Western Reserve School of Cooking

Goat Cheese with Pink Peppercorn Vinaigrette

Friday Night
Date Series

Best of the USA Part I:
Foods to Complement the White Wine Harvest

Friday, September 9th
6:30-9:30 PM

The wine harvest is underway in Upstate New York, the Pacific Northwest, as well as in Sonoma and the Napa Valley. Spend an evening exploring foods that would complement Riesling, Sauvignon Blanc, Chardonnay and some of the other varieties that these regions produce.

The menu:

  • Warm Vegetable Salad with Wild Mushroom & Honey Lemon Vinaigrette
  • Goat Cheese Quesadillas with Roasted Corn Salsa & Red Pepper Sauce
  • Pan-Roasted Chilean Sea Bass with Red Curry Coconut Sauce over Forbidden Rice
  • Buttermilk Cake with Riesling Poached Pears

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Friday Night
Date Series

Best of the USA Part II:
Foods to Complement the Red Wine Harvest

Friday, October 14th
6:30 – 9:30

The wine harvest is underway in Upstate New York, the Pacific Northwest, as well as in Sonoma and the Napa Valley. Spend an evening exploring foods that would complement the Pinot Noirs, Zinfandels, Cabernet Sauvignons and other varieties that these regions produce.

The menu:

  • White Bean Salad with Roasted Tomatoes
  • Spicy Sausage & Wild Mushroom Ragu over Polenta Crisps
  • Seared Skirt Steak with Spicy Guajillo Chile Sauce
  • Bittersweet Chocolate Ganache Tart with Raspberry Coulie

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Friday Night
Date Series

Mayan Tasting Dinner Menu

Friday, November 11th

We’re not talking about tacos and salsa. This is a five-course dinner that is a journey through the complex flavor profiles of central and coastal Mexico.

The menu:

  • Jicama, Orange & Cucumber Salad with Red Chile & Lime
  • Mini Corn Cakes with Chorizo & Cheese Sauce
  • Vera Cruz Style Snapper over Boniato Mash
  • Roasted Lamb in Red Mole with Plantains
  • Kahlua & Coffee Flan

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Empanadas for Your Next Cocktail Party

Monday, December 5th

Delicious fried or baked, they freeze well and the fillings are virtually limitless making them perfect for holiday entertaining not to mention the perfect accompaniment for a glass of wine. We’ll work with both masa (corn) dough as well as traditional South American flour based dough.

The fillings:

  • Shrimp & Hearts of Palm
  • Flank Steak
  • Potatoes & Cheese with Guajillo Chile Glaze
  • Sweet Plantain & Mozzarella
  • Jamaican Curried Vegetable & Cashew

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Friday Night
Date Series

A 24 Soup Dinner Party

Friday, December 9th

Sounds like a lot of work until you learn three base soups and how to set up a “salad bar” system of options to add and make personalized soups. We’ll sear scallops and roast meat and vegetables while learning how to build distinct flavor profiles that accommodate the many dietary needs that make entertaining a challenge.

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