Brochure

September –
December 2016
Class Schedule
140 N. Main St. Hudson, OH 44236
330-650-1665 www.wrsoc.com
A Note from Catherine St. John
Another Fall is upon us and we have even more
classes to offer you. We are going to try and offer
some daytime classes during the week as we have
been getting lots of requests for this.
Looking for a shorter fun series of classes that will
give you new ideas for weeknight meals? Try
Weeknight Suppers. This eight part class will be
offered on Wednesdays from 11:30AM-1:30PM. We
will pack a lot into a two hour hands on class and at
$49 the price can't be beat.
Look for many new ethnic cooking classes and for the
first time we will be offering a few parent/child
classes like pasta making.
For years we have done a Tuesday night series: Tech
and Theory of Cooking, Science of Good Cooking or
our series based on Ruhlman's Twenty. We are shaking
things up and will be offering a $40 Monday night
two hour demo called Cooking School. This class will
focus on a particular ingredient, technique or type of
cooking. On Thursday nights you will have the
opportunity to take the same theme class, with
different recipes, in a three hour ($75) class format to
really cement the methods, techniques and improve
your overall confidence in the kitchen.
Chef Ellen Velez will be back with a great series on
Tuscany, along with some gluten free cooking classes.
Betty Shewmon will be returning with 3 classes on
healthy Mediterranean foods that are so full of flavor
you will forget you are eating healthy. Chef Brian
Kabb will be joining the team and he will be bringing
years of cooking experience to the kitchen. Look for
evening and daytime classes from Brian. Local Chef
David Holland from The Copper Pot Catering will be
offering two classes on Pumpkin Carving. We will
have one adult carving class and
one kids carving class. These are sure to be a
sellout!
We welcome back Anna Weisend for 3 weekend
baking workshops. And, what would our schedule be
without bread baking with Kathy Lehr?
We have plenty of holiday classes in November and
December to give you lots of ideas. We will be doing
a Dry Run Thanksgiving class and a class where you
can come make some pies to serve at Thanksgiving.
Chef Anne Haynam will be back with four new Friday
Night Date Night classes; these are always a sellout.
Looking for something to do for a company outing or
a private event? Make sure to put us on your list. We
can do groups up to 12 in Hudson and up to 35 in our
Cleveland kitchen. Call or email us to find out
more. Dates for the holidays book up fast so make
sure you contact us early so we can tailor your event
to your needs.
New this Fall we will be offering in home cooking
classes. Can't come to us, then we can come to you.
We can set up an in home visit to see what would
work best for you and you invite your guests to your
very own in home cooking class. This is great for
dinner groups, a family get together and other fun
gatherings. Email me at cstjohn@wrsoc.com to get
started.
As always, Ginny Hicks and our staff in the store are
here to serve your kitchen equipment needs. Whether
you see something in the store or you need to place a
special order we can do that too.
There are so many new classes in this brochure, I am
sure that you will find something that will peak your
interest. We look forward to playing with you in the
kitchen and thank you for all of the continued support!
Catherine
Catherine St. John
Owner
NEW! Cooking School Demonstration
This unique series will give you the option of taking a
shorter demonstration class and then pair it with a
hands on class the same week. You do not need one to
take the other, but if you are looking for a true
experience of learning the techniques of cooking and
then putting those techniques to use under the
supervision of a chef/instructor this may be the series
for you. On Monday after learning the techniques in a
demonstration class, you will then have an
opportunity to take a three hour hands on class
Thursday with the same subject matter, but different
recipes. This is a great way to cement everything
together and work on your techniques.
Monday Night Demonstration classes
6:30 – 8:30PM, Catherine St. John; $40
Sept. 12: Intro to the Kitchen
This class will introduce you to the kitchen and all the
equipment and basic supplies you need to get going in
your kitchen. We will focus on knife skills, setting up
your kitchen with the proper equipment and introduce
you to some basic recipes every budding cook should
know. We will cover the basic knife cuts; the
difference between dry and wet measuring; cooking
terminology and the importance of Mise en Place
(everything in it's place). Chicken and Vegetable StirFry with Vegetable Fried Rice; Potato Soup with
Cheese and Bacon.
Sept. 19: The Incredible Egg
Eggs are one of the most important ingredients in the
kitchen, but learning how to cook with them can be
tricky. We will cover the basics of scrambled, fried
(over easy and sunny side up) along with making a
Frittata (great way to use up what is left over in your
refrigerator) and finish with a Spanish Tortilla (potato,
onion and egg omelet). This is where you want to
have a good non-stick pan.
Sept. 26 Monday: Basics of Soups and Stocks
Good homemade stock is the soul of the kitchen.
While there are some good stock bases out on the
market, learning how to make your own stock is a
vital part of becoming a good home cook. You can
make stock in large batches and freeze in smaller
containers
for later use. We will cover the basics of making
chicken, vegetable and beef stock. From these stocks
we will make Beef and Barely Soup; Butternut and
Apple Soup with Cumin Cream and finish with an
easy Chicken Noodle Soup.
Oct. 3: Pasta, Pasta, Pasta
Learning how to cook dry pasta can create some
challenges. What does al dente mean? Do I cook it
until it sticks to the wall? (The answer to that one is
NO). We will cover different shapes and what type of
sauce is best for which pasta. You will enjoy Baked
Ziti with a Simple Tomato Sauce; Spaghetti Alla
Carbonara (bacon and eggs) and Penne Primavera
(vegetables with a light garlic cream sauce).
Oct. 17: Almighty Rice, Beans and Grains
Often considered a super food this area of ingredients
can still be a mystery to many people. Whether you
serve them as a side dish or make them part of your
main meal, you will go far in the kitchen learning how
to cook these dishes. Simple Baked Rice Pilaf; Barley
Risotto with Marinated Feta and White Bean &
Sausage Soup.
Oct. 24: Intro to Meat Techniques - “Meat” the
Butcher
Join us for this very different class. We will have the
Keller family from T.L. Keller Meats to show you
where all your cuts come from by taking apart a half
hog. This class will also cover a discussion of beef
cuts as well. We will serve samples of Bacon
Wrapped Pork Tenderloin and Pulled Pork Sliders
with Apple Slaw.
Nov. 7: Intro to Poultry Techniques
Learning how to break down your whole chicken is an
essential skill. Not only will it save you money, but it
will give you a variety of cuts that you can freeze for
later use. Catherine will breakdown chickens in three
ways and then create dishes using them. Sauteed
Chicken Breasts with a Porcini Mushroom Pan Sauce;
Dry Brine Roast Chicken; Chicken Salad with
Walnuts and Apples. (Sauteing, roasting and poaching
will be covered in the class)
Cooking School Demonstration (cont.)
Monday Night Demonstration classes
6:30 – 8:30PM, Catherine St. John; $40
Nov. 14: Intro to Seafood Techniques
How to buy and cook seafood is one of the most
popular questions we get. This class will cover what
to look for, how to buy, what questions to ask at the
fish counter and some basic cooking techniques that
will have you cooking more seafood at home. Salmon
En Papillote (salmon baked in a parchment pouch
with lemon, vegetables and an herb butter); Spanish
Style Garlic Shrimp and Pan Fried Sole with a Lemon
Caper Pan Sauce.
Nov. 28: The Versatile Vegetable
Vegetables can be poached, blanched, roasted, grilled,
sauteed and eaten raw. We will look at a variety of
vegetables and prepare them with the best cooking
method. You will find that some do well with all
methods while others not so much. Roasted
Cauliflower Steaks with Ratatouille (stewed tomatoes,
onions, garlic, zucchini and eggplant); Blanched
Vegetable Medley that will then be sauteed with
Garlic, Herbs and Olive Oil; Perfect Mashed Potatoes
with Garlic Herb Butter.
