Comfort Foods: New Orleans : Oct 30, 2013
Join chef Tom Johnson for this fun and exciting new series. We all love comfort foods, especially on a cold winters day. All these menus are prefect for a casual dinner party with friends and family. You will also learn a little history about these areas of the world as well.
New Orleans (D/P)
New Orleans offers so many flavors and is routed deep in French cuisine with a Southern twist. This class will offer you food that is packed with flavor and leave you wanting more. Crisp eggplant canapes, shrimp and ham jambalaya, leeks vinaigrette, and pecan bread pudding with whiskey sour sauce.
Other Comfort Foods classes:
China: Wednesday, November 6
Germany: Wednesday, November 13
New York City: Wednesday, November 20
Comfort Food Series
Instructor: Tom Johnson Time: 6:30-9:30pm Cost: 75
Techniques & Theory II – Eggs : Oct 29, 2013
Techniques & Theory of Cooking
Catherine has long been looking for a text book for this 3-part series (12 classes) and she has found it. Cleveland based cookbook author, Michael Ruhlman, has come out with just such a book. Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto, has it all. Everyone who loves to cook should read and learn from this book. We will break down his 20 must-know techniques into a 12 class series. Whether you are a novice cook, an experienced home cook or a professional cook, these are all techniques you should know and understand. These classes will be technique driven, not menu driven. Recipes were chosen because of the lessons they teach us about each technique. The classes will build on each other and can be taken as a whole series or you can take a class that interests you. Our hope is that you become hooked on learning more and take more than one class. While it is not required that you have Ruhlman’s Twenty as a textbook for taking the classes, it is recommended.
Techniques & Theory of Cooking Part II – (D)
We will continue to venture through Michael Ruhlman’s book, Ruhlman’s Twenty. In this series we will take an in depth look at some basic ingredients. Egg, flour, butter and sugar are all ingredients that we have in our kitchens, but understanding their powers is a whole other ball game. Our resident bread and baking expert, Kathy Lehr, will guide us through two of these classes on flour. Catherine St. John, Kathy Lehr, 6:30 p.m.-9:30 p.m., Diploma awarded for series, $60 single class/$232 for series (Register for all 4 classes and we will apply the discount).
Eggs-The Culinary Marvel:Tuesday, October 1 (D)
Eggs are a culinary marvel. They are the perfect food. Eggs firm custards, leaven baked goods, scramble great and emulsify oil and vinegars, among other things. Cooking with eggs can be fairly simple yet it is the one ingredient that can stump the most seasoned of chefs. In this class you will learn the power of the egg and how to use it to your best advantage. Basic homemade mayonnaise, aioli (garlic mayonnaise) served with fresh veggies; soft as silk scrambled eggs with chives and goat cheese; chocolate Grand Marnier souffle; Spanish flan; crème brûlée and quiche Lorriane.
———————————————————————
Other Techniques & Theory II classes:
Flour – Part I: Doughs (Kathy Lehr):Tuesday, October 8
Flour – Part II:Batters (Kathy Lehr):Tuesday, October 15
Butter and Sugar:Tuesday, October 29
Techniques & Theory II Series
Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: $60
Techniques & Theory II – Butter and Sugar : Oct 29, 2013
Butter and Sugar:Tuesday, October 29 (D)
Yes, the two ingredients we are always told to cut back on. While we may not want to cook with them on a daily basis, they do have their place in the modern kitchen. A little goes a long way and in moderation they can both bring your cooking to a new level. Pan grilled chicken with a variety of compound butters (flavored butters); butter poached shrimp with Grits; Brussels sprout hash with brown butter and capers; simple caramel sauce; fresh berry sorbet with candied orange peel and Scottish shortbread.
Eggs-The Culinary Marvel:Tuesday, October 1
Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 60
French Tarts : Oct 28, 2013
(P)
Learn how to make the perfect flaky, buttery, crisp tart crust without using a rolling pin! Jennifer will teach this foolproof way to make the perfect crust and then introduce you to fillings like ricotta and raspberries, milk chocolate and hazelnuts, goat cheese and onions, inspired by the French book ReinventezVosTartes. BRING: a sheet pan to take home any leftovers.
