| Love appears in our lives in many ways every day of the year, but it's fun to acknowledge and celebrate our affections with a day dedicated to those that are special in our lives. Some mark the occasion with cards or flowers, however, we think chocolate says it best!
IN THIS ISSUE, we're celebrating with chocolate. We start with a delicious recipe for Best Cocoa Brownies, proceed to individual Molten Chocolate-Raspberry Cakes, then on to a decadent, near-flourless cake known as the Queen of Sheba. Along the way, you'll develop your cooking skills with tips for working with chocolate, and a primer on how to beat egg whites. Let's get baking! | |
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| | | | | What's Cooking at the Cottage | |
SOLD OUT! Friday, February 7th * 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Shellfish with Brandy Cream Sauce Mille Feuille ● Pork Tenderloin with Jambalaya, Black Beans, Rice & Sautéed Vegetables ● Chocolate Crème Brulee
Saturday, February 8th ● 11:30 - 2:00 pm ● "Sweet Breads ~ Muffins, Scones & Cinnamon Rolls" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads * $45.00 The sweetest month of the year brings out the sweet side of Brad's Designer Breads. So, just in time for Valentine's Day, Easter, your Derby guests or Mother's Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills. Class will include making Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping, plus Chocolate Cherry Muffins and Carrot Cake Muffins with Cream Cheese Icing. We will also work on scone skills with Crunchy Sweet Almond Dried Cherry Scone and then a Candied Ginger Scone. And last, but not least, to save you that long trip to the mall, we will make some "To Die For" Cinnamon Rolls from scratch, that will save you both gas money and calories.
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SOLD OUT! Saturday, February 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Truffle Macaroni & Cheese with a Fine Herb Crust ● Seared Tenderloin Tips with Sauce Diane ● Cinnamon Peach & Pear Cobbler with Toasted Pecan Crumble
SOLD OUT! Monday, February 10th ● 6:30 - 9:00 pm ● "Homemade Pizza Pies & Traditional Barese Focaccia Bread" ● Hands On Class ● Luigi Gelsomini - Luigi's Pizzeria & Pasta ● $55.00 Have fun while you learn to make pizza dough, rolling and shaping the hand stretched dough until you get the hang of it! Chef Luigi is an expert pizza maker so you don't miss this one! You will be making amazing pizza crust and focaccia bread with your family in no time! Menu: Neapolitan Pizza - thin crust ● Panzerotto ● Traditional Cheese Calzone ● Stromboli Calzone ● Eggplant Calzone ● Spinach Calzone ● Mini Calzones - perfect for appetizers ● Traditional Barese Focaccia Bread Wednesdays, February 12th through March 19th ● 11:30 - 2:00 pm ● "Daytime Basic Training 101" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $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 if you wish.
2 SPOTS OPEN! Wednesdays, February 12th through March 19th ● 6:30 - 9:00 pm ● "Intermediate Training" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $475.00 for a Six Week Course. A six week series of HANDS ON training, designed for those who have completed the Basic Training series and are looking for more. No worries; if you haven't taken the Basic Training series, but are comfortable with elementary cooking skills and are looking to fine tune your techniques or challenge yourself, this series would be perfect for you! During this course, you will concentrate on working with the five Mother Sauces, starches including Rice Pilaf, Polenta, Risotto & Grits, explore the diversity of the Egg by making the Perfectly Poached Egg, Fluffy Omelets, Crepes& Custards (both sweet & savory). Learn to perfect your cooking techniques by Braising, Shallow Frying, Poaching and Sautéing, learn different preparations for veggies such as Asparagus with Hollandaise Sauce, Broccoli Casserole, Ratatouille and Lyonnaise potatoes and try your hand at basic baking skills with Biscuits, Muffins, Flatbreads & cookies. Feel free to bring your cook's knife and an apron to class each week.
NEW DATE! Thursday, February 13th ● 6:30 - 9:00 pm ● "Lazy Day Brunch" ● Demonstration Class ● Coby Ming - Harvest ● $45.00 Brunch is a fun way to entertain, enjoy a lazy weekend morning or makes a wonderful alternative to a traditional dinner. Harvest, a locally grown restaurant, has received rave reviews of its brunch selections so let's see for ourselves. Menu: BoB cocktail ~ bourbon, orange, bitters *Pecan Granola Bites ● Roasted Vegetable Strata ~ ginger sage sausage & kabocha grits ● Frenchie Bites ~ maple syrup, bourbon vanilla whipped cream, powdered sugar ● Cheese Board with Crostini, Fruit Compote, Chow Chow & Apple Butter Saturday, February 15th ● 11:30 - 2:00 pm ● "Plant Based Valentine's Day" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00 Love me, love me not... Who said that Valentine's Day couldn't be heart healthy, plant based, gluten free & sexy! Menu: Sesame Crusted Avocado with Basil, Pomegranate and Fig Puree ● Spicy Tomato Bisque with Herb Coulis ● Baby Spinach Salad with Pears, Pistachios and Vanilla Bean Vinaigrette ● Tempeh with Sautéed Mushrooms and Truffle Oil, Asparagus and Red Wine Reduction ● Strawberry, Banana and Almond Napoleon with Dark Chocolate Sauce
SOLD OUT! Saturday, February 15th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: New Orleans Style BBQ Shrimp & Grits ● Scaloppini of Pork with Caramelized Onion & Blue Cheese ● White Chocolate Walnut Pie with Sweet Cream
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Monday, February 17th ● 6:30 - 9:00 pm ● "Fun with Fondant - Cake Decorating" ● Hands On Class * Jesica Jones - Certified Pastry Culinarian ● $55.00 In this class you will learn how to create that beautifully smooth finish you've admired on many cakes. Fondant icing is the trick. In addition, you will be creating borders with fondant roping, braided fondant and delicate piping as well as using Luster dust to add some sparkle & paint designs. Each student will be provided with an 8 inch cake to decorate and take home. This is not a Wilton cake class...it's SO much more! *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.
