|
|
The boom is on! The vegetable boom, that is. The season's best vegetables are everywhere, just picked, super-fresh, and ready for your kitchen wizardry!
IN THIS ISSUE, we're tackling a variety of vegetables in the kitchen with some basic prep techniques. Then we transform them into a trio of tangy relishes that add plenty of pep to just about any dish. We've included a colorful Confetti Relish, a Sweet and Spicy Corn Relish, and a unique Spicy Pepper Relish. Keep in the fridge, or preserve in jars - your choice!
| |
|
|
|
|
|
|
|
|
WHAT'S COOKING AT THE COTTAGE
|
MANY MORE CLASSES AVAILABLE
in AUGUST and SEPTEMBER
|
VIEW ALL OF OUR CLASS OFFERINGS online.
Our Full Cooking Class Schedule is always on our website
|
|
|
|
|
SOLD OUT! Thursday, August 21st ● 6:30 - 9:00 pm (held outdoors) ● "Grilled To Perfection" ● Demonstration Class ● John Plymale - Porcini ● $55.00 We are taking it outside so you can learn the techniques and secrets for grilling various mouth-watering meats, vegetables and fruits. We will talk about the ins and outs of cooking with charcoal versus gas, how to control the grill and its heat, cook meats to ensure desired doneness and how to know when it has been reached. Brining vs. Marinating will be explored as well as demonstrated. After class, you will leave with a new found confidence when you light up the grill. Menu: Grilled Tequila Lime Chicken Thighs ● Brined & Grilled Pork Loin Chops ● Classic All American Burger ~ on toasted onion bun topped with caramelized onions, sautéed mushrooms, melted sharp cheddar cheese, fresh tomato slices and crispy lettuce ● Twice Baked Potato Salad ● Spiced Rum Grilled Pineapple Kabobs served with Pineapple Sherbet
SOLD OUT! Friday, August 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Lobster Bisque ● Roasted Airline Breast of Chicken with Cassoulet of White Beans, Andouille and Herbs ● Bourbon Pecan Bread Pudding
SOLD OUT! Saturday, August 23rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Classic Caesar Salad with Sundried Tomato Dressing and Garlic Croutons ● Chicken Cordon Blue with Lemon Caper Veloute ● NY Style Lemon Scented Cheesecake with Rum Marinated Strawberries
NEW CLASS! Monday, August 25th ● 6:30 - 9:00 pm ● "Anchors Away My Friend" ● Demonstration Class ● Geoffrey Heyde - The Village Anchor ● $50.00 Enjoy an evening where Cheoffrey, a name Chef Geoff is widely known by, puts his unique spin on a variety of small plates with unexpected results. Favorites of the patrons of The Village Anchor, this promises to be one wild ride. Menu: Bloody Berry Cocktail ● Silver Dollar Lump Crab Cakes served with Tomato Jam and Lemon Crème Fraîche ● Lobster Corn Dog served with Drawn Butter and Jalapeno Remoulade ● Salad of Arugula, Blueberries, Goat Cheese, Craisins, Candied Walnuts with Honey Walnut Vinaigrette ● Blackened Fish Tacos ~ grilled soft-flour tacos, blackened tilapia, napa cabbage, avocado, queso fresco, lime, cilantro sour cream; fresh pico de gallo, tortilla chips ● Buttermilk Pie
NEW CLASS! Thursday, August 28th ● 11:30 - 2:00 pm ● "You Say Tomato...Heirloom of Course" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Baskets of these heirloom beauties adorn the stands at farmers markets and can be found on the menus of most local restaurants. Celebrate this time of year and enjoy tomatoes in a number of different ways. Menu: Southern Style Tomato Gravy served with Mini Buttermilk Biscuits ● Heirloom Caprese Salad with Hot Bacon Dressing ● Orzo and Scallop Stuffed Tomatoes ● Grandmothers Tomato Upside Down Spice Cake
Thursday, August 28th ● 6:00 - 9:00 pm ● "Have Your Cake & Eat It Too" ● Partial Hands On Class ● Barbara Turner - The Seelbach Hilton ● $55.00 Baking the perfect cake is a challenge for some and a passion for others. Learn the techniques of making three different styles of cake ~ classic batter cake, sponge and pound cake. Each is unique and has different methods of preparation. You will put the finishing touch on these beauties. Menu: Classic White Cake with Chocolate Ganache ~ simple piping and swirl rose techniques ● Angel Food Cake ~ sponge cake, baked in a tube pan, finished with fresh whipped cream and strawberries ● Pound Cake ~ baked in mini bundt pans and finished with an assortment of glazes
