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classes


Click on Event Name for description/registration
EVENTSTART-END
CLE - Gingerbread House 1
Open Seats 17
2014-11-30
1:00 pm
-4:00 pm
CLE - Soy Workshop
Open Seats -3
2014-12-1
6:30 pm
-9:30 pm
HUDSON - Private Event
Open Seats 0
2014-12-1
6:00 pm
-9:00 pm
Science of Good Cooking - Eggs
Open Seats 17
2014-12-2
6:30 pm
-9:30 pm
CLE - Stuffed Pasta Workshop
Open Seats 18
2014-12-3
6:30 pm
-9:30 pm
Holiday Appetizer Workshop
Open Seats 7
2014-12-3
6:30 pm
-9:30 pm
Sweet Holiday Gifts
Open Seats 9
2014-12-4
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats UNLIMITED
2014-12-5
9:30 am
-12:00 pm
Holiday Appetizer Workshop
Open Seats 7
2014-12-5
11:00 am
-2:00 pm
CLE - Gingerbread House 2
Open Seats 20
2014-12-6
1:00 pm
-4:00 pm
CLE - Knife Skills 101
Open Seats 12
2014-12-7
1:30 pm
-4:30 pm
CLE - Cavatelli Workshop
Open Seats 19
2014-12-8
6:30 pm
-9:30 pm
Make & Take Cookie Dough Workshop
Open Seats 1
2014-12-8
11:00 am
-3:00 pm
Science of Good Cooking - Sauces Part I
Open Seats 15
2014-12-9
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2014-12-11
11:30 am
-2:30 pm
HUDSON - Private Event
Open Seats 0
2014-12-11
1:00 pm
-4:00 pm
Winter Woking
Open Seats 2
2014-12-11
6:30 pm
-9:30 pm
Friday Night Date Night - Florence, Italy
Open Seats 0
2014-12-12
6:30 pm
-9:30 pm
CLE - Date Night: Mediterranean
Open Seats 5
2014-12-12
6:30 pm
-9:30 pm
CLE - Sausage Making
Open Seats 16
2014-12-13
1:00 pm
-4:00 pm
CLE - Braising
Open Seats 20
2014-12-14
1:30 pm
-4:30 pm
Science of Good Cooking - Sauces Part II
Open Seats 17
2014-12-16
6:30 pm
-9:30 pm
CLE - Sushi Workshop
Open Seats 16
2014-12-18
6:30 pm
-9:30 pm
CLE - Cheese Making
Open Seats 16
2014-12-20
1:00 pm
-4:00 pm
HUDSON - Private Event
Open Seats 0
2014-12-20
1:00 pm
-4:00 pm
Date Night - Italian Small Plates
Open Seats 5
2015-1-9
6:30 pm
-9:30 pm
Science of Good Cooking - Appetizer
Open Seats 12
2015-1-13
6:30 pm
-9:30 pm
Science of Good Cooking - Dressings & Salads
Open Seats 12
2015-1-20
6:30 pm
-9:30 pm
Kids Knife Skills
Open Seats 10
2015-1-24
10:30 am
-12:30 pm
Teen Knife Skills
Open Seats 10
2015-1-24
2:00 pm
-4:30 pm
Sushi Workshop
Open Seats 10
2015-1-25
1:30 pm
-4:30 pm
Science of Good Cooking - Soups, Stews & Chilis
Open Seats 12
2015-1-27
6:30 pm
-9:30 pm
HUDSON - Private Event
Open Seats 0
2015-1-29
6:00 pm
-9:00 pm
Knife Skills
Open Seats 10
2015-1-31
11:00 am
-2:00 pm
Pasta Workshop
Open Seats 10
2015-2-1
1:30 pm
-4:30 pm
Beginning Pastry
Open Seats 10
2015-2-2
4:00 pm
-2015-2-6
9:00 pm
Knife Skills
Open Seats 10
2015-2-8
1:30 pm
-4:30 pm
Science of Good Cooking - Pasta and Their Sauces
Open Seats 12
2015-2-10
6:30 pm
-9:30 pm
Date Night - Mardi Gras
Open Seats 4
2015-2-13
6:30 pm
-9:30 pm
Science of Good Cooking - Rice, Grains & Beans
Open Seats 12
2015-2-17
6:30 pm
-9:30 pm
Kids Mac n Cheese
Open Seats 10
2015-2-21
10:30 am
-12:30 pm
Teen Mac n Cheese
Open Seats 10
2015-2-21
2:00 pm
-4:30 pm
Foundations I
Open Seats 7
2015-2-23
4:00 pm
-2015-2-27
9:30 pm
Mozzarella Workshops
Open Seats 10
2015-2-28
11:00 am
-2:00 pm
Stuffed Pasta Workshop
Open Seats 10
2015-3-1
1:30 pm
-4:30 pm
Stuffed Cabbage
Open Seats 10
2015-3-2
6:30 pm
-9:30 pm
Science of Good Cooking - Vegetables
Open Seats 12
2015-3-3
6:30 pm
-9:30 pm
Date Night - Island Getaway
Open Seats 5
2015-3-6
6:30 pm
-9:30 pm
Pierogi Workshop
Open Seats 10
2015-3-7
11:00 am
-2:00 pm
Intermediate Pastry - French I
Open Seats 7
2015-3-8
4:00 pm
-2015-3-11
9:00 pm
Baking - Les Gateaux
Open Seats 10
2015-3-12
6:30 pm
-9:30 pm
Kids Fish Fry
Open Seats 10
2015-3-14
10:30 am
-12:30 pm
Teen Fish Fry
Open Seats 10
2015-3-14
2:00 pm
-4:30 pm
Michael Bruno - Croissants and Danish
Open Seats 23
2015-3-16
6:30 pm
-9:30 pm
Science of Good Cooking - Poultry
Open Seats 12
2015-3-17
6:30 pm
-9:30 pm
Le Printemps avec Julia - Beef
Open Seats 10
2015-3-18
11:00 am
-2:00 pm
Diabetic Dinner Table - Basics
Open Seats 10
2015-3-22
1:30 pm
-4:30 pm
Science of Good Cooking - Meat Techniques
Open Seats 12
2015-3-24
6:30 pm
-9:30 pm
Foundations II
Open Seats 10
2015-3-25
4:00 pm
-2015-3-29
9:30 pm
Wendy Kromer-Schell - Painterly Flowers
Open Seats 24
2015-3-30
6:30 pm
-9:30 pm
Painterly Flower Workshop
Open Seats 9
2015-3-31
9:00 am
-4:00 pm
Cake Decorating Workshop
Open Seats 10
2015-4-1
6:30 pm
-9:30 pm
Le Printemps avec Julia - Normandy
Open Seats 10
2015-4-1
11:00 am
-2:00 pm
Bacon Workshop
Open Seats 12
2015-4-2
6:30 pm
-9:30 pm
Chocolates & Candies
Open Seats 10
2015-4-6
4:00 pm
-2015-4-9
9:00 pm
Date Night - Spring in Burgundy
Open Seats 5
2015-4-10
6:30 pm
-9:30 pm
Gnocchi Workshop
Open Seats 10
2015-4-11
11:00 am
-2:00 pm
Diabetic Dinner Table - Menu Planning
Open Seats 10
2015-4-12
1:30 pm
-4:30 pm
Spring Baking - Bridal Cupcakes
Open Seats 10
2015-4-13
6:30 pm
-9:30 pm
Science of Good Cooking - Fish & Shellfish
Open Seats 12
2015-4-14
6:30 pm
-9:30 pm
Le Printemps avec Julia - Pork & Chocolate
Open Seats 10
2015-4-15
11:00 am
-2:00 pm
Baking - Les Biscuits
Open Seats 10
2015-4-16
6:30 pm
-9:30 pm
Intermediate Pastry - French II
Open Seats 9
2015-4-19
4:00 pm
-2015-4-22
9:00 pm
Cavatelli Workshop
Open Seats 10
2015-4-23
6:30 pm
-9:30 pm
Teen Pierogi Workshop
Open Seats 10
2015-4-25
11:00 am
-2:00 pm
Diabetic Dinner Table - Sandwiches
Open Seats 10
2015-4-26
1:30 pm
-4:30 pm
Michael Bruno - Croissants and Danish
Open Seats 10
2015-4-27
6:00 pm
-9:30 pm
Science of Good Cooking - Eggs
Open Seats 12
2015-4-28
6:30 pm
-9:30 pm
Le Printemps avec Julia - Rhone
Open Seats 10
2015-4-29
11:00 am
-2:00 pm
CLE - Private Event
Open Seats 0
2015-5-2
9:00 am
-11:00 am
Bread - French Bread
Open Seats 10
2015-5-2
10:00 am
-1:30 pm
Diabetic Dinner Table - Dinner
Open Seats 10
2015-5-3
1:30 pm
-4:30 pm
Spring Baking - Sweets
Open Seats 10
2015-5-4
6:30 pm
-9:30 pm
Science of Good Cooking - Sauces Part I
Open Seats 12
2015-5-5
6:30 pm
-9:30 pm
Baking - French Tarts
Open Seats 10
2015-5-7
6:30 pm
-9:30 pm
Spring Baking - Candy Store
Open Seats 10
2015-5-11
6:30 pm
-9:30 pm
Science of Good Cooking - Sauces Part II
Open Seats 12
2015-5-12
6:30 pm
-9:30 pm
Crepe Workshop
Open Seats 10
2015-5-14
6:30 pm
-9:30 pm
Bread - Pizza Napoletana
Open Seats 9
2015-5-16
10:00 am
-1:30 pm
Advanced Pastry Cakes and Tortes
Open Seats 9
2015-5-17
4:00 pm
-2015-5-20
9:30 pm
Foundations III
Open Seats 10
2015-5-27
4:00 pm
-2015-5-31
9:30 pm
Bread - Pizza Napoletana Plus
Open Seats 9
2015-6-6
6:30 pm
-9:30 pm
Cooking with Herbs
Open Seats 25
2015-6-7
1:30 pm
-4:30 pm
Intensive Bread Clinic
Open Seats 10
2015-6-15
9:00 am
-2015-6-19
4:00 pm
Kids Camp 1
Open Seats 10
2015-6-22
10:00 am
-2015-6-26
12:30 pm
Teen Camp Pro
Open Seats 10
2015-7-13
10:00 am
-2015-7-17
1:30 pm
Kids Camp Baking
Open Seats 10
2015-7-27
10:00 am
-2015-7-31
12:30 pm
Teen Baking Camp
Open Seats 9
2015-8-10
10:00 AM
-2015-8-14
1:30 pm

Science of Good Cooking - Fish & Shellfish


Nov 25,2014 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration

We’ll finish this series of 12 classes focusing on fish and shellfish, eggs, and two classes dedicated to the art of sauce making. While the last two classes aren’t taken from The Science of Good Cooking, sauces are probably one of the most important things you can make in the kitchen–they can make or break a dish.

