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Building Blocks I


Sep 6,2017 - Sep 10,2017Time: 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; 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 all 12 Science of Good Cooking series. You need to take Culinary Building Blocks in order of I, II and III unless otherwise discussed. However you do NOT need to enroll in the Certificate Program, as described above, to take Building Blocks I, II, or III. 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 I:  French Basics Wednesday – Sunday September 6 - 10 In this five day workshop you will be cooking full coursed out French menus each day.  We will be covering knife skills, organizational skills, multi-tasking, and French methods and techniques in the kitchen. Below are sample menus.  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 Day One:  Deviled Eggs; Cream of Mushroom Soup; Mixed Greens with Red Wine Vinaigrette, Pan Seared Pork Chops in a Mustard Cream Sauce; Baked Rice Pilaf; Saute of Asparagus; Chocolate Lava Cake w/ Raspberry Sauce and Fresh Whipped Cream. Day Two:  Baked Brie in Puff Pastry (learn quick puff pastry); French Onion Soup; Belgian Endive Salad with Blue Cheese and Toasted Pistachios; Chicken Provencal (Pan sauce of tomatoes, olives and basil); Roasted Garlic Mashed Potatoes; Roasted Baby Carrots; Spiced Poached Pears in Port Wine served with Creme Anglaise. Day Three:  Gougeres (cheese puffs); Soup au Pistou (French country vegetable soup); Celery Root Salad with Homemade Mayonnaise; Carbonnades A\'la Flamande (beef braised with onions and beer); Parsley Potatoes; Braised Winter Greens and Crepes Suzette. Day Four:  Assorted French Canapes; French Garlic Soup with Poached Eggs; French Lentil Salad with Goat Cheese; Coq au vin (chicken braised in red wine); Fresh Hand Cut Noodles; Glazed Onions and Mushrooms and Apple Caramel Tart. Day Five:  Cheesy French Pinwheels (using our quick puff pastry); Tomato Soup with Grilled Cheese Croutons and Basil Oil; French Green Bean and Potato Salad; Salmon Baked in Parchment with Composed Butter and Creme Brulee. 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.)

Location

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

Event Fees:

$ 150.00 Building Blocks I


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

Date Night SoCal Salads


Sep 15,2017 - Time: 6:30 pm - 9:30 pm
SoCal Dinner Salads: Friday September 15 When I travel in California, I often barely get past the salad section of the menu.  The combinations, textures and flavor combinations make them a satisfying dinner all on their own. Kale & Butternut Squash Salad with Sesame Orange dressing & Curried Cashew Crunch; Warm Wild Mushroom Salad with Seared Salmon & Balsamic Dressing; Greek Salad with Lemon, Dill and Feta Crusted Alaskan Cod; Wheat Berry Waldorf Salad with Grilled Chicken & Roasted Garlic Toast. Anne Haynam PRICED PER COUPLE

Location

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

Event Fees:

$ 180.00 Date Night SoCal Salads


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

Parent & Child Farmers Market


Sep 16,2017 - Time: 10:00 am - 12:30 pm
Explore the Farmers Market:  Saturday September 16 In this fun class you will get to explore the Hudson Farmer\'s Market and meet the people who grow and produce your food. Supporting local farmers is an important part of being part of a community. We will walk across the street to shop the market and return to the kitchen to create pizzas from scratch; A fall farmer\'s market vegetable soup and we will create a fall dessert based on what we can find at the market. Catherine St. John;  Children ages 7 – 13. PRICED PER PAIR

Location

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

Event Fees:

$ 100.00 P&C Farmers Mkt


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

Intro to the Kitchen


Sep 19,2017 - 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. Intro to the Kitchen: Tuesday September 19 This class will cover many of the basics of setting up your kitchen for successful cooking.  We will cover equipment, how to read a recipe, mise en place (prep); time management, what can be done ahead of time and what has to wait.  This will be a simple menu fully coursed out.  Devilled eggs: seems simple, but many people get hung up on hard boiling an egg; Bibb lettuce salad with a balsamic orange vinaigrette; Dry brine roasted chicken; Mustard crusted potatoes; Sauté of winter vegetables; and finish with Chewy oatmeal raisin cookies (you will want extra for breakfast). Catherine St. John

