|
| |
It's a daily dilemma - what's for supper? We're often looking for something that's fast, flavorful, and easily accomplished . . . something that satisfies our hunger and allows us to get on to tackling the evening's agenda.
| |
|
|
|
|
|
|
|
|
What's Cooking at the Cottage
| |
|
|
Thursday, September 26th ● 11:30 - 2:00 pm ● "Last Harvest of the Season" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Depending on the weather, the garden may be winding down or still flourishing for a few more weeks to come. Make the most of its bounty while you have the chance end enjoy every moment. Menu: Wilted Spinach Salad, Applewood Smoked Bacon, Hard Cooked Egg, Pickled Red Onion & Hot Bacon Pan Dressing ● Savory Tomato Cobbler with Pecrino and Romano Cheese & Fresh Thyme ● Crispy Eggplant Parmesan, Marinara Sauce, Reggiano Parmigiano with a Blend of Four Melted Cheeses ● "Baci di dama" ~ Chocolate and Hazelnut Macaroons
Thursday, September 26th ● 6:30 - 9:00 pm ● "From Earth to Table ~ More Plant Based Goodness" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00 Inspired by the documentary Forks Over Knives, this class takes a look at the benefits of eating a plant based diet and shows you how to do so without sacrificing flavor. Menu: Fresh Cucumber with Dill Pesto and Pinenut Wafers ● Quinoa Chili ● Warm Bok Choy Salad with Mango & Avocado Salsa and Ginger Dressing ● Cast-Iron Seared Tempeh, Shiitake Mushroom & Walnut Ragout with Beet Coulis ● Sticky Toffee Pecan Pudding
SOLD OUT! Friday, September 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Duck & Caramelized Onion Tarts with Crème Fraiche ● Pasta with Shellfish, Mushrooms, Pine Nuts, Pancetta and Pesto Cream Sauce ● Individual Tiramisu
Saturday, September 28th ● 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
SOLD OUT! Saturday, September 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: French Onion Soup with Sherry & Glazed with Three Cheeses ● Chicken Curry with Cashews & Raisins over Basmati Rice ● Brown Sugar Buttermilk Bread Pudding with Vanilla Maple Sauce
|
|
NEW DATE! Wednesday, October 2nd ● 6:30 - 9:00 pm ● "Hold The Gluten, Please..." ● 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: Corn Cakes with Shrimp and Salsa Verde ● Quinoa & Edamame Salad with Red Cabbage and Carrots, Apple Cider Vinaigrette ● Balsamic Marinated Flank Steak with Roasted Brussels Sprouts and Blue Cheese ● Flourless Chocolate Torte
Thursday, October 3rd ● 6:30 - 9:00 pm ● "Harvest Homecoming Feast" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Falling leaves, a slight chill in the air and sensational aromas from the kitchen signal the arrival of Fall. Menu: Roasted Red & Gold Beet Salad, Arugula and Chevre with Citrus Vinaigrette ● Slow Roasted Pork Osso Bucco ● Buttermilk & Caramelized Onion Yukon Gold Mashed Potatoes ● Pumpkin Roulade topped with Pumpkin Spiced Whipped Cream ~ rolled pumpkin genoise, toasted pecans, cream cheese filling
8 TABLES OPEN! Friday, October 4th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Wilted Spinach Salad with Bacon, Chevre, Spiced Pecans & Hot Bacon Dressing ● Seared Salmon with Sauce Madagascar served with Spaetzle & Sautéed Vegetables ● Lemon Curd Mascarpone Mousse with Fresh Fruit & Biscotti
5 TABLES OPEN! Saturday, October 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Spinach Artichoke Dip with Crispy Pita ● Blue Cheese & Sausage Stuffed Chicken Breast with Caramelized Onion Sauce ● Apple Pecan Cobbler with Maple Crumble & Brandy Crème Fraiche
Tuesday, October 8th ● 6:30 - 9:00 pm ● "Croissants, Danish & Turnovers" ● Partial Hands On Class ● Barbara Turner - Sullivan University ● $55.00 Nothing is more delicious in the morning with your coffee than a delicate French pastry. The art of Viennoiseries or French breakfast pastry is challenging but is well worth the effort. Viennoiseries are a type of leavened buttery puff pastry. It comes in three types, Croissant, Danish and Puff pastry. Menu: Croissants ~ a rich, flaky pastry so delicate it melts in your mouth ● Chocolate Croissant ~ pains au chocolat ~ croissant dough wrapped around a delicious chocolate center ● Danish ~ similar to croissant dough, but with eggs and more dense than a croissant ~ delectable pastries filled with either cheese or cherry filling ● Puff Pastry Turnovers ~ flaky handmade puff pastry with a sweet apple center and iced with a vanilla glaze
