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classes


Click on Event Name for description/registration
EVENTSTART-END
Foundations II
Open Seats 0
2015-3-25
4:00 pm
-2015-3-29
9:30 pm
CLE - Private Event
Open Seats 0
2015-3-28
4:00 pm
-7:00 pm
Private Event
Open Seats 0
2015-3-28
6:00 pm
-9:30 pm
Cake Decorating Workshop
Open Seats -1
2015-4-1
6:30 pm
-9:30 pm
Le Printemps avec Julia - Normandy
Open Seats 4
2015-4-1
11:00 am
-2:00 pm
CLE - Private Event
Open Seats 0
2015-4-1
4:00 pm
-7:00 pm
Bacon Workshop
Open Seats 5
2015-4-2
6:30 pm
-9:30 pm
CLE - Lunch&Learn
Open Seats 15
2015-4-3
12:00 pm
-1:00 pm
Chocolates & Candies
Open Seats 0
2015-4-6
4:00 pm
-2015-4-9
9:00 pm
CLE - Private Event
Open Seats 0
2015-4-7
6:00 pm
-9:30 pm
Date Night - Spring in Burgundy
Open Seats 0
2015-4-10
6:30 pm
-9:30 pm
Gnocchi Workshop
Open Seats -2
2015-4-11
11:00 am
-2:00 pm
Private Event
Open Seats 0
2015-4-12
11:00 am
-1:00 pm
Spring Baking - Bridal Cupcakes
Open Seats 9
2015-4-13
6:30 pm
-9:30 pm
Science of Good Cooking - Fish & Shellfish
Open Seats 0
2015-4-14
6:30 pm
-9:30 pm
Le Printemps avec Julia - Pork & Chocolate
Open Seats 9
2015-4-15
11:00 am
-2:00 pm
CLE - Bacon
Open Seats 16
2015-4-15
6:00 pm
-9:00 pm
Baking - Les Biscuits
Open Seats 8
2015-4-16
6:30 pm
-9:30 pm
CLE - Date Night Spanish Nights
Open Seats 3
2015-4-17
6:30 pm
-9:30 pm
Intermediate Pastry - French II
Open Seats 5
2015-4-19
4:00 pm
-2015-4-22
9:00 pm
CLE - Macaron Workshop
Open Seats 16
2015-4-19
1:30 pm
-4:30 pm
CLE - CCLK / ECDI Class
Open Seats 0
2015-4-22
6:00 pm
-9:00 pm
CLE - Private Event
Open Seats 0
2015-4-23
6:00 pm
-9:30 pm
CLE - Private Event
Open Seats 0
2015-4-23
6:00 pm
-10:00 pm
Cavatelli Workshop
Open Seats 8
2015-4-23
6:30 pm
-9:30 pm
CLE - Chef Delgado & Manna Farms
Open Seats 15
2015-4-24
6:30 pm
-9:30 pm
CLE - Date Night Pasta
Open Seats 3
2015-4-25
6:00 pm
-9:00 pm
Teen Pierogi Workshop
Open Seats 6
2015-4-25
11:00 am
-2:00 pm
CLE - Private Event
Open Seats 0
2015-4-26
2:30 pm
-6:00 pm
Michael Bruno - Croissants and Danish
Open Seats 10
2015-4-27
6:00 pm
-9:30 pm
Science of Good Cooking - Eggs
Open Seats 7
2015-4-28
6:30 pm
-9:30 pm
Le Printemps avec Julia - Rhone
Open Seats 6
2015-4-29
11:00 am
-2:00 pm
CLE - CCLK / ECDI Class
Open Seats 0
2015-4-29
6:00 pm
-9:00 pm
CLE - Private Event
Open Seats 0
2015-5-2
9:00 am
-11:00 am
Bread - French Bread
Open Seats -1
2015-5-2
10:00 am
-1:30 pm
CLE - Private Event
Open Seats 0
2015-5-2
6:00 pm
-10:00 pm
Spring Baking - Sweets
Open Seats 7
2015-5-4
6:30 pm
-9:30 pm
Science of Good Cooking - Sauces Part I
Open Seats 6
2015-5-5
6:30 pm
-9:30 pm
CLE - CCLK / ECDI Class
Open Seats 0
2015-5-6
6:00 pm
-9:00 pm
Baking - French Tarts
Open Seats 7
2015-5-7
6:30 pm
-9:30 pm
CLE - Date Night: Mediterranean
Open Seats 5
2015-5-8
6:30 pm
-9:30 pm
Spring Baking - Candy Store
Open Seats 9
2015-5-11
6:30 pm
-9:30 pm
Science of Good Cooking - Sauces Part II
Open Seats 7
2015-5-12
6:30 pm
-9:30 pm
Private Event
Open Seats 0
2015-5-13
6:00 pm
-10:00 pm
CLE - CCLK / ECDI Class
Open Seats 0
2015-5-13
6:00 pm
-9:00 pm
Crepe Workshop
Open Seats 10
2015-5-14
6:30 pm
-9:30 pm
CLE - House of Blues
Open Seats 0
2015-5-15
6:00 pm
-10:00 pm
CLE-I Love Lucy
Open Seats 8
2015-5-16
1:30 pm
-5:30 pm
Bread - Pizza Napoletana
Open Seats -1
2015-5-16
10:00 am
-1:30 pm
Advanced Pastry Cakes and Tortes
Open Seats 6
2015-5-17
4:00 pm
-2015-5-20
9:30 pm
CLE - CCLK / ECDI Class
Open Seats 0
2015-5-20
6:00 pm
-9:00 pm
CLE - Knife Skills
Open Seats 19
2015-5-21
6:30 pm
-9:30 pm
CLE - Date Night Cajun
Open Seats 8
2015-5-22
6:00 pm
-9:00 pm
CLE - Fairfield
Open Seats 10
2015-5-23
2:30 pm
-7:30 pm
Foundations III
Open Seats 8
2015-5-27
4:00 pm
-2015-5-31
9:30 pm
CLE - Date Night Japanese
Open Seats 10
2015-6-5
6:30 pm
-9:30 pm
Bread - Pizza Napoletana Plus
Open Seats 6
2015-6-6
6:30 pm
-9:30 pm
Cooking with Herbs
Open Seats 11
2015-6-7
1:30 pm
-4:30 pm
CLE - Peter Reinhart Sprouted Grains
Open Seats 37
2015-6-8
6:00 pm
-9:00 pm
CLE - Peter Reinhart Pizza
Open Seats 34
2015-6-9
6:00 pm
-9:00 pm
CLE - Kids Mac n Cheese
Open Seats 12
2015-6-13
10:00 am
-12:00 pm
CLE - Teen Mac n Cheese
Open Seats 12
2015-6-13
1:30 pm
-4:00 pm
Intensive Bread Clinic
Open Seats 8
2015-6-15
9:00 am
-2015-6-19
4:00 pm
CLE - Great Lakes Brewing Tasting
Open Seats 0
2015-6-16
6:00 pm
-9:00 pm
CLE - Girls Night Apps
Open Seats 16
2015-6-20
6:00 pm
-9:00 pm
Kids Camp 1
Open Seats 0
2015-6-22
10:00 am
-2015-6-26
12:30 pm
CLE - Kids Fish Fry
Open Seats 12
2015-7-8
10:00 am
-12:00 pm
CLE - Teen Fish Fry
Open Seats 12
2015-7-8
1:30 pm
-4:00 pm
Teen Camp Pro
Open Seats 6
2015-7-13
10:00 am
-2015-7-17
1:30 pm
Kids Camp Baking
Open Seats 9
2015-7-27
10:00 am
-2015-7-31
12:30 pm
CLE - Kids Knife Skills
Open Seats 12
2015-8-5
10:00 am
-12:00 pm
CLE - Teen Knife Skills
Open Seats 12
2015-8-5
1:30 pm
-4:00 pm
Teen Baking Camp
Open Seats 8
2015-8-10
10:00 AM
-2015-8-14
1:30 pm

Foundations II


Mar 25,2015 - Mar 29,2015 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, March 25-29

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

CLE - Private Event


Mar 28,2015 - Time: 4:00 pm - 7:00 pm

Location


Street
City, Postcode

Event Fees:

Private Event


Mar 28,2015 - Time: 6:00 pm - 9:30 pm

Location


Street
City, Postcode

Event Fees:

Cake Decorating Workshop


Apr 1,2015 - Time: 6:30 pm - 9:30 pm

Cake Decorating Workshop

Each beginner student will be able to have the basic skills to assemble and decorate a cake using techniques in buttercream and fondant, building a foundation to cake decorating.

This class will run for four Wednesday evenings.

