August 2020 Course Schedule

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Basic Technique Classes These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience.

Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory.

Basic Techniques of Cooking 1 (4 Sessions) Tuesday, August 18, 25, September 1, 8, 2020 - 6:00 pm (Chef Brian Toomey, $345, 4x3hrs, 1.2CEU)

Week1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata

Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup

Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes

Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette, Caesar Salad, Chicken with White Balsamic Vinaigrette, German Potato Salad, Mayonnaise

Techniques of Cooking 2 (4 Sessions) (Chef Alex Hrvatin, $345, 4x3hrs, 1.2 CEU) Wednesday, Aug. 12, 19, 26, Sep. 2, 2020, 6:00 pm

Week 1: Sauces: Classic Mother Sauces, and Cheese with Mornay Sauce, Chicken Pot Pie with Veloute Sauce, Poached Eggs Sardou with Hollandaise Sauce, Roasted Red Pepper Coulis, Pantry Barbeque Sauce, Basil Pesto

Week 2: Sauté: Veal Marsala, Chicken Piccata, Creole Barbeque Shrimp, Wild Mushroom & Goat Cheese Crostini, Steak Medallions with Pink Peppercorn Sauce

Week 3: Roasting: and Herb Roasted Chicken, Roasted Rack of Lamb, Pan-Roasted Pork Tenderloin Medallion, Twice-Baked Potato, Roasted Root Vegetables, Lemon Creme Brulee

Week 4: Braising: Red Wine Braised Short Ribs, Sweet and Sour Pork Shoulder, Beef Stew, Bacon Braised Kale, Ginger Braised Carrots, Caramel Braised Pears

Techniques of Cooking 4 (4 Sessions) Monday, Aug. 3, 10, 17, 24, 2020, 6:00 pm (Chef Brian Toomey, $345, 4x3hrs, 1.2 CEU)

Week 1: Pork: Homemade Bacon, Classic Bratwurst, Memphis Style Spare Ribs, Baked Beans

Week 2: Fish: Citrus Cured Salmon, Steamed Mussels, Fish and Chips, Shrimp Pho

Week 3: Appetizers: Corn Fritters with Avocado Sour Cream, Crab Cakes with Remoulade Sauce, Roasted Red Pepper and Goat Cheese Crostini, Hummus, Chile Con Queso Dip, Gazpacho and Shrimp Shooters

Week 4: Market Basket: Chicken and Roasted Pepper Flatbread, Salt-Crusted Fish, Molten Chocolate Cake, Strawberry Skillet Cake

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 August 2020 Adult Classes Splash of Wine Tuesday, Aug.4,2020 6:00 pm A Day in the Kitchen: Fundamentals of Italian Cooking (Paganini, $65, 2.5hrs) Demonstration Saturday, Aug.1,2020 10:00 am (Paganini, $95, 4hrs) Hands-on Enhance and intensify the flavor of your dishes by just adding wine. A wonderful technique used to season, marinade, and Spend a day in the kitchen with Chef Loretta exploring Italian tenderize food. Discover what type of wine works best and cooking. Discover the recipes, techniques, and ingredients how to use it in your favorite recipes. that are the building blocks of this traditional European cuisine. Learning objectives: and risotto making, sauce making, knife skills, baking, and sautéing. Learning objectives: Knife skills, making broth, making bread dough, making sausage, method for risotto, making pasta, Menu: Arugula, Berries & Salad with Champagne making sauce, baking, making custard, and frying. Vinaigrette; Risotto with Shrimp & Zucchini; Homemade with Bolognese Sauce; Chicken Scaloppini Menu: Homemade Chicken Broth; Wedding Soup with Tiny Marsala with Porcini; Limoncello Strawberry Cake Meatballs; Sourdough Ciabatta Bread; Homemade Italian Sausage; Pepper Friggione Salad; Risotto alla Milanese; Asian Small Bites Mushroom Sfogliatelle; Risotto Arancini Stuffed with Wednesday, Aug.5,2020 6:00 pm Mozzarella; Beef Braciole with Pomodoro Sauce; Eggplant (Csepegi, $65, 2.5hrs) Hands-on Parmesan; Cannoli alla Siciliana; Italian Zeppole Donuts Dim Sum is a Chinese tradition, but bite-sized appetizers are

