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ElderClass

We are thrilled to welcome Elderclass back to Beachwood High School! Beachwood City Schools is proud to offer our senior community members regular 'lunch and learn' opportunities at Beachwood High School. Each Elderclass experience begins with a three course lunch in our Bistro, followed by a musical, historical or variable presentation from local and national keynote speakers.

Lunch is served at 12 p.m. followed by a performance at 1:15 p.m. The performance will last one hour. Lunch prices are $7 for Beachwood residents and $10 for non-residents, while the entertainment remains free of charge. RSVP's are required for lunch. RSVP forms can be downloaded here.

Elderclass will take place on the following dates:

Dates

Performer

Performance

Thursday, October 10, 2024

 Steven Greenman, Walt Mahovlich

Violin and Accordion

Thursday, November 14, 2024

 Marshall Griffith Duo

Pianist and Vocalist

Thursday, January 09, 2025

 Moss Stanley Trio

Pianist, Drummer and Vocalist 

Thursday, February 13, 2025

Beachwood band, choir, & orchestra  

Musical performance

Thursday, March 13, 2025

Salzedo Harp Duo

Harpists

Thursday, April 10, 2025

The Tischler Klezmer Orchestra

Klezmer Band

Thursday, May 01, 2025

Felicia Stadelman

Art Lecturer

 

Lunch will be served in the Beachwood Bistro. Chef Kortez Wilson and his Culinary Arts students will prepare the luncheon each month. If you have any special dietary needs, please call the Beachwood Bistro at 216-831-2080, ext. 7131 and ask for Gabby Greer-Jones. 

For more information or to get on the mailing list, please call Julie Felder at 216-464-2600, ext. 2203.

 

photo of Elderclass eating lunch in the Bistro

Menu

October 10

Baby Green Salad with Balsamic Dressing, Bordelaise Beef served over Whipped Potatoes and accompanied by Roasted Root Vegetables, Dessert – Apple  Crumble

November 14

Tossed Salad with Italian Dressing, Bistro’s own Oven Roasted Turkey Breast served with Cranberry Stuffing, Turkey Gravy and Garlic Green Beans, Dessert – Pumpkin Pie

January 9

Mixed Baby Greens tossed with Strawberry Vinaigrette, Asiago Chicken Breast accompanied by Roasted Redskin Potatoes and Sautéed Squash, Dessert  - Chocolate Mousse

February 13

Baked Roma Tilapia accompanied by a Fresh Spinach, Red Onion Feta Salad and Garlic Yukon Gold Potatoes. Dessert – Cherry Cheesecake Bites 

March 13

Salad Mix with Blue Cheese, Beef Stroganoff served over Creamy Egg Noodles tossed with Peas and Carrots, Dessert – Lemon Delight 

April 10

Mixed Baby Greens with Italian Dressing, Oven Fried Chicken Breast accompanied by sautéed Zucchini and Yellow Squash Pasta, 
Dessert – Pineapple Cake

May 1Caesar Salad, Orange Roasted Cod accompanied by Grilled Vegetables and Creamy Parmesan Potatoes, Dessert – Lemon Cup Cakes