Wednesday, October 9th ● 11:30 - 2:00 pm ● "Flavors of the Season" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Fall brings crispness to the air as well and hardiness to our cooking. Come and enjoy the flavors of the season. Menu: Sweet Corn Chowder ● Caesar Salad with Homemade Croutons ● Wild Mushroom Lasagna with Herbed Garlic Toast ● Fresh Fall Apple Cake
SOLD OUT! Friday, October 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Lobster & White Truffle Macaroni and Asiago Cheese ● Beef Tenderloin with Mushroom Ragout served with Potato Gratin & Roasted Vegetables ● Chocolate Mousse with Bourbon Anglaise
5 TABLE OPEN! Saturday, October 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Truffled Scrambled Eggs with Soft Onions & Bacon on Garlic Toast ● Shrimp & Crabmeat Penne Pasta Scampi with Spicy Alfredo Sauce ● Flambéed Apple & Date Vanilla Cream Napoleon
Monday, October 14th ● 6:30 - 9:00 pm ● "Simplicity of Soup" ● Demonstration Class ● Tess Krebs - Tess Catering ~ Eclectic Gourmet ● $45.00 The simplicity or complexity of a pot of soup is up to you. A wonderful soup can be the result of combining fresh vegetables with a homemade stock; easy and delicious. Let's welcome Tess for her first class at the Cottage. Some may remember when Tess opened and operated the deli at Rainbow Blossom in the late 80's or early 90's or know her from her catering business. Menu: Homestyle Chicken & Dumplings ● Fall Tomato Soup ● Butternut Squash Bisque with Shitake Mushrooms ● Curried Red Lentil & Roasted Sweet Potato Soup
6 SEATS OPEN! Tuesdays, October 15th through November 19th ● 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 if you wish.
|
Wednesday, October 16th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Sicily" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the sixteenth of a series of monthly classes exploring the different regions of Italy! "The island kicked by the boot" as some have said about Sicily due to it's location in the Southern Mediterranean Sea. Local cuisine is highlighted by Seafood as a staple with Squid being an island favorite...stuffed calamari, grilled squid, fried calamari, calamari salad, pasta with calamari and sauce, black squid ink pasta or risotto. A volcanic island, Sicily is also very fertile. Lemon groves and blood orange groves can be found all over the island and are used as a staple in flavoring the cuisine as well as salads by themselves. Olives, capers, eggplant and raisins are also very commonplace in Sicilian food preparation. Warm and dry throughout the year, the island is always a beautiful travel location. Menu: Pasta Chi Vrocculi Arriminati ~ pasta with cauliflower maccheroni pasta tossed with a light cauliflower sauce sauteed with onion, anchovies, pine nuts, basil, saffron and dark raisins ● Caponata ~ eggplant stew (compote) seasoned & pan seared eggplant with celery, onions, olives, capers, vinegar, celery and tomatoes ● Baciole di Pesce Spada con Salmoriglio ~ swordfish rolls ~ thin flattened seasoned swordfish steaks rolled with an onion, caper, bread and cheese filling, skillet seared and topped with a fresh garlic, lemon and parsley dressing ● Insalata di Aranci ~ fresh orange salad~ sliced oranges seasoned with thinly sliced scallions then drizzled with extra virgin olive oil and seasonings ● Cannoli ~ ricotta, chocolate and candied fruit filled fried pastry shells
Thursday, October 17th ● 11:30 - 2:00 pm ● "A Flavorful Fall Luncheon" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Cooking with the seasons allows us to use the freshest ingredients in our dishes; farm to table. Menu: Wild Mushroom Chowder with Fresh Thyme and Crispy Baguette ● Fresca Mele Calde ~ salad with mixed greens, crisp apple, saga blue cheese, sugared walnuts and hot apple dressing ● Roasted Butternut Squash Risotto with Shaved Reggiano Parmigiano ● German Chocolate Cake with Toasted Coconut Pecan Filling
Thursday, October 17th ● 6:30 - 9:00 pm ● "Sharpening Your Knife Skills" ● Clark Stone - Wusthof Trident Cutlery ● Hands On Class ● $45.00 Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Knowing how to choose, care for, sharpen and use knives correctly can make your confidence in the kitchen soar! Learn the proper way to hold and use a chef's knife to chop, dice, mince and chiffonade vegetables and herbs. Clark will show how to carve a freshly roasted turkey, make perfect tomato slices and slice bread for a great sandwich that you will be able to enjoy in class, plus angel food cake for dessert.
