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 Hands On Classes are limited to 8 students and you must be 18 years or older.
  • The Demonstration style classes are limited to 14 students and you must be 11 years or older.

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:

August and September Bring a Friend
and you get 1/2 off

  • August 9: Four & Twenty Blackbirds - Hands on Pie making
    • Fresh Blueberry Galette with Cream Cheese Crust, Peach Pecan Hand Pies, Chocolate Chiffon Pie.
  • August 23: Summer Vegetarian – Hands on
    • Quinoa Sopes with local Corn Avocado Salad and Chipotle Crema, Falafel Stuffed Roasted Eggplant with Tahini Dressing, Kale Chips, Bourbon Braised Peach Sundaes with Pound Cake Croutons. $55/student
  • August 30: Tap & Table: Cooking with Beer -Demonstration style
    • Porter Pot Roast Sliders, Potato Salad with Belgian Ale Vinaigrette
    • Warm Prairie Ale Cake with dates and walnuts and Beer caramel sauce
    • Microbrew beers will be available for purchase. $50/student
  • September 6: Basque in the Sun: Spanish Tapas- Hands on
    • Chorizo & Shrimp Skewers with Romesco Sauce, Grilled Bruschetta with Serrano Ham, Piquillo Peppers & Goat Cheese, Smoky Paprika Roasted Potato with Aioli. $55/student
  • September 20: Beef - Demonstration Style
    • Join us as we master different cooking methods for the king of protein. Meat expert, Tim Craine, from Gordon Food Service will join us to talk about the different cuts of Beef and their uses.
    • Grilled Lebanese Ground Beef Kebabs with Tzatziki sauce and pita, Braised Beef en Velvet with whipped potatoes, Sautéed Steak au Poivre. $55/student
  • October 4: Paris is Always a Good Idea – Hands On
    • Adapted from David Liebovitz’s latest book - My Paris Kitchen.
    • Celery Root Salad, Poulet a la Moutard (chicken with mustard, bacon & house made crème fraiche),
      Salted Caramel Chocolate Mousse. $55
  • October 18: Autumn Vegetarian – Hands On
    • Looking to expand your vegetable repertoire? Join us for this vegetable inspired menu.
    • Beet Walnut Hummus with Homemade Naan Flatbread, Butternut Squash-Black Eye Pea Salad,
      Potato Leek Swiss Pasties, $55.
  • November 1: Say Cheese! – Hands on Dairy & Cheese Workshop
    • Join us as we learn to make fresh homemade cheeses with Snowville milk and cream.
    • Cream Cheese, Mozzarella, Crème Fraiche, Mascarpone $55.
  • November 22: From Oink to Tail – Demonstration
    • Join us as we master different cooking methods for the magical Pig. Meat expert, Tim Craine,
      from Gordon Food Service will join us to talk about the different cuts of Pork and their uses.
    • Korean Braised Pork Belly on Steamed Buns with Spicy Slaw, Herb Crusted Roasted Pork Tenderloin with Bacon Vinaigrette, Braised Pork Cheeks with Belgian Ale Reduction $55.
  • January 10: Dinner in Julia’s Kitchen – Demonstration style
    • Join us as we cook from various cookbooks by Julia Child.
    • Julia’s French Baguette, Chicken Bouillabaisse with Rouille, Chocolate Clafouti with Chocolate Sauce & homemade Crème Fraiche. $55/person
  • January 24: Hands on Knife Skills
    • Bring your knife or use ours and learn how to chop vegetables correctly and efficiently.
    • We will make Beef Stir Fry and Sticky Rice with your results. $45. Hands-on Style

~All menu’s are subject to change~~

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.

Shaw's Restaurant and Inn

123 North Broad Street
Lancaster, Ohio 43130


Return to our Cooking Class Page Click HERE