2016 FallBK.indd - Loretta Paganini School of Cooking

Transcription

www.icasi.net
code 168117
|
440.729.7340
| [email protected]
Monday, Aug. 8
Wednesday, Sept. 14
Monday, Oct. 17
Wednesday, Nov. 9
Monday, Dec. 12
Monday, Jan. 16
11:30 am and 6 pm
ICASI OPEN HOUSE DATES:
Discover Cleveland’s local option for
making your dreams of a professional
culinary or pastry education come true!
We offer flexible scheduling, small class
sizes, affordable tuition, and assistance
in job placement. Join us for a tour of
the beautiful facility, and meet the chef
instructors and staff that will work hard to
make your dream a reality.
A culinary career is so
close you can taste it!
CURRENT RESIDENT OR
8613 Mayfield Road, Chesterland, Ohio 44026
Cooking School
2016-2017
Fall-Winter
Course Schedule
THE LORETTA PAGANINI SCHOOL OF COOKING, INC.
A Multitude of Choices in Culinary Education and Exploration
From fun-filled recreational classes to rigorous two-year professional programs and from fine dining in our
Chesterland restaurant to the excitement of culinary adventures in Italy, we have something to suit every taste.
Look inside our 2016-2017 Fall-Winter catalog to discover all we have to offer or call us at 440-729-1110.
The Loretta Paganini School of Cooking
Relying on the talents of Cleveland’s finest chefs
and teachers as well as visiting national celebrities,
classes taught at LPSC in Chesterland cover
many different topics and are taught in hands-on,
demonstration, and dinner formats. We also offer
Basic and Advanced Techniques classes for those
with serious commitment and a full range of ageappropriate children’s classes and camps.
LPSC Gourmet Store
Located at the Gingerbread House in Chesterland, the
LPSC gourmet store is stocked with an ever-changing
inventory of chef-selected cookware, bakeware,
cutlery, pantry items, and a great selection of gourmet
foods. It is the perfect place to locate the special
equipment and items necessary to take your cooking
and entertaining to the next level.
LPSC at Fishers Foods and on Sanibel Island
Offering many of the same dynamic classes as our
Chesterland facilities, our satellite school at Fishers
Foods in North Canton offers the LPSC experience
to our friends further away from our main location.
LPSC also annually extends its special blend of
culinary instruction and exploration to friends on
Sanibel Island, Florida.
International Culinary Arts & Sciences Institute
Providing state-licensed vocational education since
2002, ICASI trains students to meet the growing
demands of the foodservice industry. Students can
accommodate busy personal schedules by enrolling
in the shorter Certificate programs or the more
comprehensive Diploma programs and registering for
classes in convenient scheduling options.
Sapore Restaurant
With its small, intimate dining room and old world
charm, Sapore in Chesterland has been voted time
and again one of Northeast Ohio’s most romantic
restaurants. Serving fine Italian cuisine of the highest
caliber, Sapore’s menu features a wide range of
specialties produced in-house from locally-sourced
and imported ingredients.
Private Events
Make your next party, shower, team-building session, or
recognition dinner one that will be fondly remembered
by all who attend. Unique food- and cooking-centered
private events can be booked at our facilities for both
social and corporate groups.
Gastronomic Tours
Blending fine-dining, cooking, sight-seeing, shopping,
and gracious hospitality, Chef Loretta Paganini’s
gastronomic tours give travelers an inside view of the
best that Italy has to offer. Join her as you visit not only
well-known historic destinations, but also the hidden
treasures of Italy, where you will learn about and share
food and wine with friends in breathtaking settings.
Visiting Italy not as a tourist but as an Italian will give
you memories to last a lifetime. Travel with Chef Loretta
to Italy and share her passion for the many charms
of regional Italian culture and cuisine or explore local
options in Northeast Ohio.
THE INTERNATIONAL CULINARY ARTS
AND SCIENCES INSTITUTE
Professional Division of the Loretta Paganini School of Cooking
8700 Mayfield Road, Chesterland, Ohio 44026 • www.icasi.net
Ready to take your passion for food to a professional career?
Speak with Chef William Davis in our admissions department at
(440)729-7340 Ext. 222 or Email: [email protected] for more information.
Career Programs at ICASI
ICASI offers four state-licensed career programs.
Within both the Culinary Arts and the Pastry Arts
tracks, short-format certificate programs and longerformat diploma programs are offered in numerous
scheduling options.
Scheduling Options
Working? Have a family? We can help you make
schooling a part of your active life. ICASI offers day,
evening, and weekend scheduling options that allow
students to make the time commitments that best fit
their own situations.
Basic Techniques Certificate Programs: Provide a
strong foundation in the basic elements of culinary
or pastry arts. Culinary Arts students study a range
of cooking techniques and learn knife skills, saucemaking, and meat fabrication. Pastry Arts students
study a range of baking techniques and learn methods
for batters and dough, basic cake decorating, and
chocolate skills. Students in both programs receive
training in sanitation and nutrition.
Standard: Students meet three times per week
during twelve-week Fall, Winter, and Spring academic
quarters. Classes are offered during day (10am-2pm),
evening (6pm-10pm), and Saturday (9am-1pm) hours.
Certificate students can complete this option in two
academic quarters. Diploma students can complete
this option in six academic quarters. Classes begin Fall
2016 & Winter 2017.
Advanced Techniques Diploma Programs: Build
upon the training received in certificate programs.
Culinary Arts students receive instruction in the
ingredients and techniques of global cuisines. Pastry
Arts students receive instruction in specialized skills
including advanced chocolate and sugar work, sculpted
cakes, and wedding cakes. In addition, students
in both programs receive training in foodservice
management, Student Café, and externship.
Saturday Only: Students meet once per week without
impacting weekday obligations. Classes are offered
on Saturday (8am-4pm). Certificate students can
complete this option in three academic quarters.
Classes begin Spring 2017.
Scholarship Opportunities
The ICASI Scholarship Fund, an independent
501(c)(3) non-profit corporation, accepts applications
for scholarships during each academic term. If
interested, please inquire about eligibility and application
requirements with an ICASI representative.
ICASI is registered with the Ohio Board of Career Colleges and Schools #02-09-1652T
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August
French Fast Food Big Summer Bash
Thursday, Aug. 4, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
Use these fun recipes for your next summer party.
Menu: Buffalo Chicken Meatballs with Blue Cheese Dip,
Shrimp & Cherry Tomato Skewers, Corn Fritters with Green
Goddess Dressing, Fresh Tabbouleh Salad, Make-Ahead
Barbecue Ribs, Coconut Ice Cream with Grilled Peaches
Girls’ Night Out:
Night in Nashville
Friday, Aug. 5, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Paganini, S.
The “Music City” has become the #1 destination for
bachelorette parties. Let’s cook some southern food and
enjoy some honkey tonk!
Menu: Fried “Hot Chicken” Wings, Spinach Salad with
Cherry Moonshine Vinaigrette, Jack Daniels Pork Chop
with Corn Hominy, Fried Peach Pie, GooGoo Clusters
Saturday, Aug. 6, 10:00 am
Salad Season
Monday, Aug. 8, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini, S.
Stefanie will use the freshest ingredients to create a
variety of salads and great homemade dressings.
Menu: Flank Steak Salad in Creamy Gorgonzola Dressing,
Chopped Garden Salad in Avocado Dressing, Grilled
Vegetable Salad with Charred Tomatoes in Balsamic
Vinaigrette, Shrimp Vegetable Slaw in Lemon Garlic
Citronette, Asian Noodle Salad in Sesame Dressing,
Watermelon Feta Salad in Honey Vinaigrette
Summer Chicken
Tuesday, Aug. 9, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Walukas
Learn how to make easy and flavorful chicken dishes using
some of the best local chickens.
Menu: Buttermilk Fried Chicken, Spicy Chicken Burger,
Jerk Grilled Wings, Grilled Chicken Cobb, Red Skin Potato
Salad, Cornbread
Gelato: Italy’s Favorite Ice Cream
Cost: $55
Hours: 2.5
Chef: Paganini
Italian Ice Cream is the best in the world. Come discover what
makes it so delicious. Chef Loretta will show you the techniques
used to prepare this mouth-watering treat. Delizioso!
Menu: Vanilla Bean Ice Cream, Chocolate-Hazelnut Bacio,
Strawberry Cream, Pistachio Gelato, Limoncello Sorbet,
Espresso Granita, Pizzelle Cone & Tuille Cups
Avocado 101
Wednesday, Aug. 10, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Discover the health benefit of this versatile fruit.
Menu: Spicy Guacamole with Homemade Corn Chips,
Cobb Salad with Lime Dressing, Chilled Avocado Soup
with Pico de Gallo, Shrimp Tacos with Avocado Salsa
Verde, Grilled Chicken, Avocado & Bacon Wrap, Creamy
Avocado Gelato
Italian Flavors
Cost: $55
Hours: 2.5
Chef: Paganini
Loretta will show you how to prepare these flavorful
Italian dishes.
Menu: Grilled Prosciutto & Mozzarella Piedina, Penne Pasta
in Lemony Kale Pesto, Grilled Chicken Mediterranean Salad,
Brussels Sprouts Bacon Hash, Peach Upside-Down Cake
Summer Favorites Thursday, Aug. 11, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Soak up the sunshine and enjoy delicious dishes.
Menu: Shrimp Tacos with Coleslaw Dressing, Chilled
Gazpacho Soup, Melt-in-Your-Mouth Balsamic Barbecue
Ribs, Sweet Corn Cakes with Pico de Gallo, Fresh
Blueberry Cobbler with Lemon Gelato
Stovetop Smoking Thursday, Aug. 11, 6:00 pm
A Day in the Kitchen:
Cost: $55
Hours: 2.5
Chef: Paganini, S.
Grilling Italian Style Create
flavorful dishes using a stovetop smoker.
Cost: $95
Hours: 4
Chef: Paganini
On a hot summer’s day, life doesn’t get much better than
spending it outdoors grilling your favorite meal.
Menu: Caesar Salad with Hot Smoked Salmon, Arugula,
Tomato, Mozzarella, Grilled Pizza Margherita, Grilled Summer
Vegetables, Grilled Spice-Rubbed Chicken Breasts, T-Bone
Steak Florentine, Balsamic Barbecue Baby Back Ribs, Warm
Mediterranean Potato Salad, Vegetable Slaw with Buttermilk
Dressing, Nectarine Cobbler with Almond Gelato
Cost: $60
Hours: 2.5
Chef: Paganini, S.
Eating well doesn’t have to mean a long night of cooking
when you use these time saving short cuts.
Menu: Smoked Salmon Mousse Crostini, Tomato Bisque,
Apricot Glazed Pork Chop with Bacon Brussels Sprouts,
Blackberry Jam Puff Pastry Galette
440.729.1110 www.lpscinc.com
Menu: Smoked Tomato & Corn Chowder, Summer Salad
with Smoked Peaches, Soy Glazed Salmon with Rice,
Chili Smoked Chocolate Crème Brulee
Summer Vegetarian Dinner Friday, Aug. 12, 6:00 pm
Cost: $55
Hours: 2.5
Chef: McCoy
The bountiful local harvest of late summer provides the
principal ingredients for this vegetarian feast.
Menu: Goat Cheese & Herb Phyllo Purses with Spiced
Almonds & Peach Chutney, Corn Chowder with Cheddar
Crackers, Mixed Summer Greens & Roasted Peppers
with Lemon-Honey Vinaigrette & Spicy Garlic Croutons,
Homemade Cavatelli Tossed with Mixed Heirloom Tomatoes
& Herbs, Cantaloupe Gelato with Blackberry Sauce
The Italian Feast
Cost: $75
Hours: 3 Chef: Paganini/Gallucci
Celebrate with us the traditional Italian “Feast Day”. Join
Ray Gallucci, owner of one of Cleveland’s premier food
establishments, and Chef Loretta at this great class and
enjoy the best of Italy!
Menu: Veal Meatballs with Fresh Mozzarella in Pomodoro
Sauce, Grilled Calamari, Caesar Salad in Roasted Garlic
Dressing, Homemade Tagliolini Pasta Carbonara, Prosciutto
Stuffed Pork Loin al Diavolo, Broccolini al Salto, Peach
Amaretto Semifreddo
Lemon Mania Tuesday, Aug. 16, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini, S.
The fragrance of fresh lemons will stir your appetite for these
delicious lemon recipes bursting with flavor.
Menu: Savory Buffalo Panna Cotta with Arugula Salad in
Lemony Citronette, Zucchini Spaghetti with Lemon Garlic
Shrimp, Grilled Chicken Piccata with Lemon Caper Salsa
Verde, Grilled Asparagus, Lemon Meringue Cupcakes with
Lemon Curd
VISIT US ONLINE AT WWW.LPSCINC.COM
Preserving the Garden Wednesday, Aug. 17, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
Learn how to preserve your garden’s abundance.
Menu: Pickled Beet Salad with Creamy Herb Dressing,
Buttermilk Biscuits with Peach Butter, Fresh Pasta with Garden
Vegetables & Grilled Chicken in Basil Pesto, Freezer Apple Pie
Summer Corn Cost: $60
Hours: 2.5
Chef: Soya
Join Chef Julia and explore the different ways to incorporate
one of our state’s staple crops in these great recipes.
Menu: Chicken & Corn Chowder, Corn Maque Choux,
Rustic Jalapeño Cornbread, Corn Risotto, Corn Salsa
Stuffed Pork Loin, Mexican Elotes
Summer Surf & Turf Thursday, Aug. 18, 6:00 pm
Cost: $55
Hours: 2.5
Chef: McCoy
Perfect beach-inspired recipes for a hot summer day.
Menu: Grilled Shrimp Gazpacho, Pasta Salad with Tuna &
Summer Vegetables, Barbequed Chicken on Whole-Grain
Batard with Julienne Carrot Slaw, Tarragon Potato Salad,
Homemade Half-Sour Dill Pickles, Macerated Peaches on
Angel Food Cake with Gingered Whipped Cream
Burst of Flavor Thursday, Aug. 18, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
Make your mouth happy with these delicious dishes.
Menu: Fresh Herb & Goat Cheese Bites, Corn & Black
Bean Salad with Honey-Lime Vinaigrette, Jamaican Jerk
Chicken Wings with Orange Tamarind Sauce, Low Country
Shrimp & Grits, Lemon Bars with Blueberry Swirl
Grilling Together
Cost: $65
Hours: 2.5
Chef: McCoy
Fire up the grill, grab your shades and together with your
partner create a delicious dinner.
Menu: Grilled Pesto Pizza with Roasted Tomatoes & Fresh
Mozzarella, Vegetable Kebabs with Herbed Vinaigrette, Beer Can
Chicken with Lemon-Garlic Rub, Slow-Smoked Back Ribs with
Molasses Barbeque Sauce, Fruit Shortcake with Whipped Cream
Essential Thai Techniques Saturday, Aug. 20, 10:00 am
Cost: $95
Hours: 4
Chef: McCoy
Master fundamental techniques for rice paper wraps,
appetizers, soups, salads, noodles, curries, and more.
Menu: Summer Roll with Shrimp & Roasted Pork, Spring Roll
with Sweet Chili Sauce, Beef Satay with Spicy Peanut Sauce,
Chicken Cakes with Cucumber-Peanut Sambal, Coconut
Chicken Soup, Grilled Beef Salad, Shrimp & Shredded
Cabbage Salad, Pad Thai Noodles, Roasted Red Curry
Chicken, Coconut Sorbet with Sliced Mango & Ginger Crisps
Mediterranean Flavors
Cost: $60
Hours: 2.5
Chef: Walukas
Discover and enjoy the bold flavors of the Mediterranean.
Menu: Marinated Olives, Spicy Chickpea Hummus, Grilled
Romaine Salad, Lamb Meatball with Yogurt Sauce, Grilled
Whole Fish with Tomato & Artichokes, Olive Oil Cake
Al Fresco Grilling Tuesday, Aug. 23, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
Enjoy summer cooking outdoors with Chef Loretta.
Menu: Prosciutto & Mozzarella Grilled Piedina, Smoked
Tomato Gazpacho Soup with Vegetable Confetti, Grilled
Chicken Pasta Salad with Grilled Pepper Balsamic Dressing,
Grilled Shrimp Spiedini with Lemon-Kale Pesto, PlumAlmond Crumble with Gelato
Latino Sauces Wednesday, Aug. 24, 6:00 pm
Cost: $55
Hours: 2.5
Chef: McCoy
Go beyond the everyday salsa and experience the wide
world of savory and versatile Latin sauces.
Menu: Marinated Shrimp with Mojo de Ajo Sauce, Black
Bean Enchilada with Ranchero Sauce, Chimichurri-Grilled
Flank Steak with Criollo Sauce on a Bed of Summer
Greens, Braised Beef Ropa Vieja in Sofrito Sauce,
Chocolate Tres Leches Cake with Dulce de Leche
Discover Cleveland: Asia Town Thursday, Aug. 25, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
Join Chef Kate to learn how to make your culinary favorites
from Asia Town at home.
Menu: Shrimp Shumai with Soy Dipping Sauce, Vegetable
Egg Rolls with Sweet & Sour Dipping Sauce, Beef Pho with
Noodles & Ribeye, Green Thai Curry with Shrimp & Jasmine
Rice, Vegetable Lo Mein
Cooking for Two Friday, Aug. 26, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Work side-by-side in the kitchen with your partner as you
create this fabulous meal.
