Download the Spring Summer 2012 Brochure

You can also stop by WRSOC and pick up a copy of the brochure in our store

Added Classes:

NEW! A Taste of Italy: Thursday, April 26
Tour some of Italy's wine regions by experiencing three different reds made in very diverse styles. Learn about the regions, climates, and wine making practices that make these wines so memorable. We'll make and enjoy three easy dishes that pair well with each as well as discuss the proper wine tasting process. Jennifer Brush, 6:30 p.m.-9:30 p.m., $80

Menu: Dolcetto with fusilli with artichoke hearts and parmesan cream, Montepulciano d’Abruzzo with Red-wine spaghetti with walnuts and parsley and and Amarone with Dark chocolate brownie cake

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 bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins, and bread pudding. 9:00am-4:00pm, $575 per session

Updates:

WRSOC will be closed March 18,2012

Listen to the WKSU 89.7 interview with Catherine

Watch Catherine on WJW Fox 8

Local Chefs Talk About Restaurant Scene

Tools needed for Cake Decorating Classes

3- 8” x2” round cakes (one box of Betty Crocker cake mix divided)

3- 8” x2” square cakes (2 boxes of Betty Crocker cake mix divided)

Offset metal spatula (2)

Silicon rolling pin

Metal or plastic rolling pin

Variety of pastry tips

Metal or plastic ruler (no wood)

Serrated knife (at least 10")

Rotary cutter (pizza or ravioli cutter)

Cake wheel or decorators wheel (metal preferred)

Plastic dowel rods

Wooden dowel rods

Skewers

Pruning shears

Cookie cutter set

Piece of foam 4" x 2"

Empty egg carton

Fondant smoothing paddles

Paint brushes (fine tip and large flat)

Exacto knife

Optional Tools:

Safety pins / Straight pins

Flower cutter sets

Square ring cookie cutter sets

Variety of petit four cutters

Pages: 225; Size: 7" x 10"
ISBN: 978-1-931968-88-1

Jacketed Hardcover
Price: $34.95

During its operation, the Western Reserve School of Cooking has hosted many of the nation’s chefs, including Alton Brown, Hugh Carpenter, Shirley Corriher, David Hirsch, James Peterson, and Michael Symon. This volume contains recipes from all of them. But the feast doesn't stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can't wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the schools own chefs to mouth-watering dishes from international chefs who have passed through the school's kitchen.

YouTube Videos from current classes <----(click here)

Visit us on

Take a class and get 10% off on any non-sale purchase in our store that day!!!!

There are now two ways to receive our class schedule: downloaded from this website or, as always, copies can be picked up in our store, The Cookery. 

We will send you an email notification when there is a new brochure if we have your email address so please enter your email and click on the SIGN UP button. 

Featured Visiting Chef

Hugh Carpenter
Hugh Carpenter is one of the most popular and entertaining
cooking teachers in America. He recently received the “Cooking Teacher of the Year” award from the International Association of Culinary Professionals.
In 36 years of teaching, more than 100,000 students have attended his classes in cooking schools across America and in his vacation cooking schools
in California’s Napa Valley and San Miguel de Allende
in Mexico.

Asian Street Food: Sunday, April 29
Spain may pride itself on “tapas” but all across the vast expanse of Asia, street food has been raised to an art form. Walk down any street in China, Thailand, or Singapore, and you see vendors grilling meat on skewers, portable “soup kitchens” serving lemon grass scented coconut soup, and cooks pan frying pot stickers on cast-iron grills. Asian street foods are intensely flavored, quickly cooked, deeply satisfying, and easy to make. Hugh has been traveling extensively this last year in China and Thailand and he returns for a class featuring some of Asia’s most exciting street foods. Take this class and then return home to stage your own Street Food Party! The recipes are: Singapore barbeque chile shrimp; Vietnamese submarine sandwiches; Shanghai pot stickers glazed with citrus and ginger; beef satay on skewers with classic peanut dipping sauce; coconut-chile-shooters; wok seared Vietnamese lamb with mint, lettuce wrapped; coconut ice cream.

1:30 p.m.-4:30 p.m., $90 per single class/$170 for both

Fast Pasta Sauces for Great Entrees: Monday, April 30
This class is based on Hugh’s best-selling cookbook, Hot Pasta. You will receive
a list of great pasta sauces, all of which can be used interchangeably. The class
features a selection of easy yet sophisticated pasta. Using a selection of the high quality dried pastas that Draeger’s offers, you will see how easy it is to make easy variations so that your favorite pasta recipes have a new twist. Recipes include: quick wild mushroom pasta; fusilli pasta with mussels, tomatoes, and basil; Thai red curry pasta with shrimp; penne pasta in green peppercorn sauce; bow tie pasta with grilled asparagus and beef.
6:30 p.m.-9:30 p.m., $90 per single class/$170 for both