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BUILDING BLOCKS II

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Mar 1,2018 - Mar 5,2018    Time: 4:00 pm - 9:30 pm

Culinary Building Blocks Certificate Program Requirements:  Culinary Building Blocks I, II, III, 12 part Kitchen Boot Camp series, Knife Skills, 3-Day Bread Workshop with Kathy Lehr; 12 other individual classes and four baking classes of your choosing (excludes Date Night classes).  You will receive a certificate of completion at the end of each Culinary Building Block section, the 3-day Bread Workshop and  the Kitchen Boot Camp series. You need to take Culinary Building Blocks in order of I, II and III unless otherwise approved. 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 other classes.  All other classes need to be paid in full at the time of registration.  To receive a class credit (no refunds) on your Building Blocks deposit we must have a cancellation from you 2 weeks before the class begins. Culinary Building Blocks II:  World Cuisine Thursday - Tuesday March 1 - 5 This 5 day workshop will build on the methods and techniques learned in Culinary Building Blocks I:  French Basics.  You will be using a lot of the same techniques and methods learned in week one, but you will be applying them to different regions of the world. 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, Weekdays 4:00 - 9:30 pm and Saturday & Sunday 10:30 am - 4:30 pm; $625; $150 deposit Day One:  Italy:  Antipasti Pasto Platter:  Cured Meats, Cheeses and Marinated Vegetables; Focaccia Bread: Rosemary Garlic Parmesan; Minestra o Passato di Zucca alla Montavana (squash soup Mantua style); Lasagne Verdi alla Napaletano (green lasagne Naple style); Tiramisu. Day Two:  Middle Eastern:  Hummus Kawarma (lamb) with Lemon Sauce; Homemade Pita Bread; Fattoush Salad (salad of cucumbers, tomatoes,toasted flat bread, herbs and yogurt);  Barley Risotto with Marinated Feta; Codfish Cakes Braised in Tomato Sauce; Semolina Orange Marmalade Cake. Day Three:  Moroccan:  Moroccan Olive Salad; Roasted Carrot Salad with Cumin and Harissa Dressing; Chicken Tagine with Preserved Lemons and Vegetables;  Couscous and Almond Honey Cigars. Day Four:  Spain:  Tapas:  Mushrooms in Garlic Sauce; Shrimp is Garlic Sauce and Spanish Tortilla (potato and egg omelet); Paella with Chicken, Sausage and Mussels; Flan with Fresh Fruit Day Five:  India:  Lamb and Mint Somosas; Homemade Naan Bread; Roasted Eggplant Dip; Oven Roasted Chicken Tikka; Roasted Butternut Squash Curry; Fresh Spinach Paneer; Spiced Dal and Saffron Rice; Mango Chutney and Apple Raisin Chutney. Bring:  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.) We also have knives for use in the kitchen.


Location


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



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Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com