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Culinary Foundations (P)  Presented By...

Catherine St. John

CULINARY FOUNDATIONS: THE BUILDING BLOCKS OF GREAT COOKING

Every cook whether a professional or a home cook needs a good solid foundation in cooking techniques and methods. So whether you are hoping to launch a career as a pastry chef at a top rated restaurant, start a catering business, be a better cook for your own enjoyment or something in between, we have a program to match your goals.

CULINARY FOUNDATIONS PROGRAM
This program will cover solid cooking techniques, with improvements to adjust to the changing world of food. This program is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You'll become a more creative and efficient cook by learning how to design recipes, enhance menus, and cook more economically. We will focus on organization, knife skills, seasoning, correcting and working with fresh ingredients, and using as much locally produced products as possible.

CULINARY FOUNDATIONS PROGRAM REQUIREMENTS
Foundations I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 28 individual classes (Cooking Techniques I , II, and III are required), and 4 Visiting Chef classes.

FOUNDATIONS I: BASIC: Wed. - Sun. Sept. 8-12
Introduction to stocks, sauces, sautés, dry and moist heat methods, soups, frying, and knife skills using classic French based techniques. We will focus on recipe development, shopping, menu planning, plate presentations, and organization. $575

(Click here to see the daily schedule)

FOUNDATIONS II: INTERMEDIATE: Wed. - Sun. Oct. 13-17
Foundations I required. Introduction into World Cuisines: Day One: Italy; Day Two: Mediterranean; Day Three: Asia; Day Four: Latin America; Day Five: Classic American. Each day will focus on some of the classic dishes from each region and how French technique has influenced it. This class builds upon the classic French-based technique covered in Level I. We will apply those techniques to other cuisines of the world and discuss the primary flavor components and styles of each region. $575

(Click here to see the daily schedule)

FOUNDATIONS III: ADVANCED: Wed. - Sun. May 2011
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.

(Click here to see the daily schedule)

BRING (all levels): Chef's jacket, 10" chef's knife, paring, and boning knives. (Note: most items are available in our store). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

Professional Pastry Program (D & P) Presented by:

Christina Körting

Developed by Christina Körting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.

PASTRY DIPLOMA REQUIREMENTS: All 5 pastry participation workshops, 5 demonstration or participation pastry classes, 4 part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.

BEGINNING PASTRY WORKSHOP: Mon.-Fri. September 20-24
No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking. $575

(Click here to see the daily schedule)

INTERMEDIATE PASTRY WORKSHOP FRENCH I: Spring 2011
Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces. $475

(Click here to see the daily schedule)

CHOCOLATE AND CANDIES WORKSHOP: Tues.-Fri. October 19-22
No prerequisites. Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies. $475

INTERMEDIATE PASTRY WORKSHOP FRENCH II: Spring 2011
Learn Pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations. $475

(Click here to see the daily schedule)

ADVANCED PASTRY WORKSHOP CAKES and TORTES: Spring 2011
Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. $475

(Click here to see the daily schedule)

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.

5-DAY INTENSIVE BREAD CLINIC:Mon.-Fri. January 17-21, 2011
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 bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins, and bread pudding. $575

(Click here to see the daily schedule)

BRING: Chef’s jacket, flexible bench scraper, gram scale, instant-read thermometer, and a 1-gallon Ziploc bag or bowls. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

NEW! CAKE DECORATING WORKSHOP WITH COURTNEY BONNING
This class series takes you from proper technique for the perfectly smooth buttercream finish to fondant finishes and gum paste decorations. Starting with the Basic Buttercreams class as a foundation, each following class builds upon the techniques learned in each class up through the Gum Paste & Chocolate Decorations class. These classes are the perfect experience for the budding wedding cake designer (must take all 4 classes).

Wed. Sept. 15: BASIC BUTTERCREAMS
In this workshop we will focus on making and working with basic Buttercreams. You will learn how to spread smooth finishes and work with basic piping techniques.
Wed. Oct. 13: WORKING WITH FONDANT
Students will learn how to deal with fondant and cover a cake smoothly. Finishing with fondant and borders will be addressed.
Wed. Nov. 3: FONDANT DECORATIONS
Fondant flowers, bows, fruit sashes and draping will be worked on in this class.
Wed. Dec. 15: GUM PASTE & CHOCOLATE DECORATIONS
This class will focus on Gum Paste and Chocolate decorations, Plaques and Royal Icing piping.

HANDS-ON DAY CLASSES!   Presented By... 

Back to Basics I (P)

Wouldn’t it be nice to be able to fine-tune your cooking skills in a class that meets your needs as well as your schedule? Join us for these daytime classes to learn how to cook without a recipe, shorten your preparation time, increase flavors and build your confidence. You won’t be measuring anything by the end of four weeks! Mary Jones 10:30am – 1:30pm, $272 Series/$70 Single Class.

Tues. Sept 7 : COOKING WITH CONFIDENCE
If you haven’t introduced yourself to the kitchen lately, this class is perfect for you. Learn basic knife skills, along with pantry and equipment essentials. We will prepare a simple, complete meal including: Mixed Green Salad with seasonal fruit and spiced nuts, Teriyaki Chicken, Pecan Rice Pilaf, Roasted Green Beans with an Orange Butter Sauce and Chocolate Molten Cake with Chantilly Cream.

Tues. Sept. 14: VEGETABLE KNIFE SKILLS
We will teach you how to buy, sharpen and hold your most essential kitchen tool. You will be chopping, dicing, slicing and mincing as you prepare: Vegetable Stock, Cream of Celery Soup, Pasta Primavera, Onion Tart and Bourbon Glazed Carrots.

Tues. Sept. 28: SPECIAL SALADS AND SIDES
If you are looking for something a little different to go along with your favorite main meal dishes, this is the class for you. We will use seasonal produce to make: Green & White Bean Salad with Pancetta, Couscous Salad with Radishes & Pine nuts, Broccoli & Cheese Gratin with Roasted Red Peppers, Lemon-Thyme Glazed Turnips & Carrots, Toasted Orzo Pilaf with Rosemary, Bacon & Peas and Savory Noodle Kugel with Caramelized Onions & Cauliflower.

Tues. Oct. 12 : CHICKEN, CHICKEN, CHICKEN
Tired of the same old chicken recipes? Using different cooking techniques, we will prepare easy, elegant dishes that you can also try with pork or veal. Pecan Chicken with Penne, Chicken Grand Marnier, Apple Mustard Chicken, Hot Cashew Chicken Salad and Chicken Roulades with Mushroom Sauce.

Back to Basics II (P)
A good cook can take a minimum of ingredients, achieve maximum flavors and accomplish it using simple techniques. Build on the skills learned in Back to Basics I (not required for Basics II). These classic techniques are ones that will extend to all your cooking escapades. Mary Jones, 10:30am-1:30pm, $272 Series/$70 Single Class.

Tues. Oct. 26: WORLD OF SOUPS
Always a favorite on those cold winter nights, we will give you a formula for making soup and you can take it from there. We will work on your knife skills and hone the techniques of cooking without a recipe to create: Butternut Apple Soup, Beef Barley Soup, Potato Leek Soup, Roasted Pumpkin Soup and Buttermilk Biscuits.