Dec. 5 Monday: Basics in Baking - Quick Breads
and Muffins
Mastering some basics in baking will improve your
confidence in the kitchen. While cooking allows you
some leeway as far as measuring goes baking
does not. Learn proper measuring and weighing
techniques and then put them to use with some of
these easy to make quick breads and muffins. With
the holidays approaching these make great gifts and
easy things to bring to a holiday brunch. You can also
assemble them as mixes to give to your friends.
Banana Nut Bread; Cinnamon Apple Coffee Cake and
Blueberry Muffins.
Dec. 12: Basics in Baking - Yeast Breads and Pizza
While working with yeast seems difficult it really is
not as long as you follow a few basic rules. In this
intro to yeast class we will look at doughs and batters
that benefit from overnight fermentation (rising). No
Knead Bread ( we will serve the bread with a selection
of cheeses from Kerrygold Irish Cheeses); Raised
Waffles with Fresh Fruit sauteed in Maple Syrup; and
Basic Pizza Dough for Pizza Margarita (tomatoes,
basil and fresh Mozzarella.)
Dec. 19: Basics in Baking - Cookies
Why do some cookies come out cake like and others
flat and crisp? We will make chocolate chip cookies
two different ways to find out. We will then make an
Irish Shortbread recipe that you can turn into many
different flavors (keep in freezer and slice and bake),
and one of Catherine's favorites: Double Ginger
Crackles, just in time for the holidays.
NEW! Cooking School Hands-On
This unique series will give you the option of taking a
shorter demonstration class and then pair it with a
hands on class the same week. You do not need one to
take the other, but if you are looking for a true
experience of learning the techniques of cooking and
then putting those techniques to use under the
supervision of a chef/instructor, this may be the series
for you. On Monday after learning the techniques in a
demonstration class, you will then have an
opportunity to take a three hour hands on class
Thursday with the same subject matter, but different
recipes. This is a great way to cement everything
together and work on your techniques.
Thursday Night Hands-on classes
6:30 – 9:30PM, Catherine St. John; $75
Sept. 15: Intro to the Kitchen
Master your knife skills, organization skills and
understanding of kitchen terminology. Learn what
knife and what pan to use for specific recipes and
cutting techniques. We will introduce you to making a
pan sauce by making an easy Chicken Saute with
Lemon White Wine and Caper Sauce. We will serve
this with an Herb Baked Basmati Rice Pilaf and
Sauteed Vegetables. Learn how to make a basic
Balsamic Vinaigrette and how to properly dress salad
greens. We will finish with everyone's favorite:
Chocolate Lava Cake with Fresh Whipped Cream.
Cooking School Hands-On (Cont.)
Thursday Night Hands-on classes
6:30 – 9:30PM, Catherine St. John; $75
Sept. 22: The Incredible Egg
Cooking eggs properly can be intimidating, but
knowing a few tricks will make eggs an easy addition
to your weekly menus. We will have plenty of eggs
on hand to practice making scrambles, fried and
omelets. We will also make a variety of quiches and
learn how to poach Eggs for eggs Benedict with
Hollandaise Sauce.
Sept 29: Soups and Stocks
Homemade stock is the heart of the kitchen. Get rid
of canned and box stocks in your kitchen and learn
how to make rich chicken stock and vegetable stock.
We will then take our stocks and make Tomato Soup
with Basil Oil and Grilled Cheese Sandwich
Croutons; Chicken Tortilla Soup and Fall Vegetable
Soup with Pistou (garlic basil paste). This Fall
vegetable soup is a great example of how a soup can
be made from just water as the base. We will also
learn how to season soups properly and get the most
flavor from your stocks.
Oct. 6: Pasta and Their Sauces
We will introduce you to homemade hand cut noodles
and serve them with a ragout of vegetables (tomatoes,
eggplant, zucchini, garlic, wine and herbs); We will
use dried pasta to make Linguine and White Clam
Sauce and finish with Spinach and Ricotta Stuffed
Cannelloni in a homemade Tomato Sauce. These are
all pastas that will be crowd pleasers and will give you
plenty of techniques in working with pasta that you
can apply to your ever growing menu options.
Oct. 20: The Almighty Rice, Beans and Grains
This very important food group is no longer pushed to
the side (as in the “side” dish), as you can easily make
these the star of the plate. We will be making Red
Beans and Rice with Smoked Pork; Quinoa Salad with
Roasted Vegetables in a Balsamic Vinaigrette; Chinese
Forbidden Black Rice with Roasted Butternut Squash
& Pine Nuts; and Jambalaya with Chicken and
Vegetables.
Oct. 27: Mastering Meat Techniques
Learning how to handle different meats and cooking
them with the proper method takes some practice. We
will be searing, sauteing, roasting and braising in this
class. You will also learn how to make a pan sauce
from the drippings in the pan. You will be making
Pan Seared Flat Iron Steak with a Red Wine Pan
Sauce; Roasted Loin of Pork with Brandy Apples and
Apple Cider Sauce served with Cornbread dressing
and finish with Braised Beef Short Ribs with Hoisin
Glaze.
Nov. 10: Chicken Knife Skills
In this class each student will bring a whole chicken to
class in a small cooler. Please bring the chicken out of
the packaging and in a gallon zip lock bag. Also,
please bring two to three clean zip lock bags to take
your chicken home in. Please make sure you have ice
or ice blocks in your cooler to keep it cold during
class. Catherine will demonstrate two different ways
to take a chicken apart. Students will then take their
chicken apart and package it up to take home. We will
then cook the following dishes with the chickens
Catherine has cut up: Coq au Vin (braised chicken in
red wine) with Glazed Mushrooms and Pearl Onions
served with Buttered Noodles; and a Chicken Roulade
with Roasted Peppers, Ham and Spinach (pounded
chicken stuffed and rolled) served in a Slow Roasted
Tomato Sauce.
Nov. 17: Seafood Workshop
One of the most asked questions we get is how to
prepare, buy and store seafood. Most people prefer to
eat seafood when they go out to a nice restaurant. In
this workshop you will learn how to prepare seafood
at home with professional results. On the menu:
Panko Crusted Cod with Oven Roasted French Fries
and Herb Tartar Sauce; Oven Roasted Shrimp
Cocktail with Classic Cocktail Sauce and Asian Plum
Citrus Dipping Sauce; Crab Cake Sliders w/
Remoulade Sauce; Crispy Slaw and Pan Seared
Salmon with a Composed Butter.
Cooking School Hands-On (Cont.)
NEW! Fast Flavor with Fresh Ingredients
Thursday Night Hands-on classes
6:30 – 9:30PM, Catherine St. John; $75
Master the art of using fresh ingredients in versatile
menus that enable you to eat well any time of day.
Each class includes an easy but elegant entree, a
hearty salad that stands on its own, and a quick bread
that complements any meal or can fill in as a breakfast
or mid-afternoon snack. This series represents a
“cook once eat twice” approach to food preparation.
Tuesday Night; 6:30-9:30pm; Betty Shewmon; $75
Dec. 1: Mediterranean Vegetables
Master your vegetable skills in this hands-on class.
Whether you are making a side dish or a main course
you will be able to incorporate these into your
everyday diet. Roasted Carrot Salad with Harissa
Dressing; Ragout of Mushrooms with Poached Eggs;
Herb and Spiced Rice Stuffed Zucchini; Multi
Vegetable Paella.
