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EVENTSTART-END
What's for Dinner? Weeknight Meals
Open Seats 4
2014-10-26
1:30 pm
-4:30 pm
Crepe Workshop
Open Seats -1
2014-10-27
6:30 pm
-9:30 pm
Science of Good Cooking - Rice, Grains & Beans
Open Seats 0
2014-10-28
6:30 pm
-9:30 pm
Lunch & Learn - Taste of Indonesia
Open Seats 9
2014-10-29
11:00 am
-2:00 pm
Cheese Making
Open Seats 2
2014-11-2
1:30 pm
-4:30 pm
Science of Good Cooking - Vegetables
Open Seats 17
2014-11-4
6:30 pm
-9:30 pm
Foundations II
Open Seats 9
2014-11-5
4:00 pm
-2014-11-9
9:30 pm
Lunch & Learn - Holiday Treats
Open Seats 10
2014-11-5
11:00 am
-2:00 pm
Science of Good Cooking - Poultry
Open Seats 13
2014-11-11
6:30 pm
-9:30 pm
Lunch & Learn - Kitchen Presents
Open Seats 10
2014-11-12
11:00 am
-2:00 pm
Thanksgiving Desserts
Open Seats 8
2014-11-13
6:30 pm
-9:30 pm
Friday Night Date Night - Marrakesh, Morocco
Open Seats 0
2014-11-14
6:30 pm
-9:30 pm
What's for Dinner? Vegetable Thanksgiving
Open Seats 7
2014-11-16
1:30 pm
-4:30 pm
Science of Good Cooking - Meat Techniques
Open Seats 16
2014-11-18
6:30 pm
-9:30 pm
Lunch & Learn - Holiday Sides
Open Seats 8
2014-11-19
11:00 am
-2:00 pm
CLE - Pasta Workshop
Open Seats 20
2014-11-19
6:30 pm
-9:30 pm
Thanksgiving Side Dishes
Open Seats 10
2014-11-20
6:30 pm
-9:30 pm
CLE - Gnocchi Workshop
Open Seats 18
2014-11-21
6:30 pm
-9:30 pm
Thanksgiving Main Course
Open Seats 10
2014-11-22
11:00 am
-2:30 pm
CLE - Thankgiving Desserts
Open Seats 20
2014-11-24
6:30 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2014-11-24
8:30 am
-1:30 pm
Science of Good Cooking - Fish & Shellfish
Open Seats 16
2014-11-25
6:30 pm
-9:30 pm
CLE - Gingerbread House 1
Open Seats 19
2014-11-30
1:00 pm
-4:00 pm
CLE - Soy Workshop
Open Seats 19
2014-12-1
6:30 pm
-9:30 pm
Science of Good Cooking - Eggs
Open Seats 18
2014-12-2
6:30 pm
-9:30 pm
CLE - Stuffed Pasta Workshop
Open Seats 20
2014-12-3
6:30 pm
-9:30 pm
Holiday Appetizer Workshop
Open Seats 11
2014-12-3
6:30 pm
-9:30 pm
Sweet Holiday Gifts
Open Seats 9
2014-12-4
6:30 pm
-9:30 pm
Holiday Appetizer Workshop
Open Seats 9
2014-12-5
11:00 am
-2:00 pm
CLE - Gingerbread House 2
Open Seats 20
2014-12-6
1:00 pm
-4:00 pm
CLE - Knife Skills 101
Open Seats 15
2014-12-7
1:30 pm
-4:30 pm
CLE - Cavatelli Workshop
Open Seats 19
2014-12-8
6:30 pm
-9:30 pm
Make & Take Cookie Dough Workshop
Open Seats 3
2014-12-8
11:00 am
-3:00 pm
Science of Good Cooking - Sauces Part I
Open Seats 15
2014-12-9
6:30 pm
-9:30 pm
Winter Woking
Open Seats 2
2014-12-11
6:30 pm
-9:30 pm
Friday Night Date Night - Florence, Italy
Open Seats 0
2014-12-12
6:30 pm
-9:30 pm
CLE - Date Night: Mediterranean
Open Seats 10
2014-12-12
6:30 pm
-9:30 pm
CLE - Sausage Making
Open Seats 16
2014-12-13
1:00 pm
-4:00 pm
CLE - Braising
Open Seats 20
2014-12-14
1:30 pm
-4:30 pm
Science of Good Cooking - Sauces Part II
Open Seats 17
2014-12-16
6:30 pm
-9:30 pm
CLE - Sushi Workshop
Open Seats 20
2014-12-18
6:30 pm
-9:30 pm
CLE - Cheese Making
Open Seats 20
2014-12-20
1:00 pm
-4:00 pm

