1 TABLE LEFT! Saturday, August 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Smoked Chicken & Vegetable Crepes with Hollandaise Sauce ● Shrimp & Crab Stuffed Salmon with Herbed Veloute Sauce ● Puff Pastry Napoleon with Flambéed Pears & Pastry Cream.
Monday, August 27th ● 6:30 - 9:00 pm ● "Those Glorious Grains" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Explore an array of grains ~ some more familiar than others and discover their unique properties. Each offers a different texture and flavor and are a welcome additon to any menu. In this class we will be using them to create delicious salads perfect for hot weather dining. Menu: Ratatouille Quiona Salad ● Wheat Berry Salad with Dried Cranberries & Nuts ● Sweet & Savory Wild Rice Salad with Citrus Dressing ● Barley Salad with DreamCatcher Bacon & Pinenuts ● Old Fashioned Rice Pudding with Dried Apricots.
SOLD OUT! Friday, August 31st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $75.00 for two Menu: Crab Cakes with Spicy Dijon Cream Sauce ●Pork Tenderloin Wellington with Roasted Vegetables & Potatoes ● Individual Cheesecakes with Macerated Fruit.
SOLD OUT! Saturday, September 8th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Seafood & Mushroom Gratin over Soft Garlic Toast ● Dijon Crusted Breast of Chicken with Mushroom & Horseradish Mornay Sauce ● Dark Sweet Cherry Clouflouti with Sweet Bourbon Spiked Whipped Cream.
Wednesday, September 12th ● 6:30 - 9:00 pm ● "A Tour of Italian Cuisine - "Emilia Romagna" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the seventh of a series of monthly classes exploring the different regions of Italy! Emilia Romagna is located in the middle north western part of Italy and is broken into two smaller sub sections: Reggio Emilia and Romagna. These two regions differ geografically as Reggio Emilia is landlocked whereas Romanga has bothe the Appenines and the Adriatic sea as its borders. Three of the most recognizable cities of the region are Parma, Bologna & Rimini, which sits on the white rock beached of the Adriatic. Menu: Ragu` all Bolognese ~ (the older traditional recipe from the 40's & 50's.) This world famous sauce will be served over spaghetti ● Broaciole di Maiale ~ thinly sliced pork loin seasoned & rolled with sage, garlic and rosemary. Pan seared in butter & extra virgin olive oil; deglazed with white wine then finished off in the oven ● Cippoline in AgroDolce all'Emiliana ~ sweet & sour cippoline onions ● Asparagi alla Parmigiana ~ oven roasted asparagus with Parmigiano Reggiano cheese ● Crostata Emiliana ~ oven baked traditional fruit tart.
Thursday, September 13th ● 11:30 - 2:00 pm ● "Ladies Alfresco Luncheon" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Vacations are coming to an end, school is back in session and life is becoming normal once more. Why not invite your friends over for an outdoor luncheon and catch up, enjoying the weather and conversation as well as the food. What a special treat! Menu: Grilled Marinated Chicken Salad ● Classic French Salad Nicoise ● Lemon Couscous with Toasted Pistachios & Fresh Marjoram ● Provencal Vegetable Saute with Garlic Herb Crumbs & Pecorino Romano Cheese ● Italian Buttermilk Tart with Fresh Strawberries.
2 SEATS LEFT! Thursday, September 13th ● 6:30 - 9:00 pm ● "A Tamale Rolling Party" ● Hands On Class ● Susan Lukjan - One Hot Tamale ● $45.00 Back by popular demand, Susan has agreed to teach this class once again. Discover the secret to making these Mexican delights - learn how to make the masa, prepare and spice the meat or filling, spread masa on corn husk, fill & roll the tamale, as well as proper cooking techniques. It's going to be a good, as well as tasty, time! Menu: Traditional Pork Tamales (mild or spicy, you decide) ● Black Bean Tamales ● Mexican Rice.
