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Class Calendar


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Kids Spring Break Mini Camp


Mar 28,2017 - Mar 30,2017Time: 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:

$ 175.00 Kids Spring Break Mini Camp


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 180.00 Date Night - Fondue Party


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 75.00 Knife Skills


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 75.00 SOGC - Vegetables


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

Fish FryDay


Apr 7,2017 - Time: 11:00 am - 2:00 pm
Fish FryDay: 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:

$ 75.00 Friday Fish Fry


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

CLEVE - Proper Pig


Apr 7,2017 - Time: 6:00 pm - 8:00 pm

How to Smoke Meats at Home

Shane Vidovic of The Proper Pig

Up your game by learning from the best, while getting to taste some of the best smoked meats in Cleveland.  Side dish tastes also served by Autumn Johnston \"The Pierogi Lady\".  Do not miss this opportunity.

Agenda

Choosing The right smoker

What kind of wood should I use?

BBQ Rubs

How to prepare and smoke:

Chicken wings

Ribs

Pulled pork

Q &A

Side dishes (tastes) also served

Cash Bar (exact cash or credit card)


Location

Kitchen 216
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

$ 50.00 k216


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 80.00 Lavender - Lavender


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 75.00 Mozzarella


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 75.00 The Japanese Table


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 75.00 SOGC - Sauces I


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 75.00 SOGC - Sauces II


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 180.00 Date Night - Caribbean Getaway


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 80.00 Herbal Desserts


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

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:

$ 90.00 Parent & Child Italian Feast


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

CLEVE - Pierogi Workshop


Apr 24,2017 - Time: 6:00 pm - 9:00 pm
Pierogi Workshop: Monday April 24th 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; 6:00–9:00 pm

Location

Kitchen 216
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

$ 75.00 Pierogies


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

Culinary Building Blocks III


Apr 26,2017 - Apr 30,2017Time: 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:

$ 150.00 Culinary Building Blocks III


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

CLEVE - Jumpin' Juniper Gin


Apr 28,2017 - Time: 6:00 pm - 8:00 pm
Join us for Jumpin\' Juniper, a Journey through Gin. Joseph DeLuca Dr. Drink\'s Apothecary Show From its roots in medicine to the bathtubs of prohibition, gin\'s style has changed over time. Joseph will explore four styles of historical gins,  create four classic cocktails with them, and Chef Catherine will pair the botanicals in the gins with four dishes (demonstration) for sampling (small plates). Bols Genever Gin:  Gin and Juniper cured gravlox with pickled red onions and cucumbers Hayman\'s Old Tom Gin:  Grilled fennel and toasted almond salad with a Honey Vinaigrette Tanqueray Gin:  A selection of Pate (will have juniper and coriander in it) and cured meats with cheese.  Served with focaccia bread and a juniper, coriander lemon oil Aviation Gin:  Lavender infused shortbread Bio

Joseph DeLuca is Northeast Ohioʼs leading authority on bartending, beverage programs, and our growing cocktail culture. Besides traveling throughout the region executing drink-based events for restaurants, bars, corporate and non-profit meetings and in-home parties as the man behind Dr. Drinkʼs Traveling Apothecary Show,

Joseph is also the go-to guy for publications like Scene, Cleveland Magazine, Crainʼs Business News, and national industry magazines when they need an authority on the art of bartending, cocktail creation, and beverage trends. He is the founder, former vice president and an active member of the Cleveland Chapter of

the United States Bartenders Guild, gives back to the community through his work with MedWish and Dinner in Dark, and is an award-winning mixologist in his own right. Plus, heʼs a really nice guy who possesses a true passion for educating, mentoring, and motivating the next generation of beverage professionals.

FREE parking around the building


Location

Kitchen 216
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

$ 60.00 K216


Registration is closed for this event.
For more information or questions, please email:
classes@wrsoc.com

Parent & Child Italian Feast


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

Italian Feast: Sunday April 30

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 Open to Children aged 7 -13.

Location

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

Event Fees:

$ 90.00 Parent & Child Italian Feast

Spices - Indian and Thai Curries


May 2,2017 - Time: 6:30 pm - 9:30 pm
 Spicing Things Up: A World of Spice: We get a lot of questions about cooking with spices as well as cooking with herbs. In this series of classes you will learn how to make different spice blends and add a world of flavor to your cooking. We will be grinding whole spices to create different flavor profiles. Knowing what spices go well together can be trial and error so we will work on blends you can make yourself and you will know exactly what is in it. Starting in India and Thailand is the basis of learning how to blend spices for just that right balance of flavor and heat. All curries do not have to be spicy. Learning how to toast and grind your spices is the key to bring out the best flavor. We will be making 2 Indian curries and 2 Thai curries. India: Cauliflower, cashew, pea and coconut curry; Slow cooked red pepper and paneer (Indian cheese) curry; Thailand: Massaman potato curry and Panang curry with chicken.

Location

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

Event Fees:

$ 75.00 WOS Curries

Knife Skills


May 3,2017 - Time: 6:30 pm - 9:30 pm
Knife Skills: Wednesday May 3: 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 your cut vegetables, but there will be extra to take home, so please bring several quart size zip-lock 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.

Location

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

Event Fees:

$ 75.00 Knife Skills

Date Night Mexico


May 5,2017 - Time: 6:30 pm - 9:30 pm
Taste of Mexico: Friday May 5: Come celebrate Cinco de Mayo with us with a menu full of traditional Mexican flavors. We will even include a homemade margarita and Mexican beer with your meal. Chorizo, Poblano & Chihuahua Masa boats; Chicken Tamales with Chipotle Cream; Chile Glazed Sweet Potatoes with Cinnamon & Orange; Oaxacan Style Corn; and we will finish with Strawberry Tres Leches Shortcake

Location

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

Event Fees:

$ 180.00 DN Mexico

Macaron Wkshp


May 6,2017 - Time: 11:00 am - 2:30 pm
Macaron Workshop: Saturday May 6: 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.

Location

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

Event Fees:

$ 80.00 Macaron Workshop

Stuffed Pasta Wkshp


May 7,2017 - Time: 1:30 pm - 4:30 pm
Stuffed Pasta Workshop: Sunday May 7: In this class you will learn how to make semolina pasta dough used to make various stuffed pasta. We will create 3-cheese tortellini and spinach and sun dried tomato ravioli. Please bring a sheet pan to take home your tortellini and ravioli. We will cook and eat some of the stuffed pasta you make in a light tomato sauce and a white wine cream sauce.

