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classes


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EVENTSTART-END
Kids Cooking Camp
Open Seats -1
2016-7-25
10:00 am
-2016-7-29
12:30 pm
Teen Baking Camp
Open Seats -4
2016-8-1
10:00 am
-2016-8-5
1:00 pm
Date Night - Farm to Table
Open Seats 0
2016-8-6
6:00 pm
-9:00 pm
CLE - Fruit & Veg Carving
Open Seats 9
2016-8-10
6:00 pm
-9:00 pm
Farmer's Market Cooking
Open Seats 4
2016-8-13
11:00 am
-2:00 pm
Weeknight Supper - Pasta
Open Seats 12
2016-9-7
11:30 am
-1:30 pm
Intro to Indian Cooking
Open Seats 12
2016-9-7
6:30 pm
-9:30 pm
Intro to Thai Cooking
Open Seats 12
2016-9-9
11:00 am
-2:00 pm
French Bread Wkshp
Open Seats 9
2016-9-10
10:00 am
-1:30 pm
Parent & Child Pasta
Open Seats 10
2016-9-11
1:30 pm
-4:00 pm
Intro to Kitchen - Demo
Open Seats 25
2016-9-12
6:30 pm
-8:30 pm
Pierogi Workshop
Open Seats 12
2016-9-13
6:30 pm
-9:30 pm
Tuscany Part I
Open Seats 12
2016-9-14
6:30 pm
-9:30 pm
Weeknight Supper - Pockets
Open Seats 12
2016-9-14
11:30 am
-1:30 pm
Intro to Kitchen
Open Seats 11
2016-9-15
6:30 pm
-9:30 pm
Date Night - Napa Valley
Open Seats 12
2016-9-16
6:30 pm
-9:30 pm
Macaron Workshop
Open Seats 10
2016-9-17
11:00 am
-4:00 pm
Sushi Workshop
Open Seats 12
2016-9-18
1:30 pm
-4:30 pm
Incredible Egg- Demo
Open Seats 25
2016-9-19
6:30 pm
-8:30 pm
Dim Sum Wkshp
Open Seats 12
2016-9-20
6:30 pm
-9:30 pm
Tuscany Part II
Open Seats 12
2016-9-21
6:30 pm
-9:30 pm
Weeknight Supper - Salads
Open Seats 12
2016-9-21
11:30 am
-1:30 pm
Incredible Egg
Open Seats 12
2016-9-22
6:30 pm
-9:30 pm
Pasta Workshop
Open Seats 9
2016-9-24
11:00 am
-2:00 pm
Gnocchi & Risotto Wkshp
Open Seats 10
2016-9-25
11:00 am
-4:00 pm
Soups & Stocks - Demo
Open Seats 25
2016-9-26
6:30 pm
-8:30 pm
Fast Flavors - Chicken
Open Seats 12
2016-9-27
6:30 pm
-9:30 pm
Tuscany Part III
Open Seats 12
2016-9-28
6:30 pm
-9:30 pm
Weeknight Supper - Stir Fry
Open Seats 12
2016-9-28
11:30 am
-1:30 pm
Soups & Stocks
Open Seats 11
2016-9-29
6:30 pm
-9:30 pm
Parent & Child Farmer's Market
Open Seats 12
2016-10-1
10:30 am
-1:30 pm
Stuffed Pasta Wkshp
Open Seats 10
2016-10-2
1:30 pm
-4:30 pm
Pasta - Demo
Open Seats 25
2016-10-3
6:30 pm
-8:30 pm
Fast Flavors - Burger Alternative
Open Seats 12
2016-10-4
6:30 pm
-9:30 pm
Tuscany Part IV
Open Seats 12
2016-10-5
6:30 pm
-9:30 pm
Weeknight Supper - India
Open Seats 12
2016-10-5
11:30 am
-1:30 pm
Pasta & Sauces
Open Seats 12
2016-10-6
6:30 pm
-9:30 pm
Chinese Takeout
Open Seats 12
2016-10-7
11:00 am
-2:00 pm
Breakfast Pastry Workshop
Open Seats 10
2016-10-8
11:00 am
-2016-10-9
4:00 pm
Fast Flavors - Soups
Open Seats 12
2016-10-11
6:30 pm
-9:30 pm
Weeknight Supper - Greece
Open Seats 12
2016-10-12
11:30 am
-1:30 pm
Southern Classics
Open Seats 12
2016-10-12
6:30 pm
-9:30 pm
Fall Soups
Open Seats 12
2016-10-13
11:00 am
-2:00 pm
Date Night - South America
Open Seats 10
2016-10-14
6:30 pm
-9:30 pm
Beginner Whole Wheat Bread
Open Seats 10
2016-10-15
10:00 am
-1:30 pm
Mozzarella Wkshp
Open Seats 12
2016-10-16
1:30 pm
-4:30 pm
Rice Beans Grains - Demo
Open Seats 25
2016-10-17
6:30 pm
-8:30 pm
Dumplings & Spaetzle
Open Seats 12
2016-10-18
6:30 pm
-9:30 pm
Weeknight Supper - French Bistro
Open Seats 12
2016-10-19
11:30 am
-1:30 pm
Fall Soups
Open Seats 12
2016-10-19
6:30 pm
-9:30 pm
Rice, Beans, Grains
Open Seats 12
2016-10-20
6:30 pm
-9:30 pm
Sausage Workshop
Open Seats 8
2016-10-22
10:00 am
-2016-10-23
4:00 pm
"Meat" the Butcher - Demo
Open Seats 25
2016-10-24
6:30 pm
-8:30 pm
Adult Pumpkin Carving
Open Seats 12
2016-10-25
6:30 pm
-9:30 pm
Weeknight Supper - Mexico
Open Seats 12
2016-10-26
11:30 am
-1:30 pm
Knife Skills
Open Seats 12
2016-10-26
6:30 pm
-9:30 pm
Meat Techniques
Open Seats 12
2016-10-27
6:30 pm
-9:30 pm
Kids Pumpkin Carving
Open Seats 12
2016-10-29
10:00 am
-12:30 pm
Stews & Chilis
Open Seats 12
2016-11-1
6:30 pm
-9:30 pm
Healthy Vegan
Open Seats 12
2016-11-4
11:00 am
-2:00 pm
Croissant & Puff Pastry Wkshp
Open Seats 10
2016-11-5
11:00 am
-2016-11-6
4:00 pm
Poultry Techniques - Demo
Open Seats 25
2016-11-7
6:30 pm
-8:30 pm
Gluten Free Cooking
Open Seats 12
2016-11-9
6:30 pm
-9:30 pm
Chicken Knife Skills
Open Seats 12
2016-11-10
6:30 pm
-9:30 pm
Date Night - Burgundy
Open Seats 12
2016-11-11
6:30 pm
-9:30 pm
Intro to Seafood - Demo
Open Seats 25
2016-11-14
6:30 pm
-8:30 pm
T-Day Veg Side Dishes
Open Seats 12
2016-11-15
6:30 pm
-9:30 pm
More Gluten Free
Open Seats 12
2016-11-16
6:30 pm
-9:30 pm
Seafood Workshop
Open Seats 11
2016-11-17
6:30 pm
-9:30 pm
Napoletana Pizza
Open Seats 10
2016-11-19
10:00 am
-1:30 pm
Thanksgiving Dry Run
Open Seats 12
2016-11-20
10:00 am
-4:00 pm
Thanksgiving Pies
Open Seats 10
2016-11-22
6:00 pm
-9:30 pm
Versatile Vegetable - Demo
Open Seats 25
2016-11-28
6:30 pm
-8:30 pm
Mediterranean Vegetables
Open Seats 12
2016-12-1
6:30 pm
-9:30 pm
Dough to Go
Open Seats 11
2016-12-2
11:00 am
-3:00 pm
Holiday Desserts Wkshp
Open Seats 10
2016-12-3
11:00 am
-2016-12-4
4:00 pm
Quick Breads & Muffins - Demo
Open Seats 25
2016-12-5
6:30 pm
-8:30 pm
Holiday Appetizers
Open Seats 11
2016-12-6
6:30 pm
-9:30 pm
Knife Skills
Open Seats 12
2016-12-7
6:30 pm
-9:30 pm
Quick Bread & Muffins
Open Seats 12
2016-12-8
6:30 pm
-9:30 pm
Date Night - Florence
Open Seats 10
2016-12-9
6:30 pm
-9:30 pm
Stuffed Breads & Chicago Pizza
Open Seats 10
2016-12-10
10:00 am
-1:30 pm
Yeast Breads & Pizza - Demo
Open Seats 25
2016-12-12
6:30 pm
-8:30 pm
Holiday Dinner
Open Seats 12
2016-12-13
6:30 pm
-9:30 pm
Yeast Breads & Pizza
Open Seats 12
2016-12-15
6:30 pm
-9:30 pm
One Dough - 3 Variations
Open Seats 12
2016-12-17
11:00 am
-4:00 pm
Cookies - Demo
Open Seats 25
2016-12-19
6:30 pm
-8:30 pm
Holiday Brunch
Open Seats 12
2016-12-20
6:30 pm
-9:30 pm
Cookie Workshop
Open Seats 12
2016-12-22
6:30 pm
-9:30 pm
Kids Holiday Camp
Open Seats 12
2016-12-27
11:00 am
-2016-12-29
1:30 pm

Kids Cooking Camp


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

Location

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

Event Fees:

Kids Cooking Camp $ 250.00

Teen Baking Camp


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

Location

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

Event Fees:

Teen Baking Camp $ 325.00

Date Night - Farm to Table


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

Location

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

Event Fees:

Date Night $ 100.00

CLE - Fruit & Veg Carving


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

Location

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

Event Fees:

CLE - Carving $ 60.00

Farmer's Market Cooking


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

Location

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

Event Fees:

Farmer\\\'s Mkt $ 75.00

Weeknight Supper - Pasta


Sep 7,2016 - Time: 11:30 am - 1:30 pm

Whether you are feeding a family or looking for meals you can freeze in smaller portions, these classes are for you. These classes will give you lots of ideas to spice up your family meals, and they will take place on Wednesdays from 11:30AM-1:30PM. Even if you are just looking for something to do mid-week you are sure to have fun, make new friends and have some tasty food that you will have a hand in making.

