Monday, January 11th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Piemonte & Val D' Aosta" ● 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 first of a series of monthly classes exploring the different regions of Italy!  The largest city in this region of Italy is Torino or as we call it Turin. The region is best known for it's world renown full body red wines & sparking white wines.  Barolo, Barbaresco & Barbera are some of the most prized reds whereas one of the most popular whites is Asti Spumanti, although the Moscato whites from the city of Alba are more prized. The region is also famous for black truffles, which are available seasonally during the fall months. These are used to make salads, pasta dishes, risotto dishes etc.  Menu:  Cipollata Rossa Monferrina ~ fresh onion and red peppers seasoned and cooked together with a creamy spread atop garlic rubbed toasted bread ● Angnolotti al Tartufo ~ truffle, beef and prosciutto filled homemade fresh pasta squares in a brown butter parmigiano sauce topped with truffles ● Fondi di Carciofi con Spinaci ~ stuffed artichoke bases with sauteed and seasoned spinach ● Costolette alla Valdostana ~ fontina and truffle stuffed breaded veal chops, seared in butter ● Torta alle Nocciole ~ a hazelnut pound cake with a hint of lemon

Tuesday, January 12th ● 6:30 - 9:00 pm ● "Basic Stock & Mother Sauces" ● Partial Hands On Class  ● Whitney Fontaine - Private Chef ● $60.00   A great sauce begins with a great stock. This class will teach you the basics of making stocks from scratch as well as using these stocks to make the "mother" sauces. Menu: Chicken Stock ● Veal Stock ● Shellfish Stock ● Roux ● Béchamel ● Veloute ● Espagnole ● Hollandaise & how to turn these mother sauces into smaller sauces such as Béarnaise ● Mornay ● Hunter Sauce ● Supreme Sauce

Wednesday, January 13th ● 6:00 - 9:00 ● "Basics of Cake Decorating" ● Hands On Class ● Jesica Jones - Love at First Bite ● $60.00 Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade buttercream frosting and much more. Each student will be provided with an 8 inch cake to decorate and take home, show off and enjoy! 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.

Thursday, January 14th ● 11:30 - 2:00 pm ● "Bowls of Big Flavor" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Whether vegan, vegetarian or carnivore, we have a big bowl of flavor for you. Warm up from the inside out, while enjoying new flavor profiles, served with plenty of fresh bread. Menu: Bean Soup with Herbed Polenta Dumplings ● Red Lentil Soup with Greens and Tomatoes finished with Coconut Milk ● Beef and Barley Stew with Roasted Vegetables ● Irish Lamb Stew ● Old Fashioned Apple Dumpling

Friday, January 15th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO  Menu: Risotto with Duck, Wild Mushrooms and Asiago Cheese ● Steak Forrestiere with Roasted Vegetables ● Chocolate Kahlua Ganache Tart

Saturday, January 16th ● 11:30 - 2:00 pm ● "No More Pressure" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Know when to use your pressure cooker?  Sometimes it is used for saving time - like braising a pot roast in 30 minutes rather than 2 or 3 hours, or making beef broth in 20 minutes rather than 4 hours.  Sometimes it is for better taste, like keeping all the natural juices in meats and vegetables.  Sometimes it is for hard boiling fresh eggs so they will peel easily.  And lastly, sometimes it might be for dessert because it can be made so quickly and easily.  You decide...!  Menu: Bacon and Blue Cheese Deviled Eggs ● Classic French Onion Soup made with pressure cooker beef stock ● Bitter Chocolate Pork Ribs with Black Beans ● Hot and Sour Cabbage ● Bread Pudding with Brandy Sauce.

Saturday, January 16th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO  Menu: Seafood Gratin with Horseradish Cream ● Grilled Breast of Chicken, Penne Pasta with Sauce Puttanesca ● Lemon Mousse with Vanilla Bean Scented Cream and Marinated Fruit

Monday, January 18th ● 6:00 - 8:30 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University

Tuesdays, January 19th through February 23rd ● 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, January 20th ● 6:30 - 9:00 pm ● "A Work of Art ~ Dinner at the Speed" ● Demonstration Class ● Coby Ming - Wiltshire at the Speed ● $50.00  Coby Ming, former award winning executive chef of Harvest Restaurant, has made the move to take the role of executive chef at Wiltshire Pantry at the Speed Museum opening this Spring.  Fresh ideas, farm fresh ingredients and a brand new kitchen are sure to be a winning combination.  Come and see what approach she plans to take with this new venture.  You won't be sorry you did. Menu: Bruschetta ~ wild mushroom confit, taleggio cheese, arugula hazelnut pesto ● Coconut Cauliflower Soup with Fresh Herbs ● Seared King Salmon served with Soba Noodle Salad, Kale, Napa Cabbage and Sesame Ginger Vinaigrette ● Lemon Curd with Torched Meringue

Thursday, January 21st ● 11:30 - 2:00 pm ● "Not Your Mom's Mac n Cheese" ● Demonstration Class ● John Plymale - Porcini - $50.00  Macaroni and cheese brings out the child in all of us; no matter how young or old. The perfect comfort food, as well as a one dish meal, paired with a crisp green salad and some crusty bread, it is sure to please the whole family.  Menu:  Italian Style Macaroni and Cheese ● Southwestern Macaroni and Cheese ● Pecan Smoked Bacon, Caramelized Onion and Fontina Macaroni and Cheese ● Bacardi Rum Banana Cake with Cream Cheese Frosting