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

Fish and Shellfish:

Tuesday, November 25

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

The Science of Eggs:

Tuesday, December 2

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

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

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

The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 16 Now that we’ve taken a look at the five classic mother sauces it’s time to look at more contemporary sauces. These are sauces that have become popular in the last 25 years or so. They’re lighter in texture and flavors and do not use roux as a thickener. While these sauces are now more popular than the classic sauces in the previous class, it’s still important to have a working knowledge of them. We’ll be covering pans sauces; butter sauces; cold sauces; fruit salsas; and cream sauces. Sautéed chicken with a simple lemon herb pan sauce; sear-roasted salmon with an orange beurre blanc sauce; cucumber mint yogurt sauce served with Greek meat patties; pan grilled chicken with a fresh pineapple salsa; and sautéed shrimp served with a watercress cream sauce.

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Fish & Shellfish $ 65.00

CLE - Gingerbread House 1


Nov 30,2014 - Time: 1:00 pm - 4:00 pm
Jon Thibo, owner of Gingerbread Homes, has been making gingerbread homes for over 20 years.  He took up the family tradition of making the houses as an adult, and the hobby turned in to a business and philanthropic endeavor. Gingerbread homes are donated each year to The Gathering Place and other non-profit fund raisers.  They can be seen on display at Tower City Center and Cleveland Botanical Gardens.  A portion of profits go to support Rocky River High School's Susan Thibo Scholarship Fund.   Learn how to make your own gingerbread home with Jon as you master mixing gingerbread dough, bake the pieces, mix royal icing, assemble, and decorate.  Recipes and templates provided.   Please bring: rolling pin, parchment paper, apron, butter or paring knife, and a small bag of decorations (candy, cereal, etc)   Jon Thibo; 1:00 - 4:00 pm; $75   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Gingerbread 1 $ 75.00

CLE - Soy Workshop


Dec 1,2014 - Time: 6:30 pm - 9:30 pm

Jeanne Petrus-Rivera has led a life that could hardly be called boring. From international travel and living in Europe and Latin America, to six years on the west coast, and then back home to Cleveland in 2000, it has always been an adventure! Working in the hospitality industry for many years as a server, prep-cook, and bartender, teaching English as a Second Language to immigrants, making wire-wrap and beaded jewelry, creating sugar skulls for the Day of the Dead, and dancing her life away, Jeanne was always a vegan at heart, but not always in practice. Then seven years ago an acupuncturist recommended that she give up dairy to help with some health issues, and that was all the impetus she needed to drop all animal products for good. But she knows how hard it can be for people to “give up” some of their favorite foods, and she loves to spread the word about how you really just need to “veganize it!” That’s why Red Lotus Foods was born: to help people to make the switch from problematic dairy, to healthy and cruelty-free cashew-based products.

  Are you interested in finding plant-based alternatives to protein? Well, soy is a great option. But is all soy created equal? In this workshop, we will cover all the basics that you will need to know when purchasing and preparing soy products. From soy sauce, to tofu, tempeh, edamame, and others. You will be able to compare and contrast different types of tofu and know what each type is best used for. We will create some delicious recipes that feature soy as the main component, and offer ideas on how you can easily add a boost of protein to almost any meal. Jeanne Petrus-Rivera Owner, Red Lotus Foods LLC 6:30 - 9:30 pm $75 Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Soy $ 75.00

HUDSON - Private Event


Dec 1,2014 - Time: 6:00 pm - 9:00 pm

Location


Street
City, Postcode

Event Fees:

Science of Good Cooking - Eggs


Dec 2,2014 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration

We’ll finish this series of 12 classes focusing on fish and shellfish, eggs, and two classes dedicated to the art of sauce making. While the last two classes aren’t taken from The Science of Good Cooking, sauces are probably one of the most important things you can make in the kitchen–they can make or break a dish.

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

Fish and Shellfish:

Tuesday, November 25

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

The Science of Eggs:

Tuesday, December 2

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

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

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

The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 16 Now that we’ve taken a look at the five classic mother sauces it’s time to look at more contemporary sauces. These are sauces that have become popular in the last 25 years or so. They’re lighter in texture and flavors and do not use roux as a thickener. While these sauces are now more popular than the classic sauces in the previous class, it’s still important to have a working knowledge of them. We’ll be covering pans sauces; butter sauces; cold sauces; fruit salsas; and cream sauces. Sautéed chicken with a simple lemon herb pan sauce; sear-roasted salmon with an orange beurre blanc sauce; cucumber mint yogurt sauce served with Greek meat patties; pan grilled chicken with a fresh pineapple salsa; and sautéed shrimp served with a watercress cream sauce.

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Eggs $ 65.00

CLE - Stuffed Pasta Workshop


Dec 3,2014 - Time: 6:30 pm - 9:30 pm
Patrick Kander, a native of Cleveland, graduated from the Culinary Institute of America, Hyde Park, NY. After a couple of restaurant stints (including working as the sous chef at the popular Piccolo Mondo restaurant in downtown Cleveland) his focus turned to catering and became the catering chef for Bon Appetit Management Company at Case Western Reserve University. Chef Kander then took over as Executive Chef of Dining Services at The University of Akron, OH. Of note was his involvement in the opening of the new InfoCision Stadium supplying the food and concessions for all home football games, 20 luxury suites, and special events.  In 2012, Chef Kander opened his own catering company, Choice Catering, LLC with the mission to offer superior, off-premise catering - from casual to elegant, business or social, small to large special events.   Learn how to make your own stuffed pasta in this fun workshop. Join Chef Patrick Kander owner of Choice Catering in Cleveland and learn how to make Spinach & Ricotta Manicotti w/ Wild Mushroom Tomato Sauce and Smoked Salmon Ravioli with a Saffron Dough in a Lemon-Caper Cream Sauce. BRING: a sheet pan to take home any left over ravioli and a pastry wheel for cutting pasta. Patrick Kander; 6:30 - 9:30 pm; $80   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Stuffed Pasta $ 80.00

Holiday Appetizer Workshop


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

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

 

Catherine St. John, $80.

       

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Holiday Apps I $ 80.00

Sweet Holiday Gifts


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

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

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

 

Fall Harvest Baking:

Thursday, September 25

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

All Things Pumpkin:

Thursday, October 9  

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

Thanksgiving Desserts:

Thursday, November 13

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

 

Sweet Holiday Gifts:

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Sweet Holiday Gifts $ 75.00

CLE - Private Event


Dec 5,2014 - Time: 9:30 am - 12:00 pm

Location


Street
City, Postcode

Event Fees:

Holiday Appetizer Workshop


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

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

 

Catherine St. John, $80.

       

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Holiday Apps II $ 80.00

CLE - Gingerbread House 2


Dec 6,2014 - Time: 1:00 pm - 4:00 pm
Jon Thibo, owner of Gingerbread Homes, has been making gingerbread homes for over 20 years.  He took up the family tradition of making the houses as an adult, and the hobby turned in to a business and philanthropic endeavor. Gingerbread homes are donated each year to The Gathering Place and other non-profit fund raisers.  They can be seen on display at Tower City Center and Cleveland Botanical Gardens.  A portion of profits go to support Rocky River High School's Susan Thibo Scholarship Fund.   Learn how to make your own gingerbread home with Jon as you master mixing gingerbread dough, bake the pieces, mix royal icing, assemble, and decorate.  Recipes and templates provided.   Please bring: rolling pin, parchment paper, apron, butter or paring knife, and a small bag of decorations (candy, cereal, etc)   Jon Thibo; 1:00 - 4:00 pm; $75   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Gingerbread 2 $ 75.00

CLE - Knife Skills 101


Dec 7,2014 - Time: 1:30 pm - 4:30 pm
Catherine St. John, Owner/School Director of WRSOC Catherine is a 1984 graduate of the Tante Marie’s School of Cooking located in San Francisco and has worked in the culinary field for over 30 years as an Executive Chef, teacher, caterer, consultant and personal chef. Catherine has been teaching at WRSOC for 20 years. Catherine also worked on the WRSOC cookbook Famous Chefs Fabulous Recipes: Lessons Learned at one of the Oldest Cooking Schools in America, and appears on Fox 8 in Cleveland. She has done numerous interviews on cooking with Cleveland Magazine , Plain Dealer, Akron Beacon Journal and Vivian Goodman on WKSU’s Quick Bites.   Nothing separates the pros from the rookies like good knife skills. Find out how to buy, sharpen, hold and use the most important tool in your kitchen arsenal. Learn to hold your knife properly and cut vegetables more efficiently. You’ll follow Catherine as she guides you through each cut. You’ll then use your vegetables to make the following dishes: Irish cheddar, beer and celery soup; roasted vegetable pizza with goat cheese; French onion soup; and Moroccan carrot salad with a mint vinaigrette. BRING: an 8 ̋ or 10 ̋ chef’s knife. Catherine St. John, 1:30 p.m.-4 :30 p.m., $75   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Knife Skills $ 75.00

CLE - Cavatelli Workshop


Dec 8,2014 - Time: 6:30 pm - 9:30 pm
Chef Jared Bergen is a 2003 graduate of the Culinary Institute of America Hyde Park. Jared has worked on the East Coast with Ming Tsai, Charlie Palmer Restaurant Group at Aureole and several other New York City restaurants. Chef Bergen has worked with Cleveland based chef Dante for the last 10 years. Chef Bergen was the chef de cuisine at DC Pasta in Strongsville and was chef de cuisine of Flour, a modern Italian American restaurant, in Mooreland Hills. Jared is currently a freelance chef.   Chef Jared is going to teach you how to make your own homemade Cavatelli. You will learn to make Ricotta Cavatelli and then you will make Cavatelli with Sausage and Broccoli and Cavatelli with Butternut Squash w/ Pancetta and Sorrel. You will then sit down to a family style meal and enjoy what you have made.   Jared Bergen; 6:30 - 9:30 pm $90   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Cavatelli $ 90.00

Make & Take Cookie Dough Workshop


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

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

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

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Make & Take Dough $ 85.00

Science of Good Cooking - Sauces Part I


Dec 9,2014 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration

We’ll finish this series of 12 classes focusing on fish and shellfish, eggs, and two classes dedicated to the art of sauce making. While the last two classes aren’t taken from The Science of Good Cooking, sauces are probably one of the most important things you can make in the kitchen–they can make or break a dish.

