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Dec 5,2017 -     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. Vegetables for Winter:  Tuesday December  5 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


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


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

Tel: 330.650.1665