Bread Baking - French Bread


Oct 25,2014 - Time: 10:00 am - 1:30 pm

Join one of the countries foremost authorities on bread baking. Kathy Lehr has been teaching bread baking at WRSOC for over 25 years and now teaches all over the country. In this series you’ll learn the basics of classic French bread, to-die-for pizza and clazones, ciabatta bread, and so much more. You’ll never want to buy store bought bread again.

Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class.

 

Festival of Fall Breads:

Saturday, September 13  

In this class we’ll truly be capturing the harvests of fall. We’ll start by making a harvest apple challah bread. Next we’ll turn to the potato harvest to create a soft potato/chive bread which we’ll be turning into a roll or bun (for your burger!). The last bread will be a maple syrup and cinnamon monkey bread for dessert. After making all three breads, Kathy will demonstrate two of these doughs and you’ll be making one of them to take home.

BRING: a medium sized bowl for your dough.  

Cheese Breads:

Saturday, September 27  

There is nothing more appealing to eat with your salads, soups or dinners than these breads. It’s good to have a variety of breads filled with your favorite cheeses to wow your friends. In this class Kathy will talk about what cheeses work in breads and which do not. We’ll start with an asiago, provolone and parmesan semolina bread. Next we’ll be making a goat cheese and herb loaf. The last item will be a cheddar and scallion scone. Kathy will demonstrate two of these and you’ll be making one of the doughs to take ho me.

BRING: a medium sized bowl for your dough.  

Healthy and Hearty Breads:

Saturday, October 11  

Sprouted grains are becoming a very hot item in breads, primarily because of the excellent nutritional value you receive. Kathy will talk about the technique of sprouting grains and will also give you sources to purchase sprouted grains for bread making. We’ll start by making the sprouted grain bread and follow it with a multigrain bread with oats, great for sandwiches, toast and just eating with a meal. The last will be wheat pitas, hand-rolled and puffed on tiles in the oven. These are delicious and tend to have a good shelf life. Kathy will demonstrate two of these doughs and you’ll be making one to take home.

BRING: a medium sized bowl for your dough.  

French Bread Workshop:

Saturday, October 25

This class will give you a formula to create any bread you desire! Follow Kathy Lehr through the basic chemistry of what happens when you combine yeast, flour, water, and salt. Once these are mastered, you should be producing beautiful and tasty breads! You’ll also learn about various grains and how they react to yeast. There are many tips for the busy, working person and how to eliminate many of your fears and misconceptions. You’ll have the opportunity to shape and bake a perfect French loaf (a batard) as well as make the dough to take home and bake in your own oven. To accompany our chewy French loaves, you’ll see how to make a Caesar salad using your leftover (if there ever is any!) stale bread.

BRING: a plastic bench scraper, gallon sized Ziplock bags or medium bowl, apron and lunch sized brown paper bags to take home your doughs and baked breads.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Bread Baking French Bread $ 80.00

What's for Dinner? Weeknight Meals


Oct 26,2014 - Time: 1:30 pm - 4:30 pm

Fun, delicious, and nutrient-packed food suitable for anyone trying to improve their overall health without depriving themselves of flavor and the simple joy of eating. This plants-first series is diabetic friendly, weight-loss friendly, and family friendly. Though not strictly vegetarian, it will be useful for anyone who is trying to flip their ratio of animal to plant based foods. Learning how to cook with all manner of vegetables (especially beans and lentils), fruits, and whole grains will enable you to come up with a long-term strategy for healthier eating.

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

Hearty Salads:

Sunday, September 21

As an extension of a popular salad class last fall, here is a whole new way to think about salad. These salads are packed with nutrients and flavor and lend themselves to endless variations. Roasted acorn squash salad with curry vinaigrette; kale and cornbread panzanella with chicken sausage; broccoli and cherry tomatoes with chickpeas in a lemon basil vinaigrette; nicoise style salad with salmon, artichokes, sweet potatoes and olives.

