Monday, February 1st ● 6:30 - 9:00 pm ● "A Healthy Valentine's Day ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00  Love your healthy lifestyle and the choices you make while celebrating this special day in style!  Menu: Roasted Beet with Shaved Fennel, Walnut and Herbs ● Truffle, Potato and Asparagus Soup ● Salad of Baby Greens with Roasted Red Peppers, Figs and Pistachios ● Lentil Steak with Mushroom Risotto, Sautéed Spinach and Sundried Tomato ● Avocado and Dark Chocolate Mousse with Almond Florentines and Raspberries

Wednesday, February 3rd ● 6:30 - 9:00 pm ● "Let's Fondue It!" ● Demonstration Class ● Lelia Gentle ● DreamCatcher Farm ● $50.00  Fondue originated in the Swiss Alps, dating back to the turn of the late 17th century. The earliest known recipe appeared in 1699. It began as a hearty dish for peasants and others working in the mountains of Switzerland and Savoy in the Rhone Alps. The only available food items in winter at times were cheese, wine and old bread. The peasants did not enjoy eating old crusty bread, so they devised a way to soften it. They melted cheese and wine together, and then dipped the bread into the mixture of fondue. In Switzerland, fondue is usually served as the main dish, not as an appetizer or side course. Fondue is an easy, fun, crowd-pleaser perfect for a party or for an intimate evening for two and is very simple to prepare. Come, learn and enjoy!  Menu: Traditional Emmental Cheese Fondue ● Creamy Crab Fondue ● Brie Cheese Fondue ● Rich & Decadent Dark Chocolate Fondue

NEW CLASS! Thursday, February 4th ● 6:00 - 9:00 pm ● "I Love Choux ~ French Pastries" ● Demonstration Class ● Lizzy Martino -- Adrienne & Co and This Little Piggy ● $50.00  Please welcome Lizzy to the Cottage for this amazing class filled with French delicacies.  Her 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, Lizzy is so much fun and promises to teach you about French pastries as well as asking for volunteers from the students for some hands on assistance.  Menu: Red Velvet French Macarons ● Madelines ● Choux Pastry Desserts ~ cream puff, éclair, paris-brest, religieuse ● Opera Cake

Friday, February 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO  Menu: Lobster & White Truffle Macaroni and Cheese ● Seared Pork Loin Chops with Horseradish Dijon Crust ● Lemon Curd Tartlettes with Fruit

Saturday, February 6th ● 11:30 - 2:30 pm ● "Be My Valentine ~ Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $60.00 Learn to make a variety of beautiful cookies, perfect for Valentine's Day, to give your family and friends. The perfect mix of whimsical and romantic. 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 ~ Embossed Fondant Corset Cookie ● Love Bug Cookie ● Cuddly Panda Bear Cookie ● Valentine Envelope Cookie

Saturday, February 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO  Menu: Caramelized Onion, Parmesan and Spinach Frittata ● Breast of Chicken Wellington with Mushroom Duxelle Demi-Glace ● Poached Pear and Crystallized Ginger Cheesecake with Sweet Cream

Tuesday, February 9th ● 11:30 - 2:00 pm ● "Love is All Around Us" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Spend Valentine's Day enjoying an intimate celebration for two or a special gathering for a group of close friends. A crackling fireplace, a good bottle of wine, wonderful tunes  filling the air paired with an exceptional meal are the makings of a memorable evening.  Menu: Mini Lobster Rolls ● Iceberg Wedge with Warm Bacon and Blue Cheese Dressing ● Braised Beef Short Ribs ● Caramelized Shallot Mashed Potatoes ● Cream Puffs with Vanilla Ice Cream and Chocolate Sauce

Wednesday, February 10th ● 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.

