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EVENTSTART-END
Soup & Salad
Open Seats 12
2017-1-20
11:00 am
-2:00 pm
Date Night - Cooking with Whiskey
Open Seats 1
2017-1-20
6:30 pm
-9:30 pm
Date Night - Cooking with Whiskey
Open Seats -1
2017-1-21
6:00 pm
-9:00 pm
Knife Skills
Open Seats -1
2017-1-22
1:30 pm
-4:00 pm
Vietnamese Pho
Open Seats 0
2017-1-23
6:30 pm
-9:30 pm
Science of Cooking - Soups & Stocks
Open Seats -2
2017-1-24
6:30 pm
-9:30 pm
Culinary Building Blocks I
Open Seats 0
2017-1-25
4:00 pm
-2017-1-29
9:30 pm
Pierogi Workshop
Open Seats 8
2017-1-30
6:30 pm
-9:30 pm
Science of Cooking - Pasta
Open Seats 0
2017-1-31
6:30 pm
-9:30 pm
Cooking for 2 - South of the Border
Open Seats 7
2017-2-1
6:30 pm
-9:30 pm
3 Day Bread Workshop
Open Seats 6
2017-2-3
4:00 pm
-2017-2-5
9:00 pm
Science of Cooking - Roasting & Pan Grilling
Open Seats 0
2017-2-7
6:30 pm
-9:30 pm
Culinary Building Blocks II
Open Seats 0
2017-2-8
4:00 pm
-2017-2-12
9:30 pm
Intro to Thai Curries
Open Seats 3
2017-2-13
6:30 pm
-9:30 pm
Cooking for 2 - Spiralize This!
Open Seats 8
2017-2-15
6:30 pm
-9:30 pm
Crepes for Lunch
Open Seats 6
2017-2-17
11:00 am
-2:00 pm
Date Night - Mardi Gras
Open Seats 0
2017-2-17
6:30 pm
-9:30 pm
Date Night - The Latin Kitchen
Open Seats 0
2017-2-18
6:00 pm
-9:00 pm
Authentic Napaletano Pizza
Open Seats 1
2017-2-18
10:00 am
-1:30 pm
Science of Cooking - Braising & Poaching
Open Seats 5
2017-2-21
6:30 pm
-9:30 pm
Date Night - Mardi Gras
Open Seats 3
2017-2-24
6:30 pm
-9:30 pm
Macaron Workshop
Open Seats -1
2017-2-25
11:00 am
-4:00 pm
Cooking for 2 - Ethnic Dinner Table
Open Seats 10
2017-3-1
6:30 pm
-9:30 pm
Phyllo Workshop
Open Seats 12
2017-3-3
11:00 am
-2:00 pm
Pate a Choux Workshop
Open Seats 9
2017-3-4
11:00 am
-2:00 pm
Sushi Workshop
Open Seats -4
2017-3-5
1:30 pm
-4:30 pm
Science of Cooking - Seafood
Open Seats 0
2017-3-7
6:30 pm
-9:30 pm
Parent & Child Stir Fry
Open Seats 0
2017-3-11
11:00 am
-1:30 pm
Sushi Workshop
Open Seats 8
2017-3-12
1:30 pm
-4:30 pm
Thai Favorites
Open Seats 10
2017-3-13
6:30 pm
-9:30 pm
Science of Cooking - Stews & Chilies
Open Seats 7
2017-3-14
6:30 pm
-9:30 pm
Date Night - Jerusalem the Cookbook
Open Seats 5
2017-3-18
6:00 pm
-9:00 pm
Pasta Workshop
Open Seats 6
2017-3-19
1:30 pm
-4:30 pm
Science of Cooking - Art of the Egg
Open Seats 11
2017-3-21
6:30 pm
-9:30 pm
Date Night - Dinner in Morocco
Open Seats 1
2017-3-24
6:30 pm
-9:30 pm
Parent & Child Cupcakes
Open Seats 4
2017-3-25
12:30 pm
-3:30 pm
Kids Spring Break Mini Camp
Open Seats 11
2017-3-28
10:30 am
-2017-3-30
1:30 pm
Date Night - Fondue Party
Open Seats 3
2017-4-1
6:00 pm
-9:00 pm
Knife SKills
Open Seats 12
2017-4-2
1:30 pm
-4:00 pm
Science of Cooking - Spring Vegetables
Open Seats 7
2017-4-4
6:30 pm
-9:30 pm
Friday Fish Fry
Open Seats 12
2017-4-7
11:00 am
-2:00 pm
Lavender - Lavendar
Open Seats 10
2017-4-8
11:00 am
-3:00 pm
Mozzarella Workshop
Open Seats 6
2017-4-9
1:30 pm
-4:30 pm
The Japanese Table
Open Seats 10
2017-4-10
6:30 pm
-9:30 pm
Science of Cooking - 5 Mother Sauces
Open Seats 9
2017-4-11
6:30 pm
-9:30 pm
Science of Cooking - Contemporary Sauces
Open Seats 12
2017-4-18
6:30 pm
-9:30 pm
Date Night - Caribbean Getaway
Open Seats 0
2017-4-21
6:30 pm
-9:30 pm
Herbal Desserts
Open Seats 10
2017-4-21
11:00 am
-3:00 pm
Bagels, Bialys and Pretzels
Open Seats 10
2017-4-22
10:00 am
-1:30 pm
Parent & Child Italian Feast
Open Seats -1
2017-4-23
1:30 pm
-4:00 pm
Culinary Building Blocks III
Open Seats 0
2017-4-26
4:00 pm
-2017-4-30
9:30 pm

Soup & Salad


Jan 20,2017 - Time: 11:00 am - 2:00 pm
Soup and Salad: Friday January 20 Nothing is better than a warm soup on a winter's day. Accompany it with a nice salad and some crusty bread and you have a meal ready to go. Soups can be made ahead of time and salad can be prepped ahead of time, so all you have to do is heat, dressing and go. We will be making home-made chicken noodle soup; creamy potato soup with bacon and cheese; Grilled Chicken Caesar Salad; and composed salad of marinated vegetables and feta cheese with a dill caper vinaigrette. We will serve a crusty no-knead bread with our meal. Catherine St. John; 11:00 am - 2:00 pm; $75

Location

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

Event Fees:

Soup & Salad $ 75.00

Date Night - Cooking with Whiskey


Jan 20,2017 - Time: 6:30 pm - 9:30 pm
NEW! SATURDAY NIGHT DATE NIGHT (2nd class added to Friday Night) Our Friday night date night classes are so popular and usually have a wait list so we decided to open up on Saturday night. So gather a group of friends or your honey and come cook with us in the kitchen. These classes are what we call interactive and will have lots of hands-on participation. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes. Cooking with Whiskey: Friday January 20 Most of us like to drink whiskey, but how about cooking with it? Tonight's class will show you how to bring the flavors of whiskey into your cooking. We will have Whiskey cured salmon gravel with crème fraiche and pumpernickel bread; drunken onion soup; Braised beef with whiskey, fingerling potatoes and roasted baby carrots; we will finish with an apple crisp and applejack ice cream. Catherine St. John or David Holland; $180 per pair; 6:00-9:00 pm

Location

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

Event Fees:

Date Night - Cooking with Whiskey $ 180.00

Date Night - Cooking with Whiskey


Jan 21,2017 - Time: 6:00 pm - 9:00 pm
NEW! SATURDAY NIGHT DATE NIGHT Our Friday night date night classes are so popular and usually have a wait list so we decided to open up on Saturday night. So gather a group of friends or your honey and come cook with us in the kitchen. These classes are what we call interactive and will have lots of hands-on participation. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes. Cooking with Whiskey: Saturday January 21 Most of us like to drink whiskey, but how about cooking with it? Tonight's class will show you how to bring the flavors of whiskey into your cooking. We will have Whiskey cured salmon gravel with crème fraiche and pumpernickel bread; drunken onion soup; Braised beef with whiskey, fingerling potatoes and roasted baby carrots; we will finish with an apple crisp and applejack ice cream. Catherine St. John or David Holland; $180 per pair; 6:00-9:00 pm

Location

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

Event Fees:

Date Night - Cooking with Whiskey $ 180.00

Knife Skills


Jan 22,2017 - Time: 1:30 pm - 4:00 pm
Knife Skills: Sunday January 22 This 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. 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? If you are looking for a new knife you can apply your 15% class discount. You are also welcome to use one of ours. Catherine St. John; $75; 1:30-4:00 pm

Location

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

Event Fees:

Knife Skills $ 75.00

Vietnamese Pho


Jan 23,2017 - Time: 6:30 pm - 9:30 pm
  NEW! ASIAN CUISINE WORKSHOPS WITH DAVE HOLLAND Join local Chef David Holland in this journey through Asia. We will be focusing on 3 of the most popular areas of Asia. One class on Vietnam, two classes on Thai and one class on Japanese cooking. Many of these techniques can be used in your everyday cooking. Vietnamese Pho: Monday January 23 Pho is one of the most popular noodle soups in all of Asia. The secret is a well made soup stock and fresh ingredients. You will learn how to create a rich and flavourful stock that you can use to create a wonderfully comforting soup. Basic meat pho stock; Basic seafood pho stock; Beef pho noodle soup; BBQ pork Pho noodle soup; Shrimp pho noodle soup; assembling all the garnishes that go with all three soups. David Holland; 6:30-9:30 pm; $75

Location

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

Event Fees:

Vietnamese Pho $ 75.00

Science of Cooking - Soups & Stocks


Jan 24,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. Soups for Winter: Tuesday, January 24 There is nothing like a hot soup on a cold night.  Soups can be made ahead and are usually better when made ahead of time and most freeze well.  Spend a Sunday afternoon making a few soups and stock your freezer for easy and fast meals during the week.  We will also cover making your own chicken and vegetable stocks that also freeze well.  Black bean soup with cumin cream; Creamy potato soup with roasted garlic; Minestrone soup with garlic toasts and a Beef and barley soup. Catherine St. John, 6:30-9:30 pm, $75

Location

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

Event Fees:

SOGC - Soups $ 75.00

Culinary Building Blocks I


Jan 25,2017 - Jan 29,2017 Time: 4:00 pm - 9:30 pm
Culinary Building Blocks Certificate Program Requirements:  Culinary Building Blocks I, II, III, 12 part Science of Good Cooking series, Knife Skills, 3 Day Bread Workshop with Kathy Lehr; and 12 other individual classes and 4 baking classes of your choosing (excludes Friday Night Date Night classes and Saturday Night Date Night Classes).  You will receive a certificate of completion at the end of each Culinary Building Block section, 3 day Bread Workshop and all 12 Science of Good Cooking series .  You will receive a Grande Diplome upon completing all classes including the 12 individual classes and 4 baking classes.  You need to take Culinary Building Blocks in order of I, II and III unless otherwise discussed. You may take just the Culinary Building Blocks classes if you are not interested in the entire Certificate Program, but you must take them in sequence unless approved by Chef Catherine. Payment:  For the 5 day classes you need to place a non-refundable $150 deposit to hold your place in class. The balance of $475 is due 1 week before class begins.  If we do not have enough to run the class the decision to cancel will be made 1 week before class.  If we cancel you may receive a refund on your deposit or apply it to another class.  All other class need to be paid in full at the time of registration.  To receive a class credit on your deposit we must have a cancellation from you 2 weeks before the class begins. Culinary Building Blocks I:  French Basics (Wednesday – Sunday January 25-29): In this five day workshop you will be cooking full coursed out French menus each day.  We will be covering knife skills, organizational skills, multitasking, and French methods and techniques in the kitchen. Below are sample menus.  Please know that menus are subject to change based on available ingredients. These classes are a combination of demo and hands on.  Catherine St. John; Wednesday-Friday 4:00 - 9:30 pm and Saturday & Sunday 10:30 am - 4:30 pm; $625 Day One:  Deviled Eggs; Cream of Mushroom Soup; Mixed Greens with Red Wine Vinaigrette, Pan Seared Pork Chops in a Mustard Cream Sauce; Baked Rice Pilaf; Saute of Asparagus; Chocolate Lava Cake w/ Raspberry Sauce and Fresh Whipped Cream. Day Two:  Baked Brie in Puff Pastry (learn quick puff pastry); French Onion Soup; Belgian Endive Salad with Blue Cheese and Toasted Pistachios; Chicken Provencal (Pan sauce of tomatoes, olives and basil); Roasted Garlic Mashed Potatoes; Roasted Baby Carrots; Spiced Poached Pears in Port Wine served with Creme Anglaise. Day Three:  Gougeres (cheese puffs); Soup au Pistou (French country vegetable soup); Celery Root Salad with Homemade Mayonnaise; Carbonnades A'la Flamande (beef braised with onions and beer); Parsley Potatoes; Braised Winter Greens and Crepes Suzette. Day Four:  Assorted French Canapes; French Garlic Soup with Poached Eggs; French Lentil Salad with Goat Cheese; Coq au vin (chicken braised in red wine); Fresh Hand Cut Noodles; Glazed Onions and Mushrooms and Apple Caramel Tart. Day Five:  Cheesy French Pinwheels (using our quick puff pastry); Tomato Soup with Grilled Cheese Croutons and Basil Oil; French Green Bean and Potato Salad; Salmon Baked in Parchment with Composed Butter and Creme Brulee. Bring: Chef’s jacket, 8" or 10" chef, paring and boning knives. (Note: most items are available for purchase in our store. You’ll receive a 20% discount on items purchased for class in our store.) $150 deposit 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARDS ANOTHER CLASS Class maximum: 10 students. Please sign up early, classes fill quickly.