Location

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

Event Fees:

$ 75.00 Stuffed Pasta

Pierogi Workshop


May 8,2017 - Time: 6:30 pm - 9:30 pm
Pierogi Workshop: Monday May 8: 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)

Location

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

Event Fees:

$ 75.00 Pierogies

Spices - Caribbean Flavors


May 9,2017 - Time: 6:30 pm - 9:30 pm
Spicing Things Up: A World of Spice: We get a lot of questions about cooking with spices as well as cooking with herbs. In this series of classes you will learn how to make different spice blends and add a world of flavor to your cooking. We will be grinding whole spices to create different flavor profiles. Knowing what spices go well together can be trial and error so we will work on blends you can make yourself and you will know exactly what is in it.

Caribbean Flavors: Tuesday May 9:

Tonight we will explore the spices of the Caribbean Islands. While some dishes are notably spicey, others are just full of flavor with spices. We will start with the most popular and well known Caribbean dishes of Jamaican Jerk Chicken. This dish uses a wonderfully spicy blend of spices and can then be baked or grilled. We will then create a spiced rubbed pork tenderloin to make some Cuban sandwiches (roast pork, mustard, pickles, ham and mustard on baguettes); Caribbean spiced rice and black beans; and Fried Plantains with garlic, vinegar and annatto.  

Location

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

Event Fees:

$ 75.00 WOS Caribbean

Parent/Child Cupcakes


May 13,2017 - Time: 1:00 pm - 3:30 pm
Parent/Child classes: These classes were a big hit in our last class brochure so we have decided to do some more. So grab your child or grandchild and come enjoy an afternoon in our kitchen that will make their mouths water to try new foods and learn a few things along the way. Please understand that these classes are priced for 2 people and that we lose a space if we take 1 parent and 2 children. If you have more than one child please have another adult sign up as well. Open to Children aged 7 -13. Cupcakes for Mothers Day: Saturday May 13 What better way to enjoy an afternoon with Mom or Grandma than making cupcakes? You will learn how to make cupcakes from scratch and learn how to fill and frost them. We will have a variety of toppings to make your cupcakes one of a kind. Red Velvet Cupcakes with Cream Cheese Frosting and Chocolate Cupcakes with Chocolate Ganache. Please bring a sheet pan or pastry box to take home your cupcakes (that is if you do not eat them all).        

Location

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

Event Fees:

$ 100.00 Parent & Child Cupcakes

CLEVE - Pigs and Pinot


May 13,2017 - Time: 6:00 pm - 8:30 pm
Pigs & Pinot: Saturday May 13 The Butcher\'s Pantry is a full service butcher shop and wine merchant in Solon bringing whole animal butchery back to the center of your dinner table. Our butchers and chefs prepare everything for you on site explaining how various cuts of meat are best prepared for your next meal and will find the perfect bottle of wine to pair with it. Join Western Reserve School of Cooking at Kitchen 216 in Cleveland for this great evening of butchery, pigs and pinot. Head Chef and Butcher Phil Everett grew up in Mogadore, Ohio with butchery paving his way through college and eventually culinary school. He will be on hand to demonstrate all that goes into the butchery of a half hog and discuss the different cuts. We will then enjoy a wine tasting and food pairing with 3 sample dishes. We will be having a selection of house made sausages, cheeses, bread and other garnishes with our first course; then from The Butcher\'s Pantry, we will move on to a crispy smoked pork belly with a mustard vinaigrette tossed greens and finish with garlic, sage brine pork chops served with a warm potato and green bean salad. Side dishes will be prepared by Chef Catherine St. John of Western Reserve School of Cooking. Owner Taylor Steinhoff will join us as well to pair wonderful Pinot Noir from three of the world most famous growing regions and bring to light the versatility of one of the worlds most popular varietals. Wines to be served are La Petite Perrier From France, Scott Pinot Noir from California, and Argyle Pinot Noir from Oregon. Wines are subject to change based on availability. 6:00-8:30 pm FREE PARKING

Location

Kitchen 216
2800 Euclid Ave #100
Cleveland, OH 44115

Event Fees:

$ 65.00 K216

Intro to Sous Vide


May 16,2017 - Time: 6:30 pm - 9:00 pm
Intro to Sous Vide Cooking: Tuesday May 16: If you have every wondered what Sous Vide cooking is or you have thought about purchasing a Sous Vide machine this demo will answer many of the questions you may have. Sous Vide is the process where food in vacuumed sealed and then placed in a temperature controlled water bath. You can use Sous Vide in many different cooking applications. Chef David Holland will take you through the process using 3 different proteins. On the menu will be Poached eggs and Hollandaise sauce (served as eggs Benedict); Sous Vide rosemary garlic rib eye steak; Sous Vide salmon with gremolata butter. David Holland

Location

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

Event Fees:

$ 65.00 Sous Vide

Spiralized Salads


May 17,2017 - Time: 6:30 pm - 9:30 pm
Summer Spiraled Salads: Thursday May 11: Trying to eat healthier and get more fruits and veggies into our diets can be a challenge. Especially when we want to have new and inventive ways to achieve this goal. Spiraled fruits and vegetables combined with other ingredients can be the answer. You will be able to try 3 different spiralizers (hand held, table top and the KitchenAid attachment) to see what you like best. We will then turn our fruits and vegetables into some great salads for summer. Rainbow raw pad Thai salad with grilled peanut shrimp; Golden beet noodle salad with goat cheese and pomegranate; Apple noodle salad with spiced walnuts; and Pear noodle and arugula salad with blue cheese.

Location

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

Event Fees:

$ 75.00 Spiral Salads

M is for Mixology


May 19,2017 - Time: 6:30 pm - 8:30 pm

An introduction to the five main spirit categories, vodka, gin, rum, tequila, and whiskey, through five of the world’s most popular cocktails, the Moscow Mule, the Martini, the Mojito, Margarita, and the Manhattan. While you learn how to make each drink and the hand skills involved in modern mixology, we\'ll tell the story of the people and places that created the drinks and their colorful history.

Light snacks will be served.

Bio

Joseph DeLuca is Northeast Ohioʼs leading authority on bartending, beverage programs, and our growing cocktail culture. Besides traveling throughout the region executing drink-based events for restaurants, bars, corporate and non-profit meetings and in-home parties as the man behind Dr. Drinkʼs Traveling Apothecary Show,

Joseph is also the go-to guy for publications like Scene, Cleveland Magazine, Crainʼs Business News, and national industry magazines when they need an authority on the art of bartending, cocktail creation, and beverage trends. He is the founder, former vice president and an active member of the Cleveland Chapter of

the United States Bartenders Guild, gives back to the community through his work with MedWish and Dinner in Dark, and is an award-winning mixologist in his own right. Plus, heʼs a really nice guy who possesses a true passion for educating, mentoring, and motivating the next generation of beverage professionals.