Savory Vegetarian Pies:

Sunday, October 12

Flavorful and comforting, you can have your pie and eat it too. Learn how to minimize saturated fats by using an oil pastry crust, how to make a cold-rise whole wheat pizza dough, and how to utilize leftover rice as a quiche crust. Jerk-seasoned corn and bean bake; Indian style samosa pot pie with cauliflower, potatoes and peas; broccoli cheddar quiche on a crispy brown rice crust; and iron skillet pizza with caramelized onion, goat cheese and arugula.

 

Weeknight Meals:

Sunday, October 26

Quick and easy preparations for a busy work week. Learn how to stock the pantry, plan ahead and set yourself up for success in a hurry. Spicy shrimp tacos with red cabbage slaw and fresh salsa; pasta shells with kale and white bean caponata; potato salmon croquettes with mustard-dill sauce and roasted asparagus; refried bean tostadas with baked brown rice and assorted toppings.

 

Thanksgiving Fare:

Sunday, November 16 We’ll make a vegetarian main course (a cornucopia made out of pie crust and stuffed with roasted vegetables), explore ideas for Thanksgiving day leftovers, and make some popular side dishes. Shepard’s pie with turkey and mashed potatoes; roasted vegetable cornucopia with barley and gravy; apple and toasted almond stuffing; dairy-free pumpkin pie; and cranberry margaritas.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Veg-Meals $ 75.00

Crepe Workshop


Oct 27,2014 - Time: 6:30 pm - 9:30 pm

Crêpe Workshop:

Monday, October 27

Learn the art of making crêpes. We’ll go through techniques for making just a few or enough for a crowd, with both savory fillings and sweet fillings. Crêpes Floretine (creamed spinach and chicken filling); French apple crêpes with caramel sauce and cheese blitz’s with a fruit topping.

BRING: A container to take home some crêpes. You’ll need a seasoned 8- or 9 inch crêpe pan. We sell these in the store so please order one at the time of sign-up and receive your 10% discount. Please make sure your pan is seasoned before you bring it to class. Catherine St. John, 6:30 p.m.-9:30 p.m., $75.    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Crepes $ 75.00

Science of Good Cooking - Rice, Grains & Beans


Oct 28,2014 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration

In this series we’ll continue with the science of cooking and explore rice, grains, beans, vegetables, poultry and meats. While it will be difficult to touch on everything in each of these categories, we’ll do our best to give you a good understanding of how to cook all of these ingredients better.

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

Rice, Grains and Beans:

Tuesday, October 28

While we’re used to seeing all of these items as a side dish, they can also be a main dish. We’ll touch on some really great techniques when cooking this food group. We’ll make the long cooking risotto a little more approachable with a quick cooking method. We’ll take a look at cooking beans, brown rice and poltena as well. Cuban black beans and rice; baked brown rice with parmesan, lemon and herbs; no-fuss risotto with chicken and herbs; and creamy polenta with wild mushroom and rosemary topping.

Vegetables:

Tuesday, November 4

There are so many different techniques and cooking methods for vegetables that it can be hard to know which one works best for which vegetable. We’ll take a look at roasting, blanching, sautéing, stewing and mashing. Make-ahead blanched green beans; green beans with shallots and vermouth; roasted Brussels sprouts with bacon and pecans; roasted cauliflower with curry-yogurt sauce with cilantro; caponata (eggplant and tomato spread) served with crusty French bread; and mashed potatoes and root vegetables.

Poultry:

Tuesday, November 11

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

Meat Techniques:

Tuesday, November 18

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

 

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Rice, Grains & Beans $ 65.00

Lunch & Learn - Taste of Indonesia


Oct 29,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

A Taste of Indonesia:

Wednesday, October 29 The allure of the Spice Islands has never been so popular; next to French, perhaps Tom Johnson’s favorite cuisine. Remember, our use of the word curry does NOT refer to the product out of a small can, but to a beguiling combination of flavors of our own combinations. The menu includes spicy balado chicken, fragrant curried eggplant, spicy pickled pineapple, golden rice braised in coconut milk, and creamy mango puddings.    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Indonesia $ 75.00

Cheese Making


Nov 2,2014 - Time: 1:30 pm - 4:30 pm
Mozzarella Workshop with Abbe Turner from Lucky Penny Creamery: Sunday, November 2

The lost art of cheese making is making a comeback in today’s DIY kitchen. Although a certain mystique surrounds the concept of making cheese at home, the effort is as simple as following a recipe. Are you looking for a new culinary adventure? Making cheese in your own kitchen can be a gratifying experience and a fun family adventure. In this hands-on workshop, simple, delicious mozzarella cheese will be made from common kitchen equipment and ingredients, recipes and resources will be shared. We will make pesto stuffed mozzarella and mozzarella roulade filled with prosicutto and basil. Abbe will also show you how to make a simple homemade fresh ricotta cheese.