Location

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

Event Fees:

Culinary Building Blocks I $ 150.00

Pierogi Workshop


Jan 30,2017 - Time: 6:30 pm - 9:30 pm
Pierogi Workshop: Monday January 30th 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. Autumn Johnston (The Pierogi Lady); $75; 6:30–9:30 pm

Location

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

Event Fees:

Pierogies $ 75.00

Science of Cooking - Pasta


Jan 31,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. The Pasta Bowl : Tuesday, January 31 Nothing is as satisfying as a steaming bowl of pasta.  We will explore 4 different shapes and 4 different sauce to serve with your pasta.  We will cover a basic simple tomato sauce that we will serve with Penne and ricotta meatballs in a simple tomato sauce; Fettuccine with salmon, leeks in a lemon cream sauce; Linguini with winter pesto (spinach and arugula) and we will finish with a classic baked Macaroni and cheese with a bacon crunch topping. Catherine St. John, 6:30 - 9:30 pm; $75

Location

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

Event Fees:

SOGC - Pasta $ 75.00

Cooking for 2 - South of the Border


Feb 1,2017 - Time: 6:30 pm - 9:30 pm
NEW!  COOKING FOR TWO These hands-on classes will help you better navigate cooking for two.  Most recipes are written for 4-8 servings.  While some recipes, like soups and casseroles you can freeze for later meals, but who wants soups and casseroles all the time?  Whether you are an empty-nester, a young couple or single, these recipes and portions will make your life easier.  These menus will be full of fresh easy to find ingredients.  Some things you can make in larger quantity and freeze and others are better for just one night. Cooking for Two - South of the Border: Wednesday February 1 Not many people dislike Mexican food. It is one of the top selling restaurant foods, but who wants to come home to a frozen burrito? With a little planning you can have dinner on the table in no time at all. Some of these dishes can be made in larger quantities and frozen for later meals or for entertaining. Chicken enchiladas with tomatillo salsa; Baked beef chimichanga's; Shrimp chili lime tacos. We will serve all these dishes with Mexican rice, Homemade salsa and Creamy black beans. Catherine St. John; $75; 6:30-9:30 pm

Location

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

Event Fees:

Cook for 2 - South of the Border $ 75.00

3 Day Bread Workshop


Feb 3,2017 - Feb 5,2017 Time: 4:00 pm - 9:00 pm
NEW! Three Day Intensive Bread Workshop: Friday – Sunday February 3 - 5
Kathy has assembled a three day workshop for you with some of the favorites taught in the five day intensive class along with a few others.  
This will involve working with doughs using the "straight" method as well as some adding "bigas" and "sponges".  Some will be of the artisan 
style and others will be using sweet doughs.  This workshop is designed to help even a person with little or no bread experience to learn how
to become a confident person working with yeasted products.  Each day will include working with Classic French Bread but will expand on 
techniques both in shaping and in doughs. Some of the breads included in this three day class are Challah, Ciabatta, Brioche, Rye, Olive 
Rosemary, Sticky Buns, Biscuits, Popovers, English Mufins. Fougasse, Calzones, Tuscany Saltless Bread and much more.  You will have the 
opportunity to take French Bread dough home to bake and thus, Kathy will be able to help you with your personal oven problems as well as 
shaping and slashing techniques. Kathy Lehr, $450, $150 deposit holds your spot with the $300 balance due 1 week before class begins.
 Friday 4:00-9:00 pm; Saturday & Sunday 9:30 am - 4:00 pm

Location

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

Event Fees:

3 Day Bread $ 150.00

Science of Cooking - Roasting & Pan Grilling


Feb 7,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. Art of Roasting & Pan Grilling: Tuesday, February 7 We will be roasting and pan grilling meats and vegetables in this class.  You will learn which cuts are best for each type of cooking method.  For example I would not roast a boneless skinless piece of chicken, but I would pan grill one to eat on it's own or serve in a sandwich or on a salad. You will enjoy Slow roasted beef with a horseradish cream sauce; Roast loin of pork with roasted apples and vegetables; Pan grilled teriyaki chicken with grilled pineapple served on a Hawaiian bun and Pan grilled shrimp that will top a Caesar salad with garlic herb croutons. Catherine St. John, 6:30 - 9:30 pm, $75

Location

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

Event Fees:

SOGC - Pan Grilling $ 75.00

Culinary Building Blocks II


Feb 8,2017 - Feb 12,2017 Time: 4:00 pm - 9:30 pm
Culinary Building Blocks Certificate Program Requirements:  Culinary Building Blocks I, II, III, 12 part Science of Good Cooking series, Knife Skills, 3 Day Bread Workshop with Kathy Lehr; and 12 other individual classes and 4 baking classes of your choosing (excludes Friday Night Date Night classes and Saturday Night Date Night Classes).  You will receive a certificate of completion at the end of each Culinary Building Block section, 3 day Bread Workshop and all 12 Science of Good Cooking series .  You will receive a Grande Diplome upon completing all classes including the 12 individual classes and 4 baking classes.  You need to take Culinary Building Blocks in order of I, II and III unless otherwise discussed. You may take just the Culinary Building Blocks classes if you are not interested in the entire Certificate Program, but you must take them in sequence unless approved by Chef Catherine. Payment:  For the 5 day classes you need to place a non-refundable $150 deposit to hold your place in class. The balance of $475 is due 1 week before class begins.  If we do not have enough to run the class the decision to cancel will be made 1 week before class.  If we cancel you may receive a refund on your deposit or apply it to another class.  All other class need to be paid in full at the time of registration.  To receive a class credit on your deposit we must have a cancellation from you 2 weeks before the class begins. Culinary Building Blocks II:  World Cuisine (Wednesday – Sunday February 8-12) This 5 day workshop will build on the methods and techniques learned in Culinary Building Blocks I:  French Basics.  You will be using a lot of the same techniques and methods learned in week one, but you will be applying them to different regions of the world. Please know that menus are subject to change based on available ingredients.  These classes are a combination of demo and hands on.  Catherine St. John; Wednesday-Friday 4:00 - 9:30 pm and Saturday & Sunday 10:30 am - 4:30 pm; $625 Day One:  Italy:  Antipasti Pasto Platter:  Cured Meats, Cheeses and Marinated Vegetables; Focaccia Bread: Rosemary Garlic Parmesan; Minestra o Passato di Zucca alla Montavana (squash soup Mantua style); Lasagne Verdi alla Napaletano (green lasagne Naple style); Tiramisu. Day Two:  Middle Eastern:  Hummus Kawarma (lamb) with Lemon Sauce; Homemade Pita Bread; Fattoush Salad (salad of cucumbers, tomatoes,toasted flat bread, herbs and yogurt);  Barley Risotto with Marinated Feta; Codfish Cakes Braised in Tomato Sauce; Semolina Orange Marmalade Cake. Day Three:  Moroccan:  Moroccan Olive Salad; Roasted Carrot Salad with Cumin and Harissa Dressing; Chicken Tagine with Preserved Lemons and Vegetables;  Couscous and Almond Honey Cigars. Day Four:  Spain:  Tapas:  Mushrooms in Garlic Sauce; Shrimp is Garlic Sauce and Spanish Tortilla (potato and egg omelet); Paella with Chicken, Sausage and Mussels; Flan with Fresh Fruit Day Five:  India:  Lamb and Mint Somosas; Homemade Naan Bread; Roasted Eggplant Dip; Oven Roasted Chicken Tikka; Roasted Butternut Squash Curry; Fresh Spinach Paneer; Spiced Dal and Saffron Rice; Mango Chutney and Apple Raisin Chutney. Bring: Chef’s jacket, 8" or 10" chef, paring and boning knives.  (Note: most items are available for purchase in our store. You’ll receive a 20% discount on items purchased for class in our store.) $150 deposit 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARDS ANOTHER CLASS. Class maximum: 10 students. Please sign up early, classes fill quickly.