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

Fish and Shellfish:

Tuesday, November 25

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

The Science of Eggs:

Tuesday, December 2

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

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

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

The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 16 Now that we’ve taken a look at the five classic mother sauces it’s time to look at more contemporary sauces. These are sauces that have become popular in the last 25 years or so. They’re lighter in texture and flavors and do not use roux as a thickener. While these sauces are now more popular than the classic sauces in the previous class, it’s still important to have a working knowledge of them. We’ll be covering pans sauces; butter sauces; cold sauces; fruit salsas; and cream sauces. Sautéed chicken with a simple lemon herb pan sauce; sear-roasted salmon with an orange beurre blanc sauce; cucumber mint yogurt sauce served with Greek meat patties; pan grilled chicken with a fresh pineapple salsa; and sautéed shrimp served with a watercress cream sauce.

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Sauces Part I $ 65.00

CLE - Private Event


Dec 11,2014 - Time: 11:30 am - 2:30 pm

Location


Street
City, Postcode

Event Fees:

HUDSON - Private Event


Dec 11,2014 - Time: 1:00 pm - 4:00 pm

Location


Street
City, Postcode

Event Fees:

Winter Woking


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

Winter Woking:

Thursday, December 11

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

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Winter Woking $ 75.00

Friday Night Date Night - Florence, Italy


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

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

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

Wine Harvest Dinner:

Friday, October 10

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

Destination: Marrakesh, Morocco:

Friday, November 14

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

Destination: Florence, Italy:

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Friday Date Italy $ 170.00

CLE - Date Night: Mediterranean


Dec 12,2014 - Time: 6:30 pm - 9:30 pm
Catherine St. John, Owner/School Director of WRSOC Catherine is a 1984 graduate of the Tante Marie’s School of Cooking located in San Francisco and has worked in the culinary field for over 30 years as an Executive Chef, teacher, caterer, consultant and personal chef. Catherine has been teaching at WRSOC for 20 years. Catherine also worked on the WRSOC cookbook Famous Chefs Fabulous Recipes: Lessons Learned at one of the Oldest Cooking Schools in America, and appears on Fox 8 in Cleveland. She has done numerous interviews on cooking with Cleveland Magazine , Plain Dealer, Akron Beacon Journal and Vivian Goodman on WKSU’s Quick Bites.   Mediterranean Feast Join us for a Friday night feast.  Roll up your sleeves and cook with  the one you love while meeting other people who love to cook together. You will learn new cooking techniques and recipes and then sit down to a  family style meal.  Stuffed Eggplant Sandwiches with Greek Yogurt (filled with a ricotta and feta stuffing) Spinach and Feta Phyllo Cups Humus Bi Tahinni w/ pita triangles Greek Salad (Romaine lettuce, tomatoes, olives, cucumbers, Red peppers,  red onions, feta cheese & dill lemon dressing) Roasted Villager Butterflied Leg of Lamb (marinated in lemon, Kalamata  olive oil, garlic and oregano) Mediterranean Roasted Potatoes & Vegetables (medley of potatoes &  vegetables roasted with garlic lemon, olive oil & herbs Galaktoboureko (Semolina Greek Custard Pie with Honey Lemon Syrup). Catherine St. John; 6:30 - 9:30 pm; $180.00 per couple;  Alcohol not included.   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - FNDN Mediterranean $ 180.00

CLE - Sausage Making


Dec 13,2014 - Time: 1:00 pm - 4:00 pm
Melissa Khoury, owner of Saucisson Artisan Cured Meats and Sausage Melissa has built her culinary career working at sustainable restaurants. She developed an appreciation for farm-to-table cooking during stints at Primo in Orlando, Florida and Abattoir in Atlanta, Georgia before returning to her native Ohio roots and joining the AMP 150 team in 2010. A self-professed fan of all things pork, Melissa graduated from Johnson & Wales in Norfolk, Virginia in 2003. In 2012 a new adventure presented itself as executive chef at Washington Place Bistro. While gaining momentum at Washington Place, true passion came to fruition in 2013 when Saucisson, artisan cure meats and sausage was born. With a focus on local, sustainable farms Saucisson strives to provide handmade artisan products. Melissa will demonstrate how to breakdown and grind the pork, how to season it, and will talk about the fat ratios needed for making sausage and the equipment used. The class will then stuff the sausage, cook and eat it with two sauces created by Melissa. Melissa will use Mediterranean flavors in these sausages. We'll have some equipment available for purchase or special order in our store. Melissa Khoury, 1:00 p.m.-4:00 p.m., $75   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Sausage $ 75.00

CLE - Braising


Dec 14,2014 - Time: 1:30 pm - 4:30 pm
Catherine St. John, Owner/School Director of WRSOC Catherine is a 1984 graduate of the Tante Marie’s School of Cooking located in San Francisco and has worked in the culinary field for over 30 years as an Executive Chef, teacher, caterer, consultant and personal chef. Catherine has been teaching at WRSOC for 20 years. Catherine also worked on the WRSOC cookbook Famous Chefs Fabulous Recipes: Lessons Learned at one of the Oldest Cooking Schools in America, and appears on Fox 8 in Cleveland. She has done numerous interviews on cooking with Cleveland Magazine , Plain Dealer, Akron Beacon Journal and Vivian Goodman on WKSU’s Quick Bites.   Braising is a moist heat environment cooking method.  You can braise for  a long time for tougher cuts of meat or you can braise vegetables and  fish for a shorter time.  In this class you will learn what needs to be  braised for a long time and what you can braise in a shorter time  frame.  Menu will include Braised Hugarian Beef Stew; Braised Chicken  Thighs with Bacon, Onions and Beer served with hand cut noodles; Braised  Cod Fish in a Thai Coconut Curry Sauce; and Braised vegetables in  garlic, white wine and herbs served over brown rice pilaf. Catherine St. John, 1:30 - 4:30 pm; $75 per person   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Braising $ 75.00

Science of Good Cooking - Sauces Part II


Dec 16,2014 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All classes are demonstration

We’ll finish this series of 12 classes focusing on fish and shellfish, eggs, and two classes dedicated to the art of sauce making. While the last two classes aren’t taken from The Science of Good Cooking, sauces are probably one of the most important things you can make in the kitchen–they can make or break a dish.

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

Fish and Shellfish:

Tuesday, November 25

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

The Science of Eggs:

Tuesday, December 2

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

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

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

The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, December 16 Now that we’ve taken a look at the five classic mother sauces it’s time to look at more contemporary sauces. These are sauces that have become popular in the last 25 years or so. They’re lighter in texture and flavors and do not use roux as a thickener. While these sauces are now more popular than the classic sauces in the previous class, it’s still important to have a working knowledge of them. We’ll be covering pans sauces; butter sauces; cold sauces; fruit salsas; and cream sauces. Sautéed chicken with a simple lemon herb pan sauce; sear-roasted salmon with an orange beurre blanc sauce; cucumber mint yogurt sauce served with Greek meat patties; pan grilled chicken with a fresh pineapple salsa; and sautéed shrimp served with a watercress cream sauce.

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Sauces Part II $ 65.00

CLE - Sushi Workshop


Dec 18,2014 - Time: 6:30 pm - 9:30 pm
Catherine St. John, Owner/School Director of WRSOC Catherine is a 1984 graduate of the Tante Marie’s School of Cooking located in San Francisco and has worked in the culinary field for over 30 years as an Executive Chef, teacher, caterer, consultant and personal chef. Catherine has been teaching at WRSOC for 20 years. Catherine also worked on the WRSOC cookbook Famous Chefs Fabulous Recipes: Lessons Learned at one of the Oldest Cooking Schools in America, and appears on Fox 8 in Cleveland. She has done numerous interviews on cooking with Cleveland Magazine , Plain Dealer, Akron Beacon Journal and Vivian Goodman on WKSU’s Quick Bites.   Learn how to make your own Sushi rolls. You will learn  how to make the rice, what ingredients to use, some history of sushi and how to make the rolls.  We will be making California Rolls; Spicy Tuna  Roll; Inari (rice stuffed Tofu packets), Kappa Maki (cucumber roll);  Mango Crab Roll with a spicy Mango Cilantro Chili Sauce and a Vegetarian  Roll.  We will then create a sushi Buffet and enjoy what you have made.   Catherine St. John;  6:30 - 9:30 pm; $90.00 per person   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Sushi $ 90.00

CLE - Cheese Making


Dec 20,2014 - Time: 1:00 pm - 4:00 pm
Mozzarella Workshop Abbe Turner: Abbe is the milkmaid at Lucky Penny Farm, a family farm and dairy, and the cheese maker at Lucky Penny Creamery in Kent, Ohio. Here, the fresh goat and sheep milk produced from Ohio family farms is handmade into artisan cheeses (Chevre, Feta, Ricotta), award winning sweet Cajeta caramel sauce and other wholesome dairy specialties. Turner studied her craft at University of Wisconsin-Madison. She is a board member for Innovative Farmers of Ohio (IFO), a council member for the OARDC Ag-Bio Leadership Council and a founder of the Ohio Sheep Milk and Cheese Initiative. Dedicated to shortening the distance from farm to table, Turner promotes and supports local foods and entrepreneurial agriculture particularly for women farmers. Together with her husband Anderson, they raise three children at Lucky Penny Farm. Most days find them trying to balance family, farm and a small business with humor and grace. She is happiest wearing muck boots and drinking coffee. See www.luckypennyfarm.com for pictures and details. Mozzarella Workshop 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, 1:00 p.m.-4:00 p.m., $80   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Cheese $ 80.00

HUDSON - Private Event


Dec 20,2014 - Time: 1:00 pm - 4:00 pm

Location


Street
City, Postcode

Event Fees:

Date Night - Italian Small Plates


Jan 9,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Friday Night Date Night 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 Italian Small Plates: Friday, Janurary 9 This menu represents my favorite way to eat–small samples of flavorful dishes that add up to a satisfying meal. Shrimp wrapped in pancetta with lemon aioli sauce; roasted red peppers with bagna cauda and crusty bread; arancini (mozzarella stuffed risotto balls); ribollita (Florence’s cure-all soup); creamy soft polenta with three-meat ragu.

