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Grilling Steaks & Chops
Open Seats 1
2016-6-2
6:30 pm
-9:30 pm
Date Night - Grilled Steaks
Open Seats -2
2016-6-4
6:00 pm
-9:00 pm
Whisk - Art & Wine
Open Seats 30
2016-6-6
6:00 pm
-8:00 pm
Chef Ky-Wai Stir Fry
Open Seats 3
2016-6-7
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2016-6-9
11:00 am
-3:30 pm
CLE - Date Night Grilling Steaks
Open Seats 16
2016-6-11
6:00 pm
-9:00 pm
Kids Cooking Camp
Open Seats -2
2016-6-13
10:00 am
-2016-6-17
12:30 pm
Chef Ky-Wai Noodle Dishes
Open Seats 0
2016-6-14
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2016-6-15
1:00 pm
-4:00 pm
CLE - Private Event
Open Seats 0
2016-6-16
4:00 pm
-6:00 pm
CLE - Private Event
Open Seats 0
2016-6-21
11:00 am
-3:30 pm
5 Day Bread Clinic
Open Seats 10
2016-6-22
4:00 pm
-2016-6-26
9:00 pm
Teen Cooking Camp
Open Seats 7
2016-6-27
10:00 am
-2016-7-1
1:00 pm
Chef Ky-Wai Vietnamese / Thai
Open Seats 0
2016-6-28
6:30 pm
-9:30 pm
Fundraiser - Nothing Butt Cancer
Open Seats 100
2016-6-30
6:30 pm
-10:30 pm
Knife Skills
Open Seats 12
2016-7-6
6:30 pm
-9:00 pm
Farmer's Market Cooking
Open Seats 11
2016-7-9
11:00 am
-2:00 pm
Kids Baking Camp
Open Seats 0
2016-7-11
10:00 am
-2016-7-15
12:30 pm
Date Night - India
Open Seats 4
2016-7-16
6:00 pm
-9:00 pm
Kids Baking Camp
Open Seats -1
2016-7-18
10:00 am
-2016-7-22
12:30 pm
Kids Cooking Camp
Open Seats -2
2016-7-25
10:00 am
-2016-7-29
12:30 pm
Teen Baking Camp
Open Seats 5
2016-8-1
10:00 am
-2016-8-5
1:00 pm
CLE - Private Event
Open Seats 0
2016-8-5
6:00 pm
-9:00 pm
Date Night - Farm to Table
Open Seats 8
2016-8-6
6:00 pm
-9:00 pm
CLE - Fruit & Veg Carving
Open Seats 12
2016-8-10
6:00 pm
-9:00 pm
Farmer's Market Cooking
Open Seats 12
2016-8-13
11:00 am
-2:00 pm
CLE - Private Event
Open Seats 0
2016-9-1
6:00 pm
-9:00 pm

Grilling Steaks & Chops


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

Location

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

Event Fees:

Grilling $ 90.00

Date Night - Grilled Steaks


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

Location

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

Event Fees:

Date Night $ 90.00

Whisk - Art & Wine


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

Location

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

Event Fees:

Whisk - Art & Wine $ 45.00

Chef Ky-Wai Stir Fry


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

Location

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

Event Fees:

Ky-Wai $ 80.00

CLE - Private Event


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

Location


Street
City, State Postcode

Event Fees:

CLE - Date Night Grilling Steaks


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

Location

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

Event Fees:

CLE - Date Night $ 95.00

Kids Cooking Camp


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

Location

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

Event Fees:

Kids Cooking Camp $ 250.00

Chef Ky-Wai Noodle Dishes


Jun 14,2016 - Time: 6:30 pm - 9:30 pm
Intro to Asian Flavors with Chef Ky-Wai Wong Chef Ky-Wai Wong is from Irvine California.  He grew up in a Chinese family and has strong ties to Chinese cuisine.  Chef Wong is a graduate of UCLA and Le Cordon Bleu in London.  He has a vast cooking background in many cuisines beyond traditional Chinese.  Among the area restaurants Chef Wong has worked in are Giovanni's, Fire Food and Drink, Lucky's Cafe and the Dante Restaurant Group.  He is currently on the staff at Tri-C in the Hospitality Management Program as an Assistant Professor.  Chef Wong is also a Certified Executive Chef by the America Culinary Federation.  We are very please to have him with us for what is sure to be a great series on Asian cooking. Join Chef Wong for this wonderful series on Asian cooking.  Each class will explore a different area or food of Asia.  We will start with Introduction to Stir-Fry and Chinese Flavors and then move on to rice dishes, noodle dishes and Thai and Vietnamese cooking.  These classes will be part lecture, part demo and part hands on. Chef Ky-Wai Wong; $80 per class; 6:30-9:30 pm Noodle Dishes - Tuesday June 21 Lecture Topics: Noodle Dishes Inspired from China, Korea and Japan Ingredients and products covered: Mung bean noodles, soba noodles, potato noodles, udon noodles, ramen noodles, Ho-Fun noodles, mein, tofu, canned Chinese mushrooms, Asian vegetables (Napa cabbage, bok choy, Chinese chives, bean sprouts, bamboo shoots) Demo: Ho-Fun Production Recipes: Chicken Soup with Glass Noodles, Chinese Mushrooms and Tofu; Soba Noodle Salad; Korean Beef and Noodle Salad; Udon and/or Ramen Noodle Soup; Ho-Fun (wide rice noodles) stir fried with Beef and Scallions; Vegetable Lo Mein

