It's prime time for a picnic! Connect with the outdoors with a meal enjoyed while dining al fresco! Whether your table is at a far away location, a blanket in a grassy meadow, or simply as close as your own patio deck, it's time to relax and enjoy the great outdoors.

 

IN THIS ISSUE, we're packing a picnic with some fabulous summertime salads. You'll find a pesto-laced vegetable salad, a fresh twist on potato salad, and an Asian-inspired coleslaw. Learn handy tips and easy tricks for making appetizing vegetable salads that are so delicious! 

Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Access the SUMMER Schedule here.

Tuesday, July 9th ● 11:30 - 2:00 pm ● "The Fruits of Summer" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Let's celebrate this glorious time of year; the peak of Summer when the markets are brimming with a plethora of luscious fruits.  Menu: Asiago Crostini with Fire Roasted Grape Salsa & Melted Brie ● Summer Fruit Gazpacho ● Grilled Plum & Nectarine Salad with Feta and Lemon Garlic Vinaigrette ● Grilled Salmon over Curried Couscous with Golden Raisins & Toasted Almonds ● Blueberry Crisp with Vanilla Bean Ice Cream

Tuesday, July 9th ● 6:30 - 9:00 pm ● "Holy Guaca Mole" ● Demonstration Class ● Fernando Martinez - Guaca Mole and Mussel & Burger Bar ● $45.00 The food and spirit of Mexico will shine through in each bite as we explore the diversity of authentic Mexican cuisine, with a twist.  Welcome Chef Martinez to the Cottage for his first class in our kitchen!  Menu: Guaca Mole Yucateco ~ guacamole with roasted corn and poblano peppers served with plantain chips and pickled red onions ● Flautas de Pato ~ duck confit flautas with cherry tomato and fresno jalapeno marmalade ● Pork Enmoladas ~ pork enchiladas served with mole poblano, pickled red cabbage, Mexican crema & queso cotija ● Mexican Flan served with Berry Marmalade & Banana Ice Cream

3 TABLES OPEN! Saturday, July 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Flaky Puff Pastry stuffed with Mushroom & Squash with Tomato Jam ● Pan Seared Flat Iron Steak with a Brandy Green Peppercorn Sauce ● Lemon Meringue Mousse Tarts with Marinated Strawberries

Monday, July 15th ● 6:30 - 9:00 pm ● "Viva Italiano!" ● Demonstration Class ● Allen Hubbard - Martini Italian Bistro ● $45.00  A bounty of flavors from every region of the Italian "boot'' may be found on the menu of this cosmopolitan bistro.  Join us in welcoming Chef Hubbard for his first class at the Cottage.  Menu: Bruschetta ~ tomato, red onion, kalamata olives, capers, artichokes, garlic, fresh herbs and white balsamic vinegar served on toast rounds ● Mussels alla Mamma ~ mussels steamed in white wine garlic sauce with shallots and garlic croutons ● Pasta Rosa ~ penne noodles, fresh spinach & mushrooms in Martini's roasted red pepper sauce ● Pollo Piccata ~ sautéed chicken in a lemon butter sauce with artichokes, capers, and tomatoes, poured over herb linguine

Tuesday, July 16th ● 11:30 - 2:00 pm ● "Just Singing the Blues" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Blueberries are nature's little blue dynamos and proof that good things really come in small packages.  High in Vitamin C, low in calories, loaded with health benefits but most of all sweet and delicious!  Menu: Chilled Blueberry Soup with Homemade Crème Fraiche ● Blueberry Chutney over Warm Brie served with Assorted Crackers ● Blueberry Gorgonzola Salad with Fig Balsamic Vinaigrette ●  Chipotle Grilled Chicken with Blueberry Cilantro Salsa ● Blueberry-Lime Granita

Wednesday, July 17th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Basilicata" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 This is the fourteenth of a series of monthly classes exploring the different regions of Italy!  Basilicata is a somewhat forgotten region in Italy.  It is the central most southern region of Italy and is relatively poor.  It has been said that this region is a poor and sour where if not for the sun, nothing would grow.  The cuisine of the region is almost void of meat as a main course with the exception of goat some wild mutton and quite a bit of the organ meat of the animals.  Pasta is a staple here made fresh and homemade with water and semolina flour or corn flour.  It is prepared, in what Italians will tell you, 100,000 ways. Red peppers are grown everywhere here and folks visiting will generally see them hanging out to dry at most households.  It is used very often in the food here to add flavor and spice. Vegetables and all sorts of wild herbs that grown in the rocks of the landscape are often used here as well to make the meals more fragrant and flavorful. Menu:  Pollo Alla Potentina ~ stewed chicken with onions, white wine, fresh parsley, basil, tomatoes and crushed red pepper ● Patate al Forno Raganate ~ layered oven baked potatoes with onions, fresh tomatoes, seasoned & oven baked with peccorino cheese ● Cappelle di Funghi al Forno ~ oven baked & seasoned porcini mushroom caps with garlic, fresh parsley, crushed red pepper and bread crumbs ● Maccheroni di Fuoco ~ Fire Maccheroni ~ a simple spicy pasta loaded with extra virgin olive oil, garlic and crushed red pepper ● Strangolapreti Fritti ~ simple fried dough shells topped with powdered sugar

4 SEATS LEFT! Thursday, July 18th ● 11:30 - 1:30 pm ● "Rise and Shine!" ● Kids Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $45.00 Breakfast foods are so much fun...and can be served for any meal of the day. Learn to make Baked French Toast and top it with an assortment of Fresh Fruit. Then on to a Breakfast Sandwich, starting with Eggs + more fillings. And we will finish with Breakfast Pigs in a Blanket - homemade maple pancakes wrapped around sausage links. Kids need to have completed first grade to be eligible for this class!

Thursday, July 18th ● 6:30 - 9:00 pm ● "Cooking with Herbs & Spices ~ Chicken" ● Demonstration Class ● John Varanese - Varanese ● $45.00 Have you ever wondered how to use all those spices are in your cabinet? If so, this is the class for you! You will learn about an array of herbs and spices and how to mix and match them by preparing chicken three different ways in different cuisines.  In addition, John will break down, de-bone a whole chicken, and show how to prepare it.  Menu: Coriander Rubbed Airline Chicken Breast with Curried-Apricot Chutney over an Herb-Cashew Couscous ● Chili Rubbed, Roasted Stuffed Leg, and Thigh with Sausage, Sage and Havarti Cheese finished with a Corn Butter Sauce ● Toasted Fennel stuffed Chicken Breast filled with Fontina cheese and Basil served with Rosemary-Pancetta Fingerling Potatoes ● Chicken Pot Sticker with Citrus Ponzu and Thai Basil

8 TABLES OPEN! Friday, July 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Seared Duck Breast with Blackberry Sauce ● Sautéed Salmon with Sauce Madagascar, Wilted Spinach and Whipped Potatoes ● Caramelized Peach Bread Pudding