Below are just the classes coming up in the next few weeks -- but, there's a whole lot more!
Check out all of the classes on our website.

Plus! NOW YOU CAN REGISTER ONLINE!

Tuesday, July 28th ● 6:30 - 9:00 pm ● "Indian Street Food" ● Demonstration Class ● Bhavana Barde - Bhavana Foods Catering ● $45.00  Street food is sold by hawkers from portable stalls and people from all economic classes eat on the roadside almost round the clock.  It is sometimes felt that the taste of street food is better than restaurants in the city.  Menu: Onion Fritters ~ sliced onions deep fried and served with spicy green chutney, sweet dates and tamarind chutney ● Aloo Tikki ~ spicy patties made with potato and peas served with spicy green chutney, sweet dates and tamarind chutney ● Pav Bhaji ~ spicy mixed vegetables on buns served with onion, tomato and cilantro toppings

Monday, August 24th ● 6:30 - 8:30 pm ● "Private Event" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm

Tuesday, August 25th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Puglia" ● 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 seventeenth of a series of monthly classes exploring the different regions of Italy! Due to its relative proximity with Greece, this region has a historic and traditional story that reflects the colors, flavors and tastes of its neighboring country. It is said that the cuisine of the region is simple, rural and pastoral. This region is also well known for its picturesque yet unexpected onion domed light lined villages with colors and flower boxes on hilly slopes. Bordering the Adriatic it is sunny and beautiful year round. Seafood is also a very important staple in the food prepared in the region. Tomatoes and vegetables are used frequently as are the simple homemade variations on pastas with semolina flour and water. Menu: Pizza di Patate ~ Baked Potato Pizza ~ mashed potatoes layered lightly with a tomato sauce then topped with more potatoes and finished off in the oven with capers, black olives and a hint of anchovies ● Orecchiette con Braciolette ~ homemade semolina and white flour pasta tossed with a meat sauce and stuffed meat rolls ● Cocuzze alla Puviredda - Poor Man's Zucchini ~ sliced zucchini, pan fried with mint, parsley, garlic, oil and a hint of vinegar ● Dita di Apostoli - Apostles Fingers ~ egg white rolls, filled with a chocolate ricotta filling, sprinkled with a cinnamon and powder sugar coating

Wednesday, August 26th ● 6:30 - 9:00 pm ● "The Pressure is On" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Today's pressure cookers aren't the scary pressure cookers your mom or grandmother used. No more shake, rattle and run for cover! Make better tasting meals, in a fraction of the time, when you are in a hurry. You will be amazed what you can do in so little time. Menu: Beef Brisket ~ 1 hour compared to 6-8 hours in the oven ● Homemade Mashed Potatoes ● Whole Chicken ~ 25 minutes compared to 1 ½ hours in the oven ● Wild Mushroom Risotto ~ 15 minutes compared to 30 minutes on the stovetop ● Pressure Cooker Flan with Caramel Sauce ~ 6 minutes compared to 1 hour in the oven

Thursday, August 27th ● 6:30 - 9:00 pm ● "The Burgermeister" ● Demonstration Class ● John Plymale - Porcini ● $45.00 If you ask John what his favorite things to eat are, a juicy grilled burger is always on the top of the list. Let's put a spin on the traditional burger and kick it up a notch. Menu: Stuffed Black and Blue Burger served with Mom's Deviled Eggs ~ burger stuffed with gorgonzola cheese and topped with crispy applewood bacon and green tomato mayonnaise ● Southern Fried Chicken Burger served with Vidalia Onion Rings ~ dressed with honey mustard mayonnaise ● Bison Burger with Melted Brie and Homemade Tomato Jam ● Greek Lamb Burger with Feta Cheese served with Tzatziki Sauce ● Grilled Potato Salad ● Orange and Basil Macerated Cherries over Whipped Ricotta Cheese

Friday, August 28th ● 6:30 - 8:30 pm ● "Singles Night at the Cottage ~ Tapas" ● age group ~ 25-40 years old ● Hands On Class ● Michael Hargrove - Oishii Food Company ● $50.00 per person Join us for our first singles night at Cooking at the Cottage. Students will cook in groups of four; ideally two girls and two guys, preparing a dish to share at the end of the evening. After all the dishes have been prepared, you will dine, "cocktail party style". You will have time to eat, mingle, meet new people and who knows what might happen from there. Menu: Gambas al Ajillo ~ spicy garlic shrimp with aioli ● Albondigas ~ Spanish style meatballs with tomato sauce ● Goat Cheese stuffed Piquillo Peppers with Truffle Honey Vinaigrette ● Pinchos de Pollo ~ skewered chicken thigh with romesco sauce ● Croquettes de Jamon ~ fried potato and ham croquettes ● Churros con Chocolate ~ Spanish doughnuts with chocolate sauce

Saturday, August 29th ● 11:30 - 2:00 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 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. Saturday, August 29th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for two Menu: Roasted Corn and Vegetable Chowder with Shrimp and Herb Croutons ● Boneless Breast of Chicken with Blue Cheese, Herbs and Crème Fraîche ● Peach Crème Brulee with Bourbon Laced Peaches and Sweet Cream

Monday, August 31st ● 6:30 - 9:00 pm ● "Asian Noodle Bowl" ● Demonstration Class ● Penny Silver - The Hungry Chefs ● $45.00 In Asia, noodles are one of the most versatile foods, found in dishes everywhere from the fare of street vendors to the tables at lavish traditional ceremonies. Noodle dishes are symbolic of happiness, health, friendship and commitment. They are an important staple in Asian cuisines. Menu: Pad See Ew ~ (Thailand) ~ sen yai - wide but thin rice noodles with Chinese broccoli in dark soy sauce ● Yaki Udon Stir Fry ~ (Japanese) yaki udon - stir-fried fresh udon noodles with beef ~ thick noodles made from wheat that have chewy and soft texture ● Stir Fry Noodles ~ (Chinese) with shiitake, zucchini, yellow squash, carrot, and onion ● Chicken Pad Thai ~ (Thailand) - Thailand's most well known noodle dish combining rice noodles, chicken and crushed peanuts