Location

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

Event Fees:

$ 75.00 SOGC - Intro Kitchen


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

Sheet Pan Dinners


Sep 20,2017 - Time: 6:30 pm - 9:30 pm
NEW! Sheet Pan Dinners: Thursday September 20 Whether you call it a sheet pan, baking pan or roasting tray you can do more than bake cookies or make a sheet cake on them. In this class we will explore for 1 tray meals that will make dinner and clean up easy. Orange glazed pork with sweet potatoes and greens; Lemon garlic salmon with tomatoes, peppers and onions; Dijon honey glazed chicken thighs with baby potatoes and carrots; and we will finish with Butternut squash and potato hash with eggs. Catherine St. John

Location

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

Event Fees:

$ 75.00 Sheet Pan Dinner


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

French Bread Wkshp


Sep 23,2017 - Time: 10:00 am - 1:30 pm
French Bread Workshop:Saturday September 23 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.  Kathy Lehr 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


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

Sushi Workshop


Sep 24,2017 - Time: 1:30 pm - 4:30 pm
Sushi Workshop: Sunday September 24 Have you ever wondered how to make sushi? Think it would be nice to make sushi at home with your friends and family? Maybe have a sushi party at  home? Come learn how to make this very popular dish and what equipment you will need to make it.  We will cover ingredients, equipment and technique in making sushi. Once you learn how to make the rice and the techniques for rolling, the combinations are endless. California Roll (krab, cucumber and and avocado); Spicy Tuna Roll (tuna with a sriracha mayo); Kappa Maki (cucumber roll); Smoked Salmon Asparagus Roll; and Avocado Mango Roll. We will be learning a traditional style roll and an inside out roll Please bring a container to take home any extra sushi.  Catherine St. John

Location

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

Event Fees:

$ 80.00 Sushi


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

Pierogi Workshop


Sep 25,2017 - Time: 6:30 pm - 9:00 pm
Pierogi Workshop:  Monday September 25 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.  Please 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


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

Saute & Stir Fry


Sep 26,2017 - 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. Art of Saute & Stir Fry: Tuesday September 26 These two techniques are the cornerstone of cooking.  Understand how to do these methods of cooking will allow you to branch out from your recipes and create your own.  We will start with a simple sauté of chicken with shallots, garlic, herbs, lemon and white wine; Sautéed pork scallopini (thinly pounded pork) with a port wine and raspberry sauce; Chicken stir fry with broccoli and cashews; and Kung pao pork (spicy stir-fried pork with vegetables).  We will serve our stir fries with steamed rice.  Catherine St. John

Location

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

Event Fees:

$ 75.00 SOGC Saute & Stir Fry

Diner Favorites


Sep 28,2017 - Time: 6:30 pm - 9:30 pm
NEW! Diner Favorites: Thursday September 28 We all love a good comforting dinner at our favorite diner. It brings back memories of days gone by. Tonight we will recreate some of our favorites with fresh flavors and that won\'t make you feel like your being bad. Our first diner classic will be meat loaf, but not any meatloaf. Ours will combine beef and turkey along with a variety of vegetables that will give it more flavor and moisture than your standard diner meatloaf. We will serve our meatloaf with mashed olive oil new potatoes and a side of bacon braised green beans. Next up is Chicken and Biscuits, our chicken and biscuits will be a stewed chicken with lots of vegetables serve with fresh buttermilk drop biscuits. We will finish our diner class with a milk shake bar will you will be able to create your own diner classic.  Catherine St. John

Location

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

Event Fees:

$ 75.00 Diner Favs

Date Night Spanish Nights


Sep 30,2017 - Time: 6:00 pm - 9:00 pm
Spanish Nights: Saturday September 30 Join us for a fun night of Spanish cooking. You will be greeted with Gazpacho with an avocado creme and a glass of Proseco. We will then move on to a few Tapas (Apple and manchego cheese crostini; Spanish ham wrapped plums) to start out our night and then dive into making a Seafood and Chicken Paella served with a rustic Tomato bread. We will finish with Spanish almond cake with Cream. Catherine St. John PRICED PER COUPLE

