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The garden is peaking whether it is your own plot or those at your favorite farmers' market. The rain, the dry spells, the weeds - the plants have persisted and come to fruition.
IN THIS ISSUE, we're celebrating the abundance that defines the August kitchen - fresh, simple, and fabulous flavors from garden vegetables. On the table, you'll find Summer Squash Tartines, a Wilted Cabbage Salad, and an Open-Faced Vegetable Sandwich. Plus, we're sharing some of our favorite tips for freezing the harvest at hand.
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What's Cooking at the Cottage
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Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Access the SUMMER Schedule here.
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Saturday, August 24th ● 11:30 - 2:00 pm ● "Really Great Cookies" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00 If you can turn on your oven, you can bake lustworthy cookies. Brad has been collecting, testing and perfecting cookie recipes for years. This is your chance to benefit from Brad's quest to bake the perfect cookie. Learn about proper mixing techniques - like creaming - and how to make consistent sized cookies. Learn what small accents to a recipe can turn a good cookie into a memorable one. Menu: Best Chocolate Chip Ever ● Peanut Butter/Oatmeal/Health Cookie ● Lemon Ricotta Cookie with Lemon Glaze (light & dainty) ● Orange Walnut Biscotti with Chocolate Glaze ● Pumpkin Butterscotch Chip Cookie
SOLD OUT! Saturday, August 24th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Tomato & Mushroom Quiche with Aged Cheese and Savory Whipped Cream ● Chicken Breast stuffed with Aged Ham & Swiss Cheese with Caper Sauce ● Bourbon Chocolate Cheesecake with Sweet Cream
Wednesday, August 28th ● 6:30 - 9:00 pm ● "How Did You Do That?" ● Demonstration Class ● Geoffrey Heyde - The Village Anchor ● $45.00 "How do you make your bacon taste so good?", "Your deviled eggs taste like Grandma used to make but with a twist", "What do you do to make the scallops so sweet and tender?" are some of the most frequently asked questions of Geoffrey. Please welcome Geoffrey to the Cottage for his first class with us! You will learn the secrets to these questions plus much more. Menu: Buffalo Deviled Eggs ● BLT& A Sandwich ~ Village Anchor's Candied Anchor Bacon, Tomato, Lettuce & Avocado ● Vanilla Buttered Seared Scallops with a Woodford Reserve Demi Glace ● Corn Pudding ● Banana Pudding Meringue
Thursday, August 29th ● 11:30 - 2:00 pm ● "Labor Day Celebration" ● Demonstration Class ● John Plymale - Porcini Some consider Labor Day as the end of Summer. If this is the case, let's make the last cookout of the season one they will never forget and go out in style. Menu: Bourbon Peach Slushes ● Grilled Caribbean Spice Rubbed Chicken Thighs ● Grilled Sweet Vidalia Onion and Mango Chutney ● Roasted Tomato and Gruyere Bread Pudding ● Deep South Blackberry Cobbler
SOLD OUT! Friday, August 30th ● 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, Apples & Hot Bacon Dressing ● Beef Bourguignon en Vol au Vent ● Apple Bourbon & Salted Caramel Tarte Tatin with Vanilla Ice Cream
4 TABLES OPEN! Saturday, August 31st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Fluffy Scrambled Eggs with Bacon & Truffle ● Oven Roasted Salmon Stuffed with Crab & Shrimp with Lemon Caper Buerre Blanc ● Apple Cinnamon Cobbler with Brown Sugar Crumble
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NEW CLASS! Thursday, September 5th ● 6:30 - 9:00 ● "Basics of Cake Decorating" ● Hands On Class ● Jesica Jones - Certified Pastry Culinarian ● $55.00 Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade buttercream frosting and much more. 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.