11:30AM -1:30PM; Wednesday; Catherine St. John; $49

Sept. 7: Pasta, Pasta, Pasta

These three easy pasta based dishes are easy to put together and will keep the whole family happy and satisfied. Our menu will include Turkey and Spinach Bake with an easy Tomato Sauce and Mozzarella; Pasta Fagioli Soup (vegetable based soup with pasta, beans and herbs) is a great soup to help you clean out the fridge and pantry as there are so many variations; and we will finish with a recipe that Catherine's dad created: Pasta alla Roma (spaghetti with parmesan, grated hard boiled eggs, parsley, garlic and olive oil). This is a great pasta to have when you think you have nothing to make for dinner.

Location

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

Event Fees:

WS - Pasta $ 49.00

Intro to Indian Cooking


Sep 7,2016 - Time: 6:30 pm - 9:30 pm

Sept 7 (Wednesday): Intro to Indian Cooking

Join chef Brian Kabb for this flavorful and spice filled night of Indian cooking. You will learn the basics of blending spices to make Chicken Samosas; Chicken Biryani and Coconut Ladoo all served with side sauces.

6:30-9:30 PM; Brian Kabb; $75


Location

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

Event Fees:

Indian Cooking $ 75.00

Intro to Thai Cooking


Sep 9,2016 - Time: 11:00 am - 2:00 pm

Sept 9 (Friday): Intro to Thai Cooking

In this class you will learn how to make some very classic Thai dishes. Once you learn the basic flavors and techniques you will be able to create all kinds of Thai style dishes. Brian will teach you how to make Crazy Pad Thai noodles (rice noodles with chicken, beef & shrimp); Tom Kha Gai (Thai coconut soup) and Khao Neeo Mamuang (sticky rice with mango). We will also review all the basic ingredients and equipment needed to make Thai food at home.

11:00AM - 2:00PM; Brain Kabb; $75


Location

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

Event Fees:

Thai Cooking $ 75.00

French Bread Wkshp


Sep 10,2016 - Time: 10:00 am - 1:30 pm

Kathy Lehr has been teaching our bread baking classes for many years. She is one of the area's foremost authorities on bread baking. Whether you are a beginner or have years of bread baking under your belt you can always learn something new from Kathy. Bring: a plastic bench scraper, gallon sized ziplock bags or medium bowl (to take home your doughs), apron and lunch sized brown paper bags (to take home your baked breads).

10:00AM – 1:30PM; Saturday; Kathy Lehr; $80

Sept. 10: Classic French Bread

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 all 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 will 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 will see how to make a Caesar salad using your leftover (if there is any!) stale bread.

 

Location

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

Event Fees:

French Bread $ 80.00

Parent & Child Pasta


Sep 11,2016 - Time: 1:30 pm - 4:00 pm

Sept. 11 (Sunday): Parent and Child Pasta Workshop

Come spend a few hours with your child learning how to make fresh pasta. Each pair will make pasta dough, roll it out and cut it into fresh fettuccine. We will then make a Tomato Sauce and simmer Homemade Monster Meatballs in the sauce. We will serve our homemade pasta with Garlic Cheese Bread. Please bring a sheet pan to take home your extra pasta.

1:30-4:00PM; Catherine St. John; $90 per parent and child; children ages 7-12 years old


Location

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

Event Fees:

P&C Pasta $ 45.00

Intro to Kitchen - Demo


Sep 12,2016 - Time: 6:30 pm - 8:30 pm

This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week. You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you. On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class Thursday with the same subject matter, but different recipes. This is a great way to cement everything together and work on your techniques.

Monday Night Demonstration classes

6:30 – 8:30PM, Catherine St. John; $40

Sept. 12: Intro to the Kitchen

This class will introduce you to the kitchen and all the equipment and basic supplies you need to get going in your kitchen. We will focus on knife skills, setting up your kitchen with the proper equipment and introduce you to some basic recipes every budding cook should know. We will cover the basic knife cuts; the difference between dry and wet measuring; cooking terminology and the importance of Mise en Place (everything in it's place). Chicken and Vegetable Stir-Fry with Vegetable Fried Rice; Potato Soup with Cheese and Bacon.


Location

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

Event Fees:

Intro to Kitchen Demo $ 40.00

Pierogi Workshop


Sep 13,2016 - Time: 6:30 pm - 9:30 pm
Sept 13 (Tuesday): Pierogi Workshop Now you can learn all you need to know to make your own creative fillings and the secrets to a great dough. 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 pierogies that explode in the pot or stick to the bottom, and show you how to sauté, describe how to steam, bake, deep fry and boil pierogies. BRING: a container to take home any pierogies you do not eat. 6:30–9:30PM; Autumn Johnston (The Pierogi Lady); $75

Location

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

Event Fees:

Pierogi $ 75.00

Tuscany Part I


Sep 14,2016 - Time: 6:30 pm - 9:30 pm
Join Chef Ellen Velez for a fun and exciting series on one of the most popular areas of Italy - Tuscany. She lived in Italy and it’s where she fell in love with food. Enjoy learning and eating your way through this food loving region of Italy. Each week you will experience a new menu, cooking techniques and a little food history. You do not need to take all four classes. These menus will jazz up your weekly meals or even be great for entertaining. Wednesday Night; 6:30-9:30PM; Ellen Velez; $75 Sept 14: Tuscany Part I We’ll tour through Tuscany and cook all the favorites from the area including a peasant style soup called Pappa al Pomodoro (tomato bread soup), which was one of my favorite homey dishes in Italy. Our pasta will be Tagliatelle alla Boscaiola (pasta with mushrooms and tomatoes, Bistecca al Fiorentina (steak with rosemary and olive oil), which is a classic in Florence where I lived. We’ll make a delicious Polenta cake for dessert and top it with some seasonal fruit.

Location

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

Event Fees:

Tuscany Part I $ 75.00

Weeknight Supper - Pockets


Sep 14,2016 - Time: 11:30 am - 1:30 pm

Whether you are feeding a family or looking for meals you can freeze in smaller portions, these classes are for you. These classes will give you lots of ideas to spice up your family meals, and they will take place on Wednesdays from 11:30AM-1:30PM. Even if you are just looking for something to do mid-week you are sure to have fun, make new friends and have some tasty food that you will have a hand in making.

11:30AM -1:30PM; Wednesday; Catherine St. John; $49

Sept 14: Supper in a Pocket Kids love a meal they can hold in their hands. In fact, I know some adults that like that too! All three of these recipes can be made in larger batches and frozen and reheated when needed. With a little work up front you can stock your freezer and have many different variations on hand. Reheat and serve with a salad and you have dinner. You will work with three different doughs and fillings, all of which are interchangeable. Learn how to make a pizza dough that we will then turn into Pizza Pockets with a selection of fillings; Turkey Parmesan Turnovers with flaky pasty and Chicken Pot Pie Phyllo Triangles.  

Location

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

Event Fees:

WS - Pockets $ 49.00

Intro to Kitchen


Sep 15,2016 - Time: 6:30 pm - 9:30 pm

This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week. You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you. On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class Thursday with the same subject matter, but different recipes. This is a great way to cement everything together and work on your techniques.

Thursday Night Hands-on classes

6:30 – 9:30PM, Catherine St. John; $75

Sept. 15: Intro to the Kitchen

Master your knife skills, organization skills and understanding of kitchen terminology. Learn what knife and what pan to use for specific recipes and cutting techniques. We will introduce you to making a pan sauce by making an easy Chicken Saute with Lemon White Wine and Caper Sauce. We will serve this with an Herb Baked Basmati Rice Pilaf and Sauteed Vegetables. Learn how to make a basic Balsamic Vinaigrette and how to properly dress salad greens. We will finish with everyone's favorite: Chocolate Lava Cake with Fresh Whipped Cream.


Location

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

Event Fees:

Intro to Kitchen $ 75.00

Date Night - Napa Valley


Sep 16,2016 - Time: 6:30 pm - 9:30 pm
Sept 16 (Friday): Dinner in Napa Valley The Fall harvest is well underway and this menu will conjure memories of travels there or perhaps even inspire them with fresh, clean, yet complex flavored cuisine. Cojita Crusted Goat Cheese Quesadilla with Sweet Corn Relish and Roasted Red Pepper Sauce; Warm Vegetable Salad with Honey Lemon Vinaigrette; Pan Roasted Salmon with Lemon Ginger Sauce; Farro and Black Rice with Sauteed Artichokes; Plum and Almond Tart. 6:30-9:30pm; Anne Haynam; $180 per couple

Location

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

Event Fees:

DN - Napa $ 90.00

Macaron Workshop


Sep 17,2016 - Time: 11:00 am - 4:00 pm

Sept 17 (Saturday): Macaron Workshop

Learn the delicate techniques of making your own French macaron shells in an array of colors and fillings. Ganache and buttercream will also be made to sandwich between the delicate almond meringue creations. We will serve a light lunch. Please bring a container to take home your macarons.