Thursday, January 21st ● 6:30 - 9:00 pm ● "Introduction to Sushi" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $70.00  In this class you will learn how to make proper Sushi Rice, how to select sushi grade fish, as well as a discussion of necessary ingredients and equipment. We will review all the different kinds of sushi including Maki Sushi (Hosomaki, Futomaki), Nigiri Sushi, Gunkan Sushi, Temaki Sushi, Oshi Sushi, Chirashi Sushi and Inari Sushi. Class will include hands on making of an Inside roll and an Outside roll. In class, you will sample our version of a Cucumber Roll, Salmon Skin Roll, Grilled Asparagus Roll, Ebi Nigeri, Spicy Squid Roll, Philadelphia Roll and a Dragon Roll with Eel. For dessert, we will have Fresh Fruit Splashed with Midori

Friday, January 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO  Menu: Classic Caesar Salad ● Shrimp and Andouille Jambalaya with Black Beans and Rice ● Peach and Bourbon Bread Pudding

Saturday, January 23rd ● 11:30 - 2:00 pm ● "Perfect Homemade Pizza" ● Hands On Class ● Brad Dillon - Brad's Designer Breads ● $60.00  While perfecting bread and scone recipes, and after taking a pizza class in Italy, Brad has been secretly perfecting a pizza dough recipe, or 2, for his own use, and the pizza making technique, which he is now prepared to share with the world.  Pizza is the ultimate simple comfort food that everybody can love, when done right.  Get over marina, mozzarella and pepperoni, and up your game with multiple types of cheeses (including Gorgonzola), sauces (fig jam anyone?), and fruits (apples and grapes), among other things.  Use up that leftover salsa and andouille before it goes bad.  Turn up the Heat!  Brad will give you the knowledge of how to properly mix, shape, and bake your own pizza. After this class, and with a little planning, on a work night, you should be able to get a pizza in the oven in 30 minutes, so you will have time to pour yourself a glass of wine and change your clothes before you eat.  This is a hands on class, so wear something that looks good with flour on it, and a little sauce.  You will mix dough to take home and bake later, and assemble a pie to take home and bake that day, or sometime soon.  If you have any favorite ingredients to use on your own pizza, bring them along.

Saturday, January 23rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO  Menu: Seafood Pot Pie with Flaky Pastry Crust ● Pork Medallions with Caramelized Onion Black Pepper Demi Glace ● Cinnamon Peach Cobbler with Pecan Crumble

Monday, January 25th ● 6:30 - 9:00 pm ● "Basic Fish Cookery" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $60.00  January is always a time to renew our resolves to eat healthier, and of course, adding more seafood to our diets is certainly one way to do that.  This class will highlight the health benefits of seafood and how to deal with different cuts of fish.  Discussion will include how to select and store fresh fish as well as review fresh vs. frozen and learn how to get it done to perfection.  Techniques of searing, baking and braising will be covered. Menu: Grilled Tuna with Wasabi Lime Soy Vinaigrette over Baby Greens ● Sesame Salmon with Soba Noodles ● Greek Style Cod with Feta, Black Olives and White Wine ●  Old Fashioned Lemon Meringue Pie

Wednesday, January 27th ● 6:00 - 9:00 pm ● "Light & Luscious European Treats" ● Demonstration Class ● Christina Singer - Chrissy Bakes!  ● $50.00  Lovely sweet treats to serve with a steaming cup of coffee, a light finish to a wonderful meal or a special treat.  Light and not too sweet!  Menu: Tiramisu ● Jam Filled Roll ● Whipped Cream and Berry Layered Chiffon Cake ● Madeleines

Thursday, January 28th ● 6:30 - 9:00 pm ● "Naturally Sweet ~ Cooking with Sorghum, Honey, Molasses and Maple Syrup" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00 Join us as we explore these natural sweeteners and learn how to use or substitute them in cooking and baking. Did you know that there are three different types of sorghum as well as four different types of molasses? How are they similar and how are they different? We will taste each sweetener separately; afterwards we will taste and compare four different mini bran muffins - same recipe but each made with a different sweetener. Menu: Bruschetta with Gorgonzola Cheese and Honey ● Beef Ribs with Sorghum Glaze ● Salad of Whole Grain Sorghum, Oranges, Strawberries, Spinach, Pecans and Sorghum Vinaigrette ● Maple Glazed Carrots, Turnips and Parsnips ● Grandma's Classic Molasses Cookies

Friday, January 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO  Menu: French Onion Soup Gratinee ● Pan Roasted Salmon with Sauce Madagascar, Wilted Greens and Whipped Potatoes ● Pear and Brie Cheese Tart Tatin with Brandy and Crème Fraîche

Saturday, January 30th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO  Menu: Roasted Corn Chowder with Garlic Herbed Croutons ● Seared Filet of Salmon with Vegetable Julienne en Papillote ● Fresh Fruit with Warm Sabayon