Murder Mystery Dinner: Murder and Merlot popular all over Asia. Join Chef Kate for some fun, delicious Saturday, Aug.1,2020 6:00 pm treats. (Csepegi, $65, 3hrs) Hands-on Learning objectives: Principals and techniques of Asian A body was discovered at a California winery and you must cuisines, steaming, deep frying, grilling, sautéing, and dessert help solve the murder before the killer strikes again! custard.

Learning objectives: Cooking with wine and gluten-free Menu: Pork Potstickers with Soy Dipping Sauce; Vietnamese cooking. Fried Spring Rolls with Sweet & Sour Dipping Sauce; Korean Beef Lettuce Wraps; Scallion Pancakes; Thai Chicken Satay Menu: Red Wine-Poached Pear Salad with Parmesan Frico; with Peanut Sauce; Hong Kong Egg Tartlet Sweet Pea Risotto with Chardonnay Shrimp; Red Wine Marinated Flank Steak; Grilled Vegetables with Mashed Gluten-Free: Backyard Potluck Dinner Potatoes; Bananas Foster with Gelato Wednesday, Aug.5,2020 6:00 pm (McCoy, $65, 2.5hrs) Hands-on

Culinary Book Club Monday, Aug.3,2020 6:30 pm Join in the neighborhood fun when you bring these crowd- (Paganini, S., $35, 2hrs) Demonstration pleasing gluten-free warm weather favorites to your next barbeque or block party. Recipes will be determined and then enjoyed as we discuss the book. Please read the book prior to class. Learning objectives: Dough preparation for flatbreads and buns, procedure for gluten-free pasta dough, techniques for Book: Little Fires Everywhere by Celeste Ng crispy gluten-free breading, and method for biscuits and shortbreads. Menu: Apple-Cinnamon Scones with Honey Butter; Asparagus, Tomato & Feta Quiche Bites; Eggs Benedict with Menu: Grilled Flatbread with Cherry Tomatoes, Goat Cheese Herb-Roasted Potatoes & Blueberry Sausage & Fresh Herbs; Picnic-Style Pasta Salad; Egg Buns with Grilled Patties; Strawberry Cheesecake; Stuffed Chocolate French Sliders & Bratwurst; Buttermilk-Fried Chicken & Biscuits; Toast with Mimosa Gelato Macaroni & Cheese; Strawberry Shortcake with Vanilla Ice Cream

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Flavors of Sorrento Crazy for Corn Wednesday, Aug.5,2020 6:00 pm Monday, Aug.10,2020 6:00 pm (Paganini, $65, 2.5hrs) Demonstration (Paganini, $65, 2.5hrs) Demonstration

