SOLD OUT! Friday, October 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Crab Cakes with Basil Pesto Cream Sauce ● Pork Loin with Horseradish Dijon Crust ● Lemon Curd and Mascarpone Cheese Mille Feuille with Strawberries

SOLD OUT! Saturday, October 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Shrimp and Truffle Macaroni and Cheese with Feta Crust ● Seared Medallion of Pork with Dried Cherry Gastrique ● Crystallized Ginger and Chocolate Mousse with Ginger Snap Cookies

Wednesday, October 15th ● 11:30 - 2:00 pm ● "Casserole Throwdown" ● Demonstration Class ● John Plymale - Porcini ● $45.00  Casseroles have gotten a bad name as the process of opening a variety of cans, dumping them together into a baking dish became the norm.  Quality ingredients, used in unexpected ways, are what take a mediocre dish to a new level. Menu: Chicken Enchilada Casserole ● Meatball Fennel Pasta Bake ● Kicked Up Mac n Cheese ● Sausage, Grits and Bell Pepper Casserole ● Mom's Broccoli Casserole

SOLD OUT! Saturday, October 18th ● 11:30 - 2:30 pm ● "Spooky Halloween Cookies ~ Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00 Learn to make a variety of spooky cookies, perfect for Halloween, to give your family and friends. 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 website ~ www.cathysdesignercookies.com ~ and see some of her creations. Students will take home three cookies they complete in this class ~ a Giant Spooky Haunted House ● Fondant Embossed Ghost ● Harvest Pumpkin complete with Stem and Curls.   All tools, icings and cookies are supplied.  This class is always a sellout, so sign up early!

Monday, October 20th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Toscana" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00  We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the eighth of a series of monthly classes exploring the different regions of Italy!  This region (Tuscany) is known best for its hearty cuisine from thick bean soups to delicious grilled meats.  It has been described by locals as rustic, but refined using only quality local ingredients.  The full bodied red wines from the region are also some of Italy's most prized exports. The most famous of all cities is Florence known highly for its art & history, The regional landscape ranges from grape covered hilly vineyards to mossy covered mountains.  Menu: Pan Molle ~ Soft Bread Salad ~ a tossed salad of softened bread, tomatoes, cucumbers, onions & basil.  A recipe best served chilled and during the late summer harvest when all ingredients are straight from the garden ● Minestra di Ceci ~ Chick Pea Soup ~ a dense and flavorful soup with a hint of tomato, garlic and rosemary ● Trote Affogate ~ fresh whole trout pan seared with garlic, white wine, extra virgin olive oil then served with a warm lemon, parsley and garlic marinade Spinaci alla Fiorentina ~ Spinach Florentine ~ a seasoned and baked dish of sautéed spinach topped with béchamel and Parmigiano Reggiano ● Bistecca alla Fiorentina - Steak Florentine ~ seasoned sliced porterhouse steaks grilled and served with the same warm lemon parsley and garlic marinade

Wednesday, October 22nd ● 11:30 - 2:00 pm ● "Wrap It Up" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Wraps are usually thought of as something wrapped in a flour tortilla but that doesn't even begin to scratch the surface of the possibilities for wrapping foods!  We all have our favorite recipes but they can become boring so why not shake it up a bit and try something new.  Wraps are also the perfect way to make something new from those mounting leftovers in your fridge.   Menu: Asian Beef Lettuce Wraps ● Curried Chicken and Shrimp Wrap in a Tortilla ● Classic French Omelet ● Italian Sausage Stuffed Cabbage Rolls ● Peach Praline Purses with Praline Sauce

Wednesday, October 22nd ● 6:00 - 9:00 pm ● "Perfecting the Holiday Pie" ● Hands On Class ● Barbara Turner - The Seelbach Hilton ● $55.00  Come and learn, hands on, how to make the perfect pie crust, roll it out, shape it and make your own filled pie to take home to bake.  You will learn to make a lattice crust, as well,for your pie.  Different finishing techniques will also be covered so your pie will be a masterpiece.  Menu: Individual Fall Apple Pie with a Lattice Crust ● Pumpkin Pie with a Decorative Edge ● Maple Pecan Pie ● Peach Dumpling

SOLD OUT! Friday, October 24th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Tomato Artichoke Soup with Fresh Basil ● Beef Tenderloin with Cognac and Green Peppercorn Sauce ● Chocolate Raspberry Pate with Sauce Anglaise and Whipped Cream

Saturday, October 25th ● 11:30 am - 2:00 pm ● "No-Knead Artisan Breads" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00  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 purchased 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 ● Irish Soda Bread and suggestions for other variations

1 TABLE OPEN! Saturday, October 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Goat Cheese and Wilted Spinach Tarts served with Garlic Toast ● Seared Medallions of Beef Tenderloin with Brandy Cream Sauce ● Chocolate Almond Crème Brulee

Monday, October 27th ● 6:30 - 9:00 pm ● "Grandma's Thanksgiving Table" ● Demonstration Class ● Mac McBride - Ruby Jean's Café in Lexington KY ● $45.00  This is the time of year we reminisce about Thanksgiving at Grandma's house; the smells, the laughter and the warm feeling of being together with family and friends. Let's return to those days that are forever etched in our memory.  Many of you remember Mac from classes at the Cottage and we are thrilled that MAC IS BACK!  His style of cooking is reminiscent of his grandmother's; hence in June 2014 he and his wife opened Ruby Jean's Café in Lexington, KY, named after who else, his grandmother!  Menu: Slow Roasted Turkey with Real Giblet Gravy ● Cooked Country Ham with Yeast Rolls ● Homemade Mashed Potatoes ● Sweet Corn Pudding ● Granny's Cornbread Dressing ● Cranberry Relish ● Deviled Eggs ● Pumpkin Pie

