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Mar 7,2018 -     Time: 6:30 pm - 9:30 pm

Bistro Classics: Wednesday March 7 In this introduction to Bistro cooking we will focus on some classic recipes that will give you a foundation of recipes to build from.  We will start with a Salade Lyonnaisey (Lardons of bacon, and a poached egg that sits upon a large garlic crouton); we will progress to a perfect Roast Chicken with a Herb, Lemon and White Wine Sauce; we will serve our roast chicken with Harie Coverts (baby French green beans) sauteed with Brown Butter and Toasted Almonds; Parsley Potatoes and we will finish with a Rich Chocolate Mousse. Catherine St. John; 6:30-9:30 pm; $75


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