FREE parking around the building


Location

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

Event Fees:

$ 60.00 Mixology

Date Night India


May 20,2017 - Time: 6:00 pm - 9:00 pm
Date Night India: Saturday May 20: You know when someone is cooking Indian food as the smells of curries cooking on the stove will take over the kitchen. Join us tonight as we create those intoxicating smells and flavors in our kitchen. We will start with Lamb and mint samosas; Simply spiced spring cabbage; Roasted tamarind chicken thighs with honey and red chili; Saffron rice; spiced dal (lentils) and we will finish with Mango cardamom lasi.

Location

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

Event Fees:

$ 180.00 Date Night India

French Bread Wkshp


May 20,2017 - Time: 10:00 am - 1:30 pm
French Bread Workshop: Saturday May 20: This class will give you a formula to create any bread you desire! Follow Kathy Lehr through the basic chemistry of what happens when you combine yeast, flour, water and salt. Once these are mastered, you should be producing beautiful and tasty breads! You\'ll also learn all about various grains and how they react to yeast. There are many tips for the busy, working person and how to eliminate many of your fears and misconceptions. You will have the opportunity to shape and bake a perfect French loaf (a batard) as well as make the dough to take home and bake in your own oven. To accompany our chewy French loaves you will see how to make a Caesar salad using your leftover (if there is any!) stale bread. 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).

Location

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

Event Fees:

$ 80.00 French Bread Workshop

Bacon Five Ways


May 22,2017 - Time: 6:30 pm - 9:30 pm
Bacon 5 Ways: Thursday May 18 Bacon continues to be a popular ingredient in many dishes. The market is flooded with all kinds and styles of bacon, but how about creating your own? In this class Catherine will demonstrate how to cure and smoke pork belly and pork loin (Canadian bacon). You do not need a lot of fancy equipment to do this. We will also work with some of the best bacon out on the market (Nueske\'s). With our bacon we will then create the following dishes: Bacon guacamole; Bacon apple jam served on thick toast; Croquet Monsieur (made with Canadian bacon); Spaghetti Carbonara; and Beer and bacon steamed mussels.

Location

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

Event Fees:

$ 75.00 Bacon

Spices - Cajun & Creole


May 23,2017 - Time: 6:30 pm - 9:30 pm
Spicing Things Up: A World of Spice: We get a lot of questions about cooking with spices as well as cooking with herbs. In this series of classes you will learn how to make different spice blends and add a world of flavor to your cooking. We will be grinding whole spices to create different flavor profiles. Knowing what spices go well together can be trial and error so we will work on blends you can make yourself and you will know exactly what is in it.

Cajun and Creole Flavors: Tuesday May 23:

While New Orleans, Louisiana is in the United States it is one of the best areas to explore when it comes to using spices. Tonight we will be making Cajun and Creole spice blends to use in our cooking. While we have been grinding spices in the first 2 classes this class will be using a blend of spice powders, dried herbs and other seasonings. On the menu tonight we will be making a chicken and sausage Jambalaya (baked rice dish with spices, herbs, tomatoes and peppers); Blackened red fish (fish type may vary depending upon what is available); and Creole spiced shrimp Po-Boys.  

Location

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

Event Fees:

$ 75.00 WOS Cajun

Grilling - Dinner off the Grill


May 25,2017 - Time: 6:30 pm - 9:30 pm
Grilling Series: This series has been very popular for many years. Join us out back to learn how to use a charcoal grill to your advantage. We will also talk about using a gas grill, although we will not be using one. Learn to master and control the grill and not let it control you. Keep in mind that these classes are not weather dependent and will happen rain or shine. If it does rain we will have to use grill pans in the kitchen as it is too hard to get everyone back on an agreed upon date. This class also requires going up and down stairs. 5 Grilling Basics: Dinner off the Grill: Thursday May 25: We will produce our entire menu off our charcoal grill tonight. Along the way you will learn how to build, light, and control your fire. We will be using direct and indirect heat methods of cooking. Tonight you will enjoy Grilled Caesar salad; Grilled pizza margarita (tomatoes, mozzarella and basil); Grilled BBQ chicken legs with grilled vegetables and garlic herb new potatoes.   

Location

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

Event Fees:

$ 80.00 Grilling

Growing / Cooking Herbs


May 30,2017 - Time: 6:30 pm - 9:30 pm
Spicing Things Up: A World of Spice: We get a lot of questions about cooking with spices as well as cooking with herbs. In this series of classes you will learn how to make different spice blends and add a world of flavor to your cooking. We will be grinding whole spices to create different flavor profiles. Knowing what spices go well together can be trial and error so we will work on blends you can make yourself and you will know exactly what is in it. Herbs: The 10 Herbs you need to know, grow and cook with: Tuesday May 30: Participation / Demonstration Class

This is the time of year your herb garden will just be getting started. Planning out what to grow may be the easy part. Learning what herbs go will together and what ones are better left on their own can be tricky. We will be creating variations of different herb butters which can be frozen in logs to create a quick sauce for chicken, fish and steaks coming off the grill. Create different fresh fruit salsas that we will serve with corn chips (Strawberry basil salsa; Mango cilantro salsa as examples); Herb roast chicken salad served with our homemade Herb focaccia bread; Herb balsamic dipping sauce and an introduction into making herb infused oils.

Betsy Kollman of Kollman\'s Greenhouse in Twinsburg, OH will talk about growing herbs at home.


Location

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

Event Fees:

$ 75.00 WOS Herbs

Grilling - Seafood


Jun 1,2017 - Time: 6:30 pm - 9:30 pm
Grilling Series:  This series has been very popular for many years.  Join us out back to learn how to use a charcoal grill to your advantage.  We will also talk about using a gas grill, although we will not be using one. Learn to master and control the grill and not let it control you.  Keep in mind that these classes are not weather dependent and will happen rain or shine.  If it does rain we will have to use grill pans in the kitchen as it is too hard to get everyone back on an agreed upon date. This class also requires going up and down stairs. Grilling Seafood:  Easy grilling techniques:  Thursday June 1: This is the one area that we get the most questions on.  Most people are afraid to grill seafood for fear of overcooking it.  With a few simple techniques you will become the “Grill Master” of the neighborhood.  This class will use both grilling techniques of direct heat grilling for shorter cooking seafood like shrimp and indirect heat grilling for things like salmon. We will focus on turning your grill into to the perfect stove/outdoor oven.  We will start off with grilled Cilantro lime shrimp for making our own street style taco with grilled pineapple salsa and shredded cabbage; Sweet chili glazed Asian salmon with pan fried noodles; and finish with Grilled Tuna Steaks with charred corn and black bean salad.

