Spring brings a host of special occasions to celebrate with family and friends. Some gatherings will be casual, but others may call for a special dinner worthy of a distinctive occasion.

 

IN THIS ISSUE, we're preparing a spring dinner apropos for any number of special occasions ahead. On the menu, we have Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise, Hasselback Potatoes, Green Beans Gremolata, and a sweet ending of Carrot Cake with Ginger Mascarpone Frosting. The flavors are fresh, the cooking easy, and the tastes sublime.

 

Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Plan an evening out now! Access the March Cooking Class Schedule HERE, and the April Class Schedule HERE.

Wednesday, March 27th ● 6:30 - 9:00 pm ● "A Tour of Italian Cuisine - Lazio" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00   This is the tenth of a series of monthly classes exploring the different regions of Italy!  This region is the home of the nation's capital, Rome.  A region of great food and great wine and a colorful & outright vocal people if asked by Italian nationals.  Although there is no food that can be typically catagorized specifically to the region, many dishes are mostly typical of Rome itself.  Menu: Panzerotti alla Romana ~ prosciutto and guyere stuffed fried ravioli ● Trio of Pastas ~ Spaghetti Cacio e Pepe, Bucatini alla Matriciana & Spaghetti Alla Carbonara three typical roman pasta dishes.  one red with pancetta, crushed red pepper & cognac, another with a rich egg cream sauce & pancetta and a third with freshly grated pecorino romano & freshly cracked black pepper ● Satimbocca alla Romana - veal rolls, roman style thin sirloin seasoned & stuffed with prosciutto & sage than pan seared in butter and olive oil & deglazed with white wine ● Bigne di San Giuseppe - fried dough served empty dusted with powdered sugar or filled with a traditional pastry cream

SOLD OUT!  Friday, March 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two   Menu: Asian Chicken Lettuce Wraps ● Sauteed Salmon with White Beans, Roasted Garlic, Mushrooms & Fresh Herbs ● Individual Chocolate Pecan Pies

SOLD OUT!  Saturday, March 30th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Kentucky Ham Grit Cakes with Shrimp & Red Eye Gravy ● Chicken & Shrimp Linguini with Tomato Pesto Alfredo ● Goat Cheese Crème Brulee with Marinated Berries

Friday, April 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Vol au Vent with Shrimp and Scallop Gratin ● Seared Breast of Chicken with Roasted Garlic, Mushrooms, Pearl Onions and Calvados Sauce ● Caramelized Peach Tarts with Bourbon Sabayon

Saturday, April 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Spinach Risotto with Parmesan Cheese and Mushrooms ● Honey Poached Duck Breast with Sundried Cherry Gastrique ● White Chocolate Bourbon Pecan Pie

Thursday, April 11th ● 6:30 - 9:00 pm ● "Did I Mention This is Gluten Free?" ● Demonstration Class ● Mat Shalenko - June Health and Wellness ● $45.00 More and more people are discovering they have an allergy or intolerance to gluten and are perplexed as to how to prepare wonderful meals in spite of this restriction. A little knowledge and creativity will make this learning curve easier and certainly more delicious!  Menu:  Rock Shrimp and Shiitake Mushroom Stuffed Crepes with Basil Oil ● White Bean, Tomato and Kale Salad with Lemon Vinaigrette ● Apple Butter Marinated Pork Tenderloin with Roasted Sweet Potatoes and Dijon Aioli ● Red Velvet Cupcakes  

Friday, April 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Wild Mushroom Risotto with Blue Cheese, Proscuitto Ham and Tomato ● Seared Salmon with Provencal Vegetables, Couscous, Champagne Beurre Blanc and Fresh Herbs ● Chocolate and Bailey's Custard Tarts

Saturday, April 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Seafood Newburg in a Puff Pastry Shell ●  Seared Beef Tenderloin with Sauce Chasseur ●  Sherry Macerated Fresh Fruit with Sabayon

Sunday, April 14th ● 1:30 - 4:00 pm ● "Cookies in the Derby City" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00  Springtime in Kentucky means only one thing...Derby is only weeks away!  Students will learn the how to's of cookie decorating, including outlining and flooding, learning to pipe royal icing and other decorating techniques as well as working with fondant to create roses. Each student will take home four decorated cookies as well as the recipes for Cathy's sugar cookies, gingerbread cookies and royal icing. You will be decorating ~ Derby Horse complete with a mane and tail cut from fondant and garland of roses (individually handmade from fondant), Jockey Silk, Horseshoe and the highpoint of fashion, the Derby Hat.

Tuesdays, April 16th  through May 21st ● 6:30 - 9:00 pm ● "Basic Training 101" Hands On Class ● David Moeller - Sullivan University ● $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.