The taste of the sun is bursting through the cuisine of this One of Ohio’s top crops and a favorite among young and old. little jewel on the Bay of Naples. Discover with us how to Corn is a versatile ingredient used in many preparations. recreate the most famous dishes of the Sorrentine Peninsula. Learning objectives: Knife skills, sauce making, grilling, frying, Learning objectives: dough, pasta dough, techniques for baking, and soup making. fish, techniques for vegetables, sauce techniques, knife skills, and working with puff pastry. Menu: Corn Fritters with Remoulade Sauce; Corn Shrimp Chowder; Mini Corn Muffins; Cleveland-Style Clam Bake with Menu: with Fresh Mozzarella; Grilled Corn-on-the-Cob; Grilled Flank Steak with Sweet Corn Mediterranean Salad with EVOO Dressing; Ricotta in & Pepper Salad; Polenta Cake with Strawberries & Cream Lemon Sauce; Potato-Crusted Branzino; Oven-Roasted Rosemary Potatoes; Puff Pastry Ravioli with Limoncello A Basketful of Lemons Cream & Blueberries Tuesday, Aug.11,2020 6:00 pm (Paganini, $65, 2.5hrs) Demonstration Cooking for Two: Summer Garden Friday, Aug.7,2020 6:00 pm Pucker up for the refreshing taste of lemons in all of your (McCoy, $75/person, 3hrs) Beginners Hands-on dishes. A fantastic flavor buster, tenderizing and finishing accents for all your dishes. You and your partner will cook a 5-course meal featuring fresh spring ingredients. Learning objectives: Knife skills, sauces, roasting, pan frying, and baking. Learning objectives: Sous vide, baking, risotto, sauce, and soup techniques. Menu: Lemon Drop Soup; Romaine & Watercress Salad with Lemon Garlic Vinaigrette; Lemon Shrimp & Zucchini Risotto; Menu: Pea, Lemon, Feta & Mint Risotto Cake; Crab Salad Chicken Piccata with Artichokes; Lemon Olive Oil Cake with Stuffed Zucchini Ribbon; Asparagus Bisque; Sous Vide Bacon- Strawberry Mint Salad; Lemon Ricotta Biscotti Wrapped Pork Tenderloin with Warm Smashed Fingerling Potato Salad; Grilled Pound Cake with Macerated Berries & An Italian Feast with Ray Gallucci Chambord Sabayon Wednesday, Aug.12,2020 6:00 pm (Paganini/Gallucci, $75, 3hrs) Demonstration A Day in the Kitchen: From Naples with Love Saturday, Aug.8,2020 10:00 am Celebrate the Feast of the Assumption with Ray Gallucci, (Paganini, $95, 4hrs) Hands-on owner of one of Cleveland’s premiere food establishments, The Gust Gallucci Company, and Chef Loretta Paganini. Enjoy The view of Vesuvius from the Bay of Naples is a fantastic a delicious meal, friendly conversation, and a bocce ball site, and the cuisine from this fertile land is a burst of flavors. competition.

Learning objectives: Work with pizza dough, pasta dough, Learning objectives: Knife skills, sauce making, homemade sauces, sfogliatelle. pasta, grilling, roasting, sautéing, baking, and stuffing.

Menu: Pizza Fritta; Caprese Salad with Fresh Mozzarella, Menu: Antipasto della Casa; Tomato Bruschetta; Sausage- Tomatoes & Basil; Ricotta Ravioli alla Sorrentina in Pomodoro Stuffed Sweet Peppers in Pomodoro Sauce; Roasted Broccoli Sauce; Mediterranean Branzino; Chicken Scarpariello with Salad with Garlic Chips; Burrata Ravioli in Arrabbiata Sauce; Roasted Peppers; Sfogliatelle Napoletane filled with Semolina Chicken Scaloppine with Artichokes & Peppers; Limoncello Cream Cake with Strawberry Confetti & Vanilla Gelato

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Sushi Primer Homemade Pasta 101 Thursday, Aug.13,2020 6:00 pm Monday, Aug.17,2020 6:00 pm (McCoy, $75, 2.5hrs) Hands-on (Paganini, $65, 2.5hrs) Hands-on

After watching Chef Tim’s technique demonstrations, make Grab your apron and roll up your sleeves: its pasta making and eat your own delicious rolls, hand rolls, and individual time. Learn to prepare homemade pasta in a variety of pieces of sushi. flavors, shapes, and delicious sauces with Chef Loretta.

