Be A Fan on Facebook Follow Us On Twitter Watch On YouTube

classes


Click on Event Name for description/registration
EVENTSTART-END
Date Night Farm to Table Dinner
Open Seats 0
2017-6-24
6:00 pm
-9:00 pm
Kids Cooking Camp
Open Seats 0
2017-6-26
10:00 am
-2017-6-30
12:30 pm
Kids Cooking Camp II
Open Seats 0
2017-6-26
1:30 pm
-2017-6-30
4:00 pm
Farmer's Mkt Trip
Open Seats 7
2017-7-1
10:30 am
-1:30 pm
Whiskey Cocktails
Open Seats 20
2017-7-7
6:30 pm
-8:30 pm
BBQ & Beer
Open Seats 8
2017-7-8
6:00 pm
-9:00 pm
Teen Cooking Camp
Open Seats 7
2017-7-10
10:00 am
-2017-7-14
1:00 pm
Intro to Cakes
Open Seats 10
2017-7-15
11:00 am
-2017-7-16
4:00 pm
Kids Baking Camp
Open Seats 0
2017-7-17
10:00 am
-2017-7-21
12:30 pm
Kids Baking Camp II
Open Seats 0
2017-7-17
1:30 pm
-2017-7-21
4:00 pm
Date Night Provence
Open Seats 2
2017-7-21
6:30 pm
-9:30 pm
Parent/Child Brunch
Open Seats 3
2017-7-23
11:30 am
-2:00 pm
Farmer's Mkt Trip
Open Seats 10
2017-8-5
10:30 am
-1:30 pm
Teen Baking Camp
Open Seats 0
2017-8-7
10:00 am
-2017-8-11
1:00 pm
Date Night Mexican Patio Party
Open Seats 4
2017-8-18
6:30 pm
-9:30 pm
Bagels, Bialys and Pretzels
Open Seats 7
2017-11-18
10:00 am
-1:30 pm

Grilling - Steaks


Jun 22,2017 - Time: 6:30 pm - 9:30 pm
Grilling Series:  This series has been very popular for many years.  Join us out back to learn how to use a charcoal grill to your advantage.  We will also talk about using a gas grill, although we will not be using one. Learn to master and control the grill and not let it control you.  Keep in mind that these classes are not weather dependent and will happen rain or shine.  If it does rain we will have to use grill pans in the kitchen as it is too hard to get everyone back on an agreed upon date. This class also requires going up and down stairs. Grilling Steaks:  It's all in the cut:  Thursday June 22: Nothing taste as good as a steak cooked on a charcoal grill.  We will explore 3 different cuts of steak in this class.  We will start with a dry spice rubbed skirt steak served in grilled flat bread with grilled onions and chimichurri sauce (a green herb based Argentinian steak sauce); Sesame soy marinated flank steak lettuce wraps and we will finish with Grilled pepper crusted rib eye steak with grilled asparagus. Catherine St. John; 6:30-9:30 pm; $80

Location

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

Event Fees:

Grilling $ 80.00

Date Night Farm to Table Dinner


Jun 24,2017 - Time: 6:00 pm - 9:00 pm
Farm to Table Dinner with Summer Wine Tasting: Saturday June 24: Join us for a night of celebrating fresh ingredients from the Hudson Farmers Market paired with the wines of summer. We will give you tastes of 4 summer wines perfect for sipping with our 4 course dinner. Wines are TBA but will be the following styles: Grilled corn relish with bacon wrapped sea scallop and roasted red pepper aioli with a crisp sparkling wine; Vichyssoise (chilled leek and potato soup) with a Sauvignon Blanc; Herb roasted chicken with grilled vegetables and Israel couscous served with a Cab Franc (light bodied red from the Loire Valley); and we will finish with a rustic berry tart with vanilla ice cream with a Brachetto, a pale red wine with floral notes. (Goes very well with fruit desserts). Please note that menus are subject to change based on what is available at the market that day.