Dec. 8: Quick Breads and Muffins
With the holidays and cold weather upon us these are
great recipes to have on hand. These can all be frozen
and warmed up when needed. Cheddar and Scallion
Biscuits (we will be making little ham sandwiches);
Oatmeal Scones with Dried Cranberries & Almonds;
Skillet Cornbread with Turkey and Black Bean Chili;
and Carrot Raisin Muffins. Bring a sheet pan to take
home some of these goodies.
Dec. 15: Yeast Breads and Pizza Workshop
We will take the same recipe from the no knead bread
dough we used on Monday and make Rosemary Olive
Bread. You will learn how to make Focaccia Bread
with a Caramelized Onion, Blue Cheese and Walnut
Topping and we will finish by making NY Style Pizza
with a variety of toppings. Please bring two large
bowls to take home your no knead dough and
focaccia dough so you can bake them the next day.
We will have doughs ready to bake in class.
Dec. 22: Cookie Workshop
Come have some fun with us in the kitchen and make
some cookies just in time for the holidays. We will
make cut out sugar cookies and learn some basic
flooding techniques with royal icing; Pecan Sandies,
Jam Thumb Prints. Please bring two sheet pans to
take home some cookies.
Sept. 27: Under Pressure
The pressure cooker makes short work of this
flavorful sweet and sour style entree. Grain salads are
great for work lunches the next day. Soda bread is
easy to make and toasts well for tomorrow’s breakfast.
Pressure Cooked Chicken Thighs with Prunes and
Green Olives, Grain Salad with Cucumber and Dried
Cherry, Irish Soda Bread.
Oct. 4: Burger Alternative
This is a very fresh tasting salmon burger without
heavy fillers. The salad is very pretty as well as
delicious: Earthy Lentils paired with Bright Orange
Carrot Strips and Italian Ricotta Salata. The semisweet fig bread has no added fat, as none was
available during the war when the recipe was written;
soft goat cheese, cream cheese or a flavored butter
turns it into a great snack. Salmon Burgers with Citrus
and Fennel Slaw, Lentil-Carrot Salad with Spinach
and Aged Ricotta, Tobin Farm Fig-Nut Bread.
Oct. 11: Soups
The big flavor in this soup comes from roasting
tomatoes with onions and garlic which is then added
to the soup pot with the beans. For the salad, basil
walnut pesto is thinned out with white balsamic
vinegar to top the eggplant and fresh mozzarella.
Boxty is an Irish bread made from both raw and
cooked potatoes. Roasted Tomato and Black Bean
Soup, Grilled Eggplant on Greens with Buffalo
Mozzarella and a Pesto Vinaigrette, Buttermilk Boxty
Bread.
NEW! Baking with Anna Weisend
Sept 17 (Saturday): Macaron Workshop
Learn the delicate techniques of making your own
French macaron shells in an array of colors and
fillings. Ganache and buttercream will also be made to
sandwich between the delicate almond meringue
creations. We will serve a light lunch. Please bring a
container to take home your macarons. 11:00AM 4:00PM; Anna Weisend; $125
Oct. 8 & 9 (Saturday & Sunday): Breakfast Pastry
Workshop
Bump up your game in the kitchen by learning how to
bake mouth-watering breakfast pastries. Learn to
make scones, coffee cake and danish dough that will
be transformed in to Bear Claws, Cream Cheese
Braid, and Cinnamon Snails. We will provide a light
lunch. Please bring a sheet pan or pastry box to
take home your baked goods. 11:00AM –
4:00PM; Anna Weisend; $250
Nov. 5 & 6 (Saturday & Sunday): Croissant and
Puff Pastry Workshop
Learn to craft traditional flaky, buttery croissants and
Pain Au Chocolate. We will also tackle homemade
puff pastry to create Cherry Turnovers and sweet and
savory Palmiers. Once you learn how to make these
classic French pastry doughs the world of possibilities
will open up to you and you will be able to create all
kinds of wonderful sweet and savory pastries. We will
provide a light lunch. Please bring a sheet pan or
pastry box to take home your baked goods.
11:00AM – 4:00PM; Anna Weisend; $250
Dec 3 & 4 (Saturday & Sunday): Holiday Desserts
Workshop
The holidays are just around the corner and in this
workshop you will be learning recipes and techniques
for both entertaining and gift giving. We will be
making Chocolate and Bailey's Trifle, Pumpkin
Cheesecake, Sticky Toffee Pudding, Gingerbread
Men, Rum Balls, and Coconut Macaroons. Please
bring a sheet pan or pastry box to take home your
baked goods. We will provide a light lunch. Please
bring a sheet pan or pastry box to take home your
baked goods. 11:00AM – 4:00PM; Anna Weisend;
$250
Friday Night Date Night with Anne
Haynam
Sept 16: Dinner in Napa Valley
The Fall harvest is well underway and this menu will
conjure memories of travels there or perhaps even
inspire them with fresh, clean, yet complex flavored
cuisine. Cojita Crusted Goat Cheese Quesadilla with
Sweet Corn Relish and Roasted Red Pepper Sauce;
Warm Vegetable Salad with Honey Lemon
Vinaigrette; Pan Roasted Salmon with Lemon Ginger
Sauce; Farro and Black Rice with Sauteed Artichokes;
Plum and Almond Tart. 6:30-9:30pm; Anne Haynam;
$180 per couple
Oct 14: South American Small Plates
Familiar with South American wines but not familiar
with South American cuisine? This will be an
introduction to the flavors influenced by indigenous
ingredients along with influences of both Europe and
Asia; a true melting pot of flavors. Corn Cakes with
Queso Fundido; Papa a la Huancaína (Potatoes with
Cheese Sauce); Flat Iron Steak Skewers with
Chimichurri Sauce; Meat Stuffed Potato Cakes; Apple
Stuffed Crepes with Dulce de Leche. 6:30-9:30pm;
Anne Haynam; $180 per couple
Nov 11: Burgundy Region of France
As the weather chills, French food with its hearty,
warming nature are just the place to turn. The
Burgundy region is long recognized for having some
of the world’s best wines as well as culinary
traditions. Creamy Onion Tart; Burgundian Salad;
Coq au Vin Blanc; Pain d’Epices with Poached Pears.
6:30-9:30pm; Anne Haynam; $180 per couple
Dec 9: Florence, Italy
These Northern Italian classics will help you make it
through the cold months ahead! Veronica’s Appetizer
Meatballs; Ribollita (Tuscan “cure all” soup);
Focaccia with Blue Cheese and Red Onion; Fresh
Pasta Pansotti filled with Goat Cheese and topped
with Black Olive Butter; Wilted Winter Greens with
Preserved Lemon. 6:30-9:30pm; Anne Haynam;
$180 per couple
NEW ! Tuscany Series
Join Chef Ellen Velez for a fun and exciting series on
one of the most popular areas of Italy - Tuscany. She
lived in Italy and it’s where she fell in love with food.
Enjoy learning and eating your way through this food
loving region of Italy. Each week you will experience
a new menu, cooking techniques and a little food
history. You do not need to take all four classes.
These menus will jazz up your weekly meals or even
be great for entertaining. Wednesday Night; 6:309:30PM; Ellen Velez; $75
Sept 14: Tuscany Part I
We’ll tour through Tuscany and cook all the favorites
from the area including a peasant style soup called
Pappa al Pomodoro (tomato bread soup), which was
one of my favorite homey dishes in Italy. Our pasta
will be Tagliatelle alla Boscaiola (pasta with
mushrooms and tomatoes, Bistecca al Fiorentina
(steak with rosemary and olive oil), which is a classic
in Florence where I lived. We’ll make a delicious
Polenta cake for dessert and top it with some seasonal
fruit.
