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Susie
Cork, the general manager of Shaw's Restaurant and Inn,
also offers cooking classes in Shaw's newly renovated
Cooking Studio.
"I want to inspire, give them confidence to cook at
home," said Cork, who is a graduate of the Culinary
School at Kendall College and has been a chef in Chicago
for 17 years.
Cork interacts, entertains, and educates her class as
she prepares her culinary delights. The class is limited
to about 14 people and is held every Saturday for about
two hours. |
Where and When:
- The classes
are demonstration in style and held on Saturdays from 10:30am to
12:30pm in our Studio on the third floor of the Inn
- The class ends
with lunch paired with an optional glass of wine (for a
reasonable fee) and a typed set of recipes for you to take home
- Bottles of
wine are available for purchase
- Coffee, tea
and water are provided
The Particulars:
- Classes range
from $45-59 and include lunch and typed recipes
- In order to
make a reservation for the class, prepayment is required
- Call us at
740-654-1842 or 1-800-654-2477 or stop by the front desk at
Shaw’s and take a tour of the Studio on the third floor
- Shaw’s gift
certificates are available in any amount and are valid for the
Restaurant, Inn and Cooking Studio
- Private class
events and larger groups can be accommodated with custom menus
and wine tasting
The Instructor:
- Classes are
designed and taught by Susie Cork, who is also the General
Manager of Shaw’s
- A Lancaster
native, Susie is a graduate of The Culinary School at Kendall
College in Chicago and honed her skills at Chicago’s top
restaurants for 17 years, including Ambria of the Lettuce
Entertain You restaurants
- She also
taught cooking classes at A La Carte Gourmet Kitchen and The
Chopping Block Cooking School in Chicago.

The Classes:
- January 28: Hands on
Knife Skills
- Bring your knife or use
ours and learn how to chop vegetables correctly and
efficiently.
- We will make Chicken Stir
Fry and Sticky Rice with your results.
- $45. Hands-on Style.
- February 4: Daily Bread
- Hands on
- Herbed Fougasse, Prosciutto
Ring, Dark Chocolate Bread with Kahlua glaze
- We will soup with our bread
for lunch. $55
- February 11: Table for
Two - Hands on
- Shrimp Cakes with Lemon
Aioli, Steaks with Blue Cheese Cognac sauce,
Raspberry Lemon Tart. $59
- February 18: New Orleans
Feast - Hands on
- Honey brine cured Pork
Chops with Creole Mustard Reduction, Hoppin John
Cakes with Creole Crema, Beignets with Chicory
Chocolate Sauce. $55
- February 25: Winter in
Bordeaux - Demo
- Lillet steamed Mussels with
garlic bread, Beef with Wild Mushroom Bordelaise,
Warm Chocolate Crepes with Crème Fraiche. $50
- March 3: Meatless in
Seattle - Hands on
- Sautéed Potato Feta Cakes
with Cannellini Bean Salad & Rouille drizzle,
Mozzarella & Capellini Stuffed Bell Peppers with
White Wine Broth, Fresh Leek Fritters with Cilantro
Greek Yogurt sauce. $55
- March 10: Spring Brunch
- Hands on
- Strawberry Blintzes, Beef
Tenderloin Eggs Benedict with Béarnaise, Maple
Lacquered Bacon. $55
- March 17: Viva la Mexico
- Hands on
- Corn Poblano Tamales with
goat cheese crema, Grilled Chicken with Classic Red
Mole, Flan de Café. $55
- March 24: Pasta
Primavera - Hands on
- Fresh Spinach Fettuccine
Carbonara, Ricotta Gnocchi with Spring Leek Butter,
Shrimp Ravioli with Artichoke Lemon Cream. $55.
- March 31: Trip to Havana
- Hands on
- Cuban Ropa Vieja
(slow-cooked Beef) with Cumin Yellow Rice & Chipotle
Crema, Key Lime Blueberry Crème Brulee. $55
- April 7: No class. Happy
Easter!
- April 14: Italian
Sunshine - Hands On Style
- Spring Onion Frittelle
(cakes), Porcini Rubbed Grilled Steaks with
Pepperonata, Chocolate Hazelnut Fritters. $55
- April 21: Rock the
Kasbah - Moroccan Feast - Hands On Style
- Chicken B’stila (Moroccan
Chicken pot pie in fillo,) Romaine Salad with Dates
and Oranges, Fresh Raspberry Couscous Trifle. $55
- April 28: We’ll Always
Have Paris - Hands On Style
- Sauté de Boeuf a la
Parisienne (Sautéed Filet with Madeira Mushroom
Cream), Poireaux Braises au Beurre (Braised Leeks),
Oeufs a la Neige (Floating Island). $55
- May 5: Walleye Southern
Style - Hands On Style
- Spicy Fried Walleye Bits
with Buttermilk Dipper, Pan Seared Walleye with a
Ham Hock Red Wine Sauce, Cornbread Crusted Walleye
topped with Shrimp Remoulade. $55
- May 12: Creative Crab
- Demonstration Style
- Grilled Asparagus with
Crab, Fried Egg and Blue Cheese,
Crab Cake Fritters with Key Lime Tartar Sauce,
Linguine with Crab, Radicchio & Garlic. $50
- May 19: Prelude to a
Grill - Hands On Style
- Grilled Prosciutto wrapped
Chicken with Pesto butter, Grilled Spring Leeks with
Chunky Artichoke Sundried Tomato Relish, Gingery
Mango Mousse with Caramelized Pistachios. $55
- May 26: No Class. Happy
Memorial Day Weekend!
Looking for Kids or Family Night Classes?
Susie also teaches classes at
St. Johns' church
the First Thursday of every month.
Click
here for more information.
Printable Version
of our Cooking Class Schedule
Click HERE
~All menu’s are subject to change~ |




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Add a cooking class for a discounted rate when you book any room.
Each hotel guest will receive $5 off per person for the class.
*Cancellation Policy:
Paid reservations are non-refundable. A Shaw’s credit will be
issued if the reservation is cancelled 5 days prior to the
class. If the reservation is cancelled within 5 days of the
class, no credit will be issued. You are welcome to send someone
to take your place in the class.

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