Stir Studio Kitchen in Ohio City to Bring Slicing and Dicing to Date Night

click to enlarge STIR STUDIO KITCHEN
Stir Studio Kitchen
It’s Friday night. You and your spouse or date stroll into a lovingly restored Victorian in Ohio City. Built in 1880, the stately building features high ceilings, brick walls and a two-story turret that sets it apart from nearby facades. Positioned around the elegant interior are stainless steel workstations where staffers are busy prepping raw ingredients. You open a bottle of wine, grab a snack from the table and get to the business of preparing your own dinner under the guiding hands of skilled culinary professionals.

There is a pervasive obsession with food right now, says Charlie Denk, both in Cleveland and across the nation as a whole. But there are not many opportunities for people to get creative themselves in a commercial kitchen.

When Stir Studio Kitchen (4461 Lorain Ave., 440-829-3136) launches this summer, individuals, couples and small groups will have the option of trading in the boring bar scene for a night of cooking, eating, laughing and learning.

“We are a social cooking class studio where you will learn a thing or two, but we’re not there to school you or sell you kitchen equipment,” explains Denk. “We’re there to have fun. Bring your kids for a cooking class, bring a bottle of wine for a date night, or bring your coworkers and embarrass your boss when he burns the place down, and leave with a full belly from a restaurant-quality meal that isn’t boring.”

Groups are purposefully kept small, says Denk, to promote intimacy. Guests can expect class sizes of six to 12 people, with a little more wiggle room for private events. Participants will prepare a full meal – slicing, dicing and cooking as much or as little as they desire. When most of the work is done, attendees take a break with a glass of wine, maybe shoot a game of pool, before returning to the now-clean workstations for a healthy, flavorful meal.

In addition to evening classes, Stir Studio will offer weekend programs where participants prepare brunch and (one would imagine) drink mimosas.

Registration for classes, which will cost about $75 per person, begins on May 1. Expect the first classes to begin in June.


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About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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