Menu: Non-Alcoholic Watermelon Margaritas, Spinach
Salad with Warm Berry & Ginger Vinaigrette, Coconut Flour
Shrimp with Lime Butter, Pineapple Pork Tenderloin with
Cilantro Chili Couscous, Peanut Butter Semifreddo
Backyard Burger Bash
Cost: $60
Hours: 2.5
Chef: Hurd
Join Chef Lori as she shows you how to make the best
burgers in town.
Menu: Double Bacon Cheeseburger with Onion Straws
& BBQ Mayo, Rosemary Turkey Burger with Caramelized
Onion Jam, Blue Cheese Stuffed Burger with All the
Trimmings, Potato Corn Salad, Herb-Marinated Grilled
Portobello Mushroom Burger, Homemade Soft Burger Buns
Pizza, Focaccia & Calzone Saturday, Aug. 27, 10:00 am
Culinary Book Club
Cost: $95
Hours: 4
Chef: Paganini
Discover the traditional techniques for creating the perfect
dough from scratch and transforming it into a variety of
delicious specialties with Chef Loretta.
Menu: Grilled Pizza with Vegetables, The Baker’s Pizza,
Rosemary Focaccia, Focaccia di Recco, Streghe, Nodini,
Capponata, Ricotta & Spinach Calzone, Ham & Cheese
Rolls & Sticky Buns
Monday, Aug. 29, 6:30 am
Cost: $35
Hours: 2
Chef: Paganini, S.
Recipes will be demonstrated then enjoyed as we discuss
the book. Read the book prior to class.
Book: The Eyre Affair by Jasper Fforde
Menu: Francis Bacon Salad, d’Auvergne Potato & Cheese
Soup with Fresh French Bread, Rojoes Cominho Portuguese
Pork Stew, Bananas Foster over Vanilla Gelato
Italian Culinary Journey
Cost: $55
Hours: 2.5
Chef: Paganini
No need to pack your bags to enjoy these delicious dishes.
Menu: Goat Cheese, Peaches & Pancetta Bruschetta,
Grilled Pizza with Heirloom Tomato & Burrata Cheese,
Grilled Pork Spiedini with Roasted Pepper Pesto, Zucchini
Noodle Salad, Vanilla & Chocolate Gelato Affogato with
Hazelnut Biscotti
PRIVATE EVENTS! 440-729-1110
September
Lunch in Maine Tuesday, Sep. 13, 6:00 pm
Encore! A Taste of Italy Tuesday, Sep. 13, 6:00 pm
Saturday, Sep. 3, 11:00 am
Cost: $45
Hours: 2
Chef: Paganini, S.
Escape to the picturesque State of Maine for a seafoodfilled lunch.
Menu: Stonington Clam Chowder, Lobster & Shrimp Roll with
Corn Salad, Blueberry Bundt Cake with Buttermilk Gelato
Tuesday, Sep. 6, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
Loretta will show you how easy it is to prepare your
favorite Italian restaurant specialties at home.
Menu: Eggplant Parmesan, Pasta e Fagioli Soup with
Crostini, Potato Gnocchi with Bolognese Sauce, Beef
Braciole with Prosciutto & Caciocavallo Cheese served with
Creamy Polenta & for dessert Chocolate Espresso Tiramisu
Cocktail Cupcakes
Cost: $60
Hours: 2.5
Chef: Robinson
Turn your favorite cocktails into delicious desserts.
Menu: Margarita, Pina Colada, Cosmopolitan, Mudslide,
& Limoncello
Sichuan Spice
Cost: $55
Hours: 2.5
Chef: McCoy
In Sichuan province, the spice is added generously to
create these most flavorful Chinese dishes.
Menu: Hot & Sour Soup, Sesame Noodles with Shredded
Chicken, Steamed Buns with Pork & Bean Sprout Filling,
Spicy Tangerine Beef, Eight-Treasures Rice Pudding with
Cherries & Golden Raisins
Cream Puffs, Eclairs & More!
Terrific Tarts Wednesday, Sep. 14, 6:00 pm
Wednesday, Sep. 7, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Soya
Cost: $60
Hours: 2.5
Chef: Paganini, S.
Using basic sweet and savory tart doughs, learn to make
an endless variety of tarts.
Menu: Apple Cherry Galette, Lemon Curd Blueberry Tart,
Tomato Basil Quiche, Fresh Fruit Tart with Pastry Cream,
Chocolate Caramel Tartlets, Spinach Salmon Quiche
Harvest Gold Wednesday, Sep. 7, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Walukas
This summer favorite can be enjoyed other than “on
the cob”.
Menu: Sweet Crab Corn Bisque, Grilled Corn with Chili
Spread & Queso, Rosemary Bacon Popcorn, AnchoDusted Beef with Sweet Corn Hash, Cornmeal Cake &
Caramel Corn Ice Cream
Girls’ Night Out: Tempting Tapas Friday, Sep. 9, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Join Chef William as he shows you how to prepare
wonderful and tempting tapas.
Menu: Grilled Garlic Shrimp Skewers, Chicken
Empanada, Stuffed Dates, Sausage Stuffed Mushroom,
Potato & Ham Tortilla, Sangria Sorbet
From the Farm Monday, Sep. 12, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Walukas
Take advantage of the season’s best ingredients and
transform them into delicious dishes.
Menu: Heirloom Tomato Salad, Potato Gnocchi with
Summer Vegetables, Pan-Seared Walleye with Creamed
Corn, Herb-Roasted Pork with Bacon & Wilted Greens,
Berry Ice Cream Float
Greek Isles Cruise Monday, Sep. 12, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Join Chef William as we tour Greece and create some of
his favorite dishes from the region.
Menu: Stuffed Grape Leaves, Spinach & Feta Pie,
Kalamata Olive Hummus & Fresh Pita, Lamb & Eggplant
Moussaka, Nut Baklava
Casual Dining Thursday, Sep. 15, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini, S.
Food doesn’t have to be fancy to be delicious.
Menu: Vegetable Lasagna Soup, Spinach & Quinoa
Salad, Orange Ginger Glazed Salmon with Risotto, Red
Velvet Cake with Cream Cheese Frosting
New York State of Mind Thursday, Sep. 8, 6:00 pm
Cost: $65
Hours: 2.5
Chef: McCoy
Get a taste of life in the Big Apple as you learn to make
these NYC classics.
Menu: Manhattan Clam Chowder, NY-Style Cheese
Pizza, Waldorf Salad, Beef Brisket with Horseradish
Mashed Potatoes, New York Cheesecake
Pate a choux is a diverse pastry that can be used for
many exquisite desserts including the show stopping
croquembouche.
Menu: Chocolate Eclairs with Vanilla Pastry Cream
Filling, Lemon Cream Puffs with Fluffy Lemon Curd,
Vanilla Ice Cream Profiteroles with Caramel Sauce,
Croquembouche
Discover Cleveland:
The West Side Market
Thursday, Sep. 15, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
After more than a century, the West Side Market is still
a fixture in Cleveland’s cuisine. Chef Kate will show you
how to utilize their most unique ingredients.
Menu: Lake Erie Creamery Pearls with Blistered Cherry
Tomatoes, Green City Grower’s Salad, D.A. Russ’ Rack of
Lamb, Roasted Brussels Sprouts with J & J Meat’s Bacon
Jerky, Honey Panna Cotta with Jorhensen’s Apiary Bee
Pollen & Pistachios
Family Night Friday, Sep. 16, 5:30 pm
Cost: $55 per parent & child, each additional child or
Chef: Paganini, S.
parent $25 each Hours: 2.5
A fun night is waiting for the whole family. Together, we will
create this delicious meal to be enjoyed by all families; then
relax & play board games. (Bring your favorite board game.)
Menu: Grilled Veggie Flatbread, Pulled Pork Sliders with
Baked Potato Wedge, Chocolate Cream Cheese Brownies
Make & Take:
Bagels, Bialys, & Pretzels Saturday, Sep. 17, 9:00 am
Cost: $65
Hours: 3
Chef: McCoy
Long-time favorites of the New York street scene, the
popularity of bagels and related specialties has spread
to embrace the whole country. Chef Tim will teach you to
make these specialized baked goods and send you home
with some to share with friends and family.
Menu: Plain & Flavored New York Bagels with Assorted
Toppings, Onion Bialys, Jumbo Street Pretzels, Salt Sticks,
and More!
Dinner from Your Herb Garden Saturday, Sep. 17, 10:00 am
Cost: $60
Hours: 2.5
Chef: Hurd
Dim Sum Workshop
Join Lori and learn how to utilize fresh herbs from your
garden to make this delicious dinner.
Menu: Rosemary Bread with Parsley Chive Butter, Mixed
Greens Salad with Herb-Infused Vinaigrette, Pork Tenderloin
with Parmesan Herb Stuffing, Pesto Macaroni & Cheese,
Fresh Mint Ice Cream with Dark Chocolate Sauce
Cost: $95
Hours: 4
Chef: McCoy
Learn how to make delicious do-ahead Asian treats that will
turn your dining room into the hottest place in town.
Menu: Classic Wonton Soup, Roasted Pork Buns, Crab
Rangoon, Pork Pot Stickers, Skewered Hoisin-Glazed Shrimp,
Crispy Spring Rolls, Date-Filled Chrysanthemum Pastries
Culinary Book Club Monday, Sep. 19, 6:30 pm
Cost: $25
Hours: 2
Chef: Paganini, S.
In September 2006, Chef Stefanie held the first ever
Culinary Book Club class. In honor of ten years of laughs,
tears, and a lot of good food, she is rolling back time and
the price of book club for one night only as she recreates
the start of it all.
Book: Blackberry Wine by Joanne Harris
Menu: “Mackintosh” Chicken de Provence with
“Jackapple” Potatoes Au Gratin, Blackberry Galette with
Creme Anglaise
Fowl Play
Paella Party Wednesday, Sep. 21, 6:00 pm
Cost: $55
Hours: 2.5
Chef: McCoy
Are you unable to resist anything with bacon in it? If so, join
Chef Tim for this fun and tasty class.
Menu: Peppered Toffee Popcorn with Bacon & Rosemary,
Creamy Yukon Gold Potato Soup with Bacon-Cheddar
Crackers, Frisee Salad with Pork Lardons & Poached Egg,
Bacon-Wrapped Airline Chicken Breast with Bourbon Jus
& Roasted Mushrooms, Bacon-Chipotle Brownies with
Caramel Sauce & Whipped Cream
Seoul Satisfaction
Friday, Sep. 23, 6:00 pm
Cost: $65
Hours: 2.5
Chef: McCoy
Sit, relax, and enjoy a peaceful and delicious classic meal
from Korea, the Land of the Morning Calm.
Menu: Assorted Banchan Appetizers (Cabbage Kimchi,
Pickled Cucumber, Sesame Bean Sprouts, Marinated
Mushrooms, Braised Squash), Soy-Roasted Pork Belly
Buns with Spicy Daikon, Vegetable Dumpling Soup, Korean
Marinated Beef Barbeque with Lettuce Wraps & Spicy Bean
Paste, Rice Casserole with Assorted Vegetables, Ginger &
Honey Crème Brulee
Wednesday, Sep. 28, 6:00 pm
Strudel From Scratch
Wednesday, Sep 28, 6:00 pm
Chef: Paganini, S./Serfozo
Learn to make strudel from scratch in one of our most
popular classes. You will create strudels from mixing, to
stretching the dough, to creating delicious fillings for both
savory and sweet.
Menu: Classic Apple, Sweet Cheese, Cranberry Pear,
Pancetta Provolone
Because of Bacon
Indian Summer Delights Cost: $60
Hours: 2.5
(12 Student Limit)
Fall Dinner
Cost: $55
Hours: 2.5
Chef: McCoy
Extend your summer with a burst of warmth as Chef Tim
prepares this delicious Indian-inspired meal.
Menu: Classic Samosa with Tamarind Chutney & Mint
Chutney, Spicy Chickpea Dal with Homemade Naan
Bread, Tandoori Chicken with Basmati-Lentil Pilaf, Curried
Butternut Squash & Spinach, Spiced Honey Doughnut Balls
Cost: $60
Hours: 2.5
Chef: Csepegi
Utilize the season’s best to create a wonderful dinner party
for your friends and family.
Menu: Fresh Ricotta Toast with Caramelized Mushrooms, Fig
& Apple Salad with Cider Vinaigrette, Lamb & Pine Nut Stuffed
Eggplant with Roasted Red Pepper Sauce, Yukon Gold &
Kohlrabi Bake, Pear Galette with Cinnamon Ice Cream
Gluten-Free Comfort Foods Cost: $60
Hours: 2.5
Chef: Soya
Giving up gluten doesn’t mean you have to give up your
favorite comfort foods.
Menu: Homemade Chickpea Pasta with Puttanesca Sauce,
Steak Fajitas with Homemade Cauliflower Tortillas, Fried
Chicken & Waffles, Cheeseburger Sliders with Homemade
Gluten-Free Buns & Onion Rings, Gluten-Free Sticky Buns
Cost: $55
Hours: 2.5
Chef: Paganini, S.
When friends gather in Spain, a party happens. Paella is a
dish of togetherness and celebration.
Menu: Roasted Lemon & Olive Tapenade with Goat
Cheese, Spinach Salad with Sangria Dressing, Potato
Frittata with Roasted Red Pepper Sauce, Chicken, Sausage,
& Seafood Paella, Roasted Orange Flan
Cost: $55
Hours: 2.5
Chef: Paganini, S.
Inspired by her trips to the Carolinas, Chef Stefanie explores
the flavorful cuisine of the region.
Menu: Cheddar Cheese Crab Dip, Benne Wafers, Apple
Slaw with Buttermilk Dressing, Fried Green Tomatoes,
Shrimp & Grits, Peach Cobbler, Bourbon Gelato
Cost: $55
Hours: 2.5
Chef: Davis
Don’t be chicken! Expand your poultry palate with these
tasty creations.
Menu: Confit Duck Crostini with Sour Cherry Sauce,
Chicken Corn Chowder, Goat Cheese & Quail Salad with
Sage Vinaigrette, Wild Rice Stuffed Cornish Game Hen,
Duck Egg Chocolate Mousse
Low Country Cooking Thursday, Sep. 29, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
Impress your friends and tailgate in style this football season!
Menu: Prosciutto & Sunny-Side Up Egg Grilled Pizza,
Tequila Lime Beef Tacos with Mango Guacamole, Individual
Herb-Crusted Cheese Balls, Pecan Pie Bar Cookies, Grilled
Chocolate-Marshmallow Stuffed Bananas
Gourmet Tailgating Cooking Together:
German Oktoberfest Friday, Sep. 30, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Soya
Celebrate the season when both cheer and hospitality flow
with this delicious German feast.
Menu: German Beef Rouladen with Homemade Spätzle,
Beer Braised Bratwurst & Sauerkraut, German Cucumber
Salad, Bierocks Beef & Cabbage Pastries, Bee Sting Cake
Bienenstich
Class Formats
Celebrity
Demonstration
Dinner
Hands On
October
A Day in the Kitchen with Stefanie: Stuffed Pasta Saturday, Oct. 1, 10:00 am
Friday, Oct. 7, 6:00 pm
Monday, Oct. 3, 6:00 pm
Oh La La Parisian Macaroons Monday, Oct. 10, 6:00 pm
Tuesday, Oct. 11, 6:00 pm
Wednesday, Oct. 12, 6:00 pm
Cost: $95
Hours: 4
Chef: Paganini, S.
Learn to make the dough, fillings, and create a variety of
stuffed pasta shapes with wonderful sauces.
Menu: Meat Tortellini in Chicken Broth, Tri-Color Pumpkin
Ravioli in Brown Butter Sage Sauce, Candy-Shaped
Caramelle Cheese Pasta in Tomato Sauce, Mushroom
Agnolotti in a Béchamel Sauce, Ricotta & Prosciutto Stuffed
Pansotti with a Walnut Pesto, Biscotti della Casa
Fall Salads Discover Cleveland: Slavic Village Wednesday, Oct. 5, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
Providing many of the dishes Cleveland is famous for, explore
the culinary heritage of Slavic Village with Chef Kate.
Menu: Potato Pancakes with Fresh Applesauce, Pierogies
with Sauerkraut & Caramelized Onions, Slovenian Sausage
with Cabbage & Noodles, Jam-Filled Krofne Doughnuts,
Bled Cream Cake
Fancy Flavored Cupcakes Thursday, Oct. 6, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Robinson
This class will help you learn to make some unusual but
wonderful tasting cupcakes.
Menu: Maple & Bacon, Chocolate Chip Cookie,
Pink Lemon Meringue, Chocolate & Pink Peppercorn,
Pomegranate & Green Tea
Sexy Spices
Cost: $55
Hours: 2.5
Chef: McCoy
Exotic spices said to increase passion add excitement, zest,
and vigor to these fabulous dishes.
Menu: Braised Pork Belly with Chinese Five-Spice & Spicy
Julienne Carrot Slaw, Lobster Bisque with Vanilla Crème
Fraiche, Mixed Greens Salad with Almonds & Honey-Ginger
Vinaigrette, Garlic & Rosemary Roasted Airline Chicken
Breast with Saffron Rice Pilaf, Cardamom-Infused Chocolate
Ganache Tart
Taco Tuesday
Asian Hot Pot Cost: $55
Hours: 2.5
Chef: McCoy
The onset of autumn brings cooler weather that calls for
warming, nutritious one-pot meals.
