Prep School 2017
No schoolbooks, sweater vests or mean girls required. Our 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 2017 Tues – January 31, February 7, 21 and 28. 6-9 pm.
WINTER PREP SCHOOL MENU
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
Caesar Salad with Croutons
Braised Chicken In Wine with Mushrooms & Pearl Onions
Roasted Garlic and Winter Squash Soup with Gruyere Croutons
Frisee, Orange and Toasted Hazelnut
Homemade Herb Buttered Egg Noodles
Chocolate Tart with Whipped Cream
Grilled Shrimp, Sausage and Pepper Skewers
Warm Cabbage Salad
Pork Medallions with Sherry Vinegar Sauce
Irish Soda Bread
Wine Poached Pears with Ice Cream
Spring 2017 Tues – April 11, 18, 25 and May 2. 6-9 pm.
SPRING PREP SCHOOL MENU
Hot and Sour Mushroom Soup
Beef and Vegetable Stir Fry
Almond Tuille Cookies
Caramelized Onion Tart
Spring Greens with Roasted Beets & Grilled Baby Leeks
Fettuccine Al Fredo
Rosemary Parmesan Breadsticks
Yogurt Lemon Cake
Risotto with Asparagus, Peas and Shrimp
Butter Lettuce with Sugar Snaps and Mint Dressing
Grilled Lamb Chops with Rosemary
Roasted Artichokes and Cipollini Onions
Chocolate Dipped Eclairs
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 2017 Tues – October 3, 10, 17 and 24. 6-9 pm.
FALL PREP SCHOOL MENU
Mussels in Wine Sauce
Mixed Green Salad with Pesto Vinaigrette
Curried Cauliflower and Carrot Soup
Harvest Salad with Pears, Spiced Pecans and Sherry Vinaigrette
Roast Chicken and Gravy
Roast Acorn Squash Salad
Beef Burgundy Stew with Mushrooms
Rustic Ciabatta Bread
Cake Doughnuts With Sugar and Chocolate Glazes
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