Cost: 75
Outdoor Grilling – Series : May 22,
In these three classes you’ll learn basic grilling skills as well as more advanced techniques. Whether you grill on charcoal or use a gas grill, you’ll amaze yourself and others with the recipes and techniques you’ll learn from this series.
The main skill learned here is to not let the fire control you–you control the fire. Catherine St. John will guide you through her years of experience with grilling and give you the knowledge and skills to be the grill master. 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 our first concern.
Memorial Day Barbeque: Thursday, May 22
What better way to start off the Memorial Day weekend than with a barbeque. This is a menu that you’ll very easily be able to make all over again this weekend for your friends and family. This class will also cover basic grilling techniques and skills. The baconator burger (we’ll create an awesome burger stuffed full of bacon and all the fixins); grilled peppers stuffed with Italian sausage and cheeses then simmered in a spicy tomato sauce; barbeque babyback ribs with bourbon barbeque sauce; El Paso baked beans and Pineapple coleslaw.
Smoke and Fire: Thursday, May 29
International Grill: Thursday, June 5
Now that we have many of the basics down we’ll take a look at a few more advanced dishes. By advanced we mean fish and larger pieces of meat. These are the two areas in which people seem to have difficulty. You don’t need to be an advanced griller to take this class. Our goal is to simplify the techniques so they’re not so scary. We’ll be making grilled tuna lettuce wraps with wasabi ginger rub and quick pickled vegetables; teriyaki grilled salmon with vegetable fried rice and tandori butterflied leg of lamb with grilled curry potatoes.
Instructor: Catherine St. John Time: 6:30-9:30pm Cost: 234
Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236
Western Reserve School of Cooking | Hudson, Ohio | Copyrights 2012