You must register for all 4 classes.  Therfore, cancellation must occur 2 weeks prior to 1st class to receive a credit towards another class. No class credits issued once the the 1st class begins.

Becky Holden Rink, CSA, 6:30 p.m.-9:30 p.m., $395

Week One:

Wednesday, April 1

The first week is dedicated to torting, filling, icing and simple piping techniques. Students will learn how to properly torte, fill and ice a cake then learn some of the foundational piping techniques including basic borders, line work and writing.

Pre-class work and supplies (recipes will be provided):

6 cups buttercream (IMBC or American, either is fine). 2- 8" x 2" round layer cakes, cake wheel, long serrated knife, unflavoured dental floss (optional), 12" offset spatula, 8" offset spatula, metal bench scraper, 2 cups filling (any kind). You can purchase apricot or raspberry filling from us, but please let us know at time of registration. 12" round cake board (drum preferred), decorating tips #2, 3, 4, 18, and 104, 1D (icer tip) ten (10).

We’ll provide each student with piping bags, parchment triangles, spatulas and toothpicks. Some of these supplies are available in the kitchen, but will need to be shared among the class.

Week Two:

Wednesday, April 15

Students will work on the next level of piping techniques. We’ll learn compound borders, flowers, coloring icing, pattern transfers, as well as more modern buttercream techniques. We’ll also learn to use these piping techniques to decorate cupcakes.

Pre-class work and supplies:

You don’t need to bring cake to this class, but please bring one dozen cupcakes to work on, any flavor of your choice.

Also bring pastry tips #2, 4, 1A, 352, 109, 101, 104, 233, 18, rose nail, 8" offset spatula, 6-8 cups icing and ¼ sheet cake boards or cookie sheets to work on.

We’ll provide small containers for color mixing, Americolor food color (green, yellow, pink, royal blue), and 12" disposable piping bags, paper towels, and sucker sticks. Some of these supplies are available in the kitchen, but will need to be shared among the class.

Week Three:

Wednesday, April 29

In this class, you’ll begin working with fondant. You’ll cover an 8" x 4" round cake and Becky will demonstrate how to cover a square cake. We’ll then create fondant decorations including draping, ruffles, ribbons, stripes, and other appliqués. We’ll also go over basic flowers and ribbon styled flowers.

Supplies needed:

Cake wheel, fondant smoother, rolling pin, cutting mat, pizza wheel (the smaller the better), 12" round cake round (drum preferred), small rolling pin, gum paste tool kit, metal bench scraper.

We’ll provide fondant for each student, 8" x 4" round dummy cake, shortening, powdered sugar, cups for water, sucker sticks. Some of these supplies are available in the kitchen, but will need to be shared among the class.

Week Four:

Wednesday, May 6

In the final class, you’ll create a tiered cake. You’ll learn how to properly construct and support a two-tiered buttercream cake. We’ll decorate the cake using techniques learned in previous classes. Please bring any final questions with you and Becky will be happy to answer them. We’ll also discuss transportation of your cake. You’ll need to bring your piping tips, cake box or pan to carry your cake, cake wheel and 1 cup buttercream (recipe provided).

Pre-class work and supplies:

Please bring an 8" x 4" round cake and a 6" x 4" round cake, both torted and crumb coated. 8 cups Buttercream (recipe supplied). Bring all supplies from the last 3 classes including, full set of tips (as outlined above), 12" x ½" cake drum, and rolling pin.

We’ll provide 1 lb. fondant per student (for flowers), bubble tea straws, scissors, 6" cake board, disposable decorating bags, cups for water. Some of these supplies are available in the kitchen, but will need to be shared among the class.

Please note that most items are available in our store. Please let us know what items you will need at the time of registration. You’ll receive a 15% discount on items purchased for class in our store.

   

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cake Dec $ 395.00

Le Printemps avec Julia - Normandy


Apr 1,2015 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for these daytime classes. 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 per class New! Le Printemps avec Julia: Everyone loves Julia Child’s recipes, some of which are even transcended in brilliance by her methodology in executing them: Witness, the thousands of copies in annual sales which her books are still achieving after more than fifty years!  In this highly anticipated 4-class series Tom Johnson again returns to Julia for inspiration in menus which make the transition from winter into equally highly anticipated spring. He’ll offer updates, especially with newer equipment, helpful wine suggestions and some ideas from other equally esteemed French cuisine authorities, but always with Julia by our side. Taste of the Normandy Coast: Wednesday, April 1 From the Atlantic coast of Normandy comes Julia’s celebrated Turban of Sole, an amazing, but easily prepared entertainment dish, accompanied by Sauce Supreme and  a saute of peas and fresh mushrooms. Our starter will be individual gratins of tiny bay scallops. The rustic dessert will be a French apple Cake with Caramel Sauce.

Location



Hudson,

Event Fees:

Julia Normandy $ 75.00

CLE - Private Event


Apr 1,2015 - Time: 4:00 pm - 7:00 pm

Location


Street
City, Postcode

Event Fees:

Bacon Workshop


Apr 2,2015 - Time: 6:30 pm - 9:30 pm
BACK BY POPULAR DEMAND! Bacon Workshop—Makin’ Bacon!: Thursday, April 2 Bacon has been all the rage for several years. It has dominated restaurant menus and many make their own in-house bacon. In this workshop you’ll learn how to cure and smoke pork belly (using an indoor smoker). Each student will go home with a piece of pork belly they’ve cured in class. We’ll also use Neuske’s applewood, applewood pepper, cherrywood smoked bacon in our creations. We’ll then take our homemade bacon and make bacon, tomato grilled cheese with chipotle mayonnaise; smokey tomato soup with red onion bacon jam; individual bacon quiches with Kerrygold Irish Swiss cheese; bacon wrapped pork tenderloin with a spicy apricot glaze. Catherine St. John, 6:30 p.m.-9:30 p.m., $85

Location



Hudson,

Event Fees:

Bacon Workshop $ 85.00

CLE - Lunch&Learn


Apr 3,2015 - Time: 12:00 pm - 1:00 pm
Knife Skills   In this mini class you will learn what knives you should have in your kitchen, how to use them properly and some of the very basic cuts you are likely to use. We will also introduce you to making your own vinaigrette and serve you a simple salad of Greens, goat cheese and strawberries. You will then be served a roasted vegetable pasta in a white wine herb sauce.   While you are enjoying your lunch Catherine will be demonstrating what you are eating.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Lunch $ 10.00

Chocolates & Candies


Apr 6,2015 - Apr 9,2015 Time: 4:00 pm - 9:00 pm
Chocolate and Candies Workshop:

Monday-Thursday, April 6-9

4:00 p.m.-9:00 p.m.

$150 deposit required. Balance of $345 due on 1st day of class

No prerequisites.

Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies.

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Choco and Candy $ 150.00

CLE - Private Event


Apr 7,2015 - Time: 6:00 pm - 9:30 pm

Location


Street
City, Postcode

Event Fees:

Date Night - Spring in Burgundy


Apr 10,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Friday Night Date Night 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 Spring In Burgundy France: Friday, April 10 Spend the evening tasting food typical of one of the world’s great historical wine regions: Spring greens with shaved asparagus and poached egg; spring gnocchi with peas and prosciutto; salmon with Dijon-herb sauce; French cheese plate and red wine poached pears.

Location


Street
Hudson, Postcode

Event Fees:

Date Night - Burgundy $ 170.00

Gnocchi Workshop


Apr 11,2015 - Time: 11:00 am - 2:00 pm
NEW! Gnocchi Workshop: Saturday, April 11 Chef Jared Bergen will teach you the secrets of making light as air gnocchi. This is a century 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’ll 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 leftover Gnocchi. Jared Bergen, 11:00 a.m.-2:00 p.m., $75

Location


Street
Hudson, Postcode

Event Fees:

Gnocchi Workshop $ 75.00

Private Event


Apr 12,2015 - Time: 11:00 am - 1:00 pm

Location


Street
City, Postcode

Event Fees:

Spring Baking - Bridal Cupcakes


Apr 13,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Spring Baking with Becca Ritterspach Becca is a graduate of our pastry program and has a great personality and talent for teaching. She’s truly passionate about what she does and it comes through in her baked goods. Join Becca for three great spring dessert classes. Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class Bridal Cupcake Workshop: Monday, April 13 Cupcakes are an incredibly popular alternative to the traditional wedding cake these days, and can easily be provided by YOU for friends and family. This class will teach students how to make a silky sweet Swiss buttercream and a torched meringue, followed by hands on instruction for several decorating styles: from timeless classics, to the funky and modern. Please bring 12 pre-made, standard size cupcakes (any flavor, but preferably white or vanilla), a variety of pastry tips and containers to take home your goods. We’ll provide pastry bags.