Location

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

Event Fees:

Culinary Building Blocks II $ 150.00

Intro to Thai Curries


Feb 13,2017 - Time: 6:30 pm - 9:30 pm
NEW! ASIAN CUISINE WORKSHOPS WITH DAVE HOLLAND

Join local Chef David Holland in this journey through Asia. We will be focusing on 3 of the most popular areas of Asia. One class on Vietnam, two classes on Thai and one class on Japanese cooking. Many of these techniques can be used in your everyday cooking.

Intro to Thai Curries: Monday February 13 Learning how to construct a proper Thai curry is not as hard as it might seem. You will be working with 3 different curry flavors/heats: yellow, red and green. All our curries will be served with steamed Jasmine rice. Enjoy learning how to make Yellow Thai chicken curry with onions, peppers and carrots; Thai shrimp and mussel coconut red curry and Pork and peanut Thai curry. David Holland; 6:30-9:30 pm; $75

Location

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

Event Fees:

Intro to Thai Curries $ 75.00

Cooking for 2 - Spiralize This!


Feb 15,2017 - Time: 6:30 pm - 9:30 pm
NEW!  COOKING FOR TWO These hands-on classes will help you better navigate cooking for two.  Most recipes are written for 4-8 servings.  While some recipes, like soups and casseroles you can freeze for later meals, but who wants soups and casseroles all the time?  Whether you are an empty-nester, a young couple or single, these recipes and portions will make your life easier.  These menus will be full of fresh easy to find ingredients.  Some things you can make in larger quantity and freeze and others are better for just one night. Cooking for Two - Spiralize This!: Wednesday February 15 Spiralizing has taken the nation by storm. Whether you have a hand held inexpensive spiralizer, a more expensive counter top model or a KithenAid attachment you can have lots of fun making these healthy vegetable heavy dishes. You will be able to try the hand held, counter top and the KitchenAid spiralizers to see which model best fits your needs. You will be making Greek Zoodle Salad with kalamata olive, tomatoes and feta cheese with a dill, lemon caper dressing; Raw Pad Thia with a spicy peanut sauce; Zucchini pasta with a roasted red pepper sauce and pan seared chicken and Carrot, apple and radish salad with pistachios and herb vinaigrette. Catherine St. John; $75; 6:30-9:30 pm

Location

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

Event Fees:

Cook for 2 - Spiralize $ 75.00

Crepes for Lunch


Feb 17,2017 - Time: 11:00 am - 2:00 pm
Crepes, Crepes, Crepes: Friday February 17 Learning to make crepes like a pro can take a little practice and practice is what you will get in this class. We will have some crepes made ahead of time to fill and roll for lunch. We will then break out the crepe batter and make crepes for you to take home. We will be making delicate scrambled egg and smoked salmon filled crepes with crème faiche; Baked ham and cheese crepes with a bechamel sauce; and we will finish with Cheese blintzes with fresh fruit. Please bring a sheet pan or container to take home your crepes. You will need an 8” non-stick pan or a seasoned crepe pan for class. If you would like to purchase a crepe pan at the time of registration please let us know so we can order it and apply your 15% class discount. Catherine St. John; 11:00 am - 2:00 pm; $75

Location

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

Event Fees:

CREPES, CREPES, CREPES $ 75.00

Date Night - Mardi Gras


Feb 17,2017 - Time: 6:30 pm - 9:30 pm

FRIDAY NIGHT DATE NIGHT

Looking for a different kind of night out that still includes dinner, but a little more fun than going out to eat? Come put on your apron and cook with Chef Anne Haynam. These classes are always a sell-out so book early. This class also makes a fun friends night out, too. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes.

Mardi Gras: Friday February 17 Let the celebration begin! It’s a bit early but just in time for you to plan your own dinner party! Creole BBQ Shrimp, Ham Croquettes with Creole Sauce, Crawfish & Corn Fritters with Herb Remoulade, Chicken & Andouille Gumbo, and Banana Bread Pudding with Bourbon Sauce. Anne Haynam; $180 per pair; 6:30-9:30 pm

Location

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

Event Fees:

Date Night - Mardi Gras $ 180.00

Date Night - The Latin Kitchen


Feb 18,2017 - Time: 6:00 pm - 9:00 pm
NEW! SATURDAY NIGHT DATE NIGHT Our Friday night date night classes are so popular and usually have a wait list so we decided to open up on Saturday night. So gather a group of friends or your honey and come cook with us in the kitchen. These classes are what we call interactive and will have lots of hands-on participation. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes. The Latin Kitchen: Saturday February 18 Latin America is full of so many bold flavors, and goes beyond taco Tuesday and Nachos. We will be making Garlic Tostones (Puerto Rican fried green plantains with a garlic vinegar sauce; Brazilian fish soup; Arrroz con Gandules (pigeon peas and rice); Dry rubbed skirt steak and we will finish with Tres Leche cake (sponge cake soaked in three milks). Catherine St. John or David Holland; $180 per pair; 6:00-9:00 pm