Location

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

Event Fees:

$ 80.00 Grilling

Intro to Pastry


Jun 3,2017 - Jun 4,2017Time: 11:00 am - 4:00 pm
Intro To Pastry: Saturday June 3 and Sunday June 4: If you have ever wanted to up your baking game this is the perfect workshop to do that. Pastry Chef Anna Weisend will take you through some of the recipes and techniques every budding pastry chef/home baker needs to know and master. You will learn Creaming, Muffin method, rubbed dough, Sponge, Pate au Choux, Custard Ganache and much more. Day One: Cookies (creaming), Quick Bread (muffin method), Sponge Cake (sponge), Tart Shells (rubbed dough). All of this will set you up for Day Two when you will finish all your pastry work. Day Two: Pate au Choux, Pastry Cream (custard), glaze (ganache), truffles (ganache). Assemble Cake, pastry cream, and glaze into a Boston Cream Pie. Assemble Pate au Choux and pastry cream and glaze into cream puffs. Assemble Tart Crusts and Pastry Cream into Fresh fruit tarts We will serve a light lunch each day. Please bring on Sunday a sheet pan or pastry boxes to take home your creations.

Location

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

Event Fees:

$ 250.00 Pastry

Making Ramen


Jun 6,2017 - Time: 6:30 pm - 9:30 pm
Making Ramen: Tuesday June 6: Ramen is so much more than the freeze dried packets you lived off of in college. True ramen noodles are an alkaline noodle, which is what gives it a chewy texture. The broth for making ramen is also more than what comes out a little packet to which you add water. In this class Catherine will demonstrate how to make ramen noodles from scratch and then we will make 2 different styles of ramen soup. Ramen noodle soup with char siu pork with sous vide poached egg and vegetables; Ramen noodle soup with chicken and miso broth. We will also discuss and make ramen broth.

Location

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

Event Fees:

$ 75.00 Ramen

Date Night Napa Valley


Jun 9,2017 - Time: 6:30 pm - 9:30 pm
A Napa Inspired Dinner: Friday June 9: Enjoy an evening preparing a menu that you can replicate for your own dinner party once the farmer’s markets are in full force. Inspired by a focus on clean, flavorful combinations, this menu includes: Cojita Crusted Goat Cheese Quesadilla with Roasted Red Pepper Sauce & Sweet Corn Salsa; Farro Salad with Tomatoes and Beans; Salmon with Sweet Corn, Green Cabbage, and Brown Butter Vinaigrette; and Fresh Berry Tarts with Lime Curd

Location

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

Event Fees:

$ 180.00 Date Night Napa

Pizza Dough Creations


Jun 10,2017 - Time: 10:00 am - 1:30 pm
Creations with Pizza Dough: Saturday June 10: In this class, Kathy will show you how to take a pizza dough and, of course, make delicious pizza but then you will use the same dough to make a Stromboli stuffed with great meat and cheeses. After that, you will be able to roll out the dough, fill it with olive tapenade and cheese and make Bread Twists! At the end of class, Kathy will demonstrate how to make the dough and then you will make a batch to take home so please bring a large bowl and a big appetite!

Location

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

Event Fees:

$ 80.00 Pizza Dough

Cannoli Wkshp


Jun 11,2017 - Time: 11:00 am - 3:00 pm
Holy Cannoli:  Sunday June 11: Learn to make delicate, light cannoli shells from a family recipe that has been passed down for generations. We will also be making two fillings to stuff them with: Cherry Chocolate Almond and Orange Pistachio.  We will serve a light lunch/snack during this class. Please bring a container to take home your cannoli (that is if you do not eat them all). Anna Weisend

Location

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

Event Fees:

$ 85.00 Cannoli

Asian Dumplings


Jun 13,2017 - Time: 6:30 pm - 9:30 pm
Asian Dumpling: Tuesday June 13: Dumpling are very popular and there are so many different kinds. In this class we will make 3 different kinds with dipping sauces. Soup dumplings have become very popular and are a steamed dumpling with a meat filling that contains a gelantinized stock that turns to soup when heated up. We will be making a pork soup dumpling; Chicken and chive gyoza; and Shrimp dumplings. We will then create 3 different dipping sauces to go with our dumplings.

Location

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

Event Fees:

$ 80.00 Asian Dumplings

Grilling - Ribs


Jun 15,2017 - Time: 6:30 pm - 9:30 pm
Grilling Series:  This series has been very popular for many years.  Join us out back to learn how to use a charcoal grill to your advantage.  We will also talk about using a gas grill, although we will not be using one. Learn to master and control the grill and not let it control you.  Keep in mind that these classes are not weather dependent and will happen rain or shine.  If it does rain we will have to use grill pans in the kitchen as it is too hard to get everyone back on an agreed upon date. This class also requires going up and down stairs.                          5 Grilling Ribs Like a Pro:  Thursday June 15: Grilling ribs is different from smoking ribs.  While grilling ribs is a shorter process than smoking you can still get great flavor.  The key here is to choose the right cut and method for grilling.  While baby back ribs can be done start to finish on the grill with indirect heat, spare ribs or St. Louis style ribs (they are cut from the spare rib) will benefit from a slow pre-cooking in the oven and get finished on the grill.  We will discuss and taste the difference between a dry rub, wet rub and marinade.  Come and enjoy learning how to make Asian style sticky spare ribs (wet rub); Dry spice rubbed baby back ribs with bourbon bbq sauce; and Marinated (red wine, rosemary, garlic and orange marmalade) Country style ribs (not technically ribs, but very tasty).  While our ribs are cooking we will be in the kitchen whipping up some sides.  Asian apple slaw;  3 cheese mac & cheese and bourbon baked beans.

Location

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

Event Fees:

$ 80.00 Grilling

Pitchers on the Patio


Jun 16,2017 - Time: 6:30 pm - 8:30 pm

What a great way to kick off the Summer with some patio cocktails with our own Joseph DeLuca.  Come join us and lean how to make these cocktails and be the hit of the Summer when you have your patio parties.

Light snacks will be served.

