Tuesday, March 8th ● 6:30 - 9:00 pm ● "Best of the Blue Zones ~ Vegetarian Class" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00  Blue Zones is a concept used to identify a demographic and/or geographic area of the world where people live measurably longer lives. This menu is influenced by and will highlight foods from the top five: Okinawa (Japan), Sardinia (Italy), Nicoya (Costa Rica), Icaria (Greece) and among the Seventh-Day Adventists in Loma Linda, California.  Menu: Tofu, Edamame and Sweet Potato with Miso Dressing (Okinawa) ● Arugula Salad with Blackeyed Peas and Greek Feta (Icaria) ● Minestrone Soup (Sardinia) ● Roasted Squash, Black Beans and Rice with Corn Puree (Nicoya) ● Raw Berry Crisp (Loma Linda)

Wednesday, March 9th ● 6:30 - 9:00 pm ● "A Taste of Ward 426" ● Demonstration Class ● Shawn Ward - Ward 426 ● $55.00  Born out of a passion for exceptional food and gracious service, Ward 426 brings an easy going elegance to one of Louisville's historic neighborhoods. Please join us as Shawn works his magic in our kitchen to give you a taste of Ward 426!  Menu: Gnudi ~ little pasta like dumplings in a Reggiano Parmigiano broth with fresh arugula and brown butter sauce ● Hay Smoked Beets with Capriole Goat Cheese, Spiced Pecans, Dried Cranberries and Mixed Greens with a Lemon Balsamic Dressing ● Roasted Pork Chop with Crispy Potatoes, Roasted Garlic, Wild Mushroom Compote with White Vermouth Dijon Au Jus ● Crème Brulee

Thursday, March 10th ● 6:00 - 9:00 pm ● "Handmade Candies ~ Perfect for Easter" ● Demonstration Class ● Lizzy Martino - Adrienne & Co. and This Little Piggy ● $50.00  Handmade candies for your Easter basket is sure to delight young and old alike. Meet Lizzy whose background includes a baking/pastry culinary arts degree from Sullivan University, working in her family's bakery, Adrienne & Co., as well as working for one of the nation's oldest confectioneries, Schimpff's Confectionery, where she learned chocolate and sugar arts from "old world" recipes and techniques. Her employment ended only to become part of the Porcini kitchen staff, where she worked in every aspect of the kitchen for the past six years. Finally, new adventures have lead her once again to the family business, operating downtown New Albany's new Adrienne & Co. location as Executive Chef and Officer of Operations.  There may be opportunities for the students to assist Lizzy with candy making duties.  Menu: Red Hots (hard candy) ● Marshmallow Peeps ● Chocolate Bunnies (provided we get molds) ● Peanut Butter Fudge Easter Eggs ● Cherry Cream Cordials

Friday, March 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals  Menu: Spiced Lamb Empanadas with Chili Aioli ● Seared Salmon with Roasted Garlic, Mushroom and White Bean Ragout ● Peach Bourbon Bread Pudding with Spiced Nuts

Saturday, March 12th ● 11:30 - 2:00 pm ● "Sweet Breads ~ Muffins, Scones, Biscuits & Cinnamon Rolls" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $50.00   Springtime brings out the sweet side of Brad's Designer Breads. So, just in time for Easter, your Derby guests or Mother's Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills.  Menu: Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping ● Chocolate Cherry Muffins ● Carrot Cake Muffins with Cream Cheese Icing.  We will also work on scone skills with both Crunchy Sweet Almond Dried Cherry Scones and Candied Ginger Scones.  And last, but not least, to save you that long trip to the mall, we will make some "To Die For" Cinnamon Rolls from scratch, that will save you both gas money and calories.

