Saving in small batches is a genius approach to "putting up food." With small jars and manageable quantities of fruits or vegetables to prep, canning a batch of jam or a pint of pickles can happen while making supper. Best thing? Small batches allow greater variety on your shelves for the cooler seasons ahead.

IN THIS ISSUE, we're reviewing the basics of canning and preserving, then we apply this knowledge to the concept of small batches in three, unique and delicious recipes. We start with a Peach Sriracha Jam, continue with a Raspberry Habanero Jam, and top things off with some Pickled Hot Pepper Rings. You'll find that saving in small batches is a revolutionary concept that will have you discovering, or re-discovering, preserving possibilities.

WHAT'S COOKING AT THE COTTAGE

SOLD OUT! Thursday, July 24th ● 6:00 - 9:00 pm ● "Pies, Tarts, Cobblers & Crisps" ● Hands On Class ● Barbara Turner - The Seelbach Hilton ● $55.00 What is the difference between a pie, tart, cobbler or crisp? Is it the crust, topping, filling or application . . . these questions and more will be answered. Come perfect the dough, roll it out, shape it and make your own filled pie to take home to bake. Menu: Blueberry Pie with a Double Crust ● Fresh Peach Cobbler ● Blackberry Crisp ● Fresh Fruit Tart ~ filled with pastry cream and topped with an assortment of fresh fruit

SOLD OUT! Friday, July 25th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Risotto with Duck, Asiago Cheese and Herbs ● Beef Tenderloin with Béarnaise Sauce, Whipped Potatoes and Roasted Vegetables ● Crème Brulee

SOLD OUT! Saturday, July 26th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Linguini with Roasted Vegetables in Spicy Tomato Sauce ● Boneless Pork Chops with Caramelized Onion and Mushroom Sauce ● Double Chocolate Bread Pudding topped with Chocolate Cream

Monday, July 28th ● 6:30 - 9:00 pm ● "What to do with your Weekly CSA Basket?" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm & Phyllis Fitzgerald - Phyllis' Kitchen and All Around the House Food Blog ● $45.00 There are over 25 local farms near Louisville that provide Community Supported Agriculture. These are farms who allow customers to buy, in advance, the season's produce. You pay up front, and there is a once-a-week delivery of that farm's harvest. Your CSA basket will include whatever is fresh from the farm that week. This means that you have to be prepared to use the items in your basket -- whatever it is! Sometimes there is the familiar, but often there is the unfamiliar. How do you identify these items, and how do you cook them? What do you do when there are too many greens? In this class, we will be gathering CSA baskets from a local farm. This will give you a working knowledge of what you might expect from your basket, then we will make our dinner and plan for the week based on what is in the basket. Whether you are a current CSA member or just thinking about joining one, this class will help you know what to do with your CSA basket. Menu: Plan on an appetizer, entree and side dish for sure. What's for dinner? Depends on what is in the basket! We might even get dessert! Visit DreamCatcher Farm website at www.dreamcatchergrassfed.com as well as Phyllis' Kitchen and All Around the House website at www.phyllisfitzgerald.com and learn about this dynamic duo.

Wednesday, July 30th ● 11:30 - 1:30 pm ● "Just Pack It Up & Go" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Pack a picnic basket, box lunch or cooler and off you go to the park, boat, ballgame or a performance of Shakespeare in the Park. No matter where your evening takes you, you are sure to have a winner with this array of treats. Menu: Layered Cheese Torte packed in a Latch Jar with Assorted Crackers ~ ready to go anywhere ● Grilled Chicken BLT ~ grilled chicken, applewood bacon, avocado, tomato slices, leaf lettuce with homemade basil mayonnaise on ciabatta bread ● Wheatberry and Bean Salad ~ red wheatberries, fava bean, chic pea, red bell pepper, scallion and white balsamic vinaigrette ● Butterscotch and Roasted Cashew Blondies