Tues. Nov. 2: SAUTEING
A quick and easy technique for getting a delicious meal on the table in short order. Today’s menu includes: Veal Scaloppini with Capers and Cream, Sautéed Caramelized Fennel, Shrimp Scampi, Turnip & Pear Sauté and Pork Chops with Apples and Onions.

Tues. Nov. 16: ROASTING AND BAKING
Learn how to roast not only meats but also vegetables to perfection. Roasting and baking are dry methods of cooking that you need to know to improve your skills. Today we will prepare: Roast Pork Tenderloin with Green Pepper Corn Sauce, Roasted Asparagus with Orange Balsamic reduction glaze, Roasted Potatoes with Garlic, Risotto with Spicy Sausage, Sun Dried Tomatoes and Escarole, Sweet Potato Soufflé and Chocolate Raspberry Sponge Roll.

Tues. Nov. 23: BRAISING AND POACHING
These are classic techniques of cooking in a liquid, on a low heat. Most braising recipes can be adapted to crock pots to accommodate your busy schedule. We will discuss the foods most improved by moist cooking. Braised Chicken Legs with Fruited Rice, Braised Red Cabbage with Bacon, Braised Chicken Breast with Lemon Cream Sauce, Poached White Fish with Buerre Blanc and Poached Pears with Crème Anglaise.

Hands-On Day Bread Series (P)

Join Kathy Lehr in this fabulous hands-on bread series. Once a month on a Monday she will take you through all the techniques needed to make these great homemade breads.

Kathy Lehr, 11:00 am-2:30pm, $272 Series/$70 Single Class

Mon. Sept. 13: IT'S EASY AS PIE: Does the thought of making your own pie crust strike terror in your heart? Have you been caught sneaking a pre-made crust into the house? Your fears will be forever banished after this class. You will roll out a two crusted fruit pie to take home to your family and friends and then learn how to blind-bake a pie shell. Lastly, you will make a flawless shortbread tart shell which will become your favorite standby. Please bring an 8-9” pie pan, a plastic scraper, and a rolling pin.

Mon. Oct. 11: THE WHOLE OF IT: BAKING w/100% WHOLE WHEAT AND OTHER GRAINS: Do you remember trying to impress your friends with how “back to nature” you have become by trying to bake a 100% whole grain loaf which actually became your door stopper? Let those fears disappear after taking this class with Kathy. She will teach you how to incorporate grains to create bold flavor and yet retain a good chew and crispy crust. You will be making a Multi-grain Hearth Bread, followed by an Orange Zest Rye Hearth Bread and lastly, a Buttermilk Whole Wheat Sandwich Loaf.

Mon. Nov. 15: MORE THAN JUST PIZZA: If you have “mastered” pizza and want to take it to another level, then this class is for you. In this class you will learn how to change pizza shapes and use your creativity! We will start with an appetizer pizza in small triangular shapes. You also will make a Sicilian stuffed pie similar to the meat filled pies of the Middle East. Then we will go South of the border to make a tamale-like filled pizza. We will end with a dessert pizza…yes, most definitely a dessert pizza!! Smoked Salmon and Brie Triangles; Basil and Spinach Deep Dish Pizza: Sfincione (Sicilian Palermo stuffed Pizza); Chorizo, Cheese and Chili “Tamale” w/Green Salsa; Fruit and St Andre Cheese Pizza

Mon. Dec. 6: BREADS WITH A BITE: Kathy has tried to give you the unique and unusual in this class!!! She will start with a bread that can marry well with soups, salads or even stand alone; Onion Walnut Beer Bread. To get into the Holiday spirits, why not treat your family to a festive bread with Pesto and Roasted Red Pepper Bread. You will head to France with the last bread of the day, a marvelous French Provencal bread, Pain au Potiron (Peppery Pumpkin and Olive Oil Bread).

Cooking Techniques

Cooking Techniques I – Basic (D)
This series is meant for the beginning cook who needs help getting started in the kitchen. This series will cover the basics of the kitchen pantry, the importance of organization, menu planning, knife skills and the properly equipped kitchen. Understanding a recipe and its techniques is the foundation of good cooking and will open your eyes to a world of culinary possibilities. Each week will focus on a new and important culinary technique and subsequent classes will build on the one before it. Diploma awarded for series. Catherine St. John, 7:00pm-9:30pm, $192 Series/$50 Single Class

Tues. Sept. 7: INTRO INTO THE KITCHEN: A Simple Menu for Four: In this class we will discuss the importance of organization, introduce you to knife skills and give you an elegant, but easy menu to impress your family and friends. The main focus of this class is to help with the timing and organization needed to pull off a well timed dinner without the stress. Tomato Bruschetta with Basil and Garlic on Ciabatta Toasts; Field Greens with Strawberry Balsamic Vinaigrette, Blue Cheese and Toasted Pecans; Butterflied Roasted Chicken with an Herb Sauce; Roasted Asparagus; Fingerling Hash Browns and finish with Classic Crème Brulee with Fresh Seasonal Fruit.

Tues. Sept. 14: THE ART OF SAUTE & STIR FRY: Understanding how sauteing and the pan sauce works will open up a whole new area of cooking to you. Learning how to saute properly can allow you to go beyond the recipe and experiment with a wide range of ingredients. Stir Frying is closely related to sauteing, but at a much higher heat. Sauteed Pork Tenderloin with a Dried Fig and Balsamic Reduction Sauce; Chicken Marsala (w/ Mushrooms) with Sautes Fall Vegetable Medley; Stir fried Rice Noodle Ovalettes with Chinese Pork Sausage, Shrimp and Asian Greens; Broccoli Beef with Spicy Stir Fry Sauce over Steamed Rice.

Tues. Sept. 21: FALLING INTO SOUPS: Soups are not just part of a multi-course meal any more. Add these great soups to your recipe box and you will have filling soups that can make getting dinner ready a breeze. The beauty of soups is that they can be made ahead of time and often taste better when reheated. Butternut Squash Soup with Apples; Codfish and Potato Chowder; Easy Spicy Sausage Soup w/ Fresh Vegetables; Homemade Chicken Noodle; and Wild Mushroom Soup with Tarragon Cream.

Tues. Sept. 28: THE PASTA BOWL: Everybody loves a good steaming bowl of pasta. These recipes should fit the bill. Learn how to make the most of the dried pasta's you find at your local store. We will talk about how to cook, hold and what sauce is best for different types of pasta. Multi-grain Pasta with Slow Roasted Tomatoes, Basil and Garlic; Spaghetti Bolognaise (classic tomato based meat sauce); Fettucine w/ Salmon, Roasted Shallots and a Tarragon Cream; Pasta Puttanesca(tomatoes, capers, parsley and garlic) served with Classic Caesar Salad and Garlic Bread.