11:00AM - 4:00PM; Anna Weisend; $125


Location

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

Event Fees:

Macaron $ 125.00

Sushi Workshop


Sep 18,2016 - Time: 1:30 pm - 4:30 pm

Sept. 18 (Sunday): Sushi Workshop

Have you ever wondered how to make sushi? Think it would be nice to make sushi at home with your friends and family? Maybe have a sushi party at home? Come learn how to make this very popular dish and what equipment you will need to make it. We will cover ingredients, equipment and technique in making sushi. Once you learn how to make the rice and the techniques for rolling, the combinations are endless. California Roll (krab, cucumber and and avocado); Spicy Tuna Roll (tuna with a sriracha mayo); Kappa Maki (cucumber roll); Smoked Salmon Asparagus Roll; and Avocado Mango Roll. We will be learning a traditional style roll and an inside out roll. Please bring a container to take home any extra sushi.

1:30-4:30PM; Catherine St. John; $80


Location

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

Event Fees:

Sushi $ 80.00

Incredible Egg- Demo


Sep 19,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Sept. 19: The Incredible Egg

Eggs are one of the most important ingredients in the kitchen, but learning how to cook with them can be tricky. We will cover the basics of scrambled, fried (over easy and sunny side up) along with making a Frittata (great way to use up what is left over in your refrigerator) and finish with a Spanish Tortilla (potato, onion and egg omelet). This is where you want to have a good non-stick pan.


Location

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

Event Fees:

Egg Demo $ 40.00

Dim Sum Wkshp


Sep 20,2016 - Time: 6:30 pm - 9:30 pm

Sept 20 (Tuesday): Dim Sum Workshop

Tonight you will learn all the basic skills to create your own Dim Sum at home. Dim Sum is a very popular style of Chinese food where the servers bring the food around on carts and you get to choose what you would like. Usually it will consist of different filled steamed buns, egg rolls, spring rolls and other small bites. We will not have carts, but we will be making some of the most popular Dim Sum dishes. Shrimp and Pork Gyoza (small dumplings); Steamed Pork Buns, Shumai (open steamed dumplings). All of these will be served with a variety of dipping sauces.

6:30-9:30PM; Brain Kabb; $75


Location

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

Event Fees:

Dim Sum $ 75.00

Tuscany Part II


Sep 21,2016 - Time: 6:30 pm - 9:30 pm
Join Chef Ellen Velez for a fun and exciting series on one of the most popular areas of Italy - Tuscany. She lived in Italy and it’s where she fell in love with food. Enjoy learning and eating your way through this food loving region of Italy.  Each week you will experience a new menu, cooking techniques and a little food history.  You do not need to take all four classes.  These menus will jazz up your weekly meals or even be great for entertaining. Wednesday Night; 6:30-9:30PM; Ellen Velez; $75 Sept 21: Tuscany Part II Tonight we’ll continue our tour through Tuscany with Tonno e Fagioli (tuna and white beans), which was another favorite of mine. The tuna we use will be tuna belly packed in olive oil. It’s such a simple dish but has amazing flavor. Arista (Tuscan roast pork) will be our main course which is another simple yet delicious dish. Polenta with Bolognese Sauce (meat sauce) is such a comfort food of mine and finally Tiramisu for dessert which everyone loves.

Location

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

Event Fees:

Tuscany Part II $ 75.00

Weeknight Supper - Salads


Sep 21,2016 - Time: 11:30 am - 1:30 pm

Whether you are feeding a family or looking for meals you can freeze in smaller portions, these classes are for you. These classes will give you lots of ideas to spice up your family meals, and they will take place on Wednesdays from 11:30AM-1:30PM. Even if you are just looking for something to do mid-week you are sure to have fun, make new friends and have some tasty food that you will have a hand in making.

11:30AM -1:30PM; Wednesday; Catherine St. John; $49

Sept. 21: Salad for Supper There is no better way to get in your vegetables and protein than in a composed salad. You will learn how to make three different salads and three different salad dressings, all of which can be prepped up to a day ahead. Chicken Salad with Apples and Grapes served in a Pita Pocket; Salad Nicoise (classic French salad of olive oil packed tuna, hard boiled eggs, steamed potatoes, green beans and Nicoise olives); and we will finish with a Grilled Chicken Caesar Salad with Garlic Herb Croutons.

Location

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

Event Fees:

WS - Salads $ 49.00

Incredible Egg


Sep 22,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Sept. 22: The Incredible Egg

Cooking eggs properly can be intimidating, but knowing a few tricks will make eggs an easy addition to your weekly menus. We will have plenty of eggs on hand to practice making scrambles, fried and omelets. We will also make a variety of quiches and learn how to poach Eggs for eggs Benedict with Hollandaise Sauce.


Location

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

Event Fees:

Incredible Egg $ 75.00

Pasta Workshop


Sep 24,2016 - Time: 11:00 am - 2:00 pm

Sept. 24 (Saturday): Pasta Workshop

There is nothing like fresh pasta. Even the fresh pasta you buy in the store is not really fresh pasta. You will learn how to make a semolina dough and then roll it out into sheets to be cut into fettuccine and spaghetti. While our dough is resting we will make two sauces to serve with our pasta. Fettuccine with Ricotta Meatballs in Tomato Sauce and a Spaghetti with fresh end of summer Pesto Sauce. Please bring a sheet pan to take home any extra cut pasta.

11:00AM-2:00PM; Catherine St. John; $75


Location

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

Event Fees:

Pasta Wkshp $ 75.00

Gnocchi & Risotto Wkshp


Sep 25,2016 - Time: 11:00 am - 4:00 pm

Sept. 25 (Sunday): Gnocchi & Risotto Workshop

Spend your Sunday with us learning how to make two very classic Italian dishes. Both Gnocchi and Risotto take a little time and care when making them, but the results can be well worth the time spent. You will learn two variations of gnocchi and two variations of Risotto. Risotto with Saffron and Peas; Farro Risotto with Butternut Squash; Potato Gnocchi with a Porcini Mushroom Sauce and Sweet Potato Gnocchi with Brown Butter, Capers and Sage. Please bring a sheet pan to take home any extra gnocchi.

11:00AM – 4:00PM; Catherine St. John; $125


Location

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

Event Fees:

Gnocchi & Risotto $ 125.00

Soups & Stocks - Demo


Sep 26,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Sept. 26 Monday: Basics of Soups and Stocks

Good homemade stock is the soul of the kitchen. While there are some good stock bases out on the market, learning how to make your own stock is a vital part of becoming a good home cook. You can make stock in large batches and freeze in smaller containers for later use. We will cover the basics of making chicken, vegetable and beef stock. From these stocks we will make Beef and Barely Soup; Butternut and Apple Soup with Cumin Cream and finish with an easy Chicken Noodle Soup.


Location

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

Event Fees:

Soup Stock Demo $ 40.00

Fast Flavors - Chicken


Sep 27,2016 - Time: 6:30 pm - 9:30 pm
Master the art of using fresh ingredients in versatile menus that enable you to eat well any time of day.  Each class includes an easy but elegant entree, a hearty salad that stands on its own, and a quick bread that complements any meal or can fill in as a breakfast or mid-afternoon snack.  This series represents a “cook once eat twice” approach to food preparation. Tuesday Night; 6:30-9:30pm; Betty Shewmon; $75

Sept. 27: Under Pressure

The pressure cooker makes short work of this flavorful sweet and sour style entree. Grain salads are great for work lunches the next day. Soda bread is easy to make and toasts well for tomorrow’s breakfast. Pressure Cooked Chicken Thighs with Prunes and Green Olives, Grain Salad with Cucumber and Dried Cherry, Irish Soda Bread.


Location

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

Event Fees:

Fast Flavor Chix $ 75.00

Tuscany Part III


Sep 28,2016 - Time: 6:30 pm - 9:30 pm
Join Chef Ellen Velez for a fun and exciting series on one of the most popular areas of Italy - Tuscany. She lived in Italy and it’s where she fell in love with food. Enjoy learning and eating your way through this food loving region of Italy.  Each week you will experience a new menu, cooking techniques and a little food history.  You do not need to take all four classes.  These menus will jazz up your weekly meals or even be great for entertaining. Wednesday Night; 6:30-9:30PM; Ellen Velez; $75 Sept 28: Tuscany Part III We’ll continue learning about Tuscan food by making Pastina en Brodo. The brodo, or broth, has a rich flavor and the pastina give it a nice texture. Panzanella Salad (bread and vegetables) is a nice hearty and healthy salad. Our pasta dish will be a Risotto with Porcini Mushrooms which is nice and rich. We’ll have Zabaglione with seasonal fruit for dessert.

Location

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

Event Fees:

Tuscany Part III $ 75.00

Weeknight Supper - Stir Fry


Sep 28,2016 - Time: 11:30 am - 1:30 pm

Whether you are feeding a family or looking for meals you can freeze in smaller portions, these classes are for you. These classes will give you lots of ideas to spice up your family meals, and they will take place on Wednesdays from 11:30AM-1:30PM. Even if you are just looking for something to do mid-week you are sure to have fun, make new friends and have some tasty food that you will have a hand in making.