Location

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

Event Fees:

$ 180.00 Date Night Spain

Fall Soups


Oct 3,2017 - 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. Soups for Fall: Tuesday October 3 There is nothing like a hot soup on a cold night.  Soups can be made ahead and are usually better when made ahead of time and most freeze well.  Spend a Sunday afternoon making a few soups and stock your freezer for easy and fast meals during the week.  We will also cover making your own chicken and vegetable stocks that also freeze well.  Black bean soup with cumin cream; Creamy potato soup with roasted garlic; Minestrone soup with garlic toasts and a Beef and barley soup. Catherine St. John

Location

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

Event Fees:

$ 75.00 SOGC Soups

Cast Iron Cooking


Oct 5,2017 - Time: 6:30 pm - 9:30 pm
NEW! Cast Iron Cooking:  Thursday October 5 Cast Iron cooking has been around for a long time. We have all seen pictures of cowboys cooking in cast iron over an open flame. We can translate many of these techniques to the modern kitchen. You will get to cook with cast iron skillets and grill pans in this class as well as learn how to maintain a well seasoned pan. We will also talk about and use a carbon steel pan so you can see the difference and decide which is best for you. We will make Cajun dusted cast iron skillet fish for a blackened fish sandwich with a roasted pepper aioli and crispy slaw; Pan grilled flat skirt steak with a chimichurri sauce (Argentinian green herb based steak sauce); Potato and sausage bake with eggs and we will finish with a Fall fruit cobbler with vanilla ice cream. Catherine St. John

Location

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

Event Fees:

$ 75.00 Cast Iron Cooking

Pasta Wkshp


Oct 7,2017 - Time: 11:00 am - 1:30 pm
Pasta Workshop:  Saturday October 7 There is nothing like fresh pasta. Even the fresh pasta you buy in the store is not really fresh pasta. You will learn how to make a semolina dough and then roll it out into sheets to be cut into fettuccine and spaghetti. While our dough is resting we will make two sauces to serve with our pasta. Fettuccine with Ricotta Meatballs in Tomato Sauce and a Spaghetti carbonara (bacon, eggs and Parmesan). Please bring a sheet pan to take home any extra cut pasta. Catherine St. John

Location

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

Event Fees:

$ 75.00 Pasta

Macaron Wkshp


Oct 8,2017 - Time: 1:00 pm - 4:30 pm
Macaron Workshop: Sunday October 8 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. Please bring a container to take home your macarons.   Anna Weisend

Location

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

Event Fees:

$ 80.00 Macaron Workshop

Pasta Bowl


Oct 10,2017 - 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 Pasta Bowl : Tuesday October 10 Nothing is as satisfying as a steaming bowl of pasta.  We will explore 4 different shapes and 4 different sauce to serve with your pasta.  We will cover a basic simple tomato sauce that we will serve with Penne and ricotta meatballs in a simple tomato sauce; Fettuccine with salmon, leeks in a lemon cream sauce; Linguini with winter pesto (spinach and arugula) and we will finish with a classic baked Macaroni and cheese with a bacon crunch topping.  Catherine St. John

Location

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

Event Fees:

$ 75.00 SOGC Pasta

Dutch Oven Cooking


Oct 12,2017 - Time: 6:30 pm - 9:30 pm
NEW! Dutch Oven Cooking: Thursday October 12 As he weather begins to get cooler our minds turn to hearty Dutch Oven cooking. In this class we will look at different sizes and styles of Dutch Ovens and decide what is best for you and the type of cooking you do. We will start with the basics and make a Classic French onion soups with crouton and hot melted cheese; we will then move on to making a Classic Beef bourguignon (beef stew with glazed pearl onions and mushrooms); we will serve our stew with a vegetable rice pilaf baked in a Dutch Oven braiser; we will then move on to a Seafood stew with garlic croutons and we will finish with Dutch Oven baked apples with cinnamon and creme fraiche. Catherine St. John

Location

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

Event Fees:

