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.

• 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~