Location


Street
City, Postcode

Event Fees:

Date Night - Italian $ 170.00

Science of Good Cooking - Appetizer


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

Appetizer:

Tuesday, January 13

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

Science of Good Cooking - Dressings & Salads


Jan 20,2015 - 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 recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / 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, January 20

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


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC D&S $ 75.00

Kids Knife Skills


Jan 24,2015 - Time: 10:30 am - 12:30 pm
Classes for Kids and Teens Kids 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 Knife Skills Chinese Style: Saturday, January 24 We’ll teach kitchen safety, proper knife skills and organization all while having fun in the kitchen making some great Chinese inspired food. The menu will include Chinese chicken salad with soy ginger dressing; pork fried rice with vegetables and pineapple; and Chinese style chicken soup with wonton noodles. Please wear closed toed shoes and bring a few containers to take home leftovers. Sherry Barros and Catherine St. John, 10:30 a.m. – 12:30 p.m., $45, (8-12 years old)

Location


Street
City, Postcode

Event Fees:

Kids Knife Skills $ 45.00

Teen Knife Skills


Jan 24,2015 - Time: 2:00 pm - 4:30 pm
Classes for Kids and Teens Kids 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 Knife Skills Chinese Style: Saturday, January 24 We’ll teach kitchen safety, proper knife skills and organization all while having fun in the kitchen making some great Chinese inspired food. The menu will include Chinese chicken salad with soy ginger dressing; pork fried rice with vegetables and pineapple; and Chinese style chicken soup with wonton noodles. Please wear closed toed shoes and bring a few containers to take home leftovers. Sherry Barros and Catherine St. John, 2:00 p.m.-4:30 p.m., $50, (13-18 years old)

Location


Street
City, Postcode

Event Fees:

Teen Knife Skills $ 50.00

Sushi Workshop


Jan 25,2015 - Time: 1:30 pm - 4:30 pm

Sushi Workshop: Sunday, January 25

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, 1:30 p.m.-4:30 p.m., $80.


Location


Street
City, Postcode

Event Fees:

Sushi $ 80.00

Science of Good Cooking - Soups, Stews & Chilis


Jan 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 recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / 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, January 27

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


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Dressings & Salads $ 65.00

HUDSON - Private Event


Jan 29,2015 - Time: 6:00 pm - 9:00 pm

Location


Street
City, Postcode

Event Fees:

Knife Skills


Jan 31,2015 - Time: 11:00 am - 2:00 pm

Essential Knife Skills: Saturday, January 31 or Sunday, February 8

Nothing separates the pros from the rookies like good knife skills. Find out how to buy, sharpen, hold and use the most important tool in your kitchen arsenal. Learn to hold your knife properly and cut vegetables more efficiently. You’ll follow Catherine as she guides you through each cut. You’ll then use your vegetables to make the following dishes: Irish cheddar, beer and celery soup; roasted vegetable pizza with goat cheese; French onion soup; and Moroccan carrot salad with mint vinaigrette. BRING: an 8˝ or 10˝ chef’s knife.

Catherine St. John, Saturday class 11:00 a.m.-2:00 p.m.; Sunday class 1:30 p.m.-4:30 p.m., $75.

Location


Street
City, Postcode

Event Fees:

Knife Skills $ 75.00

Pasta Workshop


Feb 1,2015 - Time: 1:30 pm - 4:30 pm
Pasta Workshop: Sunday February 1 Students will make pasta dough by hand and in a food processor. Join Chef Patrick Kander owner of Choice Catering in Cleveland as he takes you through different shapes, cuts and flavors. Under his guidance you’ll prepare different sauces to go with each pasta you create. BRING: a sheet pan to take home any extra pasta. Patrick Kander, 1:30 p.m.-4:30 p.m., $75.

Location


Street
City, Postcode

Event Fees:

Pasta Workshop $ 75.00

Beginning Pastry


Feb 2,2015 - Feb 6,2015 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, Wendy Kromer-Schell (2 classes) and the 5-day Intensive Bread Clinic.

Beginning Pastry Workshop:

Monday-Friday, February 23-27

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

Knife Skills


Feb 8,2015 - Time: 1:30 pm - 4:30 pm

Essential Knife Skills: Saturday, January 31 or Sunday, February 8

Nothing separates the pros from the rookies like good knife skills. Find out how to buy, sharpen, hold and use the most important tool in your kitchen arsenal. Learn to hold your knife properly and cut vegetables more efficiently. You’ll follow Catherine as she guides you through each cut. You’ll then use your vegetables to make the following dishes: Irish cheddar, beer and celery soup; roasted vegetable pizza with goat cheese; French onion soup; and Moroccan carrot salad with mint vinaigrette. BRING: an 8˝ or 10˝ chef’s knife.

Catherine St. John, Saturday class 11:00 a.m.-2:00 p.m.; Sunday class 1:30 p.m.-4:30 p.m., $75.

Location


Street
City, Postcode

Event Fees:

Knife Skills $ 75.00

Science of Good Cooking - Pasta and Their Sauces


Feb 10,2015 - 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 recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / 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, February 10 I can’t tell you how many people ask me for a good tomato sauce recipe. Well in this class not only will we make a killer tomato sauce, we’ll take a look at some other styles of sauces and pasta dishes. Marinara sauce; classic basil pesto served with penne pasta; classic spaghetti and meatballs for a crowd; and pasta alla Norma (eggplant, garlic, anchovies and tomatoes).

Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Pasta $ 75.00

Date Night - Mardi Gras


Feb 13,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Friday Night Date Night 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 Mardi Gras: Friday, February 13 Get in a Louisiana frame of mind with menu full of Cajun and creole flavors: Crawfish and corn fritters with herb tartar sauce; chicken and andouille sausage gumbo; freshly made linguine with Creole shrimp, roasted asparagus and lemon cream sauce; apple bread pudding with bourbon sauce.

Location


Street
City, Postcode

Event Fees:

Date Night - Mardi Gras $ 170.00

Science of Good Cooking - Rice, Grains & Beans


Feb 17,2015 - 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 recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / 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, February 17

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


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Rice $ 75.00

Kids Mac n Cheese


Feb 21,2015 - Time: 10:30 am - 12:30 pm
Classes for Kids and Teens Kids 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. Outside the Blue Box–The Mac ‘N’ Cheese Kids Challenge: Saturday, February 21 This is an all time favourite meal or side dish. We’ll test their creativity by preparing different topping to stir into bowls of classic stove top mac ‘n’ cheese and we will also make a bake version with shells and a three cheese sauce and broccoli with a panko crust. Please wear closed toed shoes and bring a few containers to take home leftovers. Sherry Barros and Catherine St. John, 10:30 a.m. – 12:30 p.m., $45, (8-12 years old)

Location


Street
City, Postcode

Event Fees:

KIDS Mac n Cheese $ 45.00

Teen Mac n Cheese


Feb 21,2015 - Time: 2:00 pm - 4:30 pm
Classes for Kids and Teens Kids 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. Outside the Blue Box–The Mac ‘N’ Cheese Teen Challenge: Saturday, February 21 This is an all time favourite meal or side dish. We’ll test their creativity by preparing different topping to stir into bowls of classic stove top mac ‘n’ cheese and we ‘ll also make a bake version with shells and a three cheese sauce and broccoli with a panko crust, and burger mac ‘n’ cheese. Please wear closed toed shoes and bring a few containers to take home leftovers. Sherry Barros and Catherine St. John, 2:00 p.m.-4:30 p.m., $50

Location


Street
City, Postcode

Event Fees:

Teen Mac n Cheese $ 50.00

Foundations I


Feb 23,2015 - Feb 27,2015 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 I: Basic

Monday-Friday, February 2-6

Mon-Fri 4:00 p.m.-9:30 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

Mozzarella Workshops


Feb 28,2015 - Time: 11:00 am - 2:00 pm
Mozzarella Workshop: Saturday, February 28 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, 11:00 a.m.-2:00 p.m., $75.

Location


Street
City, Postcode

Event Fees:

Mozzarella Wkshp $ 75.00

Stuffed Pasta Workshop


Mar 1,2015 - Time: 1:30 pm - 4:30 pm
Stuffed Pasta Workshop: Sunday, March 1 Learn how to make your own stuffed pasta in this fun workshop. Join Chef Patrick Kander owner of Choice Catering in Cleveland and learn how to make spinach and ricotta manicotti with wild mushroom tomato sauce and smoked salmon ravioli with a saffron dough in a lemon-caper cream sauce. BRING: a sheet pan to take home any left over ravioli and a pastry wheel for cutting pasta. Patrick Kander 1:30 p.m.-4:30 p.m., $75.

Location


Street
City, Postcode

Event Fees:

Stuffed Pasta $ 75.00

Stuffed Cabbage


Mar 2,2015 - Time: 6:30 pm - 9:30 pm

NEW! Stuffed Cabbage and Chicken Paprikash Workshop:Monday, March 2

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 throughout Europe and the Middle East. Recipes will be provided for several kinds and we will make two kinds. Chicken paprikash the most famous Hungarian stew is made differently from family to family. We’ll review two different varieties and make homemade spaetzle to go along with our dish. Please bring a few containers to take home any leftovers.

Autumn Johnston, 6:30 p.m.-9:30 p.m., $75


Location


Street
City, Postcode

Event Fees:

Stuffed Cabbage $ 75.00

Science of Good Cooking - Vegetables


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

Vegetables:

Tuesday, March 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


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Veg $ 75.00

Date Night - Island Getaway


Mar 6,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Friday Night Date Night 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 Island Getaway: Friday, March 6 Tired of the Ohio weather? Spend a Friday night enjoying the flavors of the warm Caribbean islands: wear your favorite island inspired outfit fit and shake off the winter blues. Island guacamole; Caribbean fish with mint-lime butter; cheese and shrimp stuffed poblano peppers with roasted red pepper sauce; coconut ginger rice; pineapple-rum upside down spice cake.