BRING: a pair of cotton line dish gloves and a container to bring home your cheese   Abbe Turner, Lucky Penny Farm and Creamery, 1:30 p.m.-4:30 p.m., $75.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cheese Making $ 75.00

Science of Good Cooking - Vegetables


Nov 4,2014 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration

In this series we’ll continue with the science of cooking and explore rice, grains, beans, vegetables, poultry and meats. While it will be difficult to touch on everything in each of these categories, we’ll do our best to give you a good understanding of how to cook all of these ingredients better.

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

Rice, Grains and Beans:

Tuesday, October 28

While we’re used to seeing all of these items as a side dish, they can also be a main dish. We’ll touch on some really great techniques when cooking this food group. We’ll make the long cooking risotto a little more approachable with a quick cooking method. We’ll take a look at cooking beans, brown rice and poltena as well. Cuban black beans and rice; baked brown rice with parmesan, lemon and herbs; no-fuss risotto with chicken and herbs; and creamy polenta with wild mushroom and rosemary topping.

Vegetables:

Tuesday, November 4

There are so many different techniques and cooking methods for vegetables that it can be hard to know which one works best for which vegetable. We’ll take a look at roasting, blanching, sautéing, stewing and mashing. Make-ahead blanched green beans; green beans with shallots and vermouth; roasted Brussels sprouts with bacon and pecans; roasted cauliflower with curry-yogurt sauce with cilantro; caponata (eggplant and tomato spread) served with crusty French bread; and mashed potatoes and root vegetables.

Poultry:

Tuesday, November 11

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

Meat Techniques:

Tuesday, November 18

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

 

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Vegetables $ 65.00

Foundations II


Nov 5,2014 - Nov 9,2014 Time: 4:00 pm - 9:30 pm

Grande Diplome

This very special diploma is granted to students who complete the Culinary Foundations Program and the Pastry Program requirements as outlined below.

Culinary Foundations: The Building Blocks of Great Cooking

Every cook, whether a professional or a home cook, needs a good solid foundation in cooking techniques and methods. So whether you are hoping to launch a career as a pastry chef at a top rated restaurant, start a catering business, be a better cook for your own enjoyment or something in between, we have a program to match your goals.

Culinary Foundations Program

This program will cover solid cooking techniques, with improvements to adjust to the changing world of food. It is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You’ll become a more creative and efficient cook by learning how to design recipes, enhance menus, and cook more economically. We will focus on organization, knife skills, seasoning, correcting and working with fresh ingredients, and using as much locally produced products as possible.

Culinary Foundations Program Requirements Foundations I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 32 individual classes (Science of Good Cooking I, II, and III are required).

FOUNDATIONS II: Intermediate

Wednesday-Sunday, November 5-9

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

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

Foundations I required.

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

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

foundations II $ 150.00

Lunch & Learn - Holiday Treats


Nov 5,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

Holiday Treats

Wednesday, November 5 What’s for dessert? The choice is endless. How about: cranberry-Grand Marnier sorbet; a simple, basic bûche de Noël, the noted French cake roll filled with chestnut cream and lavishly frosted with bittersweet chocolate icing; a traditional steamed English plum pudding with two traditional sauces; meatless mince tarts with luscious crème anglaise!    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Holiday treats $ 75.00

Science of Good Cooking - Poultry


Nov 11,2014 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration

In this series we’ll continue with the science of cooking and explore rice, grains, beans, vegetables, poultry and meats. While it will be difficult to touch on everything in each of these categories, we’ll do our best to give you a good understanding of how to cook all of these ingredients better.

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

Rice, Grains and Beans:

Tuesday, October 28

While we’re used to seeing all of these items as a side dish, they can also be a main dish. We’ll touch on some really great techniques when cooking this food group. We’ll make the long cooking risotto a little more approachable with a quick cooking method. We’ll take a look at cooking beans, brown rice and poltena as well. Cuban black beans and rice; baked brown rice with parmesan, lemon and herbs; no-fuss risotto with chicken and herbs; and creamy polenta with wild mushroom and rosemary topping.