$ 75.00 Dutch Oven Cooking

Date Night N. India


Oct 13,2017 - Time: 6:30 pm - 9:30 pm
Northern India: Friday October 13 One of the world’s great cuisines starts with the development of a masala – onion, garlic and ginger that is flavored with tomatoes and a careful order of spices.  Learn the technique of a masala along with the importance of toasting and grinding spices as we cook a menu that makes for a great component plate. Vegetable Pakoras, Butter Chicken, Spinach Paneer, Pulao (Indian Fried Rice) and Chapati. Anne Haynam

Location

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

Event Fees:

$ 180.00 Date Night India

Napoletana Pizza


Oct 14,2017 - Time: 10:00 am - 1:30 pm
Napoletana Pizza: Saturday October 14 Kathy will show you how to use the Napoletano pizza dough to make either a baked or fried calzone, filled with ricotta, mozzarella, Italian ham, parmesan, and basil.  This calzone is topped with a fresh tomato sauce and more basil.  Secondly, we will use frying techniques to make Pizza Montenara. These are small circular pieces of dough pierced with a fork and deep fried. When cooled, they are topped with tomatoes, mozzarella, basil, parmesan and olive oil.  They are placed in a hot oven on tiles and baked for a few minutes, then drizzled with olive oil and they are ready to eat. The last item is the Angelettos (Little Angels).  A piece of dough is rolled out and cut into strips. These strips are deep fried. They are topped with a spicy marinara sauce, parmesan, basil, and salt and pepper.  Some of the Angelettos will be held back to make Angelettos Nutella. Yes, they are drizzled with Nutella and dusted with powdered sugar for a yummy dessert! At the end of class you will be making the dough the take home. Please bring a medium size bowl.  Kathy Lehr

Location

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

Event Fees:

$ 80.00 Pizza

Pumpkin Desserts


Oct 15,2017 - Time: 1:30 pm - 4:30 pm
NEW! Pumpkin Desserts: Sunday October 15 It’s time to indulge our love of pumpkin everything! Have fun learning new recipes! Pumpkin and Caramel Whoopie Pies, Pumpkin Bread Pudding with Bourbon Caramel Sauce, Gluten Free Pumpkin Custard Cups, Pumpkin Cutout Cookies, and Pumpkin Swirl Chocolate Brownies.  Anna Weisend BRING containers for possible extra desserts

Location

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

Event Fees:

$ 75.00 Pumpkin Desserts

Roasting & Pan Grilling


Oct 17,2017 - 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. Art of Roasting & Pan Grilling: Tuesday October 17 We will be roasting and pan grilling meats and vegetables in this class.  You will learn which cuts are best for each type of cooking method.  For example I would not roast a boneless skinless piece of chicken, but I would pan grill one to eat on it\'s own or serve in a sandwich or on a salad. You will enjoy Slow roasted beef with a horseradish cream sauce; Roast loin of pork with roasted apples and vegetables; Pan grilled teriyaki chicken with grilled pineapple served on a Hawaiian bun and Pan grilled shrimp that will top a Caesar salad with garlic herb croutons. Catherine St. John

Location

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

Event Fees:

$ 75.00 SOGC Roasting

Date Night Clam Bake


Oct 20,2017 - Time: 6:30 pm - 9:30 pm
Clam Bake:  Friday October 20 We will have a fun night of making a deconstructed clam bake. What we mean by this is that we will take what is best about a clam bake and make it better by steaming, roasting, and sauteing each part of a clam bake instead of cooking everything in the same pot. We will then gather around a large long table and eat all that we have made. We will start with an end of the season Tomato and feta salad; and then move on to the main event. Steamed clams with garlic parsley broth; dry brine herb roasted chicken; Mustard crusted roasted potatoes; Parmesan crusted roasted corn; and Crusty bread and butter. We will finish the night with a fall apple cobbler with vanilla ice cream.  Catherine St. John PRICED PER COUPLE

Location

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

Event Fees:

$ 200.00 Date Night Clam Bake

Parent & Child Pasta Wkshp


Oct 21,2017 - Time: 11:00 am - 1:30 pm
NEW! Homemade Pasta Workshop: Saturday October 21 Kids love Pasta! What better way to spend a day than making homemade Fettuccine. We will make our own semolina pasta dough and roll it out and cut into fresh fettuccine. We will serve our fresh pasta with Monster Ricotta Meatballs; Classic Caesar Salad and Garlic Cheese Bread.  Catherine St. John. Children ages 7 – 13. PRICED PER PAIR