Location

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

Event Fees:

Ky-Wai $ 80.00

CLE - Private Event


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

Location


Street
City, State Postcode

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CLE - Private Event


Jun 16,2016 - Time: 4:00 pm - 6:00 pm

Location


Street
City, State Postcode

Event Fees:

CLE - Private Event


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

Location


Street
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5 Day Bread Clinic


Jun 22,2016 - Jun 26,2016 Time: 4:00 pm - 9:00 pm
5-Day Bread Clinic: Wed – Sun June 22-26 Get hands-on experience and confidence to bake perfect bread every time. Kathy Lehr gives step-by-step techniques, essential yeast and chemistry expertise. No prerequisites. This is a progressive and complete workshop for all levels of bakers. You will be working with the straight method as well as with pre-ferments. Make French bread, whole wheat bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins and bread pudding. Kathy Lehr, June 22-24 4:00 – 9:00 PM; June 25-26 9:00 AM – 4:00 PM; $595 BRING: chef’s jacket, flexible bench scraper, gram scale, instant-read thermometer, and a 1-gallon ziploc bag or bowl. (Note: most items are available for purchase in our store, The Cookery, at a 20% discount the week of class.) $150 deposit required to hold your spot 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARDS ANOTHER CLASS

Location

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

Event Fees:

Bread Clinic $ 150.00

Teen Cooking Camp


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

Location

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

Event Fees:

Teen Cooking Camp $ 325.00

Chef Ky-Wai Vietnamese / Thai


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

Location

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

Event Fees:

Ky-Wai $ 80.00

Fundraiser - Nothing Butt Cancer


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

Location

Bop Stop
2920 Detroit Ave
Cleveland, OH 44113

Event Fees:

Nothing Butt Cancer $ 40.00

Knife Skills


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

Location

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

Event Fees:

Knife Skills $ 75.00

Farmer's Market Cooking


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

Location

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

Event Fees:

Farmer\'s Mkt $ 75.00

Kids Baking Camp


Jul 11,2016 - Jul 15,2016 Time: 10:00 am - 12:30 pm
Kids Baking Camp: Monday-Friday July 11-15 Ages 8-12 Join chef and WRSOC owner Catherine St. John for another summer of baking. We will provide lunch on the first and last day of the camp. For days two, three and four, please pack your child a healthy lunch or snack to help balance out the sweets. Please have your child wear closed toed shoes and bring containers to take home their treats in. We try hard to make each day fun and educational. To achieve this we do not “dumb down” what they are making. Everything they bake will be made from scratch. Students will learn how to mise en place (everything in its place) before we begin to bake. This is a great organizational skill to learn when cooking and baking. We will also expect each student to help clean as we go and take pride in what they produce. Please wear closed toed shoes and bring a container or sheet pan to take home your baked goods. Please let us know if there are any allergies we should know about. This is not a class that will be able to accommodate Gluten Free. Catherine St. John; $250; 10:00-12:30 pm; Day One: July 11: Quick Breads, Scones and Biscuits Day one starts out with making Garlic Herb Biscuits; Cinnamon Crunch Scones and Cheesy Corn bread. We will serve the biscuits and corn bread with some homemade chowder. We'll try and save the scones to share with mom and dad. Day Two: July 12: Cookies and Brownies On this day we will be baking Classic Chocolate Brownies; Chewy Chocolate Chip Cookies and Chewy Oatmeal Raisin Cookies. Please bring a lunch or snack. Day Three: July 13: Cakes and Cupcakes Today's class will focus on creating cake batters and learning how to cream, fold and stir properly: all the keys to making a tender cake not a tough one. Students will learn how to use a pastry bag and glaze fruit as well. We will be making Classic Yellow Cup Cakes with Chocolate Frosting; French Apple Cake and NY Style Mini Cheese Cakes with Fresh Fruit. Please bring a lunch or snack. A sheet pan is a good thing to bring this day to transport everything home. Day Four: July 14: Brunch and Then Some We will be working with yeast in this class in two different ways. We will be making Raised Waffles with Strawberries, Maple Syrup and Whipped Cream; Egg Strata (egg and bread casserole) and can add cheese, bacon, ham or sausage to this. They well be creating it with what is in the kitchen. Our second yeast experience will be Pretzel Bites with a Honey Mustard dipping sauce. No need for a lunch on this day. Day Five: July 15: Pizza Party We will celebrate a job well done with a pizza party. We will be making our own pizza dough and then let the kids loose to create their own pizza (hopefully we get more than cheese and pepperoni out of them). We will finish the week out with dessert pizza made with a homemade sugar cookie, cream cheese frosting and fresh fruit as a topper.