Saturday, March 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Spinach and Artichoke Dip with Crispy Pita ● Medallion of Beef Tenderloin with Red Wine Demi Glace ● Brown Sugar Maple Bread Pudding with Brandy Sauce

Tuesday, March 15th ● 6:30 - 9:00 pm ● "Lamb ~ Well Done!" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $55.00  Spring is the best time to cook lamb (you'll find out why!) and how fussy lamb can be, so don't miss this lesson that will make your next meal a show stopping success. Choosing, trimming, seasoning and cooking methods for this meat to bring out the most flavor are techniques everyone should master.  Menu: Roasted Garlic Soup ● Asparagus Ribbon Salad ● Spring Lamb ~ two ways ~ Leg of Lamb and Crown Roast of Lamb ● Saffron Orzo with Spring Peas ● Apricot Coconut Cake

Wednesday, March 16th  through April 20th ● 6:30 - 9:00 pm ● "Intermediate Training" ● Hands On Class ● Mike Cunha - Sullivan University ● $525.00 for a Six Week Course - A six week series of HANDS ON training, designed for those who have completed the Basic Training series and are looking for more. No worries; if you haven't taken the Basic Training series, but are comfortable with elementary cooking skills and are looking to fine tune your techniques or challenge yourself, this series would be perfect for you! During this course, you will concentrate on working with the five Mother Sauces, starches including Rice Pilaf, Polenta, Risotto & Grits, explore the diversity of the Egg by making the Perfectly Poached Egg, Fluffy Omelets, Crepes & Custards (both sweet & savory). Learn to perfect your cooking techniques by Braising, Shallow Frying, Poaching and Sautéing, learn different preparations for veggies such as Asparagus with Hollandaise Sauce, Broccoli Casserole, Ratatouille and Lyonnaise potatoes and try your hand at basic baking skills with Biscuits, Muffins, Flatbreads & cookies. Feel free to bring your cook's knife and an apron to class each week.

Friday, March 18th ● 6:30 - 9:00 pm ● "Date Night ~ Lenten" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $105.00 for TWO  Menu: New England Style Clam Chowder ● Shrimp Scampi served with Rice Pilaf and Roasted Vegetables ● Individual Key Lime Tartlettes topped with Fresh Whipped Cream

KIDS CLASS!  Saturday, March 19th ● 10:30 - 12:30 pm ● "Kids Travel the World ~ Asia"

● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  Take a trip to Asia with us and learn some authentic dishes you will make again and again.  This is the second of four Saturday classes for Kids.  You asked for it and we listened!  Now let's cook!  Menu: Spring Rolls in Rice Paper ● Chicken Fried Rice ● Homemade Fortune Cookies  *** (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision)

Saturday, March 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Pernod Liqueur Laced Shrimp on Herbed Grit Cakes ● Boneless Pork Chop with Sauce Dijonaise and Prosciutto Ham ● Flambéed Apples and Pecans on Biscuits with Vanilla Ice Cream

Monday, March 21st ● 11:30 - 2:00 pm ● "Make, Bake & Take" ● Hands On Class ● Jesica Jones - Love at First Bite ● $60.00  In this Hands On class, learn some tips and techniques to make delicious and easy quick breads, muffins and fluffy scones. Something homemade is a welcome addition to any table or makes the perfect gift.  Let's bake up some delicious spring treats!  Menu: Savory Herb and Cheese Scones ● Mixed Berry Quick Bread with Crumble Topping ● Carrot Ginger Muffins ● Buttermilk Biscuits

Tuesday, March 22nd ● 6:30 - 9:00 pm ● "Sumptuous Offerings from Volare" ● Demonstration Class ● Josh Moore - Volare ● $65.00  A very special evening awaits all as Josh prepares sumptuous offerings frequently found on the menu at Volare Italian Ristorante. The best part is that you will leave with the confidence to recreate this meal or parts of it for a special occasion. Menu: Volare Veal Meatballs in Green Peppercorn DemiGlace ● Fresh Agnoloti Pasta filled with Certified Angus Beef and Goat Cheese, finished with a Stoneground Mustard, Port Wine, Caramelized Onion Butter Sauce and topped with Sage, Toasted Panko Crumbs and Arugula ●  Pan Seared Sea Bass Picatta ~ a house favorite ● Italian Pine Nut Tart