11:30AM -1:30PM; Wednesday; Catherine St. John; $49

Sept. 28: Stir Fry Supper Stir fry is a great technique for a fast supper. While it may take a little prep ahead of time once you have that done the rest comes together very quickly. You do not even need a wok. A large non-stick skillet or a cast iron skillet will do the job. You can interchange proteins and vegetables and always create something new. Chicken and Broccoli Stir Fry with Hoisin Sauce; Pork Fried Pineapple Brown Rice; and Pan Fried Yakisoba Noodles with Vegetables and Stir Fry Sauce.

Location

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

Event Fees:

WS - Stir Fry $ 49.00

Soups & Stocks


Sep 29,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75 

Sept 29: Soups and Stocks

Homemade stock is the heart of the kitchen. Get rid of canned and box stocks in your kitchen and learn how to make rich chicken stock and vegetable stock. We will then take our stocks and make Tomato Soup with Basil Oil and Grilled Cheese Sandwich Croutons; Chicken Tortilla Soup and Fall Vegetable Soup with Pistou (garlic basil paste). This Fall vegetable soup is a great example of how a soup can be made from just water as the base. We will also learn how to season soups properly and get the most flavor from your stocks.


Location

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

Event Fees:

Soups & Stocks $ 75.00

Parent & Child Farmer's Market


Oct 1,2016 - Time: 10:30 am - 1:30 pm

Oct. 1 (Saturday): Parent and Child Shop the Farmer's Market

What better way to spend some quality time with your child then learning how to shop a farmers market? We will take a trip across the street to the Hudson Farmer's Market and look for some fresh ingredients to bring back to our kitchen and make some creative pizzas and calzones. Who knows, we may even get a visit from some of the farmers to try out your creations.

10:30 am - 1:30 pm; Catherine St. John; $90 per parent and child; children ages 7-12 years old; parents.


Location

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

Event Fees:

P&C Market $ 45.00

Stuffed Pasta Wkshp


Oct 2,2016 - Time: 1:30 pm - 4:30 pm

Oct. 2 (Sunday): Stuffed Pasta Workshop

There is nothing quite like homemade ravioli. We will be working with two different fillings and two different shapes in this hands-on class. Wild Mushroom and Goat Cheese Tortellini with a Marsala Sauce and Sausage and Spinach Ravioli in a Tomato Cream Sauce. Please bring a sheet pan to take home any leftover stuffed pasta.

1:30-4:30PM; Catherine St. John; $75


Location

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

Event Fees:

Stuffed Pasta $ 75.00

Pasta - Demo


Oct 3,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Oct. 3: Pasta, Pasta, Pasta

Learning how to cook dry pasta can create some challenges. What does al dente mean? Do I cook it until it sticks to the wall? (The answer to that one is NO). We will cover different shapes and what type of sauce is best for which pasta. You will enjoy Baked Ziti with a Simple Tomato Sauce; Spaghetti Alla Carbonara (bacon and eggs) and Penne Primavera (vegetables with a light garlic cream sauce).


Location

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

Event Fees:

Pasta Demo $ 40.00

Fast Flavors - Burger Alternative


Oct 4,2016 - Time: 6:30 pm - 9:30 pm
Master the art of using fresh ingredients in versatile menus that enable you to eat well any time of day.  Each class includes an easy but elegant entree, a hearty salad that stands on its own, and a quick bread that complements any meal or can fill in as a breakfast or mid-afternoon snack.  This series represents a “cook once eat twice” approach to food preparation. Tuesday Night; 6:30-9:30pm; Betty Shewmon; $75

Oct. 4: Burger Alternative

This is a very fresh tasting salmon burger without heavy fillers. The salad is very pretty as well as delicious: Earthy Lentils paired with Bright Orange Carrot Strips and Italian Ricotta Salata. The semi-sweet fig bread has no added fat, as none was available during the war when the recipe was written; soft goat cheese, cream cheese or a flavored butter turns it into a great snack. Salmon Burgers with Citrus and Fennel Slaw, Lentil-Carrot Salad with Spinach and Aged Ricotta, Tobin Farm Fig-Nut Bread.


Location

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

Event Fees:

Buger Alt $ 75.00

Tuscany Part IV


Oct 5,2016 - Time: 6:30 pm - 9:30 pm
Join Chef Ellen Velez for a fun and exciting series on one of the most popular areas of Italy - Tuscany. She lived in Italy and it’s where she fell in love with food. Enjoy learning and eating your way through this food loving region of Italy.  Each week you will experience a new menu, cooking techniques and a little food history.  You do not need to take all four classes.  These menus will jazz up your weekly meals or even be great for entertaining. Wednesday Night; 6:30-9:30PM; Ellen Velez; $75 Oct 5: Tuscany Part IV For our final Tuscan class we’ll start out with Ribollita (hearty bean and vegetable soup). This soup is so delicious and has so many different layers to it. We’ll also make homemade and hand-cut Pappardelle pasta with Tomato Sauce. Paparedelle is one of my favorite cuts of of pasta because it’s wide strips of pasta and it has such a unique feel to the palate. We’ll finish our night with with Pana Cotta for dessert.

Location

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

Event Fees:

Tuscany Part IV $ 75.00

Weeknight Supper - India


Oct 5,2016 - Time: 11:30 am - 1:30 pm

Branch out a bit and put some flavor and style into your weeknight meals. These next four classes will broaden your taste buds and start dinner conversation beyond “How was your day?”. If you have kids at home this is a great way to get them involved and have them find out a few fun facts about each region and about the foods found there.

11:30AM -1:30PM; Wednesday; Catherine St. John; $49

Oct. 5: India

Indian food does not have to be overly spicy, but it is full of flavor. The beauty of this style of food is that you can make it as hot or mild as you want. This menu happens to be vegetarian, but there are many chicken and lamb curries that you can add to this menu. You will learn how to make Roasted Cauliflower with cumin, turmeric and lemon; Chaat Salad (chickpea salad with pomegranate and vegetables; Saffron Rice with Spiced Dal (lentils).


Location

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

Event Fees:

WS - India $ 49.00

Pasta & Sauces


Oct 6,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Oct. 6: Pasta and Their Sauces

We will introduce you to homemade hand cut noodles and serve them with a ragout of vegetables (tomatoes, eggplant, zucchini, garlic, wine and herbs); We will use dried pasta to make Linguine and White Clam Sauce and finish with Spinach and Ricotta Stuffed Cannelloni in a homemade Tomato Sauce. These are all pastas that will be crowd pleasers and will give you plenty of techniques in working with pasta that you can apply to your ever growing menu options.


Location

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

Event Fees:

Pasta & Sauces $ 75.00

Chinese Takeout


Oct 7,2016 - Time: 11:00 am - 2:00 pm

Oct 7 (Friday): Chinese Takeout at Home

Why call out for takeout when you can make it yourself at home? Yes, calling for takeout is easier, but making it yourself is more satisfying and in the long run better for you. This class is full of knife skills and organizational skills. Learn what you can do a head of time and what needs to wait until the last minute. We will be making Sticky Spare Ribs; Salmon Rolls in Rice Paper; and General Tso's Chicken all served with Steamed Rice and Fried Rice.

11:00AM – 2:00PM; Brian Kabb; $75


Location

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

Event Fees:

Chinese Takeout $ 75.00

Breakfast Pastry Workshop


Oct 8,2016 - Oct 9,2016 Time: 11:00 am - 4:00 pm

Oct. 8 & 9 (Saturday & Sunday): Breakfast Pastry Workshop

Bump up your game in the kitchen by learning how to bake mouth-watering breakfast pastries. Learn to make scones, coffee cake and danish dough that will be transformed in to Bear Claws, Cream Cheese Braid, and Cinnamon Snails. We will provide a light lunch. Please bring a sheet pan or pastry box to take home your baked goods.

11:00AM – 4:00PM; Anna Weisend; $250


Location

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

Event Fees:

Breakfast Pastries $ 250.00

Fast Flavors - Soups


Oct 11,2016 - Time: 6:30 pm - 9:30 pm
Master the art of using fresh ingredients in versatile menus that enable you to eat well any time of day.  Each class includes an easy but elegant entree, a hearty salad that stands on its own, and a quick bread that complements any meal or can fill in as a breakfast or mid-afternoon snack.  This series represents a “cook once eat twice” approach to food preparation. Tuesday Night; 6:30-9:30pm; Betty Shewmon; $75

Oct. 11: Soups

The big flavor in this soup comes from roasting tomatoes with onions and garlic which is then added to the soup pot with the beans. For the salad, basil walnut pesto is thinned out with white balsamic vinegar to top the eggplant and fresh mozzarella. Boxty is an Irish bread made from both raw and cooked potatoes. Roasted Tomato and Black Bean Soup, Grilled Eggplant on Greens with Buffalo Mozzarella and a Pesto Vinaigrette, Buttermilk Boxty Bread.


Location

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

Event Fees:

Fast Flav Soups $ 75.00

Weeknight Supper - Greece


Oct 12,2016 - Time: 11:30 am - 1:30 pm

Branch out a bit and put some flavor and style into your weeknight meals. These next four classes will broaden your taste buds and start dinner conversation beyond “How was your day?”. If you have kids at home this is a great way to get them involved and have them find out a few fun facts about each region and about the foods found there.