Instructor: Jennifer Brush Time: 6:30-9:30pm Cost: 75
Sushi Workshop : Oct 27, 2013
Love sushi but unsure of how to attempt it on your own? Learn the basics of preparing outstanding sushi at home. Impress friends with your knowledge of the history of sushi as well as your skill in creating it. California roll (inside out roll); spicy crab and watercress roll; spicy tuna roll; WRSOC dragon roll (asparagus and shrimp roll topped with smoked Salmon with saracha mayo) and mango roll (crab, mango and cucumber with a cilantro mango sauce). BRING: take-home container.
Instructor: Catherine St. John Time: 1:30-4:30pm Cost: 80
Girls’ Night Out – Oktoberfest Feast : Oct 26, 2013
Join WRSOC Owner Catherine St. John for four fun-filled Saturday nights out with the girls. We will visit different cuisines during this tour of the world. Get your girlfriends together and come have a fun night of cooking. You may bring your favorite bottle of wine to enjoy with your meal.
Girl’s Night Oktoberfest Feast: (P) Who says girls don’t like beer? We do, especially when it’s paired with great food. Join us for a night of beer tasting and food pairing. Wild mushroom crostini with thyme vinaigrette; beer and cheese soup; celery root, radish and watercress salad with mustard seed dressing; chicken braised in beer with bacon and onions served over spaetzel and finish with a chocolate stout cake.
Other Girls’ Night Out classes:
South of the Border: September 28 Fondue Party: November 16 Gluten Free Holiday Appetizer Party: December 7
Girls’ Night Out Series
Instructor: Catherine St. John Time: 6:30-9:30pm Cost: 85
Bread Baking – A Taste of Italy : Oct 26, 2013
Join one of the countries foremost authorities on bread baking. Kathy Lehr has been teaching bread baking at WRSOC for over 25 years and now teaches all over the country. In this series you will learn the basics of classic French bread, to-die-for pizza and calzone, Ciabatta bread, and so much more. You will never want to buy store bought bread again.
A Taste of Italy: (P) You say bread with no salt has no flavor? Ah, but the saltless Tuscany bread served with proscuitto and Parmesan is delightful. That will be the first bread we make. Next you will be exposed to the most incredible ciabatta bread which has aged for two days. Finally, we will move to southern Italy for a delicious small tomato roll, panini al Pomodoro. Kathy will demonstrate how to make the tomato dough as well as the saltless Tuscany dough. You will be making the ciabatta. 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.
Other Bread Baking classes:
French Bread Workshop: Saturday, September 14 Pizza, Calzone and Focaccia: Saturday, October 5 Beyond the Baguette: Saturday, December 7 Bread Baking Series
Instructor: Kathy Lehr Time: 10:00am-1:30pm Cost: 75
Phyllo Workshop : Oct 24, 2013
Never worked with phyllo before? Worked with it before and had trouble? It doesn’t matter because in this class we will be working with fresh phyllo for Athens Foods in Cleveland. Learn the tricks to making some delicious phyllo filled treats, both sweet and savory. These all freeze well and can be used at a later time. Asian vegetable phyllo rolls with plum citrus dipping sauce; spinach and bacon tarts with a phyllo crust; goat cheese and mushroom phyllo pouches and honey nut baklava rolls.
Instructor: Catherine St. John Time: 6:30-9:30pm Cost: 75
Chocolates & Candies : Oct 22, 2013 - Oct 25, 2013
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.
Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale.
(Note: most items are available for purchase in our store, The Cookery.) $150 deposit 4-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT.
Instructor: Christina Korting Time: 9:30am - 4:00pm Cost: 495
Becca Ritterspach : Oct 21, 2013
Becca Ritterspach Pastry Chef, Luxe Kitchen & Lounge
BeccaRitterspach has a true passion for pastry and began her career in sweets working as an apprentice at a wedding cake and dessert boutique in Medina, Ohio before attending The Western Reserve School of Cooking in Hudson, Ohio, where she received her pastry certification. From 2010-2013 she worked as the manager of pastry for Bonbon Pastry & Cafe in Ohio City, where she and Bonbon’s owner participated in both regional and national food events, including Dinner in the Dark, The Fabulous Food Show, and a win on The Food Network’s Cupcake Wars. Becca currently works as the pastry chef at Luxe Kitchen & Lounge in the Gordon Square Arts District and enthusiastically calls Cleveland her home.