Learning objectives: Preparation of sushi ingredients (vinegar Learning objectives: Dough making in a variety of shapes, sauce, rice, wasabi, nori) and various sushi-making techniques flavors and colors, sauce making including mat rolling and hand-shaping. Menu: Verdi alla Bolognese; Ricotta with Menu: Maki-Zushi (Classic Rolled Sushi); Nigiri-Zushi (Finger- Pomodoro Sauce; with Mushroom Alfredo Sauce; Sized Portions); Temaki-Zushi (Hand-Rolled Sushi) Chocolate Fettuccini with Raspberry Sauce

Neapolitan Pizza Culinary Book Club Friday, Aug. 14,2020 6:00pm Monday, Aug.17,2020 6:30 pm (McCoy, $65, 2.5hrs) Demonstration (Paganini, S., $35, 2hrs) Demonstration

From its Italian birthplace in the city of Naples, the hand- Recipes will be demonstrated and then enjoyed as we discuss thrown pizza crossed the Atlantic Ocean to become the pizza the book. Please read the book prior to class. of choice in New York City and beyond. Join Chef Tim to learn the skills necessary to make your own perfect versions of the Book: The Good Luck Girls of Shipwreck Lane by Kelly Harms world’s favorite pizza. Menu: Lobster Vol Au Vent; Spring Mixed Salad with Sour Learning objectives: Making doughs, learning to throw pizza Dough Bread Croutons; Summer Pork Chops with Corn dough, choosing appropriate toppings, and cooking . Succotash; Cherry Clafoutis with Toasted Almond Caramel Gelato Menu: Basic Quick Pizza Dough; Pizza Dough with Sponge Starter; Grilled Pizza Margherita with Fresh Mozzarella, ZOOM: Lemon Love Heirloom Tomato, & Basil; Classic ; Make-Your- (Paganini, S. $75) Zoom Demonstration Own Pizza Variations (Feeds 2 people) If you would like just the ZOOM class $45 A Day in the Kitchen: Fish & Seafood Saturday, Aug.15,2020 10:00 am Have a virtual party with your friends and this incredible meal (Paganini, $95, 4hrs) Hands-on prepared by Chef Stefanie. Lemons enhance the flavor of food. Make lemons bring out the love in all your dishes. Pick Join Chef Loretta for a fabulous workshop and discover how up the meal and recipes and watch Chef Stefanie cook the to prepare the best seafood in town. food live via Zoom.

Learning objectives: Purchasing, storing, smoking, roasting, Menu: Lemon Basil Ice Tea; Cracked Pepper Lemon Shrimp baking, sauce making, and knife skills. Bruschetta; Grilled Vegetable Salad with Roasted Lemon Vinaigrette; Lemon-Rosemary Chicken En Papillote with Menu: Court-Bouillon; Coulibiac Puff Pastry-Wrapped Salmon Summer Risotto; Lemon Chiffon Cake with Lemon Curd & Fillet with Rice & Mushroom; Lobster Ravioli with Vodka Strawberry Frosting Sauce; Hot-Smoked Trout with Potato Pancakes & Beurre Blanc Sauce; Herb-Crusted Fillet “En Papilotte” with Pick up for meal: Tuesday, August 18th - 1:00 p.m. - 4:00 p.m. Vegetable & Citronette Reduction Sauce; Pepper-Crusted Tuna Nicoise Salad; Berry Crumble

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Ravioli Raves Culinary Book Club Wednesday, Aug.19,2020 6:00 pm Friday, Aug.21,2020 6:00 pm (Paganini, $65, 2hrs) Hands-on (Paganini, S., $35, 2hrs) Demonstration

Roll up your sleeves, grab an apron, and join Chef Loretta at Recipes will be determined and then enjoyed as we discuss this great ravioli-making class. You will learn how to make the book. Please read the book prior to class. ravioli from scratch in a variety of shapes and fillings, and then pair them with the perfect sauce. Book: Little Fires Everywhere by Celeste Ng

Learning objectives: Stuffed pasta making, sauces, and Menu: Apple-Cinnamon Scones with Honey Butter; baking. Asparagus, Tomato & Feta Quiche Bites; Eggs Benedict with Herb-Roasted Potatoes & Blueberry Sausage Patties; Menu: Goat Cheese Herb with Lemon Saffron Strawberry Cheesecake; Stuffed Chocolate French Toast with Sauce; Raviolone Filled with Ricotta, Egg & Spinach with Sage Mimosa Gelato Butter Sauce; Ravioli di Erbette with Pomodoro Sauce; Panzotti alla Genovese with Walnut Sauce; Ravioli Cookies A Day in the Kitchen: Pizza, and Saturday, Aug.22,2020 10:00 am Southern Comfort Vegan (Paganini, $95, 4hrs) Hands-on Thursday, Aug.20,2020 6:00 pm (Scheer, $55, 2.5hrs) Demonstration Discover the traditional techniques for creating the perfect dough from scratch and transforming it into a variety of Classic comfort food done vegan style! delicious Italian specialties with Chef Loretta.

