Change up the liquid portion of your diet for the better, and immerse yourself in the simple pleasures of freshly made juices. Add the invigorating sensation of carbonation to the mix, and prepare to discover a new "favorite" way to stay hydrated.
IN THIS ISSUE, we broaden your beverage choices with an exploration of homemade soda and juices that provide plenty of thirst-quenching pleasure in a healthier, fresher way.
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What's Cooking at the Cottage
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Monday, June 25th ● Lelia Gentle - DreamCatcher Farm ● $45.00 ● "I'll Just Have a Salad ~ Entrée That Is!" 6:30 - 9:00 pm ● Demonstration Class. Fresh & crisp, loaded with deliciousness is what you will find as we explore the world of entrée salads. Just the thing for Summer dining and perfect for those leftovers! Menu: Thai Beef Salad ~ flank steak marinated in lime, soy, garlic, ginger and red curry paste, seared and served on red leaf lettuce with shallots, cilantro and fresh basil with Lime Vinaigrette ● Pork Tenderloin Salad with Apricot Balsamic Vinaigrette ● Seared Chicken Salad ~ boneless chicken breast with black bean & corn salsa with Cilantro Lime Vinaigrette ● Seared Sesame Crusted Ahi Tuna Salad ~ seared perfectly and thinly sliced over baby greens and bean sprouts served with a wasabi-rice wine vinaigrette. Key to this salad is perfectly cooking the tuna -- not overcooking.KIDS CAMP! - Monday, June 25th - June 28th ● Nancy Russman - Chef & Cookbook Author ● $195.00 ● 10:30 am - 1:00 pm ● Ages 9 - 13 yrs old ● "Kid's Camp - Food From Here, There & Everywhere" Menu: Let's Go To Asia: Rice Stir Fry ● Dessert Wontons ● Vegetable Spring Rolls Shish Kabob and the Middle East: Kabobs with Ground Beef and Veggies ● Rice and Lentil Salad with a Kick ● Sesame Walnut Cookies Germany and Mexico ... I Got Lost!: Mexican Rice Pudding ● German Potato Pancakes with Homemade Apple Sauce ● German Bratwurst Burgers From Scratch We Will Travel Through Italy on our way to the Caribbean: Chocolate Ravioli with Ricotta Cheese & Chocolate Chip Filling Topped with Whipped Cream ● Homemade Chips from Plantains, Sweet Potatoes, and Beets ● Caribbean Bananas served over Homemade Zucchini BreadSOLD OUT! Wednesday, June 27th ● Steve Pearson - Rolling Bones BBQ Team ● $55.00 ● "Mastering the Fine Art of Grilling" 6:30 - 9:00 pm ● Demonstration Class (held outdoors). Learn the techniques and secrets for grilling mouth-watering meat, shrimp, chicken, vegetables & fruit. We will be using both charcoal and gas grills, and you will learn the ins and outs of each heat source. Dry rubs, marinades and brining will be covered. Menu: Grilled Skewers of Shrimp ● Hamburger Sliders ● Chicken Breast ● Steak ● Grilled Fruit Kabobs ● Homestyle Cole Slaw ● Double Chocolate Brownies with a Scoop of Ice Cream & a Strawberry on Top
SOLD OUT! Friday, June 29th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class. Menu: Savory Spinach & Feta Cheesecake with Garlic Toast ● Seared Beef Tenderloin Medallion with Shallots & Brandy Cream ● Puff Pastry Napoleon with Poached Pears, Pastry Cream & Chocolate Sauce
SOLD OUT! Saturday, June 30th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class. Menu: Tomato & Mushroom Quiche with Aged Cheese and Savory Whipped Cream ● Chicken Breast stuffed with Aged Ham & Swiss Cheese with Caper Sauce ● Milk Chocolate Cheesecake served with Marinated Fruits & Sweet Cream
Friday, July 6th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $75.00 for two Menu: Duck & Caramelized Onion Tarts ● Seared Pork Loin Chops with Jambalaya ● Bananas Foster Bread Pudding with Bourbon Sauce Saturday, July 7th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Truffled Macorini & Cheese with Summer Vegetables ● Scallopini of Pork with Port Wine & Blue Cheese Sauce ● Warm Bananas Foster over Sweet Buttermilk Biscuits
Monday, July 9th ● 6:30 - 9:00 pm ● "Best of Basil" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Basil, originally from India, is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast & Southeast Asian cuisine. Depending on the species and variety, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. Wondering about new ways to use the abundance of basil in your herb garden? Come and find out! Menu: Basil Infused Fresh Lemonade ● Heirloom Tomato Brushetta with Fresh Basil Pesto ● Basil Hummus with Toasted Pita Wedges ● Caprese Salad with Grilled Eggplant ● Margherita Pizza with Homemade Whole Wheat Crust ● Blueberry Basil Granita with Lavender Infused Pound Cake
Wednesday, July 11th ● 6:30 - 9:00 pm ● "From Farm to Table" ● Demonstration Class ● Coby Ming - Harvest in Nu Lu ● $45.00 Fresh from the farm, and in keeping with the philisophy of Harvest, Coby brings all the goodness of Summer to the table in this class. Don't miss out on this wonderful offering! Menu: Chilled Melon Gazpacho ● Heirloom Tomato Salad with Oven-Dried Cherry Tomatoes, Fresh Basil, Grilled Corn Jalepeno Salsa, Sapori d'Italia Cheese dressed with Smoked Tomato Vinaigrette ● Hardwood Grilled New York Strip Steak with Lemon Herb Compound Butter served with Campfire Potatoes & Onions and Marinated Grilled Summer Squash Salad ● Peach Blueberry Crisp with Bourbon Vanilla Whipped Cream
Thursday, July 12th ● 6:30 - 9:00 pm ● "Beat the Heat with Frozen Treats" ● Demonstration Class ● Justin Gilberto - Gelato Gilberto ● $45.00 Gelato is really the Italian word for 'frozen' but the Italians use it to refer to their fabulous version of ice cream. Gelato is made primarily with milk instead of cream and is kept at a warmer temperature than American ice cream so that the flavors are more intense. Sorbetto is a frozen dessert that is made from fruit purée and can include the flavorings of herbs and spices. It is then whipped to lighten its texture and contains no milk. What fun to learn to make these treats in your own kitchen! Menu: Creamsicle Orange Gelato ● Watermelon Vodka Sorbetto ● Beet (yes, beet, it is delicious!) Gelato
KIDS CAMP! - Monday, July 16th - Thursday, July 19th ● Nancy Russman - Chef & Cookbook Author ● $195.00 ● 10:30 am 1:00 pm ● Ages 10 18 yrs old ● "Basic Training for Kids ~ Advancing Your Skills" (previous cooking experience is necessary). Menu: Using a French Knife: Learn to do an assortment of cuts the proper way with vegetables ● Design a veggie tray with the cut up veggies ● White Bean Dip ● Sour Cream Dip with Orange Zest ● Make garnishes like roses, crowns, radish roses, onion brushes ~ Everybody's Favorite ...Chicken: Cut up a whole chicken into 8 pieces ● Bone out the breasts ● Baked Hot Wings ● Baked Sweet and Sour Legs ~ The Rest of the Chicken: Homemade Chicken stock ● Homemade Chicken and Dumplings ● Chicken Salad ~ It's Ground Up: Italian Meat Sauce over Al Dente Pasta ● Chef Nancys Famous Hoppin John ● Ricotta Cheese Mousse
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Our Cooking Class Schedule is always on our website Click here! -- check them out!
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Mix up your favorite juice, take it to the porch, sip, and sit a spell!
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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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