Location

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

Event Fees:

Date Night Dinner $ 225.00

Kids Cooking Camp


Jun 26,2017 - Jun 30,2017 Time: 10:00 am - 12:30 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Kids Cooking Camp: Around the World: Monday June 26 – Friday June 30 Ages 8-12 This week we will take a culinary tour around the world exploring some dishes you may already know, but some you may not. There is no other way to learn about a country than what they eat. You will be surprised how many new things you will like. Italy: Monday June 26: Today we will begin by making some of our very own Italian herb and cheese sub sandwich rolls. We will then make Ricotta meatballs simmered in a simple tomato sauce and make some meatball subs with melted mozzarella cheese. We will serve that with a big family-style Anti pasto salad and finish with Chocolate ricotta cannoli. France: Tuesday June 27: We will be making individual quiche Lorraines and learning how to make a flaky pastry dough to line our quiches with. A classic quiche Lorraine is a simple mix of bits of ham or bacon with shallots, cheese and a cream and egg custard. They are great for breakfast lunch and dinner. Once you know how to make one you can fill it with any combination of ingredients you like. We will then move on to the classic French sandwich called a Croque Monsouire (grilled or baked ham and cheese with bechamel sauce) and we will finish with a rich chocolate mousse. Spain: Wednesday June 28: Spanish food is full of flavor, but not spicy like you might think. We will start with a traditional Tortilla Espanola, this has nothing to do with tortillas like in Mexican cooking. A Spanish Tortilla is a large potato omelet that is then cut in wedges. It is served all over Spain and can be eaten with almost any meal. Probably the most popular dish in Spain is Paella. Paella is a slowly stirred rice dish that has a variety of vegetables, meats and seafood. Our Paella will be a kid friendly chicken and sausage version. Our day in Spain will finish with a Spanish flan with fresh fruit. Flan is an egg based baked custard with a caramel sauce. Thailand and Vietnam: Thursday June 29: We will explore some of the most popular dishes in these two Asian counties. We will be making a Bahn Mi (Vietnamese submarine sandwich). You will see the French influences in this sandwich as it uses French bread and we fill it with tender roast pork and our own quick pickled vegetables. We will then move on to Thailand and make chicken and shrimp Pad Thai noodles; Thai fried rice and Mango lime smoothies. Germany: Friday June 30: We will end our food tour in Germany. Today we will make German style Pork schnitzel (breaded pork cutlets with a fried egg); We will also make Garlic chive spaetzle (small delicate dumplings) and we will finish the week by making some Apple strudel.

Location

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

Event Fees:

Kids Cooking Camp $ 275.00

Kids Cooking Camp II


Jun 26,2017 - Jun 30,2017 Time: 1:30 pm - 4:00 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Kids Cooking Camp: Around the World: Monday June 26 – Friday June 30 Ages 8-12 This week we will take a culinary tour around the world exploring some dishes you may already know, but some you may not. There is no other way to learn about a country than what they eat. You will be surprised how many new things you will like. Italy: Monday June 26: Today we will begin by making some of our very own Italian herb and cheese sub sandwich rolls. We will then make Ricotta meatballs simmered in a simple tomato sauce and make some meatball subs with melted mozzarella cheese. We will serve that with a big family-style Anti pasto salad and finish with Chocolate ricotta cannoli. France: Tuesday June 27: We will be making individual quiche Lorraines and learning how to make a flaky pastry dough to line our quiches with. A classic quiche Lorraine is a simple mix of bits of ham or bacon with shallots, cheese and a cream and egg custard. They are great for breakfast lunch and dinner. Once you know how to make one you can fill it with any combination of ingredients you like. We will then move on to the classic French sandwich called a Croque Monsouire (grilled or baked ham and cheese with bechamel sauce) and we will finish with a rich chocolate mousse. Spain: Wednesday June 28: Spanish food is full of flavor, but not spicy like you might think. We will start with a traditional Tortilla Espanola, this has nothing to do with tortillas like in Mexican cooking. A Spanish Tortilla is a large potato omelet that is then cut in wedges. It is served all over Spain and can be eaten with almost any meal. Probably the most popular dish in Spain is Paella. Paella is a slowly stirred rice dish that has a variety of vegetables, meats and seafood. Our Paella will be a kid friendly chicken and sausage version. Our day in Spain will finish with a Spanish flan with fresh fruit. Flan is an egg based baked custard with a caramel sauce. Thailand and Vietnam: Thursday June 29: We will explore some of the most popular dishes in these two Asian counties. We will be making a Bahn Mi (Vietnamese submarine sandwich). You will see the French influences in this sandwich as it uses French bread and we fill it with tender roast pork and our own quick pickled vegetables. We will then move on to Thailand and make chicken and shrimp Pad Thai noodles; Thai fried rice and Mango lime smoothies. Germany: Friday June 30: We will end our food tour in Germany. Today we will make German style Pork schnitzel (breaded pork cutlets with a fried egg); We will also make Garlic chive spaetzle (small delicate dumplings) and we will finish the week by making some Apple strudel.