KIDS Class! Thursday, July 31st ● 11:30 - 1:30 pm ● "More Healthy Cooking - Kids Class" ● Ages 7 - 12 years old ● Hands On Class ● Mat Shalenko - June Health & Wellness ● $45.00 Spinach Hummus with Baked Pita Chips ● Chicken and Vegetable Stir Fry with Brown Rice ● Chocolate Chip Oatmeal Bars

SOLD OUT! Friday, August 1st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Crab Cakes with Spicy Creole Sauce ● Pork Loin Chops with a Horseradish Dijon Crust, Apples, Caramelized Onion and Bourbon Sauce ● Lemon Curd Tarts with Mascarpone and Fresh Berries

SOLD OUT! Saturday, August 2nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Roasted Corn and Vegetable Chowder with Shrimp topped with Herb Croutons ● Boneless Breast of Chicken with Blue Cheese, Herbs and Crème Fraîche ● Peach Crème Brulee with Bourbon Laced Peaches and Sweet Cream

3 SEATS LEFT! Tuesday, August 12th ● 11:30 - 2:00 pm ● "It's So Corny" ● Demonstration Class ● John Plymale - Porcini ● $45.00 Freshly picked sweet, juicy corn is one of my favorite things about summer. Delicious served just as is or used as part of a dish, its versatility is endless. Menu: Roasted Corn Chowder served with Old Fashioned Corn Sticks and Corn Fritters and Whipped Butter ● Bibb Lettuce, Frilled Chicken, Heirloom Tomatoes, Garlic Croutons and White Balsamic Corn Relish Vinaigrette ● Corn O'Brien ~ corn sautéed with red and green bell peppers, onions and bacon ● Beaumont Inn Corn Pudding ● Sweet Silver Queen Corn Ice Cream drizzled with Homemade Caramel and topped with Crunchy Caramel Corn

Wednesday, August 13th ● 6:30 - 9:00 pm ● (held outdoors) ● "Burgers by Land and By Sea" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 What makes the perfect summertime meal? Awesome burgers, cooked on the grill! Learn how to make the perfect burger patty and grill the perfect burger. With a host of flavor possibilities, you can't go wrong; something for everyone. Menu: DreamCatcher Grass Fed Burger with all the fixings ● Stuffed Lamb Burger with Fresh Rosemary and Gorgonzola Cheese ● Salmon Burger with Sweet Chili Mayonnaise ● Veggie Burger with Black Beans and Corn ● Grown Up S'mores with Homemade Caramel Sauce

SOLD OUT! Saturday, August 16th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Creole Style Penne Pasta with Shrimp and Smoked Sausage ● Seared Beef Tenderloin with Mushroom and Onion Demi Glace ● Apple Strawberry Cobbler with Cinnamon Crumble

Wednesday, August 20th ● 6:30 - 9:00 pm ● "Volare Visits Aruba" ● Demonstration Class ● Josh Moore - Volare ● $55.00 Just back from a trip to Aruba, where he was the guest chef at the acclaimed L.G. Smith's Steak & Chophouse at the Renaissance Resort in Oranjestad, Aruba, Josh will prepare some of his creations he served for guests of the resort. "I wanted to keep my style of nouveau-Italian cuisine present in the menu," says Moore. "But I asked some of the chefs in Aruba what local ingredients would be available this time of year and tried to work those in as much as I could. I'm all about local produce. That became a no-brainer. Even the snapper - that's coming in right off the boats on the island." This promises to be a one of a kind experience. Menu: Lamb Ribs ● Panzanella ● Steak Crudo ● Snapper with Agrodolce ● Sherry Grappa Tart with Pine Nut Brittle

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

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

SOLD OUT! 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

MORE CLASSES AVAILABLE - including SEPTEMBER!

Summer brings additional grilling classes, a Garden Party, more touring Italy's regions, and more Date Nights! View all the selections in our Summer Brochure (PDF format).

VIEW ALL OF OUR CLASS OFFERINGS online.
Our Full Cooking Class Schedule is always on our website

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