These handheld sweet treats look like sandwich cookies, but are really made from cake, even though they're called pies. Regardless of terms, whoopie pies are officially in season!
IN THIS ISSUE, we celebrate the season of love by baking up some of these delightfully nostalgic sweet treats. From baking perfectly domed little cakes to whipping up wonderful fillings, you'll be ready to delight all the valentines in your life with your own version of whoopie pies.
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What's Cooking at the Cottage
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We've cooked up dozens of classes packed with kitchen inspiration and plenty of fun and laughter. Click here to view al of the offerings. REGISTER EARLY for the best selection! Plan an evening out now! Access the Winter 2012 Class Schedule and details for each class here. March classes have just been posted on our website -- sign up early for the best selection!
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 Thursday, February 2nd ● Steve Lin - Instructor ● $45.00 ● "Authentic Family Style Chinese Cooking" 6:30 - 9:00 ● Demonstration Class Steve, a first generation American Born Chinese, has brought his love of cooking and his career as a teacher together to show others how easy it is to prepare Chinese dishes that are quick but still delicious. He will share family recipes from his father's homeland of Southern China and mother's homeland of Hong Kong. While growing up he learned firsthand how to prepare dishes that have become a part of the Lin family history. Menu: Mama Lin's Egg Rolls ● Crab Meat & Cream Corn Soup ● Sesame Asparagus ● Oyster Beef & Broccoli ● Ketchup Shrimp
SOLD OUT! Saturday, February 4th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Spicy Seafood Chowder with Herbed Croutons & Parmesan Crisps ● Seared Boneless Medallion of Pork Loin with Red Onion Marmalade ● Sweet Goat Cheese Crème Brulee
NOW RESCHEDULED TO: Monday, February 6th ● Josh Moore - Volare Italian Ristorante ● $45.00 ● Perfect for Your Valentine ● 6:30 - 9:00 pm ● Demonstration Class. An elegant meal for two is a wonderful way to say "I Love You"! Even better if you make it yourself! Whether you join us to learn to make this magnificent dinner or bring your date to enjoy it, we hope to see you in class! Menu: Cappesante - Seared Scallop over a Sweet Pea Puree with Crispy Proscuitto and White Truffle Oil ●Purple Potato Gnocchi with Roasted Duck, Applewood Smoked Bacon and Gorgonzola Cream Sauce ●Braised Lamb Shank with Red Wine, Plum Tomatoes, Rosemary and Veal Glace ●Molten Chocolate Lava Cake with Saffron Gelato
Wednesday, February 8th ● Lelia Gentle - DreamCatcher Farm ● "Celebrating Mardi Gras - Gumbo Perfection" ● $45.00 ● 6:30 -9:00 pm ● Demonstration Class Gumbo comes to us from Louisiana and is part of that states foodie heritage. Gumbo is made from a rich stock and can have a variety of vegetable and meat ingredients. Protein in the gumbo can be anything from shrimp, to sausage, to chicken. You'll even find alligator gumbo. The key to a great gumbo is the roux, filet powder and okra, known for its thickening ability. Gumbo, like chili and barbecue sauce, has strong believers in "right" and "wrong" ways to make it. Our suggestion is to try some recipes and see what you like! Learn to make stocks and roux and you're off!! Menu: Seafood Gumbo ● Chicken and Sausage Gumbo ● Vegetarian Gumbo ● New Orleans Tradition - King Cake
Thursdays, February 9th through March 15th ● Mike Cunha - Sullivan University & Limestone ● $425.00 for a Six Week Course ● "Intermediate Training" ● 6:30 - 9:00 pm ● Hands On Class A six week series of HANDS ON training, designed for those who have completed the Basic Training series and are looking for more. No worries; if you haven't taken the Basic Training series, but are comfortable with elementary cooking skills and are looking to fine tune your techniques or challenge yourself, this series would be perfect for you! During this course, you will concentrate on working with the five Mother Sauces, starches including Rice Pilaf, Polenta, Risotto & Grits ,explore the diversity of the Egg by making the Perfectly Poached Egg, Fluffy Omelets, Crepes& Custards (both sweet & savory). Learn to perfect your cooking techniques by Braising, Shallow Frying, Poaching and Sautéing, learn different preparations for veggies such as Asparagus with Hollandaise Sauce, Broccoli Casserole, Ratatouille and Lyonnaise potatoes and try your hand at basic baking skills with Biscuits, Muffins, Flatbreads & cookies. Feel free to bring your cook's knife and an apron to class each week.