Location


Street
Hudson, Postcode

Event Fees:

Spring Baking - Cupcakes $ 75.00

Science of Good Cooking - Fish & Shellfish


Apr 14,2015 - 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 / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class

Fish and Shellfish:

Tuesday, April 14

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.

 

Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Fish $ 75.00

Le Printemps avec Julia - Pork & Chocolate


Apr 15,2015 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for these daytime classes. 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 per class New! Le Printemps avec Julia: Everyone loves Julia Child’s recipes, some of which are even transcended in brilliance by her methodology in executing them: Witness, the thousands of copies in annual sales which her books are still achieving after more than fifty years!  In this highly anticipated 4-class series Tom Johnson again returns to Julia for inspiration in menus which make the transition from winter into equally highly anticipated spring. He’ll offer updates, especially with newer equipment, helpful wine suggestions and some ideas from other equally esteemed French cuisine authorities, but always with Julia by our side. Glamorous Pork and Sexy Chocolate: Wednesday, April 15 The French can turn something as prosaic as pork into elegance. Our sauteed noisettes of dry-rubbed pork tenderloin will be napped with a fresh mushrooms and Maderia wine sauce. It will be accompanied by individual timbales of roasted red pepper and toasted barley. Our starter will be a classic salad of fresh asparagus with chopped egg and a white wine vinaigrette. Dessert, very decadent Pot de Creme au Chocolate, perhaps France’s sexiest sweet!

Location


Street
Hudson, Postcode

Event Fees:

Julia Pork & Choco $ 75.00

CLE - Bacon


Apr 15,2015 - Time: 6:00 pm - 9:00 pm
Bacon Workshop April 15, 2015   Spend tax day learning how to cure and smoke your own bacon. Each student will go home with about 2 lbs. of pork belly they have cured in class and can smoke at home. Catherine will smoke some bacon in class and then have some ready to use to make some delicous dishes chalk full of bacon. We will also discus cures, different woods and smoking methods. So bring an appetite and be ready to eat some great dishes featuring bacon. We will also sample bacon from Nueske's Bacon from Wisconsin.   Gift cards from the Hudson location cannot be used in Cleveland.  Sorry for any inconvenience

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Bacon $ 80.00

Baking - Les Biscuits


Apr 16,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Baking with Jennifer Brush Jennifer’s first two classes will focus on French cakes and cookies from recipes of the famous Parisian confectioner a la Mere de Famille. Her third class will focus on the art of making French tarts. Jennifer will bring her love and passion for baking to our kitchen with these three not-to-be-missed classes. Jennifer Brush, 6:30-9:30, $75 Les Biscuits: Thursday April 16 Jennifer will teach you how to make French favorites such as the Macarons de Nancy (traditional macaron not the colored and filled one), coconut macaroons, butter cookies and chocolate pistachio cookies. Please bring a container to take home your cookies.

Location


Street
Hudson, Postcode

Event Fees:

Baking - Les Biscuits $ 75.00

CLE - Date Night Spanish Nights


Apr 17,2015 - Time: 6:30 pm - 9:30 pm
Come join us and unwind from a busy week with a fun and interactive night of cooking with your spouse or special someone. We’ll cook together to prepare a multi-course meal, then we’ll sit down and enjoy our meal.   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience. Catherine St. John, 6:30 p.m.-9:30 p.m., $180 per couple, per class   Tonight we travel to Spain and welcome spring with a feast fit for the God’s. We’ll kick things off with dates stuffed with chorizo and manchago cheese and wrapped in bacon; we’ll cool things off with a classic gazpacho with an avocado creme; now comes the star of the night as we all gather around the stove and make a gorgeous seafood, chicken and sausage paella. We’ll finish off the night with a selection of Spanish cheeses, nuts and dried and fresh fruit.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - FNDN Spanish $ 180.00

Intermediate Pastry - French II


Apr 19,2015 - Apr 22,2015 Time: 4:00 pm - 9:00 pm

Developed by Christina Körting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.

Pastry Diploma Requirements: All 5 pastry participation workshops, 5 demonstration or participation pastry classes, 4-part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.  

Intermediate Pastry Workshop French II (Beginning Pastry and French I required)

Learn Pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations.

Maureen Leonard

Sunday-Wednesday, April 19-22

Sunday 10:00 AM - 4:00 PM, Monday - Wednesday 4:00 PM-9:30 PM

$150 deposit required. Balance of $345 due on 1st day of class.    

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

French II $ 150.00

CLE - Macaron Workshop


Apr 19,2015 - Time: 1:30 pm - 4:30 pm
April 19th 1:30-4:30 pm $75.00 Macaron Workshop Light and delicate this cookie can be tricky to bake. Come learn tips and tricks to bake beautiful and delectable French Macarons. This hands on experience will teach you the techniques to achieve the perfect crunchy chewy bite every time. We’ll bake chocolate, pistachio, and vanilla macarons filled with raspberry buttercream. Once you learn the basics the flavor possibilities are endless! Please bring a pastry box or sheet pan to take home your Macarons in.  Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.   Bio Saidah Farrell is the Pastry Chef / Owner of Olivia Rose Confections. She received her Associate of Applied Business Degree in Hospitality Management with a concentration in Culinary Arts from Cuyahoga Community College. Saidah has cultivated her passion for pastry working as a pastry cook for local restaurants and bakeries. Saidah shares her learning experience as a local chef instructor with a focus on baking with all natural ingredients.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Macaron $ 75.00

CLE - CCLK / ECDI Class


Apr 22,2015 - Time: 6:00 pm - 9:00 pm

Cleveland: CCLK Food Business Incubator

Wednesday, Apr 1 Evenings To obtain information, contact ECDI’s Cleveland Training Manager Lauren Smith at (216) 912-5665 or lsmith@ecdi.org. The Cleveland Culinary Launch & Kitchen (CCLK) Food Business Incubator Program is an 8-week food and beverage industry business incubator and development program. Experts from the local food industry will lead each class. The objective of the incubator is to prepare new and existing food-based businesses for success and to connect like-minded entrepreneurs in Cleveland. Programming topics include:
  • Business plans
  • Marketing
  • Pricing and Financials
  • Product development
  • Food regulations, packaging,  labeling, and much more
  • Program fee also includes a lifetime membership to ECDI, providing unlimited access to our training programs and free one-on-one counseling.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Private Event


Apr 23,2015 - Time: 6:00 pm - 9:30 pm

Location


Street
City, Postcode

Event Fees:

CLE - Private Event


Apr 23,2015 - Time: 6:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

Cavatelli Workshop


Apr 23,2015 - Time: 6:30 pm - 9:30 pm
NEW! Cavatelli Workshop: Thursday April 23 Chef Jared is back again in the WRSOC kitchen and this time he is going to teach you how to make your own homemade cavatelli. You’ll learn to make ricotta cavatelli and then you will make cavatelli with sausage and broccoli and cavatelli with butternut squash with pancetta and sorrel. You’ll then sit down to a family style meal and enjoy what you’ve made. Jared Bergen, 6:30 p.m.-9:30 p.m., $75

Location


Street
Hudson, Postcode

Event Fees:

Cavatelli $ 75.00

CLE - Chef Delgado & Manna Farms


Apr 24,2015 - Time: 6:30 pm - 9:30 pm
Lisa is a Personal Chef who uses locally produced foods to provide a Unique menu for Families, Business Meetings and Events. She is not a caterer.  She specializes in smaller events and parties up to 75 to ensure Quality and consistency. Lisa also teaches  Public and Private Cooking Classes for Adults and Children. Lisa  supports her local farmers, visiting Farms and Farm Markets  to provide the freshest and finest ingredients to your plate.  Her flavor profiles are Latin, Italian and Pacific Rim, specializing in Tapas style of eating. Each class is $75  per person   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience. Tapas with Chef Delgado and Manna Farms, April 24, 6:30 p.m.-9:30 p.m.
"Come and Learn about this wonderful Style of Eating , Paired with Delectable Wines! Also, Meet some of Ohio's Best Local Farmers , The Products the Chef will be using, I will have those Farmers with her for you to meet and to explain about their products."  Come meet the farmer!
Lisa  will be presenting 4 different tapas. Ingredients for these tasty bites are from various local farms, in which she will have 2 of the farms with me, Manna Farms , who provides Piedmontese Grass Fed Cattle,( only one in the state that carry this cattle) and Bissell Maple Farms, with thier newest Syrup, Bourbon Barrel Maple Syrup. The will be in for approx one hour of class time, engaging with me on their products with my explanation of execution of dishes.
Italian -Style Tapas: Cabernet Marinated Braciole with Roasted Tomatoes.
Grassfed Beef marinated in red wine and garlic, pounded , rolled and stuffed with Parmesan Panko Pesto. After cooked and sliced, fresh roasted cherry tomatoes spooned on top.
Latin - style Mini Honey Lime Shrimp Tostadas
sauteed honey lime shrimp with avocado salsa and creme fraiche
Classic Tapas- Pears sauteed in Kerrygold grassfed butter and honey, served with crumbled Gorgonzola, garnished with White pepper and honeycomb
Nuvo-Style Tapas : Ensalada de lechon con huevo
Frisee with roasted Asparagus, bissel barrel maple bacon vinaigrette and bits with perfectly poached egg.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Emerging Chef $ 75.00

