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Nov 19,2017 -     Time: 11:00 am - 4:00 pm

Thanksgiving Day Dry-Run: Sunday November 19 Whether this is you first attempt at making Thanksgiving dinner or you are just looking for some new ideas, this class will give you the confidence to put on a dinner to remember. We will start by breaking down the menu into parts, shopping lists, prep lists and what can be done a few days ahead of time and what has to be done the day of. This is half or more than half the battle of getting dinner on the table and being able to enjoy  the dinner yourself. We will start with a few appetizers. Mini baked brie with caramelized onions, pecans and raspberry sauce served with French bread; and Smoked salmon and cucumber canapes. We will then move on to a Roasted butternut squash and apple soup with a cinnamon creme fraiche; Mixed green salad with dried cranberries, spiced walnuts and blue cheese. On to the main event, Catherine will show you how to make a deconstructed dry brine roast turkey (this means roasting the breast and the leg/thigh quarters separately and not as a whole bird); Root vegetable gratin; Brown butter and bacon Brussels sprouts and Cranberry ginger pear sauce. We will cover making gravy and finish with Pumpkin mousse parfaits.  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