Prep School 2018

Prep School is comprised of four, three-hour courses over a 4-week period, and will arm you with techniques that will change the way you cook (and eat!) forever. Throughout the course, you’ll learn dozens of cooking techniques and terms including: braising, roasting, grilling, sautéing, poaching, steaming, blanching, stocks, soups, seasonings, sauces, salads, yeast breads, pasta and desserts. To sum it up…Prep School will do just that; prepare you for whatever recipe may come your way.

Our classes cover a variety of topics such as:

  • Developing a Balanced Menu: Learn how to prepare a completely balanced and delicious menu.
  • Taste seasonal ingredients and identify flavors.
  • It’s all about timing! Discover how to perfectly time a meal and learn the art of the prep!
  • Tools of the trade: Arm yourself with the best tools and gadgets for the job!
  • Dive into the concepts behind the recipes and take your cooking for the next level, ultimately allowing you to create your own menus and personal recipes.

The cost is $350 per 4-class session. Register online by clicking below links or call 216-228-2285.

Winter 2018 SOLD OUT Tues – February 6, 13, 20 and 27. 6-9 pm.
Prep School 2018 Winter Session

Week 1
Vegetable Stock and Vegetable Soup
Endive and Pear Salad with Creamy Roquefort Dressing
Halibut en Papillote with Clementine Gremolata
Classic Rice Pilaf
Sauteed Green Beans
Focaccia Bread
Crème Brulee

Week 2
Chicken Stock
Caesar Salad with Croutons
Braised Chicken In Wine with Mushrooms & Pearl Onions
Spinach Gnocchi
Chocolate Biscotti

Week 3
Roasted Garlic and Winter Squash Soup with 
Gruyere Croutons
Frisee, Orange and Toasted Hazelnut
Beef Stroganof
Homemade Herb Buttered Egg Noodles
Chocolate Tart with Whipped Cream

Week 4
Grilled Shrimp, Sausage and Pepper Skewers
Warm Cabbage Salad
Pork Medallions with Sherry Vinegar Sauce
Broccoli Rabe
Spaghetti Squash
Irish Soda Bread
Wine Poached Pears with Ice Cream

Spring 2018 SOLD OUT Tues – April 17, 24, May 1 and 8 . 6-9 pm.
Prep School 2018 Spring Session

Week 1
Hot and Sour Mushroom Soup
Cucumber Salad
Beef and Vegetable Stir Fry
Basmati Rice
Almond Tuille Cookies

Week 2
Caramelized Onion Tart
Spring Greens with Roasted Beets & Grilled Baby Leeks
Chicken Piccata
Fettuccine Al Fredo
Rosemary Parmesan Breadsticks
Yogurt Lemon Cake

Week 3
Risotto with Asparagus, Peas and Shrimp
Butter Lettuce with Sugar Snaps and Mint Dressing
Grilled Lamb Chops with Rosemary
Roasted Artichokes and Cipollini Onions
Herb Biscuits
Chocolate Dipped Eclairs

Week 4
Cream of Asparagus Soup
Spinach Salad with Eggs and Bacon Dressing
Panko-crusted White Fish
Orzo with Roasted Carrots and Fennel
Strawberry Rhubarb Pie

Fall 2018 SOLD OUT Tues – October 2, 9, 16 and 23. 6-9 pm.
Prep School 2018 Fall Session

Week 1
Mussels in Wine Sauce
Mixed Green Salad with Pesto Vinaigrette
Veal Marsala
Eggplant Parmesan
Spaghetti Marinara
Focaccia Bread
Pumpkin Cheesecake

Week 2
Beef Stock
Curried Cauliflower and Carrot Soup
Harvest Salad with Pears, Spiced Pecans and Sherry Vinaigrette
Roast Chicken and Gravy
Whipped Potatoes
Cornbread Dressing
Apple Strudel

Week 3
Roast Acorn Squash Salad
Beef Burgundy Stew with Mushrooms
Rustic Ciabatta Bread
Cake Doughnuts With Sugar and Chocolate Glazes

Week 4
Butternut Squash Ravioli
Apple Salad with Blue Cheese Dressing
Stuffed Pork Roast with Winter Fruits and Port Sauce
Wild Rice Pilaf
Sauteed Brussels Sprouts
Pecan Pie and Bourbon Ice Cream