11:30AM -1:30PM; Wednesday; Catherine St. John; $49

Oct. 12: The Greek Isles

I did my internship right out of cooking school on the island of Crete and I fell in love with the food. Greece, being on the Mediterranean, offers a very healthy diet and Greek food full of flavor. We will start with Avgolemono Soup (chicken and rice soup with eggs and lemon) a perfect soup for the colder months and for when you are feeling under the weather; Chicken Souvlaki (herb and lemon chicken served in pita bread with cucumber yogurt salata) and Greek Salad (Romaine lettuce with tomatoes, cucumbers, kalamata olives, feta, peppers) with a wonderfully flavored Lemon Dill Dressing.


Location

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

Event Fees:

WS - Greece $ 49.00

Southern Classics


Oct 12,2016 - Time: 6:30 pm - 9:30 pm

Oct. 12 (Wednesday): Southern Classics

Nothing says comfort like southern food. Whether it is a family gathering or just a week night meal, properly cooked Southern food is the best - especially as the weather gets colder. Learn how to properly pan fry buttermilk fried chicken and make your family love you even more. Our sides will be smoky and vinegary braised Collard Greens, delicious Mac and Cheese and finally a Lemon Pound Cake.

6:30-9:30PM; Ellen Velez; $75


Location

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

Event Fees:

South Classics $ 75.00

Fall Soups


Oct 13,2016 - Time: 11:00 am - 2:00 pm
Oct 13 (Thursday): Fall Soups Full of Flavor When the weather gets cold, soups are a great way to stay warm. Learn techniques, practice your knife skills and flavor pairing with these classic soups. Classic New England Clam Chowder; Sweet and Spicy Sweet Potato and Jalapeño Soup; White Turkey Chili and we will finish with a classic Butternut Squash Soup with Sage 11:00 AM - 2:00 PM; Brian Kabb; $75

Location

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

Event Fees:

Fall Soups $ 75.00

Date Night - South America


Oct 14,2016 - Time: 6:30 pm - 9:30 pm
Oct 14 (Friday): South American Small Plates Familiar with South American wines but not familiar with South American cuisine? This will be an introduction to the flavors influenced by indigenous ingredients along with influences of both Europe and Asia; a true melting pot of flavors. Corn Cakes with Queso Fundido; Papa a la Huancaína (Potatoes with Cheese Sauce); Flat Iron Steak Skewers with Chimichurri Sauce; Meat Stuffed Potato Cakes; Apple Stuffed Crepes with Dulce de Leche. 6:30-9:30pm; Anne Haynam; $180 per couple

Location

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

Event Fees:

DN - S. Amer $ 90.00

Beginner Whole Wheat Bread


Oct 15,2016 - Time: 10:00 am - 1:30 pm

Kathy Lehr has been teaching our bread baking classes for many years. She is one of the area's foremost authorities on bread baking. Whether you are a beginner or have years of bread baking under your belt you can always learn something new from Kathy. Bring: a plastic bench scraper, gallon sized ziplock bags or medium bowl (to take home your doughs), apron and lunch sized brown paper bags (to take home your baked breads).

10:00AM – 1:30PM; Saturday; Kathy Lehr; $80

Oct. 15: Beginner’s Whole Wheat

Are you tired of these airy, tasteless supermarket breads that claim to be “healthy” but are merely a step above “cotton bread”? You can learn how to easily make healthy, whole grain breads in this class. We will begin by making a delicious Seven Grain Bread, one that has some substance. Next you’ll be making a basic Honey Whole Wheat Pan Bread. Lastly, we will be making a Wheat Pita which is excellent for sandwiches or dipping. These also freeze very well. Kathy will demonstrate two of the doughs and you will be making one to take home.


Location

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

Event Fees:

Whole Wheat $ 80.00

Mozzarella Wkshp


Oct 16,2016 - Time: 1:30 pm - 4:30 pm
Oct 16 (Sunday): 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. 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 using common kitchen equipment and ingredients. 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. 1:30-4:30PM; Abbe Turner (Lucky Penny Farm and Creamery); $75

Location

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

Event Fees:

Mozz $ 75.00

Rice Beans Grains - Demo


Oct 17,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Oct. 17: Almighty Rice, Beans and Grains

Often considered a super food this area of ingredients can still be a mystery to many people. Whether you serve them as a side dish or make them part of your main meal, you will go far in the kitchen learning how to cook these dishes. Simple Baked Rice Pilaf; Barley Risotto with Marinated Feta and White Bean & Sausage Soup.


Location

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

Event Fees:

Rice Beans Demo $ 40.00

Dumplings & Spaetzle


Oct 18,2016 - Time: 6:30 pm - 9:30 pm
Oct 18 (Tuesday): Dumplings and Spaetzle

Join Autumn Johnston (The Pierogi Lady) for this fun class on making homemade Spaetzle and Dumplings. In this class you will learn how to make and see the differences between Spaetzle, Halusky and Soup Dumplings. We will practice with different tools and variations as well as a few different recipes for a complete meal.

6:30-9:30PM; Autumn Johnston; $75


Location

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

Event Fees:

Dumpling & Spaetzle $ 75.00

Weeknight Supper - French Bistro


Oct 19,2016 - Time: 11:30 am - 1:30 pm

Branch out a bit and put some flavor and style into your weeknight meals. These next four classes will broaden your taste buds and start dinner conversation beyond “How was your day?”. If you have kids at home this is a great way to get them involved and have them find out a few fun facts about each region and about the foods found there.

11:30AM -1:30PM; Wednesday; Catherine St. John; $49

Oct. 19 Wednesday: French Bistro

French style of cooking does not have to be hard or labor intensive. It is all about using what is fresh, in season and on hand. We will enjoy a Provencal Vegetable Soup with a Basil Paste and crusty French bread; Quiche Lorraine served with a simple salad and a French style vinaigrette.


Location

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

Event Fees:

WS - French Bistro $ 49.00

Fall Soups


Oct 19,2016 - Time: 6:30 pm - 9:30 pm

Oct. 19 (Wednesday): Fall Soups

Stock up that freezer and settle in for the cold weather by heating up with our soup class. We’ll start out with a classic French Onion Soup that is sure to be a crowd pleaser. Chicken Tortilla Soup is light, easy to make and perfect for lunch. Beef Chili and Italian Wedding Soup are two of my favorites and freeze well for those nights you don’t feel like cooking.

6:30-9:30PM; Ellen Velez; $75


Location

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

Event Fees:

Fall Soups $ 75.00

Rice, Beans, Grains


Oct 20,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Oct. 20: The Almighty Rice, Beans and Grains

This very important food group is no longer pushed to the side (as in the “side” dish), as you can easily make these the star of the plate. We will be making Red Beans and Rice with Smoked Pork; Quinoa Salad with Roasted Vegetables in a Balsamic Vinaigrette; Chinese Forbidden Black Rice with Roasted Butternut Squash & Pine Nuts; and Jambalaya with Chicken and Vegetables.


Location

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

Event Fees:

Rice Beans Grains $ 75.00

Sausage Workshop


Oct 22,2016 - Oct 23,2016 Time: 10:00 am - 4:00 pm

Oct. 22 & 23 (Saturday & Sunday): Sausage Workshop

Have you ever wanted to learn how to make your own sausage? What equipment do you need and what are the proper techniques? In this two day workshop we will teach you everything you need to know to make sausage at home. On Sunday please bring a sheet pan or container to take home your sausages.

10:00AM – 4:00PM; Catherine St. John; $300

Day One: Today we will be prepping or meats by cutting down pork butts, seasoning and grinding the meat. We will be doing all the ground work for Sweet Italian and Spicy Italian Sausages; Moroccan Lamb Sausage and Chicken with Tomato and Basil Sausage. For lunch will make a Salmon and Spinach Sausage served with a Salad and Homemade Bread.

Day Two: Today we will be stuffing our sausages and making a few recipes with our cooked sausages. Red Onion and Bacon Jam; Apple Raisin Chutney; Lamb Sausages with a White Bean Stew and Moroccan Spices; Italian Sausage sandwiches with peppers and onions. Remember to bring a container to take home your sausages.


Location

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

Event Fees:

Sausage Wkshp $ 300.00

"Meat" the Butcher - Demo


Oct 24,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Oct. 24: Intro to Meat Techniques - “Meat” the Butcher

Join us for this very different class. We will have the Keller family from T.L. Keller Meats to show you where all your cuts come from by taking apart a half hog. This class will also cover a discussion of beef cuts as well. We will serve samples of Bacon Wrapped Pork Tenderloin and Pulled Pork Sliders with Apple Slaw.


Location

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

Event Fees:

Butcher Demo $ 40.00

Adult Pumpkin Carving


Oct 25,2016 - Time: 6:30 pm - 9:30 pm

Oct. 25 (Tuesday): Adult Pumpkin Carving

Ever wonder how to make those intricate pumpkin carvings you see every year? Wonder no more. Join fruit and vegetable carving expert Chef David Holland as he teaches you everything you will need to know to have the best looking pumpkin on the block. We will provide you with the pumpkin and the tools you will need to get carving. Whether you want to display your carved pumpkin on your front porch or use it as a display for a Halloween party you will be proud to say you carved it yourself. We will provide some light snacks during the class.