Cooking Techniques II – Intermediate (D)
A good cook can learn how to adjust recipes to fit her/his needs. In this series we will explore in more depth different cooking methods and how they relate to reaching beyond the recipe. This series builds on techniques learned in Techniques I, but it is not a requirement for Techniques II. Diploma awarded for series. Catherine St. John, 7:00pm-9:30pm, $192 Series/$50 Single Class

Tues. Oct. 12: ROASTING AND PAN GRILLING: This is a must know method of cooking every good cook needs to learn. Roasting and pan grilling are a dry heat methods of cooking: Roasted Pork Tenderloin with a Tangerine Balsamic Sauce served with Roasted Fall Vegetables; Pan Roasted Breast of Chicken Stuffed with Ricotta and Spinach with Lemon Thyme Oil; Pan Grilled Salmon with Sundried Tomato and Kalamata Olive Butter; Grilled Flat Iron Steak with Rosemary, Garlic and Pepper Rub with Roasted Garlic Mashed Potatoes.

Tues. Oct. 19: BRAISING AND POACHING: You will learn which foods are best suited to these methods of cooking. These are a moist heat method of cooking. Poached Chicken for Chicken Mango Curry Salad; Eggs Sardou (Poached Eggs served on English Muffins w/ Creamed Spinach and Hollandaise Sauce); Braised Beef Short Ribs with Hoisin Glaze; Braised Cod Fish with Vegetables in a Lemon and Black Olive Broth; Poached Salmon with a Roasted Red Pepper Sauce.

Tues. : Oct. 26: TAKING THE FEAR OUT OF SEAFOOD: If there is one area in which people seems to hesitate to cook at home it is seafood. Times have changed and the seafood that is available in the markets have never been better. Learn easy techniques that will give you confidence to make these dishes at home and no longer go out to eat them. Smoked Salmon Pinwheels; Grilled Salmon with Asparagus w/ Sesame Vinaigrette; Scallop and Lemon Thyme Ravioli with a White Wine Butter Sauce; Mahi Mahi Tacos with Homemade Salsa; and Shrimp Risotto with Saffron.

Tues. Nov. 2: Poultry 101: We all need a few good chicken recipes under our belts to impress family and friends. Learning how to take apart a whole chicken can be a real money saver and a good technique to learn. You will also be able to review the cooking techniques learned in Techniques II. We will show you how to cut up a whole chicken and make the most out of every part. In these hard economic times this is the cheapest way to buy chicken and is not as hard as it looks. Dry Rubbed Chicken Wings with Homemade Blue Cheese Dressing; Sauteed Breast of Chicken with Tomatoes, Artichoke Hearts and Feta Cheese; Garlic Herb Chicken Fricasse (using the legs); Asian Glazed Chicken Thighs; and we will introduce you to homemade chicken stock. You will never buy it in the can again.

Cooking Techniques III – Master (D)
Here, important subjects that may have been just touched upon in previous classes are delved into more deeply. If you have thought about taking the Culinary Foundations classes but have not been able to find time in your schedule, this could be the perfect opportunity to learn some of those more advanced techniques. Diploma awarded for series. Tom Johnson, 6:30pm-9:30pm, $212 Series/$55 Single Class

Tues. Nov. 9: STOCKS AND MORE: 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 awaiting you 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 dos and don't s 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 Milanese Risotto with Chicken Stock, Parmesan Cheese, and Saffron; and a Szechwan Chinese Hot Pot of Lamb, Hot Chilies, Garlic, and other amazing ingredients.

Tues. Nov. 16: SAUCES-PART I: The Savory Sauces: Fine cooking is composed of innumerable superb sauces, some very simple, some quite elaborate, all stemming from specific families such as white, brown, tomato, egg, and butter, and their forerunners now today’s very trendy reduction sauces. Learn Tomato Sauce; the White Sauces: Béchamel and Velouté; Basic Brown Sauces: Demi Glace; Hollandaise; Food Processor Béarnaise and Classic Mayonnaise. Each sauce will be accompanied with tastes of appropriate foods.

Tues Nov. 30: SAUCES-PART II: The Sweet Conclusion (more than just sauces): The second division of sauces is sweet sauces, often dessert sauces, which are based on sugar. This class will begin with a Salad with a Classic Vinaigrette and a casserole of Brined Pork Chops, smothered with Onions, Apples, and Cranberries; it makes its own sweet and savory sauce! We will conclude with Crème Anglaise, Sauce Sabayon, Hot Fudge Sauce and Fruit Sauces. These sauces will be served with a chocolate cake, a luscious soufflé and ice cream for which you will be given the recipes.

Tues. Dec. 7: MODERN MEATS: Turning the spotlight on today’s meats and poultry, how to choose and what to do with them. The whole spectrum is vastly changed from a generation ago; fats have diminished along with traditional flavors; even health issues play a major role. This class will give the cook a wide range of technical options and which cuts are best prepared using them. A classic Roast Chicken; Sautéed Pork Tenderloin with Fresh Raspberries and a Port Wine Demi Glace; two stove top quickies: Veal Stew with White Wine and Fresh Vegetables; 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.

NEW! Tom Johnson’s Summer Picnic Series (P)
These are a collection of very special summer menus, not for simply throwing on a grill or stuffing into a backpack, but more suitable for civilized, warm weather al fresco dining on the terrace with one's family or for casual yet sophisticated entertaining. A long way from burgers and brats, this is really memorable picnicking indeed. Tom Johnson, 6:30pm-9:30pm, $272Series/$70 Single Class.

Thurs. July 29: THE PROVENCAL PICNIC: Take advantage of great summer weather with this simple menu that will be sure to get everyone in the picnic mood. Simple food processor Gazpacho, the miraculous cold vegetable soup from Sunny Spain ;Casseroled Roast Chicken with Fresh Tarragon; French Beans with New Potatoes; Fresh Apricot Tart with Whipped Cream

Thurs. Aug. 12: UPPER CRUST MEDITERRANEAN: The Mediterranean region offers such great flavors for summer picnics. Join Tom Johnson as he guides you through this flavor filled area of the world. Gingered Roast Chicken with Macaroni ;Faftoush. a celebrated Middle Eastern bread salad ;Fresh Strawberry Ice Cream ;Lacy Butterscotch Chocolate Chunk Cookies

Thurs. Aug. 19: ITALY ON THE LAKE: Who doesn't like a picnic by the lake? Whether you have a lake of your own or are going to a lake you will enjoy these great recipes. Lake Perch, Northern Italian Style, Sauteed in Fresh Sage Butter; Salad of Fresh Asparagus in Homemade Tartar Sauce; Grilled Sweet Red Bell Peppers with Fontina Cheese ; Fresh Rhubarb Cream Pie.

Thurs. Sept. 2: TRADE WINDS PICNIC FROM THE SOUTH ISLANDS: Join Tom on a trip to the islands for a wonderful picnic in the sun and cool breezes. At least in your imagination! A Balinese Sate of spiced pork served with a fragrant peanut sauce. A Javanese coconut and lemon grass chicken curry. We will also have an aromatic steamed flounder served with Celebration coconut milk rice. Dessert will be an Indonesian style Dutch butter cake.

Autumn Dinners (P)
Riding the crest of Julia Child's renewed fame, here is a quartet of dinners in the French manner so beloved of the late writer, many of whose recipes, and those of others are reinterpreted for the 21st century kitchen, using electric mixers, the food processor, stick blenders, and our superb modern American, French, German, and Swiss cookware. Valuable wine information will be given for these dinners. Tom Johnson, 6:30pm-9:30pm, $272Series/$70 Single Class.

