Thanksgiving comes early this year! This means there's a little more space between the many special days this holiday season. But, don't be fooled, the next few weeks will be flying by! We're here to help you plan ahead and enjoy this special season to the max!

 

IN THIS ISSUE, It's all about enjoying Thanksgiving, a uniquely American holiday. We start with a fabulous roasted turkey, show you how to carve it, then tackle a unique stuffing, and a dressed-up side dish of green beans. You'll find plenty of turkey tips and more tips for a delicious Thanksgiving!

Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Plan an evening out now! Access the entire FALL 2012 Class Schedule and details for each class here.

SOLD OUT! 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)

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 thought 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 philosophy 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" ●  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!

NEW DATE! Saturday, November 10th ● 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


Monday, November 12th ● 6:30 - 9:00 pm ● "Small Plates are Great" ● Demonstration Class ●  Alex Perez - Hunting Creek Country Club ● $45.00  A warm welcome to Alex, formerly of Lillys Bistro, on his first class at the Cottage.  His food has gotten rave reviews so let's learn how to entertain with small plates.  Menu: Goat Cheese & Country Ham Stuffed Squash Blossoms with Dijon Mustard ● Zucchini Fritters with Tzatziki Sauce ● Wontons Stuffed with Cream Cheese, Italian Sausage & Scallion served with  Peanut Sauce ●  Fried Oysters with Grits ● Roasted Garlic with Peppers, Brie Cheese & Crostini ● Pork Sliders with Pickled Onions

Tuesday, November 13th ● 6:30 - 9:00 pm ● "Beyond Cookies - Craft & Cake Inspirations Using Cookie Molds" ● Hands On Class ● Connie Meisinger - owner of House on the Hill Cookie Molds ● $55.00  Let's get creative with cookie molds!  Learn Paper Casting ~ learn to make a cotton paper casting and take home a glittered Snowman Card ● Paper Clay Casting  ~ learn the process for casting clay in a cookie mold and take home a glazed ornament of a Partridge in a Pear Tree. You will also view the process for more detailed painting ● Louisville Cupcake ~ make a Fleur de Lis embellished cupcake ● You'll learn to cast fondant and use luster dust to add dazzle ● Partridge in a Pear Tree Marzipan Cake Topper - make a beautiful single serving size cake topped with molded marzipan.

Wednesday, November 14th ● 6:30 - 9:00 pm ● "Molded Cookie Magic" ● Demonstration Class ● Connie Meisinger - owner of House on the Hill Cookie Molds ● $50.00  Learn how to make 4 traditional molded cookies ~ Springerle (German cookie that looks like a little bar of soap with a beautiful picture embossed in the dough) ~ classic anise and non- traditional lemon. Learn the peculiarities and methods for making these beautiful cookies from the Bavarian Alps ● Speculaas (remember the windmill cookies) ~ this traditional almond spice Dutch cookie is even better when made with love by you ● Molded Gingerbread Cookies- this fragrant seasonal favorite is just as tasty, but even more beautiful when molded into holiday reliefs ● Frankfurter Brenton Cookies ~ this almond cookie-confection will be a fabulous addition to your holiday cookie baking selection  Though these traditional European cookies will be demonstrated and tasted in their classic form, some contemporary updates will also be presented for your baking and tasting pleasure.

Thursday, November 15th ● 6:30 - 9:00 pm ● "From The Cabbage Patch" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00    There are five members of the cabbage family ~ green cabbage, red cabbage, savoy cabbage, napa cabbage & bok choy.  This class will learn about each variety, the differences in flavor and texture and their best applications. Menu: Fish Tacos with Napa Cabbage Slaw ● Savoy Cabbage, Apple & DreamCatcher Bacon Salad ● Stuffed Cabbage Rolls ●  Sweet & Sour Red Cabbage ● Baby Bok Choy & Shrimp Stir Fry ● Pierogies with Sauteed Green Cabbage & Onions



Tuesday, November 27th ● 6:30 - 9:00 pm ● "Curry Shop Cuisine" ● Demonstration Class ● Steve Lee - The Herbmeister ● $45.00 There is Indian food and then there is Indian food done as a cult cuisine in London, England.  This class will explore the tastes of curry shops from the heart of Soho to the outskirts of Redbridge.  Authentic in name and inspiration these dishes are as decidedly different as Tex-Mex is from Mexican and an exiled Brits food fantasy.  Join us as we replicate an enticing "milder" Chicken Vindaloo and an Eggplant Masala both scooped in fashion with class-made Whole-Wheat Chapati for our main course.  You'll learn about Ghee and how to make your own Garam Masala as we prepare side dishes of a cooling Cucumber Raita and Cardamon Basmati Rice to accompany. (primarily vegetarian)

Wednesday, November 28th ● 11:30 - 2:00 pm ● "Festive Holiday Luncheon" ● Demonstration Class ● John Plymale - Porcini ● $45.00  Take time out of your busy schedule before the holiday season is in full swing.  Gather a group of friends together and enjoy time and lunch together! Menu: Roasted Potato Chowder ● Applewood Bacon Wrapped Pork Tenderloin served with Sauteed Granny Smith Apples and garnished with Apple Juniper Chutney ● Zabagloine Trifle made with Marinated Figs and Sour Cream Poundcake topped with Freshly Grated Nutmeg

Thursday, November 29th ● 6:30 - 9:00 pm ● "Introduction to Sushi" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $65.00  In this class you will learn about how to make proper Sushi Rice, how to select sushi grade fish, as well as a discussion of necessary ingredients and equipment. We'll review all the different kinds of sushi including Maki Sushi (Hosomaki, Futomaki), Nigiri Sushi, Gunkan Sushi, Temaki Sushi, Oshi Sushi, Chirashi Sushi and Inari Sushi. Class will include hands on making of an Inside roll and an Outside roll. In class, you will sample our version of a Cucumber Roll, Salmon Skin Roll, Grilled Asparagus Roll, Ebi Nigeri, Spicy Squid Roll, Philadelphia Roll and a Dragon Roll with Eel. For dessert, we'll have Fresh Fruit Splashed with Midori