Menu: Bibimbap Rice Medley with Assorted Vegetables
& Egg, Beef Sukiyaki with Sliced Cabbage & Rice Noodles,
Red Cooked Chicken with Braised Leeks, Tonkatsu Donburi
with Breaded Pork Cutlet & Japanese Pickles
Noodle Mania Cost: $55
Hours: 2.5
Chef: McCoy
Asian noodles are all the rage! Enjoy Chef Tim’s favorite
specialties from East Asia’s diverse cuisines.
Menu: Korean Ramen Kimchi Soup, Japanese Soba Noodles
with Crispy Tempura Mushrooms, Classic Pad Thai, Vietnamese
Pho, Singapore Curry Noodles, Chinese Beef Lo Mein
Cost: $60
Hours: 2.5
Chef: Csepegi
Join Chef Kate for the best Taco Tuesday in town!
Menu: Fresh Corn & Tomato Salsa, Spicy Red Pepper
Guacamole, Black Beans, Mexican Rice, Homemade
Tortillas, Chili Lime Chicken Tacos, Seasoned Ground Beef
Tacos, Pork Carnitas Tacos
Wednesday, Oct. 5, 6:00 pm
Make & Take: Apple Pie
Cost: $60
Hours: 3
Chef: Paganini, S.
Want to learn how to make the perfect apple pie? With
a few tips from Stefanie & a little practice, you’ll make a
tender, flaky crust piled high with fresh apples that you can
take home to admiring family & friends. Bring an 8” nondisposable pie baking dish to class.
Cost: $55
Hours: 2.5
Chef: Paganini, S.
Learn to make fabulous fall salads to enhance your dining
experience.
Menu: Pasta Salad alla Puttanesca, Chicken Fajita Salad
with Pico De Gallo Vinaigrette, Warm Butternut Squash
Salad with Balsamic Mustard Vinaigrette, Apple Beet Salad
with Goat Cheese Fritters & Cider Vinaigrette, Coconut
Shrimp Quinoa Salad with Cilantro Vinaigrette, Cinnamon
Cake with Cranberry Chutney & Vanilla Bean Gelato
Cost: $60
Hours: 3
Chef: Csepegi
Executive Chef Kate is stepping down. With her Sous
Chef DEAD, who will take her place? Dress as a cook in a
restaurant to play your part in a Murder Mystery!
Menu: Mixed Greens Salad with Pears & Gorgonzola,
Vegetable Strudel with Beurre Blanc, Roasted Pork
Tenderloin with Mashed Potatoes & Sautéed Spinach, Oreo
Cheesecake Ice Cream Parfait
Cost: $60
Hours: 2.5
Chef: Soya
These delicate, airy, petite treats are all the rage in boutique
pastry shops. Master the technique to create these tiny
tasty treats.
Menu: Raspberry with Chocolate Filling, Tiramisu
Chocolate Mocha with Marsala Mascarpone Filling, Lemon
with White Chocolate Buttercream Filling, Strawberry with
Lemon Buttercream, & Coconut Macaroons
Murder Mystery:
Killer in the Kitchen
A Taste of Vermont
Cost: $55
Hours: 2.5
Chef: Paganini, S.
Vermont is in the forefront of farm to table cuisine.
Menu: Vermont Cheddar Ale Soup with Rosemary
Croutons, Apple & Mixed Greens Salad with Blue Cheese
Dressing, Bourbon-Roasted Chicken with Cherry Sauce &
Vegetable Risotto, Spiced Vermont Maple Syrup Cake with
Buttermilk Gelato
Cooking for Two
Cost: $60
Hours: 2.5
Chef: Davis
Menu: Rosemary Shrimp Skewers with Chardonnay Butter,
Wedge Salad with a Warm Garlic Vinaigrette, Stone Soup,
Maple Glazed Pork Chops with Shaved Brussels Sprouts
Salad, Pound Cake with Warm Apple Custard
Fundamentals of Italian Cooking
Saturday, Oct. 15, 10:00 am
Cost: $95
Hours: 4
Chef: Paganini
Spend a day in the kitchen with Loretta exploring Italian
cooking. Together you will discover the best Italian recipes,
the basic techniques, and the ingredients that make up the
fundamentals of Italian cooking.
Menu: Homemade Chicken Broth, Wedding Soup with Tiny
Meatballs, Sour Dough Ciabatta Bread, Homemade Italian
Sausage, Pepper Friggione Salad, Risotto alla Milanese,
Mushroom Sfogliatelle, Risotto Suppli, Beef Braciole with
Pomodoro Sauce, Eggplant Parmesan, Cannoli alla Siciliana
& Italian Zeppole Donuts
Sweetest Day Dinner Cost: $125 couple
Hours: 3
Chef: Staff
Romance and food combine at this annual ICASI event to
create a wonderful evening.
Menu: Wild Mushroom Terrine with Goat Cheese Mousse
& Baguette Chips, Curried Butternut Squash Bisque with
Truffle Oil & Shiitake Chips, Baby Spinach & Frisee Salad
with Roasted Beets & Hazelnut Vinaigrette, Crab Ravioli with
Tarragon Cream Sauce, Intermezzo, Pork Porterhouse with
Port Wine Reduction & Roasted Pears, Chocolate Truffle Tort
Culinary Book Club
A Basket Full of Apples Tuesday, Oct. 18, 6:00 pm
Homemade Pasta 101 Wednesday, Oct. 19, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Paganini
Learn to prepare homemade pasta and sauces with
Chef Loretta.
Menu: Lasagne Verdi alla Bolognese, Ricotta Cavatelli with
Pomodoro Sauce, Tagliatelle with Mushroom Alfredo Sauce,
Chocolate Fettuccini with Raspberry Sauce
Zuppa Italiana
Thursday, Oct. 20, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini, S.
Soup is an amazing way to layer ingredients and build a
maximum impact of flavor. No one does that better than Italy.
Menu: Italian Country Bread, Strachiatella, Cortechino
Pork Sausage & Lentil Stew, Tuscan Spicy Tomato Bread
Soup with Steamed Mussels, Ribollita, Mascarpone Cannoli
Steakhouse Favorites
Cost: $65
Hours: 2.5
Chef: McCoy
Food trends are constantly changing, but the steakhouse
menu never goes out of fashion.
Menu: Grilled Shrimp & Pork Belly with Tomato Vinaigrette,
Onion Soup Gratin, Chopped Salad with Creamy Avocado
Dressing, Grilled Hanger Steak with Red Wine & Roasted
Garlic Reduction, Truffle Mashed Potatoes, Honey-Thyme
Roasted Carrots, Warm Carrot Cake with Ginger Ice Cream
Autumn in Rome
Cost: $55
Hours: 2.5
Chef: Paganini
Revel in the classic flavors of Rome while you watch Loretta
prepare this fantastic meal.
Menu: Mussels Puttanesca, Butternut Squash Ravioli in
Butter Sage Sauce, Stuffed Pork Loin, Roasted Brussels
Sprouts, Mashed Potatoes, Lemon Crostata
Pork, Porchetta & Pancetta Tuesday, Oct. 25, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
Pork in all its glory will be showcased tonight with an Italian
twist.
Menu: Homemade Sausage in Arrabbiata Sauce, Roasted
Porchetta Wrapped in Pancetta, Costolette Ribs Scottadito,
Pork Chop Milanese with Arugula & Tomatoes in Balsamic
Sauce, Chocolate Bacon Truffles
Fall Bounty Wednesday, Oct. 26, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
Invite your friends and join Loretta as she prepares this
bountiful fall dinner.
Menu: Bibb Salad with Apples, Gorgonzola & Candied
Walnuts in Sherry Vinaigrette, Butternut Squash Bisque,
Roasted Vegetable Lasagna, Roasted Pork Loin with Apple
Chutney, Sweet Potato Mash, Pear & Cranberry Cobbler
Cost: $60
Hours: 2.5
Chef: Walukas
Fall favorite fruit is so versatile that it can be used in a
variety of sweet and savory dishes. Farmer Bart of Eddy’s
Farm will guide you through a tasting while Chef Brandon
will show which variety will work best in the recipes he will
prepare in class.
Menu: Tasting of Sweet & Tart Apples, Butternut & Apple
Soup, Bibb Salad with Blue Cheese, Apple & Sherry
Vinaigrette, Roasted Pork Loin with Cider Jus, Potato Latkes
with Apple Sauce, Apple Fritters with Bourbon Ice Cream
Cost: $65
Hours: 2.5
Chef: McCoy
No gluten, no problem. Join Chef Tim for a wheat-free
celebration of the world’s favorite pie.
Menu: GF New York Pizza Dough, GF Chicago Pizza
Dough, Pizza Margherita, Long Island Greek Pizza, Deep
Dish Sausage Pie, Vegetable Calzone
Cost: $35
Hours: 2
Chef: Paganini, S.
Recipes will be demonstrated and then enjoyed as we
discuss the book. Please read the book prior to class.
Book: Bucolic Plague by Josh Kilmer-Purcell
Menu: Poached Egg with Pesto Crostini, Winter Vegetable
Chowder, Turkey Roulade with Quinoa & Beekman Goat
Cheese, Sour Cherry Pie with Vanilla Ice Cream
Gluten-Free Pizza Saturday, Oct. 15, 6:00 pm
Soup, Sandwiches & Sides Wednesday, Oct. 26, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Join the Deli-Lama as he picks his delicatessen favorites
to share.
Menu: Sandwiches: Ham, Brie & Apple Melt, Veggie Delight,
Chicken Pesto; Soups: Pumpkin Bisque, Beef Barley, Corn
Chowder; Sides: Bacon-Chive Potato Salad, Broccoli Salad,
Greek Vegetable Salad
Croissant Crazy Friday, Oct. 28, 6:00 pm
Cost: $65
Hours: 3
Chef: McCoy
Chef Tim has gone croissant crazy for this fun-filled hands-on
class! Grab your apron, roll up your sleeves, and learn how to
make simple croissant dough, and then turn your dough into
these classic favorites.
Menu: Nutty Bear Claws, Ham & Cheese Croissant,
Sausage in a Blanket, Herbed Mushroom Turnover,
Chocolate Croissant
Halloween Psychic Party Cost: $65
Hours: 3
Chef: Paganini, S.
Tune in to this high energy class and celebrate the season
with Stefanie. Her playful menu, magical dishes and psychic
wishes will be entertaining and delicious. A guest psychic will
amaze each student with a five minute “mini reading.”
Menu: Mexican Vegetable Sopes, Black Bean & Corn
Chowder, Spicy Tequila Shrimp Skewers Salad, Chicken
Carnitas with Rice, Tres Leches Flan with Marranitos Cookies
Fundamentals of French Cooking Saturday, Oct. 29, 10:00 am
Cost: $95
Hours: 4
Chef: Paganini
Discover the best French recipes, the basic techniques, and
the ingredients that make up the fundamentals of French
cooking.
Menu: Quiche Lorraine, Salad Nicoise, Roasted Onion
Soup, Pissaladiere, Beef Bourguignonne, Coq au Vin, Rice
Pilaf, Potato Dauphinoise, Orange Crepes Suzette, Tarte Tatin
Make your reservation today! Open Thursday, Friday & Saturday at 5 pm
8623 Mayfield Road Chesterland, Ohio
440-729-1110 • www.saporerestaurant.net
November
Italian Comfort Tuesday, Nov. 1, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
Sample delicious Italian food at its best and feel the love.
Menu: Sausage Stuffed Sweet Peppers in Pomodoro
Sauce, Cheese Lasagna, Prosciutto Wrapped Meatloaf with
Balsamic Barbecue Sauce, Parmigiano Mashed Potatoes,
Roasted Vegetables, Chocolate Tiramisu
Sunday
Dinner Wednesday, Nov. 2, 6:00 pm
Good Gourds Tuesday, Nov. 8, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
Enjoy all the goodness that autumn has to offer.
Menu: Squash Bruschetta, Spaghetti Squash with Pesto,
Sausage Stuffed Acorn Squash, Lamb & Zucchini Moussaka,
Zucchini Bars with Pumpkin-Cinnamon Ice Cream
The Perfect Thanksgiving
Wednesday, Nov. 9, 6:00 pm
Cost: $65 Hours: 3 Chef: Walukas
Cost: $55
Hours: 2.5
Chef: Paganini Learn how to buy the perfect turkey, brining techniques, stuffing,
Gather around Loretta’s table as she shows you how to serve trussing, roasting, perfect mashed potatoes, gravy, and side dishes.
up some great Sunday dinners with these delicious dishes.
Game of Thrones Food Feast
Menu: Garlic Soup with Chives, Fall Panzanella Squash
Salad, Spinach Ricotta Gnocchi with Pomodoro Sauce,
Chicken Scaloppine Marsala, Sicilian Cannoli
Cost: $60
Hours: 2.5
Chef: Davis
Dress like a character! We will eat like kings and queens.
Mozzarella Workshop Menu: The Wall-Mushroom Barley Soup, Beef & Bacon
Saturday, Nov. 5, 10:00 am
Pie, Radish, Grain, & Pecan Salad, The Eyrie: Rosemary
Cost: $55
Hours: 2
Chef: Paganini Roasted Capon with Balsamic Shallots & Red Potatoes,
Winterfell Fruit Cake with Evergreen Tea
Join LPSC & Miceli Cheese and learn how to make fresh
mozzarella from curd, braided & stuffed mozzarella & ricotta
Five-Course Fabulous Fall Edition
cheese. Bring an apron, a pair of heavy gloves and a container. Thursday, Nov. 10, 6:00 pm
Be prepared to take home some of your mozzarella creations.
Menu: Insalata Caprese with Tomato, Basil & Mozzarella,
Cost: $55
Hours: 2.5
Chef: Soya
Penne Primavera with Grilled Vegetables & Mozzarella,
Use the ingredients of the season to create an amazing meal.
Chicken, Pear & Mozzarella Salad, Roasted Red Pepper &
Menu: Quinoa, Turnip, Parsnip & Kale Salad with Saffron
Prosciutto Stuffed Mozzarella
Vinaigrette, Oven-Roasted Cauliflower with Tomatillo Sauce,
Pumpkin Gnocchi with Creamy Gorgonzola Sauce & Bacon,
Pork Loin Roulades on Smothered Okra & Tomatoes,
Risotto, Polenta & Gnocchi
Raspberry Charlotte with Blackberry Coulis
Saturday, Nov. 5, 12:00 pm
Cost: $95
Hours: 4
Chef: Paganini
Discover the traditional techniques for creating from
scratch the perfect Italian Primi Piatti with Loretta.
Menu: Saffron Risotto alla Milanese with Pan-Seared Diver
Scallops, Wild Mushroom & Truffle Risotto, Arancini Balls Stuffed
with Cheese & Pomodoro Sauce, Creamy Polenta with Mushroom
& Sausage Ragu, Potato Gnocchi with Gorgonzola Walnut
Sauce, Pumpkin Gnocchi with Pesto Sauce, Tuscan Gnocchi
Nudi with Butter Sage Sauce, Polenta Amore Cassata Cake
Monday, Nov. 7, 6:00 pm
Cost: $60
Hours: 2.5
Chef: McCoy
Give life to your dreams of the City of Lights as you and your
partner prepare an exquisite French meal.
Menu: Scallops Coquille St. Jacques, Soupe au Pistou,
Arugula-Radicchio Salad with Crème Vinaigrette, Chicken
Normandy with Calvados Sauce, Potato Galette, Cherry Clafoutis
Fairytale Desserts Cost: $55
Hours: 2.5
Chef: Paganini, S.
Warm and cozy fall desserts are in store for you.
Menu: Hazelnut Cake, Chocolate Espresso Brownies, Torta
Della Nonna, Apple Torta Rustica, Pear Tarte Tatin
Sushi Primer Gli Gnocchi
Cost: $65
Hours: 2.5
Chef: Paganini
Let Loretta show you incredible variations on the theme of
Italy’s favorite little dumplings, Gnocchi.
Menu: Gnocchi Della Nonna, Potato Gnocchi in Tomato
Sauce, Polenta Gnocchi with Wild Mushroom Ragout
Sauce, Semolina Gnocchi with Gorgonzola Sauce, Spinach
& Ricotta Gnocchi with Mornay Sauce, Zeppole
Tuesday, Nov. 8, 6:00 pm
Cost: $65
Hours: 2.5
Chef: McCoy
Join Chef Tim and make all your sushi bar favorites.
Menu: Maki-Zushi (Classic Rolled Sushi), Nigiri-Zushi
(Finger-Sized Portions), Temaki-Zushi (Hand Rolled Sushi)
Fabulous Flatbreads! Saturday, Nov. 12, 10:00 am
Cost: $60
Hours: 2.5
Chef: Hurd
Learn how to make a variety of fabulous flatbreads.
Menu: Rosemary Potato Focaccia Bread, Grilled Honey
Wheat Flatbread Topped with Bacon, Pear & Feta, Prosciutto,
Ricotta & Arugula Stuffed Piadina, Roasted Pepper & Tomato
Garlic Naan, Greek Chicken Salad Stuffed Pitas
Cooking Together: Parisian Dreams Thanksgiving Made in Italy
Cost: $55
Hours: 2.5
Chef: Paganini
Join Loretta for a delicious Italian Thanksgiving and enjoy
the very best celebration with all the trimmings.
Menu: Spinach Salad with Pancetta, Gorgonzola & Red
Peppers, Squash Ravioli with Brown Butter Sage Sauce,
Boneless Stuffed Turkey Breast with Orange Glaze, Cranberry
Tangerine Relish, Truffle Mashed Potatoes, Vegetables with
Parmesan, Pumpkin Crème Brulee with Mascarpone Cream
Sensational Salmon Monday, Nov. 14, 6:00 pm
Cost: $75
Hours: 3
Chef: Walukas
Bring a whole salmon to class in a cooler and we will break it
down, filet it, wrap it and pack it for you to take home. Using
salmon provided by LPSC, taste both wild and farm raised
and learn a number of delicious recipes. You can order a
whole salmon for an additional charge from LPSC at least
one week prior to the start of class.
