SOLD OUT!  Friday, April 20th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Creole Shrimp & Crab Gratin with Toasted Baguette ● Breast of Chicken Stuffed with Prosciutto Ham, Bleu Cheese in Roasted Garlic Cream Sauce ● Chocolate Grand Marnier soufflé
SOLD OUT! Saturday, April 21st ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class Menu: Crabmeat & Lobster Gratin with Roasted Garlic Flatbread ● Chicken Breast with Sun Dried Cherries & Toasted Almonds ● Bananas Foster Bread Pudding with Rum Spiked Crème Fraiche
SOLD OUT! Monday, April 23rd ● Brad Dillon - Brad's Designer Breads ● $45.00 ● "Sweet Breads ~ Muffins, Scones, Biscuits & Cinnamon Rolls" 6:30 - 9:00 pm ● Demonstration Class After a long winter of no-kneading bread and shaping baguettes and boules, Springtime brings out the sweet side of Brad's Designer Breads. So, just in time for your Derby guests and Mother's Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills. Class will include making Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping, plus Chocolate Cherry Muffins and Carrot Cake Muffins with Cream Cheese Icing. We will also work on scone skills with Crunchy Sweet Almond Dried Cherry Scone and then a Candied Ginger Scone. As an addition to your Derby table we will work to create a delicious Cheddar Cheese Biscuit that will be served with slices of Kentucky Country Ham. And last, but not least, to save you that long trip to the mall, we will make some "To Die For" Cinnamon Rolls from scratch, that will save you both gas money and calories. Don't miss this class ... Brad may not share these recipes again!
Wednesday, April 25th ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 ● "A Tour of Italian Cuisine - Trentino and Alto Adige" ● 6:30 - 9:00 pm ● Demonstration Class This is the fourth of a series of monthly classes exploring the different regions of Italy! This combined region borders in the North Austria and is heavily influenced as a result the Austrian/German cuisine. The largest city of the northern Alto Adige region is Bolzano and that of the more southern region of Trentino is Trento. These combined provinces are characterized by picturesque mountain villages, clear mountain lakes, skiing & agriculture. The climate in the winter is cold & snowy but in the summer, sunny, crisp yet warm and inviting. Menu: Minestrone D'orzo alla Tentina ~ a thick ham and potato soup with pearled orzo ● Costata con Cipolla (Zwieblerostbraten) ~ a beef chop with onions & wine ● Cavolo Rosso (Rotkohl) from Alto Adige ~ pan sauteed red cabbage ● Chifelini ~ jam filled potato filled half moons oven baked ; typically served during Carnevale and with a hot cup of thick hot chocolate
Thursday, April 26th ● Connie Meisinger - House on the Hill ● $50.00 ● "Magical Molding - Using your Cookie Molds for Weddings and Mother's Day Treats" 6:30 - 9:00 pm Partial Hands On Class Let's get creative with cookie molds! With a multitude of floral, heart and romantic motifs, we'll make a card with a paper casting that could be a greeting card or an invitation to a shower, a cake covered in glossy ganache and embellished with a marzipan heart casting, cupcakes with fondant roses, and sugar cookies with fondant castings. We have to include cookies, so we will make Frankfurter Brenton (chewy almond printed cookies) and have a quick primer on molding Springerle for those who have never made traditional Springerle cookies
SOLD OUT! Friday, April 27th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class Menu: New Orleans Style BBQ Shrimp on Herb Grits ● Boneless Loin of Lamb with Rosemary & Greek Olives ● Peach Bourbon Crème Brulee with Cinnamon Scented Cream
Tuesday, May 8th ● Coby Ming - Harvest Restaurant in NuLu ● $45.00 ● "Spring has Sprung at Harvest" 6:30 - 9:00 pm ● Demonstration Class Harvest was envisioned a gathering place that celebrates the farmers that grow what we eat and embodies the spirit of all those who love great food. Let's welcome Chef Coby Ming to the Cottage and let her show us how to enjoy the bounty of Spring on the farm! Menu: Roasted Kabocha (squash) Hummus & Pretzel Crostini ● Bibb Lettuce Salad with Bourbon Maple Vinaigrette, Pecan-Chevre, and Pickled Beets ● Crispy Pork Confit served with Pickled Jalapeño Bacon Grits, Glazed Carrots, and Smoked Onion Jus ● Chocolate Bourbon Bread Pudding served with Caramel Sauce & Vanilla Whipped Cream (class was rescheduled from April 16th due to illness).