Sept 21: Tuscany Part II
Tonight we’ll continue our tour through Tuscany with
Tonno e Fagioli (tuna and white beans), which was
another favorite of mine. The tuna we use will be tuna
belly packed in olive oil. It’s such a simple dish but
has amazing flavor. Arista (Tuscan roast pork) will be
our main course which is another simple yet delicious
dish. Polenta with Bolognese Sauce (meat sauce) is
such a comfort food of mine and finally Tiramisu for
dessert which everyone loves.
Sept 28: Tuscany Part III
We’ll continue learning about Tuscan food by making
Pastina en Brodo. The brodo, or broth, has a rich
flavor and the pastina give it a nice texture.
Panzanella Salad (bread and vegetables) is a nice
hearty and healthy salad. Our pasta dish will be a
Risotto with Porcini Mushrooms which is nice and
rich. We’ll have Zabaglione with seasonal fruit for
dessert.
Oct 5: Tuscany Part IV
For our final Tuscan class we’ll start out with
Ribollita (hearty bean and vegetable soup). This soup
is so delicious and has so many different layers to it.
We’ll also make homemade and hand-cut Pappardelle
pasta with Tomato Sauce. Paparedelle is one of my
favorite cuts of of pasta because it’s wide strips of
pasta and it has such a unique feel to the palate. We’ll
finish our night with with Pana Cotta for dessert.
Holiday Classes
Nov 15 (Tuesday): Thanksgiving Vegetarian Side
Dishes
Its holiday time! Which means comfort foods. Even
if you are not a vegetarian you are more than likely to
have one at the dinner table. Practice your skills and
learn new ones for the perfect sides to your holiday
dinners. We will talk about organizational skills,
planning ahead and what can be done before the big
day. Herb and Mushroom Vegetarian Stuffing;
Roasted Candied Yams; Roasted Brussels Sprouts;
(garlic, olive oil and herbs); Cranberry Quinao,
(ancient grains with the sweet/tart taste of cranberries,
simple and delicious). 6:30-9:30PM; Brian Kabb;
$75
Nov 20 (Sunday): Thanksgiving Dry Run
Whether you are an experienced cook making
Thanksgiving dinner, a novice needing some help, or
just looking for a new ideas, this class is for you. We
will talk about menu planning, shopping lists and
what can be done ahead of time. With Thanksgiving
just four days away you will be able to hit the ground
running and have a stress free dinner.
We will start with Smoked Salmon and Goat Cheese
Puffs and then move into a Creamy Wild Mushroom
Soup with Marsala wine; Roasted Butternut Squash
Salad with Dried Cranberries; Dry Brine Spatchcock
Turkey with Gravy; Creamy Mashed Potatoes;
Brussels Sprout Hash; Cranberry Pear Ginger Relish
and finish with a Pumpkin Crème Brulee. We will
need a full day to pull this off so we will time this as a
six hour class. 10:00AM – 4:00PM; Catherine St.
John; $125
Holiday Classes (Cont.)
Nov 22 (Tuesday): Thanksgiving Day Pies
With Thanksgiving just two days away join us in the
kitchen to make some pies that you can serve for
Thanksgiving. We will provide you with everything
you need for two 9” pies to take home. We will be
using 9” foil pans for this class, so if you would like
your pies in a real pie plate please bring two standard
size 9” pie plates, not a deep dish plate. We will also
have a selection of pie plates in the store that you may
purchase with your 15% class discount. We will be
making an Apple Crunch Pie with a flaky pastry and a
No Bake Cranberry Cheesecake Pie with a Graham
Cracker Crust. We will have some snacks available
through out the evening. Please note that this class
starts a half hour earlier than our normal start
time. 6:00-9:30PM; Catherine St. John; $85
Dec. 2 (Friday): Dough to Go
Come gather in the kitchen with us and make some
great cookie doughs that you can take home and have
on hand for the holidays. We will make three
variations of an Irish Shortbread (Rosemary Lemon;
Espresso Chocolate and Orange Almond). These are
great to make ahead of time, roll the dough in a log
and freeze. When you are ready you can just slice and
bake them. These make a great hostess gift along with
some loose tea. Who does not love some traditional
Jam Thumbprint Cookies (we will use a raspberry and
apricot filling) and finally Catherine's favorite Double Ginger Crackles. We will serve a light lunch
and Please bring five gallon size zip lock bags to
take home your doughs. We will also bake some of
the cookies for you to sample. 11:00AM – 3:00PM;
Catherine St. John; $85
Dec 6 (Tuesday): Holiday Appetizers
Catered parties? Pish Posh. Your guests will never
know your holiday cocktail party wasn't
professionally catered until you let the cat out of the
bag. Easy appetizers which won't break the bank, can
be made ahead of time and are elegant. Chef Brian
will take you through the tips and tricks the
professionals use each holiday season. Chicken Satay
with Peanut Sauce; Bacon Wrapped Water Chestnuts
with Thai Sauce; Grilled Shrimp with Lemon Aioli;
Cheese Stuffed Figs wrapped in Prosciutto;
Spanakopita (Spinach and Feta Phyllo triangles); and
Vegetarian Rice Rolls with Chili Sauce. 6:309:30PM; Brian Kabb; $85
Dec.13 (Tuesday): Holiday Dinner Workshop
This class is about easy, elegant and time saving
dinners for your holiday party. Chef Brian will teach
you the tricks the pros use to kick off the holiday
season. We will start out with a demonstration of how
to clean, trim and portion a whole beef tenderloin.
You will then help Chef make Beef Wellington made
with a Wild Mushroom Sauce; served with Glazed
Baby Carrots; Old School Creamed Spinach;
Homemade Popovers and; Handmade Apple Pies with
Cinnamon Whipped Cream. You will then sit down
and eat this elegant dinner. You may bring wine to
enjoy with your meal. 6:30-9:30PM; Brian Kabb;
$90
Dec. 17 (Saturday): One Dough - Three Variations
What would be better than to have fresh sticky buns,
cinnamon rolls or a Russian Tea Cake for Christmas
morning or any other holiday brunc?. This is a basic
sweet dough that you can do so much with. We will
have doughs made ahead of time so that you can fill
and shape sticky buns (with traditional cinnamon
filling plus a few variations); Pecan Sticky Buns and a
Russian Tea Ring. We will then let the dough rise and
bake them. While this is happening you and your
partner will make a batch of sweet dough to split and
take home to fill and bake. Your dough will give you
enough to make one tea ring, or six large sticky buns
or cinnamon rolls. We will serve a light lunch during
class. Please bring a medium bowl or gallon zip
lock bag to take home your dough and a sheet pan
to take home some of your baked goods (that is if
you do not eat them all.) 11:00AM – 4:00PM;
Catherine St. John; $125
Dec 20 (Tuesday): Holiday Brunch Made Easy
A little too much egg nog and you have house guests
on Sunday morning? Here is an easy brunch that will
amaze your house guests, most of which can be made
ahead of time. From Scratch English Muffins;
Smoked Salmon Eggs Benedict with Hollandaise;
Brown Sugar Candied Bacon and Blueberry Scones
with Lemon Glaze. 6:30-9:30PM; Brian Kabb; $75
NEW! Weeknight Suppers
Whether you are feeding a family or looking for meals
you can freeze in smaller portions, these classes are
for you. These classes will give you lots of ideas to
spice up your family meals, and they will take place
on Wednesdays from 11:30AM-1:30PM. Even if you
are just looking for something to do mid-week you are
sure to have fun, make new friends and have some
tasty food that you will have a hand in making.