Sangrita (not Sangria) - sweet, sour, and spicy Pimm\'s Cup - citrus, cucumber Strawberry Gin Shrub - berry Magnificent Chocolate Milk Punch - chocolate, coffee

Bio

Joseph DeLuca is Northeast Ohioʼs leading authority on bartending, beverage programs, and our growing cocktail culture. Besides traveling throughout the region executing drink-based events for restaurants, bars, corporate and non-profit meetings and in-home parties as the man behind Dr. Drinkʼs Traveling Apothecary Show,

Joseph is also the go-to guy for publications like Scene, Cleveland Magazine, Crainʼs Business News, and national industry magazines when they need an authority on the art of bartending, cocktail creation, and beverage trends. He is the founder, former vice president and an active member of the Cleveland Chapter of

the United States Bartenders Guild, gives back to the community through his work with MedWish and Dinner in Dark, and is an award-winning mixologist in his own right. Plus, heʼs a really nice guy who possesses a true passion for educating, mentoring, and motivating the next generation of beverage professionals.


Location

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

Event Fees:

$ 60.00 Pitcher Cocktails

Parent/Child Farmer's Mkt


Jun 17,2017 - Time: 10:30 am - 1:00 pm
Parent/Child classes: These classes were a big hit in our last class brochure so we have decided to do some more. So grab your child or grandchild and come enjoy an afternoon in our kitchen that will make their mouths water to try new foods and learn a few things along the way. Please understand that these classes are priced for 2 people and that we lose a space if we take 1 parent and 2 children. If you have more than one child please have another adult sign up as well. Open to Children aged 7 -13. Parent/Child Farmers Market tour and Cooking: Saturday June 17: What better way to teach to teach kids about where their food comes from than meeting the farmers that grow it? We will start this class at the cooking school, then walk across the street to meet the farmers and shop for our hands on cooking class. We then bring our fresh produce back to the kitchen and make some tasty treats. Because Farmer\'s Markets can change weekly the menu will depend upon what we find. We will be creating a salad, pasta dish and a fun fresh fruit dessert.  

Location

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

Event Fees:

$ 100.00 Parent & Child FM

Grilling - Steaks


Jun 22,2017 - Time: 6:30 pm - 9:30 pm
Grilling Series:  This series has been very popular for many years.  Join us out back to learn how to use a charcoal grill to your advantage.  We will also talk about using a gas grill, although we will not be using one. Learn to master and control the grill and not let it control you.  Keep in mind that these classes are not weather dependent and will happen rain or shine.  If it does rain we will have to use grill pans in the kitchen as it is too hard to get everyone back on an agreed upon date. This class also requires going up and down stairs. Grilling Steaks:  It\'s all in the cut:  Thursday June 22: Nothing taste as good as a steak cooked on a charcoal grill.  We will explore 3 different cuts of steak in this class.  We will start with a dry spice rubbed skirt steak served in grilled flat bread with grilled onions and chimichurri sauce (a green herb based Argentinian steak sauce); Sesame soy marinated flank steak lettuce wraps and we will finish with Grilled pepper crusted rib eye steak with grilled asparagus. Catherine St. John; 6:30-9:30 pm; $80

Location

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

Event Fees:

$ 80.00 Grilling

Date Night Farm to Table Dinner


Jun 24,2017 - Time: 6:00 pm - 9:00 pm
Farm to Table Dinner with Summer Wine Tasting: Saturday June 24: Join us for a night of celebrating fresh ingredients from the Hudson Farmers Market paired with the wines of summer. We will give you tastes of 4 summer wines perfect for sipping with our 4 course dinner. Wines are TBA but will be the following styles: Grilled corn relish with bacon wrapped sea scallop and roasted red pepper aioli with a crisp sparkling wine; Vichyssoise (chilled leek and potato soup) with a Sauvignon Blanc; Herb roasted chicken with grilled vegetables and Israel couscous served with a Cab Franc (light bodied red from the Loire Valley); and we will finish with a rustic berry tart with vanilla ice cream with a Brachetto, a pale red wine with floral notes. (Goes very well with fruit desserts). Please note that menus are subject to change based on what is available at the market that day.

Location

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

Event Fees:

$ 225.00 Date Night Dinner

Kids Cooking Camp


Jun 26,2017 - Jun 30,2017Time: 10:00 am - 12:30 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Kids Cooking Camp: Around the World: Monday June 26 – Friday June 30 Ages 8-12 This week we will take a culinary tour around the world exploring some dishes you may already know, but some you may not. There is no other way to learn about a country than what they eat. You will be surprised how many new things you will like. Italy: Monday June 26: Today we will begin by making some of our very own Italian herb and cheese sub sandwich rolls. We will then make Ricotta meatballs simmered in a simple tomato sauce and make some meatball subs with melted mozzarella cheese. We will serve that with a big family-style Anti pasto salad and finish with Chocolate ricotta cannoli. France: Tuesday June 27: We will be making individual quiche Lorraines and learning how to make a flaky pastry dough to line our quiches with. A classic quiche Lorraine is a simple mix of bits of ham or bacon with shallots, cheese and a cream and egg custard. They are great for breakfast lunch and dinner. Once you know how to make one you can fill it with any combination of ingredients you like. We will then move on to the classic French sandwich called a Croque Monsouire (grilled or baked ham and cheese with bechamel sauce) and we will finish with a rich chocolate mousse. Spain: Wednesday June 28: Spanish food is full of flavor, but not spicy like you might think. We will start with a traditional Tortilla Espanola, this has nothing to do with tortillas like in Mexican cooking. A Spanish Tortilla is a large potato omelet that is then cut in wedges. It is served all over Spain and can be eaten with almost any meal. Probably the most popular dish in Spain is Paella. Paella is a slowly stirred rice dish that has a variety of vegetables, meats and seafood. Our Paella will be a kid friendly chicken and sausage version. Our day in Spain will finish with a Spanish flan with fresh fruit. Flan is an egg based baked custard with a caramel sauce. Thailand and Vietnam: Thursday June 29: We will explore some of the most popular dishes in these two Asian counties. We will be making a Bahn Mi (Vietnamese submarine sandwich). You will see the French influences in this sandwich as it uses French bread and we fill it with tender roast pork and our own quick pickled vegetables. We will then move on to Thailand and make chicken and shrimp Pad Thai noodles; Thai fried rice and Mango lime smoothies. Germany: Friday June 30: We will end our food tour in Germany. Today we will make German style Pork schnitzel (breaded pork cutlets with a fried egg); We will also make Garlic chive spaetzle (small delicate dumplings) and we will finish the week by making some Apple strudel.