6:30-9:30PM; David Holland; $75


Location

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

Event Fees:

Adult Carving $ 75.00

Weeknight Supper - Mexico


Oct 26,2016 - Time: 11:30 am - 1:30 pm

Branch out a bit and put some flavor and style into your weeknight meals. These next four classes will broaden your taste buds and start dinner conversation beyond “How was your day?”. If you have kids at home this is a great way to get them involved and have them find out a few fun facts about each region and about the foods found there.

11:30AM -1:30PM; Wednesday; Catherine St. John; $49

Oct. 26 Wednesday: Mexico

Bring everyone around the table for this fun and interactive menu. We will be making an easy Black Bean Soup with a Cumin Cream. This recipe can be served three ways: as a side dish, black beans dip and as a soup. We will show you how the progression from side dish to soup happens. We will then make Chicken Soft Tacos with Mexican Rice, Shredded Cabbage and Homemade Salsa.


Location

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

Event Fees:

WS - Mexico $ 49.00

Knife Skills


Oct 26,2016 - Time: 6:30 pm - 9:30 pm

Oct. 26 (Wednesday): Essential Knife Skills

Tonight's class will focus on the proper knife skills that will change the way you prep for your meals. We will be talking about the right knife for the right job, how to hold your knife and how to be more efficient with your knife work. This can make all the difference in the world. We will be working with onions, carrot, celery and potatoes. These are the perfect vegetables to work on mastering your skills. If you are looking for a new knife you can apply your 15% class discount. We will be making a few dishes with you cut vegetables, but there will be extra to take home, so please bring several quart size ziplock bags so you can take them home. Please bring an 8 or 10 inch chef's knife with you. Don't have a knife? You are welcome to use one of ours.

6:30-9:00PM; Catherine St. John; $75


Location

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

Event Fees:

Knife Skills $ 75.00

Meat Techniques


Oct 27,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Oct. 27: Mastering Meat Techniques

Learning how to handle different meats and cooking them with the proper method takes some practice. We will be searing, sauteing, roasting and braising in this class. You will also learn how to make a pan sauce from the drippings in the pan. You will be making Pan Seared Flat Iron Steak with a Red Wine Pan Sauce; Roasted Loin of Pork with Brandy Apples and Apple Cider Sauce served with Cornbread dressing and finish with Braised Beef Short Ribs with Hoisin Glaze.


Location

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

Event Fees:

Meat Techniques $ 75.00

Kids Pumpkin Carving


Oct 29,2016 - Time: 10:00 am - 12:30 pm

Oct 29 (Saturday): Kids Pumpkin Carving

Do you want the best carved pumpkin on the block? Of course you do! Fruit and vegetable carving expert chef David Holland will be in the kitchen to help you carve the scariest, goofiest or funniest pumpkin you have ever seen. We will provide you with the pumpkin and the tools for this fun class. You will get to take home your pumpkin just in time to display it for Halloween.

10:00AM – 12:30PM; David Holland; $50; Ages 8 -13


Location

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

Event Fees:

Kids Carving $ 50.00

Stews & Chilis


Nov 1,2016 - Time: 6:30 pm - 9:30 pm
Nov 1 (Tuesday): Stews and Chilis As the holidays arrive and the weather gets cold, wouldn't it be great to be able to have dinner all ready ahead of time? Just add a salad and maybe some bread and you are ready to go. The best part is you can make these ahead of time and freeze them. These classic recipes are a great way to stay warm and feed a crowd. Classic Pot Roast Stew with Carrots, Peas, Yukon Gold Potatoes; Five Bean Vegetarian Chili with Pinto, Navy, Black, Cannellini and Kidney Beans; White Chicken Chili with Navy Beans, Jalapenos and Red Pepper Purée and an Easy Fisherman's Stew with Crusty Bread for dipping. (you can use fresh or frozen seafood. We will use white fish, shrimp, clams and mussels). 6:30-9:30PM; Brian Kabb; $75

Location

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

Event Fees:

Stew & Chili $ 75.00

Healthy Vegan


Nov 4,2016 - Time: 11:00 am - 2:00 pm
Nov 4 (Friday): Healthy Vegan Healthy is not just for summer and vegan is not just for vegans. These fresh dishes feature healthy dishes with all the flavors! Whether you are using these recipes as a side dish or a main course you will not feel deprived. Kale Salad with Hazelnut Vinaigrette; Zucchini Pasta Aioli; Roasted Cauliflower Steaks with an Olive Oil and Tomato Sauce; and Vegan Coconut Leches (mini coconut cakes with almond milk)

11:00 AM - 2:00 PM; Brian Kabb; $75


Location

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

Event Fees:

Vegan $ 75.00

Croissant & Puff Pastry Wkshp


Nov 5,2016 - Nov 6,2016 Time: 11:00 am - 4:00 pm

Nov. 5 & 6 (Saturday & Sunday): Croissant and Puff Pastry Workshop

Learn to craft traditional flaky, buttery croissants and Pain Au Chocolate. We will also tackle homemade puff pastry to create Cherry Turnovers and sweet and savory Palmiers. Once you learn how to make these classic French pastry doughs the world of possibilities will open up to you and you will be able to create all kinds of wonderful sweet and savory pastries. We will provide a light lunch. Please bring a sheet pan or pastry box to take home your baked goods.

11:00AM – 4:00PM; Anna Weisend; $250


Location

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

Event Fees:

Croissant & Puff Pastry $ 250.00

Poultry Techniques - Demo


Nov 7,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Nov. 7: Intro to Poultry Techniques

Learning how to break down your whole chicken is an essential skill. Not only will it save you money, but it will give you a variety of cuts that you can freeze for later use. Catherine will breakdown chickens in three ways and then create dishes using them. Sauteed Chicken Breasts with a Porcini Mushroom Pan Sauce; Dry Brine Roast Chicken; Chicken Salad with Walnuts and Apples. (Sauteing, roasting and poaching will be covered in the class)


Location

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

Event Fees:

Poultry Demo $ 40.00

Gluten Free Cooking


Nov 9,2016 - Time: 6:30 pm - 9:30 pm

Nov 9 (Wednesday): Gluten Free Cooking

Cooking gluten-free is sometimes challenging, but once you get the hang of it, you’ll realize there are so many alternatives and you end up eating healthier and feeling better as a result. We have a great Cheddar and Thyme Wafer that is perfect for an hors d’oeuvre. For our Chicken Noodle Soup we will swap out the noodles with Basmati Rice, which ends up being even better than the noodles. Fish in parchment is easy and of course, gluten-free. For dessert you can’t go wrong with a Flourless Chocolate Cake with Raspberry Sauce.

6:30-9:30 PM; Ellen Velez; $75


Location

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

Event Fees:

Gluten Free $ 75.00

Chicken Knife Skills


Nov 10,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Nov. 10: Chicken Knife Skills

In this class each student will bring a whole chicken to class in a small cooler. Please bring the chicken out of the packaging and in a gallon zip lock bag. Also, please bring two to three clean zip lock bags to take your chicken home in. Please make sure you have ice or ice blocks in your cooler to keep it cold during class. Catherine will demonstrate two different ways to take a chicken apart. Students will then take their chicken apart and package it up to take home. We will then cook the following dishes with the chickens Catherine has cut up: Coq au Vin (braised chicken in red wine) with Glazed Mushrooms and Pearl Onions served with Buttered Noodles; and a Chicken Roulade with Roasted Peppers, Ham and Spinach (pounded chicken stuffed and rolled) served in a Slow Roasted Tomato Sauce.


Location

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

Event Fees:

Chix Knife Skills $ 75.00

Date Night - Burgundy


Nov 11,2016 - Time: 6:30 pm - 9:30 pm
Nov 11: Burgundy Region of France As the weather chills, French food with its hearty, warming nature are just the place to turn. The Burgundy region is long recognized for having some of the world’s best wines as well as culinary traditions. Creamy Onion Tart; Burgundian Salad; Coq au Vin Blanc; Pain d’Epices with Poached Pears. 6:30-9:30pm; Anne Haynam; $180 per couple

Location

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

Event Fees:

DN Burgundy $ 90.00

Intro to Seafood - Demo


Nov 14,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Nov. 14: Intro to Seafood Techniques

How to buy and cook seafood is one of the most popular questions we get. This class will cover what to look for, how to buy, what questions to ask at the fish counter and some basic cooking techniques that will have you cooking more seafood at home. Salmon En Papillote (salmon baked in a parchment pouch with lemon, vegetables and an herb butter); Spanish Style Garlic Shrimp and Pan Fried Sole with a Lemon Caper Pan Sauce.


Location

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

Event Fees:

Seafood Demo $ 40.00

T-Day Veg Side Dishes


Nov 15,2016 - Time: 6:30 pm - 9:30 pm
Nov 15 (Tuesday): Thanksgiving Vegetarian Side Dishes

Its holiday time! Which means comfort foods. Even if you are not a vegetarian you are more than likely to have one at the dinner table. Practice your skills and learn new ones for the perfect sides to your holiday dinners. We will talk about organizational skills, planning ahead and what can be done before the big day. Herb and Mushroom Vegetarian Stuffing; Roasted Candied Yams; Roasted Brussels Sprouts; (garlic, olive oil and herbs); Cranberry Quinao, (ancient grains with the sweet/tart taste of cranberries, simple and delicious).