SOLD OUT! Friday, February 10th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Shrimp & Crab Stuffed Mushrooms with Dijon Cream Sauce ● Seared Lamb Chops with Roasted Pepper "Jam", Sautéed Vegetables & Couscous ● Individual Chocolate Pecan Bourbon Tarts
JUST A FEW PLACES LEFT! DON'T MISS OUT! Saturday, February 11th ● Christina Faust - Cooking at the Cottage ● $45.00 for two ● "Daddy - Daughter Valentine Party" open to Daddies & Daughters of all ages ● 11:30 am - 1:30 pm ● Hands On Class Spend some time with your favorite person, decorating cookies for Valentine's Day. Some of the cookies we will be decorating are a Marbled Heart ● Three Dimensional Heart ● Cupid ● Love Birds For additional children there is a charge of $5.00 per child.
SOLD OUT! Saturday, February 11th ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class Menu: Warm Spinach Salad with Bacon, Onion & Blue Cheese ● Lobster & Shrimp Pot Pie with a Flaky Pastry Crust ● Cinnamon Apple Cheesecake with Hazelnut Caramel Sauce
Sunday, February 12th ● Nancy Russman - Chef Instructor & Cookbook Author ● $45.00 ● "International Cooking for Tweens" ● 1:30 - 4:00 pm ● ages 10 and up ~ experience is more important than age in this class ● Hands On Class Watching Food Network and working in the kitchen has become a passion for younger and younger home chefs. Many kids begin cooking in pre-school! This class is designed for them or older kids who want to learn. Working with Chef Nancy and exploring the cuisine of different countries will be a wonderful experience for kids of all ages. Menu: ASIA ~ Com Chein (Fried Rice) ● Pho (Korean Beef Soup) ● Tsao-Ni-Hou-Tun (Date Won Tons)
Wednesday, February 15th ● Sandra Gugliotta - Dining Elegance Caterers ● $45.00 ● "A Tour of Italian Cuisine - Liguria" ● 6:30 - 9:00 pm Demonstration Class This is the second of a series of monthly classes exploring the different regions of Italy! This small region of Italy is made up of a very proud people which will use only what is available to them from their own little region. Since the region cannot grow rice, they ignore it in their cuisine. Since they do not have milk cows, they refrain from using butters and milks in their dishes - using olive oil in their desserts. Located on the sea, they do have a varied diet of fish. Soups with various vegetables and greens are also very common in this region. They will eat rabbit in their diets and they also have lamb, veal and tripe available to them. The most recognizable city in this region would be the port city of Genova. This is also the home of the beautiful coastal area known as The Italian Riviera. Menu: Crostini di Mare alla Genovese ~ seafood toasts ● Minestrone col Pesto ~ a hearty bean soup with vegetables, cheese & pesto ● Capponada ~ Tuna salad typical of the region traditionally made with sun dried & salt packed tuna loin ● Frittata di Carciofi ~ Artichoke Omelet ● Croccante di Mandorle ~ Sugared Almonds
NEW CLASS! Friday, February 17th ● David Moeller - Sullivan University ● $75.00 for two ● "Date Night" 6:30 - 8:30 pm ● Hands On Class. Menu: Fried Green Tomatoes Topped with Crawfish Etoufee ● Seared Flat Iron Steak with Béarnaise Sauce, Roasted Vegetables & Rice Pilaf ● Warm Poached Pears with Mascarpone Cheese & Caramel Sauce
Saturday, February 18th ● David Moeller - Sullivan University ● $45.00 ● "Prize Winning Chili Taste-Off" ● 11:30 am - 2:00 pm Demonstration Class. There is no "right" or "wrong" way to make a pot of chili. Ingredients, as well as techniques, can vary with each batch. Learn and sample a variety of different styles, regional favorites and combinations of ingredients until you find your all time favorite! Menu: White Chili with Grilled Chicken ● Turkey & Black Bean Chili ● Real Texas Chili ● Seafood Chili After class we will have a contest - bring a quart of your favorite homemade chili, along with the recipe to share. We will have a blind tasting of the entries and the winner will receive a gift card for a $45.00 class of their choice. Sounds like fun doesn't it?
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View more available classes in our Winter Class Brochure. Click here! March classes have just been posted on our website -- check them out!
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Enjoy celebrating all the special people in your life this Valentine's season!
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 Mark & Linda Kunz Bayens Cooking at the Cottage 3739 Lexington Rd Louisville, KY 40207 502-893-6700
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