Learning objectives: Ingredient function, cooking, mixing, Learning objectives: Dough making, baking, sauce making, techniques for seitan production, vegan cheese production, and grilling. and vegan dessert production. Menu: Grilled Pizza with Vegetables; Baker’s Pizza; Rosemary Menu: Corn Chowder; Seitan “Fried Chicken”; Collard Greens; Focaccia; Breadsticks; Focaccia di Recco; Streghe; Nodini; Mac & Cheese; Peanut Butter Banana Cheesecake Capponata; Ricotta & Spinach Calzone; Ham & Cheese Rolls; Sticky Buns Cooking Together: Farm-Fresh Feast Friday, Aug.21,2020 6:00 pm The Great New York Steakhouse (McCoy, $75, 3hrs) Hands-on Saturday, Aug.22,2020 6:00 pm (McCoy, $75, 3hrs) Demonstration It’s time for the summer harvest and time to feast upon our locally-produced foods. The city of New York is famous for its restaurants, but none captures the soul and spirit of the city better than the classic Learning objectives: Various vegetable cutting and prep skills, NY steakhouse. method for gazpacho, procedure for emulsified dressing, techniques for grilled meats, process for roasted potatoes Learning objectives: Procedure for poached shrimp, method and sautéed vegetables, baking method for fruit cobbler, and for the best clam chowder, method for creamy salad dressing, method for homemade ice cream. process for classic side dishes, technique for NY-style cheesecake, and process for flambéed cherries. Menu: Midwestern Gazpacho with Heirloom Tomatoes & Sweet Bell Peppers; Tomato & Green Bean Salad with Crisp Menu: Classic Shrimp Cocktail; Manhattan Clam Chowder; Hydroponic Lettuce & Dill Vinaigrette; Grass-Fed Sirloin Steak Caesar Salad with Creamy Dressing; Wood-Fire Grilled with Red Wine & Roasted Garlic Reduction Sauce; Ranch- Delmonico Steak with Exotic Mushrooms & Garlic-Thyme Style Potato Wedges; Sautéed Zucchini Ribbons; Peach & Hotel Butter; Fondant Potatoes; Oven-Roasted Broccoli; Berry Cobbler with Vanilla Ice Cream Cherry Jubilee Cheesecake

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Best Backyard BBQ Italian Favorites Monday, Aug.24,2020 6:00 pm Tuesday, Aug.25,2020 6:00 pm (McCoy, $65, 2.5hrs) Hands-on (Paganini, $65, 2.5hrs) Demonstration

