Join owner of Western Reserve School of Cooking, Catherine St. John, as she teaches you the secrets to thinking like a chef. Applying professional techniques at home can help take the chore out of cooking.

Concepts explored in this class will be:

Meatless Monday (meat can easily be incorporated into these meals)
French Bistro—Coq au Vin: Instead of using the traditional noodles or rice, learn to spiralize carrots and zucchini and serve the mushrooms on top with a rich red wine sauce
Middle Eastern Spices: Experiment with cauliflower shawarma on homemade flat bread with tahini sauce, pine nuts, and pomegranate seeds

The Western Reserve School of Cooking has provided students and customers with culinary education and supplies for 48 years. For more information, visit wrsoc.com.

Registration starts on 01/06/2020 at 9:00 am.