Menu: Tasting of Wild & Farm Raised Salmon, Smoked
Salmon Flatbread, Truffle Potato & Salmon Chowder, Citrus
Cured Salmon, Crispy Skin Salmon with Spicy Braised
Lentils, Salmon Cake with Horseradish Creme Fraiche
Save the Date!
Recipe for Success
Thursday, November 3, 2016
An ICASI Scholarship Fundraising Event
Roll, Twist & Braid Tuesday, Nov. 15, 6:00 pm
Cost: $65
Hours: 2.5
Chef: McCoy
Make three popular types of dough & shape them into a
multitude of fun & festive shapes & forms, including knots,
fans, Parker House, cloverleaf, and more!
Menu: Rich Egg Dough, Tender Buttermilk Dough, Crusty
Artisanal Dough, baked in various shapes
Bird of a Different Feather
A Southern Thanksgiving
Thursday, Nov. 17, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Come enjoy some southern food and hospitality.
Menu: Roasted Apple & Acorn Squash Soup with Candied
Pecans, Cornbread Stuffed Turkey Breast, Molasses Baked
Black-Eyed Peas, Butter Braised Collard Greens, Green
Bean Mac-n-Cheese, Bourbon-Orange Cranberry Sauce,
Sweet Potato Pie
Discover Cleveland: Little Italy Girls’ Night Out: Squash Your Fears Friday, Nov. 18, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Cook the many varietals of squash from local farms.
Menu: Zucchini & Yellow Squash Fritters with Tabasco Aioli,
Spaghetti Squash Pizza, Acorn Squash Soup, Roasted Pumpkin
Bread, Butternut Squash & Sage Risotto, Buttercup Squash Pie
Vegan Holiday Table
Friday, Nov. 18, 6:00 pm
Cost: $55
Hours: 2.5
Chef: McCoy
Dine on this hearty & delicious animal-free meal.
Menu: Cauliflower Bisque with Garlic Toast & Herb Oil,
Roasted Root Vegetable Salad with Walnut Vinaigrette,
Seitan Roulade with Herbed Stuffing & Mushroom Gravy,
Cranberry Chutney, Sweet Potato Pie, Pumpkin Spice Cake
Holiday Appetizers
Cost: $95
Hours: 4
Chef: Paganini
The perfect Holiday party starts with a delicious collection of
appetizers. Join Loretta and discover the perfect techniques.
Menu: Sparkling Peach Bellini Soup, Salmon & Goat Cheese
Gougeres, Sun-Dried Tomato Pesto Palmiers, Chicken, Walnut
& Apple Bouchee, Brie en Croute with Caramelized Onion
& Poached Pears, Wild Mushroom Empanadas, Marinated
Roasted Olives served with Homemade Crackers, Artichoke Filo
Bundles, Grape & Nut Breads, Cranberry & Pistachio Biscotti
Luxurious Lunch
Cost: $45
Hours: 2
Chef: Csepegi
Take a break from your busy day for a decadent lunch.
Menu: Crostini with Hummus & Olive Tapenade, Braised
Beef Ravioli with Herb Cream Sauce, Apple Streusel Bar
Cookies
Culinary Book Club Monday, Nov. 21, 6:30 pm
Cost: $35
Hours: 2
Chef: McCoy
Recipes will be demonstrated and then enjoyed as we
discuss the book. Please read the book prior to class.
Book: The Nightingale by Kristin Hannah
Menu: Pickled Cucumber & Smoked Trout Crostini with
Preserved Lemon, Crispy Bacon Wrapped Pork Tenderloin
with Red Wine Glazed Apples & Sausage & Potato Hash,
Strawberry Jam Tartlets with Chocolate Drizzle, Coconut
& Raspberry Macarons
Cost: $60
Hours: 2.5
Chef: Csepegi
Discover one of Cleveland’s oldest and most culturally rich
neighborhoods.
Menu: Sicilian Meatballs with Lemon & Fresh Bay Leaves,
Eggplant Rollatini with Pomodoro Sauce, Rainbow Trout with
Salsa Verde, Roasted Fingerling Potatoes, Sautéed Green
Beans, Cappuccino Gelato with Chocolate Biscotti
Thursday, Nov. 17, 6:00 pm
Cost: $65
Hours: 2.5
Chef: Paganini
Chef Loretta will show you all the possibilities for perfect
risotto every time.
Menu: Wild Mushroom & Truffle Risotto, Creamy Risotto
with Fontina Cheese & Artichokes, Mozzarella-Stuffed
Arancini Balls with Pomodoro Sauce, Seafood Saffron
Risotto, White Chocolate & Cranberry Risotto Pudding
Cost: $65
Hours: 2.5
Chef: McCoy
Take a break and enjoy another favorite fall fowl – duck!
Menu: Duck Soup with Root Vegetables & Autumn Greens,
Duck Confit with Apple-Walnut Slaw & Sweet Mustard
Vinaigrette, Braised Duck & Wild Mushroom Ragout, Roasted
Duck Breast with Sun-Dried Cherry-Pinot Noir Reduction &
Comte Cheese Polenta, Cognac & Currant Bread Pudding
Risotto Workshop Bistro Americana Tuesday, Nov. 22, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Csepegi
Learn how much fun it is to create a delicious bistro meal.
Menu: Pear & Pecan Baked Brie, Spinach Salad with
Cranberries & Butternut Squash, Roasted Chicken with
Fingerling Potatoes & Green Beans, Caramel Cheesecake
with Pecan Crust
Soups, Chowders & Stews
Cost: $55
Hours: 2.5
Chef: Paganini
Keep warm on a cold winter’s day with these delicious dishes.
Menu: Multi-Purpose Stock, Roasted Chicken Dumpling
Soup, Baked Potato Soup, Crab & Corn Chowder, Turkey
Cheddar Cheese Chile with Cornbread, Chocolate Soup
with Biscotti
Make & Take: Pasta Fresca
Cost: $65
Hours: 2.5
Chef: Paganini
Chef Loretta will show you how to make a variety of
homemade pastas in a rainbow of color and flavors. Take
home your creations for your family to enjoy.
Menu: Fettuccine, Bowtie, Garganelli, Linguine, Maltagliati,
Cavatelli
Hot & Spicy Cuban
Cost: $60
Hours: 2.5
Chef: Davis
Salsa your way in this class and learn the secrets of the
Cuban kitchen.
Menu: Cuban Bread, Sweet Potato Empanadas, Tostones
(Fried Plantains) with Grilled Avocado & Pineapple
Vinaigrette, Ropa Vieja with Black Beans & Rice, Guava
& Papaya Flan
New York Pizza
Cost: $55
Hours: 2.5
Chef: McCoy
A New York expatriate living too close to Chicago will
instruct LPSC students on how to make “real” pizza. Why
get take-out when you can learn to make great pizza at
home? Do not miss this popular class.
Menu: Traditional NY Thin-Crust Pizza, Meatball Pizza,
White Pizza, Long Island Greek Pizza, Pizza Margherita
Gift Certificates are
a Great Idea!
our gift certificates can be used for
cooking classes, tours, gourmet
equipment, or Sapore Restaurant.
(Available in any Denomination.Valid for five years.)
December
Appetizers Made Easy Thursday, Dec. 8, 6:00 pm
Thursday, Dec. 8, 6:00 pm
Friday, Dec. 9, 6:00 pm
Saturday, Dec. 10, 10:00 am
Monday, Dec. 12, 6:00 pm
Winter Farmers Market Thursday, Dec. 1, 6:00 pm
Make & Take: Christmas Candy
Cost: $60
Hours: 2.5
Chef: Davis
Take the stress out of your holiday preparations. Chef William
will show you how to make some easy holiday appetizers.
Menu: Spinach & Feta Filo Triangles, Mini Beef
Wellington, Smoked Salmon on a Dill Blini, Sesame
Cracker with Tuna Tartar & Wasabi Aioli, Avocado &
Pineapple Spring Rolls with Sweet & Sour Sauce, FireRoasted Tomato Bruschetta, Lamb Sliders with Pickled
Red Onion on a Cheddar Biscuit
Cost: $85
Hours: 3
Chef: Soya
Learn how to make holiday candy with Chef Julia and take
home 20 pieces for your family & friends to enjoy.
Menu: English Toffee, Chocolate Peanut Butter Fudge,
Wintergreen Lollipops, Pistachio Torrone, Chocolate
Covered Honeycomb Candy
Cost: $55
Hours: 2.5
Chef: Davis
Relax as you enjoy the fruits of heavy rains and ocean
shores on a trip to the Pacific Northwest.
Menu: Dungeness Crab Cakes with Espresso Aioli,
Pike Place Porter Chili, Cedar Plank Roasted Salmon with
Caramelized Onion, Apple Couscous & Rainier Cherry
Sauce, Mixed Berry Shortcake with Lavender Semifreddo
Cooking Together:
An International Affair Friday, Dec. 2, 6:00 pm
Cost: $65
Hours: 3
Chef: McCoy
Foods inspired by the traditions of Europe make this
partners dinner an international affair to remember.
Menu: Tapas-Style Grilled Shrimp with Lemon Aioli, Tuscan
White Bean Soup with Grilled Garlic Crostini, Winter Greens
Salad with Roasted Vegetables & French Vinaigrette, Veal
Schnitzel with Herbed Spaetzle, Poached Pear Winter Trifle
with Chocolate Pastry Cream & Port Wine Reduction
Advanced Cookie Decorating Saturday, Dec. 3, 10:00 am
Cost: $95
Hours: 4
Chef: Robinson
Join Kathleen for a holiday celebration of advanced
decorated cookies for friends & family to enjoy. Using simple
sugar cookies and royal icing, learn to create beautiful edible
works of art. Learn techniques such as brush embroidery,
flooding, and string work. Each student will take home a
dozen cookies that they have decorated.
An Italian Christmas Eve Monday, Dec. 5, 6:00 pm
Cost: $65
Hours: 2.5
Chef: Paganini
Join Loretta as she prepares the seven fish dishes for a
traditional Southern Italian Christmas Eve.
Menu: Chilled Seafood & Vegetable Salad, Cioppino
Chowder with Crostini, Tagliolini with Clam Sauce, Fried
Calamari & Smelts in Spicy Tomato Sauce, Baccala Cakes
in Garlic Aioli, Shrimp Scampi alla Puttanesca, Pizza della
Vigilia and for dessert Lemon Biscotti
Island Getaway
Cost: $65
Hours: 2.5
Chef: McCoy
Get away from the cold and snow and imagine yourself
enjoying the sun and sand of a tropical vacation.
Menu: Spiced Beef in Pastry with Red Pepper Dipping
Sauce, Caribbean Seafood Chowder, Green Papaya &
Mango Salad with Creamy Coconut Dressing & Orange
Segments, Jerk-Marinated Pork Tenderloin Skewers with
Grilled Vegetables, Caramelized Pineapple & Almond Tart
A Day in the Kitchen: Tuscany
Cost: $95
Hours: 4
Chef: Paganini
Explore the Cuisine of Tuscany and discover the best
Italian recipes, the basic techniques, and the ingredients
that make up the fundamentals of Italian cooking.
Menu: Zucchini Fritters, Tomato Bruschetta, Mixed Salad
Greens with Lemon Oil Vinaigrette, Homemade Pici Pasta
with White Ragu Sauce, Farm Raised Chicken Florentine
with Porcini Mushroom, Roasted Vegetables, Zuppa Inglese,
Biscotti di Prato
Cocktail Party
Cost: $55
Hours: 2.5
Chef: Paganini
Loretta will show you how to make some great holiday
party foods for your next cocktail party.
Menu: Robiola Stuffed Figs, Prosciutto Puffs, Mini
Mushroom Quiche, Artichoke Arancini, Potato Coins with
Sour Cream & Chives, Beef Tenderloin Skewers with
Horseradish Sauce, Chocolate Hazelnut Truffles
Plenty of Pistachios Tuesday, Dec. 6, 6:00 pm
Cost: $65
Hours: 2.5
Chef: McCoy
Celebrate the Pistachio and come to this fun-filled, nut-filled feast.
Menu: Multi-Grain Loaf with Cheddar & Crushed
Pistachios, Baby Frisee & Goat Cheese Fritters with Pistachio
Vinaigrette & Sundried Cherries, Braised Lamb Ravioli with
Pistachio-Mint Pesto, Herb- & Pistachio-Crusted Pork Chop
with Cider-Bourbon Sauce, Chocolate-Pistachio Soufflé
Pacific Northwest
Cost: $60
Hours: 2
Chef: Walukas
Even during the cold winter months you can find deliciously
fresh ingredients in the local farmers markets. Join Chef
Brandon as he prepares amazing dishes.
Menu: Black Bean & Chorizo Soup, Beet & Goat Cheese
Salad, Roasted Pork Tenderloin with Pan Sauce & Rutabaga
Mashed, Braised Winter Greens, Apple Crisp with Honey
Vanilla Ice Cream
Champagne Celebration
Tuesday, Dec. 6, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
This holiday season, pop open the champagne, celebrate
and serve up the best meal in town.
Menu: Apricot & Goat Cheese Truffles, Festive Salad with
Champagne Vinaigrette, Seafood Risotto, Beef Wellington with
Mushroom Demi, Roasted Potatoes, Chocolate Lava Cake
An Italian Christmas Tuesday, Dec. 13, 6:00 pm
Cost: $65
Hours: 2.5
Chef: Paganini
Share a delightful evening with family and friends. Loretta
will entertain and delight you while she prepares a traditional
Cost: $55
Hours: 2.5
Chef: McCoy
Italian Christmas menu.
Explore the versatility of cheesecake for your next gathering. Menu: Lobster Arancini, Christmas Salad with Blood
Menu: Spinach Salad with Mini Blue Cheese Walnut
Orange Vinaigrette, Tortelloni Pasta alla Bolognese,
Savory Cheesecake, Eggnog Rum Cheesecake, White
Boneless Stuffed Capon with Porcini Sauce, Pear &
Chocolate Raspberry, Cappuccino Cheesecake, Peanut
Cranberry Chutney, Panettone Trifle with Layered Chocolate
Butter Cheesecake Balls, Mint Chocolate Cheesecake Gelato
& Cream, Assorted Biscotti
Holiday Cheesecake Wednesday, Dec. 7, 6:00 pm
Wednesday, Dec. 14, 6:00 pm
Italian Holiday Cookies
Cost: $55
Hours: 2.5
Chef: Paganini
Learn to make the best Italian cookies just in time for the
holidays.
Menu: Ricotta Lemon Twist, Peach Cookies, Almond
Bocconotti, Fig Cucidati Cookies, Cranberry-Pistachio
Biscotti, Double Chocolate Hazelnut Biscotti
Southern Country Christmas
Discover Cleveland:
Grand River Wineries Thursday, Dec. 15, 6:00 pm
Girls’ Night Out: Cape Cod Cuisine Friday, Dec. 16, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Ladies take a break from shopping. Welcome to the Cape!
Enjoy the abundance of food and flavors provided by the arm
of Massachusetts.
Menu: Thick Clam Chowder, Poached Pear & Kale Salad,
Lobster Roll, Pan-Seared Sea Scallops with Soft Polenta,
Wilted Greens, & Old Bay Butter Sauce, Cranberry Cake
with Vanilla Sauce
Make & Take: Cookies Hours: 4.5
Get a jump start on your holiday baking and begin a
delightful family tradition with this fun-filled day of cookie
making and friendship. We will prepare, bake, decorate,
and package five different cookies. Each student will take
home five dozen cookies. This class always sells out!
Menu: Christmas Drops, Gingerbread Trees, Stained
Glass Cookies, Eggnog Spritz, Cranberry Orange Biscotti
Love Me Tender Monday, Dec. 19, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Walukas
Demystify the star of the forest at this great hands-on
cooking class. Discover how to work with a variety of
mushrooms and turn them into delectable dishes.
Menu: Oyster Mushroom, Spinach & Goat Cheese Quiche,
Shiitake, Shrimp & Noodle “Hot Pot” Stew, Roasted Maitake
Mushroom, Trumpet Royal with Creamed Spinach & Root
Vegetables, and for dessert Cinnamon Cap Brulee
Visit us at www.icasi.net
Company’s Coming Wednesday, Dec. 21, 6:00 pm
Healthy Lifestyle Tuesday, Dec. 27, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Davis
Prevent problems and diet according to your lifestyle.
Menu: Beet, Basil, & Bean Sliders with Cashew Aioli, Sweet
Potato Gnocchi with Kale Pesto, Thai Coconut Fish Tacos,
White Chocolate Raspberry Cake
Magnificent Mushrooms Cost: $65
Hours: 2.5
Chef: McCoy
Who doesn’t love being served the most tender cuts of
meat? Express that love in this special class.
Menu: Hot-Fried Chicken Tenders with Sweet Pickle
Slaw, Chinese Egg Drop Soup with Hoisin Roasted Pork
Tenderloin & Baby Bok Choy, Veal Tenderloin Stroganoff
with Roasted Wild Mushrooms & House-Made Egg Noodles,
Herb-Stuffed Beef Tenderloin with Port Wine Reduction &
Gorgonzola Risotto, Tender Coconut Panna Cotta
Make & Take: Truffles Fabulous Feast Tuesday, Dec. 27, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
Kick off the New Year with this festive menu.