Thurs. Sept. 9 : A DUCKY DINNER PARTY: Most people who love duck only eat it when they go out to eat. Tom will show you how easy it is to prepare this very flavorful bird at home and pair it will all the right side dishes. Homemade Cream of Tomato Soup with Cheese Straws; Roast Duckling in Orange Sauce ; a Crispy, Buttery Galette of shredded Yukon Gold Potatoes; Chocolate Mousse Torte with Whipped Cream.

Thurs. Sept. 30: PARISAN BISTRO: French Bistro cooking is still one of the most popular cuisines out there. This simple yet elegant way of cooking lends itself to easy cooking at home with a French flair. Potage Saint-Germaine. a famous soup made with sweet Peas; Coq au Vin Bourguignon, Julia's famous Chicken in Red Wine Sauce with bacon, mushrooms, and braised onions; Rice Pilaf en timbale; Chocolate Souffle - it's really not that hard and it's a dazzler.

Thurs. Oct. 14: FEASTING BRITTANY STYLE: As the weather get colder enjoy this comforting menu start from Brittany. Great for a meal in front of the fire or a dinner party. This class is filled with classic French techniques. Mixed Green Salad with Grilled Seafood Brochettes; Fig-Balsamic Vinaigrette Gigot a la Bretonne; Roast Leg of Lamb served with pan-braised white beans; a French classic "Blood Orange" Sorbet and Breton Butter Cake.

Thurs. Oct. 28: JULIA'S ELEGANCE: Veal Prince Orloff, a simple but complex example of the French grand manner suitable for important home-cookery. A casserole-roasted veal loin is sliced then layered with a luscious rice-and-onion soubise and mushroom duxelles. napped then gratineed with a rich Mornay Sauce. A retro sensation which will have your family and guests gaga! Accompanied by simple braised fresh autumn spinach. For dessert, a classic upside-down apple Tarte Tatin.

Friday Night Date Night (P)
Looking for a different alternative to going to the movies and a restaurant? Come join us once a month for a couples or friends night of cooking and fun. Each time you will get a new experience with one of our highly trained teachers. You'll have fun and you just might learn something in the process. You may bring beer or wine to enjoy with your meal. 6:30pm - 9:30pm, $285 Series/$80 Single Class per person for Sept. 17th and Oct. 22nd / $70 Single Class per person for Nov. 19th and Dec. 6th.

Fri. Sept. 17: WHITE WINE TASTING DINNER: Join Jennifer Wolfe Webb as she walks you through this great menu paired with white wines hand picked by Downtown 140. Hiedler Grunet Veltliner, Austria 2008: Big and rich, this is ample, satisfying and creamy, the kind of Gruner that fills your mouth with yeasty, biscuity richness, though with plenty of underlying acid, too. Great with food or without. Pine Ridge Chenin Blanc- Viognier, Napa Valley 2008: The 2008 Chenin Blanc - Viognier flaunts aromas of ruby grapefruit, pear, lychee and melon, with a delicate touch of spicy, white florals. Lively citrus and bright tropical fruit flavors are offered up alongside a supple texture. The slightly off-dry finish is clean and crisp, perfect with many dishes or on its own as an aperitif Naia Verdejo, Rueda, Spain 2007: Naia has a distinctive character that is notable for its aromas of lime, must and kiwi, Together with the classic plant-like qualities that are typical of Verdejo. It is beautifully fresh, and presents a long and dry finish. Jardin Cote du Rhone Blanc, France 2008: 60% Grenache Blanc 20% Marsanne 20% Roussane Menu: Lemon Chicken Kebabs with Salsa Verde; Provencal Seafood Stew with Rouille; Rustic Goat Cheese Galette with Roasted Olives; Roasted Ratatouille with Bruschetta; Marsala-Baked Pears with Creme Fraiche and Hazelnut Shortbread.

Fri. Oct. 22: RED WINE TASTING DINNER: You've had the whites (Sept. 17) now come and enjoy some great tasting reds. Jennifer Wolfe Webb has paired a great menu to go along with these red wines hand picked by Downtown 140. Elm Tree Malbec, Mendoza Argentina 2008: Deep Ruby Red. Full-bodied, well balanced tannins, spicy flavors of berries, plums and chocolate. Onix Classic, Priorat Spain 2007: 50% Grenache 50% Carinena Deep purple in color with a bouquet of dark plums and sweet black cherries and hints of rosemary, lavender and mint. Intense fruit flavors, soft round tannins with a touch of black pepper on the finish. Lang & Reed Cabernet Franc, North Coast California 2007: Bright. clear and brilliant deep red color with youthful violet on the edge, the aromatics of this wine are a little darker than previous vintages with black cherry, plum, sage and herbs de Provence overlaid with a touch of cedar and tobacco scents. The richness of this wine is very evident upon washing over the pallet exposing deep black cherry, ripe plum and a slight grip of balancing tannins. A little more structured than an easy quaffer, this wine has some legs for aging and good drinking. Andre' Brunel Cote du Rhone Villages Cuvee Sabrine, France 2006. Menu: Flatbreads with Caramelized Onions, Chorizo, and Manchego Cheese; Smoked Eggplant Soup with Roasted Red Pepper Cream; Spicy Lamb Sausages with Tomatoes and Olives; Wild Mushroom Risotto with Strip Steak and Gorgonzola; Bittersweet Chocolate Souffle Cakes with Espresso Chocolate Sauce.

Fri. Nov. 19: UNDER THE TUSCAN SUN (OR MOON): Join Chef Brian Doyle for a great night of Tuscan Style food. You will enjoy a fun evening with new friends making some great food. The menu will include: Carpaccio con rucola (beef with arugula); Swiss chard cakes; Homemade ricotta Agnolotti (little pillow of pasta filled with ricotta) with brown butter sage sauce and we'll finish with Pecorino, pears and honey.

Fri. Dec. 10: CARIBBEAN ISLAND COOKING: It might be winter but Anne Haynam will inspire dreams of the sun and warmth of the islands via a menu inspired by the flavors and traditions of the Caribbean. Make the night festive and wear your favorite tropical shirt. We'll give a prize for the best shirt. Crispy Coconut Shrimp with Tangy Citrus Aioli, Curried Pumpkin Soup, Sausage & Manchego Cheese Stuffed Plantain Pinwheels, Mojo Roasted Chicken over Coconut Rice, and Tropical Fruit Beignets with Almibar Syrup.

Sunday Suppers (P)
Join us for four fun filled Sunday's of cooking and learning together. Spend the afternoon with us learning great new menus and techniques that are sure to please all your family and friends. You may bring beer or wine to enjoy with your meal. Sept. 19 and Oct. 10 1:30pm - 4:30pm, Nov. 7 and Dec. 5 12:00 – 4:00pm; $282 Series/$75 Single Class

Sun. Sept. 19: A SUNDAY IN TUSCANY: Chef Jill Wolf will walk you through this fun and satisfying Italian menu that you will be proud to serve your friends and family.. Start the menu out with Aspragus wrapped with Proisciutto and Provolone with a Balsamic Glaze then move on to the main event of Tuscan Pork Tenderloin with Garlic and Rosemary served with a Red Wine Reduction Sauce; Butternut Squash and Vanilla Risotto and finish with Pear Almond Cream Tart with Amaretto Crème Anglaise.