Location

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

Event Fees:

$ 275.00 Kids Cooking Camp

Kids Cooking Camp II


Jun 26,2017 - Jun 30,2017Time: 1:30 pm - 4:00 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Kids Cooking Camp: Around the World: Monday June 26 – Friday June 30 Ages 8-12 This week we will take a culinary tour around the world exploring some dishes you may already know, but some you may not. There is no other way to learn about a country than what they eat. You will be surprised how many new things you will like. Italy: Monday June 26: Today we will begin by making some of our very own Italian herb and cheese sub sandwich rolls. We will then make Ricotta meatballs simmered in a simple tomato sauce and make some meatball subs with melted mozzarella cheese. We will serve that with a big family-style Anti pasto salad and finish with Chocolate ricotta cannoli. France: Tuesday June 27: We will be making individual quiche Lorraines and learning how to make a flaky pastry dough to line our quiches with. A classic quiche Lorraine is a simple mix of bits of ham or bacon with shallots, cheese and a cream and egg custard. They are great for breakfast lunch and dinner. Once you know how to make one you can fill it with any combination of ingredients you like. We will then move on to the classic French sandwich called a Croque Monsouire (grilled or baked ham and cheese with bechamel sauce) and we will finish with a rich chocolate mousse. Spain: Wednesday June 28: Spanish food is full of flavor, but not spicy like you might think. We will start with a traditional Tortilla Espanola, this has nothing to do with tortillas like in Mexican cooking. A Spanish Tortilla is a large potato omelet that is then cut in wedges. It is served all over Spain and can be eaten with almost any meal. Probably the most popular dish in Spain is Paella. Paella is a slowly stirred rice dish that has a variety of vegetables, meats and seafood. Our Paella will be a kid friendly chicken and sausage version. Our day in Spain will finish with a Spanish flan with fresh fruit. Flan is an egg based baked custard with a caramel sauce. Thailand and Vietnam: Thursday June 29: We will explore some of the most popular dishes in these two Asian counties. We will be making a Bahn Mi (Vietnamese submarine sandwich). You will see the French influences in this sandwich as it uses French bread and we fill it with tender roast pork and our own quick pickled vegetables. We will then move on to Thailand and make chicken and shrimp Pad Thai noodles; Thai fried rice and Mango lime smoothies. Germany: Friday June 30: We will end our food tour in Germany. Today we will make German style Pork schnitzel (breaded pork cutlets with a fried egg); We will also make Garlic chive spaetzle (small delicate dumplings) and we will finish the week by making some Apple strudel.

Location

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

Event Fees:

$ 275.00 Kids Cooking Camp

Farmer's Mkt Trip


Jul 1,2017 - Time: 10:30 am - 1:30 pm
Farmers Market Field Trip:Saturday July 1: With the Hudson Farmers Market right a cross the street from the cooking school it would be hard to not have a class involving the market and all it has to offer. We will meet at the cooking school and then walk over to the market to do our shopping for class. It is hard to plan a menu for this class as we will be buying what is available that day. We will however create a Farmers Market Chowder (corn and other vegetables from the market; Goat cheese (Lucky Penny) and vegetable tart with a salad made from lettuces from Bradwood Farms; and finish with a Rustic fruit tart with fruit bought at the market. Please understand that menus are subject to change based on what we can find at the market.

Location

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

Event Fees:

$ 80.00 Farmer\'s Mkt

Whiskey Cocktails


Jul 7,2017 - Time: 6:30 pm - 8:30 pm

Let\'s keep the July 4th celebrations going by learning how to make whiskey cocktails with our own Joseph DeLuca.  Come join us and lean how to make these cocktails and slip into the dog days of Summer with a smile.

Light snacks will be served.

Mason\'s Mule - ginger, orange, vanilla Cure All - honey, citrus, smoke, ginger Atlanta Old Fashioned - cola, cherry Boulevardier - orange, bitter

Bio

Joseph DeLuca is Northeast Ohioʼs leading authority on bartending, beverage programs, and our growing cocktail culture. Besides traveling throughout the region executing drink-based events for restaurants, bars, corporate and non-profit meetings and in-home parties as the man behind Dr. Drinkʼs Traveling Apothecary Show,

Joseph is also the go-to guy for publications like Scene, Cleveland Magazine, Crainʼs Business News, and national industry magazines when they need an authority on the art of bartending, cocktail creation, and beverage trends. He is the founder, former vice president and an active member of the Cleveland Chapter of

the United States Bartenders Guild, gives back to the community through his work with MedWish and Dinner in Dark, and is an award-winning mixologist in his own right. Plus, heʼs a really nice guy who possesses a true passion for educating, mentoring, and motivating the next generation of beverage professionals.

     

Location

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

Event Fees:

$ 60.00 Whiskey

Date Night BBQ & Beer


Jul 8,2017 - Time: 6:00 pm - 9:00 pm
BBQ & Beer: Saturday July 8: Join us for a night of BBQ and Beer. We will break out the charcoal grill and and pair our food with some great local brews. Grilled peel and eat shrimp with spicy beer butter; grilled green apple and celery root salad with a mustard ale dressing; Beer brine pork tenderloin with ginger honey glaze served with Chili lime corn pinwheels and grilled summer tomatoes; and we will finish with a chocolate stout cake.

Location

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

Event Fees:

$ 200.00 Date Night BBQ

Teen Cooking Camp


Jul 10,2017 - Jul 14,2017Time: 10:00 am - 1:00 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Teen Cooking Camp: Around the World: Monday July 10 – Friday July 14 Ages 13-16 This week we will take a culinary tour around the world exploring some dishes you may already know, but some you may not. There is no other way to learn about a country than what they eat. You will be surprised how many new things you will like. Catherine St. John; 10:00 – 1:00 pm; $350 Italy: Monday July 10: Today we will begin by making some of our very own Italian herb and cheese sub sandwich rolls. We will then make Ricotta meatballs simmered in a simple tomato sauce and make some meatball subs with melted mozzarella cheese; Vegetable lasagne with a became sauce. We will serve that with a big family-style Anti pasto salad and finish with Chocolate ricotta cannoli. France: Tuesday July 11: We will be making individual quiche Lorraines and learning how to make a flaky pastry dough to line our quiches with. A classic quiche Lorraine is a simple mix of bits of ham or bacon with shallots, cheese and a cream and egg custard. They are great for breakfast lunch and dinner. Once you know how to make one you can fill it with any combination of ingredients you like. We will then move on to the classic French sandwich called a Croque Monsouire (grilled or baked ham and cheese with bechamel sauce) and we will finish with a rich chocolate mousse. Spain: Wednesday July 12: Spanish food is full of flavor, but not spicy like you might think. We will start with a traditional Tortilla Espanola, this has nothing to do with tortillas like in Mexican cooking. A Spanish Tortilla is a large potato omelet that is then cut in wedges. It is served all over Spain and can be eaten with almost any meal. Watermelon, corn and tomato salad will be up next. Probably the most popular dish in Spain is Paella. Paella is a slowly stirred rice dish that has a variety of vegetables, meats and seafood. Our Paella will be a kid friendly chicken and sausage version. Our day in Spain will finish with a Spanish flan with fresh fruit. Flan is an egg based baked custard with a caramel sauce. Thailand and Vietnam: Thursday July 13: We will explore some of the most popular dishes in these two Asian counties. We will be making a Bahn Mi (Vietnamese submarine sandwich). You will see the French influences in this sandwich as it uses French bread and we fill it with tender roast pork and our own quick pickled vegetables. Vietnamese Beef Pho (noodle soup). We will then move on to Thailand and make chicken and shrimp Pad Thai noodles; Thai fried rice and Mango lime smoothies. Germany: Friday July 14: We will end our food tour in Germany. Today we will make German style Pretzels with mustard for dipping; German style Pork schnitzel (breaded pork cutlets with a fried egg); We will also make Garlic chive spaetzel (small delicate dumplings) and we will finish the week by making some Apple strudel.

