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4 SEATS LEFT! Thursday, October 18th ● 6:30 - 9:00 pm ● "Knife Skills" ● Hands On Class ● Ed Bartush - Wusthof Trident Cutlery ● $45.00 Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the proper way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class - it's worth every penny! This class is offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Don't forget your 10% class discount can be used on all Wusthof knives.
SOLD OUT! Friday, October 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Stewed Ratatouille of Vegetables with Shrimp ● Classic Steak Diane ● Flambéed Bananas Foster over Vanilla Bean Ice Cream
Saturday, October 20th ● 11:30 - 2:30 pm ● "The Gluten Free Bakery" ● Demonstration Class ● Joyce Tomica - Culinary Instructor ● $45.00 With the holiday season drawing near, baking, to those who are sensitive to wheat, may say "bah-hum-bug!" In this class we will give tips, resources and recipes to enjoy holiday goodies "gluten-free." Joyce became a "gluten-free foodie" due to her own sensitivities to wheat. She has honed her gluten-free baking skills at the Natural Gourmet Institute in New York City. Menu: Outstanding Brioche ~ the perfect companion for soups and stews ● Decedent Chocolate, Chocolate Chip Brownies ● Pumpkin Muffins ● Maple Apple Crumble ~ a favorite fall comfort food ● Snickerdoodle Cookies **Note that the Cooking at the Cottage is not a wheat or gluten-free environment, but every effort will be made to prevent cross contamination.
11 TABLES LEFT! Saturday, October 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Caramelized Onion, Leek & Goat cheese Tart ● Boneless Pork Chops with Sauce Chasseur (hunters sauce) ● Brown Sugar, Raisin Bread Pudding with Sweet Crème Fraiche
Monday, October 22nd ● 6:30 - 9:00 pm ● "Meatless Meals for Fall - 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: Tunisian Vegetable & Bean Stew with a French Caramelized Onion Tart ● Quinoa with sautéed Sweet Onion, Blackened Corn and Seasonal Vegetables ● Roasted Seasonal Vegetables ● Celeriac with Lentils, Nuts and Herbs ● Walnut and Oatmeal Cookies with Grilled Pineapple
Wednesday, October 24th ● 6:30 - 9:00 pm ● "The Many Faces of Winter Squash" ● Demonstration Class ● John Varanese - Varanese ● $45.00 Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature and take longer to mature than summer squash. Best harvested once the cool weather of fall sets in, they can be stored for months in a cool basement-hence the name "winter" squash. What a fun gourd to explore. Menu: Thai Pumpkin Coconut Curried Soup ● Lemon Tomato Sauce with Fall Mushrooms and Swiss Chard served over Faux Spaghetti ~ spaghetti squash. ● Savory Bread Pudding with Cushaw Squash, Bacon and Caramelized Onions ● Sauteed Pumpkin Seed Encrusted Breast of Turkey served with Cranberry Bourbon Chutney ● Acorn Squash & Toffee Cheesecake served with Spiced Fresh Whipped Cream and Fried Apples
Thursday, October 25th ● 6:30 - 9:00 pm ● "A Touch of Asian" ● Demonstration Class ● Peng Looi - Asiatique & August Moon Chinese Bistro ● $45.00 Peng Looi's culinary style is a result of fusing different cultures, creating wondrous dishes. Asiatique features Pacific Rim fusion and August Moon is a fusion of Malaysian and Chinese cuisine resulting in a unique and flavorful combination. We are thrilled he is has agreed to teach us all about fusion cooking. Menu: Baby Arugula, Red Onion Salad with Pickled Ginger Mustard Oil Vinaigrette ~ this salad has both Japanese & Indian flavor in this French dressing ● Ravioli of Shrimp, Goat Cheese & Miso Tomato Broth ~ Italian cuisine that has Chinese flavor through the Marco Polo-Silk route ● Scallop, Mango & Ponzu Ceviche ~ Latin dish brought in by the Japanese immigrants ● Chicken Lomein ~ Italian pasta developed from this traditional Far Eastern dish
7 TABLES LEFT! Friday, October 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Leek & Brie Cheese Tartlets ● Sautéed Chicken Scaloppini with Caramelized Onion, Wild Mushroom, Apple with Cognac Cream Sauce ● Lemon Curd Tarts with Fruit
6 TABLES LEFT! Saturday, October 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Mushroom & Gruyere Cheese Gratin ● Cajun Seared Filet of Salmon topped with Shrimp Creole ● Pumpkin Spiced Mousse with Ginger Snap Cookies