Thursday, February 20th ● 11:30 - 2:00 pm ● "Oodles of Onions" ● Demonstration Class * Lelia Gentle -DreamCatcher Farm ● $45.00 Onions are indispensable as seasonings whether made into a mirepoix or caramelized to add to any number of dishes...or they can stand alone as vegetables. This class will examine the members of the onion family and how to use them - red, white & yellow onions, scallions, leeks, ramps, garlic, shallots and pearl onions to name a few. Menu: Classic French Onion Soup au Gratin ● Shallot & Fig Tart ● DreamCatcher Slider topped with Caramelized Onion served with Hand Breaded Deep Fried Onion Rings ● Seared Scallops served on a bed of Creamed Leeks
Thursday, February 20th ● 6:30 - 8:30 pm ● "Cozy Winter's Night" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Is your motto should be Eat, Drink & Be Merry? Your guests are sure agree when you serve this cozy evening meal paired with a glass of wine & good conversation. Menu: Spinach Salad with Pancetta, Red Onion, Grape Tomato, Toasted Almonds & Balsamic Vinaigrette ● Parmesan Crusted Chicken Breast with Tarragon Mustard Crème Sauce ● Potatoes Latkes ● Broccolini topped with Garlic Crumb & Pecorino Romano Cheese ● Snickerdoodle Cheesecake
SOLD OUT! Friday, February 21st ● 6:30 - 8:30 pm ● "Date Night" * Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: French Onion Soup ● Chicken Breast Roulade with Spinach, Italian Sausage & Cheese with Roasted Garlic Sauce & Sautéed Vegetables ● Bourbon Pecan Tarts with Ice Cream
Saturday, February 22nd ● 11:30 - 2:00 pm ● "Basic Stock & Mother Sauces" ● Partial Hands On Class ● David Moeller - Sullivan University ● $55.00 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
SOLD OUT! Saturday, February 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Savory Goat Cheese & Spinach Cheesecake ● Filet of Salmon Stuffed with Roasted Vegetables & Shrimp ● Warm Bananas Foster with Ice Cream on Buttermilk Biscuits
Monday, February 24th ● 6:30 - 9:00 pm ● "N'Awlins Mardi Gras Feast" ● Demonstration Class ● Lelia Gentle -DreamCatcher Farm ● $45.00 The two things you need to know to make a good gumbo are how to make a proper roux as well as a good basic stock. In addition, Cajun or Creole cooking uses a unique blend of spices & herbs to achieve its unique flavor. Menu: Louisiana Seafood Gumbo rich with fish, shrimp & oysters ● Chicken Etoufee ● Red Beans & Rice ● N'Awlins Bread Pudding with Bourbon Sauce
Tuesday, February 25th ● 6:30 - 9:00 pm ● "A Tour of Italy - Liguria" ● 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 second 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: Mitili Ripieni Alla Spezzina ~ stuffed mussels spezia style ● Torta di Acciughe ~ anchovy pie ● Insalata di Bollito ~ boiled beef salad ● Fagiolini Alla Genovese ~ Genova style green beans ● Torta Di Mandorle ~ almond torte
Thursday, February 27th ● 6:30 - 9:00 pm ● "Who Put the O in Doughnuts?" ● Partial Hands On ● Barbara Turner-Seelbach - Sullivan University ● $55.00 A doughnut or donut is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack. The two most common types are the ring doughnut and the filled doughnut - which is injected with fruit preserves, cream, custard, or other sweet fillings... You must agree, fresh & hot are the best! Menu: Yeast Glazed Doughnuts ● Chocolate Cake Doughnut ● Jelly Filled Doughnut ● Apple Fritter
SOLD OUT! Friday, February 28th * 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Wilted Spinach Salad with Goat Cheese, Pears, Spiced Pecans & Warm Bacon Dressing ● Beef Tenderloin with Mushroom Ragout, Herbs & Roasted Root Vegetables ● Crepes Suzette with Chantilly Cream
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VIEW ALL OF OUR CLASS OFFERINGS online. Our Full Cooking Class Schedule is always on our website |
| | | | | Delight in all of the loving relationships in your life, and treat them to a handcrafted chocolate dessert.
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 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd Louisville, KY 40207 502-893-6700 |
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