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SOLD OUT! Tuesdays, January 8th through February 12th ● 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. 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.
Friday, January 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Duck & Caramelized Onion Tarts ● Sauteed Chicken with Mushroom Risotto, Bleu Cheese & Asparagus ● Adult Hot Chocolate with Fresh Whipped Cream
SOLD OUT! Saturday, January 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Shrimp & Truffle Mac and Cheese with Feta Crust ● Seared Medallion of Pork with Dried Cherry Gastrique ● Crystalized Ginger & Chocolate Mousse with Ginger Snap Cookies
Monday, January 14th ● 6:30 - 9:00 pm ● "Fine Dining ~ Italian Style" ● Demonstration Class ● Josh Moore - Volare ● $50.00 Treat yourself to an evening of fine dining ~ Italian style ~ this New Year! Whether it is a quiet dinner for two or a get together for good friends these offerings are sure to impress! Menu: Insalata Inverno ~ red & green baby spinach, roasted beets, glazed walnuts, shaved fennel, red onion, fried goat cheese and sherry stoneground mustard vinaigrette ● Risotto con Gamberi ~ creamy parmesan risotto with sauteed rock shrimp, asparagus and dill puree, finished with Horseradish Lemon Cream ● Costoletta Di Vitello ~ Veal Chop stuffed with goat cheese and fresh chives with a cipollini onion, roasted red pepper and veal glace sauce ● Molten Lava Cake ~ bittersweet chocolate lava cake accompanied by vanilla bean ice cream and fresh berries
Thursday, January 17th ● 6:30 - 9:00 pm ● "A Delicious & Heartwarming Meal ~ The Pot Pie" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Nothing says warm and cozy on a frosty Winter day than piercing the top of a steaming homemade pot pie and savoring the goodness that lies inside. On another note, it is the perfect way to use leftover meats and vegetables in a new way. Menu: Roasted Vegetable Pot Pie ~ roasted butternut squash, yukon gold potatoes, roasted brussel sprouts, onion, carrot, celery, parsnip, sage and classic veloute sauce in a cream cheese crust ● Classic Chicken Pot Pie ~ roasted chicken, peas, carrots, celery, onion, thyme with classic veloute sauce in a cream cheese crust ● Beef Bourgione Pot Pie ~ beef tenderloin tips, cremini mushrooms, roasted shallots and burgandy sauce in a rosemary crust ● Granny Smith Apple Pot Pie ~ for dessert granny smith apples, cinnamon strusel, toasted walnuts and golden raisins in a sweet pastry crust
NEW CLASS! Friday, January 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Wild Mushroom Mille Feuille with Fresh Herbs ● Build Your Own Kentucky Bison Burger ● Warm Cherry Cobbler with Vanilla Bean Ice Cream
Saturday, January 19th ● 11:30 - 2:00 pm ● "Mastering the Art of Soups" ● Partial Hands On Class ● David Moeller - Sullivan University ● $45.00 Always a favorite! Learn how to create a pot of soup without relying upon a recipe! Start by opening your refrigerator and let your imagination run wild. You will learn to make stock and be able to choose the main flavoring ingredient for your soup, such as chicken, shrimp, mushrooms, broccoli, asparagus, corn, tomato, etc. From there the sky is the limit on designing your unique pot of soup! Yummy!
