Monday, July 30th ● 6:30 - 8:30 pm ● "Canning, Pickling & Preserving" ● Demonstration Class ● Mac McBride - Sullivan University ● $45.00 Experience the satisfaction of stocking your pantry with goodness from your garden as well as yummy provisions like homemade jams and condiments which can make the perfect gift. Learn the art of canning with safe and easy techniques that you will use for a lifetime! Menu: Canned Tomatoes ● Homemade Marinara Sauce ● Crispy Dill Pickles ● Homemade Apple Butter ● Blackberry Jam ● and who knows what else we may get to sample!
Wednesday, August 1st ● 6:30 - 8:30 pm ● "BBQ 101 - The Art of Low & Slow" ● Demonstration Class (possibly held outdoors) ● Steve Pearson - Rolling Bones BBQ Team ● $55.00 Learn how you can create awesome smoked meats, customized sauces and delicious sides from a pro. You will learn basic BBQ techniques, discuss various equipment, smoking woods, popular meats, sauces/rubs and seasonings and how to put it all together. Menu: Pulled Pork Sliders ● St. Louis Style Ribs ● Chopped Brisket ● Caribbean Coleslaw ● Macaroni Salad ● Rolling Bones Baked Beans ● Frozen Grasshopper Pie
ONLY 2 SPOTS LEFT! Thursdays, August 2nd through September 6th ● 6:30 - 9:00 pm ● "Intermediate Training" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $425.00 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, August 3rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $75.00 for two Menu: Duck Ravioli with Caramelized Onion, Porcini Mushrooms & Calvados ● Seared Salmon with Spicy Orange Ginger Honey Sauce, Couscous & Sautéed Vegetables ● Pear Brie Cheese Bouchettes with Salted Caramel
Saturday, August 4th ● 11:30 - 2:00 pm (possibly held outdoors) ● "Not Your Average Burger" ● Demonstration Class ● John Plymale - Porcini ● $45.00 The original American hamburger, being served since 1895, has become internationally recognized as a symbol of American comfort food. And why not; if you ask anyone for a list of favorite foods, it will be listed in the top 10. So why don't we kick it up a little and show you how to put a new spin on an old favorite? Menu: Kentucky Burger with Homemade Henry Bain Sauce ● Reuben Burger Melt with Homemade Thousand Island Dressing ● Southwestern Chicken Burger ● Lamb Burger with Feta Spread ● Wheat Berry Salad ● Spumoni Sundaes with Bing Cherry Sauce, Toasted Almonds and Fresh Whipped Cream
Saturday, August 4th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Bacon, Onion & Spinach Frittata with Black Pepper Dijon Crème Fraiche ● Seared Medallion of Beef Tenderloin with a Bacon Shallot Demi-Glace ● Apple Cinnamon Pie with Brown Sugar Crumbles
CANCELLED! Monday, August 6th ● 6:30 - 9:00 pm ● "What To Do with Your Weekly CSA Box" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 So many are receiving a weekly CSA box but are perplexed how to use all of the goodies it holds during that week. Often there are unique vegetables and fruits that are puzzling. For this class, Grasshoppers Distribution will deliver two CSA boxes (the same ones their customers receive). Lelia will explore the contents and ask a student in class about their family's weekly schedule. From there, she will prepare menus and use those ingredients in ways that meet their needs & utilize the contents of the box. This is going to be a blast! Menu: it will be determined by CSA box contents and students needs for that week
1 SEAT LEFT! Wednesday, August 8th ● 6:30 - 9:00 pm ● "Latino Summer Supper in the Bluegrass" Demonstration Class ● Anthony Lamas - Seviche ● $45.00 Creating unique flavor profiles, with a Latino twist, is the signature of Anthony Lamas, 2012 Food Network Extreme Chef winner. Learn how these profiles are created, familiarize yourself with new ingredients and see how liquid nitrogen is used in the culinary world. Menu: Heirloom Tomato Gazpacho with Crab, Arugula & Radish ● Aji Rocoto Rubbed Key West Shrimp with Horseradish Chimichurri, Jicama & Pico de Gallo ● Arroz Chifa - Peruvian style stir fried rice with Bluegrass soy sauce, Ginger & Bok Choy ● Avocado Ice Cream with Liquid Nitrogen Caramel Popcorn, Flowers & Dulce de Leche
NEW CLASS! Saturday, August 11th ● 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 ● and suggestions for other variations. Additionally, the Chef's Whim will be another bread for those who don't have the patience required for the no-knead, and don't mind a minor bit of kneading; maybe something from the Emerald Isle 7 TABLES LEFT! Saturday, August 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Warm Spinach Salad with Crisp Bacon & Blue Cheese Dressing ● Honey Poached Duck Breast with Sun Dried Cherry Sauce ● Brown Sugar Buttermilk Bread Pudding with Maple Syrup & Walnuts
Monday, August 13th ● 6:30 - 8:30 pm ● "Calling Heirloom Tomatoes Fans!" ● Demonstration Class ● Mac McBride - Sullivan University ● $45.00 It's that time you have been waiting for all year long...picking a sun ripened tomato off the vine and taking a bite of this wonder of Summer. Each year Mac plants and harvests over 15 varieties of heirlooms in his personal garden. Let's learn about the different varieties and flavors these tomatoes offer and some new ways to prepare them. Menu: Garden Fresh Bloody Mary ● Heirloom Tomato Pesto served over Fresh Pasta ● Herbed Goat Cheese Stuffed Chicken Thighs with a Heirloom Tomato Peach Glaze ● Heirloom Green Tomato & Quinoa Cakes with Buttermilk Chive Dressing ● Heirloom Tomato Braised Shrimp with Peppers & Onions
Wednesday, August 15th ● 6:30 - 9:00 pm ● "Meatless Meals - Perfect for Everyone, Vegetarian or Not" ● Partial Hands On Class ● Karen Schellinger - Chef & Culinary Instructor ● $45.00 A satisfying meal can consist of many things and many people are choosing to enjoy meatless meals. Chef Karen Schellinger, a vegetarian for many years, will show that eliminating meat has no impact on how delicious these dishes can be! Menu: Garden Fresh Tomato and Basil Soup ● Wild Rice with a Raisin Vegetable Melody and a Citrus Ginger Vinaigrette ● Roasted Portobello Mushroom Pizza stuffed with Sautéed Asparagus, Tomato and Caramelized Onion ● Grilled Eggplant Lasagna layered with Seasonal Vegetables and Mozzarella Cheese ● Soft Spice Biscotti with a Fruit Compote (vegetarian friendly menu)