Wednesday, March 23rd ● 11:30 - 2:00 pm ● "The Rites of Spring" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00  As grey skies turn to sunshine and winter morphs into spring, all around the globe, these seasonal changes are celebrated with food.  One of the best examples in the Russian tradition of Couloubaic of Salmon.  There is no better way to celebrate the rites of spring than with this pastry covered salmon filled with duxelles and wild rice.  A memorable way to begin this season. Menu: Carrot Vichyssoise ● Couloubiac of Salmon ● Spring Asparagus with Hollandaise Sauce ● Pavlova with Fresh Strawberries

Thursday, March 24th ● 6:30 - 9:00 pm ● "Rice Dishes of India" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $50.00  As we continue our journey, exploring the foods of India, Bhavana will be introducing and talking about a variety of flavorful rice dishes.  Menu: Chicken Biryani ~ mix of basmati rice, herbs and spices, usually served at special occasions such as weddings. parties or holidays ● Mixed Vegetable Pulao  ~ basmati rice , mixed vegetables and paneer  (Indian cheese) with spices ● Shrimp Biryani ~ marinated shrimp cooked with spices and herbs in basmati rice ● Yogurt Raita ~ cucumber and tomatoes mixed with some spices in Indian dhai yogurt ● Sweet Rice Pudding

Saturday, March 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals  Menu: Roasted Corn Chowder with Garlic Herb Croutons ● Filet of Salmon with Braised Leeks, Capers and Lemon ● Lemon Cheesecake with Bourbon Marinated Berries

Monday, March 28th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Lombardia" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00   We will be revisiting different regions of Italy on our third tour - complete with new dishes. This is the third of a series of monthly classes exploring the different regions of Italy!  The largest and most well known city of the region is Milano, the fashion capital of the world.  As for foods in the region, there is nothing that is specifically considered.  What might be very typical in Milano (their yellow rice) is not considered in Mantova for example, or the polenta with sparrows that is very typical in Bergamo will turn off someone from Cremona.  So, there is a varied cuisine throughout the region which is more typical of different cities throughout.  If one wanted to pull something together, rice would be used more than pasta in the region and used with heavy cream. The people of the region have garnished the nickname of "Frettolosi" or people in a rush with no time to sit & eat and as a reflection, much of the food served in the region is an all in one type preparation or very simple.  Menu: Riso e Zucca ~ butternut squash (or pumpkin) risotto with carrots, celery, onions, butter and parmigiano ● Brasato ~ slow cooked roast (or shortribs) with red wine, pancetta, nutmeg, cloves and vegetables ● Lenticchie in Umido ~ hearty lentils with pancetta to accompany the beef ● Biscottini Milanesi ~ lemon infused cut out biscuit cookies

Tuesday, March 29th ● 6:30 - 9:00 pm ● "Taking it Trackside" ● Demonstration Class ● The Dynamic Duo of Tim Laird - America's CEO and Dave Danielson - Executive Chef Churchill Downs ● $55.00  This Derby themed class will take you trackside and allow you to experience libations and food offerings that have made their way to guests of Millionaires' Row.  An evening filled with excitement, fun and fabulous flavors, as well as a peak into the kitchens of Churchill Downs.  Menu: Bourbon Breeze Cocktail ● Wild Huckleberry Mint Julep Cocktail ~ even if you don't like Mint Juleps, you will love this one! ● Manhattan Salmon ● Bloody Mary Shrimp Salad ● Braised Pork Ragu over Louismill Smoked Grits ● Bourbon Salted Caramel and Chocolate Tart

Thursday, March 31st ● 6:30 - 9:00 pm ● "An Italian Flair" ● Demonstration Class ● John Plymale - Porcini ● $50.00  Treat your family and friends to a supper with an Italian flair by making these amazing dishes at home.  The aromas wafting from your kitchen will result in the questions "When is dinner going to be ready?" and "Please, just one taste!"  Menu: Sheltowee Farm Mushroom, Caramelized Shallot and Fontina Bruschetta ● Braised Fennel, Italian Sausage and Cannellini Bean Stew ● Roasted Garlic, Ricotta and Caramelized Onion Muffins ● Poached Pear and Frangipane Tart