Menu: Crab Strudel with Lemon Beurre Blanc, Brassica
Pomegranate Salad, Homemade Tagliatelle with Wild Mushroom
Bolognese Sauce, Chicken Ossobuco with Olive Gremolata
Sauce, Soft Polenta, White Chocolate Tiramisu Cheesecake
Chef: Soya/Serfozo
Limited Class Size
Cost: $65
Hours: 2.5
Chef: Paganini
Celebrate the holidays with friends Italian style.
Menu: Artichoke Mascarpone Flan, Shrimp & Arugula Salad
with EVOO Dressing, Tortelloni Bolognese, Roasted Guinea
Hen with Fig Sauce, Parmesan Mashed Potatoes, Pancetta
Brussels Sprouts, Chocolate Crostata with Caramel Sauce
Cost: $135
Christmas Brunch Cost: $85
Hours: 2.5
Chef: McCoy
Enjoy an evening of chocolate heaven. Learn to create
delicious truffles and take home some of your creations.
Menu: Dark Chocolate Strawberry Balsamic Truffles,
White Chocolate Orange Clove Truffles, Chocolate Chip
Cookie Dough Truffles, White Chocolate Lemongrass
Coconut Truffles, Peanut Butter & Grape Jelly Truffles, Milk
Chocolate Salted Caramel, Dark Chocolate Merlot Truffles Cost: $60
Hours: 2.5
Chef: Csepegi
Bring your favorite local wine to enjoy with this tasty dinner.
Menu: Sausage Plate with Rat Tail Ale Dipping Sauce,
Mixed Greens Salad with Gorgonzola, Cranberries &
Riesling Vinaigrette, Prosciutto & Fresh Mozzarella Pizza,
Red Eagle Brandy Spiked Zabaglione with Fresh Fruit
Cost: $60
Hours: 2.5
Chef: Csepegi
Chef Kate will show you how to prepare an excellent
Christmas brunch.
Menu: Bloody Mary Shrimp Cocktail, Sausage & Pepper
Savory Bread Pudding, Christmas Coffee Cake, Cured
Salmon Flatbread with Caper Cream Cheese & Arugula,
Fruit & Yogurt Parfait with Homemade Granola
Cost: $55
Hours: 2.5
Chef: Soya
Celebrate the charm of a true Southern Christmas
celebration with Chef Julia.
Menu: Country Ham, Southern Kale & Beet Salad with
a Warm Vinaigrette, Candied Sweet Potatoes, Buttermilk
Biscuits with Honey Butter, Green Bean Casserole, Pecan Pie
Cost: $60
Hours: 2.5
Chef: Csepegi
Hearty soups make a great one-pot meal and keep you warm.
Menu: Ham & Cannellini Bean Soup, Thai Coconut Curry
& Shrimp Soup, Vegetable Tortellini Soup, Creamy Chicken
& Wild Rice Soup, Sausage & Potato Chowder
Soup for Supper Irresistible Indian
Cost: $55
Hours: 2.5
Chef: McCoy
Layers of exotic spices combine with subtle and sensuous
cooking methods in this alluring class menu.
Menu: Chickpea-Battered Cauliflower Fritters with SweetHot Tomato Chutney, Onion Naan Bread with Split Yellow
Pea Dal, Turmeric Potatoes with Spinach & Cumin, Coconut
Chicken Curry, Basmati Pilaf with Green Chili & Cilantro,
Honey-Glazed Indian Donuts
Balsamic 101
Cost: $55
Hours: 2.5
Chef: Paganini
Learn the history of balsamic vinegar, enjoy a balsamic
tasting and learn to use this versatile vinegar.
Menu: Balsamic & Mustard Glazed Shrimp Skewers,
Spinach Salad with Blackberry White Balsamic Vinaigrette,
Balsamic Marinated Steak with Mushroom, Blue Cheese
& Roasted Fingerling Potatoes, Chocolate-Strawberry
Balsamic Torte
January
Healthy Meals Made Easy Tuesday, Jan. 3, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
Kick-start your New Year’s resolutions & discover some
new healthy recipes that are easy to make.
Menu: Roasted Salmon with Vegetable Gremolata &
Butternut Squash Mash, Chicken Scaloppine Florentine
with Spinach & Artichoke over Farro Risotto, Mushroom &
Vegetable Pot Pie, Bananas Foster Muffins
The Essence of Olive Oil Perfect Pork
The Mediterranean Approach
to Healthy Eating
Cooking for Two Thursday, Jan. 5, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Davis
Want to get a healthy start to the New Year? Try these
recipes and tricks with Chef William.
Menu: Parmesan Quinoa Bites, Napa Cabbage Spring
Rolls with Sweet & Sour Sauce, Fruity Sweet Potato Salad,
Coconut Buttermilk Grilled Chicken with Cilantro Ginger
Rice Pilaf, Mandarin Carrot Cake with Lemon Cream
Friday, Jan. 6, 6:00 pm
Mucho Mexican Friday, Jan. 6, 6:00 pm
Cost: $65
Hours: 2.5
Chef: McCoy
Celebrate Mexican cuisine and the holiday season with this
special feast for the Three Kings Day.
Menu: King Prawns in Garlic Sauce, Mexican Winter
Gazpacho, Orange-Jicama Christmas Salad with Lime
Vinaigrette & Pomegranate Seeds, Annato-Coriander
Marinated Pork Roast in Homemade Flour Tortillas, Yellow
Rice Pilaf, Sweet Three Kings Bread with Dried Fruits, Dulce
de Leche filled Almond Sandwich Cookies
Saturday, Jan. 7, 10:00 am
Cost: $95
Hours: 4
Chef: Soya
Join Chef Julia for a fun day in the kitchen making a variety
of homemade sausage.
Menu: Hot Italian, Green Onion, Bratwurst, Sweet Italian
Chicken, Sun-Dried Tomato Turkey, Breakfast Sausage
On the High Seas Monday, Jan. 9, 6:00 pm
Cost: $65
Hours: 2.5
Chef: Paganini
Reel in your catch of the day and forget your fear of
preparing fish.
Menu: Crab Cakes with Avocado Tartar Sauce, Seafood
Cioppino with Grilled Crostini, Seafood Tacos with
Vegetable Slaw, Hazelnut Crusted Grouper with Mango
Salsa, Coconut Shrimp with Sweet & Sour Sauce, Green
Grapes Sorbet
Soups from Scratch
Thursday, Jan. 12, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini, S.
Chef Stefanie will show you how to keep warm all winter
long with these delicious soups made from scratch.
Menu: Chicken Stock, Chicken & Dumplings, Split Pea &
Ham, Beef Barley, Cheese Tortellini, Carrot Ginger
Cost: $60
Hours: 2.5
Chef: Davis
Menu: Mulled Red Wine Soup, Winter Green Salad
with Warm Bacon Vinaigrette, Sweet Potato Gnocchi with
Walnut Sauce, Salmon en Papillote with Root Vegetable
Ribbons, Vanilla Crème Brulee
Sausage Making 101
Wednesday, Jan. 11, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Soya
Learn from Chef Julia why this way of eating is the
healthiest, and why it redefines “diet” as a lifestyle and not
a restriction of foods and nutrients.
Menu: Roasted Red Pepper Tahini Dip on Freshly-Made
Pita Bread, Greek Salad with Tomatoes, Feta Cheese &
Kalamata Olives with Herb Vinaigrette, Eggplant Parmesan,
Grilled Salmon on Basil Risotto, Blueberry Parfait with
Raspberry Coulis
New Year’s Resolution: Eat Better Tuesday, Jan. 10, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Paganini
Versatile and delicious, pork is everyone’s favorite.
Menu: Sausage & Pepper Pizza, Salad Greens with
Pancetta Croutons, Goat Cheese Coins in White Balsamic
Vinaigrette, Tagliatelle Pasta with White Pork Sauce, Pork
Milanese with Cherry Tomatoes & Arugula in Balsamic Glaze,
Grilled Pork Spiedini with Gremolata Sauce, Caramel Gelato
Monday, Jan. 9, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Walukas
Learn the art of braising and the techniques.
Menu: Red Wine Braised Short Ribs, Bacon Braised
Kale, Sweet & Sour Pork Shoulder, Ginger Carrots, Caramel
Braised Pears with Pecan Vanilla
Cost: $55
Hours: 2.5
Chef: Paganini
A sacred symbol, a versatile ingredient, a delicious
condiment and a healthy choice in everyday cooking.
Discover with Loretta the health benefits of olive oil and
learn some fabulous recipes at this great class.
Menu: Sausage Bites, Orange Marinated Olives,
Prosciutto Focaccia, Pepper Fettuccine in EVOO Garlic &
Preserved Lemon, Roasted Chicken Scaloppine Supreme,
Strawberry Tomato Salad, Olive Oil Pound Cake
The Art of Braising
Perfect Pierogi Thursday, Jan. 12, 6:00 pm
Cost: $65
Hours: 2.5
Chef: McCoy
Join Chef Tim for a fun pierogi-making workshop.
Menu: Potato & Onion Pierogi, Braised Pork Pierogi,
Sauerkraut Pierogi, Cheese Pierogi, Dry Plum Pierogi
Cooking Together: Cuddle Up Chinese New Year 2017
Weeknight Supper
Cost: $65
Hours: 2.5
Chef: McCoy
Escape the cold weather by cuddling up together with some
delicious winter comfort food favorites.
Menu: Warm Artichoke & Spinach Dip, Crostini, Mac-andCheese Bites with Spicy Tomato Bisque, Buttermilk Wedge
Salad with Blue Cheese & Bacon, Wine-Braised Short Rib with
Butternut Squash Puree, Cherry-Cinnamon Bread Pudding
Saturday, Jan. 14, 6:00 pm
Cost: $65
Hours: 2.5
Chef: McCoy
Start the Year of the Rooster with a fabulous meal of
delicious and auspicious Chinese delicacies.
Menu: Hot & Sour Soup, Char Siu Pork Buns, Mini
Seafood Hot Pot with Black Beans & Ginger, Longevity
Noodles, Soy-Lacquered Roasted Chicken, Pork Fried Rice,
Steamed Gai Lan Chinese Broccoli, Sweet Moon Cakes
with Dried Fruit & Nuts, Homemade Fortune Cookies
Cost: $55
Hours: 2.5
Chef: Paganini
These Italian recipes are perfect for dinner for the whole
family every night of the week.
Menu: Caramelized Onion Focaccia, Creamy Mushroom
Soup, Gnocchi & Vegetable Pasticcio, Oven-Roasted Herb
Chicken, Mashed Potatoes, Apple Walnut Cake
Steak & Potatoes Escape
Cost: $65
Hours: 2.5
Chef: Walukas
Join Chef Brandon and learn to make the very best steak
and accompanying potato dishes.
Menu: Tasting of Grass Fed, Aged & Corn Fed Beef,
Tasting of Grilled, Pan Roasting & Sous Vide Steak, Making
Steak Sauce, Hollandaise, Bourbon-Peppercorn Sauce,
Pommes Frites, Potato Gratin, Smashed Potato
Soufflés, Blini & Crepes Tuesday, Jan. 17, 6:00 pm
Heart Healthy Italian Fast Food Tuesday, Jan. 17, 6:00 pm
Cost: $60
Hours: 2.5
Chef: Soya
Foods that naturally lower your blood pressure, lower your
salt and are low in saturated fats.
Menu: Tilapia with Roasted Red Pepper & Artichokes,
Turkey Burgers with Curry Sweet Potato Wedges, Grilled
Chicken Breast with Broccoli & Quinoa, Pork Tenderloin
Florentine with Spinach & Cannelloni Beans, Peach Tart
with Almond Crust
Cost: $60
Hours: 2.5
Chef: Paganini, S.
Eating well doesn’t have to mean a long night of cooking
when you use these time saving short cuts.
Menu: Spinach Salad with Dijon Balsamic Dressing &
Garlic Croutons, Pasta with Sausage & Peppers, Chicken
Saltimbocca with Parmesan Zucchini Noodles, Pound Cake
Tiramisu
Guys’ Night Out: Super Bowl Party
Cost: $60
Hours: 2.5
Chef: Csepegi
Host the best Super Bowl Party in town with these delicious
recipes.
Menu: Classic Buffalo Wings with Blue Cheese Dip,
Goat Cheese Stuffed Peppers, Saucy Asian Meatballs,
Southwest Eggrolls with Cilantro Crème Fraiche, MangoChili Guacamole, Corn & Black Bean Salsa with Tortilla
Chips, Fried Cheesecake Bites with Chocolate Ganache
Cost: $35
Hours: 2
Chef: Paganini, S.
Recipes will be demonstrated then enjoyed as we discuss
the book. Please read the book prior to class..
Book: The Readers of Broken Wheel Recommend by
Katarina Bivald
Menu: Mini Corn Dogs, Amy’s Garden Salad, Sloppy
Joes, Bacon Mac & Cheese, Grace’s Rum Raisin Cake with
Crème Anglaise
Cost: $65
Hours: 2.5
Chef: Paganini
Learn the classic technique for creating light, fluffy and
delicious soufflés, blini and crepes. In this hands-on class,
you will prepare and then enjoy a variety of savory and
sweet dishes.
Menu: Breakfast Sausage Popovers, Goat Cheese Red
Pepper Soufflé Roll, Salmon Sour Cream Blini, Boursin
Mushroom Crepes, Chocolate Kahlua Soufflé, Caramelized
Apple Crepes with Vanilla Bean Gelato
Culinary Book Club Five-Course Fabulous Winter Edition
Tuesday, Jan. 24, 6:00 pm
Cost: $55
Hours: 2.5
Chef: Soya
Join Chef Julia as she uses the ingredients of the season to
create an amazing meal.
Menu: Jicama & Escarole Salad with Walnut Vinaigrette,
Butternut Squash & Black Bean Chili, Hassleback Sweet
Potatoes with Bleu Cheese & Bacon, Kale & Pomegranate
Stuffed Boneless Chicken Thighs with Celeriac Purée,
Clementine Cake with Dark Chocolate Ganache
Winter Fish Wednesday, Jan. 25, 6:00 pm
Cost: $65
Hours: 2.5
Chef: Paganini, S.
Fish makes a great hearty winter meal in these flavorful
dishes; just in time for the upcoming Lenten season.
Menu: Cedar Plank Salmon with Risotto, Manhattan Clam
Chowder, Spicy Thai Shrimp Pizza, Seared Scallops &
Creamy Polenta, Crab & Lobster Cake with Cucumber Dill
Sauce, Raspberry Oatmeal Bars
Discover Cleveland: Amish Country
Cost: $60
Hours: 2.5
Chef: Csepegi
Discover Ohio’s quaint countryside through delicious
Amish cuisine.
Menu: Broccoli Cheese Soup, Buttermilk Biscuits,
Chicken Gravy & Homemade Noodles, Mashed Potatoes,
Green Beans, Dutch Apple Pie a la Mode
Girls’ Night Out: Chinese New Year
Cost: $60
Hours: 2.5
Chef: Soya
Welcome the Year of the Rooster with this celebratory menu.
Menu: Shrimp Spring Rolls, Pork Dumplings, Vegetable
Fried Rice, Orange Peel Chicken, Beef & Broccoli, Crunchy
Almond Cookies & Green Tea Ice Cream
A Day in the Kitchen: Cupcake Basics
Cost: $95
Hours: 4
Chef: Paganini, S.
Learn the foundation of baking and decorating simple
cupcakes. These techniques will give you the confidence to
Make & Take: Donut Shop experiment with your own flavors & combinations.
Menu: White Wedding Cake with Candied Violets,
Lavender Italian Meringue Buttercream, Red Velvet with
Cost: $65
Hours: 3
Chef: McCoy
Cream Cheese Frosting, Chocolate with Ganache Topping,
Everyone appreciates donuts – especially when they make
them to order and box them to go. Chef Tim will teach you to Carrot Cake, Apple Crumble, Peanut Butter Buckeye,
make and finish a variety of donuts and send you home with Birthday Party Yellow Cake with Chocolate Frosting
a dozen to share.
Meatless Monday
Menu: Classic Yeast Dough, Classic Cake Dough,
Blueberry Cake Dough, Chocolate Cake Dough, Spice Cake Hours: 2.5
Chef: Paganini, S.
Dough, Sugar Glaze, Chocolate Glaze, and More! Cost: $60
Enjoy the bounty of vegetables & discover new ways to
Mastering Venison prepare meatless dishes.
Menu: Vegetable Paella, Mushroom Ragout with Polenta,
Pepper, Corn, & Black Bean Fajitas, Vegetable Bahn Mi,
Cost: $65
Hours: 2.5
Chef: Walukas
Lentil & Quinoa Stew, Berry Crumble
Chef Brandon will show you how to properly prepare
America’s favorite game meat, venison.
Sauté: Quick & Delicious
Menu: Grilled Romaine Salad with Bacon, Pickled Onions,
Dates, & Blue Cheese Dressing, Peppercorn Crusted
Cost: $60
Hours: 2.5
Chef: Davis
Venison Loin with Braised Red Cabbage, House Ground
Learn to prepare multiple dishes through this one technique.