Vegetables:

Tuesday, November 4

There are so many different techniques and cooking methods for vegetables that it can be hard to know which one works best for which vegetable. We’ll take a look at roasting, blanching, sautéing, stewing and mashing. Make-ahead blanched green beans; green beans with shallots and vermouth; roasted Brussels sprouts with bacon and pecans; roasted cauliflower with curry-yogurt sauce with cilantro; caponata (eggplant and tomato spread) served with crusty French bread; and mashed potatoes and root vegetables.

Poultry:

Tuesday, November 11

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

Meat Techniques:

Tuesday, November 18

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

 

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Poultry $ 65.00

Lunch & Learn - Kitchen Presents


Nov 12,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

Last Minute Presents From Your Own Kitchen:

Wednesday, November 12 The title of this class says it all and we present some dazzlers to ease this year’s crunch time. Everyone will love cranberry-toasted walnut bread; two fabulous dessert sauces, caramel and hot fudge to which you can add your own special flavouring, or even combine them; rosemary shortbread; and sinfully rich chocolate truffles. No one on your list will be left out and YOU will not be worn out.      

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Kitchen Presents $ 75.00

Thanksgiving Desserts


Nov 13,2014 - Time: 6:30 pm - 9:30 pm

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

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

 

Fall Harvest Baking:

Thursday, September 25

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

All Things Pumpkin:

Thursday, October 9  

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

Thanksgiving Desserts:

Thursday, November 13

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

 

Sweet Holiday Gifts:

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Thankgiving Desserts $ 75.00

Friday Night Date Night - Marrakesh, Morocco


Nov 14,2014 - Time: 6:30 pm - 9:30 pm

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

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

Wine Harvest Dinner:

Friday, October 10

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

Destination: Marrakesh, Morocco:

Friday, November 14

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

Destination: Florence, Italy:

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


Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Friday Date Night Morocco $ 170.00

What's for Dinner? Vegetable Thanksgiving


Nov 16,2014 - Time: 1:30 pm - 4:30 pm

Fun, delicious, and nutrient-packed food suitable for anyone trying to improve their overall health without depriving themselves of flavor and the simple joy of eating. This plants-first series is diabetic friendly, weight-loss friendly, and family friendly. Though not strictly vegetarian, it will be useful for anyone who is trying to flip their ratio of animal to plant based foods. Learning how to cook with all manner of vegetables (especially beans and lentils), fruits, and whole grains will enable you to come up with a long-term strategy for healthier eating.

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

Hearty Salads:

Sunday, September 21

As an extension of a popular salad class last fall, here is a whole new way to think about salad. These salads are packed with nutrients and flavor and lend themselves to endless variations. Roasted acorn squash salad with curry vinaigrette; kale and cornbread panzanella with chicken sausage; broccoli and cherry tomatoes with chickpeas in a lemon basil vinaigrette; nicoise style salad with salmon, artichokes, sweet potatoes and olives.

Savory Vegetarian Pies:

Sunday, October 12

Flavorful and comforting, you can have your pie and eat it too. Learn how to minimize saturated fats by using an oil pastry crust, how to make a cold-rise whole wheat pizza dough, and how to utilize leftover rice as a quiche crust. Jerk-seasoned corn and bean bake; Indian style samosa pot pie with cauliflower, potatoes and peas; broccoli cheddar quiche on a crispy brown rice crust; and iron skillet pizza with caramelized onion, goat cheese and arugula.

 

Weeknight Meals:

Sunday, October 26

Quick and easy preparations for a busy work week. Learn how to stock the pantry, plan ahead and set yourself up for success in a hurry. Spicy shrimp tacos with red cabbage slaw and fresh salsa; pasta shells with kale and white bean caponata; potato salmon croquettes with mustard-dill sauce and roasted asparagus; refried bean tostadas with baked brown rice and assorted toppings.

 

Thanksgiving Fare:

Sunday, November 16 We’ll make a vegetarian main course (a cornucopia made out of pie crust and stuffed with roasted vegetables), explore ideas for Thanksgiving day leftovers, and make some popular side dishes. Shepard’s pie with turkey and mashed potatoes; roasted vegetable cornucopia with barley and gravy; apple and toasted almond stuffing; dairy-free pumpkin pie; and cranberry margaritas.  