Location

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

Event Fees:

$ 100.00 P&C Pasta

Stuffed Pasta Wkshp


Oct 22,2017 - Time: 1:30 pm - 4:30 pm
Stuffed Pasta Workshop:  Sunday October 22 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.  Catherine St. John

Location

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

Event Fees:

$ 75.00 Stuffed Pasta

Stuffed Cabbage / Chicken Paprikash


Oct 23,2017 - Time: 6:30 pm - 9:30 pm
NEW! Stuffed Cabbage & Chicken Paprikash:  Monday October 23 In this hands on class you will learn different variations of the classic cabbage roll and chicken paprikash.  Cabbage rolls vary from country to country throughout Europe and the Middle East.  Recipes will be provided for several kinds and we will make 2 kinds.  Chicken Paprikash the most famous Hungarian stew is made differently from family to family.  We will review two different varieties and make homemade spaetzles to go along with our dish. Please bring a few containers to take home any leftovers.  Autumn Johnston

Location

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

Event Fees:

$ 75.00 Stuffed Cabbage

Building Blocks II


Oct 25,2017 - Oct 29,2017Time: 4:00 pm - 9:30 pm
CANCELLED 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; 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 all 12 Science of Good Cooking series. You need to take Culinary Building Blocks in order of I, II and III unless otherwise discussed. However you do NOT need to enroll in the Certificate Program, as described above, to take Building Blocks I, II, or III. 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 Wednesday – Sunday October 25 - 29 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; Wednesday-Friday 4:00 - 9:30 pm and Saturday & Sunday 10:30 am - 4:30 pm; $625 Culinary Building Blocks II:  World Cuisine 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: 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.)  

Location

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

Event Fees:

$ 150.00 Building Blocks II

Braising & Poaching


Oct 26,2017 - 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. Braising and Poaching: Tuesday October 24   Braising and poaching are both moist heat methods of cooking.  There is a proper way of doing both and neither of them involve boiling.  Some braises are long (tougher cuts of meat) and some are shorter it all depends upon the cut of meat.  Poaching is for more delicate fish or for shrimps, scallops, eggs and chicken for making salad.  We will look at all the variations. We will do a Classic pot roast to show a tougher cut of meat that benefits from a long braise; a shorter braise will be boneless skinless chicken thighs with bacon, onions and beer.  We will serve both with buttered noodles. For our poaching we will poach salmon in a spicy coconut Thai curry sauce and poach chicken for a chicken salad with apples, walnuts and herbs. Catherine St. John

Location

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

Event Fees:

$ 75.00 SOGC Braising

Date Night Dinner in the Andes


Nov 3,2017 - Time: 6:30 pm - 9:30 pm
Dinner in the Andes: Friday November 3 An introduction to the flavors of Argentina and Peru featuring: Corn cakes with Chorizo, Cheese & Spicy Herb Sauce, Mojo Marinated Flank Steak w/ Chimichurri Verde, Annatto Potato & Cheese Cakes, and Apple Stuffed Crepes with Dulce de Leche.  Anne Haynam PRICED PER COUPLE

Location

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

Event Fees:

$ 180.00 Date Night Andes

Take the Fear out of Seafood


Nov 7,2017 - 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. Taking Fear out of Seafood: Tues. November 7 This is probably the number 1 class we get a request for.  People love to eat seafood when they go out, but they do not want to cook it at home.  We will discuss where, how and what questions to ask when you are buying seafood.  We will then turn our attention to learning different ways to cook seafood.  Farro and Shrimp risotto with tomatoes and spinach (farro is an ancient grain and is considered a super food);  Panko crusted white fish (will depend upon what is in the market the day of class) with oven garlic rosemary fries and home-made tartar sauce; Pan roasted salmon with a miso glaze and sautéed spinach and seared Tuna steaks for a salad Nicoise (French salad with greens, tuna, potatoes, greens beans, nicoise olives and a French vinaigrette. 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 Seafood