11:30AM -1:30PM; Wednesday; Catherine St. John;
$49
Sept. 7: Pasta, Pasta, Pasta
These three easy pasta based dishes are easy to put
together and will keep the whole family happy and
satisfied. Our menu will include Turkey and Spinach
Bake with an easy Tomato Sauce and Mozzarella;
Pasta Fagioli Soup (vegetable based soup with pasta,
beans and herbs) is a great soup to help you clean out
the fridge and pantry as there are so many variations;
and we will finish with a recipe that Catherine's dad
created: Pasta alla Roma (spaghetti with parmesan,
grated hard boiled eggs, parsley, garlic and olive oil).
This is a great pasta to have when you think you have
nothing to make for dinner.
Sept 14: Supper in a Pocket
Kids love a meal they can hold in their hands. In fact,
I know some adults that like that too! All three of
these recipes can be made in larger batches and frozen
and reheated when needed. With a little work up front
you can stock your freezer and have many different
variations on hand. Reheat and serve with a salad and
you have dinner. You will work with three different
doughs and fillings, all of which are interchangeable.
Learn how to make a pizza dough that we will then
turn into Pizza Pockets with a selection of fillings;
Turkey Parmesan Turnovers with flaky pasty and
Chicken Pot Pie Phyllo Triangles.
Sept. 21: Salad for Supper
There is no better way to get in your vegetables and
protein than in a composed salad. You will learn how
to make three different salads and three different salad
dressings, all of which can be prepped up to a day
ahead. Chicken Salad with Apples and Grapes served
in a Pita Pocket; Salad Nicoise (classic French salad
of olive oil packed
tuna, hard boiled eggs, steamed potatoes, green beans
and Nicoise olives); and we will finish with a Grilled
Chicken Caesar Salad with Garlic Herb Croutons.
Sept. 28: Stir Fry Supper
Stir fry is a great technique for a fast supper. While it
may take a little prep ahead of time once you have
that done the rest comes together very quickly. You
do not even need a wok. A large non-stick skillet or a
cast iron skillet will do the job. You can interchange
proteins and vegetables and always create something
new. Chicken and Broccoli Stir Fry with Hoisin
Sauce; Pork Fried Pineapple Brown Rice; and Pan
Fried Yakisoba Noodles with Vegetables and Stir Fry
Sauce.
NEW! Weeknight Suppers – Ethnic Dinner
Table
Branch out a bit and put some flavor and style into
your weeknight meals. These next four classes will
broaden your taste buds and start dinner conversation
beyond “How was your day?”. If you have kids at
home this is a great way to get them involved and
have them find out a few fun facts about each region
and about the foods found there. 11:30AM -1:30PM;
Wednesday; Catherine St. John; $49
Oct. 5: India
Indian food does not have to be overly spicy, but it is
full of flavor. The beauty of this style of food is that
you can make it as hot or mild as you want. This
menu happens to be vegetarian, but there are many
chicken and lamb curries that you can add to this
menu. You will learn how to make Roasted
Cauliflower with cumin, turmeric and lemon; Chaat
Salad (chickpea salad with pomegranate and
vegetables; Saffron Rice with Spiced Dal (lentils).
Weeknight Suppers – Ethnic Dinner Table
(Cont.)
NEW! Parent and Child Classes
11:30AM -1:30PM; Wednesday; Catherine St. John;
$49
Sept. 11 (Sunday): Parent and Child Pasta
Workshop
Come spend a few hours with your child learning how
to make fresh pasta. Each pair will make pasta dough,
roll it out and cut it into fresh fettuccine. We
will then make a Tomato Sauce and simmer
Homemade Monster Meatballs in the sauce. We will
serve our homemade pasta with Garlic Cheese Bread.
Please bring a sheet pan to take home your extra
pasta. 1:30-4:00PM; Catherine St. John; $90 per
parent and child; children ages 7-12 years old
Oct. 12: The Greek Isles
I did my internship right out of cooking school on the
island of Crete and I fell in love with the food.
Greece, being on the Mediterranean, offers a very
healthy diet and Greek food full of flavor. We will
start with Avgolemono Soup (chicken and rice soup
with eggs and lemon) a perfect soup for the colder
months and for when you are feeling under the
weather; Chicken Souvlaki (herb and lemon chicken
served in pita bread with cucumber yogurt salata) and
Greek Salad (Romaine lettuce with tomatoes,
cucumbers, kalamata olives, feta, peppers) with a
wonderfully flavored Lemon Dill Dressing.
Oct. 19 Wednesday: French Bistro
French style of cooking does not have to be hard or
labor intensive. It is all about using what is fresh, in
season and on hand. We will enjoy a Provencal
Vegetable Soup with a Basil Paste and crusty French
bread; Quiche Lorraine served with a simple salad and
a French style vinaigrette.
Oct. 26 Wednesday: Mexico
Bring everyone around the table for this fun and
interactive menu. We will be making an easy Black
Bean Soup with a Cumin Cream. This recipe can be
served three ways: as a side dish, black beans dip and
as a soup. We will show you how the progression
from side dish to soup happens. We will then make
Chicken Soft Tacos with Mexican Rice, Shredded
Cabbage and Homemade Salsa.
Oct. 1 (Saturday): Parent and Child Shop the
Farmer's Market
What better way to spend some quality time with your
child then learning how to shop a farmers market? We
will take a trip across the street to the Hudson
Farmer's Market and look for some fresh ingredients
to bring back to our kitchen and make some creative
pizzas and calzones. Who knows, we may even get a
visit from some of the farmers to try out your
creations. 10:30 am - 1:30 pm; Catherine St. John;
$90 per parent and child; children ages 7-12 years
old; parents.
NEW! Holiday Kids Classes
Oct 29 (Saturday): Kids Pumpkin Carving
Do you want the best carved pumpkin on the block?
Of course you do! Fruit and vegetable carving expert
chef David Holland will be in the kitchen to help you
carve the scariest, goofiest or funniest pumpkin you
have ever seen. We will provide you with the pumpkin
and the tools for this fun class. You will get to take
home your pumpkin just in time to display it for
Halloween. 10:00AM – 12:30PM; David Holland;
$50; Ages 8 -13
Holiday Kids Classes (Cont.)
Bread Baking with Kathy Lehr
Dec. 27-29 (Tuesday – Thursday): Holiday
Vacation Kids Cooking Camp
Looking for something to do during your holiday
school vacation? We will open up the kitchen and
have some fun cooking and baking. Your child will
learn how to use a knife, get organized before they
start cooking and even clean up after themselves (with
some help). Please bring containers for leftovers if
any and make sure they have a later breakfast or
snack since we will be having a later lunch.
11:00AM -1 :30PM; Catherine St. John; $150; Ages
8-13
Kathy Lehr has been teaching our bread baking
classes for many years. She is one of the area's
foremost authorities on bread baking. Whether you
are a beginner or have years of bread baking under
your belt you can always learn something new from
Kathy. Bring: a plastic bench scraper, gallon sized
ziplock bags or medium bowl (to take home your
doughs), apron and lunch sized brown paper bags
(to take home your baked breads). 10:00AM –
1:30PM; Saturday; Kathy Lehr; $80
Day One: Mexican Fiesta
Kids love going to places like Chipotle and other
Mexican burrito style restaurants. In this class we will
be making everything they need to create their own
burrito bar at home. This is a fun way for them to
spend time with family or a great idea for a sleepover
dinner. We will start by making our own Salsas and a
homemade Nacho Sauce. We will then build a burrito
bar with Mexican Rice; Easy Black Beans; Seasoned
Chicken and Beef; and serve with all the fixins. We
will finish with a Dessert Quesadilla.
