Summer is finally here with all of its pleasures. First on the scene are strawberries, followed by raspberries, blackberries, and other ephemeral fruits of the season.

 

IN THIS ISSUE, we're taking the berry patch into the kitchen to make a different sort of Strawberry Shortcake, a no-bake Summer Pudding, and a fresh Berry Trifle - perfect, sweet endings for the long summer evenings ahead. You'll find a few extra berry ideas, too!

Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection!  Access the SPRING 2013 Class Schedule here, and the Preview of the SUMMER Schedule here.

SOLD OUT!  Saturday, June 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu:  Herbed Mac and Cheese with a Feta Cheese Crust ● Breaded Chicken Scallopini with Herbed Sauce Picatta ● Crystallized Ginger, Apple and Cinnamon Cobbler

Monday, June 10th ● 6:30 - 9:00 pm ● "The Basics of Home Canning" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  An overview of home canning to help with the abundance of the summer garden.  If you grow tomatoes, then maybe it's time for a refresher course in keeping these summer delights to have all winter long.  We'll review the basics of home canning, food safety, hot pack verses raw pack, jars and lids, correct processing time, cooling jars, seals, and storing canned goods.   We will be canning tomatoes and tomato juice, and green beans.  Pickled vegetables and a review of jams and jellies will also be included.  We'll also get a few samples...Appetizer Tray of Pickled Veggies, Tomato Soup with Basil, and a Fresh Scone with Jam.

Tuesday, June 11th ● 6:30 - 9:00 pm ● "Let's Crank It Up with Homemade Pasta" ●  Demonstration Class ● Josh Moore - Volare ● $45.00  Making pasta from scratch is both delicious and fun for the whole family, so dust off your pasta machine let's get started.  Josh will demonstrate how to make each dough as well as each sauce.  Menu: Vodka Sauce with Pappardelle Pasta ● Marinara with Tagliolini Pasta ● Bolognese with Ricotta Gnocchi ● Duck Egg Ravioli with Sage Brown Butter ● Italian Macaroons

SOLD OUT!  Wednesday mornings, June 12th through July 24th (no class on July 3rd) ● 11:30 - 2:00 pm ● "Basic Training 101" Hands On Class ● Nancy Russman - Chef Instructor & Cookbook Author ● $475.00 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.

CANCELLED! Thursday, June 13th ● 6:30 - 9:00 pm ● "Down By the Sea" ● Demonstration Class ● Michael Hungerford - formerly of Coals Artisan Pizza and Seafood Connection ● $45.00  Take a trip down by the sea and feast on some fine coastal creations without ever leaving home. Menu: Spicy Lobster and Shrimp Cream Cheese Spread ● Mike's Famous Fish Tacos (served both ways ~ grilled and fried) ● Brown Sugar Slaw ● Smoked Salmon and Lemon Chive Spread

Monday, June 17th ● 6:30 - 9:00 pm ● "Where the Wild Things Are" ● Demonstration Class ● Adam Burress - Hammerheads & Game ●  $45.00  Don't miss your chance to meet Adam Burress, one of the award winning chef/owners of two of Louisville's most talked about eateries.  While these offerings may seem a bit unusual or intimidating, I can assure you that even the most timid diner will become an instant fan!  He will be demonstrating a variety of techniques such as brining, roasting, smoking and grinding your own meat, all designed to impart flavor and juicyness in each selection.  Additionally he will talk about the necessary steps needed to build an incredible sauce or seasoning blend.  Join us as we embark on this culinary adventure!  Menu: BBQ Lamb Baby Back Ribs ● PBLT Sandwich ~ pork belly, spring mix, tomato and sun-dried tomato aioli on a Kaiser bun ●  Elk Burger ~ featured in October 2012 Martha Stewart Living magazine ~ ground elk, greens, Spanish brie, bone marrow mayonnaise on a pumpernickle bun  ● Bone Marrow ~ bone marrow, parmesan cheese, poblano and rosemary ●  Homemade Smores ~ homemade graham crackers, toasted marshmallows and homemade chocolate sauce

Tuesday, June 18th ● 6:30 - 9:00 pm ● "Thai To Die For" ● Penny Silver - Culinary Instructor ● $45.00 Experience the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.  Menu: Tom Yum Kung ~ spicy shrimp soup ● Thai Egg Roll with Sweet and Sour Sauce ● Khai Jiao ~ Thai style omellete ● Moo Tod ~ Thai pork patties

Thursday, June 20th ● 11:30 - 2:00 pm ● "Let The Fireworks Begin" ● John Plymale - Porcini ● $45.00 Fireworks, food and fun best describe any Fourth of July celebration, but with this party, the  emphasis will be on the food.  Your table is sure to pop with these fresh and flavorful selections!  Menu:  Marksburry Farm Center Cut Pork Chops ~ brined and grilled with homemade Balsamic Barbeque Sauce ●  Roasted Blue Cheese Potato Salad ~ blue cheese, red onion, roasted garlic and arugula ● Fire Roasted Fresh Corn Salad ● Pina Colada Ice Box Pie

6 SEATS OPEN!  Monday, June 24th ● 11:30 - 2:00 pm ● "Kids Do Fish" ● Kids Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Nature's Fast Food!!  What better food for kids.  Working hands on, they will make really good Fish Tacos, Parmesan Baked Tilapia with Homemade Mac 'n Cheese and Linguine with Shrimp in a Butter Sauce finishing with Fresh Berry Cobbler for dessert.  Kids need to have completed first grade to be eligible for this class!