Location

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

Event Fees:

Kids Cooking Camp $ 275.00

Farmer's Mkt Trip


Jul 1,2017 - Time: 10:30 am - 1:30 pm
Farmers Market Field Trip:Saturday July 1: With the Hudson Farmers Market right a cross the street from the cooking school it would be hard to not have a class involving the market and all it has to offer. We will meet at the cooking school and then walk over to the market to do our shopping for class. It is hard to plan a menu for this class as we will be buying what is available that day. We will however create a Farmers Market Chowder (corn and other vegetables from the market; Goat cheese (Lucky Penny) and vegetable tart with a salad made from lettuces from Bradwood Farms; and finish with a Rustic fruit tart with fruit bought at the market. Please understand that menus are subject to change based on what we can find at the market.

Location

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

Event Fees:

Farmer\'s Mkt $ 80.00

Whiskey Cocktails


Jul 7,2017 - Time: 6:30 pm - 8:30 pm

Let's keep the July 4th celebrations going by learning how to make whiskey cocktails with our own Joseph DeLuca.  Come join us and lean how to make these cocktails and slip into the dog days of Summer with a smile.

Light snacks will be served.

Mason's Mule - ginger, orange, vanilla Cure All - honey, citrus, smoke, ginger Atlanta Old Fashioned - cola, cherry Boulevardier - orange, bitter

Bio

Joseph DeLuca is Northeast Ohioʼs leading authority on bartending, beverage programs, and our growing cocktail culture. Besides traveling throughout the region executing drink-based events for restaurants, bars, corporate and non-profit meetings and in-home parties as the man behind Dr. Drinkʼs Traveling Apothecary Show,

Joseph is also the go-to guy for publications like Scene, Cleveland Magazine, Crainʼs Business News, and national industry magazines when they need an authority on the art of bartending, cocktail creation, and beverage trends. He is the founder, former vice president and an active member of the Cleveland Chapter of

the United States Bartenders Guild, gives back to the community through his work with MedWish and Dinner in Dark, and is an award-winning mixologist in his own right. Plus, heʼs a really nice guy who possesses a true passion for educating, mentoring, and motivating the next generation of beverage professionals.

     

Location

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

Event Fees:

Whiskey $ 60.00

BBQ & Beer


Jul 8,2017 - Time: 6:00 pm - 9:00 pm
BBQ & Beer: Saturday July 8: Join us for a night of BBQ and Beer. We will break out the charcoal grill and and pair our food with some great local brews. Grilled peel and eat shrimp with spicy beer butter; grilled green apple and celery root salad with a mustard ale dressing; Beer brine pork tenderloin with ginger honey glaze served with Chili lime corn pinwheels and grilled summer tomatoes; and we will finish with a chocolate stout cake.