Venison Burger & Hand Cut Salt & Vinegar Chips, Braised
Menu: Flank Steak, Tequila Spiced Shrimp, French Onion
Venison Shank & Sweet Potato Mashed, Warm Brownie
Soup Au Gratin, Bacon & Kale Salad, Chicken Scallopini
Sundae with Chocolate Cherry Ice Cream
Marsala, Bananas Foster with Vanilla Gelato
Tot Classes – Ages 3-6
($50 for one parent & one child plus a chef toque for the child, $25 for each additional child, 1.5hrs)
Tots: Pinkalicious Tea Party Paganini, S. Tots: Chocolate Fun Saturday, Aug. 13, 10:00 am
Menu: Strawberry Soup, Green Garden Vegetable
Kebobs, Heart Shaped Sandwiches, Pinkalicious
Cupcakes (Wear something pink!)
Tots: Fairy Tale Sweets Paganini, S.
Menu: Magic Potion Tomato Bisque with Golden Coin
Grilled Cheese Sandwiches, Puff Pastry Fairy Wings,
Brownie Pop Wands
Tots: Halloween Fun
Soya
Menu: Witches Brew, Jack-O-Lantern Pizza, Mummy
Wrap with Ham & Cheese, Black Cat Cupcakes
(Wear your costume to this fun party.)
Soya
Menu: Chicken Nuggets with Chocolate Mole Sauce, Chocolate
Chip Cookie Dough Truffles, Cookies-n-Cream Cake Pops
Tots: Breakfast with Santa McCoy
Menu: Orange Smoothies, Belgian Waffles with
Strawberry Sauce, Crepes with Cream Cheese,
Chocolate Chips & Bananas, Blueberry Streusel Muffins
Tots: Alphabet Fun Csepegi
Menu: A is for Applesauce, B is for Bacon Burgers,
C is for Cookies, D is for Delicious Dirt Pudding Cups
Tots: Cute Cupcakes Soya
Menu: Savory Chicken Pot Pie Cupcakes, Chocolate Ice
Cream Cone Cupcakes, S’mores Cupcakes
Kids Classes – Ages 7-11 ($35 each, 2hrs)
Paganini, S. Kids: Halloween Spooky Treats Saturday, Oct. 29, 1:00 pm
Kids: Pack a Picnic Saturday, Aug. 6, 10:00 am
Soya
Menu: Broccoli & Cheese Stuffed Filo Triangles, Chicken Menu: Eyeball Soup with Garlic Bone Bread, Tentacle
& Grape Salad Wraps, Potato Salad, Mini Brownies
Kids: Garden to Table
Davis
Menu: Cherry Tomatoes & Mozzarella Bruschetta, Fresh
Corn on the Cob with Lime Butter, Garden Vegetable
Pasta, Zucchini Chocolate Cupcakes
Kids: Pasta Workshop
Paganini, S.
Menu: Cavatelli with Bolognese Sauce, Fettuccine with
Pesto, Cheese Garlic Bread, Biscotti
Kids: Fun at the Fair Saturday, Sep. 24, 10:00 am
Chicken Pot Pies, Goblin Blood Smoothies, Candy Corn
Whoopie Pies (Wear your costume to this fun party.)
Kids: Bread Baking Soya
Menu: Cinnamon Raisin Monkey Bread, Pepperoni
Bread, Pretzel Bread, Cheesy Garlic Breadsticks
Kids: Holiday Cookies Csepegi
Saturday, Dec. 17, 1:00 pm
Menu: Christmas Cut-Out Sugar Cookies, Spice
Cookies with Cream Cheese Frosting, Almond Snow Ball
Paganini, S. Cookies, Brown Sugar Kiss Cookies
Kids: Breakfast Favorites Menu: Candied Apples, Tempura Green Beans, Sausage
Sandwich, Funnel Cakes
Csepegi
Menu: Waffles with Apples & Maple Syrup, Chocolate Chip
Stuffed French Toast, Ham & Cheese Omelet, Blueberry Muffins
Cooking with Kids Classes – Ages 7-11
($55 for one parent & one child, $35 for each additional child, 2hrs)
Cooking with Kids: Baking with Grandma P
aganini, S. Cooking with Kids: Fall Celebration
Soya
Menu: Corn Chowder, Turkey Pot Pie, Cheesy Mashed
Menu: Cinnamon Rolls, Linzer Cookies, OatmealPotatoes, Apple Berry Cobbler
Cranberry Cookies, Pepperoni Rolls
Cooking with Kids: Rosh Hashanah Robbins Cooking with Kids: Gingerbread House Davis
Saturday, Sep. 17, 1:00 pm
Menu: Apple Honey Challah, Gefilte Fish Pâté, Fennel, Arugula Design your very own gingerbread house. Learn to make
gingerbread men too! Students will decorate a pre-assembled
& Green Apple Salad with Citrus Vinaigrette, Mediterranean
gingerbread house which they will take home at the end of class.
Chicken, Bourbon Roasted Carrots & Parsnips with Sweet
Menu: Gingerbread, Royal Icing
Potato, Maple Kugel, Honey Cake with Caramelized Pears
Cooking with Kids: Sweet Treats
Csepegi Cooking with Kids: The Grinch Holiday Party Davis
Menu: Red & Green Punch, Pesto Cheesy Pizza, Roast
Menu: Individual Apple Pie, Vanilla Oreo Parfait, Carrot
Cake Cupcakes with Cream Cheese Frosting, Chocolate Beast, Cindy Lou Salad, Who Chocolate Pudding, Max
Cupcakes with Green Sprinkles
Strawberry Ladybugs
Soya
Cooking with Kids: Dads & Daughters Soya Cooking with Grandparents: Soups On
Menu: Chicken Parmesan Soup, Loaded Baked Potato
Menu: Homemade Cavatelli with Meatballs in Tomato
Soup, Cheeseburger Soup, Chocolate Soup with
Sauce, Chicken Scaloppini Piccata, Mashed Potatoes,
Strawberries
Fresh Apple Strudel
Teens Classes – Ages 12-17 ($45 each, 2hrs)
Teens: Italian Vegetarian Saturday, Sep. 3, 1:00 pm McCoy Teens: New York Pizza
Menu: Minestrone Soup, Cannellini Bean & Farro Salad
with Herbed Vinaigrette, Ricotta Gnocchi with Tarragon
Pesto & Peas, Cauliflower Crusted Pizza with Roasted
Peppers, Glazed Apple Turnovers
Teens: Let’s Make Crepes Robbins
Menu: Creamy Wild Mushroom, Chicken with Spinach
& Brie, Chocolate Hazelnut with Banana, Wild Berries
& Cheese Blini with Vanilla Whipped Cream, Beggar’s
Purse, Cinnamon Apples & Chocolate Drizzle
McCoy
Menu: Traditional NY Thin-Crust Pizza, Cheese Pizza,
Meatball Pizza, White Pizza, Pizza Margherita, Raspberry
& White Chocolate Dessert Pizza
Teens: Sensational Stir-Fry Robbins
Menu: Sweet & Sour Chicken, Beef Lo Mein, Shrimp
Fried Rice, Tofu with Pea Pods, Baby Corn, & Bok Choy,
Chinese Fortune Cookies
2016 Summer Children’s Camps
Teens: Around the World Cooking Camp
Kids Cooking Camp: Jr. Pastry Chef
Day 1: Italian: Pizza Margherita with Fresh Mozzarella,
Mixed Summer Greens with Balsamic Dressing, Eggplant
Parmigiana, Linguine Carbonara, Biscotti di Prato
Day 2: Japanese: Grilled Vegetable Sushi Roll, Miso
Soup, Japanese Salad with Soy-Miso Dressing, Chicken
Teriyaki with Mushrooms & Scallions, Fried Rice, Sweet
“Dorayaki” Cakes
Day 3: Caribbean: Jerked Chicken Skewers, Tropical
Fruit Salad with Mango Vinaigrette, Lime-Marinated
Grilled Chicken, Caribbean Coconut Rice Pilaf, Individual
Pineapple Upside-Down Cakes
Day 4: Thai: Chicken Fritters with Cucumber-Peanut
Sambal, Rice Paper Salad Rolls, Pad Thai Noodles, Basil
Fried Rice, Candied Ginger Tea Cakes with MangoCoconut Ice Cream
Day 1: Baking & Decorating Cookies: Sugar, Linzer,
Spritz, Royal Icing
Day 2: Backing & Decorating Cupcakes: Vanilla,
Chocolate, Lemon, Buttercream
Day 3: Tarts: Lemon, Fresh Fruit, Quiche, Chocolate Caramel
Day 4: Ice Cream: Strawberry, Chocolate Gelato,
Vanilla Bean, Pizzelle Cones, Chocolate Sauce
Monday-Thursday, Aug. 1-4, 10:00 am
(McCoy, $255, 4x3hrs)(Ages 12-17)
(Paganini, S., $225, 4x3hrs) (Ages 7-11)
Kids Cooking Camp: Culinary Arts & Crafts
Tuesday-Friday, Dec. 27-30, 10:00 am
(Davis. $225, 4x3hrs)(Ages 7-11)
Join Chef William for a fun camp combining delicious
food with daily crafts.
Day 1: Doughlicious: Cherry Chocolate Scones with
Cinnamon Tea, Cavatelli with Pesto Cream Sauce, Pretzel
with Mustard Dip, Doughnuts - Place Mat Decoration
Day 2: Brunch is Best: Hot Chocolate, Bacon & Cheddar
Kids Cooking Camp: Summertime Treats
Fritatta, Fresh Herb Hash Browns, Apple Crepes,
Blueberry Muffins - Apron Decoration
(Soya, $225, 4x3hrs)(Ages 7-11)
Day 3: Get Your Veggies: Chopped Salad with Buttermilk
Day 1: Keep it Fresh: Tomato Caprese Stackers with
Dressing, Veggie Pizza, Tri-Color Vegetable Pasta with
Balsamic Syrup & Super Green Sauce, Baked Spinach
Artichoke Dip with Pita Chips, Cornflake Crusted Tilapia Tomato Sauce, Carrot Cake Cup Cakes - Parchment
with Watermelon Salsa, Fresh Fruit & Vanilla Custard Tart Paper Snowflake Decorations
Day 4: New Year’s Party: Nacho Cups, Pepperoni Mini
Day 2: Chillin’ & Grillin’: Grilled Tomato Salsa &
Homemade Chips, Grilled Vegetable Pasta Salad, Buffalo Pizza, Egg Rolls with Sweet-n-Sour Sauce, Chocolate
Covered Strawberries, Decorated Cookie Party Hats Chicken Legs with Ranch Dip, Grilled Pineapple with
Color & Decorate your Class Recipe Book
Homemade Vanilla Ice Cream & Caramel Sauce
Day 3: Stuffed: Zucchini Ratatouille Boats, Sloppy
Teens: Boot Camp
Joe Empanadas, Cheese Stuffed Hamburger Sliders on
Tuesday-Friday, Dec. 27-30, 10:00 am
Homemade Sesame Buns, Homemade Strawberry Pop-Tarts (McCoy, $255, 4x3hrs)(Ages 12-17)
Day 4: Make it Mini: Mini Cheesy Calzones, Mushroom
Focused instruction & intensive hands-on training will
Mini Quiche, Pulled Pork Taquitos, Mini Donuts with
bring out each teen’s culinary excellence & kitchen
Chocolate, Caramel & Strawberry Dipping Sauce
confidence in this fun & challenging high-energy course.
Day 1: Knife Skills: Homemade Chips & Salsa, Winter
Minestrone Soup, Angel Hair Pasta with Julienne
Vegetables & Herbs, Chicken & Grilled Vegetable Fajitas &
Quesadillas, Fruit Salad with Whipped Cream
Day 1: Pacific Northwest: Spinach Salad with Berries,
Day 2: Stocks, Soups & Sauces: Vegetable/Chicken/
Salmon Stir Fry with Wild Rice, Strawberry Shortcake Beef Stocks, Cream of Chicken Soup, Eggplant Parmesan
Ultimate Frisbee
with Tomato Sauce & Mozzarella, Beef Salisbury Steak
Day 2: Southwest: Potato Cheese Empanadas,
with Mushrooms, Broccoli Hollandaise, Chocolate Souffle
Tortilla Soup, Steak & Pepper Fajitas, Fried Ice Cream
Day 3: Cooking Methods: Homemade Fries with Herbed
Sundaes - Soccer
Dipping Sauce, Caesar Salad with Grilled Flank Steak,
Day 3: Midwest: Corn & Black Bean Cakes, Chopped
Salad with Buttermilk Ranch Dressing, Chicken Cutlets & Potato & Cheese Pierogi with Homemade Applesauce,
Chicken Fricasee with Rice Pilaf, Phyllo Strudel with
Cheesy Mashed Potatoes, Apple Dumplings - Kick Ball
Day 4: Southern: Fried Green Tomatoes, Sunshine Salad Mixed Fruits
with Orange Citronette, Shrimp & Grits, Peach Crumble - Day 4: Desserts: Dark Chocolate Cupcake with Cream
Cheese Frosting, Mini New York Cheesecake with
Touch Football – (IF RAIN: Board Games)
Raspberry Dipping Sauce, Oatmeal-Raisin Cookies, LatticeTop Cherry Pie, Poached Pears with Chocolate Sauce
Kids Cooking Camp: America the Beautiful
(Davis, $145, 4x2hrs)(Ages 6-8)
20th Annual Tropical Cooking Extravaganza
in Sanibel, Florida
Monday-Friday, January 23-27, 2017 • 10 am – 1 pm – 3 Hours
Join us for a fun week of cooking classes at the famous Jacaranda Restaurant in balmy Sanibel Island, Florida.
Chefs Loretta Paganini and Tim McCoy will teach a week-long series of classes.
$450 for 5 class series which will include a recipe binder, apron & reserved seating, or $95 per class.
Monday, January 23: Irresistible Italian
Tuesday, January 24: Healthy Meals
Wednesday, January 25: Fabulously Fresh
Thursday, January 26: Farm to Table
Friday, January 27: La Dolce Vita
Celebrate with us our 20 years of tropical cooking in Sanibel, Florida.
Whether you love to cook or just love to eat, you will enjoy this
cookbook. Chef Loretta Paganini has put together a collection of her
favorite recipes and stories to celebrate her passion for food, friends
and travel.
My Sanibel Kitchen by Loretta Paganini
A personal journey of 20 years of cooking in the sun with friends
$24.99 (Part of the proceeds will benefit a local charity.)
Sapore Restaurant
Date Night at Sapore
Cost: $35 plus tax & service
Hours: 2
Chef: Paganini
Enjoy a romantic dinner at Sapore Restaurant and sample the very best flavors of the season.
Friday, Nov. 18, 6:30 pm
Flank Steak with Arugula & Cherry Tomatoes in Balsamic
Glaze, Peach Upside-Down Cake with Almond Gelato
Friday, Dec. 9, 6:30 pm
Menu: Beet Salad with Feta, Orange & Fennel, Grilled
Friday, Sep. 16, 6:30 pm
Menu: Creamy Mushroom Soup, Cedar Plank Salmon
over Creamy Risotto, Lemon Meringue Crostata
Menu: Fettuccine Bolognese, Beef Braciole,
Menu: Mixed Greens, Pecans & Gorgonzola Salad
Oven-Roasted Potatoes, Chocolate Amaretto Cake
in Sherry Vinaigrette, Lemon Chicken Piccata, Carrot
Cake with Mascarpone Frosting
Ossobuco with Pappardelle Pasta, Caramel Banana
Bread Pudding
Menu: Pumpkin Ravioli with Butter Sage Sauce,
Pork Roast with Roasted Apples in Cider Glaze,
Apple-Cranberry Budino
Lobster Fest Wednesday, Aug. 17, 6:00 pm
Chef: Paganini
Cost: $95 plus tax & service Hours: 2.5 Spend a delicious evening at Sapore Restaurant enjoying
a scrumptious and elegant meal.
Menu: Lobster Panko Cakes in Remoulade Sauce,
Chunky Lobster Chowder, Lobster Cobb Salad in Ginger
Lime Vinaigrette, Lobster Ravioli in Vodka Sauce, Lemon
Mint Sorbet, One-and-a-Half Pound Steamed Lobster
with Mustard Sauce, Corn on the Cob, Oven-Roasted
Potato Salad, Strawberry Crepes with Gelato, Lobster
Butter Cookies
Uncorked: An Italian Food & Wine Soiree Thursday, Sep. 1, 6:00 pm
Chef: Paganini
Hours: 2.5
Spend an evening at Sapore Restaurant enjoying delicious
food and the wines that love them.
Wine: Spritz, Pinot Grigio, Grechetto, Bolgheri, Sangiovese
Menu:Shrimp Salad Martini, Mixed Greens Salad with
Poached Pear & Goat Cheese Coins, Artichoke Agnolotti
Pasta Carbonara, Grilled Flank Steak with Horseradish
Gremolata, Roasted Fingerling Potatoes, Chocolate
Eclairs, Lemon Madeleines
A Romantic Sweetest Day Dinner
Hours: 2.5
Join us at Sapore Restaurant for a romantic dinner for you
and your sweetheart.
Menu: Pan-Roasted Scallops with Sautéed Greens
on Polenta Cakes, Tomato Bisque with Mascarpone
Quenelles, Butternut Stuffed Tortelli in Basil Cream
Sauce, Filet Mignon Wellington with Mushroom Ragout,
Roasted Potatoes, Red Velvet Cake with Cream Cheese
Frosting, Chocolate Caramels
Bourbon Dinner Wednesday, Nov. 16, 6:00 pm
Chef: Paganini
Hours: 2.5
Spend an evening at Sapore Restaurant with Loretta
& Emil Paganini and take a culinary journey through
Kentucky & Tennessee pairing bourbon with delicious food.