vegetarian friendly
Saturday, January 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Savory Spinach & Parmesan Cheesecake ● Filet of Salmon Stuffed with Crab & Shrimp with Saffron Cream ● Warm Apple Raisin Cobbler with Cinnamon & Sweet Cream
Wednesday, January 23rd ● 6:30 - 9:00 pm ● "Introduction to the World of Cheese" ● Demonstration Class ● Will Eaves ~ The Cheesemonger - Lotsa Pasta ● $45.00 If you have always wanted to expand your palate, but had no idea where to start then you should join us to find the basics of cheese . Learn the various types and styles, how to choose a good cheese, where and how to store cheese properly and taste a selection of Will's favorites along with delicious accoutrements. Menu: Cahill's Irish Cheddar ● Marisa ● Graskaas ● Nancy's Camembert ● Morbier ● Gorgonzola Dolce ● as well as a few surprises
Thursday, January 24th ● 6:30 - 9:00 pm ● "The Magic Mushroom" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Whether in appetizers, soups, sides or entrees, the mushroom can certainly take center stage and hold its own in any dish. There is also a wide range of mushrooms available, ranging from the grocery store white variety to the expensive truffles dug from the ground. We'll play show & tell with a variety of mushrooms and talk about proper care, storage and the endless ways to use them. But that's not all ~ we will sample some exceptional dishes. Menu: Duxelles Three Ways ~ Puff Pastry Tarts with Duxelles , Mushroom Pinwheels & Mushrooms with Smoked Salmon ● Wild Mushroom Pizza with Truffle Oil ● Roasted Garlic, Mushroom and Leek Bisque with Parmesan Frico ● Mushroom Ragu over Creamy Polenta ● whimsical Meringue Mushrooms accompanying a magnificient brownie
SOLD OUT! Friday, January 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: French Onion Soup Gratinee ● Beef Tenderloin Forrestier with Roasted Potatoes & Sautéed Vegetables ● Milk Chocolate Mousse with Bailey's Irish Cream Anglaise
Saturday, January 26th ● 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 bought 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
Saturday, January 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Goat Cheese & Wilted Spinach Tarts with Garlic Toast ● Seared Medallions of Sirloin Steak with Lobster Cream Sauce ● White Chocolate Almond Crème Brulee
Monday, January 28th ● 6:30 - 9:00 pm ● "Enjoy a Six Course Meal on a Cold Winters Night" ● Demonstration Class ● Alex Perez - Hunting Creek Country Club ● $50.00 Formerly of Lillys Bristo, Alex's memorable style of cooking will be on full display during this six course meal. You won't want to miss this opportunity. Menu: Mini Bakers - as a starter, small fingerling potatoes stuffed with sour cream, chives and apple wood smoked bacon ● Butternut Bisque with crème fraiche, honey crisp apple and chopped proscuitto for the first course ● Oxtail Ravioli, sautéed arugula with a mission fig demi glace, shaved manchego with a white truffle oil drizzle for the second course ● Grateful Greens Local KY Bibb Salad with fresh Bosc pears, Capriole goat cheese, pickled onion and candied pecans with a champagne vinaigrette for the third course ● Pan Seared Bone in Pork Chop, caramelized mashed potatoes, grilled asparagus with a crimini mushroom cream sauce for the fourth course ● Chocolate Terrine with a Berry Coulis for the fifth and final course
Wednesday, January 30th ● 6:30 - 9:00 pm ● "NO SOUP FOR YOU!!!" ● Demonstration Class ● John Varanese - Varanese ● $45.00 Yev Kassem, aka The Soup Nazi, was a fictional character in the sitcom Seinfield. He was a stone-faced immigrant chef with a thick Stalin-esque moustache, who was well known throughout New York City for his delicious soups. He demanded that all customers in his restaurant follow his meticulous (and seemingly arbitrary) soup ordering instructions to the letter, lest they be refused service by his insistent avowal. "No soup for you!" The customer is then refunded and denied his or her order. The restaurant is based on Soup Kitchen International in New York City. We thought it would be fun to recreate some of the soups on this menu board. If you misbehave, the message from Chef John is "NO BREAD FOR YOU!" Menu: Mulligatawny Soup ● Crab Bisque ● Mushroom Barley ● Turkey Chili
Thursday, January 31st ● 11:30 - 2:00 pm ● "A Festive Luncheon" ● Demonstration Class ● John Plymale - Porcini ● $45.00 The holiday season is behind us so now is the time to gather a group of friends, enjoy catching up and learn something in the process. Menu: Roasted Potato Chowder ● Applewood Bacon Wrapped Pork Tenderloin served with Sauteed Granny Smith Apples and garnished with Apple Juniper Chutney ● Zabagloine Trifle made with Marinated Figs and Sour Cream Poundcake topped with Freshly Grated Nutmeg
Thursday, January 31st ● 6:30 - 9:00 pm ● "Catch of the Day" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Preparing fresh fish, at home, is so quick and easy. We will discuss selection, handling, storing & freezing of fresh seafood as well as basic tips for baking, sautéing and searing. This class has put many of us on the path to confident seafood cookery! Menu: Mini Shrimp Salad Sandwiches ● Sauteed Salmon with Spicy Ginger Mushrooms served with a Wild Rice Salad ● Grilled Rainbow Trout with Herbs De Provence and Walnut Oil ● Seared Tuna Chirashi with Black and White Sesame Seeds over Seasoned Brown Rice with sliced fresh Daikon Radish
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