Location

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

Event Fees:

Date Night - the Latin Kitchen $ 180.00

Authentic Napaletano Pizza


Feb 18,2017 - Time: 10:00 am - 1:30 pm
Authentic Napaletano Pizza: Saturday February18 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. 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). Kathy Lehr; $80; 10:00 am – 1:30 pm

Location

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

Event Fees:

Authentic Napaletano Pizza $ 80.00

Science of Cooking - Braising & Poaching


Feb 21,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. Braising and Poaching: Tuesday, February 21 Braising and poaching are both moist heat methods of cooking.  There is a proper way of doing both and neither of them involve boiling.  Some braises are long (tougher cuts of meat) and some are shorter it all depends upon the cut of meat.  Poaching is for more delicate fish or for shrimps, scallops, eggs and chicken for making salad.  We will look at all the variations. We will do a Classic pot roast to show a tougher cut of meat that benefits from a long braise; a shorter braise will be boneless skinless chicken thighs with bacon, onions and beer.  We will serve both with buttered noodles. For our poaching we will poach salmon in a spicy coconut Thai curry sauce and poach chicken for a chicken salad with apples, walnuts and herbs. Catherine St. John, 6:30 - 9:30 pm, $75

Location

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

Event Fees:

SOGC - Braising & Poaching $ 75.00

Date Night - Mardi Gras


Feb 24,2017 - Time: 6:30 pm - 9:30 pm

FRIDAY NIGHT DATE NIGHT

Looking for a different kind of night out that still includes dinner, but a little more fun than going out to eat? Come put on your apron and cook with Chef Anne Haynam. These classes are always a sell-out so book early. This class also makes a fun friends night out, too. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes.

Mardi Gras: Friday February 24 Let the celebration begin! It’s a bit early but just in time for you to plan your own dinner party! Creole BBQ Shrimp, Ham Croquettes with Creole Sauce, Crawfish & Corn Fritters with Herb Remoulade, Chicken & Andouille Gumbo, and Banana Bread Pudding with Bourbon Sauce. Anne Haynam; $180 per pair; 6:30-9:30 pm

Location

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

Event Fees:

Date Night - Mardi Gras $ 180.00

Macaron Workshop


Feb 25,2017 - Time: 11:00 am - 4:00 pm
Macaron Workshop: Saturday February 25 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. Light lunch served. Please bring a container to take home your macarons. Anna Weisend; $125; 11:00 am- 4:00 pm

Location

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

Event Fees:

Macaron Workshop $ 125.00

Cooking for 2 - Ethnic Dinner Table


Mar 1,2017 - Time: 6:30 pm - 9:30 pm
NEW!  COOKING FOR TWO These hands-on classes will help you better navigate cooking for two.  Most recipes are written for 4-8 servings.  While some recipes, like soups and casseroles you can freeze for later meals, but who wants soups and casseroles all the time?  Whether you are an empty-nester, a young couple or single, these recipes and portions will make your life easier.  These menus will be full of fresh easy to find ingredients.  Some things you can make in larger quantity and freeze and others are better for just one night. Cooking for Two - The Ethnic Dinner Table: Wednesday March 1 Bringing in a little ethnic flavor to you table for two is always a good thing. Get outside your comfort zone a bit and enjoy these one pot or one skillet wonders. Morocco: Chicken Tagine with preserved lemons and olives served with quick couscous; Asia: Shrimp Lo Mein with vegetables; and India: Butter chicken with saffron rice. Catherine St. John; $75; 6:30-9:30 pm

Location

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

Event Fees:

Cook for 2 - Ethnic Dinner $ 75.00

Phyllo Workshop


Mar 3,2017 - Time: 11:00 am - 2:00 pm
Phyllo Workshop: Friday March 3 Most people think working with phyllo is difficult. With a little practice you will master working with this sometimes intimidating dough. We will be making Spanikopita (spinach and feta triangles); Roasted vegetable tart with goat cheese; Baked vegetable and shrimp spring rolls with an Asian plum dipping sauce; and we will finish with an Apple and walnut strueddle. Please bring a 1 or 2” pastry brush and a sheet pan to take home what you don't eat. Catherine St. John; 11:00 am - 2:00 pm; $75

Location

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

Event Fees:

Phyllo Workshop $ 75.00

Pate a Choux Workshop


Mar 4,2017 - Time: 11:00 am - 2:00 pm
Pate a Choux Workshop: Saturday March 4 Learn to make this classic French dough and turn it into sweet and savory treats. We will transform dough into Cream Puffs, Chocolate Eclairs, Profiteroles, Churros, French Beignets, and Gougeres. Please bring a container or sheet pan to take home your creations. We will have a light soup and salad lunch available. Anna Weisend; $80; 11:00 am - 2:00 pm

Location

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

Event Fees:

Pate a Choux Workshop $ 80.00

Sushi Workshop


Mar 5,2017 - Time: 1:30 pm - 4:30 pm
Sushi Workshop: Sunday March 5 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. Catherine St. John; $80;1:30-4:30 pm

Location

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

Event Fees:

Sushi Workshop $ 80.00

Science of Cooking - Seafood


Mar 7,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. Taking the Fear out of Seafood: Tuesday, March 7 This is probably the number 1 class we get a request for.  People love to eat seafood when they go out, but they do not want to cook it at home.  We will discuss where, how and what questions to ask when you are buying seafood.  We will then turn our attention to learning different ways to cook seafood.  Farro and Shrimp risotto with tomatoes and spinach (farro is an ancient grain and is considered a super food);  Panko crusted white fish (will depend upon what is in the market the day of class) with oven garlic rosemary fries and home-made tartar sauce; Pan roasted salmon with a miso glaze and sautéed spinach and seared Tuna steaks for a salad Nicoise (French salad with greens, tuna, potatoes, greens beans, nicoise olives and a French vinaigrette. Catherine St. John, 6:30 - 9:30 pm, $75

Location

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

Event Fees:

SOGC - Seafood $ 75.00

Parent & Child Stir Fry


Mar 11,2017 - Time: 11:00 am - 1:30 pm
Asian Stir-Fry Fun: Saturday March 11 What better way to teach some knife skills, organizational skills then getting in the kitchen and creating some Asian favorites. We will be making Chicken and Pineapple Fried Rice; Vegetable Lo Mein and Chinese Chicken Salad with Asian cabbage, vegetables and Mandarin oranges. Catherine St. John; 11:00 am -1:30 pm; $90 per pair Parent & Child

Location

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

Event Fees:

Parent & Child Stir Fry $ 90.00

Sushi Workshop


Mar 12,2017 - Time: 1:30 pm - 4:30 pm
Sushi Workshop: Sunday March 12 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. Catherine St. John; $80;1:30-4:30 pm

Location

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

Event Fees:

Sushi Workshop $ 80.00

Thai Favorites


Mar 13,2017 - Time: 6:30 pm - 9:30 pm
NEW! ASIAN CUISINE WORKSHOPS WITH DAVE HOLLAND

Join local Chef David Holland in this journey through Asia. We will be focusing on 3 of the most popular areas of Asia. One class on Vietnam, two classes on Thai and one class on Japanese cooking. Many of these techniques can be used in your everyday cooking.

