Western Reserve School of Cooking | Western Reserve School of Cooking

New Class Schedule

Posted by Carl on May 6, 2012 in News | Comments Off September - December classes now available
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Vintage Ohio Wine Festival

Posted by Carl on May 6, 2012 in News | Comments Off August 3rd and 4th
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Catherine on WJW Channel 8

Posted by Carl on Mar 19, 2012 in News | Comments Off Catherine on Cleveland Channel 8 New Day Cleveland
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Catherine on WKSU Radio

Posted by Carl on Mar 11, 2012 in News | Comments Off Catherine St. John's interview with WKSU
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Posted by admin on Jan 17, 2012 in Class Updates | Comments Off INTENSIVE BREAD CLINIC: Mon.-Fri. June 4-8 No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy Lehr gives step-by-step techniques, essential yeast and chemistry expertise. This is a progressive and complete workshop for all levels of bakers. You will be working with the straight method as well as with pre-ferments. Make French bread, whole wheat...
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Class Schedule

May 2012 »
S	M	T	W	T	F	S
		1 May 1, 2012 Advanced Pastry Workshop Cakes & Tortes Starts: 9:30 am Ends: May 4, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. BRING: Chef's jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper, and gram scale. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT. CLASS MAXIMUM: 10 students. More details... Cooking Techniques III- Master Starts: 6:30 pm Ends: May 1, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: Stocks are the foundation of all classic cooking. They are straightforward, complexly flavorful, yet reasonably simple to make. They elevate good cooking to great cooking. There are simple stocks, such as fumets from poached fish which virtually make themselves, treasures in the bottom of your sauté pan, begging to be turned into a small bit of broth! In this class we will prepare and set basic brown and poultry stocks, pointing out the major do’s and don’ts along the way. We will enjoy a classic French onion soup laced with cognac and port wine; a simple sauté of chicken breast with a mushroom-Madeira sauce; a shaker tomato soup; a Szechwan Chinese hot pot of lamb, hot chilies, garlic, and other amazing ingredients. Sauces – Part II: Tuesday, May 1 The sweet conclusion (more than just sauces). The second division of sauces is sweet sauces, often dessert sauces, which are sugar based. This class will begin with a salad with a classic vinaigrette; Coq au vin, a famous French chicken and red wine dish which makes its own sauce; we will conclude with crème anglaise, sauce sabayon; hot fudge sauce; luscious caramel sauce and fruit sauces. They will be served with a chocolate cake, a luscious soufflé and ice cream for which you will be given the recipes. More details...	2 May 2, 2012 Advanced Pastry Workshop Cakes & Tortes Starts: 9:30 am Ends: May 4, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. BRING: Chef's jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper, and gram scale. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT. CLASS MAXIMUM: 10 students. More details...	3 May 3, 2012 Advanced Pastry Workshop Cakes & Tortes Starts: 9:30 am Ends: May 4, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. BRING: Chef's jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper, and gram scale. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT. CLASS MAXIMUM: 10 students. More details...	4 May 4, 2012 Advanced Pastry Workshop Cakes & Tortes Starts: 9:30 am Ends: May 4, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. BRING: Chef's jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper, and gram scale. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT. CLASS MAXIMUM: 10 students. More details...	5 May 5, 2012 Sushi Workshop - Full Starts: 12:00 pm Ends: May 5, 2012 - 3:00 pm Location: 140 N Main Street Hudson, OH Description: Love sushi but unsure of how to attempt it on your own? Learn the basics of preparing outstanding sushi at home. Impress friends with your knowledge of the history of sushi as well as your skill in creating it. California roll (inside out roll); spicy crab and watercress roll; Cinco De Mayo vegetable Roll; sesame salmon Roll; kappa maki; shrimp tempura roll; and futo maki. BRING: Take-home container. Catherine St. John More details...