2 TABLES OPEN! Friday, August 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Fried Green Tomatoes topped with Shrimp Etouffee ● Seared Duck Breast with Chipotle Maple Glaze, Basmati Rice and Vegetables ● Chocolate Mousse with Macerated Berries
|
NEW CLASS! Thursday, September 4th ● 6:30 - 9:00 pm ● "Goodness from Mother Earth" ● Hands On Class ● Mat Shalenko - June Health & Wellness ● $55.00 Take matters into your own hands and learn to prepare a plant based, gluten free meal you are sure to enjoy. This is the place to start a healthier journey to a new you. Menu: Avocado Caesar with Jicama "Croutons" ● Tofu Broccoli Stir Fry with Barley ● Apple Cobbler
SOLD OUT! Friday, September 5th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Wilted Spinach Salad with Sliced Pears and Chevre ● Beef Tenderloin en Croute with Green Peppercorn Cognac Sauce, Stone Ground Grits and Roasted Vegetables ● Chocolate Raspberry Ganache Tarts with Whipped Cream
NEW CLASS! Saturday, September 6th ● 6:30 - 8:30 pm ● "Date Night"
Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Crab and Shrimp Cakes with Citrus Beurre Blanc ● Seared Tenderloin Tips with Sauce Diane ● Chocolate Cheesecake with Toasted Meringue and Chocolate Sauce
Monday, September 8th ● 6:30 - 9:00 pm ● "A Fisherman's Stew" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $55.00 With the passing of Summer and cooler days ahead, our minds turn to soups and stews. Classic seafood stews are a great way to kick off this season and are a delicious way to entertain your friends. Menu: Cioppino ~ San Francisco Fish Stew ● Bouillabaisse ~ French Fish Stew served with a Rouille ● Alaska Fisherman's Chowder ● along with plenty of bread to enjoy every last drop ● Boston Cream Pie
NEW CLASS! Thursday, September 11th ● 6:30 - 9:00 pm ● "Kick Back & Enjoy a Taste of Harvest" ● Demonstration Class ● Coby Ming - Harvest ● $45.00 As Fall rolls in to Kentucky, kick back and enjoy a taste of Harvest. This promises to be a low key evening full of flavor and fun! Menu: Beer Cheese ~ NABC Elector served with pretzel bread ● Tomato Salad with Fresh Basil and Tomme de Nena cheese ● Hot Brown Burger topped with Sweet Potato Mornay Sauce, Asiago Cheese and Spicy Tomato Fondue ● Bittersweet Chocolate Torte garnished with Bourbon Vanilla Whipped Cream and Strawberries
SOLD OUT! Saturday, September 13th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Country Ham Grit Cakes with Seared Shrimp and Red Eye Gravy ● Filet of Salmon Wellington with Saffron Cream Sauce ● Apple Walnut Caramel Sauce over Vanilla Custard Filled Crepes
Monday, September 15th ● 6:30 - 9:00 pm ● "Give Breakfast the Respect it Deserves" ● Demonstration Class ● Darnell "Superchef" Ferguson - SuperChefs ● $45.00 Amazing, enchanting, quirky and divine are just some of the adjectives used when talking about the selections you will find at SuperChefs whether it be breakfast or lunch. Welcome Darnell to Cooking at the Cottage for your first class with us...we are so happy to have you. Menu: Beignets ~ hot & fresh, dusted with powdered sugar ● Blueberry and Lemon Mascarpone Pancakes ● Grilled Romaine and Strawberry Salad ● Shrimp & Spinach Hash
NEW CLASS! Tuesday, September 16th ● 6:30 - 9:00 pm ● "Home Crafted Brews" ● Demonstration Class ● Matthew Pawley - Kentucky Brewing Company ● $45.00 Ever wondered how beer is made? Have you brewed beer before but would like to design a great beer? This class is for those curious about home brewing, beginner brewers, or people who just enjoy beer and would like know more about it. We will discuss classic beer styles and their history while sampling 4 commercial versions. Afterwards, we will go over all the ingredients, as well as what flavor each ingredient contributes, and the equipment necessary to brew a great beer at home. We will sample 2 simple homemade beers. After this class, you will feel confident to start making your own brew. Students must be 21 years of age to participate. Menu: Two Varieties of Home Brew ~ to be determined ● Pilsner ~ Pilsner Urquell ● Dunkel ~ Warsteiner Dunkel ● Pale Ale ~ Schlafly Pale Ale ● Brown Ale ~ Bells Brown Ale