6:30-9:30PM; Brian Kabb; $75


Location

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

Event Fees:

TDay Veg Sides $ 75.00

More Gluten Free


Nov 16,2016 - Time: 6:30 pm - 9:30 pm

Nov. 16 (Wednesday): More Gluten Free Cooking

These gluten free recipes will be sure to please even those who do not have to avoid gluten. We will begin with a Roasted Eggplant Dip with Crudités; Citrus/Chipotle marinated Pork Tenderloin and delicious and healthy Baked Fries. We’ll finish with a gluten-free Chocolate Pudding for dessert.

6:30-9:30PM; Ellen Velez; $75


Location

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

Event Fees:

Gluten Free $ 75.00

Seafood Workshop


Nov 17,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Nov. 17: Seafood Workshop

One of the most asked questions we get is how to prepare, buy and store seafood. Most people prefer to eat seafood when they go out to a nice restaurant. In this workshop you will learn how to prepare seafood at home with professional results. On the menu: Panko Crusted Cod with Oven Roasted French Fries and Herb Tartar Sauce; Oven Roasted Shrimp Cocktail with Classic Cocktail Sauce and Asian Plum Citrus Dipping Sauce; Crab Cake Sliders w/ Remoulade Sauce; Crispy Slaw and Pan Seared Salmon with a Composed Butter.


Location

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

Event Fees:

Seafood Wkshp $ 75.00

Napoletana Pizza


Nov 19,2016 - Time: 10:00 am - 1:30 pm

Kathy Lehr has been teaching our bread baking classes for many years. She is also one of the area's foremost authorities on making pizza. She recently completed her Napoletana training in California so come join her in learning about this style of pizza making along with other styles as well.. Bring: a plastic bench scraper, gallon sized ziplock bags or medium bowl (to take home your doughs), apron and lunch sized brown paper bags (to take home your baked breads).

10:00AM – 1:30PM; Saturday; Kathy Lehr; $80

Nov. 19: Authentic Napoletana Pizza

In this class we will take the authentic dough of Naples and begin by learning the techniques for shaping and baking a true Margherita pizza.You will each shape, dress and bake one. I will discuss the ingredients for both the dough and the toppings. Next, using the same dough we will be shaping and baking the disk of dough for the Pannetello Sandwich. This is puffed in the oven, cut in half and filled with lettuce, olive oil, Parmesan cheese, mozzarella cheese, sliced tomatoes, chopped scallions and prosciutto. Finally I will demonstrate how to make the dough. You will make the dough to take home.

 

Location

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

Event Fees:

Pizza $ 80.00

Thanksgiving Dry Run


Nov 20,2016 - Time: 10:00 am - 4:00 pm

Nov 20 (Sunday): Thanksgiving Dry Run

Whether you are an experienced cook making Thanksgiving dinner, a novice needing some help, or just looking for a new ideas, this class is for you. We will talk about menu planning, shopping lists and what can be done ahead of time. With Thanksgiving just four days away you will be able to hit the ground running and have a stress free dinner.

We will start with Smoked Salmon and Goat Cheese Puffs and then move into a Creamy Wild Mushroom Soup with Marsala wine; Roasted Butternut Squash Salad with Dried Cranberries; Dry Brine Spatchcock Turkey with Gravy; Creamy Mashed Potatoes; Brussels Sprout Hash; Cranberry Pear Ginger Relish and finish with a Pumpkin Crème Brulee. We will need a full day to pull this off so we will time this as a six hour class.

10:00AM – 4:00PM; Catherine St. John; $125


Location

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

Event Fees:

TDay Dry Run $ 125.00

Thanksgiving Pies


Nov 22,2016 - Time: 6:00 pm - 9:30 pm

Nov 22 (Tuesday): Thanksgiving Day Pies

With Thanksgiving just two days away join us in the kitchen to make some pies that you can serve for Thanksgiving. We will provide you with everything you need for two 9” pies to take home. We will be using 9” foil pans for this class, so if you would like your pies in a real pie plate please bring two standard size 9” pie plates, not a deep dish plate. We will also have a selection of pie plates in the store that you may purchase with your 15% class discount. We will be making an Apple Crunch Pie with a flaky pastry and a No Bake Cranberry Cheesecake Pie with a Graham Cracker Crust. We will have some snacks available through out the evening. Please note that this class starts a half hour earlier than our normal start time.

6:00-9:30PM; Catherine St. John; $85


Location

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

Event Fees:

TDay Pies $ 85.00

Versatile Vegetable - Demo


Nov 28,2016 - Time: 6:30 pm - 8:30 pm

This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Nov. 28: The Versatile Vegetable

Vegetables can be poached, blanched, roasted, grilled, sauteed and eaten raw. We will look at a variety of vegetables and prepare them with the best cooking method. You will find that some do well with all methods while others not so much. Roasted Cauliflower Steaks with Ratatouille (stewed tomatoes, onions, garlic, zucchini and eggplant); Blanched Vegetable Medley that will then be sauteed with Garlic, Herbs and Olive Oil; Perfect Mashed Potatoes with Garlic Herb Butter.


Location

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

Event Fees:

Veg Demo $ 40.00

Mediterranean Vegetables


Dec 1,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Dec. 1: Mediterranean Vegetables

Master your vegetable skills in this hands-on class. Whether you are making a side dish or a main course you will be able to incorporate these into your everyday diet. Roasted Carrot Salad with Harissa Dressing; Ragout of Mushrooms with Poached Eggs; Herb and Spiced Rice Stuffed Zucchini; Multi Vegetable Paella.


Location

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

Event Fees:

Med Veg $ 75.00

Dough to Go


Dec 2,2016 - Time: 11:00 am - 3:00 pm

Dec. 2 (Friday): Dough to Go

Come gather in the kitchen with us and make some great cookie doughs that you can take home and have on hand for the holidays. We will make three variations of an Irish Shortbread (Rosemary Lemon; Espresso Chocolate and Orange Almond). These are great to make ahead of time, roll the dough in a log and freeze. When you are ready you can just slice and bake them. These make a great hostess gift along with some loose tea. Who does not love some traditional Jam Thumbprint Cookies (we will use a raspberry and apricot filling) and finally Catherine's favorite - Double Ginger Crackles. We will serve a light lunch and Please bring five gallon size zip lock bags to take home your doughs. We will also bake some of the cookies for you to sample. 11:00AM – 3:00PM; Catherine St. John; $85

Location

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

Event Fees:

Dough to Go $ 85.00

Holiday Desserts Wkshp


Dec 3,2016 - Dec 4,2016 Time: 11:00 am - 4:00 pm

Dec 3 & 4 (Saturday & Sunday): Holiday Desserts Workshop

The holidays are just around the corner and in this

workshop you will be learning recipes and techniques for both entertaining and gift giving. We will be making Chocolate and Bailey's Trifle, Pumpkin Cheesecake, Sticky Toffee Pudding, Gingerbread Men, Rum Balls, and Coconut Macaroons. Please bring a sheet pan or pastry box to take home your baked goods. We will provide a light lunch. Please bring a sheet pan or pastry box to take home your baked goods.

11:00AM – 4:00PM; Anna Weisend; $250


Location

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

Event Fees:

Holiday Desserts $ 250.00

Quick Breads & Muffins - Demo


Dec 5,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Dec. 5 Monday: Basics in Baking - Quick Breads and Muffins

Mastering some basics in baking will improve your confidence in the kitchen. While cooking allows you some leeway as far as measuring goes baking does not. Learn proper measuring and weighing techniques and then put them to use with some of these easy to make quick breads and muffins. With the holidays approaching these make great gifts and easy things to bring to a holiday brunch. You can also assemble them as mixes to give to your friends. Banana Nut Bread; Cinnamon Apple Coffee Cake and Blueberry Muffins.


Location

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

Event Fees:

Bread Muffin Demo $ 40.00

Holiday Appetizers


Dec 6,2016 - Time: 6:30 pm - 9:30 pm
Dec 6 (Tuesday): Holiday Appetizers

Catered parties?  Pish Posh.  Your guests will never know your holiday cocktail party wasn't professionally catered until you let the cat out 
of the bag.  Easy appetizers which won't break the bank, can be made ahead of time and are elegant.  Chef Brian will take you through the 
tips and tricks the professionals use each holiday season.  Chicken Satay with Peanut Sauce; Bacon Wrapped Water Chestnuts 
with Thai Sauce; Grilled Shrimp with Lemon Aioli; Cheese Stuffed Figs wrapped in Prosciutto; Spanakopita (Spinach and Feta Phyllo
 triangles); and Vegetarian Rice Rolls with Chili Sauce. 

6:30-9:30PM; Brian Kabb; $85

Location

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

Event Fees:

Holiday Apps $ 85.00

Knife Skills


Dec 7,2016 - Time: 6:30 pm - 9:30 pm

Dec 7 (Wednesday): Essential Knife Skills

Tonight's class will focus on the proper knife skills that will change the way you prep for your meals. We will be talking about the right knife for the right job, how to hold your knife and how to be more efficient with your knife work. This can make all the difference in the world. We will be working with onions, carrot, celery and potatoes. These are the perfect vegetables to work on mastering your skills. If you are looking for a new knife you can apply your 15% class discount. We will be making a few dishes with you cut vegetables, but there will be extra to take home, so please bring several quart size ziplock bags so you can take them home. Please bring an 8 or 10 inch chef's knife with you. Don't have a knife? You are welcome to use one of ours.