Sun. Oct. 10: BIG NIGHT (OR DAY): While you watch the 1996 classic motion picture Big Night in hi-def starring Minnie Driver, Ian Holm, Isabella Rossellini, Tony Shalhoub and Stanley Tucci, Chef Brian Doyle will show you how to recreate the movie’s fare in perfect detail. Zoupa: a classic Italian Stracciatella style with vegetables, escarole and egg ribbons with Parmigiano Reggiano; Seafood risotto; Baked Stuffed Artichokes; Timpano: a drum shaped pasta pie filled with Pasta, various vegetables, sausage, meatballs, mortadella and cheeses and finish with Tiramisu with homemade Mascarpone Cheese.

Sun. Nov. 7: MY VERY FIRST THANKSGIVING DINNER: Here, at last, is an updated classic Thanksgiving dinner for the fledgling cook, a meal of simplicity yet of the highest quality which one way or another will incorporate all of the major traditions of our most beloved holiday family celebration. Join Chef Tom Johnson in this 4 hour-long workshop in which we will create with clarity and care, your very first preparation of Thanksgiving dinner. Turkey, naturally, is the centerpiece of this dinner and we will prepare and roast our bird with a celery- onion-bread dressing, accompanied by the traditional strained giblet gravy and "Bob's Famous Cranberry Sauce". As a perfect children's tempter (before all that "weird stuff") we'll begin with a dazzling 3-tiered molded fruit salad that will work well for all your major family celebrations (just switch molds!). Our side dishes will of course include "perfect" mashed potatoes and creamed (or plain) peas and onions. For bread, tempting sweet potato (or yam) biscuits. Our dessert, of course, will be a classic pumpkin pie baked in our tenderest buttery crust with whipped cream. If the youngsters just refuse to try the pie. we'll show you a very simple caramel-fudge pudding as appeasement: even they could make it! In addition to the recipes you will receive important tips on family delegation, shoring of some simple cooking tasks, even valuable wine times for the celebration. Of course the highlight of this class is our preview tasting of this great American masterpiece! Come and count your blessings!

Sun. Dec. 5: A WILLIAMSBURG CHRISTMAS: Here's a nod to sophisticated Early America, a festive holiday dinner in the traditional manner of the Tidewater Low Country. Join Chef Tom Johnson in this 4 hour workshop during which we will roast pre-brined Rock-Cornish Game Hens with a marvelous Sausage, Apricot and Cornbread dressing, accompanied by a slice of baked Country Ham, Virgina Style, and a classic Madeira Sauce. Our feast will begin with a traditional Sherry-laced Chesapeake Bay Crab Chowder; the game hens and ham will be augmented by a Yam (or Sweet Potato) Souffle and Cream-Braised Spinach Suzette with fresh Mushrooms. For dessert, a sumptuous Low Country Blackberry Jam Cake with Caramel Icing and Cranberry Grand Marnier Sorbet. Appropriate wines for each course will be discussed and undoubtedly, hotly debated. Joyeux Noel, y'alll.

Sundays in Italy – Seasons in Italy (P)
Enjoy the beauty of Italy throughout the year as we indulge in a taste of Italy’s seasons. After this four class series, you will be able to create the tastes of Italy in your own home. So spend an afternoon in Italy with our very own Mary Ann Napolitano as she shares with you the many authentic Italian recipes that have been handed down from generation to generation. Learn classic Italian recipes, techniques and methods that will be sure to please your family and friends for years to come. Mary Ann Napolitano, 1:30pm-4:30 pm, $272 Series/$70 Single Class

Sun. Aug. 29:PRIMAVARA: Appreciate the green scenery around us as we emulate it through pestos: a traditional pesto dish with basil and pine nuts; a pesto with arugula and hazelnuts; a creative pesto alternative with peas; a light seasonal green vegetable pasta dish.

Sun. Oct. 24: ESTATE: Create a picturesque Italian café experience as you dine on your terrace with summer salads, a bottle of wine, and your favorite Italian CD: spinach pasta with melon and shrimp; mini penne with walnuts and apples; a non-traditional carpese salad with tomato, mozzarella and avocado; a chick pea, red pepper and pine nut salad; warm pasta salad with sun-dried tomatoes and arugula.

Sun. Nov. 14: AUTANNO: As the leaves begin to change, so do the ingredients for your cooking, yet not it’s quality: rotini with salmon, roasted red pepper and garlic, conchiglie with muscles and cream sauce, fettuccine with shrimp, tagliatelle with chicken and mushrooms al car toccio.

Sun. Dec. 19: INVERNO: Learn how to celebrate the Holidays like a true Italian as we create a traditional Christmas Eve dinner of the 7 fish: fried calamari and smelts; Caesar salad with anchovies; smoked-salmon cucumber appetizer, linguini with clam sauce, sautéed shrimp, pan-seared mild white fish.

Everything Series (P)
For those of you who have enjoyed Jennifer Wolfe Webb's Everything Pumpkin and Everything Strawberry classes you now get four more great classes that will highlight 1 major ingredient in each class. If you have not had one of these “everything” classes, come see what all the buzz is about. Jennifer Wolfe Webb, 6:30pm-9:30pm, $272 Series/$70 Single Class

Wed. Sept. 8: APPLE HEAVEN: Apple harvest time starts in September - come explore the many ways to enjoy one of our favorite fruits. Farmhouse Cheddar on Apple Slices with Smoked Ham and Apple Chutney; Braised Red Cabbage with Apples and Mustard Seeds; Pork Tenderloin with Brandy, Sage, and Apples; Tarte Tatin (Julia Child’s recipe for the classic French caramel apple tart); Apple Spice Cake with Rum Sauce.

Wed. Sept. 22: EVERYTHING PUMPKIN: Pumpkin season is coming. Pumpkin lovers get ready with these tasty pumpkin savories and sweets. Pumpkin and Orange Breakfast Cake with Fresh Orange Syrup; Smoky Pumpkin Soup with Spiced Pecans; Pumpkin and Potato Gratin with Bacon and Gruyere Cheese; Pumpkin and Gingerbread Trifle; Pumpkin and Bay Tart with Almond Shortbread Crust.

Wed. Oct. 27: SPICE TOUR: Sample dishes from around the world that celebrate the aromatic warmth and exciting flavors of spices, and explore the many ways to use spices in your kitchen. Hot Mulled Cider with Spiced Butter; Chinese Five-Spice Nuts; Spice Merchant Chili; Indian Chicken and Tomatoes with Garam Masala; Vanilla Rice Pudding with Saffron and Cherries; Black Sticky Gingerbread.

Wed. Nov. 17: LOVE THAT CHOCOLATE: Experience some of the many luscious faces of chocolate - just in time for the Holidays. Chicken Mole with Chilies and Mexican Chocolate; Chocolate-Dipped Applewood Smoked Bacon; Bittersweet Chocolate Bark with Toffee, Pecans, and Dried Cherries; Classic Chocolate Soufflés with Espresso Créme Anglaise; Chocolate Apricot Linzertorte; Chocolate, Date, and Pecan Pie with Bourbon; Triple Chocolate Eclairs.

