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Class Calendar


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Making Ramen
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Grilling - Ribs
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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


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

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


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

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


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

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


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

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


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

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


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

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


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

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


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

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


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

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


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

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


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

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


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

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

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:

$ 90.00 BBQ & Beer

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

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

Bagels, Bialys and Pretzels


Nov 18,2017 - Time: 10:00 am - 1:30 pm
Bagels, Bialys and Pretzels: Saturday November 18 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



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com