Prep School 2019

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 2019 – Registration Open
Tuesday Session (sold out) – February 5, 12, 19 & 26. 6-9 pm.
Wednesday Session (sold out) – February 6, 13, 20 & 27. 6-9 pm.

WINTER 2019 Prep School 2019 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 2019 –
Tuesday Session – April 2, 9, 16 & 23 . 6-9 pm.

SPRING 2019 Prep School 2019 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 2019  – Registration Open
Tuesday Session – October 1, 8, 15 & 22. 6-9 pm.
Wednesday Session – October 2, 9, 16 & 23. 6-9 pm.

FALL 2019 Prep School 2019 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