Thursday, April 14th ● 6:00 - 9:00 pm ● "Born and Bred in the Bluegrass" ● Demonstration Class ● Lizzy Martino - Adrienne & Co. and This Little Piggy ● $50.00 Get ready to celebrate this magnificent time of the year that can only be found in the Bluegrass State. Three weeks of Derby activities bring guests from all over the world, affords many opportunities to acquaint them with traditional Kentucky dishes. Lizzy, whose background includes a baking/pastry culinary arts degree from Sullivan University, working in her family's bakery, Adrienne & Co., as well as working for one of the nation's oldest confectioneries, Schimpff's Confectionery, where she learned chocolate and sugar arts from "old world" recipes and techniques. Her employment ended only to become part of the Porcini kitchen staff, where she worked in every aspect of the kitchen for the past six years. Finally new adventures have lead her once again to the family business, operating downtown New Albany's new Adrienne & Co. location as Executive Chef and Officer of Operations. Menu: Bourbon Balls ● Country Ham and Beaten Biscuits ● Benedictine Spread ● Pimento Cheese ● Traditional KY Hot Brown ● Kentucky Jam Cake with Browned Butter Buttercream Icing
Friday, April 15th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Crab Cakes with Pesto Cream Sauce ● Pasta with Chicken, Pine Nuts, Mushrooms, Spinach, Prosciutto Ham and Tomato Cream Sauce with Pesto ● Individual Pecan Tarts with Bourbon and Chocolate Chips
● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Take a trip to Spain with us and learn some authentic dishes you will make again and again. This is the third of four Saturday classes for Kids. You asked for it and we listened! Now let's cook! Menu: Empadillas filled with Spinach, Raisins and Pine nuts ● Spanish Paella ~ Spanish rice dish filled with chicken, sausage and shrimp ● Churros ~ Spanish doughnuts
Saturday, April 16th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: New Orleans Style BBQ Shrimp and Grits ● Scaloppini of Pork with Caramelized Onion and Blue Cheese ● White Chocolate Walnut Crème Brulee with Dark Chocolate Cream
Monday, April 18th ● 6:00 - 9:00 ● "Fun with Fondant & Advanced Piping Techniques ~ Cake Decorating" ● Hands On Class ● Jesica Jones - Love At First Bite ● $60.00 In this class you will learn how to create that beautifully smooth finish you've admired on many cakes. Fondant icing is the trick. You will frost, fill and cover your cake in fondant. In addition, you will learn how to make beautiful roses, writing techniques, a reversed shell border, Corneille lace, braided fondant border, using stencils and much more! Each student will be provided with a 6 inch double layer cake to decorate, take home, show off and ultimately eat. This is not a Wilton cake class...it's SO much more! Please arrive early, with your supplies, as we will begin promptly at 6:00 pm. ***Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase and would be happy to put a kit together for you ahead of time; just let us know.