Day Two: Baked Potato Bar
There is nothing quite like a hot baked potato with all
the trimmings. We will be baking Russet potatoes and
sweet potatoes and then each team of two will be able
to create a flavored butter to go on top. We will also
make a Homemade Chili, Broccoli in Cheese Sauce
and all the other toppings you would want for a baked
potato bar. We will finish with a Hot Molten
Chocolate Cake with Whipped Cream.
Day Three: Lunch in a Pocket
Kids love hand held lunches and creating their own
ingredients to go in it. Today we will step into the
Mediterranean and create our own Gyros. This is
a fun way for them to create their own style of pocket.
We will make traditional Greek meat patties called
Kephtethes; Lemon Herb Chicken Skewers;
Cucumber Yogurt Salata and a Greek Salad. They
then will be able to build their own Gyro. We will
finish with Baklava Phyllo Cups with Honey Syrup.
Sept. 10: Classic French Bread
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'll
also learn all 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 is any!) stale bread.
Oct. 15: Beginner’s Whole Wheat
Are you tired of these airy, tasteless supermarket
breads that claim to be “healthy” but are merely a step
above “cotton bread”? You can learn how to easily
make healthy, whole grain breads in this class. We
will begin by making a delicious Seven Grain Bread,
one that has some substance. Next you’ll be making a
basic Honey Whole Wheat Pan Bread. Lastly, we will
be making a Wheat Pita which is excellent for
sandwiches or dipping. These also freeze very well.
Kathy will demonstrate two of the doughs and you
will be making one to take home.
Making Pizza with Kathy Lehr
Biryani and Coconut Ladoo all served with side
sauces. 6:30-9:30 PM; Brian Kabb; $75
Kathy Lehr has been teaching our bread baking
classes for many years. She is also one of the area's
foremost authorities on making pizza. She recently
completed her Napoletana training in California so
come join her in learning about this style of pizza
making along with other styles as well.. Bring: a
plastic bench scraper, gallon sized ziplock bags or
medium bowl (to take home your doughs), apron
and lunch sized brown paper bags (to take home
your baked breads). 10:00AM – 1:30PM;
Saturday; Kathy Lehr; $80
Sept 9 (Friday): Intro to Thai Cooking: In this
class you will learn how to make some very classic
Thai dishes. Once you learn the basic flavors and
techniques you will be able to create all kinds of Thai
style dishes. Brian will teach you how to make Crazy
Pad Thai noodles (rice noodles with chicken, beef &
shrimp); Tom Kha Gai (Thai coconut soup) and Khao
Neeo Mamuang (sticky rice with mango). We will
also review all the basic ingredients and equipment
needed to make Thai food at home. 11:00AM 2:00PM; Brain Kabb; $75
Nov. 19: Authentic Napoletana Pizza
In this class we will take the authentic dough of
Naples and begin by learning the techniques for
shaping and baking a true Margherita pizza.You will
each shape, dress and bake one. I will discuss the
ingredients for both the dough and the toppings. Next,
using the same dough we will be shaping and baking
the disk of dough for the Pannetello Sandwich. This is
puffed in the oven, cut in half and filled with lettuce,
olive oil, Parmesan cheese, mozzarella cheese, sliced
tomatoes, chopped scallions and prosciutto. Finally I
will demonstrate how to make the dough. You will
make the dough to take home.
Sept 13 (Tuesday): Pierogi Workshop
Now you can learn all you need to know to make your
own creative fillings and the secrets to a great dough.
Fillings – what is good in a pierogi? Are your fillings
the right consistency? Will fillings leak out of the
pierogi? Dough – is dough soft yet elastic? How do
you make vegan dough? Rolling dough – how to use a
dough roller or rolling pin to get dough thin but not
too thin. Filling pierogies – how to keep the filling
inside and how to pinch them. Autumn will also cover
pierogies that explode in the pot or stick to the
bottom, and show you how to sauté, describe how to
steam, bake, deep fry and boil pierogies. BRING: a
container to take home any pierogies you do not
eat. 6:30–9:30PM; Autumn Johnston (The Pierogi
Lady); $75
Dec. 10: Stuffed Breads & Chicago Deep Dish
Pizza
Probably the most famous of all stuffed “breads”
should be the first that we attempt to make...Chicago
Deep Dish Pizza! It's unlike any other form of pizza!
Next we will be making a filled bread stuffed with
either an olive tapenade or a mushroom duxelle - your
choice. Once the breads are filled, Kathy will show
you how to twist them into delicious bread sticks. The
final stuffed bread will be Tortano, an Italian ring
filled with salami, pecorino and pepper. Kathy will
demonstrate how to make the doughs. You will make
doughs to take home.
General Classes
Sept 7 (Wednesday): Intro to Indian Cooking
Join chef Brian Kabb for this flavorful and spice filled
night of Indian cooking. You will learn the basics of
blending spices to make Chicken Samosas; Chicken
Sept. 18 (Sunday): Sushi Workshop
Have you ever wondered how to make sushi? Think it
would be nice to make sushi at home with your
friends and family? Maybe have a sushi party at
home? Come learn how to make this very popular
dish and what equipment you will need to make it.
We will cover ingredients, equipment and technique in
making sushi. Once you learn how to make the rice
and the techniques for rolling, the combinations are
endless. California Roll (krab, cucumber and and
avocado); Spicy Tuna Roll (tuna with a sriracha
mayo); Kappa Maki (cucumber roll); Smoked Salmon
Asparagus Roll; and Avocado Mango Roll. We will
be learning a traditional style roll and an inside out
roll. Please bring a container to take home any
extra sushi. 1:30-4:30PM; Catherine St. John; $80
General Classes
Sept 20 (Tuesday): Dim Sum Workshop
Tonight you will learn all the basic skills to create
your own Dim Sum at home. Dim Sum is a very
popular style of Chinese food where the servers bring
the food around on carts and you get to choose what
you would like. Usually it will consist of different
filled steamed buns, egg rolls, spring rolls and other
small bites. We will not have carts, but we will be
making some of the most popular Dim Sum dishes.
Shrimp and Pork Gyoza (small dumplings); Steamed
Pork Buns, Shumai (open steamed dumplings). All of
these will be served with a variety of dipping sauces.
6:30-9:30PM; Brain Kabb; $75
Sept. 24 (Saturday): Pasta Workshop
There is nothing like fresh pasta. Even the fresh pasta
you buy in the store is not really fresh pasta. You will
learn how to make a semolina dough and then roll it
out into sheets to be cut into fettuccine and spaghetti.