Location

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

Event Fees:

$ 350.00 Teen Cooking Camp

Intro to Cakes


Jul 15,2017 - Jul 16,2017Time: 11:00 am - 4:00 pm
Intro to Cakes: Saturday July 15 and Sunday July 16: Being able to make an impressive and tasty cake can take some work, but learning the proper way will be a game changer.You will learn more that just how to bake and ice a cake. Pastry Chef Anna Weisend will take you through all the basic techniques you need to know. You will bake various cakes with various techniques and learn how to finish/cover them. Day One: You will lay the ground work for day two. Pound Cake, Upside Down Cake, Sponge Cake, Financiers, and Lemon Curd Day Two:You will finish your cakes off this day. Bake Angel Food Cake, Bake Whoopie Pies, Italian Meringue Butter Cream, Cream Cheese Frosting. Assemble Whoopie Pies, Ice sponge cake. We will serve a light lunch each day. Please bring a sheet pan or pastry boxes on Sunday to take home your creations.

Location

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

Event Fees:

$ 250.00 Cakes

Kids Baking Camp


Jul 17,2017 - Jul 21,2017Time: 10:00 am - 12:30 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Kids Baking Camp: Baking Around the World: Monday July 17 – Friday July 21 Ages 8-12 We will continue our food tour of the world by baking through it. Pastry brings people and cultures together. We all have a Grandmother or someone else in the family who bakes from the culture in which they were brought up in. This is a dying art and many times these recipes are not being passed down to the next generation. This week we will look at different countries and their most popular pastries. Please bring a light lunch except for the last day of class. Italy: Monday July 17: We will start our pastry and dessert tour in Italy. You will learn how to make Tiramisu (mocha soaked lady fingers layered with a mascarpone cream and chocolate); Italian lemon cookies (these cookies have a lemon icing on them); and who does not love Chocolate gelato. France: Tuesday July 18: French pastry is the King in the pastry world and while we would all love to dive right in there are a few basics we need to learn first. Pate a Choux is a basic French dough that can be piped to make anything from a cheese puff to a cream puff. It is not hard to make but there are some tricks to learn when making it. We will use our Pate a Choux to make cheese puffs and chocolate éclairs which will also get us to learn how to make a pastry cream. You will also learn how to make a classic French brioche (this egg and butter based bread) is great for everything from making sandwiches, using for French toast or just eating with some jam. Greece: Wednesday July 19: Phyllo dough is the dough of choice in Greece when it comes to pastry. You will learn the basics of working with: this paper-thin dough. We will make classic Baklava (honey and walnut); you will learn how to make Galaktoboureko (say that 10 times fast), semolina custard pie with a lemon syrup and we will finish with a Greek yogurt cake. Mexico: Thursday July 20: We usually do a class on Mexico in the cooking camp, but this year we are going to focus on desserts from Mexico. Mexico is known for their vanilla and chocolate. Mexican chocolate is different from what we know. Their chocolate has hints of cinnamon in it. We will start with a Mexican chocolate lava muffin. Who does not like a warm Churro dusted with cinnamon sugar? Here is where the French technique of Pate a Choux (see French day) will come back. Churros are made from fried Pate a Choux dough then rolled in cinnamon sugar. Our final dessert will be the famous Tres Leche Cake (sponge cake soaked in 3 milks) and served with whipped cream. Belgium: Friday July 21: We will finish in Belgium. With close culinary ties to France, Germany and the Netherlands we will see a little lap over in technique and flavors. You will learn to make Belgian waffles with strawberries and whipped cream; Belgian Beignets (fried donuts) and Chocolate crepes will be on the menu.

Location

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

Event Fees:

$ 275.00 Kids Baking Camp

Kids Baking Camp II


Jul 17,2017 - Jul 21,2017Time: 1:30 pm - 4:00 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Kids Baking Camp: Baking Around the World: Monday July 17 – Friday July 21 Ages 8-12 We will continue our food tour of the world by baking through it. Pastry brings people and cultures together. We all have a Grandmother or someone else in the family who bakes from the culture in which they were brought up in. This is a dying art and many times these recipes are not being passed down to the next generation. This week we will look at different countries and their most popular pastries. Please bring a light lunch except for the last day of class. Italy: Monday July 17: We will start our pastry and dessert tour in Italy. You will learn how to make Tiramisu (mocha soaked lady fingers layered with a mascarpone cream and chocolate); Italian lemon cookies (these cookies have a lemon icing on them); and who does not love Chocolate gelato. France: Tuesday July 18: French pastry is the King in the pastry world and while we would all love to dive right in there are a few basics we need to learn first. Pate a Choux is a basic French dough that can be piped to make anything from a cheese puff to a cream puff. It is not hard to make but there are some tricks to learn when making it. We will use our Pate a Choux to make cheese puffs and chocolate éclairs which will also get us to learn how to make a pastry cream. You will also learn how to make a classic French brioche (this egg and butter based bread) is great for everything from making sandwiches, using for French toast or just eating with some jam. Greece: Wednesday July 19: Phyllo dough is the dough of choice in Greece when it comes to pastry. You will learn the basics of working with: this paper-thin dough. We will make classic Baklava (honey and walnut); you will learn how to make Galaktoboureko (say that 10 times fast), semolina custard pie with a lemon syrup and we will finish with a Greek yogurt cake. Mexico: Thursday July 20: We usually do a class on Mexico in the cooking camp, but this year we are going to focus on desserts from Mexico. Mexico is known for their vanilla and chocolate. Mexican chocolate is different from what we know. Their chocolate has hints of cinnamon in it. We will start with a Mexican chocolate lava muffin. Who does not like a warm Churro dusted with cinnamon sugar? Here is where the French technique of Pate a Choux (see French day) will come back. Churros are made from fried Pate a Choux dough then rolled in cinnamon sugar. Our final dessert will be the famous Tres Leche Cake (sponge cake soaked in 3 milks) and served with whipped cream. Belgium: Friday July 21: We will finish in Belgium. With close culinary ties to France, Germany and the Netherlands we will see a little lap over in technique and flavors. You will learn to make Belgian waffles with strawberries and whipped cream; Belgian Beignets (fried donuts) and Chocolate crepes will be on the menu.

