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.
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