While our dough is resting we will make two sauces
to serve with our pasta. Fettuccine with Ricotta
Meatballs in Tomato Sauce and a Spaghetti with fresh
end of summer Pesto Sauce. Please bring a sheet
pan to take home any extra cut pasta. 11:00AM2:00PM; Catherine St. John; $75
Sept. 25 (Sunday): Gnocchi & Risotto Workshop
Spend your Sunday with us learning how to make two
very classic Italian dishes. Both Gnocchi and Risotto
take a little time and care when making them, but the
results can be well worth the time spent. You will
learn two variations of gnocchi and two variations of
Risotto. Risotto with Saffron and Peas; Farro Risotto
with Butternut Squash; Potato Gnocchi with a Porcini
Mushroom Sauce and Sweet Potato Gnocchi with
Brown Butter, Capers and Sage. Please bring a sheet
pan to take home any extra gnocchi. 11:00AM –
4:00PM; Catherine St. John; $125
Oct. 2 (Sunday): Stuffed Pasta Workshop
There is nothing quite like homemade ravioli. We will
be working with two different fillings and two
different shapes in this hands-on class. Wild
Mushroom and Goat Cheese Tortellini with a Marsala
Sauce and Sausage and Spinach Ravioli in a Tomato
Cream Sauce. Please bring a sheet pan to take
home any leftover stuffed pasta. 1:30-4:30PM;
Catherine St. John; $75
Oct 7 (Friday): Chinese Takeout at Home
Why call out for takeout when you can make it
yourself at home? Yes, calling for takeout is easier,
but making it yourself is more satisfying and in the
long run better for you. This class is full of knife
skills and organizational skills. Learn what you can
do a head of time and what needs to wait until the last
minute. We will be making Sticky Spare Ribs;
Salmon Rolls in Rice Paper; and General Tso's
Chicken all served with Steamed Rice and Fried Rice.
11:00AM – 2:00PM; Brian Kabb; $75
Oct. 12 (Wednesday): Southern Classics
Nothing says comfort like southern food. Whether it
is a family gathering or just a week night meal,
properly cooked Southern food is the best - especially
as the weather gets colder. Learn how to properly pan
fry buttermilk fried chicken and make your family
love you even more. Our sides will be smoky and
vinegary braised Collard Greens, delicious Mac and
Cheese and finally a Lemon Pound Cake. 6:309:30PM; Ellen Velez; $75
Oct 13 (Thursday): Fall Soups Full of Flavor
When the weather gets cold, soups are a great way to
stay warm. Learn techniques, practice your knife
skills and flavor pairing with these classic soups.
Classic New England Clam Chowder; Sweet and
Spicy Sweet Potato and Jalapeño Soup; White Turkey
Chili and we will finish with a classic Butternut
Squash Soup with Sage 11:00 AM - 2:00 PM; Brian
Kabb; $75
General Classes
Oct 16 (Sunday): Mozzarella Workshop
The lost art of cheese making is making a comeback
in today’s DIY kitchen. Although a certain mystique
surrounds the concept of making cheese at home, the
effort is as simple as following a recipe. Making
cheese in your own kitchen can be a gratifying
experience and a fun family adventure. In this handson workshop, simple, delicious mozzarella cheese will
be made using common kitchen equipment and
ingredients. We’ll make Pesto-Stuffed Mozzarella
and Mozzarella Roulade filled with Prosciutto and
Basil. Abbe will also show you how to make a
simple, homemade, fresh Ricotta Cheese. BRING: a
pair of cotton lined dish gloves and a container to
take home your cheese. 1:30-4:30PM; Abbe Turner
(Lucky Penny Farm and Creamery); $75
Oct 18 (Tuesday): Dumplings and Spaetzle
Join Autumn Johnston (The Pierogi Lady) for this fun
class on making homemade Spaetzle and Dumplings.
In this class you will learn how to make and see the
differences between Spaetzle, Halusky and
Soup Dumplings. We will practice with different tools
and variations as well as a few different recipes for a
complete meal. 6:30-9:30PM; Autumn Johnston;
$75
Oct. 19 (Wednesday): Fall Soups
Stock up that freezer and settle in for the cold weather
by heating up with our soup class. We’ll start out with
a classic French Onion Soup that is sure to be a crowd
pleaser. Chicken Tortilla Soup is light, easy to make
and perfect for lunch. Beef Chili and Italian Wedding
Soup are two of my favorites and freeze well for those
nights you don’t feel like cooking. 6:30-9:30PM;
Ellen Velez; $75
Oct. 22 & 23 (Saturday & Sunday): Sausage
Workshop
Have you ever wanted to learn how to make your own
sausage? What equipment do you need and what are
the proper techniques? In this two day workshop we
will teach you everything you need to know to make
sausage at home. On Sunday please bring a sheet pan
or container to take home your sausages. 10:00AM –
4:00PM; Catherine St. John; $300
Day One: Today we will be prepping or meats by
cutting down pork butts, seasoning and grinding the
meat. We will be doing all the ground work for Sweet
Italian and Spicy Italian Sausages; Moroccan Lamb
Sausage and Chicken with Tomato and Basil Sausage.
For lunch will make a Salmon and Spinach Sausage
served with a Salad and Homemade Bread.
Day Two: Today we will be stuffing our sausages and
making a few recipes with our cooked sausages. Red
Onion and Bacon Jam; Apple Raisin Chutney; Lamb
Sausages with a White Bean Stew and Moroccan
Spices; Italian Sausage sandwiches with peppers and
onions. Remember to bring a container to take
home your sausages.
Oct. 25 (Tuesday): Adult Pumpkin Carving
Ever wonder how to make those intricate pumpkin
carvings you see every year? Wonder no more. Join
fruit and vegetable carving expert Chef David Holland
as he teaches you everything you will need to know to
have the best looking pumpkin on the block. We will
provide you with the pumpkin and the tools you will
need to get carving. Whether you want to display your
carved pumpkin on your front porch or use it as a
display for a Halloween party you will be proud to say
you carved it yourself. We will provide some light
snacks during the class. 6:30-9:30PM; David
Holland; $75
Oct. 26 (Wednesday): Essential Knife Skills
Tonight's class will focus on the proper knife skills
that will change the way you prep for your meals. We
will be talking about the right knife for the right job,
how to hold your knife and how to be more efficient
with your knife work. This can make all the
difference in the world. We will be working with
onions, carrot, celery and potatoes. These are the
perfect vegetables to work on mastering your skills. If
you are looking for a new knife you can apply your
15% class discount. We will be making a few dishes
with you cut vegetables, but there will be extra to take
home, so please bring several quart size ziplock
bags so you can take them home. Please bring an 8
or 10 inch chef's knife with you. Don't have a
knife? You are welcome to use one of ours. 6:309:00PM; Catherine St. John; $75
General Classes
Nov 1 (Tuesday): Stews and Chilis
As the holidays arrive and the weather gets cold,
wouldn't it be great to be able to have dinner all ready
ahead of time? Just add a salad and maybe some
bread and you are ready to go. The best part is you
can make these ahead of time and freeze them. These
classic recipes are a great way to stay warm and feed a
crowd. Classic Pot Roast Stew with Carrots, Peas,
Yukon Gold Potatoes; Five Bean Vegetarian Chili with
Pinto, Navy, Black, Cannellini and Kidney Beans;
White Chicken Chili with Navy Beans, Jalapenos and
Red Pepper Purée and an Easy Fisherman's Stew with
Crusty Bread for dipping. (you can use fresh or frozen
seafood. We will use white fish, shrimp, clams and
mussels). 6:30-9:30PM; Brian Kabb; $75
Nov 4 (Friday): Healthy Vegan
Healthy is not just for summer and vegan is not just
for vegans. These fresh dishes feature healthy dishes
with all the flavors! Whether you are using these
recipes as a side dish or a main course you will not
feel deprived. Kale Salad with Hazelnut Vinaigrette;
Zucchini Pasta Aioli; Roasted Cauliflower Steaks with
an Olive Oil and Tomato Sauce; and Vegan Coconut
Leches (mini coconut cakes with almond milk)
11:00 AM - 2:00 PM; Brian Kabb; $75
Nov 9 (Wednesday): Gluten Free Cooking
Cooking gluten-free is sometimes challenging, but
once you get the hang of it, you’ll realize there are so
many alternatives and you end up eating healthier and
feeling better as a result. We have a great Cheddar and
Thyme Wafer that is perfect for an hors d’oeuvre. For
our Chicken Noodle Soup we will swap out the
noodles with Basmati Rice, which ends up being even
better than the noodles. Fish in parchment is easy and
of course, gluten-free. For dessert you can’t go wrong
with a Flourless Chocolate Cake with Raspberry
Sauce. 6:30-9:30 PM; Ellen Velez; $75
Nov. 16 (Wednesday): More Gluten Free Cooking
These gluten free recipes will be sure to please even
those who do not have to avoid gluten. We will begin
with a Roasted Eggplant Dip with Crudités;
Citrus/Chipotle marinated Pork Tenderloin and
delicious and healthy Baked Fries. We’ll finish with a
gluten-free Chocolate Pudding for dessert. 6:309:30PM; Ellen Velez; $75
Dec 7 (Wednesday): Essential Knife Skills
Tonight's class will focus on the proper knife skills
that will change the way you prep for your meals. We
will be talking about the right knife for the right job,
how to hold your knife and how to be more efficient
with your knife work. This can make all the
difference in the world. We will be working with
onions, carrot, celery and potatoes. These are the
perfect vegetables to work on mastering your skills. If
you are looking for a new knife you can apply your
15% class discount. We will be making a few dishes
with you cut vegetables, but there will be extra to take
home, so please bring several quart size ziplock
bags so you can take them home. Please bring an 8
or 10 inch chef's knife with you. Don't have a
knife? You are welcome to use one of ours. 6:309:00PM; Catherine St. John; $75
In the WRSOC Kitchen
Catherine St. John, Owner/School Director of
WRSOC and WRSOC@CCLK Catherine is a 1984
graduate of the Tante Marie’s School of Cooking
located in San Francisco and has worked in the
culinary field for over 30 years as an Executive Chef,
teacher, caterer, consultant and personal chef.