Location

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

Event Fees:

BBQ & Beer $ 90.00

Teen Cooking Camp


Jul 10,2017 - Jul 14,2017 Time: 10:00 am - 1:00 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Teen Cooking Camp: Around the World: Monday July 10 – Friday July 14 Ages 13-16 This week we will take a culinary tour around the world exploring some dishes you may already know, but some you may not. There is no other way to learn about a country than what they eat. You will be surprised how many new things you will like. Catherine St. John; 10:00 – 1:00 pm; $350 Italy: Monday July 10: Today we will begin by making some of our very own Italian herb and cheese sub sandwich rolls. We will then make Ricotta meatballs simmered in a simple tomato sauce and make some meatball subs with melted mozzarella cheese; Vegetable lasagne with a became sauce. We will serve that with a big family-style Anti pasto salad and finish with Chocolate ricotta cannoli. France: Tuesday July 11: We will be making individual quiche Lorraines and learning how to make a flaky pastry dough to line our quiches with. A classic quiche Lorraine is a simple mix of bits of ham or bacon with shallots, cheese and a cream and egg custard. They are great for breakfast lunch and dinner. Once you know how to make one you can fill it with any combination of ingredients you like. We will then move on to the classic French sandwich called a Croque Monsouire (grilled or baked ham and cheese with bechamel sauce) and we will finish with a rich chocolate mousse. Spain: Wednesday July 12: Spanish food is full of flavor, but not spicy like you might think. We will start with a traditional Tortilla Espanola, this has nothing to do with tortillas like in Mexican cooking. A Spanish Tortilla is a large potato omelet that is then cut in wedges. It is served all over Spain and can be eaten with almost any meal. Watermelon, corn and tomato salad will be up next. Probably the most popular dish in Spain is Paella. Paella is a slowly stirred rice dish that has a variety of vegetables, meats and seafood. Our Paella will be a kid friendly chicken and sausage version. Our day in Spain will finish with a Spanish flan with fresh fruit. Flan is an egg based baked custard with a caramel sauce. Thailand and Vietnam: Thursday July 13: We will explore some of the most popular dishes in these two Asian counties. We will be making a Bahn Mi (Vietnamese submarine sandwich). You will see the French influences in this sandwich as it uses French bread and we fill it with tender roast pork and our own quick pickled vegetables. Vietnamese Beef Pho (noodle soup). We will then move on to Thailand and make chicken and shrimp Pad Thai noodles; Thai fried rice and Mango lime smoothies. Germany: Friday July 14: We will end our food tour in Germany. Today we will make German style Pretzels with mustard for dipping; German style Pork schnitzel (breaded pork cutlets with a fried egg); We will also make Garlic chive spaetzel (small delicate dumplings) and we will finish the week by making some Apple strudel.

Location

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

Event Fees:

Teen Cooking Camp $ 350.00

Intro to Cakes


Jul 15,2017 - Jul 16,2017 Time: 11:00 am - 4:00 pm
Intro to Cakes: Saturday July 15 and Sunday July 16: Being able to make an impressive and tasty cake can take some work, but learning the proper way will be a game changer.You will learn more that just how to bake and ice a cake. Pastry Chef Anna Weisend will take you through all the basic techniques you need to know. You will bake various cakes with various techniques and learn how to finish/cover them. Day One: You will lay the ground work for day two. Pound Cake, Upside Down Cake, Sponge Cake, Financiers, and Lemon Curd Day Two:You will finish your cakes off this day. Bake Angel Food Cake, Bake Whoopie Pies, Italian Meringue Butter Cream, Cream Cheese Frosting. Assemble Whoopie Pies, Ice sponge cake. We will serve a light lunch each day. Please bring a sheet pan or pastry boxes on Sunday to take home your creations.