Sizzling dishes hot off the grill are in store for you at this fun The cuisine of Italy is loved worldwide for its flavorful and class. Join us and learn how to tame the flame and sample unique tastes. Join Chef Loretta as she shares Italy’s most the very best hot off the grill. popular dishes in this fun and delicious class. You, too, will say, “Buon appetito!” Learning objectives: Marinating, rubs, basting, sauce making, and grilling techniques. Learning objectives: Making doughs and sauces, knife skills, sautéing, and baking. Menu: Grilled Peach & Arugula Salad in White Balsamic Dressing; Grilled Salmon with Avocado Corn Relish; Smoky Menu: Pizza Margherita with Fresh Mozzarella; Wedding Pork Ribs in Balsamic Barbecue Sauce; Charred Vegetable Soup with Tiny Meatballs; Homemade alla Tian; Ice Cream Sandwiches Carbonara; Chicken Scaloppini Piccata with Artichoke Sauce; Tiramisu Pasta with a Twist Monday, Aug.24,2020 6:00 pm Girls' Night Out: Chocolate Fever (Paganini, $65, 2.5hrs) Hands-on Tuesday, Aug.25,2020 6:00 pm (Hrvatin, $75, 2.5hrs) Hands-on Transform everyday ingredients into something extraordinary. Join Chef Loretta for a fun pasta and sauces Celebrate the flavor of chocolate year-round with this making class. Roll up your sleeves and learn some of her summer-inspired class. The food isn’t hot, but you’ll turn up favorite recipes from Italy. the heat in the kitchen as you and the girls create this chocolate rich meal. Learning objectives: Dough preparation, pasta making, pasta shapes, sauce making, and pesto. Learning objectives: Chocolate techniques, sauce making using chocolate in a savory application, baking, grilling, Menu: Strangozzi Alla Carbonara; Ricotta Nudi with making dressing, custard making, and making empanadas. Spring Pesto; Busiate Arrabbiata; Pear & Taleggio Cheese with Butter Sage Sauce Menu: Cocoa Crusted Shrimp Skewers in Buerre Blanc; Cocoa Nib Salad with Roasted Orange Citronette; Chicken Mole with Lemon Mania Cheese Empanadas; S’mores Brownie; Mocha Gelato Tuesday, Aug.25,2020 6:00 pm (Paganini, S., $65, 2.5hrs) Hands-on Made in America Thursday, Aug.27,2020 6:00 pm The fragrance of fresh lemons will stir your appetite for these (Csepegi, $65, 2.5hrs) Hands-on delicious recipes bursting with flavor. America is the great Melting Pot whose cuisine has been Learning objectives: Making custard, creating emulsions, influenced by so many cultures. These dishes are some of the knife skills, cooking proteins, cooking vegetables, and pâte favorites that developed right here in the U.S. sucrée dough techniques. Learning objectives: Knife skills, basic sauces, meat cookery, Menu: Savory Panna Cotta; Arugula Salad in Lemon basic bread dough, and creaming mixing method. Citronette; Zucchini Spaghetti with Lemon Garlic Shrimp; Grilled Chicken Piccata with Lemon Caper Salsa Verde; Grilled Menu: Classic Cobb Salad with Red Wine Vinaigrette; All- Asparagus; Blueberry-Lemon Tart American Burger with Cheddar Cheese & Barbeque Sauce; Homemade Onion Buns; Mustard Potato Salad; Boston Baked Beans; Toll House Chocolate Chip Cookies; Vanilla Milkshakes

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Viva Italia Boot Camp LPSC’s Mission Saturday, Aug.29,2020 8:00 am The Loretta Paganini School of Cooking is devoted to the (Paganini, $145, 1 x 6hrs, 0.6 CEU) education of its customers. Our mission is to help people create better meals and to make better informed culinary Learn new skills, discover new flavors, and the best food from decisions at home by providing entertaining educational opportunities, learned in a cozy, yet well-equipped Italy. Prepare simple recipes using fresh ingredients and environment and to stimulate their culinary creativity classic techniques through enhanced kitchen confidence.

Learning objectives: Dough and pasta making, sauce making, roasting, baking, sautéing, knife skills, and stuffing techniques.

Menu: Grilled Pizza; Handmade Stuffed Mozzarella; Mushroom Risotto; Pasta Timballo; with Ragu; Scaloppine Piccata; Sausage; Braciole; Herb-Crusted Branzino; Eggplant Book a Private Event with Us! Rolls; Cannoli; Biscotti; Tiramisu -Corporate Teambuilding

-Family Parties The Great Sausage Workshop -Customer Appreciation Monday, Aug.31,2020 6:00 pm -Unique Culinary Experience (McCoy, $75.00, 3 hrs) Hands on -Hands-on or Demonstration

Mix the meat, give it heat, sit and eat. Discover the art of Call or email Kate for more information. sausage making from scratch. Chef Tim will guide you in this fun workshop were you will prepare four different variations 440-729-1110 [email protected] of this popular classic. From choosing the right cut of meat to the perfect seasoning you will explore how to create the very best. Then you will learn how to store it and cook it in a variety of dishes for you to sample.