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Veg-Tday $ 75.00

Science of Good Cooking - Meat Techniques


Nov 18,2014 - Time: 6:30 pm - 9:30 pm
We have for the past several brochures used "Ruhlman’s Twenty" as our text book for this series and while we still highly recommended this book as part or your growing cookbook library we felt it was time for a change. With this in mind we have decide to move to "Cook’s Illustrated The Science of Good Cooking". These 12 classes will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lesson they will teach you about the science of cooking. The book is required for this course and is highly recommended even if you are just taking one or two classes. All 12 classes are demonstration

In this series we’ll continue with the science of cooking and explore rice, grains, beans, vegetables, poultry and meats. While it will be difficult to touch on everything in each of these categories, we’ll do our best to give you a good understanding of how to cook all of these ingredients better.

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

Rice, Grains and Beans:

Tuesday, October 28

While we’re used to seeing all of these items as a side dish, they can also be a main dish. We’ll touch on some really great techniques when cooking this food group. We’ll make the long cooking risotto a little more approachable with a quick cooking method. We’ll take a look at cooking beans, brown rice and poltena as well. Cuban black beans and rice; baked brown rice with parmesan, lemon and herbs; no-fuss risotto with chicken and herbs; and creamy polenta with wild mushroom and rosemary topping.

Vegetables:

Tuesday, November 4

There are so many different techniques and cooking methods for vegetables that it can be hard to know which one works best for which vegetable. We’ll take a look at roasting, blanching, sautéing, stewing and mashing. Make-ahead blanched green beans; green beans with shallots and vermouth; roasted Brussels sprouts with bacon and pecans; roasted cauliflower with curry-yogurt sauce with cilantro; caponata (eggplant and tomato spread) served with crusty French bread; and mashed potatoes and root vegetables.

Poultry:

Tuesday, November 11

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

Meat Techniques:

Tuesday, November 18

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

 

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Meats $ 65.00

Lunch & Learn - Holiday Sides


Nov 19,2014 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for this new daytime series. Have lunch with Chef Johnson and learn some great cooking techniques along the way. Tom Johnson, 11:00 a.m.-2:00 p.m., $75

Sensational Holiday Accompaniments

Wednesday, November 19 Tom has everything here for you but the main course. The list includes broiled sea scallops in saffron cream; savory wild mushroom and brioche bread pudding; Tom’s celebrated potato and root vegetable gratin; Thomas Jefferson’s sweet potato biscuits; a pre-made, mulch-tiered gelatine salad for your younger guests (we’ll provide the simple recipe for you); and blackberry jam cake with caramel icing.        

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Lunch - Holiday Sides $ 75.00

CLE - Pasta Workshop


Nov 19,2014 - Time: 6:30 pm - 9:30 pm
Patrick Kander, a native of Cleveland, graduated from the Culinary Institute of America, Hyde Park, NY. After a couple of restaurant stints (including working as the sous chef at the popular Piccolo Mondo restaurant in downtown Cleveland) his focus turned to catering and became the catering chef for Bon Appetit Management Company at Case Western Reserve University. Chef Kander then took over as Executive Chef of Dining Services at The University of Akron, OH. Of note was his involvement in the opening of the new InfoCision Stadium supplying the food and concessions for all home football games, 20 luxury suites, and special events.  In 2012, Chef Kander opened his own catering company, Choice Catering, LLC with the mission to offer superior, off-premise catering - from casual to elegant, business or social, small to large special events. Students will make pasta dough by hand and in a food processor. Chef Patrick Kander will take you through different shapes, cuts and flavors. Under his guidance you'll prepare different sauces to go with each pasta you create. BRING: a sheet pan to take home any extra pasta. Patrick Kander, 6:30 - 9:30 p.m., $75   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Pasta $ 75.00

Thanksgiving Side Dishes


Nov 20,2014 - Time: 6:30 pm - 9:30 pm
Thanksgiving Side Dishes: Thursday, November 20

Half the battle of Thanksgiving is getting the side dishes done. In this class we’ll make some great side dishes for your holiday meal. We’ll talk timing, shopping, prep lists and getting things done without waiting until the last minute. Cornbread dressing with sausage and fennel; maple glazed roasted carrots; Brussels sprout hash with bacon, onions, brown butter and capers; homemade green bean casserole; and root vegetable gratin.