Location

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

Event Fees:

Cakes $ 250.00

Kids Baking Camp


Jul 17,2017 - Jul 21,2017 Time: 10:00 am - 12:30 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Kids Baking Camp: Baking Around the World: Monday July 17 – Friday July 21 Ages 8-12 We will continue our food tour of the world by baking through it. Pastry brings people and cultures together. We all have a Grandmother or someone else in the family who bakes from the culture in which they were brought up in. This is a dying art and many times these recipes are not being passed down to the next generation. This week we will look at different countries and their most popular pastries. Please bring a light lunch except for the last day of class. Italy: Monday July 17: We will start our pastry and dessert tour in Italy. You will learn how to make Tiramisu (mocha soaked lady fingers layered with a mascarpone cream and chocolate); Italian lemon cookies (these cookies have a lemon icing on them); and who does not love Chocolate gelato. France: Tuesday July 18: French pastry is the King in the pastry world and while we would all love to dive right in there are a few basics we need to learn first. Pate a Choux is a basic French dough that can be piped to make anything from a cheese puff to a cream puff. It is not hard to make but there are some tricks to learn when making it. We will use our Pate a Choux to make cheese puffs and chocolate éclairs which will also get us to learn how to make a pastry cream. You will also learn how to make a classic French brioche (this egg and butter based bread) is great for everything from making sandwiches, using for French toast or just eating with some jam. Greece: Wednesday July 19: Phyllo dough is the dough of choice in Greece when it comes to pastry. You will learn the basics of working with: this paper-thin dough. We will make classic Baklava (honey and walnut); you will learn how to make Galaktoboureko (say that 10 times fast), semolina custard pie with a lemon syrup and we will finish with a Greek yogurt cake. Mexico: Thursday July 20: We usually do a class on Mexico in the cooking camp, but this year we are going to focus on desserts from Mexico. Mexico is known for their vanilla and chocolate. Mexican chocolate is different from what we know. Their chocolate has hints of cinnamon in it. We will start with a Mexican chocolate lava muffin. Who does not like a warm Churro dusted with cinnamon sugar? Here is where the French technique of Pate a Choux (see French day) will come back. Churros are made from fried Pate a Choux dough then rolled in cinnamon sugar. Our final dessert will be the famous Tres Leche Cake (sponge cake soaked in 3 milks) and served with whipped cream. Belgium: Friday July 21: We will finish in Belgium. With close culinary ties to France, Germany and the Netherlands we will see a little lap over in technique and flavors. You will learn to make Belgian waffles with strawberries and whipped cream; Belgian Beignets (fried donuts) and Chocolate crepes will be on the menu.

Location

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

Event Fees:

Kids Baking Camp $ 275.00

Kids Baking Camp II


Jul 17,2017 - Jul 21,2017 Time: 1:30 pm - 4:00 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Kids Baking Camp: Baking Around the World: Monday July 17 – Friday July 21 Ages 8-12 We will continue our food tour of the world by baking through it. Pastry brings people and cultures together. We all have a Grandmother or someone else in the family who bakes from the culture in which they were brought up in. This is a dying art and many times these recipes are not being passed down to the next generation. This week we will look at different countries and their most popular pastries. Please bring a light lunch except for the last day of class. Italy: Monday July 17: We will start our pastry and dessert tour in Italy. You will learn how to make Tiramisu (mocha soaked lady fingers layered with a mascarpone cream and chocolate); Italian lemon cookies (these cookies have a lemon icing on them); and who does not love Chocolate gelato. France: Tuesday July 18: French pastry is the King in the pastry world and while we would all love to dive right in there are a few basics we need to learn first. Pate a Choux is a basic French dough that can be piped to make anything from a cheese puff to a cream puff. It is not hard to make but there are some tricks to learn when making it. We will use our Pate a Choux to make cheese puffs and chocolate éclairs which will also get us to learn how to make a pastry cream. You will also learn how to make a classic French brioche (this egg and butter based bread) is great for everything from making sandwiches, using for French toast or just eating with some jam. Greece: Wednesday July 19: Phyllo dough is the dough of choice in Greece when it comes to pastry. You will learn the basics of working with: this paper-thin dough. We will make classic Baklava (honey and walnut); you will learn how to make Galaktoboureko (say that 10 times fast), semolina custard pie with a lemon syrup and we will finish with a Greek yogurt cake. Mexico: Thursday July 20: We usually do a class on Mexico in the cooking camp, but this year we are going to focus on desserts from Mexico. Mexico is known for their vanilla and chocolate. Mexican chocolate is different from what we know. Their chocolate has hints of cinnamon in it. We will start with a Mexican chocolate lava muffin. Who does not like a warm Churro dusted with cinnamon sugar? Here is where the French technique of Pate a Choux (see French day) will come back. Churros are made from fried Pate a Choux dough then rolled in cinnamon sugar. Our final dessert will be the famous Tres Leche Cake (sponge cake soaked in 3 milks) and served with whipped cream. Belgium: Friday July 21: We will finish in Belgium. With close culinary ties to France, Germany and the Netherlands we will see a little lap over in technique and flavors. You will learn to make Belgian waffles with strawberries and whipped cream; Belgian Beignets (fried donuts) and Chocolate crepes will be on the menu.

Location

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

Event Fees:

Kids Baking Camp $ 275.00

Date Night Provence


Jul 21,2017 - Time: 6:30 pm - 9:30 pm
Flavors of Provence: July 21: When you think of light summer fare, it’s easy to think of the region of Provence. This menu will take advantage of what’s in our local farmer’s markets in the spirit of southern France where vegetables are center stage. Salade Nicotine with Lemon Herb de Provence Vinaigrette; Provencal style Mussels; Sweet Pepper Gratin; Braised Fennel with Orange; and Rustic Blackberry Tart with Goat Cheese and Herbs de Provence

Location

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

Event Fees:

Date Night Provence $ 180.00

Parent/Child Brunch


Jul 23,2017 - Time: 11:30 am - 2:00 pm
Parent/Child classes: These classes were a big hit in our last class brochure so we have decided to do some more. So grab your child or grandchild and come enjoy an afternoon in our kitchen that will make their mouths water to try new foods and learn a few things along the way. Please understand that these classes are priced for 2 people and that we lose a space if we take 1 parent and 2 children. If you have more than one child please have another adult sign up as well. Open to Children aged 7 -13. Sunday Brunch: Sunday July 23: In this hands on class we will be making some kid and parent favorites. Bring an appetite and prepare to make some tasty treats that you will want to make at home for the rest of the family. We will start with some fresh fruit and yogurt smoothies that will become a favorite. You will be able to create a few different versions. We will then move on to Buttermilk pancakes with things like blueberries or chocolate chips to add into the batter. You will learn how to make your own chicken apple sausage patties and a cinnamon apple crunch coffee cake.

Location

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

Event Fees:

Parent & Child Brunch $ 100.00

Farmer's Mkt Trip


Aug 5,2017 - Time: 10:30 am - 1:30 pm
Farmers Market Field Trip: Take Two: Saturday August 5: We will again venture across the street to the Hudson Farmers Market in search of fresh local fruits and vegetables for our class. We will meet at the cooking school and then walk over to the market to do our shopping. This time we will put a Mediterranean spin on our menu. With all the fresh flavors of the market this theme is perfect for highlighting all that we will find at the market. Feta cheese and roasted vegetable crostini; Zucchini zoodle Greek salad with lemon, caper and dill vinaigrette; Cucumber and tomato salad with Greek yogurt dressing; and we will finish with fresh berry phyllo pockets. Please understand that menus are subject to change based on what we can find at the market.  