NEW! Pressure Cooking
The Western Reserve School of Cooking is getting into the pressure cooker business. Come to our 1 free class to learn all about Fagor pressure cookers (You will need to sign up for this class like you do for a regular class), and then explore some more with Gina DeRose and Sarah McNally in 2 additional classes (not so free).

Sun. Aug. 22: PRESSURE CANNING CLASS (D): Yes, I said FREE. This 1-1/2 hour class will give you an introduction into how to use a pressure cooker for your Summer and Fall canning needs. Come see pressure cookers and how they can save you up to 70% in time compared to the old fashioned way of canning. You will need to reserve your space for this class. Catherine St. John, 1:30-3:00pm, FREE!

NEW! Sun. Oct. 3: PRESSURE COOKER CLASS (P): Gina DeRose is a culinary educator who specializes in healthy cooking, trained under Francois Roland and Bob Carr in the area of macrobiotic cooking. She is a personal chef, caterer and writer for Cleveland Examiner as nutrition expert. Gina has worked under Wolfgang Puck, Paula Dean, and recently Iron Chef Michael Symon, on a commercial featuring Calphalon cookware. Her work has also been seen on the Robin Swaboda show as the Simple Chef, and does food styling for “in Good Company”, consulting for national companies, like Daisy Cottage Cheese. Come and learn all about how pressure cookers can reduce your cooking time up to 70%. In this class you will learn how to make Homemade Chicken Stock for all your soups and sauces; Barley risotto with asparagus and hazelnuts; Curried chicken coconut soup, and Mesculin salad with gorganzola, walnuts, and craisins topped with balsamic dressing. Gina DeRosa, 1:30-4:30pm, $70

Mon. Nov. 1: FREEZEABLE PRESSURE COOKER (P): Sarah McNally has over 15 years experience in class and as a chef's assistant at the Western Reserve School of Cooking. She attended Tulane University in New Orleans for 3 years and completed her degree in psychology from the University of WA in Seattle. She has worked as a server, prep cook, sous chef, coffee roaster and a pastry chef at the Great Lakes Baking Co. Sarah is also a graduate of USPCA (US Personal Chef Association) Culinary Academy. Join personal chef Sarah McNally as she takes you on a flavorful yet time saving journey through cooking with pressure cookers. The best part is that everything on the menu can be frozen for later enjoyment. Chicken Basquaise with Artichokes (a simple but elegant French braise); Risotto with Broccoli Stems (no longer will you throw away the broccoli stems); Savory Polenta (polenta cake with green onions and Parmesan); and finish with Cream Cheesecake with Fruit Glaze (this cheesecake comes together quickly with the food processor and pressure cooker) Sarah McNally, 6:30-9:30pm, $70

Holiday Entertaining (P)

NEW! Thurs. Oct. 21: ENTERTAINING MADE EASY: Learn ways to easily entertain multitudes of guests without pulling yourself away from being the life of the party. Brushetta with Musaka; Dill Cream Cheese with Smoked Salmon; Goat Cheese Discs with a Mushroom Chutney; Zucchini Fritters; Creamy Roasted-Garlic Hummus; Goat Cheese and Pistachio Stuffed Dates; Potato Skins filled with Pancetta and Mixed Herbs. Mary Ann Napolitano, 6:30-9:30pm, $70

Mon. Nov. 8: QUICK PUFF PASTRY WORKSHOP: Learn how much better this easy homemade alternative tastes and take home a batch to experiment with for the Holidays. Quick Puff Pastry; Balsamic Onion and Gorgonzola Tarts; Puff Pastry Boxes Filled with Wild Mushroom Ragu; Chicken, Fontina, and Prosciutto Packets with Dijon Sage Cream Sauce; Apple Dumplings; Sugar-Crunch Palmiers; Chocolate Hazelnut Tartlets. Jennifer Wolfe Webb, 6:30-9:30pm, $70

NEW! Tues. Nov. 23: THANKSGIVING DESSERTS: Get a jump on Thanksgiving and let us help you bake your Thanksgiving desserts. Chef Jill Wolf will help you take the stress out of getting dessert on the table. You will make and take home Toffee Rum Pecan Pie and a Spiced Pumpkin Bread Pudding made with Croissants served with Bourbon Caramel Sauce. Bring a 9” glass pie plate and a 9 x 13 baking pan so you can bring you desserts home. Jill Wolf, 6:30-9:30pm, $80

NEW! Wed. Dec. 1: HOMEMADE FUDGE WORKSHOP: Fudge is a great gift to give for the holidays or anytime you want a homemade gift to bring someone. You will learn the tricks to making great fudge. Creamy Bittersweet Chocolate Fudge; Crunchy Peanut Butter Fudge and Super Rich Hot Fudge Sauce. Jill Wolf, 6:30-9:30pm, $70

Thurs. Dec. 2: BEEF TENDERLOIN WORKSHOP: This is the time of year when you see the whole beef tenderloin on sale at the market, but oh what to do with it? You can have the butcher clean it, but is he going home with the best parts? You'll never know unless you learn to clean it yourself. Bring an uncleaned beef tenderloin to class and we will show you how to clean, portion and cook this prized cut of meat. Black Bean and Beef Tenderloin Chili; Korean Spicy Beef Kabobs; Seared Roasted Beef Tenderloin Steaks with a Wild Mushroom Reduction Sauce; Roasted Center Cut of Tenderloin made into a Salad with Parsley Pesto, Sundried Tomatoes, Greens and Capers. Bring: Uncleaned whole beef tenderloin and a small cooler to take it back home. Catherine St. John, 6:30-9:30pm, $80

Fri. Dec. 3 or Fri. Dec. 10: MAKE and TAKE COOKIE DOUGH WORKSHOP: 11 kinds of cookies from 5 doughs. Five-Way Butter Cookies; Christmas Wreath Cookies and Apricot Tartlets from Cream Cheese Cookie Dough; Bittersweet Mocha Rounds and Chocolate Chunk Cookies with Dried Cherries and Pecans from Cocoa Cookie Dough; Snappy Gingersnaps; Zona’s Shortbread with Lemon. Jennifer Wolfe Webb, 11:00-2:30pm, $85

Tues. Dec. 7: HOLIDAY APPETIZER WORKSHOP: Hectic Holidays? Make your entertaining easy as we show you some simple and quick, great tasting hors d’oeuvres. Some are make ahead and freeze, can go freezer to oven, and be ready to eat in 10 minutes. Bacon, Onion and Cheddar Tartlets, Crab and Brie Kisses, Sesame Lemon Chicken in a Phyllo Crust, Caramel Brie and Cheese Crisps. Mary Jones, 10:30-1:30pm, $70

Wed. Dec. 8: FESTIVE GIFTS FROM YOUR KITCHEN (D): Great recipes and tips for beautiful packaging to add that personal touch to your holiday gift giving. Apricot Almond Biscotti Drizzled with White Chocolate; Cinnamon-Onion Marmalade; Winter Fruit and Port Compote; Maple-Chipotle Barbecue Sauce; Sour Cream Coffee Cake with Pears and Pecans; Brown Sugar Chocolate Fudge. Jennifer Wolfe Webb, 7:00-9:30pm, $55

Tues. Dec. 14: BUCHE NOEL WORKSHOP: Chef Jill Wolf will instruct you on how to make this classic Holiday dessert. You will go home with a Yule Log that you can freeze for the big day. This will be a Tender Vanilla Biscuit rolled around a Chocolate Mousse, iced with a Fudgy Butter Cream and decorated with Meringue Mushrooms. Bring: A small and large off set spatula and a sheet pan to bring your Yule Log home. Jill Wolf, 6:30-9:30pm, $80

Single Participation Classes
Sign-up early as these classes fill up fast! Some students learn best by doing. Our individual hands-on classes have a limited size to give you optimum time with our chef/instructor. Starting times, items to bring, and the costs are listed with each class. Aprons recommended for all classes.