Monday, October 29th ● 6:30 - 9:00 pm ● "Cheesecake Perfection ~ Sweet or Savory" Demonstration Class ● Josh Moore - Volare ● $45.00 One of the most versatile cakes, cheesecake, lends itself to both sweet and savory applications. Perfect as a crowd pleasing dessert or as an unexpected appetizer with your choice of accoutrements it is both easy to make ~ once you learn a few tricks ~ and a welcome addition to your recipe repertoire. Menu: Italian Ricotta Cheesecake topped with Fresh Lemon Curd ● Triple Chocolate Cheesecake with Cherry Compote ● Heath Toffee Cheesecake ● Savory Caramelized Onion & Wild Mushroom Cheesecake ● Fresh Fig & Prosciutto Cheesecake
Thursday, November 1st ● 6:30 - 9:00 pm ● "Satisfy Your Sweet Tooth This Fall" ● Demonstration Class ● Claudia Delatorre - Cake Flour on Market ● $45.00 ● Cake Flour, a natural baking company's chef and owner, Claudia Delatorre, is back with Fall treats sure to please. Explore this wonderful array of Fall flavors. Menu: Chocolate Pumpkin Tart ● Iced Spiced Shortbread Cookies ● Cranberry Almond Biscotti ● "Not Your Mother's" Bourbon Fruitcake ● Homemade Vanilla for Gift Giving
3 TABLES LEFT! Friday, November 2nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Wilted Spinach Salad with Chevre & Cider Vinaigrette ● Steak Diane served with Whipped Potatoes & Sautéed Vegetables ● Strawberry Mille Feuille (portabella mushroom can be substituted for beef on Steak Diane)
Saturday, November 3rd ● 11:30 am - 2:00 pm ● "Basic Stock & Mother Sauces" ● Partial Hands On/Partial Lecture Class ● David Moeller - Sullivan University ● $55.00 A great sauce begins with a great stock. This class will teach you the basics of making stocks from scratch as well as using these stocks to make the "mother" sauces. Menu: Chicken Stock ● Veal Stock ● Shellfish Stock ● Roux ● Bechamel ● Veloute ● Espagnole ● Hollandaise & how to turn these mother sauces into smaller sauces such as Bernaise ● Mornay ● Hunter Sauce ● Supreme Sauce
SOLD OUT! Saturday, November 3rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Fresh Herb Macaroni & Cheese with a Parmesan Crust ● Chicken Cordon Blue with Sauce Mornay ● Chewy Chocolate Chip Cookie Sundaes
Monday, November 5th ● 6:30 - 9:00 pm ● "Biscuit Bliss" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00 Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT! After a recent trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss". The class will include a discussion of the best ingredients, techniques and equipment for biscuit assembly. Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls) We will add some savory ingredients, some cheese and whatever else the class wants to use to "build out" the basic recipes. Wouldn't it be wonderful to serve homemade biscuits, fresh from the oven, for Thanksgiving dinner?
Wednesday, November 7th ● 6:30 - 9:00 pm ● "Macaroni & Cheese ~ All Grown Up" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Who would have ever throught that that box of macaroni and cheese your mom would make for dinner would become a lifetime obsession? Well you are all grown up so let's kick it up a notch and discover some adult varities of that cheesy delight. Menu: Maine Lobster & Kentucky Asiago Macaroni & Cheese ● Macaroni & Cheese ~ Italian Style ● Caramelized Onion, Grilled Leek and Gorgonzola Macaroni & Cheese ● Southwestern Macaroni & Cheese ● Fire Roasted Corn and Smoked Gouda Macaroni & Cheese with Fresh Marjoram
Thursday, November 8th ● 6:30 - 9:00 pm ● "Autumn Farm Feast" ● Demonstration Class ● Coby Ming - Harvest in Nu Lu ● $45.00 Fresh from the farm, and in keeping with the philisophy of Harvest, Coby brings all the goodness of Fall to the table in this class. Menu: Roasted Butternut Squash Soup served with Pickled Fig Salsa & Pretzel Croutons ● Panzanella Salad ~ Grilled Bread, Roasted Beets, Fromage Blanc, Roasted Sweet Onions & Shaved Radish with Beer Mustard Vinaigrette ● Roasted Chicken served with Baked Sweet Potatoes, Shallots, Turnips and Grilled Lemon Gremolata ● Toasted Poundcake with Peach Ginger Compote & Whipped Honey Creme Fraiche
Friday, November 9th ● 6:00 - 9:00 pm ● "Holiday Walk at the Vogue Center" ● No Cost! Please join us for the annual Holiday Walk, a kickoff to the Holiday season! There will be music, snacks and libations, store specials and Santa Claus will be there for children of all ages! This is a wonderful tradition so mark your calendar. See you there!
9 TABLES LEFT! Saturday, November 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Fluffy Scrambled Eggs with Truffle, Bacon & Herbs ● Boneless Loin of Lamb with Garlic, Olives & Lemon ● Apple, Maple & Pecan Crumble | 