6 TABLES OPEN! Friday, September 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: French Onion Soup Gratinee ● Pork Chops with Shrimp & Andouille Jambalaya ● Chocolate Praline Bananas Foster
SOLD OUT! Saturday, September 7th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Caramelized Onion Bread Pudding with Black Pepper Mornay Sauce ● Grilled Chicken Cabonara with Penne Pasta & Crisp Bacon ● Flambéed Strawberries & Spiced Rum over Vanilla Ice Cream
Monday, September 9th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Calabria" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the fifteenth of a series of monthly classes exploring the different regions of Italy! Sun, beaches and year round warm climate are characteristic of this region. Many dishes were oven baked here in olden days out of necessity and in modern times out of tradition. Years ago, many families didn't have ovens in their home, but rather would go to a community oven for preparation. Tomatoes, artichokes and olives have a great deal of presence in dishes from Calabria. Menu: Olive Verde Schiacchiate ~ a cracked green olive salad tossed with garlic, extra virgin olive oil, crushed red pepper, celery, red wine vinegar and fresh oregano served with bread ● Risotto Calabrese ~ a layered oven baked rice dish with meat sauce, fresh mozzarella, miniature meatballs, & harb boiled eggs ● Costolette
NEW DATE! Tuesday, September 10th ● 6:30 - 9:00 pm ● "Latino Southern Supper" ● Demonstration Class ● Anthony Lamas - Seviche ● $50.00 Latin flavors meet Southern ingredients resulting in mouthwatering creations from, none other than, Anthony Lamas, 2012 Food Network Extreme Chef winner and epicurean visionary. Menu: Housemade Pickled Vegetable Plate with Grateful Greens Arugula, Manchego Cheese and Country Ham ● Crab Tostaditos with Bluegrass Soy, Sambal and Avocado ● Twenty Four Hour Pork Belly with KY Sorghum, Chipotle and Local Collard Greens ● Churrascos de Argentina ~ grilled skirt steak with chimichurri sauce ● The "Avocado" ~ as featured on the Cooking Channel and in Food Network Magazine ~ avocado ice cream encased in a chocolate shell with a chocolate truffle as a pit D'Angello alla Calabrese ~ seared, then stewed, lamb chops in a fresh tomato sauce with onions, peppers, green olives & fresh herbs ● Carciofi in Tortiera ~ a layered oven baked casserole of sliced potatoes, artichokes and cheese ● Bocconotti Calabresi ~ oven baked jam filled rounds glazed with egg yolks then dusted with powdered sugar
Wednesday, September 11th ● 6:30 - 9:00 pm ● "Bringing an Authentic Clambake Home"● Partial Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $65.00 Since we're landlocked here in Louisville, there is no way we will be digging a pit in the sand, but with great local sources for fresh lobster and shellfish, this class will show us how to bring the clambake home. Lobster, prepared according to the traditional clambake, emerges tender and moist. Although we can't do the traditional feast in the sand, we can achieve similar results in our home kitchens by recreating the clambake in a pot, on the grill, in the oven, and even show you how to do a clambake for one in the microwave. Lelia is also going to share her all time favorite recipe for oyster stew! Menu: Sherried Oyster and Brie Soup ● One Whole Lobster per Person, with all the Trimmings including Clams, Mussels, Corn, Red Potatoes and Sausage ● Fresh Apple Cole Slaw with Brown Sugar Dressing ● Spicy Poached Pears with Chocolate Sauce
NEW CLASS - BACK BY POPULAR DEMAND! Thursday, September 12th ● 6:30 - 9:00 pm ● "Mastering the Art of Grilling" ● Demonstration Class (held outdoors) ● John Plymale - Porcini ● $55.00 We are taking it outside, so you can learn the techniques and secrets for grilling various mouth-watering meats, vegetables and fruits. We will talk about the ins and outs of cooking with charcoal versus gas, how to control the grill and its heat, cook meats to ensure desired doneness and how to know when it has been reached. After class, you will leave with a new found confidence when you light up the grill. Menu: Grilled Shrimp Skewers ● Grilled Flank Steak with Gorgonzola Butter ● Grilled Pork Tenderloin with Balsamic Vinaigrette Marinade ● Grilled Southwestern Chicken Breast ● Grilled Corn on the Cob with Chipolte Lime Compound Butter ● Grilled Summer Vegetables with Garlic Butter ● Spiced Rum Grilled Pineapple Kabobs over Pineapple Sherbet We sold out the first class so we are offering it again this season!!! Sign up early to reserve your seat!