Location

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

Event Fees:

Kids Baking Camp $ 250.00

Date Night - India


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

Location

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

Event Fees:

Date Night $ 90.00

Kids Baking Camp


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

Location

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

Event Fees:

Kids Baking Camp $ 250.00

Kids Cooking Camp


Jul 25,2016 - Jul 29,2016 Time: 10:00 am - 12:30 pm
Kids Cooking Camp: Monday-Friday July 25-29 Ages 8-12 We welcome another summer of cooking with kids ages 8-12 years old. Join Chef Ellen Velez (Ellen is a graduate of the of the Culinary Institute of America at Hyde Park) as she guides your child through the kitchen. Each class is designed to give them basic skills in the kitchen. Ellen will also cover kitchen safety, cleaning up after yourself and basic kitchen hygiene. Each day your child will experience new foods and new skills. Please let us know when signing up if your child has an allergy we need to know about. Please wear closed toed shoes and bring containers each day for leftovers (if any). Sometimes they eat it all! Catherine St. John; $250; 10:00-12:30 pm Monday July 25: Knife Skills Chinese Style We’ll work on your knife skills with this class and make three different stir-fry dishes using your knife skills. We'll make fried rice, which is always a favorite in my household because you can use anything you have on hand in the refrigerator. Then we'll do an easy and yummy chicken and broccoli stir fry and finally a pork lo mein, which everyone always loves. We'll finish off our day by learning how to supreme oranges. Tuesday July 26: The Art of the Saute Learn the very valuable skill of sauteing and making a pan sauce by making a saute of chicken with a citrus beurre blanc sauce (butter sauce). We'll also learn how to make sautéed green beans, rice pilaf and finally finish it off with a classic chocolate pudding. Wednesday July 27: Southern Classics We'll start our tour of the South perfecting the art of making buttermilk fried chicken. It'll be the best fried chicken you've ever had. (Your parents are going to make excuses to pick you up early just so they can have a drumstick.) The chicken will be accompanied by braised collard greens and mac and cheese. We'll make a nice bechamel sauce for the mac and cheese and then bake it. We'll finish our tour with a peach cobbler. Thursday July 28: Italian-American Italian-American day starts with a fresh tomato and mozzarella bruschetta. We’ll then make, shape and fry up our meatballs with red sauce simmering in the background, make and cut homemade pasta and finally finish it off with tiramisu. Friday July 29: American Classics Chili is different from state to state so I'm going to show you how to make a classic Texas beef chili which has a great Mexican influence on it. It'll be accompanied by corn bread (with and without jalapenos). We'll also learn how to roast a chicken and then properly take it apart and serve it with the juices and then we'll make a gravy. We'll end our week with a homemade brownie Sundae Bar.

Location

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

Event Fees:

Kids Cooking Camp $ 250.00

Teen Baking Camp


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

Location

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

Event Fees:

Teen Baking Camp $ 325.00

CLE - Private Event


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

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Date Night - Farm to Table


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

Location

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

Event Fees:

Date Night $ 100.00

CLE - Fruit & Veg Carving


Aug 10,2016 - Time: 6:00 pm - 9:00 pm
Join Chef David Holland in a fun filled class on fruit and vegetable carving.  Have you ever wondered how those cool looking fruits and vegetables were made?  Well, now you will know the secrets and get to try your hand at it as well. Class: • Preparation and sanitation • Apple “Bird of Paradise” beginning How to keep certain fruits from “rusting” (apples, potatoes, etc...) Maintaining carvings, water, water, water... lemon juice, fruit pectin! • Hands on assorted radish, carrot, beets &leek flowers • Hands-on Leaf carving Zucchini, yellow squash, butternut, watermelon skin • Centerpiece Watermelon carving Choosing a design Using transfer paper Lettering for special occasions • Final design combining all carvings Wine/Beer /Liquor is available for purchase (credit card or exact cash) Chef David Holland Pulling from his background in the visual arts Chef David Holland has infused his career in the culinary industry with an artistic approach to every plate. By creating visually stunning “flavor grenades” to delight the pallets of his clients, Holland is exploding the conventional approach to fine dining. Entering the culinary world by training in a traditional apprenticeship, Holland had quickly taken an interest in Garde Manger aspect of fine dining and applied his creativity and background into designing elaborate fruit and vegetable displays for events in the hotel and fine dining industry. From carved floral displays to "Monkey Kingdoms" carved out of taro root and underwater themes with fish from yellow and green squash, Holland’s “outside the box” approach to sculpting has had Bob Marley's portrait in a watermelon.  “I am always pushing myself to set the bar higher, and to take risks.” Amongst the many talents Holland has in the kitchen, he finds great satisfaction in deconstructing simple, home-style recipes, and turning them into flavor-full, non-traditional presentations. Accompanied with elaborate garnishes to set the plates apart.   Chef Holland is married, with two children, and is constantly inspired by his two daughters to approach the world with curiosity and adventure.

Location

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

Event Fees:

CLE - Carving $ 60.00

Farmer's Market Cooking


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

Location

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

Event Fees:

Farmer\\\'s Mkt $ 75.00

CLE - Private Event


Sep 1,2016 - Time: 6:00 pm - 9:00 pm

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Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com