SOLD OUT!  Thursday, June 26th ● 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

Thursday, July 10th ● 6:30 - 9:00 pm ● "Going South of the Border" ● Demonstration Class ● John Plymale - Porcini ● $45.00  Come along as we take a trip south of the border. to experience this area's diverse flavors. Menu: Braised Chicken Thighs with Chimichurri Sauce ● Black Bean Salad with Guacamole and Salsa Verde ● Chipotle and Bacon Scalloped Potatoes ● Jalapeno and Cheddar Popovers ● Local Honey and Tequila Upside Down Cake

SOLD OUT! Friday, July 11th ● 6:30 - 8:30 pm ● "Date Night"

● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two  Menu: Shrimp and Grits with Creole Cream Sauce ● Seared Breast of Chicken with Wild Mushroom Cognac Sauce served with Risotto and Vegetables ● Zabaglione with Fresh Fruit

SOLD OUT! Saturday, July 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Bacon, Onion and Spinach frittata with Black Pepper Cream ● Seared Filet of Salmon with Shallot Saffron Supreme Sauce ● Orange Scented Cheesecake with Toasted Almonds

KIDS Class!  Monday, July 14th  ● 11:30 - 1:30 pm ● "Sushi Making - Kids Class" ● Ages 7 - 12 years old ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Making sushi is fun and easy once you know the tricks.  We will make sushi rice; work with nori sheets to make both Inside Rolls and Outside Rolls with a variety of vegetable fillings and cooked shrimp and to finish the day, a Dessert Sushi Roll.

Monday, July 14th ● 6:30 - 9:00 pm ● "Authentic European Breads & Pastries" ● Demonstration Class ● Christina Singer - Christina Bakes! ● $45.00  With a European heritage, part-Czech and part-Slavic, Christina realized that no one in Louisville makes European pastries the way that she makes them, so her business was a natural. With a degree from CIA and experience, teaching at Sur la Table and we are thrilled to have her join us in her first class at the Cottage.  Menu: Schnecken ~ (translates to snail) ~ this pastry, originating from Germany, looks like tiny yeasted pinwheels  studded with currant and pecans and finished with a gooey caramel glaze ● Brioche Donuts ~ this original butter rich yeasted dough from France is being transformed into donuts and will finish them with  glazes, jams, and sugar ● Vanocka ~ (Czech braided bread) ~ this yeasted bread originates from the Czech Republic and is a braided Christmas celebration bread filled with walnuts and raisins

Tuesdays, July 15th through August 19th ● 6:30 - 9:00 pm * "Basic Training 101" ● Hands On Class ● David Moeller - Sullivan University ● $475.00 for a Six Week course  A six week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine-tune their skills and understand the "whys" of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook's knife and an apron to class each week if you wish.

Wednesday, July 16th ● 6:30 - 9:00 pm ● "Cooking with Herbs & Spices Deux ~ Chicken" ● Demonstration Class ● John Varanese - Varanese ● $45.00  Herbs and spices are the "paint" used by a chef in creating a new food palate of flavors.  By using them in unique combinations, a masterpiece is created!  You will learn how to mix and match an array of different herbs and spices by preparing chicken in three different cuisines.  Menu: Thai Chicken in a Coconut Broth with Glass Noodles, Edamame and Peanuts ● Curry Roasted Chicken served over Quinoa, Couscous and Herb Tabbouleh ● Chicken Caponata ~ scaloppini chicken topped with roasted eggplant, tomatoes, mushrooms and capers, shaved aged provolone and fried basil ● Orange Zest and Coriander Panna Cotta with Dried Cherry, Black Pepper and Red Wine Chutney garnished with Fresh Mint

SOLD OUT! Saturday, July 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two  Menu: Truffle Macaroni and Gruyere Cheese with Summer Vegetables ● Seared Beef Tenderloin with Brandy Green Peppercorn Sauce ● Flambéed Bananas over Vanilla Bean Ice Cream and a Buttermilk Biscuit

MENU ADDED! Monday, July 21st ● 6:30 - 9:00 pm ● "Bar B Que ~ Smoked Meat You Can't Beat" ● Demonstration Class ● Reed Johnson - Wiltshire Pantry ● $55.00  Barbecuing is most often done outdoors by smoking  meat over wood or charcoal, low and slow.  Many consider this an art form and the country is filled with barbecue competitions.  Come and learn this art from a man who is both a chef and outdoorsman.  Reed has a true passion for this process and is quite skilled at it.  He is looking forward to passing it, along with tricks of the trade, on to you.  Menu: Citrus Rubbed Salmon ● Bourbon Glazed Beef Brisket ● Pork Shoulder ● Kansas City Sweet Style BBQ Sauce ● Hot Vinegar Sauce ● Quick Pickled Red Onions ● Smoked Corn on the Cob

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!  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