Location

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

Event Fees:

$ 275.00 Kids Baking Camp

Date Night Provence


Jul 21,2017 - Time: 6:30 pm - 9:30 pm
Flavors of Provence: July 21: When you think of light summer fare, it’s easy to think of the region of Provence. This menu will take advantage of what’s in our local farmer’s markets in the spirit of southern France where vegetables are center stage. Salade Nicotine with Lemon Herb de Provence Vinaigrette; Provencal style Mussels; Sweet Pepper Gratin; Braised Fennel with Orange; and Rustic Blackberry Tart with Goat Cheese and Herbs de Provence

Location

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

Event Fees:

$ 180.00 Date Night Provence

Bagels, Bialys and Pretzels


Jul 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:

$ 80.00 Bagels. Bialys & Pretzels

Parent/Child Brunch


Jul 23,2017 - Time: 11:30 am - 2:00 pm
Parent/Child classes: These classes were a big hit in our last class brochure so we have decided to do some more. So grab your child or grandchild and come enjoy an afternoon in our kitchen that will make their mouths water to try new foods and learn a few things along the way. Please understand that these classes are priced for 2 people and that we lose a space if we take 1 parent and 2 children. If you have more than one child please have another adult sign up as well. Open to Children aged 7 -13. Sunday Brunch: Sunday July 23: In this hands on class we will be making some kid and parent favorites. Bring an appetite and prepare to make some tasty treats that you will want to make at home for the rest of the family. We will start with some fresh fruit and yogurt smoothies that will become a favorite. You will be able to create a few different versions. We will then move on to Buttermilk pancakes with things like blueberries or chocolate chips to add into the batter. You will learn how to make your own chicken apple sausage patties and a cinnamon apple crunch coffee cake.

Location

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

Event Fees:

$ 100.00 Parent & Child Brunch

Farmer's Mkt Trip


Aug 5,2017 - Time: 10:30 am - 1:30 pm
Farmers Market Field Trip: Take Two: Saturday August 5: We will again venture across the street to the Hudson Farmers Market in search of fresh local fruits and vegetables for our class. We will meet at the cooking school and then walk over to the market to do our shopping. This time we will put a Mediterranean spin on our menu. With all the fresh flavors of the market this theme is perfect for highlighting all that we will find at the market. Feta cheese and roasted vegetable crostini; Zucchini zoodle Greek salad with lemon, caper and dill vinaigrette; Cucumber and tomato salad with Greek yogurt dressing; and we will finish with fresh berry phyllo pockets. Please understand that menus are subject to change based on what we can find at the market.  

Location

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

Event Fees:

$ 80.00 Farmer\'s Mkt

Teen Baking Camp


Aug 7,2017 - Aug 11,2017Time: 10:00 am - 1:00 pm
Kids and Teen summer camps for 2017 If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class. Teen Baking Camp: Baking Around the World: Monday Aug 7 – Friday Aug 11 Ages 13-16 We will continue our food tour of the world by baking through it. Pastry brings people and cultures together. We all have a Grandmother or someone else in the family who bakes from the culture in which they were brought up in. This is a dying art and many times these recipes are not being passed down to the next generation. This week we will look at different countries and their most popular pastries. Please bring a light lunch except for the last day of class.  Italy: Monday July 31: We will start our pastry and dessert tour in Italy. You will learn how to make Tiramisu (mocha soaked lady fingers layered with a mascarpone cream and chocolate); Italian lemon cookies (these cookies have a lemon icing on them); and who does not love Chocolate gelato. France: Tuesday August 1: French pastry is the King in the pastry world and while we would all love to dive right in there are a few basics we need to learn first. Pate a Choux is a basic French dough that can be piped to make anything from a cheese puff to a cream puff. It is not hard to make but there are some tricks to learn when making it. We will use our Pate a Choux to make cheese puffs and chocolate éclairs which will also get us to learn how to make a pastry cream. You will also learn how to make a classic French brioche (this egg and butter based bread) is great for everything from making sandwiches, using for French toast or just eating with some jam. Greece: Wednesday August 2: Phyllo dough is the dough of choice in Greece when it comes to pastry. You will learn the basics of working with: this paper-thin dough. We will make classic Baklava (honey and walnut); you will learn how to make Galaktoboureko (say that 10 times fast), semolina custard pie with a lemon syrup and we will finish with a Greek yogurt cake. Mexico: Thursday August 3: We usually do a class on Mexico in the cooking camp, but this year we are going to focus on desserts from Mexico. Mexico is known for their vanilla and chocolate. Mexican chocolate is different from what we know. Their chocolate has hints of cinnamon in it. We will start with a Mexican chocolate lava muffin. Who does not like a warm Churro dusted with cinnamon sugar? Here is where the French technique of Pate a Chou (see French day) will come back. Churros are made from fried Pate a Choux dough then rolled in cinnamon sugar. Our final dessert will be the famous Tres Leche Cake (sponge cake soaked in 3 milks) and served with whipped cream. Belgium: Friday August 4: We will finish in Belgium. With close culinary tries to France, Germany and the Netherlands we will see a little lap over in technique and flavors. You will learn to make Belgian waffles with strawberries and whipped cream; Belgian Beignets (fried donuts) and Chocolate crepes will be on the menu.

Location

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

Event Fees:

$ 350.00 Teen Baking Camp

Date Night Mexican Patio Party


Aug 18,2017 - Time: 6:30 pm - 9:30 pm
Mexican Patio Party: August 18: This is a menu that won’t have you slaving away in the kitchen while your guests are enjoying the summer nights. Do the advance prep and then a couple last minute “quick reward” items on the grill and you are set. Queso Fundido; Grilled Fish Tacos topped with Charred Slaw, Guacamole and wrapped with a Freshly Made Corn Tortilla; Sun dried Tomato, Roasted Pepper & Sweet Corn “Salsa” over Orzo; and Grilled Pineapple with Coconut Rum Ice Cream

Location

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

Event Fees:

$ 180.00 DN Mexico Party



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com