CLE - Date Night Pasta


Apr 25,2015 - Time: 6:00 pm - 9:00 pm
Saturday April 25th Date Night-Pasta Night Come learn how to make homemade pasta and serve it with 3 great sauces. We will be making Fettucini ala Carbinara (eggs, bacon and Parmesan), Catherine's Ricotta Meatballs simmered in a Tomato Sauce; and Spinach Pasta in a Garlic, Wine Wine and Clam Sauce. We will serve a Classic Caesar Salad with Garlic Croutons and plenty of Garlic Bread.   Pricing is per couple   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Date Night Pasta $ 170.00

Teen Pierogi Workshop


Apr 25,2015 - Time: 11:00 am - 2:00 pm
Classes for Kids and Teens Kids love to eat, but they will be more involved if they have a hand in making what they are eating. Given the proper skills in the kitchen your kids will not only be able to help more with dinner choices, but have a life long skill that will help them later in life. These classes are designed to give them confidence in the kitchen, learn new recipes and foods, get organized and learn how to clean as they cook. Teen Pierogi Workshop: Saturday, April 25 You’ve probably seen the Pierogi Lady at the local farmers market including the Hudson Farmer’s Market. Now you can learn all you need to know to make your own creative fillings and the secrets to a great dough. You’ll cover all of these important areas: 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? 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 how to combat such problems as pierogies that explode in the pot or stick to the bottom. She’ll also show you how to sauté and will 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), 11:00 a.m.–2:00 p.m., $55 (13-18 years old)

Location


Street
Hudson, Postcode

Event Fees:

Teen Pierogi $ 55.00

CLE - Private Event


Apr 26,2015 - Time: 2:30 pm - 6:00 pm

Location


Street
City, Postcode

Event Fees:

Michael Bruno - Croissants and Danish


Apr 27,2015 - Time: 6:00 pm - 9:30 pm

March 16th demo class is a requirement to take this class

Now that you have taken Mike’s demo on croissants and Danish and practiced it on your own, work side by side with Mike as he takes you through different shapes, fillings and techniques for making these pasties at home. This is the class to ask all the questions you may have about making the perfect croissant and Danish. Bring a sheet pan or pastry box to take home your pastries.

Mike Bruno, 6:00 p.m.-9:30 p.m.,$100

     

Location


140 N. Main St
Hudson, 44236

Event Fees:

Bruno P $ 100.00

Science of Good Cooking - Eggs


Apr 28,2015 - 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 / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class

The Science of Eggs:

Tuesday, April 28

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.


Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Eggs $ 75.00

Le Printemps avec Julia - Rhone


Apr 29,2015 - Time: 11:00 am - 2:00 pm
Join chef Tom Johnson for these daytime classes. 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 per class New! Le Printemps avec Julia: Everyone loves Julia Child’s recipes, some of which are even transcended in brilliance by her methodology in executing them: Witness, the thousands of copies in annual sales which her books are still achieving after more than fifty years!  In this highly anticipated 4-class series Tom Johnson again returns to Julia for inspiration in menus which make the transition from winter into equally highly anticipated spring. He’ll offer updates, especially with newer equipment, helpful wine suggestions and some ideas from other equally esteemed French cuisine authorities, but always with Julia by our side. Down the Rhone Valley: Wednesday, April 29 Fresh broccoli salad takes a turn for the weather (rhymes with “better”) with the delicious additions of crisp bacon and sharp cheddar cheese, a prelude to sensational red wine-braised beef short ribs and carrots, paired with pungent, sweet and luscious garlic mashed potatoes. For dessert, the intoxicating famous brandy Alexander pie.

Location


Street
Hudson, Postcode

Event Fees:

Julia Rhone $ 75.00

CLE - CCLK / ECDI Class


Apr 29,2015 - Time: 6:00 pm - 9:00 pm

Cleveland: CCLK Food Business Incubator

Wednesday, Apr 1 Evenings To obtain information, contact ECDI’s Cleveland Training Manager Lauren Smith at (216) 912-5665 or lsmith@ecdi.org. The Cleveland Culinary Launch & Kitchen (CCLK) Food Business Incubator Program is an 8-week food and beverage industry business incubator and development program. Experts from the local food industry will lead each class. The objective of the incubator is to prepare new and existing food-based businesses for success and to connect like-minded entrepreneurs in Cleveland. Programming topics include:
  • Business plans
  • Marketing
  • Pricing and Financials
  • Product development
  • Food regulations, packaging,  labeling, and much more
  • Program fee also includes a lifetime membership to ECDI, providing unlimited access to our training programs and free one-on-one counseling.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Private Event


May 2,2015 - Time: 9:00 am - 11:00 am

Location


Street
Cleveland, Postcode

Event Fees:

Bread - French Bread


May 2,2015 - Time: 10:00 am - 1:30 pm
Bread Baking with Kathy Lehr 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. Kathy spent a week in May of 2014 in Southern California with the VPN Association learning how to make authentic Napoletana style pizzas and doughs. She’ll now teach you the same techniques and explain what makes a truly wonderful pizza dough with a variety of uses. You may never want to order out pizza or buy store bought bread again. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class. French Bread Workshop: Saturday, May 2 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


Street
Hudson, Postcode

Event Fees:

Bread - French $ 80.00

CLE - Private Event


May 2,2015 - Time: 6:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

Spring Baking - Sweets


May 4,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Spring Baking with Becca Ritterspach Becca is a graduate of our pastry program and has a great personality and talent for teaching. She’s truly passionate about what she does and it comes through in her baked goods. Join Becca for three great spring dessert classes. Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class Spring Has Sprung Sweets: Monday, May 4 With the newness of spring comes the freshness of dessert flavors. This class will have students creating a spring-themed dessert banquet, full of seasonal individual-sized desserts perfect for a gathering with friends or family. Lavender-infused chocolate “potted” pots de creme custards, carrot cake sandwich cookies, and mixed berry and almond clafoutis. Please bring containers or boxes to take home your goods.

Location


Street
Hudson, Postcode

Event Fees:

Spring Baking - Sweets $ 75.00

Science of Good Cooking - Sauces Part I


May 5,2015 - 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 / participation Catherine St. John, 6:30 p.m.-9:30 p.m., certificate awarded for 12 class series, $75 per class The Science of Good Sauce Making, Part I – The Five Mother Sauces: Tuesday, May 5

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.


Location


140 N. Main St.
Hudson, 44236

Event Fees:

SOGC Sauces I $ 75.00

CLE - CCLK / ECDI Class


May 6,2015 - Time: 6:00 pm - 9:00 pm

Cleveland: CCLK Food Business Incubator

Wednesday, Apr 1 Evenings To obtain information, contact ECDI’s Cleveland Training Manager Lauren Smith at (216) 912-5665 or lsmith@ecdi.org. The Cleveland Culinary Launch & Kitchen (CCLK) Food Business Incubator Program is an 8-week food and beverage industry business incubator and development program. Experts from the local food industry will lead each class. The objective of the incubator is to prepare new and existing food-based businesses for success and to connect like-minded entrepreneurs in Cleveland. Programming topics include:
  • Business plans
  • Marketing
  • Pricing and Financials
  • Product development
  • Food regulations, packaging,  labeling, and much more
  • Program fee also includes a lifetime membership to ECDI, providing unlimited access to our training programs and free one-on-one counseling.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

Baking - French Tarts


May 7,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Baking with Jennifer Brush Jennifer’s first two classes will focus on French cakes and cookies from recipes of the famous Parisian confectioner a la Mere de Famille. Her third class will focus on the art of making French tarts. Jennifer will bring her love and passion for baking to our kitchen with these three not-to-be-missed classes. Jennifer Brush, 6:30-9:30, $75 French Tarts: Thursday May 7 Filled with savory or sweet, a flaky, well-made tart crust is hard to resist. Jennifer will show you how to make a buttery, crisp crust with an innovative “no rolling pin” method. That’s right, no rolling and no resting the dough in the refrigerator before you can use it! Menu: goat cheese and shallot, chocolate hazelnut, and ricotta and raspberry. All classic French recipes translated and converted by Jennifer for use with locally source ingredients.