Location


Street
City, Postcode

Event Fees:

Date Night - Island $ 170.00

Pierogi Workshop


Mar 7,2015 - Time: 11:00 am - 2:00 pm
Pierogi Workshop: Saturday, March 7 You’ve probably seen the Pierogi Lady at the local farmers market including the Hudson Farmer’s Market. Now you can learn all you need to know to make your own creative fillings and the secrets to a great dough. You’ll cover all of these important areas: Fillings–what is good in a pierogi? Are your fillings the right consistency? Will fillings leak out of the pierogi? Dough–is dough soft yet elastic? How do you make vegan dough? Rolling dough–how to use a dough roller or rolling pin to get dough thin but not too thin. Filling pierogies–how to keep the filling inside and how to pinch them. Autumn will also cover how to combat such problems as pierogies that explode in the pot or stick to the bottom. She’ll also show you how to sauté and will describe how to steam, bake, deep fry and boil pierogies. BRING: a container to take home any pierogies you do not eat. Autumn Johnston (The Pierogi Lady), 11:00 a.m.-2:00 p.m., $75.

Location


Street
City, Postcode

Event Fees:

Pierogi $ 75.00

Intermediate Pastry - French I


Mar 8,2015 - Mar 11,2015 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, 5 demonstration or participation pastry classes, 4-part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.

Intermediate Pastry Workshop French I:

Sunday - Wednesday,

March 8-11

Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crêpes, génoise, soufflés, and sauces.

Maureen Leonard

Sunday 10:00 AM - 4:00 PM, Monday - Wednesday 4:00 p.m.-9:30 p.m.  $150 deposit. Balance of $345 due on 1st day of class  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

French I $ 150.00

Baking - Les Gateaux


Mar 12,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Baking with Jennifer Brush Jennifer’s first two classes will focus on French cakes and cookies from recipes of the famous Parisian confectioner a la Mere de Famille. Her third class will focus on the art of making French tarts. Jennifer will bring her love and passion for baking to our kitchen with these three not-to-be-missed classes. Jennifer Brush, 6:30-9:30, $75 Les Gateaux: Thursday, March 12 We will make bite sized cakes perfect for entertaining from traditional recipes. In this class we will make the most popular French cakes that can be found in any pastry shop in Paris, and although they taste heavenly, they are quite easy to make. Menu: financiers, madeleines, Pain d’epice, rum sultana, and orange chocolate cake. Please bring a container or box to take home your pastries.  

Location


Street
City, Postcode

Event Fees:

Baking - Les Gateaux $ 75.00

Kids Fish Fry


Mar 14,2015 - Time: 10:30 am - 12:30 pm
Classes for Kids and Teens Kids 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. Saturday Kids Fish Fry: Saturday, March 14 Who doesn’t love a fish fry? But we all hate the smell of a deep fryer and it is not exactly the safest method of cooking. We’re going to simplify the method and create a fish fry the whole family will love. The menu will include panko crusted tilapia with tartar sauce; oven fried potato crisps; apple coleslaw and finish with a surprise dessert. Please wear closed toed shoes and bring a few containers to take home leftovers. Sherry Barros and Catherine St. John, 10:30 a.m. – 12:30 p.m., $45, (8-12 years old)

Location


Street
City, Postcode

Event Fees:

Kids Fish $ 45.00

Teen Fish Fry


Mar 14,2015 - Time: 2:00 pm - 4:30 pm
Classes for Kids and Teens Kids 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. Saturday Teen Fish Fry: Saturday, March 14 Who doesn’t love a fish fry? But we all hate the smell of a deep fryer and it it not exactly the safest method of cooking. We’re going to simplify the method and create a fish fry the whole family will love. The menu will include panko crusted tilapia with tartar sauce; oven fried potato crisps; apple coleslaw and finish with a surprise dessert. Please wear closed toed shoes and bring a few containers to take home leftovers. Sherry Barros and Catherine St. John, 2:00 p.m.-4:30 p.m., $50, (13-18 years old)

Location


Street
City, Postcode

Event Fees:

Teen Fish Fry $ 50.00

Michael Bruno - Croissants and Danish


Mar 16,2015 - Time: 6:30 pm - 9:30 pm

This class will cover techniques, procedures and pitfalls associated with laminated pastry. Michael will begin his class with an evaluation of “the perfect croissant”. You will then be provided recipes, butter to dough ratios and learn about dough hydration and gluten development. Michael will subsequently cover lamination techniques, shaping, proofing and baking. Finally, Michael will provide an in depth analysis of the pitfalls and problems you may encounter while baking this delicate and famous pastry.

Mike Bruno, 6:30 p.m.-9:30 p.m.,$80

       

Location


140 N. Main St
Hudson, 44236

Event Fees:

Bruno D $ 80.00

Science of Good Cooking - Poultry


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

Poultry:

Tuesday, March 17

Poultry is more than just chicken, although it’s the most popular form of poultry on the market. It’s an art to cook chicken well and know what method of cooking to use for each cut. Orange-honey glazed chicken breast; crisp breaded chicken cutlets with parmesan (chicken Milanese); chicken paprikash and glazed roast chicken.


Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Poultry $ 75.00

Le Printemps avec Julia - Beef


Mar 18,2015 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for these daytime classes. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75 per class New! Le Printemps avec Julia: Everyone loves Julia Child’s recipes, some of which are even transcended in brilliance by her methodology in executing them: Witness, the thousands of copies in annual sales which her books are still achieving after more than fifty years!  In this highly anticipated 4-class series Tom Johnson again returns to Julia for inspiration in menus which make the transition from winter into equally highly anticipated spring. He’ll offer updates, especially with newer equipment, helpful wine suggestions and some ideas from other equally esteemed French cuisine authorities, but always with Julia by our side. Here’s the Beef!: Wednesday, March 18 A salad of early spring greens under a toast of grilled, herb-marinated goat cheese called Chavignol, once a specialty of Tom’s French restaurant L’Armagnac. This will be followed by our version of Julia’s famous benchmark version of Boeuf Bourguignon, a celebrated stew of beef, bacon, tiny onions; we’ll finish with an authentic and beautiful French strawberry tart.

Location


Street
City, Postcode

Event Fees:

Julia Beef $ 75.00

Diabetic Dinner Table - Basics


Mar 22,2015 - Time: 1:30 pm - 4:30 pm
Back by Popular Demand! Diabetic Friendly Dinner Table

Good technique is good technique, whether you prepare a leg of lamb or a lentil salad. Often-times people are dissatisfied with healthier eating do to poor preparation, low-quality ingredients, and lack of seasoning. Come learn how to address your diabetes, pre-diabetes, heart disease, and/or expanding waistline by updating your skills in the kitchen. We may not be able to live forever, but by improving our diet, we can stay younger, longer. Come learn how a whole foods, plants-first diet can turn you around. The series will include comments by Cleveland Clinic endocrinologist, David A. Shewmon MD.

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

The Basics: Sunday, March 22

Cook once, eat many times. Learn how to set yourself up for easier, healthier, and more cost-effective cooking by stocking your kitchen with the building blocks for many meals. Explore the many uses of a pressure cooker: vegetable stock you cannot buy in a can, delicious beans, quick citrus-flavored sweet potatoes. Sauces: versatile marinara sauce, as a soup base, over polenta, or for the freezer. Cashew cream, a great new ingredient in vegan cooking that stands in for heavy cream. Soups: No dairy cream of tomato soup, Italian bread and bean soup. Salad: learn how to work with heartier greens such as kale and collards and turn salad into your meal: kale salad with currants and farro.

 

Location


Street
City, Postcode

Event Fees:

Diabetic Basics $ 75.00

Science of Good Cooking - Meat Techniques


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

Meat Techniques:

Tuesday, March 24

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

 

Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Meat Tech $ 75.00

Foundations II


Mar 25,2015 - Mar 29,2015 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 II: Intermediate

Wednesday-Sunday, March 25-29

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

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

Foundations I required.

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

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Foundations II $ 150.00

Wendy Kromer-Schell - Painterly Flowers


Mar 30,2015 - Time: 6:30 pm - 9:30 pm

Demonstration

Indulge in the sweetness of spring with cake designer, Wendy Kromer-Schell, as she walks you through a garden of handmade sugar paste flowers! Join Wendy (co-author of Martha Stewart’s Wedding Cakes, and Contributing Editor for Martha Stewart Weddings magazine) in this unique demo as she shares her techniques for handcrafting gorgeous, stylized peonies, ranunuculus and zinnias. Watch each bloom spring to life as each petal is hand-painted with edible colors, assembled and artfully arranged onto a tiered cake.

Wendy Kromer-Schell, 6:30 p.m.-9:30 p.m., $90

 

Location


140 N. Main St
Hudson, 44236

Event Fees:

Kromer D $ 90.00

Painterly Flower Workshop


Mar 31,2015 - Time: 9:00 am - 4:00 pm

Painterly Flower Demonstration class (March 30) required

Work with Wendy as she guides you step-by-step through the making of beautiful handcrafted sugar paste flowers. Students will focus on creating and painting each petal needed to assemble a stylized peony and zinnia. Wendy will also give tips on how to use the techniques from these two flowers to create more varieties of flowers. We’ll provide a lunch during the class. Please bring a sheet pan or box to take home your creations. Wendy Kromer-Schell, 9:00 a.m.-4:00 p.m., $225

       

Location


140 N. Main St
Hudson, 44236

Event Fees:

Kromer P $ 225.00

Cake Decorating Workshop


Apr 1,2015 - 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.  Therfore, cancellation must occur 2 weeks prior to 1st class to receive a credit towards another class. No class credits issued once the the 1st class begins.

Becky Holden Rink, CSA, 6:30 p.m.-9:30 p.m., $395

Week One:

Wednesday, April 1

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):

6 cups buttercream (IMBC or American, either is fine). 2- 8" x 2" round layer cakes, cake wheel, long serrated knife, unflavoured dental floss (optional), 12" offset spatula, 8" offset spatula, metal bench scraper, 2 cups filling (any kind). You can purchase apricot or raspberry filling from us, but please let us know at time of registration. 12" round cake board (drum preferred), decorating tips #2, 3, 4, 18, and 104, 1D (icer tip) ten (10).

We’ll provide each student with piping bags, parchment triangles, spatulas and toothpicks. Some of these supplies are available in the kitchen, but will need to be shared among the class.

Week Two:

Wednesday, April 15

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 and ¼ sheet cake boards or cookie sheets to work on.

We’ll provide small containers for color mixing, Americolor food color (green, yellow, pink, royal blue), and 12" disposable piping bags, paper towels, and sucker sticks. Some of these supplies are available in the kitchen, but will need to be shared among the class.