NEW CLASS! Tuesday, September 18th ● 6:30 - 9:00 pm ● "Pie...Oh My!" ● Demonstration Class ● Debbie Richter - Desserts by Debbie ● $45.00 Many of you remember Debbie as the original owner of Sweet Surrender and all of her decadent creations. Her new venture, Desserts by Debbie, is sure to offer the same, if not more. Making a tender, flaky pie crust or the perfect meringue is a challenge to many of us. Not after this class! Menu: Apple Caramel Struesel Crunch Pie ● Layered Pumpkin Chiffon & Gooey Pecan Pie topped with French Meringue ● Fall Pear Marzipan Cream Tart ● Chocolate Crunch Linzer Tart ● a cup of Seductive Hot Chocolate
NEW DATE! Thursday, September 20th ● 6:30 - 9:00 pm ● " A Journey into the World of Craft Brewing & Making Sausage from Scratch" ● Partial Hands On Class ● Mac McBride - Sullivan University ● $45.00 Always a favorite class but this time with a twist. This class will take provide you with step by step instruction on how to brew fresh beer as well as making sausages from scratch. Mac will be brewing, during the class, two different styles of Ale. Other topics that he will be discussing are Liquid Extract, Dry Extract, Base Malts, and Specialty Grains that add interest to your craft brews, Flavorings, Yeast, Sugars, Carbonation, and Bottling vs. Kegging. This class includes with proven, tasty recipes to begin your journey into the craft brew world. He has been making his own brews for years, creating different styles and flavor combinations. After the beer is underway, Mac will then move into the arena of making sausage from scratch; grinding the meat, adding the spices to create each variety & finally stuffing the sausage into the casing. Beer Tastings as well as a variety of Homemade Sausages will be served. Students must be a minimum of 21 years old (proof of age required).
NEW CLASS! Wednesday, September 26th ● 6:30 - 9:00 pm ● "Goodness, Gracious, Look at All Those Greens!" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Back by popular demand...Leafy greens such as chard, kale, broccoli rabe, collards, spinach as well as the tops of beets and turnips surround us at the farmers market and in the grocery store. But what do you do with them? How do the different varieties vary in taste, how do you to clean them properly and most of all, what are some of the wonderful dishes they can be used in? How can they be interchanged in recipes? Join us for this primer on greens where we'll add these nutritional powerhouses to our menu with: Wilted Chard with Onions ● Southern Style Turnip Greens ● Lentil Soup with Collards and Tomatoes ● Quiche with Kale and Gouda ● Cavatelli with Italian Sausage and Broccoli Rabe ● Roasted Beet Salad with Oranges and Beet Greens.
Thursday, September 27th ● 6:30 - 9:00 pm ● "Notable Pasta Sauces" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Sit up and take note! Learn to prepare bright, aromatic sauces, some traditional ~ some not, and how to pair each sauce with an appropriate style of pasta. These selections are sure to become favorites! Menu: Linguini Con Vongole - linguine with white clam sauce ● Penne Alla Puttenesca - puttenesca sauce over penne pasta ● Orecchiette Con Uova Fritti - orecchiette pasta with a sauce of olive oil, red chili flakes, pancetta, garlic, onion, potato, and pomodero sauce, topped with a fried farm fresh egg ● Papperdelle E Bolognese - traditional bolognese sauce over papperdelle pasta ● Fettucini Pepe Nero E Funghi - cracked black pepper fettucini toped with a Kentucky wild mushroom brandy cream sauce.
SOLD OUT! Friday, September 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $75.00 for two Menu: Capellini with Sun Dried Tomato, Pancetta, Spinach, Pesto tossed with Romano Cheese Cream Sauce ● Seared Hanger Steak with Wild Mushrooms, Bleu Cheese Butter, Whipped Potatoes & Sautéed Vegetables ● Crème Brulee
NEW DATE! Saturday, September 29th ● 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.
SOLD OUT! Saturday, September 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Goat Cheese & Leek Quiche with Herbs & Sour Cream ● Chicken Cordon Blue with Sherried Mushroom Sauce ● Bourbon Chocolate Chip Walnut Crème Brulee.