Learning Objectives: Knife Skills, Grinding, seasoning, stuffing, grilling, sautéing and baking

Menu: Breakfast Sausage; Andouille Sausage; Italian Sausage; No-Smoke Beef Frankfurter; Red Beans and Rice; Stuffed Peppers in Tomato Sauce; Pretzel Dog with Mustard; Sausage and Waffles.

By the Sea Monday, Aug.31,2020 6:00 pm Join us for an Open House: (Paganini, $65, 2.5hrs) Demonstration August 12, 2020

October 12, 2020 Shimmering blue water and a gentle breeze can inspire a seafood dinner worth traveling for. Join us for a memorable 11:30am or 6:00pm seafood night and sample the very best.

Call to set up a private tour at Learning objectives: Buying, storing, prepping, baking, (440)729-7340 or check out our roasting, sautéing, and sauce making. website at www.icasi.edu

Menu: Chilled Shrimp Panzanella Salad; Seafood & Vegetable Risotto; Swordfish Rolls with Sweet & Sour Sauce; Baked Branzino with Potatoes & Olives; Scallops Wellington with Mushroom Sauce; Limoncello Sorbet

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Special Dinners at Sapore Restaurant Situated next to the Loretta Paganini School of Cooking recreational culinary building (The Gingerbread house) and across from the professional International Culinary Arts and Sciences Institute (ICASI), Sapore is a delightful gem in the Chesterland dining community. Chef Loretta uses the best ingredients, from local farmers to prepare her elegant creations.

Sapore is open Thursday-Saturday from 5-10pm for traditional dinner service. The menus listed below are additional options to entice the palate. Please check our website for the most up to date menus and wine lists or call (440)729-1110. www.saporecleveland.com

Thursday's Pasta Night at Sapore Restaurant Thursday, Aug.6,2020 6:30 pm (Paganini, $35 per person plus $9.36 tax & service, 2hrs) Dinner

Join us for Pasta Night at Sapore Restaurant. (This event is for dinner only and is not a cooking class.)

Menu: Salad; Three Homemade of your choice from the current menu; Dessert

Date Night at Sapore Friday, Aug.14,2020 6:30 pm (Paganini, 2hrs, $35 per person plus $9.36 for tax & service) Dinner

Enjoy a romantic dinner at Sapore Restaurant and sample the very best flavors of the season.

Menu: Chopped Vegetable Salad with White Balsamic Vinegar; Grilled Flank Steak with Smoked Tomato Sauce; Corn Salad with Chimichurri Sauce; Peach-Almond Crisp with Gelato

Lobster Fest at Sapore Wednesday, Aug.19,2020 6:00 pm (Paganini, $95 per person plus tax & service, 2.5hrs) Dinner

Spend a delicious evening at Sapore Restaurant enjoying a scrumptious and elegant meal.

Menu: Lobster Strudel with Crispy Asparagus in Lemon 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 Vanilla Bean Gelato; Lobster Butter Cookies

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 August 2020 Children’s Classes