Week Three:

Wednesday, April 29

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 preferred), small rolling pin, gum paste tool kit, metal bench scraper.

We’ll provide fondant for each student, 8" x 4" round dummy cake, 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, May 6

In the final class, you’ll create a tiered cake. You’ll learn how to properly construct and support a two-tiered buttercream 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 buttercream (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 store. Please let us know what items you will need at the time of registration. You’ll receive a 15% discount on items purchased for class in our store.

   

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cake Dec $ 395.00

Le Printemps avec Julia - Normandy


Apr 1,2015 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for these daytime classes. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75 per class New! Le Printemps avec Julia: Everyone loves Julia Child’s recipes, some of which are even transcended in brilliance by her methodology in executing them: Witness, the thousands of copies in annual sales which her books are still achieving after more than fifty years!  In this highly anticipated 4-class series Tom Johnson again returns to Julia for inspiration in menus which make the transition from winter into equally highly anticipated spring. He’ll offer updates, especially with newer equipment, helpful wine suggestions and some ideas from other equally esteemed French cuisine authorities, but always with Julia by our side. Taste of the Normandy Coast: Wednesday, April 1 From the Atlantic coast of Normandy comes Julia’s celebrated Turban of Sole, an amazing, but easily prepared entertainment dish, accompanied by Sauce Supreme and  a saute of peas and fresh mushrooms. Our starter will be individual gratins of tiny bay scallops. The rustic dessert will be a French apple Cake with Caramel Sauce.

Location


Street
City, Postcode

Event Fees:

Julia Normandy $ 75.00

Bacon Workshop


Apr 2,2015 - Time: 6:30 pm - 9:30 pm
BACK BY POPULAR DEMAND! Bacon Workshop—Makin’ Bacon!: Thursday, April 2 Bacon has been all the rage for several years. It has dominated restaurant menus and many make their own in-house bacon. In this workshop you’ll learn how to cure and smoke pork belly (using an indoor smoker). Each student will go home with a piece of pork belly they’ve cured in class. We’ll also use Neuske’s applewood, applewood pepper, cherrywood smoked bacon in our creations. We’ll then take our homemade bacon and make bacon, tomato grilled cheese with chipotle mayonnaise; smokey tomato soup with red onion bacon jam; individual bacon quiches with Kerrygold Irish Swiss cheese; bacon wrapped pork tenderloin with a spicy apricot glaze. Catherine St. John, 6:30 p.m.-9:30 p.m., $85

Location


Street
City, Postcode

Event Fees:

Bacon Workshop $ 85.00

Chocolates & Candies


Apr 6,2015 - Apr 9,2015 Time: 4:00 pm - 9:00 pm
Chocolate and Candies Workshop:

Monday-Thursday, April 6-9

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

Date Night - Spring in Burgundy


Apr 10,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Friday Night Date Night 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 Spring In Burgundy France: Friday, April 10 Spend the evening tasting food typical of one of the world’s great historical wine regions: Spring greens with shaved asparagus and poached egg; spring gnocchi with peas and prosciutto; salmon with Dijon-herb sauce; French cheese plate and red wine poached pears.

Location


Street
City, Postcode

Event Fees:

Date Night - Burgundy $ 170.00

Gnocchi Workshop


Apr 11,2015 - Time: 11:00 am - 2:00 pm
NEW! Gnocchi Workshop: Saturday, April 11 Chef Jared Bergen will teach you the secrets of making light as air gnocchi. This is a century old Italian potato or ricotta dumpling and needs to be made with a tender hand. Made badly and they can sink like rocks, but made correctly they will melt in your mouth. Jared will teach you how to make potato gnocchi, ricotta gnocchi, ricotta spinach gnocchi and sweet potato gnocchi. We’ll serve the gnocchi family style with a fresh tomato sauce; brown butter and brandy cream sauce and sugo simplehe (simple tomato sauce). Bring a sheet pan to take home any leftover Gnocchi. Jared Bergen, 11:00 a.m.-2:00 p.m., $75

Location


Street
City, Postcode

Event Fees:

Gnocchi Workshop $ 75.00

Diabetic Dinner Table - Menu Planning


Apr 12,2015 - Time: 1:30 pm - 4:30 pm
Back by Popular Demand! Diabetic Friendly Dinner Table Good technique is good technique, whether you prepare a leg of lamb or a lentil salad. Often-times people are dissatisfied with healthier eating do to poor preparation, low-quality ingredients, and lack of seasoning. Come learn how to address your diabetes, pre-diabetes, heart disease, and/or expanding waistline by updating your skills in the kitchen. We may not be able to live forever, but by improving our diet, we can stay younger, longer. Come learn how a whole foods, plants-first diet can turn you around. The series will include comments by Cleveland Clinic endocrinologist, David A. Shewmon MD. Betty Shewmon, 1:30 p.m.-4:30 p.m., $75 per class Menu Planning for Everyday: Sunday, April 12 What does a day’s worth of healthy eating even look like? We’ll make selections from the following breakfast, lunch, and supper items, and handout additional recipes for home. Breakfast: buff smoothie, pumpkin pancakes, Mark Bittman’s granola, brown rice porridge with fruit and almonds Lunch: homemade hummus with variations, tabbouleh from any grain you choose, Vegetarian Times favorite fruit salad; Supper: pressure cooked chickpeas with homemade harissa and lentil lettuce wraps with lemon-basil mayonnaise; Dessert: dark chocolate haystacks.

Location


Street
City, Postcode

Event Fees:

Diabetic Menu $ 75.00

Spring Baking - Bridal Cupcakes


Apr 13,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Spring Baking with Becca Ritterspach Becca is a graduate of our pastry program and has a great personality and talent for teaching. She’s truly passionate about what she does and it comes through in her baked goods. Join Becca for three great spring dessert classes. Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class Bridal Cupcake Workshop: Monday, April 13 Cupcakes are an incredibly popular alternative to the traditional wedding cake these days, and can easily be provided by YOU for friends and family. This class will teach students how to make a silky sweet Swiss buttercream and a torched meringue, followed by hands on instruction for several decorating styles: from timeless classics, to the funky and modern. Please bring 12 pre-made, standard size cupcakes (any flavor, but preferably white or vanilla), a variety of pastry tips and containers to take home your goods. We’ll provide pastry bags.

Location


Street
City, Postcode

Event Fees:

Spring Baking - Cupcakes $ 75.00

Science of Good Cooking - Fish & Shellfish


Apr 14,2015 - 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 recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / 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, April 14

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


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Fish $ 75.00

Le Printemps avec Julia - Pork & Chocolate


Apr 15,2015 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for these daytime classes. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75 per class New! Le Printemps avec Julia: Everyone loves Julia Child’s recipes, some of which are even transcended in brilliance by her methodology in executing them: Witness, the thousands of copies in annual sales which her books are still achieving after more than fifty years!  In this highly anticipated 4-class series Tom Johnson again returns to Julia for inspiration in menus which make the transition from winter into equally highly anticipated spring. He’ll offer updates, especially with newer equipment, helpful wine suggestions and some ideas from other equally esteemed French cuisine authorities, but always with Julia by our side. Glamorous Pork and Sexy Chocolate: Wednesday, April 15 The French can turn something as prosaic as pork into elegance. Our sauteed noisettes of dry-rubbed pork tenderloin will be napped with a fresh mushrooms and Maderia wine sauce. It will be accompanied by individual timbales of roasted red pepper and toasted barley. Our starter will be a classic salad of fresh asparagus with chopped egg and a white wine vinaigrette. Dessert, very decadent Pot de Creme au Chocolate, perhaps France’s sexiest sweet!

Location


Street
City, Postcode

Event Fees:

Julia Pork & Choco $ 75.00

Baking - Les Biscuits


Apr 16,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Baking with Jennifer Brush Jennifer’s first two classes will focus on French cakes and cookies from recipes of the famous Parisian confectioner a la Mere de Famille. Her third class will focus on the art of making French tarts. Jennifer will bring her love and passion for baking to our kitchen with these three not-to-be-missed classes. Jennifer Brush, 6:30-9:30, $75 Les Biscuits: Thursday April 16 Jennifer will teach you how to make French favorites such as the Macarons de Nancy (traditional macaron not the colored and filled one), coconut macaroons, butter cookies and chocolate pistachio cookies. Please bring a container to take home your cookies.

Location


Street
City, Postcode

Event Fees:

Baking - Les Biscuits $ 75.00

Intermediate Pastry - French II


Apr 19,2015 - Apr 22,2015 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, 5 demonstration or participation pastry classes, 4-part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.  

Intermediate Pastry Workshop French II (Beginning Pastry and French I required)

Learn Pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations.

Maureen Leonard

Sunday-Wednesday, April 19-22

Sunday 10:00 AM - 4:00 PM, Monday - Wednesday 4:00 PM-9:30 PM

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

French II $ 150.00

Cavatelli Workshop


Apr 23,2015 - Time: 6:30 pm - 9:30 pm
NEW! Cavatelli Workshop: Thursday April 23 Chef Jared is back again in the WRSOC kitchen and this time he is going to teach you how to make your own homemade cavatelli. You’ll learn to make ricotta cavatelli and then you will make cavatelli with sausage and broccoli and cavatelli with butternut squash with pancetta and sorrel. You’ll then sit down to a family style meal and enjoy what you’ve made. Jared Bergen, 6:30 p.m.-9:30 p.m., $75

Location


Street
City, Postcode

Event Fees:

Cavatelli $ 75.00

Teen Pierogi Workshop


Apr 25,2015 - Time: 11:00 am - 2:00 pm
Classes for Kids and Teens Kids 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 Pierogi Workshop: Saturday, April 25 You’ve probably seen the Pierogi Lady at the local farmers market including the Hudson Farmer’s Market. Now you can learn all you need to know to make your own creative fillings and the secrets to a great dough. You’ll cover all of these important areas: Fillings–what is good in a pierogi? Are your fillings the right consistency? Will fillings leak out of the pierogi? Dough–is dough soft yet elastic? 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’ll also show you how to sauté and will describe how to steam, bake, deep fry and boil pierogies. BRING: a container to take home any pierogies you do not eat. Autumn Johnston (The Pierogi Lady), 11:00 a.m.–2:00 p.m., $55 (13-18 years old)

Location


Street
City, Postcode

Event Fees:

Teen Pierogi $ 55.00

Diabetic Dinner Table - Sandwiches


Apr 26,2015 - Time: 1:30 pm - 4:30 pm
Back by Popular Demand! Diabetic Friendly Dinner Table Good technique is good technique, whether you prepare a leg of lamb or a lentil salad. Often-times people are dissatisfied with healthier eating do to poor preparation, low-quality ingredients, and lack of seasoning. Come learn how to address your diabetes, pre-diabetes, heart disease, and/or expanding waistline by updating your skills in the kitchen. We may not be able to live forever, but by improving our diet, we can stay younger, longer. Come learn how a whole foods, plants-first diet can turn you around. The series will include comments by Cleveland Clinic endocrinologist, David A. Shewmon MD. Betty Shewmon, 1:30 p.m.-4:30 p.m., $75 per class Vegetarian and Vegan Sandwiches:  Sunday, April 26 What do you put between the bread if you’re not eating meat and you’re tired of store bought hummus? Delicious spreads, hearty mushrooms, grilled vegetables, fresh lettuces, cashew cheese, and our own veg mayonnaise. Sample a variety of sandwich options and learn to make an easy whole grain ciabatta. We’ll put a pot of soup on to round out the menu. Red lentil pecan pate with fresh tomato and shredded lettuce on German vollkorn brot; Crispy eggplant and portobello mushroom sandwich; Cashew cheese on a fresh baguette with tomato slices and baby spinach; Spicy quinoa vegetable soup with toasted fennel seed.  

