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Apr 4,2018 -     Time: 6:30 pm - 9:30 pm

Spring Time in France: Wednesday April 4   Spring time is France is a favorite time of year as everything is new after a cold winter.  While the weather is not yet hot we can still enjoy comfort food with a fresh twist.  We begin with a chilled Watercress Soupe and a Rillette of Salmon with Garlic Croutons (Rillette is like a salmon spread); Navarin of Lamb is a wonderful Spring Lamb Stew with fresh Peas and a Baked Rice Pilaf.  We will use Ohio Lamb so it will not be as strong in flavor.   And what would a French meal like this be without a classic Crepe Suzette to finish everything off.  We will even flambe in Brandy and Orange Liquor.  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