Thanksgiving Desserts


Nov 11,2017 - Time: 11:00 am - 2:00 pm
Thanksgiving Desserts: Saturday November 11 Looking for a little something to go along with your pumpkin pie this year? Learn some new tasty desserts this year for Thanksgiving! Apple Cranberry Upside Down Cake, Chocolate Apricot Torte, Pear Galette, Mocha Pecan Tart, and Gingerbread Palmiers. Anna Weisend

Location

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

Event Fees:

$ 75.00 TDay Desserts

Parent & Child Thanksgiving


Nov 12,2017 - Time: 1:00 pm - 4:00 pm
Thanksgiving Dinner:  Sunday November 12 Getting the kids involved with Thanksgiving dinner is a great way to keep them a part of the festivities. It will also give them a special place at the table when it comes time to eat and they can proudly say they made the cranberry sauce, or the stuffing. Come and cook together and get some great ideas for your feast this year. We will by making a roasted butternut squash and apple soup; I will have some dry brine roast turkey ready to go in the oven and then we can make all the sides. Cranberry, pear and ginger sauce; Creamy mashed potatoes with Herb gravy; Roasted Honey carrots; Cornbread & sausage dressing and finish with Mini pumpkin phyllo cups. Catherine St. John. Children ages 7 – 13. PRICED PER PAIR

Location

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

Event Fees:

$ 125.00 P&C TDay

SOGC - Thanksgiving Edition


Nov 14,2017 - 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. SOGC Thanksgiving Edition: Tuesday November 14 Thanksgiving can be a challenging operation if you do not have a few basics under your belt. In this class we will cover all the sides that go with the Turkey. Creamy mashed potatoes with Herb Gravy; Roasted Brussels sprouts with bacon and pecans; Cranberry pear and ginger relish; and Corn bread, apple and sausage dressing. We will have some Dry brine roast turkey to have with our sides. We will cover shopping, planning, prepping and timetables to getting everything on the table.   Catherine St. John

Location

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

Event Fees:

$ 75.00 SOGC TDay

Knife Skills


Nov 16,2017 - Time: 6:30 pm - 9:30 pm
Knife Skills:  Thursday November 16 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.  Catherine St. John

Location

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

Event Fees:

$ 75.00 Knife Skills

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

Thanksgiving Dry-Run


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

Location

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

Event Fees:

$ 125.00 TDay Dry Run

Art of the Egg


Nov 28,2017 - 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 Art of the Egg: Tuesday November 28   Eggs are considered to be the perfect food and at the same time one of the most difficult foods to cook. Over cook them and they can be tough and rubbery, but cook them just right and they can be the most incredible things you can eat. They’re inexpensive and can make a great breakfast, brunch, lunch or dinner in a pinch. Broccoli, ham and Irish cheese (Kerrygold) frittata; hearty scrambled eggs with bacon (Nueske’s); shallot and Swiss; the prefect French omelet; deep dish quiche Lorraine. If time allows we will also look at how to fry eggs. Catherine St. John

Location

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

Event Fees:

$ 75.00 SOGC Eggs

Holiday Quick Puff Pastry


Nov 30,2017 - Time: 6:30 pm - 9:30 pm
Holiday Quick Puff Pastry Workshop:  Thursday November 30 Mastering puff pastry can be a challenge and can take hours to achieve. In this hands on class you will learn a quick version of this classic French pastry that will change you view on making it yourself. Everyone will have an opportunity to make and take home 1 batch of quick puff pastry for use later. It freezes well and you can make a variety of sweet and savory dishes.  In this class we will also be making Mushroom pinwheels; Sausage slices with mustard dipping sauce; Olive tapenade tarte with feta dip and we\'ll take the scraps and make cheese sticks. Catherine St. John

Location

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

Event Fees:

$ 75.00 Puff Pastry

Date Night Spain


Dec 1,2017 - Time: 6:30 pm - 9:30 pm
Spain:  Friday December 1 Enjoy the heart-warming traditions of the foods that for centuries have brought families together during the chilly winter months: Sweet Potato Flautas with Ancho Chile Sauce, Spanish Paprika Meatballs in Tomato Sauce, Cod Fillet in Creamy Onion, Potato, Tomato & Basil Ragu, and a Coffee Flan. Anne Haynam   PRICED PER COUPLE