Location


Street
City, Postcode

Event Fees:

Michael Bruno - Croissants and Danish


Apr 27,2015 - Time: 6:00 pm - 9:30 pm

March 16th demo class is a requirement to take this class

Now that you have taken Mike’s demo on croissants and Danish and practiced it on your own, work side by side with Mike as he takes you through different shapes, fillings and techniques for making these pasties at home. This is the class to ask all the questions you may have about making the perfect croissant and Danish. Bring a sheet pan or pastry box to take home your pastries.

Mike Bruno, 6:00 p.m.-9:30 p.m.,$100

     

Location


140 N. Main St
Hudson, 44236

Event Fees:

Bruno P $ 100.00

Science of Good Cooking - Eggs


Apr 28,2015 - 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 recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / 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, April 28

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


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Eggs $ 75.00

Le Printemps avec Julia - Rhone


Apr 29,2015 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for these daytime classes. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75 per class New! Le Printemps avec Julia: Everyone loves Julia Child’s recipes, some of which are even transcended in brilliance by her methodology in executing them: Witness, the thousands of copies in annual sales which her books are still achieving after more than fifty years!  In this highly anticipated 4-class series Tom Johnson again returns to Julia for inspiration in menus which make the transition from winter into equally highly anticipated spring. He’ll offer updates, especially with newer equipment, helpful wine suggestions and some ideas from other equally esteemed French cuisine authorities, but always with Julia by our side. Down the Rhone Valley: Wednesday, April 29 Fresh broccoli salad takes a turn for the weather (rhymes with “better”) with the delicious additions of crisp bacon and sharp cheddar cheese, a prelude to sensational red wine-braised beef short ribs and carrots, paired with pungent, sweet and luscious garlic mashed potatoes. For dessert, the intoxicating famous brandy Alexander pie.

Location


Street
City, Postcode

Event Fees:

Julia Rhone $ 75.00

CLE - Private Event


May 2,2015 - Time: 9:00 am - 11:00 am

Location


Street
City, Postcode

Event Fees:

Bread - French Bread


May 2,2015 - Time: 10:00 am - 1:30 pm
Bread Baking with Kathy Lehr 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. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class. French Bread Workshop: Saturday, May 2 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


Street
City, Postcode

Event Fees:

Bread - French $ 80.00

Diabetic Dinner Table - Dinner


May 3,2015 - Time: 1:30 pm - 4:30 pm
Back by Popular Demand! Diabetic Friendly Dinner Table Good technique is good technique, whether you prepare a leg of lamb or a lentil salad. Often-times people are dissatisfied with healthier eating do to poor preparation, low-quality ingredients, and lack of seasoning. Come learn how to address your diabetes, pre-diabetes, heart disease, and/or expanding waistline by updating your skills in the kitchen. We may not be able to live forever, but by improving our diet, we can stay younger, longer. Come learn how a whole foods, plants-first diet can turn you around. The series will include comments by Cleveland Clinic endocrinologist, David A. Shewmon MD. Betty Shewmon, 1:30 p.m.-4:30 p.m., $75 per class Special Dinners: Sunday, May 3 Colorful, inviting, easy, but a little more time consuming. Appetizer of baked hummus with yogurt and lemon on pita bread; Mixed greens with oranges, roasted beets and goat cheese; Whole wheat penne with San Marzano tomatoes and Swiss chard; Chocolate dipped strawberries.

Location


Street
City, Postcode

Event Fees:

Diabetic Dinner $ 75.00

Spring Baking - Sweets


May 4,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Spring Baking with Becca Ritterspach Becca is a graduate of our pastry program and has a great personality and talent for teaching. She’s truly passionate about what she does and it comes through in her baked goods. Join Becca for three great spring dessert classes. Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class Spring Has Sprung Sweets: Monday, May 4 With the newness of spring comes the freshness of dessert flavors. This class will have students creating a spring-themed dessert banquet, full of seasonal individual-sized desserts perfect for a gathering with friends or family. Lavender-infused chocolate “potted” pots de creme custards, carrot cake sandwich cookies, and mixed berry and almond clafoutis. Please bring containers or boxes to take home your goods.

Location


Street
City, Postcode

Event Fees:

Spring Baking - Sweets $ 75.00

Science of Good Cooking - Sauces Part I


May 5,2015 - 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 recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration / 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, May 5

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


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Sauces I $ 75.00

Baking - French Tarts


May 7,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Baking with Jennifer Brush Jennifer’s first two classes will focus on French cakes and cookies from recipes of the famous Parisian confectioner a la Mere de Famille. Her third class will focus on the art of making French tarts. Jennifer will bring her love and passion for baking to our kitchen with these three not-to-be-missed classes. Jennifer Brush, 6:30-9:30, $75 French Tarts: Thursday May 7 Filled with savory or sweet, a flaky, well-made tart crust is hard to resist. Jennifer will show you how to make a buttery, crisp crust with an innovative “no rolling pin” method. That’s right, no rolling and no resting the dough in the refrigerator before you can use it! Menu: goat cheese and shallot, chocolate hazelnut, and ricotta and raspberry. All classic French recipes translated and converted by Jennifer for use with locally source ingredients.

Location


Street
City, Postcode

Event Fees:

Baking - Tarts $ 75.00

Spring Baking - Candy Store


May 11,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Spring Baking with Becca Ritterspach Becca is a graduate of our pastry program and has a great personality and talent for teaching. She’s truly passionate about what she does and it comes through in her baked goods. Join Becca for three great spring dessert classes. Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class Kid in a Candy Store: Monday, May 11 In this class, students will learn how to make easy and impressive candies. Jazz up your dessert menus with Pâté de fruit, pistachio nougat, almond butter crunch, and chocolate dipped citrus peel. Please bring to class a box or container to take home your goods and an 8" x 8" foil pan.

Location


Street
City, Postcode

Event Fees:

Spring Baking - Candy $ 75.00

Science of Good Cooking - Sauces Part II


May 12,2015 - 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 recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All classes are demonstration / participation

We’ll finish this series of 12 classes focusing on fish and shellfish, eggs, and two classes dedicated to the art of sauce making. While the last two classes aren’t taken from The Science of Good Cooking, sauces are probably one of the most important things you can make in the kitchen–they can make or break a dish.

Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, May 12 Now that we’ve taken a look at the five classic mother sauces it’s time to look at more contemporary sauces. These are sauces that have become popular in the last 25 years or so. They’re lighter in texture and flavors and do not use roux as a thickener. While these sauces are now more popular than the classic sauces in the previous class, it’s still important to have a working knowledge of them. We’ll be covering pans sauces; butter sauces; cold sauces; fruit salsas; and cream sauces. Sautéed chicken with a simple lemon herb pan sauce; sear-roasted salmon with an orange beurre blanc sauce; cucumber mint yogurt sauce served with Greek meat patties; pan grilled chicken with a fresh pineapple salsa; and sautéed shrimp served with a watercress cream sauce.

Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Sauces II $ 75.00

Crepe Workshop


May 14,2015 - Time: 6:30 pm - 9:30 pm
Crêpe Workshop: Thursday May 14 Learn the art of making crêpes. We’ll go through techniques for making just a few or enough for a crowd, with both savory fillings and sweet fillings. Crêpes Floretine (creamed spinach and chicken filling); French apple crêpes with caramel sauce and cheese blitz’s with a fruit topping. BRING: A container to take home some crêpes. You’ll need a seasoned 8- or 9 inch crêpe pan. We sell these in the store so please order one at the time of sign-up and receive your 10% discount. Please make sure your pan is seasoned before you bring it to class. Catherine St. John, 6:30 p.m.-9:30 p.m., $75.

Location


Street
City, Postcode

Event Fees:

Crepes $ 75.00

Bread - Pizza Napoletana


May 16,2015 - Time: 10:00 am - 1:30 pm
Bread Baking with Kathy Lehr 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. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class. Pizza Napoletana: Saturday, May 16 In this class Kathy will show the techniques for making and shaping a Margherita pizza. Each student will have the chance to make a pizza of their choice to bake and eat. The second use of the dough will be to make a pita style round called a pannotello sandwich. After baking it is filled with arugula, basil, mozzarella, tomatoes, olive oil and Parmesan. It is a very addictive sandwich! At the end of the class, you will be making the dough to take home. Please bring a medium size bowl.

Location


Street
City, Postcode

Event Fees:

Bread - Pizza $ 80.00

Advanced Pastry Cakes and Tortes


May 17,2015 - May 20,2015 Time: 4:00 pm - 9:30 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, 5 demonstration or participation pastry classes, 4-part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.

Beginning Pastry, French I, French II required

Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan.

Maureen Leonard

Sunday-Wednesday, May 17-20

Sunday 10:00 AM - 4:00 PM, Monday-Wednesday 4:00 p.m.-9:30 p.m.

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

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cakes and Tortes $ 150.00

Foundations III


May 27,2015 - May 31,2015 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, May 27-31

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

Bread - Pizza Napoletana Plus


Jun 6,2015 - Time: 6:30 pm - 9:30 pm
Bread Baking with Kathy Lehr 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. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class. Napoletana Pizza Plus!: Saturday, June 6 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. Please bring a medium size bowl.