The Power of the Egg White (A Pastry Chefs Secrets Revealed) (D)
Harness the power of the incredible edible egg white! As mighty as it is diverse, the egg white serves as the foundation to many a pastry indulgence. This beginner class will take students through a range of the egg white’s capabilities, from the fiery torched meringue to the light and heavenly angel food cake. This demonstration will cover the following techniques. Swiss buttercream; joconde technique used for assembling an opera cake; basic angel food cake served with whipped cream and fresh fruit; lemon meringue tarts and homemade marshmallows with killer hot chocolate.
Instructor: Becca Ritterpach Time: 6:30-9:30pm Cost: 70
Mediterranean Diet – Vegetarian Supper : Oct 20, 2013
The Mediterranean Diet: Tasty & Healthful The results of long-term medical research released recently regarding the effects of a Mediterranean diet on lifestyle related illness stated rates of heart attack and stroke lowest in the group who ate olive oil and nuts along with a standard Mediterranean diet of vegetables, whole grains, legumes and fish. Though not a license to up your fat intake, the study shows us that a balanced, unprocessed, and colorful diet is best. This approach seems to be a pretty good prescription for just about anything that ails you, including diabetes (high fiber) and hypertension (essentially the same as the DASH Diet). Come explore how to expand your working knowledge of this easy and delicious way of eating, cooking, and living.
Vegetarian Supper:
Creamy (dairy-free) new harvest corn soup, followed by spicy (to your taste) falafel-like pita pockets, and finished off with a simple, hidden vegetable chocolate sheet cake and sweet, in season fruit. Fresh corn chowder; spicy lentil/walnut burgers in pita pockets with layered onion, tomato and yogurt sauce; chocolate zucchini sheet cake and platter of seasonal fruits.
Other Mediterranean Diet classes:
Hearty Salads: September 15
Small Plates: September 29
Seafood Supper: November 3
Mediterranean Diet Series
Instructor: Betty Shewmon Time: 1:30-4:30pm Cost: 75
Seafood Workshop : Oct 17, 2013
Do you love seafood, but unsure of how to cook it? What kind of seafood for what cooking method? How do you know it is fresh? Is it ok to buy frozen seafood? Well all your questions will be answered in this hands-on cooking class dedicated to seafood. Pan fried panko crusted tilapia with oven fries; steamed mussels with chorizo broth; sear roasted salmon with lemon caper butter; grilled mahimahi tacos with pineapple salsa and a mango and shrimp cocktail (poached).
Instructor: Catherine St. John Time: 6:30-9:30pm Cost: 80
Cake Decorating Workshop (4 of 4) : Oct 16, 2013
CAKE DECORATING WORKSHOP WITH SynDee Bergen
Each beginner student will be able have the basic skills to assemble and decorate a cake using basic techniques in butter cream and fondant, building a foundation to cake decorating. This class will run for four Wednesday nights.
6:30 p.m.-9:30 p.m. (You must sign up for all four classes.) $375 for all 4 classes.
Week One:Wednesday, September 25
Swiss buttercream and royal frositng, basic piping skills and decorating techniques using buttercream including buttercream flowers.
Week Two:Wednesday, October 2
Assembling cakes, leveling, filling, crumb coating, and finishing cakes, decorating techniques with buttercream with a traditional style.
Week Three:Wednesday, October 9
Stacking cakes and using structural techniques for larger projects, and additional buttercream piping skills using modern styles.Basic fondant techniques and covering cakes with fondant.
Week Four:Wednesday, October 16
Fondant decorations, 3-D animals, flowers, fondant and basic fondant decoration.
Week One Bring: 3-4 pastry bags, a flower nail, assorted pastry tips and couplers.
Weeks Two, Three and Four Bring: A cake stand and both small and large offset spatulas. Additional items may be added per class upon review by SynDee.
Instructor: SynDee Bergen Time: 6:30 p.m.-9:30 p.m. Cost: 395
Techniques & Theory II – Batters : Oct 15, 2013
Flour – Part II:Batters (Kathy Lehr):Tuesday, October 15 (D)
Batter is flour made fluid, which relies on egg, fat, and most often a starch for it’s texture. Batter, unlike dough, is equal parts flour and liquid by weight, combined gently to avoid gluten development. In a cake, such as the Amaretto chocolate cake with a ganache glaze, we will be beating some of the eggs and sugar vigorously to trap air bubbles in order to leaven the cake, along with beaten egg whites folded into the batter. In a lemon pound cake, we will demonstrate how the butter and sugar will be creamed and the eggs beaten into the butter mixture for a denser texture. Savory cheese popovers will demonstrate how a rise occurs as water evaporates from an egg batter and they literally pop out of their pan. Finally in making a batter bread/muffin, the leavening will occur with baking powder and as little as possible gluten development. This will be demonstrated with an almond pecan muffin.