Thai Favorites: Monday March 13 Everyone has their favorite dish they order when they go out to eat Thai food. Hopefully you have found at least a few favorites on this menu. Chef David will teach you how to make these dishes at home. Shrimp and chicken pad Thai noodles; Som Tum: Spicy green papaya salad; Ton Kha Kai (Coconut and chicken soup); and Pad Krapow Moo Sap (Fried basil and pork with steamed rice). David Holland; 6:30-9:30 pm; $75

Location

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

Event Fees:

Thai Favorites $ 75.00

Science of Cooking - Stews & Chilies


Mar 14,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. Stews and Chilies: Tuesday, March 14 Stews and chilies are a great one pot meal.  Serve on a cold winter night with a light salad and crusty bread and you are good to go.  Like soup they can be made ahead of time and freeze well.  We will be making a Pork chili in a green sauce (serve with tortillas); Texas style beef chili with beans and all the fixings (onions, cheese, tomatoes, lettuce, sour cream); our stews with be a Brunswick stew (chicken tomatoes, lima beans and corn) with buttermilk drop biscuits and we will make a simple seafood stew with white fish, shrimp and mussels. Catherine St. John, 6:30 - 9:30 pm, $75

Location

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

Event Fees:

SOGC - Stews & Chilies $ 75.00

Date Night - Jerusalem the Cookbook


Mar 18,2017 - Time: 6:00 pm - 9:00 pm
NEW! SATURDAY NIGHT DATE NIGHT Our Friday night date night classes are so popular and usually have a wait list so we decided to open up on Saturday night. So gather a group of friends or your honey and come cook with us in the kitchen. These classes are what we call interactive and will have lots of hands-on participation. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes. Jerusalem the Cookbook: Saturday March 18 This is one of my favorite cookbooks. It is full of fresh and flavorful food. You will be working with familiar ingredients, but cooking them in new and interesting ways. Baby spinach salad with dates and almonds; Roasted butternut squash and tahini dip with pita triangles; Burnt eggplant & morgrabieh soup (large couscous); Cod fish cakes simmered in a tomato sauce; Barley risotto with marinated feta and we will finish this feast with Mutabbaq (goat cheese and ricotta phyllo pie with lemon syrup). This is a Lent friendly meal. Catherine St. John or David Holland; $180 per pair; 6:00-9:00 pm

Location

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

Event Fees:

Date Night - Jerusalem the Cookbook $ 180.00

Pasta Workshop


Mar 19,2017 - Time: 1:30 pm - 4:30 pm
Pasta Workshop: Sunday March 19 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 carbonara (bacon, eggs and Parmesan). Please bring a sheet pan to take home any extra cut pasta. Catherine St. John; $75;1:30-4:30 pm

Location

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

Event Fees:

Pasta Workshop $ 75.00

Science of Cooking - Art of the Egg


Mar 21,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. The Art of the Egg:  Tuesday, March 21 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. Catherine St. John, 6:30 - 9:30 pm, $75

Location

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

Event Fees:

SOGC - Eggs $ 75.00

Date Night - Dinner in Morocco


Mar 24,2017 - Time: 6:30 pm - 9:30 pm

FRIDAY NIGHT DATE NIGHT

Looking for a different kind of night out that still includes dinner, but a little more fun than going out to eat? Come put on your apron and cook with Chef Anne Haynam. These classes are always a sell-out so book early. This class also makes a fun friends night out, too. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes.

Dinner in Morocco: Friday March 24 This tiny little country boasts big flavors that are a melting pot of Mediterranean flavors. Haira Soup, Lamb Kefta with Tomato Charmoula Sauce, Vegetable Couscous, Moroccan Olive Flatbread, Mhancha with Cardamon Orange Cream. Anne Haynam; $180 per pair; 6:30-9:30 pm

Location

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

Event Fees:

Date Night - Morocco $ 180.00

Parent & Child Cupcakes


Mar 25,2017 - Time: 12:30 pm - 3:30 pm
Cupcake Explosion: Saturday March 25 Who does not love cupcakes? Come spend a few hours with us making some tasty treats. You will be able to take home your cupcakes (that is if you do not eat them all). We will practice your icing, piping and decorating skills. Cookies n Creme; Chocolate mocha and Mini raspberry filled cupcakes with cream cheese frosting. Please bring a sheet pan or pastry box to take home your cupcakes. Catherine St. John; 12:30 - 3:30 pm; $90 per pair

Location

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

Event Fees:

Parent & Child Cupcakes $ 90.00

Kids Spring Break Mini Camp


Mar 28,2017 - Mar 30,2017 Time: 10:30 am - 1:30 pm
Can't go way for Spring break? Stuck at home staring at the walls? Telling mom and dad you're going to be bored if there is nothing to do? Well there is something you can do! Come cook with us in our kitchen and learn to make some fun and delicious food you can share with the whole family. Each day we will make some fun kid favorites. Catherine St. John; $175; Tuesday – Thursday 10:30 am - 1:30 pm; ages 8-13 Day One - The Great Mac n Cheese Challenge: Who does not love Mac n Cheese? We will be making 3

different kinds of Mac n Cheese and you be the judge. We will start with a stove top version of Mac n Cheese. We will keep this one plain and let the cheese be the star. This tasty version has 3 different kinds of cheeses. We will then move on to a baked mac n cheese with the addition of seasoned beef. This will be our cheese Burger Mac n Cheese. Our last mac n cheese will be up to you. You will be able to create your own favorite. So put your thinking cap on and come up with some crazy ideas (but remember you have to eat it or your family does). We will have a pantry of ingredients for you to choose from.

Day Two - Slider Bar: Sliders are taking the Nation by storm. Just about every family friendly restaurant you go to has sliders on the menu. We will create a slider bar with beef, chicken and pork. We will also create a toppings bar with different cheeses, lettuce, grilled onions, tomatoes and other items. We will even make our own ketchup and BBQ sauce and make oven French fries finishing with an ice cream sundae bar. Day Three - Hot Dog Crazy: The hot dog craze is on. We will have a variety of sausages and hot dogs to choose from. We will then make a variety of toppings for your creation. Including home-made chili, home-made cheese sauce and other creative toppings. We will have time in the first two days of camp to decide what we might like. Finally we will finish our 3 day camp with a 5 Chocolate chunk cookie.