Location

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

Event Fees:

$ 180.00 Date Night Spain

Christmas Cookies & Candies


Dec 2,2017 - Time: 11:00 am - 2:00 pm
Christmas Cookies & Candies: Sat. December 2 Get your holiday sweet tooth ready! You’ll be ready for entertaining and gift giving with these easy to make treats. We will also be talking about how to wrap up the deliciousness for a polished look with a wow factor. Raspberry Stuffed Shortbread, Marzipan Brownies, Salted Caramel Blondies, Bourbon Balls, and Apricot Chocolate Brittle.  Anna Weisend   BRING containers for any extra cookies

Location

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

Event Fees:

$ 75.00 Xmas Cookies Candies

Winter Vegetables


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

Location

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

Event Fees:

$ 75.00 SOGC Vegetables

Building Blocks III


Dec 6,2017 - Dec 10,2017Time: 4:00 pm - 9:30 pm
CANCELLED   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; 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 all 12 Science of Good Cooking series. You need to take Culinary Building Blocks in order of I, II and III unless otherwise discussed. However you do NOT need to enroll in the Certificate Program, as described above, to take Building Blocks I, II, or III. 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 III:  Classic French Wednesday – Sunday December 6 - 10 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.)

Location

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

Event Fees:

$ 150.00 Building Blocks III

Holiday Cookies with Spirit


Dec 11,2017 - Time: 6:30 pm - 9:00 pm
NEW! Holiday Cookies with Spirit: Monday December 11 Want to kick your holiday cookies up a notch? Bake a little something just for the adults! Get a head start on those Christmas cookies.  Bourbon Pecan Blondies, Jaegermeister Shortbread, and Daiquiri Cookies. Bring something to take home any extra cookie you do not eat.  Anna Weisend BRING containers for any extra cookies

Location

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

Event Fees:

$ 75.00 Cookies with Spirit

Mother Sauces


Dec 12,2017 - 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 December 12 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

Location

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

Event Fees:

$ 75.00 SOGC Mother Sauces

Festive Christmas Cookies


Dec 15,2017 - Time: 11:00 am - 2:00 pm
Festive Christmas Cookies: Friday December 15 Easy to make Christmas Cookies that still have a little bit of wow factor! What a great way to get ready for Christmas than spending a few hours in our kitchen making cookies.  Peppermint Thumbprints, Gingerbread and White Chocolate, and Festive Shortbread Bites. Bring something to take home any extra cookies you do not eat.  Anna Weisend BRING containers for any extra cookies

Location

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

Event Fees:

$ 75.00 Festive Cookies

Holiday Breads


Dec 16,2017 - Time: 10:00 am - 1:30 pm
Holiday Breads: Saturday December 16 This class we will take a Challah dough and turn it into an Alpine Holiday Bread by adding lemon zest, almonds and an Amaretto or Frangelico glaze. Then, we will use the same dough without the lemon zest, and make some delicious Stilton and Walnut Rollups for a wonderful appetizer. The final creation will be a Hungarian Bread Ring, beautiful to look at and outstanding to eat. You will shape and bake each of these and at the end of the class, you will have the opportunity to make the challah dough to take home. Please bring a large bowl for your dough.   Kathy Lehr

Location

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

Event Fees:

$ 80.00 Holiday Breads

Parent & Child Holiday Cookies


Dec 17,2017 - Time: 1:30 pm - 4:30 pm
Holiday Cookiefest:  Sunday December 17 We will spend the afternoon making cookie dough, baking and decorating cookies. Catherine will share with you her family\'s recipe for Polish butter cookies; we will make Double ginger crackles and Chocolate dipped pretzel rods. Please bring a sheet pan or pastry box to take home your cookies. You will also be able to bring home cookie dough you make in class to bake at home so bring containers/ Zip-Lock bags. Catherine St. John.  Children ages 7 – 13. PRICED PER PAIR

Location

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

Event Fees:

