Prep School 2021

Prep School is comprised of five, three-hour courses over a 5-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 $400 per 5-class session. Register online by clicking below links or call 216-228-2285.

Spring 2021- Wednesdays, March 31, April 7, 14, 21 & 28



Week 1
NEW! We’ve added this session as an introduction to the kitchen and an overview of the tools and techniques we’ll be practicing during the next four weeks. We’ll focus on basic knife skills and simple yeast bread techniques. For supper, we’ll enjoy a hearty vegetable soup and herb focaccia bread.

Week 2
Hot and Sour Mushroom Soup
Cucumber Salad
Beef and Vegetable Stir Fry
Basmati Rice
Almond Tuille Cookies

Week 3
Caramelized Onion Tart
Spring Greens with Roasted Beets & Grilled Scallions
Chicken Piccata
Fettuccine Alfredo
Yogurt Lemon Cake

Week 4
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 5
Cream of Asparagus Soup
Spinach Salad with Eggs and Bacon Dressing
Panko-crusted Fish
Orzo with Roasted Carrots and Fennel
Focaccia Bread
Strawberry Rhubarb Pie



Week 1
Mussels in Wine Sauce
Mixed Green Salad with Pesto Vinaigrette
Chicken Marsala
Eggplant Parmesan
Spaghetti Marinara
Pumpkin Crumb Cake

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

Week 3
Cheese Straws
Roast Acorn Squash Salad
Beef Bourguignon
Focaccia Bread
Cake Doughnuts With Sugar and Chocolate Glazes

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

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