Wednesday, April 17th ● 6:30 - 9:00 pm ● "Going with the Grain" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 This class will introduce you to four new whole grains and some yummy ways to begin incorporating them into your culinary repertoire.  You will be shown what to look for when purchasing, how to prepare the grains for cooking as well as their numerous nutritional and health advantages. Menu: Oat Groat and Potato Pancakes topped with Smoked Salmon ● Farro with Smoked Chicken Salad and Chutney ● Millet and Barley Split Pea Soup with Coconut Milk and Ginger ● Farro with Nectarines and Toasted Pine Nuts ● Cinnamon Raisin Barley Pudding (we are happy to adapt this menu for the vegetarian student)

Thursday, April 18th ● 6:30 - 9:00 pm ● "Meet Me in the Winner's Circle" Demonstration Class ● John Plymale - Porcini ● $50.00 Derby is a celebration of history, horses, fashion, food and, of course, bourbon. This dinner of Derby classics is sure to put you in the winner's circle with your guests!  Menu: Kentucky Bibb Lettuce Salad with Strawberries, Goat Cheese, Red Onion, and Toasted Almonds dressed with Strawberry Balsamic Vinaigrette ● Roasted Black Angus Tenderloin served with Homemade Henry Bain Sauce and Gorgonzola Horseradish Sauce ● Grilled Spring Asparagus with Fresh Lemon and Thyme served Chilled ● Roasted Garlic, Sharp Cheddar and Fontina Cheese Grits ● Commonwealth Tart with Bourbon Crème Anglaise and Woodford Reserve Whipped Cream

Friday, April 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu:  Duck and Caramelized Onion Spring Rolls with Sweet Spicy Dipping Sauce ● Beef Tenderloin with Truffled Cognac Sauce, Spaetzle and Sauteed Vegetables ● Pear and Brie Cheese Vol au Vents served with Ice Cream

Saturday, April 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: White Truffle Soft Scrambled Eggs with Bacon and Chives ● Seared Filet of Sole with Lemon Caper Butter Sauce ● Warm Strawberry Shortcake

Thursday, April 22nd ● 6:30 - 9:00 pm ● "The Crêperie Is Now Open!" ● Hands On Class ● Najla Aswad - Najla's Specialty Foods, Inc. ● $55.00  The crêpe, originating in France, is  delicate wrappers that can be sweet or savory, but is always delicious. A crêperie maybe a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café.   Najla will cover the basics of crepes - traditional egg and milk, chocolate and savory herb crepes, demonstrate how to make crepes using different kitchen pans, the technique of flambee as well as creative ways to use crêpes such as hors d'oeuvres, manicotti and layered crepe cakes. Then you will try your hand at making these delicacies!  Menu: Baked Apple Crepes with Caramel Sauce ● Baked Herbed Manicotti (ricotta stuffed crêpes) - you'll never use pasta shells again! ● Chicken, Herb & Mushroom in Herbed Crêpes ● Smoked Salmon & Dill Crêpe Hors d'oeuvres ● Mille Crepe - Lady Mendl's 20 layer Crepe Cake ● Crepe Cup Sundaes

Wednesday, April 24th ● 6:30 - 9:00 pm ● "Abbruzio e Molise" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the eleventh of a series of monthly classes exploring the different regions of Italy! This region sits bordering the center of the adriatic sea.  As it is a warmer climate, many of the dishes typical of the region are made with red tomatoes or hot red peppers.  The famous Aglio Olio e Pepperoncino pasta is traditional of the region as are many of the spicier dishes coming out of Italy.  Menu: Pizza Rustica - Rustic Pizza ~ homemade dough stuffed with fresh mozzarella, ham and sausage & eggs oven baked ● Polenta Sulla Spianatura ~  polenta on a wooden board; a very home style dinner of cooked polenta spread on a table then topped with a thick and tasty spicy tomato and sausage ragu ●  Angello alle Olive - lamb chops with herbs & topped with a spicy black olive & lemon salsa ●  Piselli con Guanciale ~  peas with bacon & onions ● Ciambellini Campagnole ~ baked oil and wine Cookies; these can be made also with a hint of spice either with anise seed, black pepper or crushed red pepper

Thursday, April 25th ● 11:30 - 2:00 pm ● "Run for The Roses Brunch" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Whether entertaining Derby guests or off to the track, brunch is a marvelous way to start the day.  This relaxed athmosphere lends itself to leisurely conversations before the hustle and bustle of the day begins.  Menu:  Ale 8 and Bourbon Slushie garnished with Fresh Kentucky Colonel Mint ● Frittata with Kentucky Country Ham, sauteed Sheltowee Farm Mushrooms, Caramelized Onion, White Cheddar, Provolone and Mozzarella Cheeses ● Kentucky Bourbon French Toast stuffed with sweetened Marscapone and Cream Cheese, dusted with Powdered Sugar ● Scalloped Potatoes with Vidallia Onion and Sharp Cheddar Cheese ● Oven Roasted Loin of Pork with Fresh Rosemary served with Jezabel Sauce ● Traditional Kentucky Spoon Bread

Saturday, April 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Savory Black Pepper Goat Cheese Cake served with Horseradish Cream ● Boneless Pork Chop with Sauce Dijonaise ● Cinnamon Apple Bread Pudding with Brandied Sweet Crème Fraiche