6 May 6, 2012 Phyllo Workshop - Full Starts: 1:30 pm Ends: May 6, 2012 - 4:30 pm Location: 140 N Main Street Hudson, OH Description: Working with phyllo pastry is not as hard as it might seem. Given the right techniques and a tender touch you can create all kinds of great appetizers, main courses and desserts. In this class you will have the opportunity to work with fresh phyllo provided by Athens Foods right here in Cleveland. Spanikopita (spinach, feta and phyllo triangles); tomato cups; stuffed chicken; apple strudel; and honey walnut baklava. More details...	7 May 7, 2012 Whimsical Spring Cupcake Workshop - Full Starts: 6:30 pm Ends: May 7, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: Cupcake are HOT! Get on the band wagon and learn the secrets to making great looking cupcakes. This workshop will focus on piping roses, gerbera daisies, sunflowers and poppies on rich vanilla cupcakes. Jill Wolf (Pastry Chef) More details...	8 May 8, 2012 Cooking Techniques III-Master Starts: 6:30 pm Ends: May 8, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: Stocks are the foundation of all classic cooking. They are straightforward, complexly flavorful, yet reasonably simple to make. They elevate good cooking to great cooking. There are simple stocks, such as fumets from poached fish which virtually make themselves, treasures in the bottom of your sauté pan, begging to be turned into a small bit of broth! In this class we will prepare and set basic brown and poultry stocks, pointing out the major do’s and don’ts along the way. We will enjoy a classic French onion soup laced with cognac and port wine; a simple sauté of chicken breast with a mushroom-Madeira sauce; a shaker tomato soup; a Szechwan Chinese hot pot of lamb, hot chilies, garlic, and other amazing ingredients. Modern Meats: Tuesday, May 8 Turning the spotlight on today’s meats and poultry, you’ll learn how to choose and what to do with them. The whole spectrum has vastly changed from a generation ago, with fats diminishing along with flavor. Even health issues play a major role. This class will give the cook a wide range of technical options and the best cuts for preparing them. A classic roast chicken; grilled pork tenderloin with a simple barbeque sauce; two stove top quickies: the famous and simple French favorite, blanquette de veau; lamb shoulder braise with potatoes, onions and herbs de Provence; and we’ll finish with steak Tuscan style with olive oil, garlic and fresh lemon. More details...	9 May 9, 2012 Foundations III: Advanced Starts: 9:30 am Ends: May 13, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I & II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working with advanced techniques in French Cuisine, but making them relevant to today's way of eating.BRING: Chef's jacket, 10" chef's knife, paring and boning knives. (Note: most items are available for purchase in our store). $150 deposit; 4-week cancellation notice required for CREDIT, 9:30am-4:00pm, Please sign up early, classes fill quickly. CLASS MAXIMUM: 10 students More details...	10 May 10, 2012 Foundations III: Advanced Starts: 9:30 am Ends: May 13, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I & II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working with advanced techniques in French Cuisine, but making them relevant to today's way of eating.BRING: Chef's jacket, 10" chef's knife, paring and boning knives. (Note: most items are available for purchase in our store). $150 deposit; 4-week cancellation notice required for CREDIT, 9:30am-4:00pm, Please sign up early, classes fill quickly. CLASS MAXIMUM: 10 students More details...	11 May 11, 2012 Foundations III: Advanced Starts: 9:30 am Ends: May 13, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I & II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working with advanced techniques in French Cuisine, but making them relevant to today's way of eating.BRING: Chef's jacket, 10" chef's knife, paring and boning knives. (Note: most items are available for purchase in our store). $150 deposit; 4-week cancellation notice required for CREDIT, 9:30am-4:00pm, Please sign up early, classes fill quickly. CLASS MAXIMUM: 10 students More details...	12 May 12, 2012 Foundations III: Advanced Starts: 9:30 am Ends: May 13, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I & II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working with advanced techniques in French Cuisine, but making them relevant to today's way of eating.BRING: Chef's jacket, 10" chef's knife, paring and boning knives. (Note: most items are available for purchase in our store). $150 deposit; 4-week cancellation notice required for CREDIT, 9:30am-4:00pm, Please sign up early, classes fill quickly. CLASS MAXIMUM: 10 students More details...
13 May 13, 2012 Foundations III: Advanced Starts: 9:30 am Ends: May 13, 2012 - 4:00 pm Location: 140 N Main Street Hudson, OH Description: Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I & II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working with advanced techniques in French Cuisine, but making them relevant to today's way of eating.BRING: Chef's jacket, 10" chef's knife, paring and boning knives. (Note: most items are available for purchase in our store). $150 deposit; 4-week cancellation notice required for CREDIT, 9:30am-4:00pm, Please sign up early, classes fill quickly. CLASS MAXIMUM: 10 students More details...	14 May 14, 2012 Downtown 140 in Small Bites - Cancelled Starts: 6:30 pm Ends: May 14, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: Join Executive Chef Jim Blevins as he teaches you new twists on old classics. In this class Chef Jim will teach you new ways to update dishes that have been around the block. You will be making papas bravas (spicy potato tapas); new age clams casino; short rib pierogies and a wild mushroom strudel. Chef Jim Blevins More details...	