Saturday, November 8th ● 11:30 - 2:00 pm ● "Biscuit Bliss" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00   Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT!  After a recent trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss". The class will include a discussion of the best ingredients, techniques and equipment for biscuit assembly. Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls)   We will add some savory ingredients, some cheese and whatever else the class wants to use to "build out" the basic recipes.

SOLD OUT!  Saturday, November 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Chicken and Sausage Creole in Puff Pastry ● Sautéed Pork Schnitzel with Blue Cheese and Crème Fraîche ● Pumpkin Cheesecake with Cinnamon Spiced Apples and Sweet Cream

Monday, November 10th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Umbria" ● 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 ninth of a series of monthly classes exploring the different regions of Italy!  This region of Italy is the most centrally located in the country.  It is also one of Italy's smallest regions.  Its capital is Norcia.  One of the most recognizable cities of the region is Perugia, known mostly for its chocolate. This region uses mostly pork as a staple meat and the black truffle as a favorite culinary delight which are available seasonally from Christmas through March.  Wild caught birds are also a delicacy in this region as they are often hunted & served both at home and in local restaurants.  Minestra di riso e lenticchie ~ rise and lentil soup a hearty and thick soup with pancetta, tomatoes onions and lentils cooked with rice for a traditional first course ● Spaghetti col Rancetto ~ a simple dish from Spoleto that tossed cooked spaghetti with a fresh tomato sauce seasoned with pancetta, onions and fresh marjoram then topped with grated pecorino cheese ● Pollo Alla Cacciatora - Hunter's style chicken ~ a rich dish or cut up chicken seared and flavored with minced garlic, rosemary, anchovies, capers, lemon and extra virgin olive oil.  Served in it's own natural juices ● Fagioli con le Cotiche ~ pork and beans Umbria style ~ boiled cannellini beans seasoned with pork fat and minced up pork spareribs seasoned with rosemary and extra virgin olive oil ● Cicerchiata ~ Carnivale Cake ~ fried individual lemon and liqueur flavored dough wet with honey and almonds then formed into a large round home style donut

Tuesday, November 11th ● 6:30 - 9:00 pm ● "Vous Parlez Français?" ● Demonstration Class ● David Moeller - Sullivan University ● $50.00   Let Chef Moeller take us on a journey to France through the food of this city of love.  Classically French trained, he traveled and worked in France and London for two years as well as running Bistro Zinc ~ a French bistro ~ in Chicago for four years. This should be a fun trip!  Menu: Portage par L' oignon Francouptoise ~ French onion soup ● Pissaldier ~ caramelized onion tart ● Niçoise Salad ~ a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives and anchovies, dressed with a vinaigrette ● Croques Madame with Pommes Frites ~ the classic French ham and cheese sandwich covered in cheesy béchamel with a fried egg is placed on top of it served with French fries ● Cassoulet ~ a rustic, slow-cooked dish made with white beans and a lavish assortment of meats ● Poulet Grandmere ~ roasted chicken with garlic, bacon, mushroom, pearl onion, parisienne potato and herbs ● Crepes Suzette ~ French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, orange juice, zest, and Grand Marnier on top, served flambé

Wednesday, November 12th ● 11:30 - 2:00 pm ● "Thanksgiving Sides & Desserts" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Side dishes seem to be the hardest part of planning a menu for most people...what to fix that is interesting and not the same old thing.  Here are some unique sides that would be a wonderful addition to your Thanksgiving table or used to spice up a weeknight dinner.  Menu: Traditional Scalloped Oysters (a meal in itself!!) ● Spinach Soufflé ● Five Creamed Onions ● Sweet Potato Torte ● Spiced Cranberry Sauce with Zinfandel ● Frozen Pumpkin Mousse with Walnut Toffee Crunch

Wednesday, November 12th ● 6:00 - 9:00 pm ● "Holiday Breads from the Heart" ● Demonstration Class ● Barbara Turner - The Seelbach Hilton ● $45.00  The time has come to start thinking of making holiday breads for your family or as gifts for others.  Menu: German Stollen ~ a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus peel, raisins and almonds, and different spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla,  other dried fruits and nuts and marzipan may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. ● Butter Kuchen ~ soft yeast dough coffee cake filled with a runny butter filling and topped with a simple white frosting ● Savory Cheese and Herb Pull a Parts ~ a great addition to your Thanksgiving or Holiday table

SOLD OUT! Thursday, November 13th ● 6:30 - 9:00 pm ● "Winter Winter Chicken Dinner" ● Demonstration Class ● John Plymale - Porcini ● $45.00  When the night is dark and cold, fill your home with the comforting aroma of chickencooking away in the kitchen.  Any one of these dishes is sure to be a welcome addition to your dinner table whether it be a weeknight or dinner for company.  Menu: Chicken Picatta served over Orzo ● Chicken Marsala served over Yukon Gold Mashed Potatoes ● Chicken Gorgonzola with Spinach and Cremini Mushrooms served over Cracked Black Pepper Fettuccini ● Chicken Zingarella with a sauce of artichoke hearts, pimento, onion, mushroom, olives ● Pumpkin Gingersnap Cheesecake

SOLD OUT!  Friday, November 14th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Lobster, Corn and Chipotle Chili Chowder ● Pasta with Grilled Chicken, Prosciutto Ham, Pine Nuts, Mushrooms and Spinach with Asiago Cream Sauce ● Bananas Foster Bread Pudding

