SOLD OUT! Friday, March 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 per two  Menu: Shrimp and Scallop Gratin with Horseradish Dijon Sauce ● Steak Diane with Roasted Vegetables ● Bourbon Pecan Tarts

SOLD OUT!  Saturday, March 7th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two  Menu: Tomato and Mushroom Quiche with Aged Cheeses ● Chicken Cordon Bleu with Truffle Mornay Sauce ● Double Chocolate Bread Pudding with Chocolate Whipped Cream

NEW DATE! Monday, March 9th ● 11:30 - 2:00 pm ● "Soup's On!" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Chase the winter chill away with a pot of homemade soup simmering on the stove; the aroma alone will warm your soul. Pair this with some crusty bread and a crisp green salad; dinner is served!  Menu:  Classic Brunswick Stew ~ a stew of beef, pork, chicken and all the vegetables you can find ● Hearty Corn and Bacon Chowder ● Augolemono ~ traditional Greek lemon egg soup with chicken ● Butternut Squash Soup with Sage

Monday, March 9th ● 6:30 - 9:00 pm ● "Discover Our Hidden Pot of Gold" ● Demonstration Class ● Terrance Burbridge - The Irish Rover ● $45.00   Menu: Scotch Eggs ~ deep fried savories of hard-boiled egg and sausage; a staple in English pubs ● Salmon Rillettes ~ poached and smoked salmon, flaked and tossed with green onion in a caper Dijon mayonnaise, served with toasted french bread ● Lamb Stuffed Cabbage ~  cabbage rolls, stuffed with ground lamb and smoked cheddar, topped with a red wine demi glace and served with champ (Irish  mashed potatoes) ● Guinness Beef Stew ~ a rich mix of meat and vegetables simmered in the famous black beer of Ireland ● Irish Crème Caramel ~ silky egg custard, flavored with a hint of Irish Mist liqueur, and topped with caramel

Wednesday, March 11th ● 11:30 - 2:00 pm ● "The Lost Art of Braising" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  There is no food more satisfying than a well-braised dish. The art of braising is best described as a simple cooking technique with a huge outcome.  Everything you need to know will be explained ~ a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables and the right pots to use.  From quick braised weeknight dishes to slow cooked weekend braises you will find this information invaluable. Menu: Hot Candied Tomato Crostini ● Braised Short Ribs with Roasted Root Vegetable Puree and Mashed Potatoes with Chive Oil ● Lamb Shanks braised with sundried tomatoes, orange and rosemary with Creamy Polenta ● Caramelized Banana Pudding

Thursday, March 12th ● 6:30 - 9:00 pm ● "Here Comes Peter Cotton Tail" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Spring is just a week away and Easter is just around the corner.  This time of year, we see the end of gloomy winter days and a world filled with sunshine and new life.  The world is fresh and alive once more!   Let's celebrate!  Menu: Bunny Tail Bon Bons ● Grilled Leg of Lamb with Preserved Lemons ● Spring Vegetable Risotto topped with a Poached Egg ● Char-roasted Carrots with Goat Cheese and Toasted Nuts, drizzled with a Honey Balsamic Vinegar Reduction ● Angel Flake Coconut Cake ~ delicate white layer cake filled with Fresh Lemon Curd and Coconut Frosting

SOLD OUT!  Friday, March 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 per two  Menu: Tomato Artichoke Bisque ● Pasta with Grilled Chicken, Prosciutto, Pine Nuts, Mushrooms, Spinach and Pesto ● Peach and Bourbon Mille Feuille with Ice Cream

Monday, March 16th ● 6:00 - 9:00 pm ● "European Sweet Yeasted Breads" ● Demonstration Class ● Christina Singer - Chrissy Bakes! ● $45.00  Take the opportunity to learn about these unique sweet yeasted breads fond in Europe ~ flavors you have may have never had the opportunity to experience.  With a European heritage, part-Czech and part-Slavic, Christina realized that no one in Louisville makes European pastries and breads 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, you will learn to make these breads.  Menu: Nut Roulade ~ sweet yeast bread filled with a smooth, rich nut filling ● Buchteln ~ a cake composed of fluffy and buttery yeast dough with swirls filled with apricot jam ● Plum Streusel Cake ~ yeast dough topped with whole sliced plums and streusel

Wednesday, March 18th ● 11:30 - 2:00 pm ● "Nothing Goes Together Like Peas and Carrots"

SOLD OUT! Friday, March 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 per two  Menu: Risotto with Scallops, Pancetta and Asiago Cheese ● Beef Tenderloin with Wild Mushroom Ragout, Whipped Yukon Gold Potatoes and Sautéed Vegetables ● Chocolate Cheesecake with Raspberries

Saturday, March 21st ● 11:30 - 2:00 pm ● "Sweet Breads ~ Muffins, Scones, Biscuits & Cinnamon Rolls" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads * $45.00   Springtime brings out the sweet side of Brad's Designer Breads. So, just in time for 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.  Menu: Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping ● Chocolate Cherry Muffins ● Carrot Cake Muffins with Cream Cheese Icing.  We will also work on scone skills with Crunchy Sweet Almond Dried Cherry Scone ● 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.

SOLD OUT! Saturday, March 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two  Menu: Caramelized Onion, Oven Dried Tomato and Three Cheese Tarts ● Scaloppini of Pork Loin "Italianne" ~ with tomatoes olives, lemon and olive oil ● Strawberry Shortcakes with Fresh Whipped Cream ~ buttermilk biscuit with strawberries, served warm

Monday, March 23rd ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Abbruzio e Molise" ● 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 twelfth 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: Bruschetta ~ the original, simple delicious toasted bread with garlic and olive oil ● Agnello Brodettato ~ Seasoned Lamb with Lemon Broth ~ slow cooked seasoned lamb with prosciutto, onions, lemon, white wine topped with a flaked egg broth ● Carciofi Ripieni ~ Stuffed Artichokes ~ pan seared then steamed artichokes filled with anchovies, tuna,  garlic and fresh parsley in a lemon olive oil base ● Bocconati Dolci ~ Sweet Almond Bites - a homemade paste of whole almonds and cocoa tossed with fresh lemon zest and cinnamon then baked off in miniature pies

Tuesday, March 24th ● 6:30 - 9:00 pm ● "Entertaining all' Italiana" ●  Demonstration Class ● Josh Moore - Volare ● $50.00  Enjoy an evening filled with dishes found in Northern Italy ~ the Piedmont region.  Pair these dishes with regional wines and you are sure to have a successful gathering.  Menu: Insalata di Funghi ~ baby greens, grilled mushrooms, gorgonzola cheese, candied hazelnuts, roasted bell pepper and sweet onion vinaigrette ● Penne Carceratta ~ penne pasta in a rich sauce of Italian sausage, tomatoes, brandy and cream ● Arrosto di maiale al Latte ~ pork loin braised in milk ● Torta di Riso ~ traditional rice pudding torte filled with dried fruits and nuts

Wednesday, March 25th ● 6:00 - 9:00 ● "Fun with Fondant & Advanced Piping Techniques ~ Cake Decorating" ● Hands On Class ● Jesica Jones - Love At First Bite ● $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. 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 to show off and ultimately eat. 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.