Instructor: Kathy Lehr Time: 6:30pm-9:30pm Cost: $60
Friday Night Date Night: Southern Italy : Oct 11, 2013
Looking for something new to do on a Friday night? Come 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.
Southern Italy:(P)
Regions of southern Italy emphasize tomatoes and peppers, both fresh and preserved with vinegar. Experience the simplicity of preparation along with the complexity of flavors in this menu. Arancini (stuffed risotto balls Roman style); chicken scarpariello; shellfish fradiavolo over freshly made linguine and Italian trifle.
Other Friday Date classes:
Tuscany – November 8 Northern India – December 13 Friday Date Night Series
Instructor: Anne Haynam Time: 6:30-9:30pm Cost: 170
Foundations II – Intermediate : Oct 9, 2013 - Oct 13, 2013
Oct 9-13
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.
Bring: chef’s jacket, 10″ chef’s knife, paring and boning knives (Note: most items are available for purchase in our store, The Cookery.) $150 deposit 4-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT.
Instructor: Catherine St. John Time: 9:30 am - 4:00 pm Cost: 595
Cake Decorating Workshop (3 of 4) : Oct 9, 2013
Techniques & Theory II – Doughs : Oct 8, 2013
Flour – Part I: Doughs (Kathy Lehr):Tuesday, October 8 (D)
In this class we will focus on three basic doughs: bread, pie, and cookie and how fats and sugars may affect each. The purest of all yeasted doughs is one using only the four basic ingredients: flour with it’s granules of starch and protein combined with water to produce gluten, causing smoothness and elasticity. The yeast eats the sugars to release gas and develop flavor while the salt is added to produce flavor. Classic French bread will demonstrate this concept. Next we will work with a sweet yeasted dough to understand what happens to that same dough when fats and sugar are incorporated. This soft, yeasted dough will be used to make pecan sticky buns. Pie dough is non-yeasted, so it is flaky and tender. This dough may be used for savory or sweet presentations. In this dough, gluten is NOT encouraged to be developed. To demonstrate this dough, we will be making a fruit gallette and using the excess dough to create palmiers, a sugary cookie. The cookie is simply pie dough with sugar replacing the water. We will work with adding different amounts of fat and sugar to change the cookie’s texture. We will be making shortbread and snickerdoodles for this demonstration.
Stuffed Pasta Workshop : Oct 6, 2013
Learn how to make your own handmade stuffed pasta. You can cook it the same day or freeze it for later use. In this class we will discuss fillings and sauces and make our own dough for roasted butternut squash ravioli with brown butter, capers and sage sauce and spinach, ricotta and sausage filled pasta pockets served with a spicy marinara sauce. BRING: a sheet pan to take home any leftover ravioli.
Instructor: Catherine St. John Time: 1:30-4:30pm Cost: 75
Bread Baking – Pizza, Calzone, Focaccia : Oct 5, 2013
Join one of the countries foremost authorities on bread baking. Kathy Lehr has been teaching bread baking at WRSOC for over 25 years and now teaches all over the country. In this series you will learn the basics of classic French bread, to-die-for pizza and calzone, Ciabatta bread, and so much more. You will never want to buy store bought bread again. Pizza, Calzones and Focaccia: (P)
The importance of learning how to make one dough and have it versatile enough to turn into three different breads is the basis of this class. You’ll find by aging the dough in the refrigerator, it can intensify the flavor! Kathy will take this dough and make a basic focaccia. Then you’ll shape your own individual pizza and make a spinach ricotta calzone using the same dough. The class will end by each of you making a batch of dough to take home to create more delicious Italian breads for your family and friends. 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.
French Bread Workshop: Saturday, September 14 A Taste of Italy: Saturday, October 26 Beyond the Baguette: Saturday, December 7
Bread Baking Series