Wednesday, September 17th ● 11:30 - 2:00 pm ● "Relish the Chutney" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 It's a myth that preserving is an art - the preparation of a simple chutney or relish is within the reach of any cook and it's such a worthwhile task. Almost any cooked meat will benefit from a spicy spoonful of rich chutney on the side and certainly, every burger needs its relish. Nothing is more rewarding than lining up the jars of preserved goodness on your kitchen shelf. These beauties make perfect hostess gifts or special gifts for the holidays. Menu: Ginger, Date & Apple Chutney with Pork Tenderloin ● Mango Chutney with Smoked Turkey Sandwich ● Spicy Corn Relish with Seared Salmon ● Pickled Peaches ● Kentucky Chow Chow Wednesday, September 17th ● 6:00 - 9:00 pm ● "Basics of Bread Baking" ● Partial Hands On Class ● Barbara Turner - The Seelbach Hilton ● $55.00 The aroma of homemade bread baking in the kitchen is an iconic smell of home. Get your hands in to it and learn the ins and outs of working with dough, kneading, shaping and baking as well as the versatility of each dough in this class. Menu: Brioche ~ and its versatility ● Whole Wheat Bread
DATE CHANGE - New Date is: Friday, September 19th ● 11:30 - 1:30 pm ● "Let Me Serve You" ● Demonstration Class ● John Plymale - Porcini ● $45.00 The lazy days of summer are turning to the crisp days of fall. You're back from the beach and life is returning to normal so, join us for an incredible lunch experience and let me serve you. Menu: Hollis' Shrimp Dip with Fresh Vegetable Sticks and Crostini ● Crab Cakes with Remoulade Sauce ● Orzo with Pesto Genovese, Pecorino Romano and Toasted Pine Nuts ● Grilled Vegetable Brochette ● Bumbleberry Tart with Streusel Topping and Fresh Whipped Cream
NEW CLASS! Saturday, September 20th ● 11:30 - 2:00 pm ● "Really Great Cookies" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00 If you can turn on your oven, you can bake lust worthy cookies. Brad has been collecting, testing and perfecting cookie recipes for years. This is your chance to benefit from Brad's quest to bake the perfect cookie. Learn about proper mixing techniques and how to make consistent sized cookies. Learn what small accents to a recipe can turn a good cookie into a memorable one. Menu: Best Chocolate Chip Ever ● Peanut Butter/Oatmeal/Health Cookie ● Lemon Ricotta Cookie with Lemon Glaze (light & dainty) ● Orange Walnut Biscotti with Chocolate Glaze ● Pumpkin Butterscotch Chip Cookie
SOLD OUT! Saturday, September 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Manhattan Style Seafood Chowder with Garlic Herb Crostini ● Boneless Pork Loin stuffed with Spinach, Feta Cheese and Toasted Pine nuts ● Poached Pear and Almond Bread Pudding topped with Cinnamon Crème Fraîche
Monday, September 22nd ● 6:30 - 9:00 pm ● "Ooh la la General Tso" ● Demonstration Class ● Ming Pu - River City Winery ● $45.00 Chinese French Fusion...with his roots in Taiwan and his French culinary training, Ming Pu does a masterful job of bringing together both worlds. After working under Peng Looi of Asiatique, Ming is making his own mark at Indiana's River City Winery. Please welcome him to Cooking at the Cottage. Menu: General Tso Chicken Wings ~ baked chicken wings in a chili infused tso sauce ● "Hainan" Rice Pilaf ~ ginger scented chicken broth rice ● Braised Bok Choy ~ "Hainan" veloute and baby bok choy ● "Cantonese" Beef Bourguignon ~ beef, shiitake mushrooms, pearl onions, carrots and turnips ● Green Tea Gelee ~ five spice cream