Thurs. Sept. 16: PHYLLO WORKSHOP: 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); Shrimp wrapped in Phyllo with an Apricot Rum BBQ Sauce; Chicken and Artichoke filled Phyllo Pockets with a Tarragon Cream; Phyllo Pizza with various toppings; and Honey Walnut Baklava Rolls dipped in a Honey Lemon Syrup. Catherine St. John, 6:30-9:30 pm, $70

Sat. Sept. 18: SUSHI WORKSHOP: 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); Vegetable Roll; Sesame Salmon Roll; Kappa Maki; Shrimp Tempura Roll; and Futo Maki. BRING: Take-home container. Catherine St. John, 10:00pm-1:00pm, $70

NEW! Thurs. Sept. 23: CREATIVE POT PIE WORKSHOP: As we move into cooler weather what could be more comforting than a Pot Pie? In this workshop we will work with a variety of ingredients and pastry toppings to give your pies a new twist. You will get to enjoy the fruits of you labor during class. Classic Chicken Pot w/ an Herbal Cream Sauce and Drop Biscuit Crust; Seafood Pot Pie with Phyllo Crust; Beef Sheppard's Pie with Yukon Gold Mashed Potato Crust and we will top things off with a seasonal Deep Dish Apple Pie with Cinnamon Crunch Topping. Catherine St. John, 6:30-9:30 pm, $70

Wed. Sept. 29: CREPE WORKSHOP: Crepes, like an envelope, are a vessel to hold a variety exciting things. Consider this your invitation to open the world of crepes, delighting your eyes and taste buds with what’s inside! Bring your seasoned crepe pan, or order one from us, to make a Shrimp and Herb Crepe, an Apple-Spiced Chicken Crepe, a Florentine Crepe, a Pesto and Cheese Crepe and finishing with a Caramelized Pear and Cognac Crepe. Bring your seasoned crepe pan or order one from us ahead. Mary Ann Napolitano, 6:30-9:30pm, $70

Sat. Oct. 2: FRENCH BREAD WORKSHOP: 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. Kathy Lehr, 10:00am-1:30pm, $70

NEW! Thurs. Oct. 7: TAKING THE FEAR OUT OF TOFU: Want to get more soy in your diet but find yourself not sure what to do with the white blob? Overcome by deciding when to use regular or silken? Firm or smooth? We’ll demystify tofu in a menu that exemplifies the different uses for the two forms of tofu and the three different textures.Baby Greens with Creamy Basil, Lemon & Roasted Tomato Tofu Dressing, Asparagus Kung Pao Tofu, Soba Noodles with Spicy Tofu Peanut Sauce, Tofu Lasagna, North African Tofu-Stuffed Peppers, Tutti Fruiti Smoothie. Anne Haynam, 6:30-9:30pm, $70

Sat. Oct. 9: PASTA WORKSHOP: The very simple art of making pasta is inexpensive and far superior to store bought. Learn how to make fresh pasta by hand and machine. We’ll turn our creations into: The very simple art of making pasta is inexpensive and far superior to store bought. Learn how to make fresh pasta by hand and machine. We’ll turn our creations into: Carbonara and Fettuccine with Prosciutto, Peas and Cream. Mary Jones 10:30 am to 1:30 pm. $70

Wed. Oct. 20: GNOCCHI & RISOTTO WORKSHOP: Who would know that a lowly potato could be transformed into something so delicious? If you have never made gnocchi before, come on a new food adventure in which we will make: Potato Gnocchi with Beef and Bell Peppers and Tomato Gnocchi with Cheese Sauce. If you love Risotto but have not attempted to make at home, come see how easy it is, as we make Risotto with Shrimp and Parmesan and Mushroom Risotto with Broccoli Florettes. Mary Jones, 6:30 – 9:30 pm. $70

NEW! Thurs. Nov. 4: FRESH HANDMADE TORTILLAS & FLAVORS of the SOUTHWEST: Making fresh tortillas is much easier than you think and the taste-rewards are worth it! We’ll make both corn and flour tortillas and then put them to use in traditional Tex-Mex ways: Fresh Corn Tortillas, Fresh Flour Tortillas, Tortilla Soup, Crispy Tacos, Taquitos & Flautas with Pork Carnita and Green Chile Chicken Filling. Anne Haynam, 6:30-9:30pm, $70

Sat. Nov. 6: STUFFED AND SHAPED PASTA WORKSHOP: Once we cover the basics of pasta making, the options are endless. Use your imagination to sauce, stuff and fill your way to a fantastic meal. Come enjoy Seafood Tortellini and Bowtie Pasta with Tomato Cream Sauce. Mary Jones,10:30-1:30pm, $70

Sat. Nov. 13: MOZZARELLA WORKSHOP: Nothing tastes quite like fresh mozzarella and quite frankly it is quite easy to make. Using fresh Polly-O curd (available locally at from Gallucci’s and Sidari's in Cleveland) we will be creating Prosciutto and Roasted Red Pepper Mozzarella Roulade, Marinated Mozzarella Bites, Mozzarella Stuffed Chicken Breasts, and Mozzarella Bruschetta. Bring: a new pair for cotton-lined rubber gloves and a container to take home your creations! Brian Doyle, 1:00pm-4:00pm, $70

Thurs. Nov. 18: ESSENTIAL KNIFE SKILLS: Nothing separates the pros from the rookies like good knife skills. Find out how to buy, sharpen, hold, and use the most important tool in your kitchen arsenal. Learn to chop and dice with the best of them while your instructor cooks up your freshly cut veggies and chicken into Chicken and Vegetable Coconut Curry; Roasted Vegetable Pizza; Braised Chicken Legs and Thighs in Red Wine; and Pasta with Fresh Vegetables and Herbs. BRING: chef’s knife, boning knife and a paring knife. Catherine St. John, 6:30pm-9:30pm, $70

NEW! Thurs. Dec. 16: COOKING WITH QUINOA – “THE WONDER GRAIN”: This nutrient rich grain is gluten-free, high in protein and cooks quickly yet it remains a mystery for many. We’ll explore quinoas amazing versatility through several dishes that will springboard your confidence. Our menu will include: Wheat-free Orange Quinoa Muffins, Apple Cinnamon Quinoa Breakfast Porridge, Chipotle Quinoa & Black Bean Salad, Ecuadorian Vegetable & Quinoa Soup with Shredded Chicken, Red Quinoa Burger, and Winter Vegetable Quinoa Pilaf. Anne Haynam; 6:30-9:30 pm; $70