Monday, June 24th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Puglia" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the thirteenth of a series of monthly classes exploring the different regions of Italy!  Due to it's relative proximity with Greece, this region has a histoic and traditional story that reflects the colors, flavors and tastes of its neighboring country. It is said that the cuisine of the region is simple, rural and pastoral.  This region is also well known for it's picturesque yet unexpected onion domed tight lined villages with colors and flower boxes on hilly slopes.  Bordering the Adriatic it is sunny and beautiful year round.  Seafood is also a very important staple in the food prepared in the region.  Tomatoes and vegetables are used frequently as are the simple homemade variations on pastas with semola flour and water.  Menu: Orecchiette con Cime di Rape ~ homemade short cupped semola pasta sauteed with roccoli rabe in a simple garlic & oil sauce ● Spaghetti ai Frutti di Mare ~ spaghetti with a fresh shellfish is a light fresh tomato sauce with garlic, parsley, & white wine ● Melanzana al Forno ~ oven baked stuffed eggplant ● Parmigiana di Zucchine ~ oven baked layered zucchini with mozzarella & a meat ragu ● Ricotta Dorata ~ fried ricotta slices with powdered sugar

NEW KIDS CLASS!  Tuesday, June 25th ● 11:30 - 1:30 pm ● "Mamma Mia..." ● Kids Hands On Class ● Josh Moore - Volare ● $45.00 Pasta is everyone's favorite!  They will make pasta dough, fill and cut it - making homemade ravioli.  Then on to Alfredo Sauce and finish the day by preparing the filling for Cannoli and piping it into the shells. Kids need to have completed first grade to be eligible for this class!

NEW DATE!  Tuesday, June 25th ● 6:30 - 9:00 pm ● "How Much Do I Love Goat Cheese ... Let Me Count the Ways"

● Demonstration Class ● Mike Cunha - Sullivan University & Limestone ● $45.00  Chevre, most commonly known as goat cheese, has gained such popularity on the culinary scene. Begin to think "outside of the box" and explore the versatility of using goat cheese in both savory and sweet applications. Menu: Spicy Tomato, Roasted Red Pepper and Goat Cheese Bisque ● Savory Bacon and Goat Cheese Quiche ● Fried Goat Cheese Medallions on Spinach Salad ● Goat Cheese Pizza with Fresh Basil and Olives ● Chicken Wellington stuffed with Herbed Goat Cheese ● Goat Cheese Crème Brulee

Wednesday, June 26th ● 6:30 - 9:00 pm ● "From Earth to Table ~ Plant Based Goodness" ●  Demonstration Class ● Mat Shalenko - June Health and Wellness ● $45.00 Inspired by the documentary Forks Over Knives, this class takes a look at the benefits of eating a plant based diet and shows you how to do so without sacrificing flavor. Menu: Broccoli-Millet Croquettes with Roasted Red Pepper Coulis ● Polenta with Caramelized Onion, Sun-Dried Tomato and Kale Pesto ● Black Bean and Quinoa Salad with Avocado Dressing ● Crispy Homemade Seitan with Edamame and Maple-Soy Glaze ● Peanut Butter Chocolate Oatmeal Crème Pies

Thursday, June 27th ● 6:30 - 9:00 pm  ● "Lobster ~ Jewel of the Sea" ● Demonstration Class ● Shawn Ward - Jack Frys ● $50.00 It is said that lobster is the Jewel of the Sea.  Add crab, shrimp and finish with a amazing dessert and you have taken decadence to a new level. Menu: Lobster & Crab Cakes with White Wine Dijon Sauce ● Jack Fry's Shrimp & Grits ● Lobster with Campenelli Pasta and Parmesiano Reggiano Cheese ● Coffee Simifreddo with Chocolate Coated Cocoa Puffs and Hazelnut Cookies

SOLD OUT!  Friday, June 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Pasta with Duck, Sundried Tomato, Prosciutto with Blue Cheese Cream Sauce ● Seared Sirloin Tips Bourguignon with Roasted Potatoes and Vegetables ● Crème Brulee

SOLD OUT! Saturday, June 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Chicken Curry with Raisins and Cashews in Pastry ● Medallions of Pork with Black Peppercorn Brandy Cream Sauce ● Bittersweet Chocolate Tarts with Toasted Meringue