Location


Street
Hudson, Postcode

Event Fees:

Baking - Tarts $ 75.00

CLE - Date Night: Mediterranean


May 8,2015 - Time: 6:30 pm - 9:30 pm
Come join us and unwind from a busy week with a fun and interactive night of cooking with your spouse or special someone. We’ll cook together to prepare a multi-course meal, then we’ll sit down and enjoy our meal. Catherine St. John, 6:30 p.m.-9:30 p.m., $180 per couple, per class Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience. Nothing says family style meal like the warm flavors of the Meddertarian. Come share this meal served family style and share your favorite food memories. Spanikopita (spinach and feta filled phyllo triangles); salad of roasted peppers with feta cheese; salad of small onions; cucumber yogurt salata; shrimp baked in a pot: chicken souvlaki; warm pita bread Greek salad and honey walnut baklava cups.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - FNDN Mediterranean $ 180.00

Spring Baking - Candy Store


May 11,2015 - Time: 6:30 pm - 9:30 pm
New Menus! Spring Baking with Becca Ritterspach Becca is a graduate of our pastry program and has a great personality and talent for teaching. She’s truly passionate about what she does and it comes through in her baked goods. Join Becca for three great spring dessert classes. Becca Ritterspach, 6:30 p.m.–9:30 p.m., $75 per class Kid in a Candy Store: Monday, May 11 In this class, students will learn how to make easy and impressive candies. Jazz up your dessert menus with Pâté de fruit, pistachio nougat, almond butter crunch, and chocolate dipped citrus peel. Please bring to class a box or container to take home your goods and an 8" x 8" foil pan.

Location


Street
Hudson, Postcode

Event Fees:

Spring Baking - Candy $ 75.00

Science of Good Cooking - Sauces Part II


May 12,2015 - 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 / participation

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 12 class series, $75 per class The Science of Good Sauce Making, Part II – Contemporary Sauces: Tuesday, May 12 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:

SOGC Sauces II $ 75.00

Private Event


May 13,2015 - Time: 6:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

CLE - CCLK / ECDI Class


May 13,2015 - Time: 6:00 pm - 9:00 pm

Cleveland: CCLK Food Business Incubator

Wednesday, Apr 1 Evenings To obtain information, contact ECDI’s Cleveland Training Manager Lauren Smith at (216) 912-5665 or lsmith@ecdi.org. The Cleveland Culinary Launch & Kitchen (CCLK) Food Business Incubator Program is an 8-week food and beverage industry business incubator and development program. Experts from the local food industry will lead each class. The objective of the incubator is to prepare new and existing food-based businesses for success and to connect like-minded entrepreneurs in Cleveland. Programming topics include:
  • Business plans
  • Marketing
  • Pricing and Financials
  • Product development
  • Food regulations, packaging,  labeling, and much more
  • Program fee also includes a lifetime membership to ECDI, providing unlimited access to our training programs and free one-on-one counseling.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

Crepe Workshop


May 14,2015 - Time: 6:30 pm - 9:30 pm
Crêpe Workshop: Thursday May 14 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


Street
Hudson, Postcode

Event Fees:

Crepes $ 75.00

CLE - House of Blues


May 15,2015 - Time: 6:00 pm - 10:00 pm

Location


Street
City, Postcode

Event Fees:

CLE-I Love Lucy


May 16,2015 - Time: 1:30 pm - 5:30 pm
I Love Lucy : May 16; Saturday; 1:30pm Playhouse Square: I LOVE LUCY® LIVE ON STAGE is the brand-new hit stage show adapted from the most beloved program in television history! It's 1952 and you are a member of the Desilu Playhouse studio audience awaiting the filming of two hilarious and oh-so-familiar I LOVE LUCY® episodes. A charming host entertains and enlightens you to the behind-the-scenes filming process of this brand new thing called "television," the Crystaltone Singers perform advertising jingles in perfect 50s style harmony and the sidesplitting antics of America's favorite foursome - Lucy, Ricky, Fred and Ethel - are presented live on stage and in color for the very first time! It's a one-of-a-kind theatrical experience TV Guide's William Keck calls "the most entertaining stage production I've seen in years - including Broadway!" The truth is in the title - whether young or old, everybody really does LOVE LUCY!   The play starts at 1:30 pm. Row F Mezzanine seat is included in the price of this package.  Limited Seats available The Class: The class starts at approximately 3:30 pm depending upon when the play is over We are offering an interactive themed based class after the show based on cocktail foods from the 1950's to keep you in the mood. Interactive means that if you want to participate in some hands-on cooking you will be able to do so, but if you want to sit back and watch, that is ok too. The class will include Assorted Deviled Eggs (maybe 3 different kinds), Deviled Ham Pinwheels, Smoked Salmon Canapes with capers and dill, Ramaki (chicken livers and water chestnuts wrapped in bacon), Stuffed Mushrooms, Pigs in a Blanket with mustard, and Onion Dip.

Cocktail Ideas (2 drinks included):

Champagne Cocktails

Martini's

Manhattan's

Gin & Tonic's

Chef Catherine St. John

Parking is FREE at 2800 Euclid Ave after the play Total Package Cost: $130  

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Lucy $ 130.00

Bread - Pizza Napoletana


May 16,2015 - Time: 10:00 am - 1:30 pm
Bread Baking with Kathy Lehr 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. Kathy spent a week in May of 2014 in Southern California with the VPN Association learning how to make authentic Napoletana style pizzas and doughs. She’ll now teach you the same techniques and explain what makes a truly wonderful pizza dough with a variety of uses. You may never want to order out pizza or buy store bought bread again. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class. Pizza Napoletana: Saturday, May 16 In this class Kathy will show the techniques for making and shaping a Margherita pizza. Each student will have the chance to make a pizza of their choice to bake and eat. The second use of the dough will be to make a pita style round called a pannotello sandwich. After baking it is filled with arugula, basil, mozzarella, tomatoes, olive oil and Parmesan. It is a very addictive sandwich! At the end of the class, you will be making the dough to take home. Please bring a medium size bowl.

Location


Street
Hudson, Postcode

Event Fees:

Bread - Pizza $ 80.00

Advanced Pastry Cakes and Tortes


May 17,2015 - May 20,2015 Time: 4:00 pm - 9:30 pm

Developed by Christina Körting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.

Pastry Diploma Requirements: All 5 pastry participation workshops, 5 demonstration or participation pastry classes, 4-part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.

Beginning Pastry, French I, French II required

Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan.

Maureen Leonard

Sunday-Wednesday, May 17-20

Sunday 10:00 AM - 4:00 PM, Monday-Wednesday 4:00 p.m.-9:30 p.m.

$150 deposit required. Balance of $345 due on 1st day of class

 

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Cakes and Tortes $ 150.00

CLE - CCLK / ECDI Class


May 20,2015 - Time: 6:00 pm - 9:00 pm

Cleveland: CCLK Food Business Incubator

Wednesday, Apr 1 Evenings To obtain information, contact ECDI’s Cleveland Training Manager Lauren Smith at (216) 912-5665 or lsmith@ecdi.org. The Cleveland Culinary Launch & Kitchen (CCLK) Food Business Incubator Program is an 8-week food and beverage industry business incubator and development program. Experts from the local food industry will lead each class. The objective of the incubator is to prepare new and existing food-based businesses for success and to connect like-minded entrepreneurs in Cleveland. Programming topics include:
  • Business plans
  • Marketing
  • Pricing and Financials
  • Product development
  • Food regulations, packaging,  labeling, and much more
  • Program fee also includes a lifetime membership to ECDI, providing unlimited access to our training programs and free one-on-one counseling.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Knife Skills


May 21,2015 - Time: 6:30 pm - 9:30 pm
Learning how to use a knife can be a tricky thing. Using the right knife for the right job is very important and a good knife is a chef’s most important tool. This class will involve hands on practice and demonstration. Catherine will walk you through how a knife is constructed, what to look for in buying a knife, sharpening, the correct way to hold a knife and why this is the most important tool in your kitchen. Through demonstration you’ll see how to take apart a whole chicken two different ways. Then you’ll slice and dice your way through julienne cuts, chopping, and dicing. With the vegetables we cut, we’ll make a fresh vegetable soup with herbs; pasta primavara in a light cream sauce; roasted vegetable pizza and we’ll make a chicken caccitorri with our cut up chicken.   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience. Catherine St. John, 6:30 p.m.–9:30 p.m., $75