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Wednesday, September 18th ● 11:30 - 2:00 pm ● "An Apple A Day..." ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 School is back in session and what was one of the first lessons all of us learned..."A" is for Apple. Come learn about the various varieties of apples in the market; each one's unique properties and the best way to use it. There will be an apple tasting and comparison as well as each menu selection will use a different type of apple. Menu: Apple Parsnip Soup served with an Apple Muffin with Walnut Streusel Topping ● Brie, Apple & Arugula Quesada ● Maple Glazed Pork Tenderloin served with Scalloped Apples ● Apple Raisin Slaw ● Old Fashioned Apple Brown Betty with Cinnamon Whipped Cream
Wednesday, September 18th ● 6:30 - 9:00 pm ● "Kicking Off the Season" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Football season is finally here! Whether you are tailgating or watching the game with friends at home in front of the big screen, put on a spread fit for the occasion. Menu: Heirloom Cherry Tomato and Nectarine Salsa ● Basil Buttermilk Ricotta Dip with Grilled Vegetable Crudité ● Grilled Candied Bacon Kabobs with a Molasses Balsamic Glaze ● Spinach Wraps with Shaved Roast Beef & Spicy Tzatziki Sauce ● White Chocolate Macadamia Nut Ice Cream Sandwiches NEW CLASS! Monday, September 23rd ● 6:30 9:00 pm ● "Down Home Cookin with Hillbilly Tea" ● Demonstration Class ● Eric Shaw - Hillbilly Tea ● $45.00 Spend a down home evening full of mountain-inspired, good, wholesome food. This menu will surprise, as well as delight you with its unexpected twists and turns, giving hillbilly food a new meaning. Menu: Hillbilly Iced Tea ● White Bean & Sage Fritters ● Roasted Butternut Squash Salad with Lemon Poppyseed Dressing ● Pork & Pone - pork butt, corn pone, cabbage chow chow & garlic mayonnaise ● Bourbon Bread Pudding topped with Toasted Meringue
NEW CLASS! Tuesday, September 24th ● 6:30 - 9:00 pm ● "Cake Decorating ~ Mastering Roses and Writing Techniques" ● Hands On Class ● Jesica Jones - Certified Pastry Culinarian ● $55.00 Learn the techniques used to pipe roses, rosebuds, daisies and violets. You will also learn to do scroll work, scalloped edges, piped hearts and practice writing on your cake along with much more! Each student will be provided with an 8 inch cake to decorate and take home. Assembly, crumb coating and flat icing a cake will be reviewed. 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.
Wednesday, September 25th ● 6:30 - 9:00 pm ● "St. James Court Art Show" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 One of the most anticipated events in Louisville takes place in the first weekend in October and is held in the heart of Old Louisville among the country's largest collection of Victorian homes. Join us as we take a page from Junior League of Louisville's new cookbook, Bluegrass Gatherings, and celebrate this anticipated event in style. Menu: Kentucky Mimosa ● Apple Parsnip Soup ● KFC Red Curry Grilled Chicken Salad ● Belgravia Court Brussels Sprout Salad ● Turkey Cranberry Sandwich ● Artfully Inspired Everything Oatmeal Cookies
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
9 TABLES OPEN! 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
NEW CLASS! 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
5 TABLES OPEN! 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
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VIEW ALL OF OUR CLASS OFFERINGS online.
Our Full Cooking Class Schedule is always on our website
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Discover what's in the August garden, and bring it into your August kitchen!
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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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