Location

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

Event Fees:

Farmer\'s Mkt $ 80.00

Teen Baking Camp


Aug 7,2017 - Aug 11,2017 Time: 10:00 am - 1:00 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Teen Baking Camp: Baking Around the World: Monday Aug 7 – Friday Aug 11 Ages 13-16 We will continue our food tour of the world by baking through it. Pastry brings people and cultures together. We all have a Grandmother or someone else in the family who bakes from the culture in which they were brought up in. This is a dying art and many times these recipes are not being passed down to the next generation. This week we will look at different countries and their most popular pastries. Please bring a light lunch except for the last day of class.  Italy: Monday July 31: We will start our pastry and dessert tour in Italy. You will learn how to make Tiramisu (mocha soaked lady fingers layered with a mascarpone cream and chocolate); Italian lemon cookies (these cookies have a lemon icing on them); and who does not love Chocolate gelato. France: Tuesday August 1: French pastry is the King in the pastry world and while we would all love to dive right in there are a few basics we need to learn first. Pate a Choux is a basic French dough that can be piped to make anything from a cheese puff to a cream puff. It is not hard to make but there are some tricks to learn when making it. We will use our Pate a Choux to make cheese puffs and chocolate éclairs which will also get us to learn how to make a pastry cream. You will also learn how to make a classic French brioche (this egg and butter based bread) is great for everything from making sandwiches, using for French toast or just eating with some jam. Greece: Wednesday August 2: Phyllo dough is the dough of choice in Greece when it comes to pastry. You will learn the basics of working with: this paper-thin dough. We will make classic Baklava (honey and walnut); you will learn how to make Galaktoboureko (say that 10 times fast), semolina custard pie with a lemon syrup and we will finish with a Greek yogurt cake. Mexico: Thursday August 3: We usually do a class on Mexico in the cooking camp, but this year we are going to focus on desserts from Mexico. Mexico is known for their vanilla and chocolate. Mexican chocolate is different from what we know. Their chocolate has hints of cinnamon in it. We will start with a Mexican chocolate lava muffin. Who does not like a warm Churro dusted with cinnamon sugar? Here is where the French technique of Pate a Chou (see French day) will come back. Churros are made from fried Pate a Choux dough then rolled in cinnamon sugar. Our final dessert will be the famous Tres Leche Cake (sponge cake soaked in 3 milks) and served with whipped cream. Belgium: Friday August 4: We will finish in Belgium. With close culinary tries to France, Germany and the Netherlands we will see a little lap over in technique and flavors. You will learn to make Belgian waffles with strawberries and whipped cream; Belgian Beignets (fried donuts) and Chocolate crepes will be on the menu.

Location

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

Event Fees:

Teen Baking Camp $ 350.00

Date Night Mexican Patio Party


Aug 18,2017 - Time: 6:30 pm - 9:30 pm
Mexican Patio Party: August 18: This is a menu that won’t have you slaving away in the kitchen while your guests are enjoying the summer nights. Do the advance prep and then a couple last minute “quick reward” items on the grill and you are set. Queso Fundido; Grilled Fish Tacos topped with Charred Slaw, Guacamole and wrapped with a Freshly Made Corn Tortilla; Sun dried Tomato, Roasted Pepper & Sweet Corn “Salsa” over Orzo; and Grilled Pineapple with Coconut Rum Ice Cream

Location

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

Event Fees:

DN Mexico Party $ 180.00

Bagels, Bialys and Pretzels


Nov 18,2017 - Time: 10:00 am - 1:30 pm
Bagels, Bialys and Pretzels: Saturday November 18 The bagel will show how breads can be made chewy by a water bath and baking. Next we will dive into making incredibly chewy, soft pretzel buns. Lastly you will be making a bialy which is filled with onion and poppy seed. You will be making one of these doughs to take home as well as tasting all of these breads. Please bring a medium size bowl to take home your dough. Kathy Lehr; $80; 10:00 am - 1:30 pm

Location

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

Event Fees:

Bagels. Bialys & Pretzels $ 80.00



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com