Friday, May 11th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands on Class Menu: Shrimp Creole in a Puff Pastry Shell ● Flat Iron Steak with Veal Glace, Tarragon & Tomato ● Poached Fruit on Sweet Biscuits with Sabayon
Saturday, May 12th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night for Brunch Lovers" 6:30 - 8:30 pm ● Hands on Class Menu: Flaky Buttermilk Biscuits with Sausage Cream Gravy ● Soft Poached Eggs Benedict over Grits and Ham with Red Eye Gravy Sauce ● Chocolate Chip Pecan Bread Pudding with KY Bourbon Hard Caramel
Tuesday, May 15th ● Lelia Gentle - DreamCatcher Farm ● $45.00 ● "Spring Has Sprung at the Farmers Market" 6:30 - 9:00 pm ● Demonstration Class This is the time of year that those sweet, tender signs of Spring are abundant at the markets and in your CSA box. But what to do with them? Take this opportunity to learn a few tricks! Menu: Cream of Asparagus Soup ● Purple Asparagus Salad with Vinaigrette ● Fresh Salmon with Sorrel Sauce ● Spring Peas with Fresh Mint ● Braised Leeks with Fresh Herbs ● Strawberry Shortcake with Lavender Infused Whipped Cream
Wednesday, May 16th ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 ● "A Tour of Italian Cuisine - Friuli/Venezia & Giulia" ● 6:30 - 9:00 pm ● Demonstration Class This is the fifth of a series of monthly classes exploring the different regions of Italy! The combined regions of Friuli, Venezia & Giulia borders what is now Croatia and Slovenia. This is apparent in the three small provinces cuisine. The capital city and largest of this region is Trieste. The coastal towns of Grado and Lignano are very famous for beach & sand. The prosciutto San Daniele comes from the town of San Daniele and is prized more than the Parma prosciutto in Italy itself for the richness in flavor. This region is heavily influenced from what used to be Yugoslavia in its cuisine. Seafood also plays a big part of the food eaten in this region as it rests on the Adriatic sea. Menu: Gnocchi di Susine (from trieste) ~ pan fried stuffed potato gnocchi with prunes then pan sauteed with butter, bread crumbs & cinnamon ● Tonno ai Ferri (trieste) ~ seasoned & grilled tuna ● Funghi alla Graticola ~ pan sauteed porcini mushrooms ● Crostata di Mandorle ~ spiced almond tart
1 SPOT LEFT! Friday, May 18th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Shrimp & Roasted Corn Chowder ● Sautéed Salmon with a Horseradish Dijon Crust served with Beurre Blanc Sauce ● Lemon Curd Bouchettes with Macerated Fruit
Monday, May 21st ● Claudia Delatorre - Cake Flour on Market ● $45.00 ● "Purely Chocolate Indulgence" 6:30 - 9:00 pm ● Demonstration Class Cake Flour, a natural baking company's chef and owner, Claudia Delatorre, is joining us for the first time and we are thrilled! This class is devoted to chocolate and the many ways it can be used. You won't want to miss this experience! Menu: Classic Chocolate Tart ~ easy for any occasion made with chocolate sucre and creamy dark chocolate ● Chocolate Mousse topped with Fresh Fruit ~ delicious and creamy but made special for those with a sensitive tummy ● Classic Fresh Fruit Tart ~ perfect pastry cream with fruit; this classic that never goes out of style ● Sacher Torte ~ from Vienne to Louisville; two layers of chocolate cake and apricot preserves glazed in dark chocolate.
Tuesday, May 22nd ● Lelia Gentle - DreamCatcher Farm ● $65.00 ● "Let's Live It Up with Lobster" 6:30 - 9:00 pm ● Demonstration Class This highly prized crustacean can be found on the menus in the most acclaimed restaurants worldwide as well as in the understated eateries overlooking the fishing piers of Maine and anywhere in between. Join us on this mouthwatering journey! Menu: Lobster Bisque (from building the stock to finishing the bisque) ● New England Lobster Roll with Herbed Mayonnaise ● Lobster Pot Pie with a Puff Pastry Crust ● Fresh Corn Salad ● Strawberry Rhubarb Parfait
SOLD OUT! Friday, May 25th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Risotto with Parma Ham, Peas, Pesto & Asiago Cheese ● Seared Beef Tenderloin Tips with Roasted Pearl Onions, Garlic, Mushrooms, Bacon, Herbs de Provence & Cognac ● Chocolate Pate with Sauce Anglaise & Raspberries
Tuesdays, May 29th through July 17th (no class will be held on June 19th or July 3rd ) ● Mike Cunha - Sullivan University & Limestone ● $425.00 for a Six Week course ● "Basic Training 101" ● 6:30 - 9:00 pm ● Hands On Class 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. 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.
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