SOLD OUT!  Saturday, November 15th ● 9:00 - 3:00 pm ● "Springerle & Molded Cookie Workshop" ● 6 Hour Hands On Workshop ● Connie Meisinger - House on the Hill Cookie Molds ● $115.00  For cookies too pretty to eat, learn techniques to properly make traditional European artisan cookies using both single and multiple image presses as well as rolling pins. In this hands on class, you will produce your own Springerle, molded gingerbread, Speculaas (think Windmill cookies) and luscious almond Frankfurter Brenton cookies. You will also learn a simple procedure for applying chocolate to the backs of the cookies. Beautiful additions to your holiday baking! Connie is the owner of House on the Hill, Inc., a company that provides working replicas of both historic cookie molds and newly designed and hand carved cookie mold designs. She started collecting the molds primarily as a baker of Springerle cookies and became interested in their history and art as much as their function. Since buying the business in 2002, Connie has expanded the range of cookie molds to include over 500 designs. She continues to find and develop molded cookie recipes. House on the Hill's molds have been featured in Martha Stewart Living, Victoria, and other baking and crafting publications. Connie appeared on the Martha Stewart Show in December 2011.  There will be a 30 minute break during this workshop. **Bring a shiny aluminum cookie sheet to transport your cookies home to dry and bake.

SOLD OUT! Saturday, November 15th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Bacon, Arugula and Tomato Frittata with Black Pepper Sour Cream ● Shrimp Etouffee with Cajun Sausage served with Rice Pilaf ● Chocolate Chocolate Walnut Bread Pudding

Monday, November 17th ● 6:30 - 9:00 pm ● "Giving Thanks ~ Plant Based Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00   As you gather together around the table this Thanksgiving, treat friends and family to a plant based, gluten free meal sure to please all of your guests.  Menu: Johnny Cakes with Maple, Ginger Cranberry Compote ● Quinoa Salad with Sweet Potatoes and Apples ● Green Bean Shiitake Casserole ● Lentil Loaf with Rosemary Potatoes ● Pumpkin Pie with Pecan Crust

Tuesday, November 18th ● 6:30 - 9:00 pm ● "Holiday Candy Traditions" ● Demonstration Class ● Josh Moore - Volare ● $45.00   Creating an array of candies for holiday gift giving is a sweet assignment. More than the candy itself, this is a gift of your time, attention and love, making it a gift straight from your heart!  This class has become a holiday tradition at the Cottage!  Menu: Modjeskas made with Homemade Marshmallows ● Bourbon Balls ● Chocolate Truffles ● Peanut Butter Fudge ● Old Fashioned Potato Candy ● Peanut Brittle ● Old Fashioned Divinity ~ dependent on weather conditions

Wednesday, November 19th ● 6:30 - 9:00 pm ● "Gifts from Your Kitchen" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Give the gift of your time, talent and unique person you are to those on your shopping list, ranging from the person who has everything or doesn't need anything; they will make the perfect hostess gift, a heartfelt thank you, thoughtful gift for coworkers, family and friends. As well, learn some fun and unique ways to package your goodies for gift giving.  Menu: Chili Infused Honey ● Lemoncello Liqueur ● Rosemary Simple Syrup ● Smokey Bacon Cheddar Cheese Ball ● Chai Truffles ● Preserved Lemons ● Chocolate Crinkle Cookies

SOLD OUT!  Friday, November 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Fried Green Tomatoes with Shrimp and Andouille Etouffee ● Seared Salmon with Shrimp and White Bean Ragout ● Peach and Brie Cheese Vol au Vent with Bourbon and Vanilla Ice Cream

SOLD OUT!  Saturday, November 22nd ● 11:30 - 2:00 pm ● "Silver and Gold ~ Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00  The season is here, so please come and learn to make cookies too beautiful to eat! Some of the things you will learn in class are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies, the sanding technique and brush embroidery icing technique. She will also share her recipes for Gingerbread Cookies, Traditional Sugar Cookies & Royal Icing. Visit Cathy's website ~ www.cathysdesignercookies.com   ~ and see some of her creations. Silver and Gold will be the theme of this class creating the feeling of true elegance. Learn to make a Giant Santa Claus with His Pack cookie ● Snow Covered Sleigh cookie ● a four inch Snowflake cookie using the brush embroidery icing technique ● and a Designer Christmas Tree cookie. This class is always a sell out, so sign up early

SOLD OUT!  Saturday, November 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Spinach and Artichoke Dip with Grilled Pita Crisps ● Beef Tenderloin Burgundy Style ● Cinnamon Apple Cheesecake with Hazelnut Caramel

SOLD OUT!  Sunday, November 23rd ● 1:30 - 4:00 ● "Santa's Coming to Town ~ Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00  The season is here, so please come and learn to make cookies too beautiful to eat! Some of the things you will learn in class are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies and the sanding technique. She will also share her recipes for Traditional Sugar Cookies & Royal Icing. Visit Cathy's website to see come of her creations ~ www.cathysdesignercookies.com. Traditional colors will be used to create the feeling of an old fashioned Christmas. Learn to make a Large Santa's Face cookie ● Santa's Elf cookie ● Snowman with Top Hat cookie ● and a Fuzzy Winter Sweater cookie. This class is always a sell out, so sign up early.

Monday, December 1st ● 6:30 - 9:00 pm ● "Czech Christmas Cookies" ● Demonstration Class ● Christina Singer - Christina Bakes! ● $45.00  Cookies are celebrated around the world at Christmas time and the Czech Republic is no exception. With a European heritage, part-Czech and part-Slavic, Christina realized that no one in Louisville makes European pastries 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. Menu: Slepovane Cukrove ~ European butter cookies with jam ● Chocolate Balls ~ almond and dark chocolate morsels that dissolve in your mouth ● Vanilkove Rohlicky ~ vanilla walnut crescents dusted with confectionary sugar ● Meringue Kisses