Western Reserve School of Cooking

Goat Cheese with Pink Peppercorn Vinaigrette

Friday Night
Date Series

Napa Valley Flavors

Friday, October 5th
6:30-9:30 PM

With the harvest nearly completed, it’s time to warm up with Fall flavors that capitalize on seasonal ingredients, prepared simply with clean flavors – a hallmark of Napa cooking.

The menu features:

  • 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

Warm Up with Peruvian Flavors

Friday, November 9th
6:30 – 9:30

Peruvian cuisine is one of the most diverse in the world with influences from Europe as well as Asia. Chili peppers, the ancient grain quinoa and over 100 varieties of potatoes are staples that we’ll use in our menu .

The menu:

  • Quinoa Fritters with Aji Criollo
  • Ceviche with Jicama & Avocado Slaw
  • Annatto Potato & Cheese Cakes
  • Pork, Chicken and Potato Stew with Chocolate
  • Poached Pears with Brandy Dulce de Leche Sauce

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Friday Night
Date Series

Cooking with Champagne

Friday, December 7th

Nothing says celebration like champagne and we’ll take it beyond just being a beverage.  Learn some new recipes for holiday entertaining.

The menu:

  • Pear, Toasted Walnut and Mixed Green Salad with Champagne Vinaigrette
  • Brie & Champagne Fondue
  • Champagne Risotto
  • Seared Scallops with Champagne Beurre Blanc
  • Champagne Sabayonne

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Friday Night
Date Series

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