Location


Street
City, Postcode

Event Fees:

Bread - Pizza Plus $ 80.00

Cooking with Herbs


Jun 7,2015 - Time: 1:30 pm - 4:30 pm
Demonstration Growing and Cooking with Herbs: Sunday June 7 This class will be team-taught by Catherine st. John and Fran Blank. You may have seen Fran on Fox 8’s Good Day Cleveland or perhaps you’ve read her blog Kitchen Cousins, but there’s no better person to teach which herbs to plant and when. Fran has been gardening, teaching gardening and canning for 30 years. She can currently be found teaching throughout Cuyahoga and Loraain County and now here with us in Hudson. The menu will include compound herb butters; herb infused vinegars; herb oils, herbed yogurt cheese with flatbread crackers and many other uses for fresh herbs. We’ll also talk about how to dry your herb harvest for use in the colder months. Catherine St. John and Fran Blank, 1:30 p.m.-4:30p.m., $60

Location


Street
City, Postcode

Event Fees:

Herbs $ 60.00

Intensive Bread Clinic


Jun 15,2015 - Jun 19,2015 Time: 9:00 am - 4:00 pm
No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy Lehr gives step-by-step techniques, essential yeast and chemistry expertise. 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, 9:00 a.m.-4:00 p.m., $595 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.) 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARD ANOTHER CLASS Class maximum: 10 students.Please sign up early, classes fill quickly. 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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Bread Clinic $ 150.00

Kids Camp 1


Jun 22,2015 - Jun 26,2015 Time: 10:00 am - 12:30 pm
New Menus! Kids Camp I Sherry Barros and Catherine St. John, June 22-26, 10:00 a.m.-12:30 p.m., $250, Ages 8-12 Kitchen Confidence: Each day your child will learn new confidence in the kitchen. We’ll also focus on organizational skills, kitchen safety, and cleaning up after themselves. They’ll try new foods and old favorites while working with new friends. With the confidence they gain in the kitchen they’ll be able to help cook dinner at home and for family events. Day One: Mexico Today we’ll focus on Mexico and make chicken enchiladas with homemade enchilada sauce; homemade salsa and nacho sauce served with corn chips and then we’ll finish with flan (Mexican caramel custard). Please bring a few containers to take home any leftovers. Day Two: Kid Favorites Who doesn’t love chicken fingers? Every kid I know loves them. We’ll be making our own chicken fingers in this class, but with a twist. Our chicken parmesan and pecan coated chicken fingers will have a tasty coating of cracker crumbs, parmesan and ground pecans. They’ll then be pan fried and finished in the oven. We’ll serve them with our own signature honey mustard sauce. We’ll then make a corn and garlic herb butter saute and finish with black and white brownies (½ cheesecake, ½ brownies). Please bring a few containers to take home any leftovers. Day Three: Asian Influences This class will explore the Far East and the influences Asian flavors have had on Western culture. Our menu will include Asian sticky ribs (soy, garlic, ginger and brown sugar marinated pork ribs slow baked and finished with a sweet sticky red sauce); pan fried noodles with vegetables; and we’ll finish by writing our own fortunes and stuffing them into fortune cookie foldovers. Please bring a few containers to take home any leftovers. Day Four: Breakfast for Lunch Breakfast is a meal that can be eaten anytime of day. We’ll have fun in the kitchen today making some yummy breakfast favorites. We’ll start by making egg, bacon and cheese muffin cups (individual omelettes); blueberry buttermilk pancakes with maple syrup and finish with fresh fruit kabobs with a yogurt and cream cheese dip. Please bring a few containers to take home any leftovers. Day Five: Italy We’ll end our week by visiting Italy. Please have your child bring an 8" x8" foil pan to class with them. Not only will they be making a pan of lasagne roll ups with meat sauce, but they’ll also be bringing home a pan to share with the family. We’ll be making a Caesar salad and while Caesar salad isn’t a traditional Italian salad (tt comes from Tiajuna, Mexico) it’s a favorite that I’ve found most kids will eat. We’ll end our meal with some homemade chocolate gelato. Please bring a few containers to take home any leftovers. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Kids Camp I $ 250.00

Teen Camp Pro


Jul 13,2015 - Jul 17,2015 Time: 10:00 am - 1:30 pm
New Menus! Teen Camp Pro Sherry Barros and Catherine St. John, July 13-17,10:00 a.m.-1:30 p.m., $325, Ages 13-18 Teens will work together to create delicious menus that will certainly impress family and friends. We’ll focus on knife skills, organization, menu planning, and problem solving as we prepare favorites from America and other parts of the world. Day One: Mexican Favorites We’ll move away from the favorite taco and burrito bar idea and make chicken enchiladas with homemade enchilada sauce; black bean soup with a cumin cream; Mexican rice and flan (Mexican caramel custard). Please bring a few containers to take home any leftovers. Day Two: Italian Favorites Chicken parmesan is one of the most popular items on any Italian inspired menu. We’ll learn all the techniques that make for a successful breaded chicken. We’ll serve our chicken parmesan with an easy to make tomato sauce and melted mozzarella cheese and homemade fettuccini; We’ll then make a traditional Italian bread and tomato salad and finish with individual tiramisu. Day Three: Asian Influences Today the students will learn one of the most popular menus over the years at WRSOC. We’ll start with making Asian sticky ribs (soy, garlic, ginger and brown sugar marinated pork ribs slow baked and finished with a sweet sticky red sauce); pan fried noodles with vegetables; chicken wonton soup; and we will finish by writing our own fortunes and stuffing them into fortune cookie foldovers. Please bring a few take home containers to take home any leftovers. Day Four: Breakfast for Lunch We’ll learn how to make frittas (basically a crustless quiche). Frittas can be made from any leftovers you may have in the fridge. There is never an excuse to say “There’s nothing to eat”. As long as you have eggs and whatever is in the fridge, you have a meal. Students will create their own with whatever we have in the kitchen. We’ll serve our creations with blueberry buttermilk pancakes and fresh fruit kabobs with a yogurt cream cheese dip. Please bring a few containers to take home any leftovers. Day Five: Italy Again When we ask what style of food our teen students want more of they always say Italy. Please bring an 8" x 8" foil pan to class. Lasagne rolls with meat sauce; garlic cheese bread; Caesar salad with homemade croutons, antipasto skewers (Italian meats, cheeses and marinated vegetables); and finish with chocolate gelato. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Teen Camp $ 325.00

Kids Camp Baking


Jul 27,2015 - Jul 31,2015 Time: 10:00 am - 12:30 pm
New Menus! Kid’s Camp II: Baking Catherine St. John, July 27-31, 10:00 a.m.-12:30 p.m., $250, Ages 8-12 When asking the kids what kind of cooking classes they want we always get the answers is loud happy voices “DESSERTS!”. So here you go, a week full of baking and fun. Please have your child bring a sack lunch the first three days. Thursday and Friday’s menus will include a lunch. Day One: Cupcakes We’ll start the week by making and decorating cupcakes. We’ll make cookies and cream cupcakes and moist yellow cupcakes with a chocolate ganache frosting. We’ll also provide a variety of toppings to decorate them with. Please bring a container to take home your cupcakes. Day Two: Quick Breads and Muffins Today students will make blueberry coffee cake muffins with a streusel topping; zucchini bread (now they’ll know what to do with all that zucchini growing in the garden); and lemon poppy seed muffins with lemon glaze. Please bring a container to take home your breads. Day Three: Cookies Who doesn’t love a good cookie? We’re going to jazz up some sugar cookies by making individual fruit pizzas; quadruple chocolate cookies; and chewy peanut butter cookies. Please bring a container to take home your cookies. Day Four: Bagels and Pretzels One dough, two different shapes. Today we’ll make bagel dough and make bagels with different toppings. We’ll take the same dough to make pretzels with salt or cinnamon sugar toppings. We’ll provide sandwich makings so the kids can create their own sandwiches for lunch. Please bring a container to take home your bagels and pretzels. Day Five: PIZZA DAY! We’ll finish our week by making our own pizza dough and creating our own specialty pizzas. We’ll also make some garlic herb cheese sticks with marinara sauce for dipping. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Kids Baking $ 250.00

Teen Baking Camp


Aug 10,2015 - Aug 14,2015 Time: 10:00 AM - 1:30 pm
New Menus! Teen Baking Camp Catherine St. John, August 10-14, 10:00 a.m.-1:30 p.m., $325, Ages 13-18 Get ready to prepare some sweet and savory favorites as we cover the foundations of baking. Learning basic techniques and organization skills will take the stress out of baking and make it a fun and enjoyable experience! BRING: a sack lunch the first four days and we will provide pizza on the last day. Day One: Cupcakes We’ll start the week by baking and decorating our own cupcakes. This is a fun way to work on different decorating techniques. Black and white brownie cups (½ brownie, ½ cheesecake); carrot cupcakes with cream cheese frosting and chocolate cupcakes with mocha buttercream. Please bring a sheet pan or box to take home your cupcakes. Day Two: Quick Breads and Muffins While similar to a cupcake, these breads have a little more to them than your average cup cake. Lemon poppyseed bread with lemon glaze; apple cinnamon crunch muffins; banana nut bread. Please bring a sheet pan or box to take home your cupcakes. Day Three: Yeasted Breads There’s nothing quick like your own homemade bread. We’ll cover the basics of classic French bread baked on stones; garlic herb foccica bread and mini whole wheat loaves. We’ll provide bags to take home your breads in. Day Four: Cookies Who doesn’t love fresh baked cookies out of the oven? We’ll put a little twist on our cookies for this class. Individual fruit pizzas (sugar cookies topped with cream cheese, apricot glaze and fresh fruit); quadruple Chocolate chunk cookies (this cookie uses four different types of chocolate) and will delight any chocolate lover. Please bring a sheet pan or pastry box to take home your cookies. Day Five: Pizza and Ice Cream We’ll finish off the week by making our own pizza and ice cream sundae bar. We’ll make our own pizza dough, sauce and a selection of toppings. Students will create their own pizzas which we’ll bake on stones in a very hot oven. Then we’ll create two different flavors of ice cream and serve with our own homemade hot fudge sauce, caramel sauce and a variety of toppings. Students will decide eailer in the week what flavors they want to create by using a base recipe and then adding different flavors to them. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and be ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Teen Baking $ 325.00



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com