Tuesday, April 19th ● 6:30 - 9:00 pm ● "Classic Derby Favorites" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Adorn your Derby table with delectable Kentucky favorites. Appetizers are a fun way to entertain and give your guests a chance to sample an array of traditional flavors that taste even better this time of the year! Menu: Layered Cheese Torte ● Stuffed Mushrooms with Country Ham ● Classic Kentucky Burgoo ● Hot Brown Quiche ● Bourbon Ball Torte
Thursday, April 21st ● 11:30 - 2:00 pm ● "Derby ~ What's for Brunch?" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Whether you are off to the track or having a party at home, do something different and entertain your family and friends with a decadent Derby brunch. What a great way to start this special day and show what Southern hospitality is all about! Menu: Raspberry Almond Scones ● Derby Brown Bites ~ a twist on a traditional hot brown ● Dutch Baby Pancake with Fresh Fruit ● Baked Eggs and Spinach ● Tuxedo Strawberries ~ fresh strawberry dipped in both dark and white chocolate
Thursday, April 21st ● 6:30 - 9:00 pm ● "Southern Comfort" ● Demonstration Class ● John Plymale - Porcini ● $50.00 Celebrate the flavors of the South and enjoy an evening of lively conversation, good friends and a libation or two. This meal just tastes like home. Menu: Spinach Salad with Hot Bacon Dressing, Chopped Egg and Pickled Red Onion ● Honey Apricot Glazed Pork Chop ● Beaumont Inn Corn Pudding ● Roasted Apples and Brussels Sprouts ● Coconut Cream Tart
Friday, April 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO Menu: Lobster and Asiago Mac n Cheese with Country Ham ● Chicken Breast Stuffed with Chorizo and Queso Blanco with Ancho Chile Cream Sauce ● Zabaglione with Fresh Fruit
Saturday, April 23rd ● 11:30 - 2:30 pm ● "First Saturday in May ~ Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $60.00 Learn to make a variety of beautiful cookies, perfect for your Derby table or as a special gift for your Derby guests. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the proper way to fill and use a piping bag for decorating as well as how to store leftover icing. Several different cookie decorating techniques, including the use of working with fondant and royal icing, outlining and flooding cookies will be covered in class. Cathy will share her recipes for Traditional Sugar Cookies, Gingerbread Cookies & Royal Icing. Visit Cathy's Facebook page ~ Cathy's Designer Cookies ~ and see some of her creations. Students will take home four cookies they complete in this class ~ Horsehead adorned with a Garland of Roses ● Jockey Silk ● The Iconic Derby Hat ● Perfect Derby Dress
Saturday, April 23rd ● 6:30 - 8:30 pm ● "Date Night ~ Thunder Over Louisville"● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Savory Goat Cheese and Spinach Cheesecake ● Filet of Salmon Stuffed with Roasted Vegetables and Shrimp ● Warm Bananas Foster with Ice Cream on Buttermilk Biscuits
Monday, April 25th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Trentino Alto Adige" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00 We will be revisiting different regions of Italy on our third tour - complete with new dishes. This is the fourth of a series of monthly classes exploring the different regions of Italy! The largest city of the northern Alto Adige region is Bolzano and that of the more southern region of Trentino is Trento. These combined provinces are characterized by picturesque mountain villages, clear mountain lakes, skiing & agriculture. The climate in the winter is cold & snowy but in the summer, sunny, crisp yet warm and inviting. Menu: Crema di Farino OR Mus ~ a rich thick soup of yellow and white cornmeal cooked in milk and heavy cream and finished with butter and parmigiano reggiano ● Garreto di Vitello OR Kalb-Stelze ~ thinly sliced veal shank seasoned with butter, rosemary and garlic then seared and finished off in the oven with white wine ● Insalata di Cetrioli OR Gurkensalat ~ thinly sliced cucumber salad with sour cream ● Frittelle ~ fried dough dusted with powdered sugar
Tuesdays, April 26th through May 31st ● 6:30 - 9:00 pm ● "Basic Training 101" ● Hands On Class ● David Moeller - Sullivan University ● $525.00 for a Six Week course A six week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine-tune their skills and understand the "whys" of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook's knife and an apron to class each week, if you wish. Class is limited to 13 students, so sign up early to ensure your seat!
Wednesday, April 27th ● 6:30 - 9:00 pm ● "Hone Your Knife Skills" ● Hands On Class ● Clark Stone - Wusthof Trident Cutlery ● $50.00 Whether you are just learning or need a refresher course, don't miss out on this class! Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the proper way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class - it's worth every penny! This class is offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Remember, you get a 10 percent discount off all purchases on class night so if you have wanted to begin or add to your knife collection, this is a great time to do so! Look at our large selection of Wusthof cutlery; we have the lowest possible prices. (Don't forget, we have knife sharpening available!)
Friday, April 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals Menu: Wilted Spinach Salad with Chevre and Warm Bacon Vinaigrette ● Spanish Paella ● Individual Apple Crisp topped with Ice Cream
Saturday, April 30th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals Menu: Tomato and Mushroom Quiche with Aged Cheeses ● Chicken Cordon Blue with Truffle Mornay Sauce ● Double Chocolate Bread Pudding with Chocolate Whipped Cream