Location

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

Event Fees:

Kids Spring Break Mini Camp $ 175.00

Date Night - Fondue Party


Apr 1,2017 - Time: 6:00 pm - 9:00 pm
NEW! SATURDAY NIGHT DATE NIGHT Our Friday night date night classes are so popular and usually have a wait list so we decided to open up on Saturday night. So gather a group of friends or your honey and come cook with us in the kitchen. These classes are what we call interactive and will have lots of hands-on participation. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes. Fondue Party: Saturday April 1 Fondue was a favorite in my house growing up in the seventies. We always looked forward to that Army green fondue pot coming out and dipping my Dad's home-made bread in all the cheesy goodness. Fondue has come a long way in the last 40 years. We will have fun tonight making four different fondues and having many different things to dip in it beyond bread. We will be making a Goat cheese fondue with apples and pears; Irish beer and Irish cheese fondue with a variety of dippers (meat, bread, vegetables, shrimp); a traditional Swiss fondue with sour dough bread and finish with a chocolate fondue with fresh fruit and pound cake. There will be plenty of choices for those who are observing Lent. Catherine St. John or David Holland; $180 per pair; 6:00-9:00 pm

Location

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

Event Fees:

Date Night - Fondue Party $ 180.00

Knife SKills


Apr 2,2017 - Time: 1:30 pm - 4:00 pm
Knife Skills: Sunday April 2 This 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. 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? If you are looking for a new knife you can apply your 15% class discount. You are also welcome to use one of ours. Catherine St. John; $75; 1:30-4:00 pm

Location

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

Event Fees:

Knife Skills $ 75.00

Science of Cooking - Spring Vegetables


Apr 4,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. Vegetable for Spring:  Tuesday, April 4 Not everyone wants a meat based dinner.  We are bringing vegetables to center stage and making them the star of the show.  Whether you are a vegetarian or not we are sure you will find something to love here.  Linguini with asparagus, onions and garlic in a white wine herb sauce; Vegetable stir fry in a light coconut curry sauce with brown rice; Vegetable bahn mi with miso lentil pate and quick pickled vegetables (served on a French baguette); Spring vegetable risotto with saffron. Catherine St. John, 6:30 - 9:30 pm, $75

Location

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

Event Fees:

SOGC - Vegetables $ 75.00

Friday Fish Fry


Apr 7,2017 - Time: 11:00 am - 2:00 pm
Friday Fish Fry: Friday April 7 No real frying in this class. We will be doing a lighter version of a fish fry. One that can easily be done at home for the family or for a crowd. We will start by making a fresh coleslaw with fresh vegetables and apples in a rive wine vinegar dressing; Oven baked crispy French fries with a slow roasted tomato alioli for dipping; Panko crusted white fish (depends upon what is available) with Home-made herb tartar sauce and we will finish with a light refreshing lemon mousse with a blueberry compote. Catherine St. John; 11:00 am - 2:00 pm; $75

Location

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

Event Fees:

Friday Fish Fry $ 75.00

Lavender - Lavendar


Apr 8,2017 - Time: 11:00 am - 3:00 pm
Lavender – Lavender: Saturday April 8 As all the lavender fields are blossoming, let’s honor this delicious herb. We will be making Lavender Truffles, Lavender and Blueberry Muffins, Lavender and Earl Grey Shortbread, Lavender Pannacotta, and a Lavender Arnold Palmer. Please bring a container or sheet pan to take home your creations. We will have a light soup and salad lunch available. Anna Weisend; $80; 11:00 am-3:00 pm

Location

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

Event Fees:

Lavender - Lavender $ 80.00

Mozzarella Workshop


Apr 9,2017 - Time: 1:30 pm - 4:30 pm
Making Mozzarella: Sunday April 9 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. Abbe Turner (Lucky Penny Farm and Creamery); $75; 1:30-4:30 pm

Location

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

Event Fees:

Mozzarella $ 75.00

The Japanese Table


Apr 10,2017 - Time: 6:30 pm - 9:30 pm
NEW! ASIAN CUISINE WORKSHOPS WITH DAVE HOLLAND

Join local Chef David Holland in this journey through Asia. We will be focusing on 3 of the most popular areas of Asia. One class on Vietnam, two classes on Thai and one class on Japanese cooking. Many of these techniques can be used in your everyday cooking.

The Japanese Table: Monday April 10 When most people think of Japanese food they think of sushi. Well no sushi in this class (we have another class for that). Tonight you will learn how to make these popular Japanese dishes. Miso soup with tofu and spinach; Shrimp and vegetable tempura with dipping sauce; Pan fried shishito peppers with soy and ginger; Pork tonkatsu with tonkatsu sauce and steamed Japanese rice. David Holland; 6:30-9:30 pm; $75

Location

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

Event Fees:

The Japanese Table $ 75.00

Science of Cooking - 5 Mother Sauces


Apr 11,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. The Science of Good Sauce Making, Part I – The Five Mother Sauces: Tuesday, April 11 In this class we’ll discuss the importance of using home-made 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. Catherine St. John, 6:30 - 9:30 pm, $75

Location

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

Event Fees:

SOGC - Sauces I $ 75.00

Science of Cooking - Contemporary Sauces


Apr 18,2017 - Time: 6:30 pm - 9:30 pm
Science of Good Cooking (Participation & Demo) Certificate awarded for taking all 12 classes There are 12 classes that will delve into why certain recipes and techniques work and others don’t. Recipes are chosen for the lessons they will teach you about the science of cooking.  These classes will take you through Intro to the Kitchen, The Art of Saute and Stir-Fry, Stocks and Soups for Winter, The Pasta Bowl, Roasting & Pan Grilling, Braising and Poaching, Taking the Fear Out of Seafood, Stews and Chilies, Modern Meat Techniques, Vegetables for Spring, and two classes dedicated to the art of sauce making. It is important that we dedicate two full classes to sauces as they are probably one of the most important things you can make in the kitchen–they can make or break a dish. Each recipe will have an important lesson about food science, seasoning and general cooking techniques and methods.  We will do a combination of hands on and demonstration.  This is the perfect class for beginners who want a class that will have a combination of both watching and participating in the cooking process. The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, April 18 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. Catherine St. John, 6:30 - 9:30 pm, $75

Location

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

Event Fees:

SOGC - Sauces II $ 75.00

Date Night - Caribbean Getaway


Apr 21,2017 - Time: 6:30 pm - 9:30 pm

FRIDAY NIGHT DATE NIGHT

Looking for a different kind of night out that still includes dinner, but a little more fun than going out to eat? Come put on your apron and cook with Chef Anne Haynam. These classes are always a sell-out so book early. This class also makes a fun friends night out, too. Note that the spaces are sold in pairs and are limited to 6 pairs. You may bring beer or wine to these classes.