Monday, November 3rd ● 6:30 - 9:00 pm ● "Showstopping European Entremets" ● Demonstration Class ● Christina Singer - Christina Bakes! ● $45.00   Entremet in French literally means "between servings" but for the pastry chef it is a multi-layered mousse cake composed of complementary flavors and different textural components such as sponge, gelee, and feuilletine.  With a European heritage, part-Czech and part-Slavic, Christina realized that no one in Louisville makes European pastries the way that she makes them, so her business was a natural. With a degree from CIA and experience teaching at Sur la Table, she is a wonderful addition to our teaching staff.  In this class we will learn how to make, glaze and finish a Chocolate Mousse Entremet as well as Petit Gateaus (the miniature version of an entremet).  A perfect opportunity to advance your pastry skills.

Wednesday, November 5th ● 11:30 - 2:00 pm ● "N.F.L. ~ No Food Left" ● Demonstration Class ● John Plymale - Porcini ● $45.00  Game day eats are a big part of gathering together with family and friends in front of the big screen and cheering your team to victory.  With a spread like this, it's a sure bet that there will be N.F.L.!  Menu: Slow Cooked Root Beer Pulled Chicken topped with Kaleidoscope Rainbow Slaw served on an Onion Bun ● Tomato Bisque ● Grilled Four Cheese Panini ● Snickerdoodle Bites

Wednesday, November 5th ● 6:30 - 9:00 pm ● "How To Pull Off the Perfect Dinner Party" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Want to feel like a guest at your own party?  Planning is the key!  Getting organized and list making are the main tasks. In this class we will break down the menu and give you a day by day strategy for executing this party without a hitch, as well as some do ahead tips for party planning in general.  We will talk about beverage service, table settings and much more. Menu: Gougeres ~ bite sized cheese pastries ● Stuffed Baby Portabella Mushrooms ● Roasted Cornish Game Hens with Wild Rice Stuffing and Spicy Pear Gravy ● Ginger Candied Carrots ● Roasted Lima Beans ● Local Artisan Bread ● Pumpkin Chiffon Pie

10 SEATS OPEN!  Thursday, November 6th ● 6:30 - 9:00 pm ● "Hone Your Knife Skills" ● Hands On Class ● Ed Bartush - Wusthof Trident Cutlery ● $45.00   Get ready for the holidays!  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. (Remember, we have knife sharpening available!)

Saturday, November 8th ● 11:30 - 2:00 pm ● "Biscuit Bliss" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00   Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT!  After a recent trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss". The class will include a discussion of the best ingredients, techniques and equipment for biscuit assembly. Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls)   We will add some savory ingredients, some cheese and whatever else the class wants to use to "build out" the basic recipes.

4 TABLES OPEN!  Saturday, November 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Chicken and Sausage Creole in Puff Pastry ● Sautéed Pork Schnitzel with Blue Cheese and Crème Fraîche ● Pumpkin Cheesecake with Cinnamon Spiced Apples and Sweet Cream

Monday, November 10th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Umbria" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00  We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the ninth of a series of monthly classes exploring the different regions of Italy!  This region of Italy is the most centrally located in the country.  It is also one of Italy's smallest regions.  Its capital is Norcia.  One of the most recognizable cities of the region is Perugia, known mostly for its chocolate. This region uses mostly pork as a staple meat and the black truffle as a favorite culinary delight which are available seasonally from Christmas through March.  Wild caught birds are also a delicacy in this region as they are often hunted & served both at home and in local restaurants.  Minestra di riso e lenticchie ~ rise and lentil soup a hearty and thick soup with pancetta, tomatoes onions and lentils cooked with rice for a traditional first course ● Spaghetti col Rancetto ~ a simple dish from Spoleto that tossed cooked spaghetti with a fresh tomato sauce seasoned with pancetta, onions and fresh marjoram then topped with grated pecorino cheese ● Pollo Alla Cacciatora - Hunter's style chicken ~ a rich dish or cut up chicken seared and flavored with minced garlic, rosemary, anchovies, capers, lemon and extra virgin olive oil.  Served in it's own natural juices ● Fagioli con le Cotiche ~ pork and beans Umbria style ~ boiled cannellini beans seasoned with pork fat and minced up pork spareribs seasoned with rosemary and extra virgin olive oil ● Cicerchiata ~ Carnivale Cake ~ fried individual lemon and liqueur flavored dough wet with honey and almonds then formed into a large round home style donut

Tuesday, November 11th ● 6:30 - 9:00 pm ● "Vous Parlez Français?" ● Demonstration Class ● David Moeller - Sullivan University ● $50.00   Let Chef Moeller take us on a journey to France through the food of this city of love.  Classically French trained, he traveled and worked in France and London for two years as well as running Bistro Zinc ~ a French bistro ~ in Chicago for four years. This should be a fun trip!  Menu: Portage par L' oignon Francouptoise ~ French onion soup ● Pissaldier ~ caramelized onion tart ● Niçoise Salad ~ a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives and anchovies, dressed with a vinaigrette ● Croques Madame with Pommes Frites ~ the classic French ham and cheese sandwich covered in cheesy béchamel with a fried egg is placed on top of it served with French fries ● Cassoulet ~ a rustic, slow-cooked dish made with white beans and a lavish assortment of meats ● Poulet Grandmere ~ roasted chicken with garlic, bacon, mushroom, pearl onion, parisienne potato and herbs ● Crepes Suzette ~ French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, orange juice, zest, and Grand Marnier on top, served flambé