$ 100.00 P&C Cookies

Contemporary Sauces


Dec 19,2017 - 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 December 19 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 pan 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

Location

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

Event Fees:

$ 75.00 SOGC New Sauces

Kids Holiday Camp


Dec 27,2017 - Dec 29,2017Time: 10:00 am - 12:30 pm
Kids Mini Holiday Camp: Wednesday – Friday December 27-29 This camp last year was a great success and all the kids had a great time. So if you are not going away for the holidays and are looking for some fun in the kitchen come join us for 3 days of cooking and baking. Each day we will gather together to explore some new foods and learn new skills in the kitchen. You must sign up for all three days. Please bring an apron, wear closed toed shoes and tie back any long hair. While there is no guarantee of leftovers please bring a few small containers.  Catherine St. John. Children ages 7 – 12.  Wednesday December 27: Bagels & Pretzel Bites: In this class we will be making bagel and pretzel bite dough; shaping, boiling, flavoring and baking. We will create bagel sandwiches and cream cheese smears.For our Pretzel bites we will create a few different dipping sauces. Please bring 2 medium size bowls to take home some bagel and pretzel dough in. Thursday December 28: Mexican Warm Up Today we will go south of the border and warm up with some fun Mexican food you will be dying to make for friends and family. We will start by making some Cheese quesadillas with tomato salsa; we then move on to Chicken tortilla soup garnished with Mexican cheese, avocados and lime; and Chicken taco bowls. We will finish by warming up with some traditional Mexican hot chocolate with fresh whipped cream. Friday December 29: New Years Eve Appetizer and Dessert Party: There is nothing more fun than have a bunch of different appetizers and desserts set out to graze on all night long. On this day we will make 3 hearty appetizers and a few mini desserts to create our own New Years Eve Bash. Pepperoni and cheese pinwheels; Mini twice baked potatoes with sour cream, chives and bacon; Homemade roasted red pepper hummus with pita chips and fresh vegetables; Mini chocolate raspberry phyllo tarts; and mini lemon mousse cups with blueberries.  

Location

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

Event Fees:

$ 175.00 Kids Holiday Camp

Teen Holiday Camp


Dec 27,2017 - Dec 29,2017Time: 1:30 pm - 4:30 pm
Teen  Mini Holiday Camp: Wednesday – Friday December 27-29 This camp last year was a great success and all the kids had a great time. So if you are not going away for the holiday\'s and are looking for some fun in the kitchen come join us for 3 days of cooking and baking. Each day we will gather together to explore some new foods and learn new skills in the kitchen. You must sign up for all three days. Please bring an apron, wear closed toed shoes and tie back any long hair. While there is no guarantee of leftovers please bring a few small containers.  Catherine St. John. Teen ages 13– 17. Wednesday December 27: Bagels & Pretzel Bites: In this class we will be making bagel and pretzel bite dough; shaping, boiling, flavoring and baking. We will create bagel sandwiches and cream cheese smears. For our Pretzel bites we will create a few different dipping sauces. Please bring 2 medium size bowls to take home some bagel and pretzel dough in. Thursday December 28: Mexican Warm Up: Today we will go south of the border and warm up with some fun Mexican food you will be dying to make for friends and family. We will start by making some Cheese quesadillas with tomato salsa; we then move on to Qureso Fundido (Mexican fondue); Chicken tortilla soup garnished with Mexican cheese, avocados and lime; and Chicken taco bowls. We will finish by warming up with some traditional Mexican hot chocolate with fresh whipped cream. Friday December 29: New Years Eve Appetizer and Dessert Party: There is nothing more fun than have a bunch of different appetizers and desserts set out to graze on all night long. On this day we will make 4 hearty appetizers and a few mini desserts to create our own New Years Eve Bash. Pepperoni and cheese pinwheels; Mini twice baked potatoes with sour cream, chives and bacon; Homemade roasted red pepper hummus with pita chips and fresh vegetables; Chicken scallion dumplings with soy dipping sauce; Mini chocolate raspberry phyllo tarts; and Mini lemon mousse cups with blueberries.

Location

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

Event Fees:

$ 225.00 Teen Holiday Camp



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com