Caribbean Getaway: Friday April 21 We might not have the sparkling blue waters or rum punch, but the flavors of this dinner will have your mind in the small island vacation mode. Caribbean Guacamole, Chicken Picadillo Empanadas, Caribbean Fish with Mint Lime Butter, Sauteed Plantains, Coconut Ginger Rice, Pineapple Rum Upside Down Spice Cake. Anne Haynam; $180 per pair; 6:30-9:30 pm


Location

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

Event Fees:

Date Night - Caribbean Getaway $ 180.00

Herbal Desserts


Apr 21,2017 - Time: 11:00 am - 3:00 pm
Herbal Desserts: Friday April 21 As you get ready to plant your herb gardens for the season come get some great ideas on how to use them other than cooking with them. Chef Anna will give you some great ideas on how to bake with herbs. Pinenut tart with Rosemary Cream; Lemon Thyme Shortbread; Lavender and Earl Grey Flourless choc cake; Mint Granita, Basil Lime Scones. Please bring a container or sheet pan to take home your creations. We will have a light soup and salad lunch available. Anna Weisend; $80; 11:00 am - 3:00 pm

Location

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

Event Fees:

Herbal Desserts $ 80.00

Bagels, Bialys and Pretzels


Apr 22,2017 - Time: 10:00 am - 1:30 pm
Bagels, Bialys and Pretzels: Saturday April 22 The bagel will show how breads can be made chewy by a water bath and baking. Next we will dive into making incredibly chewy, soft pretzel buns. Lastly you will be making a bialy which is filled with onion and poppy seed. You will be making one of these doughs to take home as well as tasting all of these breads. Please bring a medium size bowl to take home your dough. Kathy Lehr; $80; 10:00 am - 1:30 pm

Location

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

Event Fees:

Bagels. Bialys & Pretzels $ 80.00

Parent & Child Italian Feast


Apr 23,2017 - Time: 1:30 pm - 4:00 pm

Italian Feast: Sunday April 23

If you grew up in an Italian family Sunday was the day everyone gathered (usually at Grandma's house) and had a big mid-day Sunday meal. Se we too will gather in the kitchen and make some classic Italian favorites. We will start with a big family style Italian style salad with mixed greens, cheese, pepperoncini peppers, olives, Italian

meats and Italian dressing; we will then move on to Chicken Parmesan and a 3 cheese Cannellini (stuffed and rolled lasagne noodles) in a bechamel sauce and served with a red sauce; Garlic herb beard and we will finish with Strawberries with a balsamic glaze served over vanilla ice cream. Catherine St. John; 1:30 - 4:00 pm; $90 per pair

Location

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

Event Fees:

Parent & Child Italian Feast $ 90.00

Culinary Building Blocks III


Apr 26,2017 - Apr 30,2017 Time: 4:00 pm - 9:30 pm
Culinary Building Blocks Certificate Program Requirements:  Culinary Building Blocks I, II, III, 12 part Science of Good Cooking series, Knife Skills, 3 Day Bread Workshop with Kathy Lehr; and 12 other individual classes and 4 baking classes of your choosing (excludes Friday Night Date Night classes and Saturday Night Date Night Classes).  You will receive a certificate of completion at the end of each Culinary Building Block section, 3 day Bread Workshop and all 12 Science of Good Cooking series .  You will receive a Grande Diplome upon completing all classes including the 12 individual classes and 4 baking classes.  You need to take Culinary Building Blocks in order of I, II and III unless otherwise discussed. You may take just the Culinary Building Blocks classes if you are not interested in the entire Certificate Program, but you must take them in sequence unless approved by Chef Catherine. Payment:  For the 5 day classes you need to place a non-refundable $150 deposit to hold your place in class. The balance of $475 is due 1 week before class begins.  If we do not have enough to run the class the decision to cancel will be made 1 week before class.  If we cancel you may receive a refund on your deposit or apply it to another class.  All other class need to be paid in full at the time of registration.  To receive a class credit on your deposit we must have a cancellation from you 2 weeks before the class begins. Culinary Building Blocks III:  Classic French (Wednesday – Sunday April 26-30) This 5 day workshop will build on the methods and techniques learned in Culinary Building Blocks I:  French Basics and Culinary Building Blocks II: World Cuisine.  You will be using a lot of the same techniques and methods learned in week one and week two, but you will be applying them to these classic French dishes.  Most of these dishes require a little more time and knowledge to prepare, but fear not we will have you ready to take them on. Please know that menus are subject to change based on available ingredients.  These classes are a combination of demo and hands on.  Catherine St. John; Wednesday-Friday 4:00 - 9:30 pm and Saturday & Sunday 10:30 am - 4:30 pm; $625 Day One:  Coquilles Saint Jacque (Scallops); Sweet Pea Soup with Mint; Seared Duck Breast Orange Sauce; Potatoes Ana with Duck Fat; Saute of French Green Beans with Almonds; Chocolate Souffle. Day Two:  Quiche Lorraine with Simple Greens; Saute of Shrimp in a Shrimp Bisque Sauce; Navarin of Lamb with Spring Vegetables (spring lamb stew); Tarte Tatan (upside down apple tart) Day Three:  Steak Tartar with Eggs, Capers and Toast Points; Escargot with Garlic Butter; Sole Meuniere (saute of filet of sole with a lemon butter sauce); Carrot Puree; Gratin Dauphinios; French Yogurt Cake with Fresh Fruit. Day Four:  Beggers Purses (small crepes filled with crème fraiche and caviar); Mixed Greens with Duck Confit and Raspberry Vinaigrette (confit is duck legs cured and cooked in it's own fat); Vichyssoise (cold leek and potato soup with chives); Bouillabaisse (seafood and shellfish soup) with Garlic Toasts; Chocolate Pot de Creme. Day Five:  Chicken or Duck Liver Mousse with Cognac; Cheese Souffle; Choucroute Garni with homemade sausages (Casserole of pork, ham, sausages, cabbage and potatoes); French Lemon Tart. Bring: Chef’s jacket, 8" or 10" chef, paring and boning knives.  (Note: most items are available for purchase in our store. You’ll receive a 20% discount on items purchased for class in our store.)  $150 deposit 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARDS ANOTHER CLASS. Class maximum: 10 students. Please sign up early, classes fill quickly.

Location

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

Event Fees:

Culinary Building Blocks III $ 150.00



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com