Tots: Vegan Favorites Teens: Boot Camp Saturday, Aug.1,2020 10:00 am Monday - Thursday, Aug.10-13,2020 10:00 am (Ages 3-6) Hands-on (Scheer, $50 for one parent & one child, (McCoy $255, 4x3hrs) (Ages 12-17) Hands-on $25 for each additional child, 1.5hrs) Focused instruction and intensive hands-on training will bring Chef Emma has developed great recipes for picky toddlers. out each teen's culinary excellence and kitchen confidence in this fun and challenging high-energy course. Menu: Vegetable ; Vegan Chili & Cornbread; Chocolate Cake Cupcakes with Vanilla Frosting Day 1: Knife Skills: Homemade Chips and Salsa; Summer Minestrone Soup; Angel Hair Pasta with Julienne Vegetables Kids: Star Wars and Herbs; Grilled Chicken and Vegetable Fajitas; Peach Crisp Saturday, Aug.1,2020 10:00 am with Ice-Cream (Ages 7-11) Hands-on (Peters, $35 each, 2hrs) Day 2: Stocks, Soups and Sauces: Vegetable and Chicken In honor of National Star Wars Day, we will make themed Stock; Chicken Noodle Soup; Creamy Tomato Soup; New York treats to celebrate. Style Pizza with Tomato Sauce and Mozzarella; Grilled Flank Steak with Barbeque Sauce; Caesar Salad with Parmesan Menu: Chocolate Wookiee Cookies; Light Saber Pretzels; Dressing; Chocolate Souffle with Whipped Cream Storm Trooper Vanilla Cupcakes; Jawa Thumbprint Chocolate Cookies; TIE Fighter Cheese & Crackers Day 3: Cooking Techniques: Homemade Fries with Cheese Sauce; Potato Pierogi; Pork and Vegetable Kebab with Kids Cooking Camp: Around the World Chimichurri Sauce; Chicken Scaloppini Piccata; Phyllo Strudel Monday-Thursday: August 3-6, 2020 10:00 am with Fresh Fruit (Ages 7-11) Hands-on (Csepegi, $225, 4x3hrs) Day 4: Dessert and More: Prosciutto & Cheese Frittata; Join Chef Kate for a fun-filled trip around the culinary world! Chicken & Mushroom Crepes; Cherry Scones with Mascarpone Cream; Chocolate Cupcakes with Cream Cheese Day 1: Mexico-Baked Tortilla Chips; Fresh Tomato Salsa; Frosting; Oatmeal Cookies; Peach Hand Pies Homemade Flour Tortillas; Pork Carnitas Tacos; Chili Lime Chicken Enchiladas; Mexican Hot Chocolate Pudding Teens: Make & Take Donuts Saturday, Aug.15,2020 1:00 pm Day 2: China-Wonton Soup with Homemade Dumplings; (Peters, $45, 2hrs) (Ages 12-17) Hands-on Chicken & Cabbage Eggrolls; Orange Chicken; Vegetable Fried Rice; Almond Cookies Donuts to make, take home, and share.

Day 3: Italy-Garlic Breadsticks; Homemade Cavatelli with Menu: Yeast Dough Donuts; Classic Cake Donuts; Chocolate Fresh Tomato Sauce; Homemade with Alfredo Cake Donuts; Baked Spice Donuts; Sugar Glaze; Chocolate Sauce; Chocolate Chip Biscotti; Vanilla Gelato Glaze; Simple Royal Icing; Maple Glaze

Day 4: Germany-Giant Pretzels with Cheesy Dipping Sauce; Cucumber Salad; Pork Schnitzel; Homemade Spaetzle with Teens: Soda Shoppe Fresh Herbs and Butter; Mini Apple Strudel Saturday, Aug.29,2020 1:00 pm (Scheer, $45 each, 2hrs) (Ages 12-17) Hands-on Kids: Chinese Takeout Saturday, Aug.29,2020 10:00 am Soda pop isn't just for drinking! It can be used in cooking, too. (Csepegi, $35 each, 2hrs) (Ages 7-11) Hands-on Fizzy drinks add both flavor and the right consistency to these delicious, down-home BBQ sauces, marinades, baked goods, Make your favorite Chinese dishes at home! side dishes and more.

Menu: Chicken Potstickers with Soy Dipping Sauce; Vegetable Menu: Cola Burger Sliders; Root Beer Barbequed Pulled Pork Fried Rice; Mongolian Beef & Broccoli; Chinese Almond Tacos; Orange Soda Grilled Chicken Wings; Dr. Pepper Apple Cookies Baked Beans; Mountain Dew Cupcakes; Sparkling Soda Pink Lemonade Float

The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494