Kids in the Kitchen (P)

Sat. Oct. 23: WHAT ABOUT BEING A CHEF FOR HALLOWEEN?: Have a ghoulish good time making Halloween treats for your friends and family. You will make Pumpkin Cookie Lollipops, Crow's Nests, Caramel Apples, and Ghost Cakes. Barbara Snow, Ages 8-11, 11:00am-1:30pm, $45

Sat. Nov. 20: THANKSGIVING MAKE IT AND TAKE IT: This is the place for the child who wants to “help” with the preparations for you big Thanksgiving feast. Students will make and decorate Turkey in the Straw Cookies, Turkey Feed (like a granola for people, not turkeys), Chocolate-Decorated Pretzels, and Shortbread Cookies. Barbara Snow, Ages 8-11, 11:00 am – 1:30pm, $45

Sat. Dec. 4: CHILDREN’S ETIQUETTE FOR THE HOLIDAYS: Learn a variety of manners with the class including setting a table and table manners, proper introductions and telephone manners. We will cover the almost-lost-art of thank you notes, responding to an invitation and showing appreciation to a hostess. We will also cover how to handle the excitement of the upcoming Holidays with reasonable expectation. Lunch will be served including Chicken Noodle Soup, Bread, Sautéed Chicken, Pasta and Vegetable, teaching the proper way to eat a meal. We will finish with a surprise dessert. Please have children dress business casual. Mary Jones 10:30am – 1:30pm. Ages 6 -12 yrs., $45

Sat. Dec. 11: SANTA'S WORKSHOP FOR KIDS: Make gifts for the whole family, wrapped and ready to go. We'll even make something for the dog! Soup Mix in a Jar, Holiday Fudge, "Sit" Dog Treats, Cider Sacks, and Peanut Brittle. Barb Snow, Ages 8-11, 11:00-2:00 pm, $60

Sat. Dec. 18: HOLIDAY COOKIES: Children will learn how to measure ingredients and help make Holiday Cookies on a Stick and then use their creativity to decorate cookies.They will also make some holiday chocolates. Bring and apron and a box to take home your cookies in. Barbara Snow, Ages 8-11, 11:00am–1:30pm, $50

Teens in the Kitchen (P)
BAKE, RATTLE & ROLL: This teen class will serve as an introduction to the essentials of baking: measuring, creaming, sifting, and rolling. Make sure you eat a healthy lunch before so you don’t fill up with sweets. Bring to go containers to share your creations! Mary Ann Napolitano, July 12-16, 1:00pm-4:00pm; or Aug.9-13, 1:00pm-4:00pm, Ages 13-18; $275

Monday: CUPCAKES: Carrot cake with cream cheese frosting; Mocha cake with Mocha-cream cheese frosting; and Vanilla frosting with flavored-frosting selected by the teens!
Tuesday.: COOKIES: Traditional Peanut butter cookies; Icebox Sugar cookies; Cranberry Biscotti; and Classic Brownies.
Wednesday: CANDIES: Chocolate covered pretzels and raisins; Semi-sweet almond and cherry bark; Tricky toffee; and Grab-n-go Granola.
Thursday: DOUGH CREATIONS: Dough creations 101; Apple tart; Semi-sweet chocolate ganache tart; and Seasonal fruit tart, Lemon-curd tart.
Friday: SELECTED SWEETS: Seasonal fruit cobbler; Donuts; Raspberry fluff; Apple-raisin Turnover and Cinnamon Scones.

Teens Camp Pro (P)
This class is specifically designed for teens considering a career in the culinary world. Emphasis will be on professional cooking techniques, safety and sanitation, and effective use of time and ingredients. This week-long basic cooking technique class focuses on the use of recipes as guidelines rather than set-in-stone rules, exploring the world of seasoning and spices, and learning to create custom recipes. This is a week of hands-on activities of basic prepping, cooking, tasting, and enjoying all things food, in addition to part of the class being a lecture. Diplomas will be awarded. BRING: Apron, wear closed-toe non-skid shoes. Barbara Snow, 11:00am-3:00pm, July 19-23 or Aug.16-20, Ages 13-18 $300

Monday: MEATS and FISH: Turkey Roast with Fresh Sage; Salmon en Papillote; Perfect Pork Loin; Dry Rub Grilled Chicken Breasts.
Tuesday: PASTRY: Roasted Red Pepper Focaccia; Apple Tarts; Savory Puff Pastry Pockets; Banana Cream Pie.
Wednesday: PASTA: Window Pane Pasta; Ravioli with two fillings; Pesto sauce; Cooked Tomato Sauce; Fresh Tomato Sauce; Fresh Spaghetti.
Thursday: VEGETABLES: Maki Rolls; Caesar Salad; Split Pea Soup; Crudités and Dip.
Friday: CUSTARDS: Quiche; Crème Brulee; Vanilla Custard Ice Cream; Chess Pie.

Kids’ Chef Camp (P)
Brought back by popular demand this original Kids Camp returns! Tell your child to get ready to travel the world and learn about food, science and math in the fun setting of a real cooking school. Every day will be a new adventure as we create a world full of flavors while developing good kitchen skills focusing on safety, science, math and of course taste! Diploma and “Passport to Good Eating” will be awarded. BRING: an apron and wear closed-toe non-skid shoes. Barbara Snow, June 28-July 2, 10:00am-12:30pm, $250, Ages 8-12

Monday: FRANCE: Crepes with assorted fillings; French Baguette Sandwiches; Chocolate Tart.
Tuesday: SPAIN: Gazpacho; Tapas (Marinated Olives); Shrimp Paella.
Wednesday: ITALY: Brushetta; Cannoli; Fast and Easy Pizzas.
Thursday: MEXICO: Tacos; Quesadillas; Secret Recipe Taco Seasoning; Mexican Bean Dip.
Friday: AMERICA: Hamburgers; Corn-on-the-Cob; Spicy Oven Fries; Homemade Chocolate Sauce.

Kids’ Chef Camp II (P)
Tell your child to get ready to travel America and learn about all the flavors of America that define different areas of our country. We will also talk about safety, science and math, and taste everything made in class. Diploma and “American Passport to Good Eating” will be awarded. BRING: an apron and wear closed-toe non-skid shoes. Barbara Snow July 26-30, 10:00am-12:30 pm, $250, Ages 8-12

Monday: NEW ENGLAND: Fruit Smoothies; Mini Meatloaves; Boston Riced Potatoes; and Apple Cobbler.
Tuesday: EAST COAST: Carrot-Ginger Soup; Crunch Chicken; Tossed Salad with Vinaigrette; and Chocolate Lava Cake.
Wednesday: SOUTH: Quesadillas; Texas Pretzels; Fresh Salsa; Eggs in a Cup.
Thursday: WEST COAST: Fresh Fruit Soup; Grilled Fresh Vegetables; Chicken in a Bag; and Homemade Granola.
Friday: HEARTLAND: Cinnamon Pork Chops; Twice Baked Potato with Wisconsin Cheese; Homemade Chocolate Sauce with Confetti Cake ( made from scratch).