2 TABLES OPEN! Friday, March 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Seared Duck with Orange Glaze, Chinese Pancakes, Cashews & Green Onions ● Pork Loin with Shrimp & Andouille Jambalaya ● Tarte Tatin with Salted Caramel & Ice Cream
Monday, March 11th ● 6:30 - 9:00 pm ● "Another World of Cheeses" ● Demonstration Class ● Will Eaves ~ The Cheesemonger - Lotsa Pasta ● $45.00 The words "fine cheese" immediately brings to mind France and Italy for their vast contributions to the culinary world. When we think of swiss cheese, we think of small mice and big holes, of deli sandwiches and fondue. We think of cheese that has a world famous name, but that is nothing to get excited about. The Swiss and Southern German cheese making tradition goes back a millenium in influencing even the French and Italian styles. Come and learn about the masterpieces of the mountains and taste a selection of Will's favorites along with delicious accoutrements. Menu: Tilsit ● Butterkase ● Smoked Bruder ● Exoti ● Rare Gruyeres
SOLD OUT! Wednesday, March 13th ● 6:30 - 9:00 pm ● "Let's Roll Another One" ● Hands on Class ● Lelia Gentle - DreamCatcher Farm ● $65.00 Hungry for Sushi - let's do something different. This class will build on the basics of making sushi and add a few fun techniques and methods. We'll learn how to use the kitchen torch to finish rolls, make tempura batter, reconstitute kampyo, prepare tamago (Japanese omelet), and make those wonderful, crunchy tempura flakes found on so many of those wonderful sushi rolls. We'll also be making those great sauces that go with sushi...spicy mayonnaise, yum yum sauce and Japanese barbeque sauce. Menu: Torched Salmon Nigiri ● Tempura Roll ~tempura vegetables, cucumber, avocado with masago on the outside topped off with eel sauce & sesame seeds ● Futomaki with Tamago, Kampyo & Vegetables ● Crunchy Shrimp Roll with Tempura Flakes ● Mango Sushi Roll
Thursday, March 14th ● 11:30 - 2:00 pm ● "This is No Blarney" ●Demonstration Class ● John Plymale - Porcini ● $45.00 Avoid the green beer and celebrate St. Patty's Day with great food, great friends and family and a home cooked meal ~ and that's no blarney. Menu: Guinness & Onion Soup with Irish Cheddar Crouton ● Fresh Baked Irish Soda Bread ● Corned Beef & Cabbage with Red Bliss Potatoes ● Chocolate Toffee Brownies with Bailey's Irish Cream Frosting
SOLD OUT! Friday, March 15th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Wilted Spinach Salad with Pears, Spiced Pecans, Chevre & Cider Vinaigrette ● Pappardelle Pasta with Grilled Chicken, Prosciutto, Mushrooms, Pine Nuts, Parmesan & Pesto ● Fruit with Sabayon
NEW CLASS! Saturday, March 16th ● 11:30 - 2:00 pm ● "Vegetarian Fare for Everyone" ● Demonstration Class ● Mat Shalenko - June Health and Wellness ● $45.00 Whether you're a vegetarian, veg-curious or an open-minded omnivore this class is for you. Come and learn the benefits of a vegetarian diet and enjoy a vegetarian meal suitable for even the most discriminating palate. Menu: Goat Cheese & Herb Stuffed Baby Peppers with Kalamata Olive Oil ● Baby Spinach Salad with Crunchy Chickpeas, Almonds and Mandarin Oranges & Tahini Vinaigrette ● Broiled Tofu and Barley Risotto with Roasted Garlic, Broccoli and Parmesan ●Ezekiel Bread Pudding with Caramel Banana Sauce and Dark Chocolate Ganache
SOLD OUT! Saturday, March 16th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Grilled Corn & Crab Chowder with Herbed Croutons ● Chicken Wellington with Sauce Bordelaise ● Chocolate Bourbon Pecan Pie
Monday, March 18th ● 6:30 - 9:00 pm ● "Down on the Bayou" Demonstration Class ● Richard Lowe - formerly The Coach Lamp ● $45.00 Continuing on with the tastes and smells of New Orleans, more Cajun and Creole dishes will be explored. Richard's Louisiana fare is the real deal - migrating to Louisville after Hurricane Katrina - he has worked in some of New Orleans best restaurants! If you have taken one of Richard's classes, you will remember how divine his creations are. Menu: Fresh Crab Salad ● Roasted Pork Tenderloin with Calypso Sauce & Yams in Rum ● Creole Catfish with White Bean Cassoulet ● Strawberry Shortcake
SOLD OUT! Tuesday, March 19th ● 6:30 - 9:00 pm ● "Hone Your Knife Skills" ● Hands On Class ● Ed Bartush - Wusthof Trident Cutlery ● $45.00 Whether you are just learning or need a refresher course, don't miss out on this class! Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the proper way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class - it's worth every penny! This class is offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Remember, you get a ten percent discount off all purchases on class night so if you have wanted to begin or add to your knife collection, this is a great time to do so! Look at our large selection of Wusthof cutlery; we have the lowest possible prices. (Remember, we have knife sharpening available!)
Wednesday, March 20th ● 6:30 - 9:00 pm ● "More Cooking with Herbs & Spices" ● Demonstration Class ● John Varanese - Varanese ● $45.00 Have you ever wondered how to use all those spices are in your cabinet? If so, this is the class for you! You will learn about an array of herbs and spices and how to mix and match them by preparing pork three different ways in different cuisines. Menu: Italian ~ fennel & coriander rubbed pork tenderloin with creamy potato hash & chives with red wine sauce ● German ~ marinated pork chop with caraway braised red cabbage, roasted fennel and a beer & bacon reduction ● Southwest ~ pork carnitas over guacamole served with crispy fried bread and micro cilantro
SOLD OUT! Saturday, March 23rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Truffled Scrambled Eggs with Bacon & Tomato and Soft Toast ● Shrimp, Crab & Salmon Cakes with Citrus Herb Buerre Blanc ● Cinnamon Peach Cobbler with Pecan Crumble
Monday, March 25th ● 6:30 - 9:00 pm ● "Comfort Food & Cocktails" ● Demonstration Class ● Stephen Dennison - Majid's ● $50.00 Every region has comfort food and spirits or drinks that typify that culture; this is universal. Stephen has decided to take an International approach to this class, using the foods and spirits of each region, thereby expressing the spirit of each individual place. Menu: Scandinavia ~ Hadrain's Wall - Linne Aquavit, Dumante Pistachio & Expressed Orange paired with Rolpoulse with Black Pepper Demi Glace ● Russia ~ The Proper Vodka Martini - Russian Standard Platinum & Dolin Blanc Vermouth paired with Borscht with Mint Cream ● Spain ~ Lemon Granita with Saffron paired with White Anchovy Tapas ● Italia ~ Barbaresco d'Alba (a discussion of the wines of the Piedmont) paired with Ragu Bolognese ala Linguine ● Americana ~ The Tobacco Manhattan - Maker's Mark, Carpano Antica & Black Cherry Tobacco Tincture paired with Chess Pie with Marascino Crème You must be 21 or over to attend this class. Proof of age required.
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
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