NEW CLASS! Tuesday, September 23rd ● 6:30 - 9:00 pm ● "Introduction to Gluten Free Baking" ● Demonstration Class ● Annie May - Annie May's Sweet Café ● $45.00 Come and learn from a pro about alternative grains, gums, and different flour blends that are used for both sweet and savory gluten free baked goods. Annie May understands the difficulties of living with food allergies, but believes all people are created equal and therefore deserve all the delicious treats life has to offer! Alternatives to common allergens will be discussed as possible substitutions for each recipe. Menu: Gluten Free Pizza ● Gluten Free Dinner Rolls ● Gluten Free Vanilla Cupcakes
Thursday, September 25th ● 6:30 - 9:00 pm ● "Oh My, Pizza Pie" ● Hands On Class ● John Plymale - Porcini ● $55.00 A perfect crust, delicious sauce, a variety of unique ingredients can only result in the perfect pizza pie. Learn how to prepare the dough and how this same dough can be used to make pizza crust, calzone, stromboli, bread sticks and more. You will be given a ball of dough and learn the proper technique and execution to turn it into your own pizza crust and calzone. From there you will build your personal Margherita pizza and Traditional Sicilian calzone to bake at home. John will demonstrate some pizzas of his own ~ Grilled Pizza with an Olive Oil Base, Calimyrna Figs, Caramelized Leeks, Grilled Chicken, Gorgonzola Cheese, Three Cheese Blend and finished with a Balsamic Drizzle ● Pizza with Tuscan White Bean Pesto Base, Roasted Chicken, Caramelized Onion, Roasted Garlic, KY White Cheddar Cheese, Arugula and Three Cheese Blend ● S'mores Dessert Pizza ~ Nutella Spread base, Mini Marshmallows, Cinnamon Graham Cracker Pieces and Chopped Chocolate Chunks - melty & gooey
SOLD OUT! Friday, September 26th ● 6:30 - 8:30 pm● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Classic Caesar Salad ● Seared Salmon with Orange Ginger Glaze, CousCous and Sautéed Vegetables ● Cheesecake with Salted Caramel
SOLD OUT! Saturday, September 27th ● 6:30 - 8:30 pm
● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Caramelized Savory Onion Bread Pudding with Sauce Mornay ● Grilled Chicken, Bacon and Penne Pasta Carbonara ● Lemon Mousse with Crystallized Ginger and Toasted Meringue
Monday, September 29th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Emilia Romagna" ● Demonstration Class ●Sandra Gugliotta - Dining Elegance Caterers ● $50.00 We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the seventh of a series of monthly classes exploring the different regions of Italy! Emilia Romagna is located in the middle northwestern part of Italy and is broken into two smaller sub sections ~ Reggio Emilia and Romagna. These two regions differ geographically as Reggio Emilia is landlocked whereas Romagna has both the Apennines and the Adriatic Sea as its borders. Three of the most recognizable cities of the region are Parma, Bologna & Rimini, which sit on the white rock beach of the Adriatic. Bologna and Modena are well known in the culinary world for Salsa Bolognese and Aceto Balsamico as well as for its delicious homemade pasta dishes, gnocchi, soups, rice dishes and stuffed & baked pastas. We will sample a variety of first course options since there are so many from which to choose. Menu: Zuppa di Lenticchie alla Bolognese ~ a thick chicken and lentil cream soup served atop crusty toasted sliced bread ● Lasagne Verdi al Forno ~ oven baked spinach lasagna layered with a thick meat sauce with truffles, carrots, celery and onions and a hint of cream ● Minestra del Paradiso ~ a homemade beef broth accompanied by a flaky parmigiano and nutmeg egg preparation topped with freshly grated parmigiano reggiano ● Risotto all'Anatra ~ duck risotto ● Cannelloni Ripieni di Tortellini ~ homemade pasta rolls stuffed with cheese filled tortellini, prosciutto, mozzarella and gruyere cheese oven baked with a creamy béchamel sauce
|
|
|
Relish all the garden freshness around you at this special time of year!
|
 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd
Louisville, KY 40207 502-893-6700
|
|
|
|
|