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Knife Skills $ 75.00

CLE - Date Night Cajun


May 22,2015 - Time: 6:00 pm - 9:00 pm
Saturday March 7th Date Night - Cajun & Creole Spice up a cold winters night with a trip to New Orleans and experience some Cajun and Creole food. We will start with a Shrimp & Andoullie Sausage Etouffe (learn all about making the proper roux and how to make this dish at home) with Cajun dirty rice;  Our salad course will be a favorite Wedge Salad (Iceberg lettuce wedge with home made remoulade dressing, bacon, blue cheese, and hard boiled egg); our main course will be a classic Creole Boulibasse ( we start by making a tomato, onion and saffron broth, then we poach a piece of rock fish in the broth. The fish is served on a piece of garlic toast surrounded by the broth and topped with a spicy roullie) and we will finish with Bread Pudding with a Bourbon Sauce.   Pricing is based on couples   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Date Night Cajun $ 170.00

CLE - Fairfield


May 23,2015 - Time: 2:30 pm - 7:30 pm
WORLD PREMIERE Fairfield : May 23 ; Saturday; 2:30pm Cleveland Playhouse (Outcalt Theater): “Peace. Love. Respect for all.” So goes the motto of Fairfield Elementary, a public school located in a diverse, liberal district. But when a young teacher’s misguided attempts at celebrating Black History Month take a hilariously dark turn, chaos erupts and it seems it may be impossible to safely reach the ‘CelebrEthnic Potluck.’ Fairfield is a razor-sharp, insightful comedy from Cleveland playwright Eric Coble that examines how we each determine what’s appropriate and inappropriate, and whether “We Shall Overcome.” Recommended for ages 16+. Play contains strong language including profanity and derogatory terms, mild violence, innuendo, frank conversation on race. The play starts at 2:30 pm. Free Pre Show Conversation at 1:45 pm (lasts about 20 minutes, no RVSP needed.) D 205-208, D 308-303 seat is included in the price of this package. Seating is limited   The Class: The class starts at approximately 5:30 pm depending upon when the play is over. We are offering an interactive based class after the show based on an ethnic potluck theme. Interactive means that if you want to participate in some hands-on cooking you will be able to do so, but if you want to sit back and watch, that is ok too. Our smorgasbord menu will include dishes from France (Spring Salad with Herbs de Provence Vinaigrette), Mexico (Camarones Borrachos - Drunken Shrimp with Avocado Salsa), India (Indonesian Cocktail Meatballs with Peanut Sauce), Thailand (Sticky Rice with Mango), Morocco (Roast Chicken with Garlic, Preserved Lemons, Olives and Saffron).

Chef Bob Sferra

Parking is FREE at 2800 Euclid Ave after the play   Total Package Cost: $120

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-Fairfield $ 120.00

Foundations III


May 27,2015 - May 31,2015 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 III: Advanced

Wednesday-Sunday, May 27-31

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 and II 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 III $ 150.00

CLE - Date Night Japanese


Jun 5,2015 - Time: 6:30 pm - 9:30 pm
Come join us and unwind from a busy week with a fun and interactive night of cooking with your spouse or special someone. We’ll cook together to prepare a multi-course meal, then we’ll sit down and enjoy our meal. Catherine St. John, 6:30 p.m.-9:30 p.m., $180 per couple, per class   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.   Tonight we’ll visit Japan in the fun interactive dinner party. Spicy tuna maki; miso soup with tofu and spinach; cucumber and seaweed salad; yaki soba (pan fried noodles); pork ton katsu (panko crusted pork cutlet) and berry sorbet with macadamia nut cookie bowls.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - FNDN Japan $ 180.00

Bread - Pizza Napoletana Plus


Jun 6,2015 - Time: 6:30 pm - 9:30 pm
Bread Baking with Kathy Lehr 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. Kathy spent a week in May of 2014 in Southern California with the VPN Association learning how to make authentic Napoletana style pizzas and doughs. She’ll now teach you the same techniques and explain what makes a truly wonderful pizza dough with a variety of uses. You may never want to order out pizza or buy store bought bread again. Kathy Lehr, 10:00 a.m.-1:30 p.m., $80 per class. Napoletana Pizza Plus!: Saturday, June 6 Kathy will show you how to use the Napoletano pizza dough to make either a baked or fried calzone, filled with ricotta, mozzarella, Italian ham, parmesan, and basil. We’ll bake this. After baked, this calzone is topped with a fresh tomato sauce and more basil. Secondly, we’ll use frying techniques to make pizza montenara. These are small circular pieces of dough pierced with a fork and deep fried. When cooled, they are topped with tomatoes, mozzarella, basil, parmesan and olive oil. They are placed in a hot oven on tiles and baked for a few minutes, then drizzled with olive oil and they are ready to eat. The last item is the Angelettos (Little Angels). A piece of dough is rolled out and cut into strips. These strips are deep fried. They are topped with a spicy marinara sauce, parmesan, basil, and salt and pepper. Some of the Angelettos will be held back to make Angelettos Nutella. Yes, they are drizzled with Nutella and dusted with powdered sugar for a yummy dessert! At the end of class you will be making the dough the take home. Please bring a medium size bowl.

Location


Street
Hudson, Postcode

Event Fees:

Bread - Pizza Plus $ 80.00

Cooking with Herbs


Jun 7,2015 - Time: 1:30 pm - 4:30 pm
Demonstration Growing and Cooking with Herbs: Sunday June 7 This class will be team-taught by Catherine st. John and Fran Blank. You may have seen Fran on Fox 8’s Good Day Cleveland or perhaps you’ve read her blog Kitchen Cousins, but there’s no better person to teach which herbs to plant and when. Fran has been gardening, teaching gardening and canning for 30 years. She can currently be found teaching throughout Cuyahoga and Loraain County and now here with us in Hudson. The menu will include compound herb butters; herb infused vinegars; herb oils, herbed yogurt cheese with flatbread crackers and many other uses for fresh herbs. We’ll also talk about how to dry your herb harvest for use in the colder months. Catherine St. John and Fran Blank, 1:30 p.m.-4:30p.m., $60

Location


Street
Hudson, Postcode

Event Fees:

Herbs $ 60.00

CLE - Peter Reinhart Sprouted Grains


Jun 8,2015 - Time: 6:00 pm - 9:00 pm
Peter Reinhart, CCP (Certified Culinary Professional) Peter Reinhart is the author of ten books, including the winner of the International Association of Culinary Professionals (as well as James Beard Foundation’s) Book of the Year Award for The Bread Baker’s Apprentice (2002). His most recent book, Bread Revolution, was released in October, 2014. His books have also won two other James Beard Awards:Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor (2008), and Crust & Crumb (1997). Another book, Peter Reinhart’s Artisan Breads Everyday, was nominated for yet another James Beard Award. His other books include the best selling, American Pie: My Search for the Perfect Pizza (2004), and in 2012 he released, The Joy of Gluten-Free, Sugar-Free Baking. Peter is the full time Chef on Assignment at Johnson & Wales University in Charlotte, NC, where he teaches courses on baking, as well as on food and culture. In addition to writing and teaching, as the owner of Reinhart Culinary Development Peter is also a product developer and consultant for a number of major international food companies, appears regularly television and radio shows, is a culinary and keynote presenter at conferences around the world, and is also the host of the popular video website, PizzaQuest.com. He is the consulting partner at Pure Pizza, Charlotte’s first organic, farm to table pizzeria, and also serves on a number of local non-profit boards, including The Seventh Street Public Market, and also The Community Culinary School of Charlotte, a training program for people who have experienced barriers to employment.   The Bread Revolution: Sprouted Grain Flour Breads, the Next Frontier Sprouted flour is, according to noted baker and author Peter Reinhart, the next big frontier in baking, partly because it is the most nutritious form of whole grain but, even more important, because it tastes better than any other versions of whole grain breads. It fulfills what Reinhart calls the "Baker's Mission," To evoke the full potential of flavor trapped in the grain. In this class he will share five formulas from his newest book that explain all about this new frontier and he will demonstrate the methods used to make dozens of variations. Menu: Sprouted Whole Wheat Master Loaf; Sprouted Wheat Buttermilk Pancakes; Sprouted 100% Corn Bread; Sprouted Wheat Fruited Focaccia; Sprouted "Struan" Multi-Grain Bread.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Reinhart Grains $ 90.00