6:30-9:00PM; Catherine St. John; $75


Location

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

Event Fees:

Knife Skills $ 75.00

Quick Bread & Muffins


Dec 8,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Dec. 8: Quick Breads and Muffins

With the holidays and cold weather upon us these are great recipes to have on hand. These can all be frozen and warmed up when needed. Cheddar and Scallion Biscuits (we will be making little ham sandwiches); Oatmeal Scones with Dried Cranberries & Almonds; Skillet Cornbread with Turkey and Black Bean Chili; and Carrot Raisin Muffins. Bring a sheet pan to take home some of these goodies.


Location

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

Event Fees:

Quick Breads & Muffins $ 75.00

Date Night - Florence


Dec 9,2016 - Time: 6:30 pm - 9:30 pm
Dec 9: Florence, Italy These Northern Italian classics will help you make it through the cold months ahead! Veronica’s Appetizer Meatballs; Ribollita (Tuscan “cure all” soup); Focaccia with Blue Cheese and Red Onion; Fresh Pasta Pansotti filled with Goat Cheese and topped with Black Olive Butter; Wilted Winter Greens with Preserved Lemon. 6:30-9:30pm; Anne Haynam; $180 per couple

Location

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

Event Fees:

DN Florence $ 90.00

Stuffed Breads & Chicago Pizza


Dec 10,2016 - Time: 10:00 am - 1:30 pm

Kathy Lehr has been teaching our bread baking classes for many years. She is also one of the area's foremost authorities on making pizza. She recently completed her Napoletana training in California so come join her in learning about this style of pizza making along with other styles as well.. Bring: a plastic bench scraper, gallon sized ziplock bags or medium bowl (to take home your doughs), apron and lunch sized brown paper bags (to take home your baked breads).

10:00AM – 1:30PM; Saturday; Kathy Lehr; $80

Dec. 10: Stuffed Breads & Chicago Deep Dish Pizza Probably the most famous of all stuffed “breads” should be the first that we attempt to make...Chicago Deep Dish Pizza! It's unlike any other form of pizza! Next we will be making a filled bread stuffed with either an olive tapenade or a mushroom duxelle - your choice. Once the breads are filled, Kathy will show you how to twist them into delicious bread sticks. The final stuffed bread will be Tortano, an Italian ring filled with salami, pecorino and pepper. Kathy will demonstrate how to make the doughs. You will make doughs to take home.

Location

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

Event Fees:

Stuffed Breads $ 80.00

Yeast Breads & Pizza - Demo


Dec 12,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Dec. 12: Basics in Baking - Yeast Breads and Pizza

While working with yeast seems difficult it really is not as long as you follow a few basic rules. In this intro to yeast class we will look at doughs and batters that benefit from overnight fermentation (rising). No Knead Bread ( we will serve the bread with a selection of cheeses from Kerrygold Irish Cheeses); Raised Waffles with Fresh Fruit sauteed in Maple Syrup; and Basic Pizza Dough for Pizza Margarita (tomatoes, basil and fresh Mozzarella.)


Location

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

Event Fees:

Bread Pizza Demo $ 40.00

Holiday Dinner


Dec 13,2016 - Time: 6:30 pm - 9:30 pm
Dec.13 (Tuesday): Holiday Dinner Workshop  

This class is about easy, elegant and time saving dinners for your holiday party.  Chef Brian will teach you the tricks the pros use to kick off 
the holiday season.  We will start out with a demonstration of how to clean, trim and portion a whole beef tenderloin.  You will then help 
Chef make Beef Wellington made  with a Wild Mushroom Sauce; served with Glazed Baby Carrots; Old School Creamed Spinach; 
Homemade Popovers and; Handmade Apple Pies with Cinnamon Whipped Cream.  You will then sit down and eat this elegant dinner.  
You may bring wine to enjoy with your meal. 

6:30-9:30PM; Brian Kabb; $90 

Location

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

Event Fees:

Holiday Dinner $ 90.00

Yeast Breads & Pizza


Dec 15,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Dec. 15: Yeast Breads and Pizza Workshop

We will take the same recipe from the no knead bread dough we used on Monday and make Rosemary Olive Bread. You will learn how to make Focaccia Bread with a Caramelized Onion, Blue Cheese and Walnut Topping and we will finish by making NY Style Pizza with a variety of toppings. Please bring two large bowls to take home your no knead dough and focaccia dough so you can bake them the next day. We will have doughs ready to bake in class.


Location

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

Event Fees:

Bread & Pizza $ 75.00

One Dough - 3 Variations


Dec 17,2016 - Time: 11:00 am - 4:00 pm

Dec. 17 (Saturday): One Dough - Three Variations

What would be better than to have fresh sticky buns, cinnamon rolls or a Russian Tea Cake for Christmas morning or any other holiday brunc?. This is a basic sweet dough that you can do so much with. We will have doughs made ahead of time so that you can fill and shape sticky buns (with traditional cinnamon filling plus a few variations); Pecan Sticky Buns and a Russian Tea Ring. We will then let the dough rise and bake them. While this is happening you and your partner will make a batch of sweet dough to split and take home to fill and bake. Your dough will give you enough to make one tea ring, or six large sticky buns or cinnamon rolls. We will serve a light lunch during class. Please bring a medium bowl or gallon zip lock bag to take home your dough and a sheet pan to take home some of your baked goods (that is if you do not eat them all.)

11:00AM – 4:00PM; Catherine St. John; $125


Location

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

Event Fees:

One Dough x 3 $ 125.00

Cookies - Demo


Dec 19,2016 - Time: 6:30 pm - 8:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Monday Night Demonstration classes 6:30 – 8:30PM, Catherine St. John; $40

Dec. 19: Basics in Baking - Cookies

Why do some cookies come out cake like and others flat and crisp? We will make chocolate chip cookies two different ways to find out. We will then make an Irish Shortbread recipe that you can turn into many different flavors (keep in freezer and slice and bake), and one of Catherine's favorites: Double Ginger Crackles, just in time for the holidays.


Location

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

Event Fees:

Cookie Demo $ 40.00

Holiday Brunch


Dec 20,2016 - Time: 6:30 pm - 9:30 pm
Dec 20 (Tuesday): Holiday Brunch Made Easy

A little too much egg nog and you have house guests on Sunday morning?  Here is an easy brunch that will amaze your house guests, most 
of which can be made ahead of time.  From Scratch English Muffins; Smoked Salmon Eggs Benedict with Hollandaise; Brown Sugar 
Candied Bacon and Blueberry Scones with Lemon Glaze. 

6:30-9:30PM; Brian Kabb; $75 

Location

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

Event Fees:

Holiday Brunch $ 75.00

Cookie Workshop


Dec 22,2016 - Time: 6:30 pm - 9:30 pm
This unique series will give you the option of taking a shorter demonstration class and then pair it with a hands on class the same week.  You do not need one to take the other, but if you are looking for a true experience of learning the techniques of cooking and then putting those techniques to use under the supervision of a chef/instructor, this may be the series for you.  On Monday after learning the techniques in a demonstration class, you will then have an opportunity to take a three hour hands on class  Thursday with the same subject matter, but different recipes.  This is a great way to cement everything together and work on your techniques. Thursday Night Hands-on classes 6:30 – 9:30PM, Catherine St. John; $75

Dec. 22: Cookie Workshop

Come have some fun with us in the kitchen and make some cookies just in time for the holidays. We will make cut out sugar cookies and learn some basic flooding techniques with royal icing; Pecan Sandies, Jam Thumb Prints. Please bring two sheet pans to take home some cookies.


Location

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

Event Fees:

Cookie Wkshp $ 75.00

Kids Holiday Camp


Dec 27,2016 - Dec 29,2016 Time: 11:00 am - 1:30 pm

Dec. 27-29 (Tuesday – Thursday): Holiday Vacation Kids Cooking Camp

Looking for something to do during your holiday school vacation? We will open up the kitchen and have some fun cooking and baking. Your child will learn how to use a knife, get organized before they start cooking and even clean up after themselves (with some help). Please bring containers for leftovers if any and make sure they have a later breakfast or snack since we will be having a later lunch.

11:00AM -1 :30PM; Catherine St. John; $150; Ages 8-13

Day One: Mexican Fiesta

Kids love going to places like Chipotle and other Mexican burrito style restaurants. In this class we will be making everything they need to create their own burrito bar at home. This is a fun way for them to spend time with family or a great idea for a sleepover dinner. We will start by making our own Salsas and a homemade Nacho Sauce. We will then build a burrito bar with Mexican Rice; Easy Black Beans; Seasoned Chicken and Beef; and serve with all the fixins. We will finish with a Dessert Quesadilla.

Day Two: Baked Potato Bar

There is nothing quite like a hot baked potato with all the trimmings. We will be baking Russet potatoes and sweet potatoes and then each team of two will be able to create a flavored butter to go on top. We will also make a Homemade Chili, Broccoli in Cheese Sauce and all the other toppings you would want for a baked potato bar. We will finish with a Hot Molten Chocolate Cake with Whipped Cream.

Day Three: Lunch in a Pocket

Kids love hand held lunches and creating their own ingredients to go in it. Today we will step into the Mediterranean and create our own Gyros. This is a fun way for them to create their own style of pocket. We will make traditional Greek meat patties called Kephtethes; Lemon Herb Chicken Skewers; Cucumber Yogurt Salata and a Greek Salad. They then will be able to build their own Gyro. We will finish with Baklava Phyllo Cups with Honey Syrup.


Location

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

Event Fees:

Kids Camp $ 150.00



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com