Catherine has been teaching at WRSOC for 20 years.
Catherine also worked on the WRSOC cookbook
Famous Chefs & Fabulous Recipes: Lessons Learned
at one of the Oldest Cooking Schools in America, and
appears on Fox 8 in Cleveland. She has done
numerous interviews on cooking with Cleveland
Magazine, The Plain Dealer, Akron Beacon Journal
and on WKSU’s Quick Bites with Vivian Goodman.
Autumn Johnston Autumn Johnston began cooking
at the age of five in her grandmother’s kitchen. Her
grandmother taught her how to make Polish classics
such as pierogies, dumplings and pagash, along with
classic American cooking. At the age of 16 she began
working in several Ohio restaurants. She attended
culinary school in Las Vegas and worked for years in
“the front of the house,” managing corporate and
family restaurants. In 2009 Autumn opened Posh
Pierogies and then The Pierogi Lady. The Pierogi
Lady now offers over 50 varieties of pierogies, 16
varieties of vegan pierogies and other ethnic meals
such as cabbage rolls, chicken paprikash, halushki, a
variety of soups, as well as a full catering menu.
Betty Shewmon Betty is a graduate of WRSOC with
her initial training under Zona Spray. She is also
trained as an Exercise Physiologist and a Social
Worker. Through her company, Lifestyle Outfitters
Inc., she works as a wellness coach for both private
clients and employees of self- insured companies.
Betty is part of a national movement in medicine that
focuses on cooking instruction, as well as exercise and
stress management to help prevent lifestyle-related
diseases.
Anne Haynam Anne is a bit of a food freelancer. She
is the owner of On the Spot Gourmet, a personal chef
company, but also does an array of other activities
where she shares her lifelong love of cooking. A
former college basketball coach and wellness
instructor, Anne is a graduate of WRSOC. She is a
regular guest chef at Auburn Twin Oaks Winery for
featured wine and food dinners, teaches both privately
and at WRSOC, and does an array of other specialized
food events such as interactive cooking parties,
culinary team building and tasting menu dinner
parties. Anne has a passion for international travel and
the culinary traditions that allow food to be a vehicle
for exploring the world.
Kathy Lehr
Kathy is an educator, restaurant
consultant, and bread expert. She was mentored by
French Chef Danielle Forrestier and has been teaching
at WRSOC for over 20 years. Kathy was trained by
Zona Spray and is a graduate of WRSOC. Kathy has
also received training from Jeff Hamelman and James
MacGuire, both leading bread authorities. Her DVD,
Classic French Bread and More… takes you step by
step through the art of bread making.
Abbe Turner Abbe Turner is the milkmaid at Lucky
Penny Farm, a family farm and dairy, and the cheese
maker at Lucky Penny Creamery in Kent, Ohio.
There, the fresh goat and sheep milk produced from
Ohio family farms is handmade into artisan cheeses
such as Chevre, Feta, Ricotta, award winning sweet
Cajeta caramel sauce and other wholesome dairy
specialties. Turner studied her craft at University of
Wisconsin-Madison. She is a board member for
Innovative Farmers of Ohio (IFO), a council member
for the OARDC Ag-Bio Leadership Council and a
founder of the Ohio Sheep Milk and Cheese Initiative.
Dedicated to shortening the distance from farm to
table, Turner promotes and supports local foods and
entrepreneurial agriculture particularly for women
farmers. Together with her husband Anderson, they
raise three children at Lucky Penny Farm. Most days
find them trying to balance family, farm and a small
business with humor and grace. She is happiest
wearing muck boots and drinking coffee. See
www.luckypennyfarm.com for pictures and details.
Anna Weisend Anna is the creative force at The
Grand Finale. She believes that taste should be the
priority of any cake or confection, with beauty coming
in a close second. Anna has used her love of food to
please the palate and her background in art to create
beautiful cakes and Artful Edibles professionally since
2000, when she opened The Grand Finale.
Anna has won several awards for her cakes, has been
featured in local and international newspapers and
magazines; and she’s been featured on WEtv’s
"Wedding Cake Wars". She has worked in conjunction
with David Tutera and her clientele has included
former congressman Martin Hoke, JRB Publishing,
the Nestle Corporation, and many satisfied brides.
Ellen Velez Ellen Velez is a graduate of St.
Bonaventure University and The Culinary Institute of
America with high honors. She has eight years of
restaurant experience under her belt and has also
developed recipes and food-styled for Woman’s Day
and Art Culinaire Magazines. After cooking for clients
on the side, she decided to start The Secret Chef in
2005 and grew the business for 10 years before selling
it to her resident chef.
Brian Kabb received his culinary degree from
Pennsylvania Institute of Culinary Arts in Pittsburgh,
Pa. Brian developed his skills further when he
traveled the country gaining working cuisine
knowledge in Cajun, Creole, Southern, Latin, French,
Italian and Classic BBQ and others from chefs such
as Dale Talde, Guy Fieri and others. Brian created and
manufactured Red River BBQ in 2010, winning
awards in National Kansas City BBQ Society
Competitions for his sauce and spice rubs.
David Holland Pulling from his background in the
visual arts, Chef David Holland has infused his career
in the culinary industry with an artistic approach to
every plate. By creating visually stunning “flavor
grenades” to delight the palates of his clients, Holland
is exploding the conventional approach to fine dining.
Entering the culinary world by training in a traditional
apprenticeship, Holland had quickly taken an interest
in the Garde Manger aspect of fine dining and applied
his creativity and background into designing elaborate
fruit and vegetable displays for events in the hotel and
fine dining industry. “I am always pushing myself to
set the bar higher, and to take risks.” Amongst the
many talents Holland has in the kitchen, he finds great
satisfaction in deconstructing simple, home-style
recipes, and turning them into flavorful, nontraditional presentations.