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

   

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Thanksgiving Side Dishes $ 75.00

CLE - Gnocchi Workshop


Nov 21,2014 - Time: 6:30 pm - 9:30 pm
Chef Jared Bergen is a 2003 graduate of the Culinary Institute of America Hyde Park. Jared has worked on the East Coast with Ming Tsai, Charlie Palmer Restaurant Group at Aureole and several other New York City restaurants. Chef Bergen has worked with Cleveland based chef Dante for the last 10 years. Chef Bergen was the chef de cuisine at DC Pasta in Strongsville and was chef de cuisine of Flour, a modern Italian American restaurant, in Mooreland Hills. Jared is currently a freelance chef.

Chef Jared Bergen will teach you the secrets of making light as air Gnocchi.  This is a centuries old Italian Potato or Ricotta dumpling and needs to be made with a tender hand.  Made badly and they can sink like rocks, but made correctly they will melt in your mouth.  Jared will teach you how to make Potato Gnocchi, Ricotta Gnocchi, Ricotta Spinach Gnocchi and Sweet Potato Gnocchi.  We will serve the Gnocchi family style with a Fresh Tomato Sauce; Brown Butter and Brandy Cream Sauce and Sugo Simplehe (Simple Tomato Sauce). 

Bring a sheet pan to take home any left over Gnocchi

Jared Bergen, 6:30 - 9:30 pm, $90

Register on-line or call 330-696-7709


Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Gnocchi $ 90.00

Thanksgiving Main Course


Nov 22,2014 - Time: 11:00 am - 2:30 pm

Thanksgiving—The Main Course:

Saturday, November 22

We’ve covered the side dishes, now it’s time to get down to the main course. We’ll prepare turkey two different ways and you can choose your favorite for your Thanksgiving meal. First we’ll focus on just the breast meat. We’ll bone out a whole turkey breast, pound it and then spread a garlic herb butter on the meat and roll and tie it for roasting. We’ll make a turkey stock and herbal gravy to go with the turkey roulade. We’ll deconstruct a whole turkey and roast it in pieces. This allows you to have a perfectly roasted turkey and makes serving easier. The turkey will be served with a homemade cranberry pear sauce.

BRING: a whole turkey breast on the bone in a small cooler. You’ll be taking your turkey roll home with you.

Catherine St. John, 11:00 a.m.-2:30 p.m., $80.

     

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Thanksgiving Main Course $ 80.00

CLE - Thankgiving Desserts


Nov 24,2014 - Time: 6:30 pm - 9:30 pm
Becca Ritterspach Becca began her career in sweets working as an apprentice at a wedding cake and dessert boutique in Medina, Ohio before attending WRSOC, where she received her pastry certification. From 2010-2013 she worked as the pastry manager of  Bonbon Pastry & Cafe in Ohio City, where she and Bonbon’s owner participated in both regional and national food events, including Dinner in the Dark, The Fabulous Food Show, and a win on The Food Network’s Cupcake Wars. Becca currently works at the Great Lakes Brewing Company in Ohio City where she is their first pastry chef, and is the owner of Save Room, a dessert catering company. She enthusiastically calls Cleveland her home. Step up your traditional turkey day repertoire with holiday desserts that will leave your friends and family \"ooo-ing\" and \"ahh-ing\". Pecan pie is good, but pecan pie with bourbon and chocolate is great. Additionally this class will put a fall twist on the summer favorite of pound cake with fruit, and will take students through the steps of making a traditional Bavarian apple strudel. Please bring a box or container to take home your goods. Bourbon chocolate and pecan pie; grilled spiced pound cake with citrus and cranberry compote; and Bavarian apple strudel.   Becca Ritterspach; 6:30 - 9:30 pm; $75   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Tday Desserts $ 75.00

CLE - Private Event


Nov 24,2014 - Time: 8:30 am - 1:30 pm

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

Science of Good Cooking - Fish & Shellfish


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

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

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

Fish and Shellfish:

Tuesday, November 25

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

The Science of Eggs:

Tuesday, December 2

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

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

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

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

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Fish & Shellfish $ 65.00

CLE - Gingerbread House 1


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Gingerbread 1 $ 75.00

CLE - Soy Workshop


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

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

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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Soy $ 75.00

Science of Good Cooking - Eggs


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

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

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

Fish and Shellfish:

Tuesday, November 25

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

The Science of Eggs:

Tuesday, December 2

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

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

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

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

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Eggs $ 65.00

CLE - Stuffed Pasta Workshop


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Stuffed Pasta $ 80.00

Holiday Appetizer Workshop


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

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

 

Catherine St. John, $80.