Thursday, February 11th ● 6:00 - 9:00 pm ● "Red is for Valentine's Day" ● Demonstration Class ● Christina Singer - Christina Bakes! ● $50.00  Red is the way to celebrate this special day!  European desserts are featured with a focus on decadence and luscious red fruit.  They are sure to make everyone smile!  Menu: Raspberry Almond Tart ● Linzer Tart ● Giant Fresh Strawberry Napoleon

Friday, February 12th ● 6:30 - 8:30 pm ● "A Special Valentine's Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $145.00 for TWO  Treat that special person in your life to a Valentine's experience not soon forgotten.  An interactive, memorable way to celebrate a special day!  Menu: Shrimp and Crab Etouffee with Fried Bread ● Beef Tenderloin en Croute with Green Peppercorn Cognac Sauce ● Chocolate Mousse with Grand Marnier Anglaise Sauce

Saturday, February 13th ● 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, February 13th ● 5:30 - 7:30 pm ● "A Special Valentine's Date Night ~ Early Seating" ● Hands On Class ● Mike Cunha - Sullivan University ● $145.00 for TWO  Treat that special person in your life to a Valentine's experience not soon forgotten.  An interactive, memorable way to celebrate a special day!  Menu: Truffled Macaroni and Cheese with Shrimp and Crabmeat ● Seared Beef Tenderloin with Sauce Diane ● Chocolate Cheesecake with Bourbon Macerated Strawberries and Toasted Meringue

Saturday, February 13th ● 9:00 - 11:00 pm ● "A Special Valentine's Date Night ~ Late Seating" ● Hands On Class ● Mike Cunha - Sullivan University ● $145.00 for TWO  Treat that special person in your life to a Valentine's experience not soon forgotten.  An interactive, memorable way to celebrate a special day!  Menu: Truffled Macaroni and Cheese with Shrimp and Crabmeat ● Seared Beef Tenderloin with Sauce Diane ● Chocolate Cheesecake with Bourbon Macerated Strawberries and Toasted Meringue

Sunday, February 14th ● 6:30 - 9:00 pm ● "A Special Valentine's Date Night" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $150.00 for TWO  Treat that special person in your life to a Valentine's experience not soon forgotten.  An interactive, memorable way to celebrate a special day!  Menu:  Traditional Caesar Salad with Shaved Parmesan Cheese ● Surf & Turf ~ Petite French Onion Beef Tenderloin and Petite Lobster Tail with Drawn Butter ● Grand Marnier Soufflé

Monday, February 15th ● 6:30 - 9:00 pm ● "Advanced Sauce Techniques" ● Partial Hands On Class ● Whitney Fontaine - Private Chef ● $60.00  Sauces can change a plain piece of chicken, steak or pork into an entree you would be proud to serve to your special guests. Learn how sauces pair with different foods, learn about contrasting flavors as well as sauce finishing techniques.  Once you have learned stocks and mother sauces, you are ready to move on to more advanced sauces.  Menu: Demi Glace (highly concentrated base for many sauces) ● Beurre Blanc (white wine butter sauce) ● Beurre Rouge (red wine butter sauce) ●  Bordelaise (red wine demi glace based sauce) ● Gastrique (a syrupy reduction of caramelized sugar & vinegar) ● Maitre D'Hotel Butter (a compound butter) ● Port Wine Currant Sauce

Thursday, February 18th ● 6:30 - 9:00 pm ● "Winter Winter Chicken Dinner ~ Part Two" ● Demonstration Class ● John Plymale - Porcini ● $50.00  When the night is dark and cold, fill your home with the comforting aroma of chicken cooking away in the kitchen.  Any one of these dishes is sure to be a welcome addition to your dinner table whether it is a weeknight or dinner for company. Menu: Chicken Kiev ~ garlic, butter, fresh chives ● Sixth Avenue Grilled Chicken Salad with Red Wine Vinaigrette ● Chicken Relano ~ stuffed with diced green chilies & pepper jack cheese served with enchilada sauce and pico salsa; topped with shredded cheddar and monterey jack cheese ● Basmati, Sweet Onion and Toasted Almond Rice Pilaf ● Black Bottom Cappuccino Cheesecake

Friday, February 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO  Menu: Wild Mushroom Risotto with Prosciutto Ham and Romano Cheese ● Sautéed Breast of Chicken with Ragout of Cannellini Beans, Roasted Garlic and Herbs ● Peach Bourbon Bread Pudding

KIDS CLASS! Saturday, February 20th ● 10:30 - 12:30 pm ● "Kids Travel the World ~ Mexico"

● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Take a trip to Mexico with us and learn some authentic dishes you will make again and again.  This is the first of four Saturday classes for Kids.  You asked for it and we listened!  Now let's cook!  Menu: Fresh Guacamole with Fried Tortilla Chips ● Chicken Rice Tortilla Sopa (soup) ● Vegetable Quesadillas with Fruit Salsa ● Tostones (fried plantains) with Powdered Sugar  ** (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision)

