Wednesday, January 4th ● Lelia Gentle - DreamCatcher Farm ● $55.00 ● "Introduction to Sushi" 6:30 - 9:00 pm ● Hands On Class   Making Sushi Rice, reviewing ingredients and equipment, learning how to select sushi grade fish and how to roll maki. We'll 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'll have Fresh Fruit Splashed with Midori.

Friday, January 6th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class  Menu: Jumbo Lump Crab Risotto with Roasted Peppers, Tomato & Pesto ● Seared Pork Chop Stuffed with Prosciutto & Fontina Cheese, Sautéed Vegetables and Potato Gratin ● Bread Pudding Topped with Bananas Foster

Saturday, January 7th ● Mike Cunha - Sullivan University & Limestone ●  $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Kentucky Country Ham Grit Cakes with Shrimp & Bourbon Red Eye Gravy ● Seared Sirloin Steak with Bacon & Mushroom Demi Glace ● Crystallized Ginger & Apple Pie Cobbler

Sunday, January 8th ● Susan Lukjan - One Hot Tamale ● $45.00 ●  "A Tamale Rolling Party" ● 1:30 - 4:00 pm Hands On Class  Learn the secrets of making these Mexican delights - you will learn how to make masa, prepare and spice the meat or filling, spread masa on corn husk, fill the tamale, roll and cooking techniques.  Menu: Traditional Pork Tamales ● Black Bean Tamales ● Mexican Rice

Monday, January 9th ● Mac McBride - Sullivan University ● "A Journey into the World of Craft Brewing" ●  $45.00 ●  6:30 - 9:00 pm ● Demonstration Class Back by Popular Demand!  This class will take provide you with step by step instruction on how to brew fresh beer.  Mac will be brewing, during the class, two different styles of Ale.  Other topics that he will be discussing are Liquid Extract, Dry Extract, Base Malts, and Specialty Grains that add interest to your craft brews, Flavorings, Yeast, Sugars, Carbonation, and Bottling vs. Kegging.  This class includes with proven, tasty recipes to begin your journey into the craft brew world.  He has been making his own brews for years, creating different styles and flavor combinations.  Snacks and tastings will be served.  Students must be a minimum of 21 years old (proof of age required).

Tuesday, January 10th ● Mike Hungerford - Coals Artisan Pizza ● "Coal Fired Artisan Pizza" ● $45.00 ● 6:30 - 9:00 pm ● Hands On Class   How do they create such a thin, crispy crust with that little bit of signature char?  One of Louisville's hottest pizzerias will take you through the process of making a coal fired pizza (adapting the home oven to produce very similar results), give you a chance to take a hand at making your own dough, a discussion of ways to top the pizza and an opportunity to visit the restaurants kitchen to see, first hand, their coal fired oven. Menu:  Pizzas:  Brownsboro ● Clifton ● Highland ● Bardstown ● St. Matthews ● Waverly ● Chef Mike's signature Breakfast Pizza

Wednesday, January 11th ● Lelia Gentle - DreamCatcher Farm ● $45.00 ● "Fresh Fish Cookery 101" 11:30 - 2:00 pm ● Demonstration Class   Begin the New Year with Eating More Fish!   Want to know how to select, handle, store & freeze fresh seafood as well as how to decide whether you want to sear, bake, broil or braise a particular type of fish.  This class has put many Louisvillians on the path to confident seafood cookery!   Menu: Smoked Salmon Dip ● Balsamic Glazed Salmon on Mixed Greens with Dried Cranberries, Feta Cheese, Almonds and Balsamic Vinaigrette ● Braised Tilapia with Wine and Tomatoes over Garlic Mashed Potatoes ● Roasted Monkfish Wrapped in Prosciutto  served with Roasted Carrots and Parsnips ● Meringues with Lemon Curd

Wednesday, January 11th ● Lelia Gentle - DreamCatcher Farm ● $45.00 ● "Fresh Fish Cookery 101" 6:30 -9:00 pm ● Demonstration Class   Demonstration Class   Begin the New Year with Eating More Fish!   Want to know how to select, handle, store & freeze fresh seafood as well as how to decide whether you want to sear, bake, broil or braise a particular type of fish.  This class has put many Louisvillians on the path to confident seafood cookery!   Menu: Smoked Salmon Dip ● Balsamic Glazed Salmon on Mixed Greens with Dried Cranberries, Feta Cheese, Almonds and Balsamic Vinaigrette ● Braised Tilapia with Wine and Tomatoes over Garlic Mashed Potatoes ● Roasted Monkfish Wrapped in Prosciutto  served with Roasted Carrots and Parsnips ● Meringues with Lemon Curd

Saturday, January 14th ● David Moeller - Sullivan University * $45.00 * "Mastering the Art of Soups" ● Partial Hands On Class 11:30 - 2:00 pm   Always a favorite!  Learn how to create a pot of soup without relying upon a recipe!   Start by opening your refrigerator and let your imagination go from there. You will learn to make stock and be able to choose the main flavoring ingredient for your soup, such as chicken, mushrooms, broccoli, asparagus, etc.  From there the sky is the limit on designing your pot of soup! Yummy!

Friday, January 13th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class  Menu: Lobster Pot Pie ● Beef Tenderloin Tips with Mushroom Ragout, Spaetzle, &  Roasted Vegetables ● Over 21 Hot Cocoa

Saturday, January 14th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class  Menu: Seafood Gratin with Horseradish Cream Sauce ● Blue Cheese & Sausage Stuffed Chicken Breast with Sauce Supreme ● White Chocolate Walnut Bread Pudding with Brown Sugar Crème Fraiche

Tuesdays, January 17th through February 28th (no class will be held on February 14th) ● David Moeller - Sullivan University ● $425.00 for a Six Week course ● "Basic Training 101" ● 6:30 - 9:00 pm  Hands On Class  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. 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.

Wednesday, January 18th ● Sandra Gugliotta - Dining Elegance Caterers ● $45.00  ● "A Tour of Italian Cuisine - Piemonte ~ Val D'Aosta" ● 6:30 - 9:00 pm  Demonstration Class  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 its world renowned 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: Bagna Caoda - a warm dipping sauce typical of this region  ●  Crostini ai Tartufi - white truffle toasts ● Brasato al Barolo - a hearty lean beef dish slow cooked with freshly minced herbs, carrots celery and onions & Barolo wine ● Carote in Agro - a sweet and sour carrot perfect with a hearty beef dish ● Spumone alla Piemontese - rich cream with a hint of lemon

Saturday, January 21st ● Brad Dillon - Brad's Designer Breads ● $45.00 ● "No-Knead Artisan Breads" ● 11:30 - 2:00 pm  Demonstration Class. Popularized by the Sullivan Street Bakery in New York, no-knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment.  Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques.  With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was bought at that popular crusty bread shop in town. It's that good and easy!  Menu:  Basic French Boule ● Asiago-Garlic-Black Pepper Loaf ● Cinnamon-Walnut-Cranberry Loaf ● with suggestions for other variations.  Additionally, the Chef's Whim will be another bread for those who don't have the patience required for the no-knead, and don't mind a minor bit of kneading; maybe something from the Emerald Isle.