CLE - Peter Reinhart Pizza


Jun 9,2015 - Time: 6:00 pm - 9:00 pm
Peter Reinhart, CCP (Certified Culinary Professional) Peter Reinhart is the author of ten books, including the winner of the International Association of Culinary Professionals (as well as James Beard Foundation’s) Book of the Year Award for The Bread Baker’s Apprentice (2002). His most recent book, Bread Revolution, was released in October, 2014. His books have also won two other James Beard Awards:Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor (2008), and Crust & Crumb (1997). Another book, Peter Reinhart’s Artisan Breads Everyday, was nominated for yet another James Beard Award. His other books include the best selling, American Pie: My Search for the Perfect Pizza (2004), and in 2012 he released, The Joy of Gluten-Free, Sugar-Free Baking. Peter is the full time Chef on Assignment at Johnson & Wales University in Charlotte, NC, where he teaches courses on baking, as well as on food and culture. In addition to writing and teaching, as the owner of Reinhart Culinary Development Peter is also a product developer and consultant for a number of major international food companies, appears regularly television and radio shows, is a culinary and keynote presenter at conferences around the world, and is also the host of the popular video website, PizzaQuest.com. He is the consulting partner at Pure Pizza, Charlotte’s first organic, farm to table pizzeria, and also serves on a number of local non-profit boards, including The Seventh Street Public Market, and also The Community Culinary School of Charlotte, a training program for people who have experienced barriers to employment.     Demonstration class American Pie: Perfect Pizza at Home Pizza is the world's favorite food and everyone wants to know how to make it at home as good as their favorite pizzerias. In this class, Peter Reinhart will teach you all the tricks, beginning with the most important part -- the dough -- and then onto toppings, sauces, oven techniques, and shaping. Everything you need to make the perfect pizza (and also the pizza of Northern Italy, focaccia). Menu: Three types of doughs (classic, country, and focaccia), four variations of focaccia presentations (herb oil; tomato pesto; potato bacon and Parmesan; and blue cheese, walnut and caramelized balsamic onions); and a variety of red and white pizzas including: Margherita; caramelized garlic and sausage; New Haven-style white clam; wild mushroom with truffle oil, and more.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Reinhart Pizza $ 90.00

CLE - Kids Mac n Cheese


Jun 13,2015 - Time: 10:00 am - 12:00 pm
This is an all time favorite meal or side dish. We’ll test their creativity by preparing different toppings to stir into bowls of classic stove top mac ‘n’ cheese. We’ll also make a baked version with shells and a three cheese sauce and broccoli with a panko crust. Please wear closed toed shoes and bring a few containers to take home leftovers.   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.   Catherine St. John, 10:00 a.m.–12:00 p.m., $45, (8-12 years old)

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Kids Mac Chez $ 45.00

CLE - Teen Mac n Cheese


Jun 13,2015 - Time: 1:30 pm - 4:00 pm
This is an all time favorite meal or side dish. We’ll test their creativity by preparing different toppings to stir into bowls of classic stove top mac ‘n’ cheese. We’ll also make a baked version with shells and a three cheese sauce and broccoli with a panko crust, and burger mac ‘n’ cheese. Please wear closed toed shoes and bring a few containers to take home leftovers.   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience. Catherine St. John, 10:00 a.m.–12:00 p.m., $50, (13-18 years old)

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Teen Mac Chez $ 50.00

Intensive Bread Clinic


Jun 15,2015 - Jun 19,2015 Time: 9:00 am - 4:00 pm
No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy Lehr gives step-by-step techniques, essential yeast and chemistry expertise. This is a progressive and complete workshop for all levels of bakers. You will be working with the straight method as well as with pre-ferments. Make french bread, whole wheat bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins, and bread pudding. Kathy Lehr, 9:00 a.m.-4:00 p.m., $595 Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale. (Note: most items are available for purchase in our store, The Cookery.) 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARD ANOTHER CLASS Class maximum: 10 students.Please sign up early, classes fill quickly. Bring: chef’s jacket, flexible bench scraper, gram scale, instant-read thermometer, and a 1-gallon Ziploc bag or bowl. (Note: most items are available for purchase in our store, The Cookery at a 20% discount the week of class.) $150 deposit required to hold your spot

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Bread Clinic $ 150.00

CLE - Great Lakes Brewing Tasting


Jun 16,2015 - Time: 6:00 pm - 9:00 pm
Please call 330-696-7709 if you have interest in this event  Beer and Food Pairing with Great Lakes Brewing Company Join us for a fun evening with our own Great Lakes Brewing Company as we pair several of their flagship beers as well as a seasonal favorite with food from their kitchen.  GLBC staff will be on-site to talk about their beers and how they pair with the food being prepared, and also their up and coming logo / label changes. Be prepared for a fun evening as we work our way through Reuben Bruschetta (Seasonal Beer), Irish Potato Soup (Dortmunder Gold Lager), Potato Pancakes w/ Fontina Crème (Eliot Ness Amber Lager), Stuffed Cabbage Rolls – Burning River Pale Ale, and finishing with Bailey’s Mousse (Edmund Fitzgerald Porter). There may even be a few surprises in store for you as well. March 26; 6 - 9 pm;  Demonstration Class $35     Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE-GLBC $ 35.00

CLE - Girls Night Apps


Jun 20,2015 - Time: 6:00 pm - 9:00 pm
Friday March 6th Girl's Night Out-Appetizers Join us for a fun night out with the girls making some fun appetizers that are sure to fill you up and give you great ideas for your next gathering. We will start by making a Grilled Onion & Gorganzola Dip with Kettle Chops; Tangle of Roasted Peppers with Goat Cheese and Balsamic Glaze served on Toasted French Bread; Spicy Apricot Chicken Skewers served on an Apricot and Almond Couscous; Mini Crab Cakes with a herbal Tartar Sauce served on Cucumber Rounds; Spanikopita (Spinach & Feta phyllo triangles); and we will finish with Chocolate Molten Cake with a Raspberry Sauce.   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Girls Night Apps $ 85.00

Kids Camp 1


Jun 22,2015 - Jun 26,2015 Time: 10:00 am - 12:30 pm
New Menus! Kids Camp I Sherry Barros and Catherine St. John, June 22-26, 10:00 a.m.-12:30 p.m., $250, Ages 8-12 Kitchen Confidence: Each day your child will learn new confidence in the kitchen. We’ll also focus on organizational skills, kitchen safety, and cleaning up after themselves. They’ll try new foods and old favorites while working with new friends. With the confidence they gain in the kitchen they’ll be able to help cook dinner at home and for family events. Day One: Mexico Today we’ll focus on Mexico and make chicken enchiladas with homemade enchilada sauce; homemade salsa and nacho sauce served with corn chips and then we’ll finish with flan (Mexican caramel custard). Please bring a few containers to take home any leftovers. Day Two: Kid Favorites Who doesn’t love chicken fingers? Every kid I know loves them. We’ll be making our own chicken fingers in this class, but with a twist. Our chicken parmesan and pecan coated chicken fingers will have a tasty coating of cracker crumbs, parmesan and ground pecans. They’ll then be pan fried and finished in the oven. We’ll serve them with our own signature honey mustard sauce. We’ll then make a corn and garlic herb butter saute and finish with black and white brownies (½ cheesecake, ½ brownies). Please bring a few containers to take home any leftovers. Day Three: Asian Influences This class will explore the Far East and the influences Asian flavors have had on Western culture. Our menu will include Asian sticky ribs (soy, garlic, ginger and brown sugar marinated pork ribs slow baked and finished with a sweet sticky red sauce); pan fried noodles with vegetables; and we’ll finish by writing our own fortunes and stuffing them into fortune cookie foldovers. Please bring a few containers to take home any leftovers. Day Four: Breakfast for Lunch Breakfast is a meal that can be eaten anytime of day. We’ll have fun in the kitchen today making some yummy breakfast favorites. We’ll start by making egg, bacon and cheese muffin cups (individual omelettes); blueberry buttermilk pancakes with maple syrup and finish with fresh fruit kabobs with a yogurt and cream cheese dip. Please bring a few containers to take home any leftovers. Day Five: Italy We’ll end our week by visiting Italy. Please have your child bring an 8" x8" foil pan to class with them. Not only will they be making a pan of lasagne roll ups with meat sauce, but they’ll also be bringing home a pan to share with the family. We’ll be making a Caesar salad and while Caesar salad isn’t a traditional Italian salad (tt comes from Tiajuna, Mexico) it’s a favorite that I’ve found most kids will eat. We’ll end our meal with some homemade chocolate gelato. Please bring a few containers to take home any leftovers. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Kids Camp I $ 250.00

CLE - Kids Fish Fry


Jul 8,2015 - Time: 10:00 am - 12:00 pm
Who doesn’t love a fish fry? But we all hate the smell of a deep fryer and it isn’t exactly the safest method of cooking. We’re going to simplify the method and create a fish fry the whole family will love. The menu will include panko crusted tilapia with tartar sauce; oven fried potato crisps; apple coleslaw and finish with a surprise dessert. Please wear closed toed shoes and bring a few containers to take home leftovers.   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.   Catherine St. John, 10:00 a.m.–12:00 p.m., $45, (8-12 years old)

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Kids Fish $ 45.00

CLE - Teen Fish Fry


Jul 8,2015 - Time: 1:30 pm - 4:00 pm
Who doesn’t love a fish fry? But we all hate the smell of a deep fryer and it isn’t exactly the safest method of cooking. We’re going to simplify the method and create a fish fry the whole family will love. The menu will include panko crusted tilapia with tartar sauce; oven fried potato crisps; apple coleslaw and finish with a surprise dessert. Please wear closed toed shoes and bring a few containers to take home leftovers. Catherine St. John, 1:30p.m.–4:00 p.m., $50, (13-18 years old)     Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.  