Bourbon: W. L. Weller, Gentleman Jack, Buffalo Trace,
Eagle Rare
Menu: Bourbon Figs Stuffed with Gorgonzola Wrapped in
Prosciutto, Sticky Chicken Bites in Bourbon Glaze, Mixed
Greens, Apples, Candied Pecan Salad in Cranberry
Vinaigrette, Pappardelle with Short Ribs Bourbon Sauce,
Pork Tenderloin in Cider Glaze Baked Apple Sauce,
Roasted Brussels Sprouts, Chocolate Whisky Cake with
Caramel Sauce, Bourbon Balls
Make a
reservation today!
440-729-1110
Menu: Caesar Salad with Zabaglione Dressing, Veal
A Truffle Dinner
Chef: Paganini
Hours: 2.5
Inspired by a recent truffle hunting trip in Italy’s Piedmont
region, Loretta will prepare a fabulous menu using this
precious ingredient.
Menu:Warm Lobster & Vegetable Confetti in Truffle
Sauce, Cauliflower Vellutata Soup with Truffle Chips
& Rosemary Oil, Mâché Salad with Walnuts in Truffle
Vinaigrette, Fontina Stuffed Potato Gnocchi in Mushroom
Truffle Cream Sauce, Pomegranate Sorbet, Veal
Medallion Saltinbocca in Truffle Sauce, Fork Mashed
Potatoes, Green Beans, Chocolate Truffle Layer Cake,
Variety of Chocolate Truffles
A New Year’s Eve Celebration Saturday, Dec. 31, 6:00 pm
Chef: Paganini
Cost: $85 person/$155 couple plus tax & service Hours: 2.5 Invite your friends and join us for a memorable New
Year’s Eve celebration party.
Menu:Appetizer Buffet Table, Prosecco Toast, Grilled
Ahi Tuna in Lemon Caper Aioli on Micro Greens, Roasted
Beets, Orange, Baby Greens, & Hazelnuts in Champagne
Vinaigrette, Veal Braised Agnolotti Pasta in Veal Sugo,
Red Pepper & Spinach, Stuffed Beef Tenderloin in
Sangiovese Sauce, Parmigiano Mashed Potatoes,
Roasted Asparagus, Pistachio Chocolate Cake with
Caramel Sauce, Tuxedo Strawberries
Game Dinner
Chef: Paganini
Hours: 2.5
Spend an evening at Sapore Restaurant and enjoy the
bounty of wild game prepared by Chef Loretta.
Menu:Venison Sliders with Cranberry Salsa Verde,
Cherry Tomato Panzanella Salad in Balsamic Vinaigrette,
Roasted Rabbit Sausage in Mushroom Ragout, Duck
Agnolotti Pasta with Pomegranate Sauce, Wine
Gazpacho, Wild Boar Porchetta in Bourbon Glaze,
Roasted Potatoes, Cranberry Apple Bread Pudding with
Calvados Cream, Hazelnut Tassies
Pasta Night at Sapore
Thursday, Aug. 4, Sep. 8, Oct. 20,
Nov. 10, Dec. 1, Jan. 5, 6:30 pm
Hours: 2 Chef: Paganini
Join us for Thursday pasta night at
Sapore Restaurant.
Menu: Salad, Three Homemade Pasta’s of your
choice from the current menu, and Dessert
Cooking with a Partner
Cost: $135 couple
Hours: 2.5
Chef: Staff
Partners divide into chef-coached teams that each create and plate one course in a multi-course meal enjoyed
by the entire class. While dining, participants share the tips and secrets that lead to successful execution of each
recipe. Upon completion of the meal, diners vote by popular acclaim the favorite dish of the evening.
These classes are always held at our ICASI location.
Mambo Italiano
Nouveau Beaujolais
Saturday, Aug. 13, 6:00 pm
Mediterranean Salad with Balsamic Honey Vinaigrette,
Linguini with Clam Sauce, Pork Milanese with Tomato &
Arugula Salad, Roasted Potato Salad, Peach Amaretto
Crisp with Almond Gelato
Soup au Gratin, Roasted Beet Napoleons with Goat
Cheese & Mustard Vinaigrette, Coq au Vin with Root
Vegetable, Chocolate Soufflé with Cassis Sabayon
Menu: Meatball Arrabbiata in Spicy Tomato Sauce,
A Caribbean Island
Menu: Mushroom Crepes with Gruyere Sauce, Vegetable
A Charleston Christmas
Saturday, Aug. 27, 6:00 pm
Menu: Holiday Eggnog, Roquefort Cheesecake with Pear
& Black Bean Chowder, Tropical Mango Green Salad,
Barbecued Jerk Pork, Red Pepper Salsa, Pineapple Yellow
Rice, Banana Rum Cake with Ice Cream
Preserves & Pecans, She-Crab Soup with all the Trimmings,
Mesclun Salad with Vegetables in Red Vinegar Vinaigrette,
Cornish Game Hen with Mushroom-Cornbread Stuffing &
Hopping John, Chocolate Bourbon Bread Pudding
Hot Cuban Night
A Holiday in Rome
Spiced Tomato Sauce, Creamy Shrimp & Toasted Garlic
Soup, Almond-Crusted Goat Cheese Fritter & Baby Arugula
Salad with Papaya & Roasted Pear Vinaigrette, ChimichurriMarinated Skirt Steak with Black Beans & Rice, Traditional
Cuban Flan with Sliced Mangoes & Shredded Coconut
with Focaccia Croutons & Lemon Dressing, Homemade
Linguini alla Matriciana, Herb-Stuffed Chicken “Al Mattone”
with Roasted Fingerling Potatoes & Vegetables Dadolata,
Chocolate Almond Torte with Amaretto Sauce
Menu: Shrimp Fritters in Tamarind Sauce, Crab, Corn
Menu: Pork & Manchego Cheese Albondigas in Sofrito-
An Oktoberfest Celebration
Saturday, Oct. 1, 6:00 pm
Menu: Homemade Bratwurst Sausage with Mustard & Soft
Pretzels, Traditional Beer Cheese Soup, Salad Greens with
Cider Vinaigrette, Stuffed Pork Chops with Caramelized
Onions & Smoked Gouda, Mashed Red Skin Potatoes with
Bacon & Vinegar, Apple Strudel with Ice Cream
Menu: Parmesan-Crusted Salmon over Caesar Salad
A Tuscan Farmhouse
Menu: Mushroom Panzerotti with Pecorino Sauce, Salad
Greens, Strawberries & Candied Pecans in White Balsamic
Vinaigrette, Pici Pasta, Pork Tenderloin Porchetta, Brussels
Sprouts & Apple Hash, Mashed Potatoes, Chocolate
Caramel Tart
Basic Techniques
LPSC BASIC & ADVANCED TECHNIQUES
HANDS-ON
All Techniques Classes are “Hands-On”. Students participate
fully in the cooking being taught. Classes are geared for adults
18 and older.
TOOLS
All required tools can be purchased in our gourmet store at
a student discount. The $195.00 set includes: Knives: Chef,
Paring, Bread & Steel, Vegetable Peeler, Thermometer in a
Knife Roll Bag.
CLASS FORMAT
Classes run for either 3 or 4 hours. After a brief lecture students
will prepare a daily menu under the teacher’s supervision. The
class will then sit down to enjoy the meal and discuss the
techniques learned. Class size is limited to 12 students.
ATTIRE
For safety & sanitation requirements, students are required to
wear: Apron or Chef Coat, Long (No short) Pants (no Jeans),
Non-skid Low Heel Shoes (No open toe). Please bring an apron,
2 side towels & knives to class.
REFUNDS
Payment in full is due upon registration. Because of limited class
size fees cannot be refunded or transferred. Registration is final.
MAKE-UP CLASSES
1. Notify the school if unable to attend your class.
2. Make-up classes depend upon class space availability. Therefore all make-up classes must be scheduled through
LPSC at 440-729-1110.
3. Make-up classes must be taken within 6 months. Only one
make-up class per series is allowed.
PREREQUISITES
Because of the continuity of skills, it is strongly recommended LOCATION
that Basic Techniques series will be taken in order. Attendance Classes will be held at ICASI located at 8700 Mayfield Road,
at the first class of a series is mandatory.
Chesterland.
Cooking 1 (4 Sessions)
Aug. 18, 25, Sep. 1, 8 • 6:00 pm Thursday
Oct. 4, 11, 18, 25 • 6:00 pm Tuesday
Nov. 14, 21, 28, Dec. 5 • 6:00 pm Monday
Jan. 4, 11, 18, 25 • 6:00 pm Wednesday
Cost: $345
Hours: 4x3hrs
Week 1: Knife Skills: Slicing, Chopping, Mincing &
Quick Garnishes
Week 2: Stock, Soups & Dough: All-Purpose Stock,
Soup Making & Basic Bread Dough
Week 3: Intro to Perfect Seasoning: Use of Fresh
Herb & Spice Blends in a Variety of Dishes
Week 4: Cooking Skills & Time Saving Techniques:
Stir-frying, Braising, Baking & Grilling
Nov. 1, 8, 15, 22 • 6:00 pm Tuesday
Jan. 30, Feb. 6, 13, 20 • 6:00 pm Monday
Cost: $345 Hours: 4x3hrs
Week 1: Perfect Salad Combinations & Homemade
Dressings
Week 2: Vegetable & Fruit Cooking: Techniques &
Cooking Methods
Week 3: Pasta & Sauces: Basic Homemade Pasta &
a Variety of Quick Pasta Sauces
Week 4: Breakfast Cookery: Omelets, Frittatas,
Crepes, Waffles, Quiches & Soufflé
Basic Techniques
Methods for Artisan Bread (4 Sessions)
Dec. 7, 14, 21, 28 • 6:00 pm Wednesday
Oct. 12, 13, 19, 20 • 6:00 pm Wednesday & Thursday
Week 1: Contemporary Sauces: Reduction Sauces,
Oil Infusions & Fruit Coulis
Week 2: Basic Fish & Shellfish: How to Buy, Fillet,
Marinate, Poach, Bake & Steam
Week 3: Basic Chicken & Poultry: How to Buy, Section,
Roast, Sauté & Grill
Week 4: Meat Cookery: Customizing Larger Cuts of
Meat, Cooking Techniques
Jan. 3, 10, 17, 24 • 6:00 pm Tuesday
Week 1: Sautéing: Shrimp, Flank Steak, Veal Scaloppini
Marsala, Tropical Chicken
Week 2: Roasting: Whole Chicken, Pork Loin, Cornish
Hen, Beef Tenderloin, Vegetables
Week 3: Braising: Pot Roast, Osso Buco, Fricassee of
Veal & Peppers, Chicken Breast
Week 4: Grilling & Smoking: Cowboy Porterhouse,
Pork Tenderloin, Chicken, Salmon
Feb. 1, 8, 15, 22 • 6:00 pm Wednesday
Week 1: Appetizers, Hors D’Oeuvre & Small Plates
Week 2: Techniques & Tools for Entertaining
Week 3: Party Foods, Plate Presentation & Garnishes
Week 4: Versatile Desserts
Basic Techniques Intensive (16 Sessions)
Aug. 16 - Nov. 29 • 6:00 pm Tuesday Chef: Walukas
Cost: $1,200
CEU: 4.8
Week 1: Knife Skills Week 2: Stocks & Soups
Week 3: Grains & Potatoes
Week 4: Salads & Dressings
Week 5: Sauces
Week 6:Sauté
Week 7: Roasting
Week 8:Braising
Hours: 16x3hrs
Week 9:Grilling
Week 10: Pasta
Week 11: Chicken
Week 12: Beef
Week 13: Pork
Week 14: Fish
Week 15: Appetizers
Week 16: Market Basket
Techniques of Baking (4 Sessions)
Nov. 22, 29, Dec. 6, 13 • 6:00 am Tuesday Chef: Soya
Cost: $345
Hours: 4x3hrs
Discover the joy of baking in this hands-on series, while
learning the techniques for perfect desserts every time.
Week 1: Apple Pie, Blueberry Pie, Fruit Tart, Lemon Curd
& Blueberry Tart, Tart Tatin, Galette
Week 2: Blueberry Lemon Muffins, Rosemary Bacon
Scones, Cherry Chocolate Scones, Cream Cheese
Stuffed Carrot Cake Muffins, Cheddar Biscuits,
Garlic Herb Biscuits
Week 3: Chocolate Chip Cookies, Classic Rolled Sugar
Cookies, White Chocolate Cranberry Biscotti,
Coconut Cherry Spirals, Chocolate Dipped
Lace Cookies, Almond Crescents, Chocolate
Brownies, Lemon Bars
Week 4: Decadent Devil Food Cake, Strawberry Cassata,
Red Velvet, Carrot Cake, Berry Lemon Cake
Barbeque & Grilling Boot Camp
Aug. 13 • 8:00 am Saturday
Chef: McCoy
Cost: $195 includes LPSC apron
Hours: 8
Learn how to prepare rubs, marinades, brines, spice
blends, barbeque sauces, & side dishes.
Menu: Carolina Spare Ribs, St. Louis & Kansas City BBQ
Ribs & Sauces, Smoked Salmon, Beer Can Chicken, Pulled
Pork Shoulder, Spice-Rubbed Brisket
Diet Trends Techniques (2 Sessions)
Sep. 21, 28 • 6:00 pm Wednesday
Chef: Davis
Cost: $145
Hours: 2x3hrs
Week 1: Ayurvedic Diet: Menu: Cauliflower Rice Paella,
Persian-Spiced Winter Vegetable Soup with Parsley Pistachio
Pesto, Carrot Fettuccini with Sun-Dried Tomatoes & Pumpkin
Seeds, Vegan Chocolate Truffles
Week 2: Paleo Diet: Menu: Dried Fruit Bars, Oven-Baked
Zucchini Fritters, Chopped Salad with Shrimp & Curry
Dressing, Pork Tenderloin with Pears & Butternut Squash,
Coconut Macaroons with Lemon Curd
Cost: $260
Hours: 4x3hrs
Chef: McCoy
(Please bring a scale & a serrated knife to class)
Week 1&2:Rustic Breads and Country Loaves
Week 3&4:Whole Grain Breads with Multi-Grain Variations
Mexican Cuisine (2 Sessions)
Oct. 17, 24 • 6:00 pm Monday
Chef: Soya
Week 1: Mexican Appetizers and Starters
Menu: Corn & Flour Tortillas, Corn Tortilla Chips with Pico de
Gallo, Tortilla Soup, Chicken Flautas, Tostadas, Sopes with
Salsa Verde, Flour Tortilla Cinnamon Crisps
Week 2: Mexican Combination Plates
Menu: Pork Tamales with Salsa Roja, Corn, Chile & Cheese
Tamales, Enchilada Suizas, Pinto Beans, Mexican Fried
Rice, Arroz Verde, Batter-Fried Poblanos with Cheese,
Chimichangas & Horchata Pudding
Eastern European Baking (2 Sessions)
Nov. 9, 16 • 6:00 pm Wednesday
Cost: $145
Hours: 2x3hrs
Chef: Serfozo
Week 1: Strudel, Nut Roll, Poppy-Seed Roll, Kolacki,
Angel Wings
Week 2: Linzer Cookie, Dobosh Torte, Sacher Torte,
Vanilla Crescents
Pasta Boot Camp
Jan. 14 • 8:00 am Saturday
Chef: Paganini, S.
Cost: $195 includes LPSC apron
Hours: 8
Learn how to create several types of flavored dough from
scratch, how to roll pasta by hand, stripe it, stuff it & create a
variety of shapes; then dress them up with scrumptious sauces.
Menu: Sausage Orecchiette, Paglia & Fieno, Garganelli
alla Bolognese, Cavatelli Matriciana, Lobster Ravioli, Pasta
Boxes, Farfalle Primavera, Manicotti, Pici alla Puttanesca,
Ricotta Panzotti
Advanced Techniques
Classic & Modern Sauces
Nov. 5 • 10:00 am Saturday (12 Students)
Cost: $95
Hours: 4hrs, 0.4 CEU credit Chef: McCoy
Explore classic & modern sauces in their many variations & learn
sauce making from basics to avant-garde pairings. Explore &
master one of the most important elements of any meal. Mother
Sauces, Demi Glace, Emulsions, Beurre Blanc and more!
Menu: Wild Mushroom Crostini, Tagliatelle with Lemon-Basil
Pesto, Chicken Scaloppine Piccata, BBQ Pork with Smoky
Tomato Demi Sauce, Pecan Crusted Sea Bass with Beurre
Blanc & Onion Confit, Sausage with Sweet & Sour Sauce,
Spinach Salad with Ginger-Berry Coulis, Hazelnut Cake with
Chocolate Zabaglione & Caramel Sauce
Catering Insider Workshop
Jan. 7 • 8:00 am Saturday
Cost: $195 Hours: 10hrs, 1 CEU credit Chef: McCoy
Combining lecture & hands-on experience, this class will focus
on operating a successful catering business. Through the
planning & execution of three mock events, students will learn
a variety of business skills & cooking techniques. Registration
includes a detailed book containing information on business
start-up, menu planning, food costing, preparation tips &
guidelines for offsite catering, and more.
Healthy Cooking: Global Vegetarian
Jan. 19 • 6:00 pm Thursday
Chef: McCoy
Cost: $95 Hours: 4hrs, 0.4 CEU credit (12 Students)
Explore popular dishes from some of the world’s great
cuisines and illustrate how vegetables can be utilized to
provide nutritious and delicious meat-free meals. Many
dishes exist in multiple forms, so we will explore ways to
convert non-vegetarian recipes into vegetarian meals that
retain their taste but satisfy your meatless menus.