7 TABLES OPEN! Friday, October 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Duck & Caramelized Onion Empanadas with Chipotle Molasses Aioli ● Chicken & Andouille Sausage Jambalaya ● Crepes with Cherries Flambé & Vanilla Ice Cream.
Saturday, October 19th ● 11:30 - 2:00 ● "Not-So-Scary Cookie Bouquets" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00 Learn to make a Not-So-Scary Cookie Bouquet for your family and friends. Several different cookie decorating techniques, including the use of 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 ~ ww.cathysdesignercookies.com ~ and see some of her creations. Students will take home four cookies they complete in this class ~ a Friendly Ghost, Scary Cat, a Fancy Pumpkin & a Green-Faced Witch. All tools, icings and cookies are supplied. 3 TABLES OPEN! Saturday, October 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Truffled Macaroni & Cheese with Parmesan Crust ● Filet of Salmon Wellington with Shrimp Mousse & Lobster Veloute ● Flambéed Fresh Fruit over Flaky Biscuits topped with Sweet Cream
Monday, October 21st ● 6:30 - 9:00 pm ● "From the Pumpkin Patch" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 The versatility of pumpkin will be showcased in this class. Sweet or savory, it is one of Autumn's signature flavors. Menu: Pumpkin Ginger Pear Soup served in a Pumpkin Terrine with a Popover ● Mixed Greens, Roasted Beets & Pumpkin with a Warm Bacon & Brown Butter Vinaigrette garnished with Roasted Pumpkin Seeds ● Pumpkin & Goat Cheese Lasagna ● Pumpkin Chiffon Pie topped with Whipped Cream ● Pumpkin Praline Cheese Cake
Wednesday, October 23rd ● 6:30 - 9:00 pm ● "Spooky Gingerbread House" ● Hands On Class ● Josh Moore - Volare ● $65.00 Begin a new tradition and create a spooky gingerbread house. Do you wish you knew how to bake, assemble, decorate and preserve the gingerbread houses you see in the magazines and on TV? Learn how as we go through the process, step by step, to create and decorate a masterpiece! Each student or family will make their own, large house to take home with them! Don't miss out! Class is priced per house; this would apply to an individual, couple or family of four or less. For larger families, please call for special pricing. Class is limited to 12 houses.
|
Thursday, October 24th ● 6:30 - 9:00 pm ● "Farm to Table 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: Peach Basil Bellini ● Blueberry Cake Donuts with Bourbon Maple Glaze ● Pizzettes with Caramelized Onion & Pickled Peaches ● Farm Fresh Omelette ~ farm fresh eggs, roasted sweet potatoes, spinach, goat cheese ~ with side of Canadian bacon and Cheese Grits
Saturday, October 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Savory Crawfish & Vegetable Trinity Cheesecake with Savory Cayenne Whipped Cream ● Seared Beef Tenderloin with Hunters Sauce ● Lemon Mousse with Bourbon Marinated Fruit
NEW CLASS! Monday, October 28th ● 6:30 - 9:00 pm ● "Making Pasta & Gnocchi from Scratch" ● Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00 Come, learn and make pasta and gnocchi from scratch. Tender and delectable, there is nothing like it! After class you will have the knowledge to make your own for family and friends. Menu: Maccarruna di Casa ~ duram semolina flour, water and egg pasta shells in a simple sauce of fresh tomatoes ● Gnocchi di Patate con Spinaci ~ potato & spinach gnocchi in a creamy four cheese white sauce
|
VIEW ALL OF OUR CLASS OFFERINGS online.
Our Full Cooking Class Schedule is always on our website
|
|
|
|
|
|
|
Solve the "home and hungry" dilemma with some one-pot, stovetop cooking!
|
 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd Louisville, KY 40207 502-893-6700
|
|
|
|
|