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Teen Fish $ 50.00

Teen Camp Pro


Jul 13,2015 - Jul 17,2015 Time: 10:00 am - 1:30 pm
New Menus! Teen Camp Pro Sherry Barros and Catherine St. John, July 13-17,10:00 a.m.-1:30 p.m., $325, Ages 13-18 Teens will work together to create delicious menus that will certainly impress family and friends. We’ll focus on knife skills, organization, menu planning, and problem solving as we prepare favorites from America and other parts of the world. Day One: Mexican Favorites We’ll move away from the favorite taco and burrito bar idea and make chicken enchiladas with homemade enchilada sauce; black bean soup with a cumin cream; Mexican rice and flan (Mexican caramel custard). Please bring a few containers to take home any leftovers. Day Two: Italian Favorites Chicken parmesan is one of the most popular items on any Italian inspired menu. We’ll learn all the techniques that make for a successful breaded chicken. We’ll serve our chicken parmesan with an easy to make tomato sauce and melted mozzarella cheese and homemade fettuccini; We’ll then make a traditional Italian bread and tomato salad and finish with individual tiramisu. Day Three: Asian Influences Today the students will learn one of the most popular menus over the years at WRSOC. We’ll start with making Asian sticky ribs (soy, garlic, ginger and brown sugar marinated pork ribs slow baked and finished with a sweet sticky red sauce); pan fried noodles with vegetables; chicken wonton soup; and we will finish by writing our own fortunes and stuffing them into fortune cookie foldovers. Please bring a few take home containers to take home any leftovers. Day Four: Breakfast for Lunch We’ll learn how to make frittas (basically a crustless quiche). Frittas can be made from any leftovers you may have in the fridge. There is never an excuse to say “There’s nothing to eat”. As long as you have eggs and whatever is in the fridge, you have a meal. Students will create their own with whatever we have in the kitchen. We’ll serve our creations with blueberry buttermilk pancakes and fresh fruit kabobs with a yogurt cream cheese dip. Please bring a few containers to take home any leftovers. Day Five: Italy Again When we ask what style of food our teen students want more of they always say Italy. Please bring an 8" x 8" foil pan to class. Lasagne rolls with meat sauce; garlic cheese bread; Caesar salad with homemade croutons, antipasto skewers (Italian meats, cheeses and marinated vegetables); and finish with chocolate gelato. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Teen Camp $ 325.00

Kids Camp Baking


Jul 27,2015 - Jul 31,2015 Time: 10:00 am - 12:30 pm
New Menus! Kid’s Camp II: Baking Catherine St. John, July 27-31, 10:00 a.m.-12:30 p.m., $250, Ages 8-12 When asking the kids what kind of cooking classes they want we always get the answers is loud happy voices “DESSERTS!”. So here you go, a week full of baking and fun. Please have your child bring a sack lunch the first three days. Thursday and Friday’s menus will include a lunch. Day One: Cupcakes We’ll start the week by making and decorating cupcakes. We’ll make cookies and cream cupcakes and moist yellow cupcakes with a chocolate ganache frosting. We’ll also provide a variety of toppings to decorate them with. Please bring a container to take home your cupcakes. Day Two: Quick Breads and Muffins Today students will make blueberry coffee cake muffins with a streusel topping; zucchini bread (now they’ll know what to do with all that zucchini growing in the garden); and lemon poppy seed muffins with lemon glaze. Please bring a container to take home your breads. Day Three: Cookies Who doesn’t love a good cookie? We’re going to jazz up some sugar cookies by making individual fruit pizzas; quadruple chocolate cookies; and chewy peanut butter cookies. Please bring a container to take home your cookies. Day Four: Bagels and Pretzels One dough, two different shapes. Today we’ll make bagel dough and make bagels with different toppings. We’ll take the same dough to make pretzels with salt or cinnamon sugar toppings. We’ll provide sandwich makings so the kids can create their own sandwiches for lunch. Please bring a container to take home your bagels and pretzels. Day Five: PIZZA DAY! We’ll finish our week by making our own pizza dough and creating our own specialty pizzas. We’ll also make some garlic herb cheese sticks with marinara sauce for dipping. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Kids Baking $ 250.00

CLE - Kids Knife Skills


Aug 5,2015 - Time: 10:00 am - 12:00 pm
We’ll teach kitchen safety, proper knife skills and organization all while having fun in the kitchen making some great Chinese inspired food. The menu will include Chinese chicken salad with soy ginger dressing; pork fried rice with vegetables and pineapple; and Chinese style chicken soup with wonton noodles. Please wear closed toed shoes and bring a few containers to take home leftovers. Catherine St. John, 10:00 a.m.–12:00 p.m., $45, (8-12 years old)   Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Kids Knife $ 45.00

CLE - Teen Knife Skills


Aug 5,2015 - Time: 1:30 pm - 4:00 pm
We’ll teach kitchen safety, proper knife skills and organization all while having fun in the kitchen making some great Chinese inspired food. The menu will include Chinese chicken salad with soy ginger dressing; pork fried rice with vegetables and pineapple; and Chinese style chicken soup with wonton noodles. Please wear closed toed shoes and bring a few containers to take home leftovers. Catherine St. John, 1:30 p.m.-4:00 p.m., $50, (13-18 years old)     Gift cards from our Hudson location cannot be used for Cleveland classes or merchandise.  Sorry for any inconvenience.

Location

WRSOC at CCLK
2800 Euclid Ave #100
Cleveland, 44115

Event Fees:

CLE - Teen Knife $ 50.00

Teen Baking Camp


Aug 10,2015 - Aug 14,2015 Time: 10:00 AM - 1:30 pm
New Menus! Teen Baking Camp Catherine St. John, August 10-14, 10:00 a.m.-1:30 p.m., $325, Ages 13-18 Get ready to prepare some sweet and savory favorites as we cover the foundations of baking. Learning basic techniques and organization skills will take the stress out of baking and make it a fun and enjoyable experience! BRING: a sack lunch the first four days and we will provide pizza on the last day. Day One: Cupcakes We’ll start the week by baking and decorating our own cupcakes. This is a fun way to work on different decorating techniques. Black and white brownie cups (½ brownie, ½ cheesecake); carrot cupcakes with cream cheese frosting and chocolate cupcakes with mocha buttercream. Please bring a sheet pan or box to take home your cupcakes. Day Two: Quick Breads and Muffins While similar to a cupcake, these breads have a little more to them than your average cup cake. Lemon poppyseed bread with lemon glaze; apple cinnamon crunch muffins; banana nut bread. Please bring a sheet pan or box to take home your cupcakes. Day Three: Yeasted Breads There’s nothing quick like your own homemade bread. We’ll cover the basics of classic French bread baked on stones; garlic herb foccica bread and mini whole wheat loaves. We’ll provide bags to take home your breads in. Day Four: Cookies Who doesn’t love fresh baked cookies out of the oven? We’ll put a little twist on our cookies for this class. Individual fruit pizzas (sugar cookies topped with cream cheese, apricot glaze and fresh fruit); quadruple Chocolate chunk cookies (this cookie uses four different types of chocolate) and will delight any chocolate lover. Please bring a sheet pan or pastry box to take home your cookies. Day Five: Pizza and Ice Cream We’ll finish off the week by making our own pizza and ice cream sundae bar. We’ll make our own pizza dough, sauce and a selection of toppings. Students will create their own pizzas which we’ll bake on stones in a very hot oven. Then we’ll create two different flavors of ice cream and serve with our own homemade hot fudge sauce, caramel sauce and a variety of toppings. Students will decide eailer in the week what flavors they want to create by using a base recipe and then adding different flavors to them. BRING: an apron, container for leftovers, wear closed-toe non-skid shoes and be ready to have some fun. Please remember that we do our best to ensure the safety of your child in the kitchen, but accidents do happen. WRSOC is not responsible for these accidents. The kitchen will be open 15 minutes before class each morning. Please do not drop your children off before that. Please try and pick up your child within 10-15 minutes after class ends. We want your child to have fun, but be safe at the same time. Please let us know if your child has any food allergies or other conditions that we should be aware of.

Location

Western Reserve School of Cooking
140 N Main
Hudson, 44236

Event Fees:

Teen Baking $ 325.00



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com