       

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Holiday Apps I $ 80.00

Sweet Holiday Gifts


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

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

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

 

Fall Harvest Baking:

Thursday, September 25

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

All Things Pumpkin:

Thursday, October 9  

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

Thanksgiving Desserts:

Thursday, November 13

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

 

Sweet Holiday Gifts:

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Sweet Holiday Gifts $ 75.00

Holiday Appetizer Workshop


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

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

 

Catherine St. John, $80.

       

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Holiday Apps II $ 80.00

CLE - Gingerbread House 2


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Gingerbread 2 $ 75.00

CLE - Knife Skills 101


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Knife Skills $ 75.00

CLE - Cavatelli Workshop


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Cavatelli $ 90.00

Make & Take Cookie Dough Workshop


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

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

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

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Make & Take Dough $ 85.00

Science of Good Cooking - Sauces Part I


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

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

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

Fish and Shellfish:

Tuesday, November 25

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

The Science of Eggs:

Tuesday, December 2

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

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

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

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

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Sauces Part I $ 65.00

Winter Woking


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

Winter Woking:

Thursday, December 11

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

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Winter Woking $ 75.00

Friday Night Date Night - Florence, Italy


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

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

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

Wine Harvest Dinner:

Friday, October 10

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

Destination: Marrakesh, Morocco:

Friday, November 14

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

Destination: Florence, Italy:

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

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Friday Date Italy $ 170.00

CLE - Date Night: Mediterranean


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - FNDN Mediterranean $ 180.00

CLE - Sausage Making


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Sausage $ 75.00

CLE - Braising


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Braising $ 75.00

Science of Good Cooking - Sauces Part II


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

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

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

Fish and Shellfish:

Tuesday, November 25

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

The Science of Eggs:

Tuesday, December 2

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

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

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

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

Location


140 N. Main St.
Hudson, 44236

Event Fees:

Science of Cooking - Sauces Part II $ 65.00

CLE - Sushi Workshop


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

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Sushi $ 90.00

CLE - Cheese Making


Dec 20,2014 - Time: 1:00 pm - 4:00 pm
Mozzarella Workshop Abbe Turner: Abbe is the milkmaid at Lucky Penny Farm, a family farm and dairy, and the cheese maker at Lucky Penny Creamery in Kent, Ohio. Here, the fresh goat and sheep milk produced from Ohio family farms is handmade into artisan cheeses (Chevre, Feta, Ricotta), award winning sweet Cajeta caramel sauce and other wholesome dairy specialties. Turner studied her craft at University of Wisconsin-Madison. She is a board member for Innovative Farmers of Ohio (IFO), a council member for the OARDC Ag-Bio Leadership Council and a founder of the Ohio Sheep Milk and Cheese Initiative. Dedicated to shortening the distance from farm to table, Turner promotes and supports local foods and entrepreneurial agriculture particularly for women farmers. Together with her husband Anderson, they raise three children at Lucky Penny Farm. Most days find them trying to balance family, farm and a small business with humor and grace. She is happiest wearing muck boots and drinking coffee. See www.luckypennyfarm.com for pictures and details. Mozzarella Workshop The lost art of cheese making is making a comeback in today's DIY kitchen. Although a certain mystique surrounds the concept of making cheese at home, the effort is as simple as following a recipe. Are you looking for a new culinary adventure? Making cheese in your own kitchen can be a gratifying experience and a fun family adventure. In this hands-on workshop, simple, delicious mozzarella cheese will be made from common kitchen equipment and ingredients, recipes and resources will be shared. We'll make pesto stuffed mozzarella and mozzarella roulade filled with prosciutto and basil. Abbe will also show you how to make a simple, homemade, fresh ricotta cheese. BRING: a pair of cotton lined dish gloves and a container to take home your cheese Abbe Turner, Lucky Penny Farm & Creamery, 1:00 p.m.-4:00 p.m., $80   Register on-line or call 330-696-7709

Location


2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Cheese $ 80.00



Contact Us

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

Tel: 330.650.1665
Fax: 330.650.6920

Email: info@wrsoc.com