15 May 15, 2012 Tuesday Lunch Bunch Part II: Travel the World Starts: 11:30 am Ends: May 15, 2012 - 1:00 pm Location: 140 N Main Street Hudson, OH Description: Join us once again for this great new lunch series. Take a break and come have a great interactive lunch experience. In this series we will travel the world and enjoy the flavors of different countries while staying in our own backyard. This series will be served in more of a family style setting. We will have ice water available, but if you would like iced tea or soda please bring it with you. French bistro food is as popular as ever and makes a very satisfying winter lunch. We will be making French onion soup with French bread and melted Gruyère cheese; beef Burgundy served over buttered noodles and carmel apple crepes. More details...	16 May 16, 2012 Private Event Starts: 4:00 pm Ends: May 16, 2012 - 7:00 pm More details...	17 May 17, 2012 Outdoor Grilling Series Starts: 6:30 pm Ends: May 17, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: This popular charcoal grilling series is back and better than ever. We will take the mystery out of using a charcoal grill and give you techniques and recipes you will use for a lifetime. You will learn to control the fire and no longer have to worry about burnt, under cooked food. We will walk you through setting the fire, controlling the heat, direct and indirect heat grilling and what foods are best for the grill. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is out first concern. Catherine St. John, $75 single class/$292 series 6:30 p.m.-9:30 p.m. Grilling 101: Thursday, May 17 Learn the basics of setting a charcoal fire and grilling on a direct and indirect fire. The entire menu will be done on the grill and will show you how you can have a fun entertaining experience from appetizers, salad, main course with sides to dessert. Grilled pizza margherita; grilled Asian Caesar salad; grilled split chicken with whiskey barbeque sauce; grilled balsamic vegetables; grilled rosemary potatoes and we will finish with grilled brown sugar pineapple served over vanilla ice cream. More details...	18 May 18, 2012 Private Event Starts: 10:00 am Ends: May 18, 2012 - 2:00 pm More details...	19 May 19, 2012 French Bread Workshop - Full Starts: 10:00 am Ends: May 19, 2012 - 1:30 pm Location: 140 N Main Street Hudson, OH Description: 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 also will learn 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 ever is any!!!) stale bread More details...
20	21 May 21, 2012 Roland Mesnier Candy Making Starts: 6:30 pm Ends: May 21, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: In this class Chef Mesnier will cover the art of making chocolate candies. Get a first hand look at some of the candies he made well at the White House. Chocolate galette’s; chocolate kisses; pear brandy truffels; chocolate roches and other surprises. 6:30-9:30 p.m., $95 per single class/$180 for both More details...	22 May 22, 2012 Roland Mesnier Pies, Tarts and Charlottes Starts: 6:30 pm Ends: May 22, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: Chef Mesnier will teach you how to make these wonderful desserts to enjoy all spring and summer long. Strawberry and ruhbarb deep dish pies; apple mango charlotte; and crustless blueberry almond tartlets. 6:30-9:30 p.m., $95 per single class/$180 for both More details...	23	24	25	26
27	28	29 May 29, 2012 From Farm to Fork - Full Starts: 6:30 pm Ends: May 29, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: The key to good cooking is good ingredients. And the key to good ingredients is growing them yourself. We’ll use your garden harvest to inspire these fresh dishes. Beet and arugula salad topped with goat cheese, zucchini fritters, sautéed Swiss chard with raisins and pine nuts, grilled stuffed eggplant, trenette pesto: potatoes green beans and pesto, roasted asparagus with Parmesan cheese, penna gotta with fresh berries and coulis. MaryAnn Napolitano More details...	30	31 May 31, 2012 Outdoor Grilling Series Starts: 6:30 pm Ends: May 31, 2012 - 9:30 pm Location: 140 N Main Street Hudson, OH Description: This popular charcoal grilling series is back and better than ever. We will take the mystery out of using a charcoal grill and give you techniques and recipes you will use for a lifetime. You will learn to control the fire and no longer have to worry about burnt, under cooked food. We will walk you through setting the fire, controlling the heat, direct and indirect heat grilling and what foods are best for the grill. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is out first concern. Catherine St. John Grilling Seafood: Thursday, May 31 The big question is always what fish or seafood is best for grilling? We will take a harder look at this question and hopefully have a few answers for you as well. Get ready for a night of enjoying perfectly grilled seafood. Steamed mussels on the grill with a garlic saffron broth served over grilled bread; cedar planked salmon with Asian chili rub served with a napa cabbage slaw; brined peel and eat Gulf shrimp with a Guinness butter sauce; Mediterranean grilled tuna steaks served over an Israeli couscous salad. More details...

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New Class Schedule

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