Saturday, February 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO  Menu: Chicken and Sausage Creole in Puff Pastry ● Seared Salmon Filet with Shrimp and Crabmeat Veloute ● Double Chocolate Bread Pudding with Chocolate Cream

Wednesday, February 24th ● 6:30 - 9:00 pm ● "Private Event" ● Hands On Class ● Mike Cunha - Sullivan University

Thursday, February 25th ● 11:30 - 2:00 pm ● "Remembering the Afro German Tea Room" ● Demonstration Class ● John Plymale - Porcini ● $50.00  If you lived in Louisville in the 1980's it is a good bet that you frequently dined at Afro German Tea Room.  Located at St. Martin of Tours Church on South Shelby St., this unique venture came to be under the direction of Reverend Vernon Robertson.  He came to St. Martin in 1978, with a strong commitment to those in urban areas and the parish underwent revitalization and regrowth.  After years of disrepair, the church building was restored to its former beauty.  By the time Rev. Robertson retired in 1993, the parish had established a neighborhood outreach program and a restaurant, which he dubbed the Afro German Tea Room, to reflect the change in the neighborhood's ethnic makeup.  John Plymale was chef for a number of years and happily agreed to share some of the favorite dishes he served. Enjoy this trip down memory lane!  Menu: Famous Afro German Tea Room Pimento Cheese Finger Sandwiches on Wheatberry Bread ● Sautéed Chicken in Green Peppercorn Cream Sauce ● Broccoli with Hollandaise Sauce ● Chocolate Mousse Cake with Fresh Whipped Cream

Thursday, February 25th ● 6:30 - 9:00 pm ● "The Japanese Dining Table" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  The most traditional Japanese meal is a serving of plain, white rice, along with a main dish (fish or meat), some kind of side dish (often cooked vegetables), soup (either miso soup or clear broth) and pickled vegetables. At our table, you will experience some of these traditional dishes in addition to several that are unique. This will be a fun learning experience as well as a delicious meal. Menu: Miso Soup with Spinach and Tofu ● Okonomihaki with Tonkatsu Sauce ~ Japanese stuffed pancake ● Niku Jyaga ~ simmered beef slices and vegetables ● Futomaki with a freshly made thick Japanese omelet ● Purin ~ Japanese custard

Friday, February 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO  Menu: Chicken and Chorizo Empanadas with Poblano Chili Dipping Sauce ● Seared Salmon with Caramelized Onion, Mushrooms, Wilted greens and Roasted Garlic Sauce ● Cheesecake with Homemade Caramel Sauce

Saturday, February 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO  Menu: New England Seafood Chowder with Herbed Croutons ● Pork Saltimbocca  with Lemon Herb Beurre Blanc Sauce ~ pork cutlet stuffed with sage, Swiss cheese and prosciutto ● Sherry Macerated Fruit with Warm Sabayon over a Split Buttermilk Biscuit

Monday, February 29th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Liguria" ● 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!  This small region of Italy is made up of a very proud people which will use only what is available to them from their own little region.  Since the region cannot grow rice, they ignore it in their cuisine.  Since they do not have milk cows, they refrain from using butters and milks in their dishes - using olive oil in their desserts.  Located on the sea, they do have a varied diet of fish.  Soups with various vegetables and greens are also very common in this region.  They will eat rabbit in their diets and they also have lamb, veal and tripe available to them. The most recognizable city in this region would be the port city of Genova.  This is also the home of the beautiful coastal area known as The Italian Riviera.  Menu: Funghetto ~ Mushroom and Zucchini Ragout ~ a thick and hearty ragout served atop sliced crusty bread ● Tonno alla Genovese - Fresh Tuna Steaks ~ pan seared in a light mushroom sauce with white wine, garlic, lemon and a hint of anchovies ● Fagiolini alla Genovese ~ Fresh Haricot Verte ~ pan sauteed with garlic, parsley, extra virgin olive oil and a hint of anchovy for a depth of flavor ● Torta di Pasta Frolla Alla Genovese ~ a two layered freshly baked tart with a hint of lemon zest filled with a cherry jam and dusted atop with powdered sugar