Menu: Wild Mushroom Tacos with Homemade Tortillas,
Eggplant Moussaka, Spinach & Feta Pie, Squash Samosas
with Mint Chutney, Curried Cauliflower & Potatoes, Vegetable
Pad Thai, Spicy Sichuan Tofu & Green Beans, Spring Rolls
with Sweet Chili Dipping Sauce
held at Fishers Foods
8100 Cleveland Avenue North
North Canton, OH 44720
August A Hot Night in Havana
Herb Fest Wednesday, Sep. 7, 6:00 pm
Cost: $45
Hours: 2
Chef: Davis
Learn how to use fresh herbs in the kitchen.
Menu:Homemade Tortilla Chips & Roasted Tomato Herb
Salsa, Coconut Battered Shrimp with Herb Dipping Sauce,
Southwestern Salad with Basil Pesto Vinaigrette, Citrus
Grilled Pork Kebabs with Mango Salsa, Mint Lavender
Shortbread Cookies with Lime Glaze
Chicken Basics Wednesday, Sep. 14, 6:00 pm
Cost: $45
Hours: 2
Chef: Paganini, S.
Learn how to purchase, prepare and cook chicken using a
variety of simple techniques.
Menu: Oven-Roasted Chicken with Apricot & Plum Sauce
& Harvest Vegetables, Chicken Milanese with Roasted Garlic
Mashed Potatoes, Fast Chicken Stir-Fry with Almond Rice,
Spanish Chicken Roulade, Chocolate Cherry Brownies
Basic Knife Skills Tuesday, Oct. 4, 6:00 pm
Cost: $55
Hours: 2
Chef: McCoy
This hands-on class will cover basic cutting techniques for
vegetables, chicken, simple garnishes & honing the steel.
Please bring your favorite chef knife to class.
Menu:Creamy Garden Vegetable Chowder, Antipasto Salad,
Angel Hair Primavera, Beef & Pepper Stir-Fry, Mixed Fruit Mini-Strudel
September Lemon Love October Cost: $55
Hours: 2
Chef: Davis
Refresh your senses with this easy and delicious menu.
Menu:Chilled Melon Soup with Mint, Herb-Crusted Ahi Tuna
with Quinoa Salad, Grilled Flank Steak Wrap with Red Peppers
& Balsamic Dipping Sauce, Grilled Pineapple with Gelato
Cost: $45
Hours: 2
Chef: Paganini, S.
Lemons enhance the flavor of food and Stefanie will show you
how to make lemons bring out the love in all your dishes.
Menu:Lemon Hummus with Toasted Spicy Chips,
Steamed Green Beans with Zesty Lemon Sauce, Chicken
Scaloppini with Artichoke, Lemon & Caper Cream Sauce,
Rosemary-Lemon Cake with Whipped Cream
Cost: $55
Hours: 2
Chef: Csepegi
Bring your friends to this fun class south of the border.
Menu: Corn & Black Bean Chowder, Chicken Enchiladas
with Queso Fundido, Tequila Marinated Grilled Flank Steak,
Tomato Salsa, Polvorone Cookies with Ice Cream
Casual Cooking Monday, Sep. 26, 6:00 pm
Cost: $45
Hours: 2
Chef: Paganini
Join Loretta to learn these simple and delicious dishes that
are sure to delight your family and guests.
Menu:Grilled Pizza Margherita, Homemade Spaghetti
with Puttanesca Sauce & Pecorino, Stuffed Pork Roast
Porchetta, Grilled Vegetables in Balsamic Glaze, Peach &
Amaretto Cassata Cake
Apples Galore Cost: $55
Hours: 2
Chef: Davis
Learn to cook with different apple varietals from the fall harvest.
Menu:Chopped Apple & Walnut Salad in Bacon
Vinaigrette, Butternut Squash & Apple Soup, Maple Walnut
Glazed Pork Chop with Cornbread Apple Stuffing, Apple
Crisp with Caramel & Apple Ice Cream
Easy Italian Dinners
Mexican Tonight Tuesday, Aug. 16, 6:00 pm
Monday, Sep. 19, 6:00 pm
Cost: $55
Hours: 2
Chef: Csepegi
Chef Kate will show you how easy it is to prepare these
sumptuous seafood dishes at home.
Menu:Lobster Bisque, Fried Calamari with Roasted Red Pepper
Aioli, Shrimp Po’boy, Seared Scallops with Vermouth Beurre
Blanc, Citrus & Soy Glazed Halibut over Risotto, Citrus Sorbet
Cost: $65
Hours: 2
Chef: Fisher/McCoy
Discover true Latin flavors as Chef Tim prepares some fun
and entertaining dishes while Jeff & Heather Fisher pour
wine and share some stories about their recent trip to Cuba.
Sample six hand-selected (by Jeff Fisher) South American
wines to complement this intriguing flavorful meal.
Wine: Sierra Batuco Pinot Noir Estate Bottle Chilean 2013,
Tricky Rabbit Sauvignon Blanc Estate Bottled 2015 Chile,
plus four amazing new releases
Menu:Pork and Manchego Cheese Albondigas in SofritoSpiced Tomato Sauce, Almond-Crusted Goat Cheese
Fritter and Baby Arugula Salad with Papaya and Roasted
Pear Vinaigrette, Chimichurri-Marinated Skirt Steak with
Black Beans and Rice, Traditional Cuban Flan with Sliced
Mangoes and Shredded Coconut
Gone Fishing
Italian Pub Food
Cost: $55
Hours: 2
Chef: Davis
Join Chef William for a fun and creative way to bring some
mingle-friendly pub favorites to your next party.
Menu:Caramelized Onion & Roasted Red Pepper Flat
Bread, Spicy Mussels Puttanesca, Mushroom Fried
Ravioli, Arancini Balls Stuffed with Mozzarella Cheese with
Pomodoro Sauce, Apple Caramel Crepes with Gelato
Cooking Together: Sweetest Day Friday, Oct. 14, 6:00 pm
Cost: $55
Hours: 2
Chef: McCoy
Work side-by-side in the kitchen with your Sweetest as you
create this stunning meal.
Menu:French Onion Soup, Squash & Pancetta Salad with SageSherry Vinaigrette, Roasted Cornish Hen with Wild Rice Stuffing &
Cherry Compote, Wine Poached Pears with Chocolate Truffles
Gli Gnocchi
Cost: $55
Hours: 2
Chef: Paganini
Let Loretta show you incredible variations on the theme of
Italy’s favorite little dumplings, Gnocchi.
Menu: Gnocchi Della Nonna, Potato Gnocchi in Tomato
Sauce, Polenta Gnocchi with Wild Mushroom Ragout
Sauce, Semolina Gnocchi with Gorgonzola Sauce, Spinach
& Ricotta Gnocchi with Mornay Sauce, Zeppole
held at Fishers Foods
8100 Cleveland Avenue North
North Canton, OH 44720
Holiday Brunch Tuesday, Nov. 1, 6:00 pm
Cost: $45
Hours: 2
Chef: Soya
Join the holiday celebration with this no fuss holiday brunch.
Chef Julia will show you how easy it is.
Menu: Banana Walnut Waffles with Cinnamon Maple
Whipped Cream, Vegetable Frittata, Boneless Turkey &
Spinach Roll with Honey Dijon Sauce, Pear-Cranberry
Bread Pudding with Anglaise Sauce
Sensational Sauces Monday, Nov. 7, 6:00 pm
Pumpkins & Squash Brittles & Fudge Thursday, Dec. 1, 6:00 pm
Cost: $55
Hours: 2
Chef: Csepegi
Enjoy having a fun night out with your friends. These easy
appetizers are great party starters.
Menu: Southwest Eggrolls with Avocado Ranch Dipping
Sauce, Goat Cheese & Mushroom Dumplings, Bite-Size
Twice Baked Potatoes, Antipasto Skewers, Shrimp &
Pineapple Ceviche, Key Lime Pie Bites
Magnificent Mushrooms Monday, Dec. 5, 6:00 pm
Cost: $55
Hours: 2
Chef: Walukas
Demystify the star of the forest at this great hands-on
cooking class. Discover how to work with a variety of
mushrooms and turn them into delectable dishes.
Menu: Oyster Mushroom, Spinach & Goat Cheese Quiche,
Shiitake, Shrimp & Noodle “Hot Pot” Stew, Roasted Maitake
Mushroom, Trumpet Royal with Root Vegetables, and for
dessert Cinnamon Cap Brulee
Cost: $45
Hours: 2
Chef: Paganini
Raise a glass to a great class and discover how to use the
proper wine to enhance your cooking. Loretta will show you
how to use wine in the kitchen for marinating, simmering,
poaching, braising, and sauce making.
Menu: Caramelized Onion Soup au Gratin, Warm
Mushroom Salad with Parmigiano Tuile, Butternut Squash
Risotto, Osso Buco with Gremolata Sauce, Poached Pear
with Port Zabaglione
Sexy Spices Monday, Nov. 28, 6:00 pm
Party Appetizers Tuesday, Dec. 20, 6:00 pm
December Cooking with Wine
January Cost: $45
Hours: 2
Chef: Davis
Great as snacks, dessert and gifts, brittles and fudge remind
us of our childhood. Indulge in the “all grown up” taste of
these gourmet versions of our favorites.
Menu: Simple Mixed Greens Salad with Candied Walnuts,
Old-Fashioned Peanut Brittle, Chocolate Almond Brittle,
Pecan Pralines, Decadent Double Chocolate Fudge, Rocky
Road Fudge, Peanut Butter Fudge
Cost: $45
Hours: 2
Chef: McCoy
Committing to a vegan lifestyle doesn’t have to mean
abandoning all of your old favorites. Chef Tim will teach you
to use fool-proof delicious substitutions for meat, dairy, eggs,
sugar, and more to “veganize” favorite non-vegan classics.
Menu: New England Vegetable Chowder, Wild Mushroom
& Herb Quiche, Tex-Mex Enchilada, Hearty Stew with Garlic
Toast, Decadent Almond Brownies with Coconut “Ice Cream”
Cost: $45
Hours: 2
Chef: Paganini
Pumpkin and squash are great seasonal vegetables that
offer great results and fantastic flavor.
Menu: Roasted Butternut Squash Soup with Gorgonzola
Cream, Pumpkin Ravioli in Brown Butter Sage Sauce,
Turkey Pot Pie with Sugar Pumpkin, Tuscan Squash & Farro
Salad, Pumpkin Crème Brulee
Cost: $45
Hours: 2
Chef: McCoy
Join Chef Tim for a sensational sauce-making class.
Menu: Wild Rice Veloute Soup, Mixed Greens Salad with
Balsamic Vinaigrette, Wild Mushroom Stuffed Loin of Pork
with Cabernet Reduction, Broccoli with Orange Hollandaise,
Gorgonzola Potatoes Gratin, Brandied Fruit & Shaved Chocolate
Veganize It! November
Cost: $45
Hours: 2
Chef: McCoy
Exotic spices said to increase passion add excitement, zest,
and vigor to these fabulous dishes.
Menu: Lobster Bisque with Vanilla Crème Fraiche, Mixed
Greens Salad with Almonds & Honey-Ginger Vinaigrette, Garlic
& Rosemary Roasted Pork Tenderloin Medallion with Saffron
Rice Pilaf, Cardamom-Infused Chocolate Ganache Tart
Encore! A Taste of Italy
Cost: $45
Hours: 2
Chef: Paganini
Back by popular demand! Loretta will show you how easy it is
to prepare your favorite Italian restaurant specialties at home.
Menu: Eggplant Parmesan, Pasta e Fagioli Soup with
Crostini, Potato Gnocchi with Bolognese Sauce, Beef
Braciole with Prosciutto & Caciocavallo Cheese served with
Creamy Polenta & for dessert Chocolate Espresso Tiramisu
Vegetarian Soup & Bread Monday, Jan. 16, 6:00 pm
Stuffed Pasta Cost: $45
Hours: 2
Chef: McCoy
The soup will be simmering and plenty of good bread will
be baking as friends old and new enjoy the satisfaction of
making these wholesome meals from scratch.
Menu: Vegetable-Lentil Soup, Potato-Leek Soup, Kale &
White Bean Soup, Curried Cauliflower Puree, Buttermilk
Chive Buns, Caramelized Onion Focaccia
Cost: $55
Hours: 2
Chef: Paganini, S.
Learn to make the dough, fillings, and create a variety of
stuffed pasta shapes with wonderful sauces.
Menu:Meat Tortellini in Chicken Broth, Tri-Color Pumpkin
Ravioli in Brown Butter Sage Sauce, Candy Shaped
Cheese Pasta in Tomato Sauce, Biscotti della Casa
Gastronomic Tours
(Bring a small cooler & wear comfortable shoes)
Pittsburgh Market Tour
Saturday, Aug. 20, 8:00 am - 6:00 pm
(Paganini, $95, includes lunch, tour and transportation)
Tour the gastronomic heart of the city, the famous “Strip
District”, long serving as Pittsburgh’s wholesale, retail
and ethnic food center. From Chesterland, travel by motor
coach to Pittsburgh with Loretta. You will have time to
discover, sample and shop at a variety of ethnic markets,
retail shops, galleries and antique shops plus have a
delicious lunch before returning home.
Wine Tour Extravaganza
International Gastronomic Tours
Space is limited. Please call 440-729-7340 ext. 234
for more information. Tours include breakfast daily,
three cooking classes, welcome and farewell dinners,
three meals at local restaurants, wine and olive oil
tastings, market tours, shopping excursions, and ground
transportation.
Southern Tour of Italy: Amalfi Coast
Sept. 29 - Oct. 7, 2016
Cost $4,250 per person, double occupancy, airfare not included
Seven Nights: Sorrento, Amalfi, Capri, Positano, Assisi,
Torgiano, Orvieto, Perugia
Gastronomic Tour of the
(Paganini, $95, includes tour, lunch, wine tasting and transportation) Island of Sardegna
Saturday, Sep. 3, 8:00 am - 6:00 pm
May 19 - 28, 2017
Join Chef Loretta & winemaker Claudio Salvador for a
fabulous tour. View the historical Mon Ami in Port Clinton, Cost: $4,250 per person, double occupancy, airfare not included
Firelands in Sandusky, Quarry Hill & Orchard, & Klingshim Eight Nights: Alghero, Olbia, Tempio Pausania, La
Maddalena, Porto Cervo
in Avon where we will tour the facility, visit the private
wine cellar and take pleasure in wine tasting. Take a
Gastronomic Tour of Sicily
walking tour of the quaint town of Vermillion and shop at
Brummer’s Chocolate Shop. We will shop at local farmers June 1 - 9, 2017
Cost: $3,999 per person, double occupancy, airfare not included
markets and cheese shops and lunch will be provided at
Seven Nights: Palermo, Segesta, Trapani, Syracuse,
Mon Ami.
Taormina
8700 Mayfield Road Chesterland, Ohio 44026
ICASI Student
Café Winter 2017
Harvest Tour of the Wine Regions
of Italy
September 18 - 27, 2017
Cost: $4,250 per person, double occupancy, airfare not included
Eight Nights: Tuscany, Piemonte & Liguria
Enjoy a five course
fine dining experience
prepared just for you
for only $30 a person.
Your feedback is invaluable to
enhance the education of our
advanced students as they
pursue their dreams of a career
in the Culinary and Pastry Arts!
Reserve your spot for 11:00am or 1:30pm
on the following dates:
Jan. 7th, 14th, 21st, 28th
Feb. 4th, 18th, 25th,
Mar. 4th, 11th, 18th, 25th
ICASI is registered with the State of Ohio Board of Career Colleges and Schools #02-09-1652T
Call 440.729.1110 to make a reservation
Mail To Registrations
The Loretta Paganini School of Cooking
8613 Mayfield Road, Chesterland, Ohio 44026
Telephone: 440.729.1110 or 440.729.COOK
Fax Form To: 440.729.6459
Register Online: www.lpscinc.com Email: [email protected]
Registration:
All classes are to be paid for in advance of class and payment is due upon
registration.
Cancellation Policy:
Seats in classes are sold on the same basis as those for cultural events and
other one-time performances. Please mark your calendar carefully since all
classes are non-refundable and non-exchangeable. LPSC is not responsible
for missed classes. Please send someone in your place if you are unable to
attend class.
Liability:
The LPSC will not be held liable for any loss, injury or damage to students or
their property, due to any act, neglect or omission by the school, its agents or
employees. The LPSC reserves the right under unavoidable circumstances
or adverse weather conditions to alter the timing or content of any course
and to substitute any teacher.
Name:...............................................................................................
Address: ..........................................................................................
City:..................................State: .................... Zip: .......................
Phone: .............................................................................................
❏ Check
❏ Mastercard
❏ Visa
❏ Money Order
❏ Discover
❏ Gift Certificate
Card #:..........................................................Exp. Date:................
Signature: .......................................................................................
Gift Certificate or Check # and Amount:....................................
Gift Certificates must be mailed to LPSC and received prior to class.
Expired gift certificates are not valid. If a gift certificate amount is greater
than the class fee, a new gift certificate will be issued for the balance.
Please make check payable to:
THE LORETTA PAGANINI SCHOOL OF COOKING
WE WILL ATTEMPT TO ACCOMMODATE FOOD
INTOLERANCES OR ALLERGIES WITH
ADVANCED NOTIFICATION
(18 yrs. & older for adult classes not designated for children)

2016 FallBK.indd - Loretta Paganini School of Cooking

Transcription

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